Au Peche

We went again...My favorite thing there forever will be the Chocolate Brioche.

Then the others

Sis loves it all
Thanks to L'h F :)

Drops and Dew

So we have been visiting this place and its really cool.

The food is light and the people there are great.

The dessert was out of this world

We laughed a lot

Talked about all things Trini

GREAT STUFF! :)

Haw flakes-Chinese Communion

Sis brought me some...
I used to eat them when I was little

Haw flakes are Chinese sweets made from the fruit of the Chinese hawthorn (Crataegus pinnatifida, genus Crataegus)
They contain unapproved food coloring so I dunno what's been happening in my system all these years but....

When sick of Christmas food

Try a Low Carb Wrap
Heat briefly in a pan with crumbled feta, pepper flakes and some shreds of turkey

The end

Eggplant , Lamb and Veges Casserole

Get some eggplant, carrots, whatever veges you want in there
Cook them all up together in lamb stock/ fat which you get from cooking lamb for your dinner
Make up your cornbread stuffing by adding it to the cooked eggplant and vegetables
Add some leftover shredded lamb

Mix
Place in casserole dish

Top with grated cheese (we tried out Organic cheese-eh same difference)

Bake 350 C for 30 mins

Sheperd's Pie

Ok It's a lot of Carbs this Christmas..but MODERATION never hurt anyone. The traditional way is just Meat on bottom, potato on top but I didn't want to do it that way..We're not totally British...

Get Minced meat/ Ground beef


Cook it- season it, add some Ketchup from a little thickening and sweetness to the savory of the seasonings

Layer
Potato

Meat

Potato
Cheese

Bake- 350 C for 25 mins

Have fun

The Choux Pastry puffs

We made the cheese and tuna puffs..
Cuz we wanted to do it...
Prepared the dough the Choux Pastry way

Baked em

Stuffed them
You know the rest

The Leg of Lamb

Bought it

Seasoned it so that the skin and fat would be encrusted with seasonings at the end


Cooked it


You know the rest.....

The turkey

Was bought- I got the smallest one I could find..11 pounds

And Thawed



And Seasoned


And Cooked

And Some eaten...


It's kinda huge for just us :(

Cute and Interesting

I saw this and liked it

Cool

Trial run

We wanna do huge pieces of lamb for Christmas
So this is a trial run to see which spice combination will work well for us
I wanted more green..more parsley. I refuse to put dill on this..
So it's going to sit for a while and marinate and then we are going to bake it and at the end roast it...


Gordon Ramsay had a segment on foodblog tv which I liked.
The end result was just too raw (pink) for me, and I decided I may not ask the butcher to take the bone out. I may just ask him to chop it...
It depends..I despise complications...

Some things

These are cool.

You eat these one a day because they are soooo rich..
The center is soft and kinda semi solid, semi gooey...

This is from Trini. It is salt prune mango.

Dried sweet mango covered in salt and other things...It sounds and looks like it may cause illness and it probably does, but it tastes sooooo good

The piece de resistance is Diana Nut Krak'r

I love the commercial and how Trinis say it
Fast, hard and loud...Sooo funny.

L'h F then ma soeur

So L'h F got me some pastries from Au Peche Mignon.
Then my sis wanted some so we went and got them.
I think she liked saying
This one

This one
This one
And THIS ONE
LOL
They look great...we will have them :)

Eating my way to goood health

Stupid eyes be hanged..

I'll force them into goodness

'Coveted Cakey'

Remember the Little women Coveted Cakey?
This is what I imagine it looked like...

"More sudar marmar!" :)

Eric Ripert

Impresses me on Top Chef. He seems to be one of the only judges who cares about flavor combination not just did he like the food.
The pairings are important. Strawberry and meat..no GOOD!
Finally a judge with some...some...some, something (je ne sais pas).


ps...They should have lovely Gordon Ramsay on there too!
He tore some guy a new one the other night for having a nasty restaurant....

It's true

These are very good.

I liked them


I'll get some more with sis and Sarah maybe...


I'm tired.....

Interesting

So Sunday before I went to church Kam had his breakfast/lunch-brunch.
He had me taste it and tell him what I thought.
It was very good.. Some kind of salad.
Actually I made something like this before with broccoli, rice, meat, raisin. You have to have th eraisin to add a tiny bit of sweet to this savory salad...it just brings the whole thing together nicely.

His was rice, corn, beans, chicken breast and mayo with salt and pepper

Christmas Party Food

This was the spread sans Dessert.

The dessert was sublime- Cream puff with icecream inside.
Yummy :)
Umm I didn't know what this was supposed to be and I left it alone

And didn't look at it after I took this pic...

And more things....

L'h F made a green papaya salad
Green Papaya
Mango- mango makes the world go round

Cashews
Anchovies

(I thought the red things were craisins but he said no- now they look like bacon bits)
And other things.....
I'm wanting him to come and share with me.... :)

This is the one

Gonna try the Peking duck. This is the recipe I will use...Wish me luck
Ummmm I dunno about 8 hrs in the air though.... or the lumpia..maybe I'll make some modification


I got this text from wiki

Fattened ducks are slaughtered, feathered, eviscerated and rinsed thoroughly with water.^[7] Air is pumped under the skin through the neck cavity to separate the skin from the fat.^[14] The duck is then soaked in boiling water for a short while before it is hung up to dry.^[15] While it is hung, the duck is glazed with a layer of maltose syrup, and the innards are rinsed once more with water. Having left to stand for 24 hours,^[16] the duck is roasted in an oven until it turns shiny brown.^[17]

1 duck (4 to 5 lbs.)
14 c. water
4 tbsp. honey
4 slices ginger, 1/8 inch thick
1/2 c. white vinegar
1/2 c. pale dry sherry
1 pkg. lumpia wrappers
24 pieces green onion stems
2 oz. Chinese parsley
Hoisin and/or lemon sauce (purchased at grocery store)

Rinse duck and pat dry. Put water, honey, ginger, vinegar and wine into a large pot or wok and bring to a boil. Place duck into the pot and ladle boiling liquid above all over it for 2 minutes. Remove duck and pat dry with absorbent paper. Remove scum and fat from liquid and freeze for future use. Air dry in a cool, breezy place for 8 hours, covered with cheese cloth.

Heat oven to 400 degrees. Put duck directly on oven rack, breast side up. On a lower oven rack place a foil lined roasting pan filled with an inch of water to catch the drippings. Roast for 30 minutes then turn on sides and roast each side for 30 minutes. Face breast down and roast back for 30 minutes longer. Steam lumpia wrappers for about 10 minutes, separate and cut into halves.

Remove skin from duck and cut skin with scissors into 1 x 2 inch pieces. Arrange on a heated platter. Don't let juices wet the crispy skin. Cut de-boned duck meat into the same sized pieces as the skin. Place skin, meat, green onion stalks, Chinese parsley and Hoisin or lemon sauce on lumpia wrapper and wrap. Eat as a succulent package.

Here is a gross story from Peking duck..I can't bear it but I wanted to share... read Dec 6th...My Peking duck dinner

Eating before leaving

I don't think anything that I have to buy today will do me any good so I ate before I left home.

And I put my pepper sauce in it :)

Marble cake

Not as good as the strawberry cake.....

But It will do :)