Pesto Sauce, On the Ready

I like to make a quantity of pesto sauce and freeze it, so I have it on the ready when I need it for a recipe. As you can see, I put the finished pesto in an ice cube tray (mine has a lid, which is great) then freeze it so when I need to use some I just nudge them out of the cube slot and I'm ready to add it to my dish. I love cream pesto with grilled salmon (see the cook's note below, after the recipe).

Asparagus Mimosa

This timeless dish is an elegant and delicious beginning to a dinner, or serve it as a main item for a brunch. You get some inexpensive protein from the eggs. This is an easy dish that you can prep ahead of time--prepare separately the asparagus, the vinaigrette, and the shredded hard-boiled egg, and then just assemble the dish when you're ready to serve.

Triple-Berry Sabayon

 

I call this one of my "do-ahead" desserts because you can make the sabayon (a variation of whipped cream) hours ahead and chill it in the refrigerator until ready to serve. You can wash and prep the berries ahead of time too, and refrigerate them, then when you're ready to serve the dessert, just take them out of the refrigerator and assemble them in your beautiful dessert glasses (champagne glasses will make your dessert look sexy!).

Chicken Croquettes with Green Pea Sauce

For a first try, this dish turned out really well. It had a crunchy exterior, and inside it was moist and flavorful. The green pea sauce was great, but next time I will make it a little bit thinner by reducing the simmer time at the end. If your breadcrumbs are coarse, give it a whirl in a mini-processor or grinder; finely ground, they will cover the whole croquette better and stay on during frying. To add a bit of flavor to the breadcrumbs, I threw in some pistachio nuts and a dash of dried thyme before grinding. Make sure your frying oil is not overly hot (as in smoking), or the croquettes will burn before the inside is heated through (the breadcrumbs brown very quickly)--start frying as soon as the oil starts to shimmer.

PRESENT RESTAURANT (Imperial Vietnamese Cuisine), Falls Church, VA -- A Review

Present Restaurant – Imperial Vietnamese Cuisine

6678 Arlington Blvd.

Corner Annandale Rd.

Falls Church, VA 22042

Tel. 703-531-1881

Click here to see their website.

September 14, 2011

How would you like some "Silken Shawl Imperial Autumn Roll," or "Smokey Petal," or "Jewel Green Papaya," or "Treasure from the Sea?" And those are just for starters--wait till you read the rest of the menu of this excellent Vietnamese restaurant, one that boasts--and deservedly so--of a chef who cooks authentic Imperial Vietnamese dishes. They must have hired a poet to name their dishes; the names are fanciful and musical, and evocative of what you will discover in flavor, texture, and creativeness when the dish arrives at your table. This is not your run-of-the-mill Pho shop, which are a dime a dozen in the D.C./VA area--far from it--it's a top-rate restaurant that serves authentic Vietnamese cuisine fit for royalty. 

BLUE DUCK TAVERN, Washington, D.C. -- A Review

September 2, 2011

We had gone to see a movie at the West End Cinema in D.C., and were wandering around the area for a nice place to have dinner, knowing it might be dicey since it was a Friday night. Well, we got lucky -- we spotted the Blue Duck Tavern on the corner of 24th and M Streets, on the ground floor of the Park Hyatt Hotel, and got one of the last few tables available. I had expected a decent dinner, but what we got was much much more than that!!! (Click here to see their website.)

PER SE RESTAURANT, New York -- A Review

I celebrated my 60th birthday with my family (10 of us) at Chef Thomas Keller's renowned Per Se Restaurant in New York, and posted below are the photographs we took of the amazing and spectacular dishes that we had for the nine-course Chef's Tasting Menu. (The photo above is the gorgeous view of Columbus Circle from our private dining room.)

Mr. Sam Sifton, the New York Times restaurant critic, has unwittingly saved the day for me (thank you, Mr. Sifton!). Perhaps this was the reason I had kept putting off my narrative for this posting--Mr. Sifton has just published, in today's (October 11, 2011) issue of the New York Times, a glowing review of Thomas Keller's Per Se Restaurant in New York, giving it the most-coveted four stars (Mr. Frank Bruni, the previous NYTimes restaurant critic, also gave it four stars). Needless to say, I couldn't do a better job than this, so I'm adding Mr. Sifton's review at the end of the photos below.

