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Showing posts from May, 2009

New England Lobster Rolls

For lunch this weekend, I made these sumptuous lobster roll sandwiches. My kids enjoyed these sandwiches very much. We headed outdoors, to one of the lovely parks here in Vancouver as the weather this spring have been just great! :-)


Recipe adapted from The Dean & Deluca Cookbook

New England Lobster Rolls

Ingredients

1 lb Cooked Lobster Meat, cut into coarse chunks (approximately 2 cups)
1/4 Cup Celery, cut into the size of gambling dice
1/4 Cup Mayonnaise
Sea Salt and Pepper to taste
Pinch of Sweet Paprika
Butter for greasing the griddle and the buns
4 Hot Dog Buns

Method

Blend the lobster meat in a bowl with celery and mayonnaise. Add a few drops of cold water to smooth out the mixture. Season well with salt and pepper, and add the paprika. Place in refrigerator until mixture is very cold.

Grease a griddle or a cast iron skillet over moderate heat with a little butter. Open the hot dog buns (without separating the two halves of each one). Smear a little butter on the outside of each bun, …

Granola Grabbers

Well, I’m not exactly a big cookies fan, however, I do enjoy them occasionally. So, this is one of the cookies that I do like, "granola grabbers" . I call them “power cookies” as they’re chock full of healthy ingredients like granola, nuts, and fruits. Do try this wonderful and healthy recipe when you plan to bake some cookies next. Have a great weekend!



Recipe adapted from Baking From My home to yours by Dorie Greenspan

Granola Grabbers

Ingredients

3 Cups Granola Without Fruit
3/4 Moist, Plump Raisins (dark or golden)
1/2 Cup Salted Peanuts
1/2 Cup Slivered Almonds
1/2 Cup Sweetened Shredded Coconut
1/3 Cup Wheat Germ
1 3/4 Stick (14 Tbsp) Unsalted Butter, at room temperature
3/4 Cup (packed) Light Brown Sugar
1/4 Cup Sugar
1 Large Egg
1/4 tsp Salt
1 Cup All-Purpose Flour

Method

Position the racks to divide the oven into thirds and preheat the oven to 375˚F. Line two baking sheets with parchment or silicone mats.

Put the granola in a large bowl and break up any clumps with your fingers. Ad…

RICARDO Meals for Every Occasion Cookbook Giveaway

A very happy hello to all of you who have been loyally following my postings! Today I am not posting any recipes; but instead, I would like to announce a nice giveaway to one of you. It’s a signed autographed cookbook “Meals for Every Occasion” by celebrity chef Ricardo Larrivée! Just a small token of my appreciation for your generous support for 8 months old Seasaltwithfood. So, if you are keen to be the proud recipient of Ricardo’s cookbook, all you have to do is provide comment on any post with recipes that were adapted from his cookbook.


1. Cranberry Scones With Honey-Orange Butter

2. Asparagus Caesar Salad

3. Steamer Clams With Beer And Chorizo


A lucky winner will be announced on June 8th 2009. All the best to you and once again, I would like to thank each and every one of you for regularly visiting my site and leaving kind comments on my postings. Appreciate it very much and do keep coming back. Thank you.


Steamer Clams With Beer And Chorizo

The recipe for this steamer clams calls for Chorizo. Chorizo is made from pork and pork fat. They are seasoned with smoked paprika, salt, and sometimes with garlic and herbs. I like the smoky flavor of chorizo in this steamer clams and they taste great!



Recipe adapted from Meals For Every Occasion by Ricardo Larrivée

Steamer Clams With Beer And Chorizo

Ingredients

2 Cloves Garlic, peeled and halved
3 Tbsp (45 ml) Olive Oil
1 Onion, chopped
1/4 lb (115 g) Chorizo, cut in rounds
2 Plum Tomatoes, crushed
4 Sprigs Fresh Thyme
6 oz (170 ml) Beer (1/2 bottle)
2 lb (1 kg) Steamer Clams or small clams, scrubbed
Salt and pepper

Method

In a saucepan over medium heat, soften the garlic in the oil. Add the onion and chorizo. Brown over medium heat. Add the tomatoes and thyme. Simmer for about 2 minutes.

Add the beer and clams. Cover and bring to a boil. Stir, reduce the heat and simmer until all the clams open, about 5 minutes. Discard any unopened clams. Adjust the seasoning.

Asparagus Caesar Salad

If you like asparagus, do try making this asparagus caesar salad. Asparagus are low in calories, contains no fat or cholesterol and is just delicious. The caesar salad dressing goes very well with asparagus. Asparagus are in season now and well priced. What better time to try this beautiful and delicious salad.




