Grilled Green Lip Mussels With Tarragon Aioli

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Okay, so I went, let's see -- 14 years (?) without eating mayo.

Yup, you read that right. 14 years. I think I was counting calories. Or perhaps...avoiding my fate...

Then, one glorious afternoon, as it sat, glistening in a small ramekin, mixed with chipotle chiles and a touch of parsley - along side some marigold hued sweet potato fries - I started tentatively back in. I never looked back.

In those first few days back from self-restriction-Island, I became a tad bit obsessed. I ranted. I raved. I ate it with a spoon. (Sick! And yet...) I considered slathering it on as a moisturizer. I became a vocal proponent. A knife wielding advocate.

Mayo man, it's da bomb.

Sure, it has some (fantastically) over the top negatives associated with it. Spoiled luncheons. Fat. A certain way of coating the mouth.

But to this lil" blogger, its' the bestest.

I mean come on now kiddies - it's oil! It's a touch of mustard! It's eggs. It's magically delicious.

Pair it with a few of my favorite things (mussels and tarragon) and voila...dining perfection.

A simple sauce, without compare. Livens up briny mussels and makes for a meal to remember.

Fragrant, rich, mouth wateringly divine.

Try this, and enjoy.


2 lbs mussels, cleaned (I used green lip...)
1/2 cup mayo
2 cloves garlic, mashed
pinch of salt
a hearty pinch of minced tarragon
a loaf of rustic bread, sliced thick
olive oil
pepper

Combine the mayo, garlic, salt and tarragon. Mash up with a mortar and pestle (or should that read: Mash in a mortar using a pestle? Either or, I suspect you get the idea) or in a food processor. Set aside to rest while you finish up.

Heat a grill to HIGH. Like insanely high. The hottest it will go. Throw on your mussels on the lower bit and the bread (which you have sliced and slathered with oil and pepper.) on the upper rack. Shut the top. (If you don't have two racks...put the bread on some foil to the furthest edges.) Let cook for 3 minutes.

Scoop the mussels into a bowl. Top generously with giant glops of that sinful mock-aioli. Serve with bread. Relish the moment. Repeat as needed.


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Aioli - a cold egg and oil emulsion with olive oil and garlic. Many variations of this sauce are made. Basically is is a garlic mayonnaise. AAA Recipes.com

Tomorrow is World Blog Day!

In Greece a week of forest fires have have laid waste to at least 454,000 acres of land, most of it in the Peloponnese, the glove-shaped southern peninsula where about a third of Greece's olive oil is produced.
The flames might not devastate the overall olive oil industry in Greece, the world's third-largest producer: Initial estimates indicate about 4 percent of average annual production will be lost. -AP

Indian-Spiced Grilled Tuna

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Greetings and salutations my fine friends!

D'ja miss me?

Yea, I missed you too.

The summer is flying by, with good times being had all around. Busy stuff indeed.

Met a macrobiotic rock star (who is weirdly related to my teenaged crush.) who changed my world for about 30 seconds with his guru-esque ways. Went to the Aquarium. Got a sunburn (ouch.) Wished I could somehow know in advance where Britney Spears is gonna be so I can avoid her. (The papparazzi crush around that poor child is surreal. And annoying. Especially when you are in the car behind her. Im just saying.) And generally hung out, maxin' and relaxin' as I'm prone to do.

But I'm back for a bit just to say hi-how-do-ya-do and share a recipe I am just wild over.

It's a real interesting combo of intense flavors and vivid psychedelic colors. Perfect for a light summer meal, or just when you want to rebel against the macrobiotics in general.

Try it my peaches, and enjoy!

16 oz. tuna
2 chiles, chopped
2 cloves garlic
1 small onion
1 T. grated fresh ginger
1 T. tumeric
1 T. garam masala
2 T. lemon juice
1/2 cup cilantro
Salt

Puree the chiles, garlic, onion, ginger, tumeric, garam masala and cilantro in a food processor and puree.

Cut the fish into large chunks. (Mmm. Chunks.) Coat the fish with the puree and let sit for 10 minutes at room temp.

Heat your grill or grill pan.

Sear the tuna for about a minute per side (more if you want it anything past rare...)

Serve with basmati rice.

Makes four servings.

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Check out this awesome, random article on my darling Treva. She sure makes a kid laugh...

Marcobiotic: A very restrictive diet, containing mainly whole grains, considered by its advocates to promote health - Health.net

Garam Masala Literally 'hot mixture'. This refers to a blend of spices much loved in Northern Indian cookery - Geocities

Southern California parents packing children off to school this fall may have to do without a lunchtime staple: Wonder Bread. The company that makes the white bread with red, yellow and blue balloons on the wrapper said Tuesday that it was closing its Southland bakeries and laying off 1,300 workers. But junk-food lovers can take heart: The company locally will still make Hostess Twinkies, Ding Dongs, Ho Hos and other snacks. - LA Times

Vella Pidi Kozhukkattai Jaggery and Rice [Idli ri...

Vella Pidi Kozhukkattai

Jaggery and Rice [Idli rice or Raw rice] makes this Traditional Sweet Snack.

Ingredients are for a measure of 10 Nos.
1. Raw Rice 3/4 cup
2. Jaggery 3/4 cup
3. Grated Coconut 2 tablespoons
4. Pinch of Salt
5. Water 2 cups
6. Ghee 1 tsp
7. Elaichi Powder
Method:
1. Clean the rice with a dry towel to remove the husk and dust, if any.
2. Dry roast in a pan till light brown.
3. Cool it and make a thin rawa consistency powder.
4. Mean time, soak jaggery in water and keep it aside.
5. Now filter the Jaggery water to remove the mud and dust. Let it boil in a pan.
6. Add Grated Coconut, Ghee, Salt, Elaichi powder and Rice Rawa. Mix thoroughly.
7. Close with a lid and cook for 5 minutes.
8. When it is still warm make oblong balls and steam it...

