Friday, November 27, 2015

Thanksgiving Food

Gorgeous spread at my sister's house who hosted Thanksgiving this year
Shrimp Appetizer with homemade cocktail sauce (our contribution)

Moist and delicious turkey, expertly carved 
The BEST green beans ever and no gloppy 'soup' out of a can in sight 
Roasted butternut squash 
Stuffing Muffins (our contribution) 
Mashed Potatoes

My Plate - a bit of everything 

Spectacular desserts - pumpkin muffins with no crust and Dutch Apple Pie with homemade salted caramel

Sunday, November 1, 2015

What We Ate

Thursday, October 22, 2015

Longan Fruit

The 'cousin' of Lychee, Longan fruit is milder, less messy with delicate white semi-translucent flesh and when you bite into it the nickname of 'Dragon Eye' is completely understood
Outer skins peal easily with nails or a small pairing knife, discarded in a pile like this they look like small egg shells
I might be officially in love with the cute pits, looking like jewels with a shiny skin and exotic tiny chestnut similarity.

Tuesday, October 13, 2015

Cannoli Cream Cookie Sandwishes

I craved a cannoli but did't feel like going to all the effort of getting in my car and driving to the wonderful Italian bakery or even more involved of making them from scratch at home so these are a great alternative.

Cannoli Cream Cookies:
  • 1 cup whole or part skim milk Ricotta
  • 3-5 tablespoons of powdered sugar, depending on your sweet tooth
  • 1/2 teaspoon of Vanilla extract
  • 1/2 cup mini chocolate chips
  • Vanilla wafers or Tea cookies
Drain a cup of Ricotta is water logged in a paper towel lines strainer for several hours or overnight. Place the strained Ricotta in a mixing bowl, add vanilla, powdered sugar and almost all of the mini chocolate chips (reserve enough in a plate to roll the edges). Mix well with a fork and spoon cannoli cream on a cookie evenly, cover with a second cookie and roll in the reserved mini chips. If ships are not your 'thing', chopped pistachios are a great alternative.

These can store in the fridge for a few hours so if you are making just enough for a snack or a treat at tea time, keep the cannoli cream in an airtight container in the fridge till needed (image below)
Lucky for everyone, they accompany tea as well as coffee equally deliciously! What would you like to enjoy these with?

Thursday, October 8, 2015

Saving Seeds for Next Growing Season - Green Beans

Allow the been pods to dry on the vine, once they turn brown and outer shell brittle, they are ready to pick, pluck and store for the next growing season 
Shell the pods, extract the beans that should be dry and light to the touch without any visible moisture

Saturday, October 3, 2015

Red Wine Potatoes

These potatoes are delicious, filled with savory flavor and the undercurrent of wine essence, here is how I make these very popular and often requested side dish in our household.

Saturday, September 26, 2015

What We Ate 9/16-9/26

Toasted sesame bagel with a shmear of whipped cream cheese, lox, red onion slices and caviar 
Weekday afternoon treat of decaf coffee with a scoop of coffee ice cream and honey sesame snacks 
Pulled Pork, Acorn Squash, Israeli couscous and kimchi 
Roasted acorn squash with agave, pepper and butter 
Israeli couscous cooked in chicken broth then topped with micro veggies 
Pulled pork in tasty BBQ sause 
Kimchi that helps to cut through all the rich elements of the dish 
Portabella mushroom ravioli with ricotta, parsley and garlic 
Toasted sesame bagel, cream cheese and strawberry jam 
Last Sunday of Summer pasta salad with kalamata olives, roasted and marinated red bell peppers, vidalia onions, tuna and micro veggies in a greek vinaigrette dressing (amended with 2 tablespoons of mayo) 
Deconstructed stuffed peppers - Royal Rice Mix smothered by 5 pepper saute with sliced and seared ring bologna and chorizo crumbles 
Key Lime Cheesecake scoops with vanilla wafer and lime zest 
Meatless Monday meal of Sweet Potato soft tacos loaded with roasted peppers, mushrooms, garlic, fresh salsa, cheddar cheese, sour cream, dill and lime 
Country ribs slow cooked and glazed with BBQ sauce, cold sauerkraut, roasted red bliss potatoes and blistered cherry tomatoes 
Weekday lunch of leftovers in form of a tostada napoleon with peppers & mushrooms from earlier in the week 
Blade steak with au poivre sauce 
Red Wine potatoes with mushrooms and young garlic cloves
Naked Pasta with toasted panko bread crumbs, parsley, red pepper flakes, lemon zest, lemon juice and olive oil