MY SOURCES

I have used the following sources for some of my postings on this blog site:

James Peterson, “Sauces, Classical and Contemporary Sauce Making,” and “What’s a Cook To do?”
Harold McGee, "On Food and Cooking, The Science and Lore of the Kitchen"
Thomas Keller, "The French Laundry Cookbook" and "Ad Hoc Cookbook"
Amy Besa & Romy Dorotan, "Memories of Philippine Kitchens, Stories and Recipes from Far and Near"

SAUCES

Mother Sauces - Also called Grand Sauces. These are the five most basic sauces that every cook should master.  Antonin Careme, founding father of French "grande cuisine," came up with the methodology in the early 1800's by which hundreds of sauces would be categorized under five Mother Sauces, and there are infinite possibilities for variations (called petite sauces), since the sauces are all based on a few basic formulas. Sauces

MEATS

[content forthcoming]

GRAINS & PASTA

Common Grains:

Rice - Short-grain rice has a high starch content, which makes it a little sticky when cooked; Medium-grain rice remains firm and light when cooked, but tends to get sticky when cooled; Long-grain rice remains separate when cooked, but must not be overworked during the cooking process. Popular rice varieties are: Converted rice, which is par-boiled by the manufacturer so it cooks more quickly; Jasmine rice, which is very fragrant and perfumed; Basmati rice, a staple of Indian cuisine; Sushi rice, which is sticky rice for sushi rolls and sashimi in Japanese cuisine; Arborio rice, a short-grain rice used in Italian risotto; and Brown rice, which is the entire rice grain with the bran still attached—it is more chewy and higher in fiber than white rice.

FRUITS

[content forthcoming]

Pavlova

Anna Pavlova, the principal dancer of the Russian Imperial Ballet, visited Australia and New Zealand in the 1920's, and the natives went crazy over her and concocted this fluffy, crunchy yet chewy, flamboyant dessert in her honor. Both countries claim they invented this truly scrumptious creation, but that doesn't matter to those of us who break into a swoon at the prospect of having a generous slice of it for dessert!

Talbos ng Kamote Salad (Sweet Potato Tops Salad)

Yet another use for my Anchovy-Mustard Vinaigrette, this time with a very Filipino ingredient -- talbos ng kamote, or sweet potato baby leaves.I had mentioned in another blog that I recently discovered this Asian vegetable farm close to home, and these talbos ng kamote were among my purchases. I haven't had these veggies in a long long while, so I figured that since I still have some of that vinaigrette that I recently made, I'd make a healthy salad for a side dish for lunch. I "blanched and shocked" the talbos (dip them in boiling salted water for 2 minutes, then put them in a bowl of iced water to stop the cooking; dry on paper towels or spin in a salad spinner). I happened to have a pomegranate at hand, so I added some of its seeds and some slices of fresh tomatoes (you can add any fruits or veggies you have at hand). I was having pork adobo and rice, and this was such an excellent accompaniment. My tummy thanked me afterwards!

NUTS, OILS & VINEGARS

NUTS
Almonds are closely related to stone fruit, which is why the shells look so much like peach pits. Shelled whole nuts are good to eat out of hand, but because the teardrop shape makes them difficult to prep, you can use sliced and slivered almonds for cooking. Thin-sliced almonds are best in cookies or cakes, salads and pilafs, while the substantial crunch of slivered almonds works well sprinkled over stir-fries and ice cream sundaes.

Almonds, Marcona, also called Queen of Almonds, grow primarily on the Mediterranean coast of Spain, and are prized for their rich flavor and smooth texture – they are flatter and stubbier than regular almonds, but are much more expensive. They are traditionally fried in olive oil and salted and eaten as a snack.

Misua Soup with Meatballs (a.k.a. Almondigas)

It is a cold and rainy day today, the perfect time for this Filipino comfort food. This dish is also called almondigas in the Philippines (apparently from the Spanish "albondigas," which means meatballs). Misua (or miswa) is a brittle (when raw) thin noodle made from either cornstarch or wheat flour, which cooks very quickly. I recently discovered a local farm that grows and sells Asian vegetables, and it's 5 minutes away from our house, so you can imagine my euphoria -- the farm is run by a Vietnamese woman and her American

DAIRY

EGGS

Store eggs in their original container on the top shelf of the refrigerator; don't store them on the refrigerator door where the temperature is warmer. Egg whites - Freeze individiual egg whites in an ice cube tray, then transfer to a ziploc bag and return to freezer; they will keep for up to 12 months. Thaw the amount you need overnight in the

SEAFOOD

Whole fish can be kept in the refrigerator in a flat container with holes in the bottom, covered with a sheet of wax paper with ice on top. If you don’t have something flat with holes, put the fish in a large colander set over a large pan. Keep shellfish such as mussels, clams, cockles and live crabs and lobsters in a bowl, covered with a wet towel, in the refrigerator.

SHELLFISH

Despite the name, shellfish are not fish, and not all of them have shells, either. They come in two basic types:  mollusks (clams, oysters, snails, scallops, and mussels); and crustaceans (lobster, shrimp, crayfish, and crab).