Recipe adapted from Meals For Every Occasion by Ricardo Larrivée

Asparagus Caesar Salad

Ingredients

Dressing
1 Egg Yolk
1 Tbsp (15 ml) Lemon Juice
2 tsp (10 ml) Dijon Mustard
1 tsp (5 ml) Chopped Capers
1/2 tsp (2.5 ml) Anchovy Paste or 1 chopped Anchovy Fillet
1/2 Cup (125 ml) Vegetable Oil
Sea Salt and Black Pepper

Salad
2 Slices Bread, cut into 1/4 inch (0.5 cm) cubes
2 Tbsp (30 ml) Butter (approx)
1/2 lb (225 g) Bacon, cut in small pieces
2 lb (1 kg) Asparagus, trimmed
Grated zest of 1 Lemon
Parmigiano Reggiona shavings to taste

Method

In a bowl, whisk together the egg yolk, lemon juice, mustard, capers and anchovy paste. Add the oil in a thin stream, whisking constantly. Season with salt a…

Cranberry Scones With Honey-Orange Butter

I have not baked scones for quite sometime now, but when I saw this simple recipe from Ricardo Larrivée's cookbook, I had to try it out immediately. The result was great and the scones tasted really good with honey-orange butter.


Recipe adapted from Meals For Every Occasion by Ricardo Larrivée

Cranberry Scones With Honey-Orange Butter

Scones
2 1/2 Cups (625 ml) Unbleached All-Purpose Flour
1/2 Cup (125 ml) Sugar
2 tsp (10 ml) Baking Powder
1/2 tsp (2.5 ml) Salt
1/2 Cup (125 ml) Cold Unsalted Butter, cubed
3/4 Cup (180 ml) Buttermilk
1/2 Cup (125 ml) Dried Cranberries

Glaze
2 Tbsp (30 ml) Buttermilk
1 Tbsp (15 ml) Sugar

Method

With the rack in the middle position, preheat the oven to 400˚F (200˚C). Line a cookie sheet with parchment paper.

In a food processor, combine the flour, sugar, baking powder and salt. Add the butter and pulse until the butter pieces are pea-sized. Add the buttermilk and pulse just long enough to moisten the flour. Transfer to a bowl and fold in the cranberries. Do not o…

Homemade Hot Dog Relish

Well, I think the hot dog definitely taste so much better with my homemade relish. It's fresh and not too sweet compared to relish you get at the grocers. This recipe makes about 3/4 cup of relish. Do try making your own relish next time. It's so easy to make and is all set in less than half an hour.


Recipe adapted from The Dean & Deluca Cookbook

Homemade Hot Dog Relish

Ingredients

1 Red Bell Pepper, finely diced
1 Green Bell Pepper, finely diced
Juice of 2 Lemons
4 Garlic Cloves, finely minced
2 Small Red Onions, finely diced
1/4 Cup Red Wine Vinegar
1/4 Cup Light Brown Sugar
2 tsp Ground Ginger
1 tsp Ground White Pepper
1/2 Cup Water

Method

Combine all ingredients in a saucepan. Bring to boil and simmer for 15 minutes. Let cool.

Great Grains Muffins

I baked some great grains muffins for breakfast today. Besides the plump prunes, I also added some dried dates and raisins to the muffins. If you end up with more muffins than you can eat, I suggest you freeze them in the refrigerator immediately. Then just reheat in the oven when you feel like having them. Anyway, I like to toast my muffin lightly and spread some salted butter on it. Enjoy.


Recipe adapted from Baking From My Home To Yours By Dorie Greenspan

Great Grains Muffins

Ingredients

1 Cup All-Purpose Flour
1/3 Cup Whole Wheat Flour
1/3 Cup Yellow Cornmeal
1/3 Cup Old-Fashioned Oats
1/4 Cup Sugar
2 tsp Baking Powder
1/4 tsp Baking Soda
1/4 tsp Salt
1 Cup Buttermilk
1/3 Cup Pure Maple Syrup
2 Large Eggs
1 Stick (8 Tbsp) Unsalted Butter, melted and cooled
3/4 Cup quartered moist, plump prunes or other dried fruits (cut up as necessary) and/or chopped nuts (optional)

Method

Getting ready: Center a rack in the oven and preheat the oven to 400˚F. Butter or spray the 12 molds in a regular-size muffi…

Pepper-Grilled Sea Scallops With Roasted Mexican Green Sauce

The weather in Vancouver today was just lovely, lots of people were out strolling the parks and beaches. Well, when the sun is out, I guess it's time for some outdoor cooking using my grill. Earlier today, I had grilled some scallops and served it with a Mexican sauce made of cooked tomatillos.

Tomatillos is a close relative of tomatoes, but hardier. They are dense, highly seeded flesh, and are bursting with a distinctive tart, lemony flavor, and slightly acidic. They are great for salsa, sauces, and for salads too. Why not give the tomatillos a try? They're in season now, and at very reasonable prices!



