Are you chicken ?

Hey! This weekends been kind of busy so far, which is good. I know chicken sandwiches and chicken in general can get pretty old and boring. However, the two recipes I am showing you are awesome; these are simple and delicious ways to kick up a regular and common ingredient, in this case it's chicken.  I have a headache and am enjoying some ice cream so I will keep this post short and sweet. :) ciao for now. 

Chicken and Artichoke Fricassée with Morel Mushrooms

Ingredients:

1 1/2 lemons

12 baby artichokes

6 cups water

2 tablespoons all purpose flour plus additional for dredging

2 teaspoons salt

1 bay leaf

2 tablespoons butter

1 tablespoon olive oil

4 chicken thighs

4 chicken drumsticks

4 ounces fresh morel mushrooms

2 medium carrots, peeled, thinly sliced

2 large shallots, thinly sliced

2 tablespoons chopped fresh thyme, divided

1 garlic clove, minced

1/4 cup dry white wine

1/2 cup low-salt chicken broth

1/4 cup crème fraîche

Method:

1. Fill large bowl with water. Squeeze juice from 1 lemon into water; add lemon halves. 
2. Tear outer leaves from 1 artichoke until only pale green leaves remain. 
3. Cut top 3/4 inch from top; trim end of stem. Cut in half lengthwise. Rub cut sides of artichoke with lemon half; transfer to bowl with lemon water. Repeat with remaining artichokes.
4. Bring 6 cups water, 2 tablespoons flour, 2 teaspoons salt, and bay leaf to boil in large saucepan. Add artichoke halves and cook until just tender, about 5 minutes. Drain.
5. Melt butter with oil in heavy large deep skillet over medium heat. Sprinkle chicken with salt and pepper. Dredge chicken in flour, shaking off excess. 
6. Cook chicken until golden brown, about 4 minutes per side. Transfer chicken to plate. Add mushrooms, carrots, and shallots to skillet. Sprinkle with salt and pepper. Sauté until vegetables begin to soften, about 4 minutes. 
7. Add 1 tablespoon thyme and garlic; sauté 1 minute. Add wine; bring to boil. Add broth and artichokes; bring to boil.
8. Return chicken to skillet, reduce heat to medium low, cover, and simmer 20 minutes. Turn chicken, cover, and simmer until cooked through, about 15 minutes longer. 
9. Transfer chicken and vegetables to platter. 
10. Whisk crème fraîche into sauce in skillet; bring to boil. Season with salt and pepper. 
11. Pour sauce over chicken, sprinkle with remaining 1 tablespoon thyme, and serve

Grilled Chicken Sandwiches with Sun-Dried Tomatoes and Goat Cheese

Ingredients:

8 boneless skinless chicken breast halves, well trimmed

2 tablespoons balsamic vinegar or red wine vinegar

1 tablespoon olive oil

2 garlic cloves, minced

2 teaspoons minced fresh rosemary

2 red onions, cut into 1/2-inch-thick slices

8 large French bread rolls (about 4 inches long), cut in half

1/2 cup chopped drained oil-packed sun-dried tomatoes

2 bunches arugula

4 ounces light soft goat cheese

Method:

1. Place chicken in medium bowl. Add vinegar, olive oil, garlic and rosemary. Cover and refrigerate overnight.
2. Prepare barbecue (medium-high heat). 
3. Season chicken with salt and pepper. Grill chicken and onions until chicken is just cooked through and onions are golden brown, turning occasionally, about 10 minutes. 
4. Grill cut sides of rolls until golden brown. 
5. Spread bottom halves of rolls with chopped sun-dried tomatoes. 
6. Top with chicken breast and some grilled onions and arugula. 
7. Spread top halves of rolls with 1 tablespoon goat cheese and place atop sandwiches. Serve.

Bitter mood makes bitter food! So fucking smile! :D

Some hot drinks, just for fun

Spring can sometimes have it's dreary, grey, cold days. On those days you want something to snuggle in with while you read your favorite book or while you watch movies/TV shows. So here is a collection of a few awesome hot drinks. These are instant mood lifters-so make these drinks when you are feeling a bit dejected and it cannot fail to lift your spirits. Watch out though-some of them are quite potent! If you are feeling utterly miserable, the only answer it top them off with whipped cream and sink into comfort oblivion. 
 

Hot Chai Milk Late 

Ingredients:

½ cup ginger root
4 sticks cinnamon
16 whole cloves
1 tbs. powdered cardamom
1 tbsp. vanilla extract
1 tsp. nutmeg
¼ cup sugar
1cup honey
8 cups boiling water
12 Darjeeling tea bags
8 cups hot milk1 cup rum (if making alcoholic version)

Method:

1. Combine ginger, cinnamon, cloves, cardamom, vanilla extract, nutmeg, sugar, and honey in a pot. Add water and tea bags and simmer for 5 minutes.
2. (Add rum and) strain.
3. Add hot milk and serve. 
4. Top with whipped cream if you like. 

