Saturday, October 13, 2012

TIRAMISU




Ingredients:

1/2 pound mascarpone cheese

3 egg yolks
1 package ladyfingers
4 Tablespoons sugar
4 Tablespoons brandy
1/4 cup whipping cream
1 cup strong espresso coffee, cooled
3 egg whites
cocoa powder

Directions:

1. Beat cheese, egg yolks, 2 Tablespoons sugar and 2 Tablespoons brandy.

2. Beat egg whites until stiff and shiny. Whip cream.

3. Gently fold egg yolk mixture, egg whites and cream together. Mix espresso with remaining sugar and brandy.

4. Dip ladyfingers in espresso mixture and line dish. Alternate layers of ladyfingers and cream; ending with cream.

5. Dust with cocoa powder. Refrigerate. Serve at room temperature.

AVOCADO FRIES

Photo MYRECIPE



Ingredients

Oil for frying 

1/4 cup flour
About 1/4 tsp. salt
2 large eggs, beaten to blend
1 1/4 cups panko (Japanese bread crumbs)
2 firm-ripe medium avocados, pitted, peeled, and sliced into 1/2-in. wedges (make sure hindi yung may bitter taste n avocado)

Preparation

1. Preheat oven to 200°. In a medium saucepan, heat 1 1/2 in. oil until it registers 375° on a deep-fry thermometer.
2. Meanwhile, mix flour with 1/4 tsp. salt in a shallow plate. Put eggs and panko in separate shallow plates. Dip avocado in flour, shaking off excess. Dip in egg, then panko to coat. Set on 2 plates in a single layer.
3. Fry a quarter of avocado slices at a time until deep golden, 30 to 60 seconds. Transfer slices to a plate lined with paper towels. Keep warm in oven while cooking remaining avocados. Sprinkle with salt to taste.


Source MYRECIPE

Tuesday, October 9, 2012

RAINBOW MACARONI PASTA

When I first saw this recipe on a food blog site I was greatly amaze with it.  And I said to myself I am going to try this with other pasta.

Usually they use linguine pasta for this but for me I am going to use Macaroni Pasta.  You can use any shape of pasta you'd like.



What did I do to come up with this rainbow pasta?  Just follow this step-by-step instructions:


  • Cook your pasta and make it AL DENTE.  Drain and let it cool.
  • Prepare your ziplock bag of food coloring. Here I use 4 colors: orange, yellow, blue and green.  About 20 drops of food coloring and 2 tbsp water to each bag.



  • Add part of cook pasta and mix around in the ziplock bag until noodles change color.  Let each bag sit for at least a minute.
  • Place the noodles on a strainer and let it rinse with water, then transfer the pasta in a bowl, then toss it together by combining all the colored pasta.
  • Serve it with spaghetti sauce and add Parmesan cheese.

Children would love this! 

Good for Halloween Party, Kids Party and even Christmas Party.
 



Wednesday, October 3, 2012

It's All About Food: California Sushi Rolls

It's All About Food: California Sushi Rolls: How to make California Rolls? INGREDIENTS 3 sheets toasted nori(fried seaweed) Sesame seeds or flying fish roe for garnish(option...

California Sushi Rolls



How to make California Rolls?

INGREDIENTS

  • 3 sheets toasted nori(fried seaweed)
  • Sesame seeds or flying fish roe for garnish(optional)
  • 1 large, ripe avocado, cut in slender wedges
  • 1 medium cucumber, peeled, seeded, and cut into fine julienne
  • 6 oz. cooked crabmeat or diced cooked shrimp,picked over for shells.


STACK THE SHEETS of toasted NORI and cut in half.  Wrap a bamboo mat in a plastic wrap(to keep the rice from sticking) and lay a sheet of nori on it.


MOISTEN YOUR HANDS with a little water to keep the rice from sticking.  Keep a bowl of water handy.  Grab a large handful of rice and toss and squeeze it lightly to form a loose oval ball.Starting in an upper corner, spread the rice across the nori until it's about 1/4 inch thick.


SPRINKLE the rice with sesame seeds or frying fish roe and pat evenly.  HOLDING THE TOP CORNERS of the nori, flip it over so the rice facedown.


Using your fingers, spread a pinch of wasabi across the middle of the nori.  Lay equal amounts(about a small handful)  of each filling ingredient down the middle of the nori; start with a row of cucumber, overlap with the avocado slices, and then lay the crab on top.


With all eight fingers holding in the ingredients, lift the edge of the mat closest to you with your thumbs.  Tucking the ingredients into the middle of the roll, bring the edge of the mat over the ingredients and straight down.  Leave 1/2 inch of the nori exposed at the top edge.  Press the roll together with your thumbs and middle fingers, while pressing down on the roll with your index fingers.  Lifting just the edge of the mat, pull it forward so that the nori rolls another quarter turn.  The seam will now be on the bottom.  Press again with fingers and thumbs, molding the roll into a squared log.


LIFT THE MAT AWAY and transfer the roll to a cutting surface.  Dip a sharp knife into a bowl of water and cut the roll in half and then bring one half around and cut both into thirds.



Stand the pieces up on a cut side.  Serve with the remaining prepared wasabi, the pickled ginger, and soy saucer for dipping.

FOR THE RICE AND WASABI


  • 4 cups raw Japanese sushi rice or ordinary rice
  • 1/2 cup unseasoned rice vinegar
  • 5 Tbs. granulated sugar
  • 1 tsp salt
  • 6 Tbs. wasabi powder(yields enough prepared wasabi for assembling and serving 10 rolls)
HOW TO MAKE RICE AND WASABI

Measure the rice into a large saucepan and rinse it well until the water runs clear.  Drain and measure 4 1/4 cups water into the pan.  Let the rice soak for 20 minutes.  Bring the water to a boil, cover, and simmer for 20 minutes.  Remove the pan from the heat and let the rice steam, covered, for another 20 minutes.

MOISTEN A SHALLOW WOODEN BOWL and put the cooked rice in it.  Mix the vinegar, sugar, and salt in a bowl, stirring to dissolve the sugar.  Sprinkle the mixture over the rice and gently stir with a wooden spoon until the rice glistens.  Spread the rice over the bottom of the bowl and cool for 20 minutes.  Flip the rice over with the wooden spoon and let cool another 20 minutes.
IN A SMALL BOWL, mix the wasabi powder with cold water(about 1/4 cup plus 2 tsp) to make a paste.

source fine cooking book recipe

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