Thursday, June 24, 2010

San Juan's night...


Yesterday we celebrated here San Juan's night, and we spent the night in the las Viruss Party!




The theme was a fetish party, but fetish in what you want: lolita, sailors, cirque du freak, gothic... whatever!

Laia was so cute!!
Me and Lessie, with our twins skirts!
Vane and Arashi

How did you celebrated this special night?

Seared Scallops with Cauliflower Puree

  
  
Sometimes I can picture myself walking through the Campo de Fiori, the open-air food market in the heart of Rome known as the "Campo" to the locals.  The market highlights the bounty of the surrounding countryside: brilliant tomatoes, artichokes that will blow your mind, and greens of every variety from the radicchio and arugula we know to varieties we in the States may not see like puntarelle.  A slow wandering through the stalls and daily offerings will inspire all the passions of Rome, including what to have for dinner.  Alas, today I was not in the city of seven hills living the beautiful life, but instead struggling across the blazing hot asphalt parking lot, through a maze of shopping carts and parked cars at my local Giant market.  My role, nonetheless, was the same.  See what new they had in the produce section and make a meal around it.  There, I found cauliflower heads fresh for the taking.  I have a Spanish cauliflower dish that roasts the cauliflower with garlic and almonds.  I also like to make scallops with puree, many times a pea puree.  So, I decided on scallops with a cauliflower puree.  The recipe below is simple and easy, and produces a savory base that both meets the vegetable need and fills the starch craving.  Seared scallops too offer the lightness and freshness of seafood and the caramelized goodness I seek.  That and a glass of Chardonnay of course.  Serves 2.
    
Ingredients:
half a head of fresh cauliflower, florets cut from the stem and separated into 1/2" pieces
2 cups of chicken stock
3 tbsp olive oil
1 onion, sliced
2 cloves of garlic
salt/pepper
8 scallops
     
Directions:
Bring the chicken stock to a soft boil and add the cauliflower.  Cook for 10 minutes or until soft.  Meanwhile, heat 1 tbsp of oil in a saute pan over medium low heat and add the onions.  Cook the onions gently to caramelize, but not burn.  When the cauliflower is done, drain reserving the stock and put most all of the florets in a food processor.  Retain some of the florets for later as a garnish.  Remove the onions from the saute pan to the food processor, leaving the oil behind.  Add the garlic to the saute pan and cook for 30 seconds to release the flavor.  Spoon the garlic and oil into the food processor and puree until smooth.  Add portions of the cooking stock as desired if needed to loosen the puree.  Season with salt and pepper to taste.  Turn the heat up under the saute pan to medium high and heat the remaining oil.  Season the scallops with salt and pepper and add to the pan, searing without moving, about 2 to 3 minutes per side.  Spoon out the puree onto plates.  Place the seared scallops on top and add the retained cauliflower pieces.  Serve.
     

Recipe of the Week

This weeks recipe was a huge hit when I made it for a dinner at David's parents. This recipe comes from FoodNetwork's Giada De Laurentiis. I used dried pineapple when I made this the first time and it came out just as good. Mascarpone is an Italian cream cheese that is sweeter than regular cream cheese. Phyllo dough is a greek pastry that you can find in the freezer sections in sheets or in pre-made cups, which is what I used.
  
Mascarpone with Raspberry and Pineapple
  
Ingredients
  • 3 sheets phyllo dough (or 12 store bought phyllo cups)

  • 1/4 cup mascarpone cheese

  • 1/4 cup finely chopped pineapple, canned or fresh

  • 1/4 cup raspberry yogurt

  • Small block chocolate, for garnish

  • Special equipment: 2 1/2 to 3-inch cookie cutter, mini muffin tin

Directions

Preheat the oven to 350 degrees F.
Layer the phyllo sheets on top of each other. Using the cookie cutter, cut out 12 rounds and press them into the mini muffin tin. Bake until golden brown and crisp, about 7 minutes. Remove from the oven and let cool.
Meanwhile, combine the mascarpone, pineapple, and raspberry yogurt in a small bowl and stir to combine. Spoon the mascarpone mixture into the phyllo cups. Using a vegetable peeler, shave some chocolate onto the top of the mascarpone mixture and serve.

Enjoy!


~ Heather

Friendships

I've been thinking lately about people in my life that have come and gone. I feel like I've struggled with female friendships for a long time and I'm not sure why. Am I not putting enough effort into it? So many wonderful people have come into my life, but its hard in your 20's because eventually everyone moves on looking for the next big thing in life. Maybe that is why I've been so hesitant to make new friendships, because eventually they will move away, and we'll never talk again. Why should I put the effort into it?

Over the years I have become close with a small group of people that I consider my good friends, and I like it that way. Some live near me, and some don't but we at least make the effort to call each other or email each other and give updates on our lives, and tell each other that we miss them. Some friends back in Michigan I have pretty much gave up on and have just let go, figuring they are doing the same. I don't need any negativity in my life and I don't want to be around it anymore. Do you have a friend that lives life for an audience, that tries to be "better" than anyone else? That looks down on other people for the choices that they make & is constantly negative when you're together? I do, and I'm distancing myself.

I've always wanted a "Best Friend", someone to do girl stuff with, someone to cry with, someone to compare myself to, someone to look up to. Maybe I'm just not best friend material, i don't know how people see me. I have a couple great girl friends here that I love spending time with, but it doesn't happen as often as I'd like.

Anyway, just thought I'd share!

The Unofficial World Cup of Food 2010 - Japan

It is the turn of Japan to be represented today in the Unofficial World Cup of Food 2010. In the FIFA World Cup in South Africa, the Japanese team take on Denmark tonight with a place in the last sixteen awaiting the winners of that encounter. That could be quite a tasty match as both sides have provided some decent entertainment, with Denmark featuring in what for me has been the most entertaining match of the tournament thus far, against Cameroon last Saturday night.

Before then, however, it is time for a taste of Japanese food. Although most people will automatically think of sushi when Japanese food is mentioned, there is clearly much more to Japanese cuisine. I am delighted to introduce today Helium writer and trainee chef Erikson Arcilla, from the Philippines, who kindly accepted my invitation to feature as a guest representative of Japan.



Shrimp in Tempura Batter

What we have here is a tempura made from beer batter...

Batter:

1/2 can of beer ( your choice )
3/4 cup of flour
1/2 tsp of allspice
1/2 tsp of salt

Directions: Pour the beer in bowl then sift the flour into it. Add in the allspice and the salt and mix it until frothy.

Shrimp:

De-vein the shrimp and put it on a separate plate. Season it with salt and pepper and add olive oil and melted butter (just enough to coat it.)

Add finely chopped rosemary or any herb of your choice. Mix and coat well.

Cooking the tempura:

In a separate bowl. Put in flour. Coat the shrimp before dredging it in the batter.

Heat the oil until it reaches tempura frying range. To test for the right temperature, place a drop of batter into the oil. The batter should rise after 1 or 2 seconds. That is the right time. Cook until golden brown.

Dip:

The dip here is real simple. You can make it by using 1 tbsp. Mayonnaise, 1/2 tsp of oyster sauce, 1/2 tsp of mustard and lime for acidity.