Indian Mughlai Recipes

Mughlai Recipes

Mughlai Recipes are characterized by rich and creamy curry and have a distinct aroma and taste of whole and ground spices.

http://www.indobase.com/recipes/category/mughlai-recipes.php


also look at the other regional links on the same page at right (links)

Regional Cuisine
Punjabi Recipes
South Indian Recipes
Bengali Recipes
Awadhi Recipes
Goan Recipes
Mughlai Recipes
Rajasthani Recipes
Gujarati Recipes
Hyderabadi Recipes
Kashmiri Recipes


Fish Kebab Recipe
Fish Kebab is a very popular recipe. Learn how to make/prepare Fish Kabab by following this easy recipe.


Fish Kebab Recipe
Ingredients:
• 900 gms Fish
• 3/4 cup Lemon Juice
• 2 tsp Fresh Ginger (finely grated)
• 3 cloves Garlic (crushed)
• 1-1/2 tsp Salt
• 4 tsp Coriander Powder
• 1 tsp Garam Masala
• 1 tsp Chili Powder
• 1 cup Yoghurt
• 2 tbsp Plain flour
• 1 tbsp Cooking Oil
How to make Fish Kebab:
• Rinse fish with cold water and pat dry.
• Now cut into 1 inch cubes and set aside.
• Mix all the ingredients to make a marinade.
• Pour this into large freezer bag and add the fish cubes.
• Make sure fish is well covered by marinade.
• Place freezer bag in the refrigerator for two hours.
• Take away fish from marinade.
• Discard the marinade and assemble fish cubes.
• Spray the grill lightly with cooking oil and place the fish kebabs on the grill.
• Cook for about 4-6 minutes each side or until the fish flakes easily with a fork.
• Fish Kebab is ready to be served with hot rice.

Restaurant Finds : Boling's dim sum

We came here to this small city chain restaurant for dim sum as my stepson wanted for us to try it. It was very crowded as dim sum here is popular on Sunday. We tried some of the dumplings and other dishes. While good I did not think anything was really outstanding in my mind. Dim Sum can get get pretty pricey though when each dish is added up. Next time I would rather focus on an entree and try them instead.

I took my wife here on our firs date- food is superb

This place is special for us as it was the first place I took my wife after the Nelson Arts Gallery some 15 years ago. The food is consistently good and the atmosphere is busy but quiet enough to listen to each other. I love the lamb inside flaky phyllo crust but ever time we have come the food has been superb.

Restaurants I hope to try someday (RIHTTS) : not Wai Wai as it is part of the Thai place chain

If this place is one of the "Thai place local chain" restaurants I most likely will not try it but we shall see.


Another new one I need to try for sure is this one which seems very new.
La Bodega, KC’s first authentic Spanish tapas bar, serves up one fantastic happy hour. I've peeked inside but have never been here though.
50 percent off tapas, sangria, wines by the glass, well drinks, draft beer and domestic bottles. More >>
From 2 to 6 p.m. Monday through Friday, the restaurant offers half-price tapas and drink specials, including sangria by the pitcher or glass, wines by the glass, cervezas and premium well drinks. La Bodega also serves outside on its lovely sidewalk. Inside and out, the music is surprisingly good; one recent evening, we heard a mix that included Devo, Pet Shop Boys, Bowie, the Clash and the Cure.

* Best Of 2009: Best Happy Hour
* Best Of 2005: Best Martini
* Best Of 2005: Best Small Plates
* Best Of 2001: Best Tapas
The Tapas is great along with the best Mexican food in Kansas City I hear. Sangria seems good too.

Restaurants I hope to try someday (RIHTTS): One Bite Japanese Grill

I don't know how we missed One Bite Japanese Grill rated by
The Pitch magazine Best of 2007. However many entrees and appetizers look so good.
It is a must for us in the near future and then I will write a full review

One Bite Japanese Grill
Overland Park
8602 W 133rd St
Overland Park, KS 66213
(913) 897-9388
www.onebitegrill.com

paper-thin fried carrot chips that arrive before every meal like tortilla chips at a Mexican restaurant. "It's kind of a neighborhood hangout — with dumplings,

okonomi-yaki, ordering it as an appetizer instead of an entrée.
The yaki like a "Japanese pizza," or a fried flapjack made from a light batter, with shredded cabbage and various other ingredients, all topped with a malty Worcestershire-style sauce, more creamy mayo sauce.
"Mix Special" combination of vegetables, meat and seafood is good to others say

yaki is good

Man Vs. Food possibilities for Kansas City

This show is great. Great challenges, interesting foods and meals , restaurants and more. And the main man Adam Richie is funny, clever and has an "iron stomach" most of the time.



I was here with a friend after a movie visit. This place is very interesting with different kinds of grinders, pizza and more. Very funky sort of place with an interesting menu and lots to offer for lunch and dinner. I had a meatball grinder which was quite good.

Someday I will be back to try other parts of the menu. Maybe the insanely hot chicken wings ((Wimpy, Molten, or the absolutely insane "Death Sauce) on Wed Half-price Death Wings and $12 Bucket-O-Beer (domestics only). This also might make a good effort for Travel Channel's Man Vs. Food.



http://www.grinderspizza.com/index.php?/grinders/menu/

Grinders has lot's to offer much to offer at good prices

I was here with a friend after a movie visit. This place is very interesting with different kinds of grinders, pizza and more. Very funky sort of place with an interesting menu and lots to offer for lunch and dinner. I had a meatball grinder which was quite good.
Someday I will be back to try other parts of the menu. Maybe the insanely hot chicken wings on Wed Half-price Death Wings and $12 Bucket-O-Beer (domestics only). This also might make a good effort for Travel Channel's Man Vs. Food.

http://www.grinderspizza.com/index.php?/grinders/menu/

Recipe Finds : Crispy Wonton and Salmon Napoleon with Parsley-Roasted Garlic Puree

This recipe looked so good on Ming's show. But I thought I would get it out for others to try. If you try it before I do, let me know.


Crispy Wonton and Salmon Napoleon with Parsley-Roasted Garlic Puree

Episode 701: Wonton Wrapper/Parsley

Serves 4


Ingredients
All ingredients A-Z

6 heads garlic, roasted

1/2 cup picked parsley leaves, plus sprigs for garnish

1 tablespoon Wanjashan organic soy sauce

juice of 1 lime

1/8 cup extra virgin olive oil

1 8-ounce center cut piece of salmon, sliced into 1/2-inch strips (4x2)

8 whole wheat wonton skins, crisped up in a saute pan, (not a fryer) set aside

Kosher salt and freshly ground black pepper to taste

Canola oil


Directions

With a mortar and pestle, blend the garlic and parsley with a pinch of salt until smooth. Mix in naturally brewed soy sauce, lime juice and whisk in extra virgin olive oil. Alternatively, in a food processor, pulse together garlic and parsley with pinch of salt until smooth, then blend in soy sauce, lime juice and olive oil. Season salmon with salt and pepper. In a saute pan on medium heat coated lightly with oil, sear salmon for 1 minute, keeping the middle rare. Plate by dolloping garlic puree in center of plate to anchor crispy wonton. Top wonton with 2 pieces of salmon, then dollop puree on salmon. Top with parsley leaves and a second crispy wonton. Build another layer repeating process. To finish, top wonton with puree and garnish with parsley leaves.

Recipe Finds : Parsley Wontons with Soy-Vinegar Sauce

In this show I learned from Ming Tsai to crush the parsley. I will try this recipe soon. If you try i before me let me know,

Shrimp and Parsley Wontons with Soy-Vinegar Sauce

Episode 701: Wonton Wrapper/Parsley
Ingredients
All ingredients A-Z



1 pound small Contessa shrimp, prepped and rough chopped

1/2 cup minced parsley

Zest of 1 lemon

1 tablespoon sesame oil

1 egg

Kosher salt and freshly ground black pepper to taste

Thin whole wheat wonton wrappers

2 parts Wanjashan naturally brewed rice vinegar

1 part Wanjashan organic tamari

1 small finger ginger, peeled and julienned

2 tablespoons sliced scallions for garnish


Directions

In a large bowl, combine shrimp, parsley, lemon zest, sesame oil and egg. Season and combine well. Test flavor by sautéing small portion. Form wontons: Place 1 wonton skin on a flat work surface with corner nearest you. Place about 1/2 tablespoon filling in center of skin, fold the bottom half over the top half to create a triangle. Bring the left and right sides under the dumpling, pinch together to seal. Repeat with remaining skins and filling. Meanwhile, boil water in a stockpot; Add wontons and boil wontons until filling is cooked through, then remove and place in individual bowls, about 2 dumplings per bowl. Meanwhile, make sauce of naturally brewed rice vinegar, tamari, ginger and scallions. Ladle on top and serve

Restaurant Finds : Good noodle and dumbling fare

My wife went here with her pals and really liked this place and the dumplings. She then brought back some of the different Chinese or Asian buffets if you have tried them). Supposedly Iron Chef Morimoto ate here one and it true (it was on their ads) then that just adds to the goodness of their dumplings. Can't say much as she was there one and I sampled those dumplings but I would give it try to find out more . You betcha!

Recipe Finds : Gnocchi (lumps)

Gnocchi (lumps)

I don’t think I have ever eaten these doughy pasta forms. It said that these are French pasta made from potato from potatoes and flour. I tried then by letting them stew in potato soup and they were good. Someday I will make something fancier or use part of recipe and make it with fish , chicken or beef.


Gnocchi con Scampi ( Scampi & Gnocchi) - from Tessa Kiros' Italian cookbook venezia

* 9 to 10 scampi (langoustines, red-claw, or large shrimps) —you need about 5 1/2 ounces scampi meat
* 1 tablespoon butter
* 1 tablespoon cognac, or brandy
* 1 tablespoon cream
* 1 tablespoon chopped parsley

Tomato sauce

* 1/2 (14-ounce) can peeled tomatoes
* 3 tablespoons olive oil
* 1/2 white onion, finely chopped
* 2 garlic cloves, chopped
* 1/4 cup white wine
* pinch of pepperoncino

Gnocchi

* 1 1/2 pounds (4 medium) russet potatoes, washed but unpeeled
* 1 cup all-purpose flour, less if possible



Method

First, clean the scampi. Peel, remove the heads, & devein. Cut up the flesh into 3 or 4 pieces. Rinse, pat dry with paper towels, & set aside.

