I am drawn, taken in, by art. I love to cook, which is in itself an artform. All of a sudden images of different types of breads decorated with bits of food to create patterns of abstract beauty has me singing. You need to guess the ingredients, aside from the Read more…
Once in a blue moon I crave some French fries and eggs for breakfast. Deep frying is a cooking method I stay away from basically because I want to live and long and healthy life. So far so good. I love to cook and I love food. Instead of giving Read more…
I had leftover Salmon, which had been marinated in extra virgin olive oil, dill, garlic, honey and mustard and sautéed. So I boiled some Ziti. In one of other pans I melted a quarter of a bar of butter ( do not let it brown), I added to the bubbly Read more…
Salmon filets marinated in mixed combination of extra virgin olive oil, dill, garlic, honey and mustard. Cook in medium high heat. Set aside. Nuked potato cooked as follows. HeaT one quarter bar of butter. Don’t let it turn dark. Add about one quarter cup of parmesan cheese and stir. Add Read more…
If you suffer from an environmental cough or a side effect cough the remedy is lemongrass tea. I live in the tropics. No change of seasons creates air that is contaminated with everything. That is the air I breathe. That causes an environmental cough. I also have a very strong Read more…
It sounds harmless enough. Salt related maybe? The Food and Drug Administration (FDA) classifies MSG as a “safe food ingredient”. I kid you not. The FDA is Lobby for the food industry that we, the people, pay for to help provoke and create diseases, therefore helping the medical, pharmaceutical, food Read more…
Our bodies are complex measuring devices. All day and everyday processing energy and discarding what it does not need. About ten years ago I read an article issued by the American Heart Association stating that the very worst food for your heart are processed meats. It’s fair to say that Read more…
A couple of FB friends have been showing some of the flatbread / art creations. Maybe too beautiful to eat, I ask? Well, I am into making food taste great but also look wonderful. I often find myself trying to color coordinate food on a plate. Too white, too dark? Read more…
Don’t let the out of focus picture distract you from a little known secret about browning fresh garlic and using it as a garnish and added zoom flavor on your favorite foods. I toss a bunch of the delicacies on my salad when I want to replace or don’t have Read more…
My first encounter with Tempura was during a business lunch in a private club in Caracas. The walls were painted al fresco and the food exquisite. A truly enjoyable meeting. It’s fairly easy to make and so very worth it. Enjoy. Batter: 2 egg yolks 1 2/3 cups ice water Read more…
Since restaurant fine dinning is a thing of the past I have tried to reproduce some of my favorite recipes from various restaurants. So far I have mastered this Cashew Chicken in Hoisin Sauce. This picture lacks the usual side dish of white rice, but I cut the carbs when Read more…
These are great to add to fish and chicken plates. They add a very nice ting and a tang too! First wash and dry about 10 large lemons. Slice and place horizontally on a tray. Cover with coarse salt. Cover with saran wrap overnight. Next morning the lemon will be Read more…
Former sit down dinners have devolved into a tray of with cheeses and and bottle of wine. A friend came over to share some wine and a distance, masked chat. I set a table on my front porch. Dressed it up little and served the above platter of blueberry covered Read more…
Since I am not a trained chef or cook of anything other than a self-trained cuisine enthusiast I have learned, from experience that making the perfect white rice is more complicated that making a soufflé. The same applies to making my now perfected Guacamole and Sweetbread chips. I like my Read more…
Shrimp: 2 tablespoons of butter melted in pan. Full teaspoon of pepper, parsley, thyme and garlic powder. Cook at medium high temperature until shrimp turn pink. Should be a couple of minutes. Squeeze half a lemon or lime of the hot shrimp. Set aside. Potatoes: nuke for about 6 minutes, Read more…
Coconut Sorbet: One can of Coco Lopez mixed with half a bottle of Coconut syrup. Mix, pour in small plastic cups and freeze. Delicious. Vanilla Sorbet: mix one egg yolk with 4 tablespoons of sugar. Add a can of condensed milk, one tablespoon of vanilla, one teaspoon of cinnamon. Mix Read more…
What a pleasant surprise this little recipe has been. Cook the thick cut bacon. Save the pan with the fat to cook stage two. Dip cooked bacon in pancake mix, that should be ready on the side. Place back in pan and cook and turn over. If the pan gets Read more…
Recipe chilled Spanish Gazpacho Soup by request. 4 tomatoes, peeled without seeds plus one tomato for decoration 1 cucumber, peeled and cut 1 onion chopped 1 green pepper chopped 1 piece of garlic chopped 2 cups beef broth 1 and a half cups tomato juice 1/4 cup olive oil 1/4 Read more…
Sunday morning treat. Home made biscuits. I was running low on butter so I made some fresh butter. Here is the recipe: 2 cups of heavy cream 1/4 teaspoon of salt Mix in food processor for 10 minutes. Done!
