SHAMIKO.kitchen

Bourbon Lavender Chocolate Delights

2011-06-23T17:13:00.000-07:00

Here is a great chocolate recipe that will enrapture your taste buds! I think it is the bourbon that did it.
For non alcoholics... all the alcohol is evaporated when you boil it... it is the left over taste that makes it all worthwhile. Yummy! Please do not use cheap alcohol. That will not do either! Something mid range!

Ingredients
1 bar of Unsweetened Guitard dark chocolate
1/2 cup of boil lavender flowers with water ( just the scented water)
Honey to taste
Salt to taste, a pinch
Almond slices
Cranberry
Raisins
Almond Milk

Method
Melt the chocolate in double boiler
Add salt, Almond Milk and honey
Stir till consistency is thick and smooth, sticks to the spoon
Spread it on a large foil, sprinkle the almonds, cranberry or raisins all over the flatten sheet of chocolate.
or roll it in balls coated with cocoa power or powdered sugar, of course with the dried ingredients in it.

I hope you like it as much as I do. It is really great.

Drunken Flourless Prunes

2011-05-04T18:49:00.000-07:00

Prunes’ reputation as a geriatric-friendly high-fiber food prompted the California Prune Board to request an official name change. In 2000, the FDA granted the board (now called the California Dried Plum Board) permission to call these fruits dried plums instead of prunes.

We don’t care what you call them. Just stew them in port and red wine and serve with mascarpone, heavy cream, whipped cream, ricotta cheese, crème fraîche, ice cream, you name it. Or pour them over pound cake, like in thisDrunken Prune–Mascarpone Trifle.

Ingredients

60 pitted prunes (about 18 ounces)
2 1/4 cups dry red wine
1 1/2 cups tawny port
1 cup plus 2 tablespoons granulated sugar
2 (3-inch) cinnamon sticks
1 vanilla bean, split lengthwise, seeds scraped, seeds and pod reserved
1/4 teaspoon fine salt
3 cups mascarpone cheese
Finely grated zest of 1 1/2 medium lemons

Method
- Place all ingredients except the mascarpone and zest in a large heavy-bottomed saucepan over medium-high heat and bring to a boil, stirring until the sugar dissolves. Reduce the heat to medium low and keep the mixture at a gentle boil until the liquid is syrupy, about 45 minutes. (Put a spoonful of syrup on a plate and let it cool for a minute. Draw your finger through the syrup. If it immediately runs back together, it is not ready. If it holds the line you drew, it’s ready.) Let cool at least 15 minutes. Discard the cinnamon sticks and vanilla pod.
- Place the mascarpone and lemon zest in a medium bowl and stir to combine. Divide the cheese mixture among 10 dessert plates, spreading it into a wide well with a spoon. Place 6 prunes in the center of each well and drizzle with syrup.

50th Birthday Celebration

2011-05-03T10:35:00.000-07:00

R.S.V.P. Response to Black & White Birthday Celebration
YES, I am attending and I am bringing

Appetizers
( Jene ) - Lumpier
( Sharon ) - Gourmet Lobster Kisses
( Judith ) - 1 veggie tray w/t dip / chips
( Rose ) - Pot stickers and Yummy Chicken Salad
( Kristina ) - Surprise Appetizer
( Jim ) - Jim's Special Chicken Wings
( Kim ) - Cesar salad

Main Course
( Kim ) - Surprise chicken dish and green beans
( ) -

( Reginald ) - Something Chinese from PF Changs.

( ) -

Dessert
( Sharon ) - Birthday Cake, Baking a Chocolate Rasberry Cake with boost!
( Judith ) - Surprise ( 2 kinds )
( ) -
( ) -

Beverage
(Keith ) - Wine, Beer, Juice
( Kim/ Judith ) - Bottled Water, 1 case

Decorations
( Kim ) - 20 Silver /black/ white Balloons, 2 standard size,
( ) - White/ black paper table cloth
( Jene ) - White Flowers
(Sharon) - 5 Black Candle
( Judith ) - 40 sets B/W paper plates/ Napkins/ Knifes/Forks/Spoons/ Cups. Flag banner(1), paper door cover & banner set (1) and fountain centerpiece

Music and Stereo
( ) -Lucky Person?

_____________________________________________
Parking Limited around Kim's Dwelling. Park around Jackson Street.
_____________________________________________

Confirmed Attendees

Keith and Sarah

Judith, +4 guest

Jene

Kim

Jim Cowing (PAC)

Sharon Lee (PAC)

Rose Sandlin

Kristina Nguyen and Robert

Reginald Boyd

Wine Tasting

2010-12-27T13:14:00.000-08:00

I am sad to say that my taste buds are faulty, although it was working a couple of months ago. There is this wine Redwood Creek, Pinot Noir 2009, it was good when it is open and it is great after a few days. I hate t say it but that is a great bottle of wine under $10. I am so very surprise.

I am use to tasting wines that are $40 and up. Very use to those rich, maximum taste that wine should have. This one just breaks me. :-( I cannot believe it. $9 bucks for a Redwood Creek Pinot... what a deal.