To make the tomato sauce, put the tomatoes in a food processor & pulse until quite smooth. Heat the oil in a large skillet, & sauté the onion until it melts & is pale golden but well cooked. Add the garlic &, when you can smell it, add the wine & let it bubble up until it has evaporated & the onion is frying again. Then add the pulsed tomatoes, some salt & pepper, & pepperoncino, & simmer over low heat for about 15 minutes, or until you have a nice loose sauce, not too thick. Add the cream and bubble up for a moment. Keep warm while you make the gnocchi.

To make the gnocchi, cook the potatoes in their skins in boiling salted water until soft. Remove & drain. Cool a little, then peel. Pass the warm potato through a potato ricer. Mix in as much of your flour as necessary to make a very soft dough—the less flour you have to use, the better & softer your gnocchi will be. Cut off chunks of the mixture & gently roll out logs about 3/4 inch thick, without pressing down too hard. Cut into pieces about 1 inch long.

Meanwhile, melt the butter in a small saucepan over the highest heat until it starts fizzing. Add the scampi pieces & cook until they are golden on the bottom, all the liquid has evaporated, & the scampi are once again frying in the butter & there are some crusty bits here & there. Add a little salt, & when the scampi are golden in places & the flesh is bright white & soft, add the cognac & ignite the pan, standing back so that you don’t burn yourself. Add the scampi to the tomato sauce.

Bring a large pot of salted water to a boil. Add half the gnocchi to the boiling water & cook until they bob up to the surface, then lift out with a slotted spoon. Add to the hot tomato sauce while you cook the second batch. Once the gnocchi have all been added to the tomato sauce, increase the heat to high & add about 4 tablespoons of the gnocchi cooking water to loosen things up a little. Fold everything together.

Allow the sauce to bubble away & toss the pan by flicking your wrist to coat everything rather than stabbing at the gnocchi with a spoon to mix together. Serve immediately into flat bowls or plates, with chopped parsley & a grinding of black pepper.

Serves 4 (abundantly) or 6 (scantily)

NOTE: "In Italy, we get potatoes that say on the bag they are perfect for gnocchi. If that doesn’t happen where you live, try to choose russet potatoes of a uniform size so that they will all cook to more or less the same softness at the same time." Tessa Kiros

Reprinted with permission from © Venezia Food & Dreams by Tessa Kiros, published by Andrews McMeel click for book review

FOODISTA more then a database

FOODISTA= more like wikipedia then a database?


http://www.foodista.com/

Great site for all kinds of recipes

also
Explore Foods

* Bacon Grease
* Kielbasa
* Egg
* Semillon
* White Imperial Currants
* Corned Beef Brisket
* Quail
* Figs
* Beet Greens
* Pink Salmon

Photos More foods ...
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Explore Tools


Photos More tools ...
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Explore Techniques

Photos More techniques ...
Recipe Icon
Explore Recipes

http://www.foodista.com/

Restaurants I hope to try someday (RIHTTS) : Thai places in Boston, NYC and Providence like Thaitation Thai Cuisine Boston

Thai is my favorite cuisine. This is one I want to try if I get to Boston in the future.

More at

www.thaitation.com

It has a new name other then then the popular named #1 Brown Sugar Cafe and has just re-opened as Thaitation.

one of the reasons this review I found

http://thephoenix.com/Boston/Food/78504-THAIATION-THAI-CUISINE/

Restaurants I hope to try someday (RIHTTS) -Nobu NYC

Someday I hope to go here Nobu NYC

this restaurant menu
http://www.myriadrestaurantgroup.com/nobu/dinnerhot.html

this restaurant other urbanspoon blogger review
http://feistyfoodie.com/2009/02/10/nobu/

luncheon specialties
http://www.myriadrestaurantgroup.com/nobu/luncheon.html

Recipe Finds : Japanese' Umami special food tastes

Umami namesake savory/brothy/meaty taste, discovered by the Japanese as an addendum to sweet, sour, bitter, and salty, and roughly translating as "delicious flavor",

more here

http://www.umamiinfo.com/what_exactly_is_umami?/


Now the recipe Search locater in this area allows you to find different umami related recipes by selecting several related ingredients. This is cool as I have never seen a “locator” like this for umami although I have found and tried some recipes eleswhere.

http://www.umamiinfo.com/recipes/


This is one recipe from this database I just found that is similar to a recipe that Ming Tsai offered on his TV showl.

Expert recipe - Nishime (simmered chicken and vegetables)

" Chef Tamura’s dish “nishime” (simmered chicken and vegetables) is in the style of a classic Japanese meal, loaded with umami and commonly cooked in Japanese homes. Nishime, also known as nimono, involves simmering – but not boiling or stewing – ingredients in dashi so the dashi flavour is absorbed. The dashi, a fundamental part of Japanese cooking, brings out the umami taste."


M r . M u r a t a C h e f K i y o m i M i k u n i ' s
E g o i s t s e a - b r e a m c o n s o m m È ,
E g o i s t s e a - b r e a m c o n s o m m È ,


C o m b i n i n g F r e n c h a n d J a p a n e s e c u i s i n e m a y s e e m a l i t t l e u n u s u a l , b u t J a p a n s h i g h l y r e g a r d e d K i y o m i M i k u n i h a s
s u c c e s s f u l l y c r a f t e d h i s o w n u n i q u e s t y l e d o i n g e x a c t l y
t h at .
O n e o f t h e m o s t f a m o u s c h e f s o f h i s h o m e l a n d , M i k u n i
u s es t h e J a p a n e s e s t o c k d a s h i , w i t h i t s k o m b u ( k e l p ) a n d
k a t s u o b u s h i ( b o n i t o f l a k e s ) f l a v o u r s , t o g i v e t h e u m a m i
t a s t e t o a t r a d i t i o n a l l y F r e n c h d i s h .

S e r v e s 1

I n g r e d i e n t s :

0 S o u p0
- 2 0 - 2 5 c m s e a - b r e a m , 5 , 6 t a i l s S e a - b r e a m s p a r e p a r t s ( f l e s h r e m a i n i n g o n s p i n e a n d h e a d )
- 3 / 4 l a r g e S l i c e d o n i o n
- o n e l a r g e C e l e r y ( s t a l k o n l y )
- o n e l a r g e C e l e r y ( s t a l k o n l y )
- 5 0 0 m l W h i t e w i n e
- 1 . 5 l i t r e s W a t e r
- a l i t t l e H e r b s ( c o r i a n d e r , b a y l e a f , I t a l i a n p a r s l e y , f e n n e l )
- 8 g k o m b u
- 1 0 g K a t s u o b u s h i
- a l i t t l e S h e r r y ( T i o P e p e )
- 1 E g g w h i t e

0 F i l l i n g0
- 5 s l i c e s S m a l l s e a - b r e a m s l i c e d i n t o p i e c e s
- 5 0 g C a v i a r
- 1 / 2 l e a f C a b b a g e
- a l i t t l e S a l t
- a l i t t l e C a y e n n e p e p p e r
- a l i t t l e R e d p e p p e r
- a l i t t l e F i n e s h e r b e s ( a m i x t u r e o f s h r e d d e d c h e r v i l a n d d i l l l e a v e s , a n d t h i n l y - c u t r i n g s o f g r e e n o n i o n )
- 1 S e a - s a l t e d w o l f b e r r y
- a s r e q u i r e d O l i v e o i l
- a s r e q u i r e d A v o c a d o o i l


M e t h o d :
1 . R i n s e t h e s p a r e p a r t s o f t h e s e a - b r e a m i n r u n n i n g w a t e r a n d r e m o v e a l l t h e b l o o d .
2 . A d d 1 ) t o t h e f i n e l y s l i c e d o n i o n a n d c e l e r y i n a p a n .
3 . A d d t h e w h i t e w i n e a n d w a t e r t o 2 ) s o t h a t t h e i n g r e d i e n t s a r e j u s t c o v e r e d . H e a t .
4 . B r i n g 3 ) t o b o i l a n d r e m o v e t h e s c u m . H e a t o n a l o w f l a m e , c o n t i n u i n g t o r e m o v e t h e s c u m , f o r 2 0 m i n u t e s .
5 . S t r a i n 4 ) w i t h a c l o t h .
6 . A l l o w 5 ) t o c o o l a n d t r a n s f e r i n t o t h e p a n . B e a t e g g w h i t e u n t i l i t i s t h i c k e n o u g h t o c l i n g t o b e a t e r a n d d r a w l i n e s i n . B l e n d t o g e t h e r w e l l w i t h t h e m i x o f c o r i a n d e r , b a y l e a f , I t a l i a n p a r s l e y a n d f e n n e l .
7 . H e a t 6 ) , s l o w l y s t i r r i n g w i t h a w o o d e n l a d l e s o t h a t i t t o u c h e s t h e b o t t o m o f p a n a n d p r e v e n t s s t i c k i n g .
8 . I n s e r t t h e r m o m e t e r . W h e n m i x r e a c h e s 8 4 ∞ C , s t o p s t i r r i n g w i t h l a d l e . T a k e c a r e n o t t o o v e r - b o i l .
9 . M a k e a h o l e i n t h e e g g w h i t e l a y e r t h a t h a s f l o a t e d t o t h e s u r f a c e o f 8 ) a n d h e a t o n a l o w f l a m e u n t i l t h e s o u p h a s b e e n c l a r i f i e d ( t h e m u r k i n e s s o f t h e l i q u i d d i s a p p e a r s a n d i t b e c o m e s c l e a r )
1 0 . W h e n t h e s e a b r e a m c o n s o m m È b e c o m e s c l e a r , s t r a i n s l o w l y t h r o u g h a c l o t h . P l a c e i n a b o w l i n s i d e a n o t h e r b o w l f i l l e d w i t h i c e a n d c o o l c o m p l e t e l y .
1 1 . A d d k o m b u t o 1 0 ) a n d h e a t f o r 2 0 m i n u t e s . R e m o v e t h e k o m b u a n d p u t t h e c o n s o m m È i n a p a n . J u s t b e f o r e i t b o i l s a d d i n t h e k a t s u o b u s h i . T a k e i m m e d i a t e l y f r o m t h e f l a m e a n d s t r a i n t h r o u g h a c l o t h .
1 2 . A p p l y o l i v e o i l i n t h i n l a y e r t o a s o u p d i s h a n d a r r a n g e s e a b r e a m s l i c e s i n r a d i a l f o r m a t i o n , f l a v o r i n g w i t h s a l t a n d c a y e n n e p e p p e r . I n t h e c e n t r e p l a c e c a b b a g e - w r a p p e d c a v i a r . P l a c e i n o v e n a n d h e a t g e n t l y .
1 3 . F r o m t h e t o p o f t h e s e a b r e a m o f 1 2 ) s p r i n k l e o n t h e f i n e s h e r b e s
1 4 . T o t h e c o n s o m m È o f 1 1 ) a d d a f e w d r o p s o f s h e r r y f o r a r o m a .
1 5 . P o u r t h e c o n s o m m È f r o m 1 4 ) i n t o t h e b o w l f r o m 1 3 ) . S p r i n k l e a v o c a d o o i l o n t h e c o n s o m m È .
1 6 . O n t h e t o p o f t h e c a b b a g e p a r c e l s i n t h e c e n t r e a d d t h e g r e e n o n i o n s p r o u t s c u t i n h a l f a n d t h e s e a s a l t e d w o l f b e r r y ( i d e a l l y w i t h S e l d e G u È r a n d e ) a s g a r n i s h .

