About these wierd codes… apologies
October 31, 2005 | Filed Under Uncategorized | Leave a Comment
Hi Everyone,
I’m sorry to read that a lot of you are seeing these wierd codes in my posts. Like Nicky mentioned below, I also use Windows XP/Firefox and I’ve never seen them. I’m not sure if I can fix what I can’t see. And I’m not sure how the codes are coming up. Hmmm… Raquel has mentioned that the codes are html tags (?). I’m not sure how to go about checking the tags. Any more suggestions appreciated. I’m wondering if any of the blogspot users have this problem.
Paz
Ed: I’ve just found that depending on what you use to look at the blog, the “About Me” section and links normally found on the immediate right have sunk to the bottom. As soon as I figure out how to correct the problem, I’ll do so. If you use Windows XP and Firefox or Safari (or a Mac computer), there shouldn’t be a problem. Everything looks fine…
10 Important Tools Needed in the Kitchen
October 28, 2005 | Filed Under Kitchen Utensils/Gadgets | Leave a Comment
Five piece stainless-steel tools from Williams-Sonoma.com
I recently read an old Parade magazine column by Sheila Lukins called “What’s Cookin.’†It featured an article entitled, “10 Kitchen Tools I Can’t Live Without.†(Page 8, April 3, 2005).
The author listed the following 10 kitchen tools, which she found necessary in the kitchen. I have to agree with her on most of them.
Here are the items:
Food processor (Just bought one)
Electric juicer (Don’t have one. Would be cool to have one.)
Pepper grinder (Need a new one. I have a cheap one that’s annoying)
Mini-chopper (I’m not sure about this one.)
Food scale (I have a small cheap one, but rarely use it.)
Measuring cups (Yes!)
Microplane rasp (Oh, yeah!)
Measuring spoons (Could always use new ones)
Instant-read meat thermometer (Hmmm… I dunno about this one…)
Mixing bowls (Could definitely use these)
What tools do you consider necessary in your kitchen?
Paz
Steak Salad
October 26, 2005 | Filed Under Beef, Salad | Leave a Comment
I made a nice steak salad courtesy of Giada’s recipe: Pan fried rib eye steak, cut in stripes, then placed of a bed of a salad mix of romaine lettuce, baby arugula, endive, cherry tomatoes, and red onions. Splash some Red Wine Vinaigrette and you’re good to go.
The mix of the salad and the dressing go well together and taste very good. I liked the combination of the crunchy, cool, fresh romaine lettuce, together with the spicy, smooth, flat arugula. The color of the red onion and cherry tomatoes offset by the different colored greens from the romaine lettuce and arugula, and then the dark-colored steak slices make a colorful presentation.
The recipe calls for Gorgonzola cheese, but I left it out since I didn’t have any on hand. The missing ingredient did not take away from the success of the salad. It still tasted good and filling.
Paz
Steak Salad
1/2 head romaine lettuce, cut into bite-size pieces 1 large head Belgian endive, thinly sliced crosswise (about 1 1/2 cups) 1/2 red onion, thinly sliced into rings 3 cups fresh baby arugula 12 cherry tomatoes, halved 4 ounces Gorgonzola, coarsely crumbled Red Wine Vinaigrette, recipe follows Salt and freshly ground black pepper 1 pound steak (such as New York, rib-eye or filet mignon), pan-fried or grilled and chilled In a large bowl, combine the romaine lettuce, Belgian endive, red onion, baby arugula and cherry tomatoes, and half of the cheese. Toss the salad with enough vinaigrette to coat. Season the salad with salt and pepper, to taste. Arrange the salad on a platter. Cut the steaks crosswise into thin slices. Arrange the steak slices atop the salad and sprinkle with the remaining cheese. Drizzle more vinaigrette over the steak slices and serve. Red Wine Vinaigrette: 1/2 cup red wine vinegar 3 tablespoons lemon juice 2 teaspoons honey 2 teaspoons salt Freshly ground black pepper 1 cup olive oil
Mix the vinegar, lemon juice, honey, salt, and pepper in a blender. With the machine running, gradually blend in the oil.
