Went into work today (my only day off) and revised my dessert menu, and made changes where needed.
printed and cut 30-something copies, and will pack the dessert/after dinner drink menu books tommorrow.


Tommorrow i launch one of my most ambitious menus to date:

--------------------

Cappuccino Panna Cotta, Orange+Ajwain Biscotti, Amaretto Caramel, Cardamom 'Froth'

Bitter Chocolate Torte, Vanilla Bean+Rosemary Ice Cream, Roasted Pineapple 'Salsa', Passionfruit+Verbena Coulis, Black Currant+Pama 'Paint'

Petite Four of Creme Brulee

Trio of House Ice Creams and Sorbet

Autumn Spiced Pumpkin Cheesecake, Graham Cracker Shortbread Crust, Cardamom Creme, Cranberry 'Paper'

Mango+Ginger Cake, Sarawak Peppercorn Caramel, Dark Chocolate+Curry Ice Cream, Toasted Almond+Cumin Praline 'Dust'

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👁 Photobucket - Video and Image Hosting


shot for newasiancuisine.com

( oh, and here's a few photos oh what i've been doing lately.Collapse )

Hi my name is Marilyn and cooking is a great passion of mine. I watch Food TV all the time and surf recipe sites pretty much every day. I cook every chance I get and I really like to cook for other people. There's nothing I like more than someone enjoying a meal I've prepared for them. I love sharing recipes and talking about cooking techniques with other people. I also like showing people how to cook, too.

I look forward to sharing my recipes/meal ideas with you all here. If you're interested I actually do a live cooking show on the Internet every Sunday night. It's a part of this 24/7 live interactive reality show that I help produce. I actually show this guy Kieran, who is locked up in a house for 6 months, how to cook and we make yummy meals together that the viewing public votes on.

In the past we've made Chicken Pot Pie, Shepherd's Pie, BBQ Ribs, Baked Lemon-Herb Chicken, Roast Beef & Garlic Whipped Potatoes, Chicken Marsala, and also baked a few things together. He's a picky eater -- in fact if it were up to him he'd eat cheeseburgers all the time!! -- but everything we've made he was blown away by how tasty it was. His favorite, by far, has been the BBQ Ribs (made with my own special Cola BBQ sauce)!

This Sunday up for vote is: Turkey Tetrazzini, Baked Ham with Maple Bourbon Glaze, Beef Burgundy, Chicken Cacciatore, or Marilyn's Pasta Choice. I'm hoping for the Turkey Tetrazzini to be honest. I haven't had that in a while. ;-)

Anyways, if you're interested in the cooking show go to ourprisoner.com and click on the Live Video feed to watch. If you want to vote, you have to sign up. But it's completely free so don't worry about that. If you sign up, vote for the Turkey!! haha

Oh and we also take live calls! So feel free to call in!

Anybody got a good tetrazzini recipe?? I'd like to compare it to mine.

First Woman White House Head Chef Hired
By NEDRA PICKLER, Associated Press Writer




After a six-month search, first lady Laura Bush announced Sunday that the new head chef at the White House will be Cristeta Comerford — the first woman to take the top spot in the executive kitchen.

Comerford has been an assistant chef at the White House for 10 years, working under former executive chef Walter Scheib III, who resigned in February.

Mrs. Bush has been trying out applicants for the job in recent months, asking them to prepare test meals at special functions and private meals at the residence.

Comerford developed the menu for last month's honorary dinner for Indian Prime Minister Manmohan Singh. The 134 dinner guests dined on chilled asparagus soup and lemon creme; pan-roasted halibut, ginger-carrot butter, basmati rice with pistachio nuts and currants and herbed summer vegetables; and salad of Bibb lettuces and citrus vinaigrette.

"I am delighted that Cris Comerford has accepted the position of White House Executive Chef," Mrs. Bush said in a statement. "Her passion for cooking can be tasted in every bite of her delicious creations."

A naturalized U.S. citizen from the Phillipines, Comerford has a bachelor's degree in Food Technology from the University of the Philippines. She has worked at Le Ciel in Vienna, Austria and at restaurants in two Washington hotels — the Westin and the ANA.

While being executive chef at the White House has its share of prestige, the job also can be grueling. As many as 2,000 guests per month are fed there, and Mrs. Bush has signaled her intent to do more entertaining than in the first term, when the Sept. 11, 2001, terrorist attacks curtailed festivities.

The head chef is responsible for designing and executing menus for state dinners, social events, holiday functions, receptions and official luncheons hosted by the president and first lady.

Hillary Clinton hired Scheib, a California native and graduate of the prestigious Culinary Institute of America, in April 1994 because she wanted to feature American cuisine after years of French cooking ushered in by Jacqueline Kennedy.

Mrs. Bush's statement said Comerford has been trained in French classical techniques and specializes in ethnic and American cuisine and has experience working with chefs in San Francisco and the California wine country.

So, it being so hot, there are few foods on my list that I find appetizing. What have you all been cooking? This is the only time of year I crave gazpacho and cold soups. I'm not a fan of vichyssoise, at least the recipe I made one time, and I have a good recipe for gazpacho. Anyone have any good cold soup recipes?

