tag:blogger.com,1999:blog-44741907983528583212023-11-16T09:52:11.022-08:00Besides PhoUnknownnoreply@blogger.comBlogger9125tag:blogger.com,1999:blog-4474190798352858321.post-20695699102346654412010-08-15T18:51:00.000-07:002010-08-15T19:14:36.874-07:00Say ... cheese !Say who? me? yesssss ... as I just discovered this new (for me) cheese: Toscano with black pepper at my favorite store :-) It's a hard cheese like Manchego, a bit creamier and coated with black pepper which IMHO is what gives it that very special 'kicky' taste :-)<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZlt0Mh6DhU5vNagMP_p3qkYJNshIV9R00JqrQU6QeYrPJkWwUQnTZ5u4rlpy42VcuOcHy5cS9yXLY67_1ibULZJDK_ocQm4QJgctpCofe-FioUaew_rrbxzRCvUZVEm_lLK6TjyLY1SU/s1600/DSC01185.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZlt0Mh6DhU5vNagMP_p3qkYJNshIV9R00JqrQU6QeYrPJkWwUQnTZ5u4rlpy42VcuOcHy5cS9yXLY67_1ibULZJDK_ocQm4QJgctpCofe-FioUaew_rrbxzRCvUZVEm_lLK6TjyLY1SU/s640/DSC01185.JPG" width="640" /></a></div><br />
Serve it with some Cassis (black currant) Jam and Multi-Grain and Flaxeed Crackers and Prosecco ... AAAHHH !!! Life is good you will find :-)<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiC0rEZQSRwUfWyfvEmoXQTG-1_-2jIhbhz-UechtSK_yNr8x5h8dbvw6WTqbP1sSNslJKhYXQtXnkhSLKqKgH_XFrahjEVUDuXGQtFPbNW27-mNIs6GKVY-FCb_zPhbF2OUaynUSy2j6c/s1600/2010-08-15.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiC0rEZQSRwUfWyfvEmoXQTG-1_-2jIhbhz-UechtSK_yNr8x5h8dbvw6WTqbP1sSNslJKhYXQtXnkhSLKqKgH_XFrahjEVUDuXGQtFPbNW27-mNIs6GKVY-FCb_zPhbF2OUaynUSy2j6c/s640/2010-08-15.jpg" width="640" /></a></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4474190798352858321.post-38502502752005092512010-08-08T18:18:00.000-07:002010-08-08T18:25:19.187-07:00Watermelon Granita With A TwistHere is one of the great recipes learned from Anh My (thanks Anh My !) - stay tuned there will be more- that is perfect for summer time. So, a vos baguettes ou plutot Ninja (my beloved blender from Truong - thanks Truong !)<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgs_y9VrjfXAHJ7F5NOakKmT4fh20aYgU7DQJSnK5BbXkAZoI0gnMWMNOv-YtwNPhmVD37-eaJD9vlF5McwSafNuwo58nBKAZ1-wzIXWYCnPtmnQi6e_DHklzcQfm79yqSTTDeD7bm3Hoo/s1600/DSC01182.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="529" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgs_y9VrjfXAHJ7F5NOakKmT4fh20aYgU7DQJSnK5BbXkAZoI0gnMWMNOv-YtwNPhmVD37-eaJD9vlF5McwSafNuwo58nBKAZ1-wzIXWYCnPtmnQi6e_DHklzcQfm79yqSTTDeD7bm3Hoo/s640/DSC01182.JPG" width="640" /></a></div><br />
So, what's the twist? the twist is a secret ingredient added at the last minute that gives the granita a very special sweet chewy texture here and there ... this secret has just been 'imported back from Provence' by my sister and now we are going to share it with you. Add a bit of jam to the frozen granita and you will get these tiny chewy pearls that will add colour and sweetness and surprise texture to your granita. For the watermelon granita, I added some strawberry jam (1/2 Tbsp), or melon granita Kim said they added some peach jam, basically find a jam that complements the colour and taste of your granita and voila`...<br />
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Take a close look at the photo above, and you will see a 'strawberry jam pearl' right on the middle top.<br />
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The little green speckles are actually chopped mint.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4de7_yAUfJ56WRqi3EJ0S0QsmCXHmzAG2k_6fSlBijtQblx0TTGEEltrZalUpMfe68UEReSEGIdNFrGr7C4smKKcOiXREPR72g8CHpe71d9ZLX6m3_M9Th8wvZuamSXQaqL9e40ORpgs/s1600/DSC01176.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4de7_yAUfJ56WRqi3EJ0S0QsmCXHmzAG2k_6fSlBijtQblx0TTGEEltrZalUpMfe68UEReSEGIdNFrGr7C4smKKcOiXREPR72g8CHpe71d9ZLX6m3_M9Th8wvZuamSXQaqL9e40ORpgs/s640/DSC01176.JPG" width="640" /></a></div><br />
So here is what you need for this wonderful summer concoction.<br />
<br />
INGREDIENTS:<br />
<ul><li class="ingredient">4 cups seedless watermelon chunks</li>
<li class="ingredient">1/2 cup sugar</li>
<li class="ingredient">Juice of 1 meyer lemon</li>
<li class="ingredient">Optional: 1 tbsp chopped mint leaves, 1 tbsp Grand Marnier, 1/2 tbps strawberry jam </li>
</ul>PREPARATION:<br />
<br />
<h2></h2>1. Combine all non-optional ingredients in your Ninja blender (if you don't have one --- hurry out and get one :-))<br />
2. Puree until smooth. Add Grand Marnier.<br />
3. Strain into a shallow, wide pan, add chopped mint leaves and freeze for 1 hour.<br />
<br />
4. Rake mixture with fork and freeze for another hour. Repeat once more then add the strawberry jam, mix it in then rake and serve. <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQ6jHdM62wVXPvnW73NubXbRb_68GbwEt0G3Yd-J0_bllmyIJ-FPapwb6YSE3ynsphaZP8ajHnALjpuHPC8PRITiDQfbqzhiZowzXcHBo8xVPZAmw8inekfX3Qllat67x_o_QUbQ9B0jo/s1600/2010-08-07.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQ6jHdM62wVXPvnW73NubXbRb_68GbwEt0G3Yd-J0_bllmyIJ-FPapwb6YSE3ynsphaZP8ajHnALjpuHPC8PRITiDQfbqzhiZowzXcHBo8xVPZAmw8inekfX3Qllat67x_o_QUbQ9B0jo/s640/2010-08-07.JPG" width="640" /></a></div><br />
Here is a photo of the granita before the addition of strawberry jam.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCL0Dxrf9umcQL-M448q1eQ9rITnoYxIbW1NoDi0IpyIk5oFZ5eal16hbIPLWBNpLCAO4nh6BDgpnxKTLxiaEtbAmF8DiXo0smJw6kTMeSCufted8zCWPEOmL-reAlYdg7nfEo5-v9LcI/s1600/DSC01171.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="454" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCL0Dxrf9umcQL-M448q1eQ9rITnoYxIbW1NoDi0IpyIk5oFZ5eal16hbIPLWBNpLCAO4nh6BDgpnxKTLxiaEtbAmF8DiXo0smJw6kTMeSCufted8zCWPEOmL-reAlYdg7nfEo5-v9LcI/s640/DSC01171.JPG" width="640" /></a></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4474190798352858321.post-37967049981380828262010-07-29T09:28:00.000-07:002010-07-29T09:41:49.781-07:001-2- 3 Fig Chocolate Chip CrumbleWhy 1-2-3? because it is that simple to make :-) <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFVubyhJUoefj5HWUqZEUTc5v_fWXV2I_WXbPbff9-hBT_0yOTLv1Txy0SxHC7rjVJI8IYqnOdWL_XFYfSi7siLnEMzgy65zqlKcSIIImbzKJzgyYzkTQ3ootjg-mmoJRLnotlRoTkKEc/s1600/DSC01165.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="428" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFVubyhJUoefj5HWUqZEUTc5v_fWXV2I_WXbPbff9-hBT_0yOTLv1Txy0SxHC7rjVJI8IYqnOdWL_XFYfSi7siLnEMzgy65zqlKcSIIImbzKJzgyYzkTQ3ootjg-mmoJRLnotlRoTkKEc/s640/DSC01165.JPG" width="640" /></a></div><br />