Recipes from great chefs and their great cookbooks

I have quite a few cookbooks,with tons of other recipes in 3 ring binders, more on internet bookmarked web area pages and many more in my cookbooks software that I have collected and are in my database.

Its a never ending process that I love. I will never catch up tasting all the dishes, although I try hard. But now a selection of recipes found from chefs recipes in books that you might want to get yourself. For now, I will peruse these recipes and try some. Look and find some yourself and if you try one before I do, let me know whether you liked it or not and other details.

Don't miss this great collection. I am sure you will find at least several outstanding recipes in this area.

http://www.thefoodpaper.com/recipes.html

great review of the latest TV culinary oriented programs

I regularly watch Iron Chef America and other culinary shows to watch for interesting recipes, cooking ideas, using ingredients, restaurant ideas and more. Here is a great review of the latest TV culinary oriented programs for my and your review.

http://www.zagat.com/Blog/Detail.aspx?SNP=NBOB&SCID=42&BLGID=24004&zagatbuzzid=oct09week1

Recipe Finds: Chef Jeremy Fox, his Zulu named restaurant called Ubuntu

I love waking up to Wednesday and Thursday mornings, and raiding the Kansas City recipes/ food/ chef/ restaurant review sections. Finding any one of these four for my cuisine oriented brain / mouth excitement is rare but it does happen. Finding all four in one posting is even more rare but when it does come I am overjoyed for several reasons. There is something refreshing for me in finding new and vibrant information from newspapers that is fresh and bold and gives me better insight into learning and using the internet for further means and getting my mind going as well. Today was one such day about Chef Jeremy Fox, his Zulu named restaurant called Ubuntu and much more.

This chef is fast becoming an Epicurean rock star for his creative vegetable entrees and dishes. Jeremy recently was named a “Best New Chef” 2008 by Food & Wine magazine and a “Rising Star” by the San Francisco Chronicle. Originally trained at the prestigious Johnson and Wales University in Charleston, S.C., he began working in his first kitchen at the five-star restaurant Anson in Charleston, SC.

It is interesting to note that meals here are more about “celebrating what comes from the gardens “( what shows up at the door and the relationships with Napa area farms)”. The chef and restaurant don’t just focus on offering a philosophy at Ubuntu of “no meat”. This intent also includes the focus even more inventive and creative and also why the article, the chef, the restaurant and the recipes intrigued me even more. Digging finally further, I found more about the name for the restaurant and the previous information made sense indeed.

http://en.wikipedia.org/wiki/Ubuntu_(philosophy)

“Ubuntu is an ethic or humanist philosophy focusing on people's allegiances and relations with each other. The word has its origin in the Bantu languages of southern Africa. Ubuntu is seen as a classical African concept.[1] The Ubuntu operating system was named for this principle. “

http://www.ubuntunapa.com/media.html

It may be a long time or if I ever can if ever visit this place and the chef. What makes this article so engaging is all that article talks about. There is always more to find, research and find new recipes which I want to try myself and share on my blog. And this article, found more and more to find, research and try.

Here is more that I found about recipes, restaurant, special spices that made this reading an adventure in itself.

When I try these meals, spices etc, I will let you know. Meanwhile if you try the restaurant, the spice, the meals before I can, please let me know and I will give you full credit on the blog.

Enjoy more below :)
http://www.msnbc.msn.com/id/27183606/ns/today_food_and_wine-today_food_recipe/

reviews by others of this place and recipes ( one I tried myself )below

http://www.herbivoracious.com/2009/07/ubuntu-restaurant-napa-ca-restaurant-review.html

http://www.foodnut.com/402/ubuntu-restaurant-review-napa/

http://foodsnobblog.wordpress.com/2009/04/12/ubuntu-napa/

http://singleguychef.blogspot.com/2008/09/dish-on-dining-ubuntu-restaurant-yoga.html

Ubuntu Napa
1140 Main Street
Napa, CA 94558
707.251.5656
httP://www.ubuntunapa.com


Ubuntu - great as reported
great other insights into much more (what others ate too)
http://chowhound.chow.com/topics/647168

http://chowhound.chow.com/topics/629014

In particular, the focus was how inventive vegetarian dishes can be with this chef. And how the articles are portrayed and what is expounded upon is fimanal. One in particular involved a special dish using cauliflower. However the dish was not shown but I found on the internet with the recipe and more.

And now for some of the great recipes. I had to do a little extra digging for this recipe which was proclaimed in the article but was not listed. Glad I did because I need to find a way to make it sometimes soon and report back what we think about this prodigious dish.

Garden-fresh cauliflower in cast iron
http://www.msnbc.msn.com/id/27183606/ns/today_food_and_wine-today_food_recipe/

The dish also used a spice I had never heard of before which made such a recipe even more exciting. This recipe calls for “Vadouvan” , (http://www.vadouvan.com/ ), a French spice blend which is an interpretation of Indian curry ( find at www.le-sanctuaire.com).

However I found another source to make it myself that I also wanted to share with you all.

( I made this dish below and made the spice myself. I did not know what to think. I came out great. The spice sauce on the cauliflower is very addictive. You can be sure I will try it again and use the condiment on other foods.)



Vadouvan (Indian Spice Blend)
Makes about 3 cups

* Active time:45 min
* Start to finish:3 hr

September 2008
There are many versions of vadouvan, but we like the one that Grimes came up with, starting with a formula by chef Inaki Aizpitarte, of Le Chateaubriand, and roasting it for an exotic meatiness. Make one big batch and keep it in the freezer for weeks—we’re sure you’ll be tossing it into all kinds of dishes.

Learn the story behind this dish in our series The Recipe.
http://www.gourmet.com/food/2008/08/the-recipe-fricassee-hen-with-vadouvan

* 2 lb onions, cut into 1-inch pieces
* 1 lb shallots, halved
* 12 garlic cloves, peeled
* 1/4 cup vegetable oil
* 1 teaspoon fenugreek seeds
* 1 tablespoon thinly sliced fresh curry leaves (optional)
* 1 tablespoon ground cumin
* 1 teaspoon ground cardamom
* 1 teaspoon brown mustard seeds
* 3/4 teaspoon turmeric
* 1/2 teaspoon grated nutmeg
* 1/2 teaspoon hot red-pepper flakes
* 1/4 teaspoon ground cloves

*
Equipment:
an electric coffee/spice grinder or a mortar and pestle

*
Preheat oven to 350ºF with rack in middle.
*
Pulse onions in 3 batches in a food processor until very coarsely chopped (there may be a few large pieces remaining), transferring to a bowl. Repeat with shallots, then garlic.
*
Heat oil in a deep 12-inch heavy nonstick skillet over high heat until it shimmers, then sauté onions, shallots, and garlic (stir often) until golden and browned in spots, 25 to 30 minutes.
*
Grind fenugreek seeds in grinder or with mortar and pestle. Add to onion mixture along with remaining ingredients, 1 Tbsp salt, and 1 tsp pepper and stir until combined.
*
Transfer to a parchment-paper-lined large 4-sided sheet pan and spread as thinly and evenly as possible. Bake, stirring occasionally with a skewer to separate onions, until well browned and barely moist, 1 to 1 1/4 hours.

Cooks’ notes:

* Vadouvan keeps in the refrigerator 1 month (cool before covering) or in the freezer 6 months.
* We’ve also got a web-exclusive recipe using the leftover

**

I did try this recipe by making the spice blend myself. This recipe took awhile to make but well worth it. The spice with the C a u l i f l o w e r was rather addictive. The only thing I might do is see if I can find the blend in an Indian store to see how good it was compared to my blend. I also would blanch the veg just slightly before dusting with the condiment.

C a u l i f l o w e r i n a c a s t - i r o n p o t i s s e r v e d a t U b u n t u f o r $ 1 3 . T h i s r e c i p e m a k e s f o u r r e s t a u r a n t s e r v i n g s .

C a u l i f l o w e r i n a c a s t - i r o n p o t
J e r e m y F o x , e x e c u t i v e c h e f o f U b u n t u

S e r v e s 4

I N G R E D I E N T S

" 2 h e a d s c a u l i f l o w e r
" 2 t a b l e s p o o n s e x t r a - v i r g i n o l i v e o i l
" 1 c u p w h o l e m i l k
" 1 / 4 p o u n d b u t t e r
" 2 t a b l e s p o o n s v a d o u v a n ( f r o m w w w . l e - s a n c t u a i r e . c o m )
" 1 t e a s p o o n I t a l i a n p a r s l e y
" D a y - o l d b r e a d f o r t o a s t i n g
" F i n e s e a s a l t t o t a s t e

R e c i p e c o n t i n u e s b e l o w !ì a d v e r t i s e m e n t

D I R E C T I O N S

S t e a l T h i s R e c i p e Æ S t e p b y S t e p I n s t r u c t i o n s :
S l i c e t h e c a u l i f l o w e r a b o u t 1 / 8 o f a n i n c h t h i c k . S e a s o n 1 a n d º o f c a u l i f l o w e r w i t h o l i v e o i l a n d s e a s a l t t o t a s t e . R o a s t i n a 3 5 0 - d e g r e e o v e n u n t i l s l i g h t l y c h a r r e d a n d t e n d e r .

S t a r t t h e b u t t e r i n a c o l d s a u c e p o t a n d p l a c e o n m e d i u m h e a t . A l l o w t h e b u t t e r t o m e l t , b e c o m e f o a m y a n d t u r n g o l d e n b r o w n . R e m o v e t h e b r o w n b u t t e r f r o m h e a t a n d a d d t h e v a d o u v a n . L e t t h e v a d o u v a n a n d b u t t e r s i t f o r a n h o u r .

