A Life, Lived

Travel Tuesdays - Pumpkins After Dark

Last night Paul, mom, and I did something different for us. We hopped in the car and traveled to Milton to view an outdoor pumpkin display.

I've seen pictures of similar displays on Instagram. but this was impressive. Spread throughout an agriculture museum were magnificent works of pumpkin artistry. 5,000 hand-carved pumpkins illuminated the skies.

Pictures were encouraged but it was hard to snap pics while driving. I did manage a few when we were slowed to a stop by a gawking car in front of us.

PSA for Parents

Now that Halloween has been cancelled parents will be turning their minds towards Christmas.

I saw this and thought it might assist with some of those complex 'Elf on the Shelf' dilemmas.

Travel Tuesdays - Travelling Nowhere

OK. I get that this isn't realize a travel pic but when I saw this on the internet it seems so typical of 2020.

Cauliflower Cheese Soup

We often serve a version of this soup as a starter for Thanksgiving Dinner. I have a recipe in my head that is more of a technique than a recipe. This year I determined to break with tradition and try following an actual recipe.

I found this recipe online at a site called Cooking With Karl as with all of these food blogs, I have no clue who Karli is but I trusted her enough to try this recipe out on my Thanksgiving Dinner guests! What tipped me to this one was it was made in the Instant Pot - it was ready in 20 minutes with prep, pressure build up, and release all included.

I modified things a bit - some purposeful and some accidental - I misread the mustard part and added dry mustard instead - it still tasted great and there was no overwhelming mustard flavour. With the cheese - Karli calls for a mix of yellow cheddar and pepper jack. With the Canada/US border closed it is hard to find pepper jack cheese. I used extra old white cheddar for the entire 2 3/4 cups.

This is a delicious soup. It comes together quickly and has a delicious flavour.

Enjoy!

Cauliflower Cheese Soup

• • 2 cups chicken broth
  • 1 cup water
  • 1 small yellow onion diced
  • 6 cups cauliflower florets approx 2lb head of cauliflower
  • 1 tsp salt
  • 1 cup heavy cream
  • 1 tsp yellow mustard
  • 2 cups sharp cheddar cheese shredded
  • 3/4 cup pepper jack cheese shredded

Place the chicken broth, water, diced yellow onion, cauliflower florets and salt into the Instant Pot. (See post above for details on how to cut a head of cauliflower)

Cook on Manual HIGH for 4 minutes. Quick release the pressure.

Blend the cauliflower & broth mixture. This can be done by using an immersion blender or by transferring to a blender. If transferring to a blender, return to the Instant Pot after blending.

With the Instant Pot on keep warm, slowly whisk in the heavy cream.

Add the yellow mustard.

Slowly whisk in the cheese.

Taste test and add more salt if needed.

Serve immediately and garnish with extra cheese, bacon bits and chives if desired.

Stovetop Instructions: Simmer the broth, water, onion, cauliflower and salt for 15 minutes then follow directions starting on #3.

Travel Tuesday - Burlington Waterfront

Yesterday was Thanksgiving here in Canada. We always have our big dinner on the Sunday so the Monday is a bit of a quiet day of recovery. :-)

It wasn't a gorgeous day (that would be today when we have returned to work) but it was nice to head down to a couple of parks along the waterfront and wander about.

Happy Thanksgiving

Canadians celebrate Thanksgiving today.

Things are different in 2020, particularly as the COVID19 numbers surge.

One thing that has happened as a result of the pandemic is the important things in life, truly important, have been put on stark display for all of us. No one cares if the table is Instagramable or the food plated in a Pinterest way - what matters health, family, friends, and finding the precious time to laugh among the chaos.

Hope you had a wonderful day.

Chili Sauce

This is an old family recipe . . . one I confess I do not love. My mother, on the other hand does. She was moaning the other week about not having had the time of the energy to make a batch this year. I question that because if we have had anything during the pandemic it is time!

Whatever - Paul and I went off to the market to purchase the necessary ingredients (the tomato lady said we were 'saints' for doing this thankless task LOL). Later that day we spend the afternoon chopping, cooking, and processing 8 pints of Chili Sauce.

Of course it proved to be the hottest day of the fall.

I'm used to a spicier chili sauce. I think many people are these days with Sriracha, Tabasco, salsa and other hot sauces. This is one of those old recipes from a time when there were no Asian hot sauces and spicy wasn't a thing. It is a sweet sauce with flavour from the spices. While there isn't heat there is plenty of flavour.

Mom said it was good so I guess we did OK with something we don't like. :-)

Chili Sauce

30 ripe tomatoes (8 lb) about a level 6 quart basket or 2-3litre baskets
2 ½ cups chopped onion (5-6 medium cooking onions)
2 ½ cups chopped sweet red peppers (4 or 5 medium)
1 large bunch celery, chopped finely
1 ½ cups white sugar
2 Tbsp. salt
4 cups cider vinegar
1 Tbsp. whole cloves
3 Tbsp. whole allspice
½ – 1 Tbsp. celery seed

Blanch tomatoes in boiling water (about 2 – 3 minutes). 