Hot Cider Punch:

2 cups good quality apple cider

2 slices lemon 

1 apple, cored and thinly sliced

1 cinnamon stick, crushed

3 cloves

2 tbsp soft light brown sugar

3 oz. dark rum (if you are making this alcoholic) 

Method:

1. Put the hard cider, lemon slices, apple slices, cinnamon & cloves, sugar (and rum) in a saucepan. 
2. Heat the mixture gently until it just reaches boiling point. 
3. Simmer very gently for 10 minutes then remove from heat and let infuse for 10 minutes.
4. You can strain the liquid to get rid of the cinnamon and cloves before you serve and reserve the apple slices and lemon slices for garnish. 
5. Ladle into small heatproof glasses or cups to serve. 

John Nott's Wine Chocolate (for all the chocolate lovers out there):

-A little bit of trivia about this drink: it was created in 1726 by a pastry cook John Nott at Syon House in England (the country house of the Dukes of Northumberland). It is extremely rich, so serve in small quantities.

Ingredients:

1 and 3/4 cups ruby port

2 oz. bittersweet chocolate, finely grated

1/3 cup superfine sugar, or to taste 

1 teaspoon cornstarch

Method: 

1. Put all the ingredients in a heavy-based saucepan and whisk well with a balloon whisk. 
2. Bring just to a boil, whisking constantly. 
3. Let cool slightly before pouring into small aperitif glasses to serve. 

Spiced Chile Coconut Milk:

Ingredients:

2 cups milk

2 cups coconut milk

1.5 tbsp soft brown sugar

2 star anise, lightly crushed

1 small red chile, halved lengthwise and seeded (if you don't want the chile just omit it)

1/2 cup heavy cream

Toasted shredded coconut to serve

Method:

1. Put all the ingredients, except the heavy cream, in a saucepan.
2. heat gently for 10 minutes then bring just to boiling point. 
3. Strain into 2 cups
4. Whip the cream until it holds it shape and spoon over the drinks. Sprinkle some toasted coconut shreds over top to serve. 

Warm Banoffi Smoothie:

Ingredients:

2 bananas

2 cups milk

freshly grated nutmeg, to taste

Caramel sauce to serve

Method:

1. Put all the bananas and milk in a blender or liquidizer and whizz until really smooth. 
2. Transfer the mixture to a saucepan and heat gently, stirring constantly, until it just reaches boiling point.
3. Transfer to heatproof glasses or cups, grade over a little nutmeg and add a swirl of caramel sauce.

White Chocolate Marshmallow Melt:

Ingredients:

2 cups milk

1/2 teaspoon vanilla extract 

6 large marshmallows 

1 oz. white chocolate, broken into pieces.

Method: 

1. Put the milk and vanilla extract in a saucepan and heat gently until it comes to a boil. 
2. Remove from heat, pour milk into cups and top with the marshmallows. 
3. Meanwhile, melt the chocolate in a small heatproof bowl set over a pan of gently simmering water (don't let the bowl touch the water or the chocolate will be spoiled). 
4. Drizzle the melted chocolate over the top of the drinks and serve immediately. 

Bitter mood makes bitter food. So fucking smile! :D

Spring Dinner

It's spring time! Everyone is out enjoying the warmer weather & the sunshine. Eating dinner outside is one of my favorite parts of spring and summer. As well as the beautiful flowers that bloom every where, the warm heavy rain at night/late evening; I also enjoy the warm breeze that blows through my hair as I walk through the flower-filled courtyards or parks, it's so refreshing. I love the longer days of sunlight and the warmer nights/evenings they are perfect for sitting outside having a tea or a glass of wine, looking around at the beautiful world and thinking. Spring is a phenomenal prelude to my favorite season: summer. 

I have put together a spring inspired menu for you guys, I hope you enjoy the fresh drinks and delightful food.

Spring Fling (drink): In a large pitcher, mix 1 cup plus 1/3 cup sugar, 1 cup fresh mint leaves, and 2 lemons (sliced into thin rounds) and 1 cucumber (sliced into thin rounds). Add 2 cups each vodka and fresh lemon juice from 10-12 lemons; let stand for 30 minutes. Stir to dissolve sugar. Chill for 30 min. Add 2 cups club soda; serve over ice in rocks glasses, garnish with lemon and cucumber slices and mint leaves.

Spring Melon Cooler: Fill 1/2 gallon pitcher 1/3 full of vodka. Stir in puree of 1 honeydew melon (about 3 cups), 2 cups each Midori liqueur and Sprite, and 1 cup club soda. Serve over ice and garnish with skewed melon balls. Offer a non-alcoholic spritzer as well: Mix equal parts orange juice, cranberry juice and sparkling water.

Sweet Pea soup:

Ingredients:
5 tbsp unsalted butter
1.5 cups thinly slices leeks, white parts only
5 tbsp all purpose flour
6 cups chicken broth
5 cups fresh or frozen pees
3/4 cup heavy cream
sat and pepper to taste
Pea shoots and croutons for garnish

Directions:

1. Heat butter in dutch oven over medium-high heat. Add leeks;saute until soft, about 4-5 minutes.
2. Add flour, stirring until dissolved. 
3. Add broth; bring to boil. whisking constantly. 
4. Stir in peas; reduce heat and summer, 10-15 min. 
5. Using an immersion blender, puree. 
6. Stir in cream; season with salt and pepper. 
7. Garnish with pea shoots and croutons. 

