Thursday, October 30, 2008

you might be a 80's kid if...

- You had a crush on one of the New Kids on the Block members.
- You wanted to be on StarSearch. (Come on, we all did)
- You can remember what Michael Jackson looked like before his nose fell off. Or even when he had those freaky eyes in "Thriller" at the end of the video.
- You wore a banana clip or one of those slap on wrist bands at some point during your youth.
- You wore french rolls on the botom of your splatter painted jeans.
- You had slouch socks, and puff painted your own shirt at least once.
- You owned a doll with 'Xavier Roberts' signed on it's butt.
- You knew what Willis was "talkin' 'bout."
- You know the profound meaning of "Wax on, Wax off."
- You can name at least half of the members of the elite "Brat Pack."
- You can remeber watching full house and saved by the bell for endless hours.
- You have seen at least 10 episodes of Fraggle Rock.
- You know that another name for a keyboard is a "Synthesizer."
- You hold a special place in your heart for "Back to the Future."
- You know where to go if you "wanna go where everybody knows your name."
- You thought Molly Ringwald was REALLY cool. (Was there an 80's movie she WASN'T in?)
- You know what "Sike" means.
- You fell victim to 80's fashion: big hair, crimped, combed over to the side, and you wore spandex pants
- You wanted to be a Goonie ("Goonies never say die.")
- You've heard of Garbage Pail Kids.
- You knew "The Artist" when he was humbly called "Prince."
- You actually saw Ted Danson as the MacDaddy he played "Sam" to be.
- You ever wore flourescent -neon if you will clothing...(or nailpolish)
- You could breakdance, or wished you could.
- You know who Max Headroom is.
- You remember when ATARI2 was a state of the art video game system. (Remember Pong)
- You know all the words to "ice ice baby".
- You remember M.C hammer.
- You can still sing the rap to "fresh Prince of BelAir".
- You own any cassettes.
- You were led to believe that in the year 2000 we'd all be living on the moon.
- You remember and/or own any of the CareBear Glass collection from Pizza Hut.
- Poltergeist freaked you out.
- You carried your lunch to school in a Gremlins or an ET lunchbox.
- You have ever pondered why Smurfette was the ONLY female smurf.
- You wanted to communicate with some being named Cinergy, or you wanted green hair like that lead singer of the Misfits.
- You know what a Doozer is.
- You wore biker shorts underneath a short skirt and felt stylish.
- You ever had a Swatch Watch.
- You actually spent countless hours trying to perfect the
care-bear stare.
- You had a crush on one of the Coreys (Haim or Feldman).
- You remember when Saturday Night Live was funny.
- You had WonderWoman or Superman underoos.
- You wanted to be The Hulk for Halloween.
- You Believed that "By the power of Greyskull, you HAD the power!"
- You thought that Transformers were more than meets the eye.
- You know what a "Whammee" is. ("No Whammy, no whammy, stop!!")
- Partying "like it's 1999" seemed SO far away.
You ever had to turn your wrist over to look at your watch
- You wanted to go to Kokomo, or maybe Aruba, Jamaca....
- You ever mismatched your clothes in a vain attempt to emulate "Punky Brewster"
- You ever wore "Jellies"
- You remember when a singer having only one big hit was normal
- You remember when it stopped being fashionable to pull your socks up to your knees
- Your mother ever warned you about eating Pop Rocks and drink Coke together
- You know how to tease your bangs straight up
- You can remember what all the fuss over "Scottie dogs" was about
- Mr. Hooper's death on Sesame Street profoundly affected you
- You remember the battle between Macho Man, Hulk Hogan, and Andre the Giant
- Two words: Lite Bright
- You know how to make "Friendship bracelets"
- You used to roller skate everywhere like "Tootie"
- When you see the show "Charmed" you have a hard time seeing Alyssa Milano as anyone else but "Sam"
- You ever laid awake at night in a vain attempt to..."9, 10, never sleep again..."
- You know why you should never feed them after midnight
You used to wear booties (the socks with that funky ball in the back)
- You owned plastic bracelets of all colors
- You had to take part in a slam book
- You wore shorts on top of your sweats in PE class
- You "FEATHERED" your hair
- Owned a jacket like the red one Michael Jackson wore in Thriller
You wore Converse
- You wrote WHAM (or anything else) on your shoes
- You thought growing "a tail" was cool
- Your ponytail was on the side of your head and you thought you were "hip"
- You can still remember how to do M C Hammer's dance
You thought guys with big hair & hawaiian print shirts were cute
- You know who shot JR on Dallas
- You remember when happy meals came in boxes
- You used to watch Webster
- You wanted to be a part of Barbie and the Rockers
- You knew what good toons were before anime
You walked like an Egyptian
- You had to have a Culture Club hat
- You had sunglasses with neon colored sides
- You ever ate C-3PO breakfast cereal
- You remember when ABC showed Schoolhouse Rock shorts in between the cartoons
You remember when all of the "retro" songs commercials were top 40 hits
- You remember when Britney Spears, Christina Aguleria & Justin Timberlake were all members of the Mickey Mouse club, not pop artists
- Your 2 favorite movies are St. Elmo's FIre & The Breakfast Club
- You remember Joan Jett's "I Love Rock N Rock" before Wayne's World 2
- You wore Electric Youth or Tribe perfume
- You remember when magazines had ads for cigarettes.
- You remember when it was "no duh" and not just "duh".

