Mixed Masala

More Changes On the Horizon

2006-03-11T16:12:00.000-06:00

First of all, I aplogize for my recent lax in posting. I've not intended to neglect this blog, but the truth is, I have something new in store. I've been on an unplanned hiatus of sorts that I now realise will probably be permanent. No, I am not going to stop blogging, especially about one of my favourite things, food. It's just that I've decided it's time to move on.

While I have enjoyed my stay here at Blogger, I feel it's time for me to raise the level of my game, and that includes food blogging. As those who know me are well aware, before I began dabbling in the food blogosphere, my first loves were graphic and web design. That's right, I am not only an accountant who loves to cook and tell, but a designer of sorts as well. Unfortunately, the plans and ideas that I have for my food blog are not supported by Blogger at the moment.

A few months ago I purchased the domain, MixedMasala.com (MM) with the intent of transferring this blog there, but after much contemplation I've decided to return to my roots at DivaFlava.com (DF), a domain I've enjoyed since 1999. I'm not sure what I'll do with MM in the future, but I know that my real home is DF. So for the time being, I will no longer post on MM as I continue working to make DF all that I envision it to be. In the meantime, I will continue cooking, testing, creating and photographing new recipes, which I will post on the new site.

Oh, and for those inquiring minds, the dish featured in the above photo is something I whipped up really quickly one day when I was famished and could hardly wait to eat. No recipe at the moment, but I do intend to re-create it very soon, write it down and post it at the new site. I call it Sautéed Scallops & Shallots In Tarragon Wine Sauce. It tasted even better than it looks. Trust!

Thank you to all who have visited and commented here. Trust that you will not be forgotten. I will notify everyone on my blog lists of the launch of the DF remix so that they may update my site address. If you are not listed, but would like to be notified of the launch of DF, you can contact me at divaflava@[nospam]gmail.com. To all who feel inclined to visit me there, I'll see you on the flip!

Peace!

A Tale of Two Fruits

2006-02-26T13:15:00.000-06:00

Yesterday, on the final leg of my food shopping trip for the week, I happened to spot a couple of noticeably unusual fruit. Since I'm continuously looking for ways to expand my culinary horizons that won't break the bank, I decided to step outside the box and do a new thing. At the time I purchased these interesting looking oddities I had no idea how they would taste, so I only bought one of each.

Luckily for me, I picked two that were at a nice stage of ripeness which allowed me to taste them straight away. The reality of their tastes was far from my expectations (as if I should have expectations about something I've never tried). To my surprise, I found that they are as different as night and day. I suppose the contrast in their appearance, which for some reason brings to mind "Beauty and the Beast," should have been a bit of a clue, but in reverse. I won't go into elaborate descriptions, but you can learn details of the Kiwano here and the Cherimoya here.

Kiwano aka African Horn Melon

Based on my research, I expected this fruit, originally grown in Africa (and now in New Zealand and other places), to be extremely bitter and very unpleasant. In actuality, I found its vibrant green inner flesh to be slightly sweet (very slightly) and not at all as tangy or tart as I had read. But as described, when ripe this oddly beautiful fruit is extremely soft and quite juicy. Though I've read that it tastes like a mix of lemon and banana, I found its very mild flavour to be more like a cross between a cucumber (not surprising since its a member of the gourd family, specifically cucumber) and a kiwi. At the moment, I have no idea what I will do with it, but I do know that I must do it soon.

The Delicious Cherimoya

True to the descriptions I read, the white, creamy flesh of the Cherimoya tastes of pineapple, papaya, passion fruit, banana, mango and lemon at once. Unlike the African Horn Melon, this pleasant tasting, delicate fruit, also grown organically in New Zealand, has an undeniable sweetness that makes it perfect for eating on its own. The downside is that within 10 minutes of cutting it open it had already began to show signs of oxidation, which means I may not have enough time to do anything other than eat it as is. The good news is that it tastes so good that I can easily do that with pleasure. I guess I could dip it in fresh lemon juice to retard oxidation, but since I only have one, I don't think I'll bother.

Okay, I'm off to listen to some def poetry and do some real cookin'!

tags :: food : cuisine : fruit : cherimoya : kiwano : african horn melon: food shopping

Cool Little Green Peas

2006-02-26T11:28:00.000-06:00

When I stopped off at the Japanese specialty food store last evening (yes, on a Saturday, believe it or not) to pick up the green tea powder I need for a recipe, I ran across these roasted Kasugai Wasabi Peas. I would never have thought I would like peas as a "snack food." Well, I guess there are exceptions to everything. I opened them while driving to my next destination and by the time I arrived, these were all that were left in the bag.

Good thing I stopped when I did, else this entry would not be. Well, not now anyway. These are a cool little crunchy snack, but now I'm even more curious to know what the real thing tastes like. Undoubtedly, I will search them out!

tags :: food : cuisine : snack : wasabi : peas : japanese: food shopping

You Are What You Eat - A Food Meme

2006-02-19T18:17:00.000-06:00

I was tagged for this You Are What You Eat Meme by Marc of Mental Masala (thanks, Marc!). This is my very first, actually, so I'm not exactly sure how I'm supposed to do this. Rather than repost images from previous entries, I've provided links to them instead. Here goes:

My 10 favourite foods (at the moment) in no particular order, are:

Masala Chai - As it happens, I made some just last night. This is the best tea I've ever had in my entire life. For me to attempt to describe it would be futile. It's one of those things you have to experience for yourself to understand. The best I can say is that the unique ingredients that are Masala Chai coalesce into a supremely piquant flavour that lingers on the tongue like an extended, passionate kiss. There's nothing quite like it on earth!

Biscotti - I also made a chocolate-orange version of these last night to go with my Masala Chai. For me, few things are more pleasurable than well-made biscotti dipped in a good Masala Chai. It's my adult equivalent of dunking cookies in milk. Though the ones I made are fabulous, the traditional anise biscotti are wonderful, too. There are just too many variations to name, but I think hazelnut is probably my overall favourite.

Spring Rolls - The Vietnamese variety with spicy peanut sauce. I love the textures of the rice paper and vermicelli and the way the cilantro blends with the shrimp to create that one-of-a-kind taste. I've been eating these for over 20 years and to my knowledge, there is absolutely no substitute. Whenever I feel daring enough to make my own, in addition to the usual ingredients, I add lots and lots of cilantro and thinly sliced red onions to the spring rolls and a very generous amount of Sriracha hot chili sauce (I always keep a supply on hand) and a bit of molasses to my version of the peanut sauce. Mmmm, yummy!

Fish and Seafood - I'm fond of nearly all fish and seafood, but I especially fancy salmon, shark, talapia, mahi mahi, shrimp, scallops, lobster and crab. Whether they're baked, broiled, sauteed or fried doesn't matter, as long as they're full of flavour.

Italian Sausage - The bold spices and herbs used to season Italian sausage make it one of my faves. I usually keep some on hand, as I've learned to use it in more dishes than I can name, including pasta, quiches, stuffed peppers, omelets, soups and stews.

Salsa - I like most hot sauces, but there's something about a hot and spicy salsa that just does it for me, like the Peach Chipotle Salsa I made a couple of weeks ago. The more onions and peppers, the better!

Curry - While I love all things curry, Thai and Indian dishes are my first choices. Thai Curry Chicken & Shrimp Soup and Saag Gosht with Spicy Basmati Rice are my current favourites. I love curry so much, I even developed my own private Curried Tuna Salad recipe. Imagine that! And it's definitely not your average tuna salad. It may sound strange, but a couple of curry lovers I know tasted a sample and loved it immediately. Perhaps I'll share the recipe some day.

Pasta/Noodles - Though I don't eat them as often as I'd like, I enjoy a wide variety of pasta and noodles. I made linguini with red sauce for lunch today, actually. My favourites are fettuccine with shrimp in garlic butter sauce and stir fried beef with broccoli over soba noodles.

Roasted Vegetables - My faves are red, yellow and green peppers, red onions, garlic, eggplant, artichokes, asparagus, tomatoes and squash.