Spaghetti with White Clam Sauce:

Ingredients:

2/3 cup olive oil
6 large cloves garlic, minced
6 dozen Manila clams, scrubbed
1.5 cups dry white wine
1/3 cup chopped fresh flat-leaf parsley
1/2 tsp crushed red pepper flakes
1 tsp salt
1.5 lb. spaghetti 

Directions:

1. In large saucepan cook oil and garlic over medium heat until garlic beings to sizzle. 
2. Stir in clams, white wine, parsley, red pepper flakes and salt. 
3. Cover; bring to a boil over high heat. Cook shaking pan occasionally, until clams open, about 3 minutes. 
4. Remove opened clams to large bowl; continue to cook, removing clams as they open(discard any that don't open). 
5. Meanwhile cook pasta in boiling, salter water until al dante; drain. 
6. Return clams to pan; add pasta and simmer 2., or until heated through. 

Zucchini Fritters:

3/4 cup ricotta cheese

1/2 cup chopped scallions

2 tbsp chopped fresh basil

2 tbsp chopped fresh flat-lead parsley 

1 cup all-purpose flour

3 eggs, lightly beaten

3 cups shredded zucchini 

1/2 cup shredded Parmesan

1 tsp salt

1/4 tsp pepper

4 tbsp olive oil, divided

Lemon zest for garnish

Directions:

1. In a large bowl combine first 4 ingredients. 
2. Stir in flour. Add eggs; stir well. 
3. Stir in zucchini, Parmesan, salt and pepper.  
4. Heat 2 tbsp oil in a large nonstick skillet over medium heat. Drop batter by table-spoonfuls into skillet. 
5. Cook 3-4 minutes, turning once, until golden. 
6. Remove fritters to baking sheet lined with paper towels (to absorb excess oil).
7. Repeat, using remaining oil as needed. 
8. Arrange on a platter, garnish. 

For dessert...

Sticky Semolina Cake:

Ingredients:

1/2 cup plus 6 tbsp sugar, divided

1/2 tsp fresh lemon juice

1/2 tsp orange blossom water

1.5 cups semolina

1 cup drained yogurt

4 tbsp unsalted butter, melted

1 egg

1 tsp baking powder

1/2 tsp lemon zest

1/4 tsp ground cardamom

Directions:

1. Heat oven to 375F
2. Line 8"x8" baking pan with foil. Lightly spray with nonstick cooking spray.
3. In a small saucepan combine 1/2 cup sugar and 1/2 cup water. Cook over low heat, stirring with wooden spoon until sugar has dissolved. 
4. Stop stirring and increase heat to medium, simmer for 2 minutes.
5. Remove from heat, stir in lemon juice and orange blossom water; let cool. Refrigerated cooled mixture for 2 hours. 
6. In food processor combine semolina, yogurt, butter, egg, baking powder, baking soda, lemon zest and cardamom until smooth. 
7. Spoon into prepared baking pan. 
8. With sharp knife lightly divide batter into 16 squares
9. Place an almond in center of each square.
10. Bake for 30-35 min  
11. While cake is hot, cut squares completely apart and pour sugar syrup over hot cake. let cook in pan completely. 

 

Bitter mood makes bitter food. So fucking smile! :D

Tea Time part 2: Sandwiches!

The second half of my tea time menu includes a few different sandwich spreads and a suggested serving idea. Of course you can put the spread on the bread yourself before serving; however I suggest you don't pre-make the sandwiches since they tend to get quite soggy if left to sit for a while; plus it is much more fun for everyone to do the spreading themselves at the table since that way people get to try bits of everything. Have fun and enjoy! 

Chicken and Red pepper spread:

Ingredients:

2 cups cooked chicken meat- torn/cup into small pieces

1 sweet red pepper, chopped finely

2 scallions, chopped finely

1 tablespoon parsley, chopped finely

½ of a celery stick, chopped finely

Sat and pepper to taste

 ¼ cup light mayonnaise

Directions:

1. Combine chicken, chopped sweet pepper, scallions, celery, and  parsley.
2. Add enough mayonnaise to just bind the mixture and season with salt and pepper to taste.
3. Serve spread separately; have small warm French buns sitting on the table under a clean cloth.

Salmon Spread:

Ingredients:

1 cup flaked cooked salmon (or from a can)

¼ cup celery, finely chopped

¼ cup Green pepper, finely chopped

¼ cup lettuce, finely chopped

French Dressing:

3/4 cup Vegetable Oil or Olive Oil
1/4 cup lemon Juice
3/4 teaspoon Salt
1/4 teaspoon Pepper
1 clove Garlic, halved

Directions:

1. Combine salmon, celery, green pepper, lettuce.
2. Add enough of the French dressing to bind the mixture together
3. Serve spread separately; have (thinly sliced) French bread on a table under a clean cloth.