<b>INGREDIENTS:</b><br />
1-2 servings<br />
<br />
- 8-10 figs quartered<br />
- Equal parts flour, almond meal and butter (cold) - 30 g<br />
- For sweet-toothers use equal part of sugar as well - 30 g ( I used 20g)<br />
- A dozen chocolate chip morsels ( I just chopped 20 g of Valrhona Noir Amer 71% cacao chocolate into little pieces)<br />
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<b>Varation</b>: use brown sugar instead and replace the chocolate with 1 tsp of cinnamon<br />
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<b>PREPARATION:</b><br />
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1. Preheat your oven to 350F.<br />
2. Wash and quarter your figs (good thing there are only 8 to 10 :-))<br />
3. Butter your baking dish or ramequins and place them on a baking sheet lined with parchment paper or foil as the fruits tend to release their juice when hot, causing a spill. Set them aside while your prepare the topping.<br />
4. In a medium bowl, toss together the sugar, flour and almond meal (and cinnamon if you use it). Add the butter cut in small pieces and mix with your fingertips until you get a mixture that resembles coarse crumbs. (This is a great exercise for your fingers and fun too, kind of like playing with sand :-)<br />
5. Place the quartered figs into the baking dish, cut side up. Divide the topping evenly on top of the dishes. Bake for 20-25 minutes or until the topping is light brown. Sprinkle the chocolate chips among the crumbles and leave for another 5 minutes until the topping is medium brown. (If the topping is already brown, just turn<br />
off the oven and leave the crumble in there a couple of minutes so the chocolate chips have a chance to melt)<br />
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Serve hot with some vanilla ice cream OR let it cool off then refrigerate and serve the next day. I like it cold better, it reminds me of a fig newton but with an almond and chocolate chip crust ... quite a delightful combination, trust me :-)<br />
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<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyHSRW6dMo6kXZof_0GpEhKGtYqm3TWPwUuR9aZ68xna21UeaRlEJsCLxr7vbw7wN3IoLlet1V5v0lQetHWPeSkJE5YlEn7Nv4e6ITzDTAObdTxDC3WWlHGDcUZkoCdZdW2wiLK6qCLR0/s1600/DSC01164.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="427" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyHSRW6dMo6kXZof_0GpEhKGtYqm3TWPwUuR9aZ68xna21UeaRlEJsCLxr7vbw7wN3IoLlet1V5v0lQetHWPeSkJE5YlEn7Nv4e6ITzDTAObdTxDC3WWlHGDcUZkoCdZdW2wiLK6qCLR0/s640/DSC01164.JPG" width="640" /></a></div><br />
<b>Where to buy:</b><br />
<br />
<iframe src="http://rcm.amazon.com/e/cm?t=besid-20&o=1&p=8&l=bpl&asins=B002K4V7L0&fc1=000000&IS2=1<1=_blank&m=amazon&lc1=0000FF&bc1=000000&bg1=FFFFFF&f=ifr" style="align:left;padding-top:5px;width:131px;height:245px;padding-right:10px;"align="left" scrolling="no" marginwidth="0" marginheight="0" frameborder="0"></iframe><iframe src="http://rcm.amazon.com/e/cm?t=besid-20&o=1&p=8&l=bpl&asins=B000EDG598&fc1=000000&IS2=1<1=_blank&m=amazon&lc1=0000FF&bc1=000000&bg1=FFFFFF&f=ifr" style="align:left;padding-top:5px;width:131px;height:245px;padding-right:10px;"align="left" scrolling="no" marginwidth="0" marginheight="0" frameborder="0"></iframe>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4474190798352858321.post-66661927844744055792010-07-23T13:16:00.000-07:002010-07-24T14:48:21.421-07:00Goosefoot With A touch of Chili Garlic SauceOk, it's not really a goose's foot :-) but quinoa and according to Wiki :<i><b>"Quinoa</b> (pronounced <span class="IPA" title="Pronunciation in the International Phonetic Alphabet (IPA)"><a href="http://en.wikipedia.org/wiki/Wikipedia:IPA_for_English" title="Wikipedia:IPA for English">/ˈkiːnoʊ.ə/</a></span> or <span class="IPA" title="Pronunciation in IPA"><a href="http://en.wikipedia.org/wiki/Wikipedia:IPA_for_English" title="Wikipedia:IPA for English">/kwɨˈnoʊ.ə/</a></span>, Spanish </i><i>quinua, from <a href="http://en.wikipedia.org/wiki/Quechua" title="Quechua">Quechua</a> </i><i>kinwa), a species of <a class="mw-redirect" href="http://en.wikipedia.org/wiki/Goosefoot" title="Goosefoot">goosefoot</a> </i><i>(<a href="http://en.wikipedia.org/wiki/Chenopodium" title="Chenopodium">Chenopodium</a>), is a grain-like <a href="http://en.wikipedia.org/wiki/Agriculture" title="Agriculture">crop</a> grown primarily for its edible <a href="http://en.wikipedia.org/wiki/Seed" title="Seed">seeds</a>. It is a <a href="http://en.wikipedia.org/wiki/Pseudocereal" title="Pseudocereal">pseudocereal</a> rather than a true <a href="http://en.wikipedia.org/wiki/Cereal" title="Cereal">cereal</a>, or grain, as it is not a member of the <a href="http://en.wikipedia.org/wiki/Poaceae" title="Poaceae">grass family</a>. As a <a href="http://en.wikipedia.org/wiki/Chenopodioideae" title="Chenopodioideae">chenopod</a>, quinoa is closely related to species such as <a href="http://en.wikipedia.org/wiki/Beet" title="Beet">beets</a>, <a href="http://en.wikipedia.org/wiki/Spinach" title="Spinach">spinach</a>, and <a href="http://en.wikipedia.org/wiki/Tumbleweed" title="Tumbleweed">tumbleweeds</a>. Its leaves are also eaten as a <a href="http://en.wikipedia.org/wiki/Leaf_vegetable" title="Leaf vegetable">leaf vegetable</a>, much like <a href="http://en.wikipedia.org/wiki/Amaranth" title="Amaranth">amaranth</a>, but the commercial availability of quinoa greens is currently limited." </i><br />
