Tuesday, March 20, 2012
So, looking around in the pantry a found a few rice noodles; a had some veggies and tofu in the fridge and my leftovers became a bright and flavourful Thai salad.
1 1/2 tbs fresh lime juice
1 tbs sugar
1 tbs fish sauce
2 tsp sesame oil
1 tsp soy sauce
2 tsp finely grated fresh ginger
1/4 block firm or extra firm tofu
6 tbsp flour
1 tsp garlic salt
1/2 tsp pepper
1/2 cup oil
left over chicken
1/2 red pepper
2 green onions
a small bunch of dandelions
a few garlic chives
black and white sesame seeds.
I cut up the tofu into small cubes, put them in a baggie with the flour, garlic salt and pepper, shacked them and the fried them in the oil.
I soaked up the noodles, sauteed the red peppers, green onions and zucchini in separate batches.
Mixed all the dressing ingredients.
Separately I soaked the noodles in the dressing, also the tofu, beef and chicken.
Toasted the sesame seeds and assembled the plates by placing dandelions on the bottom, noodles in the middle and the rest of the ingredients all around the noodles.
Sprinkled with sesame seeds, a little extra sesame oil and decorated with the garlic chives and pour the rest of the dressing on top.
Saturday, March 17, 2012
Thursday, March 15, 2012
Transforming the left overs into something else, it's an art.
I am an artist.
I hate throwing food away. I save the smallest amounts of leftovers
and transform them into something else.
Today they became: Pumpkin agnolotti with Gorgonzola-sage cream sauce.
Added a very small cube of cheese and a little cut up sage. (from my garden)
Dipped the edges with water and closed them.
turned a little transparent and you could see the orange filling.
Strained them and saved them for a few seconds while I sauteed some sage leaves in butter.
drizzled them with the sage butter.
Wednesday, March 14, 2012
This year I started a veggie garden. I have to admit it is a sad veggie garden.
I had a late start, waiting for the gardener to do some pruning and fixing.
He said: ''I'll be there Thursday.''
He just forgot to mention WHAT Thursday.
A big variety of peppers. Mostly seeds I collected after eating a new kind anywhere in the world.
Some herbs, the classic ones: oregano, basil, parsley, thyme, rosemary, sage, a couple of different types of mint and Huacatay, a not so classic, from Perú.
Dear boyfriend had never even watered a pot in his entire life, so by the tame I came back, two months later, I was pretty surprised that most of the plants where still alive. Except for Mr. Jalapeño, one of my favorite ones.
Ive been working for the past two weeks, putting some tutors to the tomato plants, fixing the soil, cleaning u dead leaves and slowly but surely I started to see a little improvement. We might be able to eat some home grown tomatoes after all.
What are doing wonderfully, are the herbs.
It's nice how some herbs can change a simple meal into something special.
Today for lunch we had some steak with mashed pumpkin and potatoes and I just chopped some mint, basil, thyme and oregano; mixed it with olive oil, kosher salt and a touch of balsamic and eat it with the meat. (and dipped some bread, couldn't help myself). Delicious!
Tuesday, March 13, 2012
The glorious days that I get to enjoy them, I usually save 2 or 3 recipes I would like to make.
I also have hundreds of cooking magazines with sticky notes, cookbooks, pictures, Cd's, software,...napkins, papers, notes, clippings....out of control!
What should I cook first?? How can I get organize?
That time will come...
Giallo Zafferano, an Italian website that I love. I have try several of their recipes and they were all keepers. The original name of this recipe is: Tagliatelle mimosa
- flour, 300 gr
- 3 medium eggs
- 1 clove garlic
- 250 gr hake (or cod)
- 80 gr bread crumbs
- 50 gr grated Parmigiano Reggiano
- 1 packet saffron
- 2 cloves garlic
- 1/2 cup brandy
- 30 g butter
- 2 Tbs Olive oil
- 250 ml heavy cream
let it rest covered for at least half an hour in a cool place. Then roll out the pastry and ass it through the pasta machine. (or you can cut them by hand) or....just buy fresh pasta.
Meanwhile, remove any bones in fish, cut into pieces and chop it in a food processor. Pour into a bowl, add the garlic clove crushed , bread crumbs, Parmesan, egg, salt, pepper and saffron dissolved in a tablespoon of water; mix well. You will get a bright yellow mix. Form it into very small balls.
Put the oil, butter and two cloves of garlic in a pan and add the meatballs, sauté 2 minutes, then add the brandy, add the cream season with salt and pepper and then turn off the heat. Cook the noodles in salted water and then, once drained, mix them in a pan with the sauce . Sauté for a couple of minutes, then serve dividing the meatballs in the various dishes. Sprinkle with chopped parsley.