Cucumber Spread:

Ingredients:

1 Cucumber

Black pepper to taste

1 tablespoon Chives, finely chopped

Sour cream

1 teaspoon Fresh dill, finely chopped

Directions:

1. Cut an unpeeled cucumber into slivers or chop it very finely, soak it in a cold salted water for 15 minutes, and drain it well. (Do NOT skip this step it is very important to do.)
2. Season the cucumber with ground black pepper, chives, & fresh dill. Stir in enough sour cream to bind the mixture but not so much that the mixture becomes runny.
3. Serve separately; have a sliced (with crust removed) warm loaf of bread covered with a clean cloth sitting on the table.

Bitter mood makes bitter food. So fucking smile! :D

Tea Time!

Hey everyone! Hope you all love the new look of my blog, I know I do!

Okay I'll admit, I love tea time. This desire of a cup of delicious tea and some treats resides in a very small girly part of me; I am not frilly and fluffy obsessed...but there is something about having a dainty tea set that you pull out in a nice box with silk lining which makes you say "aww" every time you open the lid. Sipping from those pretty cups, eating some yummy snacks while sitting with your friends or sister or mum and chatting...that just appeals to me. I can't quite put my finger on why, but it does. For you to share some of my excitement (maybe even, dare I say, buy a cutesy tea set of your own), I am going to share three of my many favorite desserts to serve for tea time. I will post another entry right after this one with some sandwich ideas to serve on the tea table ..just to make the two posts separate and easy to read.

Swiss Coconut Macaroons:

Ingredients:

4 eggs

1 teaspoon vanilla extract

1 cup confectioners’ sugar

2 cups shredded coconut

½ cup flour

Directions:

1. Preheat oven to 350F.
2. Beat egg whites until they are stiff
3. Add 1 teaspoon of vanilla, and gradually beat in the one cup of confectioners’ sugar.
4. Beat mixture until it is stiff and glossy
5. Fold in 2 cups shredded coconut and ½ cup of flour.
6. Drop the batter by teaspoons about 1 inch apart on a buttered and floured baking sheet and bake the macaroons in a moderately slow oven (350F) for 20-25 minutes.

Honey Cakes:

Ingredients:

2 eggs

½ cup sugar

¼ cup honey (not filled to the top)

1 scant cup (not filled to the top) sifted flour

Directions:

1. Preheat oven to 350F.
2. Beat the eggs thoroughly and mix in the sugar and honey.
3. Add gradually the sifted flour. Mix well. The batter should be semi-liquid.
4. Let it stand for 45 minutes and spread it on a buttered baking sheet.
5. Bake the dough in a moderate oven (350F) for about 20 minutes, or until it is slightly browned.
6. Once baked, cut it into squares and lay them on a cooling rack to cool and harden.
7. Store the cakes in an airtight box.

Date and Nut Sticks:

Ingredients:

2 eggs

1 cup sugar

2 cups chopped pecans

1 pound dates, pitted and chopped

¼ pound candied cherries, cut into small pieces

1 teaspoon vanilla extract

½ cup flour

1 teaspoon double-action baking powder

Directions:

1. Preheat oven to 350F.
2. Cream 2 eggs, lightly beaten, with 1 cup sugar. Add chopped pecans, dates, candied cherries, and the vanilla extract.
3. Sift flour with baking powder and add it to the mixture.
4. Spread the batter in a buttered shallow pan and bake it in a moderate oven (350F) for 30 minutes.
5. Once done baking, cut into sticks while the cake is still warm. 

 Enjoy! 

Bitter mood makes bitter food. So fucking smile! :D

In Soviet Russia....

This post is about...The famed "Russian Dumplings" hehe. I love, just absofreakinlutely love pelmeni. This is something I grew up eating; on special occasions my mom and me would make these together from scratch and it was such a treat because making them & eating them fresh and hand made has no comparison to the store bought ones. There are so many different ways to make these, eat these and even various difficulty levels of making them. I am going to share a simple, traditional, yet very delicious version-the way my mom learned from her mom and still makes them to this day. 

This also makes for a fun, casual dinner gathering where your guests can eat the food they make. I've done it, and it turned out to be a great success! Anyway, without further ado, let me introduce you to my favourite childhood memory....

