Friday 21 November
The arctic char fumet had firmed up into a nice gelatinous stock, so we browned some onions in butter (for a bit of smoky flavour*), added the stock, more of the PEI potatoes* in cubes, more thyme, some chives, then cream. When all was done in went 440 grams* of bay scallops, and some chopped fresh oregano and chives. The PEI potatoes worked very well in this soup, since the starch helped thicken the stock. A very tasty mess of leftovers.
Holt went to Canadian* Tire, initially to get an icy scraper for the upcoming Winter Fun Fest, and went a little wild. Canadian Tire actually does have tires, round back, but what it had up front was a food processor (on sale for $49.99), a set of mixing bowls, jumper cables (apotropaic), and, oh yes, an ice scraper (also on sale).
Holt thought he'd give the food processor a whirl (get it?) and see if the dough blade attachment really worked. The jury's still out, since he made a big mistake with the pizza dough recipe, which is pretty much Carol Field's recipe for focaccia. When the recipe called for 800 ml of flour, he misread as 800 gr.* So the bowl was overfull, the liquid amount only half, so the little blade thingy just span around pointlessly. He had to pour it all out into a big mixing bowl, sling in water till it looked right, and do it all by hand anyways. (Plus clean up the food processor.)
Still the result was nice, and for a extra bonus, he tossed on the last of the red Hawaiian sea salt and rosemary mixture, thus creating the season's first Xmas focaccia.
*Note Canadian content.
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