Recipe adapted from The Dean & Deluca Cookbook

Pepper-Grilled Sea Scallops With Roasted Mexican Green Sauce

Ingredients

1/2 lb Fresh Tomatillos (about 6 medium), husked and washed
1 Large Poblano Chili
1/2 Cup Chopped White Onion
8 Sprigs of fresh Cilantro (including stems), chopped, plus fresh leaves for garnish
2 Serrano Chilies, seeded, and chopped
Sea Salt to taste

1 lb Sea Sca…

Fried Buttermilk Marinated Chicken

Who doesn't enjoy a good fried chicken occasionally, right? I indulge my family to it once in a while as it's not exactly the healthiest food option. So, when I got a craving attack for it this time, I opted for this great fried chicken recipe. Marinate the chicken pieces in buttermilk for about 12 hours, or 18 - 24 hours if you like the chicken to be marinated all the way through. Then deep-fried slowly on medium heat, in batches if required, to cook evenly. Drain well and you have these delicious fried chicken, crispy on the outside, but yet still juicy and tender on the inside. Yummy!



Recipe adapted from Apples For Jam By Tessa Kiros

Fried Buttermilk Marinated Chicken

Ingredients

1 Chicken, cut into 10 Pieces, with skin (or 12 drumsticks)
2 Garlic Cloves, peeled but left whole
2 Rosemary Stalks
450 ml (16 Fl oz) Buttermilk
About 125 g (4 1/2 oz/1 cup) All Purpose Flour
2 tsp Sweet Paprika
2 tsp Sea Salt
Light Olive Oil, for frying
Lemon Wedges, for serving

Method

Put the …

Curry Prawns

If you like seafood curry, I would like to suggest that you consider trying out this great Curry Prawns. With lots of vegetables as well, it makes a fantastic one pot dish to go with steamed rice. I’m using a ready packed curry powder mixture here. As usual, you can omit the chili powder for a milder curry. Note that I like to pan fry the eggplants first before adding it to the curry; but, this is an option. Happy eating..



Curry Prawns

Ingredients

500 g Jumbo Fresh Water Prawn
1 Red Onion, sliced
1 Large or 2 Medium Eggplant, cut into smaller chunks
200 g Okra
2 Medium Size Tomatoes, cut into smaller chunks
2 Green Chilies, halved and seeded
3 Slices (about 10 g) Ginger, finely julienned
2 Sprigs of Curry Leaves
60 g Fish/Seafood Curry Powder
10 g Chili Powder (optional)
1 Lime, juiced
1 Can (400 ml) Coconut Milk
2 Cups Water
5 Tbsp Peanut Oil
Sea Salt to taste

Method

In a heavy pot, heat the oil on low heat. Add the red onion, ginger and curry leaves. Cook until the onions are soft and lightly brown…

Fried Eggs With Tomatoes

This is another effortless, but yet, delicious eggs dish. Try making it, Fried Eggs With Tomatoes. Check out the recipe here.


Recipe adapted from Sichuan Cookery By Fuchsia Dunlop

Fried Eggs With Tomatoes

Ingredients

4 Medium Eggs
200 g Fleshy Tomatoes (about 2)
2 Scallions
Sea Salt
Freshly Ground White Pepper
3 Tbsp Peanut Oil

Method

Beat the eggs together and season with salt and pepper to taste. Cut the tomatoes in half and slice the scallions.

Add peanut oil in a wok and heat over high flame until smoking. Pour in the egg mixture. As soon as the egg has formed a skin over the base of the wok, add the tomatoes. Then wait until the egg is half-cooked and mix everything together. Stir-fry gently until the egg is just cooked and the tomatoes just hot. (Don't overcook the egg: it should remain light and fluffy.) Toss in the scallions, stir once or twice and then tip into a serving dish.

Stir-Fry Mixed Vegetables

I’m starting off my week with a simple stir-fry mixed vegetables dish. Here, I have cauliflower, bell peppers, carrot, and some snow peas. As usual you can always stir fry with your favorite combination of vegetables. This dish goes very well with steamed rice.


Stir-Fry Mixed Vegetables

Ingredients

250 g Cauliflower, break into smaller florets and blanched
1/2 Green Bell Pepper, sliced
1/2 Red Bell Pepper, sliced
1 Small Carrot, peeled and sliced
50 g Snow Peas
1/2 Small Yellow Onion, sliced
1 Red Chili, sliced
2 Cloves Garlic, chopped
1 1/2 Tbsp Peanut Oil
Sea Salt to taste

Sauce
1 Tbsp Oyster Sauce
1 tsp Soy Sauce
1 tsp Corn Flour
8 Tbsp Water or Chicken Stock
2 - 3 Dash of White Pepper

Method

Heat the oil in a wok and cook the garlic on low heat. Remove the garlic when they are fragrant and golden in color.

