Showing posts with label the. Show all posts
Showing posts with label the. Show all posts

Wednesday, May 21, 2014

Getting Ready for the Storm of the Decade

Photo (c) Flickr User kkrisus
I arrived at my moms this morning after a tiring, but uneventful red-eye flight from San Francisco. Unfortunately, it seems as though a massive blizzard is headed our way, and it looks very likely my drive down to the QVC training will be iced out.

As anyone from these parts will tell you, rain is no problem, snow is no problem, but an ice storm is another thing altogether. Freezing rain collects on trees and power lines, causing catastrophic damage as gravity and Murphys Law do their thing. Not to mention that when it comes driving surfaces, a sheet of black ice really sucks.

I hear the blizzard will slam 2/3rds of the country over the next 3 days, so if youre in its frigid path, please be careful! In happier news, Ill be attempting to film a Super Bowl-themed clam casino dip recipe tomorrow. Stay warm and stay tuned!
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Monday, May 12, 2014

Piquillo Peppers stuffed with Orange and Cumin Scented Goat Cheese Welcome to the Wonderful World of “Tapas!”

I LOVE tapas! Here is the Wikipedia definition: Tapas (pronunciation: TAH-pas) are a variety of Spanish appetizers, such as mixed olives, cheeses, or an elaborate creation like battered and fried baby squid. In Spain, tapas are usually given for free to accompany a drink before dinner. In the United States and the United Kingdom, tapas have evolved into an entire cuisine where patrons order many different small Spanish dishes and combine them for a full meal.

Well, this clip you’re about to watch is my favorite all-time tapas plate. The amazing Piquillo pepper stuffed with cumin and orange scented goat cheese. Words really don’t do it justice. By the way, these just aren’t any roasted red peppers. They are the world famous piquillo peppers!

They’re sweet, slightly piquant, and unlike anything you’ve had before. They come from the Ebro River Valley, in Northern Spain. They are slow roasted over charcoal, where they lose almost 60% of their weight in water, which results in their legendary intense flavor. Find these! And eat these! These are very common in any decent gourmet store or of course online.

By the way, I’m going to show you how to make the Almond and Parsley Salsa Verde that I top these with in another post.

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Thursday, May 1, 2014

I AM NOT COOKING SO SEE THE LAKE NAUKUCHIA TAL

I am not cooking these days, so see some photographs at my Himalayan Blog. ( In case you are interested) 
Click here on Naukuchia tal

http://ughosh./2010/06/naukuchia-tal-lake-foot-hills-of.html


I am not cooking, so see some photographs at my Himalayan Blog 


Click here on Naukuchia tal


http://ughosh./2010/06/naukuchia-tal-lake-foot-hills-of.html



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Wednesday, April 23, 2014

Spring Pea and Stellette Pasta Salad with Fresh Mint and Parsley – We’re reaching for the Stars

This simple spring pasta salad is a lesson in culinary restraint. There are so many things we could add to this, but we’re not going to do it. I want to celebrate my tender and sweet spring peas, and delicate star-shaped pasta (Stellette) in a simple salad, and I’m not going to clutter it up trying to clean out the vegetable bins. Everything about this salad is subtle. The tender peas barely get cooked by sitting in the hot pasta for a few minutes. The dressing is nothing more than some lemon and oil. I finish with some fresh mint and parsley, salt and pepper and I’m done. Just stop and back away from the salad. There are many magical food pairings, but one of my personal favorites is mint and fresh peas. There is just something about those two ingredients getting together that makes both shine above and beyond what they are capable of alone.

Sure, usually pasta salads are a great excuse to chop up and use all those forgotten veggies in the bottom of the fridge yearning to be free, but not this one. Save that one for the company picnic. Today’s recipe is you and your lover, sitting on a blanket somewhere fresh and green, enjoying this and several others of life’s simple pleasures.



