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March 31, 2008
CNN typo
"To say it's been difficult for the Gastons in an understatement. But above all, they love each other and work to give their children as much happiness as possible."
Posted by renh at 01:38 PM | Comments (0)
March 28, 2008
spring salad
spring mix from bello vino $1.40
champagne vinaigrette dressing (whisk champagne vinegar, dijon mustard, maple syrup, and EVOO together)
half a package of goat cheese
slices of strawberry (use the smaller ones with more intense flavors)
yum
Posted by renh at 11:54 AM | Comments (0)
March 19, 2008
600 vs 10000
From CNN "In a Washington Post editorial column earlier this month, a pair of leading economists projected that the Iraq war will wind up costing the U.S. government about $3 trillion, including factors such as future disability payments for injured veterans, interest payments on money borrowed to finance the war, and the costs resulting from disrupted oil markets."
$3 trillion divided by US population 303,666,477 equals 10000.
Tax rebate $600 per qualified person.
Plus some sad sad stories from CNN about the folks telling their money issue in their own words.
Posted by renh at 03:03 PM | Comments (0)
March 16, 2008
weekend treat
1. Braised lamb
Recipe follows. I bought the much less expensive lamb necks, because I wasn't sure about the quality of meat. It turned out as perfect. Next time, lamb shanks! The Bordeaux isn't cheap. It's already sweet enough, so leave the apricot and olive out. Next time, I'll use lamb necks for clear broth Chinese style and lamb shanks for the braised recipe. Actually one braised lamb dish is very popular in my hometown. I'll try to ask mom about it.
2. cracker addiction continued
spread french brie (the type with pepper on the crust) on cabaret crackers, also with grape and roasted peanuts. The taste reminded me of the movie ratatouille.
3. TT's original spring pasta
half a package of organic tri-color vegetable radiatore (from trader-joe),
3/4 - 1 cup julienned sun-dried tomatoes (from sparrow/kerry town)
thin sliced sweet onion (half, oso-sweet from bello vino)
four pineapple-teriyaki meatballs (aidells) sliced
fresh parsley leaves
four cloves of garlic
fresh mozzarella sliced
tomato sliced
pesto (from sparrow/kerry town)
boil pasta. saute garlic and sun-dried tomatoes with EVOO. season with kosher salt, black pepper and italian seasonings. Add sweet onion and meatballs. Finally add the finely chopped parsley (fresh basil would be good, but unfortunately wasn't around). toss pasta with pesto and combine with the sautéed mixture. when serving top with mozzarella slices and tomato slices.
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Braised Lamb Shanks With Green Olives And Apricots
Recipe Courtesy Tyler Florence
Show: Food 911
Episode: Wine and Dine
4 lamb shanks, about 8 ounces each
Kosher salt and freshly ground black pepper
6 sprigs fresh thyme, plus 2 sprigs
2 sprigs fresh rosemary
1 lemon, zested in big strips
2 garlic cloves, halved
1/2 teaspoon whole cloves
2 cinnamon sticks, plus 2 sticks
1 teaspoon whole black peppercorns
2 bay leaves
1 tablespoon sugar
1 bottle full-bodied red wine, such as Cabernet Sauvignon
1/4 cup all-purpose flour
3 tablespoons olive oil
2 cups lamb or chicken stock
1 cup pearl onions, peeled
3 carrots, coarsely chopped
12 large green Spanish olives
12 dried apricots
First off, you want to marinate the lamb shanks for a few hours to really penetrate the deep flavor; the wine also tenderizes the meat. Put the shanks in a large glass bowl and season with salt and pepper. Break up the thyme and rosemary with your hands to release the oils and toss them on top of the lamb. Add the lemon peel, garlic, cloves, cinnamon, peppercorns, bay leaves, and sugar. Pour in the bottle of wine, cover and refrigerate for 4 to 6 hours.
Line a few layers of paper towels on the counter. Pull the lamb shanks out of the wine marinade (reserving it for later), and lay them out on the paper towels, cover with more paper towels and pat the meat dry really well. Put the flour in a large shallow platter and season it with a fair amount of salt and pepper. Dredge the lamb shanks in the seasoned flour; tapping off the excess.
