A Life, Lived

We have babies . . .

I mentioned last week that while we were on vacation a pair of Mourning Doves had built a nest in one of the planters we had hanging on the front porch. We never knew if there were eggs or how many there were because the mom and dad never left the nest. We just assumed that they were sitting on something important.

Paul took the impending birth in stride - we learned more about the mating habits of mourning doves than we ever wanted to know . . .

a pair of mourning doves may have 3 - 5 broods in a season . . .

eggs generally take 2 weeks to hatch . . .

mourning doves are unusual because both the male and the female take equal egg sitting roles - the female during the night and the male during the day . . .

mourning doves feed their young a food called pigeon milk (not really milk) that is created by glands in the crop of the adult bird. The parent opens its mouth wide, permitting the nestling to stick its head inside to feed on the nutritious food.

Ewwww

Frankly that last one was too much for me.

Paul checked on the nest everyday for any signs of action. To be honest it was dull watching in the extreme.

On Sunday I noticed that there was no parent present and it looked like there might be two babies moving about.

Once I had shared this information Paul watched the nest even more - making more trips to the recycling bin then every before - hoping to catch a glimpse of the new kids on the block.

Today when I came home from work I caught a glimpse of the proud parent sitting on two baby birds . . . cool.

Beckett is terribly excited by all of this - he sees dinner . . .

The BEST Pound Cake . . .

Now the snarky of you out there will likely be saying one of two things . . . 'there he goes, exaggerating about food again' or 'pound cake is so horrendous that making the 'best' pound cake wouldn't be a challenge - anything that didn't taste as if it were baked in 1938 would fit the bill' . . .

I recognize that many pound cakes are dry, heavy and tasteless. They don't call them pound cakes for nothing - they are generally heavy and bad ones sit in your gut like a pound of lead. This is likely the reason that the greatest use of pound cake is in some other recipe - anything to try and make it taste better.

Then the wonderful chef Gina de Palma published Dolce Italiano and the pound cake suddenly became tasty. Apparently all that was required was the addition of ricotta cheese . . .

You may recall that last year a group of talented slowtravel cooks worked there way through Gina's cook book. No one attempted the recipe for ricotta pound cake - a shame really because it is brilliant.

I have made this pound cake a few times and can guarantee that the folks you serve it to will be impressed. I have proof. I brought my assistant and a colleague a piece today - both of them raved about it. If that isn't scientific proof of the most stringent caliber I am not sure what is.

I like to play with the recipe - I've added fruit (dry of fresh), I've added other flavourings - lemon zest, lemoncello - and it has all been good.

If you a re ready to give the much maligned pound cake another test this is the way to go . . .

Enjoy!

Ricotta Pound Cake

1 1/2 c cake flour
2 1/2 tsp baking powder
1 tsp kosher salt
3/4 c unsalted butter, softened
1 1/2 c fresh whole-milk ricotta
1 1/2 c granulated sugar
3 large eggs
1/2 vanilla bean
1 tsp pure vanilla extract

Confectioner’s sugar for dusting

Preheat oven to 350°F (177°C) and place rack in center.

Grease and flour 9-inch loaf pan.

In medium bowl, sift together flour, baking powder, and salt and set aside.

In a separate bowl, cream together butter, ricotta, and sugar until smooth and light.

Beat in eggs one at a time, scraping sides of bowl after each addition.

Split the vanilla bean lengthwise and scrape out the seeds with the blunt side of a small knife, then beat them into the batter along with the vanilla extract.

On low speed, beat in dry ingredients to combine them, scrape down sides of the bowl, and beat the batter for 30 seconds on medium.

Pour the batter into the prepared pan and smooth top with a spatula. Tap pan on counter a few times to remove air pockets.

Put cake in oven and let bake for 15 minutes, then turn 180 degrees to ensure even browning. Lower the temperature to 325°F (160°C) and let bake until cake springs back when lightly touched, the sides of the cake have pulled away from the sides of the pan, and a cake tester inserted in center comes out clean, about 25 minutes more. NOTE - my cakes have ALWAYs taken longer to bake (likely because of the ricotta I use) - just watch them and test until they are done.