Ingredients:
8oz Stellette pasta
1/2 cup spring peas
1/4 cup fresh lemon juice
1/3 cup olive oil
1 tsp salt
1/2 tsp black pepper
1.2 tsp cayenne pepper
1/4 cup chopper fresh mint
1/4 cup chopper fresh Italian parsley
*don’t forget to salt the water you boil the pasta in!
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Tuesday, April 22, 2014

Time to Vote! and you thought the campaigning was over

We are thrilled to announce that Food Wishes is a Taste Awards finalist in two categories this year! As you may know, weve won an award two years in a row, and would love to keep the streak going. Theres no cash prize involved, but something way more valuable...bragging rights!

If you’d like to help us out, please follow this link to vote in the “Best Food Program: Web,” and “Best Home Chef in a Series” categories. Voting ends on November 27, 2012. Thank you for the love and support!
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Friday, April 18, 2014

Barbecued Santa Maria Tri Tip Black is the New Golden Brown

The town of Santa Maria, California, is home to one of Americas most delicious barbecue specialties - the black-on-the-outside, pink-on-the-inside, grilled beef tri-tip steak. The tri-tip is cut from the bottom sirloin, and if cooked properly produces a very flavorful, extremely juicy piece of beef.

My version isn’t exactly authentic, since I didnt g
rill it over hot coals made from Central Californian red oak. They say its the red oak that gives this style of barbecue such a great flavor. One day Ill travel down to Santa Maria and taste this for myself, but until then regular hard wood charcoal will do just fine.

One of the signature characteristics of this barbecued beef is the spicy, charred crust outside, and the juicy, medium-rare meat inside. To achieve this we use a very hot grill, along with a continual turning and basting with a garlic and red wine vinaigrette. This basting sauce is another modern addition, as the original relied on just the dry rub and red oak for its flavor - again with the red oak.

Tri-tip a very common cut of meat around these parts, but any butcher worth his or her mustache will be able to cut one of these triangular roasts from the bottom sirloin. If theyre confused, just bring in your iPod and play the video for them so they can see what you want.

In Santa Maria this tri-tip is traditionally served with beans, salsa and tortillas, but in the video youll see the succulent slices sitting next to some unbelievably delicious eggplant Parmesan, which I also filmed and will edit soon. Ye
s, another tease. Enjoy!



Ingredeints:
2 to 2 1/2 lb beef tri-tip roast
2 teaspoons fresh ground black pepper
2 teaspoons salt
1/2 tablespoon paprika
2 teaspoon garlic powder
1 teaspoon onion
powder
1 teaspoon dried rosemary
1/4 teaspoon cayenne pepper
1/2 tsp Dijon mustard
1/3 cup red wine vinegar
1/3 cup vegetable oil
4 cloves crushed garlic

Here are some more delicious video recipes Ive filmed on the grill:
Asian-Marinated Skirt Steak
Grilled Paprika Chicken
Grilled Lamb Chops with Fresh Mint Sauce
Grilled Lemon Yogurt Chicken
Fennel-rubbed Flank Steak with Grilled Oranges
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Friday, April 11, 2014

The Largest Cupcake in the WORLD!

Need I say more, really?
Earlier this week, New Hampshire-based Ryan Abood (owner of Gourmetgiftbaskets.com) stunned the cupcake community with his World Record setting vanilla cupcake:
Photos by AP
The stats
Weight: 1,224 pounds
Calories: Two million
Eggs: 800
Flour/Sugar: 200 pounds each
Flavor: Vanilla
Bake time: 12 hours
You would think the two million calories would turn me off, but really, it doesnt. Theres probably leftovers, right? Where do I get a slice!?!
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Monday, March 31, 2014

“Steakage” – Changing the Shape of Your Steak Sandwich

Hot dogs and hamburgers are fine for the regular season, but when the playoffs and Super Bowl roll around, you need to upgrade the tailgate menu to something a little more special, like this “steakage” steak sandwich.