That is my contribution for today! Learning experience... sometimes, you cannot tell a good wine by the price.

Adele's Scandinavian Spice Cake

2010-12-22T09:05:00.000-08:00

I just found her through one of those inspirational spam mails that my girlfriend loves to share.
Her name is Adele Enersen.

There is a page she produced about her baby's dreams. I felt that is so ingenious and creative.

Check this out, click here:

And Adele also introduced the Scandinavian Spice Cake that I am trying to make during Christmas.
Here is what she is saying:

Scandinavian food is usually mild and spiceless, but not this cake. The aroma of this cake is intoxicating. This traditional spice cake is great treat with the coffee and it's so easy to make. You need only one bowl to mix.

Here is the recipe, click here.

Easy Pasta Galore

2010-12-03T10:16:00.000-08:00

Here again is our very own Terence Wong, Singapore's Home Chef sharing with us his ideas and recipes.

First off, fresh clams, asparagus, cherry tomatoes & onions on angel hair pasta topped with Romano cheese. oohh... Estacy!

Next, we have scallops & salmon in a tomato based sauce with mushrooms & onions on top of green spaghetti, plus a side salad. -- To Die for... yeah!

Then we have good old ground beef & veg on spiral pasta topped with grated Parmesan. -- OMG! Yummy!

Next up is chicken spaghetti with asparagus and a sun-dried tomato and pine nuts sauce. -- Whamm and he got me... this is really good!

The next pic is of baby lobster on the half shell with seafood sauce and grated cheese on top of spirals. -- Another super creations... ahhh..

Finally, 2 versions of fish with pasta; one is a fillet of white fish topped with spring onions and side servings of tri-colour twirls, tomatoes, asparagus & grilled mushrooms with cheese; the other is cod with button mushroom slices & pine nuts with twirls, broccoli & cherry tomatoes.-- Now we will not be starving again... incredible!

Thank you Terence for this incredible dishes. Definitely to die for and try! I think for people who want to lose the weight, Terence's recipes is the way to go. Remember it is not the quantity but the quality that makes life worth living and not to mentioned guilt free. If anyone wants to know the method and secrets of these wonderful dishes, email me at shamikostore@gmail.com.

Soups 'n Subs

2010-11-24T21:20:00.000-08:00

Today let's looks at various ways to serve up soup, and a few varieties of subs. . .
First, the soup. To illustrate, I've used mushroom soup; and in the pic, clockwise from top left

- Served in a soup dish & garnished with mushroom slices and fresh dill
- In a Chinese style bowl, garnished with spring onions
- Baked in a mini pot or cup covered with puff pastry
- In a bread bowl garnished with lettuce (you can use SFO sour dough bread too)

As for subs (one of the foods I like), the pictures have:
- A steak sub - use rib eye or NY strip loin; thinly slice & stir fry/grill, place in french loaf and top with greens, onions, tomatoes.

- A beef and a chicken sub - stir fry beef/chicken (u can use pork, venison, etc. too) with garlic & onions; place on top of veges and top off with a slice of Romano (or yr fav cheese).

Don't have pictures of cold subs, but one of my favs is ham cheese - use honey baked or apple ham, and my fave is Swiss cheese; add lettuce, tomato, mustard & vinaigrette.

Have a delicious week, Terence

Get your Myths Straight

2010-09-26T12:20:00.000-07:00

I thought this article by Eating Well Magazine is very interesting as it helps us be more aware about the grandmother's tale about eating well. 5 things you ought to know. I really like the article on microwaving food is bad for you...

Myth 1: Eggs are bad for your heart.
The Truth
Eggs do contain a substantial amount of cholesterol in their yolks—about 211 mg per large egg. And yes, cholesterol is the fatty stuff in our blood that contributes to clogged arteries and heart attacks. But labeling eggs as “bad for your heart” is connecting the wrong dots, experts say. “Epidemiologic studies show that most healthy people can eat an egg a day without problems,” says Penny Kris-Etherton, Ph.D., R.D., distinguished professor of nutrition at Penn State University. For most of us the cholesterol we eat doesn’t have a huge impact on raising our blood cholesterol; the body simply compensates by manufacturing less cholesterol itself. Saturated and trans fats have much greater impact on raising blood cholesterol. And a large egg contains only 2 grams of saturated fat and no trans fats. The American Heart Association recommends limiting cholesterol intake to less than 300 mg daily—less than 200 mg if you have a history of heart problems or diabetes or are over 55 (women) or 45 (men). “That works out to less than an egg a day for this population—more like two eggs over the course of the week,” notes Kris-Etherton.

Myth 2: High-Fructose Corn Syrup (HFCS) is worse for you than sugar.
The Truth
The idea that high-fructose corn syrup is any more harmful to your health than sugar is “one of those urban myths that sounds right but is basically wrong,” according to the Center for Science in the Public Interest, a health advocacy group. The composition of high-fructose corn syrup is almost identical to table sugar or sucrose (55 percent fructose, 45 percent glucose and 50:50, respectively). Calorie-wise, HFCS is a dead ringer for sucrose. Studies show that HFCS and sucrose have very similar effects on blood levels of insulin, glucose, triglycerides and satiety hormones. In short, it seems to be no worse—but also no better—than sucrose, or table sugar. This controversy, say researchers, is distracting us from the more important issue: we’re eating too much of all sorts of sugars, from HFCS and sucrose to honey and molasses. The American Heart Association recently recommended that women consume no more than 100 calories a day in added sugars [6 teaspoons]; men, 150 calories [9 teaspoons].

