Tuesday, March 10, 2009

Pie Cheese Cake

11 maret 2009, rabu

Hari ini lagi mood nyoba resep dari temen, bkin cheese cake, tapi praktis, ngaduknya pake blender aja n pake keju potongan biasa, bukan pake cream cheese. Boleh dicoba deh...enak n praktis.




Bahan kulit cake --> aduk sampai kalis
- Tepung terigu 120 gr
- Mentega 60 gr
- Gula putih 40 gr
- Kuning telur 1 butir

Bahan isi cake--> gunakan blender
- Keju 100 gr
- Gula 40 gr
- Essence vanila secukupnya
- Tepung terigu 2 sdm
- Telur 2 butir n putih telur dari sisa telur yang dibikin buat kulit
Terakhir tambahkan 200 ml krim kental, blender lagi mpe merata


Cara
- Alasi loyang dengan kertas roti, lalu cetak kulit pada dasar loyang , tusuk2 kulit dengan garpu
- Tuang adonan isi.
- Oven pada suhu 180C selama 40 menit lalu angkat dan diginkan. Setelah dingin masukan ke kulkas minimal 8 jam.

Corn Risotto

9 maret 2009, senin

Kemarin sore, liat di tv, bikin corn risotto, pake cara praktis...jadi kepingin nyoba...coz akhir2 ini, Xiang lagi ga mau makan...mm, sapa tau dibikinin ginian, jadi mau...ternyata emang mau, mungkin nasinya ada rasa corn nya n kejuuu...mmmm yummy...Mei juga suka.

Bahan
1 bungkus corn sup instant
10 bh udang
1/4 bh bawang bombai, iris tipis
1 bh bawang putih iris tipis
200 ml air
2 mangkok nasi
garam lada secukupnya
keju secukupnya

Cara
- Masukkan sedikit minyak ke ferifan, masak bwg putih n bombai hingga harum lalu masukkan udang, masak mpe matang, masukkan garam lada secukupnya
- Masukkan corn sup instant n air, lalu masukkan nasi, aduk trus masak mpe air habis
- Masukkan nasi risotto ke wadah, lalu taburin keju, panaskan di microwave sampai keju lumer.

Tous Les Jours


Need a lunch time snack.
After the sandwich shop Lime I have found a new sandwich that I can consider good for Suncheon. The sandwich above took me by surprise . The bread is good for this neck of the woods . I do recommend it . I did use to frequent the other big baker in Korea until one day I got maggots and flies with my sandwich. No kidding . But this one come with my praise .
Below is a wrap I do love wraps . This one comes with chicken in a tasty wrap a nice alternative to bread.


Come on, eat out, take the leftovers home!

March 10

Not to harp on the doggie bag thing but restaurants are under fire as luxuries easily dispensed with.
CNN.Com’s “Quick Vote” right now asks the question: “What would you give up first to save money?”
And the choices are: car, cable service, dining out, cell phone and nothing.
Well, of course if you ask it like that, people are going to say they’ll give up dining out (as I write this, that’s what 70 percent of the respondents said).
But it’s not like a person must choose between dining out and not. There are lots of ways to dine out, lots of ways to economize in restaurants, lots of ways to slip out for a bite without blowing your budget, and restaurants are responding to customers’ needs for that in all sorts of ways. There are new prix-fixe menus (or combo deals, depending on the the fanciness of the restaurant or lack thereof), happy hour specials, cut-rate appetizers and entrĂ©es. It’s not like it‘s an either/or proposition.
I mentioned recently our upcoming April 20 report on restaurateurs reworking operations and pricing to fit customers’ current demands.
But there are signs that things aren’t all that bad in the restaurant world — at least not in the grand scheme of things. My colleague, NRN executive financial editor Sara Lockyer reports today on one analyst’s expectations for relative stability in the restaurant sector, because they fulfill the basic needs of eating and socializing.
Sara has more to say on the matter, too, which of course you would know if you’d just click on the link.

Follow your heart...


Cinque Terre or Amalfi?

The Cinque Terre (pronounced CHEEN-kweh TEHR-reh) is a rugged portion of coast on the Italian Riviera. It is in the Liguria region of Italy, to the west of the city of La Spezia. "The Five Lands" comprises five villages: Monterosso al Mare, Vernazza, Corniglia, Manarola, and Riomaggiore.

