A picnic in the park

Dear Sally,

Where has the month gone? I remember the beginning of June as if it were yesterday and here we are already near the end of August. Since we got back from the wedding both Jesse (yes Kim the other one) and I have been super busy.

As you know we each take turns planning a special date each month and it was my turn this time. We usually plan for the 14th of the month but because we were away for the weekend I opted for last night instead. With little time to prepare after work on Monday I quickly put together nibblies for a special picnic for two. We drove around the countryside of Newmarket looking for the perfect place to spread out our treats and found a little park in the middle of nowhere. I made a special veggie dip for us lactose-free folk, panchetta wrapped asparagus, homemade spicy pizza (for Jesse) and chocolate dipped fruit (also for Jesse). OH! AND I made deviled eggs with a spicy yolk mixture. Everything was delicious and as usual there was too much for just two people but MAN was is yummy.

I think cutting out wheat is one of the best things you can do for the GI system. I have been playing with alternatives as well and find that things can be very yummy without all the grains.

This letter is getting long but I just wanted to let you know that I am very excited for your Spanish lessons. I expect great things when you start your course and will hopefully be able to learn a thing or two from you.


Love Always,
Jessica


Recipes
(Adapted from 200 Best Lactose Free Recipes and Jamie's America)


Creamy Vegetable Dip
1 cup lactose free yogurt
1/4 mayonaise
1 clove garlic
1 Tbsp lemon juice
1 Tbsp dried tarragon

Mix all ingredients together and refrigerate for at least 2 hours


Bacon Wrapped Asparagus
1 bunch asparagus
100g Panchetta

Wash and blanch asparagus for no more than 2 minutes. Wrap 2 spears with once piece of panchetta and place on a baking sheet. Bake in the oven at 400 degrees for about 8 minutes or until panchetta is crispy. Drizzle with olive oil and balsamic vinegar. Season with salt and pepper.

Homemade Flatbread Pizza

Dough
2 1/2 cups flour
3-4 Tbsp olive oil
1 tsp salt
1 Tbsp baking powder
1/3 cup warm water plus more if needed


1. Mix the flour, salt and baking powder in a bowl.
2. Make a well in the center and pour in the olive oil and warm water. Use a fork to combine all ingredients adding more water as needed. Mix until the dough just comes together and let set for about 30 minutes.
3. Divide the dough into 5 small balls and flatten out with your hands.
4. Place each flatbread on a baking sheet or directly on the rack and bake for approx. 7 minutes on each side.
5. Cover with desired topping and bake again for about 10 minutes.

I used pizza sauce, olives, jalapenos, panchetta and cheese on Jesse's pizza but you can use whatever you want.

Jamie Oliver With a Twist #1

Dear Sally,

Since I have moved to Newmarket I have started to realize just how much of a blessing this blog is to me. As the days get busier and the work piles higher I am so thankful for the few peaceful moments I have to share with you over the always wonderful topic of food.

It feels like we have been going steady ever since my parents and I moved everything in here a couple of weeks ago. Jesse and I have been so busy each day that I wanted- no needed- a night for just us. For this I turned to Jamie Oliver. When I was in Toronto Melissa bought me his Meals in Minutes cookbook and I have been waiting to use it ever since. I was thinking about pulling a Julie and Julia and trying every single recipe in order from front to back. I can't afford to do one every day but I thought I would work through about one a month. This way the book will last me the rest of my life :)

I make minor adjustments to the recipes depending on my allergies hence the TWIST. So far it has been a hit and I'm looking forward to many more delicious recipes in the future. The following combinations are things that I would never have thought about myself. The blending of spicy and savory, salty with sweet are amazing and definitely passed the test.

I seem to have lost my camera so the pictures were taken on Jesse's Blackberry but soon we will be able to take better pictures.

I'm looking forward to a visit to Peterborough soon! Miss you.

