The Simple Things

This week's post is a celebration of the simple things...family, our nature reserves, and all things we take for granted but are dear to our hearts and too quickly replaced with the stuff of everyday life...

 Here's the video...wait for the audio, it's perfect and I love Grace Potter.

https://www.youtube.com/watch?v=s-Pf_LhY2TM&feature=youtu.be

Cheers, Janet

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Handmade in Bermuda

Pearl Treasure

Happy Easter, All!  A big THANK YOU to everyone who has been viewing, liking and sharing this blog. Please keep at it!

About a year ago, a group of local crafters met to discuss setting up a cooperative to offer local hand made items and classes in various craft techniques.  Two of those ladies, Andrea Moniz and Jan Quinn, went forward with the idea.  Hand Made Bermuda Ltd. opened in the Clocktower Mall in Dockyard in July 2013.  Since then, the shop has blossomed with an array of local products.  Check their Facebook page and Twitter feed for full details on the myriad hand made products they offer or visit the shop.  They are open 7 days a week from 10 - 6.  You will find unique gifts, soaps, jewellery, beads, cards, and more.

Bermy Urchins Studio is represented at Hand Made Bermuda.  This week, I delivered my newest products to them and updated my website.  Here's a preview...

Bermy Bubbles

Bermy Bubbles

These spheres are made of air dry clay which has been applied over a foam armature and carved free form.   No two are exactly alike.

Artists acrylics and inks produce the vibrant colour contrasts, and are sealed with lacquer.  Waves, sun, sails and the ocean are referenced in this pattern.  The larger bubble here is about 6" in diameter and stands about 8" high.  The other one is 4" diameter and stands close to 6".  Both come gift boxed.

Whimsy Paintings

Perfect for a child's room or anywhere a pop of colour is needed.  These vibrant ink and acrylic paintings (not prints) were inspired by colouring book images.  On 8 x 10" artist canvas, each item includes a stand for display.

Nautical rope bracelets

Further to my post on Knots, I used my newfound skills, Marlow twine and New England brand ropes to create these nautical rope bracelets.   The hardware is genuine marine stainless steel. Will look great on your favourite yachtie guy or gal.

 

 

Beaded Bermy Urchins

Like urchins found sunken treasure and decided to wear the jewels...

Starting with vellum printed with my own nautical designs, these Bermy Urchins are sparkly little delights.  96 spines are wrapped and beaded.  A sea glass is embedded at the core.  Lacquered and sprinkled with Bermuda pink sand and glitter to evoke salt, the materials are transformed into 6" diameter sculpture.  Each one is gift boxed.

There's more on my website - like original art, shirts featuring prints of my art, and loads of Bermy Urchins.  Thanks again for your time and patronage.

Think Greek for Easter

My Greek - inspired eggs

Easter is a big deal for Greeks - at least the ones I know.  I had the privilege to participate in the lamb on a spit, chinking of red-dyed Easter eggs, and general festivity several years ago.  No Zorba, but I think I recall dancing.

This year, we are all celebrating Easter on the same date - 20 April 2014.  You may know that the Orthodox calendar usually puts this occasion well out of synch with our Western calendar. So, in tribute, I'm going Greek this Easter.

Lest you are thinking of ouzo and retsina fueled holidays to the Greek Isles and your stomach churns at the thought of cheap taverna food or Shirley Valentine's egg & chips, stop for a moment and consider the recent marketing success of even attributing 'Greek' to a food.  Yes, I'm talking about yogurt and all the imitators that are so keen to 'jump on the Greek yogurt bandwagon' as that well-known Greek, Bobby Flay, now touts for FAGE (which IS Greek).  And they are right.  How is Greek yogurt dry cereal even possible?

Truth is, Greece has a long history of healthy foods that are being rediscovered by savvy chefs.  Even though Greeks were heavily influenced by two millennia of invaders, the simple ingredients and preparation of authentic Greek cuisine should make your short list of interesting and good for you food.  And most of it is familiar.  Consider these basics that you may already have on hand:

Olives, whole, cracked and olive oil,  Yogurt, Cheese - especially goat's and sheep's milk, firm or soft, Tomatoes, Onions & Garlic, Wild greens (or an approximation like Spring Mix), Currants & raisins, Chili peppers, Vinegar & lemon juice, Almonds & walnuts, Herbs such as oregano, mint, dill, parsley & bay leaves, Spices like cinnamon, cloves, anise and sesame seeds.  Honey. Eggs, seasonal vegetables and grains.  Don't forget Wine - red and white, usually dry.