Traditional, Healthy Snack for a Festival day. *

Note:
1. If rice is not fried properly, the steaming will
* not cook the rawa properly.
2. If you are using Raw rice, no need to wash it.

This is My submission for JFI(Rice) hosted by Sharmi of Nivedhyam

Delicious sauce for fish!

About 2 years ago, a CLBB member recommended a great sounding recipe for tuna from Bon Appetit magazine. I stumbled upon it the other day and decided to finally give it a try.

Wow. This sauce is delicious. While some reviewers felt the flavors did not meld well together - lime, soy and cream -we liked it very much. It was one of those dishes where a different flavor tended to stand out with each bite - sometimes the cream spoke to me, sometimes it was the lime. It goes together quite quickly and if you are lucky enough to have someone else cooking the fish for you while you do the sauce, you can get this dish on the table in less than 30 minutes.

Pan-Seared Salmon with Ginger-Shiitake Cream Sauce

We used salmon in place of tuna and cooked the salmon on the grill, taking full advantage of the warmer weather while we can. I also used 1/2 cup skim milk in place of a 1/2 cup of the cream, not so much for dietary reasons, but because my husband had been enjoying a little too much of the cream in his coffee this week. Sometimes you have to literally hide ingredients around here for fear that they won't be around when you need them! I'd probably make the substitution again - there was still plenty of flavor and I was happier knowing there was a little less fat in this dish. I also cut the butter down to 2 tablespoons and would consider dropping it to one tablespoon in the future.

Some reviewers also found this to be too salty - we used unsalted butter and low-sodium soy sauce and did not have this problem. I did feel, however, that perhaps we could have used a little less soy and/or lime juice so that the flavor of the cream and the shiitake mushrooms could shine through a little more. As we enjoyed the sauce last night, we commented that this dish would probably also work nicely with chicken and maybe even pork.

Fave recipes: Squid Ink Risotto

In a recent post, I mentioned that my darlin’ wife S and I have a pretty big collection of cookbooks. And while some books are rarely used, there are others that have become well-worn kitchen companions. We all have favourite recipes and favourite cookbooks that we turn to first when looking for something to make for friends, loved ones or even if we’re just cooking for ourselves. Over time, these books become worn out, their pages over-thumbed, occasionally dog-eared, and often speckled with sauces; their spines cracked and their jackets frayed and wrinkled. Books that we use the most will open to our favourite recipes when flipped open on a desk. If the recipe is one that S particularly likes, chances are that it will be annotated (in pencil) with her own notes and conversions. If the recipe is one that I gravitate to regularly, while I’ll keep the book open while cooking, chances are I’ll deviate from the specified amounts or instructions a fair bit.

While both S and I have common favourite foods, i.e. dishes we both love to eat, we enjoy cooking pretty different things. If we were to list the recipes–and the cookbooks they’re from–that we’ve come to love making the most, those lists would be completely different.

One of my all-time favourite cookbooks is The Harry’s Bar Cookbook. It was one of the first cookbooks I ever bought. I picked it up when I was in university, after having been taken by some of my parents’ friends to dine at Harry Cipriani in New York. (Back then, this small but ultra-chic Fifth Avenue restaurant was Cipriani’s only outlet in the Big Apple; today, they have five branches.) After just one visit, I was hooked. I loved everything about the restaurant, its signature Bellini cocktail; its excellent and efficient service; its dignified air; and most of all its delicious, traditional but elegant cuisine. The Harry’s Bar Cookbook was the third cookbook I had ever purchased for myself. And over the years, it has remained one of my favourite and most trusted resources for great recipes.

One recipe in particular that I love to both make and eat is squid ink risotto with squid. To prepare this traditional Venetian dish, you have to first make a batch of squid cooked with squid ink. For this, I use Cipriani’s recipe, which is pretty much faultless. The resulting squid is tender, savory and truly delicious. You can eat this over some polenta but I prefer it mixed into risotto. The finished risotto is gorgeously dark and deliciously comforting. More importantly, it’s the kind of dish that you can make over and over again, for yourself or for friends, without ever tiring of it.

Squid Ink Risotto with Squid
serves 8-10 small portions

Risotto
1 small onion, diced finely
300g arborio or carnaroli rice
1.25 litres chicken stock (preferably home-made), heated
1 batch of the squid cooked in squid ink
45g unsalted butter
20ml vermouth or dry white wine
110g grated Parmesan
salt and pepper

Squid cooked in Squid Ink
675g cleaned squid
100ml olive oil
1 large celery rib, finely chopped
1 medium onion, finely chopped
1 garlic clove, chopped
4 plum tomatoes, peeled, seeded and diced
400ml dry white wine
125g finely chopped fresh herbs (basil, parsely, oregano and thyme)
salt and pepper
3 sachets of squid ink (approximately 12g worth of ink)

For the squid (adapted from The Harry’s Bar Cookbook): Cut the cleaned squid into small pieces, roughly 2/3 cm each. Set aside. Heat the olive oil in a large skillet over medium-high heat. Add the celery, onion, and garlic, and cook until soft and golden but not browned. Add the tomatoes and cook for about 3 minutes. Turn the heat to high and add the squid. Stir the squid, cooking it evenly for a few minutes. Then add the wine and herbs and bring the liquid to the boil. Turn down the heat. Add the ink from the sachets, season with salt and pepper to taste and cook over low heat, partially covered, until the squid is soft and tender. This should take about 90 minutes. Stir occasionally.

