Dimanche 19 février 2006 7 19 /02 /Fév /2006 02:21

Nothing is more comforting than a hot bowl of soup in this cold weather. I sent this recipe to a friend and he made it on Valentine evening and the next day he responded that it made him the Hero of his household :)

There is nothing more sexy than a man in the kitchen vouches Isabel Allende in her book "Aphrodite a Memoir of the Senses'. The old saying "the way to his heart is through his stomach" can now be expanded to man's better half :P

Click on pic to enlarge

Ingredients:
1 - Giò sng (1 loaf).
2 - Dry shitake mushrooms (about 12 med. size). Soak in warm water for a few hours until soft. If in a hurry, microwave in water for a couple of minutes until soft. Remove stems, squeeze off all water, than cut into tiny cubes.
3 - Wood Ear mushrooms (3 or 4). Soak them in warm water until soft, they EXPAND when soft, also cut into tiny cubes.
 4. Miến (1 small bundle ). Soak in warm water for 1/2hr or so until soft, drain well, then cut into 1cm length.

 Prep:
- Pic 1: Mix all above ingredients together well, with a bit of black pepper
- Pic 2 : Cook some rice noodle and drain well
- Pic 3: For broth: - 1 big can of chicken broth + same amount of water. Add more water if needed. - Bring to a boil - Once broth is boiling, drop balls into it, by : - scooping the mix above with a spoon into your hand - squeeze it together a bit so that it stick together into a ball. - Turn heat to med, add fish sauce and a bit of sugar. Go easy, add more later if needed. Err a bit on the salty side, because once you add the rice noodle, it will be perfect. - Once the balls of gio` kind of float up, it should be done. About 10' max.
 Pic 4: Serve with rice noodle, chopped green onions and cilantro ... yum yum... Should make 5 or 6 large bowls like that.

Click on pic to enlarge
Par Lauren - Publié dans : Soups
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Mercredi 15 février 2006 3 15 /02 /Fév /2006 22:04
 
Why not enjoy the leisure and romance of nibbling an artichoke with your sweetheart for Valentine ? Tearing the leaves and seductively sucking on the flesh is incredibly sensual.  :-)

  


           The Art and Etiquette of Eating Big HeartTM Artichokes!
Ahhhh, the Big HeartTM California artichoke... vegetable of passion, food of nobility, thistle of love! A true delight, classy and natural, fit for an Artichoke Queen! Your first experience with an artichoke may be intimidating-- the unusual exterior masks the delights that dwell within. Fear not! Once your doubts have been conquered, there is no turning back. This marvelous vegetable will engage your mind and tickle your tongue.

The artichokes' greatest claim to fame is its position at the top of the finger food chain, the Aristocrat of the Nibble! It is both proper and polite to pluck the leaves with your fingers, leaving fork and knife aside for now. Pull off a leaf, holding it by the pointed end. Put the other end in your mouth and pull it between your teeth, scraping the length of the leaf. The result is a mouthful of savory artichokes: perfectly polite, and down right delicious! Go ahead, and try it!

Take Your Time!

The leisure and romance of artichoke dining- flirting over the leaves on a first date, waving them to make a point around the family dinner table, or laughing leaf in hand, as your hostess tells the latest joke- make this vegetable on of the most congenial foods ever. No hurry, no rush.

Pluck and devour the leaves one by one ("he loves me, he loves me not...") working your way slowly but surely to the coup-de-grace, to the artichoke end-all and be-all, to the great heart itself. When the leaves are pulled, you will be left with the base, crowned with a fuzzy patch.

 You have now reached the best part of all, the highlight, the very reason for eating artichokes: the heart. Carefully scoop away the fuzzy stuff with your knife. Now you are ready to enjoy the finest that life can offer! With knife and fork, cut bites from the heart like pieces of prime fillet., don't forget the stem if you left it on. Pop one in your mouth and behold!... You have waltzed through the very gates of Artichoke Heaven!

The Art of the Dip

To dip or not to dip? That is the question. Whether 'tis nobler in the mind to savor the sweet abundance of outrageous mayonnaise, or to dip leaves into a sea of melted butter and by and by, eat them. Fully educated in the ways of Artiquette, you are now ready to embark on a journey of culinary delight! Prepare yourself to join a proud history of artichoke epicures that stretches back to the Ancients. Hold your head high, wiggle you fingers and get ready for action. You have joined the few, the proud... the bearers of Artiquette!