The name comes from the fact that the steak is being treated more like a sausage link. The problem with a traditional steak sandwich is it usually consists of a thin slice of beef, grilled and served on a thick sandwich roll. The steak to bread ratio is way off, and it’s very easy to overcook the meat.

Here, by cutting our steak into thick strips, we not only have a more geometrically appropriate piece of meat for our smaller bun, but we are able to get a nice sear on the outside without having to worry about the inside overcooking.

I used a gorgeous flat iron steak, and I really hope you can get one from your butcher, but if you can’t, this technique should work for other cuts of steak as well. NY strip, rib eye, top sirloin, and tenderloin could all be made to work. The key is something that can be cut into a large slab first, ideally about 1 1/2-inch thick, and then into strips about the same width, and as long as your bun.

I was very happy with these, and really enjoyed the little extra something the grilled mushrooms provided. The smoky salad added an earthy texture to the grilled beef, and it was all tied together nicely with the barbecue vinaigrette. To make this easy and versatile condiment, simply combine 3 parts barbecue sauce, with 2 parts vegetable oil, and 1 part cider vinegar.

So, if you were planning on splurging for your next backyard tailgate, and want to serve something a little out of the ordinary, then maybe give this whole “steakage” thing a try. By the way, it goes without saying that this would rock with cheese on it, but the American Kobe beef I was lucky enough to use was so exquisite that I didn’t want to cover it up. Enjoy!


Ingredients for 6 portions:
1 fully-trimmed flat iron steak
6 hot dog buns
1 cup quartered cherry tomatoes
mayonnaise and arugula leaves as needed

For the mushrooms salad:
8 oz brown clamshell mushrooms, grilled, separated
2 tbsp extra virgin olive oil
1 tbsp sherry vinegar
salt and pepper to taste

For the bbq vinaigrette:
3 tbsp barbecue sauce
2 tbsp vegetable oil
1 tbsp cider vinegar
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Friday, March 21, 2014

A Cupcake Cook Off at the Office

Like Lady Gaga, Im a trendsetter.


I know I take credit for lots of trends that cant necessarily be traced back to me (anyone else remember me rockin white nail polish in winter 07??), but one things for sure: I have paved the way for cupcakes obsessions at my office.

When I got back from lunch today, my pal Erica called to notify me that a group of ladies on the 19th floor were holding their own Cupcake Cook-off, which was loosely, if not entirely, inspired by "The Daily Cupcake" e-mails I send...daily. Needless to say I:

1.) wasnt surprised by my ability to spark such enthusiasm in people and;
2.) got myself up there immediately!

Apparently this was a relatively last-minute cook-off in honor of a visiting coworker from our San Francisco office. (Hi, Alberto!!!) He was also selected as judge. Why I didnt get the memo remains unclear.
Nevertheless, there was a fine turnout of cupcakes, including Chocolate with mint icing and chocolate sprinkles:

Carrot Cake with Cream Cheese icing:
Chocolate with white icing and sprinkles:

What I dubbed "Do-it-yourself-Funfetti":


Vanilla Cupcakes with Chocolate icing topped with a raspberry:
And the ultimate winner, Red Velvet!
The winning cupcakes were made by Huong, so I made her pose with her cupcake:
Of course, I had try just a dainty, tiny bite of the winning selection:
This is Katie and Peter. We used to work together. We still enjoy cupcakes together:
I was really pleased with the event in general and mostly that it happened all, but I was thinking about the way I might have judged this cook-off. And since youre on my blog, I figured Id give out my awards. That, and Ive been watching a lot of Toddlers & Tiaras lately, so Im in a judging mood, what can I say?
To be fair, I only tried the red velvet and mint chocolate chip, but Ive been around a few cupcakes in my day, so I got this.
Best Presentation of a Cupcake: Vanilla Cupcakes with Chocolate Frosting, topped with a raspberry
Best Short-on-Time-So-Ill-Come-Up-With-A-Cute-Gimmick-to-Throw-People-Off Cupcake: Do-it-yourself Funfetti
Best Appearance by a Vegetable in a Cupcake Cupcake: Carrot Cake Cupcake
Best Store Bought Cupcake: Chocolate Cupcake with white icing and sprinkles
Tastiest Cupcake: (its a tie) Mint Chocolate and Red Velvet...but you saw that coming, didnt you?
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Sunday, March 16, 2014

The beginners Guide to dog food recipes

Dog food recipes are an important alternative to the dog food in recent years due in part to the pet food recalls become we experience every few years. No one wants to take care, when the next to come. What dog owners your dogs bring life in danger to keep?