Allow cake to cool in pan for 15 minutes, then invert it on wire rack to cool completely.

Dust with confectioner’s sugar before serving.

Israeli Salad

Terry selected this week's salad - one that she first ate this salad when she visited Israel. She discovered that Israelis love eating fresh vegetables cut up small like this for breakfast!

I was intrigued about the whole notion of an Israeli Salad so I did some googling and discovered that . . .

Israeli salad consists of finely chopped tomatoes, cucumbers and peppers, fresh lemon juice, quality olive oil, and a bit of salt and pepper for seasoning. This is just a baseline!

You can add different ingredients to transform this salad from perfectly simple to something a bit more sophisticated.

Israeli salad is actually known in Israel as ‘salat katzutz’, chopped salad, or ‘salat aravi’, Arab salad. It’s known as ‘Israeli salad’ mostly outside of Israel (except for maybe in some hotels that cater to tourists…). This salad is a staple in the Israeli diet and can be prepared in a myriad of ways.

The dish cannot be an ancient one since the tomato was a New World crop. The tomato was introduced to cultivation in the Middle East by John Barker, British consul in Aleppo c. 1799 –c. 1825. Nineteenth century descriptions of tomato consumption are uniformly as a part of a cooked dish. In 1881 the tomato is described as only eaten in the region, “within the last forty years.”Israeli foods like hummus, falafel and Israeli salad are common to much of the Mediterranean and Arabic world."

Israeli salad is similar to other chopped salads found in the Middle East, such as the Persian salad shiraziسالاد شيرازي (which includes mint, diced onions, and peeled cucumbers), the Turkish choban salad, and similar chopped salads found throughout the eastern Mediterranean area in Turkey, Greece, Lebanon, and even Egypt.

Terry's recipe was from Molly Katzen's book, The Enchanted Broccoli Forest.

Paul loved this salad - declaring it fresh and tasty. I wasn't so sure that I enjoyed pickles, olives, and radishes in my salad. We had some again for lunch today and my opinion had changed - I guess that for me the flavours needed time to blend.

This is an easy salad to pull together. I'm not sure that I'll use the food processor when I make it again because some of the ingredients were chopped too small while others were still chunks. I guess if you want a uniform consistency you do it the old fashioned way! LOL

I suspect that this recipe is rather forgiving and you can add or subtract to it based upon the vegetables that you have on hand.

Enjoy!

Israeli salad

1 large English cucumber, or 2 6" regular ones (the English cucumbers have fewer seeds)
2-3 medium-sized ripe tomatoes
12 radishes
1/2 cup pimiento-stuffed green olives
2 scallions
1 large Kosher pickle
1 medium green pepper
3/4 cup (packed) fresh parsley
1/4 cup olive oil
juice from 1 large lemon
salt and freshly ground pepper, to taste

Cut the cucumber and tomatoes into small cubes and place in large bowl.

In your food processor, place the radishes and olives; pulse until roughly chopped. Add to the large bowl.

Place the scallions, pickle, and green pepper in the food processor and mince. Add to the large bowl.

Mince the parsley in the food processor; add to large bowl.

Add the olive oil, lemon juice, salt and pepper to your salad, and toss everything together gently. Chill.

Optional additions: feta cheese on top, or you can serve with yogurt or sour cream or little cubes of cream cheese on top.

Photo Hunt - Rocks

This week's Photo Hunt theme is "rocks".

OUCH

That was the sound my head made as I tried to decide which photo to use. And no, comments about rocks in my head are not helpful.

We recently returned from Maine where rocks are EVERYWHERE. I am sure some folks think of nice, sandy beaches. Nope. Rather there are huge tumbles of rocks lining the shores with waves crashing up against them. Beautiful.

This shot is from one of Maine's 'best' lobster shacks (there is a best lobster shack along every 4 miles of the coast) at Cape Elizabeth. You order your food and can eat inside or out on the rocks. INSIDE? I was shocked at the concept. Thank goodness because it was the few times on our trip where eating outside was even a possibility.

We did a lot of hiking on our trip and I was always amazed at how life managed to spring forth on the rocky coast.

Lots of the slow travel  community members also photo hunt when they aren't traveling. You can find their posts by clicking the links below. 

