Tuesday, November 29, 2011
Thanksgiving happens once a year, but metaphorically speaking, it is everyday. That is, for the grateful and gracious.
I have thought long enough what to take for the party we were invited to this year, and many dishes came up to tickle my fancy....from Moldovan Placinta to Ganache cake- and thanks goodness I avoided those, for they would have lacked any welcome among their cousins on the festive table!- but this one was a hit-and I am not exaggerating, it was the first one to go empty! I was asked whether it was a sweet dish or....well, it was both, sweet, sour....and it landed next to the mighty Turkey. Thanks HEB, for it was My Texas Life Magazine which gave me the inspiration!
Wednesday, November 23, 2011
I am thankful for many things in my life, this year and every year, and chocolate is one of them :). Labeled "Food of the Gods"( and how can it be otherwise?), chocolate is the thing I cannot resist...well, one of them anyways.
This Ganache Cake is made with both Ghirardelli 100 cacao bar, and a combination of semi-sweet and dark chocolate. So not for the faint of heart.
It was supposed to be enjoyed tomorrow- for our Thanksgiving dinner- but who can wait till then?- and since I am taking something else for the party we are going to- why not?
I thought some "autumn leaves" would sit well with the whole thing- besides you can eat them! The side of the cake is a sheet of chocolate that is piped onto a strip of parchment paper, then applied to the cake- intimidating in the beginning, but really easy- mark my words!
About the taste: I am speechless. I think I will be making this cake over and over- even my better half, who is not a big fan of dark chocolate, said "outstanding". That means something.
And my little BIG inspiration has tried her hand at chocolate piping- watch out world! She said " mimi, the cake is NOT good"- was expected.
And my little BIG inspiration has tried her hand at chocolate piping- watch out world!
Saturday, November 19, 2011
One of my favourites, plantains, when fried- with some sort of gravy, for they tend to be dry and bland-ish.... Easy to make, although I attempted this red curry paste from scratch and it took time. Make more and keep it handy in the fridge but I guess it pays to have a jar of good quality red curry paste (the Thai type) at hand to spare you the "pain". The gravy is coconut milk based, the low fat kind- it gives the whole affair a very rich taste!!!
Sorry- no recipe. Takes time to jot down each step and try to remember what I put in, and how much. I use cookbooks as reference, my cooking style is intuitive and flexible, and I aim to be honest and not "produce" a recipe just for the sake of the blog. And really, really, really- I have so much on my plate with my little one growing up- priorities, priorities, priorities!
Why this blog?- just to amuse myself. And love recording my culinary adventures. Good enough reasons to keep it going. If you like something here and want to try, please let me know, and I will try to accommodate your request!
Saturday, November 12, 2011
Whenever I end up with too much fresh coconut, I find a quick fix. This usually means the grinding or shredding the coconut and frying it with spices and herbs, so it can be later used in spicing up curries and other dishes. I usually use mustard, cumin, dry red chili, urad and chana dal (Indian lentils) to fry along with fresh curry leaves. The spiced coconut can be frozen in a freezer-safe container for ? several months, but the best part of it is that you have this dry chutney- if you may- at hand, whenever you need it, without going though the rather tedious process of making it every time....
Monday, November 7, 2011
It so happened that I ended up with a lot of cellophane noodles from the previous day's lunch (one of those hot summer days ;) and could not figure out how to resourcefully utilize it...it could have been a salad, but I must have craved for a deep-fried-guilt-laden treat (they say properly deep-fried foods are healthier than shallow frying- GOT YA). A quick fix was to wrap some cellophane noodles, julienned carrot and onions into spring rolls (not egg rolls) and let the whole affair nicely deep-fry till crisp and golden brown! Serve with chili sauce and whatever else you have in hand (in my case some deep fried tofu cubes and edammame - casual but smart. And tasty.
Thursday, November 3, 2011
but the Southwest swears by it...There are tons of recipes out there, but anything you do with it- remember to add the rice!In our family we love it- it is so versatile, pairs well with N number of dishes and IS delicious. This one has tons of flavour: roasted bellpeppers, mint leaves, cilantro, garlic, lemon juice and Tabasco for an additional kick of fragrance and flavor. That was actually my lunch, and had to skip dinner altogether- wonder why?
Posted by Adelina at Thursday, November 03, 2011