Then there are the meats - lamb, pork, chicken and small game.  And seafood - fish and shellfish of all descriptions - preferably grilled.  Who would not salivate at the thought of phyllo pastries?  How I wish I could finagle a trip to KYMA in Buckhead! But I digress.

How many of you have nodded through grey lamb roast, beans and new potatoes on Easter?  Maybe with ham or cassava pie, beet salad and cauliflower?  NO!  Easter should be about fresh spring flavours, colour, and foods that make you want to think about the summer that starts in Bermuda only 34 days later.

I'm thinking grilled marinated lamb - chops, rack or butterflied leg - as the main event.  A salad of cucumber, mint & dill in a yogurt dressing to go with the meat.  To start - grilled squid or octopus in a red wine vinaigrette.  And a green salad with some feta cheese and olives.  To finish - milk pie with phyllo (Galactoboureko).  Opa!

Great, you think.  What about the kids who will only eat pizza, chicken fingers or pasta?  I guess it is a little late to enact the en famille Mediterranean eating style.   Well, as millions of tourists in Greece have discovered, moussaka can fill that gap.  Here's a layered gratin-like recipe that will banish forever your fears of greasy nasty moussaka.

Eggplant Moussaka

 

What you will need:

• 2 medium eggplants
• 1 yellow bell pepper, cut into 1 inch slices
• 2 medium potatoes, peeled and thinly sliced
• 1 1/4 lb. lamb, diced about 1/2 inch
• 2 onions, chopped
• 1 tbsp of chili pesto or 2 teaspoons chopped fresh chili
• 1/2 glass red wine
• 1/2 cup beef broth
• 1 large can tomatoes, diced or squish the whole ones
• 1 tbsp tomato paste
• 2 tsp chopped garlic
• 1 handful currants or raisins
• Zest of 1 orange or lemon
• 1 tbsp orange or lemon juice
• 1/3 cup butter
• 1/3 cup flour
• 1 quart of milk
• 1 cup grated hard cheese such as parmesan, or kefalotyri if you can find it
• Herbs and seasoning:  oregano, thyme, parsley, cinnamon, cocoa, sea salt, pepper, nutmeg
• Oil for sauteing - preferably olive oil

Preparation:

Start with the eggplant - cut off tops and bottoms and cut 3/4 inch slices.  Place in a colander and salt generously.  Set aside to allow the bitterness to weep out.

Get out a large skillet and add quarter inch of oil.  Fry potato slices until golden.  Line the bottom of a large casserole dish with the potato.   Drain off most of the oil in your pan.

Bring up the heat and sear the lamb.  You may need to divide in two lots to get a light carmelization on the meat and avoid steaming it.  Use a slotted spoon to remove the meat and set aside.  Lower the heat to medium.

Add your onions to the pan and saute until translucent.  Add garlic. Add red wine and beef broth and deglaze the pan.  Next, add the tomatoes, paste and chili.  Cook for a couple of minutes while you contemplate your seasoning.  I like quite a bit of seasoning so use your judgment here:

• 2 tsp dried oregano
• 1 tsp dried or fresh thyme
• 1/2 tsp cinnamon
• 1 tsp cocoa powder
• Salt and pepper to taste

Finally, add currants and zest and allow the mixture to simmer uncovered for 30-45 minutes.  It should reduce to a thick meaty consistency.  At this point, add the orange or lemon juice, chopped parsley, adjust seasonings and turn off the heat.

While the sauce is reducing, go back to the eggplant.   Rinse off the salt and pat the slices dry.  Brush with a little olive oil and broil or grill the eggplant and pepper slices until golden.  Add the eggplant slices to the casserole.  Top these with the meat sauce.  Then arrange the pepper slices on top. Set aside to cool.  Consider taking a chef's break at this point.  Maybe even overnight as the casserole can sit covered in the refrigerator and develop its flavours.

Now for the béchamel:  In a medium saucepan, prepare a roue by melting the butter and whisk in the flour until you have a thick paste.  Remove from the heat and add the milk, stirring constantly.  Put the pan back on moderate heat.  Add salt, pepper and nutmeg to taste.  Continue stirring until the sauce thickens.  Turn off the heat and stir in half the grated cheese.  Let cool for a few minutes.

Preheat oven to 375 degrees F.   Carefully pour the béchamel over the layers in the casserole dish.  Sprinkle the top with the remaining grated cheese.  

Place on the lower rack of your oven and bake for 1 hour.  If the top is turning brown at the 45 minute mark or so, cover loosely with alumium foil for the duration.  

