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My other part of lunch on the snowy Saturday we had recently in NYC. Cut up some sashimi grade salmon and tuna for sashimi, and made some nigiri and maki.
For the chicken apricot tagine recipe, please CLICK HERE
© 2011 Tina Wong; The Wandering Eater. All Rights Reserved. Images may not be reproduced, copied, or used in any way without written permission.
Grilled chicken breasts with curry seasoning over arugula; white bean salad with avocado, snap peas, tomatoes, red onion, garlic, jalapeno, and feta; grilled asparagus.
Yum! Lots of veggies.
"Bloody Mary" - we had a few.... I made it with very rare in the US "Russian Treasure" vodka, tomato juice, wasabi, Berbera chili, garlic, lemon, lime, yuzu, black and white peppers, togarashi spice and Grey Sea Salt. Beer chaser is IPA form "Town Hall" Brewery in Minneapolis - one of my absolute favorites.
This is my attempt to replicate almost identical dish I had at Casa Mono in NYC.
Minor differences: they used grapefruit - I used Pomelo, original dish calls for baby octopus to be flash cooked - I sous-vide mine, they use extra virgin olive oil for garnish - I used Spanish Chorizo oil. Overall the replica worked: Pomelo matches fennel better than grapefruit, in my opinion. However, advantage is clearly on the Casa Mono side - their dish just tasted better, for some reason.
"Sea Beans with Sherry Hollandaise and Poached Quail Egg"
Typically and traditionally Hollandaise is flavored with shallots reduced with white vinegar, however I wanted to use some Spanish sherry vinegar from Despana in NYC, so I reduced it with shallots, Long Balinese Pepper, White Pepper, Black Pepper and Allspice and mixed that reduction into classic yolk/clarified butter emulsion. As you can see, the color is slightly darker than one would expect Hollandaise to be, but I can't tell you how good it tasted.
Gougères:
- Extra Sharp Cheddar flavor.
Nice texture and taste - shape could still use some work, I think.
Please take a look at the entire Dinner in Sioux Falls picture set.
Will be part of my Thanksgiving dinner
To read more about my epic 3-hour home cooked meal, please CLICK HERE.
© 2011 Tina Wong; The Wandering Eater. All Rights Reserved. Images may not be reproduced, copied, or used in any way without written permission.
Two weeks since my gallbladder removal surgery, I attempt to cook something for my family tonight after a while of not be able to. Of course, I still need to take it easy. I need 4 more weeks to get way better and my energy be back. The dinner tonight was an easy preparation and not a lot of do stuff in the kitchen. I am so happy with the result. Not only simple but it is healthy diet too. Perfect for my low-fat diet restrictions.
Ahhh, pre-dessert...
Again, credits are due: this sorbet is inspired by Le Bristol Pre-dessert pictured by ulterior epicure.
This dish is Citrus Medley of Ruby and Yellow grapefruits, Ugli Fruit, Blood Orange, Sasuma Oranges and Clementines, Hibiscus Soup and Grapefruit-Campari Sorbet, Baked Meringue garnish.
This was an excellent palate cleanser: light, not too sweet, not too bitter, refreshing, yet satisfying. Sorbet needs to be a lot creamier, (I got to upgrade my pathetic $24 ice cream maker - OMG, it is a New Year resolution!), but it tasted really good as is.
Caramel Foam - made with quick caramel, cream, egg yolks and gelatin.
It may benefit from a iSi whip, but is great as is.
Made from a recipe from "The Little Big Mediterranean Book" (mcraebooks.com)
RUSTIC STYLE FRITATTA
(Supposedly serves 4, but I would say it's more like 6-8! This is FILLING!)