VEGETABLES

GARLIC -There are two types of garlic:  (1) Softneck garlic is the most common type. Almost all supermarket garlic is a softneck variety, because it is easier to grow and  keeps longer than the hardneck variety. Softnecks have white papery skin and multiple cloves, often forming several layers around the central core. Its flexible stalk allows softneck garlic to be formed into braids.  (2) Hardneck garlic has a "scape," or stalk, which coils from the top; the top end of the scape has a flower-like bubils. Hardneck garlics have fewer, larger cloves then the softnecks, and a much thinner outer skin, or sometimes none at all, which makes them more sensitive and reduces their

HERBS & SPICES

Fresh Herbs/Dried Herbs

     There are no substitutes for fresh herbs, but if you have to use dried ones, use only half as much dried herbs as fresh, and add them at the same time as you would add fresh. Dried herbs lose their potency six to 12 months after opening; you can test dried herbs for freshness by rubbing them between your fingers—if they don't smell bright, throw them away and buy a new jar.

     Whole spices will last about twice as long as ground spices. The flavor of ground spices will go downhill after a year, as with the flavor of dried herbs. Write the purchase date on stick-on dots to track age of spices and herbs. To maximize the flavor from any dried herb, push the herb through a mesh sieve (or crush herb between your fingers) to release flavorful oils.

BAKING

Baking Soda & Baking Powder

     Both baking soda and baking powder are leavening agents, which means they are added to baked goods before cooking to produce carbon dioxide and cause them to 'rise'. Baking powder contains baking soda, but the two substances are used under different conditions. Baking powder and baking soda begin to lose effectiveness after six months. Keep them in a cool pantry and, unless you want flat biscuits and cakes, replace them often. Write the date you open baking powder and baking soda on packages. An open box of baking soda absorbs odor, so don’t keep an open box for more than 4 months, nor use the contents for cooking because it will have absorbed all the odor around it.

Two Seafood Salads

In my posting of my Anchovies-Mustard Vinaigrette, I included photos of the Mache Rosettes and Watercress that I used to make the salad.I have now had that salad for two nights in a row, pairing it first with pan-roasted salmon fillet, and then with pan-roasted shrimp. I chose pan roasting because it's the quickest and easiest way to cook seafood to use in salads.

Triple-Chocolate Cookies

I have made these to-die-for cookies so many times now -- my daughter has a standing order for them whenever we visit them in Boston (or whenever they come to visit). She loves eating them warmed up as a dessert after dinner, with a glass of milk. I also like them warm and soft and gooey, but my hubby says they're perfect just as they are. Put them in a sealed container and they will keep on the kitchen counter for a couple of weeks!

Lumpiang Shanghai (Shanghai Meat Eggrolls)

This is a recipe that I adapted from the wonderful international award-winning cookbook, "Memories of Philippine Kitchens," (reviewed in this blog site) by the Filipino chefs/restaurateurs Amy Besa and Romy Dorotan (their popular restaurant, "Purple Yam" is in Brooklyn, New York). I omitted one ingredient, the ear mushrooms, because I could not find them in the Asian supermarkets in my area. I loved the way the lumpia is rolled -- the wrapper is reinforced by a smaller piece inside the big piece, which prevented any pieces from getting soggy and bursting open with holes when frying them. They were delicious with the Thai eggroll sweet chile sauce.

Honey-Tamarind-Ginger Beef Barbecue

We served this at my granddaughter's second birthday party recently, and it was a big hit. The meat came out really tender and flavorful because of the overnight marinating (my son-in-law also expertly sliced it against the grain, which helped a lot in having tender slices). The combination of the honey, concentrated tamarind paste, and grated ginger made for an unbelievable marinade.You don't have to buy an expensive cut of meat -- you just have to make sure you slice it against the grain (they could get stringy otherwise).

Anchovy & Mustard Vinaigrette (Plus Two Vegetable Greens)

This is my favorite vinaigrette because I just love anchovies. I like using flavored wine vinegars, and for this one I used a pomegranate red wine vinegar. I also like using sherry and champagne vinegars for my salads. The recipe below makes about 1 cup -- save the left-over in a lidded jar and it will keep in the fridge for at least a couple of weeks, so next time you want to whip up a quick salad, just give it a shake or a quick whisk and you're good to go. I have included below photographs of my two favorite salad greens, which I dressed with this vinaigrette, and after this, I will post the two seafood salads that I made from these greens and this dressing.

Macadamia & Pistachio Sans Rival (Rich Nut Torte)

       My son asked last weekend if I could make Sans Rival for our next Christmas dinner, so I thought I'd bake one today. Sans Rival is one of the most challenging Filipino torte desserts, and I hadn't made one in years, so I figured I better practice making it. (My daughter has also asked me to make Pavlova for Thanksgiving, so that will be the next one on my practice list.)

    Sans Rival (which is French for "without a rival") is a very rich dessert, made with lots of eggs, butter, sugar, and nuts, and I have yet to find a pastry chef who has attempted to make a "lite" version of this torte (or perhaps I just haven't looked closely enough). It is a bit labor-intensive to make, but well worth the time and effort the minute you bite into that first mouthful, which just melts in your mouth and transports you to dessert heaven.