 (one of my favorite 90 degree weather foods)

sauce ingredients
½ cup peanut butter
2 Tbsp. soy sauce
¼ cup water
1 fat clove garlic
1 Tbsp. rice vinegar
1 Tbsp. + 1 tsp. sesame oil
4 Tbsp. honey
plenty of crushed red pepper to taste (don't go wimpy on this - the salty-sweet sauce really benefits from a big kick of heat.  also, If you have an asian hot chili sauce in your pantry, it would go perfect here and i think it has a better texture than pepper flakes.)

other ingredients
1 red bell pepper
2 carrots
3 stalks scallions
handful of roasted peanuts
1 lb. spaghetti, or similar pasta such as soba noodles or vermicelli

1 For the sauce, dump all the ingredients except for the crushed red pepper into a mini food-processor (a blender would work dandy as well.) Transfer to a mixing bowl and add a good amount of crushed red pepper - it should be fairly spicy.If the sauce seems gloppy and thick, thin with another tablespoon or two of water.
2 Slice the bell pepper into thin strips  Cut the carrot into very thin matchsticks, then chop up the scallions. Crush and chop up the peanuts.
3 Cook pasta according to instructions, rinse under cool water, and drain. Transfer to a big mixing bowl. Toss the pasta, sliced veggies, and sauce until well-mixed. Taste, adding more salt and crushed red pepper if needed. Enjoy!

crab quiche.... cross-posted in 👁 Image
world_supper

👁 Image

I heard about Let's Dish on the radio yesterday. They offer cooking classes that teach you how to make eight meals that are more advanced than boiling spaghetti but not out of a novice's reach. These meals also survive freezing and reheating well.

I think I could increase my quality of living by at least 0.5% with this knowledge. Unfortunately, they don't have franchises in Chicago. Does anyone know anything similar in the area?

Hey Everybody!

I just wanted to let you know that I created a new community today.
It's called [info]cafe_critiques. A community specifically made for restaurant reviews.

Anyone can join this community if you like to dine out and are willing to share your experiences (in a little bit of detail). This community will thrive with continuous participation, so please join! The more the merrier. Don't forget to add it to your friends list too.

The best part, I think, is the fact that it doesn't matter what state or city you are in. If someone posts a review of a restaurant in a city across the country from you, it's ok, cause there might be someone else in the community that lives near there.
I have asked that all posts begin with the city & state of the restaurant in the subject line. Therefore, if it isn't local to you, you can opt to scroll past the post.

Please feel free to pass this invite along to those who you think are willing to participate. Trolls & drama queens need not apply.

http://www.thepurplestore.com/recipes.shtml

We're collecting purple food recipes. So far it's desserts and drinks.

Does anyone have a killer recipe for:
peruvian (purple) potatoes
red (purple!) onions
eggplant
plums
purple carrots
grape Jell-O

or anything else that is either Really Purple or uses purple foods?

Thanks!
-kim.
The Purple Store - Find anything in purple
http://www.thepurplestore.com

i'm a professional cook that's looking for great places to eat in chicago.
any suggestions would be appreciated.

also, i don't mind high priced menus if the food and wine are worth it.

so please give me your favorite "hole in the wall" restaurants that i wouldn't know about otherwise!

thank you!

Ok, so this is a favorite of mine. I’m curious if anyone has an alternate take on this. I would like to see what sort alternatives arise.

Broccoli Rabé:

Sauté two large yellow onions (I like onions). Season with black pepper.
I have yet to settle between butter or olive oil.

1) Package of Hot Italian Sausage (6-8 Links)
1) Package of Tortellini (I think 8oz.)
1 Bundle broccoli rabé:

As the onions soften I add the sausage cut in pieces.
Also start the water boiling for the tortellini.
Before adding the tortellini I blanch the broccoli rabé in the water, and set it aside.
When the tortellini is done, add to the sausage & onions, cut the broccoli rabé in random small pieces. Add that to the mix too. Serve lightly cover with parmesan cheese.

Eat me.

does anyone have any good, easy, cheap recipes for enchiladas (cheese, chicken, or beef)?

So, I've been a member for a little while now, but I've never posted..

Yesterday my mom took me to The Cheesecake Factory for lunch *swoon*..   Anyways, they have these Avocado Egg Rolls that I'm absolutely in love with.  I have to have them every time I go.  Last night I was determined to find the recipe for these wonderful things, and find it I did.  So, I figured I'd share it with all of you.

( RecipeCollapse )

If any of you try to make it, let me know how it turns out.  I plan on making it soon so when I do I'll post about it.

(X-posted like theres no tomorrow.)

Hellooooo
A new LJ community called 👁 Image
in_the_biz has recently been created for anyone currently in the restaurant business. Please feel free to join, post and spread the word.

Simple, easy and delicious … not to mention it warms you up a little thanks to the chilli.

