Tuesday, May 16, 2006
*Fava if you love split peas like I do then you must try this Greek dish. Cheap and delicious. Basically yellow split peas are added to a sautee of onions and olive oil and cooked to the point of a polenta like consistency. Delicious with capers and kalamata olives or spread on toast. And followed the following recipe: Fava Recipe with Eggplant Compote. I didn't have a red onion so used a golden onion and didn't bother with the Eggplant compote. None the less it was delicious.
*Once again I made Chocolate and Zucchine's Vanilla Pecan Bars for mother's day for Francisco's mom, Juana. I did an a little something different which was my dollope of homemade cajeta** and topped each dollop with a pecan.
*And yesterday I made my first recipe from The San Francisco Chronicle Cookbook Volume II, Arroz Caldo (Filipino Rice Porridge). Well I like the concept of it, but found that 3 tablespoons of fish sauce is too much for me and have decided I will go next time with the Chinese version congee which does not include fish sauce with keeps the wonderful biting quality of fresh ginger. Besides I suspect if ever made Arroz Caldo again I would be run out of the house by Dad because of the smell.
*And today I made Chocolate and Zucchine's Yogurt Cake. This is quite frankly delicious. I cannot wait for her to come out with her cookbook. One thing I did different with used dark rum instead because I don't have any light rum. Moist and fluffy. I definately want to experiment with it.
**Cajeta is "A thick, dark syrup or paste made from caramelized sugar and milk — traditionally goat's milk, although cow's milk is often used. Cajeta can be found in several flavors (primarily caramel and fruit) in Latin markets. It's used in Mexico and in some South American countries primarily as a dessert by itself or as a topping for ice cream or fruit." -Epicurious
And now on to the cheese:
Well, if you know me then you know of my bizarre relationship with cheese, I can eat a great deal of them melted, but if in raw form I become the pickiest creature ever, and this pickiness has made steer away from cheese. Yet, of late this steering away has slowly begun to veer towards cheese. So the other day I am Costco and see samples of Brie and I figure what the hey if I'm liking gorgonzola on my salad I might now be liking Brie. Well I was correct. I am now Brie fan; I even went so far this last Saturday while at Trader Joe's to buy a piece of triple creame Brie. It is gone now and I want some more. Yet, I have yet to get to point of liking to eat the rind.
Wednesday, May 10, 2006
Tuesday, May 09, 2006
Well I was out with a friend today and I had suddenly a craving for the french provencal eggplant dip catoun (strangely enough I can find nothing on google for it). I had made it about five years ago based on recipe on the back of Vincent Van Gogh card that suggested provencal picnic foods ( I am now kicking myself for having used all the cards up). I served it at very fun tea party and I really liked it and in general had an agreement amongst guests that is was pretty good. Still I have made it since till today. Well I found the recipe card I had made for it and found in my usual over egotistical reliance on my memory/laziness that I had left out a lot of details still the recipe came out well so here it is:
Monday, May 08, 2006
Take slice of water melon
squeeze a lemon or lime over it
sprinkle a little salt on it (well how ever much you like
Next get some good chile powder and sprinkle over it ( I like to do mixes some time and add a little cayenne or chipotle powder) or if you want get some good hot sauce Valentina or Cholula are excellent for this. Now eat.
*There is nothing quite like the wonderful sweet crunch of a watermelon out of the fridge and the refreshing sweet taste.
*In Sicily it is common to sprinkle watermelon with fennel seeds and salt
*Yes this variation on watermelon is directly stolen from my Mexican boyfriend which is then stolen from the great street food snack of jicama, cucumber, and watermelon sliced put into cups then sprinkled with salt and chile powder and then a squeeze of lime.
So the question is how do you like your watermelon?
And for own psychadelic amusement watch the video watermelonlove
Incredibly bizarre and erotic.
Sunday, May 07, 2006
Well sometimes it takes awhile to truly fall in love with a spice and then it knocks you out and suddenly you are a crazed lunatic that uses it everything until everyone else around you is saying "Why is there cardamom in my chicken tetrazinni?!" (alright I have never done this but it is the sort've thing people will do when they meet a spice that well ... "spices up their life.") So in my many adventures to Cost Plus World Market* I went their spice section and randomly chose some whole green cardamom pods because I felt adventuress well a month later I still have the pods in my cupbard.
Saturday, May 06, 2006
And I made a few additions to it:
*Took her idea of slicing it in half, at which point I spread Trader Joe's Raspberry fruit spread mixed with about a table spoon of Trader Joe's Framboise heated it up a little, and then spread it on the inside. I then sprinkled slivered almonds on tip of the mixture.
*Re-assembled the cake, sifted powdered sugar on to the top, sprinkled toasted almonds on to it, and then put the rest of my left over raspberries on top.
Overall I am incredibly proud of how it came out.
Wednesday, May 03, 2006
1. Royal Plum Decaf Tea
Smelled like a luscious vanilla plum. Gorgeous fragrance. The flavor left a lot to be wanted indistinct black tea and no real flavor of the plum.
2. Bombay Chai Tea
Scent heavy on the cloves in fact reminds me of cloves cigarettes while dry, brewed scent dissipated. Flavor: No spiciness in the cup of chai and the assam was very light missing the malty goodness of assam
3. White Tangerine Tea
On box proudly displays the juicy tangerine quality of this tea. Scent when dry: I smell no tangerine. Scent when brewed: I still smell no tangerine. Flavor: No tangerine and this doesn't taste like a white tea but almost like a really really mild brew of Sleepy Time Tea.
Verdict: Revolution tea is not for me. A lot of talk but no deliverence of flavor. Proudly they talk of the fine mesh bag and loose leaf tea within bag but really there is not much to be proud of. I've had cheaper tea bags and cheaper teas produce more flavor than this. In fact I would take Celestial Seasoning's Bengal Spice over their chai .