• Old Shoes, New Trip
• Eden's Wanderings and Wonderings
• My Place in the Sun
• Churches in Venice – Mosaics, Marble, and Miracle-Working Madonnas
• Palmabella's Passions
• What I Really Think
• shave Ice and Gelato
• Jerry's Thoughts, Musings, and Rants!
• Keep your Feet in the Street
• Baked Alaska
• That's my story...and I'm stickin' to it!
• Postcards from the Trail
• Cooking at the Whistlestop Cafe
• Candi's Corner
• Trekcapri's Blog
• Destination Anywhere

Our Athens Apartment

Now that our trip to Maine is done we can really focus on our trip to Greece! We took a big step forward last night when we booked, and paid for the apartment we will call 'ours' for a week in October.

We decided to add a week in Athens on to the cruise of the Greek Islands that we won. Many folks have advised us that a week in Athens is far too long - in fact, many have said to stay only a day or two. As we often do, we ignored the advice, threw caution to the wind and decided to stay an entire week.

Athens has so much to see and do that we couldn't just stay a day; we've started to make a list of the things we hope to do and frankly don't know how we can do it in a week! On top of this we'll likely take a couple of tours out of Athens - I'm leaning towards one of Delphi and a second of Corinth and a few wineries.

Plus, our week in Athens will be at the start of the trip - we'll need some time to hang around in cafes and adjust to the time zone!

Now I wish that we were staying there for two weeks!

We decided to get an apartment because we wanted a place to call 'ours' for our week; I can never unwind completely in hotels. There is some anonymity in an apartment - you can come and go as you like and don't have to feel as if you have to be 'on'. We wanted a place in a quiet residential area and I think we've managed to do that - if Google maps is to be believed.

We wanted somewhere central and close to transportation. Check. We'll be able to walk to all of the major sites in 15 minutes if we want or be on the metro in 3 minutes.

We wanted somewhere with a kitchen that would provide us with the opportunity to cook the odd meal. Lots of the apartments we looked at had 'rudimentary' kitchens. Not for us! I can really see us whipping up breakfast or a light dinner in this kitchen.

Paul wanted a washing machine.

Paul also wanted a second bedroom where we could throw all of the 'junk' so it was out of sight and out of mind. We also like a second bedroom for those nights where one of us is tossing and turning and unable to sleep.

I wanted a terrace where I could sip and drink coffee in the morning. I think that this will fit the bill - it doesn't have a view of the Acropolis (that apartment was about $ 1000 MORE - one does pay for the view apparently! LOL) but it will provide us with an opportunity to sit and sip a drink - hot or cold, and watch the world pass us by.

I think that after a fair bit of searching we have a place that we'll be quite happy with!

Now the main thing we have left is for Paul to get his vacation approved at work!

Strawberry Margaritas

The other night we were having a bit of a Mexican theme night. A pal suggested that we should whip up some margaritas to take the heat off of the deliciously spiced foods. Because I had lots of strawberries to use up I googled about and found this recipe for strawberry margaritas.

It wasn't long before we had a blender of them to enjoy.

Enjoy we did!

When I make them again I will increase the amount of strawberries (this might just be because we have had very wet weather and the strawberries don't have the flavour that they normally do). Of course, the other change I'd make is to actually buy some margarita glasses! LOL

Something for the Christmas list I guess.

Strawberry Margaritas

1 - 1 1/2 cups whole unsweetened strawberries (washed & hulled, fresh or frozen)
9 oz. tequila
3 oz. triple sec 
1 juice of 1 lemon or lime (reserve rind)
1 1/2 trays ice cubes
salt to prepare glasses

Combine strawberries, tequila, triple sec and lemon juice in blender. Process until strawberries are pureed.

Add ice cubes and blend until mixture is shaved, but not slushy

Rub rim of champagne glass with rind of lemon or lime. Dip rim in salt.

Pour in blended mixture.

Garnish using a fresh whole strawberry with hull.

Saigon Chicken Breasts

Now, it will come as no surprise to long-time readers of this space that I am a HUGE fan of Asian food. Thai, Malaysian, Vietnamese - I love 'em all. So guess what I selected as my birthday dinner?