For the risotto: Cut 20g of the butter into small cubes and keep chilled in the fridge. In a wide or deep pan, heat the rest of the butter of medium heat. When foaming, add the diced onion and cook until soft but not browned. Add the rice, stirring it for a minute or two until lightly toasted but also not colored. Then add the vermouth of dry white wine, stirring continuously. Turn the heat to low and then add one ladleful of the stock. Stir constantly. When the liquid has been absorbed, add another ladleful of stock, then add the squid that you made earlier. Cook until most of the liquid has been absorbed. Then add another ladleful of stock. Continue to cook this way, adding stock whenever the liquid has been absorbed. When the rice is soft but al dente, and the liquid has been absorbed, turn off the heat. Then quickly beat/stir the chilled, cubed butter into the rice (preferably with a wooden spoon). Then beat/stir the grated parmesan into the risotto. Taste and season with salt and pepper. Serve hot.

Cantonese Chop Suey

4 servings

Ingredients:
1 cup of rice
1 lb boneless chicken breasts
1 lb stir fry mixed vegetables
1/2 cup water
1/2 cup stir-fry sauce
1 teaspoon honey
2 cups chow mein noodles
1/4 cup cashew nuts
1/2 teaspoon seasoning salt
Oil

Preparation:
Cook rice. In mean time cut chicken into 1/2-inch pieces. Pour oil into wok; heat over medium-high heat. Add chicken; sprinkle with seasoned salt. Stir-fry 4 to 6 minutes or until brown. Add vegetables and water to wok. Heat to boiling; reduce heat to medium. Cook 5 to 7 minutes, stirring occasionally, until vegetables are crisp-tender. Drain liquid. Stir in stir-fry sauce and honey; heat through. Divide rice and noodles among bowls. Top with chicken mixture.
Serve sprinkled with cashews.

Paalak Paneer Palak Paneer - a traditional dish ...

Paalak Paneer

Palak Paneer - a traditional dish of North India.
Gravy dish cooked with Spinach and Paneer.

Ingredients needed:
1. Spinach - 2 bunches
2. Paneer - 200 Gms
3. Green Chillies
4. Fennel Seeds - 1/2 tsp
5. Onion - 2 (Use 11/2 to make paste, 1/2-finely chopped)
6. Tomato - 1
7. Dhania powder - 1/2 tsp
8. Butter - 2 tsp
9. Garam masala - 1 tsp
10. Curd and Milk Malai - 1 tsp each
11. Salt to taste
12. Ginger - 1 inch piece
13. Garlic - 2 pods
14. Turmeric Powder
15. Chilli Powder
16. Jeera
Method:
1. Boil Spinach with little Salt and Sugar and Keep it aside.
2. In a tawa heat butter and fry paneer pieces and keep it aside.
3. In same butter, fry Onion, Tomato, Green chillies, Ginger, Garlic and finally add Coriander powder and switch off.
4. Blend Palak and keep it aside.
5. Make paste from onion mixture and keep it aside.
6. Heat oil in a pan, add jeera seeds and fry chopped onion till colour changes.
7. Add Onion Masala paste and fry till oil separates from sides.
8. Now add chilli powder, Turmeric Powder.cooked palak water and cook for few mts.
9. Now goes grinded palak, little water, fried paneer pieces and Garam Masala, cook for few minutes.
10. In a small cup mix curd and milk mixture, pour over palak gravy.
~ Palak Paneer goes well with Hot Rotis. ~

Vaangi Bhath Lunch box, Picnic and Get together Re...

Vaangi Bhath

Lunch box, Picnic and Get together Recipe.

Ingredients Needed:-
1. Cooked Rice 1 cup (Cooking must be such that each grain is separate.)
2. Brinjal pieces 3/4 cup
3. Salt to taste
4. Tamarind Pulp 3 tsp
5. Turmeric Powder 1/4 tsp
6. Ghee 1 tsp

Ingredients for Making into powder:-
1. Coriander Seeds - 2 tsp
2. Channa dal - 1 tsp
3. Urad dal - 1/2 tsp
4. Dried Red Chillies - 4 (according to taste)
5. Fenugreek Seeds - 1/4 tsp
6. Cumin Seeds - 1/4 tsp
7. Cinnamon stick - one small piece
8. Green Cardamom - 2
9. Dried Kopra or Grated Coconut - 2 tablespoons
Roast everything with 1/2 tsp oil till golden brown.
Cool and powder these.

Vangi Bhath

Ingredients for tempering:-
1. Mustard Seeds
2. Urad dal and Channa dal 1/2 tsp each
3. Curry leaves
4. Ground Nuts
5. Cashew Nuts

Method:-
1. Heat 2 tsp of Oil in a Kadai and add tempering ingredients.
2. Now add Brinjal Pieces and fry for 5 minutes.
3. Then goes the Tamarind pulp, Turmeric and Salt. Cook till done.
4. Add 2 table spoons of Powder, Cooked Rice, Ghee and Mix well.
5. Check for Salt and Spice.

_/*_ Serve this Brinjal Rice Meal hot with Papad and Raita. _/*_

This is my submission for JFI(Rice) Hosted By Sharmi of Neivedyam

Italian Meatball Burgers

This recipe is one off my "to try" list for the August issue of Cooking Light. Putting an Italian spin on a plain old ground beef burger, this burger calls for a bit of Italian sausage mixed in, along with a few other herbs and spices. The good, old American stand-bys of ketchup and American cheese are replaced with marinara sauce and fresh mozzarella.

