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Idealistically delicious…
Ingredients:
Fresh spinach leaves
Orange bell pepper
Asian pear
Avocado
Baby carrots
Goat cheese
Balsamic Vinaigrette
Directions:
Cut the orange bell pepper, asian pear, avocado, and baby carrots
into small chuncks and arrange on a bed of spinach leaves.
Crumble the goat cheese on top.
Add the Balsamic Vinaigrette to taste.
Enjoy and dream of high speed trains in the US.
Wednesday, January 26, 2011
Wednesday, January 19, 2011
Doily + powdered sugar = lovely cake decoration
I was flipping through "Real Simple" magazine in the grocery store check out line and this was the best tip I saw:
http://www.bakedecoratecelebrate.com/techniques/stencilingwithdoily.cfm
http://www.bakedecoratecelebrate.com/techniques/stencilingwithdoily.cfm
Tuesday, January 18, 2011
Wednesday, January 12, 2011
White Beans in DC
Think cassoulet.
Ingredients:
1 lb bag of Spanish small white beans (habichuelas blancas, gracias “Goya”)
water
1 chicken or beef bullion cube
¼ large onion chopped
2-3 fresh garlic cloves diced
1 pinch of turmeric
1 dash cumin
1 dash ground white mustard powder
1 dash herbs de Provence
2 tablespoons butter
salt, pepper
Sausage, kielbasa, bacon etc. (I used some uncooked turkey breakfast sausage)
A few tablespoons half/half, whole milk, cream etc
Directions:
Prepare the beans as directed either boiling them or soaking them over night (or cheat using canned beans…)
Simmer on low heat or in a crock pot. Add more liquid as needed to make beans soft and saucy.
Add the other ingredients to taste, and slow cook.
Enjoy.
Ingredients:
1 lb bag of Spanish small white beans (habichuelas blancas, gracias “Goya”)
water
1 chicken or beef bullion cube
¼ large onion chopped
2-3 fresh garlic cloves diced
1 pinch of turmeric
1 dash cumin
1 dash ground white mustard powder
1 dash herbs de Provence
2 tablespoons butter
salt, pepper
Sausage, kielbasa, bacon etc. (I used some uncooked turkey breakfast sausage)
A few tablespoons half/half, whole milk, cream etc
Directions:
Prepare the beans as directed either boiling them or soaking them over night (or cheat using canned beans…)
Simmer on low heat or in a crock pot. Add more liquid as needed to make beans soft and saucy.
Add the other ingredients to taste, and slow cook.
Enjoy.
Tuesday, December 21, 2010
Italian Grilled Cheese Sandwich
In the summer my parents have a basil plant, or rather a basil bush. I looked up various ways of preserving the leaves. I am aware that freezing them is a conventional method but I wanted to be able to take them with me to Morocco. I didn’t want to lose the texture (and pungency) so I opted not to dry them. I tried storing them with olive oil and salt in jars. I am happy to say that this method proved effective.
Ingredients:
2 slices of whole grain bread
Sliced turkey
Grated Romano
Basil (either fresh, frozen, or salt-stored. A bit of pesto would work too.)
Mozzarella
Garlic (generally fresh is better, but I used a pinch of garlic powder here)
Peperoncini
A bit of tomato paste
Olive oil
Fresh ground pepper
Salt (if not already added to basil)
Directions:
On one open face of the sandwich, put a few slices (thin) of turkey, chopped up basil, a chopped up peperocini or two and some grated Romano.
On the other open face, put a slice or two of turkey, some chunks of Mozzarella, pepper and garlic.
Smear on a bit of tomato paste on each face.
Place the open faced bread slices in a toaster over. Allow the cheese to melt, bubble and brown slightly. The underside of the slices of bread should toast as well.
Add salt to taste.
Close sandwich and enjoy with some olive oil.
Ingredients:
2 slices of whole grain bread
Sliced turkey
Grated Romano
Basil (either fresh, frozen, or salt-stored. A bit of pesto would work too.)
Mozzarella
Garlic (generally fresh is better, but I used a pinch of garlic powder here)
Peperoncini
A bit of tomato paste
Olive oil
Fresh ground pepper
Salt (if not already added to basil)
Directions:
On one open face of the sandwich, put a few slices (thin) of turkey, chopped up basil, a chopped up peperocini or two and some grated Romano.
On the other open face, put a slice or two of turkey, some chunks of Mozzarella, pepper and garlic.
Smear on a bit of tomato paste on each face.
Place the open faced bread slices in a toaster over. Allow the cheese to melt, bubble and brown slightly. The underside of the slices of bread should toast as well.
Add salt to taste.
Close sandwich and enjoy with some olive oil.
Monday, December 13, 2010
Pollo alla Parmigiana
Chicken Parmesan with extra veggies. I made this for 8.
Ingredients:
5-6 chicken breasts
2 eggs
Italian Bread Crumbs
2-3 cloves of fresh garlic
Olive oil
3 small zucchinis
28 oz can of crushed tomatoes
10 oz package of frozen spinach
Herbs: Basil, Oregano
1 cup Malbec Red Wine
1 medium onion
Cheeses: Parmesan/ Pecorino Romano, and a mild cheese like Ricotta, or traditionally Mozzarella. (I used some Mexican Farmer Cheese because it was mild and crumbly, tasted a bit like Mozzarella, and I had some left over.)
