No food blog this time, but i assure you that the photos you'll be seeing here are equally wonderful and breathtaking!
My sister is selling their Villa in Calabria, Italy. The Villa is nestled on top of the hills with a spectacular view of the Ionian Sea .
Pls. check VILLA ROSINA and take a tour. Click on the links to know more about the Villa, the town, beaches, archeological sites and ofcourse FOOD! If interested you can click on rates and services and if you want to ask questions leave a comment on the guestbook.
Wednesday, March 24, 2010
Tuesday, March 23, 2010
MOUSSAKA
INGREDIENTS:
• 3 medium Aubergines (eggplants) (I PREFER SICILIAN OR 4-5 ASIAN EGGPLANTS DEPENDING ON THE SIZE.
• 1 teaspoon salt
• ½ cup olive oil
For the Meat Sauce
• 2 tablespoons olive oil
• 1 large onion, finely chopped
• 1 pound (500g) ground lamb or beef
• 2 tablespoons dry white wine
• 13 ½ ounce (425g) can tomato puree
• 1 tablespoon finely chopped fresh flat-leaf parsley
• 2 teaspoons finely chopped fresh mint leaves
• ½ teaspoon ground cinnamon
• ½ teaspoon ground white pepper
For the Cheese Sauce
• 3 ounces (90g) butter
• 1/3 cup all-purpose (plain) flour
• 2 cups milk
• 2 eggs, lightly beaten
• 2/3 cup grated Romano cheese
1. Cut unpeeled eggplant into ½ inch (1 cm) slices. Sprinkle both sides with salt; stand in a colander 1 hour. Rinse in cold water, drain well. Squeeze out excess moisture with paper towels.
2. To make Meat Sauce: Heat oil in pan. Add onion and ground meat. Stir over high heat 10 minutes or until well browned and all liquid has evaporated. Add wine, tomato puree, herbs, cinnamon and pepper; bring to boil. Reduce heat, simmer, covered, 20 minutes, stirring occasionally until liquid is reduced.
3. To make Cheese Sauce- (Mornay Sauce): Heat butter in small pan; add flour to make a roux. Stir over low heat for 2 minutes. Add milk gradually to pan, stirring until smooth. Stir over medium heat for 5 minutes or until mixture boils and thickens. Cook for 1 minute; remove pan from heat. Add eggs and cheese, beat until smooth.
4. Preheat oven to moderate (350 degrees F/180 degrees C). Heat oil in heavy-based pan. Cook eggplant a few slices at a time until golden; remove from pan, drain on paper towels. Divide eggplant into three. Arrange one portion over base of shallow ovenproof dish. Spread with half the meat sauce, second layer of eggplant, remaining meat sauce and eggplant. Spread Cheese Sauce over eggplant. Bake 45 minutes or until golden. Leave in dish for 5 minutes before serving.
• 3 medium Aubergines (eggplants) (I PREFER SICILIAN OR 4-5 ASIAN EGGPLANTS DEPENDING ON THE SIZE.
• 1 teaspoon salt
• ½ cup olive oil
For the Meat Sauce
• 2 tablespoons olive oil
• 1 large onion, finely chopped
• 1 pound (500g) ground lamb or beef
• 2 tablespoons dry white wine
• 13 ½ ounce (425g) can tomato puree
• 1 tablespoon finely chopped fresh flat-leaf parsley
• 2 teaspoons finely chopped fresh mint leaves
• ½ teaspoon ground cinnamon
• ½ teaspoon ground white pepper
For the Cheese Sauce
• 3 ounces (90g) butter
• 1/3 cup all-purpose (plain) flour
• 2 cups milk
• 2 eggs, lightly beaten
• 2/3 cup grated Romano cheese
1. Cut unpeeled eggplant into ½ inch (1 cm) slices. Sprinkle both sides with salt; stand in a colander 1 hour. Rinse in cold water, drain well. Squeeze out excess moisture with paper towels.
2. To make Meat Sauce: Heat oil in pan. Add onion and ground meat. Stir over high heat 10 minutes or until well browned and all liquid has evaporated. Add wine, tomato puree, herbs, cinnamon and pepper; bring to boil. Reduce heat, simmer, covered, 20 minutes, stirring occasionally until liquid is reduced.
3. To make Cheese Sauce- (Mornay Sauce): Heat butter in small pan; add flour to make a roux. Stir over low heat for 2 minutes. Add milk gradually to pan, stirring until smooth. Stir over medium heat for 5 minutes or until mixture boils and thickens. Cook for 1 minute; remove pan from heat. Add eggs and cheese, beat until smooth.
4. Preheat oven to moderate (350 degrees F/180 degrees C). Heat oil in heavy-based pan. Cook eggplant a few slices at a time until golden; remove from pan, drain on paper towels. Divide eggplant into three. Arrange one portion over base of shallow ovenproof dish. Spread with half the meat sauce, second layer of eggplant, remaining meat sauce and eggplant. Spread Cheese Sauce over eggplant. Bake 45 minutes or until golden. Leave in dish for 5 minutes before serving.
Monday, March 22, 2010
BANANA NUTS AND CHOCOLATE CHIPS MUFFINS
Ingredients
1 3/4 cups plus two tablespoons all-purpose flour
1/2 teaspoon salt
1/2 tablespoon baking powder
1/2 teaspoon baking soda
2 large eggs
1/4 cup vegetable oil
1/3 brown sugar
1/3 cup granulated sugar
2/3 cup sour cream
2 tablespoons milk
1 cup ripe bananas, mashed (about two smaller bananas)
1 teaspoon vanilla extract
1 cup nuts, finely chopped
1 cup chocolate chips or morsels
Directions
Preheat the oven to 425 degrees.
1. In a medium bowl, mix the flour, salt, baking powder, and baking soda together.
2. In another bowl, mash the bananas. Whisk two large eggs and add those to the bananas. Add the oil, milk, sugars, and sour cream. Blend well. Stir in the nuts and chips.
3. With a spatula, mix the dry ingredients into the liquid mixture. Stir until just combined. Spoon the batter into 12 well-greased muffin tins or muffin liners. Ten muffins will give you large, nicely-domed muffins. Fill any unused muffins cups half full of water.
4. Bake for eight minutes at 425 degrees. Reduce the temperature to 350 degrees and continue baking for another 6 to 10 minutes or stick a toothpick in the muffins and when it comes out clean it is cooked. Let the muffins sit in the tins for a few minutes and then remove them to wire racks to cool.
TIP: The burst of heat in the initial high temperature helps dome the muffins.
1 3/4 cups plus two tablespoons all-purpose flour
1/2 teaspoon salt
1/2 tablespoon baking powder
1/2 teaspoon baking soda
2 large eggs
1/4 cup vegetable oil
1/3 brown sugar
1/3 cup granulated sugar
2/3 cup sour cream
2 tablespoons milk
1 cup ripe bananas, mashed (about two smaller bananas)
1 teaspoon vanilla extract
1 cup nuts, finely chopped
1 cup chocolate chips or morsels
Directions
Preheat the oven to 425 degrees.