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My sister Kim introduced the family to quinoa a few weeks ago and as usual I added a touch of viet taste to it :-)<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHYlOJCxWLxGb9VrR0qIDkJr9odlSGB2ZbbZF-V3QG043dlRYzWkXe1KF7m3un9VonebxPB6LupQeaP9EuumQPiSM0xoWrNsDblDAAzrDpp7joGIcNm-_cIuUA2sek5zMqeXWcHcpKnhM/s1600/DSC01158.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="540" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHYlOJCxWLxGb9VrR0qIDkJr9odlSGB2ZbbZF-V3QG043dlRYzWkXe1KF7m3un9VonebxPB6LupQeaP9EuumQPiSM0xoWrNsDblDAAzrDpp7joGIcNm-_cIuUA2sek5zMqeXWcHcpKnhM/s640/DSC01158.JPG" width="640" /></a></div><br />
Above, a picture of the quinoa salad with the Chili Garlic Sauce and onion and cilantro and below, all well mixed and ready to serve:<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIvZ1-OuLbalsuJRhFw7fr116c0ZqK7ZYF7adxqQCCPKl2baqCysJNEcu4AQbNzJ4s_E1A0Ds_otepNC-pvTo5y7QWKQtB_InB1Sb0AjfpTd1rpK-TH-wMCwt-wjwpU7EbGyya2Tt5VFA/s1600/DSC01162.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIvZ1-OuLbalsuJRhFw7fr116c0ZqK7ZYF7adxqQCCPKl2baqCysJNEcu4AQbNzJ4s_E1A0Ds_otepNC-pvTo5y7QWKQtB_InB1Sb0AjfpTd1rpK-TH-wMCwt-wjwpU7EbGyya2Tt5VFA/s640/DSC01162.JPG" width="640" /></a></div><br />
<b>INGREDIENTS:</b><br />
(serve 2-4 more if used as side dish)<br />
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- 1 cup of quinoa well rinsed (quinoa is bitter) - cook according to instructions on package or use 1 cup of quinoa to 2 cups of water,. Use a medium deep pot, these little quinoa grains like to jump out of the hot water and get away :-) . Bring water to a rapid boil, add a drizzle of olive oil and a pinch of salt, add rinsed quinoa and cook uncovered for 15 minutes, stirring occasionally till you see volcano-crater-Ike holes :-), water evaporating. Turn off at this point and cover the pot, let the quinoa rest for 5 minutes (they are tired after all the jumping after all), then stir to fluff up with a fork or whatever you use. Set aside and cool some. <br />
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And for the vinaigrette, mix well:<br />
<br />
- 1 oz of olive oil, 1 oz apple cider vinegar, 1 oz. fresh lemom juice, 1 teaspoon of ground cumin and salt to taste.<br />
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Other ingredients: <br />
- 1 Red bell pepper chopped<br />
- 1/2 bunch of cilantro chopped<br />
- 2-3 green onions sliced<br />
- 1 can organic black beans rinsed and drained<br />
- 1 can whole corn kernels drained and rinsed (I liked fresh corn at this time of the year - yum - I zapped 1 ear of corn in the microwave for 4 minutes than stand them on a chopping board and just cut straight down the side of the cob to get the kennels)<br />
- hot sauce (3 con ga) <br />
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<b>PREPARATION:</b><br />
- Combine the bell pepper, black bean and corn with the quinoa in a salad bowl, then mix in the vinaigrette. Add the cilantro, onions and hot sauce to taste right before serving.<br />
- You can serve right away or keep it in the fridge and serve it cold. I like it cold as it tastes very refreshing .. until you hit the hot sauce and get a 'kick' from it :-) but then you bite on a sweet little piece of corn and what a YUM surprise :-) <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjI6MEK09HYqF3Rtr2lay2R8wo8GtFJKVpQZB1q7qautCHpMYbJkDvhck-zaut0kXXDt4d0JjFaDnRVEI1ys4p5LLC3_iv7e4lk_DS3EWmXuMgTwihTI1uDPEr9dMOCJui0A8NI3og67AI/s1600/DSC01161.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjI6MEK09HYqF3Rtr2lay2R8wo8GtFJKVpQZB1q7qautCHpMYbJkDvhck-zaut0kXXDt4d0JjFaDnRVEI1ys4p5LLC3_iv7e4lk_DS3EWmXuMgTwihTI1uDPEr9dMOCJui0A8NI3og67AI/s640/DSC01161.JPG" width="640" /></a></div><br />
<b>Where to buy:</b><br />
<br />
<iframe align="left" frameborder="0" marginheight="0" marginwidth="0" scrolling="no" src="http://rcm.amazon.com/e/cm?t=besid-20&o=1&p=8&l=bpl&asins=B000Z4JISQ&fc1=000000&IS2=1&lt1=_blank&m=amazon&lc1=0000FF&bc1=000000&bg1=FFFFFF&f=ifr" style="height: 245px; padding-right: 10px; padding-top: 5px; width: 131px;"></iframe> <iframe align="left" frameborder="0" marginheight="0" marginwidth="0" scrolling="no" src="http://rcm.amazon.com/e/cm?t=besid-20&o=1&p=8&l=bpl&asins=B000LKUTLE&fc1=000000&IS2=1&lt1=_blank&m=amazon&lc1=0000FF&bc1=000000&bg1=FFFFFF&f=ifr" style="height: 245px; padding-right: 10px; padding-top: 5px; width: 131px;"></iframe>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4474190798352858321.post-51043296709179675592010-06-07T11:56:00.000-07:002010-06-07T12:31:16.777-07:00Twice Baked Japanese Sweet Potatoes One of the 'snacks' I love most from my childhood in Vietnam is "khoai lang nuong" - sweet potatoes baked over charcoal and sometimes burried in the hot ashes until the redolent air announced their perfect doneness. We kids would impatiently 'vua thoi vua an' -- eat while blowing on the potatoes in an attempt to cool them off quick (not recommended :))<br />
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This dish gives a new 'twist' on the khoai lang nuong with the addition of cream and, twice baked the sweet potatoes are sooooo good they are to be eaten skin and all.<br />
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Once again, I'll like to dedicate this to Delicious Vietnam hosted by <span class="blsp-spelling-error" id="SPELLING_ERROR_0">Anh</span> of <a href="http://www.anhsfoodblog.com/">A food lovers’ journey</a> and <span class="blsp-spelling-error" id="SPELLING_ERROR_1">Hong</span> and Kim the <a href="http://ravenouscouple.blogspot.com/">Ravenous Couple.</a><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSNGBmzEEvt0Fz3w2mCkdugnNzaVaR8Lo3GiYjprL_I4ysUP5VhjVlQ9TmfUgdxJMsJGAYLLM9GD5pG1FJOn3zwJh-VzIj4bCI_tc8xgR6P_oGAr1IhGi4E8i4U34Duqz_tHkAgOddPiY/s1600/DSC03923.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSNGBmzEEvt0Fz3w2mCkdugnNzaVaR8Lo3GiYjprL_I4ysUP5VhjVlQ9TmfUgdxJMsJGAYLLM9GD5pG1FJOn3zwJh-VzIj4bCI_tc8xgR6P_oGAr1IhGi4E8i4U34Duqz_tHkAgOddPiY/s640/DSC03923.jpg" width="427" /></a></div><br />
