Tuesday, June 24, 2008

Empanada Gallega

Inma from Barcelona (Spain) bought this at the supermarket for us...

- EMPANADA GALLEGA (Galician Pie):

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Thanks Inma!
We are living in a world today

where lemonade is

made from artificial

flavors and furniture polish is

made from real lemons.

~Alfred E. Newman

Books

Jeff lent this book to me and it is a really great book to have. here

"Mark Bittman, award-winning author of such fundamental books as Fish and Leafy Greens and food columnist for the New York Times ("The Minimalist"), has turned in what has to be the weightiest tome of the year. There are more than 900 pages in this sucker--over 1,500 recipes! This isn't just the big top of cookbooks: it's the entire three-ring circus. This isn't just how to cook everything: it's how to cook everything you have ever wanted to have in your mouth. And then some. Bittman starts with Roasted Buttered Nuts and Real Buttered Popcorn, and moves right along, section by section, from the likes of Black Bean Soup (eight different ways), to Beet and Fennel Salad, to Mussels (Portuguese-style over Pasta), to Cream Scones--and he hasn't even reached seafood, poultry, meat, or vegetables yet, let alone desserts."
I love this book. Its so sleek. here

New York Times Magazine:

“A stylish little cookbook . . . a seductive object, beautifully proportioned and designed, but also remarkably comprehensive. After covering basic kitchen skills, The Basics zips through an overview of savory cooking, then switches to baking and desserts. But while most general cookbooks would stop there, The Basics plunges onward into contemporary cuisine.”

The best Korean cook book I have found so far. I love the Galbi Jim recipe from it. here

"Editorial Reviews
Product Description
A wonderful collection of recipes by Chang Sun-Young, whose sons and daughters-in-law begged that she write these down. The family project soon had enough recipes to become a book, and Mrs. Chang became a bestselling author in Korea. This full color cookbook includes sections on rice, soups, stews, meats, vegetables and the full range of Korean cuisine. The author's personality shines through in the additional notes about friends, entertaining and foods for special days."

I plan to attend this school September 2009. Its a wonderful cook book. here

"Editorial Reviews
From Library Journal
The Ballymaloe Cooking School, which Allen and her husband opened at his family's Ballymaloe House Hotel in Cork County, Ireland, in 1983, has an international reputation, and this impressive new cookbook/reference makes it easy to see why. With its own organic farm and extensive gardens, the school has always been known for its emphasis on fresh, seasonal cooking, and Allen's sophisticated recipes, from Roast Red Pepper, Caper, and Preserved Lemon Salad to Seared Beef with Gorgonzola, Polenta, and Red Onion Marmalade, draw on cuisines from around the world; guest chefs at the school have included Marcella Hazan, Madhur Jaffrey, and other culinary authorities. In addition to the hundreds of recipes, there are dozens of technique photos illustrating some 200 essential kitchen tasks, as well as stunning color photographs of ingredients and finished dishes. Chapter introductions touch on a wide range of topics, and there are separate sections on breakfast, drinks, finger foods, and preserves of all sorts. Although this will be as valuable as a reference work as a cookbook, the text is far from dry Allen writes with a sense of humor and a nice turn of phrase. Highly recommended. "
I also use a lot of recipes from a Canadian cook book my boyfriend gave me .