Traditional Russian Pelmeni:

Ingredients:

Dough:

1 1/2 cups flour
2 eggs
1/2 cup water
1/2 tsp. salt

Filling:
1/2 lb. ground beef
1/2 lb. ground pork
2 medium onions
1 tsp. salt
1/2 tsp. black pepper
garlic to taste

Asian Style Vinegar Sauce:

3 tbsp vinegar (rice vinegar works well)

3 tbsp soy sauce (low sodium is best)

1 small clove garlic

a couple slices of ginger, julienne cut (fine strips)

-Mix together ingredients and let stand for 5-10 minutes to infuse flavors together

Directions:

1. In the food processor, using the metal blade, blend the flour and salt. With the processor still running, add the egg, then, in a steady stream, pour the water in. Process until the dough forms into a ball and hangs around the blade. Transfer the ready dough onto a floured surface and knead until pliable.
2. Set the dough aside on a floured plate or bowl covered with a clean kitchen towel to prevent drying out. Let it rest for 30 minutes. 
3. Once the dough is ready, combine the ground beef, ground pork, onions-pureed in the food processor, 1 tsp salt, pepper and garlic together. Set aside. 
4. Cut the dough into three equally sized pieces and roll each one out into a very flat and thin sheet. 
5. On a floured surface, take a rolling pin- flour it, roll the dough out to a thin sheet. You want it thin, but not translucent because it will tear . Use a glass, to cut out about 2 inch circles-can also use a round cookie cutter. Make the cuts close together so you don't waste too much dough. When you're done cutting, take the non-circle parts, clump them together, place it under a towel to re-roll later. 
6. Put a teaspoon of the meat mixture in the center of each circle (quite a good amount but not so much that you can't seal/end up ripping the dough). 
7. Then fold the dough in half and seal the edges by pressing them together tightly all around. Next, bring the two corners together and press together to seal: you should now have this shape:

 

As you’re making the pelmeni, place them on a cold, floured baking sheet. 

1.  Bring about 4 cups of generously salted water to a boil (with a bay leaf and a few peppercorns for  flavor, if you like). 
2. Drop 30-40 pelmeni in and cook 6-8 minutes, stirring with a wooden spoon occasionally to prevent sticking. With a slotted spoon, carefully remove pelmeni from the water into bowls.
3. Serve in soup bowls. I like to offer different dipping sauces: sour cream, Asian style vinegar sauce (not traditional but delicious anyway), and vinegar with a dash of black pepper. You can also spoon some liquid that the pelmeni have boiled in into the bowl and add some butter as an alternative to dipping sauce.

To Freeze Them:

Dust a baking sheet with flour. Make sure that the pelmeni are close together but in one single layer and dust them again with some flower. Then cover them tightly with saran wrap-but don't squish them. Place the entire baking sheet in the freezer for half an hour. Once the pelmeni are a bit frozen you can transfer them into a zip bag without them sticking together, they will store well in the zipped bag for around 2 months.

Bitter mood makes bitter food. So fucking smile! :D 

*** New Twitter account! Check it out at Catty Dish @TUCBlog ***

Light as Air

Hey all. Now, I know it's still cold here, however, I can't help myself. I just adore sorbet..it makes me think of summer and beaches because of how fresh and light it is. Here are several of my favorite types of sorbet and how to make them. This easy to do snack or party dessert is sure to impress and tingle the taste buds! Relish this.

Fresh Peach Sorbet:

Ingredients:

4 cups. peeled peaches
2 cups. sugar
1 cup. orange juice
2 tbsp. lemon juice

1. Puree' peaches. In a 4 quart pan, combine orange juice, sugar and lemon juice. Stir over medium heat until sugar dissolves. 
2. Remove from heat and stir in pureed peaches. Pour into a 13 x 9 inch pan and freeze until firm (not hard). 
3. In small batches, process firm mixture in food processor until light and fluffy (1 minute). Fill 1/2 pint freezer containers leaving 1/2 inch head space. 
4. Freeze until firm. Makes 7 1/2 pint containers.

 Pineapple Sorbet:

 Ingredients:

1 c. water
1/2 c. sugar
1 c. chopped pineapple, fresh or canned
1 tsp. lemon juice
2 egg whites

Directions:

1. Place the sugar and water in a pan and heat on low or medium until the sugar dissolves. Remove from the heat and allow to cool.
2. Put the pineapple through a blender to make a pulpy sauce. Add this sauce to the cooled sugar syrup and then add enough water to make the mixture 2 1/2 cups.
3. Pour the mixture into a container and leave in the freezer until nearly firm.
4. Whisk the egg whites until they are stiff. Then using a wooden spoon, work them into the pineapple mixture.
5. Pour the sorbet into six small freezer proof dessert bowls and freeze. Serve straight from the freezer. 

 Strawberry-Banana Sorbet:

Ingrediens:

2 2/3 c. water
1 1/4 c. sugar
1 1/2 c. strawberry puree
1/2 c. banana puree
7 tbsp. fresh lemon juice
3 tbsp. light corn syrup

Directions:

1. Cook 2 cups water and sugar in heavy medium saucepan over low heat, swirling pan occasionally, until sugar dissolves. 
2. Increase heat and bring to boil. Cool syrup to room temperature. Refrigerate to chill thoroughly.
3. Blend strawberry and banana purees, remaining 2/3 cup water, lemon juice and corn syrup in large bowl. Chill 2 hours.
4. Blend sugar syrup into fruit mixture. 
5. Pour into ice cream maker and process according to manufacturer's instructions. 
6. Transfer sorbet to glass or metal bowl. 
7. Freeze at least 8 hours before serving. Makes about 1 1/2 quarts.