Turn the heat on high. Toss in all the vegetables and garlic. Stir-fry for about 2 minutes and add in the sauce. Bring it to a quick boil and season with sea salt. The sauce should be thickened an…

Pasta Salad With Roasted Tomatoes

Earlier today, I prepared an easy and light pasta salad for lunch with my kids. Here is the recipe. I would also like to take this opportunity to wish all my readers in Canada a very Happy Victoria Day!


Pasta Salad With Roasted Tomatoes

Ingredients

1 Packet (16 oz/454 g) Dried Pasta
800 g Grape Tomatoes
4 Cloves Garlic
1 Small Yellow Onion, peeled and quartered
1/4 Cup Pitted Olive, chopped
1/2 Cup Chopped Basil
10 Tbsp Olive Oil
1/2 Lemon (about 1 1/2 Tbsp) juice
Sea Salt To Taste
Freshly Ground Black Pepper

Method

Preheat the oven to 400˚F. In a large roasting pan, combine tomatoes, onion, garlic, olive oil, salt and pepper. Roast in the oven for about 25 minutes.

In a large pot, bring about 5 L of water to a boil and add 1 Tbsp of salt. Add the pasta and cook uncovered, stirring occasionally until tender but firm, 6 to 8 minutes. Drain and toss in about 1/2 Tbsp of olive oil. Set aside in a large salad bowl.

Remove the roasted garlic and onion and set aside to cool briefly. Then mince the garlic…

Garlic-Sizzled Chicken (Pollo Al Ajillo)

I discovered this great tapas recipe recently, Pollo Al Ajillo. The chicken wings are so crispy and tasty! Make sure you have some fries or bread to dip into the fragrant oil. Do try the recipe, I bet you will like it!


Recipe adapted from Traditional Spanish Cooking By Janet Mendel

Garlic-Sizzled Chicken (Pollo Al Ajillo)

Ingredients

1 kg (2 lb 3oz) Chicken Wings
Sea Salt
Freshly Ground Black Pepper
Paprika-I used 1 1/2 tsp of Paprika & 1 tsp Smoked Paprika
10 Cloves Garlic (2 whole & 8 chopped)
5 Tbsp Olive Oil
1 Bay Leaf
150ml (1/4 pint) Sherry (amontillado or oloroso seco or dry Sherry plus a little Brandy de Jerez)-I used Brandy
Chopped Parsley

Method

Cut off the wing tips and discard (use them for stock). Divide each wing into two joints. Rub the chicken pieces of chicken pieces with, salt, pepper and paprika. Smash two garlic cloves without peeling.

Heat the oil in frying pan or cazuela and add the pieces of the chicken and the 2 garlic cloves. Fry until the chicken is g…

Kuih Keria (Sweet Potato Doughnuts)

Today, I'm posting another kuih recipe from Malaysia. This is what's typically known as "Malaysian Doughnuts" which are made with sweet potatoes. The dough is very soft and it's meant to be that way. So, if you are going to try making them, I suggest you sprinkle some extra flour on your palm while shaping the dough. I hope you will give it a try and enjoy!



Kuih Keria (Sweet Potato Doughnuts)

Ingredients

2 Medium Size Sweet Potato (about 500 g),skinned
100 g All Purpose Flour, sifted
30 g Glutinous Rice Flour, sifted
1/2 tsp Sea Salt
Sugar for topping
Oil for deep-frying
Extra All Purpose Flour for dusting

Method

Boil the sweet potatoes until soft and cool completely. Mash and mix with all the flours and salt. Shape into doughnut rings and dust with some flour.

Deep fry the doughnuts over medium heat until golden brown. Drain the doughnuts and coat with some sugar. Serve immediately.

Hasselback Potatoes

These Hasselback potatoes looks beautiful, don't' they? Here, I also added several cloves of garlic to these Swedish version of baked potatoes to enhance the flavor. It turned out great, they were very delicious, crispy on the outside and tender on the inside..

Updated: November 26th 2013
This is an updated post with a new video guide on How To Slice Hasselback Potatoes


Hasselback Potatoes
(Printable Recipe)

Ingredients

6 Medium Size Potatoes
2 - 3 Cloves Garlic, thinly sliced
2 Tbsp Olive Oil
30 g Butter
Maldon Sea Salt
Freshly Ground Black Pepper

Method

Preheat the oven to 220˚C (425˚F). Put the potato on a chopping board, flat side down. Start from one end of the potato, cut almost all the way through, at about 3 to 4 mm intervals.

Arrange the potatoes in a baking tray and insert the garlic in between the slits. Scatter some butter on top of each potato. Then drizzle the olive oil and sprinkle some sea salt and freshly ground black pepper.

Bake the potatoes for about 40 min…