Fruity Yoghurt - Especially with berries, oranges, mango and melons.

To continue this meme, I'm tagging The Cardamom Addict, Miss Rachel and anyone else who feels so inclined.

tags :: food : cooking : recipes : food meme

Late Night with Biscotti & Masala Chai

2006-02-18T11:11:00.000-06:00

What a combination! I've loved biscotti and chai for many years and bringing the two together is a most sensual experience for me, indeed. I've thought of making my own biscotti for nearly two years, but again, fear kept me from it. Well, tonight that all changed. Armed with a couple of good recipes, the cover of night, and a glass of Merlot, I kicked fear to the curb and went for it. Since the flavours of chocolate, orange and cardamom play so beautifully together, I decided to blend them all and throw in a few nuts as well.

Chocolate-Orange Biscotti & Masala Chai

It seems that baking after 9pm agreed with me tonight, perhaps because I was no longer in hyper mode. Whatever the reason, to my surprise and pleasure, my first batch of biscotti turned out much better than I had imagined. As far as I'm concerned, they have an excellent balance of chocolate and orange and their crispiness is perfect for dipping or eating on their own (but you'll have to judge that for yourself). These crunchy little treats are the results of my combining two recipes I discovered at Epicurious, and I'm telling ya'll, these babies are straight coolness! I am having way too much fun over here with this new baking thing. I think I'm beginning to understand why The Cardamom Addict seems to be so hooked on it.

One thing I'm learning from baking is patience. Having what has been described as a "Type A" personality makes this whole patience with learning to bake thing quite a feat for me. But I seem to be slowly, but surely getting with the programme. I must say, though, that the making of biscotti is messy business. Either that or I'm a sloppy baker. Whichever the case, I made quite a mess on my virgin biscotti-making voyage. But in the end, it was all worth it and I am well pleased. My chocolate biscotti pair perfectly with my Masala Chai and that makes me one happy Mixed Masala.

Warning: If you're on a diet of some sort, watching calories, fat or carbs, these recipes are NOT for you! The biscotti are fully loaded and the chai is full-bodied and robust. As my parents and elders used to say back in the day, "This is for grown folks!" Just so you know. :o)

Okay, now let's get it goin'. Here's what I did.

Chocolate-Orange Biscotti
Source: Adapted from two recipes at Epicurious

Ingredients: (Approx. 24 large)

1 1/2 cups cashews (or your favourite toasted nuts)
3 cups all purpose flour
2/3 cup unsweetened cocoa powder
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, room temperature
2 cups sugar
4 large eggs
1 teaspoon water
1 1/2 teaspoons vanilla extract
3 tablespoons fresh orange zest (4 if you love orange like I do)
1 cup semisweet chocolate (chips or chopped)

Preparation:

Preheat oven to 350°F. Line heavy large baking sheet with parchment paper. Chop cashews and chocolate. Set aside. Whisk flour, cocoa, baking soda, baking powder and salt in large bowl. Beat butter and sugar in another large bowl to blend. Add eggs and vanilla extract and beat until well blended. Beat in flour mixture. Mix in cashews, chocolate and orange zest.
Divide dough into 2 equal pieces. Shape each piece on baking sheet into 2 1/2-inch-wide by 14-inch-long log. Place logs on prepared baking sheet, spacing 2 1/2 inches apart (logs will spread during baking). In a small bowl beat together water and remaining egg to make an egg wash. Brush logs with egg wash. Bake until logs feel firm when tops are gently pressed, about 35 minutes. Cool logs on baking sheet 15 minutes. Maintain oven temperature.

Using long wide spatula, transfer baked logs to cutting board. Using serrated knife, cut warm logs crosswise into 1/2-inch-thick slices. Arrange slices, cut side down, on 2 baking sheets. Bake biscotti until firm, about 20 to 25 minutes. Transfer to racks and cool completely. (Biscotti can be prepared ahead. Store in airtight container up to 4 days, or wrap in foil and freeze in re-sealable plastic bags up to 3 weeks.)

Masala Chai (Mixed Masala style)
Source: A hybrid concoction from the best recipes I've collected.

Ingredients: (Approx. six 8-oz cups)

4 cups water
2 cinnamon sticks
1 1/2 inches ginger root, crushed or finely chopped
12 cardamom pods
1/4 teaspoon black pepper corns
1 tablespoon fennel or anise seed
2 bay leaves (fresh)
12 whole cloves
3 cups Half & Half
6 tablespoons sugar (or to taste)
8 to 10 teaspoons Darjeeling tea leaves (approx. 8 tea bags)

Preparation:

Heat water in saucepan. Add tea leaves/bags, cinnamon, ginger, cardamom, pepper corns, anise or fennel, bay leaves, and cloves and bring to a boil. Cover, turn heat to low and simmer for 10 minutes. Add Half & Half and sugar and simmer for about 5 minutes more. Turn off heat and let sit for 5 minutes, strain into teapot (or cups) and serve immediately.

Enjoy!

tags :: food : baking : cooking : recipes : biscotti : chocolate : cardamom : chai : tea

Chocolate Soufflés with Cardamom Crème Anglaise

2006-02-06T09:24:00.000-06:00

I finally took the plunge and attempted my first soufflé. Because of the countless stories of failure I've heard through the years, the very thought of making these delicate delights on my own has always struck fear in my heart. Adding the fact that I have very little experience with baking of any kind made the trek into this extremely unfamiliar territory even more daunting. But since it was my birthday, I threw fear to the wind and gave it a go.

For once I actually followed a recipe's instructions to the letter, with absolutely no modifications or improvisation, as I am learning that baking, unlike regular cooking, seems to be more of an exact science. But alas, my good-hearted efforts quickly became a comedy of errors, the finale being that I somehow managed to spill about 1/5 of the soufflé mixture onto the counter just before pouring it into the ramekins. As a result, they didn't rise nearly as high as they should have. They did, however, peak about 1/4 of an inch above the rim, but by the time I shot the photo they had already fallen. I had no idea they would deflate that quickly. Less than five minutes out of the oven they looked like this.

I was so disappointed with the aesthetic results that I had decided to not even bother writing this entry or posting a photo, but since this was my birthday treat (dedicated to my friend, HAM), I swallowed my pride. After all, I had at least made the effort. I guess I could have cleaned up the ramekins a bit before taking the photo, but I was so steamed about spilling the mixture and the souffles dropping, I simply didn't think. For the life of me I still can't figure out how I did that. The good news is that, despite how sad they appear in the photo, my chocolate baby soufflés were absolutely fabulous and the Cardamom Crème Anglaise turned out quite well (I love this stuff!). While I've always enjoyed the taste of cardamom in Masala Chai (a tea that I also made this weekend) and savory Indian dishes, I now have an even deeper appreciation for these multi-talented little green pods.

Chocolate Soufflés with Cardamom Crème Anglaise
Source: Bon Appetit, February 2006, p. 104

Ingredients: (8 servings)

5 ounces bittersweet chocolate, chopped
1 tablespoon unsalted butter
1/4 cup plus 3 tablespoons sugar
2 tablespoons all purpose flour
1 teaspoon unsweetened cocoa powder
3/4 cup whole milk
1/4 teaspoon vanilla extract
4 large egg yolks
5 large egg whites
1/4 teaspoon course kosher salt

Preparation:

Place chocolate and butter in medium bowl. Whisk 1/4 cup sugar, flour, and cocoa powder in small bowl. Bring milk and vanilla to boil in heavy small saucepan. Gradually whisk hot milk mixture into sugar mixture to blend. Return mixture to same saucepan. Cook over medium-high heat until thick paste forms, stirring constantly, about 2 minutes. Scrape mixture into bowl with chocolate and butter; stir until chocolate is melted (mixture may look curdled). Add egg yolks and whisk until mixture looks shiny and creamy.

Butter eight 3/4 cup soufflé dishes or custard cups; dust with sugar. Using electric mixer, beat egg whites until frothy. With mixer running, gradually add 3 tablespoons sugar, then salt; beat just until soft peaks form. Fold 1/3 of whites into soufflé base until well combined. Gently fold in remaining egg whites just to blend (some white streaks may remain). Divide batter among prepared dishes. Place dishes on rimmed baking sheet.