This recipe, from Food and Wine magazine, was AMAZING. Now I have been accused in the past of being over the top in my adoration of a fine meal. Fine. I'll accept that. However, this was really good. The best indicator was this morning when Paul wanted to take the leftovers to work for lunch. It is a rare thing for him to want to eat the same thing two days in a row; this is against the rules in his book. If this was good enough to force Paul to alter his view of the world it was bloody good!

The recipe is quick too - you whip up a potent lemongrass marinade that infuses the chicken breasts with flavour before grilling. The same marinade is used (well, not the SAME marinade because you'd kill folks with the cross contamination) doubles as the sauce for the rice noodles. The chicken breast is served over the flavourful rice noodles and you have a quick, light, delicious meal that we'll be making again!

I served some grilled veggies on the side. I drizzled shitake mushrooms, snap peas, and bok choy with sesame oil, and thai hot pepper sauce. I then grilled them in a grill pan while the chicken was cooking until they were tender. I then tossed them in a light asian dressing and they were done. Easy and quick. Just thing to save maximum time for birthday present opening.

Enjoy!

Saigon Chicken Breasts

1 pound dried rice noodles
3 tablespoons finely chopped lemongrass, white inner bulb only
3 tablespoons sugar
2 garlic cloves, coarsely chopped
One 1-inch piece of fresh ginger, peeled and coarsely chopped
1 serrano chile, coarsely chopped
1 tablespoon peanut oil
1/4 cup fresh lime juice
1/4 cup Asian fish sauce
Four 5-ounce skinless, boneless chicken breast halves, pounded 1/4 inch thick
1/4 cup water
1/4 cup coarsely chopped cilantro
1/4 cup coarsely chopped roasted peanuts

In a large bowl, cover the rice noodles with water and let stand until pliable, about 20 minutes.

In a mini-processor, combine the lemongrass, sugar, garlic, ginger, chile and oil and process to a paste. Scrape the mixture into a bowl and stir in the lime juice and fish sauce. Put the chicken in a large shallow bowl and add 1/4 cup of the lemongrass mixture, turning to coat the chicken. Marinate for 20 minutes. Stir the water into the remaining lemongrass mixture. 

Light a grill. Cook the noodles in a pot of boiling water, stirring, until just tender, about 2 minutes. Drain and return to the pot. Rinse with cold water and drain again, then repeat the process once more. Let the rice noodles dry, lifting them to separate the strands. 

Grill the chicken over a medium-hot fire or in a preheated grill pan for 3 to 4 minutes per side. Let cool for 1 to 2 minutes, then cut the breasts into thick strips. Toss the rice noodles with the lemongrass dressing, cilantro and the peanuts, top with the chicken. Garnish with some chopped cilantro and roasted peanuts and serve.

45

It doesn't seem possible. The turning of the years would indicate that today I am 45 but I don't seem a day over 20. What has happened? Where has the time gone?

I suspect that I am not the only one who feels far younger than they actually are. Perhaps that is a indicator of a life well lived. Let's go with that. Others might suggest senility - they are evil and should be shunned.

I am good at the shunning. In a past life I clearly was a Mennonite!

The day started with a friend of mine sending me one of those 'If you're born today' things that she had found on the internet. According to the fine folks at cafeastrology.com this is what the year ahead has in store for me:

When a Quarter Moon occurs in your Return chart, as it does this year, you are at some sort of a turning point in your life, in terms of personal growth. Events that occur this year act as catalysts that get you in touch with some important issues in your emotional life. Your emotions run high, and mood swings or identity crises are possible. There may be some kind of conflict in your life arising from a great urge to do something different. It promises to be a busy, dynamic, and significant period in your life.

Busy, busy, busy! The Sun conjunct Mercury in your Solar Return chart suggests that you have a lot to do this year. At times, you may feel like the pace of your life is running ahead of you. You can be especially productive, however, in all types of communications--writing, speaking, learning, teaching, and so forth. Advances in intellectual and mental pursuits are likely, as you make steady progress that has long-lasting results.