Italian Meatball Burgers

I ended up using regular Italian sausage in place of turkey sausage as I have not yet found a turkey sausage that I'm thrilled with here. This upped the fat content a bit, of course, but certainly didn't hurt the flavor. Though I would have loved to use fresh mozzarella, we chose to use up some provolone we already had on hand and, of course, we used a bit of homemade marinara in place of store-bought.

These burgers were a hit with everyone at the table. I think it's a great way to get that Italian sausage flavor without all of the fat that isn't so great. At the same time, it the sausage flavoring isn't so overwhelming that you forget you're eating a hamburger either.

These go together very easily, making for a quick dinner that offers a little more than the average burger. We made and cooked up all 6 burgers and used the leftovers for a yummy lunch the next day.

Early-Adopters

Do you like to be the first among friends and family to know about the newest, coolest things and services that appear on the market? Do you love talking about your “discoveries”? Do you derive great satisfaction when you’ve spotted a new trend, and told others about it? Do you often think to yourself, “You know, I should get paid for the amount of marketing I do for that company!”

Well, if you are AND you are based here in Singapore, I’d like to have a quick chat with you. I’m putting together some interesting Word of Mouth marketing campaigns for some cool companies and I’m looking for volunteers just like you. While we aren’t offering any cash for your help, you will get to try/have new products and services free.

If interested, please email me at aun@atemedia.com. Please include “word of mouth campaign” in the subject of the email so I will be able to quickly spot your message. Please also include a couple sentences that tell me about yourself. That would help tremendously.

Thanks!

Gunther’s: grown-up food in a grown-up space

New restaurants open all the time in a city as busy and buzzing as Singapore. Which means some open with greater fanfare than others. Some open quietly, with nary a whisper of publicity or media interest. Others open with a bang. And when a new restaurant is opened by a chef whose last efforts helped his former establishment get ranked among the world’s top 100 restaurants, everyone notices. The food writers for the two (main) papers of record here raced to see who could be the first to write about Gunther’s, dining not just during its first month of operations but on its very first night. The country’s Prime Minister has already taken his family to dine there, giving the restaurant an unofficial First Family stamp of approval.

Gunther’s, a joint collaboration from the talented and charming carrot-topped Belgian chef Gunther Hubrechsen and the very well-established Garibaldi Group of Restaurants, opened in Singapore on 1 August. After just one week of operations, this sleek 50-seater is fast on its way to establishing itself as one of the best and chicest French restaurants in town. Hubrechsen, as every foodie in the region already knows, was most recently in charge of the kitchens at Les Amis, which last year was ranked by Restaurant Magazine’s annual survey as the world’s 83rd best restaurant. Before coming to Singapore, he spent 5 years working at Alain Passard’s famed L’Arpege, reaching the rank of sous-chef before his departure.

Hubrechsen’s food is light and subtle. It’s food that demonstrates restraint, maturity and a focus on the purity of good ingredients. It’s not the kind of food that leaves you feeling overstuffed and ready for bed; it teases, tantalizes and leaves you just a little hungry (and energetic enough) for other, equally satisfying and seductive nocturnal activities.

S and I have had the pleasure of dining twice at Gunther’s since it opened. We had lunch there last Sunday and dined with friends just a few days ago. While some have commented that the interiors are a tad too somber and plain for them, S and I really like the dark, urban and minimalist interiors. It’s a nice grown-up environment for very grown-up meals, which is always good to have. After all, not all restaurants have to be fun and bright and cheery. We also need nice, sleek spaces for business meals and romantic tete-a-tetes.

Gunther’s currently offers, in addition to the a la carte menus, a set lunch at S$38 and a set tasting (dinner) menu at S$128. The latter is extremely good value (given both the high level of service here and the quality of the food). At present, the tasting menu consists of Gunther’s cold angel hair pasta with oscietra caviar; seared foie gras with crushed candied almonds; grilled Scottish bamboo clams; a choice of a cod dish or a braised veal cheek; and a lovely apple tart, served with vanilla ice cream. The angel hair pasta with caviar and the bamboo clams are stunners. Both are beautifully prepared dishes bursting with natural flavours. On our last visit, S had the cod, which is plated in a rich creamy sauce and which I sneaked a taste of. It was very good, tasting like what I can only describe as ultra-high end comfort food. One of Gunther’s specialties is his cote de boeuf, which while excellent is quite expensive (at S$110 a portion). His lobster Provencal is lovely; succulent, tender lobster is served with a rice pilaf that has been inspired by local chicken rice and is cooked with both French and Asian herbs. A dish that I really enjoyed is the grilled mushrooms, served with a sunny side up egg and just a touch of ham. It’s the kind of breakfast food that I could have anytime of the day and works very well as a starter on Gunther’s menu. The apple tart, which is the chef’s signature dessert, is light but full of flavour. Our friends swooned over it. S also enjoyed the restaurant’s cheese plate, which offers 4 small slices of excellent French farm cheeses.

Gunther’s is a nice addition to the local dining scene. It’s a fantastic place for that romantic dinner you’ve been promising your loved one but still haven’t gotten around to arranging. It’s also good for a lavish group dinner — the restaurant has two private rooms that can seat up to 12 persons each.

I have no doubt that Gunther’s, whose phones are, from what I’m told, already ringing off the hook, will soon become one of the must-eat-in restaurants for travelling gourmets who stop off on these shores. And as for how it will rank among the world’s top 100, well, from what I know, the jury for next year’s survey is just only now being regrouped. Hopefully, enough of the panelists will find time to stop in and sample Hubrechsen’s food before casting their next votes.