INGREDIENTS:
10 oz (300g) tagliatelle
1 red onion, finely chopped
4 tablespoons extra virgin olive oil
1 green bell pepper seeded, cored and diced
1 small eggplant, diced
2 zucchini, thinly sliced
1 stalk celery, finely chopped
6 cherry tomatoes, halved
Salt and freshly ground pepper to taste
5 large eggs
1 tablespoon finely chopped basil
1 tablespoon finely chopped mint
DIRECTIONS:
Preheat the oven to 400F (200C). Grease a 9-inch (23-cm) round baking pan with oil. Cook the tagliatelle in a large pot of salted, boiling water until al dente. Drain and set aside. Cook the onion in the oil in a large frying pan over medium heat until softened. Add the bell pepper, eggplant, zucchini and celery. Cook for 15 minutes. Add the tomatoes and cook for 5 more minutes. Season with salt and pepper. Beat the eggs in a bowl. Mix in the cooked vegetables, tagliatelle, basil and mint. Pour the mixture into the prepared baking dish. Bake for 20 minutes, or until set. Let cool completely before serving.
Grilled steak, peppers, pickles & kim chi wrapped in Korean lettuce & red shiso - Korean dinner at Home
My second attempt at making a thin-crust pizza... Although the shape leaves a lot to be desired and the size was smaller than I had planned for, the taste and texture was all there. Most importantly this one actually did end up being a thin-crust pizza.
I held back on the toppings this time, using pancetta, St. Andre cheese, porcini and button mushrooms marinated in white truffle oil, and a roasted garlic marinara. The smokey taste of the pancetta worked well with the earthy tastes of the porcinis and truffle oil, the marinara added a bright tomato note, while the St. Andre cheese complimented all by contributing a smoothing mellowness to the mix.
This time I made sure that I had started out with a thinner dough and poked holes all over the flattened dough with a fork; the latter was based upon a tip I had found on the internet. Not sure if it was just luck, the fork trick, or a combination of both, but nevertheless it turned out great!
Gee, this stuff's sure a lot easier than making an espresso!
Pancetta, porcini, and truffle oil pizza
Sunday, April 23, 2006
This bottle displays aromas of black cherry, fennel, black tea, and finishes with low-toned bitter suggestions and savory meatiness.
This is a moment of pride and joy for me: ulterior epicure described the original dessert, which inspired this one as: "... A l'Ambroisie classic, this was entirely the consistency of very light souffle..." That is the very texture that I was trying to achieve, and, as you can see on the picture, it worked.
I used 72% Valrohna Chocolate, and an original French Recipe for Pate Sablee, which includes Almond-Sugar Flour. Next time I may substitute brown sugar for confectioner's sugar , although it certainly not necessary.
Sushi grade tuna rolled in a mixture of olive oil, sea salt , freshly ground pepper and panko and then pan seared. Part of the Valentine's Day dinner Robert prepared for us...he did a great job cooking the tuna. :)
For the chicken apricot tagine recipe, please CLICK HERE
© 2011 Tina Wong; The Wandering Eater. All Rights Reserved. Images may not be reproduced, copied, or used in any way without written permission.
30 pounds of whole grain flours, dried fruits and nuts
© 2011 Tina Wong; The Wandering Eater. All Rights Reserved. Images may not be reproduced, copied, or used in any way without written permission.
Red Bean and Mango frozen treats, posted about here.
Thanks to my cousin Leng for originally sharing her recipe!
Today it was live dungeness crab from Ranch 99...
Crab two ways:
* braised crab and crab-stuffed pasta in a saffron cream and crab butter (aka crab brain or cerveau de crabe) sauce
The sauce is composed of crab leg meat, crab butter, aromates pour poisson from Fauchon, olive oil, butter, cream, sea salt and black pepper, with a touch of Red Savina habanero pepper served in the shell. The pasta is an artisan bronze-die pasta from Trader Joe's.
* just steamed crab
Dinner at home
Sept. 5, 2005
This is my attempt to replicate almost identical dish I had at Casa Mono in NYC.
This version shows marginal improvement - I prefer texture of flash-cooked octopus over sous-vide on this plate. Still, advantage "Casa Mono" - they just do it better.