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Tonight I tried to make Lomo Saltado. I've never had it before but I have heard of it. I've also seen some delicious looking photos which is what made me want to try to make this Peruvian dish. I left the rice out of my recipe. It wasn't very difficult to make and was very tasty!
Wooden cupboard from Anna-Maria. Baking trays and cake tins from Kim's Miniatures of New Zealand: www.kimsminis.com/ , gingerbread people and cutting boards from Adelaide's Miniatures by Design (www.adelaidesminiatures.com), and I found the Acme toaster oven on Diana Simms' stand (it's a fridge magnet, and she had a couple of others, a stove and something - but much smaller scale).
Cooking night in my new kitchen. Success! We had 3 people chopping at the island, three pots going on the stove at once, and the rice cooker alternately steaming dumplings and cooking rice. And it never felt too crowded. Oh, and the butcher block is still intact. Awesome!
The streets of downtown Lanzhou come alive with street side cooking at night. The oil sometimes flares up from the wok making quite the show!
Vikram Vij of Vancouver's celebrated Vij's (also Vacay's 2012 best restaurant in Canada) doing his first live webcast/cooking show at Cirillo's in the west end of Toronto. The live webcast can be seen via metronews.ca/food/582261/cook-live-with-vikram-vij-chicke... For the evening, Vij had a helper, Rebecca Neal (aka the "next best Indian chef"), who aided chef though the hour show. Love that the show encouraged live Twitter interaction and also demonstrated how easy it is to cook Indian food, especially as a family.
Cooking Experince in Motaione. Fattoria Santo Stefano prestigious villas, icturesque country houses and apartmets to rent
These are a positive work of art - only enhanced by the knowledge now that the oven's thermostat was broken - and that setting 5 on our oven is actually the grill, not the oven (the guides have all rubbed away and I was guessing - badly).
Residents in Christian Hall recently had a special treat! They had the opportunity to Learn to Cook with Saint Francis Torvian Chefs! francis.edu/residents-learn-cooking-techniques/
Cooking Experince in Motaione. Fattoria Santo Stefano prestigious villas, icturesque country houses and apartmets to rent
Ever notice how some fruits are seemingly taboo in pie? You can easily find apple, cherry, blueberry, peach, sometimes even pineapple or cranberry pie at your local store. But what about the other fruits? What about orange pie, or starfruit pie, or... GRAPE pie?
Long had I dreamed of making one of these forbidden pies, but I lacked the knowledge until I discovered an ancient cookbook from the 1930s hidden in a cupboard under the stairs. There, among such abominations as "Crabmeat and Avocado Cocktail" and "Jellied Chicken", I found what I had sought for so long. The first attempt at a crust was a failure, a horrible blob that clung tenaciously to everything except itself. The second, using a different recipe, was also a failure. Maybe the old-timey definition of a "cup" or "tablespoon" was different from today's. Maybe the cookbook itself was exuding some sinister, crust-ruining force. Maybe I really suck at baking. In any case, I bought a premade crust and started anew, and this time nothing would stop me.
So, behold, the product of a lost recipe, a pie so obscure, so taboo and arcane, that the last time somebody actually baked one, a wandering hobo stole it while it cooled on the windowsill. Born from the oven's glaring fire, dozens of the blackest grapes, and a whole hour's work, I give you: GRAPE PIE!