- Posted using BlogPress from my iPhone
A quick post on how to make sorpresine.
3 days ago
Thursday, August 30, 2012
I'm back...
Well hi! I'm back to blogging. I'm heading to Paris and I thought it would be great fun to chronicle my trip on my blog. It's a been a while. Looking forward to sharing my travel experiences with you!
Friday, July 23, 2010
Fabulously Fierce Friends, Deirdre
1. Who are your role models - food related or otherwise?
My mother, Suzanne is an adventurous cook. When I was a child she experimented all the time. A ferocious reader, she is always exploring artful cook books. Regardless of whether she was underway on our 31' sailboat cooking while healed on an angle or on the fly to a dozen hungry skiers my mother is unflappable, gracious and innovative.
I love Anthony Bourdain's adventuresome tour du force and enjoyed his book. And OF COURSE, Julia!
2. What is your drink of choice?
Beer on Tap: Bass
Beer in Bottle: Budweiser & Longtrail
Summer Cocktail apres Sail: Dark n' Stormy w/ Goslings
Winter Cocktail apres Ski: Bailey's & hot chocolate
AM: Orange Juice
PM: Lemonade
Tea: Rooibos
Coffee: Hazelnut
On the Go: Vitamin Water & Snapple Peach Iced Tea
3. What is your favorite cookbook or other food related book?
Love "The Joy of Cooking" and also love "New England Table"
4. What was your most memorable meal and why?
It's hard to say the most anticipated meal is my mother's Thanksgiving feast!
5. What is your favorite kitchen gadget or tool?
Popover tin & Blender
6. If you had to make dinner with ingredients at your home right now, what would you make?
Popovers with maple butter. Spinach salad with strawberries, pine nuts, pecan crusted goat cheese, craisins, grape tomatoes, cucumbers, with Balsamic Vinegar
7. What kind of music do you like to listen to while you cook?
My ipod- which varied. But I will say if I had a choice: Billie Holiday
8. What is your philosophy on cooking and eating?
Make enough for everyone especially an unexpected guest. Presentation goes a long way.
9. Are there any foods you can not stand to eat?
Canned veggies- mostly mushrooms and olives. Not a fan of fennel.
10. If you could use any super power in the kitchen, what would it be and why?
Make time stop or at least slow down so my life doesn't interfere with my cooking. I love cooking and wish I had more time to spend at the supermarket, shopping, enjoying food instead of rushing, shovelling food in and trying to fit everything in!
Pie crusts- I get the timing off all the time. I have sadly given up and (gasp) do store bought.
My mother, Suzanne is an adventurous cook. When I was a child she experimented all the time. A ferocious reader, she is always exploring artful cook books. Regardless of whether she was underway on our 31' sailboat cooking while healed on an angle or on the fly to a dozen hungry skiers my mother is unflappable, gracious and innovative.
I love Anthony Bourdain's adventuresome tour du force and enjoyed his book. And OF COURSE, Julia!
2. What is your drink of choice?
Beer on Tap: Bass
Beer in Bottle: Budweiser & Longtrail
Summer Cocktail apres Sail: Dark n' Stormy w/ Goslings
Winter Cocktail apres Ski: Bailey's & hot chocolate
AM: Orange Juice
PM: Lemonade
Tea: Rooibos
Coffee: Hazelnut
On the Go: Vitamin Water & Snapple Peach Iced Tea
3. What is your favorite cookbook or other food related book?
Love "The Joy of Cooking" and also love "New England Table"
4. What was your most memorable meal and why?
It's hard to say the most anticipated meal is my mother's Thanksgiving feast!
5. What is your favorite kitchen gadget or tool?
Popover tin & Blender
6. If you had to make dinner with ingredients at your home right now, what would you make?
Popovers with maple butter. Spinach salad with strawberries, pine nuts, pecan crusted goat cheese, craisins, grape tomatoes, cucumbers, with Balsamic Vinegar
7. What kind of music do you like to listen to while you cook?
My ipod- which varied. But I will say if I had a choice: Billie Holiday
8. What is your philosophy on cooking and eating?
Make enough for everyone especially an unexpected guest. Presentation goes a long way.
9. Are there any foods you can not stand to eat?
Canned veggies- mostly mushrooms and olives. Not a fan of fennel.
10. If you could use any super power in the kitchen, what would it be and why?
Make time stop or at least slow down so my life doesn't interfere with my cooking. I love cooking and wish I had more time to spend at the supermarket, shopping, enjoying food instead of rushing, shovelling food in and trying to fit everything in!