once upon a time being a kid



once upon a time being a kid





flourless walnut and chocolate chip cake

You need:

10 oz walnuts halves
1/2 cup chocolate chip
4 egg whites, whipped + 2 raw egg whites
2 2/3 oz confectioner’s sugar
3.5 oz butter, very soft
1.5 oz fine cane sugar
1 pinch of salt
Steps:

Using a food processor, chop the walnuts coarsely (medium rather than fine) with the confectioner’s sugar .
In a bowl, place the soft butter, add the nuts and the raw egg whites, and mix with a whip.
Beat 4 egg whites and before they are too firm, add the cane sugar and mix. Fold the whites delicately into the previous preparation with chocolate chips.
Place pieces of parchment paper at the bottom of ramekins and grease them. Sprinkle with sugar and fill the ramekins with the batter (the cakes will rise slightly). Level the top of the batter with the blade of a knife and place the molds in the preheated oven at 350 F for 20 mns (the recipe indicates 10 mns, but I thought it was not long enough.) Wait for 5 mns before unmolding the cakes. Sprinkle with confectioner’s sugar and eat lukewarm, it is even better.

Wednesday, October 29, 2008

Wednesday, October 22, 2008

and i really don't like these places

desert and cake : cake love
coffee shop : peregrine (capitol hill)
tyrst

restaurant : the heights (columbia heights)
: pasta mia

farmers market : georgetown farmers market

wine bar : cork wine bar (14th st)
bar : all the bars @ 18th st NW

Tuesday, October 21, 2008

my favorite restaurants in DC

Yes, I am cooking and I am eating and drinking and reading cook books like reading a novel...I like food and food-related conversations, it’s kind of the main thing in my life; I never get bored of it. In addition to enjoying fine dining, I am also eating fast food or junk food too. Listed in the paragraph below are my favorite places to wine and dine in the Washington DC area…

Fine Dining

Neyla, located in Georgetown, is great for Mediterranean food and a lively ambiance. In addition to all the different mezzes, Neyla’s veal porcini is killer.

La Fourchette, in Adams Morgan, offers rustic French food that will make you feel like you are eating in Montemarte. You have to try their escargote.

Zaytinya, in Chinatown, gives customers affordable Turkish/Greek food in a crowded and hip package. Skip the main entrees and try a lot of different “tapas” or mezze.
I suggest the braised lamb with eggplant.

If you’re in Capitol Hill, you should try Locanda and Sonoma. Locanda has an amazing lamb burger, as well as great panninis;
Sonoma offers a lounge-like atmosphere where you can sip California wines (as well as others from around the world) and nibble on cheese and anti-pasta platters.

Casual Dining

The best burger in DC can be found Tunnicliff’s, right across the street from Capitol Hill’s Eastern Market. And right inside Eastern Market, you can find the best crab cake sandwich in the city.

Matchbox, in Chinatown (and soon to be in Capitol Hill as well), offers one of the best pizzas I have ever had in the world. So, yes—it is one of the best pizzas in DC as well.