Myth 3: A raw-food diet provides enzymes that are essential to healthy digestion.
The Truth
“Raw foods are unprocessed so nothing’s taken away; you don’t get the nutrient losses that come with cooking,” says Brenda Davis, R.D., co-author of Becoming Raw: The Essential Guide to Raw Vegan Diets (Book Publishing, 2010). But the claim by some raw-food advocates that eating raw boosts digestion by preserving “vital” plant enzymes, Davis explains, just doesn’t hold water. “Those enzymes are made for the survival of plants; for human health, they are not essential.” What about the claim by some raw-foodistas that our bodies have a limited lifetime supply of enzymes—and that by eating more foods with their enzymes intact, we’ll be able to spare our bodies from using up their supply? “The reality is that you don’t really have a finite number of enzymes; you’ll continue to make enzymes as long as you live,” says Davis. Enzymes are so vital to life, she adds, “the human body is actually quite efficient at producing them.”

Myth 4: Microwaving zaps nutrients.
The Truth
This is misguided thinking, says Carol Byrd-Bredbenner, Ph.D., R.D., professor of nutrition at Rutgers University in New Brunswick, New Jersey. Whether you’re using a microwave, a charcoal grill or a solar-heated stove, “it’s the heat and the amount of time you’re cooking that affect nutrient losses, not the cooking method,” she says. “The longer and hotter you cook a food, the more you’ll lose certain heat- and water-sensitive nutrients, especially vitamin C and thiamin [a B vitamin].” Because microwave cooking often cooks foods more quickly, it can actually help to minimize nutrient losses.

Myth 5: Radiation from microwaves creates dangerous compounds in your food.
The Truth
“Radiation” might connote images of nuclear plants, but it simply refers to energy that travels in waves and spreads out as it goes. Microwaves, radio waves and the energy waves that we perceive as visual light all are forms of radiation. So, too, are X-rays and gamma rays—which do pose health concerns. But the microwaves used to cook foods are many, many times weaker than X-rays and gamma rays, says Robert Brackett, Ph.D., director of the National Center for Food Safety and Technology at the Illinois Institute of Technology. And the types of changes that occur in microwaved food as it cooks are “from heat generated inside the food, not the microwaves themselves,” says Brackett. “Microwave cooking is really no different from any other cooking method that applies heat to food.” That said, microwaving in some plastics may leach compounds into your food, so take care to use only microwave-safe containers.

Read complete story below:
http://shine.yahoo.com/channel/food/6-biggest-lies-about-food-busted-2391419

Light and Hearty by Terence Wong

2010-09-22T08:04:00.000-07:00

Terence Wong, our Singapore's Home Chef has contributed to my blog. Let us look forward to what he has made. I am so excited when I get his recipes and if you guys out there have no ideas... just check Terence recipes out. I don't mind staying 2 days at his house and experiencing Chef Terence's yummy food. His wife is soooo lucky! Huh... Charmane!!! : )

1. Veg wrapped in bacon - just cut up sticks of veg, wrap with a strip of bacon and grill on pan; pic shows Asparagus & Carrots, but you can use any veg you like.

2. Garlic bread - Get a french loaf, cut it into sections & split in half. Mix butter, freshly mashed garlic and some herbs you like. Spread on bread and toast till the butter sizzles & the bread starts to brown (between 2 to 3 min in my toaster oven) for really crispy crunch garlic bread. If you like soft in the middle, put the the 2 halves back together to toast; you will get crispy on the outside with soft center.

3. Cod (Chilean Sea Bass) - Marinade fish fillet with Teriyaki sauce & pan grill; that's it. You can stir fry some veg to accompany it.

The Exotic Trio

2010-06-25T16:32:00.000-07:00

Hello, here is Terence once again and he has given us his special recipe on Salmon with Wood. Just check out his pictures and you may want to try this gorgeous recipe out

Terence:

Kept steak simple since wanted the morels to shine. Just season with sea salt & black pepper, then cook till medium. Morels cut in half lengthwise and clean, then fry with butter, chopped garlic, mixed herbs and some black pepper. Plate steak & top with morel sauce.

The wood plank needs to be soaked in water for several hours (other than Cedar, they have Maple, Alder, Hickory woods too). For oven cooking, put the soaked plank on tray (smooth side up) and put enough water to cover the bottom, then stick in oven for 5 min. Salmon & corn rubbed with olive oil and black pepper then place on heated plank. Top salmon with mix of butter, chopped garlic, herbs & lemon. Cook for about half hour.

For chicken, rub with olive oil and top with miso mixed with some water & black pepper (to form spreadable paste). Halve tomato & sprinkle with herbs & some olive oil. Cook same as salmon & corn on wood plank.