Preheat oven to 350 degrees F. Bake soufflés until puffed above rim of dish, tops are flat and edges are set, about 12 minutes. Serve immediately with Cardamom Crème Anglaise.

Cardamom Crème Anglaise

Ingredients: (8 servings)

2 tablespoons whole green cardamom pods, crushed
1 cup whole milk
1 cup whipping cream
1/2 cup sugar, divided
1/4 vanilla bean, split lengthwise
4 large egg yolks

Place cardamom pods with seeds in heavy medium saucepan over medium-high heat. Stir until pods brown, about 5 minutes. Scrape seeds from vanilla bean into pan; add bean. Bring mixture to boil. Whisk egg yolks and remaining 1/4 cup sugar in medium bowl. Gradually whisk in hot milk mixture. Return mixture to same saucepan. Stir over medium-low heat until custard thickens and leaves path on back of spoon when finger is drawn across, stirring constantly, about 2 minutes (do not boil). Cover and chill until cold, about 3 hours. Strain into medium pitcher.

tags :: food : baking : cooking : recipes : souffles : chocolate : cardamom

Cookbooks: A Few of My Favourite Things

2006-01-29T01:21:00.000-06:00

I've been accumulating cookbooks for quite some time, and it occurred to me a few months ago that I have an affinity for culinary books that is probably far beyond that of the average person. I have not amassed as huge a collection as some, but I have managed to cache some 30 books, give or take a couple (not including magazines and those "Best of ..." mini cookbooks that many magazines offer). What can I say? I have a thing for cooking! When I walk into a bookstore, I instinctively head straight for the cooking section. And I rarely forego an opportunity to skim or at least sneak a peek into a cookbook or food magazine if one happens to be laying about. Occasionally, someone questions my ever-expanding culinary library. The only response I have for such questions is, "If you have to ask why, you probably won't understand the answer."

As a source of inspiration, I find few things greater than the beautiful photography found in many books and magazines. Although I can get a pretty good feel for how a recipe will taste and determine whether or not it tickles my fancy from simply reading its ingredients, there's something about a stylish, well done photograph of a dish that transports me to a euphoric place. Lately, I find myself more interested in reading about food than ever before and within the past three months I've purchased about 15 new cookbooks. I have decided to inventory my collection and share it here with whomever may be interested.

Until about a year ago, my main focus had been on comfort foods and books with great-tasting, homestyle recipes. I've also gathered many delicious and relatively simple to prepare recipes from various friends, family members and the Internet, but I have not purchased many of the books with fancy, complicated, labour-intensive recipes. I expect that will change over time as my culinary knowledge, skills and abilities improve. While I will never abandon the good old down-home recipes of my culture, my taste in food is quite eclectic and I am dedicated to continuously expanding my culinary horizons.

For now, here are a few of my favourite books and magazines. I will continue to update this list as I have the time and my collection grows.

50 Great Curries of India
Culinary Artistry
Daisy Cooks!
Elegantly Easy Crème Brûlée
Fresh Chinese
Fresh Indian
Indian Cooking - Madhur Jaffrey
The Inn Chef
Jacques Pepin's Kitchen
LaBelle Cuisine
Larousse Gastronomique
Lidia's Family Table
McCormick & Schmick's Seafood
Savoring Southeast Asia
Simply Ming
Wine Encyclopedia

Bon Appetit
Cooking Light
Fine Cooking
Food & Wine

tags :: food : and drink : cooking : recipes : cookbooks

The Versatility of Peppers

2006-01-24T18:47:00.000-06:00

I figured out what to do with all the peppers and I am now officially down to only four, one of each colour. Oh, and for the record, I did not buy all of those peppers on Saturday. Though they all photographed very well, I bought half of them a little over a week ago, which is why I felt pressed to use them as quickly as possible. Actually, I'm surprised that they held up so well.

My initial thought was to stuff some of the peppers (which I may do in the future), but that idea bored me and no matter how I tried I just couldn't get excited about that one. So, after a bit more thought and much slicing, dicing, roasting and toasting, my glorious peppers were transformed into four more interesting dishes, each completely different from the others.

Peach Chipotle Salsa

This salsa, which I prepared as a between-meals snack, was inspired by a sample I tasted during my last visit to Central Market. I rarely participate in public food tastings, but this particular evening I was a bit hungry and decided to try the peach salsa and chips the store was promoting. Well, I must say I'm glad I did. The salsa was amazing, but I just couldn't bring myself to pay $5 per 12 oz. jar. My immediate thought was, "Okay, I'm a pretty decent cook, so I should be able to make something comparable." I'm not sure exactly what ingredients were used in the sample I tasted, but I managed to whip up my own version which is equally delicious.

Fire Roasted Red Pepper & Garlic Hummus

Surprisingly, the flavour of the hummus (a favourite from my vegetarian days), which I also made for a snack during the week, was quite robust, despite the fact that I over-roasted (read: dayum near burned 'em up, hence the recipe title "fire roasted...") the peppers and garlic big time! As a result, the yield from the peppers was only about half of what it should have been, as was the garlic's. Luckily I was able to salvage enough of each to make this savory garbanzo dip. And I made my first batch of pita crisps (finally), which also turned out quite well.

Pita Crisps with Hummus and Salsa

The main course was Moroccan Cornish Hens, courtesy of Epicurious. Those who know me are well aware of the fact that sampling and becoming intimately familiar with foods from all over the world are amongst my favourite things. One of my colleagues at the office playfully calls me "the international eater." She is absolutely right, and I now have this wonderfully exotic recipe from northwest Africa to add to my collection. I followed the instructions to the letter (almost) and it was off-the-hook, baby! The excellent blend of spices in this dish are like nothing I've ever experienced. The only thing I would do differently next time is omit the chicken broth; too much liquid.

Unfortunately, while browning the hens under the broiler I was distracted during the last few minutes, and before I knew it, I had charred the hens' top skin. Needles to say, they did not photograph well. Thank goodness it wasn't that bad. I was able to remove the sections of overdone skin and all was well. For me, it's the sauce that brought the hens and veggies to life, and I'm already making plans to use it on seafood, chicken, beef and other veggies.

Shrimp Ceviche

Last, but certainly not least, this fabulous Shrimp Ceviche from one of my favourite master chefs, Daisy Martinez, rocked the house! For the most part, I stayed pretty faithful to her recipe, with only minor modifications. I had been thinking of making a ceviche since summer, but never took the time to make it happen. Well, lemme tell ya, my girl definitely knows her stuff. Shrimp Ceviche a la Daisy Martinez is slammin'! To quote my man, Chef Emeril ... "BAAAAAM!"

Shrimp Ceviche
Source: Daisy Cooks!, (Daisy Martinez), p. 48

Ingredients: (6 servings)

1 1/2 pound shrimp, shelled and deveined
1 yellow bell pepper, cored, seeded and cut into 2 inch thin strips
1 red bell pepper, cored, seeded and cut into 2 inch thin strips
1 small red onion, cut into thin slivers
1 small bunch cilantro, chopped coarsely, thick stems removed
1 1/4 tablespoons fine sea or kosher salt
1 Scotch bonnet, jalapeno or hot pepper of your choice, minced
12 lemons, or as needed
8 limes, or as needed
4 oranges, or as needed

Preparation:

Toss the shrimp, yellow and red peppers, onion, cilantro, salt, and habanero pepper together in a bowl to mix the thoroughly. Pack into a nonreactive* container (a 2-quart jar works well). Squeeze the citrus, strain out any seeds, and pour over the shrimp and vegetables. There should be enough juice to cover the shrimp and vegetables; if not, add more. Seal the container and refrigerate until the shrimp is opaque, 12 to 24 hours. To serve, drain and discard most of the liquid and pile the shrimp and veggies into a serving bowl.

*A nonreactive container is this case means anything but aluminum, which will react with the citrus juice and lend the ceviche an off flavour, or plastic, which may do the same.