Spoon tomatoes  into ice cold water and peel, core and cut into pieces.  Place in a large pot.  Add the onion, peppers, celery, sugar, salt and cider vinegar and mix well. 

Tie the cloves, allspice and celery seed loosely in a cheesecloth bag and immerse in mixture. 

Cook, uncovered, on the stove over medium high heat until it boils down and thickens to a desired consistency (about 2 – 2 ½ hours).  Stir frequently. 

Remove from heat and remove the spice bag. 

Ladle into hot, sterile jars and seal immediately.  Process for 15 minutes in caner.

Travel Tuesday - Fun Times with Friends

My friend Sandi celebrated her birthday last week. She posted this picture. This was taken in Montisi in 2012 as a group of us prepared to hear off on a balloon ride. We were celebrating our anniversary, Sandi a significant birthday. What a way to celebrate.

I miss traveling. I miss hanging out with friends. I miss adventures. I miss the laughter.

I can't wait for it to come back!

More on 2020

Yes, this feels about right.

Grilled Salmon with Peach Salsa

A peach-avocado salsa is a delicious complement to this grilled salmon. We're still seeing the last of the local peaches in the market to there is still time to make this before the season ends.

You can grill the salmon in a grill pan or on the BBQ. I know many don't like to do fish on the BBQ because we often loose half of the filet stuck to the grill. Well my friends, do I have a tip for you. A friend of mine bought me a copper reusable grill mat for my birthday. This has absolutely change grilling fish forever. You get the delicious grilled flavour, grilled marks, and the entire filet ends up on your plate. You wash the grill mat after you use it, dry it, and pack it away for the next use.

Best.Thing.Ever.

Back to the recipe.

This spicy and slightly sweet grilled salmon is bound to become a favorite this summer. Smoked paprika, garlic, and onion powders in the rub create a savory, smoky flavor, while a touch of sugar adds a hint of sweetness and helps the skin become unbelievably crispy.

As if that weren’t enough, the salmon is topped off with a peach and avocado salsa, which compliments the richness of the salmon. The peaches and avocado also contribute a velvety quality to the whole dish.

Fruit salsa is a very popular pairing with fish, and one that I come back to over and over. Salmon’s bold richness pairs well with the sweetness, heat, and acidity of this peach salsa.

When choosing your peaches, look for a ripe but still firm peach to contrast the texture from the creamy avocado. The peach’s slight tartness balances the rich fish and avocado.

Grilled Salmon with Peach Salsa

1 1/2 teaspoons smoked paprika
1 1/2 teaspoons granulated garlic
1 1/2 teaspoons granulated onion
1 teaspoon light brown sugar
1/2 teaspoon salt
1/2 teaspoon black pepper
1 pinch of cayenne (optional)
1 pound skin-on salmon filets (about 4 pieces)
2 to 3 tablespoons neutral cooking oil, such as grapeseed, avocado, or canola oil
2 heaping cups diced peaches, unpeeled (about 3 medium peaches)
1 medium ripe avocado, diced
1/4 cup finely diced red onion
1/4 cup chopped cilantro
2 tablespoons finely minced jalapeño (optional)
1 tablespoon fresh lemon juice
1/4 teaspoon salt
A few slices of jalapeño
A few sprigs of cilantro

Whisk together paprika, garlic, onion, maple sugar, salt, pepper, and cayenne.

Sprinkle spice mixture evenly on all sides of the salmon. Refrigerate uncovered while making the salsa and preheating the grill, about 20 minutes.

In a medium bowl, mix together the peaches, avocado, onion, cilantro, jalapeño, lemon juice, and salt. Season to taste, adding more salt or jalapeño if you like. If your peaches are a bit tart, you can add a pinch of sugar.

Preheat a gas or charcoal grill to 500ºF for at least 15 minutes, or until you can hold your hand above the grates for 2 to 3 seconds.

Brush all sides of the salmon with oil—about a tablespoon total. Brush a bit of oil onto the grill grates as well, ensuring that any fish touching the grates through the grill pan will easily lift away.

Place the salmon skin side up on the grill pan and transfer the pan to the grill. Close the lid and cook undisturbed for 2 to 3 minutes. Using a fish spatula or tongs, gently lift one corner of the fish. The grilled side should be opaque and show some sear marks. If not, check every minute or so until it is.

Gently, flip the fish to skin side down, close the lid, and grill for another 3 to 4 minutes. Open the lid and watch carefully until the fish is done, another 1 to 3 minutes. The salmon is perfectly cooked when the top and bottom are opaque and there is a nice translucent streak through the middle. (If you prefer your salmon more well-done, continue cooking to your preferred doneness.)

Remove from the grill and serve immediately. Top with peach salsa and cilantro and chilies for garnish.