A d d a l l b u t 1 / 4 o f t h e r e m a i n i n g r a w c a u l i f l o w e r t o a s a u c e p o t . A d d t h e m i l k a n d j u s t e n o u g h w a t e r t o c o v e r c a u l i f l o w e r . A d d a t e a s p o o n o f s e a s a l t a n d c o o k o n l o w - m e d i u m h e a t u n t i l c a u l i f l o w e r i s c o m p l e t e l y s o f t . P u r e e t h i s m i x t u r e a n d s t r a i n t h r o u g h a f i n e s i e v e .

S l i c e t h e d a y - o l d b r e a d a s t h i c k a s y o u w a n t a n d b r u s h l i g h t l y w i t h t h e v a d o u v a n b u t t e r . B a k e i n a 3 5 0 - d e g r e e o v e n f o r a b o u t 5 - 6 m i n u t e s . ( A t t h i s t i m e c o r r e c t y o u r s e a s o n i n g o n t h e r o a s t e d a n d p u r e e d c a u l i f l o w e r . )

S e a s o n t h e r e m a i n i n g r a w c a u l i f l o w e r w i t h a t o u c h o f t h e v a d o u v a n , p a r s l e y a n d s e a s a l t .

O n t o p , a d d t h e r a w c a u l i f l o w e r a n d t h e d i s h i s r e a d y t o s e r v e w i t h t h e t o a s t e d b r e a d .
T I P S

T o c r e a t e f o u r i n d i v i d u a l s e r v i n g s , h a v e 4 s m a l l s e r v i n g p o t s , s u c h a s m i n i c a s t - i r o n p o t s . L a y e r t h e r o a s t e d a n d p u r e e d c a u l i f l o w e r a n d t h e n t h e v a d o u v a n b u t t e r c o n t i n u o u s l y u n t i l t h e p o t i s f i l l e d .
**
also some of the entrees one day included these on the night menu and more recipes are below

april 29th

bites

castelvetrano olives marinated in CARROT TOP pesto (v)

marcona almonds LAVENDER sugar, sea salt (v)

chickpea fries with HERBS romesco sauce (v)


today’s dish

chilled “forager’s chowder” enriched with NETTLE ice (v)
WILD SORRELS, BORAGE condimento, MINER’S LETTUCE, etc…

our log-cultivated SHIITAKES, young RADISH, and nori coulis (v)
jus roti with akitabare sake, CHIVE BLOSSOM, and preserved lemon

three BROCCOLI salad: ‘violet queen’, ‘romanesco’, and ‘crown’ (v)
classic italian flavors in modern preparations…and miso

cool english peas and GOLD PEA SHOOTS in a consommé of the shells *
white chocolate, CHOCOLATE MINT, macadamia, PURPLE SNAPS

gargouillou of the ubuntu SPRING GARDEN (v)
today’s LEAVES, FLOWERS, ROOTS, and SHOOTS…hazelnut “soil”

roscoe’s asparagus in various forms, a “virtual” egg *
black trumpet and brioche terrine, BORDEAUX SPINACH, “bordelaise”

carta da musica, our crispy sardinian flatbread *
SYLVETTA ARUGULA with truffled pecorino and meyer lemon

rustic rancho gordo ‘yellow eye’ bean stew (v)
torn bread, ROSEMARY, chili and RED RUSSIAN KALE

‘PURPLE VIENNA’ KOHLRABI, in the philosophy of “nose to tail” (v)
braised SWISS CHARD with a puree of the STEMS, napa smith ale

CARROTS: whole roast ‘OXHEART’ and tiny raw ‘PURPLE HAZE’ (v)
north african spice with citrus, NASTURTIUMS, and caramel oil

homemade toasted WILD FENNEL bucatini (v)
long-cooked FAVAS in pepper “tears”, salsa maro of roast FAVA PODS

organic yellow corn grits from arbuckle infused with goat’s milk whey
caramelized WILD ONION BULBS, “62.5” egg, AGRETTI, GARLIC FLOWERS

strawberry pizza margherita with hand-pulled mozzarella *
three-day napa strawberry soffrito, first BASILS of the year, saba

mushroom pizza bianco with homemade goat’s milk ricotta *
royal trumpet confit with a puree of the trimmings, three THYMES

cauliflower in a cast iron pot
roast-puree-raw, our vadouvan, CILANTRO sprouts, brown butter toast


***

I found more recipes from the restaurant to share.

Slideshow: Dinner at Ubuntu, Napa, California | Vegetarian ...
Apr 15, 2009 ... Earlier this year, I made the trip up to Napa, CA, to visit Ubuntu, a restaurant that's garnered national acclaim for a new kind of ...
www.yumsugar.com/3035406

Ubuntu Recipes

Photographed by Caren Alpert
Marcona Almonds with Sea Salt and Lavender Sugar

Marcona Almonds with Sea Salt and Lavender Sugar

Ingredients

• 2 cups Marcona almonds
• 1 tsp. dried lavender
• 1 tbsp. sugar
• 1 tbsp. sea salt
• 2 tbsp. extra-virgin olive oil

Directions

1. Preheat the oven to 300°F. Roast the almonds on a baking sheet until fragrant, 10 to 12 minutes.

2. Grind the lavender very fine in a coffee grinder, or with a mortar and pestle.

3. In a bowl, toss the almonds with the lavender, sugar, s

***
Ubuntu Recipes (continued)

Beets Roasted in Spiced Salt with Asian Pears and Whipped Blue Cheese

Beets Roasted in Spiced Salt with Asian Pears and Whipped Blue Cheese

Ingredients

Beets:
• 1 lb. kosher salt
• 1 tsp. each fennel seed, coriander, juniper berries
• 40 baby chioggia beets
• 4 tbsp. balsamic vinegar

Poached Pears:
• 2 cups white wine
• 4 cups water
• 2 cups sugar
• 3 star anise
• 12 black peppercorns
• 2 cloves
• Grating of nutmeg
• 1 lemon, zest removed in strips with a vegetable peeler, and juiced
• 5 Asian pears, peeled, halved, cored, and stored in a bowl of water acidulated with juice of 1 lemon
• 1⁄2 lb. blue cheese, at room temperature
• 2 tbsp. heavy cream
• 1⁄4 cup extra-virgin olive oil
• Salt
• 25 leaves arugula

Directions

1. To roast the beets: Preheat the oven to 350 F. In a small bowl, mix the salt and spices. In a 9-by-13-inch baking dish or an ovenproof vessel with a lid, pack the beets in the spiced salt mixture. Cover with foil or the lid, and bake until beets are tender, 45 minutes to 1 hour. While still warm but cool enough to handle, peel beets with a towel, rubbing off the skin, and transfer to a covered bowl to keep warm. Add 2 tablespoons of the vinegar, and toss. (Warm beets will absorb liquid better.) Halve or quarter beets, depending on size; set aside.

2. To poach the pears: In a nonreactive pot large enough to hold the pears, bring the wine to a boil, and cook until reduced by half. Reduce the heat so that the liquid barely simmers. Add the water, sugar, spices and lemon juice and zest, and cook until sugar dissolves. Add pears, setting a plate on top to keep them submerged, and simmer until they are tender, about 30 minutes. Remove pot from heat; allow pears to cool completely in poaching liquid.

3. In a bowl, whisk the blue cheese and cream until blended; set aside at room temperature.

4. To serve, purée two of the pears with just enough poaching liquid to blend; strain through fine sieve. Slice the remaining pears about 1⁄2 inch thick. Spread the pear purée over the bottom of a serving plate. Toss the beets in the remaining 2 tablespoons vinegar, the olive oil and a pinch of salt, and arrange evenly over purée. Spoon any beet vinaigrette over. Top with sliced pears and spoonfuls of whipped blue cheese. Garnish with arugula leaves. Serves 6.
***
Ubuntu Recipes (continued)

Cassoulet of Shell Beans and Farm Eggs with Smoked Tomato

Cassoulet of Shell Beans and Farm Eggs with Smoked Tomato

Ingredients

• 1⁄2 cup hickory chips
• 6 tomatoes, halved
• 1 onion, diced
• 1 carrot, diced
• 2 stalks celery, diced
• 1 lb. yellow eye beans, soaked overnight in refrigerator in water to cover, and drained*
• 2 quarts water
• Salt
• 1 lemon, zest stripped off with vegetable peeler, and juiced
• 1⁄2 cup extra-virgin olive oil, plus more for drizzling
• 12 cloves garlic, grated or minced
• 1 tbsp. chopped fresh rosemary
• 1 tsp. chili flakes
• 3 tbsp. tomato paste
• 1 small baguette (about 7 oz.) or other bread, torn into rough pieces
• 3 tbsp. chopped Italian parsley
• 6 large eggs
*Yellow eye beans are available in specialty grocery stores or online at RanchoGordo.com

Directions

1. Arrange one oven rack in the bottom of a cold oven, and a second in the middle. Light the hickory chips in a cast-iron pan and place on the bottom rack. Put the tomatoes, onion, carrot and celery on a baking sheet and set on the middle rack. Close the oven door and let vegetables smoke for 1 hour. (Check the chips every now and then; you may need to relight them.)

2. Transfer the smoked onion, carrot and celery to a large pot; reserve the tomatoes. Add the beans and the water to pot, bring to a simmer, and cook over low heat, uncovered, until the beans are tender, about 45 minutes. Stir in 2 teaspoons salt and the lemon juice, reserving zest.

3. In 1⁄2 cup of olive oil, cook the garlic, rosemary, chili flakes and tomato paste in a sauté pan over medium-low heat until fragrant, 1 to 2 minutes. Scrape into the pot with the beans and stir.

4. Preheat the oven to 350 F. Transfer the bean mixture to a large ovenproof serving pot. Scatter torn bread, parsley, lemon zest and reserved smoked tomatoes over to cover. Crack eggs on top, evenly dispersing them. Drizzle with olive oil and bake until eggs are cooked but yolks are still runny, about 10 minutes. Serves 6.
**

Ubuntu Recipes (continued)

Farro with Caramelized Baby Root Vegetables and Saba

Farro with Caramelized Baby Root Vegetables and Saba

Ingredients

• 2 lb. crimini mushrooms
• 1⁄2 cup extra-virgin olive oil
• 1 onion, diced
• 4 cloves garlic, grated or minced
• 1 lb. farro
• 1⁄2 cup red wine
• Salt and pepper
• 24 baby carrots, peeled
• 24 baby turnips, peeled
• 24 baby radishes
• 18 Brussels sprouts, separated into leaves
• 1⁄4 cup saba*
*Saba is available in specialty stores and online at Cooking.com

Directions

1. Put mushrooms in a large pot with 1 quart of water. Bring to a simmer and cook over low heat, partially covered, 3 hours. Strain stock through cheesecloth into a bowl. When cool enough to handle, squeeze mushrooms to extract as much liquid as possible; discard mushrooms. Reserve mushroom stock.