The first Jägermeister and, I’m totally serious, sea urchin ceviche

June 24

Lots of interesting parties last night. I went to two of them, skipping the Donald Trump-Dubai event, which was probably off the hook, as the kids say, but not very much related to my world.
So instead I went to a party celebrating or launching or doing something with La Fée Absinthe.
If you follow the booze world at all, you’ll know that absinthe is a newly re-legalized, hot little spirit (and potent at 136 proof) that had been outlawed, ostensibly because the use of wormwood in it led to the presence of thujone, which may or may not produce psychedelic effects in those who consume it.
From what I can gather, a great mystique developed around absinthe in 19th Century Paris, when people hung around and drank it and reportedly hallucinated and did art and otherwise behaved like bohemians.
George Rowley, La Fée’s managing director, visited our offices on Friday and blamed the French wine lobby, which at the time had fairly recently covered from a phylloxera plague that had wiped out its vineyards, for getting Absinthe outlawed (in 1915). I have no idea if that’s true, but it’s a good story.
Indeed, absinthe is a good story, and like French wine (I mean, with all due respect, it’s fermented grape juice), it's a marketing story.
Because in absinthe’s heydey, George says Paris' bars had special absinthe fountains for gently watering down and sweetening the liquor (such fountains were on display at the party). Statuettes spewing cool water were installed at bar posts for the same purpose.
Just like those Jägermeister chilling machines found in bars that are conducive to doing Jäger shots.
Drinking is very, very much about marketing and has been for a long time. At turn-of-the-century American Taverns, local breweries sponsored free lunch for anyone who bought a $0.05 beer.
If marketing weren't important, vodka wouldn't come in all those fancy bottles.
Neither would grappa.
But it seemed like a pretty good party. I caught up with food writer Jay Cheshes and editor (at Gourmet) James Rodewald. And I ran into Paul Tanguay, former beverage director of the SushiSamba world, who now has teamed up with cocktail maker Tad Carducci to form their own consulting company. So good for them.
Meanwhile, I learned today, the new beverage director for Simon Oren et al in SushiSamba land is Arik Torren. I’ll be learning more about that soon.
Okay, so that was enough of that party, which was held at Openhouse Gallery in SoHo. I walked a few blocks to Moss, a fancy design store which had been rented out by people celebrating the launch of SLS Hotels, the first of which opened in Los Angeles and where José Andrés is doing the food.
It was a cool party, with a mixture of designers and journalists and kool katz. My new friend Allison Held, who works for David Rockwell and whom I just met in Aspen, was there, much to my delight. So were the always excellent Greg Lindsay and wife Sophie Donelson, who were on their way to that Trump party.
Greg noted that that Philippe Starck was at the other end of the bar, surrounded by groupies, which is why it was so crowded down there. He was also the second person that evening to tell me about the invitation to that party, which I didn't get (although an e-mail invitation was forwarded to me; it's okay — I don't have to be on everyone’s A-list), and the second person to quote the cost of the postage, which was, I believe, just over $7. It was a lacquer box containing a little metal (possible brass) invitation to the gala. The blogs are now reporting on the event with some vigor, in case you’re curious.
Instead, I ended up talking with one of Allison’s colleagues about design things, as José swung by and stuck in my mouth a morsel of serrano ham wrapped in a cone that was filled with caviar.
Mmm, salty.
Cones topped with salmon roe were also being served and, much to my delight, sea urchin ceviche.
This is why I was so psyched to see sea urchin ceviche.
Oh, I also had a really nice chat with Will Blunt from Star Chefs. I hadn’t had one of those with him before, so that was nice.

PR perdana:TAHU ISI

21 Juni 2008,sabtu siang,

Chat ma si LIza, byk omong soal makanan n resep2...kita pengen juga kreatif kayak ibu ibu lain yang pinter masak, n supaya semangat juga refresh blog everyday...hehehe...so gw n die sepakat deh buat masakan kompakan....boleh pilih resep apa aja, boleh nyontek juga resep yg ada di blog lain...ato boleh juga resep kita sendiri...yg penting semangat nyoba n pantang nyerah...hehhe

PR perdana tahu isi...ga tau kok tiba2 kepengen nyoba bikin...abis disini ga ada tuh yg jual ..adanya juga tahu kopong..hehhee...so hari ini terlaksana deh bikin tahu isi, wlaupun diselingin tangisan bebi coz kurang diperhatiin, n mewekan si Mei coz ga diajak main..hihihi....



Tumis sayur ini itu, masukin tumisannya ke tahu....sorenya baru ngegoreng....pas husband pulang, lgs liat...wah lgs dicaplok...wiih...jangan dulu donk, blom smpet difoto...hehehe
n ternyata husband suka bner...coz org jep ga pnh mkan yg namanya tahu isi..hihi...mpe sparoh dicaplok...lah gw aja cm makan 2 biji...heheh...biar deh...ntar kpn2 bikin lagi katanya...