Yield: 1 2/3 cups Prep Time: 5 minutes
Lamb with Herbs
October 23, 2005 | Filed Under African Recipes, Lamb | Leave a Comment
I finally made one of Farid Zadi’s Algerian dishes – Lamb with Herbs. First, I went grocery shopping for lamb, onions, cilantro, parsley, green pepper, and lemon. The recipe calls for marinating all the ingredients along with olive oil, salt, and freshly ground black pepper. Then everything is cooked in a Dutch oven over medium heat for 1 ½ – 2 hours.
I’m not sure what the Lamb with Herbs is served with in an Algerian household, but I served it with rice. No one complained.
Paz
Grilled Spanish-Style Snapper with Tomato and Green Olive Salsa
October 21, 2005 | Filed Under Red Snapper, Seafood, Tomato and Green Olive Salsa, Vinaigrettes/Salsas/Sauces | Leave a Comment
After watching one of Rachael Ray’s 30-Minutes Meals shows, I became anxious to try her Grilled Spanish-Style Snapper with Tomato and Green Olive Salsa. I finally got a chance and bought my ingredients from the new Citarella store in my neighborhood. They sell fresh fish, meat and good vegetables. Here’s there recipe:
Grilled Spanish-Style Snapper with Tomato and Green Olive Salsa
4 (8oz) portions of red snapper fillet
Extra Virgin Olive Oil for drizzling
1 ½ tsp (1/2 palmful) cumin
1 ½ tsp (1/2 palmful) sweet paprika
1 tsp (1/3 palmful) coarse salt
1 tsp (1/3 palmful) black pepper
1 tsp (1/3 palmful) coriander
Tomatoes and Green Olive Salsa:
3 plum tomatoes, seeded and chopped
Handful of cilantro, finely chopped (You can substitute with flat leaf parsley)
½ small red onion, chopped
12 large green olives cracked from pits and coarsely chopped
1 lime, juiced
1 tsp crushed red pepper flakes
Preheat grill pan; drizzle snapper with extra-virgin olive oil; combine spices in a small bowl; rub fish with spice mixture; cook fish for 5 minutes skin side down first; turn the fish and cook for 5 to 6 minutes longer; combine salsa ingredients in a small bowl and allow it to marinate until ready to serve. To serve, plate spiced snapper with a generous serving of salsa.
First, I prepared the salsa and let it sit before starting with the snapper. I enjoyed all the chopping involved to make the salsa. My favorite part of the process was chopping the cilantro on my new cutting board — a nice, big, wooden one. As soon as the knife hit the cilantro on the board, it’s distinct smell wafted towards my nose and had me salivating in anticipation of the finished meal. I love cilantro. It not only brings color to the dish but tastes so good with the tomatoes, lime, and green olives.
Next, I concentrated on the red snapper, prepared on my handy small grill pan. The aroma of the spices floated up into the air. From the smells alone, I knew it would be a good meal.
While waiting for the fish, I started on the green beans with toasted almonds that Rachael suggests goes well with the snapper. It’s another simple recipe:
Green Beans with Toasted Almonds
1 ½ pounds fresh green beans, trimmed
1 Tbs (1 turn around the pan) Extra Virgin Olive Oil
1 Tbs butter
Salt
Toasted slivered or sliced almonds for garnish
Cook green beans for 5 minutes in one inch boiling water, covered; drain beans and return the pan to the heat; add the oil and butter to the pan; toss the beans in the oil and melted butter; season the beans with salt and transfer to serving plate; garnish the green beans with the toasted slivered or sliced almonds.
Rachael also recommends a sangria to drink with this meal. She calls her special mixture, Sunset Sangria. I haven’t made it yet. When I do, I’ll let you know how it tastes, but I can tell you that the snapper, topped with the salsa, and served with the green beans with toasted almonds was very good.
Paz