Source: http://www.artichokes.net/

Preparation: Wash artichokes under running water. Pull off lower outer petals of artichokes; cut stems to inch or less (if fresh, more stem may be left on. Think of it as more artichoke heart.). Snip off tips of petals, if desired.

Cooking methods: The trick is to boil it in a non-reactive (stainless steel or glass) container otherwise it will change color. Cover and boil gently 20 to 40 minutes according to size, or until the stem is easily pierceable with a fork. Drain, reserve the cooked water for artichoke " tea".
Par Lauren - Publié dans : Appetizers
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Mardi 14 février 2006 2 14 /02 /Fév /2006 22:12
 
The sweet heart croutons add a whimsical touch to this salad and their sweet taste goes well with the slightly tart rasberry dressing. You can make this not just on Valentine's Day but for any dinner with your Sweetheart :)


 Click on all photos to enlarge


Ingredients:
- Sarah Lee Pound cake
- Mixed green salad

Preparation:
1- Cut the pound cake into 2mm slices then use a small heart shaped canape' cutter to cut out the heart croutons
2- Toast the heart croutons in the oven until light brown. Watch out they burn easily
3- Remove and let them cool off completely before storing away if you want to made them ahead
4- For the salad dressing, mix some rasberry balsamic vinegar with a bit of sesame oil and maggi 5- Toss everything together and you have your sweet hearts salad :)


 
Par Me - Publié dans : Salads
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Mardi 14 février 2006 2 14 /02 /Fév /2006 21:16
 
  This bouquet can be served at any special occasion and will get many Ooohs and Ahhhhs :)


 

Ingredients:

- (2) small beets
 - (4) small yukon potatoes
 - Some heavy cream
Makes about 16 roses

Preparation:
1- Wash and baked the beet at 375F for about 40' or until easily pierced by a fork (in the fat end :))
2- Let it cool, remove the skin and use a mandoline to slice it into very thin petals
3- Arrange the petals overlapping in a row , then roll them up into the rose and set aside
4- Peel and slide the potatoes also into very thin petals
5- Drop the petals into salted boiling water until tender
6- Run them under cold water to cool them off
7- Roll them up just like the beet roses
8- Arrange the potatoes roses in a baking dish, arrose them with the heavy cream (1/2 way up the dish, sprinkle with dots of butter) and baked at 400F for 10' or so until the top is golden
9- Remove and insert the red beet roses and voila` Serve them warm as a side dish.


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Par Me - Publié dans : Veggies
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Mardi 14 février 2006 2 14 /02 /Fév /2006 20:30
 
   Use scallops instead of crab and bake the mix in scallop shells (if you can get them) for Coquilles St Jacques.



 

Ingredients:

(4 servings)
- 2 1/2 cups crab meat (more if you like lots of crab meat)
- 1/3 cup heavy cream Bread crumbs (or japanese panko)
- 1T butter 1/4 cup minced onion ** Cook minced onion in butter until solft
-  1T butter 1 cup sliced mushrooms ** Cook sliced mushrooms in butter until done


Preparation:
- Put crab meat, cooked onion and mushrooms into small baking dish. Cover with heavy cream, bread crumbs or panko. The crab meat I bought was already salty so I didn't add any, taste yours and add salt as appropriate.
 - Preheat oven to 375F. Bake for 10' and turn oven to broil and broil for another 5' or until top is golden.

 Click on collage to enlarge
Par Me - Publié dans : Entrees
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Mardi 14 février 2006 2 14 /02 /Fév /2006 19:24
A pot of chocolate fondue is the perfect way to linger on the cozy, sweet, lovely, luscious feelings of an intimate dinner not just a Valentine's :)

 Click on collages to enlarge

Ingredients:

- 1 pound of your favorite chocolate (dark 75% cacao for me :))
- 1 1/2 cups of organic heavy cream Bite-sized pound cake (soaked in Grand Marnier)
- Bite-sized pineapple chunks
- Seedless grapes
- Strawberries

Preparation:

1- Cut/prepare the fruits and cakes etc. (pic 1)
2- Break/chop the chocolate - Melt au bain marie (pic 3)
3- Pour the cream into a medium, thick-bottomed saucepan (or double boiler if you have one) over low heat. Bring the cream to a simmer.
4- Pour the cream into the melted chocolate, mix well. (pic 2)
5- Transfer the chocolate to a fondue pot and enjoy.