With Saturn transiting sextile to your Sun until September, work you have done begins to pay off. You may be recognized or rewarded in some way for the efforts you put forth. Because you project a more responsible and credible “you”, people in authority tend to be more inclined to appreciate you and recognize your work. This is a period in which you put your life in order in some significant manner. The key to success is adopting a realistic, practical, disciplined, and orderly approach to your life.

Both the Sun and Mercury form a pleasing trine to Uranus, and you are able to pick things up quickly, invent, or discover something quite intuitively. There may be unexpected and pleasant news this year that enhances your life. You are able to find new insight into old problems, and your thinking processes during this period are likely to be especially original. This is a good year for projects involving technology or New Age topics. You may find more opportunities to attend meetings and other organized group activities, to communicate online, and to take part in activities involving computers, scientific projects, or metaphysics. Unexpected gains may be realized through such mediums. Your intuition is strong, and insights seem to come from "out of the blue". Original, creative ideas are easy to come by this year.

It’s easier than ever to express your unique individuality, and if this involves changing careers or jobs, a new love affair, or an entirely new hobby, it’s something that takes you forward into unexplored territory. You are more willing to adapt to new circumstances, ideas, and unfamiliar situations this year. It's a good time to join organizations and groups and to attend meetings or social events. You are able to find creative solutions to problems now. Flexibility is the key to success under this influence. Your personality is sparkling this year, which is sure to attract new circumstances and people into your life.

With Mars trine the Moon's North Node, you may be actively involved with teamwork and collaboration with others this year. This can also indicate an increased need for sexual union, as it stirs the passions and generally indicates ease in satisfying one's desires through positive connections with others. Jupiter conjunct Chiron and Neptune in your Solar Return chart suggests that idealistic and humanitarian goals or impulses have more significance in your life this year. You may experience an increased need for greater understanding, wisdom, and awareness, as well as increased interest in the healing arts and holistic health this year. It may be a time during which you reconsider or revamp your personal belief system. Everyday, ordinary life may not always satisfy, as you hunger for a more idealistic life. Neptune moving very slowly at the time of your birthday this year places emphasis on spirituality and creativity on one hand, and the possibility of confusion and illusion on the other.

New insights into old problems help to inject fresh energy into your year. Your ability to remain flexible is the key to success. You are especially productive and busy. There is much to learn this year. New connections are made that help you to feel that you are moving forward.

2009 is a Number Five year for you. Ruled by Mercury. This is a year of exploration and freedom. It's a time when exploration and reaching out to others brings opportunities. It's a good time to advertise and sell. Surprises are in store, and the routine is broken. This is a year when exciting relationships can be formed, or, if you are already in a partnership, new life is breathed into the relationship. Advice - explore, look for adventure, keep your eyes open for opportunities, mingle.

2010 will be a Number Six year for you. Ruled by Venus. This is a year of relative contentment. It is a time when love is the easiest to attract, and partnerships formed under this vibration have a better chance for longevity. You are able to attract others, and material things as well, this year. This is a good year for establishing harmony in the family and in the home. Advice - develop existing relationships, be positive and receptive because these kinds of energies help you to attract what you desire.

I am tired just reading it. All of this blather about being busy and the hectic pace of the year ahead makes me want a nap.

Birthdays aren't as important to me as they once were. I seriously considered going into work today - until I remembered the unused vacation days that I LOST last year. 'To heck with it', I thought and I took the day off.

I slept in, relaxed, and took it easy this morning. I'd like to say that I was presented with breakfast in bed but I was not. In fact . . . I cooked breakfast for the two of us and made the coffee.

Paul treated me to dinner on Sunday. It was easier to celebrate on the weekend when he didn't have to worry about work.

We started off with cheese and crackers, olives, cured meats, and of course martinis.

This was followed by grilled steak with an AMAZING avocado corn salsa, grilled potatoes, and grilled corn with parmigiano basil butter. Yes, we grill everything at this time of year. Build a bridge . . .

We uncorked a bottle of 10 year old Brunello that we had brought back from Italy two trips ago - it was OUTSTANDING and only served to reinforce the great benefit of schlepping wine home from trips, as inconvenient as it may be at times.