If you want to go home baked food for your dog, please consult your veterinarian about the ingredients you should use. Not all foods are good for dogs.There are many that are harmful or no nutritional value haben.Das aim is give your dog the best and safest food available, so understanding be sure, before you start looking for dog food recipes.

One of the best things about dog food recipes is that you choose which to use. This means you in complete control on the foods are included.Furthermore, the meals can be tailored, a dog race, health status or allergy to entsprechen.Dies is a huge advantage over the store brand varieties. Instead of switching to a more expensive, special type of food, replace only ingredient or two, so that your dog can handle.

I know that much easier, faster and more convenient to open a bag or the store brand to eat but the health benefits of dog food recipes his meals at home prepare it is worth making. And what about price?The truth is, the cheaper the food less healthy and lower quality, it is much better ist.Es healthy ingredients on sale at the store than pay to buy a cheap brand of pet food. The health and well-being of our beloved dogs are worth every penny. I am sure no one wants their dog to be a victim of the next tainted pet food incident.

So where to find these dog food recipes?They are all about the Internet.Das is a good place to start.Be careful, because some may not be very gut.Sie can contain ingredients that not good for dogs.So remember your veterinarians advice when picking your recipes.

If you see the improvement of health, increased energy and happiness your dog, you know that pet food recipes, the right decision war.Hausgemachte will make healthier not only him meals, but he will live longer.


The longer continue you feed your commercial dog food dog food, you can shorten the more, his life every Tag.Mit of every meal is it a bit worse, as if he slowly poisoned set is, to learn how homemade dog food to reverse the damage and adding years to your dogs life, please visit homemade dog food benefits

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Friday, March 14, 2014

The Pretty Equation

Look, Ill be honest--I dont wear a stitch of make up. Ever.


But since many of you normal people do need a little extra help sparing the world from the horror that is your face (which I simply cant relate to), I figured Id dispense some of my favorite tricks of the trade in an act of charity.

Theres a lot of junk clogging up the pores of the beauty industry--perpetuated either by men or the government, Im still working out my conspiracy theory--that youve simply got to STOP holding out faith in, like Santa Claus or a decent tax return. Im looking at you eye creams and cellulite removers!! Honestly, with just a few steps, you can have a comprehensive skin care routing ensuring optimum make up enhancement, if youre into that kind of thing.

1.) Cleanser
Too many of yall ugly bitches are sleeping in your make up. Done!! I said it. I dont care if youre wearing organic bronzer made from outer space unicorn poop--take that shit off! The cardinal rule of any good skin care routine is to start with a clean face. Do this twice a day. Yes, twice. I recommend two products: a cleanser to remove the make up and a medicated/anti-acne face wash to prevent breakouts.

My cleanser of choice is Oil of Olays Foaming Face Wash for sensitive skin. As a sensitive skin customer, Ive personally never had any aggrevation from this cleanser, plus its a steal at $4.99:


As for a medicated face wash, Im sure you have your own school of thought, but as someone who hasnt had a pimple since 1997, you should probably take my word for it; all you need is a product with salicylic acid. Nearly all Clean & Clear products list it as their active ingredient. Benzoyl peroxide is another key ingredient. Both of these are crucial to zapping the gar-bahge from your pores to prevent further breakouts.


Pair this with a Clairisonic and gurrrrrrlll...you better get ready to squash the pregnancy rumors because youre skin will be glowing.