Gunther’s
36 Purvis Street, #01-03, Singapore 188613
Telephone 6338 8955
Email: restaurant@gunthers.com.sg
www.gunthers.com.sg

Gunther’s is open daily for Lunch and Dinner, from noon to 2.30pm.and from 6.30 to 10.30 pm. The set lunch menu offers the choice between 3 appetizers, three main courses, plus dessert, coffee or tea is prized at $ 38. A 6 course Tasting menu runs $128; also available is the “Carte Blanche” menu, in which Gunther makes whatever he wants for you. Price depends on the produce and ingredients used.

Opening hours:
Lunch: 12-2.30 pm
Dinner: 6.30-10.30 pm

Sadly, all the photos I took turned out awful (tough lighting to shoot in), hence I have asked the restaurant to let me use some of their images in this post.

Tagliatelle al ragù alla Bolognese

What do you cook when the person you delight in sharing the pleasures of the table with most isn’t with you? Sardines on toast, baked beans on toast, cheese on toast—you get the idea. I actually lose my appetite when CH isn’t around. The only thing that inspires me to get into the kitchen when he’s away is the prospect of cooking the meals that we will share when he returns. This accounts for the supply of duck leg confit, pork prime rib and Italian sausage stew, and home made stocks crowding our refrigerator and freezer right now. This past week, I had a craving for home made pasta, but going through all that trouble for just one person didn’t make sense given that I was also juggling a bunch of projects at work.

Nonetheless, the prospect of having home made pasta some time in the near future kept me going. I decided to attempt Giuliano Bugialli’s tagliatelle al ragù alla Bolognese because I love tomato-based pasta sauces, but CH doesn’t (he prefers his sauces cream-laden). Bugialli’s ragù offers a happy marriage of both. It also reminds me of a similar sauce the original chefs at La Smorfia on Purvis Street served in their seafood spaghetti when they first opened (sadly, this great restaurant is now long gone). It also gave me the opportunity to pull out my new KitchenAid meat grinder for a spin. It is truly easy to use as long as you remember to cut the meat into long strips that will fit easily into the feeding chute. Semi-freezing the meat makes it easier to cut into strips and freezing the strips after that also makes grinding them easier.

It took significantly longer to prepare this dish than the spaghetti Bolognese I used to make as a university student (back then, my taste preferences were limited to Dolmio’s), but I must declare that it was well worth the effort. The blend of ground bacon (it was easier to find than pancetta and prosciutto), pork and beef provided a tasty mix of richness, smokiness and subtle meatiness. The long, slow-cooking made it tender and moist. And the inclusion of stock and cream tempered some of the astringency (if one can describe it as that) of the tomatoes in the sauce. In all, it tasted like an enthusiastic welcome home to me. I hope CH thinks so too! (He’s actually standing behind me, reading this over my shoulder, nodding vigorously; he had some for lunch today and he said it was “awesome!”)

Tagliatelle al ragù alla Bolognese
Adapted from Bugialli on Pasta by Giuliano Bugialli
6-8 hearty portions

For the tagliatelle
615grams (4 cups) unbleached all-purpose flour
5 extra-large eggs
Pinch of salt

For the ragù alla Bolognese
200grams pancetta or prosciutto in one piece (I made do with bacon)
400grams stewing beef cubes
400grams stewing pork cubes
2 medium onions, peeled
2 medium-size carrots, peeled
2 celery stalks
115grams unsalted butter
4 tablespoons olive oil
800grams canned tomatoes (about 2 cans), preferably Italian, drained
1 cup dry white wine
Salt and freshly ground black pepper
Freshly grated nutmeg
1½ cups warm beef broth (preferably home made)
1½ cups heavy cream (preferably organic)

To serve
55grams unsalted butter
Freshly grated Parmigiano-Reggiano

Prepare the tagliatelle with the ingredients and quantities listed and following the instructions here. Stretch the dough to 1/16 inch thick (take it to the next to last setting on your pasta machine). Cut into tagliatelle approximately 15 inches long using the wider cutter on your machine.

Place the pancetta (or prosciutto or bacon), beef and pork in the freezer. When they are semi-frozen, cut them into narrow strips. Then freeze the strips. This will make them easier to grind. Coarsely grind the meat all together in a meat grinder or mince with a knife. Set aside.

Finely chop the onions, carrots, and celery stalks. Heat the butter and oil in a heavy-based pot (I like using enameled cast-iron) over medium heat. When the butter has melted and the oil mixture is warm, add the chopped vegetables and the ground meats. Sauté for 10 minutes stirring occasionally with a wooden spoon.

Press drained canned tomatoes through a food mill (using the disk with the smallest holes) into a bowl made of non-reactive material (such as glass). Don’t include the liquid that the tomatoes are steeped in because it will leave you with too much moisture in your sauce.

Add the wine into the pot and let it evaporate for 5 minutes. Add the tomatoes and simmer for 20 minutes. Season to taste with salt, pepper and nutmeg then add the beef broth (I cheated by using beef jus from Swiss Butchery). Cover the pot and simmer for 45 minutes, stirring occasionally with a wooden spoon. Add the cream, mix very well, lower the heat and reduce uncovered for 25 minutes.

When ready to serve, bring a large pot of water to a boil. Add salt to taste when the water reaches a boil and cook the tagliatelle for 1 to 3 minutes (depending on how dry the pasta is).

Place the butter in a large, warmed serving platter and sit it over the pot of boiling water to melt the butter. When ready, drain the pasta and transfer it to the platter. Mix very well with the melted butter then pour the sauce over it (this may be too much sauce for the amount of tagliatelle made, any leftovers can be frozen). Mix and serve immediately with freshly grated Parmigiano-Reggiano on the side.