Love,
Jess

The menu:

Broccoli Orecchiette
Zucchini & Bobboncini Salad
Prosciutto & Melon Salad
(All Adapted from Jamie Oliver's Meals in Minutes)
Pasta

5 ounces Parmesan cheese
1 large head of broccoli
1 (2 ounce) can anchovies in oil
1 heaped tablespoon capers, drained
1 tbsp. chili paste
3 cloves garlic
a few sprigs of fresh thyme
1 pound dried orecchiette

Grate the parmesan cheese and set aside. Slice all the florets off the stalk of the large head of broccoli. Trim off the stalks of the broccoli and set aside.

Fit the standard blade o the processor. Put the broccoli stalks into the food processor with the anchovies and their oil, and the drained capaers. Blend in the chili paste, garlic and pulse it all into a paste.

Boil water for the pasta. While that is working heat 3 tbsp. of olive oil in a frying panand spoon in the broccoli paste. Stir, then pick and tear up some thyme leaves, discarding the woody stalks. Pour some water into the pan and add the parmesan cheese. Stir.

Add the pasta to the boiling water with a pinch of salt and follow directions. After five minutes add the broccoli florets to the water and cook. When finished drain with a colander, reserving some of the cooking water and add to the frying pan of paste. Add the parmesan cheese and mix all ingredients well. Just before serving add a drizzle of lemon juice.

Zuccini Salad

3 large sprigs of fresh mint
1 tsp chili sauce
1 lemon
8 ounces baby zucchini, mixed colours
4 ounces goat cheese, crumbled
olive oil
salt and pepper

Pick the mint leaves over a cutting board. Chop very finely and put into a bowl. Add chili paste. Zest over 1/2 lemon and drizzle about 3 tbsp. olive oil, squeeze 1/2 the lemon. Peel the zucchini into ribbons over the dressing. Crumble the goat cheese onto the salad and season with salt and pepper.

Prosciutto & Melon Salad

a small bunch of fresh basil
1/2 lemon
8 ounces prosciutto
1 cantaloupe
balsamic vinegar

Pick the leaves from the basil, chop finely and place in the bottom of a salad bowl.

Add 2 tbsp. of olive oil and a good squeeze of lemon juice. Slice up the prosciutto into thin pieces and add them to the mix. Remove the seeds and skin from the melon and chop into bite-sized pieces. Drizzle over a little balsamic vinegar and toss.

Chicken and a Movie

Dear Sally,

This is a late post for which I am very sorry but better late than never! By the way I am SOOOO excited about our sleepover :)

Ok so I had Greg over for dinner and a movie and I had ZERO time to prep and two thawed chicken breasts that needed to be used. I went to the only place to go in this situation . . . . Jamie Oliver!

I made Parmesan Chicken Breasts with Crispy Posh Ham, roasted rosemary garlic potatoes and lemon balsamic green beans.

The food and company were nice but I have to admit that the entire time I was thinking WHERE IS MY STINKING WINE OPENER!!!!! Is this bad?

Love,

Jess

Parmesan Chicken Breats with Crispy Posh Ham, 
Roasted Garlic Potatoes and Lemon Balsamic Green Beans

2 fresh sprigs of thyme

2 skinless chicken breasts

freshly ground pepper

1 lemon

1 1/4 ounces grated parmesen

6 slices prosciutto

olive oil

1. To prepare your chicken grate the parmesan and pull the leaves off the thyme sprigs. Carefully score the underside of the chicken breast in a criss-cross fashion with a s

mall knife. Season with salt and pepper (DO NOT add any salt because the prosciutto adds anough). Lay the chicken breasts next to each other and season with thyme, lemon zest and parmesan cheese. Lay 3 prosciutto slices on each chicken breast, overlapping them slightly. Drizzle with a little olive oil and sprinkle with the remaining thyme leaves. Cover with plastic wrap and bang with a fry pan till they are about 1/2 inch thick.

2. Cook the chicken over medium heat for three minutes on each side) a little longer on the prosciutto side so it is crispy) and serve.