We had a house full this weekend! Friday night my brother, sister inlaw, our friend Chris and his friend Cassandra, plus my inlaws were over for supper. Then everyone but David's parents spend the whole weekend at our house. On Sabbath Chris and Aimee sang at church for Senior Sabbath. They sang The Prayer, and did a really nice job of it. I video taped it but I need to figure out how to get it online. Then we came back and hung around the house. After Sabbath we went to see Star Trek in the theater. I'm not a Star Trek fan by any means, but it was a decent movie. We also went to a Greek resturaunt for supper which was yummy! I got a Greek pizza. It was basically pita bread with feta cheese, cucumbers, tomato, calamata olives, and peppers. Very good!
Both night we were up to 2 or 3 am. Let's just say being tired got the best of us and we were all acting pretty silly by the end of the nights/mornings! Lots of fun.
Now it's back to a boring week of work. A lot of my patients I have had for months now and I am more then ready to get them sent home! But I am also hoping to finish my last flower bed and I'm going to get ferns for the porch tonight.
Only two more weeks till vacation in NC!
Sunday, May 10, 2009
PR 10 Seafood Chowder
9 Mei 2009, sabtu
Hari ini sempetin bikin PR, uda siapin bahan2nya kayak kentang, wortel n seledri, tau tau bahan utamanya seafood mix nya kok bisa kelupaan dibeli....parah juga nih...terpaksa da mesti pergi ke spmaket yg 24 jem..untunglah jadi ga perlu nunggu jam baru bisa pergi..akhirnya dengan diikutin ama buntut buntut, pagi jam 8 pergi tuh beli, trus langsung bikin dah, biar buat menu makan siang.
Bahan
1 bh wortel, potong potong
1 bh seledri, potong
3 bh kentang, kupas kulit, potong
1 lt kaldu ayam
2 bh jagung --> gw beli yg uda dikupas
500 gr seafood mix
200 ml krim kental
garam lada
2 sdm paseli
Cara
1. Rebus wortel kentang seledri n kaldu, tutup, didihkan, kemudian keluarkan bahan, haluskan dengan blender, masukkan lagi ke kaldu
2. Masukkan jagung serut, masak 10 menit
3. Kecilkan api, masukkan seafood mix, aduk, lalu tuang krim kental, aduk rata
4. Masukkan garam lada
5. Taburkan paseli di piring, hidangkan hangat
Rasanya enak n menghangatkan badan, cocoknya si dimakan pas musim dingin yak..mmm..
anak2 juga suka biar makan cuman kuahnya aja, tapi lumyan kan, isinya sayuran...
Hari ini sempetin bikin PR, uda siapin bahan2nya kayak kentang, wortel n seledri, tau tau bahan utamanya seafood mix nya kok bisa kelupaan dibeli....parah juga nih...terpaksa da mesti pergi ke spmaket yg 24 jem..untunglah jadi ga perlu nunggu jam baru bisa pergi..akhirnya dengan diikutin ama buntut buntut, pagi jam 8 pergi tuh beli, trus langsung bikin dah, biar buat menu makan siang.
Bahan1 bh wortel, potong potong
1 bh seledri, potong
3 bh kentang, kupas kulit, potong
1 lt kaldu ayam
2 bh jagung --> gw beli yg uda dikupas
500 gr seafood mix
200 ml krim kental
garam lada
2 sdm paseli
Cara
1. Rebus wortel kentang seledri n kaldu, tutup, didihkan, kemudian keluarkan bahan, haluskan dengan blender, masukkan lagi ke kaldu
2. Masukkan jagung serut, masak 10 menit
3. Kecilkan api, masukkan seafood mix, aduk, lalu tuang krim kental, aduk rata
4. Masukkan garam lada
5. Taburkan paseli di piring, hidangkan hangat
Rasanya enak n menghangatkan badan, cocoknya si dimakan pas musim dingin yak..mmm..
anak2 juga suka biar makan cuman kuahnya aja, tapi lumyan kan, isinya sayuran...
Saturday, May 9, 2009
Choosing Between Your Children
When I handed around the shortcake, I got the inevitable question.
"What's in this?"
"Butter, sugar, flour-"
"Ok, you had me at butter and sugar!"
It's really no secret by now that I love butter and sugar too. I greatly prefer cookies to cakes because the butter and sugar to flour ratio is higher. A brownie sitting next to a cupcake and I go for the brownie every time. But don't make me choose between cookies and ice cream. It's like choosing between your children, it's simply impossible.
So today I'm going to talk about both my favorite cookie recipe and one of my favorite ice cream recipes. Desserts are back on the table, and in case you think I'm not eating my vegetables I'll have you know I had a hearty serving of brussel sprouts yesterday. Braised in cream of course. (It's either that or roasted with bacon and I believe the cream has more redeeming qualities.) But I digress.