Then we had a lemon-raspberry cake that we had picked up at the store (who needs a HUGE home made cake for the two of us?), some of the home-made vanilla bean ice cream that we made before we went to Maine, and the last *sigh* of our vin santo. It was a great meal - thanks Paolo! Far better than ANYTHING we would have gotten in a restaurant.

Today I spent that day gardening and running errands for my mom. My friend Nancy says it is the least I should do because today really should be about mom giving birth to me and not me! I'm not convinced.

I got my hair cut and was happy to not be offered the senior discount.

After lunch with mom I opened up my gifts from her (a much needed cooking utensil, coffee from Central America, and theatre tickets) and I came home and slept!  Turning 45 makes you sleepy, I have discovered.

Tonight I'm whipping up dinner because Paolo, poor thing, has had to work all day. Bless his heart. After dinner there is another round of gifts. Lord, it is all I can do not to snoop!

I've been amazed at all of the birthday greetings I've received - the joys of facebook apparently. I does feel nice to be appreciated. *smile*

Thank y'all! It's been a stellar day so far . . .

 

 

News?

We were heading down to Maine when the news broke that Michael Jackson had died. Checking into our hotel in Syracuse the front desk staff were sobbing - I just wanted my key and to get the hell out of there.

Being in Maine relieved us of some of the wall-to-wall Jacko coverage. Now that I'm back I thought I'd throw some ideas together.

Now in the interest of full disclosure let me be clear that I have never been a Michael Jackson fan. Sure I liked the early stuff but by the 80s I had had enough - Thrillerwas full of un-danceable music (sorry - no one had the stamina to last through most of the songs - I wonder how many coronaries took place on dance floors over it?), screeches and spawned videos with Jackson groping himself. Frankly, I spent more time trying to count how many times he fondled his nether regions than actually listening to the music.

Then things just got unfortunate with the freakish surgery and allegations of improprieties. I know that he was never convicted of anything but in my world you don't give up $ 23 million if you've done nothing wrong. I know he was rumoured to be generous but there are limits.

Don't get me started on Lisa Marie Presley and that most unfortunate kiss.

My sense of the hoo haw over his death?

It has been distasteful.

It started when his father, speaking about the death for the first time, took the opportunity to tell everyone that he was starting up a new record label. MMMMMM - how nice. Your son isn't cold yet and you're taking the opportunity of having cameras in your face to build some buzz over your latest business venture.

Then there was the invasive, non-stop media coverage. Really - was there nothing going on in the world? Soldiers were being killed. People were starving. Pandemics were spreading. The numbers of poor grew. No one seemed to care a whit as the cameras focused on the final tributes to a fallen singer.

Heavens, people rushed to provide a quote. Every B, C, and D (i.e. those who can't even get onto Big Brother) grade celebrity raced to tell 'their' Michael Jackson story. Liz Taylor twittered about their love. It was too much.

I fully understand the need to grieve. I don't think grieving should become a national pass-time.

Then there was the debate over how he died. Guess what? I didn't care. I felt badly for his fans and family. Let it go.

The memorial tribute was a 'bit' much, too. People bartered for 'tickets'. Tickets to a memorial service is just distasteful. Selling said tickets on eBay is down right offensive.

Call me old fashioned but I prefer a service that isn't streamed live over the internet, twittered, nor blogged in live time. In our rush to provide 'information' (spin) we have lostsome very precious privacy in our lives. None of us really needed that, did we?

Then the city of LA started to collect fan donations to pay for Jackson's send off. Click here to give the 'King of pop' the send off he deserves. I am happy to be a nobody because should anything like this happen upon my death I'd be spinning in the eternity.

Over the weekend there was a healthy debate regarding Jackson's likelihood of getting into Heaven. Experts were asked to provide opinions. To their credit they refused to wade into the fray.

Dear LaToya (always the creepiest of the Jackson clan) topped off the weekend with wild accusations that Jackson was murdered and she knew who had done it! This become front page coverage the world over. You just know that LaToya will be selling 'clues to Michael's murder' at the end of a 1-800 call in the near future don't you?

She is just jealous that no one ripped off HER outfit during the Superbowl. That Janet always had all of the breaks afforded to the baby of the clan.

I am done.

News - sure!

Over the top, creepy, and offensive at times. You bet!!!!!