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<b>Ingredients:</b><br />
<div style="text-align: left;"></div><div style="text-align: left;">- 4-5 small Japanese sweet potatoes (satsuma imo)</div><div style="text-align: left;"></div><div style="text-align: left;">- 4 Tbsp cream</div><div style="text-align: left;"></div><div style="text-align: left;">- 1 Tbsp unsalted butter melted</div><div style="text-align: left;"></div><div style="text-align: left;">- 1 egg yolk for egg wash</div><div style="text-align: left;"><br />
</div><div style="text-align: left;"></div><div style="text-align: left;"><br />
</div><div style="text-align: left;"><b>Preparation:</b></div><div style="text-align: left;"></div><div style="text-align: left;">1. Preheat oven to 350F</div><div style="text-align: left;"></div><div style="text-align: left;">2. Scrub and wash the potatoes then dry with paper towel. Bake potatoes for 35' or so (until you can pierce it easily with a fork and the house starts to smell oh... heavenly :))</div><div style="text-align: left;"></div><div style="text-align: left;">3. Cut the potatoes in half lengthwise and scrape the flesh out into a bowl.</div><div style="text-align: left;"></div><div style="text-align: left;">4. Add cream and butter and mix and mash well</div><div style="text-align: left;"></div><div style="text-align: left;">5. Scoop the mixture back into the potato shells, smooth out the surface and cover with a thin layer of egg wash</div><div style="text-align: left;"></div><div style="text-align: left;">6. Put them back into the oven for 7-10' before serving, turn on the broiler for the last couple of minutes to get the 'brulee' look :) I over did it a bit in the pic above but ... everyone liked it that way skin and all, so there you have it :) </div><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYXeSrfPC0Cq40Ky5FLnHfc4xkEfi0cEfv7mlS4IzYXbhPz1vBhQR4UcSBAxH8tHQrmMVaVZi_u7Nr_MPDxBMcMb5dWAaKhF5-l8JnWguO-Ccol0S_Xf6C6vHSExnUU8ZTn4IBc104mmE/s1600/nov081.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYXeSrfPC0Cq40Ky5FLnHfc4xkEfi0cEfv7mlS4IzYXbhPz1vBhQR4UcSBAxH8tHQrmMVaVZi_u7Nr_MPDxBMcMb5dWAaKhF5-l8JnWguO-Ccol0S_Xf6C6vHSExnUU8ZTn4IBc104mmE/s640/nov081.jpg" width="640" /></a></div>Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-4474190798352858321.post-4339428914334800172010-06-02T17:35:00.000-07:002010-06-07T11:57:48.485-07:00Shiso Apple GranitaJapanese Shiso also known as Perilla is a herb of the mint family. Its cousin Tia To (with a purple-garnet underside) is often used in Vietnamese cuisine as garnish in grilled meat or egg roll and noodle dishes. Both offer fragrant hints of cinnamon, mint and lemon.<br />
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<br />
Inspired by Jerry Traunfeld 's "The herbal kitchen" I made this granita with Granny Smith Apple and shiso leaves and some Meyer lemon juice and sugar - quite a 'twist' ;-) and a perfect fit I think for the <a href="http://cookalmostanything.blogspot.com/2009/11/whb-year-5-archives.html">Weekend Herb Blogging</a> # 236 hosted by <a href="http://briciole.typepad.com/blog/2010/05/annuncio-weekend-di-erbe-aromatiche-numero-236.html">Briciole</a> <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkzLfpbbytFd8qhV-INd7iqVuKUzkF1dG6X1L01siHqqaOW_zLtuO2k9917ir4RoCPbo3r6GA8kIFX4t2cStym4ToeU3VgWwHAZo2Me8XFvxXpOr-J-YuRtgrz5I31VN9nbXGal7EvOD4/s1600/DSC02375.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="428" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkzLfpbbytFd8qhV-INd7iqVuKUzkF1dG6X1L01siHqqaOW_zLtuO2k9917ir4RoCPbo3r6GA8kIFX4t2cStym4ToeU3VgWwHAZo2Me8XFvxXpOr-J-YuRtgrz5I31VN9nbXGal7EvOD4/s640/DSC02375.JPG" width="640" /></a><br />
<br />
<b>Ingredients:</b><br />
4 servings<br />
- 2 Granny Smith apples, about 1 lb, unpeeled, cored and diced, plus another half for garnish/topping<br />
- 1 1/2 cups water<br />
- 3/4 cup sugar<br />
- 2 tablespoons fresh lemon juice<br />
- 6 large green shiso leaves, plus one cut into thin strands for garnish<br />
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<b>Preparation:</b><br />
1. Put the water and sugar in a small saucepan over medium heat, stir constantly until the syrup starts to boil. Let it cool completely.<br />
2. Core the apple and dice (unpeeled). Cut up the shiso pleaves.<br />
3. Puree the diced apple, shiso leaves and syrup in a blender (not a food processor) on high speed until they are liquefied.<br />
4. Pour the puree into a a fne sive set over ablowl, and press the liquid through with the back of a rubber spatula, squeezing the pulp to extract as much liquid as possible. Immediately freeze the liquid in an ice cream maker. When slushy firm, scoop it into a container and store it in the freezer until serving time, This will give more of a sorbet texture.<br />
5. Alternatively, just pour the liquid into a flat container and freeze. Every hour or so take it out and mush it up with a fork for a granita texture.Do so a couple of times or more if you are more patient. :-)<br />
6. Scoop the sorbet or granita into glasses and top with thin strips of raw crisp apple and a few strands of shiso and serve immediately.<br />
