- CERDO IBERICO con MOSTAZA de DIJON y RAVIOLIS de BOLETUS (IBERIAN PORK with DIJON MUSTARD and MUSHROOM RAVIOLIS):
Thanks and welcome Angel!
Monday, June 23, 2008
Cerdo Iberico con mostaza de Dijon y raviolis de boletus
Angel from Madrid (SPAIN) and his:
- CERDO IBERICO con MOSTAZA de DIJON y RAVIOLIS de BOLETUS (IBERIAN PORK with DIJON MUSTARD and MUSHROOM RAVIOLIS):
Thanks and welcome Angel!
- CERDO IBERICO con MOSTAZA de DIJON y RAVIOLIS de BOLETUS (IBERIAN PORK with DIJON MUSTARD and MUSHROOM RAVIOLIS):
Thanks and welcome Angel!
苺ミルクシェイク/strawbery milk shake
24 juni 2008, selasa siang
Strawbery yg minggu lalu dipetik sndiri, tinggal sdikit, so enakan dibikin apa yak...? ya uda deh dibikin jus aja biar enak ditambah susu n gula sdikit biar rasanya mantap..hehehe
yang penting enak...dijus bisa dapet 3 gelas nih..lumyan...enak...apalgi diksh es batu ya...tambah sip...
Kimchi
Kimchi
I do love Kimchi . Especially fried with some meat and garlic. I do have to admit it took me at least 6 months to develop a like for it and now two and a half years later a love for it. I like the old sour stuff best.:)
Here is some links .
http://www.kimchi.or.kr/kor/index.html
http://en.wikipedia.org/wiki/Kimchi
http://www.lovethatkimchi.com/
" I don’t believe there is a Korean person alive or dead who would concede that kimchi is weird. Nor, having lived in Korea for more than a year, am I able to do so. (Smelly, yes; weird, no.) In Korea, kimchi is more than a foodstuff. It’s a national icon, a cultural treasure, a palpable expression of the country’s feisty spirit and determination throughout history to grow and protect its own unique soul—to resist wholesale assimilation into the more megalithic cultures of Asia, through culinary defense. It’s a cure-all, a protective shield, a magic balm and a goddess of plenty. Without kimchi, Korea would not be the same country—there might be a nation in the same place, and it might even be called the same thing, but it would not be Korea."
"In case you don’t know, kimchi is basically fermented vegetables, which these days are usually (but not always) heavily spiced with garlic, ginger and red hot pepper flakes. The most common type is baechu, made by rubbing a spice paste in between leaves of a whole head of brined Napa cabbage, which is then put aside to ferment for a number of days. This is what most people think of when they think of kimchi: the hot-and-sour leaves that are both wilted and crunchy at the same time. But there are more than two hundred varieties of kimchi, from cucumber to pumpkin, served in dozens of styles."
From http://www.walrusmagazine.com/blogs/2008/05/13/korea-kimchi/?page=
Kim Chi Making http://www.lifeinkorea.com/Culture/kimchi/kimchi.cfm?xURL=making
jars to last through the winter. Today, most housewives buy kimchi in stores and keep it in an electronic "kimchi refrigerator."
I do love Kimchi . Especially fried with some meat and garlic. I do have to admit it took me at least 6 months to develop a like for it and now two and a half years later a love for it. I like the old sour stuff best.:)
Here is some links .
http://www.kimchi.or.kr/kor/index.html
http://en.wikipedia.org/wiki/Kimchi
http://www.lovethatkimchi.com/
" I don’t believe there is a Korean person alive or dead who would concede that kimchi is weird. Nor, having lived in Korea for more than a year, am I able to do so. (Smelly, yes; weird, no.) In Korea, kimchi is more than a foodstuff. It’s a national icon, a cultural treasure, a palpable expression of the country’s feisty spirit and determination throughout history to grow and protect its own unique soul—to resist wholesale assimilation into the more megalithic cultures of Asia, through culinary defense. It’s a cure-all, a protective shield, a magic balm and a goddess of plenty. Without kimchi, Korea would not be the same country—there might be a nation in the same place, and it might even be called the same thing, but it would not be Korea."
"In case you don’t know, kimchi is basically fermented vegetables, which these days are usually (but not always) heavily spiced with garlic, ginger and red hot pepper flakes. The most common type is baechu, made by rubbing a spice paste in between leaves of a whole head of brined Napa cabbage, which is then put aside to ferment for a number of days. This is what most people think of when they think of kimchi: the hot-and-sour leaves that are both wilted and crunchy at the same time. But there are more than two hundred varieties of kimchi, from cucumber to pumpkin, served in dozens of styles."