Mextex, in Adams Morgan offers-- by far-- the best Mexican food in DC (at least according to my girlfriend who is from California and constantly complains about the lack of good Mexican food in the city)
Desert


As a desert lover, I have to mention Leopold—which is in Caddy’s Alley in Georgetown. They have the most delicious pastries and a wide variety of finger foods.The dessert display is enough to make a grown man cry ...

Honorable Mentions

French/Belgian: Le Paradoue (very expensive), Montemarte, Café Belga (great for brunch)

Mediterranean: Café Divan, Café 8 (recommend the Iskender Kabob)

American: DC Coast, the Diner

Pizza: 2 Amys

Monday, October 20, 2008

THINGS ARE REALLY GREAT TOGETHER

1 FETA CHEESE AND MELON
2 FETA CHEESE AND WATERMELON
3 COKE AND ORANGE FANTA MIX (HALF AND HALF)
4 TAHINI AND STRAWBERRY JAM MIX (HALF AND HALF)
5 VANILLA ICE CREAM AND BACON CHIPS
6 I LIKE DUNKING MY TOASTED BAGEL TO MY HOT BLACK TEA
7 FRIED EGGPLANT WITH YOGURT
8 WALNUT AND BLACK OLIVES PASTE

my top ten food

1 PORK PULL
2 MIDDLE EASTERN STYLE MEAT BALLS
3 CHARCUTERIE
4 MAC AND CHEESE
5 GOAT CHEESE STRUDDEL
6 BOSTON CREAM PIE
7 FRESH TOASTED BREAD,BUTTER AND CHEESES
8 STEAMED MUSSELS WITH BUTTER AND WINE SAUCE
9 LAMB CHOPS
10 EGGPLANT SALAD AND PITA CHIPS

freid mussels with garlic and walnut sauce


you need

30 mussels
1 cup flour
2 cup frying oil (canola)
4 eggs yolk

1 can beer
1 tbs salt

for sauce

1 cup crushed walnut
2 tbs olive oil
1/2 cup bread crumb
3 cloves smushed garlic

prep


put salt and flour to one big bowl
put 1 can beer to other bowl
put egg yolks to other bowl and beat well

place the mussels to the wooden skewers

first dip them to beer then to egg then flour

fried them until golden brown

sauce prep

put everything (everything in sauce section)
to a food processor mix well

dip your mussels to this dip and eat it...

great with Ale

PS (very imporatant: use your deepest pan , and cover the pan with a lid while frying ,do not burn your self)

Grand Marnier and vodka injected frozen grapes

Ok Fisrt of all this recipe is really time consumer but result is splendid.
you need at least 2 hours to make and you can finish to eat in about 3 minutes.

you need

2 cups of green grapes seedless
2 cups of red grapes seedles
2 cups of vodka (better vodka better taste)
1 cup melted dark chocolate
1 cup coconut powder
1 cup sweet cocoa powder
and 2 hours of working
1 shot Grand marnier
prep

take all the grapes piece by piece and peel the skins (i know not a fun job)

put them in a deep bowl and cover with vodka and GM

place inside your freezer about 2 hours

go drink some vodka (time will be faster)

1 1/2 hours later melt you chocolate (you know how you gonna do it. right?)

your chocolate is ready

get 2 soup bowls
one with cocoa inside one with coconut powder

go get your grapes and and put palm full of grapes into the meltted chocolate

last step is

cover your grapes with cocoa and coconut (i mean some with cocoa some with coconut)

place them to freezer for about 3 hours

eat them all
be drunk
be happy

PS
other great idea Actually I made it and turned out great.
I injected vodka to the baby melon when it s still on the soil
alcohol fermenting inside the melon while melon grows in about 20 days

taste great


peace

Chocolate wine sauce steak

You need:
For two portions:
2 x 16 ounce steaks
2 big potatoes
16 tbsp olive oil
1 bunch of parsley
Two garlic cloves, crushed
Eight sprigs of thyme

1/2 stick butter
1 cup red wine
One chilli, finely chopped
1 tbsp melted dark chocolate



prep

Preheat the oven to 220°C. Place the steak in a bowl with half the olive oil, the garlic, pepper and thyme.