Preheat the oven to 350 degrees F.
Place a large Dutch oven or other heavy-bottomed pot over medium-high heat and add the oil. Sear the lamb shanks, turning carefully with tongs, so all sides are a brown caramel color. Drizzle with a little more oil if needed. Do this in batches if the shanks are big and look crowded in the pot. Strain marinade reserving the wine. Add the wine, remaining 2 sticks of cinnamon, remaining 2 sprigs of thyme and the stuff from the marinade. Cook until slightly reduced, about 5 minutes. Pour in the stock and add the onions, carrots, olives, and apricots; bring to a boil. Cover the pot. Place in the oven for 2 1/2 to 3 hours.
Transfer the lamb shanks to a large platter. Spoon the onions, olives, and apricots over them. Strain the braising juices and season with salt and pepper. Pour the sauce over the platter and serve with some crusty bread.
Posted by renh at 10:28 PM | Comments (0)
March 14, 2008
I read the WB 07 letter. I laughed over some of the funny jokes. But my major impression was I knew too little about what he is talking about. Sure, I understand the reasoning and number thing. But the thinking behind these is something too deep for me to understand at the surface.
His notion about the stock market really gave me a chill. I've never thought about it in this way. Maybe this is what separates him from the others. There is no easy way out. You'll have to make honest investment in good business. And, you'll have to understand it. You may get infatuated with certain concept or "business", but you don't really know them. After I read the o6 letter, I was willing to bet on B. Somehow I decided to stay keep watching, and today I am glad I did so. This is an exact example of the situation above.
Seems that he's got some candidates lining up. I hope the board pick up someone with brain, passion, and integrity.
Posted by renh at 11:10 AM | Comments (0)
March 10, 2008
beautiful dawn
The Wailin' Jennys Beautiful Dawn
Take me to the breaking of a beautiful dawn
Take me to the place where we came from
Take me to the end so I can see the start
There's only one way to mend a broken heart
Take me to the place where I don't feel so small
Take me where I don't need to stand so tall
Take me to the edge so I can fall apart
There's only one way to mend a broken heart
Take me where love isn't up for sale
Take me where our hearts are not so frail
Take me where the fire still owns its spark
There's only one way to mend a broken heart
Teach me how to see when I close my eyes
Teach me to forgive and to apologize
Show me how to love in the darkest dark
There's only one way to mend a broken heart
Take me where the angels are close on hand
Take me where the ocean meets the sky and the land
Show me to the wisdom of the evening star
There's only one way to mend a broken heart
Take me to the place where I feel no shame
Take me where the courage doesn't need a name
Learning how to cry is the hardest part
There's only one way to mend a broken heart
Posted by renh at 03:16 PM | Comments (0)
March 08, 2008
dinner
1. steamed pork and cabbage bum
3/4 lb ground pork, half small cabbage, 1 egg
mince garlic, ginger and green onion. combine with pork. season with salt, sugar, soy sauce, oyster sauce, chicken essence, and sesame oil. set aside. finely chop cabbage. combine pork with cabbage, add one egg to improve consistency. season with more salt. 2 cups of flour. yield about 28 bums.
2. 粉蒸肉
half a rack of baby back ribs, ask the butcher to cut it length-wise in half and individually along each bone. 2 packages of 蒸肉粉. one yam. marinade ribs in sugar, salt, soy sauce and cooking rice wine for at least 45min in fridge. coat with 蒸肉粉 and steam with yam slices on the bottom of the bowl for 40min.
3. butternut squash and sticky rice cake
I prefer small squashes with dark red flesh, which tastes best. Peel the skin off, slice the squash. bake the slices in glass container with foil covered at 400 degree for 40 min, mash with a fork. add 1/4 cup of brown suger. combine with 1 lb of sticky rice powder. add 1/2 cup fresh squeezed OJ (from 2 juice oranges), 1/2 cup milk, and 1/4 cup vegetable oil. finally add chopped dates (9 big dates). bake 350 degree for at least one hour. I prefer smooth and chewy texture, so I didn't add baking soda or powder; if more texture is favored, egg and baking soda/powder can be added.
