I know you’ve been on pins and needles waiting to find out how my bramble project is coming along…. (Or, as the Brit’s would say: at sixes and sevens).
Here it is.
We cleared out the big bramble patch in the main part of the woods.
On the far side of the woods, there were more brambles -about 30 feet wide going the entire width of the property. I’m about 2/3rd’s done. This is what’s left – it’s about 60 feet deep.
I think I’ll save it for a special treat next spring…. Too many snakes this time of year and too much other work that needs to be done.
For the record – the snakes are mostly harmless but the high, heavy rubber wellies I have to wear to protect me from the odd viper are too hot now that the weather is warming up.
I’ve also been clearing out the small trees and low branches in our little woods. I only have this left to do:
When it’s done it will look like the bit on the left of this photo:
I would never spray a weed killer around food – but I’m more than happy to kill the brambles.
Too bad I can’t buy bunnie-be-gone…..
The little rascals are determined to get into our front garden. Every day there are new holes in an attempt to get under the fence. So far they haven’t done it. Does anyone know what makes the fluff-balls so damned determined?
I’m determined to to have more fun with puff pastry.
Mon mari should be getting the grills out this weekend, in the meantime I’m a bit bored with winter cooking and have decided to play with my food.
And I already had some crème fraiche…..
6oz (175gr) cleaned shrimp
6oz (175gr) scallops
1 shallot, finely chopped
1 clove garlic, minced
2/3 cup chicken stock
3 tbs sherry
1 tbs cornstarch
1/4 cup crème fraiche
2 tsp olive oil
1 tbs snipped, fresh tarragon
1 tbs snipped, fresh chives
2 tbs Parmesan
If any of the scallops are huge, cut them in half.
Heat oil in medium skillet over medium heat. Add shallots, garlic and sauté 5 minutes or until tender. Add shrimp, scallops and sauté until done, about 5 minutes – shrimp curl; both shrimp and scallops become opaque (white).
Remove shrimp, scallops and keep warm.
Add chicken stock to pan and bring to a boil. Dissolve cornstarch in sherry. When stock is boiling add cornstarch/sherry to pan and stir constantly until thickened. Remove from heat and add the creme fraiche and fresh herbs.
Return shrimp and scallops to pan. Stir to coat well.
Puff Pastry Shells
1 sheet puff pastry
Using a bowl as a guide, cut 4 circles, 4 – 5 inches (10 – 12cm) in diameter. Place 2 circles on a nonstick baking sheet and poke holes in the center with a fork.
Cut the center out of the other two circles leaving a 1 1/2 inch (4cm) ring. Place the ring on the big circles – to build up the edges.
Place the smaller circles on the sheet next to the big ones – as ‘caps’.
Add any other bits you like…. I hate to waste puff pastry….
Bake them at 400F (200C) for 9 – 11 minutes until properly puffy and golden.
To Serve: Spoon half of the Seafood Newburg into to each shell. sprinkle with Parmesan and garnish with the ‘cap’.
Did I mention that I truly despise brambles?