Melt the butter with other half of olive oil and add the onions, cooking until they're transparent. Add the wine and chilli; simmer until the liquid has reduced by half.

Steam the potatoes...

While the potatoes are cooking, melt the chocolate in a heat-proof bowl in a pan of simmering water.

Add the chocolate to the wine and chilli mix.
take the steaks out of your oven and
Grill them for three to four minutes on each side. Remove from heat, allow to rest for a few minutes, then slice into thick strips pour some chocolate/wine sauce and serve.

Crazy tasty

fried dough with cheese and peperoni


Ingredients:
1 1/4 cup warm water
1 teaspoon sugar
1 teaspoon active dry yeast
2 cups all purpose flour plus 2 tablespoons
1 teaspoon salt
1 cup cheese sherded(any kind of cheese will work it depends on your personal choice)
1 cup peperoni (cut into very small pieces)
3 cups vegetable oil

Preparation:
In a measuring cup, add yeast and sugar to warm water. Stir until dissolved. Allow to sit for 5-10 minutes.

In a medium bowl, combine flour and salt. Add yeast water and stir with oiled wooden
spoon (dough is not going to stick to your spoon) until a dough-like consistency.

Cover and place in warm area and allow to rise for 1 1/2 hours, or until doubled.

take a 1" diameter dough and make it a ball. with your index finger make a big hole in the middle of the ball and fill it with cheese and peperoni mix ,then close the dough... like closing a dumpling.

fried until goden brown (will fry very very quick)


there you go :)
make a cup of black tea for your self and enjoy it...

PS Black tea and fried dough are BFF

feta cheese pastry


you need

2 eggs
1 1/2 cup warm milk
2 tsp yeast (powder)
1 tsp salt
2 tsp sugar
1/2 stick butter (room temp)
5 cups flour

1 1/2 cup crumbled feta cheese
1 cup parsley (finely chopped)

prep


1 : seperate egg yolks and whites for dough
we will use egg whites but kee the yolks for egg wash

2 : put milk ,flour ,salt ,sugar butter, milk in a mixin
bowl.

3 : mix yeast and 3 tbs hot water

4 : add yeast to the dough mix

5 :combine evrtyhing well (txture should be like your ear
lobs txture)

6 : cover your dough with towel and leave it for about
1 hour

7 :take the walnut size dough and make it ball

8 : flatten inside your palm

9 : mix feta cheese and parsley in a seperate cup

10 : fill this flat dough with cheese mixture
and close

about 40 pastries you can make with this recipe

wash your pastries with eeg yolk

leave it 10 more minutes (do not cover)

pre heated oven 375F 20-25 minutes

(before baking you can put some sesame seed on top
too

Sunday, October 19, 2008

PEACH JAM


you need

4 cups hard peaches,(peeled.seeds discarded and cut 1/2"
chunks
3 1/3 cup sugar
2 cups water
1/2 lemon rind
1 lemon juice


Prep

Place the peaches,sugar and water in a large cooking pan.
cover the lid and leave overnight(do not put in fridge)
Following morning cokk until the sugar totally disolves
over medium heat.
take the peaches out with a wooden spoon and place on a plate.
lower the heat and cook the syrup for about 25-30 minutes
untilthe syrup becomes very thick.
Add the peaches ,lemon rind and lemon juice,stir.
Cook about 7-8 minutes(do not stir too much,we do not want to see
crushed peaches,right?)
Take the pot from the stowe top and remove lemon rind.
por peach jam in to a clean,dry and hot jar while still hot.
(JAR has to be hot , if you dont want to cover yoursef with jam)
then close lid.

that's it

taste lab ?

Customized Taste Lab Restaurants - 'Geschmackslabor' in Germany (GALLERY)

(TREND HUNTER) The term ‘Flavour Lab’ brings with it images of test tubes and Bunsen burners, but in German, ‘Flavour Lab’ is translated to ‘Geschmackslabor’. For the ultimate in custom dining experiences, ‘Geschmackslabor’,… [More]



edible paper chips


no taste
just artificial flavour
taste like paper actually
nothing inside
no calories
no sodium
no preservatives
no fat

absolutly nothing
if you wanna buy this ,you pay $3 for big nothing
I bet this product will be selling like hot cakes as soon as models hear about it.

baby loves pink and food inspired jewellery





www.etsy.com (just in case..if you really like those thingy things)

onion glasses


i saw this most moronic item on HSN (cu'mon there was nothing on TV).
They sold 5000 unit in 3 minutes.(no I am not one them).

home made truffels

Obtain 1 pound of dark chocolate and 1 cup heavy whipping cream. Be sure to select a chocolate that you enjoy the flavor of.