Jane Lawson’s macadamia cake

S and I are huge book lovers. We love spending hours exploring bookstores. It doesn’t matter if the establishment in question is a brand-spanking new megastore or a quaint out of the way second-hand store. We each love different kinds of books. S loves chancing upon cool children’s books, collecting wacky etiquette books, and appreciates, in a way I will never will, works by Jane Austin. I’m a fan of fantasy and hard sci-fi, graphic novels, obscure political works, Bruce Chatwin and John Irving. When it comes to fiction, I’m more partial to American authors while S has a passion for English writers (she is, though, finally about to read The Great Gatsby). The one category of books that we do agree on, passionately and whole-heartedly, is cookbooks.

We have, according to some friends, too many cookbooks. At last count, we have somewhere between 400 and 500 books. Our shelves are so overstuffed that while we once had a rather well-organized system, now we simply shove books wherever we can find an empty and available space. That means that some books sit above others in ways that would have once embarrassed my extremely pernickety wife.

With so many cookbooks, we haven’t, of course, cooked all of the dishes from them. That would probably take several lifetimes. We also own several books from which we have never cooked any dishes. That doesn’t, however, mean we don’t intend to. A good number of our books are flagged with thin, narrow post-it notes (before I got married, I would have probably dog-eared the pages, but doing that today would earn me a reprimand from the, as mentioned, pernickety wife). Whenever we buy a new book, both S and I take turns flipping through it, flagging recipes we want to try sometime in the near future. Over time, as we go through a specific book more than once, we’ll add more and more post-its to its pages. Some books end up looking rather festive, with dozens of yellow, orange and white ears sticking up from their pages.

One book that has several such flags is Jane Lawson’s Grub. S and I have previously written about some of this talented Aussie foodwriter’s other works. We’re big fans of Lawson’s books and her very easy to use and delicious recipes. When we bought Grub a couple months ago, we were thrilled by the number of yummy-looking dishes that filled its pages. One recipe in particular that I flagged and constantly pestered S to make for me was Lawson’s macadamia cake with lime syrup. I’ve probably asked her to make me this dessert, along with Lawson’s jaffa cake (also from Grub) and a couple of other “honey, why don’t you make these for me” dishes, at least once a week since purchasing the book.

When I came home from my latest work trip, I was thrilled to find, sitting on our dining table, smiling up at me from under a glass dome, the above-pictured macadamia cake. S had prepared it for me as a welcome home treat and boy was it good!

Macadamia cake with lime syrup
from Jane Lawson’s Grub
Serves 10-12

200g (1.25 cups) macadamia nuts
185g (1.5 cups) self-raising flour
1/2 teaspoon bicarbonate of soda (baking soda)
200g unsalted butter, softened
230g (1 cup) caster (superfine) sugar
4 large eggs
1 teaspoon natural vanilla extract
2 teaspoons finely grated lime zest
80ml (1/3 cup) milk

Lime Syrup
170g (3/4 cup) caster (superfine) sugar
3 teaspoons finely julienned lime zest
80ml (1/3 cup) lime juice
1 tablespoon rum, optional

Preheat your oven to 160 degrees Celsius (315 degrees F). Grease a 25 cm (10 inch) wide, 9cm (3.5 inch) deep, non-stick bundt tin or other scalloped-edge ring cake tin.

Very finely grind the macadamia nuts in a food processor or in several batches in a blender, then tip into a mixing bowl. Sift the flour and bicarbonate of soda over the top and combine well.

Beat the butter and sugar using electric beaters until pale and creamy. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla and lime zest. Mix in half the flour mixture, then half the milk. Repeat with the remaining flour mixture and milk, until all the ingredients are well combined. Spoon into the prepared tin and smooth over. Bake for 45 minutes, or until the cake is dark golden and comes away slightly from the side of the tin. A skewer inserted into the centre should come out clean.

Allow the cake to rest in the tin on a wire rack for 10 minutes, before inverting onto the rack to cool completely. (If you tip the cake out of the tin before this time it may collapse.)

To make the lime syrup, put the sugar, lime zest, lime juice and 125ml water in a small saucepan and stir over high heat until the sugar has dissolved. Boil for 5 minutes, or until slightly syrupy. Lift out the lime zest with a fork and set aside as a garnish. Take the syrup off the heat and stir in the rum, if using.

Brush the syrup over the entire cake surface. Decorate the top of the cake with the reserved lime zest and serve with whipped cream or vanilla ice cream. The cake keeps well — wrap it in plastic and store at room temperature for a few days, or refrigerate for a week (or even freeze for up to 1 month).

Cherries Jubilee

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So remember last week when I took a hiatus from my blog?

Yea, me too.

Good times, good times.

Oh wait, not SO good.

But actually, now that I mention it, still in progress…the hiatus I mean. (What can I say, I'm still a busy girl...)

And yet, here I be. Bloggin’ away.

I just had a few loose ends and didn’t want to leave them hanging, as it were.

So the hiatus is on hiatus, and it is time to say a few words of love…big, heartfelt, full-to-the-brim and possibly overflowing, love for my friends.

I am one blessed lil’ kitten to have many good friends.

Some who I had lost touch with and found through their blog, some who make TV shows, some who I met through their blogs, some who have no idea what a blog is, and some who…I have never met.

Let’s talk about that lot.

First, there is Columbus Foodie, who I “met” (though, I know and read her blog) through Dispensing Happiness, ( What a fab woman) and her Blogging By Mail extravaganza.

Oh wow. Here is a person I have never laid eyes on, and yet love. She gave me a gift after all. I’m easy that way.