My Recipe Notes:

To be on the safe side (yeah, I'm a bit of a whip), I poached the shrimp with salt and black pepper first (about 5 minutes). I used a medium habanero pepper, added about 2 tablespoons of rice vinegar, 2 tablespoons of sugar, the zest of 3 small lemons and a bit of orange pulp to the citrus juice. I also added 1 tablespoon of minced fresh garlic.

tags :: food : and drink : cooking : recipes : cuisine

Peppers, Glorious Peppers!

2006-01-22T16:11:00.000-06:00

When I first started this food blog, I made a point of mentioning how much I love wine, particularly Merlot. But did I ever mention how much I love peppers? Perhaps not, but many of the dishes and recipes I've posted so far have featured peppers of varying types. Sweet red, orange and yellow peppers, green peppers, jalapenos, habaneros, serranos, poblanos, Thai chilis ... the list continues. I don't think I've ever met a pepper I didn't like and since I love adding heat to my food, hot peppers are probably my favourites. While some are hotter than others, I love 'em all. I just make the necessary adjustments when using the really, really hot ones, but I definitely use them all. No doubt!

It seems that whenever I make a trip to the market, I always come away with at least one type of pepper. Today was no exception. Now I knew before I left home with my little list of only eight things I needed to purchase that I was in for a challenge. You see, I have issues when it comes to food shopping. I wouldn't go as far as to term it "excessive compulsive behaviour disorder," but I admit that I get way beyond excited when I step into any place that sells food of any kind, particularly well stocked markets.

The bad news is that I went there to purchase eight items and left with 12 bags in tow. I don't know how that happened! Ah, but the good news is that I didn't buy anything that I'm not going to use ... eventually.

This time the majority of my purchases consisted of fresh fish and seafood (jumbo shrimp, large scallops, salmon and shark fillets), fresh meats (Italian sausage, ground sirloin, pork tenderloin, lamb and Cornish hens), canned albacore (tuna), garbanzo beans, tomatoes, tomato sauce, and wine** (Merlot and Pinot Gris). Other items were staples like bread crumbs, cheeses, beef and chicken broths, and a bit of fresh produce (including persimmons and mangos).

**Hey, my two weeks of extreme carb watching are over and I've opted to use my "pour yourself a couple of glasses of wine free" card. God only knows how long this low carb thing is gonna last with me, but I am givin' it my best shot at the moment, for what that's worth.

Okay, confession time is over. I do feel a bit better now. I'm off to prepare my Sunday dinner, snacks for next week, and figure out what to do with all those peppers!

tags :: food : cooking : cuisine : vegetables

Reminiscing of Berries & Yoghurt

2006-01-22T00:22:00.000-06:00

For as long as I can remember, I've adored the tarty-sweet taste of all things berry and the tangy taste of yoghurt, preferably sweetened with condensed milk. As a girl growing up in the Midwest, I had the pleasure of enjoying berries whenever I wanted, as we had fully grown mulberry and blackberry trees in the backyard of my childhood home. I remember always having an overabundance of those plump, luscious berries, so much so that I would invite my friends over to pick them to take home. There were even times when we (the goofy little kids we were) would end up covered in berry seeds and indelible juice stains from our spontaneous berry fights. Little did I know at the time what a wonderful luxury I possessed.

When I picked up the Blood oranges at the market the other day (see previous post), nostalgia overwhelmed me and I grabbed a couple of containers of fresh blackberries. Now I have no problem paying for things that I desire, particularly when they happen to be my favourite things, but I couldn't help thinking that I now have to pay a few pretty pennies for something I once took for granted.

Mint Scented Blackberry & Pistachio Yoghurt

After I made it home and started putting things away, I suddenly realised I had no idea how I would use my precious berries. Afterall, being in the early stages of carb watching, I couldn't very well make a berry tart or berry muffins or berry pancakes for dessert. Then it hit me. I had plain yoghurt, fresh mint leaves, pistachios and Splenda. Voilà! A quick and easy dessert with two of my favourite things ... together no less.

tags :: food : cooking : cuisine : fruit : dessert : low-carb

In Praise Of Citrus Sinensis

2006-01-21T20:13:00.000-06:00

Commonly known as the sweet orange, Citrus Sinensis is the world's most popular fruit and has been on my favourites list since childhood, as both the fruit and the colour have always fascinated me on several levels. As a colour, I love the way its various hues harmonize with and contrast so perfectly against my skin. Its oils, which are used in a variety of products, from household cleaners to liqueurs and perfumes, exude a pleasantly bold fragrance that makes it one of my favourite aromatherapy scents. As it happens, while shopping a couple of weeks ago I ran across an interesting, beautifully scented candle filled with orange slices and leaves. A most fitting tribute to this lovely fruit.

As a food, the orange's versatility is endless. Aside from being delicious on its own, the sweet, universally recognizable flavour of this humble little fruit graciously releases its delightful, citrusy flavour and aroma when used in cooking, imparting an attention-commanding twist to otherwise ordinary dishes. In both sweet and savory cuisine, orange is an excellent complement to a variety of herbs and spices, and is particularly ambrosial when combined with chocolate, cardamom or rosemary.

On a recent trip to the market I discovered that there are two main categories of this citrus phenom and more varieties than I realised, each originating from different areas of the world, including the U.S., the Mediterranean regions, Egypt, Spain, Brazil and Mexico.

Sweet orange are ideal for eating and come in four main varieties: Sugar, Blood, Blond and Navel. While the Blond, also known as Valencia, is primarily a winter orange, Navel oranges are available in autumn, winter and spring. They have a thick, grainy skin that is easy to peel and their pulp is sweet with few or no seeds. Valencia and Navel are the two most commonly known and consumed varieties in the U.S.

Sour oranges are of two main varieties: Seville and Bigarade. Both are, as the name implies, bitter and usually used for marmalade, candying and liqueur, as they are too bitter to be eaten. The Seville is available in winter and has a thick rind, seeds and a strong bitter flavor. The Bigarade's flowers are used to make “eau de fleur d’oranger” (orange blossom water), a flavoring agent used in some pastries, and its zest is used in the confection of Cointreau, Curacao and Grand Marnier (orange flavoured liqueurs).

Of particular interest to me that day was the quaint little Blood orange. Though I had heard of its unique characteristics, this was my first encounter and I was immediately intrigued by its orange and red veined skin and dark-red seedless flesh. Its oddly beautiful coloring makes the Blood orange an interesting choice for food decoration. This little gem, grown in Spain, Italy and North Africa, has a sweet, juicy pulp and a fabulously bold taste with an uncommon, indescribable complexity as well as a sensual component that I simply cannot articulate. Needless to say, I enjoyed the experience, immensely!

tags :: food : cooking : cuisine : fruit : candles

Culinary Experimental

2006-01-21T15:12:00.000-06:00

What happens when you combine artichokes hearts, caramelised onions, avocado, white asparagus, walnuts and bacon? An interesting and most delicious brunch, indeed.

Experimenting with different vegetables, herbs, flavours and textures is one of my favourite pastimes, and today's creation was surprisingly successful. A unique union of the rich, the savory and the textured, this warm, nut-infused salad tossed with an olive oil, sesame and lime dressing indulged my desire for an unusual (and carb-friendly) meal.

The only thing missing from this delicious, comfort food dish was a nicely chilled glass of Riesling. Next weekend for sure!

Note: I've dropped 11 pounds since Jan 7 ... low-carb style.

tags :: food : and drink : cooking : low-carb : recipes : cuisine

Balsamic Glazed Salmon

2006-01-11T23:31:00.000-06:00

It's official. On Monday, I started eating low-carb and this evening I prepared my very first smart-carb dish. For the past couple of days, I've been quite busy at the office and running errands after work, which left me with neither the time nor the inclination to cook. So, for the most part, I've been eating only salads with tuna, nuts, boiled eggs and a bit of cheese. Well, as you can imagine, that got old after two days. Tonight I broke out of my rut and whipped up a quick and easy, late-night dinner (10pm), courtesy of the latest addition to my ever-growing epicurean arsenal.