2. In a nonreactive saucepan, heat 1⁄4 cup of the olive oil over low heat. Add the onion and garlic and cook until translucent, 5 to 8 minutes. Raise heat to medium. Add the farro and cook, stirring often, 5 to 7 minutes. Add the wine and cook until evaporated, about 5 minutes. Add the reserved mushroom stock, bring to a simmer, and cook until farro is tender, 45 minutes to 1 hour. (Check the pan after about 30 minutes, and add 1⁄2 cup water if needed.)

3. Meanwhile, prepare a bowl of ice water. Bring about 3 quarts water to a boil with 2 teaspoons salt in a large saucepan. Add the carrots, turnips and radishes, return water to a boil, and cook 2 minutes. Strain, and transfer vegetables to ice water to chill.

4. To serve, warm farro over low heat. In a skillet, heat the remaining 1⁄4 cup olive oil over medium-high heat. Add the blanched vegetables, the Brussels sprouts leaves, 1 teaspoon salt, and 1⁄4 teaspoon pepper, and sauté until vegetables are warmed through. Add the saba, stir, and remove from the heat. Transfer farro to a large serving plate and spoon the vegetables over or around the grain. Serves 6.
**

Ubuntu Recipes (continued)

Honey-Roasted Figs with Brown-Butter Shortcake and Rosemary Cream

Ingredients

Rosemary Cream:
• 1 cup heavy cream
• 2 (4-inch) sprigs rosemary
• 2 tbsp. sugar

Brown-Butter Shortcakes:
• 1 cup (2 sticks) unsalted butter
• 2 cups all-purpose flour
• 2 tbsp. sugar
• 1 tbsp. baking powder
• 1⁄2 tsp. salt
• 3⁄4 cup buttermilk
• Heavy cream, for glazing
• Raw sugar, for sprinkling

Honey-Roasted Figs:
• 1 pint ripe figs, halved
• 1⁄4 cup honey
• 1 (4-inch) sprig rosemary
• Zest of 1 orange, stripped off with vegetable peeler
• Salt

Directions

1. To make the rosemary cream: Bring cream to a simmer in a small saucepan. Remove from heat, add rosemary, and set aside to steep for 30 minutes. Strain; chill for at least 3 hours. Transfer cream to bowl, or the bowl of a standing mixer, add sugar, and whisk or beat to soft peaks.

2. To make the shortcakes: Cook the butter in a small saucepan over medium-high heat until it turns an amber color, about 5 minutes. (First you'll see brown specks appear; continue cooking until the liquid fat browns.) Pour into a shallow, flat-bottomed container and refrigerate until solid and very cold. (You'll have about 7 ounces brown butter.) Weigh out 4 ounces of the chilled butter (reserve remainder for another use) and cut into 1⁄2-inch cubes. Place flour, sugar, baking powder and salt in the bowl of a food processor. Add chilled butter cubes and pulse about 4 times, until the mixture resembles coarse meal. Add buttermilk and process just until dough comes together. Shape into a disk, wrap in plastic, and chill at least 30 minutes.

3. Preheat the oven to 350 F. Butter a baking sheet. On a lightly floured work surface, roll dough 3⁄4 inch thick. Cut out six 2 1⁄2 inch rounds with a cookie cutter. Arrange shortcakes on baking sheet. Brush tops with cream and sprinkle with raw sugar. Bake until golden brown, about 15 minutes. Transfer to wire rack. Let stand at room temperature until ready to serve.

4. To make the figs: Lower oven heat to 275 F. Toss figs in a bowl with honey, rosemary, orange zest and a pinch of salt. Place them, cut side up, in a single layer in a shallow baking pan and bake, basting occasionally with juices, until figs are juicy but still have texture, 30 to 40 minutes.

5. To serve, place a shortcake on each of 6 serving plates and spoon some of the figs on top. Top with dollops of rosemary cream. Spoon any remaining juices from figs over the shortcakes and around the plates. Serves 6.
Page 5 of 6
**
U b u n t u R e c i p e s ( c o n t i n u e d )

C o n c o r d G r a p e a n d ≠ M a s c a r p o n e I c e C r e a m F l o a t s w i t h G i n g e r S o d a a n d C i t r u s

C o n c o r d G r a p e a n d ≠ M a s c a r p o n e I c e C r e a m F l o a t s w i t h G i n g e r S o d a a n d C i t r u s

I n g r e d i e n t s

M a s c a r p o n e I c e C r e a m :
" 3 c u p s m i l k
" 1 0 l a r g e e g g y o l k s
" 3 D 4 c u p s u g a r
" 8 o z . m a s c a r p o n e
" 1 D 2 c u p c r Ë m e f r a Ó c h e
" 1 t s p . p u r e v a n i l l a e x t r a c t
" S a l t

C o n c o r d G r a p e S o r b e t :
" 1 l b . C o n c o r d g r a p e s , s t e m m e d
" 1 D 2 c u p s u g a r
" 1 t s p . l e m o n j u i c e
" 1 D 2 t s p . C h a m p a g n e

O r a n g e G r a n i t e :
" J u i c e o f 8 o r a n g e s , s t r a i n e d ( a b o u t 2 c u p s )
" J u i c e o f 1 D 2 l e m o n
" 2 t b s p . s u g a r

G i n g e r S o d a :
" 1 D 2 c u p s u g a r
" 2 c u p s w a t e r
" 1 o r a n g e , z e s t s t r i p p e d o f f w i t h v e g e t a b l e p e e l e r , a n d j u i c e d
" 1 l e m o n , z e s t s t r i p p e d o f f w i t h v e g e t a b l e p e e l e r , a n d j u i c e d
" 1 l i m e , z e s t s t r i p p e d o f f w i t h v e g e t a b l e p e e l e r , a n d j u i c e d
" 2 t b s p . c h o p p e d g i n g e r
" 1 D 2 c u p s o d a w a t e r ( o p t i o n a l )
" 2 o r a n g e s , b r o k e n i n t o s e g m e n t s , f o r g a r n i s h
" 1 2 C o n c o r d g r a p e s , h a l v e d , a n d s e e d e d , f o r g a r n i s h

D i r e c t i o n s

1 . T o m a k e t h e i c e c r e a m : I n a s a u c e p a n , b r i n g t h e m i l k t o a s i m m e r . M e a n w h i l e , i n a h e a t p r o o f b o w l , w h i s k t h e e g g y o l k s w i t h t h e s u g a r . G r a d u a l l y p o u r a l i t t l e o f t h e h o t m i l k i n t o t h e b o w l w i t h t h e y o l k s , w h i s k i n g c o n s t a n t l y . W h i s k t h e e g g y o l k m i x t u r e b a c k i n t o t h e s a u c e p a n o f m i l k . S e t o v e r l o w h e a t a n d c o o k , s t i r r i n g c o n s t a n t l y , u n t i l t h e m i x t u r e t h i c k e n s e n o u g h t o c o a t t h e b a c k o f a s p o o n , a b o u t 8 m i n u t e s . R e m o v e f r o m h e a t a n d w h i s k i n t h e m a s c a r p o n e , c r Ë m e f r a Ó c h e , v a n i l l a a n d a p i n c h o f s a l t . S t r a i n i n t o a b o w l a n d c h i l l u n t i l c o l d , 2 t o 3 h o u r s . T r a n s f e r t o a n i c e c r e a m m a c h i n e , a n d f r e e z e a c c o r d i n g t o m a n u f a c t u r e r ' s i n s t r u c t i o n s .

2 . T o m a k e t h e s o r b e t : C o m b i n e a l l i n g r e d i e n t s i n b l e n d e r ; p u r È e . S t r a i n t h r o u g h a f i n e s t r a i n e r . T r a n s f e r t o a n i c e c r e a m m a k e r a n d f r e e z e a c c o r d i n g t o m a n u f a c t u r e r ' s i n s t r u c t i o n s .

3 . T o m a k e t h e g r a n i t e : I n a b o w l , s t i r t o g e t h e r o r a n g e a n d l e m o n j u i c e s , a n d s u g a r . P o u r i n t o a s h a l l o w d i s h a n d p l a c e i n f r e e z e r . W h e n c r y s t a l s b e g i n t o f o r m , s t i r w i t h a f o r k t o b r e a k u p c r y s t a l s ; r e t u r n d i s h t o f r e e z e r . C o n t i n u e i n t h i s w a y , s t i r r i n g e v e r y 2 0 t o 3 0 m i n u t e s , u n t i l m i x t u r e i s c o m p l e t e l y f r o z e n .

4 . T o m a k e t h e s o d a : I n a s a u c e p a n , b r i n g s u g a r a n d w a t e r t o a s i m m e r . A d d c i t r u s z e s t s a n d c h o p p e d g i n g e r . R e m o v e f r o m h e a t a n d s e t a s i d e t o i n f u s e 1 5 t o 2 0 m i n u t e s . S t r a i n t h r o u g h a f i n e s t r a i n e r , a n d c h i l l a t l e a s t 1 h o u r . A d d c i t r u s j u i c e s . L o a d i n t o s o d a s i p h o n , o r a d d s o d a w a t e r .

5 . T o s e r v e , l a y e r t h e m a s c a r p o n e i c e c r e a m , g r a p e s o r b e t a n d g i n g e r s o d a i n s i x p a r f a i t g l a s s e s . T o p e a c h w i t h a s p o o n f u l o f o r a n g e g r a n i t e . G a r n i s h e a c h w i t h 3 o r a n g e s e g m e n t s a n d 2 h a l v e d g r a p e s . S e r v e s 6 .
P a g e 6 o f 6


***
P i s t a c h i o - c r u s t e d g o a t c h e e s e s a l a d
H e a t h e r T e r h u n e , A t w o o d C a f È

6 r e s t a u r a n t s e r v i n g s

I N G R E D I E N T S

" 1 / 2 c u p f r e s h l e m o n j u i c e a n d z e s t o f o n e l e m o n
" 1 t e a s p o o n D i j o n m u s t a r d
" 1 / 4 t e a s p o o n h o n e y
" 1 s h a l l o t , f i n e l y c h o p p e d
" 1 / 2 c u p c a n o l a o i l
" 1 / 4 c u p o l i v e o i l
" S a l t a n d p e p p e r t o t a s t e
" 1 p o u n d m i x e d g r e e n s , o r y o u r f a v o r i t e s a l a d m i x
" 1 0 s m a l l r e d b e e t s
" 1 ( 6 - o u n c e ) l o g f r e s h g o a t c h e e s e
" 1 / 2 c u p f i n e l y c r u s h e d p i s t a c h i o n u t s , n o t t o a s t e d
" 1 / 4 c u p a l l - p u r p o s e f l o u r
" 1 e g g b e a t e n w i t h 2 t b s p w a t e r

R e c i p e c o n t i n u e s b e l o w !ì a d v e r t i s e m e n t

D I R E C T I O N S

H e a t t h e o v e n t o 4 0 0 d e g r e e s . P l a c e t h e b e e t s o n a p i e c e o f a l u m i n u m f o i l o n a b a k i n g s h e e t a n d m a k e a p o u c h o u t o f t h e f o i l , s e a l i n g i t t i g h t l y .