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The topping of crunchy apple and fragrant shiso leaves is definitely a must for this tasty granita.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzNRMZWKb7yeh3uwjOnZsyfC7_3ThkhrPIu2IEIUa_gQVdDtKMc14jEcGKZbZPPVzXNz19zmzxZfZJJBptPdLbMUL_FWALk97b8eqkRrfQiybG4hIfFiiViJSnl5AzsQPW9Et2S3iPRss/s1600/june08.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="494" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzNRMZWKb7yeh3uwjOnZsyfC7_3ThkhrPIu2IEIUa_gQVdDtKMc14jEcGKZbZPPVzXNz19zmzxZfZJJBptPdLbMUL_FWALk97b8eqkRrfQiybG4hIfFiiViJSnl5AzsQPW9Et2S3iPRss/s640/june08.JPG" width="640" /></a>Unknownnoreply@blogger.com3tag:blogger.com,1999:blog-4474190798352858321.post-46992209262736820922010-05-24T14:13:00.000-07:002010-05-25T11:17:56.409-07:00Let's do the macaronI finally jumped on the <span class="blsp-spelling-error" id="SPELLING_ERROR_0">macaron</span> bandwagon. Last Thursday my friend Kim and I took a <span class="blsp-spelling-error" id="SPELLING_ERROR_1">macaron</span> class with <span class="blsp-spelling-error" id="SPELLING_ERROR_2">Thip</span> whose blog <a href="http://www.namthip.com/"><span class="blsp-spelling-error" id="SPELLING_ERROR_3">Bombini</span></a> I have been drooling over for her beautiful photos and recipes. Then on Saturday, Kim and I baked up some 80 <span class="blsp-spelling-error" id="SPELLING_ERROR_4">macarons</span> with just a few mishaps as you will see.<br />
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But first, if you are in the Bay Area and wanted to learn how to make <span class="blsp-spelling-error" id="SPELLING_ERROR_5">macarons</span> I highly recommend you give <span class="blsp-spelling-error" id="SPELLING_ERROR_6">Thip</span> a call. She's a professional pastry chef, a talented photographer and windsurfer to boot. Now, how can you not be impressed with such breadth of talents? Her class is hands on and very thorough and <span class="blsp-spelling-error" id="SPELLING_ERROR_7">Thip</span> is very helpful and patient (trust me we asked lots of silly questions like how in the world do you pipe those <span class="blsp-spelling-error" id="SPELLING_ERROR_8">macarons</span> uniformly and in neat and nice rows? not me, as I have hardly used a pastry bag ... ever :))<br />
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Here is a picture of the <span class="blsp-spelling-error" id="SPELLING_ERROR_9">macarons</span> we made <span class="blsp-spelling-error" id="SPELLING_ERROR_10">chez</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_11">Thip</span> with accompanying recipe and notes.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnIABvpif7Y8HrdzqNhhjdLREDiSPsdJg-GpTPggZNApE9I2suWNwnoBSr1vT2lekvCZlytHFkglkoYU18JKqcmXuXh-7GrdcZTnjoROtm_o2wh842gsBb_FtvHBhSwfDidUVJJpT0ENE/s1600/DSC_0242.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5474952427143249202" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnIABvpif7Y8HrdzqNhhjdLREDiSPsdJg-GpTPggZNApE9I2suWNwnoBSr1vT2lekvCZlytHFkglkoYU18JKqcmXuXh-7GrdcZTnjoROtm_o2wh842gsBb_FtvHBhSwfDidUVJJpT0ENE/s400/DSC_0242.JPG" style="cursor: pointer; display: block; height: 500px; margin: 0px auto 10px; text-align: center; width: 386px;" /></a><br />
<span style="font-weight: bold;">Basic <span class="blsp-spelling-error" id="SPELLING_ERROR_12">Macaron</span></span> (recipe from <span class="blsp-spelling-error" id="SPELLING_ERROR_13">Thip</span>)<i><br />
makes 80 shells</i><br />
<div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; font-weight: bold; text-align: left;">Ingredients for the shell:</div><br />
<span style="font-weight: normal;">Mass:</span><br />
<div class="separator" style="clear: both; text-align: left;">- 150 g almond flour (<span style="font-style: italic;">Weigh the almond flour and leave it to dry out overnight.)</span> </div><div class="separator" style="clear: both; text-align: left;">- 200 g powdered sugar (<span style="font-style: italic;">Use <span class="blsp-spelling-error" id="SPELLING_ERROR_14">sucre</span> glace' if you can get it from <span class="blsp-spelling-error" id="SPELLING_ERROR_15">france</span>, US powdered sugar all have cornstarch mixed in and alter the taste of <span class="blsp-spelling-error" id="SPELLING_ERROR_16">macarons</span> a bit</span>)</div><div class="separator" style="clear: both; text-align: left;">- 45 g egg whites, aged at room temperature (<span style="font-style: italic;">i.e. leave them out uncovered for 24hrs -- allowing the water evaporation and concentration of protein to get shinier product</span>)</div><br />
French meringue:<br />
<div class="separator" style="clear: both; text-align: left;">- 30 g sugar</div><div class="separator" style="clear: both; text-align: left;">- 55 g egg whites, aged</div>- food colour powder if used<br />
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Note: recommend to measure in grams -- time to invest in a digital scale with grams -- there is no way around it :-)<br />
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<span style="font-weight: bold;">Preparations for the shell:</span><br />
<i></i><br />
1. Preheat the oven to 325 degrees.<br />
2. Sift almond flour, powdered sugar together in a big bowl, discard the solid balls that won't go through the sieve.<br />
3. Create “Mass” by folding almond flour, powdered sugar and 45 g of egg whites together with a big spoon. Mix fast until all ingredients come together. It will look lumpy -- don't worry about it (<span style="font-style: italic;">note: sifting the almond flour once first helps</span>. <span style="font-style: italic;">If the batter is too stiff, adjust it with more egg whites about 3-5 grams. If ti's too runny, forget about it ... you need to start all over again :-(</span>)<br />
4. To make French meringue: whip egg whites in a mixer on medium until foamy. Gradually add sugar in additions (<span style="font-style: italic;">start with 1/3, then add the rest in 3-4 portions</span>) while continuing to whip to medium peaks. (<span style="font-style: italic;">if using color, add it to meringue at the end</span>).<br />
5. Mix 1/3 of meringue into “Mass” to lighten the mixture.<span style="font-weight: bold;"> Do not <span class="blsp-spelling-error" id="SPELLING_ERROR_17">overmix</span>.</span><br />