1. In a medium bowl, mix the flour, salt, baking powder, and baking soda together.
2. In another bowl, mash the bananas. Whisk two large eggs and add those to the bananas. Add the oil, milk, sugars, and sour cream. Blend well. Stir in the nuts and chips.
3. With a spatula, mix the dry ingredients into the liquid mixture. Stir until just combined. Spoon the batter into 12 well-greased muffin tins or muffin liners. Ten muffins will give you large, nicely-domed muffins. Fill any unused muffins cups half full of water.
4. Bake for eight minutes at 425 degrees. Reduce the temperature to 350 degrees and continue baking for another 6 to 10 minutes or stick a toothpick in the muffins and when it comes out clean it is cooked. Let the muffins sit in the tins for a few minutes and then remove them to wire racks to cool.
TIP: The burst of heat in the initial high temperature helps dome the muffins.
Friday, March 19, 2010
HUNGARIAN WALNUT ROLLS
This is my simple way of welcoming a new member to our family. I've been cooking Hungarian dishes so my niece will be able to cook these tried and tested dishes and add to her recipe book! I will be blogging some more soon.Welcome to our family Mikey! Take good care of my sweet little niece=;).
Baking is not really my forte' but i've challenged myself to at least bake (a yeast based bread) once a month. This Hungarian Nut Roll is my third. This bread is definitely a keeper, i'm already thinking of different fillings i could use in lieu of the nuts the next time i make this. The dough is so good.
Recipe Adapted from Red Star Original Yeast Recipes
Yields: 2 Rolls
Ingredients:
Milk 1/3 C
Sour Cream 1/2 C
Butter 3 T
Egg yolks 2 room temperature
Egg 1 room temperature
Bread Flour 3 + 1/2 C
Sugar 1/2 C
Salt 1/2 t
Active Dry Yeast 4+1/2 t
Filling:
Milk 2 T
Walnuts, freshly ground 2 C
Sugar 1/4 C
Brown Sugar 1/4 C
Butter, 1/4 C room tempereature
Egg 1
Vanilla 1/2 tCombine yeast, 1 1/2 c flour, sugar and salt. Heat milk, sour cream and butter to 120-130 degree F. Add to flour mixture; blend on low speed. Add egg yolks and egg; beat 2 to 3 minutes on medium speed. By hand stir in enough remaining flour to make a soft dough. Knead on lightly floured surface 5 to 7 minutes or until smooth and elastic. Place dough in lightly oiled bowl; turn to grease top. Cover, let rise until dough tests ripe, about 40 minutes.
Prepare Filling
In a medium-sized saucepan, combine milk, wlanuts, sugar and butter.
Cook on medium heat until mixture resembles a paste, stirring constantly.
Remove from heat; cool.
Stir in vanilla.
Fold in beaten eggs.
Shaping, Rising, And Baking
Turn dough on to lightly floured, surface; punch down to remove air bubbles.
Cover; let dough relax for 10 minutes. Divide dough into 2 parts.
On lightly floured surface, roll each half to a 12- x 12-inch square.
Spread half of cooled Filling to within 1 inch of edges. Roll up tightly.
Pinch edges to seal; turn ends under.
Place seam-side down on greased baking sheet.
** Repeat with remaining dough. Prick top of roll every 3 inches with fork to eliminate air bubbles. Cover; let rise in warm place until indentation remains when lightly touched, about 30 minutes. Bake at 350°F for 25 to 30 minutes until browned. Cover lightly with foil to prevent over browning. Brush with melted butter to maintain a soft crust. Breads are very fragile when warm. Using two spatulas carefully lift Walnut Roll from baking sheet onto rack to cool. Sprinkle with powdered sugar when cool; slice to serve. Freezes well.
**Using parchment paper to line baking sheet makes it easier to transfer rolls to cooling rack.
Thursday, March 18, 2010
EGG ROAST
This is my version of Paul VJ's recipe, check Here for his recipe. This is definitely a keeper since we love eggs and ofcourse Indian foods. Thank you Paul for sharing this recipe.
Ingredients:
1 T coconut oil (I used canola oil)
2-3 red medium onions or white onions (sliced thinly)
2 cloves garlic, minced
2 t vinegar ( I used Datu Puti- sugar cane vinegar)
2 t salt
1 t chili powder
½ t turmeric powder
2 Curry leaves
pinch of sugar
4-6 hard "boiled" eggs - i prefer calling them hard cooked eggs
Heat up the oil
Add the vinegar, curry leaves, minced garlic, salt, chili powder and turmeric to the onions.
Put this mixture in the oil and caramelize the onions.
Add sugar. Taste and adjust the vinegar or the chili powder.
Place peeled hard cooked eggs on top of the caramelized mixture.
Let it cook for few minutes until eggs get the turmeric yellowish color.
Ingredients:
1 T coconut oil (I used canola oil)
2-3 red medium onions or white onions (sliced thinly)
2 cloves garlic, minced
2 t vinegar ( I used Datu Puti- sugar cane vinegar)
2 t salt
1 t chili powder
½ t turmeric powder
2 Curry leaves
pinch of sugar
4-6 hard "boiled" eggs - i prefer calling them hard cooked eggs
Heat up the oil
Add the vinegar, curry leaves, minced garlic, salt, chili powder and turmeric to the onions.
Put this mixture in the oil and caramelize the onions.
Add sugar. Taste and adjust the vinegar or the chili powder.
Place peeled hard cooked eggs on top of the caramelized mixture.
Let it cook for few minutes until eggs get the turmeric yellowish color.
Sunday, March 14, 2010
GARLIC SAUTEED SHIRIMP
Another Nobu recipe from "Nobu Now" this was good. Simple to make as well. Nobu suggested to use the finest quality sea salt to draw out the natural sweetness of the shrimp. No problem with that since i have one of the best quality sea salt in my pantry, well that's my opinion.
sea salt (good quality salt)
black pepper
3 T grated garlic
olive oil
sake'
chopped chives or parsley
1. Slice the whole shrimp (prawns) in half lengthwise and devein. Season generously with sea salt and black pepper.
2. Add the grated garlic and little olive oil to a frying pan, and heat. When the garlic aroma has infused the olive oil, turn up the heat and add the shrimp, shell side down. Saute the shrimp, gently shaking the pan from side to side, Halfway through, turn the shrimp over and saute flesh side down.
3. Finish off by sprinkling some sake over the shirmp, then pile them on plates and scatter with chopped chives.
Serves 4
10 tiger prawns, in the shell, each about 1 ounce ( i used 1 lb large size shrimp)sea salt (good quality salt)
black pepper
3 T grated garlic
olive oil
sake'
chopped chives or parsley
1. Slice the whole shrimp (prawns) in half lengthwise and devein. Season generously with sea salt and black pepper.
2. Add the grated garlic and little olive oil to a frying pan, and heat. When the garlic aroma has infused the olive oil, turn up the heat and add the shrimp, shell side down. Saute the shrimp, gently shaking the pan from side to side, Halfway through, turn the shrimp over and saute flesh side down.