Try it if you can get the ingredients & planks in SFO

My Favourite Chilli Crab

2010-06-07T16:27:00.000-07:00

This is very special recipe from Terence Wong. In Singapore, this is a very expansive dish. If you can make it, this is a killer dish... your friends will LOVE you... I am going to try to make it this weekend. PS: It is all in the sauce!

Here is Terence's instructions:

Used butter to fry chopped garlic and diced onions, then added half bottle of chilli & garlic sauce I found at the supermart (did not want to make it too hot). Added tomato sauce & lemon juice to trim the taste. To increase volume, I added three quarter carton of chicken stock. To thicken, stirred 2 eggs with some water and slowly added into pot and stirred in.

With sauce ready, it was easy to cook the many crabs in batches. Fry in pot for a while, then scoop in some sauce and cover to cook for 10 min. to ensure each batch is fully done.

Thanks Terence! : )
Shamiko

Larry the Lobster

2010-05-29T12:02:00.000-07:00

I met Terence and his wife Charmane at my brother's party and when I heard how he talked about his food, I knew that he was a special foodie and wow.... a man that cooks ... not just cook but REALLY GOOD .... that is impressive!
Well. you can see that this is his passion... these lobsters are looking killer!

I have yet to try his chilly crab and that is also super dynamite!

Happy Saturday!
sharon shamiko lee

----------------------------

Yo Sharon,

There was a good deal on lobsters here in Vancouver, so we had Larry the Lobster for dinner . . .

Halve lobster and spread sauce (butter, olive oil, chopped garlic, lemon juice, ketchup). Place in dish coated with laver of oil and a bit water. Bake for 25 min (450F/230C), then finish with Grill for 5 min.

We shared a 3 pounder; saw a family buy a 7.8 pounder monster sized lobster !

You can try this with some of the sauce you brought back for crabs too.

Have a tasty weekend, Terence

Jamie's Tarte Tatin

2010-04-30T21:21:00.000-07:00

After seeing this video of Jamie Oliver, it seems pretty simple to make.. and delicious. Super Easy!

Terence's Salmon Receipes

2010-04-27T22:44:00.000-07:00

Grilled Salmon with Garlic Lemon Herb Butter

Let's start with Salmon sauce - chopped garlic, add butter, melt & let garlic sizzle a while, take off heat & add lemon juice, add whit wine if you like, grind in black pepper, add chopped herbs you like (pic shows parsley. you an use tarragon, dill, etc.), stir and cool in fridge for a while until sauce has paste texture. Spread on Salmon fillets & grill.

Teppan Salmon

Green sauce (lots of parsley, garlic, white wine, butter, sea salt), the fillet on right a red sauce (crushed berries, red wine, pepper, paprika)

Terence Wong's Home Remedy for Cough

2010-04-22T17:56:00.000-07:00

I met Terence and his wife Charmaine. Lovely couple... I found that Terence has a passion for cooking and have an acute taste bud. I guess, when you are into food, start being aware of the difference in taste and be aware of what you eat and really savor each taste Over time, you develop the sense of each smell and taste in food and beverage. When you are cooking, these skills are vital !

Here is Terence's recipes
A tablespoon of honey dissolved in a minimum of hot water, squeeze in juice of lemon (bottled variety also can), then add brandy - one tablespoon to a shot. On first day of symptoms have a hot bath/shower, then just before bed make this and inhale the hot vapours to clear nose and when still warm drink at one go to clear throat and get a good nites sleep.

Have also attached pics of my favourite X.O.'s
1. Hennessy Grande Champagne X.O - Special 1998 blend to mark 50th anniversary of the famous X.O Bottle
The Hennessy.com site no longer has this, but you can see their other range; their Paradis is good too.
2. Martell X.O. Supreme - this is the old style bottle; they recently came up with a new bottle/packaging
You can see it on the Martell.com site; their Cordon Bleu is good value for drinking/cooking.

Remy Martin is another good brand. They have a special site www.louis-xiii.com for their super high end product.

Can the British curry take off in India?

2010-04-22T16:38:00.000-07:00

I think that this would be to a certain target group and not in India where local taste buds are use to the traditional ways. Maybe in Europe or America, this could be call Indian fusion.

To Read More of the Article: http://news.bbc.co.uk/2/hi/south_asia/8635456.stm

Alice Waters of Chez Panisse

2010-04-15T02:38:00.000-07:00

These successful business people have no business ideas in the beginning. But it is the passion and believe that will make your business work. It is about your niche and it is about what people want.
Check out
http://money.cnn.com/video/smallbusiness/2009/08/24/sbiz_hwgs_alice_waters.smb/

My Sweet XOX_Chocolate Of My Dreams

2010-04-08T21:51:00.000-07:00

This is rated the top 10 chocolates of the world... and XOX is just in our backyard in San Francisco.

Chef Jean-Marc Gorce is the chef of these hand made delightful chocolates. He is pleased to offer you the finest handmade chocolate truffles in San Francisco. The quality and richness of his twenty-seven unforgettable flavours are sure to entice your palate and keep you coming back for more.