And for Adults only (this is a great dessert to serve after a large fancy meal, it tastes lovely and is a perfect palate clenser..plus it just looks so charming):

White Pear Sorbet:

Ingredients:

1/2 c. dry white wine
1 tbsp. lemon juice
1/3 c. sugar
2 lg. firm ripe pears, peeled, cored & sliced

Directions:

1. In a small pan combine ingredients. 
2. Bring to a boil over high heat; cover and simmer until pears are tender when pierced 5-8 minutes. 
3. Pour fruit and syrup into a blender and whirl until pureed, pour into a shallow metal pan and freeze until solid.
4. Remove from freezer and let stand at room temperature until it can be broken into chunks. 
5. Add to blender and whirl until a smooth slush forms.
6.  Spoon into a stemmed glass and serve immediately

Bitter mood makes bitter food. So fucking smile! :D

Healthy dinner, yet doesn't taste as lame as one.

I was unwillingly forced to stand in line for a movie (and of course watch it) with a friend of mine. It apparently ranked 3rd as the largest opening weekend in cinema history. I will admit that...I enjoyed the film; it was pretty exciting except for the sappy love subplot...you know the whole Hollywood "oh you are going to die thus I love you, let us make out and consummate our love". But yeah, in general it was worth the line up in cold windy weather.
Anywho to warm your bellies, in case you are standing in line for this film with a piece of raw salmon and an oven here is a recipe for: Lentil Salad with Salmon and Gouda. So hope your Hunger is Gamed....Har Har! (sorry)

Lentil Salad with Salmon and Gouda

Ingredients:

1 cup green lentils

1 pound pacific salmon fillet

2 cups spinach, chopped

2 cups carrots, grated

1/3 cup raisins

1/3 cup sunflower seeds

1 tablespoon sunflower oil

2 tablespoons sodium-reduced soy or tamari sauce

1 1/2 teaspoons ginger, freshly chopped

1 cup Gouda, diced

1 Freshly ground pepper

Directions:

1. Cook lentils in a saucepan filled with salted boiling water for about 20 minutes or until tender.
2. Meanwhile, cook salmon in oven at 375F (190C) for 12–15 minutes.
3. In a large bowl, mix remaining ingredients.
4. Rinse lentils under cold water to stop cooking, drain, and add to bowl.
5. Toss to thoroughly coat lentils with dressing.
6. Divide salad and serve topped with salmon.

Bitter mood makes bitter food. So fucking smile! :D

Shrimp Day Continued

What really goes well with a nice cold class of juice on a Sunday night (you thought I was going to say beer...haha silly readers, though these recipes do go well with beer too) is a small plate of shrimp. Now, I am off to salute my weekend ending with some episodes of my favorite show, ciao!
Oh, and this will be the last you see of shrimp as a main ingredient for a while...so be sure to try em out!

Pineapple Shrimp:

Ingredients:

5 garlic cloves, minced, or 1 tbsp (15 mL) bottled chopped garlic

1 tbsp (15 mL) finely grated fresh ginger

340 g fresh peeled uncooked shrimp

3 plum tomatoes

1 onion

1 green pepper

1 tsp (5 mL) each vegetable oil and dark sesame oil (if you can’t find sesame oil just use 2 tsp of veg oil)

1/2 cup (125 mL) teriyaki sauce

14 oz (398 mL) can pineapple chunks, drained, or 1 cup (250 mL) chopped mango

1/4 tsp (1 mL) hot chili flakes (optional)

2 tbsp (30 mL) cornstarch

2 green onions, sliced, or 1/4 cup (50 mL) chopped fresh coriander

Directions:

1. Prepare garlic and ginger. If using frozen shrimp, do not thaw. Place in a sieve and rinse under cold running water until ice crystals melt and shrimp separate. 
2. Drain well, then pat dry with paper towels and place in a bowl. Slice tomatoes and onion into thin wedges. Slice pepper into strips.
3. Heat oil in a large frying pan set over medium heat. Add garlic, ginger and onion. Stir frequently until onion starts to soften, 3 minutes. 
4. Pour in teriyaki. Using a wooden spoon, scrape up and stir in any brown bits. Add tomatoes, pepper, pineapple and chili flakes. 
5. Stir occasionally until tomatoes start to break down, 5 minutes.
6. Meanwhile, place shrimp in a medium-size bowl, sprinkle with cornstarch and toss until evenly coated. After tomatoes have cooked 4 minutes, increase heat to medium-high. Add shrimp. 
7. Stir often until shrimp turn bright pink, 4 to 5 minutes. 
8. Sprinkle with green onions and serve over anything you like. I use rice noodles

Coconut Shrimp with Spicy Mayo:

Shrimp:

1/3 cup rice flour

1/2 tsp cayenne pepper

1 tsp salt

2 eggs

1 cup panko breadcrumbs

1/2 cup desiccated coconut

1/3 cup mayonnaise

1 tbsp sriracha sauce

1/2 lime, juiced

Directions:

1. Peel the shrimp, leaving the tail on the shrimp. Devein the shrimp, if desired.
2. Line up three bowls. In the first bowl, mix the rice flour, cayenne pepper and salt. In the second lightly beat the eggs. In the third bowl mix the panko with the coconut.
3. Hold the shrimp by the tail and dredge in the flour. Shake it to remove any excess flour. Then dip the shrimp in the egg mixture. Finally, place the shrimp in the panko and coconut mixture. Move the shrimp around to make sure the breading is all over the shrimp.
4. Heat the oil to 375F. Drop the shrimp into the hot oil. Place only as many shrimp in as your fryer can handle. Do not overcrowd the fryer.
5. The shrimp cooks very quickly. After about a minute (or even less!) the breading will be a golden brown and the shrimp should be cooked through. Remove from the oil and drain on a paper towel.
6. To make the Thai mayo, mix together the mayo, sriracha sauce and lime juice.

Bitter mood makes bitter food. So fucking smile! :D

Shrimp Day!

As promised! These are the recipes using the shrimp I bought at the harbor yesterday...I love shrimp, such a versatile ingredient. Can be an appetizer, a meal, or a snack. The most memorable thing I have associated with shrimp (of course besides eating them fresh off the grill with my dad) is probably the Forrest Gump scene where bubba talks about all the different things you can do with them.

Most people don't understand the difference between the two dishes I am about to show you, but do not fret! I have the answer! Shrimp Creole is a tomato based sauce. Gumbo is made from a roux, which is basically flour and oil. Everyone makes Gumbo their own way and everyone makes shrimp creole their own way. But the basic flavors are the same; the two have very different flavors if compared.

I won't ramble on for too long because there are quite a few things I need to get done, but here are the first two recipes. The other two I will post later on!

Easy Shrimp Gumbo:

Ingredients:

3/4 cup vegetable oil

3/4 cup flour

2 onions, peeled and chopped

2 green peppers, seeds removed and chopped

2 stalks stalks celery, chopped

1 1/2 litres chicken broth

4 Italian sausages, cut into chunks

1 pound pound of shrimp, peeled and deveined

1 28 ounce can whole tomatoes

8 ounces frozen or fresh okra

2 tablespoons Louisiana spice blend

salt and pepper

Directions

1. Pour oil into a large, heavy-bottomed soup pot and when it is smoking hot, gradually whisk in the flour, forming a 'roux'. 
2. Continue stirring the roux, whisking constantly until it begins to deepen in colour. Be careful it is very hot!
3.  When the roux is deep golden brown add the onions, green peppers and celery. Cook for a few minutes until they have softened. 
4. Add the chicken broth and stir until thickened.
5. Add the sausages, shrimp, tomatoes, okra and spice blend. 
6. Taste, then season with salt and pepper as desired. Add more Louisiana spice blend if you like. 
7. Simmer until the sausages and shrimp are cooked through.

Shrimp Creole:

Ingredients:

3 to 4 lbs medium-size fresh shrimp, peeled, deveined

1/4 cup vegetable oil

1/4 cup all-purpose flour

1 1/2 cups chopped onion

1 cup chopped celery

3/4 cup chopped green onions

1 large green pepper, chopped

2 cloves garlic, minced

1 can (14.5 ounces) diced tomatoes, not drained

1 can (8 oz) tomato sauce

1 can (6 oz) tomato paste

1 cup water

1 1/2 teaspoons salt

1 teaspoon pepper

1/2 teaspoon red pepper, ground

2 bay leaves

1 tablespoon lemon juice

2 teaspoons Worcestershire sauce

dash hot pepper sauce

1 tablespoon chopped parsley

hot cooked rice

Preparation:

1. Combine oil and flour in a Dutch oven; cook over medium heat, stirring, until mixture is golden colored. 
2. This should take about 15 to 20 minutes. Add onion, celery, green onions, green pepper, and garlic. Cook, stirring often, 15 minutes or more until vegetables are tender. 
3. Stir in tomatoes, tomato sauce and paste, the water, salt, black and red pepper, bay leaves, lemon juice, Worcestershire sauce, and hot sauce. 
4. Bring to a boil; cover and reduce heat. Simmer for 1 hour, stirring occasionally. 
5. Add shrimp and simmer for about 10 minutes more, or until the shrimp turn pink. 
6. Remove the bay leaves. Stir in parsley and serve over rice.

Bitter mood makes bitter food! So fucking smile! :D

Great Mood and Great Food!

Fantastic and beautiful sunny day today! My mood on a scale of 1-10 of happiness is a worrisome level of 12 haha! To take advantage of the day I took a stroll along the harbour and bought some fresh prawns for later; check in tomorrow for a delicious new recipe featuring the fresh prawns from today! 

I was flipping through a cookbook after the long day and I found some really delicious and unique recipes. Naturally, I felt an urge to share with my readers. These recipes are of European old world peasant cooking; many of the worlds most delicious food stemmed from old world cooking. Every single dish here is something I personally adore, these dishes are vegetarian (only one has the option of meat) however they are  marvellous none the less! 

