After the Rain

Its been raining cats and dogs for two days now. Look at the beauty and destruction that nature can sometimes cause.

My two furry friends, Tucker and Finn. They were not pleased with all the mud and water in their playground.

Even though the weather did make some of us sick we were able to enjoy a healthy dose of Thai Chicken Soup with Mushroom and Baby Bok Choy Salad for dinner.

Thai Chicken Soup

• 1 whole chicken cut into pieces
• 8 cups of water
• coarse salt
• 4 garlic cloves, smashed
• 4 thin slices fresh ginger, plus 1 tablespoon thins matchsticks
• 3 shallots, thinly sliced
• 1/2 bunch fresh cilantro (2 cups packed)
• 2 large lemongrass stalks, yellow and pale-green parts only, sliced crosswise (1/2 cup), plus 1 tablespoon very thinly sliced 
• 3 strips (2 inches each) lime zest plus 2 tablespoons juice (from 2 limes)
• 1 or 2 fresh green Thai chiles, thinly sliced
• 1 tablespoon Asian fish sauce
• Garnish with chopped fresh cilantro and lime wedges

Instructions: Bring chicken, water and 1 1/2 teaspoons salt to a boil in a large stockpot. Skim foam. Add garlic, ginger slices, shallots, cilantro, 1/2 cup lemongrass, and the lime zest. Reduce heat. Simmer, partially covered, for 30 minutes. Remove breast, set aside. Simmer, partially covered for 30 minutes. Strain soup through a sieve. Return soup to stockpot. Let chicken cool slightly. Remove meat from bones and slice. Stir in chiles, ginger matchsticks and sliced lemongrass into strained soup. Simmer for 10 minutes. Skim fat. Stir in lime juice and fish sauce. Season with salt. Garnish with cilantro, and serve with lime wedges. Serves 6.

Source: www.marthastewart.com

Care for some tea...

I have a terrible cold from the rainy weather this week and thought I would have some chocolate tea to make it all better. However tea alone is not enough to do the trick, some Green Tea Shortbread kept me very satisfied and happy.

Green Tea Shortbread

• 2 cups all-purpose flour, plus more for rolling
• 2 Tablespoons Chinese green-tea powder
• 1/2 Teaspoon table salt
• 1/2 lb. (2 sticks) unsalted butter, room temperature
• 1/2 cup confectioners' sugar, or granulated sugar

Instructions: Sift flour, tea powder and salt into a small bowl; set aside. Place butter in the bowl of an electric mixer fitted with the paddle attachment. Cream on medium speed until fluffy (3-5 minutes). Add sugar; continue to beat until very light in color and fluffy, about 2 minutes more. Add flour mixture; combine on low, scraping sides of bowl with a spatula if necessary, until flour is incorporated and dough sticks together. Place a piece of parchment on a clean surface; dust with flour. Roll dough to 1/4-inch thickness; chill in refrigerator or freezer until firm (about 30 minutes). Preheat oven to 325°. Line two baking sheets with parchment. Cut chilled dough with leaf cutters. Bake until barely starting to color (15-20 minutes). Cool completely on wire rack; store in an airtight container for up to 3-4 weeks. Makes 3 dozen.

Source: www.marthastewart.com

"You can never have enough butter."

Bonjour! I was craving a Croque Madame this morning and decided to make it for the family. Just one word délicieux (pronunced day-lee-seeuh)! Here is my interpretation of a Croque Madame, I hope you give it a try.

Croque Madame

The Croque Madame is comparable to an American ham and cheese sandwich with the addition of a fried egg on top. My version begins by taking 4 thick slices of bread, fry them in a buttered pan then flip on both sides so the bread slice is saturated in butter. While browning the bread on both sides. Microwave some slices of instant bacon and slice some Brie cheese or whatever type of cheese you prefer. When the bread slices are done put them on a plate and spread Dijon mustard lightly on 2 slices. Place 3 slices of bacon on top of 2 slices of bread then cover each bacon topped bread slice with the cheese and put the Dijon covered bread slice on top. Heat oven at 400°, put more butter in pan and fry 2 eggs. While eggs cook at medium-heat bake sandwich for 5 minutes until you see the cheese melting on the sides. (If the cheese is not melted enough for you increase the temperature to broil and watch the sandwiches so they don't burn.) When the sandwiches are ready place one egg on top of each and season with salt, pepper and thyme. This recipe should make a serving for 2 people. Bonne Consommation!

Martin Luther King Jr. Day

Remembering a courageous leader who had tremendous faith that the world would unite in peace. Let us not forget leaders like Martin Luther King Jr. who sacrificed their life in order to better the lives of others. That said I wanted to post a favorite recipe of Dr. King's and found that he enjoyed Pecan Pie. However, I decided to post another Southern favorite instead. The recipe I found is perfect for today's rainy cold weather where I live. I hope to make it this evening and enjoy watching the news coverage of a very important holiday. Happy MLK Day everyone! Peace.