3. Finish off by sprinkling some sake over the shirmp, then pile them on plates and scatter with chopped chives.
Had this as a side dish for my Black and Red Rice Risotto
BLACK AND RED RICE RISOTTO (MARCH 2010 DARING COOKS CHALLENGE)
This month's challenge was hosted by Melbournefoodgeek (Eleanor) and Jessthebaker (Jess), http://thedaringkitchen.com/forums/daring-cooks-challenges/daring-cooks-march-2010-challenge-comfort-food-heart.
Risotto!! Oh boy!! this is one of those dishes that i've tried to love but to no avail. Don't get me wrong i have had delicious risottos' from restaurants, i've made some at home but i guess it's a texture thing but i love lugaw, congee or porridge hhmmm.. anyways, this is excatly why we call it a cooking challenge right? I could easily skip this months challenge but i figured i've got to give risotto another chance! I decided to try an Asian style since i've tried traditional/conventional risottos.
I remembered Nobu had a Japanese risotto, so this challenge was based on Nobu's recipe from his cookbook Nobu Now. I also made another Nobu recipe Garlic Sauteed Shrimp to go with the risotto.
Overall, it was okay, something different. It was creamy with an added nutty flavor, as i expected, it required more cooking time as oppose to arborio rice. This was also a great way to make more dashi stock. But, have i convinced myself to become a risotto fan? not quite.
Anyways...thank you Eleanor and Jess for this challenge.
I'VE BLOGGED MY ARANCINI ALA SICILIAN HERE
Ingredients: serves 2
8 oz black rice
8 oz red rice
1 T olive oil
1 quart dashi (recipe to follow)
1/2 t sea salt
1/2 t black pepper
1/2 t light soy sauce ( i recommend to use Japanese soy sauce)***
1/2 oz parmesan cheese
chopped chives or chopped parsley
roasted onions (optional)
1. Very lightly rinse both types of rice. Drain in a sieve
2. Put the oil in a frying pan over medium heat. Add both types of rice and stir for 3-4 minutes.
3. Next, ladle in 2 1/2 cups of dashi and bring to a simmer. When the liquid is almost absorbed, add the remaining dashi. When all the liquid has been absored, add the salt, pepper, and soy sauce. Finally stir in the Parmesan cheese.
4. Pile onto plates, and top with chopped chives or parsley.
***There are different types of soy sauce. Each Asian country produces their soy sauce, and each gives distinct taste. Since this is a Japanese dish i recommend to use Kikkoman or any Japanese soy sauce. Using a Filipino or Chinese soy sauce will give a different taste or flavor. Japanese soy sauce is lighter or less salty compared to the other kind/brand of soy sauce.
DASHI STOCK:
1 quart water
1/3 oz konbu
1 oz. dried bonito flakes
Heat the water and konbu toegether slowly in a saucepan over medium heat. Just before the water boils, take out the konbu, add the bonito flakes and turn off the heat.
Leave the stock until the bonito flakes have sunk to the bottom of the pan, then strain.
Risotto!! Oh boy!! this is one of those dishes that i've tried to love but to no avail. Don't get me wrong i have had delicious risottos' from restaurants, i've made some at home but i guess it's a texture thing but i love lugaw, congee or porridge hhmmm.. anyways, this is excatly why we call it a cooking challenge right? I could easily skip this months challenge but i figured i've got to give risotto another chance! I decided to try an Asian style since i've tried traditional/conventional risottos.
I remembered Nobu had a Japanese risotto, so this challenge was based on Nobu's recipe from his cookbook Nobu Now. I also made another Nobu recipe Garlic Sauteed Shrimp to go with the risotto.
Overall, it was okay, something different. It was creamy with an added nutty flavor, as i expected, it required more cooking time as oppose to arborio rice. This was also a great way to make more dashi stock. But, have i convinced myself to become a risotto fan? not quite.
Anyways...thank you Eleanor and Jess for this challenge.
I'VE BLOGGED MY ARANCINI ALA SICILIAN HERE
Ingredients: serves 2
8 oz black rice
8 oz red rice
1 T olive oil
1 quart dashi (recipe to follow)
1/2 t sea salt
1/2 t black pepper
1/2 t light soy sauce ( i recommend to use Japanese soy sauce)***
1/2 oz parmesan cheese
chopped chives or chopped parsley
roasted onions (optional)
2. Put the oil in a frying pan over medium heat. Add both types of rice and stir for 3-4 minutes.
3. Next, ladle in 2 1/2 cups of dashi and bring to a simmer. When the liquid is almost absorbed, add the remaining dashi. When all the liquid has been absored, add the salt, pepper, and soy sauce. Finally stir in the Parmesan cheese.
4. Pile onto plates, and top with chopped chives or parsley.
***There are different types of soy sauce. Each Asian country produces their soy sauce, and each gives distinct taste. Since this is a Japanese dish i recommend to use Kikkoman or any Japanese soy sauce. Using a Filipino or Chinese soy sauce will give a different taste or flavor. Japanese soy sauce is lighter or less salty compared to the other kind/brand of soy sauce.
SERVED THIS WITH SAUTEED SHRIMP PLS. CHECK RECIPE HERE
This dish required a quality sea salt and this is one of the quality salt i've ever tried.
DASHI STOCK:
1 quart water
1/3 oz konbu
1 oz. dried bonito flakes
Heat the water and konbu toegether slowly in a saucepan over medium heat. Just before the water boils, take out the konbu, add the bonito flakes and turn off the heat.
Leave the stock until the bonito flakes have sunk to the bottom of the pan, then strain.
Thursday, March 11, 2010
FISH BANH MI
One of my all time favorite sandwich. I make this sandwich often, i've experimented on various meat filling. Check out my other Banh Mi with pork HERE
Ingredients and "The Fixings"
Bahn Mi sandwich otherwise called French Bread- I buy mine at a Vietnamese Grocery store.
Pickled Carrot and Daikon Relish - recipe below
Fried Fish - I have Mahi Mahi fillets for this sandwich
A tablespoon of liver pate'
Romaine lettuce hearts
Pickled Jalapenos - optional
Cilantro
Mayonnaise- you can mix mayo w/ sriracha or sambal oelek if you want it spicy and hot.
CARROT AND DAIKON RELISH
INGREDIENTS:
1 tablespoon salt
2 cups julienne daikon (1 medium daikon)
2 cups julienne carrot (2 large carrots)
½ cup white vinegar
½ cup sugar
½ cup water
1 teaspoon salt
Prodecure:
In a bowl, mix the teaspoon of salt, julienned daikon and carrots, squeeze all the liquid out from the daikon and carrot then set aside.
In a small bowl, mix vinegar, sugar, salt and water, stir until sugar is dissolved. Taste and adjust.