Cut the chocolate into pieces using a large serrated knife (like a sturdy bread knife). Cutting the chocolate into strips about 5 mm apart with the serrated knife will cause the chocolate to break into small pieces. Pieces of chocolate will fall all over the place, so I like to place the cutting board in a sheet pan to catch the chocolate shards.

After breaking down the whole pound of chocolate, you should have a bunch of similarly sized pieces. Small, uniformly sized pieces will make melting the chocolate evenly easier. Pour all the pieces into a medium heat proof bowl.

Bring the cup of heavy whipping cream just to a boil. (This is called scalding.)

Pour the scalded heavy cream onto the chocolate and allow it to sit for five minutes.

Stir the now melted chocolate with the cream. Chocolate and small amounts of aqueous solutions (liquids containing water) do not mix well - the chocolate clumps up in what is called seizing. However, when a substantial amount of liquid is added to the chocolate, we can make chocolate syrup. A ganache is simply a syrup of chocolate and cream that does not contain enough cream to be liquid at room temperature. Once this mixture cools, it will form a hard ganache that can be molded into shapes.

The melted ganache should be smooth in texture without lumps. If not all the chocolate has melted, you can heat the ganache gently over a hot pot of water. Stir until the chocolate melts and the ganache is smooth.

You can transfer the ganache into a smaller bowl to cool. When the ganache is solid, it may be easier for you to scoop out when working with a smaller bowl. Let the ganache cool down and chill for about an hour in the refrigerator to harden. Cold ganache is harder to scoop, but easier to form into a ball.

Using a melon baller or small ice cream scoop (such as a #70), scoop out balls of hard ganache and place on a cookie sheet lined with either parchment paper or a silicone baking mat. As the ganache gets warmer, it will have a tendency to stick to the scooping device. You might find it easier to work with after rechilling the ganache, dipping the utensil in ice water, or simply using your hands to form rough spheres.

After forming all the balls, chill the pan in the refrigerator for fifteen minutes to allow the ganache to harden back up and set into their shapes.

Scoop a little cocoa powder into a small bowl. Use a pair of spoons to pick up and roll each ganache ball in the cocoa powder to coat.

If you prefer a hard chocolate shell, then you'll need to melt and temper some chocolate (usually, a couple ounces will be more than enough to coat the truffles). Once the chocolate has been tempered, use a spatula to spread some onto the palm of one hand. Place the ball of ganache into the layer of chocolate and rotate, coating the ball. Place the truffle on a sheet of parchment paper or silicone baking mat or other nonstick surface for it to cool and set. Repeat the spreading of chocolate on the palm and coating for each truffle. The tempered chocolate will shrink slightly as it cools and clad itself to the ganache. Because of this shrinking action, if it cools too rapidly, the shell can crack, so don't immediately chill them in the refrigerator - allow the truffles to set in a cool room. The ganache should also be allowed to warm up a bit before you coat them. After the chocolate has hardened, chill for 15 minutes in the refrigerator and then remove and store at room temperature. The chocolate coated truffles should not be allowed to touch each other (touching the truffles together can mar the hard surface of the truffles) - so divide them with small paper cups or paper muffin liners.

The cocoa dusted truffles can be packed together without harm. These truffles can be stored at cool room temperature in an airtight container for at least a month - but good luck keeping them from being eaten for that long!