My choice was the Balsamic Glazed Salmon served on a bed of mixed baby greens. Not only was this recipe easy and simple to prepare, it tasted great and took less than 30 minutes, including prepping the salmon and reducing the balsamic vinegar for the glaze. This was my first time making a sauce using the reduction technique, but it definitely will not be my last. This stuff is awesome! Its sweet, intense flavour and smooth texture make it a perfect pairing with rich salmon. I'm so excited to finally have used this technique, I can hardly wait to try it again with different ingredients.

And now, without further ado...

Balsamic Glazed Salmon
Recipe Source: The South Beach Diet Quick & Easy Cookbook, p. 139
Prep Time: 5 minutes; Cook Time: 12 minutes

Ingredients: (4 servings)

4 (6-ounce) salmon fillets
1 cup balsamic vinegar
2 teaspoons extra-virgin olive oil
1 teaspoon fresh lemon juice
Salt and freshly ground pepper

Method:

Heat oven to 450 degrees F. Season salmon with salt and pepper, place in an ovenproof baking dish and bake until opaque throughout, 10 to 12 minutes.

While fish is cooking, place vinegar in a small saucepan. Cook over medium-high heat, stirring frequently, until reduced to 1/3 cup, 8 to 10 minutes. Remove from heat, whisk in oil and lemon juice and season with salt and pepper. Place salmon on serving plates and drizzle with glaze.

Nutrition per serving: 380 calories, 21 g fat, 4.5 g saturated fat, 34 g protein, 9 g carbohydrate, 0 g dietary fiber, 100 mg cholesterol, 190 mg sodium

tags :: food : and drink : cooking : low-carb : recipes : cuisine

Merlot Letter 23

2006-01-08T17:05:00.000-06:00

Farewell, my beloved. I shall miss the mellow aroma of your rousing bouquet, the seductive pleasures of your hypnotic kisses. And though I have Common to soothe me in your absence, my thoughts will be of you, for you are ever near my heart. You are my luscious treasure to whom I will remain faithful, for it is you I truly love. As the sun sets on our last day together, remember ... in but a few brief tomorrows, we will be again.

Yes, we shall Be ... again!

Update: 1/12/06: The Mystery of Merlot Letter 23 Explained

A couple of my offline friends who visit this blog were a bit perplexed by this post, so I thought I'd set the record straight before I am bombarded with more questions from other friends and family members.

I wrote this entry on Sunday, the day before I started eating low-carb. Alcohol is not allowed during the first two weeks of the plan I'm following (South Beach), which means no wine with dinner or on weekends for a bit. While enjoying my last couple of glasses and listening to Common, I decided to capture the moment and express myself. This entry was just my way of dealing with my separation anxiety, singing the praises of my favourite wine, and plugging Common's latest CD.

That's it! No, my quixotic (read: crazy in love) tendencies have not been resurrected, except for my ongoing love affair with good food and wine. So, don't go getting your knickers in a twist. I was merely having a bit of fun ... and perhaps a tad more wine that I should have?

Just so you know.

tags :: food and drink : hiphop : wine

The Winds of Change...

2006-01-07T13:17:00.000-06:00

...are blowing with hurricane force. I've been contemplating this move for a few weeks now and the hard truth I've had to face is this: I need to drop some serious pounds. Period! After much research, introspection and pondering, my conclusion is to exploit my natural affinity for meat and my unusual interest in veggies (raw and cooked), two characteristics that I believe make me a pretty good candidate for smart low-carb eating. It's decided. I will begin a sensible low-carb way of eating effective Monday, January 9, which will be my official weigh-in day. I've also decided to include a weekly summary of my progress here on the site. So, starting Monday, I will limit my intake of high gylcemic carbohydrates and focus on consuming leaner protein, complex/low gylcemic carbs and healthy fats. For the next few weeks all cooking and recipes posted here will be of the low-carb variety.

After attempting vegetarianism for about a year back in the '80s (for what I considered at the time to be health benefits), I finally figured out that the vegetarian way of eating was quite unnatural for me, and I actually gained weight during that period. I ventured back to the veggie lifestyle a couple of times since then (last time was about a year and a half ago) and each time I felt great for the first couple of weeks, but after about 30 days, I found myself feeling weak, bloated and listless. Needless to say, common sense led me to abandon that idea. Now, I am in no way knocking vegetarianism, as I realise it works very well for many, and I happen to personally know a few people for whom this way of eating has done wonders. As it happens, I'm just not one of them.

While I do enjoy breads, pasta and rice, a lot, as well as the occasional dessert (completely eliminating these foods from my diet long-term is not my goal), I much more enjoy savory meat and veggie dishes (ever notice that sweets have never been showcased on this site?), which is why I've decided to give the low-carb approach a shot and see what happens. I have always enjoyed meat, even from early childhood. It's totally natural for me. What I've noticed is that when I eliminate those empty simple carbs from my diet, I lose weight. Plain and simple. But the kicker is that, unlike many people I've spoken with over the past couple of years, I possess a love for all types of veggies that they do not share. And I was quite surprised to learn that many of the people I interviewed revealed that they are not very fond of a large variety of veggies. Aside from the typical potatoes (particularly mashed and fried), carrots and corn, many rarely eat other vegetables and most simply do not share my passion for salads.

I'm a bit excited about experimenting with sensible low-carb recipes and I'm looking forward to the challenge. Though I do anticipate a bit of difficulty, particularly the first two weeks without my beloved Merlot (or any wine), I've decided that I will certainly give it my very best shot. Mos def! I plan to record my experiences here and since I refuse to forego flavourful, spicy foods (low-carb or not) and will not allow myself to become bored, I'm pretty sure the dishes I choose will be interesting, and at the very least, great tasting.

That said, I'm off to the market to stock up on the staples and other foods I'll need to ensure that my first few weeks of smart low-carb eating are successful.

tags :: life : low carb

Reflection: On Living

2006-01-04T21:28:00.000-06:00

"The Master in the art of living makes little distinction between his work and his play, his labor and his leisure, his mind and his body, his education and his recreation, his love and his religion. He hardly knows which is which. He simply pursues his vision of excellence in whatever he does, leaving others to decide whether he is working or playing. To him he is always doing both."

–Zen Philosophy

I am striving.

tags :: life : philosophy

Penne Pasta With Italian Sausage & Peppers

2006-01-02T19:42:00.000-06:00

Cleaning out my refrigerator almost always yields at least one surprise (and sometimes quite interesting) meal that involves lots of vegetables. I have this terrible habit of buying more fresh fruit and veggies than I can possibly use before they go bad. I haven't quite figured out why I do this, but I do know that I sometimes forget what I have because some things are so far back in the fridge that I just don't see them. To rid myself of this wasteful habit, I've started taking inventory at least once a week before I got to the market.

More often than not, the neglected, forgotten veggies usually end up reincarnated as some type of soup or stew, but not today. Though I did have to throw away a few things, I was pleasantly surprised to see that most items were still in pretty good shape. And when all was said and done, I managed to salvage enough odds and ends to put together a pretty decent Tuesday night dinner.

Today's haul of less-than-stellar produce was transformed into pasta with Italian sausage & peppers. Whenever I've made this dish in the past, I've usually had to run out to pick up one or more ingredients, but this evening I had everything I needed: yellow, green and orange bell peppers, onions, button and shiitake mushrooms, fresh bay leaves and fresh basil. I'm still amazed that the basil and bay leaves were in such good shape after a week. I definitely lucked out today.