Please check Jean Marc's website out:

http://www.xoxtruffles.com

The Best Hot Chocolate

2010-04-04T15:27:00.000-07:00

Jamba Juice! Can you believe it? .... You have to go to The Marketplace in Redwood Shores, CA made by Justin... He knows how to make his Hot Chocolate - special touch! Uhmm...m.mm... good! Ok PAC Members... after the gym... bring your kids and get this super Coco for only $2... well worth it. : )

Spagetti Sauce — Kicking up Notches!

2010-03-31T23:44:00.000-07:00

Do you want to know a secret of how to kick those spagetti sauce up to be super yummy?
Well here is what you do. Good spagetti brands are important. I go for Prego Chunky or Paul Newman's.

1) The first thing you do is to open the bottle and taste the sauce. Ask yourself what it is lacking?

Ingredients you need to kick the sauce 1,000 notches...
$10 good red wine, 3/4 cup
A clove of garlic, chopped
A teaspoon of brown sugar
A tablespoon of either Italian herbs or Oregano herbs fresh or dried
A teaspoon of black fresh cracked pepper
A small pinch of red chili pepper for kicks
This is measured to a supermarket bottle of spagetti sauce

2) Fry the chopped garlic in olive oil
3) Add fresh chopped mushrooms or vegetables or meatball etc with the garlic
4) Add the sauce, simmer
5) Add the herbs, pepper, chili pepper, brown sugar and the red wine, stir
6) Then add the pasta of your choice, make sure it is boiled and soft before adding it in.

Ta-Dum! You Got the World's best Spagetti Sauce... Yahoo!

My Special Cupcake Receipes

2010-03-09T18:59:00.000-08:00

Here is my favorite cupcake receipe. I like to share this with you becos I have tested it and I love it.

Wine Paring with Cereal!

2010-03-06T11:58:00.000-08:00

You can never get enough of Gary V. He is the president of Wine Library... and he is as real as he can get.
Check out his video...

http://tv.winelibrary.com/2009/09/08/what-wine-pairs-with-cereal-episode-734/#dsq-content

Kitchen Remedies for Cough

2010-02-24T08:23:00.000-08:00

Here are some options without taking man made medication:
1) Fill one cut lemon with black pepper powder and salt and suck it to reduce the intensity of cough. This is a very good cough treatment.

2) Add a pinch of grounded white pepper in one tea spoon of pure honey. Regular use of this 2-3 times a day for regularly for 4-5 days will cure your cough. This remedy is considered as one of the effective home remedy for cough.

3) Simple cold and cough can be cured with the regular eating of grapes for number of days. They tone up the lungs and act as expectorant.

4) Take 1-2 gm powder of black pepper, long pepper, and dry ginger in equal proportions and make a mixture. Taking this mixture of powder with honey 2-3 times a day give relief from cough and is one of the useful cough remedies.

Boeuf Bourguignon

2010-02-18T12:12:00.000-08:00

I used to cook this in the past and now I have a similiar receipe to share with you. It's a lot of work but it is worth it. So make a lot so you can keep it for a few days.

Boeuf Bourguignon
Chef Thomas Keller's recipe, inspired by Julia Child

• 1 bottle hearty red wine, such as Cabernet Sauvignon
• 2 cups diced yellow onions
• 1 2/3 cups peeled and sliced carrots
• 2 1/2 cups sliced leeks, white and light green parts only
• 1 cup sliced shallots
• 1 cup button mushrooms, plus 32 individual mushrooms with stems cut flush to caps
• 12 thyme sprigs
• 14 Italian parsley sprigs
• 7 bay leaves
• 1 3/4 teaspoons black peppercorns
• 9 large garlic cloves, skin left on and smashed
• 2 tablespoons kosher salt, plus more for seasoning
• Freshly ground black pepper
• 3 pounds boneless short ribs, cut into 2-inch-by-1-inch pieces
• Canola oil
• 6 to 8 cups veal or beef stock
• 8 ounces small fingerling potatoes, cut into 1/2-inch-thick slices
• 16 baby carrots, halved lengthwise
• 4 ounces slab bacon, cut into 24 lardons 1 1/2 inches long and 3/8 inch thick
• 2 tablespoons unsalted butter
• 12 red pearl onions and 12 white pearl onions, cooked
• Fleur de sel
• Dijon mustard

1. To make the red-wine reduction, combine the wine, 1 cup onions, 1 cup carrots, 1 cup leeks, 1 cup shallots, 1 cup mushrooms, 3 thyme sprigs, 6 Italian parsley sprigs, 2 bay leaves, 1/2 teaspoon peppercorns and 3 garlic cloves in a large ovenproof pot with a lid. Bring to a boil over high heat. Simmer 30 to 40 minutes, or until the wine has reduced to a glaze.

2. Season the meat with salt and pepper. Heat 1/2 inch of canola oil in a large sauté pan over high heat. Add just enough meat so as not to crowd the pan. Brown the meat on all sides, 5 to 7 minutes. Transfer the meat to a paper towel–lined baking sheet to drain. Repeat with the remaining meat, adding more oil if necessary.