Sour cream or full fat yogurt.
Kosher Salt & Pepper
Directions:
Begin by rinsing the chicken and removing excess fat. Cut chicken breasts into smaller pieces either in half or in thirds.
Put a quarter of an inch of olive oil in a large frying pan on high-medium heat.
Crack the two eggs into a food processor or a blender. Blend with the garlic cloves.
Prepare a breading assembly line, with the prepared chicken, a dish of the egg mixture, and a bowl of bread crumbs.
Dip the chicken in the egg and then the bread crumbs. Place breaded chicken pieces in the oil to brown, but not necessarily to cook all the way through.
Place browned chicken pieces in the base of a large casserole dish, which has been lightly dusted in fresh ground pepper.
Sprinkle on some Parmesan/Pecorino Romano.
Peel and slice the zucchinis width-wise. Distribute the zucchini rounds on and around the chicken. Add a layer of Mozzarella and a pinch of salt.
In a bowl, thaw the spinach in the microwave (if not already thawed). Drain out excess water. Mix the spinach with the crushed tomatoes and herbs, especially basil. Pour this mixture over what you have in the casserole dish.
In the blender or food processor (it’s ok if a little bit of residual garlic and egg remain, especially garlic) add the wine and onion. Blend until smooth. Add a few dollops of sour cream or full fat yogurt. Pour on top of the tomato/spinach sauce.
Sprinkle more Parmesan/Pecorino Romano on top.
Bake at 325 for about an hour, until the top browns and the sauce bubbles.
Serve with a mix of whole grain and squid ink Spaghetti (Spaghetti al Nero di Seppia) in olive oil.
Have some Pizzelle and espresso for dessert!
Enjoy!
Ingredients:
5-6 chicken breasts
2 eggs
Italian Bread Crumbs
2-3 cloves of fresh garlic
Olive oil
3 small zucchinis
28 oz can of crushed tomatoes
10 oz package of frozen spinach
Herbs: Basil, Oregano
1 cup Malbec Red Wine
1 medium onion
Cheeses: Parmesan/ Pecorino Romano, and a mild cheese like Ricotta, or traditionally Mozzarella. (I used some Mexican Farmer Cheese because it was mild and crumbly, tasted a bit like Mozzarella, and I had some left over.)
Sour cream or full fat yogurt.
Kosher Salt & Pepper
Directions:
Begin by rinsing the chicken and removing excess fat. Cut chicken breasts into smaller pieces either in half or in thirds.
Put a quarter of an inch of olive oil in a large frying pan on high-medium heat.
Crack the two eggs into a food processor or a blender. Blend with the garlic cloves.
Prepare a breading assembly line, with the prepared chicken, a dish of the egg mixture, and a bowl of bread crumbs.
Dip the chicken in the egg and then the bread crumbs. Place breaded chicken pieces in the oil to brown, but not necessarily to cook all the way through.
Place browned chicken pieces in the base of a large casserole dish, which has been lightly dusted in fresh ground pepper.
Sprinkle on some Parmesan/Pecorino Romano.
Peel and slice the zucchinis width-wise. Distribute the zucchini rounds on and around the chicken. Add a layer of Mozzarella and a pinch of salt.
In a bowl, thaw the spinach in the microwave (if not already thawed). Drain out excess water. Mix the spinach with the crushed tomatoes and herbs, especially basil. Pour this mixture over what you have in the casserole dish.
In the blender or food processor (it’s ok if a little bit of residual garlic and egg remain, especially garlic) add the wine and onion. Blend until smooth. Add a few dollops of sour cream or full fat yogurt. Pour on top of the tomato/spinach sauce.
Sprinkle more Parmesan/Pecorino Romano on top.
Bake at 325 for about an hour, until the top browns and the sauce bubbles.
Serve with a mix of whole grain and squid ink Spaghetti (Spaghetti al Nero di Seppia) in olive oil.
Have some Pizzelle and espresso for dessert!
Enjoy!
Thursday, December 9, 2010
Star Cakes
Listen Star of Wonder
I altered (and so doubled) a Zucchini bread recipe and had fun with presentation.
Ingredients:
6 eggs
I altered (and so doubled) a Zucchini bread recipe and had fun with presentation.
Ingredients:
6 eggs
2 cups oil
2 cups sugar
2 cups sugar
2-3 small zucchinis (peeled and grated), 2-3 apples (peeled, cored, and grated)
6 cups flour
2 teaspoons baking soda
2 teaspoons baking powder
1 teaspoon salt
1-2 teaspoons cinnamon
fresh grated ginger
Directions:
Beat the eggs lightly.
Add the oil, sugar, and zucchini* and apple*.
Then add the flour, baking powder, baking soda, and salt.
Then add the flour, baking powder, baking soda, and salt.
Cut a good chunk of fresh ginger, peel it and grate or blend (I use a food processor). Add to the mixure with cinnamon.
Raisons or dried cranberries might be nice to add. Butterscotch chips would make this more of a dessert. Mom wanted to make frosting. These are just some suggestions, but I kept it simple this time.
Make sure the batter is well whipped. Grease/flour your bake pans. I used two small star shaped bundts and one regular bundt.
Bake at 325F/ 163C for about an hour.
For the presentation of the star cakes, I put them on a blue plate (the sky) and used powdered sugar as a garnish (the stars). I placed 1 star anise in the center on the top.
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