Last week, there arrived (shamefully, opened many, many days after receipt. Gulp. Sorry.) in my doorway , a box of her extraordinary home made jams, a bag of incredibly cool multicolored local popcorn, the coolest note and an Ohio restaurant review magazine, all of which rocked my world. I was just floored. And thankful.

Then, there is this woman. (Hear her roar.) Shauna, of Gluten Free fame. Another woman who I have never laid eyes on, and yet, recently invited me to her wedding. (!)

Of course, being a total dolt, I didn’t open the invite until yesterday (ergo my horrible manners and complete lack of acknowledgment and thanks. Which I am in the process of remedying. Promise.). I was so touched, so overwhelmed, so floored, so flabbergasted, I cried. (And again cursed myself and my bad mail-gathering habits.) And it made me realize that (kinda) knowing people like her is one of the many reasons I blog.

But back to the jam…one of the sensational jams Columbus Foodie sent along (along with a fragrant Pumpkin Butter, simply delicious Strawberry and heady Mixed Berry. All made by her with local ingredients. How much do you love that? Sigh.) was Sour Cherry. I was head over heels enamored. I fully admit, I ate it all. Lip smacking goodness. That is one girl who can jam...

I loved the sour cherry jam in particular, I think, is because we don’t get fresh sour cherries much in these parts. And apparently they are the only type one should cook with. Despite my recent forays into sweet cherry baking.

See, I now know sour cherries are for cooking and not the sweet ones because I also got a box of sweet Washington Cherries, from Eliza at ChefShop.

How come?

Why, my dear-heart, Gluten Free Girl of course.

I guess Eliza of ChefShop asked Shauna who she thought might like some of their deep red delights, and my name was offered up. And when they came, I (was totally shocked) emailed darling Eliza with a few questions, (and many thanks) and she told me that sweet cherries a la Washington are for eating, and that’s it.

So I ate my fill and shared some of the many pounds that arrived with some of my “real world” friends.

And lo, it was good. And better, and the best.

But wait…there’s more…since I'm speaking of jams, and blog-friends and whatall...

I am compelled to mention one last virtual friend. Who I think appreciates a good virtual tale indeed, and hopefully is reading this. Yet another person I have not met, and yet (sincerely do) adore. A woman who was asking recently about jam. Maybe I could coerce Columbus Foodie into sending her some…make things a full circle. With no loose ends. To bring a smile to her face as well.

Okay my dolls, that is all for now.


I will be back…but for now, the hiatus continues…

XOXOX


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The cherry symbolizes the sweetness of character that is derived from good works.

Cherries Jubilee - A dessert of pitted Bing or other dark red cherries, sugar and Kirsch or Brandy, which are combined, flambéed and spooned over vanilla ice cream. - Epicurious

The concept of the Jubilee is a special year of remission of sins and universal pardon. - Wikipedia

On the road: travel notes from Indonesia

For the past week, I’ve been on a work trip in Indonesia. Unfortunately, several of the places I stopped over in were not particularly wired, i.e. I’ve had great difficulty getting access to the Internet, and thus I haven’t been able to post anything. I’m currently in Jakarta, en route to Manado. I started the trip in Lombok, then bounced over to Bali for a night, then to Sumba, followed by Yorgyakarta and Central Java. The following are just a few random notes taken from the trip so far.

Bali Boutique Hotel

A couple of months ago, I made a quick work trip to Bali. While there, I had the pleasure of checking out 26 different (boutique) hotels: some old, some new; some modern, some rustic; and some small and some not so small. It was a fun but hectic trip, during which my colleague and I raced from hotel to hotel, covering most of the island from Lovina down to Uluwatu, over six exhausting days. Since returning home, several friends have asked me if I came away with any personal favourites. The answer, of course, is “yes”. Quite a few in fact. But if pressed to name just one that I would want to stay at again and again, I would choose The Shaba. The Shaba is a brand new, ultra-sexy, luxurious, slightly retro but unbelievably chic, 3 room hotel in Jimbaran. Built by a French-Moroccan couple (the husband is French while the wife is Moroccan), the hotel reflects both their backgrounds while also capturing an almost fantastical and timeless mood. There is one suite and 2 deluxe rooms, both of which are much larger than your average hotel room. Each room has a flatscreen TV, DVD player, iPod dock and the whole building has WiFi (which unfortunately got knocked out on my recent visit due to a storm). There are two public sitting rooms, a cool dining room and jaw-dropping show kitchen, and a great outdoor deck with a long pool and a dining area. Of course, everyone has different tastes. And while I am totally in love with The Shaba, it might not be for everyone. Travelers looking for a very Balinese property would be better served staying at a place like The Gangsa, for example.

Surfer’s Paradise

I don’t know how to surf, but after visiting Nihiwatu, on the island of Sumba, I really want to learn. This very unique and very isolated resort offers private access to some of the world’s best waves. And in order to offer guests the ultimate, exclusive surf vacation, Nihiwatu’s owner only allows 9 surfers on the water at any one time. Of course, not all guests surf. The hotel also offers a host of other activities, from fishing and diving to horse back riding and mountain biking. For less active types (and surf widows), there’s also a spa, an incredibly long stretch of private and perfect beach to laze about on and private pilates and yoga classes available upon request. Nihiwatu also helps run a Foundation that is “deeply committed to assisting the Sumbanese people by improving the quality of their livelihood while at the same time carefully preserving the strong cultural traditions and heritage that make up the core fabric of their lives.” Guests are encouraged to get involved with the Foundation’s activities, which, I’ve been told, is often as memorable and rewarding an experience as catching that perfect wave.