3. Preheat the oven to 350° F. Add 3 thyme sprigs, 3 Italian parsley sprigs, 2 bay leaves, 2 garlic cloves, and the remaining 1 cup onions, 2/3 cup carrots and 1 1/2 cups leeks to the red-wine reduction, and toss together. Wet and wring dry enough cheesecloth to cover about 4 inches more than the diameter of the pot. Cover the vegetables with the cheesecloth, tucking in the edges to form a nest shape. Place the meat in the nest, and add enough stock to just cover the meat. Bring the liquid to a simmer over medium-high heat. Cover with a tight-fitting lid, and transfer to the oven. Reduce the heat to 325° F, and cook for 1 1/2 to 2 hours, or until the meat is very tender.

4. Transfer the meat to an oven-proof pot or container, and discard the cheesecloth. Strain the liquid twice through a fine strainer, the second time into a saucepan, and discard the vegetables. Bring the liquid to a boil, spooning off any fat that rises to the top of the mixture. Strain the liquid over the meat. Let it cool, then cover and refrigerate for at least 1 day, up to 3 days.

5. Preheat the oven to 375° F. Remove the meat from the refrigerator, and skim off any congealed fat from the top.

6. Place the potatoes in a large saucepan along with 2 thyme sprigs, 1 bay leaf, 1/4 teaspoon peppercorns, 2 garlic cloves and 1 tablespoon salt. Cover the potatoes with an inch of cold water. Bring to a boil, lower the heat, and simmer for 10 to 15 minutes, or until tender. Drain, cool, discard the seasonings, and set aside.

7. Place the baby carrots in a medium saucepan with 4 thyme sprigs, 2 bay leaves, 1 teaspoon peppercorns, 2 garlic cloves and 1 tablespoon of salt. Cover with 1 1/2 inches water. Bring to a boil, reduce the heat, and simmer for 4 to 5 minutes, or until tender. Drain, cool, discard the seasonings, and set aside.

8. Spread the lardons in a single layer on a nonstick or foil-lined sheet pan. Roast in the oven for 10 minutes, stir, and return to the oven for another 5 to 10 minutes, or until browned. Drain on paper towels.

9. Melt the butter in a large skillet over high heat until the foam subsides. Add the remaining 32 mushrooms, reduce the heat to medium-low, and season with salt and pepper. Cook gently, tossing often, until the mushrooms are lightly browned and tender, 2 to 3 minutes. Set aside.

10. Carefully transfer the pieces of meat to a deep, ovenproof sauté pan. Strain the liquid over the meat. Warm the meat in the oven for about 5 minutes, basting occasionally. Add the potatoes, carrots, mushrooms and pearl onions, and toss gently. Roast in the oven for 5 to 10 minutes, or until the meat and vegetables are hot.

11. Meanwhile, warm the lardons in a small skillet. Chop the leaves of the remaining 5 sprigs parsley.

12. Remove the sauté pan from the oven, and gently toss in the parsley. With a slotted spoon, divide the meat and vegetables among 4 plates. Spoon some of the sauce over each serving. Distribute the lardons among the plates. Sprinkle with fleur de sel, and serve immediately with Dijon mustard. Serves

Free content: Chef Thomas Keller shares his memories of Julia Child in this video
WineSpectator.com members only: Try more recipes inspired by Julia Child

Super Orange Cupcakes

2010-01-20T11:52:00.000-08:00

Whoever heard of using orange skins as a base of holding your cupcakes? This method should make your cupcakes very orange in flavors. Click on picture to view more.

http://www.stumbleupon.com/su/1xDuIJ/beyondagarden.blogspot.com/2010/01/how-to-make-cupcakes-in-orange-peel.html

Source: Desiree: http://beyondagarden.blogspot.com/

Super Molten Chocolate Lava Cake

2009-11-21T19:24:00.000-08:00

I think this is a good recipe. I will let
you know when I try it. Enjoy!
.

Awee... Stay away from McDonalds

2009-11-21T18:54:00.001-08:00

I used to love Mc Donalds french fry a lot. But after eating, I felt that it
stayed in my tummy for days. Now I know why.

Jason's Potato Soup

2009-11-21T18:50:00.001-08:00

Nasi Lemak-Singapore's Delight

2009-11-20T22:14:00.000-08:00

Fraiche Salmon

2009-11-20T22:06:00.000-08:00

Simply Delicious!

• Smoked Salmon

• Hard Boiled Egg, separated yolk and whites, chopped finely

• Chives

• White onions

• Creme Fraiche

• Capers

• Pepper and Lemon juice

• Baked Garlic bread, slice

Thai Curry with Blacken Sea Bass

2009-11-20T14:29:00.000-08:00

After a hard work out, I felt that my body needed some protein. The first bite is a crispy texture and it sinks to the soft, tender flesh of the fish. The aroma of the curry permeates in your five senses. You can imagine flavors of Thai spices, ginger, garlic, lemon grass and basil.

