In My World

Grilled Peaches with Cinnamon Cream 2 peaches or nectarines 1/2 tbsp balsamic vinegar 1 tbsp honey 1/2 tbsp canola oil 1/2 tsp ground cinnamon 1/4 cup whipping cream 35% Cut the peaches in half and remove the pits.  If the pit does not pull out easily, use a small sharp knife to cut around it. In a medium bowl, combine the vinegar, honey, oil and half of the ground cinnamon.  Dip each peach half into the mixture and transfer it, cut-side down, to a medium hot grill.  Cook until the cut side is golden and juicy, about 3-4 minutes.  turn the peaches and cook them an additional 3 minutes or so until the skin side is soft.  The exact cooking time will vary with the size and ripeness of the peaches. Meanwhile, whip the cream until soft peaks form.  Transfer the peaches to individual serving plates.  Portion out the cream on top of the peaches.  Drizzle any remaining vinegar-honey mixture over each peach, dust with the remaining ground cinnamon, and serve. Serves 2

This is one of my favourite scenes from the movie.  I had seen One Flew Over the Cuckoo's Nest many many many years ago so I decided to give it another go.  I think even more of it now than I originally did.   Jack Nicholson plays McMurphy, who wrangled a trip from the prison farm to a mental institution for an assesment.  McMurphy was sure he would have an easier time finishing out his sentence at the hospital.  I'm not going to state that McMurphy was or was not mentally ill when he arrived but, because of his rebellious behaviour, he was treated as ill.  The end of the movie was so sad and yet so powerful.  It does not surprise me that this movie won so many awards. Academy Awards, USA  1976 Won Oscar Best Picture Saul Zaentz Michael Douglas 'One Flew Over the Cuckoo's Nest' became the first film in 41 years to sweep the major categories ...  More Best Actor in a Leading Role Jack Nicholson   Best Actress in a Leading Role Louise Fletcher  

Chicken Cutlets Milanese 2/3 chicken breast, boneless, skinless (obviously I used a whole breast . . . LOL) 1 large egg 2 tbsp bread crumbs 1 tbsp butter 1 tbsp canola oil salt and pepper to taste Tenderize the chicken by flattening the cutlets using a meat pounder.  Slice breast horizontally into 2-3 cutlets. Prepare 2 shallow dishes:  beat the egg in one, and put the bread crumbs in the other.  dip one cutlet at a time in the egg, let the excess egg drip off before coating the cutlet with bread crumbs.  Turn the cutlets to coat both sides, then set them aside. Heat the butter and oil in a skillet over medium-high heat, taking care not to let them burn.  Add the cutlets and sauté until golden, about 4 minutes on each side.  Add salt and pepper.  Serve on the warmed plates. Any remaining beaten egg may be cooked as an omelet and served along side the cutlets. Serves 2

Hal had two helpings of the Cold Melon Soup . . . which means I have to come up with a new dessert for Saturday night . . . but that's okay. Cold Melon Soup 1 melon 1/4 cup apple juice 2 tbsp sugar Cut the melon in half and remove the seeds.  Using a melon baller, cut 4 balls per serving and set them aside in the refrigerator.  Using a spoon, scrape out the remaining pulp, dice it coarsely and transfer to the blender or food processor. Pour in the juice and sugar, then pulse until very smooth.  Chill the mixture in the refrigerator for at least 1 hour before serving. When ready, pour the "soup" into cups, add the melon balls and garnish with mint leaves. Makes 4 servings.

1 tbsp canola oil 1 onion, coarsely chopped 6 carrots, coarsely chopped 2/3 cup orange juice, freshly squeezed (2 oranges) 2-1/2 tbsp gingerroot, coarsely grated 2 cups chicken broth 2 cups water 1/4 cup cream 15% (optional) ** salt and pepper to taste **I didn't add the cream and it was lovely and flavourful.  I'll try adding cream next time I make it. Prepare the vegetables; chop them coarsely. In a pot, sweat the onion in oil over medium heat for about 3-4 minutes.  Add the carrots, orange juice, gingerroot, broth and water.  Bring to a boil, lower the heat, cover and simmer until the carrots are tender, about 25 minutes. Puree the soup in a blender or processor, then pour it back into the pot.  Stir in the cream and just warm the soup a few minutes. Makes 4 servings

Potato Wedges with Rosemary and Garlic 2 potatoes, unpeeled, cut into 4 wedges 2 tsp. olive oil 1 clove garlic, minced 1 sprig rosemary, fresh, finely chopped salt and pepper to taste Blanch potatoes in a pot of salted boiling water for about 5 minutes, then drain well. Toss the potatoes with the olive oil, garlic, rosemary and freshly ground pepper.  Arrange the potatoes on an outdoor grill rack or an oven broiler pan. Cook the potatoes on a hot grill or in the over for about 15 minutes, turning occasionally, until crisp and golden brown.  Season with salt and serve. Serves 2.