Jamie Oliver's Food Revolution

Jamie Oliver works his magic again! He's so passionate about good food and healthy eating. Obesity is out of control--we've really got to do something!

The show is on the ABC network Friday evenings at 9 p.m. EST. I missed the first two episodes but there are still three left, with the season finale on Friday 23 April! He's got such a good heart our Jamie!

Smoked Trout Chowder

Inspired by a recipe in Brooke Dojny’s book "Dishing up Maine."

This is a satisfying, creamy, full-flavoured chowder, that warms the cockles of your heart!

2 T butter

1 medium onion, chopped

1 cup bottled clam juice

1 cup water

1 lb red skinned potatoes, diced

4 cups cream (or 2 cups cream and 2 cups of milk for a lighter chowder)

1 1/2 cups frozen corn 

1 lb mild white fish, such as tilapia or cod

8 oz smoked trout, bones and skin removed and broken into one inch pieces

1/2 tsp thyme

freshly ground black pepper

1. Melt the butter in a medium saucepan and add the onions. Cook over a medium heat for about 5 minutes, stirring gently until they soften.
2. Add the clam juice, water, potatoes. Bring to a boil, cover, then lower the heat, and cook for about 10 minutes until the potatoes are half done.
3. Add the mild fish, cream and corn, and cook gently for about 10 more minutes until the fish is cooked. Take care not to boil the cream as you don't want it to curdle.
4. Lastly stir in the trout, herbs and black pepper. This soup is also excellent if you make it a day ahead, as the flavour seems to intensify. Delicious served with home made bread!

Guinness Gingerbread

Recipe from Epicurious.

This is a beautiful glossy and moist gingerbread which is fairly strong and spicy, and packs quite a wallop! Definitely an adult twist on a classic dessert.

1 cup Guinness

1 cup molasses

1/2 T baking soda

3 large eggs

1/2 cup granulated sugar

1/2 cup dark brown sugar

3/4 cup vegetable oil

2 cups all-purpose flour

2 T ground ginger

1 1/2 tsp baking powder

3/4 tsp ground cinnamon

1/4 tsp ground cloves

1/4 tsp freshly grated nutmeg

pinch ground cardamom

1 T finely grated fresh ginger

1. Preheat oven to 350°F. Butter a 9” x 5” loaf pan, and line the bottom and sides with greased parchment. Alternatively you can use a buttered and floured 6-cup Bundt pan. I’ve had great success with the silicone Bundt pan, although you still need to butter and flour it as the mixture tends to stick.
2. Heat the stout and molasses in a large saucepan and bring to a boil. The mixture really bubbles up, so definitely use a large saucepan! Take the pan off the heat and stir in the baking soda, and allow the bubbles to settle. 
3. Meanwhile, in a bowl, whisk together the eggs and both sugars, then whisk in the oil.
4. In a different bowl, whisk together the flour, baking powder and dry spices.
5. Add the stout mixture to the egg mixture, then whisk this liquid into the flour mixture, half at a time. Stir in the fresh ginger.
6. Pour the batter into the loaf pan or Bundt pan and bake for 1 hour, or until the top springs back when gently pressed. Let the gingerbread cool, then dust with confectioner’s sugar.

Pumpkin Squares

This is definitely not Julia Child! But this dessert is very tasty and quick to make when you're in a rush.
Source unknown.

Base:
1 x 18 oz package yellow cake mix (reserve 1 cup for the topping)
1/2 cup melted butter
1 egg
Filling:1 x 16 oz can pumpkin
1/3 cup brown sugar
2 eggs
2 1/2 tsp pumpkin pie spice
2/3 cup milk
Topping:
1 tsp cinnamon
1/2 cup chopped walnuts
1 cup reserved topping
1/4 cup butter (optional)

1. Preheat the oven to 350 degrees F.
2. Reserve 1 cup of cake mix for the topping.
3. For the base: combine remaining cake mix, melted butter and one egg in a bowl.
4. Press this mixture over the bottom of a 9" x 13" baking pan.
5. For the filling: combine pumpkin, brown sugar, two eggs, pie spice and milk into a bowl and beat until smooth, and pour over the base.
6. For the topping: combine reserved cake mix, cinnamon, walnuts and cut in the butter in a small bowl; sprinkle over the pumpkin layer.
7. Bake for 40-45 minutes. Cool and serve with creme fraiche or cream.

Reflections on Julia Child

I attended a very informative presentation this evening about "The Life and Times of Julia Child" at my local library. What a character she must have been! I'm going to have to get my teeth into her biography Appetite for Life, which happens to be on my cook book shelf. Someone had baked a beautiful deep chocolate cake called Le Marquis, a recipe from Mastering the Art of French Cooking which was a perfect treat to have.
Thinking of Julia I just found this article in Down East magazine about the times Julia spent in Maine at Paul's family home. How I miss Maine....