I'll start with my favorite cookie recipe because at one time it had me bemused and befuddled. My roommates and I had two recipes with the same name: Chocolate Espresso Cookies. One was in Bon Appetit and one was in Gourmet. One recipe was sublime and the other was...like slime. Well it didn't taste bad but it didn't produce a nice cookie, it just made a mess on the baking sheet. The problem was that my roommates and I had made them both and didn't know which had given us the amazing cookie and which has given us the mess.
Only one thing to do: make more cookies.
The correct recipe (from Gourmet) turns out these beautiful cookies - soft, chocolaty, only a hint of espresso for those of us who don't like it but enough to enhance the chocolate flavor, and a shiny, crackly top. No one can eat just one. That's because the recipe starts by having you melt a lot of chocolate with a lot of butter. After you've mixed that with your eggs, sugar, and espresso, you just add a bit of flour, salt, and baking powder and load it up with more chocolate in the form of chips. This is one of those never fail recipes. Everyone loves it. You just can't go wrong with that much butter and chocolate.
The only possible thing that could make a cookie like this better is to top it with ice cream.
A girl with an ice cream maker is not to be ignored. She will tease you and tempt you with creamy, unusual delicious flavors like blueberry cheesecake, brown sugar, or lemon custard. There will be forays into peanut butter, pumpkin, peaches and cream, caramel, and vanilla bean. Ultimately she will take you down with a peppermint ice cream the color of cotton candy eaten before a carnival ride or the Pepto Bismol taken immediately after. There's just something about a pink ice cream that begs to be eaten in abundance, leaving sticky pink smears around your lips and drips on your shirt.
I got the peppermint ice cream recipe from my friend Ann who got it from her sister-in-law. It's also good with brownies - really anything chewy and chocolately will do. Maybe not a tootsie roll though...
As for the shortbread recipe that won accolades for its butter and sugar proportions, I'm still working out whether it's the best I can find. I have a feeling my efforts will be appreciated.
Chocolate Espresso Cookies (Gourmet)
3 ounces unsweetened chocolate, chopped
2 cups (12 ounces) semisweet chocolate chips
8 tablespoons unsalted butter, cut into pieces
3 large eggs
1 cup plus 2 tablespoons sugar
2 1/4 teaspoons finely ground dark-roast coffee beans, such as Italian-roast
3/4 cup all-purpose flour
1/3 teaspoon baking powder
1/4 teaspoon salt
Peppermint Ice Cream
1 cup whole milk
3/4 cup sugar
2 cups cream
1/2 tsp vanilla
1 tsp peppermint extract
3/4 cup crushed hard peppermint candies
Red food coloring optional
Whisk the milk and sugar until sugar is dissolved. Stir in cream, vanilla and peppermint extract. Thicken in ice cream maker for 25-30 min, then add crushed peppermint in final 5 minutes of mixing. Freeze for several hours before serving.
"What's in this?"
"Butter, sugar, flour-"
"Ok, you had me at butter and sugar!"
It's really no secret by now that I love butter and sugar too. I greatly prefer cookies to cakes because the butter and sugar to flour ratio is higher. A brownie sitting next to a cupcake and I go for the brownie every time. But don't make me choose between cookies and ice cream. It's like choosing between your children, it's simply impossible.
So today I'm going to talk about both my favorite cookie recipe and one of my favorite ice cream recipes. Desserts are back on the table, and in case you think I'm not eating my vegetables I'll have you know I had a hearty serving of brussel sprouts yesterday. Braised in cream of course. (It's either that or roasted with bacon and I believe the cream has more redeeming qualities.) But I digress.
I'll start with my favorite cookie recipe because at one time it had me bemused and befuddled. My roommates and I had two recipes with the same name: Chocolate Espresso Cookies. One was in Bon Appetit and one was in Gourmet. One recipe was sublime and the other was...like slime. Well it didn't taste bad but it didn't produce a nice cookie, it just made a mess on the baking sheet. The problem was that my roommates and I had made them both and didn't know which had given us the amazing cookie and which has given us the mess.
Only one thing to do: make more cookies.
The correct recipe (from Gourmet) turns out these beautiful cookies - soft, chocolaty, only a hint of espresso for those of us who don't like it but enough to enhance the chocolate flavor, and a shiny, crackly top. No one can eat just one. That's because the recipe starts by having you melt a lot of chocolate with a lot of butter. After you've mixed that with your eggs, sugar, and espresso, you just add a bit of flour, salt, and baking powder and load it up with more chocolate in the form of chips. This is one of those never fail recipes. Everyone loves it. You just can't go wrong with that much butter and chocolate.The only possible thing that could make a cookie like this better is to top it with ice cream.