Pour the vinegar mix over the daikon and carrots. Mix well and keep chilled.
***The relish can last up to 2 weeks in the ref.
***This is delicious as a side dish for any grilled or fried dishes, as a relish for a sandwich, or for lettuce wraps and many other dishes
Ingredients and "The Fixings"
Bahn Mi sandwich otherwise called French Bread- I buy mine at a Vietnamese Grocery store.
Pickled Carrot and Daikon Relish - recipe below
Fried Fish - I have Mahi Mahi fillets for this sandwich
A tablespoon of liver pate'
Romaine lettuce hearts
Pickled Jalapenos - optional
Cilantro
Mayonnaise- you can mix mayo w/ sriracha or sambal oelek if you want it spicy and hot.
CARROT AND DAIKON RELISH
INGREDIENTS:
1 tablespoon salt
2 cups julienne daikon (1 medium daikon)
2 cups julienne carrot (2 large carrots)
½ cup white vinegar
½ cup sugar
½ cup water
1 teaspoon salt
Prodecure:
In a bowl, mix the teaspoon of salt, julienned daikon and carrots, squeeze all the liquid out from the daikon and carrot then set aside.
In a small bowl, mix vinegar, sugar, salt and water, stir until sugar is dissolved. Taste and adjust.
Pour the vinegar mix over the daikon and carrots. Mix well and keep chilled.
***The relish can last up to 2 weeks in the ref.
***This is delicious as a side dish for any grilled or fried dishes, as a relish for a sandwich, or for lettuce wraps and many other dishes
Wednesday, March 10, 2010
CHOCOLATE BACON CUPCAKE WITH WALNUT CARAMEL SAUCE
I have been seeing this salty and sweet cupcake/cake combination on food TV shows and around the food "blogsphere". Bacon with sugar is not new to me though, a member of my in laws used to dip her bacon with sugar which i thought was weird at that time, i just couldn't imagine the taste.
Okay, okay i succomb to the temptation and made these cupcakes. It is surprisingly good. So, i brought some to work and didn't tell my co-workers that it had bacon, until they finished all the cupcakes. They loved it, they wouldn't have thought that the hint of the saltiness was the bacon w/c worked well with the chocolate and the caramel. I probably should have added more bacon to make the bacon distinct? nah...i don't think i will like it if i added more bacon bits.
The recipe for the chocolate cupcake was adapted from the book "Best Loved Hershey's Sweet and Sensational"- Chocolate Squares with Nutty Caramel Sauce
Ingredients:
Y: 16 cupcakes
1 C sugar
3/4 C all purpose flour
1/2 C hersheys cocoa powder
1 /2 t baking powder
1/2 t salt
3/4 C oil
3 eggs
1/4 C milk
1/2 t vanilla extract
12 pcs caramel candies
1/2 C milk (for caramel sauce)
1 C roasted walnuts or pecans
6 slices of bacon ( about 1 C bacon bits)
brown sugar for the bacon
Heat oven to 350 degrees F.
Arrange bacon slices on a sheet pan, sprinkle brown sugar and bake until crispy.
Set aside and let it cool.
Roast walnuts or pecans in the oven for 10 minutes. Cool then chop finely. Set aside.
Stir together sugar, flour, cocoa, baking powder and salt in mixer.
Add oil, eggs, milk and vanilla; beat until smooth.
Pour batter evenly into the cupcake liners.
Bake 20 to 25 minutes or until wooden toothpick inserted in center comes out clean.
Cool completely.
Remove wrappers from caramels. Combine caramels and milk in small saucepan.
Cook over low heat stirring occasionally until smooth and well blended.
Sprinkle chopped walnuts on top of the cupcake then drizzle with caramel sauce.
Okay, okay i succomb to the temptation and made these cupcakes. It is surprisingly good. So, i brought some to work and didn't tell my co-workers that it had bacon, until they finished all the cupcakes. They loved it, they wouldn't have thought that the hint of the saltiness was the bacon w/c worked well with the chocolate and the caramel. I probably should have added more bacon to make the bacon distinct? nah...i don't think i will like it if i added more bacon bits.
Ingredients:
Y: 16 cupcakes
1 C sugar
3/4 C all purpose flour
1/2 C hersheys cocoa powder
1 /2 t baking powder
1/2 t salt
3/4 C oil
3 eggs
1/4 C milk
1/2 t vanilla extract
12 pcs caramel candies
1/2 C milk (for caramel sauce)
1 C roasted walnuts or pecans
6 slices of bacon ( about 1 C bacon bits)
brown sugar for the bacon
Heat oven to 350 degrees F.
Arrange bacon slices on a sheet pan, sprinkle brown sugar and bake until crispy.
Set aside and let it cool.
Roast walnuts or pecans in the oven for 10 minutes. Cool then chop finely. Set aside.
Stir together sugar, flour, cocoa, baking powder and salt in mixer.
Add oil, eggs, milk and vanilla; beat until smooth.
Pour batter evenly into the cupcake liners.
Bake 20 to 25 minutes or until wooden toothpick inserted in center comes out clean.
Cool completely.
Remove wrappers from caramels. Combine caramels and milk in small saucepan.
Cook over low heat stirring occasionally until smooth and well blended.
Sprinkle chopped walnuts on top of the cupcake then drizzle with caramel sauce.
Tuesday, March 9, 2010
SQUID ADOBO WITH COCONUT MILK (ADOBONG PUSIT SA GATA)
Ingredients:
1 lb. medium size squid
1/2 C white vinegar (Datu Puti Brand- Sugar Cane Vinegar)1/4 C soy sauce
1 C coconut milk
2 cloves garlic crushed
2 stalks of green onions cut an inch size
1 bay leaf
2 Thai bird chili (optional)
Pinch of S&P
Wash and clean the squid thoroughly, removing the cuttle. Could be cooked whole or slice into rings.
Put squid in a pot with all the ingredients.
Cook over low heat until squid is tender.
Taste and adjust seasonings.
Serve hot with steamed rice.
***IT IS EASY TO OVER COOK SQUID AND END UP WITH A CHEWY/RUBBERY SQUID DISH, SO YOU EITHER COOK IT FOR FEW MINUTES OR LET IT COOK OVER 20 MINUTES.
Sunday, March 7, 2010
ADOBONG BAKA SA GATA ( BEEF ADOBO WITH COCONUT MILK)
Adobo sa gata is another version of the famous Filipino Adobo. First tried this dish in San Pablo, Laguna. Never had this adobo version growing up, my mom always cooked the bisaya, Cebuano version ofcourse. Check the bisaya version HERE
3 lbs. cubed beef (chuck)
3/4 C white vinegar (Datu Puti is the brand i like, a Filipino vinegar made from sugar cane)
3 cloves of garlic (crushed)
2 pcs. bay leaves
1/2 T whole peppercorns
1 t each of ground pepper and salt
2 T fish sauce ( add 1 T first, taste then add the remaining fish sauce if needed)
1 can coconut milk ( 12 oz)
water if needed
**Vegetables (optional) but my mother-in-law always add vegetables to her adobo which i liked.
1 small green papaya or chayote, peeled and cubed
1 cup long beans cut about an inch size
1 large bell pepper ( i used red bell pepper) cubed.