Click on collage to enlarge

Alternatives:

- Infuse the heavy cream in the beginning with tea, spices, herbs, fruit purees, espresso powder or zests. Strain tea, herbs out of the cream before mixing with the melted chocolate
 - Use persimmons, star fruits, apples, pears, peaches, raspberries, dried mangoes/apricots, graham crackers, marshmallows, tiny cookies, lady fingers, etc. as dips
Par Me - Publié dans : Desserts
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Dimanche 12 février 2006 7 12 /02 /Fév /2006 23:53

Still in time for Valentine ...

I first tasted these at Harrods before Thanksgiving and they have been on my mind ever since :) So I googled it and found that it's big news as you can see here. I also found a recipe at epicurious.com but here is my simplified no-nonsense one and trust me the result is yummy!!!!



 Click on all photos to enlarge


Ingredients:
(1) 3.5 oz tablet Valhrona Dark Chocolate - Le Noir Amer 71% cocoa (1) Cup heavy whipping cream (1) Tbsp Jasmine tea Sifted cocoa powder or ground nuts to cover the truffles
Make about 20 truffles



 


Step 1: Break the chocolate into small pieces and melt 'au bain marie'
Step 2: Drop the tea leaves into the cream and bring to just a boil, stirring constantly nd watch it so it doesn't over boil
Step 3: Strain the hot cream into the milk hocolate and mix with a spatula or wisker
Step 4: Let it cool off for a few hours in the fridge until it hardens
Step 5: Scoop up with a spoon and have fun rolling them into balls - Let them rest on a non-stick tray while you move down the assembly process :) Tip: keep the tray in the fridge until you are ready to use so the truffles cooled off quickly because the poor little things will 'sweat' profusely in your hand :P
Step 6: Roll the truffles into the sifted cocoa powder. Tip: I just drop them one at time into a bowl of sifted cocoa powder and shake it around until the truffle is coverd all over in powder
Step 7: Keep the now dressed truffles in the fridge until ready to serve I have also use Grand Marnier and it's also gorgeous. Just skip the Jasmine, after mixing the cream with the melted chocolate, just mix 1 Tbsp of Grand Marnier into it.

Extra bonus: your house will smell choco-delicious, your hand will be well moisturized and soft (people pay an arm and a leg for a chocolate spa bath :)). Happy truffling!! I'll keep you posted on how the Chocolate-chili-lemongrass-pomegranate truffles come out :)
Par Lauren - Publié dans : Desserts
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Dimanche 12 février 2006 7 12 /02 /Fév /2006 22:57


Just in time for Valentine ....

Click on photo to enlarge
Ingredients
- (1) small basket of strawberries -about 1 pint
- (1) 3.0 oz tablet of your favorite chocolate

Preparation
- Wash and dry your strawberries (w/ paper towel if needed, melted chocolate doesn't mix well with water).

- Melt the chocolate (pic 2). Break it into squares, then melt it in a Pyrex bowl fitted over a pot of slightly boiling water. Don't let too much steam come up from the water or it will condense and cause water droplets to run down into your chocolate.

- Start dipping the demoiselle-strawberries into the melted chocolate, holding on to the green part. It's easier if you can find strawberries with the stems still on. First, dip on one side horizontally slanting it a little bit (pic 3) to create one side of the V.

- Then, dip the other side de la meme facon (pic 4) and you should get a V neck for your demoiselle-strawberry. Up to you to give her a deep or low cut V :)

- Place the dressed strawberry on a tray covered with foil (pic 4), then put them into the refrigerator.

- Once the chocolate is hardened, transfer the chocolate-dressed strawberries on to a dish (pic 5).

- Pic 6 is just to show you perfect V neck and pic 7 a cute couple.

-  You can also do some calligraphy with the left over melted chocolate with the tip of a chopstick if you like to nghich :)

-  Et voila`, Happy Valentine
Click on collage to enlarge
Par Lauren - Publié dans : Desserts
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