Also you can buy some inexpensive molding sheet instead of scooping you can use this.

thnx to Michael Chun

BAKING SUPPLY

do you like baking? and sometimes it is really hard to find some special ingredients ...
and most importantly
are you internet shopper?
and you are looking finest ingredients with affordable price and fast delivery.
also you don't wanna buy 20lb of candy paste ..
you need just a 1/2 pound.
you should visit this web site if you are really into baking and pastry.
http://www.pastrychef.com/
great web site,great price
and no
i am not the partner :)


do you wanna "china" pattern toast ...

and also you wanna get some "aawws,ooohs"

log on this page http://www.minale-maeda.com/ and get one of those old school toasters.

really works great... (under table manners section)

Cheap Wines BIG Tastes

Red Wine Favorites Under $ 20
Sharing a good bottle of wine costs less than going to the movies with a friend.
The Big Six Reds

• Reynolds Shiraz, Australia
• Casa Lapostolle Classic Cabernet Sauvignon, Chile
• Los Vascos Cabernet Sauvignon, Chile
• Beringer Founders' Estate Pinot Noir, California
• Columbia Crest Cabernet Sauvignon, Washington
• Martinez, Faustino Rioja Crianza, Spain
• La Vieille Ferme Côtes du Ventoux, France
• Gallo of Sonoma Merlot, California
• Santa Rita 120 Cabernet Sauvignon,

Try some of these Zins for $20 and under:
• Cline Cellars' California • Seghesio Sonoma
• Rosenblum Vintners Cuvée
• Buena Vista CoastalSyrah or Shiraz This intense full-bodied wine is both savory and sweet. Its signature scent is pepper.

Some suitable Syrah or Shiraz for $20 and under are:
• Rosemount Diamond Label Shiraz, Australia
• Rosemount F-S-M (Grenache-Shiraz-Mourvedre), Australia
• La Vieille Ferme Côtes du Ventoux, FranceFall Creek Chenin Blanc 2003 (non-vintage), $10, is from Texas.

White Wine Selections Under $20
White wines lighten up the dinner or appetizer table. Whether you're going with a fruity or nutty flavor,
• Penfolds Semillon/Chardonnay, Australia
• Robert Mondavi Private Selection Chardonnay, California
• Hogue Fumé Blanc, Washington
• Chateau Ste. Michelle Riesling, Washington
• Fetzer Echo Ridge Riesling, California
• Buena Vista Sauvignon Blanc California
• Kenwood Sauvignon Blanc, California
• Kendall-Jackson Vintner's Reserve Riesling, California
• Gallo of Sonoma Chardonnay, CaliforniaPinot Grigio

Italian Pinot Grigios are the perfect lunch wines, crisp, refreshing and not too heavy. The U.S. versions have more fruit and are a great aperitif at cocktail hour because they are delicious without food.

Some delicious Pinot Grigio for $20 and under are:
• Robert Mondavi Woodbridge Pinot Grigio, California
• Alois Lageder Pinot Grigio, Italy
• Cavit Pinot Grigio, Italy
• Trimbach Pinot Gris, FranceOther Popular White Wines Under $15
• Pepperwood Grove Viognier, California
• Fetzer Echo Ridge Gewurztraminer, California
• Columbia Crest Semillon/Chardonnay, Washington

Saturday, October 18, 2008

SUICIDE FOOD

vanilla ice cream with apple smoked bacon chips

Sound so gross ?
until you taste your first spoon !

belive me your idea will change forever.I am crazy about innovative foods and avande-garde cuisine, and this creative treat its my latest numero uno.Way better than chocolate covered bacon slices .
Worst part is this dessert directly attacking to your blood pumping organ.

you need

4 scoop vanilla ice cream
5 slice apple smoked bacon

prep.

Place bacons pre heated oven (375 f) for about 15 minutes , turn off your oven but leave the bacons inside untill they are really crispy.

take the bacons out side and wrap with paper towel (nobody needs that much saturated fat)

cut your bacons very small size (like your pinky nail size)

put 4 scoop vanilla ice cream inside a microwave safe cup and heat it about 10 seconds

mix with bacon chips and freeze about 1 hour
invite a close friend and show him/her ... and dig in
sometimes different tastes are so yum yum
do not eat too much...

dc from my lense :part 2




DC from my Lense






EASY AND TASTY SPREAD (ALSO LITTLE DIFFERENT)


you need
2 cloves crushed garlic
1 cup feta cheese crumb

1 tbs tomato paste

2 tbs heavy cream

1ts thyme

1/4 cup crushed walnut

prep:

mixed everything well (i use fork for this job smashing and mixing together)