B a k e b e e t s f o r 4 0 m i n u t e s . R e m o v e f r o m o v e n a n d l e t b e e t s s t e a m f o r 1 0 m i n u t e s . O p e n t h e p o u c h a n d l e t t h e b e e t s c o o l s l i g h t l y . T h i s c a n b e d o n e a d a y i n a d v a n c e .

W h i s k t o g e t h e r l e m o n j u i c e , l e m o n z e s t , m u s t a r d , h o n e y a n d s h a l l o t i n a s m a l l b o w l . S l o w l y w h i s k i n t h e o i l s a n d s e a s o n w i t h s a l t a n d p e p p e r . S e t t h e v i n a i g r e t t e a s i d e .

A f t e r t h e b e e t s h a v e c o o l e d e n o u g h t o h a n d l e , r e m o v e a n d d i s c a r d t h e s k i n s a n d c u t i n t o b i t e - s i z e p i e c e s . M i x t h e b e e t s w i t h h a l f o f v i n a i g r e t t e , t h e n m i x t h e s a l a d g r e e n s w i t h t h e r e s t o f t h e v i n a i g r e t t e . T r a n s f e r g r e e n s t o p l a t e s a n d t o p w i t h b e e t s .

C u t g o a t c h e e s e l o g i n t o s i x p o r t i o n s a n d f o r m t h e g o a t c h e e s e i n t o d i s k s . U s i n g t h e b r e a d i n g p r o c e d u r e , d u s t g o a t c h e e s e d i s k s i n f l o u r . N e x t , d i p i n t h e b e a t e n e g g m i x t u r e , a n d t h e n r o l l i n p i s t a c h i o s . F o l l o w t h i s p r o c e s s w i t h a l l s i x g o a t c h e e s e d i s k s .

W h e n y o u a r e r e a d y t o s e r v e , h e a t 2 i n c h e s o f c a n o l a o i l i n a s m a l l s a u c e p a n . H e a t t h e o i l t o 3 5 0 d e g r e e s a n d d e e p - f r y t h e g o a t c h e e s e d i s c s u n t i l g o l d e n b r o w n .

S e r v e o n t o p o f t h e s a l a d m i x t u r e . T o g a r n i s h , a d d a f e w c h o p p e d p i s t a c h i o s a n d d r i z z l e w i t h m o r e
h o n e y .

First and last time here

I do not think I have been to Domino's ever. Their pizzas do not excite me. However I was interested in their Sweet & Spicy Chicken Habanero sandwich which I took for takeout.

My wife thought part of the sandwich was okay. It was spicy sweet and had a little habanero kick to it. It was pretty small sized foot long compared to Quizno's and others sub places. It also curiously had two small mild jalapeno like chillies which I thought curious.

Based on this times go around, it will be my last. Sarpino's and Spin Pizza are much better and offer more in several ways for good prices.

Restaurant Finds : Portland

One way for me to look for new recipes is exploring magazine articles like in Bon Appeptite magazine (of which I have had recipes published). I've been to Portland several years ago and it is a marvelous place with nice restaurants. The magazine had several restaurants in the article and notes some interested dishes and more. When I go back I will have to hunt these down.




Belgian pomme frites in paper cone with dipping sauces ( rosemary truffle ketchgup and tarragon anchovy mayo



Mexican and veg dishes



pita with beef and more with special condiment ajvar relish (tomatoes, eggplant, garlic, paprika ) and great meatballs (cufte) with garlicky white sauce.

Featured in Man vs Food

Tony Luke's recently was hosted by the Travel Channel's Adam Richie. The test was to eat the whole 5 lb philly. Adam made it and has his photo on the hall of fame.

Marsala: Are the rating for this restaurant wrong?

Are the rating for this restaurant in Overland Park wrong? Indian food is remarkable, flavorful and has many much to offer for everyone’s palate. Sampling Indian and Asian restaurants and fare in the Kansas City area and the US, has always been a passion. Good Indian food at restaurants is enjoyment as there are so many different tastes to savor.

My curiosity was piqued when my attention was raised about this place after it replaced a Hawaiian restaurant. I've known about this one since it opened. My friends tried it and liked the buffet but trying it still not been achieved. Why? Because despite the majority of people giving this restaurant a 72% rating ( currently) , the feedback by many is anything less then stellar. In fact most reviews rate quite poor to fair. To me , the actual words and feedback by people after eating is far more an indicator then the percentage. From the reviews, the food does seem to be INCONSTANT with the food, service or tastes. Other comments seem to in reflect this mode as well (check out all comments not top ones).

Because of these reviews posted by others , I feel I will not waste my money on this place. I won’t even "Bite the bullet because there are too many other Indian restaurants locally that I like that are consistent. I don’t have to wonder when I am going in “what am I in for - good or bad food, food service etc”. I am all for an adventure but this place seems to have many "roadblocks ". I don't want to waste my $$$$. So I will go elsewhere.

Chef Finds : Michel Richard and Citronelle in Washington DC

Ming Tsai had Michel Richard for his guest on his show. What an impressive background.
Michel Richard has won many awards, including Outstanding Chef 2007, Outstanding Wine Service 2007, and Best New Restaurant 2008 for Michel Richard Citronelle by the James Beard Foundation. He made a very unusal dish with noodles and beets- Michel Richard's B e e t S o b a B o l o g n e s e (see below). Meanwhile read more about the chef's background and dishes. If I ever go to his restaurant I will have to the less costly lounge (see below).



“In 1977, Richard moved to Los Angeles and opened his first restaurant, specializing in French cuisine. The self-named Michel Richard became an instant success. Ten years later, he opened Citrus and began to fuse his French background with his California surroundings. Citrus was voted Best Restaurant in the United States by Traveler magazine in 1987. Citronelle, offering a menu similar to Citrus, opened a year later in Santa Barbara, and then added further locations in Baltimore, Philadelphia, Tokyo, and Georgetown. Richard considers the D.C. Michel Richard Citronelle, where he cooks full time, to be his flagship restaurant. “

Citronelle's tomato tart
sablefish marinated with sake, miso and mirin before hitting the broile
lobster "beluga" pasta, served in a caviar tin, underscores Richard's wit: The glossy "caviar" is pearl pasta stained black with squid ink and spread over thin-but-rich layers of brioche, lobster and poached egg with hollandaise.
Chateaubriand

$200 a head

others :
Abalone served sashimi style with a rich shallot emulsion; reconstructed oyster-and-clam chowder; sablefish with miso glaze; short ribs for two, the meat deboned and cooked sous-vide for 72 hours, then finished in a searing-hot pan and presented medium rare; loup de mer with black-truffle emulsion; candied apple with caramel ice cream; blueberry cheesecake; chocolate dégustation, a variation on a theme with four different desserts.

Citronelle Lounge— upstairs bar— less costly alternative to four-star dining, with some of Richard’s greatest hits, including his take on Chicken McNuggets and the justly famous 72-hour short ribs

http://www.delish.com/cooking-shows/famous-chefs/celebrity-chef-michel-richard
http://www.washingtonian.com/restaurantreviews/2103.html


M i c h e l R i c h a r d ' s B e e t S o b a B o l o g n e s e

S e r v e s 4
I n g r e d i e n t s
A l l i n g r e d i e n t s A - Z

1 s m a l l c a n b e e t s , p r o c e s s e d i n a f o o d p r o c e s s o r a n d s t r a i n e d
1 l b c o o k e d S o b a n o o d l e s
1 l b b u t t o n m u s h r o o m s
2 t a b l e s p o o n s c o r n s t a r c h
4 o z p a n c e t t a
2 t a b l e s p o o n s s w e e t b u t t e r
Ω y e l l o w o n i o n , d i c e d
4 g a r l i c c l o v e s , m i n c e d w i t h a m i c r o p l a n e
P i n c h n u t m e g
1 4 o z c a n t o m a t o p a s t e
Ω c u p c r e a m
1 t e a s p o o n m a d r a s c u r r y
1 t a b l e s p o o n o f s o y s a u c e
2 t a b l e s p o o n c h i v e s , c h o p p e d
4 t a b l e s p o o n p a r m e s a n c h e e s e , g r a t e d
S a l t & P e p p e r t o t a s t e


D i r e c t i o n s

W a s h a n d d r y t h e b u t t o n m u s h r o o m s . P l a c e t h e m i n a f o o d p r o c e s s o r . M i x t h e c o r n s t a r c h i n t o t h e m u s h r o o m s . P r o c e s s u n t i l i t s a c o a r s e p a s t e c o n s i s t e n c y .

C u t t h e p a n c e t t a i n t o l a r d o n s . S a u t e t h e p a n c e t t a w i t h t h e b u t t e r s l o w l y , u n t i l g o l d e n b r o w n . A d d t h e o n i o n t o t h e p o t , a n d c o o k u n t i l t r a n s l u c e n t . U s i n g a m i c r o p l a n e , m i n c e t h e g a r l i c d i r e c t l y i n t o t h e o n i o n a n d p a n c e t t a . A d d t h e m u s h r o o m m i x t u r e . A d d t h r e e t a b l e s p o o n s o f t h e b e e t n e c t a r . Y o u c a n k e e p t h e r e s t o f t h e b e e t s i n t h e f r e e z e r , t o u s e a n o t h e r t i m e . A d d t h e n u t m e g , t o m a t o p a s t e , c r e a m , c u r r y , a n d s o y s a u c e , a n d c o o k s l o w l y f o r 2 0 m i n u t e s . I t w i l l t h i c k e n l i k e a b o l o g n e s e . S e a s o n w i t h s a l t a n d P e p p e r .

A d d t h e c o o k e d s o b a n o o d l e s . S e r v e i n 4 p l a t e s , a n d s p r i n k l e w i t h p a r m e s a n c h e e s e a n d c h o p p e d c h i v e s .

B o n a p p È t i t !