6.. Fold in the rest of meringue. <span style="font-weight: bold;">Do not <span class="blsp-spelling-error" id="SPELLING_ERROR_18">overfold</span>.</span> (<span style="font-style: italic;">note: gather batter at bottom of mixing bowl, fold gently, once in while split in the middle and fold out. Batter is ready when slightly spreading like molted lava ... ha ha I have never seen molted lava have you? :-)</span><br />
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7. Place into a pastry bag with <span class="blsp-spelling-error" id="SPELLING_ERROR_19">Alteco</span> plain tip# 3 or Wilson #12, pipe 1" diameter circles on a baking sheet line with a <span class="blsp-spelling-error" id="SPELLING_ERROR_20">silpat</span>. (<span style="font-style: italic;">Note: Hold the tip at 90 degree from the <span class="blsp-spelling-error" id="SPELLING_ERROR_21">silpat</span>, don't swirl, just lift it up once you get enough batter piped. Don't worry about the little peak, it will <span class="blsp-spelling-corrected" id="SPELLING_ERROR_22">flatten</span> out. Drop/bang the baking sheet straight down on a hard surface helps get the air bubbles out of the piped <span class="blsp-spelling-error" id="SPELLING_ERROR_25">macarons</span></span>. <span style="font-style: italic;">I got really good at this, dropping the tray about three feet down once :-))</span><br />
7. Rest for an hour to form skins. <span style="font-style: italic;">(Note: very important -- and keep all pets away :-))</span><br />
8. Lower the oven temperature to 300 degrees.<br />
9. Bake for 9-10 minutes, rotating half way through. (<span style="font-style: italic;">Note: bake on top shelf, use two aluminium sheet pans to keep the heat away from the bottom of the <span class="blsp-spelling-error" id="SPELLING_ERROR_26">macaron</span> longer and allow the 'foot' to develop up right and preventing the top of the <span class="blsp-spelling-error" id="SPELLING_ERROR_27">macarons</span> from <span class="blsp-spelling-error" id="SPELLING_ERROR_28">cracking</span>. As a matter of fact add another empty sheet pan on the bottom shelf in the oven to diffuse the heat further. The bigger your <span class="blsp-spelling-error" id="SPELLING_ERROR_29">macarons</span> the longer you have to bake them</span>)<br />
10. Let them cool on the <span class="blsp-spelling-error" id="SPELLING_ERROR_30">silpat</span>, then remove and sandwich them with the filling. (Note: remove the <span class="blsp-spelling-error" id="SPELLING_ERROR_31">silpat</span> from the hot sheet pan to a colling rack to 'stop' the baking)<br />
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<i style="font-style: italic; font-weight: bold;">Preparations for the filling</i><span style="font-style: italic; font-weight: bold;">:</span><br />
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<span style="font-weight: bold;">Pistachio <span class="blsp-spelling-error" id="SPELLING_ERROR_32">ganache</span> (heavenly :))</span><br />
- 80 g heavy bream<br />
- 80 g pistachio paste<br />
- 130 g white chocolate (35%)<br />
- 20 g unsalted butter, softened<span style="font-weight: bold;"></span><br />
<br />
1. Bring cream and pistachio paste to a boil<br />
2. Remove from heat and stir in chocolate and butter<br />
3. Stir until smooth.<br />
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<span style="font-weight: bold;">Cream cheese and <span class="blsp-spelling-error" id="SPELLING_ERROR_33">cassis</span> filling (Yum):</span><br />
<br />
- 226 g (8 oz) cream cheese<br />
- 50 g powdered sugar<br />
- 50 g <span class="blsp-spelling-error" id="SPELLING_ERROR_34">cassis</span> preserve/jam<br />
- 100 g unsalted butter, softened<br />
<br />
1. Cream butter, cream cheese and powdered sugar together in a mixer.<br />
2. Add preserve, mix well.<br />
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And finally here is a pic of the <span class="blsp-spelling-error" id="SPELLING_ERROR_35">macarons</span> made <span class="blsp-spelling-error" id="SPELLING_ERROR_36">chez</span> moi a couple of days later.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAl2E5hlIMMqJw6BpOwpx9K9gDsLwQDVEF555-NIaJq-8CdMcU3zm9Lqqu8U5vJ0PgVseP2z5EflL403qM_9nPQljHlxMduc24zn3FC6Woibt1mndOEsAYjC1rIN2JonRM1nQhQQNGFRA/s1600/DSC_0279.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5474974425171382098" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAl2E5hlIMMqJw6BpOwpx9K9gDsLwQDVEF555-NIaJq-8CdMcU3zm9Lqqu8U5vJ0PgVseP2z5EflL403qM_9nPQljHlxMduc24zn3FC6Woibt1mndOEsAYjC1rIN2JonRM1nQhQQNGFRA/s400/DSC_0279.JPG" style="cursor: pointer; display: block; height: 401px; margin: 0px auto 10px; text-align: center; width: 500px;" /></a><br />
And a pic of the work in progress ...<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrZAqTAwMBOT68-YPxj19y5QXVMSiaeH_TpOQ0igWy_Enan5Pt0itHunjdWU-13WGl2rVveWlW8nXqYZiVofXN1f-lzJE4Dzld8gIYS3OzlcOuuaWVpkzuLcfFmAKAqJGv8MoKMZmRVeM/s1600/2010-05-23.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5474978173012087394" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrZAqTAwMBOT68-YPxj19y5QXVMSiaeH_TpOQ0igWy_Enan5Pt0itHunjdWU-13WGl2rVveWlW8nXqYZiVofXN1f-lzJE4Dzld8gIYS3OzlcOuuaWVpkzuLcfFmAKAqJGv8MoKMZmRVeM/s400/2010-05-23.jpg" style="cursor: pointer; display: block; height: 389px; margin: 0px auto 10px; text-align: center; width: 500px;" /></a><br />
And some other lessons learned:<br />
- What's at Trader J's are '<span class="blsp-spelling-error" id="SPELLING_ERROR_37">italian</span>' not french <span class="blsp-spelling-error" id="SPELLING_ERROR_38">macarons</span>. Italian <span class="blsp-spelling-error" id="SPELLING_ERROR_39">macarons</span> tend to have a more rounded dome but sometimes they get hollow inside the shell.<br />
- With the exception of the almond taste, most if not all the flavouring from the <span class="blsp-spelling-error" id="SPELLING_ERROR_40">macaron</span> comes from the filling. The pretty colours are ... in <span class="blsp-spelling-error" id="SPELLING_ERROR_41">most</span> cases from food colouring :-)<br />