From http://www.walrusmagazine.com/blogs/2008/05/13/korea-kimchi/?page=
Kim Chi Making http://www.lifeinkorea.com/Culture/kimchi/kimchi.cfm?xURL=making
"Koreans say they must eat kimchi wherever they are. When South Korea dispatched troops to the Vietnam War in the 1960s, tearful mothers sent off their sons with clay pots containing homemade kimchi. Soon troopships were filled with the pungent smell of the fermenting cabbage slathered with pepper and garlic.
So it was only natural for Koreans to think that their first astronaut must have the beloved national dish when he goes on his historic space mission in April. Three top government research institutes went to work. Their mission: to create "space kimchi.""
South Koreans consume 1.6 million tons of kimchi a year, at breakfast, lunch and dinner. Until recently, in a tradition similar to an Amish barn raising, villagers joined to make kimchi each fall and stored it underground in jars to last through the winter. Today, most housewives buy kimchi in stores and keep it in an electronic "kimchi refrigerator."From http://www.iht.com/articles/2008/02/22/asia/kimchi.php
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If you don’t have anything nice to say...
June 20
Believe it or not, as often as I eat out with diners not of my choosing I usually find myself with people who are intelligent, engaging, charming, good-natured, interesting or if nothing else nice to look at.
But on Friday at the Beard House I sat next to the most unpleasant, self-pitying windbag of a freelance writer I have ever met.
Well, okay, maybe not the most unpleasant ever. But she was certainly the worst person I've had to sit next to for an entire evening in the past year.
I didn’t catch her name (and wouldn’t be so uncouth as to mention it if I did) but she had that rare ability to make interesting places sound boring, benign observances seem irritating, a pleasant meal in a nice setting with good wine tedious.
And she would repeat herself, too, and have strong opinions about things of which she was ignorant (she hates Las Vegas, but hasn't been there).
Two hours of my life that I’ll never get back.
Nice hosts, though, from Cero at the St. Regis Resort in Fort Lauderdale. Chef Toby Joseph, his first lieutenant Samuel Childers and pastry chef Jordi Panisello.
What I ate and drank:
Hors d'oeuvre:
Rabbit rillette with morel and stewed dates
Brandade croquettes with citrus caviar rémoulade
(oysters with sour apple granité and Chambord mignonette also were served, along with Napa cabbage and vegetable lobster rolls, but I didn’t get chance to try them)
NV Veuve Cliquot
Seared salmon with fennel and onion confit and black radish with mustard cream
2005 Pieropan Soave Classico
Peekytoe crab crêpe with English pea coulis
2005 Louis Mareau “Vaillons” Chardonnay, Chablis 1er Cru
Pineapple glazed Pacific pink snapper, hearts of palm purée and Asian spiced microgreens
2005 Domaine Schlumberger Pinot Gris “Les Princes Abbés”
Braised oxtail, sautéed diver scallop, porcini and fine carrot salad
2006 Bruno Giacosa Barbera d’Alba
Passion fruit raspberry chocolate fondant with lemon mango raviioli and hibiscus ice cream
NV Chambers Rosewood Vineyards Tokay
Believe it or not, as often as I eat out with diners not of my choosing I usually find myself with people who are intelligent, engaging, charming, good-natured, interesting or if nothing else nice to look at.
But on Friday at the Beard House I sat next to the most unpleasant, self-pitying windbag of a freelance writer I have ever met.
Well, okay, maybe not the most unpleasant ever. But she was certainly the worst person I've had to sit next to for an entire evening in the past year.
I didn’t catch her name (and wouldn’t be so uncouth as to mention it if I did) but she had that rare ability to make interesting places sound boring, benign observances seem irritating, a pleasant meal in a nice setting with good wine tedious.
And she would repeat herself, too, and have strong opinions about things of which she was ignorant (she hates Las Vegas, but hasn't been there).
Two hours of my life that I’ll never get back.
Nice hosts, though, from Cero at the St. Regis Resort in Fort Lauderdale. Chef Toby Joseph, his first lieutenant Samuel Childers and pastry chef Jordi Panisello.
