Thursday, February 7, 2013

Recipe #3: Grilled Beef w/ Chimchurri Sauce

Start Date of Recipe: TBA
Book: The Sonoma Diet
Author: Dr. Connie Guttersen
Page: 68

As of today this recipe is on my shopping list of odd dishes to make. Um...has anyone ever heard of Chimchurri? Well I know I haven't. According to wikipedia it is an Argentine sauce composed of simple ingredients such as garlic, parsley and oregano. See you learn something new everyday. As for all the other recipes in this book, just about every recipe looks and sounds mouth watering. One of the things I REALLY love about this book is how the author not only recommends simple healthy side dishes but also recommends a wine pairing...Genius!! For this particular recipe she recommends Pinot Noir. I don't know about you but when it comes to wine pairings, I'm somewhat like a deer stunned by headlights...hopeless.

So check back soon to view how this dish actually turns out.

Tuesday, August 3, 2010

Recipe #2: Slow-Roasted Garlic and Lemon Chicken

Date to start cooking recipe: 6/25/2010
Book: Nigella Lawson: Forever Summer
Author: Nigella Lawson
Page #: 138
Meal Type: First Course
Prep time: 30 min.
Cook Time: 2 hr: 45 min.
Skill Level: (2) chop, measure, mix
Food Rating: 3 out of 5 forks



My comments for this Recipe:

This recipe did not call for salt! I have a hard time accepting chicken without salt. Also the recipe instructed that the halved lemons be placed in with the chicken rather than squeezed for its juices and then discarded. The end result consisted of blan chicken with concentrated areas that tasted of  bitter lemon. This was an instant turn off.
If I were to make this dish again I would add a little bit of salt and use freshly squeezed lemon juice and pour it over the chicken before roasting. The Lemon peel itself would be placed around the plate simply as a means to decorate the dish.

On the upside, this dish was sensible and easy to make.
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The following post will consist of Bobby Flay's "Grill It" I would like to dive into his book before the summer is out since most of his recipes consist of mostly outdoor cooking.

Tuesday, May 18, 2010

Recipe #1: Linguine With Chilli, Crab and Watercress

Date to start cooking recipe: 5/21/2010
Page #: 38
Meal Type: First Course
Prep time: 20 min.
Cook Time: 11 min.
Skill Level: (2) chop, measure, mix
Food Rating: 4 out of 5 forks



My comments for this Recipe:

For my first Cook From The Book project I chose the lovely British author and host, Nigella Lawson. I recall the first time I watched her on Food Network, 'Nigella's Feast' and in a matter of moments of watching I wanted to be in the kitchen with her up close just to listen and watch her cook. She has such a warm, homey and motherly way about her; and so I had to feature her as my first Cook From The Book blog entry.

Note: I shall start recipe #1 on Friday May 21, 2010 (I have to go buy the book of course)

I did it. I did it quite late actually in the evening: 8:30pm. I had to go to the Market to buy the ingredients.

Unfortunately the Market didn't have two key ingredients: Chili pepper and watercress. Boo hoo!! So I had to substitute with mini sweet red, yellow, orange peppers and chili powder seasoning . As for the peppery flavored watercress, I chose to leave out entirely; but instead added ground pepper.

But I must admit, I had my doubts considering I did not have two particular ingredients that Nigella's recipe called for; but it worked out quite well folks. What I loved most about this dish was how all the different flavors complimented one another. The lemon seemed to dance along the edges of the crab meat, the peppers served as a tasty base and the garlic gave it a nice buzz. All in all I will certainly make this again; because it was relatively simple, delicious and very refreshing. 
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