Ingredients:

Prawns (approximately 12 or so individuals)
1 whole large tomato (roughly chopped)
White vinegar (5 tablespoons)
Tomato sauce [the slightly sweet kind] (one tablespoon)
Chilli powder (two pinches)
Oil [your choice on what kind] (1 tablespoon)
Water (if needed)

Method:

Heat oil and throw in whole prawns heads and all into hot pan and add chopped tomatoes then cover and let sizzle for a few minutes.

Add white vinegar and cover again and turn down heat and let the ingredients steam away.

Add chilli powder and tomato sauce then give it a good mix around. Only add water if you feel the need to.

Let it simmer for another five minutes then serve over a hot bed of rice.

Cook’s Notes:

I really like this recipe as it is but if you feel the need to modify it please do. One quick thing though, as you shell the prawns make sure to squeeze the juice out of the heads cause the juice from it is just divine.

I miss my salads soooo much. Mmmm...
This will serve two to three people, then again I end up polishing it off myself over a day or two.

* A bag of lettuce, FRESH
* 'Praise' French Dressing (99% Fat Free)
* 1 or 2 tomatos
* 1 Purple Onion
* 1 block of reduced fat fetta cheese (lemnos brand).
* 1 red capsicum
* Salt & Pepper
* 1 large bowl.

Fill bowl with lettuce
Then slice off a 'strip' of fetta cheese, and use your hands and fingers to break the strip into little pieces randomly over the bowl. Repeat this two more times. Three or four, if you really love fetta cheese :)

Slice of two or three strips of capsicum, cutting them into smaller pieces or squares, and then randomly spread that over the bowl.

Then slice off two strips off the purple onion, seperating the rings individually. Then use the first strip of rings and randomly place them over the bowl of salad.

Using your hands, mix the fetta cheese, onion and capsicum throughout the salad, ensuring not everything is at the top and bottom, make sure to have the ingrediants in the 'middle' of the bowl of lettuce.

Using the second strip of onion rings (purple onion remember) place those over the salad, some ontop, some on the bottom and sides.

Using the first tomato, cut off 4 or 5 slices and place them inside the salad (not randomly), at the bottom and on the sides, and try to put some in the middle of the bowl of lettuce.
Using the bit of tomato you have left over from slicing, chop up into squares and randomly scatter them over the salad.

Now apply a brisk shake of salt and pepper.

Then using the second tomato, for presentation and taste, slice the whole tomato and strategically place the slices on the top of the salad, any left over put down the sides of the bowl or in the lettuce itself.

Now evenly apply your Frech Dressing to your liking, be sure to watch the bottom of the bowl so as to know 'drown' the salad in it, however a small amount sitting at the bottom is nice as you will have left over fetta cheese and other ingrediants at the bottom which will be polished off after the main part of the lettuce and salad is gone.

Add salt and pepper again over the top of the salad and on the tomatos (pepper and sald with tomatos goes very well).

Ready to serve, in the bowl, or on plates.

See, here's the thing about being friends with foodies.

As of 2 in the afternoon on Sunday, I had no solid plans for dinner. I had thought about going over the hill to Santa Cruz for some seafood, but nothing quite specific. Then I chatted with Melody up in Portland, and found out Dan is having a bunch of people over, grilling pork tenderloin and generally making a big production of things. At which point the guilt kicked in.

So, one quick trip to the market, and a flurry of activity in the kitchen. For dinner this evening, I've made carolina pork tenderloin, sweet and sour cole slaw, garlic and rosemary roasted potatoes, salad. Add some sourdough bread and wine, and I don't think we'll starve.

I don't have much to add to this picture.

Our commander in chimp

I recently found The Decadent Cookbook, which is a lovely thing containing all sorts of historical, decadent recipes from the tables of Caligula, the Marquis de Sade and, in this case, "Le Parfait Cuisinier" which I can't find a date for.

In any event, the recipe is an olive inside a warbler inside and ortolan and fifteen other birds all the way up to a bustard. It says it's to be cooked for 10 hours but gives no other real direction.

I don't want to cook seventeen birds at once, but if I were to attempt this on a smaller scale (say, cornish game hen, duck and turkey only) how would I cook it?

This book says lots of things about leaving meat out for days, and that's a little scary, so I don't know if I would follow its instruction.

Would I treat the finished beast as a turkey of whatever weight it ends up at, and cook it in one piece as a turkey?

Or would I cook the hen, put it in the duck, cook the duck, put it in the turkey and then cook it? And if so how long would each step be?

I made a new kitchen find, and thought I would share.

Browning some sausage the other day, I managed to shatter my wooden spatula. I wasn't pressing _that_ hard, really! Sigh. Anyway, I was bumming around Santa Cruz one afternoon, and of course had to spend the requisite half hour looking through Chefworks, and what should I happen to find? Wooden cooking utensils with really thick, solid shafts. I mean, it'll take some work to break this. As it happens, the tools are Oxo brand (the Good Grips people).

Anyway, I thought I would mention this. I haven't used them extensively yet, but so far they seem to put my other wooden tools to shame. Good stuff.

Joe Bob says, "Check it out." (And no, I have no connection to Oxo or Good Grips. Don't work for them, don't own stock, yadda, yadda.)