2.) Alpha-Hydrox Souffle
Im giving all of you my secret weapon for, well, EVERYTHING. Zits, uneven skin tone, sun spots, stretch marks, wrinkles--this stuff works on all of it. And by works, I mean makes everything right with the world. Considering its the closest thing to the fountain of youth I could imagine, its a steal at $16. Slather this all over your face after a good washing and just watch all of your dreams come true.*


*Disclaimer: All dreams may or may not come true. Id be especially weary of that one about marrying into royalty, mmkay? Just sayin.

3.) Sunscreen
Okay, I know I said before that the face washing thing is the cardinal rule of skincare--scratch that. Its sunscreen. Its always been sunscreen and it always will be sunscreen. 

I know what youre thinking: "Melissa, youre the whitest person Ive ever seen. See-through practically. Youre probably paid by the Sunscreen Association of America to be the poster child for albanism." Damn, youre kind of a bitch! But the truth is, sun damage is one of the main culprits of wrinkles and uneven skin tone. Sunscreen (even if its only a moisturizer with SPF) needs to be part of your morning routine, especially if you want to keep smoking/drinking/eating poorly/doing everything else wrong. Your 45-year-old self will thank you for it. Well, shell thank me, but you get the idea. I like Kiehls Ultra Facial Moisturizer with SPF 15. Put it on under make up, on your chest, arms, and tops of hands for optimum coverage.


THATS IT!!! 

Honestly, its easier to remember than that thing I forgot. Im not saying you have to use the exact products Ive listed, but what I am saying is that Im perfect. In all ways, ever. The point is, theres really only a few key pieces to a well-rounded skin care routine and they need not be expensive. Save that money for shoes or a good dose of Botox. Did I forget to mention the importance of Botox to a good skin care routine? My bad.

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Tuesday, March 4, 2014

Fat burning foods recipes 2 of the tastiest free

If you burn a fat machine would be to burn the fat must eat food. Use these 2 free fat burn Fat eliminate food recipe s you forever to help.

Not only that they burn fat included burn recipe s much fat food, are to eliminate fat but also completely delicious, healthy and exciting.These are two of my favorite recipe-s.Haben a look at you, and if you like you you into your diet on a regular basis include.

Here are 2 free food recipe burn fat for you ausprobieren.Sie it for lunch or dinner might:

Open rye sweet chili chicken sandwiches

Jalapeno chilies this chicken sandwiches a light burning to and help to speed up your metabolism and help you Bold to verlieren.Und it is also one of the tastiest chillies that exist.

Info:

Serves: 2 number of fat burning foods: 5 (chicken fillets, cottage cheese, tomato and Jalapeno chilies) calories per serving: 340 fat per serving: 5 g

Ingredients:

2 Slices of rye bread 2 chicken fillets, cooked 2 tablespoons fat free smooth cottage cheese 1 teaspoon sweet chili sauce cut 1 tomatoes, shredded lettuce cut jalapeño chilis

Instructions:

You mix the sweet chili sauce, cottage cheese and chill beiseite.Vernichten the Hähnchenfilets.Die rye bread with cottage cheese spread to spread.Top with sliced jalapenos to do the shredded salad and chicken and then the tomato and it.

Hot and spicy tuna muffins

This is a very delicious recipe, but it takes some time for the Vorbereitung.Wenn can not have the time to prepare, make it before the night and only warm it the next day, if you want.

Info:

Serves: 2 number of fat burning foods: 6 (celery, cheese, tuna and whole wheat of muffins, jalapenos) calories per serving: 768 fat per serving: 20 g

Ingredients:

1 Onion chopped celery, 2 bars, 1 big chopped Jalapeno chili 60 g low fat cheese 90 g Fat free cottage cheese 1 can of tuna in water, drained 3 tablespoons reduced fat mayonnaise 1 tablespoon lemon juice 2 whole grain English muffins, divided halve

Instructions:

Oven you to 180 degrees Celsius / 350 degrees Fahrenheit.Kochen you in a non-stick frying pan the Jalapeno Chili, the celery and onion at low heat until soft. Add the cheese, the tuna, Mayo and lemon juice and cooking the mixture just enough to by erwärmen.Verbreiten the mixture on each muffin halb.Setzen muffins, on a baking sheet and bake for 10 minutes.

