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Made these from a Gourmet recipe, but tweaked slightly. I didn't have enough cinnamon, so I experimented with a "Pumpkin Pie spice blend" I found on the spice rack, plus fiddled around with different amounts of the other spices. Because the spice blend had a little bit of ground ginger and ground mace in it, I think it actually turned out a little better.
They were in loaf pans before I turned them out on the rack to cool.
Sauteed Shiitake & Enoki Mushroom chinese style, with a dash of sesame oil, for a late weekend lunch.
Shrimp and mahi mahi in a broth of saffron, fennel, leeks and tomatoe.
Too much cake and too much alcohol = too much schmish.... For the past couple of weeks, I've been challenging myself by eating out less and eating a lot healthier, but still having tasty and appetizing meals that don't scream "DIET!"
Home cooked Miso soup. Tofu, vegetables and baked sweet potato on the side. the star vege is seasonal Nanohana from Japan. I have never eaten this vege before and it has very pretty yellow flowers which attracted me to buy and try. I sprinkle some bonito on the soup and it added a unami taste woohoo!
#nanohana #japanesevegetables #misosoup
Sliced steak cooked with a spicy pepper sauce, 3 types of hot peppers (1 red chili, 1 banana, 1 cayenne), carrots, celery, red peppers, onions, green beans, snap peas, brocolli, garlic, and water chest nuts -- I served it over brown rice.
Cooked porridge over the weekend. Just popped some Bario rice, chicken carcasses, dried oysters into the rice cooker and let it do its job. Surprisingly, keeping it on “Warm” mode for hours did wonders as the porridge became more smooth, as if the grains have been grounded. Ate it with some olive vegetable (橄榄菜) and fried gluten with peanuts (土豆斋鲍鱼).
Every Friday night I cook an Indian meal. Today the recipe came from "the best ever Indian Cookbook".
after things get a little more talkative and toasty add wetter stuff like curry leaves and green chilis. this technique applies to quite a bit of indian cooking. sorry this isn't the best photo. after this but before you are done, add sliced okra rounds (about a cup) and don't stir it much at all. no really, that makes they okra exude even more slime. then finish with salt and about a cup of buttermilk or yogurt (but put the hot stuff into the yogurt/buttermilk--or let it cool down--otherwise you will have a curdled slimey mess).
Found the recipe at the link below. They turned out really good.
allrecipes.com/Recipe/Italian-Breaded-Pork-Chops/Detail.aspx
Simple deep dish apple pie, with five pounds of apples. It was the first time I made pie crust from scratch. I made this for Brandon 'cause he doesn't like cake.
This classic Eurasian dish is not easy to find. Most recipe books don't have it - but I found one in Ellice Handy's cookbook.
Fry ginger and onions till soft. To the pan, add lemon grass (2 stalks, white stem only), 1/2 inch galangal, tsp tumeric, 4 candlenuts which have been pounded together (or blended together). Fry till fragrant. Add some coconut milk. The fish is then poached in the coconut gravy. Add vinegar, sugar to taste. Top off with deep fried onions/garlic/chilli as desired.
We made this Thai Crab Cake based on NY Times column THE MINIMALIST www.nytimes.com/2009/09/16/dining/161mrex.html
yet another variation of the spaghetti
ingredients :
spaghetti
onions
mushrooms
oyster sauce
mixed dried herbs
tabasco sauce
olive oil
location:
shanghai, china