- <span class="blsp-spelling-error" id="SPELLING_ERROR_42">Overbaked</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_43">macarons</span> (the brown ones in the photos) are a bit like crunchy vanilla wafers... don't toss them out :-)<br />
- <span class="blsp-spelling-error" id="SPELLING_ERROR_44">Macarons</span> definitely tasted better after a day or so in the fridge, the flavours are more intense<br />
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Watch this space for more <span class="blsp-spelling-error" id="SPELLING_ERROR_45">macarons</span> ... who knows maybe even one with banana and crab? ;-)<br />
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Where to buy:<br />
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<iframe align="left" frameborder="0" marginheight="0" marginwidth="0" scrolling="no" src="http://rcm.amazon.com/e/cm?t=besid-20&o=1&p=8&l=bpl&asins=B000EDG598&fc1=000000&IS2=1&lt1=_blank&m=amazon&lc1=0000FF&bc1=000000&bg1=FFFFFF&f=ifr" style="height: 245px; padding-right: 10px; padding-top: 5px; width: 131px;"></iframe><iframe align="left" frameborder="0" marginheight="0" marginwidth="0" scrolling="no" src="http://rcm.amazon.com/e/cm?t=besid-20&o=1&p=8&l=bpl&asins=B001EQ5FPE&fc1=000000&IS2=1&lt1=_blank&m=amazon&lc1=0000FF&bc1=000000&bg1=FFFFFF&f=ifr" style="height: 245px; padding-right: 10px; padding-top: 5px; width: 131px;"></iframe> <iframe align="left" frameborder="0" marginheight="0" marginwidth="0" scrolling="no" src="http://rcm.amazon.com/e/cm?t=besid-20&o=1&p=8&l=bpl&asins=B0028SANZO&fc1=000000&IS2=1&lt1=_blank&m=amazon&lc1=0000FF&bc1=000000&bg1=FFFFFF&f=ifr" style="height: 245px; padding-right: 10px; padding-top: 5px; width: 131px;"></iframe> <iframe align="left" frameborder="0" marginheight="0" marginwidth="0" scrolling="no" src="http://rcm.amazon.com/e/cm?t=besid-20&o=1&p=8&l=bpl&asins=B001FPX3F8&fc1=000000&IS2=1&lt1=_blank&m=amazon&lc1=0000FF&bc1=000000&bg1=FFFFFF&f=ifr" style="height: 245px; padding-right: 10px; padding-top: 5px; width: 131px;"></iframe><iframe align="left" frameborder="0" marginheight="0" marginwidth="0" scrolling="no" src="http://rcm.amazon.com/e/cm?t=besid-20&o=1&p=8&l=bpl&asins=B00086IBY8&fc1=000000&IS2=1&lt1=_blank&m=amazon&lc1=0000FF&bc1=000000&bg1=FFFFFF&f=ifr" style="height: 245px; padding-right: 10px; padding-top: 5px; width: 131px;"></iframe><iframe align="left" frameborder="0" marginheight="0" marginwidth="0" scrolling="no" src="http://rcm.amazon.com/e/cm?t=besid-20&o=1&p=8&l=bpl&asins=B0000CFN0Y&fc1=000000&IS2=1&lt1=_blank&m=amazon&lc1=0000FF&bc1=000000&bg1=FFFFFF&f=ifr" style="height: 245px; padding-right: 10px; padding-top: 5px; width: 131px;"></iframe><iframe align="left" frameborder="0" marginheight="0" marginwidth="0" scrolling="no" src="http://rcm.amazon.com/e/cm?t=besid-20&o=1&p=8&l=bpl&asins=B00008T960&fc1=000000&IS2=1&lt1=_blank&m=amazon&lc1=0000FF&bc1=000000&bg1=FFFFFF&f=ifr" style="height: 245px; padding-right: 10px; padding-top: 5px; width: 131px;"></iframe>Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-4474190798352858321.post-13248962232361480672010-05-10T12:24:00.000-07:002010-05-21T12:44:17.194-07:00In search of crab recipesI have been searching for recipes for crab 'with a different twist' and so far I came across two that I find very tempting. They both call for ... banana! Crab and banana? what a twist :-)<br /><br />Seriously, the hip Schwa restaurant of Chicago had on its seasonal menu: <span style="font-style: italic;">"Chunks of sweet, delicious stone crab meat and tiny slivers of celery come alongside three banana preparations: A long, dehydrated banana chip, a sweet roasted banana and a cube of brioche filled with "liquid banana”—pop it in your mouth and squeeze." </span>according to <span class="blsp-spelling-error" id="SPELLING_ERROR_0">Metromix</span> Chicago.<br /><br />In any case, the first recipe I found involves crab cakes wrapped in plantain bananas and deep fried... yum ! I haven't tried it yet, but <span class="blsp-spelling-error" id="SPELLING_ERROR_1">Recipegirl</span> sure makes it tempting with beautiful step-by-step instructions and photos for her<a href="http://www.recipegirl.com/2009/06/01/plantain-wrapped-crab-cakes-with-avocado-aioli-2/" title="Permalink to Plantain- Wrapped Crab Cakes with Avocado Aioli" rel="bookmark"> Plantain- Wrapped Crab Cakes with Avocado <span class="blsp-spelling-error" id="SPELLING_ERROR_2">Aioli</span></a><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://www.recipegirl.com/wp-content/uploads/2009/05/crab-cakes9.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 478px; height: 442px;" src="http://www.recipegirl.com/wp-content/uploads/2009/05/crab-cakes9.jpg" alt="" border="0" /></a><br /><br />The second recipe has banana mashed-and-mixed right into the crab mix! I'll probably try this one soon as it reminds me of '<span class="blsp-spelling-error" id="SPELLING_ERROR_3">chuoi</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_4">chien</span>' a favorite dessert of mine when I was little. I would climb on a stool and watch the banana fritters dance around in the wok until they have a perfect golden tan.You can peruse Nicole's Thai banana crab cake recipe <a href="http://www.consciousfeast.com/2009/12/thai-crab-cake-recipe/">here.</a><br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://www.consciousfeast.com/wp-content/uploads/2009/07/CrabCakes-580x522.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 580px; height: 522px;" src="http://www.consciousfeast.com/wp-content/uploads/2009/07/CrabCakes-580x522.jpg" alt="" border="0" /></a><br /><br /><br />There you have it, a Cuban and a Thai inspired recipe involving crabs and bananas. Do you have others you would like to share?<br /><br />.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4474190798352858321.post-73948507265958916702010-05-09T08:29:00.000-07:002010-05-25T13:43:09.579-07:00Bo Luc Lac à la 'Slanted Door'This post is my contribution to Delicious Vietnam hosted by by <span class="blsp-spelling-error" id="SPELLING_ERROR_0">Anh</span> of <a href="http://www.anhsfoodblog.com/">A food lovers’ journey</a> and <span class="blsp-spelling-error" id="SPELLING_ERROR_1">Hong</span> and Kim the <a href="http://ravenouscouple.blogspot.com/">Ravenous Couple</a> and actually this blog is going to be dedicated mostly to Vietnamese food 'with a twist' :-) as I discover and play with new and old recipes.<br />