Posted by renh at 10:24 PM | Comments (0)
WB 2007 letter available.
Can't wait to read it.
Posted by renh at 10:23 PM | Comments (0)
guacamole
Guacamole
Copyright, 1999 The Barefoot Contessa Cookbook
Show: Barefoot Contessa
Episode: Tex Mex
This recipe is available for a limited time only. Why?
4 ripe Haas avocados
3 tablespoons freshly squeezed lemon juice (1 lemon)
8 dashes hot pepper sauce
1/2 cup small-diced red onion (1 small onion)
1 large garlic clove, minced
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 medium tomato, seeded, and small-diced
Cut the avocados in 1/2, remove the pits, and scoop the flesh out of their shells into a large bowl. (I use my hands.) Immediately add the lemon juice, hot pepper sauce, onion, garlic, salt, and pepper and toss well. Using a sharp knife, slice through the avocados in the bowl until they are finely diced. Add the tomatoes. Mix well and taste for salt and pepper.
Posted by renh at 01:23 PM | Comments (0)
2007 tax filed
Posted by renh at 01:22 PM | Comments (0)
March 04, 2008
appetizer
cabaret crisp and creamy crackers
spread with kaukauna parmesan ranch cheese
layer with one slice of strawberry (or with one slice of kiwi for more color)
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arctic clam (frozen) cleaned
with chinese herb stewed peanuts (or plus some crispy celery for more color)
Posted by renh at 12:00 AM | Comments (0)
March 03, 2008
herb potato
cut Fingerling Potatoes into pieces (not too small) and put on a foil
sprinkle with salt, suger, minced garlic, italian seasoning, and extra virgin olive oil. toss to coat potato evenly.
seal the potato inside the foil.
bake 425 degree for 1 hour.
Posted by renh at 11:54 PM | Comments (0)
March 02, 2008
sunday lunch
I just made flounder with orange-shallot sauce. I probably put too much black pepper in the flour. The taste is pungent. Otherwise, the OJ, shallot and mustard go beautifully together. I especially like the crispy crust on the fish. Yum.
I think the reason for my previous failure on flounder lies probably in my laziness. I didn't thaw the fish before I cooked them. Today I have to coat the fish with seasoned flour, so I thawed the fish first. When I pull the fish out of the vacuum sealed bag, it left quite some water in the bag.
Another dish is andouille sausage stir fry.
2 links of Aidells Cajun Style Andouille Sausage (fully cooked), cut in half and sliced.
9 mini-sweet peppers (3 yellow, 3 red, and 3 orange), julienned.
one pack of mushroom (8oz, white button mushroom), halved or quartered.
saute 4 cloves of garlic with EVOO, salt and sugar. add mushroom with italian seasoning and black pepper, stir until it is cooked and gives off water. add sausage, cook until it renders some fat. add peppers in the end. add a little bit of oyster sauce and teriyaki barbecue sauce for more taste. finally add the chopped fresh parsley.
Posted by renh at 02:16 PM | Comments (0)
March 01, 2008
classic marinade
make a marinade!
an effective way to reduce the formation of cancer-causing compounds in grilled meats, poultry, game and fish is to marinate foods before grilling. In fact, studies have shown that even briefly marinating foods is effective in reducing the amount of HCA's (heterocyclic amines) as much as 92-99%.
A marinade may act as a "barrier", keeping flames from directly touching the meat. The protective powders may lie in the ingredients which are common in typical marinade: vinegar, citrus juice, herbs, spinces, olive and safflower oil. Approximately a half-cup of marinade is required for every pound of food, so that all surfaces will be in contact with the marinade long enough to achieve a benefit.
Instructions
Ingredients:
1/2 cup rice or white wine vinegar
1 Tbsp. canola oil
1/4 cup finely chopped onion
1 small bay leaf
2 sprigs fresh rosemary, thyme or oregano (or 1/2 tsp. dried)
2 cloves garlic, finely minced
1/2 tsp. fresh ground black pepper
1. For grilling: assorted vegetables, sliced into thick rounds (eggplant, zucchini, summer squash, bell peppers, mushrooms or red onion); lean meat, skinless poultry, fish or firm tofu cut into 2-inch cubes or chunks.
