I am not sure I actually ever ate a fish dish like this in Greece but if they don't make fish like this, they really should. I make it exactly the same way I make Garides me Feta and just sub in whatever white fish I have on hand for the shrimp. If shrimp is delicious baked with wine, tomatoes and feta then it stands to reason that fish will also be delicious cooked this way. Honestly, I am going to have to find a Greek person to put this in the Greek suggestion box because there is no reason to only use shrimp.
If I was cooking this only for myself and not having to feed my stinky family, I would totally add a handful of chopped, greek black olives and some hot peppers but they have to eat it too so I leave those things out and just add some to my portion after I plate it but it's not the same as it would be if the olives and hot peppers were cooked with the rest of the dish. If you like black olives and chili peppers then, by all means, add those things in the tomatoes and you can eat the actual dish I WISH I were eating and you can tell me about it and make me jealous and I might want to hurt you for a minute but then I will get over it because it's still really good without those things and it's not your fault that you might have a family that will eat black olives in their food.
Gastropost this week is all about the peaches. I didn't think it was peach season yet but the folks at the Post said it was so we set off to Niagara to find some. As things often happen in our little family, we had good intentions but instead of Niagara, we meandered over towards Caledonia, where we had a really tasty lunch at the Cornerstone Tap and Grill thanks to Restaurantica and Urban Spoon. If you are ever in Caledonia, make sure you stop here for lunch - the food was really quite good, the portions were generous and we were very pleased with our pulled pork crostini, various salads and fish and chips for The Kid.
With full bellies we set off to continue our drive. Of course, I am NOT the navigator so I had no idea where Caledonia sits in relation to Niagara so I just sat back and enjoyed the lovely scenery as we continued on our way to find peaches. Eventually, just was I was thinking that it was taking a very long time to get to Niagara I noticed a sign letting us know that not only were we about to enter Port Dover, Ontario, but that it was Friday the 13 weekend and all bikers were welcome! Great! Maybe they will have some fresh peaches at the Harley Davidson belts and boots stand!
As I have mentioned, I am trying to participate in the weekly Gastropost challenges and have managed to keep up so far and have even made three out of four of the weekend roundups published in the Saturday National Post. My Oh Canada Pops , boozy cherries and rhubarb simple syrup have all made it to the paper but that is not nearly as exiting as seeing my mug in a pencil drawing looking all journalistic and legit. I will overlook that they gave me an actual jowl in my pencil drawing since they were the only people to ever do that for me. A jowl is a small price to pay.
Funny story, when I was checking to see if the boozy cherries made it to the paper, I happened upon two pages of book reviews by kids and there, thought "Oh, that looks interesting. I should read these and see if there is anything I should get for The Kid" and on page WP17 was a book review written by The Kid himself! His classmates had all been given a book to read and review a while back but I thought it was just a class assignment. We had no idea this was going to happen and if I hadn't been looking for my own thing in the same section, we would have never even known that he also made the paper, along with a bunch of his classmates. Frankly, we are disappointed in his father for not whipping something up for, perhaps, the Wheels section and dropping the ball. Way to make the family look like slackers Shack.
This week's challenge was to make or taste a frozen treat. I was going to make boozy pops like my mojito pops but I am still pretty hopped up on the condensed milk ice cream and wanted to try another one. If I wasn't so lazy, it was going to be a healthier mango/mint but that would have entailed a trip to the magical asian produce stand so cinnamon bun ice cream prevailed.
Kevin and Amanda's Recipes has all kinds of great ideas for flavouring the condensed milk/whipped cream base and I loved the sound of this one - I also think it would be great in an ice cream sandwich with oatmeal cookies, no? Once I started mixing the condensed milk part up, I realized that I wanted way more cinnamon and I also wanted a bit of crunch and since lots of cinnamon buns have some sort of nuts on them, I settled on some chopped walnuts. The dulce de leche adds just a little more caramel goodness to the finished ice cream but next time I am thinking of cooking the condensed milk until IT turns into dulce de leche and using that for ice cream base so stay tuned for my next batch. You know I had a moment's hesitation over the addition of the melted butter and then I thought "what, are you afraid that your ice cream made entirely of condensed milk and whipped cream is going to become fattening if you add that butter?"
Thank god my kid is a skinny rail and loves ice cream because this stuff is as high calorie as it is delicious but it is also easier than making toast, so there you go. You can't have everything and delicious always trumps fattening in this house which is probably why I have that jowl in my pencil drawing.
Cinnamon Bun Ice Cream
adapted from Kevin and Amanda's Recipes
1 can sweetened condensed milk
2 cups (500ml) whipping cream
3 tbls melted butter
1 1/2 tsp cinnamon
1/2 tsp vanilla extract
1/4 cup chopped walnuts
2 tbls PC dulce de leche
Whip the whipping cream until stiff. Meanwhile, stir the melted butter, cinnamon, vanilla and walnuts into the condensed milk. Fold the condensed milk mixture into the whipped cream and then gently drizzle in the dulce de leche and very gently fold a few times. If you can't find actual dulce de leche I am sure you could use any good, thick caramel sauce.
Put in a 1 litre container in the freezer and leave it for at least 6 hrs.
My new Bon Appetit came in the mail today and it was chock full of delicious things I really want to make but that I will most likely never actually get around to cooking. There was a segment on no bake desserts that really caught my eye because I have been invited to lots of bbqs in the next month and I usually bring dessert but since I now live in the sixth ring of hell, the thought of baking just kind of makes me want to curl up in a ball in the corner and suck my thumb. Understandably, I am more into making fancy cocktails than baking cakes and other sweet confections but I can't serve a Pimm's Cup to a bunch of four year old kids now can I?
A recipe for cheesecake with ginger-lime candied raspberries caught my eye although I chose to not make the cheesecake this time around but the berries are perfect. They didn't require the oven to be turned on and spent only a minute on the stove and they would be incredibly versatile. These babies are just as delicious on a bowl of french vanilla ice cream or some maple sweetened greek yogurt as they are over cheesecake so as long as I got the berries made, I could totally flake out and buy something to go with them at the last minute, which is exactly what I did. PC cheesecakes were on sale and since I know that lots of my chef/caterer friends use them on a regular basis and just add their own sauces, I serve them guilt free to my guests.
As luck would have it, there was not a raspberry to be found but there were some beautiful blackberries at my little produce stand. The recipe called for a 6oz container of berries but I used two and I would certainly not use less because the berry to sugar ratio was perfect this way.
Minty Ginger Blackberries
12 oz of blackberries
1/3 cup sugar
1 tbls grated fresh ginger
1 tbls chopped fresh mint
juice from a lime
more fresh mint to garnish
put the berries, the sugar, ginger, lime juice and 1 tbls mint in a pot. Bring to a simmer and then remove from the heat. Let it sit and cool in the pot and then pour it into a glass bowl, cover with plastic wrap and put it in the fridge for at least an hour and up to one day.
I drizzled it over some cheesecake but next time I am going to just pour it over vanilla ice cream. I can't imagine anything that wouldn't be improved by these babies.
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