(add tomato paste little by little until you get vibrant pink color)

spread to your toast
or you can eat with tortilla chips or pita chips or corn chips or bagel or ....

yaaaaaay

PS that will make you very thirsty

i should add this picture two more sections
1 : head : Head meat its totally fat free and one of the best part of this body.So tender and juicy
not popular in US.but pretty famous in france , italy and spain.head cheese its a main
Charcuterie and so sweet to eat especially with toasted bread and cheese
2 : Tongue : its an organ with full of muscle really takes hours to cook but when you tasted (esp.cold not hot) you are not going to eat any other cold cut anymore i assure you

chicken breast schnitzel with Popcorn

Ok this schnitzel its not Austrian syle ...i made little modification,i am sure some where around the world its been already made.
astoundingly good taste

you need

4 whole skinned & deboned chicken breasts (Perdue has already 1/4" thick chicken breast.great time saver)

1 bag popcorn (poped already .right?)
Salt & pepper (black pepper)
3 egg yolks
1 tsp paprica
1tsp cumin
1 tbs butter
5 tbs olive oil


season each CB with salt, pepper .
mix 3 egg yolks with paprika and cumin
dip the CB into egg yolk mix
Coat with popcorn crumbs. Be generous... (yeah right... after poped your corn kernels you should crush them)

melt your butter and mixed with olive oil and pour this mix into a very hot frying pan.

fry your schnitzel slices 2 or 3 at a time
when color turn into a golden brown time to eat.

Mongolian Yogurt SOUP


you need

8 cups chicken broth or water1/4 cup flour
1/8 cup rice
3 cups yogurt
2 egg yolks
salt, to tasteTopping-
3 Tbls. butter or margarine
2 Tbls. dried mint flakes
1 ts paprika

Prep:

In a large soup pot, simmer the broth and rice until the rice is thoroughly cooked, about 20 minutes. Meanwhile, in a large bowl, mix the yogurt, flour, and egg yolks thoroughly.Slowly add about 1 cup of the hot broth to the yogurt mixture, stirring until mixed well. When a smooth consistency, add to remaining broth and slowly bring to a boil. Lower heat and simmer for 10 minutes. Add salt to taste.In a small pan, melt the butter and paprika and add the mint flakes. Drizzle over the soup to serve!

Turkish Deligth (not very easy to make)


you need

4 cups sugar
4 1/2 cups water
2 teaspoons lemon juice
1 1/4 cups cornstarch
1 teaspoon cream of tartar
1 1/2 tablespoons rosewater (traditionally rose water but you can use vanilla extract or orange extract too)
BTW orange is way better than vanilla :)
1 cup confectioners sugar

Prep:

Oil a 9-inch square pan. Line with plastic wrap and oil the plastic wrap too
In a heavy saucepan over medium heat, combine the sugar, 1 1/2 cups of the water, and the lemon juice. Stir until the sugar dissolves and the mixture boils. Reduce the heat and simmer gently, without stirring, until the mixture reaches the soft-ball stage (240°F on a candy thermometer).
Remove the pan from the heat.
In a second large heavy saucepan over medium heat, stir together 1 cup cornstarch and the cream of tartar. Gradually stir in the remaining 3 cups of water until no lumps remain. Stir constantly, until the mixture boils and is a thick, gluey paste.
Slowly pour the hot sugar, water, and lemon juice syrup into the cornstarch mixture, stirring constantly. Reduce the heat and simmer, stirring often to prevent sticking, for about 1 hour, or until the mixture has become a pale golden color.
Stir in the rosewater and tint as desired with food coloring. Pour the mixture into the prepared pan and spread evenly. Cool to room temperature and let stand, uncovered, overnight to set.
Sift the confectioners sugar and the remaining 1/4 cup cornstarch onto a large cutting board. Turn the Turkish delight out and cut into 1-inch squares with an oiled knife. Roll pieces in the sugar mixture to coat well. Store in an airtight container with sheets of waxed paper, dusted with the sugar mixture, separating every layer.