This takes only one hour of preparation because we are going to the store to get pre-made but quality products... all you have to do is add some wonderful spices and you got it Babe!!

• A bottle of red thai curry - Trader Joes

• Frozen Sea Base, thick chunk - Costco

• Frozen Roti, I guarantee it is better than the real thing - Range 99 or Marina Supermarket

Are we ready to kick it up a thousand notches?

The Roti

Get a couple, one at a time, and place it on to the non stick pan, no need any oils, let it bubble up and brown.

When it gets fluffy and a little brown, place it in the oven to heat till you are ready to serve

The Sea Bass

Make sure that the fish is thoroughly defrosted

Seasoning: Dark black soy sauce, dark sweet flour sauce, a little brown sugar, chili oil, mint powder, curry leaf powder, seasame oil and Shiu Chin Wine.
Mixed it thoroughly. Coat the fish with the seasoning

Turbo broil it. What you get is crispy outside and tender inside

The Red Thai Curry

A blob of vegetable oil

A teaspoon of garlic or more

1/4 white onion chopped medium fine
One stalk of lemon grass

Fry all those up

Add:
A quarter of lemon, squeezed

A little sugar to taste

The Presentation

Base Roti, lay the fish on it and dripple the curry sauce over the fish

Put some curry in a little bowl because you cannot get enough of the curry sauce with your roti

Add a small leaf of cilantro on top of the fish for garnish

Great food, Great living!

JoanBowen Cafe

2009-09-29T21:47:00.000-07:00

Two days ago in Singapore, we were at this special cafe called the JoanBowen cafe. http://www.joanbowen.com/

It was a really cozy and artsy cafe to chat and hang out in. I love the deco and the atmosphere. They serve continental food like fish and chips, rosemary herb chicken, specially spiced calamari rings to die for. The breaded fish was about a foot long... real yummy and tasty!

This cafe is not like any other cafe as this cafe trains and helps impaired individuals to meet their passion in cooking. Prices are reasonable around $8-$10 a dish.

Oh yes... and I must give these beautiful photo credit to my brother, Al. Not that the food is great but he makes it even greater. Are you feeling hungry yet?

LemonGrass Tea

2009-09-29T21:19:00.000-07:00

I was at my Aunt's house and it was a hot day. She served us with a really fantastic and very different tea. It is call the Lemongrass Tea that was served cold. Here is the recipe.
.
2 Stalks of Lemongrass, sliced into thirds and smashed at the roots

White rock sugar to taste
1 limon perut leaf crushed

1 lemon squeezed

Boiled all ingredients till rock sugar dilutes

Served hot or cold
.
Killer Drink!

Peanut Pork Soup

2009-09-06T00:02:00.000-07:00

This is my contribution for Kachang (Peanut) Soup. It's so simple & unbelievably delicious.
- Pork Ribs 1lb (400gms). Raw peanuts one cup.
- Boil it in a pot with 5 cups of water for 3 hours. Salt to taste.
- Serve with rice and dark thick soya sauce + cut chill + chopped garlic. Feeds 2/3 easy.

Guest Contributor, Alvin Lee

Potato Tuna Gratin

2009-09-05T19:54:00.000-07:00

Oooh... am I hungry! This weekend I wanted to make something nutritious, all in one dish. I do not want this to be fattening at all. If anyone out there love potatoes, you are going to love this grubby.

ok... Here goes:

Basic Ingredients: Potatoes, Tuna, Mixed Vegetables, Cheese

Potatoes

- Slice 2 medium russet potatoes thinly, without the skin

- Put in the bowl with water that just till it covers the top of the potato, add a little salt, microwave for 5 minutes

- After it has been cooked, season with powdered garlic, pepper and salt

Your Protein+Vitamins

- Spread 2 small cans of olive oil based tuna, into the 2" height baking tray

- Season it with lemon juice, pepper, salt, French herb mixed, a dash of soy sauce, sesame oil and garlic

- Put another layer of mixed frozen buttered vegetables (Trader Joes)

- Add a thin layer the sharp cheddar, not too much

Now,

- Cover the potato slices all over the protein and vitamins, top it with another layer of sharp cheddar

- Add half cup of heavy whipped cream

- Bake it for 2 hours at 350 degrees, till the cream has evaporated.

- Then turn it to 400 degrees for 10 mins to brown the cheese

When you scoop the Gratin on your plate, the first mouthful of seasoned tuna and soft yellow potatoes just melts in your mouth, filled with French herbs, garlic and cheese... Killer!

Title: Sunset Albacore

Shamiko's Summer Fruit Pie

2009-09-03T16:48:00.000-07:00

Wouldn't it be nice to have a cool delicious pie on a weekend luncheon with friends to share and have good conversation? I went to the market and accidentally got a large box of blue berries that is a little sour. Yaks! Munnnmmm... Time to put on my creative hat and solve the solution.