2. In bowl, combine marinade ingredients until well blended. Add food to be grilled and turn several times until all sides are coated.
3. cover and refrigerate for at least 30 minutes, occasionally turning food so that marinade is evenly distributed.
4. Drain and discard marinade. Thread skewers with vegetables, meat or tofu.
5. Grill, turning often to prevent charring. If desired, make additional marinade for basting. Do not baste with used marinade.
Posted by renh at 10:55 PM | Comments (0)
Aidells Red Beans And Rice
2 tablespoons olive oil
2 links Aidells Cajun Style Andouille Sausage, chopped
1 teaspoon cajun seasoning (or thyme)
1 small onion, chopped
2 stalks celery, chopped
1 clove garlic, finely chopped
1/4 cup roasted red peppers or pimentos, chopped
1 15-ounce can of red beans or kidney beans
1/2 cup tomato sauce
1/2 cup chicken stock
4 cups cooked long grain white rice
Heat the olive oil in a large skillet and saute the sausage, Cajun seasoning, onion, celery and garlic over medium heat for 5 minutes. Add the red peppers, beans, tomato sauce and chicken stock. Simmer 10 minutes. Serves.
Posted by renh at 10:48 PM | Comments (0)
flounder
I bought some flounder from Sam's club. I guess I want some change from tilapia, which has been consistently great. This one is more tender and easy to shrink after cooking. I tried to sautee it but wasn't satisfied with the taste. I found some recipes and plan to try them.
Tomato and Basil Flounder Recipe courtesy Jill Horner
Show: FoodNation With Bobby Flay
Episode: Atlantic City, NJ
Make sure fish is fresh! If you are buying a whole fish it should be firm to the touch and should come back up if you push on it. Eyes should be clear. Smell before you buy! Fresh Fish should not smell fishy or like ammonia
Olive oil, for sauteing
1/2 onion, chopped
3 cloves garlic, chopped
1 red bell pepper, cut in strips
1 green bell pepper, cut in strips
6 plum tomatoes, diced
1/4 cup water
Salt and freshly ground black pepper
2 tablespoons dry oregano, plus more for seasoning
2 to 3 big leaves fresh basil
12 asparagus stalks
4 (1/4 pound) medium flounder fillets
Garlic powder
Chopped parsley, for garnish
Coat a large saute pan with oil.
Saute, over medium heat, onion and garlic until onions are translucent. Add peppers. Cook approx. 2 minutes. Then add tomatoes and 1/4 cup water. Season with salt and black pepper to taste. Add oregano and basil. Cook for approximately 10 minutes, contents should be juicy. Add asparagus. Cook another 5 minutes.
Rinse fish in cold water. Season with a pinch of salt, black pepper, oregano, and garlic powder. Separate ingredients in saute pan. Push all solid ingredients to one side. Gently lay fish in hot liquid, try not to let fillets overlap. Cover. Cook 5 to 10 minutes depending on thickness of fillets.
When fillets become a milky white, they are done. Garnish with parsley.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
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Baked Stuffed Flounder Recipe courtesy Alton Brown, 2005
Show: Good Eats
Episode: Flat is Beautiful III - Flounder
2 tablespoons unsalted butter
1 medium onion, chopped
1/2 teaspoon kosher salt, plus extra for the sweat and for seasoning fillets
1 clove garlic, minced
1 (10-ounce package) frozen chopped spinach, thawed and squeezed dry
1 lemon, zested
1/4 teaspoon freshly ground black pepper, plus extra for seasoning fillets
2 tablespoons chopped fresh parsley leaves
1 cup heavy cream
1/4 cup white wine
10 ounces grated Cheddar
1 1/2 to 2 pounds flounder fillets
3 cups leftover cooked rice
Preheat the oven to 350 degrees F.