Mosaic Cake


you need


1 box graham cracker (one box has 4 individual packs inside)
5 tbs cocoa (unsweet)
5 tbs sugar
1 whole egg
1/2 stick butter
1/2 cup whole milk
1 tbs vanilla extract


prep

Crash the graham crakers ( size of your thumb nail will be perfect)
add everything and mixed it well with wooden spoon
put this mix top of aluminum foil and give it a french baguette shape.
wrap it with foil and put your freezer
wait 4 hours

slice it and eat it
put rest of this cake freezer again.
its so good with vanilla ice cream
but i always eat plain

blah blah blah

CREAM OF PISTACHIO AND ALMOND SOUP


Ingredients

1/2 cup flour
1cup finely crushed pistachio
1/2 cup whole pistachio
1/2 cup whole almond
1 cup whole milk
2 cup chicken broth
1 stick butter
1 ts salt (you can add more if want it)

Prep:
melt the butter inside a big and deep pan with mediumhigh heat.
when butter looks like liquid add flour and mix it until pinkish color appear (never stop mixing other wise flour turn into a solid rock and use wooden spoon)
Add milk and mix again .approx:3 minutes.
add crushed pistaciho , salt, chicken broth .
mix until boilign.
Finally add whole pistachios and almonds and stir again .
3 to 4 minutes later soup will get thicker
which is ready to eat

pomegranate juice


ingredients

4 big size pomegranate

3 cups of water

1/2 lb sugar

1 lemon juice


Prep
First we have to clean pomegranates,

for cleaning we should use our hands (do not cut with knife).

Break and open pomegranates and take the small ruby shape fruits.

put this rubies inside a big and deep pan.

add the water and boil approx.10 minutes
take the rubies out of the pan and mesh them with mesh colander
put this mesh inside the pan again and add sugar.

After juice starting to boil add lemon juice and boil 5 minutes more.
take this juice and put in fridge for 2 hours.

when you are ready to try your home made juice add little water and ice to it

.and sip it .

if its not sweet enough add more concentrate drink or opposite.
ta taaa....
enjoy it

Friday, October 17, 2008

ZUCCHINI PANCAKES AKA MUCVER



ingredients



6 medium size zucchini (shredded )

1 cup of crumbled feta cheese (plain)

1/2 cup dill

1/2 parsley finely chopped

1/2 cup white flour

3 eggs

1cup vegetable oil to fry



prep:

combine everything but eggs (if you add eggs in the begining pancakes will be too flufy).Mixed with wooden spoon do not beat(please) :))
and add the eggs mixed again with wooden spoon again and no beat... again

Heat oil in a frying pan should be sizzle.Put one tablespoonful of mixture to frying pan and faltten with back of your wooden spoon to 1/3 " .
you can fry 4 at a time .When one side is golden brown turn to other side .
Each side will take 20 to 30 seconds.
Drain excess oil on paper towel.

you can serve with garlic yogurt

1 cup plain yogurt mix with 3 cloves crushed garlic (beat well)

PS: you can also eat cold too.

Turkish Meat Balls AKA KOFTAS


Serving size : 4
Cuisine type : Middle Eatern
Prep time : 60 minutes

INGREDIENTS:

traditionally we have to mix ground beef and ground lamb equally but if you have some budget issues we can make this dish just with beef too.

1/2 lb ground beef
1/2 lb ground lamb
2 cloves crushed garlic
1 medium size onion ( Puree not diced)
1 ts cumin
1 ts oregona
1 ts black pepper
1 ts kosher salt (you can use regular salt too, but kosher salt makes you look more pro)
2 eggs
1 cup plain bread crumbs
1 hand full finely choped parsley

Combine everything at same time inside a big bowl (a bowl not a cassarole dish)
you have to use your hands not food processor and do not use latex gloves.
Worst part of making this dish combining it will take approx.15 minutes
... you finally finished mixing your meat balls base , now you can start to give them a ball shape ,first.
take a walnut size meat ball base and roll it inside your palm till you see the ball and gently pressed between your palms make flat thickness should be approx 1/2 inches

before you start your second ball make your hands wet otherwise it will stick to your finger.

cooking:

2 tbs olive oil or any oil into a teflon pan or whatever you have handy(ok not any oil , olive oil or canola oil)
put enough size meatballs inside the pan and cook for 3 minutes each side.
wooow that was easy.