Penne Pasta With Italian Sausage & Peppers
Source: My Own
Servings: 4 to 6

Ingredients:

2 tablespoons olive oil
1 1/2 pounds hot Italian sausage (casings removed)
1 large onion, sliced lengthwise into 1/2 in. strips
1 large green bell pepper, seeded and cut into 1/2 in. strips
1 large yellow bell pepper, seeded and cut into 1/2 in. strips
1 large red or orange bell pepper, seeded and cut into 1/2 in strips
4 oz. button mushrooms, thickly sliced
4 oz. shiitake mushrooms, thickly slices, stems discarded
4 large garlic cloves, finely chopped
1/4 cup fresh basil, roughly chopped
1 tablespoon fresh oregano
3 fresh bay leaves
2 14-oz. cans diced tomatoes (Italian style)
1 cup tomato and mushroom pasta sauce (or homemade)
12 oz. penne pasta (or your favourite)
Freshly grated Pecorino Romano cheese
1 teaspoon red pepper flakes
Salt to taste

Method:

In a large skillet, heat oil over medium heat. Add sausage and bay leaves. Cook, breaking up sausage into 1-inch chunks, until sausage is browned, about 10 minutes. Add mushrooms, salt and red pepper flakes and continue to cook for another 5 minutes. Remove sausage and mushrooms from pan and set aside.

Add peppers and onions to pan and then garlic. Cook, stirring occasionally, until vegetables are caramelized, about 8 to 10 minutes. Stir in basil, oregano, tomatoes and pasta sauce. Add back the sausage and mushrooms. Bring to a boil, reduce heat to low, cover and simmer for about 15 to 20 minutes. Remove bay leaves.

Cook pasta according to package directions. Serve pasta in individual dishes topped with sausage, peppers, sauce and cheese. Enjoy!

tags :: food : and drink : cooking : italian : recipes : cuisine

Happy New Year!

2006-01-01T19:02:00.000-06:00

Shall I wax poetic about my successes and failures of 2005? Shall I inscribe my hopes and dreams for 2006? I shall not. The resolutions will not be televised. Rather, I will simply thank God for all that I am this day. For it was He who kept me through all the years. And it is He who has blessed me to see another.

Thank you to all who visited with me in 2005.

Here's wishing 2006 will be our best year yet!

Thai Curry Chicken & Vegetable Soupand The Christmas Dinner That Wasn't

2005-12-26T14:36:00.000-06:00

I've heard it said that lightening never strikes the same place twice. Well, I don't know about lightening, but what are the odds that a person will be stricken with the same illness for back-to-back holidays? Now I was a pretty good little trooper when I stated feeling sick on Thanksgiving Eve, but now I'm beginning to feel like a fugitive from the laws of averages. Just when I thought it was safe to go back into the kitchen I come down with yet another <insert expletive here> ~~cold~~ sinus infection and a budding sore throat from coughing so much. I don't know if it's worse this time around, but I definitely feel like crap. Again!

Around 9 o'clock Friday evening I started feeling weird and by the time I woke up Christmas Eve morning I knew there would be no Christmas dinner from my kitchen. The strange thing is that I was in pretty good spirits until I realised that I wouldn't be able to execute my holiday plans, which my guests and I had been looking forward to all week. I politely called each party, explained the situation, offered my apologies, and proceeded to spend the next two days in bed, downing shots of lemon Theraflu and sipping cherry martinis of the Alka-Selter Plus Cold variety between naps.

Though my appetite has been a bit suppressed, I found myself craving something hot and liquidy. I managed to drag myself out of bed long enough today to make more soup, slap a couple of photos together (which turned out awful, too much flash) and write this post. This soup is an adaptation of this recipe from Epicurious. I'd like to make another pot of Hot & Sour soup later this evening, but I'm still feeling pretty sluggish at the moment, so I don't hold out much hope for that happening.

Unfortunately, many of my taste buds are fried at the moment, but from what I can tell this soup is delicious. It tastes sort of like an Asian-style, curried gumbo, actually. Imagine that! A result of my never-ending tweaking, no less. I modified the recipe quite a bit, but I don't have enough in me right now to write it all out, so that'll have to wait until I'm feeling better.

Hope you guys had a Merry Christmas. I'm certainly looking forward to a better New Year's celebration. Mos def!

tags :: food : and drink : cooking : cuisine : recipes : low carb : hot & spicy : thai

Eat Drink Man Woman

2005-12-17T19:50:00.000-06:00

All of the festive cooking and eating for the holidays has left me feeling stuffed, bloated and with a few unwelcome pounds. Earlier this week I decided to make a conscious effort to eat lighter and healthier for a change, as I have been junkin' it up BIG time since Thanksgiving. My plan is to lay off of the bad carbs for a bit, well until Christmas at least, and focus more on lean protein and increased water consumption. I'm even thinking of transitioning to a low-carb way of eating after the holidays are over.

Now that the cold weather seems to have finally settled in for a bit this is the perfect time for one of my favourite Asian dishes, Chinese Hot & Sour Soup. I absolutely adore this soup, which also happens to be low carb. Whenever I venture out for Chinese I almost always have a small bowl of this soup as an appetizer. Today I decided it would be a good choice for a light and healthy dinner to enjoy while watching The Joy Luck Club and one of my favourite foodie movies, Eat Drink Man Woman (both excellent, I highly recommend).

Feeling a bit adventurous, I opted to try my hand at making a pot on my own rather than the usual restaurant takeaway. My only dilemma was which recipe to use. A couple of my cookbooks have recipes and I found several others on the Web. While most are quite similar, I decided to try this one from Epicurious. Of course I did my usual tweaking to make the soup a bit more robust for my taste, but for the most part I was faithful to the recipe ... well, the ingredients at least. My adaptation includes these changes:

1. 1 lb. of pork loin instead of 5 oz.
2. 2 tbs. of soy sauce on the pork instead of 2 tsp.
3. Stir-fried the pork loin for about 5 minutes instead of 1.
4. Combined the chicken stock and pork, simmered for about 25 min.
5. 12 medium dried shiitake mushrooms instead of black ones.
6. Added 8 oz. thickly sliced button mushrooms.
7. An entire 20-oz. can of Bamboo shoot (strips).
8. Only used rice wine vinegar, about 1/2 cup.
9. 4 14-oz. cans of chicken broth instead of 4 cups.
10. Added the soaking liquid from the dried mushrooms, about 3 cups.
11. Added 1 cup of scallions (green onions) into the soup pot at the end.
12. 1 whole egg and 2 egg whites, instead of 2 whole eggs.
13. Used 2 tsp. black pepper instead of 1.5 tsp. white.
13. 2 tbs. of Asian sesame oil instead of 2 tsp.
14. 3 tablespoons thinly sliced scallion greens per bowl.
15. 3 tablespoons fresh diced cilantro leaves per bowl.
16. Added 1 to 2 tsp. of Thai hot sauce (Sriracha) to each bowl.*

*Didn't want to risk adding too much heat to the entire pot since I'm not the only one eating it. Aren't I considerate?

That's pretty much it, I think. Wow, 16 changes. I didn't realise I modified the recipe that much. Oh well, oh well. It's all good. I had fun and the soup is delicious. Now I'm off to enjoy it, my movies ... and get cozy with a bottle of Riesling and my guest!

tags :: food : cooking : cuisine : recipes : low carb : hot & spicy : vietnamese

Back In Stride Again

2005-12-10T21:11:00.000-06:00

Finally! Due to illness I've been on an unplanned hiatus for the past couple of weeks. My trip home for the holidays was great until the bone-chilling weather in St. Louis took its toll. I started feeling lousy on Thanksgiving Eve and by the time I headed back to Houston I had a full-blown cold. Needless to say, I was miserable. Fortunately, before I started feeling like crap my girls and I attended Ricky's (my grandson) Super Bowl game (which his team won) on the Sunday before Thanksgiving and I took a couple of photos of my boy in uniform after the game. Unfortunately, after that I felt so horrible most of the time that I didn't bother taking any more photos. I could kick myself for that now. And there was very little shopping, dining out or partying after Thanksgiving, as I spent the remainder of my time nursing my nasty cold.

The good news is that it didn't snow while I was there and I was able to spend time with most of my family (whom I hadn't seen since 2003) and a couple of dear friends I've known since first grade. Best of all, I was able to spend at least half of my time kickin' it with my son, daughter-in-law, and four awesome grandkids. My DIL, the girls and I also had a chance to have a "girls only dinner" together. We decided to let the little ones pick the spot ... and of all of the snazzy places to eat in the St. Louis area, we ended up at Ponderosa Steak House. Though it's not on my list of "hot" restaurants, for some reason little kids just go wild with excitment for this place (I think it's the unlimited desserts). In the end, it really didn't matter. My little girls totally enjoyed themselves and we all had a great time just being together, so it was all good.