Stupa-fied

Borobudur was robbed recently. Not by looters but by the voters that decided that the world’s biggest Buddhist stupa, built some eight centuries ago, wasn’t one of the new seven wonders of the world. Well, that’s ridiculous, because to me, Borobudur is one of the most stunning, beautiful and interesting monuments on the planet. If you haven’t visited, I urge you to make the trip at least once in your lifetime.

By Appointment Only
It’s always interesting to discover a city’s secret restaurants, restaurants that either only the locals know about or that require both reservations and an introduction to gain entry. William Kafe Artistik, run by celebrated chef William Wongso, might just be Jakarta’s best secret restaurant. Located in a rather non-descript building, this charming French restaurant requires customers to book in advance. Walk-ins are not accepted. Not that anyone would walk in anyway. There are no signs on the building that give any indication that one of the city’s best restaurants is hiding upstairs. Patrons are asked to pre-order one of two menus, either the Symphony of Flavours Classic No 1 or No 2. I recently tried the Classic No 1, which consisted of 7 very satisfying and filling courses: Foie Gras Fantasy — pan-seared foie gras, foie gras brik cone with leek, apple and plum sauce, and foie gras in egg curd; Pan Seared King Prawn with soba, fermented black bean & rice wine vinegar dressing and nori; Baked Pear Wrapped with Smoked Duck Breast and bluee cheese cream sauce; Home Made Black Squid Ink Noodles, sauteed with garlic, sumac, chilli flakes and parmesan cheese; Veloute of Butternut Pumpkin with cheese straw; Tornedos “Kafe William” — grilled Australian premium tenderloin with mushroom ragout and vegetables; and Symphony of Desserts. Everything was very good. I especially enjoyed the squid ink noodles, the tornedos and my dessert platter. But I think what I liked most was the total experience of enjoying such a good meal in a charming, totally hidden but at the same time very famous, little restaurant.

William Kafe Artistik
Vineth Bakery Building
Jl Panglima Polim Raya 63-65 Jakarta 12160
Tel +62 21 7244911, 7203877, 7392891
Email info@williamkafeartistik.com

Pitlai Pitlai is a thicker version of sambar which...

Pitlai

Pitlai is a thicker version of sambar which is served with Paruppu sadam. [Dal Rice]
Pitlai can be prepared with Bitter gourd, Brinjal etc.
Another version of this Pitlai can be made with Vegetables and Chickpeas.

Ingredients Needed:
1. Bitter gourd 3 (Cut into round pieces, apply salt and keep it aside for 30 minutes)
2.Tamarind water 1 cup (small gooseberry size tamarind soaked in water)
3. Salt to taste
4. Turmeric Powder
5. Jaggery
6. Hing
7. Cooked Chick peas (Optional)
8. Cooked Tur Dal 1 cup

Ingredients for Paste
1. Dhania seeds (Coriander) 2 tsp
2. Channa dal 1 tsp
3. Urad dal 1 tsp
4. Black pepper 6 to 7 nos
5. Dry red chillies 3 to 4 (according to taste)
6. Grated coconut 4 tablespoons.
7. Rice 1/4 tsp
8. Oil 2 tsp

Ingredients for tempering:
1. Mustard seeds
2. Curry leaves
In oil add all items except coconut and fry till golden brown and keep it aside In same oil fry grated coconut till golden and keep it separate. Add 2 tablespoons of fried coconut to the above ingredients and make coarse paste.
Method:
1. Squeeze Bitter gourd pieces to remove excess bitterness.Cook separately with turmeric powder and keep it aside.
2. In a vessel pour tamarind water, cooked Bitter gourd pieces, Hing, Salt, Jaggery and cook till raw smell of tamarind goes.
3. Now goes cooked Tur dal, Chickpeas, Grinded paste and cook till gravy thickens.
4. Temper with Mustard seeds, Curry leaves and pour over this pitlai.
5. Now add remaining fried coconut.

# Serve hot with rice. #

To give crunchy bites, I had added while tempering 2 tsp of channa dal.

Drink of the Week/Made In LA: Dark and Stormy

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Sometimes a girl just needs a bit of refreshment to help wash away the blues...

That would be today for me. Without launching into particulars, I will just say that this has to go on record for being the downer week of the summer. The kind of week a nice girl like me doesn't enjoy, or merit.

Sigh.

But after a good long pout, I turned that frown upside down. I got glam, I went out and I got myself happy. Opened wide and let the sunshine in. Or in this case...the rain clouds.

And as I have mentioned once or twice over the past few weeks, I have glommed on to this wonderful new bev (well, new to me) that sends me over the moon.

The amazing, Dark and Stormy.

Doncha just love it?

Made with crisp-spicy ginger beer and sweet-spicy rum, it is the perfect summer delight.

Coo.

If you can't find ginger beer (which is not always beer by the way...) go on and just whip these up with regular ginger ale (which is never ale by the way) and enjoy.

1 bottle ginger beer
Rum
Ice

Pour some rum into a nice tall glass filled with ice(yes, the one in the photo is short, but my tall glasses dont photograph well...)top with the ginger beer and enjoy.

Rinse and repeat.

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In LA and looking for a bar that serves this? My perpetual haunt, The Mandrake down Culver City way is a great option, as is Blue on Blue at the Avalon in Beverly Hills...

You can buy Cock and Bull Ginger Beer online at the stupendous Soda Pop Stop, at Wally's Wines on Westwood, or (where I got it) at Vendome on Olympic in Beverly Hills.

Cock 'N Bull Ginger Beer is the famous ginger beer that was served for decades in the Cock 'N Bull Pub in Hollywood, CA. There is also a brand with the same name made in the UK.