Recipe finds : Short Ribs with Tagliatelle (Fettucine)

Giada is not only gorgeous but she really makes some beautiful and tasty dishes. This dish sounded so good and it was as expected. 9.7/10.I liked the soft ribs in the tomato laden sauce. Paired nicely with the pasta. The only is I did not add the chocolate. You may if you like though
Short Ribs with Tagliatelle (Fettucine)

Giada De Laurentiis

Recipe courtesy Giada De Laurentiis

Show: Everyday ItalianEpisode: Sweet and Savory


Ingredients

* 3 tablespoons olive oil
* 2 ounces chopped pancetta (about 1/2 cup)
* 2 1/2 pounds short ribs
* Salt
* Freshly ground black pepper
* 1/4 cup all-purpose flour
* 1 medium onion, chopped
* 1 carrot, chopped
* 1/2 cup fresh parsley leaves
* 2 cloves garlic
* 1 (14-ounce) can tomatoes (whole or diced)
* 1 tablespoon tomato paste
* 1 teaspoon chopped fresh rosemary leaves
* 1 teaspoon dried thyme
* 1/2 teaspoon dried oregano
* 1 bay leaf
* 2 1/2 cups beef broth
* 3/4 cup red wine
* 1 pound fresh or dried tagliatelle
* 4 to 6 teaspoons shaved bittersweet chocolate

Directions

Place the olive oil in a large heavy soup pot over medium heat. Cook the pancetta until golden and crisp, about 4 minutes. Meanwhile, season the short ribs with salt and pepper, and dredge in the flour. Using a slotted spoon, remove the pancetta from the pan and set aside. Add the short ribs to the pan and brown on all sides, about 7 minutes total.

Meanwhile, combine the onion, carrot, parsley and garlic in a food processor and blend until finely minced. Then add the tomatoes and tomato paste and pulse.

Once the short ribs are browned, carefully add the mixture from the food processor to the pot. Return the pancetta to the pot and stir. Add the rosemary, thyme, oregano, bay leaf, beef broth, and wine. Bring the mixture to a boil. Reduce the heat and simmer, covered, for 1 hour and 15 minutes. Remove the lid and simmer for another hour and a half, stirring occasionally. Remove the meat and bones from the pot. Discard the bones. Shred the meat and return it to the pot. Season with 1/2 teaspoon salt and 3/4 teaspoon pepper, or to taste.

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes for dried pasta and 2 to 3 minutes for fresh. Drain the pasta, reserving 1 cup of the cooking liquid. Add the pasta to the pot and stir to combine. Add the reserved pasta liquid 1/4 cup at a time, if

needed, to moisten the pasta. Transfer to serving bowls, top each bowl with 1 teaspoon of chocolate shavings. Serve immediately.

Restaurant Finds: Wendy's

I've been eating at Wendy's for years. The Frost's are the best and "to die for". Recently I ate one ($1) during the 40 anniversary specials. It was good as ever. I wanted to compare their $1 double cheese burger and how it fares with other burgers in the current burger wars.

I am sorry to saw that both small patties were quite dry. There was no real taste to them so I was a little disappointed. While it is only $1, I expected at least some burger flavor.

Restaurant Finds: Sarpino's superb pies and more

A Sarpino's flyer came in the mail. Initially I thought " oh no, another startup or chain pizza joint with lousy pizza." I almost threw it away but instead too a peak inside the massive menu. I am glad I did for a variety of reasons.

This chain (originated in few other states) is starting up in Kansas and trying to make its "mark" among all the pizza joints around. It is on Quivira in a small niche of store on the northern side of the strip mall with the Jayhawk bookstore. There is limited seating and as I waited for our pie to bake, there was a brisk takeout of many pies. But back to the offerings.

The menu is massive which really piqued my interest. Difficult to choose from Gourmet Pizzas (16); Wings and Sides; Specialty pizzas (11); Create your own pizzas with 37 toppings; Pasta (4); Salads (4); Calzones (9); Sandwiches (7). What made it even better we were enticed by the nice coupons on the flyer.

It was a touch choice. One or two toppings pizza don't make it for us most of the time and so we targeted the Gourmet and Specialty pizzas. I chose the Tuscany (red pepper, grilled chicken, tomatoes, artichoke hearts, garlic, green peppers, green olives and their scrumptious Sarpino's cheese. My wife ordered the Mediterranean with olive oil, zucchini, eggplant, sun dried tomatoes, parmesan cheese, garlic, cilantro,and the Sarpino's cheese.

When we got home, we dug in. Both were brimming with every bite of excellent flavor, The crust was on the thick side which is what we prefer. We both agreed both were excellent and would be back to try pizzas and parts of the menu. We also agreed this was some of the best pizza we have ever tasted (another favorite is Neopolitan Spin Pizza).

I believe Sarpino's has our vote and I believe will be grabbing a share of the pizza chain market. Pizza Hut and the other chains just don't stack up!

Iron Chef America Battle : King Crab

In Iron Chef Battle King Crab, Bobby Flay took on a NYC chef Freitag. I had a hunch that she would give him a run for his money. This was even more evident when the ingredient was King Crab which is so versatile. There King Crab Salad, a Chowder Bisque, a crab egg and ham with poblano cream and a crab stuffed veal chop by Freiteg. Bobby countered with crab and salmon cake and vinaigrette, crab with fried green tomato, crab with poached egg and hazelnut, king crab with red curry and lime and Crab Gumbo with okra.

I knew it was going to be close. I thought the judges like the tastes of Flay just a little more. I picked Flay by +3. He won by +1 so I was on the right side and close with m points.

Recipe Finds : Blueberry with salmon

I found this first recipe Blueberry Balsamic Salmon and it did not come out as good as I thought it would with salmon patt. I rated it 8.7/10.
But I found a similar one on the food channel (see below) and perhaps it is better.


Blueberry Balsamic Salmon


Ingredients

1/2 cup frozen blueberries
2 tbsp. balsamic vinegar
2 tbsp. honey
1 tbsp. lemon juice
2 salmon steaks or fillets
(about 6 oz. each)
Oil, sea salt and freshly ground pepper


Directions

Prep time: 10 minutes, Cook time: 20 minutes

Combine blueberries, vinegar, honey and lemon juice in a small saucepan and
bring to a boil. Reduce heat and simmer over very low heat for 10 minutes.
Meanwhile, rinse salmon and pat dry. Brush lightly with oil and season with salt
and pepper. Grill for about 5 minutes per side over medium heat. When salmon is
cooked to your liking, remove from grill and drizzle with blueberry glaze.

Makes 2 servings.
***
Baked Salmon with Blackberry Ginger Glaze

Recipe courtesy Sunny Anderson, 2009

Show: Cooking for RealEpisode: The Good, The Bad, and the Ugly


Ingredients

* 1 cup water
* 12 ounces blackberries
* 1 (1-inch) piece ginger, peeled and sliced into coins
* 1/2 lemon, juice
* 1/4 cup sugar
* 1 tablespoon olive oil
* 4 (8-ounce) skinless salmon fillets
* Salt and freshly ground black pepper

Directions

Preheat oven to 400 degrees F.

In a small saucepot over medium-high heat, combine water, blackberries, ginger and lemon juice. Bring to a boil, reduce to a simmer and cook until berries break down, about 5 minutes. Remove from heat and strain into a bowl, using the back of a spoon to push blackberry pulp through. Return blackberry mixture to the sauce pot, add sugar and bring to a boil. Lower the heat and simmer until reduced by half, about 20 minutes, stirring occasionally to avoid burning. Remove from heat and let cool.

Brush a baking sheet with olive oil and set fillets on top. Brush fillets with oil and season with salt and pepper. Once blackberry mixture is cool, brush over salmon fillets and bake for 4 minutes. Brush again with blackberry mixture. Turn oven to broil and broil another 3 minutes.
Rated: 5 stars out of 52 Reviews

Restuarnant Finds : Waldo Pizza: it's about I tried this place

I heard this place was a long time favorite, had good pizza and has been around along time. I've never been here in my 20+ years in the KC area. In my search for the best pizzas, I thought why not sample many of its offerings during the lunch buffet. It is #1 pizza place in the area b Urbanspoon so that clinched.
Walking in the door I was seated immediately. Boxes and boxes were constantly going out for take outs. All sorts of people from businessman to families to couples kept streaming in all hour while I was there.
The salad bar was substantial with only one type of lettuce but man condiments (boiled egg, peas, etc) and dressings (except where was m beloved french to pair with the blue cheese). In short, I found all the pizzas good from the several I sampled from hamburger,s sausage (thick good), cheese (thick), tomato, olives and more (very good more like deep dish) and others. Also there was a real nice lasagna type dish made with not lasagna noodle but big bow ties. The very addictive desert apple pizza was superb , not too sweet and had a great crust too.
However I found several of pizzas were a little too salty for some reason. Not that bad to make me not eat them but definitely so that I felt the flavors were masked by extra salt. (Having been to China the previous summer, I can say I am an expert in too much salt ).
Waldo’s has specialty pizzas ( dozens of ingredients try), sandwiches, starters and even offers New Orleans Gumbo, beverages and beers and more on tap.
I do like this place but with the reservation about the salt. I am not sure if the saltiness is a one time thing. I probably think not though. People must just like it that way. However for my buck I would still go to my new favorite Sarpinos (on Quivira) and our other favorite Spin Neopolitan Pizza.

Recipe Finds : Spaghetti Bakes with either salmon or tuna

I was in mood to make something different with Spaghetti that involved a casserole like with baking it. Here are two recipes. The second one is the original one. But I want to make with salmon and bake and see how it turned out.
It came out great and I like the way the parmesan melded on to the spaghetti. Easy to make . Try either one and let me know what you think.

rating 9.7/10
Salmon Spaghetti Bake
Ingredients :

7 oz Thin spaghetti
2 x Garlic cloves, chopped fine
1/4 cup Margarine or butter
3/4 cup Half-and-half
1 tsp Dried basil
1/4 tsp Oregano
9 1/4 oz Salmon, drained
1/2 cup Pimiento-stuff olives, slice
1/4 cup Parmesan cheese, grated

Method :

* Cook spaghetti as directed on package; drain. Cook garlic in margarine in 2-quart saucepan until garlic is golden brown. Stir in half-and-half, basil and oregano. Heat to boiling. Stir in tuna, olives, and cheese. Boil and stir 1 minute. Pour content into spaghetti and then pour into margarine greased casserole dish. Bake at 425 degree for 25 min.
::
Tuna Spaghetti with Garlic Breadcrumbs
Tuna Spaghetti
Servings [Reset]
Keys : Casseroles Fish Pasta
Ingredients :

7 oz Thin spaghetti
2 x Garlic cloves, chopped fine
1/4 cup Margarine or butter
3/4 cup Half-and-half
1 tsp Dried basil
1/4 tsp Oregano
9 1/4 oz Tuna, drained
1/2 cup Pimiento-stuff olives, slice
1/4 cup Parmesan cheese, grated

Method :

* Cook spaghetti as directed on package; drain. Cook garlic in margarine in 2-quart saucepan until garlic is golden brown. Stir in half-and-half, basil and oregano. Heat to boiling. Stir in tuna, olives, and cheese. Boil and stir 1 minute. Pour over hot spaghetti. Sprinkle with snipped parsley if desired. 5 servings: 375 calories per serving.