A girl with an ice cream maker is not to be ignored. She will tease you and tempt you with creamy, unusual delicious flavors like blueberry cheesecake, brown sugar, or lemon custard. There will be forays into peanut butter, pumpkin, peaches and cream, caramel, and vanilla bean. Ultimately she will take you down with a peppermint ice cream the color of cotton candy eaten before a carnival ride or the Pepto Bismol taken immediately after. There's just something about a pink ice cream that begs to be eaten in abundance, leaving sticky pink smears around your lips and drips on your shirt.I got the peppermint ice cream recipe from my friend Ann who got it from her sister-in-law. It's also good with brownies - really anything chewy and chocolately will do. Maybe not a tootsie roll though...
As for the shortbread recipe that won accolades for its butter and sugar proportions, I'm still working out whether it's the best I can find. I have a feeling my efforts will be appreciated.
Chocolate Espresso Cookies (Gourmet)
3 ounces unsweetened chocolate, chopped
2 cups (12 ounces) semisweet chocolate chips
8 tablespoons unsalted butter, cut into pieces
3 large eggs
1 cup plus 2 tablespoons sugar
2 1/4 teaspoons finely ground dark-roast coffee beans, such as Italian-roast
3/4 cup all-purpose flour
1/3 teaspoon baking powder
1/4 teaspoon salt
Preheat oven to 350°F and grease 2 large heavy baking sheets.
In a double boiler or a metal bowl set over a saucepan of barely simmering water melt unsweetened chocolate, 1 cup chocolate chips, and butter, stirring until smooth, and remove top of double boiler or bowl from heat. In a bowl with an electric mixer beat eggs, sugar, and ground coffee on high speed until very thick and pale and mixture forms a ribbon when beaters are lifted, about 3 minutes, and beat in chocolate mixture. Into mixture sift in flour, baking powder, and salt and stir until just combined. Stir in remaining chocolate chips.
Drop batter by heaping tablespoons about 2 inches apart onto baking sheets and bake in batched in middle of oven 8 to 10 minutes, or until puffed and cracked on top. Cool cookies in baking sheets 1 minute and transfer to racks to cool completely.
Peppermint Ice Cream
1 cup whole milk
3/4 cup sugar
2 cups cream
1/2 tsp vanilla
1 tsp peppermint extract
3/4 cup crushed hard peppermint candies
Red food coloring optional
Whisk the milk and sugar until sugar is dissolved. Stir in cream, vanilla and peppermint extract. Thicken in ice cream maker for 25-30 min, then add crushed peppermint in final 5 minutes of mixing. Freeze for several hours before serving.
竹の子ご飯・Takenoko Gohan
9 Mei 2009, sabtu
Semalam dapat kiriman takenoko/rebung dari temennya husband, lumayan banyak juga..so mo dibagi bagi juga ke mertua n temen2. Dari takenoko itu mo nyoba dibikin nasi rebung.
Caranya yah gampang banget..hehehe, boleh dicoba deh.
Bahan
1 bh takenoko/rebung, kupas kulitnya, iris tipis2
1 bh wortel iris tipis
aburage secukupnya
3 cup beras
3 cup dashi/air kaldu --> sebanyak kalo masak nasi biasa
5 sdm kecap asin
1 sdm sake
1 sdm mirin
garam secukupnya
Cara
1. rebung n wortel rebus mpe lunak, angkat tiriskan
2. cuci bersih beras, masukkan air kaldu, masukkan rebung wortel n aburage
3. Masukkan semua bumbu, aduk rata
4. Siap ditanak di rice cooker
5. Setelah matang, aduk rata.
Semalam dapat kiriman takenoko/rebung dari temennya husband, lumayan banyak juga..so mo dibagi bagi juga ke mertua n temen2. Dari takenoko itu mo nyoba dibikin nasi rebung.
Caranya yah gampang banget..hehehe, boleh dicoba deh.
Bahan1 bh takenoko/rebung, kupas kulitnya, iris tipis2
1 bh wortel iris tipis
aburage secukupnya
3 cup beras
3 cup dashi/air kaldu --> sebanyak kalo masak nasi biasa
5 sdm kecap asin
1 sdm sake
1 sdm mirin
garam secukupnya
Cara
1. rebung n wortel rebus mpe lunak, angkat tiriskan
2. cuci bersih beras, masukkan air kaldu, masukkan rebung wortel n aburage
3. Masukkan semua bumbu, aduk rata
4. Siap ditanak di rice cooker
5. Setelah matang, aduk rata.
Subscribe to:
Posts (Atom)
Posts
