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Monday, December 7, 2009
Wednesday, November 18, 2009
In that spirit, I tried my hand (somewhat sloppily) to make some vegetable rolls. I started up the rice cooker, all I had was long grain rice so I used that, 4 parts rinsed rice, 5 parts water. (ideally sushi rice, a piece of kombu kelp added to the cooker).
I had some nice asparagus that a neighbour had brought us.
Also some baby carrots
I blanched the asparagus and carrot in a pot of boiling salt water for 3 minutes then shocked it in cold water... oh by the way I had some corn.
I made a soy glaze with 1/3 of a cup soy sauce, 1/3 cup water, 1/4 cup honey, chopped garlic, chopped ginger, the juice of half a lime and 3 tsp of sugar. I reduced it down by more than half (bubbles large).
Once the rice was done, I finished it with 1/3 cup of white rice vinegar with a tablespoon of sugar dissolved in it and a pinch of salt.
I spread it on plastic wrap (ideally a bamboo sushi mat)
I layered the asparagus and carrot and painted it with the glaze (could have used more glaze)
I then rolled it using the plastic wrap, it was a bit sloppy (I was) but the overall stayed together.
I served it with turkey breast and corn
It was very good if not as pretty as I hoped. The sushi rice tasted right to me and the vegetables were crisp and tasty. Will work on the technique some more.
Friday, November 13, 2009
We started off sharing the frog legs baked with a hearty putanesca type sauce and grilled bread.
The legs were meaty and tasted flavorfull with just a hint of seafood. (what the boy said)
I had a Kelpie beer, which was interesting
The boy ordered the Gemeli with Gambero (shrimp and pasta with peas in a creamy red sauce) The shrimp in this dish were cooked perfectly, with a crispness to each bite.
I ordered the rabbit saddle with gnochi with apples and cheese.
Everything was very good, the boy brought home some leftovers, the service was great and they treated us very well. Will definitely be back.
414 E Main St
Richmond, VA 23219-3822
Monday, November 9, 2009
Sunday, November 8, 2009
I started on the filling, making a sofrito of carrots, onion, green pepper, celery, garlic, and shallots
and cooked it down.
Then we cooked some ground beef, browned in a pan with garlic, salt and a pinch of sugar.
The meat and sofrito was combined, chopped cilantro and oregano added, then on to the assembly
a couple of spoons of filling in premade (store bought) empanada wrappers
we crimped the edges
brushed them with an egg wash, and baked them at 375 degrees for around 20 minutes, till they looked like this
We made 60 (judging two per person) as far as the boy says people liked them. Will need to make some for the family next.
Sunday, November 1, 2009
I had the beef soup
we shared a tripe taco
everything was very good, with large portions. We bought some (60) empanadilla wrappers for his school lunch gig.
Monday, October 19, 2009
The old kitchen
and island with counter model
We are leaving the appliances as is (unless we go and replace the dishwasher... it's loud) Still pending is the tile backsplash and floors.
So far very happy.
Tuesday, September 22, 2009
We then got the idea to record our own version... warning, it's not nearly as interesting and gets a bit redundant towards the end as I'm not very quick.
After the prep I marinated the heart filets in the following overnight.
5 cloves of garlic mashed
one large handfull of fresh parsley chopped fine
1/4 cup of sherry vinegar
tablespoon of salt
1/2 teaspoon of pepper
1/2 teaspoon of pimenton
1/2 teaspoon of cumin
1/4 cup olive oil
After soaking the skewers in water for a couple of hours (a step I usually forget causing them to catch fire) I threaded the meat on.
I tried to keep them a uniform size for cooking purposes.
I set the rice cooker up so we could have some white rice with it and went out to grill
They turned out very good with very tender flavorful beef taste, I would certainly make it again even though it requires a lot of prep. The kids really liked it, which makes me wonder if they were more into it as they were involved in the prep and anticipation of eating it.
South of the James Market
Shelter No. 2 in Forest Hill Park
New Kent Ave. & 42nd St.
Thursday, September 17, 2009
OK to start I peeled the shrimp and made a quick shrimp stock,
3-4 cloves of garlic
shrimp shells (I had a big bag of them frozen in the fridge)
I covered it all with plenty of water and set it on the burner.
At the same time I sauteed the shrimp and tilapia with garlic in the paella pan. I cooked it not quite through and set it aside.
I then grated a tomato (OK this sounds strange but it works great. You take a regular old tomato and grate it over a plate) This is sauteed with some garlic salt and pepper and then 1 tablespoon of pimenton is added. Sautee for a couple of seconds then the shrimp stock is added to the pan so as not to burn the pimenton.
The amount of stock added can be measured, but there is a trick with a standard paella pan. If you add liquid up to cover the screws that hold the handles in place (you can see the screws below, you want to just cover them with liquid)Then you can add a standard amount of rice (described below)
Once the liquid comes to a boil then you can add a single line (diameter of the pan) of rice down the middle till it reaches the top of the liquid. This is what I did and gives you the right amount of liquid to rice no matter the size of the pan.
The rice is then distributed throughout the pan.
When the rice becomes visible (as it absorbs water and water evaporates) then it is time to return the shrimp and fish to the pan.
You would also add the aformentioned greens at this time.
Several minutes later it's done
I tend to add too much fish or meat for the amount of rice in the pan, as traditionally this dish is about the rice not the other ingredients, but practice makes perfect.
Saturday, September 12, 2009
El Meson de Candido sits just to the side of the aqueduct of Segovia.
The suckling pig is served with a la carte sides and some good bread.
The pig is presented in grand fashion
and portioned with a plate to demonstrate it's tenderness.
It was succulent and worth the trip.