Pie crusts- I get the timing off all the time. I have sadly given up and (gasp) do store bought.
Friday, July 16, 2010
Fabulously Fierce Friends, Jiya
1. Who are your role models - food related or otherwise?
My grandma--she could whip up delicious meals with just tofu and not much else. and she makes her own kimchi. And she does all these with so much grace.
2. What is your drink of choice?
gerwurtztraminer, riesling, and any italian wines.
3. What is your favorite cookbook or other food related book?
"Like Water For Chocolate" because everything seems to revolve around kitchen in the book. it is a little saccharine but was so cute when i read it years ago...
4. What was your most memorable meal and why?
this is a triple tie.
(1)Meals at greg's, of course!
wonderful food and fabulous host/chef.
(2)meals my ex-roomate rahna used to cook.
Shrimp toufee(?)
she just makes everything better.
(3) I once got invited to a vip event at some tiny restaurant where they only served the meat from the cow they killed that very morning.they only kill three cows per week...the waiting list was months long)...anyway, quoting from the guy sitting across from me that day:"I never saw a girl take in so much meat."(no pun intended...?)
5. What is your favorite kitchen gadget or tool?
electric kettle to boil tea and make coffee. i only come alive after my morning cofee...and then i put on my face.
6. If you had to make dinner with ingredients at your home right now, what would you make?
umm..ok...kimchi fried rice with mozarella topping.
7. What kind of music do you like to listen to while you cook?
bossa nova. anything with fast rhythm....
8. What is your philosophy on cooking and eating?
anything in excess is poison.
except wine.(?!)
actually, a great company can make even fermented squirrel shit taste better(the squirrel being that squirrel you use to make that "special-organic(?)" coffee!!--you know where you feed the rodent some coffee beans and it poops the beans and you make coffee with the pellets..)
9. Are there any foods you can not stand to eat?
yes! please hammer don't hurt them pets!
In other words,
no dogs and heads and feet of any animal.(you know, despite the prejudice and stereotype, only few..very few Koreans actually eat dogs!!!)
anything which i can actually retrace the original form of
the meat i am eating, i do not want to eat!!
also...i hate lobsters. they look like roaches from the sea.
10. If you could use any super power in the kitchen, what would it be and why?
cleaning up after wards. sometimes i cook like an amazon going to war.
My grandma--she could whip up delicious meals with just tofu and not much else. and she makes her own kimchi. And she does all these with so much grace.
2. What is your drink of choice?
gerwurtztraminer, riesling, and any italian wines.
3. What is your favorite cookbook or other food related book?
"Like Water For Chocolate" because everything seems to revolve around kitchen in the book. it is a little saccharine but was so cute when i read it years ago...
4. What was your most memorable meal and why?
this is a triple tie.
(1)Meals at greg's, of course!
wonderful food and fabulous host/chef.
(2)meals my ex-roomate rahna used to cook.
Shrimp toufee(?)
she just makes everything better.
(3) I once got invited to a vip event at some tiny restaurant where they only served the meat from the cow they killed that very morning.they only kill three cows per week...the waiting list was months long)...anyway, quoting from the guy sitting across from me that day:"I never saw a girl take in so much meat."(no pun intended...?)
5. What is your favorite kitchen gadget or tool?
electric kettle to boil tea and make coffee. i only come alive after my morning cofee...and then i put on my face.
6. If you had to make dinner with ingredients at your home right now, what would you make?
umm..ok...kimchi fried rice with mozarella topping.
7. What kind of music do you like to listen to while you cook?
bossa nova. anything with fast rhythm....
8. What is your philosophy on cooking and eating?
anything in excess is poison.
except wine.(?!)
actually, a great company can make even fermented squirrel shit taste better(the squirrel being that squirrel you use to make that "special-organic(?)" coffee!!--you know where you feed the rodent some coffee beans and it poops the beans and you make coffee with the pellets..)
9. Are there any foods you can not stand to eat?
yes! please hammer don't hurt them pets!
In other words,
no dogs and heads and feet of any animal.(you know, despite the prejudice and stereotype, only few..very few Koreans actually eat dogs!!!)
anything which i can actually retrace the original form of
the meat i am eating, i do not want to eat!!
also...i hate lobsters. they look like roaches from the sea.
10. If you could use any super power in the kitchen, what would it be and why?
cleaning up after wards. sometimes i cook like an amazon going to war.