Cabbage and Ham Bone Soup

• 1 Tablespoon vegetable or olive oil
• 1 large yellow onion, chopped
• 1 stalk celery, thinly sliced
• 1 quart chicken broth
• 1 meaty ham bone (cooked)
• 1 bay leaf
• 2 carrots chopped
• 2 medium turnips, peeled and chopped
• 1/2 large head of green cabbage, cored and roughly chopped
• 2 Tablespoons cider vinegar
• 1/4 Teaspoon Cayenne pepper (or to taste)
• Salt and pepper to taste

Instructions: In a large pot or dutch oven, saute onion and celery in oil until soft. Add chicken broth, ham bone and bay leaf to pot and bring to a low boil. Reduce heat and let simmer a few minutes to season the broth. Stir in carrots, turnips, cabbage, vinegar, and remaining seasonings. Simmer for 20 minutes, or until vegetables begin to soften. Remove ham bone and let cool. Cut ham from bone and add meat to pot. Cook additionally to heat, or until vegetables are to desired texture. Remove bay leaf and serve. (Makes 4 large or 8 small servings.)

Source: Elizabeth Kelly. Gourmet Food Examiner. January 17, 2010.

Where It All Began

I have my grandparents to thank for my appreciation of entertaining friends and family. My grandfather is on the far left, Lolo Swally and my grandmother Lola Inday is standing in the middle. The picture above was taken in their garden in Cagayan de Oro City, Phillippines.

My grandparents cheerfully enjoyed sharing their home and company. In honor of their fondness for celebrating food and camaraderie I would like to share with you a favorite filipino dish of mine.

Pancit palabok

• 8 oz Pack rice noodles
• 1 Tablespoon Annato seeds (achuete)
• 1 cup Shrimp juice
• 2 Tablespoons Fish sauce (patis)
• 2 1⁄2 Tablespoons Cornstarch, mixed with ¼ cup water
• 1⁄2 lb. Shrimp, shelled and fried
• 3⁄4 cup Finely crushed chicharon-(pork rinds)
• 3 cloves garlic, chopped and-fried
• 2 Tablspoons Green onions; chopped
• 2 Hard cooked eggs sliced
• Salt and pepper to taste

Instructions:

First soak noodles in boiling water for 20 minutes or until softened. Drain well then set aside. Soak Annato seeds for 20 minutes, then roll seeds with your finger until you extract the color. Add Annato water to shrimp juice in a saucepan. Season with fish sauce, salt and black pepper. Stir in the cornstarch, simmer until thick, stirring continuously until thickened. Put noodles on a plate, pour sauce over it, then sprinkle with crushed pork rinds, shrimps, fried garlic, and green onions. Arrange sliced eggs on top and lemon wedges on the side. To serve, toss pancit mixture and sprinkle with lemon juice to taste.

Most of the above ingredients can be found in local Asian grocery stores. I hope you enjoy the recipe as much as my family and I do. Cheers!

Happy Sunday

Today's recipe is the Orange Yogurt Tart that I made the other day for dessert. This healthy treat is very easy and simple to make. You may even want to try making it with your kids. I hope everyone's day is as bright and cheerful as "la tarte orange".

Fresh Orange and Yogurt Tart

• coarse salt
• 2 teaspoons powdered gelatin (from a 1/4-ounce packet)
• 1/2 cup half-and-half
• 1 1/2 cups plain Greek yogurt
• 1/4 cup packed light-brown sugar
• 3 medium naval oranges
• 1 8-inch premade pie crust (baked according to directions)

Instructions:

Preheat oven to 350°. In a small bowl, sprinkle gelatin over 2 tablespoons cold water and let stand 5 minutes. In a small saucepan, warm half-and-half over medium. When it begins to steam, add gelatin mixture and stir until dissolved, about 1 minute. In a medium bowl, whisk together yogurt, brown sugar, and a pinch of salt. Stir warm half-and-half mixture into yogurt mixture. Pour filling into cooled tart shell and refrigerate until set, 2 hours. With a sharp paring knife, slice off ends of oranges. Following curve of fruit, cut away peel, removing as much white pith as possible. Slice oranges into 1/4-inch-thick rounds and remove any seeds. Just before serving, arrange orange slices on top of tart.

Source: MarthaStewart.com

When Life Imitates Art

Meryl Streep is amazingly talented. I saw her movie "Julie & Julia" after seeing her other movie "It's Complicated", and she leaves me in awe. What a lovely movie, my two young children enjoyed all the food making. They stunned me by watching it twice! Bon Apetit Julia....