1 piece of siling labuyo (Thai bird chili) optional
Season beef cubes with salt and pepper. Sear and brown the meat.
Combine the beef, vinegar, garlic, bay leaves and peppercorn in a saucepan.
Bring mixture to a boil and simmer about an hour or until meat is tender. Add water if necessary.
Add papaya or chayote, let it simmer until papaya is almost tender, then add the rest of the vegetables.
Add 1 T of fish sauce, coconut milk and the Thai bird chili if you want your dish spicy, bring to a boil.
Taste and adjust, add the remaining tablespoon of the fish sauce if needed.
Served with steamed white rice.
2 T fish sauce ( add 1 T first, taste then add the remaining fish sauce if needed)
1 can coconut milk ( 12 oz)
water if needed
**Vegetables (optional) but my mother-in-law always add vegetables to her adobo which i liked.
1 small green papaya or chayote, peeled and cubed
1 cup long beans cut about an inch size
1 large bell pepper ( i used red bell pepper) cubed.
1 piece of siling labuyo (Thai bird chili) optional
Season beef cubes with salt and pepper. Sear and brown the meat.
Combine the beef, vinegar, garlic, bay leaves and peppercorn in a saucepan.
Bring mixture to a boil and simmer about an hour or until meat is tender. Add water if necessary.
Add papaya or chayote, let it simmer until papaya is almost tender, then add the rest of the vegetables.
Add 1 T of fish sauce, coconut milk and the Thai bird chili if you want your dish spicy, bring to a boil.
Taste and adjust, add the remaining tablespoon of the fish sauce if needed.
Served with steamed white rice.
Saturday, March 6, 2010
LAMB ADOBO
Adobo is a popular dish in the Philippines. It is basically meat marinated and cooked in vinegar. There are a lot of variations or versions to this ubiquitous dish depending on where you come from. In the southern part of Luzon, adobo usually is a mixture of vinegar and coconut milk while in the Visayas region, adobo is sometimes called humba, and usually cooked with soy sauce, vinegar and little sugar. Although, for Cebuanos adobo means fried pork PRITONG LIEMPO .
A typical adobo is either pork, chicken or a combination of both. Check my Chicken and Pork Adobo Recipe . As i mentioned Luzon, Laguna to be specific cooks adobo, which is called Adobo sa Gata. It is beef cooked in vinegar and coconut milk. Seafoods, like shrimp or squid are great for adobo as well.
My nephew, Vincent "got me" when he asked me if i've tried making adobo with lamb. Funny because I love to experiment on foods but lamb adobo never crossed my mind, maybe because lamb isn't a common meat of choice to us Filipinos. Growing up, i don't remember seeing lamb in the meat section of the market, it was always pork, beef, chicken sometimes goat but never lamb.
Well, my family especially my daughter love lamb and i've cooked lamb in many different ways so, i don't see any reason why lamb will not be good for adobo.
Anyways, i promised my nephew that i'll make it. I used my Chicken Pork Adobo recipe. Bought 2 lbs. of lamb shoulder had it chopped into stew size but i'd recommend the lamb breast just because of the marbling, the dish taste better with the fatty meat. As expected it was a great dish. Infact, i think lamb adobo will be a good dish to try for those who are not "into" lamb. Not gamey at all, i think it's because of the vinegar.
So, Kuya...Lamb Adobo is a keeper! The next time i will cook lamb adobo, i'm adding coconut milk, i know it's going to be delish as well. Thanks for the idea!
Ingredients:
2 lbs. lamb (used shoulders)
1/2 cup white vinegar
1/2 cup soy sauce
1/4 cup soy sauce for marinade
Pinch of salt and pepper
4 cloves garlic, crushed
1/2 teaspoon black peppercorns or freshly ground black pepper
2 bay leaves
1/3 cup dried lily blossoms if available..soaked in water (optional)
1 teaspoon sugar
1 tablespoon oil for searing
water if needed (just incase liquid has reduced and meat isn't that tender yet)
Cover and marinate the meat with 1/4 cup soy sauce, pinch of S&P for 1 hr.
On a large pot, sear the meat until brown on all sides, set aside.
Remove excess oil, and combine all ingredients in the pot.
Bring to a boil, then lower heat.
Cover and let simmer for 30 minutes, stirring occasionally.
Uncover and simmer until sauce is reduced and thickened, and meat is tender, about 20 more minutes. Serve with steamed rice.
A typical adobo is either pork, chicken or a combination of both. Check my Chicken and Pork Adobo Recipe . As i mentioned Luzon, Laguna to be specific cooks adobo, which is called Adobo sa Gata. It is beef cooked in vinegar and coconut milk. Seafoods, like shrimp or squid are great for adobo as well.
My nephew, Vincent "got me" when he asked me if i've tried making adobo with lamb. Funny because I love to experiment on foods but lamb adobo never crossed my mind, maybe because lamb isn't a common meat of choice to us Filipinos. Growing up, i don't remember seeing lamb in the meat section of the market, it was always pork, beef, chicken sometimes goat but never lamb.
Well, my family especially my daughter love lamb and i've cooked lamb in many different ways so, i don't see any reason why lamb will not be good for adobo.
Anyways, i promised my nephew that i'll make it. I used my Chicken Pork Adobo recipe. Bought 2 lbs. of lamb shoulder had it chopped into stew size but i'd recommend the lamb breast just because of the marbling, the dish taste better with the fatty meat. As expected it was a great dish. Infact, i think lamb adobo will be a good dish to try for those who are not "into" lamb. Not gamey at all, i think it's because of the vinegar.
So, Kuya...Lamb Adobo is a keeper! The next time i will cook lamb adobo, i'm adding coconut milk, i know it's going to be delish as well. Thanks for the idea!
Ingredients:
2 lbs. lamb (used shoulders)
1/2 cup white vinegar
1/2 cup soy sauce
1/4 cup soy sauce for marinade
Pinch of salt and pepper
4 cloves garlic, crushed
1/2 teaspoon black peppercorns or freshly ground black pepper
2 bay leaves
1/3 cup dried lily blossoms if available..soaked in water (optional)
1 teaspoon sugar
1 tablespoon oil for searing
water if needed (just incase liquid has reduced and meat isn't that tender yet)
Cover and marinate the meat with 1/4 cup soy sauce, pinch of S&P for 1 hr.
On a large pot, sear the meat until brown on all sides, set aside.
Remove excess oil, and combine all ingredients in the pot.
Bring to a boil, then lower heat.
Cover and let simmer for 30 minutes, stirring occasionally.
Uncover and simmer until sauce is reduced and thickened, and meat is tender, about 20 more minutes. Serve with steamed rice.