**
Tuna Spaghetti with Garlic Breadcrumbs
Tuna Spaghetti
Servings [Reset]
Keys : Casseroles Fish Pasta
Ingredients :

7 oz Thin spaghetti
2 x Garlic cloves, chopped fine
1/4 cup Margarine or butter
3/4 cup Half-and-half
1 tsp Dried basil
1/4 tsp Oregano
9 1/4 oz Tuna, drained
1/2 cup Pimiento-stuff olives, slice
1/4 cup Parmesan cheese, grated

Method :

* Cook spaghetti as directed on package; drain. Cook garlic in margarine in 2-quart saucepan until garlic is golden brown. Stir in half-and-half, basil and oregano. Heat to boiling. Stir in tuna, olives, and cheese. Boil and stir 1 minute. Pour over hot spaghetti. Sprinkle with snipped parsley if desired. 5 servings: 375 calories per serving.

**
Tuna Spaghetti with Garlic Breadcrumbs
Tuna Spaghetti
Servings [Reset]
Keys : Casseroles Fish Pasta
Ingredients :

7 oz Thin spaghetti
2 x Garlic cloves, chopped fine
1/4 cup Margarine or butter
3/4 cup Half-and-half
1 tsp Dried basil
1/4 tsp Oregano
9 1/4 oz Tuna, drained
1/2 cup Pimiento-stuff olives, slice
1/4 cup Parmesan cheese, grated

Method :

* Cook spaghetti as directed on package; drain. Cook garlic in margarine in 2-quart saucepan until garlic is golden brown. Stir in half-and-half, basil and oregano. Heat to boiling. Stir in tuna, olives, and cheese. Boil and stir 1 minute. Pour over hot spaghetti. Sprinkle with snipped parsley if desired. 5 servings: 375 calories per serving.

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Iron Chef America : Battle Fennel

Fennel is sort of vegetable, condiment and goes with a variety of dishes.I have tried is and it sort of has a liquorice taste and tastes like celery or bok choy. This was really demonstrated in this ICA battle between Batali and the restaurant Tru of Chicago and it's dynamic pair Trumain and Gand. Innovative salads, tuna cruda and more brought about interesting new dishes. This team is highly rated in Chicago and it looked to be close.

However Batali seemed a little more innovative. I picked Batali to win by +5 and he won by +8 beating the duo in taste by +7 and originality by +4. (duo won in plating by +3) .

Restaurant Finds :Spicy Apricot dijon Barbecue Sauce

My wife many times like simple stuff without sauces. However when I was going to make grilled chicken for myself I wanted to find a sauce to pair with the chicken. I found this one in my computerized collection. It is tangy and like a BBQ sauce . I really like it and rated it 9.6/10. Enjoy.

PS I made the portions just for myself so just adjust accordingly
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Spicy Apricot dijon Barbecue Sauce
Recipe Feedback:
By Derrick Riches, About.com
See More About:

* barbecue sauce recipes
* fruit based barbecue sauces

This is an excellent barbecue sauce for pork and chicken.
Prep Time: 20 minutes
Cook Time: 2 hours
Ingredients:

* 2 pounds apricots, pitted and halved
* 3 large tomatoes, halved
* 3 cups brown sugar
* 2 cups cider vinegar
* 1/2 cup dry white wine
* 1 onion, chopped finely
* 3 cloves garlic, minced
* 2 tablespoons soy sauce
* 2 teaspoons hot sauce
* 2 teaspoons Dijon mustard

Preparation:
Place all ingredients in a large stockpot and bring to a boil. Reduce heat and simmer for 1 1/2 to 2 hours. When sauce has reduced, strain through a sieve. Use immediately or store in an airtight container for up to 4 weeks.

Restaurant Finds :Hot Basil Thai Cuisine

Thai is my favorite food cuisine. It’s variety, nuances, sweet sour and and other flavors, just make it so more interesting. The variety, freshness and differences then most ordinary Chinese fare make it different then the other Asian fare. Thai food can tempt your palate “ outside Chinese fare” and give you more appreciate for different foods and flavors. . I had seen this place before it opened and was hoping it would be thee Thai place locally that we would want to come back to, again and again. It is such a place. After we ate here, I can say that it is my favorite Thai restaurant because it is locally owned and not part of chain, it is close by, has reasonable prices. The varied menu has all types of entrees, appetizers, soups, salads and lunch and dinner entrees. This is a place for all those who love Thai and Asian food and want to get away from the "hum drum" regular Chinese fare. And don't think Thai food is very spicy as the meals can accomodate your tastes. The owners and wait staff are most gracious. Already does great take out business. Give this nice place a try! You will not be sorry.

Recipe Finds : Bizarre Food Puerto Rica

Bizarre Food Puerto Rica had a munfungo recipe along he way which he host liked. I was on the island in 1998 during a jaunt out from the cruise ship that I was helping with during an eclipse cruise that year. Traveling around the island was real nice but the Chicken Mufungo that we had before heading back to the ship was truly memorable. I still have not found a good one like this but here are some basic other recipes that I found.

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Mufungo Recipe

Submitted by meaganmeagan

Makes 4 servings


Puerto Riccan staple- most recipes are full of lard and butter or oil, but a few tweaks and its a healthy side dish

Ingredients
4 green plantains, peeled and cut into 1/2-inch chunks
2 cups fat free beef stock or chicken stock
6 slices turkey bacon
1 red pepper, diced (optional)
2 tablespoon chopped garlic, mashed
1 teaspoon ground black pepper
1/2 cup cilantro, fresh, for garnish
1 1/2 tblsp olive oil
Directions

1. boil broth and place cut plantains in for about 10 minutes

2. remove plantains and mash

3. sautee bacon, red pepper, and garlic in olive oil

4. pour sautee pan over plaintains and mix everything together, mashing repeatedly

5. top with cilantro

Categories

Read more: http://caloriecount.about.com/mufungo-recipe-r189687#ixzz0PhpEssN0

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Mufungo Recipe

Submitted by meaganmeagan

Makes 4 servings


Puerto Riccan staple- most recipes are full of lard and butter or oil, but a few tweaks and its a healthy side dish

Ingredients
4 green plantains, peeled and cut into 1/2-inch chunks
2 cups fat free beef stock or chicken stock
6 slices turkey bacon
1 red pepper, diced (optional)
2 tablespoon chopped garlic, mashed
1 teaspoon ground black pepper
1/2 cup cilantro, fresh, for garnish
1 1/2 tblsp olive oil
Directions

1. boil broth and place cut plantains in for about 10 minutes

2. remove plantains and mash

3. sautee bacon, red pepper, and garlic in olive oil

4. pour sautee pan over plaintains and mix everything together, mashing repeatedly

5. top with cilantro

Next Food Network star: Melissa d'Arabian's recipe finds

I tried out for the Next Food Network star TV series but did not make the cut. I'm too old, have not been to culinary school or one of another reasons. I've been on TV, in the newspaper, Bon Appetite magazine, on radio, for my recipes. I've had my (total eclipse) photo in Astronomy magazine and more of my exploits over the years, but also my teaching, traveling and science exploration in various parts of the world. I love to cook, eat, travel and try new and different recipes and more . I love looking for recipes all over, on TV, internet etc.

But in any case, I watch each year to see what happens and who wins and whether I disagree or agree with the final judgement.

Guy Fieri is a food rock star in so many way. I like his shows and his recipes. His personality is great too. This years contestants seems pretty good on the outside but upon inspection you could see that Melissa d'Arabian was the one to beat in so many ways. For her cooking expertise, her ability to roll with the punches, her presentations and outstanding showmanship and cooking amazing food (especially for semi final and final foods which were judged so far ahead of the semis and the final guy (who turned out to be such a joke).

But unlike the last few years, The Food Network judges disagreed and made poor choices knocking out the winner in the semis. She only got back because of fraudulent information by the one that judges wanted to go to the finals (I really don't know what the judges saw in him). That is why I did not have much faith in the judges.

I cheered and hope she would win because she was the best of the lot by far. It just happened that she did win. I mean it was not even close so maybe I have a little more faith in the judges this time. Or maybe it was just so clear cut it was the only decision. Who know. I'm just glad she won.

Her recipes are really a hit already judges upon all the comments and reviews by people going to her site on FN. I've made salmon cakes before but this one sounds even better because of the potato in it and other ingredients.

This one is a real different take off on salmon cakes. I have not made it yet but it sounds so good I just had to post it for you all. She has some other great recipes and as I try them and others, I will post them with my comments and ratings.

Until if you find good recipes that you like, log in as my friend and place your comments etc. Keep the posts positive or tell how you make the dish better. Found a good restaurant and dish , let me know too.

Salmon Cakes
Recipe courtesy Melissa d'Arabian

2 strips bacon, cooked until crispy, crumbled, bacon fat reserved
1/4 cup chopped onion
1 egg
1/2 cup mayonnaise
2 teaspoons Dijon mustard
1/2 teaspoon sugar
1/2 lemon, zested
1 (14-ounce) can wild salmon, checked for large bones
1 baked or boiled russet potato, peeled, and fluffed with a fork
1/4 cup bread crumbs
2 tablespoons grated Parmesan
Freshly ground black pepper
1/2 cup vegetable oil

Heat 1 tablespoon of the reserved bacon fat in a small saute pan over low heat. Add the onions and cook until translucent. Cool the onions for a bit.

Mix the bacon, onion, egg, mayonnaise, mustard, sugar, and lemon zest in a bowl. Add the salmon and potato, mixing gently after each addition. Form the mixture into 12 small patties. In a shallow dish, combine the bread crumbs, Parmesan, and pepper, to taste. Coat the patties in the bread crumb topping. Heat 1/4 cup of the oil in a large saute pan over medium heat, and cook the salmon cakes in batches until golden, about 3 to 4 minutes per side. Add more oil, as necessary. Arrange on a serving platter and serve.

Yield: 4 servings
Prep Time: 20 minutes
Cook Time: 15 minutes
Ease of preparation: easy