These only two recipe s--although you that it helps to burn fat while you enjoy you enough to be fat-burn you, need to get slim.

What helps is about the different types of fat burning foods to help learn apply to all your meals.


Thats why I have made a special report about the different types of fat burning foods - as you work and many examples of Ihnen.Und now would I you offer free instant access to this report only for today, my article to lesen.Sie can get access to this free report by clicking this link: FREE fat burning foods report.

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CHUCK ROAST SLOPPY JOES IN THE CROCK POT

When it is hot in Alaska, like it has been this week (85° today, broke an 87 year record), I start thinking about my slow cooker. I certainly do not want to turn on the oven when it gets this hot. 

Heat makes me lazy, which is another reason I love my slow cooker..... I just put the meat and veggies in the crock pot, early in the day, and forget about it. Not only does my house smell wonderful, but meal time is a snap; a stack of burger buns next to the crock pot and a bowl of potato salad and I have a meal fit for company (well, MY kind of company any way).

 
A browned chuck roast cooks low and slow with veggies and seasonings until it is fall-apart-tender. Thicken the sauce a little (right in the crock pot), then put the shredded beef back in and you have a heavenly sandwich.

Personally, I like a swirl of yellow mustard on mine, how do you like yours?

CHUCK ROAST SLOPPY JOES

2 pounds lean beef chuck roast (trim any large fatty areas)
1 cup chopped onion
2/3 cup chopped celery
2/3 cup green pepper
2/3 cup ketchup
½ cup water
2 tablespoons Worcestershire sauce
¼ teaspoon red pepper sauce
1½ teaspoons salt
½ teaspoon black pepper
1 teaspoon mustard powder

Brown the beef chuck roast in a frying pan, then place in a slow cooker. In the same frying pan, saute the vegetables until the onions are almost transparent.  Put the vegetables in the slow cooker.

In a bowl, mix the rest of the ingredients and pour over the meat and veggies. Cook on high for 4 to 5 hours or on low for 8 hours. It isnt necessary, but I turn the meat over a couple of times during cooking and spoon the sauce over the meat.

Thirty minutes (or so) before serving, thicken the sauce with a slurry of 1 tablespoon cornstarch and 1 tablespoon of water.  Cut the beef into sandwich slices (or just pull it apart) and top with some of the sauce.  OH SO GOOD!!

NOTE:  My slow cooker took only 4 hours on high to make the meat extremely tender, but still slice-able. If you like your beef more like pulled pork, cook it on high for 5 hours.

NOTE: Browning the meat and veggies isnt absolutely necessary, but it sure improves the overall taste.

NOTE: This is a re-post of one of my original recipes from 2011. 
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Monday, March 3, 2014

Fondant Potatoes – A Creamy Crusty Blast from the Past

Every once in a while I get a food wish that instantly takes me back to culinary school. Things like aspic (not happening), larding a tenderloin (not happening), and pulled sugar (sort of already happened) always transport me back to those demos where the instructors fully admitted that we’d probably never use these skills, but since they were considered “classic techniques,” we’d have to spend time covering them anyway. Sure, makes perfect sense.

This fabulous fondant potato technique is a prime example. Made them a few times in school and loved them. Made them a few times at a hotel early in my career and loved them. Haven’t made them since, and not exactly sure why. They taste amazing, and as I try to make clear in the video, the texture this method provides is unlike anything you get by just roasting. The way the crusty, crunchy edges outside, works with the uniquely rich and creamy inside is truly a magical thing. 

