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Archive for October, 2010
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Turkey Meatballs
The weather is changing from summer to fall and I have been craving good comfort food, consumption of a nice red wine, crusty warm bread, and salad. I recently watched an episode of Food Network “Food Feuds with Michael Symon – meatballs in Philadelphia.” I love meatballs especially when it is prepared correctly. Speaking for myself, I have been in search for a good turkey meatball recipe and was lucky enough to taste it three years ago at my niece’s home.
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Mykonos Fillet of Sole
I purchased a big package of sole and did not feel like splitting it in half. Upon reading the author’s review suggesting that the flavors were to transport you to the sunny isles of the Aegean, I wanted to try the recipe. I certainly hope they are correct and willing to try it. I love Greek food and all the dishes I have eaten has been good.
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Salmon with Wild Mushroom Asparagus Tart
Seafood lovers know that fish skin might be the best part when cooked right. Family/ friends know me by now that I don’t like to waste anything. Basically crispy-fried salmon skin is like salmon rinds as opposed to pork rinds. This method makes the skin come out crackly crisp. Make sure the skin is completely free of scales. Do this by scraping it with the edge of a sharp knife. Rinse any scales away. Pat the skin completely dry with paper towels. The skin must be dried out as much as possible before cooking.
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Cheese Omelette
What a way to start my morning after swimming for one hour. I don’t know about you, I am constantly thinking of what I am going to eat. So many dishes were running through my mind. I’m on an omelette kick lately and very easy to prepare. This morning I’m preparing cheese omelette for breakfast and it’s going to be fluffy, moist, and delicious. One of these days I will try to flip the omelette and hope that it will land on the skillet and not on the floor.
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Halo Halo
An elaborate, refreshing dessert, is a favorite summer treat in the Philippines. Halo-halo is Tagalog for “mix-mix,” has various boiled sweet mung beans, garbanzo and white beans, plus shaved ice, coconut, evaporated milk, colored gelatin, ube (sweet potato), jackfruit, two flavors of ice cream and caramel flan; served cold in a tall glass or bowl. Optional ingredients include sugar palm fruit (kaong), sweet potato, mango, avocado, kidney beans, tapioca, melon, corn, corn, star apple, grated cheese, and corn flakes.
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Asparagus and Mushroom Tart
You can serve it as an appetizer or main course with salad. I opened a bottle of Tamayo 2006 Shiraz and could not believe how it paired so well with the mushrooms, thyme, creme fraiche and Gruyere cheese. I will definitely be making this dish again.
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Margherita Omelette
Woke up this morning craving for omelet. I wanted to create something that reminds of Italy. I’m taking inventory of what I have in the fridge and it looks like I have tomatoes, green onions, fresh basil, mozzarella cheese, eggs, and heavy cream. Let’s make Margherita omelet. I think it will be good.
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Salmon with Sweet Chile Glaze and Sugar Snap Peas
I didn’t know Mom defrosted Salmon this morning. Not knowing on how I was going to prepare Salmon for tonight’s dinner and not wanting to go out and purchase ingredients I had to find a recipe that was going to be quick easy and ingredients available in my pantry. I always use Epicurious and Foodnetwork for recipes or sometimes Google the main ingredient and see the results. This time I lucked out with Epicurious for this wonderful and easy recipe.
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Egg Yolk Bacon Pasta
I will prepare Carbonara but it’s a little too rich and wanted to make something similar. I will make an easy version of Carbonara by browning Applewood bacon, a dash of pepper flakes, Barilla Plus Spaghetti, chopped Italian parsley, freshly grated Pecorino Romano cheese and egg yolk.