Wednesday, February 24, 2010
DULCE DE LECHE CHEESECAKE NANAIMO BARS
Have you heard of Nanaimo Bars? I First heard of these, last month, Nanaimo Bars were the Daring Bakers Challenge which was hosted by Lauren of Celiac Teen, check HERE for the DB Challenge- January.
Nanaimo (NAH-NYE-MOH) Bars are a classic Canadian dessert created in Nanaimo, British Colombia.
Yes, I'm a Daring Kitchen member but only joined the Daring Cooks not the Daring Bakers. I don't think i can do both, but this Nanaimo Bars were just calling my name!! I had to make them and try them. So here goes my version.
I adapted the DB Challenge recipe. There were a lot of versions for the middle layer so i thought of coming up with my own middle layer.
Ingredients:
For Nanaimo Bars — Bottom Layer
1/2 cup (115 g) (4 ounces) Unsalted Butter
1/4 cup (50 g) (1.8 ounces) Granulated Sugar
5 tablespoons (75 mL) Unsweetened Cocoa
1 Large Egg, Beaten
1 1/4 cups (300 mL) (160 g) (5.6 ounces) Graham Cracker Crumbs
1/2 cup (55 g) (1.9 ounces) Roasted Almonds (Finely chopped)**
1 cup (130 g) (4.5 ounces) Roasted Coconut (Shredded, sweetened or unsweetened)
*** I learned from my co-Daring cooks that roasting gives another layer of flavor to what ever dish you're making. So i suggest you roast the almonds and the coconuts, they taste really good.
For Nanaimo Bars — Middle Layer
1/2 cup (115 g) (4 ounces) Unsalted Butter
2 tablespoons and 2 teaspoons (40 mL) plain yogurt***
2 tablespoons (30 mL) Cheesecake Instant pudding or pie filling
2 tablespoon Dulce de Leche
2 cups (254 g) (8.9 ounces) Icing Sugar
For Nanaimo Bars — Top Layer
4 ounces (115 g) Semi-sweet chocolate
2 tablespoons (28 g) (1 ounce) Unsalted Butter
Directions:
For bottom Layer: Melt unsalted butter, sugar and cocoa in top of a double boiler. Add egg and stir to cook and thicken. Remove from heat. Stir in crumbs, nuts and coconut. Press firmly into an ungreased 8 by 8 inch pan.
For Middle Layer: Cream butter, yogurt, dulce de leche, pudding mix, and icing sugar together well. Beat until light in colour. Spread over bottom layer.
For Top Layer: Melt chocolate and unsalted butter over low heat. Cool. Once cool, pour over middle layer and chill.
Nanaimo (NAH-NYE-MOH) Bars are a classic Canadian dessert created in Nanaimo, British Colombia.
Yes, I'm a Daring Kitchen member but only joined the Daring Cooks not the Daring Bakers. I don't think i can do both, but this Nanaimo Bars were just calling my name!! I had to make them and try them. So here goes my version.
I adapted the DB Challenge recipe. There were a lot of versions for the middle layer so i thought of coming up with my own middle layer.
Ingredients:
For Nanaimo Bars — Bottom Layer
1/2 cup (115 g) (4 ounces) Unsalted Butter
1/4 cup (50 g) (1.8 ounces) Granulated Sugar
5 tablespoons (75 mL) Unsweetened Cocoa
1 Large Egg, Beaten
1 1/4 cups (300 mL) (160 g) (5.6 ounces) Graham Cracker Crumbs
1/2 cup (55 g) (1.9 ounces) Roasted Almonds (Finely chopped)**
1 cup (130 g) (4.5 ounces) Roasted Coconut (Shredded, sweetened or unsweetened)
*** I learned from my co-Daring cooks that roasting gives another layer of flavor to what ever dish you're making. So i suggest you roast the almonds and the coconuts, they taste really good.
For Nanaimo Bars — Middle Layer
1/2 cup (115 g) (4 ounces) Unsalted Butter
2 tablespoons and 2 teaspoons (40 mL) plain yogurt***
2 tablespoons (30 mL) Cheesecake Instant pudding or pie filling
2 tablespoon Dulce de Leche
2 cups (254 g) (8.9 ounces) Icing Sugar
For Nanaimo Bars — Top Layer
4 ounces (115 g) Semi-sweet chocolate
2 tablespoons (28 g) (1 ounce) Unsalted Butter
Directions:
For bottom Layer: Melt unsalted butter, sugar and cocoa in top of a double boiler. Add egg and stir to cook and thicken. Remove from heat. Stir in crumbs, nuts and coconut. Press firmly into an ungreased 8 by 8 inch pan.
For Middle Layer: Cream butter, yogurt, dulce de leche, pudding mix, and icing sugar together well. Beat until light in colour. Spread over bottom layer.
For Top Layer: Melt chocolate and unsalted butter over low heat. Cool. Once cool, pour over middle layer and chill.
They are so sweet, a small cut about 1x1 size would suffice.
LUMPIA SHANGHAI
Ingredients:
1 lb ground pork
1 medium sweet onions, chopped finely
1 medium carrots, chopped finely
3 cloves garlic, chopped finely
1 ½ T pickle relish
3 T soy sauce
1 T oyster sauce
Salt and pepper to taste
1 pack of Lumpia wrapper about 25 pieces lumpia wrappers, square***
Slurry **will be used as sealer
** 1/2 cup of water , 1 T cornstarch. Mix and stir until incorporated, microwave for few seconds. Must be a paste consistency.
***Available at Asian Stores, it’s imperative to buy the thin wrappers not the thick ones.
Directions:
Mix pork, onions, carrots, garlic, relish, oyster sauce and soy sauce in bowl. Season with salt and pepper. Fry a tablespoon of the filling to taste and adjust the seasoning. Lay out one lumpia wrapper on clean surface. Spread 1-2 tablespoons of mixture in a thin line against the edge of wrapper. Roll tightly, very long and thin, leaving the edges open. Your roll should look like a cigar in size. Seal with the slurry, cut them in half.
Deep fry at 350 degrees until golden brown, about 3-5 minutes. Drain on paper towels. Serve with sweet sour sauce.
Sweet and Sour Sauce
Ingredients:
1/4 cup white vinegar
1/4 cup soy sauce
1/4 cup ketchup
1/2 cup water
2 tbsp sugar
salt to taste
1 tbsp cornstarch dissolved in 2 tbsp water
In a small pan combine vinegar, soy sauce, ketchup, water, sugar and salt, and boil for 2 minutes. Thicken with cornstarch mixture.
1 lb ground pork
1 medium sweet onions, chopped finely
1 medium carrots, chopped finely
3 cloves garlic, chopped finely
1 ½ T pickle relish
3 T soy sauce
1 T oyster sauce
Salt and pepper to taste
1 pack of Lumpia wrapper about 25 pieces lumpia wrappers, square***
Slurry **will be used as sealer
** 1/2 cup of water , 1 T cornstarch. Mix and stir until incorporated, microwave for few seconds. Must be a paste consistency.