I just think that we’re so used to the usual rotation of potato side dishes; fried, roasted, mashed, etc., that it’s hard to push ourselves to do a potato recipe that has multiple steps. In fairness, the multiple steps are super easy, but still. Anyway, if you’ve never experienced the old world awesomeness that is the fondant potato, I hope this video inspires you to try. Enjoy!


Ingredients for 6 fondant potatoes:
2 tbsp vegetable oil
3 large russet potatoes (other varieties will not work as well)
salt and pepper to taste
a knob of butter (a 2 or 3 tablespoon size chunk)
4 thyme sprigs
1/2 cup chicken broth or stock, more if needed
*Roast at 425 F until tender, about 30 minutes

View the complete recipe

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Sunday, February 23, 2014

Almond Arugula Pesto – About as Subtle as a Shovel to the Face

This short, but very green video recipe for an almond arugula pesto, shows you one of my favorite uses for the ubiquitous bitter green. I like an arugula salad as much as the next guy, but its also nice to use the peppery green as something more than a lettuce.

Arugula is also quite a beautiful herb. Fragrant, spicy, crisp; it makes one hell of a good pesto. I paired it with raw almonds for a combo that was just amazing on the grilled hanger steak you can see here. Subtle its not, but thats okay sometimes.

I know the conventional wisdom with most sauces is that they should compliment the main ingredient, not overpower it. Here, that simply does not apply. Not only does this sauce overpower whatever you serve it with, it obliterates it completely. But, it works!

Ive posted the ingredients below, but I beg you not to measure as you make this sauce. This is one recipe that should come out slightly different every time you make it. If that seems like a strange statement, you may be missing one of the most important aspects of cooking – the rewards of randomness.

As you make this pesto, your subconscious will take over, and any variations in the final product will magically benefit whatever your eating this with. Of course, like most of my best theories, I cant prove this.

As I mention in the video, when shopping for the arugula, try and get some fully-grown leaves. That mild, ultra-baby stuff make a nice safe salad, but for a sauce like this you want the dangerous, fully developed flavor of the more mature leave. I hope you give this easy recipe a try. Enjoy!



Ingredients:
Large handful of arugula leaves, blanched
1/3 cup olive oil
1/3 cup raw almonds
4 cloves garlic
salt to taste
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Friday, February 14, 2014

Anglo Indian Cuisine A legacy of Flavours from the Past GOURMAND WORLD COOK BOOK AWARDS 2012

And now sharing with all of you the Certificate I received from GOURMAND INTERNATIONAL SPAIN declaring my Cookery Book ANGLO-INDIAN CUISINE - A LEGACY OF FLAVOURS FROM THE PAST as BEST CULINARY HISTORY BOOK FROM INDIA at the GOURMAND WORLD COOK BOOK AWARDS 2012.
This Certificate is for all of you

 
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Thursday, February 13, 2014

Zen and the Art of Chicken Teriyaki – A Kitchen Koan

When I first got to San Francisco, having come from a very small town in Western New York, it was like arriving on another planet. I was fascinated by the amazing variety of foods and cultures, and began exploring them all. Growing up, my family and I had made the occasional trip to the local Americanized Chinese restaurant which was always an exotic treat, but now I was getting the real stuff; Thai, Chinese, Korean, Vietnamese, Japanese, I couldn’t get enough! At the same time I also became interested in the eastern religious philosophies, Buddhism, Zen, etc., which for a former alter boy was quite the experience. This was also when I learned about the Zen “koan.”

For those of you not familiar, a koan is basically a question, riddle, or story that has no obvious answer. It is used by Zen masters to teach or enlighten their students. Most of you have heard the most famous koan, “Two hands clap and there is a sound; but what is the sound of one hand?” What a great idea… teach students by making them even more confused! Well, since I’m doing Teriyaki today I decided to have a little fun at the end of the demo with a koan or two of my own.

