poached eggs on sourdough & our daughter’s engagement!

June 14, 2019

Eggs are a staple in most kitchens and they’re so versatile you can enjoy at breakfast, lunch or even as a light dinner.  When my children were younger, scrambled eggs were the easiest and fastest way to get food on the table when their growling bellies could not wait 30 minutes.  Last Saturday our daughter,…

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November 15, 2006

Jambalaya is a Creole word which originates from Louisiana’s rural south. Jambalaya is also very similar to the Spanish dish Paella. The origin of the name “jambalaya” is uncertain, and there are many theories surrounding it. Some think jambalaya as the combination of the French word “jambon” meaning ham, the French article “à la” meaning…

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Salmon Wrapped in Prosciutto with a Pesto Stuffing

November 13, 2006

I’m always trying to incorporate as much Omega 3‘s into our diet as possible and salmon is one way to accomplish that. This is a super easy recipe with hardly any fuss or preparation. I served the salmon with roasted vegetables (potatoes, red onion, parsnip, beet root, carrots). Ingredients:salmon fillet (remove skin along with the…

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November 10, 2006

There’s a sushi shop I pass by on the way home and every day I’m tempted to make my own. So today was the day I stopped procrastinating! It’s not as hard as one would think but patience is definitely key here. Since most sushi recipes are 80% rice, it’s important to make sure you…

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Vegetable Samosas

November 9, 2006

A samosa is a triangle shaped pastry of Indian or Persian origin, stuffed with a delightful filling of meat or vegetables. This version I made comes from Good Taste magazine. What’s different about this samosa is that puff pastry is used which gives it a lighter texture and ultimately taste compared with a short crust…

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Roasted Chilean Sea Bass with Tomato and Lemon Grass Broth

November 7, 2006

Talk about a showpiece! I have a diverse collection of cookbooks and this particular recipe is from a book, ‘Hot Chefs Hip Cuisine’. This recipe comes from Joël Antunes. Sometimes you look at a food photo and just know it’s going to taste good! Serves 44 (200g/7oz) Chilean sea bass fillets1/2 cup of sake1/2 cup…

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Braised Lamb with Gremolata

November 3, 2006

This is a hearty dish and hits the spot now that it’s getting a bit cooler outside. Simmering makes this lamb fork tender. Serve with orzo or rice spiced with saffron, chopped parsley and a drizzle of olive oil. I opted to use orzo as the texture of this pasta is quite smooth. Try refrigerating…

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Salad Niçoise

November 2, 2006

Salad niçoise has a bit of a Mediterranean flavor with anchovy fillets and black olives. The term Niçoise refers to any of the dishes created by the women of Nice. This salad has many variations in terms of its ingredients and remains a dish that is argued over. Do you add potatoes and green beans…

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Warm Brie with Tomato Bruschetta Topping

October 30, 2006

This is an appetizer with oomph and a great showpiece for any occasion. My husband suggested we have brie and crackers as an appetizer and I said that was a good idea, but decided to dress it up a bit. Brie or Camembert, about 4 inches (10cm) wide Tomato Bruschetta Topping:1/4 cup seeded and finely…

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Rigatoni in Tomato Sauce with Shrimp and Feta Cheese

October 27, 2006

Ingredients:1/2 cup finely chopped onion1 garlic clove, minced6 tablespoons olive oil1/2 cup dry white wine3 (14-16 oz. cans) chopped tomatoes (including juice)2 tablespoons finely chopped flat leafed parsley1/2 teaspoon dried basil1/2 teaspoon dried oregano3/4 teaspoon salt (or to taste)dried hot red pepper flakes (add to taste)1.5 pounds medium shrimp (about 34) shelled and de-veined1 pound…

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October 26, 2006

Although I don’t often bake many sweets (partly due to high temperatures and high humidity in Hong Kong), this tiny cream puff gem is definitely a must have in one’s collection of recipes! Profiteroles, one of the smallest members of the cream puff family, are made from a thick batter. A drop of the batter…

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Happy Deepavali

October 23, 2006

Deepavali is the festival of Lights. The word ‘Deepavali’ is made up of two simple words. ‘Deepa’ means light and ‘Avali’ means a row. Hence ‘Deepavali’ means a row of lights. This is perhaps the most well-known of the Indian festivals. It is celebrated throughout India as well as in Indian communities around the world.…

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October 20, 2006

This is a family favorite. It’s my Mom’s recipe and has been a tradition in our family for many years. Quiche is from the Lorraine region of France and is of German origin. The original ‘quiche Lorraine’ was an open pie with a filling consisting of an egg and cream custard with smoked bacon. It…

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