With the help of my girls, Triona and Taniesha, I managed to prepare a decent Thanksgiving dinner for my son and his family. I so love cooking with kids; they're so much fun. Thank goodness my DIL (from whom I caught the cold ... thanks, Shaun!) captured bits and pieces of the day on video, parts of which turned out to be hilarious, particularly the prank we played on my oldest grandson while he slept. Priceless! Having those moments on film more than makes up for the lack of photos, so that's kool.

Other than that, there's not much else to tell. I've been home since Nov 26, but it took an entire week of rest before I started feeling well enough to do anything other than work and sleep. I actually feel pretty good now and I plan to resume cooking tomorrow. I've already been to the market today and I'm raring to go. On the way home from shopping I picked up one of my favourite items, Fresh Spring Rolls, from Kim Son. This place has great food at great prices and though it's a dine-in restaurant, it's one of my favourite go-to spots when I'm in a mood for Vietnamese takeaway.

As usual, the food was wonderful, but I learned one important lesson this evening ... Chenin Blanc and spicy peanut dipping sauce do not go well together!

tags :: food : and drink : cooking : recipes : cuisine : hot & spicy : Vietnamese

Lookin' For Some Hot Stuff, Baby?

2005-11-18T21:16:00.000-06:00

Sorry for the lack of updates lately. I'm going away on holiday tomorrow and I've been extremely busy at home and the office getting prepared and wrapping up loose ends so that I don't return to any disastrous situations. I've got home nailed and hopefully all will go well with my accounts at the office during my absence.

Anyway, just wanted to drop in to say that I'll be out of pocket for the next 10 days with minimal interaction on the Web, by choice of course. I'm so excited to get away for a bit. This is a long over due, desperately needed break and I intend to make the best of it. My only plan at the moment is to party hearty, okay?! Hopefully, when I return I'll have a few photos and possibly a story or two to tell.

In the meantime, I leave you with this:

While browsing around for bargains at The Maxx last evening, I ran across this outrageously firery habanero sauce. Lemme tell y'all right now, the folks who made this stuff ain't never lied! The bottle label is absolutely on-point. This stuff is the bomb! Those who know me are well aware of my obsession with heat in/on my food. I think I was born with flames on my tongue!

Though I love and can tolerate ultra-heat more than the average person, I must confess that this fire sauce had my noise running like a faucet. My lips were sizzlin' like the hiss of a 4th of July bottle rocket right before blast off, not to mention that they felt as if they had swollen twice their normal size. But guess what? In a twisted sort of way, I loved every moment of it! Yeah, I know I have issues. HA!

I poured the "Pain" on some spicy fried chicken and it was actually so hot that I could barely handle it and I'm still amazed that I managed to get through it. I doubt that I'll ever put three tablespoons of "Pain" on any dish I eat ever again. My recommendation is to mix a small amount (perhaps 1/2 teaspoon) of this rocket fuel with at least one cup of salsa or whatever sauce or dressing you're using. Trust me, it's just that HOT! With a scoville rating of 80,000 to 150,000, the habanero pepper is 50-100 times hotter than a jalapeno. Just so you know.

See y'all on the flip!

tags :: food : cooking : cuisine : hot & spicy

Simply Salad With Sesame-Lime Vinaigrette

2005-11-05T18:48:00.000-06:00

It's been a pretty lazy weekend so far and not much cooking going on at the moment. The ephemeral pleasures of that transient cold front are mere memories now. Ah, but it was nice while it lasted. With temperatures back in the mid to upper 80s, my food choices have been a bit lighter for the past few days. This evening's dinner was no exception.

I have quite a few veggies I need to use up pretty quickly and since I wasn't in the mood to cook, I opted for the fastest meal I could think of. Nothing fancy, complicated or time consuming. Simply salad. Mixed greens, tomatoes, cucumbers, red onions, albacore tuna and my multi-purpose Sesame-Lime Vinaigrette (I use this stuff on many things, including as a dipping sauce for my pan-fried Chinese dumplings). Not much else to say about this one; the photos pretty much speak for themselves.

Sesame-Lime Vinaigrette
Source: My Own

Ingredients:

1/4 cup extra virgin olive oil
2 tablespoons dark sesame oil
1/4 cup rice wine vinegar
1 tablespoon honey
2 large cloves garlic, finely minced
2 tablespoons soy sauce
2 teaspoons Thai chili sauce (Sriracha)
Juice of two fresh limes

Method:

Mix all ingredients thoroughly, adjust for your own taste and go for it!

tags :: food : and drink : cooking : recipes : cuisine

Garlicky White Bean & Shrimp Soup

2005-10-30T18:02:00.000-06:00

The seasons are changing, finally, and the onset of autumn brings with it opportunities to audition new recipes of the body-warming variety, including hearty soups and stews. Though the current temperature is around 72F (this is as good as it gets this time of year in Houston), for the past week nighttime and early-morning temperatures have dipped as low as 40F, and this trend is expected to continue for at least another week. Summers here are quite long and somewhat brutal, so I jumped at the chance to take advantage of this wonderfully crisp, cool weather by making a savory soup to lessen the chill a bit.

My choice was a wonderful bean-based soup that I adapted from a recipe of another of my favourite chefs. Unfortunately, I overcooked the beans a bit (overcooking things seems to be a recurring theme lately) so I really had to wing it, far beyond my original intent. Luckily, all turned out well.

I thought of serving this soup with croutons or crusty bread. I had neither on hand, so I topped it with cilantro and crispy fried onions. Wonderful! But in the back of my mind I couldn't help thinking that Lidia would probably fall out in the floor and kick if she knew that I used cilantro with her authentic Italian soup. Oh well, oh well. I like cilantro and it made this already-delicious soup taste even better. She'll get over it.

Okay, let's get it goin'. Here’s what I did.

Garlicky White Bean and Shrimp Soup
Source: Adapted from Lidia’s Family Table (Lidia Bastianich), p. 58.

Ingredients:
1 pound (about 2 1/2 cups) dry small white beans soaked overnight
3 quarts cold water, plus more if needed
1 1/2 pounds fresh large shrimp, shelled, deveined, tails in tact
5 hot Italian sausages (sweet or mild if you can’t take the heat)
3 large zucchini, halved lengthwise and sliced
2 large onions, coarsely chopped
2 cans Italian style diced tomatoes
6 fresh bay leaves or 3 dry
1/4 cup extra virgin olive oil, preferably cold pressed, plus 2 tablespoons
2 teaspoons salt or more if desired
8 large garlic cloves, sliced
1/2 teaspoon hot red pepper flakes or cayenne pepper
1/2 teaspoon black pepper, freshly ground if possible
1 bunch fresh cilantro, coarsely chopped (optional)

Utensils:
Large soup/stock pot, 3-quart or larger
Large nonstick skillet, 12-inch if possible

Method:
Drain the soaked beans and put them in the pot with the water, bay leaves, 1/4 cup olive oil and salt. Saute 1/2 of the onions in 1 tablespoon of olive oil over medium heat for about 3 min. and add to the pot. Cover pot, bring to a boil over high heat, stirring occasionally. When pot is at a full boil, reduce to low heat for a steady gentle boil and cook for an hour more or until beans are slightly tender, but DO NOT overcook. They will continue to simmer for a bit longer after the other ingredients are added to them, and you don’t want them to turn out mushy like mine did.

While beans are cooking, remove the casing from the sausage and cook in skillet over medium heat, breaking into crumbles as they cook. Cook until they are done, approximately 20 min., but do not overcook. When just done, add them to the beans.

In the same skillet (don’t clean it out) add the remaining tablespoon of olive oil and saute the garlic over medium heat until lightly golden, about 1 to 1 1/2 minutes. Add the other half of the onions and cook for about 3 min. more. Now add the garlic and onions to the beans, along with the tomatoes, zucchini and shrimp. Correct seasoning if needed and simmer over low heat for about 30 min. That’s it.