Friday, July 9, 2010
Fabulously Fierce Friends, Rosalind
Rosalind writes: Uncle Wayne and I celebrated 50 yrs of marriage in 2008, and I find that I am cooking more "sugar and carb" free as can be foods. I am also doing what I swore I would never do when I saw my Mom catering to my Dad and his food tastes. Now I get it. The enjoyment of preparing a nice meal and presenting it in the prettiest plating I can manage and being happy and proud to prepare it for "my guy". It took a lot of years to get here. My kitchen is large and we added) granite cabinet tops just so I could prepare food in a large and roomy area. I will be looking at a magazine (my favorite is the "Cooks Illustrated" with the trials and perfections of recipes) and just get up and make a recipe in the magazine whether it is mealtime or not. If I need ingredients, I'll run to the supermarket (our wholefoods) and get the best and freshest ingredients. Some of my most memorable meals began in this fashion. I absolutely love to cook and plate and serve.
1. my favorite things to cook are from my childhood, shrimp gumbo, shrimp etoufee, you get the idea.
2. My favorite cookbook is River Road which was give to me by your Mom about 30 yrs ago. It is well loved and used.
3. My favorite cookbook author is Julia Childs (even before the movie) I fell in love with french food when Wayne and I went to Paris yrs ago.My favorite contemporary chef is Bobby Flay.
4.I have two most memorable meals. The first was in Paris. We were wandering the streets along Champs delysee and found this quaint house that advertised local cooking. It turned out to be the people's home and they cooked and fileted a fish that was an artistic treat to our eyes. The meal was so wonderful, they served it with a wine from the family, a white, sauted vegetables and for desert creme brulee, that I have not been able to duplicate anywhere. the second most memorable meal was when Brenda and I went to New York and after a Broadway show, went to the Italian restaurant area and I ordered filet of sole. It was served with a shrimp sauce that was unforgettable. I have ordered filet of sole many times since but they do not come anywhere near the flavor and tenderness of this meal I had in New York. Because of my radiation, I can only eat a little and swallow a little, but I ate every bit of that food. I think of it often.
My favorite kitchen tool are my scissors, I use them to open things, cut meat, cut fat off meat pieces, cut pizza, I use them all day.
If you came to see me today, I would make a rich shrimp, crab gumbo, served with a green salad, crackers and a white wine (of your choice) I would serve bread pudding made from challah bread with pecans and a crispy crust
My philosophy of cooking is use fresh ingredients, don'' overcook vegetables, use lots of salads, don't use sugar and watch the carbs. I use lots of butter and watch portions.
The super power in my kitchen would be a robot that would clean up after all my cooking especially my experiments. I hope this helps with your column.
1. my favorite things to cook are from my childhood, shrimp gumbo, shrimp etoufee, you get the idea.
2. My favorite cookbook is River Road which was give to me by your Mom about 30 yrs ago. It is well loved and used.
3. My favorite cookbook author is Julia Childs (even before the movie) I fell in love with french food when Wayne and I went to Paris yrs ago.My favorite contemporary chef is Bobby Flay.
4.I have two most memorable meals. The first was in Paris. We were wandering the streets along Champs delysee and found this quaint house that advertised local cooking. It turned out to be the people's home and they cooked and fileted a fish that was an artistic treat to our eyes. The meal was so wonderful, they served it with a wine from the family, a white, sauted vegetables and for desert creme brulee, that I have not been able to duplicate anywhere. the second most memorable meal was when Brenda and I went to New York and after a Broadway show, went to the Italian restaurant area and I ordered filet of sole. It was served with a shrimp sauce that was unforgettable. I have ordered filet of sole many times since but they do not come anywhere near the flavor and tenderness of this meal I had in New York. Because of my radiation, I can only eat a little and swallow a little, but I ate every bit of that food. I think of it often.
My favorite kitchen tool are my scissors, I use them to open things, cut meat, cut fat off meat pieces, cut pizza, I use them all day.
If you came to see me today, I would make a rich shrimp, crab gumbo, served with a green salad, crackers and a white wine (of your choice) I would serve bread pudding made from challah bread with pecans and a crispy crust
My philosophy of cooking is use fresh ingredients, don'' overcook vegetables, use lots of salads, don't use sugar and watch the carbs. I use lots of butter and watch portions.
The super power in my kitchen would be a robot that would clean up after all my cooking especially my experiments. I hope this helps with your column.
Subscribe to:
Posts (Atom)