Serbian Salad:

Ingredients: 

2 sweet peppers

2 to 3 large eggplants

6 to 8 garlic cloves

1 to 2 tablespoons wine vinegar (you can also use fresh lemon juice if you prefer)

1 cup olive oil

salt and pepper

Directions:

1. Preheat oven to 325F
2. You will need a bowl and a wooden spoon (or a food processor, it would do the work in half the time)
3. Broil or bake the peppers and eggplants in the oven for about 20 to 30 minutes, until the skins blister and the vegetable softens. Alternatively you can char them on a grill. 
4. skin the peppers; then half and seed them and peel the eggplants 
5. Peel and chop the garlic finely
6. Chop everything thoroughly together and beat thoroughly until you have a heavy puree; add the vinegar or lemon juice. If you are using a food processor, put all the ingredients except the oil, into the chopping bowl and blend thoroughly. Add the oil in a steady stream until the mixture will absorb no more (it will start pooling).
7. Beat in the oil-as much as the mixture will absorb
8. Add salt and pepper 
9. Bring to room temperature before serving. Serve with break and olives and quartered lemons, goes best as an appetizer before fish or kebabs. 

Bulgarian Vegetable Hot Pot: 

Ingredients:

1 pound onions

2 to 3 small got peppers (optional)

4 pounds vegetables (choose at least 4 varieties): potatoes, eggplants, green beans, okra, peppers, fava beans, peas, carrots, leeks, zucchini, spinach, Swiss chard 

1/2 cup sunflower oil (or sesame, or any seed oil you wish)

1 pound cubed lamb (optional)

salad and pepper

1 pound fresh tomatoes 

To Finish:

2 eggs

2 heaping tablespoons chopped Italian parsley 

1 cup rich plain yogurt

Method:

1. Preheat oven to 300F
2. You will need your best large-lidded baking dish for this stew
3. The ones made in Bulgaria for the purpose are of pale earthenware with a pearly-blue glaze. You may also need a frying pan. 
4. Peel and chop the onion. Seed, devein, and crush the  red peppers if using. Prepare all the rest of the chosen vegetables, peeling only when necessary and cutting them into even sized cubes
5. Heat oil in the casserole (if it is safe on direct heat. If not then you will need to start on a frying pan). Fry the onions, then the lamb if you are using it; then add the crushed red peppers.
6. Add the rest of the vegetables and toss everything in hot oil-if you are using a frying pan, transfer the ingredients to the casserole as they are sauteed. 
7. Season with salt and pepper and then pour in enough water to cover
8. Lay the tomatoes over the vegetables. Cover and bake very gently at 300F for an hour, or equally gently on top of the stove.
9. Mix the eggs with the parsley and the yogurt, and pour the mixture over the stew after 50 minutes.
10. Allow to cool a little and serve with plenty of good bread

Bavarian Curd Dumplings

Ingredients:

1/2 pound ricotta cheese 

2 eggs

1 ounce sugar

1 ounce (1/4 cup) all-purpose flower

Method:

1. You will need a mixing bowl, saucepan, and a draining spoon
2. Beat the eggs, cheese, and sugar together
3. Beat in the flower-you may need more or less to give a soft yet firm dough. The less you use, the lighter the dumplings.
4. Bring a pan of salter water to a boil
5. Form little dumplings with two wet spoons and drop them into the water
6. Poach them for 5 to 8 minutes at a gentle simmer. They will bounce to the top of the water.
7. When they are firm, fish them out with a draining spoon. 
8. Serve with stewed fruit 

Bitter mood makes bitter food. So fucking smile! :D

Le yum

And to add to the posts of today:
I know that a meal isn't complete without a yummy drink (or two in this case haha) but this is a delightful way to top off a meal.

 

Cherry Cola Float

Ingredients:

1 litre bottle of coca-cola or similar cola drink

2 cups of fresh cherries (500 ml)

2 cups of sugar (500 ml)

1 cup of water (250 ml)

Vanilla ice cream to garnish

Serve

Directions:

1. Pit all cherries, leaving a few whole for garnish.
2. In a saucepan, mix the cherries, sugar and water. Bring heat to medium high and stir, slowly reducing the liquid. Skim the surface of the syrup once in a while.
3. Once liquid has reached a syrup-like consistency, about 25 minutes, remove from heat. Set aside to cool for 1 hour. Put in an airtight container and keep in the refrigerator.
4. Serve
5. In a frosted mug, add a scoop of ice cream, pour 1 tablespoon of the cherry mixture and top with coke. Garnish with fresh whole cherries.
6. Note
7. For a drink, remove vanilla ice cream and add a splash of spiced rum.

 

The Botanical 

  

Ingredients:

50ml Gin
12.5ml Apricot Brandy
25ml funkinPRO Green Apple
25ml funkinPRO Peach
50ml Grapefruit Juice
Grenadine

Glass:

Hurricane

Garnish:

Grenadine

(Any glass will do I just think this one is pretty)



Bitter mood makes bitter food! So fucking smile! :D