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I've made poached salmon before - www.flickr.com/photos/taking5/2660551701/in/set-721576002... - and really like the moist flavourful salmon which results. This time I tried putting some Thai flavours in the dish.
1. In a wok, fry chopped shallots (about 5), lemongrass (2 stalks, whites only), ginger (one inch worth), coriander root (2 coriander stalks) and 1 chopped large red chilli (optional).
2. Add about 150ml of tamarind water (add water to 2 tablespoons tamarind paste, strain). Add 2 spoonfuls of sugar, pinch of salt. When the water is hot, add one packof cleaned mussels (washed/scrubbed, rinsed, debearded, discard open ones) and cook for about 5 minutes in the covered wok.
3. Remove the mussels, add the fish (I used salmon, 7 small pieces) and cook for 8 minutes (or until cooked). Top up the liquid if nec with hot water till it is about half way up the salmon. I added some fish sauce (2 spoonfuls) Cover the wok
4. Remove the mussels from their shells. (discard closed shells)
5. Place the cooked fish into a shallow dish, arrange the mussels around the fish. Pour the gravy from the pan over the fish/mussels. Garnish with coriander, squeeze lime juice (4-5 small limes) over.
Serves 6. The tangy sour-sweet gravy was a real winner here.
long time no cooking for myself at home.
this is my all time favorite - mushroom soup
mushroom cook with onion and thyme in chicken broth.
top with manchego (Spanish goat milk cheese) and garnish with additional thyme.
Mom got, at her request, a Crock Pot as one retirement gift from her school. She and Lilandra have apparently been dreaming of no fuss, slow cooked meals :-)
Slow cooking in the crockpot does intensify some flavours, but it takes some time to learn the different balances. This lasagna was made with spinach. It was delicious even though we didn't use the greatest ingredients :-)
K made dinner on his day off, Sunny loved the tofu, even if it was "healthy food and missing a crispy cookie coating".
Left over (turkey) taco meat, and taco fixings piled on to a fresh pizza dough, with salsa as the pizza sauce, yummy alternative to my regular home made pizza.
by no means a michelin starred meal, but it is so good with simple ingredients, light, healthy and simple. if you've had similar here in l.a. let me know.
at a road stop at nachikatsuura-ichinono 那智勝浦町市野々, wakayama prefecture 和歌山県.
© 2014 Tina Wong; The Wandering Eater. All Rights Reserved. Images may not be reproduced, copied, or used in any way without written permission.
Succulent fillet steak encased with home made wild French mushroom pate,with a puff pastry crust.
One of the main reasons I married wife ; her cooking !!!
This is the kind of home-cooked Chinese food I used to eat. The dish on the upper left is mui choy khau yoke which translates to stewed pork belly with preserved mustard greens. The dish on the upper right is gai lan, which is essentially Chinese broccoli, sauteed in some garlic and ginger, steamed with broth and wine/sherry, and then doused in oyster sauce.
Ate it with brown rice so it's slightly healthier (to off set the amount of fat).
an open sandwich of goldenhead lettuce, granny smith apples, prawns, eggs, onions & avocado. with a cup of refreshing lift lemon.
I am quite pleased with these.
I altered my recipe slightly by replacing margarine with sunflower oil in the ingredients.
It seemed to make the final product much lighter in texture and like a soft white bread roll should be.
I will make these rolls bigger next time which would make them ideal for Bacon Sarnies!
For the recipe for this dish, visit my blog here: onelifetoeat.com/2010/06/23/chholey-masala-indian-chickpe...
ingredients: fresh chinese pan-fried noodles, sugar snap peas, fresh shitake mushrooms, carrots, green onions, shallots
Normally, when I make egg braid, I braid it with 5 strands. Only 3 strands makes for a flatter bread while 5 strands helps to add height. On a lark, I thought I'd try using 7 strands instead.
Not a good idea. If anything, it looks flatter than a 3-strand loaf to me. Oh well - tastes just as good. I don't eat my bread with butter unless it's hot, straight from the oven. They, who could resist?? ;-)
Ahi tuna steak.
Marinated in soy sauce, lime juice, and a little brown sugar.
Panfried in olive oil and minced garlic.
Utterly delicious.
There's a secret to getting the pani puris to puff up perfectly in the oil every time, but it will remain a secret until at least the next time
Pork loin cooked simply with butter, oil, rosemary. Polenta cakes with Parmesan. Brussels sprouts velouté.
Sadly, because of my cold, I can't really taste it. Jeff assures me that everything is delicious.
I used the meat thermometer that Deanna sent us. The recipe said to cook it for one hour in the oven. I set the thermometer for 160 degrees and it took 57 minutes to get there.