Ceviche

On our 12th week of salad explorations we traveled to Latin America thanks to Candi. She had selected Ceviche as her salad. We've had Ceviche a few times before and were eager to try it at home. Candis' recipe and our Mexican cooking class on Thursday inspired us to have an entire Mexican themed dinner on Saturday. MMMMM

Appearing on the menus of countless 'trendy' restaurants and bars, ceviche is the new "in" food of the beginning of the 21st century. Yet I discovered that it  is actually an old world dish from Latin America. It has been one of Latin America's best-kept secret for centuries, but Ceviche is becoming a popular appetizer and will be gaining popularity as the century progresses.

Ceviche's birthplace is disputed between Peru and Ecuador, and as both countries have an amazing variety of fish and shellfish, it could easily have come from the ancient Inca civilizations of Peru and Ecuador. Every Latin American country has given seviche/ceviche its own touch of individuality by adding its own particular garnishes. In Peru, it is served with slices of cold sweet potatoes or corn-on-the-cob. In Ecuador, it is accompanied by popcorn, nuts, or corn nuts. It is also served in a large crystal bowl with the guests helping themselves, either by spearing it with toothpicks or filling the pastry shells. In Mexico, seviche is accompanied by slices of raw onions and served on toasted tortillas.

Ceviche, which is often spelled seviche or cebiche, depending on which part of South America it comes from, is seafood prepared in a centuries old method of cooking by contact with the acidic juice of citrus juice instead of heat. It can be eaten as a first course or main dish, depending on what is served with it. The preparation and consumption of ceviche is practically a religion in parts of Mexico, Central, and South America, and it seems as though there are as many varieties of ceviche as people who eat it.

Some folk are squeamish about ceviche because the fish isn't cooked with heat - I get that - the first time we tried it we were both a tad leery! LOL The great thing about Candi's recipe is that the fish is actually poached prior to being marinated in the dressing - any concerns that you have about raw fish can be packed away for something else. :-)

Candi wrote:

I chose a version of Ceviche that poaches the fish to reduce cooking time, and also for food safety reasons.I got the recipe for the book Ageless Face, Ageless Mind by Nicholas Perricone. I adapted it a bit to add more flavor.

We followed Candi's recipe as printed with a couple of changes . . . the halibut at the fish market was crazy expensive yesterday so we used mahi mahi and it seemed to work fine. We also doubled the cilantro because we really LOVE cilantro.

We both thought that this was excellent. now I am sure that the food purists out there will get their knickers in a twist and say that this isn't traditional ceviche. BAH Who cares? We both agreed that this recipe was great! I was going to only do half the recipe and I'm glad I did the full version as someone (who shall remain nameless) had thirds!

I'll be finishing off the leftovers today wrapped in tortillas as fish tacos. MMMMMM

Enjoy!

Ceviche

Prep time:15 minutes plus time to chill. Cooking time:10 minutes. Serves 6.

To cook the fish:
3 cups of water or chicken broth
1/2 cups white wine
juice of two limes
1 jalapeno or Serrano chili sliced in half
3 gloves of garlic,crushed
I Tbsp Old Bay seasoning
1/2 lb firm white fish fillet(halibut or the like)
1/2 lb large shrimp,peeled and de-veined

Coat the fish and shrimp with old bay. Bring the broth,wine, lime juice, chili and garlic to simmer. Add fish and shrimp and simmer(do not boil) until fish is opaque(about 5 minutes) and shrimp is pink(about 2 minutes). Remove from poaching liquid and cool in the refrigerator.

To make the salad:

2 large tomatoes,diced
1/2 white onion, diced
1 jalapeno,seeded and diced(or more if you wish)
juice of two limes
1/4 cup cilantro, diced
hot sauce to taste
sea salt and cracked black peppers to taste

Mix tomatoes, onion, jalapeno,lime juice and cilantro together. Season to taste with hot sauce,salt and pepper.

When the fish is cool, cut shrimp in half and fish into bite-sized pieces. Mix into tomato mixture. Chill for at least one hour and up to four hours.

Next week's salad is an Israeli Salad selected by Terry. I can't believe that we only have 6 more weeks of salads to go. this is depressing because they have all been so amazing!