Serve hot or at room temperature.  This recipe should make 6 - 8 servings.

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A Superior Fishcake

He said it must be Friday, the day he could not sell anything except servings of a fish known in Castile as pollock or in Andalusia as salt cod. 

-- Miguel de Cervantes, Don Quixote, 1605-1616

Fishcakes are a seasonal treat in Bermuda, and ubiquitous on Good Friday.  Oh sure, the Food Festival highlighted them this year, and a few restaurants offer a fishcake on their menus.  But they are a nutritional and satisfying treat to make yourself in the cooler months - well, unless you are on one of the trendy diets.   

I have a long history with fishcakes.  They were a Saturday lunch staple in our family home - a byproduct of the 'Fish on Friday' supper.  This 'familiarity breeds contempt' experience once led me to shun them but I gradually returned to the fold and now consider myself a bit of a fishcake purist.

My rules:

1. They must contain salt cod - this means Canadian cod.  There are a lot of salted fish imitators out there - haddock from New England, the Malaysian 'Made for Bermuda' brand, and god knows what in the Chinese stuff.  I get my package emblazoned with the Maple Leaf at Lindo's.
2. Red-skinned potatoes in approximately equal proportion to the codfish.  Avoid baking potatoes as you need a sticky texture that only red potatoes will yield. If you must substitute a drier potato, you will need to add an egg yolk for binding.
3. Diced onion must be present. 
4. A crispy golden crust on both sides.  See instructions below.
5. Simple seasoning like thyme and parsley - no curry, turmeric, hot peppers or other spices used to mimic a Caribbean dish.

In Bermuda, fishcakes are traditionally presented on sweet 'hot cross' rolls and doused liberally with tartar sauce or mayonnaise.  Annually, I sniff that this is a device designed to mask the presence of inferior fishcakes.  And if you are watching your carbs, you can probably do without the bun or condiments. 

Here are a few tips to produce a superior fishcake like my own ;-)


Prep:

• Soak the salt fish in fresh water for at least 12 - 24 hours, changing the water at least twice and depending on how much saltiness you prefer.  (For all you Food Network fans:  A milk soak tends to soften the fish too much for fishcakes.)  Use enough of our pure Bermuda water to float the dry fish.
• Boil peeled potatoes until just fork tender and drain them well.  Then simmer your fish until it is no longer translucent and drain also.  Mash or mix together by hand just until you have identifiable lumps - don't whip to a puree in your processor.
• Sweat your diced onion.  Fresh Bermuda onions are a Spring treat and can be included raw, but common yellow onions are my norm.  Red onion might be too peppery or assertive but use it if you really like onion.  Vegetable oil and/or butter in the pan - you may want to pump up the flavour by sauteing in bacon fat if you are throwing all dietary caution out the window. 
• Add the diced onion to the fish and potato mixture.  Add seasonings of your choice like chopped fresh parsley, thyme, black pepper and (if you are an eastern Canadian who receives care packages) dried savoury.  Mix together, pat down and chill covered for at least a couple of hours and up to 2 days.

Cooking:

• Preheat a cast iron or Teflon skillet to medium.  Or use a griddle if you have one.
• Hand form patties with the chilled mixture.  Measure with a cookie/ice cream scoop or spoon for consistency.  I like mine on the small side and not too thick in order to pump up the ratio of crispy crust and moist interior.
• Dunk your cakes in seasoned flour to which you have added a little cornstarch.
• Add a mixture of butter and vegetable oil to the pan - enough to cover it well but not so much that you are now deep frying.  If you have a jar of duck fat that you've been wondering how to use - now is the time.  Add a spoonful to the pan.
• Saute the fishcakes in batches - patiently - until a golden crust forms.  Turnover the cakes and repeat. If your heat is too high, you will get nasty burnt flour on your crust.  You may need to add more oil/butter/fat for the second side or subsequent batches.  Overcrowding your pan will cause inconsistent cooking.
• Serve with a wedge of lemon. Sample and gloat.

Here's a link to the motherland of fishcakes courtesy of Newfoundland Rock Recipes.

For a deep dive into the star of the dish, I highly recommend that you download or order a copy of Cod: A Biography of the Fish that Changed the World by Mark Kurlansky.  This historical tale is  eloquently written and beautifully illustrated. It's where I lifted the Don Quixote quote above.

More locally, here's an elegant presentation of fishcakes from Island Thyme, a cookbook published by The Bermuda Junior Service League in 2005.  Fit for the Governor...

Credit: Island Thyme: Tastes and Traditions of Bermuda.  The Bermuda Junior Service League, 2005

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