Note: I really don’t know exactly how long I cooked the beans on their own, as I lost track of time surfing the Web. I do know that it was for at least two hours before I added the other ingredients, and that’s way too long. To compensate, I immediately removed the beans from the heat to cool and cooked the remaining ingredients separately beforing adding them to the beans. Total cooking time for this soup (from dry beans to finish) should be about 1 hour 30 min., but not longer than a 2 hours.

Keep in mind that this is the first time I’ve actually written out such a detailed recipe, so use it only as a guide. Sadly, while tracing my steps and typing this recipe, I realised how much I HATE doing this. I like to just cook and be done with it, but I do understand that this is a necessary evil. Hopefully, I’ll get better in time.

tags :: food : and drink : cooking : recipes : cuisine

Italian Sausage, Spinach & Red Pepper Quiche

2005-10-25T22:02:00.000-05:00

This was my first, ever. I'm surprising a co-worker who loves to eat by taking her a quiche tomorrow. I decided to make two so I could have a taste to make sure that my maiden voyage to Quiche Land was successful. Well, they didn't turn out perfectly, but I think I did a pretty good job, especially considering I made the crust from scratch. Seems my oven is a bit hotter than the numbers on the dial indicate, but I'll figure it out pretty soon.

I found a couple of recipes on Epicurious, and as usual, I kinda-sorta did my own thing. I actually combined two recipes and winged it the rest of the way. I'm not good at writing things down when I'm cooking, but I'm going to work on my recipe writing skills. Recipe to follow.

tags :: food : and drink : cooking : baking : recipes : cuisine

Italian Toast, Brie de Meaux & Gewürztraminer

2005-10-23T19:17:00.000-05:00

What a combination! I could live off of wine and cheese. Okay, maybe not the rest of my life, but perhaps for a time. Please forgive the missing piece from the Brie wedge, but as usual, I allowed myself to become so famished that before I could set up for the photo, I had eaten the tip off.

My plan for this afternoon was to try my hand at a couple of desserts: an Orange Cardamom Crème Brûlée and a Chocolate, Hazelnut & Orange Crostata (tart). Both recipes call for Grand Marnier. I have none. Needless to say, it didn't happen. I thought I could just pick up a bottle while shopping this afternoon, but I quickly learned that it's not possible to purchase anything other than wine and beer in Texas on Sundays. Being that I'm primarily a wine drinker, I had no idea. I'll try again next weekend.

The good news is that I was able to try a couple of new wines, including this delightful Gewürztraminer, served with the Brie, and a Napa Valley Merlot.

While surfing a couple of wine sites yesterday, I noticed that the only Blackstone Merlot listed was the 2002 Napa Valley. I also noticed that there is about a 65 percent price difference between it and the 2003 California version I usually drink. So, I decided to purchase a bottle of each and conduct an informal wine tasting here at home.

As a budding oenophile, I do realise that these wines are not supposed to taste the same, but quite honestly, I can discern no significant difference. Perhaps an experienced wine connoisseur with a more discriminating palate might detect a distinguishable difference, but my unrefined palate could not. I did, however, notice that there is at least a slight difference, though I am unable to articulate it properly at the moment. The best I can say is that the Napa seems a bit smoother and possesses a certain calmness, which I noticed immediately on the tip of my tongue. Other than that, they both taste great to me.

tags :: food : and drink : cooking : wine

For the Shrimp, Pasta & Wine Lover In Me

2005-10-16T19:06:00.000-05:00

I've been thinking of pasta and shrimp in garlic sauce all week, so this evening I experimented a bit and made it happen. I didn't follow a particular recipe, per se. I pretty much winged it, relying on my memories of a couple of cooking programme demonstrations.

The sauce didn't turn out quite as well as I had hoped, but I'm proud to say that this dish was quite flavourful, indeed. I didn't overcook the shrimp and the pasta was al dente for a change, though for some reason it appears a bit limp in the photo. While I pondered what type of sauce I would use for the semi-fresh fettuccine I bought earlier today (haven't graduated to homemade pasta yet), something told me to use cream. Sad thing is, I had allowed myself to become so famished that by the time I finished cleaning the shrimp I was in such a hurry to get everything else done, I forgot.

This was simple fettuccine with garlic, shrimp and butter sauce, which most seasoned cooks are probably well acquainted with. It was very quick and easy to prepare. I used the basic ingredients: EVOO (extra virgin olive oil), butter, crushed fresh garlic, finely sliced red shallots, a couple of bay leaves, sea salt and freshly ground pepper. I had intended to use fresh basil, but didn't remember until after I started cooking that I didn't have any, so I used coarsely chopped fresh tarragon instead. It was wonderful. I had also planned on grating some of the fresh Pecorino Romano I picked up this afternoon, but again, I was so hungry I completely forgot I even had it. But isn't it amazing that I somehow managed to remember to pour myself a glass of Riesling, which complemented the meal rather nicely. When I was a little girl, my mom used to say to me all the time, "Oh, you remember what you want to remember." She was right!

Overall, though, I think this little ditty went off pretty well, although I'm certain it would have been better had I not been in such a hurry. I didn't bother to write down all the quantities, etc., but I was able to find a similar recipe at one of my favourite spots. It's not exactly what I had in mind, but it's pretty close.

tags :: food : and drink : cooking : wine : recipes : cuisine

Did I Mention I Like Wine ... A Lot?

2005-10-16T15:59:00.000-05:00

Most of my family and close friends already know that, in addition to enjoying great food, I am also very, very fond of wine. Of course I do realise that I am no wine expert by any stretch; however, I know what I like! While Merlot is my usual favourite, I am also partial to a nice Bordeaux and a good Riesling, particularly Johannisberg. And there are those times when only a nice white Merlot will do. What some may not know is that my "everyday" merlot of choice is Blackstone, which I discovered few years ago. I've been smitten ever since.

For the price, I think this is one smooth little merlot, and from what I'm told, probably one of the best in its class. Admittedly, my knowledge and experience with wine is quite circumscribed, but that's about to change. I have decided to branch out a bit. Now, I'm not looking to become a wine snob or force myself into bankruptcy court as a result of indulging my wine fancy, but I do intend to learn as much as I can about this wonderful juice I've grown to love, including occasional visits to local epicurean tasting events.

While shopping for veggies, fruit and cheese at the market this afternoon, I picked up a bottle of Syrah (photo above). I doubt that anything will ever come between me and my beloved Merlot, but I now know that I love Syrah, too. As best I can tell from its fragrance and taste, it appears to be a sister to merlot. I'll have to do a bit of research to determine if I'm correct, but again, I do know what I like!

On my way home from the office on Friday, I stopped to pick up a couple of wines. Since the store was out of my usual Riesling, I decided to expand my horizons and try this Vouvray (Barton & Guestier), which was recommended by a store employee as a nice alternative to Riesling. Upon first taste (unchilled – yeah, I know, shame on me), I was not impressed. But after chilling and allowing it to breathe a bit, it was a tad more palatable. Not nearly as satisfying as my Riesling, but for the price, I guess it wasn’t too bad. Still, I was a bit disappointed since it came so highly recommended. I couldn’t help thinking that the person who made this recommendation probably doesn’t know much more about wine than I do. Go figure!

Would I buy it again? Probably not. Cute label, though!

tags :: food and drink : wine

Dining With "The Ming" - Pan Fried Dumplings

2005-10-15T19:26:00.000-05:00

This was my very first attempt at making Chinese pan-fried dumpling, aka pot stickers, and I am well pleased with the results. Yeah, I know the edges are overcooked (read: slightly burnt) a bit, but hey, gimme a break, I'm still learing. I was inspired by a recipe from one of my favourite chefs. By all accounts, these dumplings tasted equally as good as, if not better than, those we've had at a couple of our favourite Chinese restaurants. They were much better than the photo conveys and the dipping sauce was absolutely fabulous. And best of all, they went perfectly well with my beloved Merlot.

tags :: food : and drink : cooking : wine : recipes : cuisine