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The recipe is adapted from chef <span class="blsp-spelling-error" id="SPELLING_ERROR_2">Phan's</span> recipe from the famous Slanted Door SF. Instead of serving the 'shaking beef' with the traditional watercress salad and salt and pepper dip, I served it on a bed of <span class="blsp-spelling-error" id="SPELLING_ERROR_3">mache</span> also known as corn salad, <span class="blsp-spelling-error" id="SPELLING_ERROR_4">rapunzel</span>, field salad, or lamb’s lettuce. I like its mild and slightly crunchy taste, and it goes superbly with the marinated red onions and chef <span class="blsp-spelling-error" id="SPELLING_ERROR_5">Phan's</span> vinaigrette sauce.<br />
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What I like best about this recipe though is that there is no need for 'oyster sauce' which is often called for in other <span class="blsp-spelling-error" id="SPELLING_ERROR_6">bo</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_7">luc</span> lac recipe, yet the sugar/oil/salt marinate gives it a caramelized look and taste and the vinaigrette sauce is brilliant !<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjI-tOkuKicEHdI1S8vcMG3JGoyz2-dezquNZw1csdExYgkoNQ1Ay4x1May58PfvRjRt_9EXqDpqHwSPfiau4gm9BFYUIr6QLx4NNd7CI29_Tvu-Nha3S2LF6zsi4Qe1FjKtoxKhLXX4-Q/s1600/DSC01070-1.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5469298808514907698" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjI-tOkuKicEHdI1S8vcMG3JGoyz2-dezquNZw1csdExYgkoNQ1Ay4x1May58PfvRjRt_9EXqDpqHwSPfiau4gm9BFYUIr6QLx4NNd7CI29_Tvu-Nha3S2LF6zsi4Qe1FjKtoxKhLXX4-Q/s400/DSC01070-1.JPG" style="cursor: pointer; display: block; height: 450px; margin: 0px auto 10px; text-align: center; width: 600px;" /></a><br />
<span style="color: #666666; font-weight: bold;">INGREDIENTS:</span><br />
Serves 2-4<br />
- 1 lb. beef tenderloin, trimmed and cut into 1" cubes<br />
- 1.2 medium red onion sliced<br />
- 3 scallions, cut to 1" lengths (optional)<br />
- 1 tbsp. unsalted butter<br />
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<span style="color: #666666; font-weight: bold;">Marinade:</span><br />
- 2 tbsp. canola oil<br />
- 1 tsp. sugar<br />
- 2 tsp. freshly ground black pepper<br />
- a pinch Kosher / Sea salt, to taste<br />
- 2 cloves garlic, finely chopped<br />
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<span style="color: #666666; font-weight: bold;">Vinaigrette:</span><br />
- 1⁄4 cup rice vinegar<br />
- 1⁄4 cup soy sauce<br />
- 1 tbsp. fish sauce<br />
- Juice of 2 limes or 1 Meyer lemon<br />
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<span style="color: #666666; font-weight: bold;">Salad:</span><br />
- 1 bag of <span class="blsp-spelling-error" id="SPELLING_ERROR_8">mache</span> from Trader Joe's<br />
- 1/2 medium red onion very thinly sliced and marinated in some Japanese seasoned vinegar 15-20' before serving<br />
- 1 <span class="blsp-spelling-error" id="SPELLING_ERROR_9">persian</span> cucumber sliced and marinated in some Japanese seasoned vinegar 15-20' before serving<br />
- 1 medium tomato sliced<br />
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<span style="color: #666666; font-weight: bold;">PREPARATION:</span><br />
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1. Toss the beef with the marinade. Cover bowl and set aside to let marinate at room temperature for 1 hour, or refrigerate overnight.<br />
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2. Dress a platter with the <span class="blsp-spelling-error" id="SPELLING_ERROR_10">mache</span>. Drain the marinated sliced red onions and sprinkle on the <span class="blsp-spelling-error" id="SPELLING_ERROR_11">mache</span> salad. Drain the marinated cucumber and place on the <span class="blsp-spelling-error" id="SPELLING_ERROR_12">mache</span> salad along with the tomatoes and set aside.<br />
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3. In a medium bowl, whisk together the vinaigrette. I only used 1/3 for 1lb. of beef and refrigerate the rest for another time.<br />
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4. Drain beef, pat dry with paper towels, and discard marinade. Heat 2 tbsp. oil in a flat-bottomed wok or a 12" nonstick skillet over high heat. When oil begins to smoke, add the beef cubes. Cook, flipping once, until well browned and medium rare, 3–4 minutes. Add half of the scallions and red onions and cook, stirring constantly, until wilted, 30 seconds. Add the vinaigrette (1/3) and butter; toss to combine. Spoon beef and sauce over platter of salad.<br />
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<span style="color: #666666; font-weight: bold;">Optional Lime and Salt Dipping sauce:</span><br />
In a small bowl, make a dipping sauce by whisking together the remaining sugar and pepper with the lime juice; season dipping sauce with salt and serve aside the <span class="blsp-spelling-error" id="SPELLING_ERROR_13">bo</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_14">luc</span> lac.<br />
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Where to buy:<br />
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.Unknownnoreply@blogger.com3