Basic Ingredients: Blueberries, Marie Biscuits, Chocolate, Custard, Raisins

Here is how to make the yummy pie with a French Pizzas!
Step 1

Crust:
- 1 Marie Biscuits from the Asian Food store... Marina Super Market in Foster City, CA. Dump it in a zip log bag, use a stone/brick or a thick book and crush it to fine bits, be careful not to puncture the bag.
- 1/4 salted butter (Half of a small slab from the pack)
- 9 teaspoons of very hot water

Method:
• Knead lightly it till it becomes a round dough ball
• Spread it with the palm of your hand, evenly all over the 9-inch (diameter) pie pan with scallop edges from Crate and Barrel. This is a special pie as the bottom is detachable. Real cool design!
• Bake it for 20 mins till firm and light brown

Step 2
Other things you need to kick it up a notch:
- A Can of Ambrosia Devon Custard from Dregaes or Molly Stone, the British section

- 1.5 cups of Swiss made dark chocolate chips, melted with 3 tblsp of heavy whipping cream and whipped over soft fire. Add a dash of black pepper, salt and a small amount of chili powder to the chocolate. Be careful not to burn the chocolate!

Method:
• Spread the warm chocolate over the cool crust, put it in the fridge for 10 mins to cool off
• Spread the custard all over the top of the chocolate
• Leave it in the fridge to cool off

Step 3
OK Here is the KEY ingredient... it needs to be super duper and it is all in the taste! Sour Blue Berries? No Probs!

Method:

• Put the sours into the pot and boil at medium heat
• Add a cup of Sherry or any red great quality red wine like Opus One 2004... ok ..maybe BV Reserve 2007 that your BF is not drinking.... ; )
• Add half a cup of brown sugar
• Add half a lemon to kick it up a notch
• Add 2 envelops of Knox. This is the binding or thickening agent and is great for your fingernails!
• Boil it for 15 mins. Don't poke the blueberries too much...with TLC
• Add half a cup of raisins
• Add a tblsp of powdered mint... heavenly! Make your own...
• Strained the fruit from the liquid
• Cool it

- Now... take the yummy pie thingy from the fridge, we all have to smell and taste the custard...hummm... not too sweet, full of flavor!
- Scope the fruit mix and spread it all over the custard

- Decorate it with a real mint leaf, right in the center of the pie for presentation...

Ho Ho Ho! This is a killer summer pie! Try it and let me know what you think! Original, creative and delightfully yummy!

Title: The Blue Horizon

Dark Sauce Halibut Over Healthy Greens

2009-08-31T21:35:00.000-07:00

Just did my work out and was feeling a little weak. Would it be great if you could have a tasty small chunk of protein and vitamins? Knock off the carbs and go with quality and taste.

Basic Ingredients: Fish, Salad

Get a tall piece of Halibut
• Season with sherry and lea and paris sauce
• Sprinkle the fish with pepper, salt, tarragon herbs and a dash of chili powder all over the fish
• Put a small slice of butter on top of the fish and broil for 10 mins.

Put the fish on top of the bed of salad
• Mixed herb salad, almonds, cranberries
• Red wine vinaigrette, pepper, a dash of salt
• Add feta cheese if you want... this will enhance the taste

This is a killer meal. Simple and full of flavor. You need a tall piece of meat, like 2 inches because when you broil it for 10 mins, the inside will be soft and flaky. Decadence to the max!

The Exploding Egg

2009-08-31T12:57:00.000-07:00

Whoever thought of cooking an egg in a jar of water and micro waving it?

You can definitely cook a soft boil egg 50 sec but add another minute, you get a huge explosion in your Microwave. Wowza! What a mess!

ok... the fast method of cooking a hardboil egg has to be traditional! LOL

We live and learn!

Sunday's Simple Brunch

2009-08-30T22:52:00.000-07:00

Just came back from a bike ride and was dreaming of a Sunday old fashion brunch I was craving as a kid.

Basic Ingredients: Eggs, Tomato Cucumber, Hash Slabs, Baked Beans

- Just pop 2 eggs into the frying pan, make sure the top is still soft
- Slice a fresh tomato and English cucumber into slices
- Broil some rectangle shaped hash browns from Trader Joes... they are the best...
- And the special ingredient... a can of British, Heinz Baked Beans from Draegers or Molly Stones, in the British flag section.
- Don't forget to sprinkle some salt and pepper on top of the eggs AND... fresh parsley...

Yummie... to die for...
Don't forget something decadent... mimosa champagne.
Champagne, orange juice and a mint leaf

Who Says You Can't Cook?

2009-08-28T11:06:00.000-07:00

Can you boil water? When you see the bubbles... the water is boiled. That is science! Easy!

Basic Ingredients: Egg, Vegetables, Bread Sticks

So put an egg in the water before it bubbles, and let it sit for 20 minutes at medium heat.

Waa La.... you get a hard boilaed egg!

For extra premium taste:

• Bite the top of the egg off

• Add those Japanese salt and seaweed on
top of the egg, a dash of white pepper...

• Eat it all together

Mmmmm... a taste to die for

And that is not all... for a balance meal, combine your creation with carrot and celery sticks and a tomato. Those are your vitamins. For the carbs – bread sticks. You get the crunch, the natural sour and sweet, the healthy salt in the egg for protein.
A light and healthy meal to impress your date or the one you love. : )