What I ate and drank:
Hors d'oeuvre:
Rabbit rillette with morel and stewed dates
Brandade croquettes with citrus caviar rémoulade
(oysters with sour apple granité and Chambord mignonette also were served, along with Napa cabbage and vegetable lobster rolls, but I didn’t get chance to try them)
NV Veuve Cliquot
Seared salmon with fennel and onion confit and black radish with mustard cream
2005 Pieropan Soave Classico
Peekytoe crab crêpe with English pea coulis
2005 Louis Mareau “Vaillons” Chardonnay, Chablis 1er Cru
Pineapple glazed Pacific pink snapper, hearts of palm purée and Asian spiced microgreens
2005 Domaine Schlumberger Pinot Gris “Les Princes Abbés”
Braised oxtail, sautéed diver scallop, porcini and fine carrot salad
2006 Bruno Giacosa Barbera d’Alba
Passion fruit raspberry chocolate fondant with lemon mango raviioli and hibiscus ice cream
NV Chambers Rosewood Vineyards Tokay
Smoked salmon Rolls with cream cheese and dill.
So I was looking for something easy to do for a Christmas starter. I wanted to do something with smoked salmon. I saw Gordan Ramsey video on you tube (below ) Searched the Internet and found this here from Closet Cooking
And also here from the The Culinary Chase
Suncheon makes smoked salmon rolls
My recipe
Courgette cut in thin strips and marinated in a little salt pepper and olive oil
Cream Cheese,
Dill or mint or spring onion,
Lemon juice ,
Smoked salmon .
Lay the courgette down lay a smoked salmon strip on top near the top of the strip add a little of your cream cheese lemon juice dill mixture. Roll
Drizzle with a little balsamic vinegar .
Courgette cut in thin strips and marinated in a little salt pepper and olive oil
Cream Cheese,
Dill or mint or spring onion,
Lemon juice ,
Smoked salmon .
Lay the courgette down lay a smoked salmon strip on top near the top of the strip add a little of your cream cheese lemon juice dill mixture. Roll
Drizzle with a little balsamic vinegar .
My first idea to look for smoked salmon rolls came from
Gordon Ramsey's Courgette Rolls
Slice the courgettes lengthways, using a swivel vegetable peeler - you'll need 24 long strips. Drizzle some of the olive oil and balsamic over two large plates and lay the strips flat, trying not to overlap. Sprinkle with more oil and balsamic, cover and leave to marinate in the fridge for at least 20 mins. Can be prepared up to 6 hrs ahead.
Gordon Ramsey's Courgette Rolls
Slice the courgettes lengthways, using a swivel vegetable peeler - you'll need 24 long strips. Drizzle some of the olive oil and balsamic over two large plates and lay the strips flat, trying not to overlap. Sprinkle with more oil and balsamic, cover and leave to marinate in the fridge for at least 20 mins. Can be prepared up to 6 hrs ahead.
- Mix the ricotta with lemon juice and seasoning to taste, then mix in the basil and pine nuts. Place 1 tsp of the ricotta mixture onto one end of a courgette strip and roll up. Repeat until you have used up all the filling. Arrange rollsup right on a plate and grind over some black pepper. Drizzle with a little more oil and balsamic vinegar to serve.
Beer Batter Fish And Chips
Cooking night June 23rd
Recipe 1 12 oz can light Beer
2 cups Flour
1/2 tsp Salt
1 tsp Paprika
1teaspoon of baking powder
Dip fish in corn starch . Dip in batter deep fat fry .
Enjoy
Dip fish in corn starch . Dip in batter deep fat fry .
Enjoy
BORI SAMOSAS
Ingredients:
White flour ...........3-4 cups
Salt to taste
oil
For the filling:
Chicken or mutton mince ... 1/2 kg
Onions ............. 2-3
Garam masala ....1 tsp.
Coriander powder ..... 1 tsp.
Cumin powder ...........1 tsp.
Dry mango powder .... 1/2 tsp.
Turmeric powder ...... 1/2 tsp.
Red chilli powder ........1 tsp.
Coriander leaves.
Method:
(Prepare the filling)
1. Fry the onions to a golden brown colour.
2. Add the mince and all the spices, salt and saute it adding a little water till done. It should remain dry. Add the coriander leaves and let it cool.
3. Now prepare the dough. Just add salt to the white flour and knead it.
4. In a small bowl mix oil and white flour in equal proportions.
5. Make a paste of white flour and water and cook it for 1-2 minutes.(This will be used to bind the samosas)
6. Roll out 4 small rotis from the prepared dough. Apply the white flour-oil mix on each, place the other one on top. Roll together all the 4 rotis.
7. On a hot griddle quickly semi-roast the rotis. Cut them into long strips and seperate them.
8. Fold each strip into a triangular shape and fill it with the prepared mix. Bind it using the paste.
Deep fry and serve hot. For variation you can use any other filling like aloo, paneer etc. etc.
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