***Available at Asian Stores, it’s imperative to buy the thin wrappers not the thick ones.
Directions:
Mix pork, onions, carrots, garlic, relish, oyster sauce and soy sauce in bowl. Season with salt and pepper. Fry a tablespoon of the filling to taste and adjust the seasoning. Lay out one lumpia wrapper on clean surface. Spread 1-2 tablespoons of mixture in a thin line against the edge of wrapper. Roll tightly, very long and thin, leaving the edges open. Your roll should look like a cigar in size. Seal with the slurry, cut them in half.
Deep fry at 350 degrees until golden brown, about 3-5 minutes. Drain on paper towels. Serve with sweet sour sauce.
Sweet and Sour Sauce
Ingredients:
1/4 cup white vinegar
1/4 cup soy sauce
1/4 cup ketchup
1/2 cup water
2 tbsp sugar
salt to taste
1 tbsp cornstarch dissolved in 2 tbsp water
In a small pan combine vinegar, soy sauce, ketchup, water, sugar and salt, and boil for 2 minutes. Thicken with cornstarch mixture.
Tuesday, February 23, 2010
MUSSELS WITH HERB AND GARLIC BUTTER
1 lb fresh mussels, in their shells
splashof dry white wine
1 bay leaf
3/4 stick butter
generous 1/2 cup fresh bread crumbs
4 T chopped fresh flatleaf parsley, plus extra to garnish
2 T snipped fresh chives
2 garlic cloves, finely chopped
salt and pepper
lemon wedges, to serve
Clean mussels, pulling out any beards.
Discard any with broken shells and shells that are closed even when tapped.
Put mussels in a large pan and add a splash of wine and bay leaf.
Cook, covered, over high heat for 5 min. shaking the pan occasionally, or until shells are opened.
Drain mussels and discard any that remain closed.
Shell the mussels, reserving one half of each shell.
Arrange, in a large, shallow, ovenproof serving dish.
Melt butter and pour into the bread crumbs, parsley, chives, garlic and S&P to taste and mix well.
Fill each mussel shell w/ the breadcrumb mixture.
Bake the mussels for at least 10 minutes or until hot.
Serve hot with lemon wedges.
SAUTEED GARLIC MUSHROOMS
1 lb white mushrooms
5 T olive oil
2 garlic cloves, finely chopped
squeeze of lemon juice
salt and pepper
4 T chopped fresh flatleaf parsley
Wipe or brush clean the mushrooms, then trim off the stems close to the caps.
Cut the large mushrooms in half or into fourths if necesssary.
Heat olive oil in a nonstick skillet, then add garlic and cook for 30 seconds- 1 min. or until lightly browned.
Add the mushrooms and saute over high heat. stirring most of the time, until they have absorbed all of the oil in the skillet stirring from time to time, until the juices have almost evaporated.
Add a squeeze of lemon juice and season to taste with salt and pepper.
Stir in the parsley.
Serve hot.
5 T olive oil
2 garlic cloves, finely chopped
squeeze of lemon juice
salt and pepper
4 T chopped fresh flatleaf parsley
Wipe or brush clean the mushrooms, then trim off the stems close to the caps.
Cut the large mushrooms in half or into fourths if necesssary.
Heat olive oil in a nonstick skillet, then add garlic and cook for 30 seconds- 1 min. or until lightly browned.
Add the mushrooms and saute over high heat. stirring most of the time, until they have absorbed all of the oil in the skillet stirring from time to time, until the juices have almost evaporated.
Add a squeeze of lemon juice and season to taste with salt and pepper.
Stir in the parsley.
Serve hot.
PATATAS BRAVAS
THE POTATOES SANS THE SALSA IS CALLED FRIED POTATOES WITH PIQUANT PAPRIKA WHEN SERVED WITH THE FIERY TOMATO SALSA, THIS DISH IS THEN KNOWN AS PATATAS BRAVAS.
3 t paprika
1 t ground cumin
1/4-1/2 t cayenne pepper
1/2 t salt
1 lb small old potatoes, peeled (I used yukon gold potatoes but Idaho would be great too)
oil, for shallow frying
1. Combine paprika, cumin, cayenne pepper and salt in a small bowl and mix well. Set aside.
2. Cut potatoes into wedges. Coat potato wedges w/ the spice mixture.
3. Heat oil in a nonstick skillet, then add the potato wedges, preferably in single layer to achieve a crispy fried potatoes. Over crowding the skillet with potatoes will make it mushy.
Serve the Fiery Tomato Salsa
Salsa recipe:
2 T olive oil
1 small onion, finely chopped
1 garlic clove, crushed
splash of dry white wine
14 oz canned chopped tomatoes
1 T tomato paste
1/4-1/2 t red chili pepper flakes
dash of Tabasco sauce
pinch of sugar
salt and pepper
1. Heat the olive oil in a pan, then add the onion and cook for 5 min. or until softened but not browned.
2. Add the garlic and cook for an additional 30 sec.
3. Add the wine and let bubble, then add all the remaining ingredients, simmer, uncovered, for 10-15 min, or until a thick sauce is formed.
3 t paprika
1 t ground cumin
1/4-1/2 t cayenne pepper
1/2 t salt
1 lb small old potatoes, peeled (I used yukon gold potatoes but Idaho would be great too)
oil, for shallow frying
1. Combine paprika, cumin, cayenne pepper and salt in a small bowl and mix well. Set aside.
2. Cut potatoes into wedges. Coat potato wedges w/ the spice mixture.
3. Heat oil in a nonstick skillet, then add the potato wedges, preferably in single layer to achieve a crispy fried potatoes. Over crowding the skillet with potatoes will make it mushy.
Serve the Fiery Tomato Salsa
Salsa recipe:
2 T olive oil
1 small onion, finely chopped
1 garlic clove, crushed
splash of dry white wine
14 oz canned chopped tomatoes
1 T tomato paste
1/4-1/2 t red chili pepper flakes
dash of Tabasco sauce
pinch of sugar
salt and pepper
1. Heat the olive oil in a pan, then add the onion and cook for 5 min. or until softened but not browned.
2. Add the garlic and cook for an additional 30 sec.
3. Add the wine and let bubble, then add all the remaining ingredients, simmer, uncovered, for 10-15 min, or until a thick sauce is formed.
TORTILLA ESPANOLA (FRITATA)
Y: 8 slices
1 Lb waxy potatoes ( i used yukon gold potatoes)
generous 1 3/4 cups olive oil
2 onions, chopped
2 large eggs
salt and pepper
sprigs of fresh flatleaf parsley, to garnish
Slice potatoes like chips/scalloped, dry slices very well.
Heat olive oil in a large, non-stick skillet.
Add potato slices and onions, then reduce the heat and cook the potatoes until tender.
Meanwhile, beat the eggs lightly, season well w/ salt and pepper.
Pour in the egg mixture, making sure the potatoes are equally distributed through out the skillet.
