Asparaguses with Vinaigrette

Hi,

by Jackie's hands and... can...

ESPÁRRAGOS CON VINAGRETA (Asparaguses with Vinaigrette):



Thanks!

Calories in Korean Food

If you need to know here you are http://kitty.zaccari.us/site/pages/korea/korean-food-calories.php
sorry this one doesn't seem to working any longer
but Seoul eats took some of the info down here you go http://www.seouleats.com

She says she got her info from the calories dictionary.
Here http://www.diet.co.kr/calorie.asp
And for those of you who can do Korean here is a Korean site
http://www.47kg.co.kr/caldic/calorybook_part_food.asp


THE FOLLOWING IS FROM recipezaar.com
kimchi bokkumbap (320g) - 379 calories
sundubu chigae (333g) - 299 calories
bulgogi (90g) - 113 calories
bulgogi (206g) - 510 calories (according to a completely different recipe)
maeuntang (196g) - 130 calories
samkyetang (440g) - 256 calories
bibimbap (586g) - 643 calories
kalbitang (105g) - 289 calories (78% from fat )

Good-bye San Domenico, hello SD26

June 18

Tony and Marisa May did a pretty good job of not revealing much about the new location of San Domenico. The old one closes today, except for a blowout party tomorrow. Its new location was supposed to be revealed at lunch today, but somebody let the cat out of the bag this morning. (I'm told that Grub Street had that information, too, but waited until lunchtime to post it).
Tony and Marisa are lovely, conversational people, so the fact that they didn’t let out any more was pretty good.
Well, okay, Marisa did mention to me a few weeks ago that Massimo Vignelli would be the designer. And I’m sure a few other bits of information got out, too, because I bet Marisa talks to a lot of people. She’s a restaurateur, after all, and one who’s not afraid to joke about getting people drunk.
Still, the release of the information was handled well, and maybe a little leak here and there helps keep people excited, so there can be big coverage like here and also here and even with pictures here.
So what's left to say?
Well, the announcement was made at San Domenico’s farewell luncheon, so here's what we ate:

zuppa di pomodoro con medaglione di aragosta (baked heirloom tomato soup with lobster medallions)
uovo in raviolo al burro nocciola tartufato (this is San Domenico’s signature item of egg yolk-filled raviolo — that’s the singular of ravioli — with truffled brown butter)
filetto di vitello con carciofi, fave, cipolle di primavera con salsa di vino bianco, burro e pancetta (prepared by San Domenico alumnus Marc Bianchini of Osteria del Mundo, Cubanitas and Indulge, all in Milwaukee — veal tenderloin with baby artichokes, fava beans, cipollini onions and a sauce of white wine, basil, pancetta and butter)
Baba al rum con salsa all'arancia (Rum-soaked cake with orange sauce, and whipped cream)

VERMICELLI UPMA

Ingredients:

Vermicelli ......... 1 cup

Onion ................ 1 small

Ginger-garlic paste...1 tbsp.

Turmeric powder ..... 1/2 tsp.

Green chillies .............1 slit

Mustard seeds ...........1 tsp.

Cumin seeds .............. 1 tsp.

Dry red chillies ......... 2

Asafoetida ............... a pinch

Curry leaves........... 5-6

Oil

Salt to taste

Method:

1. Heat 2-3 tbsp. oil and add mustard seeds, cumin seeds, broken red chillies and asafoetida.

2. When the seeds splutter, add the curry leaves and ginger-garlic pasteand green chilli.

3. Cut the onion finely and add .Stir fry for a minute.

4. Now add the vermicelli and fry it for 2-3 minutes. Add the salt and turmeric powder.

5. Boil 2 cups water and add. Mix well and simmer it till done.

Serve with coconut chutney.