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From Alton Brown's Very Basic Bread recipe.
Finished bread! The temperature should be between 205 to 210 F (pierce a meat thermometer into the bottom of the bread for the temp). Cool for 30 minutes before start slicing. Don't slice the bread on the pizza peel though (I learned this mistake the hard way) -- use an actual cutting board.
Tenderloin marinated in Chimichurry Spice Mix (from Argentina) with Oliveoil, Vinegar, Salt and Pepper, then cooked medium rare
It is Monday Morning and it is my Friday night. I made shrimp macaroni salad and cooked a ribeye steak on the grill - what a breakfast/dinner - snack!! I can't wait till tonight to have some more! Wee Ha!!
B)'s daily inspirations home-made by my wife who is an awesome chef. Definitely I'm not a starving artist anymore.
My husband is of some caribbean descent and we both love a good pot of rice and peas! Plantain is always good too! Spinach thrown in there for good measure.
the rice & condiments drowning in the soup (or the pounded tea).
this is one of my favourite hakka dishes from my grandmother's kitchen, the lui cha. being of hakka origin, my grandmother's cooking is mostly influenced by hakka cuisine.
the soup is cooked with a consortment of pounded herbs, tea leaves (hence the name), sesame seeds, peanuts etc. normally 7 types of greens are cooked to accompany the rice and soup. pickled radish, beancurds and (sometimes) dried shrimps are stir-fried together to make the lui cha more flavourful.
See blog post at The Food Pornographer: www.thefoodpornographer.com/2011/06/08/product-review-phi...
This is another Jamie Oliver recipe - I'm working through my cookbooks as you can tell. It is really very simple- use the insides of a good quality sausage, fry it with some fennel seeds and chilli flakes, add a little white wine, lemon juice and the water from cooking the fusilli (just a little bit) Then pop the cooked fusilli in.
I cooked dinner for myself last week. Half-cookd potato, sliced and grilled with olive oil and seasonings unitl cripsy and browned. Together with browned cubes of tofu with black mushrooms in a tamarind/chadon beni sauce. But the tofu and black mushrooms didn't take a good photo and I was too hungry to rearrange it.
March in LA. Time to open the grill again. All grill dinner: sockeye salmon, asparagus, garnet yams. A little teriyaki on the salmon, shaved Parmesan on the asparagus, and some butter for the yam. Simple and good.
I used this recipe this afternoon to prepare dinner and it came out reasonably well. However a few changes should be made the next time. One is to use a lower/slower method. I think the chicken dried up a bit because of the High approach. And, although the spices were easy to come by in my cupboard, I think it would improve with some more traditional Indian spices. Worth doing though and very health conscious.