Add oil if necessary. Use a spatula to keep loosening the tortilla from the bottom of the skillet to avoid it from sticking.
To cook the other side of the tortilla, cover it w/ a plate and hold the plate in place with the other hand.
Quickly turn the skillet upside down so that the tortilla falls onto the plate.
Return the skillet to the heat and add a little more of the oil if necessary.
Slide the tortilla, cooked side up, back into the pan and cook for additional 3-5 minutes or until the bottom side is cooked.
1 Lb waxy potatoes ( i used yukon gold potatoes)
generous 1 3/4 cups olive oil
2 onions, chopped
2 large eggs
salt and pepper
sprigs of fresh flatleaf parsley, to garnish
Slice potatoes like chips/scalloped, dry slices very well.
Heat olive oil in a large, non-stick skillet.
Add potato slices and onions, then reduce the heat and cook the potatoes until tender.
Meanwhile, beat the eggs lightly, season well w/ salt and pepper.
Pour in the egg mixture, making sure the potatoes are equally distributed through out the skillet.
Add oil if necessary. Use a spatula to keep loosening the tortilla from the bottom of the skillet to avoid it from sticking.
To cook the other side of the tortilla, cover it w/ a plate and hold the plate in place with the other hand.
Quickly turn the skillet upside down so that the tortilla falls onto the plate.
Return the skillet to the heat and add a little more of the oil if necessary.
Slide the tortilla, cooked side up, back into the pan and cook for additional 3-5 minutes or until the bottom side is cooked.
CHICKEN IN LEMON AND GARLIC
My daughter gave me Tapas Cookbook and went on a mission to try all the recipes from this book. To date i'm not even halfway, but will eventually finish and test the recipes. So far, there is only one Tapas recipe that i like the least.
All the recipes serves 8
4 Large skinless, boneless chicken breasts
5 T Spanish olive oil
1 onion, finely chopped
6 garlic cloves, finely chopped
Zest of 1 lemon, finely pared rind of
1 lemon and juice of both lemons
4 T chopped fresh flatleaf parsley, plus extra to garnish
salt and pepper
lemon wedges and crusty bread, to serve.
1. Slice chicken into think strips.
2. Heat olive in a skillet, then add the onion and cook for 5 minutes, or until translucent.
3. Add the garlic and cook for an additional 30 seconds.
4. Add the sliced chicken to the skillet and cook for 5 more minutes, stirring from time to time, until all the ingredients are lightly browned and the chicken is tender.
5. Add grated lemon zest and lemon juice and bring to a boil.
6. At the same time, deglaze the skillet by scraping and stirring all the bits on the bottom of the skillet.
7. Remove the from the heat, then stir in the parsley and season to taste with salt and pepper.
8. Serve hot and garnish w/ the lemon zest, lemon slices and some parsley.
Crusty bread for mopping up the juices.
All the recipes serves 8
CHICKEN IN LEMON AND GARLIC
4 Large skinless, boneless chicken breasts
5 T Spanish olive oil
1 onion, finely chopped
6 garlic cloves, finely chopped
Zest of 1 lemon, finely pared rind of
1 lemon and juice of both lemons
4 T chopped fresh flatleaf parsley, plus extra to garnish
salt and pepper
lemon wedges and crusty bread, to serve.
1. Slice chicken into think strips.
2. Heat olive in a skillet, then add the onion and cook for 5 minutes, or until translucent.
3. Add the garlic and cook for an additional 30 seconds.
4. Add the sliced chicken to the skillet and cook for 5 more minutes, stirring from time to time, until all the ingredients are lightly browned and the chicken is tender.
5. Add grated lemon zest and lemon juice and bring to a boil.
6. At the same time, deglaze the skillet by scraping and stirring all the bits on the bottom of the skillet.
7. Remove the from the heat, then stir in the parsley and season to taste with salt and pepper.
8. Serve hot and garnish w/ the lemon zest, lemon slices and some parsley.
Crusty bread for mopping up the juices.
Friday, February 19, 2010
FATTOUSH SALAD (SALATA FATTOUSH)
Adapted from Arabian Delights by Amy Riolo page 75
Fattoush salad is a refreshing salad, lettuce, cucumber and tomato salad tossed with crunchy toasted pita pieces and dressed with pomegranate molasses dressing. It’s a great way to use leftover pita bread from the Mezze DCchallenge
Serves 4 to 6
Ingredients:
1 cucumber, thin sliced
4 tomatoes, sliced
1 red onion, thinly sliced
1 Romaine Lettuce heart - cut to salad pieces
1/2 cup of Halloumi Cheese - diced (Feta is a good substitute)
1 pita, cut into 12 pieces
½ cup extra virgin olive oil (EVOO) divided
4 t sumac
2 T pomegranate molasses
Juice of 1 lemon
Salt to taste
Freshly ground pepper, to taste
Preparations:
Preheat broiler.
Combine lettuce hearts, cucumber, tomatoes, red onion ang halloumi cheese in a large salad bowl.
Brush pita pieces with 2 T EVOO and sprinkle w/ sumac. Place under broiler and toast for 2 to 4 minutes, until golden on both sides. Remove from oven and set aside to cool.
Mix remaining olive oil, pomegranate molasses, sumac, lemon juice, salt, and pepper in a medium bowl. Whisk vigorously to form a smooth dressing. Add pita chips to salad and toss to combine. Pour dressing over salad and toss again to combine. Serve immediately.
Tips: Toss leftover morsels of lamb meat w/ Fattoush Salad for a quick lunch or dinner.
Fattoush salad is a refreshing salad, lettuce, cucumber and tomato salad tossed with crunchy toasted pita pieces and dressed with pomegranate molasses dressing. It’s a great way to use leftover pita bread from the Mezze DCchallenge
Serves 4 to 6
Ingredients:
1 cucumber, thin sliced
4 tomatoes, sliced
1 red onion, thinly sliced
1 Romaine Lettuce heart - cut to salad pieces
1/2 cup of Halloumi Cheese - diced (Feta is a good substitute)
1 pita, cut into 12 pieces
½ cup extra virgin olive oil (EVOO) divided
4 t sumac
2 T pomegranate molasses
Juice of 1 lemon
Salt to taste
Freshly ground pepper, to taste
Preparations:
Preheat broiler.
Combine lettuce hearts, cucumber, tomatoes, red onion ang halloumi cheese in a large salad bowl.
Brush pita pieces with 2 T EVOO and sprinkle w/ sumac. Place under broiler and toast for 2 to 4 minutes, until golden on both sides. Remove from oven and set aside to cool.
Mix remaining olive oil, pomegranate molasses, sumac, lemon juice, salt, and pepper in a medium bowl. Whisk vigorously to form a smooth dressing. Add pita chips to salad and toss to combine. Pour dressing over salad and toss again to combine. Serve immediately.
Tips: Toss leftover morsels of lamb meat w/ Fattoush Salad for a quick lunch or dinner.
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