A viewer to our site, Connie, had asked for a teriyaki recipe. So I did some research. I had enjoyed teriyaki many times, but always at Japanese restaurants. If I had made it at home, I probably just bought a bottle of teriyaki sauce and brushed it on some chicken. So, today’s clip is the true authentic version (which, of course, there are several sources giving different versions of what the “original” recipe is). I’m very glad I did it, but I’m not sure why. By the way, the term teriyaki comes from of two Japanese words "teri" and "yaki." Teri refers to the shine or luster of the glazed sauce, and yaki means to broil or grill the meat. Prepare to be enlightened… you’ve been warned.

Ingredients:
10 Boneless-Skinless Chicken Thighs
1 Cup Sake
1 Cup Soy Sauce
1/2 Cup Mirin
1/4 Cup Brown Sugar

2 tsp finely grated ginger or paste
1/4 Cup Chopped Green Onion
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I am the winner of cool care give away!!!!!!

Yuppyyy!!!! i won it!!!! excited to see it!!!!
Thank you sarah!!!!
link: http://dreamshoplive.blogspot.com/2011/12/winners-of-cool-care-giveaway.html



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Wednesday, February 12, 2014

Cherry Clafouti Its the Pits

Its cherry season! To celebrate I bring you a rerun filmed a couple years ago [insert standard lower-quality apology] for clafouti. Other than straight from the hand, this is my favorite way to enjoy cherries. I hope you give it a try! What follows is the original post from 7/28/08...

Clafouti (klah-foo-tee) is one of the
worlds great recipes for enjoying fresh cherries. This French favorite is a sort of baked custard, studded with fresh cherries, and scented with vanilla. Its the kind of dish thats impossible to become tired of, by virtue of the cherrys short season. Once a year, cherry clafouti comes into your life, like a friend with benefits, and for a few short weeks gives you great pleasure.

The recipe is
remarkably simple, and the first time you make it youll stare in wonder as it puffs up from the sides of the baking dish. Youll also stare in wonder when you see me add the cherries without removing the pits. Traditionally, cherry clafouti is made using fruit that hasn’t been pitted. Clafouti aficionados claim (and I believe them) that as the cherries bake, the pits give off a sexy, sensual scent that is missing from the pitted version.

So, that is the decision you are faced with - risk catastrophic dental injuries for a little extra flavor, or pit the cherries and play it safe. To me, its no decision at all, the pits must be baked in. Besides, as Im sure those of you that make this will agree, after the cherries are cooked, it only takes a little press with the fork to liberate the pit, and cast it aside. For your average serving of cherry clafouti this means maybe 4-5 pits - a small price to pay for authentic taste. This recipe will also work for things like peaches, plums, and berries in case cherry season has passed you by. Enjoy!




1/2 cup flour
2/3 cup sugar, divided
1 1/4 cup milk
3 eggs
1 tbsp vanilla
pinch of salt
12 oz cherries (a couple handfuls)
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Wednesday, February 5, 2014

Because Covered Pork Chops are not the Same as Smothered Pork Chops

Even though Ive always found the name, "smothered pork chops," a little unsettling, its one of my favorite southern recipes. A beautiful combination of dark, rich onion gravy covering pan-fried pork chops.

While the name may have some other more nefarious connotations, it really is quite appropriate. I mean, what else woud we use? "Covered pork chops," doesnt work. Swamped? Enveloped? Gravyfied? No, smothered pork chops is exactly what these are.

The secret to this very simple recipe is to take your time and really brown the onions well. Short of being totally black, you really can’t cook them too dark. This will give your gravy its deep, rich taste, and just as importantly, its mouth-watering color.

These are definitely going in the cookbook, so as always, if you give them a try, please let me know what you thought. Enjoy!



Ingredients:
4 large pork chops, about 1 inch thick
1 teaspoon poultry seasoning
salt and fresh ground black pepper to taste
2 tablespoons vegetable oil
1 tablespoon butter
1 large yellow onion, sliced
4 cloves garlic, finely minced
1 rounded tablespoon flour
1 1/2 cup chicken broth
1/4 cup buttermilk
1/4 cup water
4 cups cooked rice, optional
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