In a medium saute pan over low heat, melt the butter; add the onion and a pinch of salt and sweat until translucent. Add the garlic and continue to cook for another minute. Add the spinach and lemon zest and cook until just heated through. Season with the salt and pepper, add the parsley, and stir to combine. Remove from the heat and keep warm.
Place the heavy cream and wine into a saucepan over medium heat. Once the mixture begins to simmer, gradually add the cheese and stir until melted. Set aside and keep warm.
If the fillets are large, cut in half. Season each filet on both sides with salt and pepper. Divide the spinach mixture evenly among the fillets and roll the fish around the mixture. Place the rice into a 2 1/2-quart casserole dish and spread evenly. Place each roll on top of the rice, seam side down. Pour over the cheese sauce and place in the oven for 25 minutes. Allow to cool for 5 minutes before serving.
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Sauteed Flounder with Orange-Shallot Sauce Recipe courtesy EatingWell.com
Look for Pacific Flounder. Its delicate flavor is wonderfully balanced by the sweet and savory combination of orange, shallot and mustard. A large nonstick skillet is highly recommended. Otherwise, cook the fillets in two batches, using 1 1/2 teaspoons oil per batch.
1/3 cup all-purpose flour
1/2 teaspoon salt, or to taste
Freshly ground pepper to taste
1 pound flounder, sole or haddock fillets
1 tablespoon extra-virgin olive oil
1 large shallot, finely chopped (about 1/3 cup)
1/2 cup dry white wine
1 cup freshly squeezed orange juice
2 heaping teaspoons Dijon mustard
2 teaspoons butter
2 tablespoons chopped fresh parsley
Mix flour, salt and pepper in a shallow dish. Thoroughly dredge fish fillets in the mixture.
Heat oil in a large nonstick skillet over medium-high heat until shimmering but not smoking (see Tip). Add the fish and cook until lightly browned and just opaque in the center, 3 to 4 minutes per side. Transfer to a plate and cover loosely with foil.
Add shallot to the pan and cook over medium-high heat, stirring often, until softened and beginning to brown, about 3 minutes. Add wine and bring to a simmer, scraping up any browned bits. Cook until most of the liquid has evaporated, 1 to 2 minutes. Add orange juice and mustard; bring to a boil. Reduce heat to low and simmer until the sauce thickens a bit, about 5 minutes. Add butter and parsley; stir until the butter has melted. Transfer fish to individual plates, top with sauce and serve.
A large nonstick skillet is highly recommended. Otherwise, cook the fillets in two batches, using 1 1/2 teaspoons oil per batch.
At the Fish Counter
When buying fish, trust your instincts. Look for red gills, bright reflective skin, firm flesh, an undamaged layer of scales and no browning anywhere. The smell should be sweet, like a morning on the beach. The best whole fish look alive, as if they just came out of the water.
Posted by renh at 06:36 PM | Comments (0)
brunch
Smoked Salmon and Cream Cheese Frittata From Food Network Kitchens
Show: How To Boil Water
Episode: Break an Egg
6 large eggs
2 tablespoons milk
1 tablespoon chopped fresh dill
1 teaspoon kosher salt
Freshly ground black pepper, to taste
2 tablespoons chopped chives
2 ounces cream cheese, softened
2 ounces smoked salmon, chopped
2 teaspoons extra-virgin olive oil
Serving suggestion: Crispy potatoes and mesclun salad
Position a rack in the center of the oven and preheat to 375 degrees F.
Whisk the eggs, milk, dill, salt, pepper, and chives together in a bowl. Using two spoons or your fingers, separate the cream cheese into small clumps. Fold the cream cheese and salmon into the egg mixture.
Heat the oil in a medium non-stick skillet over medium-low heat. Pour the egg mixture into the skillet, and stir lightly to make sure the fillings are evenly arranged in the pan. Cook until the bottom is set, but not brown, about 2 minutes. Transfer the skillet to the oven and bake until the top is set, about 8 minutes. Remove from the oven, cover, and set aside for 5 minutes.
Invert the frittata onto a large plate. Cut into wedges and serve warm or at room temperature.
Copyright 2002 Television Food Network, G.P. All rights reserved
Posted by renh at 05:41 PM | Comments (0)