The Cinque Terre is noted for its beauty. Over centuries, man has carefully built terraces on the rugged, steep landscape right up to the cliffs that overlook the sea. Part of its charm is the lack of visible "modern" development. Paths, trains and boats connect the villages and cars can not reach it from the outside. It is a very popular tourist destination.

The Amalfi renowned for its rugged terrain, scenic beauty, picturesque towns and diversity, the Amalfi Coast is listed by UNESCO as a World Heritage Site.

The towns lying on the Amalfi Coast are Vietri sul Mare, Cetara, Maiori, Minori, Ravello, Scala, Atrani, Amalfi, Conca dei Marini, Furore, Praiano and Positano.

Let the future reveal.

hugs,
joanie xxx

friends = highest priority


Nose to Tail Tuesday (N3T) - Pigs' Tails

From last week’s ‘cheeky’ success, we are heading right over to the other end of the animal for today’s N3T.

These, as you can no doubt see, are pig’s tails:



According to Fergus Henderson, tails have a ‘lip-sticking quality’ thanks to the merging of fat and flesh, similar to snout (which is yet to grace the table) and belly (which has. On many, many occasions). Surely this was going to be a success?

Hmmmm.

‘What the hell are they? Oh my god, what are they? Oh my god, they look disgusting. I don’t think I can eat those. I really don't.’

This is the (paraphrased) reaction of my girlfriend after I’d pulled a tray full of tails from the oven. And it was vaguely understandable.

You see, even when cooked, a tail looks completely, totally, resolutely and unapologetically like, well, a tail. Only slightly scarier. If Ridley Scott is looking to make a recession friendly addition to the Alien franchise then he could do a lot worse than cook up some tails.

I suppose this is part of what I was talking about yesterday – about detachment and the intrinsic distance that now lies between animal and consumer. If it looks recognisable then it is unappetising. What we have become used to is eating something that doesn’t have to remind us that what is on the plate was once on a farm.

A tail changes that.



A tail is something we are used to seeing in cartoons and in children’s books. It’s curly, it’s faintly ‘cute’ and almost completely representative of the animal that it is from.

It’s also visible. You cannot see a steak when a cow is walking round a field. Many don’t even know where the fillet is, for example. A tail is on show. It is always there, being curly, being piggy.

But there is a way round this. A simple and easy way to overcome this seemingly insurmountable hurdle.

Slice, cover in breadcrumbs and fry in oil. Instantly you have something that resembles a McNugget or goujon (depending on your personal predilection for fast food or otherwise).

First off the tails were nestled into a deep roasting tray with a couple of onions, some squashed garlic cloves, three or four bay leaves and some rosemary. The whole lot was then sluiced with light chicken stock and a splash of white wine before being covered with foil and going into a low oven (about 150 degrees C) for three hours.



What emerged was what caused the (justifiably) negative reaction from my girlfriend (hence no photo).

Once cool, they were plucked from the remaining stock – which had turned to jelly – and slow roasted in the oven to render out some of the fat (in a similar manner to pork scratchings).

Step three was to slice into bite size chunks then bread them. Instead of breadcrumbs I used crushed corn flakes, partly for colour, partly for texture and partly for taste.

Flour-egg-flour-egg-cornflakes is a good way of getting a nice crust.



They took no more than a minute or two on each side to fry in oil (sunflower or canola oil is fine). By then they were a wonderful colour and perched neatly on top of a mound of mustard mashed potato and some broccoli puree.



And the verdict?

They were good. No more, no less.

Just good.

The texture could be hard for some to overcome. The roasting part had crisped up the tails and given them a slightly chewy bite. You also have to be a little careful not to bite down to eagerly due to the high number of small bones.

But the meat is tasty, noticeably porcine with a smattering of fat (although not as much as the St. John recipe due to the slow roasting phase, which Henderson leaves out) and a generous amount of lean.

They would benefit from something acidic, like a salsa, in which to be dipped because they are seriously rich but the mustard mash provided a nice flavour and textural contrast to the crunchy bites.

Would I make them again? I doubt it, but I will be keeping a bag of these in the freezer to throw into the stockpot every now and again – they’d add a smattering of body and richness to chicken, or beef stock.

So, verdict? N3T 2 – partial success

Fancy some more tasty treats? Follow me on Twitter

Trying something new


Pan fried scallops with ceaser salad .





I wonder round the market sometimes just looking for dinner.
Here is what I found.
Not pretty but quite tasty.