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Showing posts from December, 2010

Breakfast Pizza

Besides being a versatile wrap for sandwiches, Pita bread is also a great homemade-pizza crust. It makes a great light and thin crispy crust. Traditionally, consumed in the Middle East and the Mediterranean region, now it’s easily accessible at any grocery store’s bread section! Here, I have used it as the crust for this quick Breakfast Pizza. Try it, nothing out of the ordinary; just use the usual favorite breakfast ingredients, such as bacon, eggs, roasted peppers, onions, sausages, etc. Well, before I pop the champagne to welcome the New Year, I would like to wish all of you a very Happy and Prosperous New Year! I hope year 2011 would bring more joy, happiness, health, and opportunities for all! Cheers!

Roasted White Wine Chicken with Prosciutto, Potatoes, and Onions

I made this Roasted White Wine Chicken with Prosciutto, Potatoes, and Onions over the recent holidays. I deliberately roasted the chicken and potatoes in the same baking tray. This method allowed the potatoes to absorb all the wonderful flavors from the prosciutto and chicken, which makes a huge difference to the overall taste of this hearty dinner for your family or friends. Try it. Roasted White Wine Chicken with Prosciutto, Potatoes, and Onions Ingredients 3 pcs (600 – 650g) Bone-In Chicken Breast 1 Bag (680g) Small Potatoes, halved 1 Bag (280g) Cipolline Onions, peeled 6 Slices of Prosciutto (Jambon Ham) 5 Tbsp Olive Oil ¾ Cup White Wine Black Pepper Rosemary Thyme Sea Salt Method Preheat oven to 425˚F. Combine the potatoes, onion, 4 Tbsp of olive oil, a couple sprigs of thyme and rosemary leaves in a roasting pan. Season the potato mixture with black pepper and sea salt. Meanwhile, season the chicken with black pepper, sea salt, and rosemary leaves. Wrap e

Very Tangy Lemon Bars

These are Very Tangy Lemon Bars. They are delicious and ideal when served as dessert after a heavy meal. I made this for the Christmas party and they were a hit! The lemon bars are best eaten the day it’s made or by the following day. Well, I don’t think you will have any leftover problems with these.. ;-) Anyway, I would like to wish a “Very Merry Christmas” to all Seasaltwithfood readers and have a wonderful holiday! Recipe adapted from Chewy Gooey Crispy Crunchy by Alice Medrich Very Tangy Lemon Bars 2.0 Ingredients For The Crust 7 Tbsp Unsalted Butter, melted 2 Tbsp Sugar ¾ tsp Pure Vanilla Extract ¼ tsp Sea Salt 1-Cup (4.5 oz) Unbleached All-Purpose Flour For The Topping 1 Cup plus 2 Tbsp (7.7875 oz) Granulated Sugar 3 Tbsp Unbleached All-Purpose Flour 3 Large Eggs 1 ½ tsp Finely Grated lemon Zest ½ Cup Strained Fresh Lemon Juice Powdered Sugar for dusting (optional) Equipment: An 8 Inch Square metal baking pan, the bottom and all sides lined with foil. Method Pre

Roast Beef Tenderloin

At a Christmas party recently, I really enjoyed the way my friend prepared her roast beef tenderloin, which was served with an array of sauce and bread. Guests sliced their own roast beef and enjoyed it with the sauce of their choice. I thought it was a nice way to served Roast Beef Tenderloin at parties or gatherings. Get your guests to feel more casual, relaxed, and more at ease. Roast Beef Tenderloin Ingredients 1 (2 ½ lbs) Beef Tenderloin, trimmed excess fat and silver skin 1 to 2 Tbsp Olive Oil Freshly Cracked Black Pepper Sea Salt Fresh or Dried Chopped Rosemary Method Preheat oven to 450˚F. Using kitchen string/twine and tie around the tenderloin with equal spacing between each truss. Note: You can ask your butcher to do this for you. Pat dry the beef tenderloin with paper towels. Rub the tenderloin with olive oil and sprinkle with black pepper, sea salt, and rosemary all over the meat. Heat a large cast iron pan over high heat and sear the meat on all sides until b

Fried Eggs, Red Pepper Flakes, Garlic, And Herbs Pasta

I love the simplicity and the flavors of this Fried Eggs, Red Pepper Flakes, Garlic, And Herbs Pasta. Sounds like a mouthful, I know; but, rest assured it’s an effortless recipe from Dean And Deluca’s cookbook. This will definitely come in handy when you need to cook-up a pasta meal quickly that’s really delicious. The addition of fragrant fried eggs really makes this pasta’s distinctive and tasty flavors. Try it! Recipe adapted from The Dean & Deluca Cookbook Fried Eggs, Red Pepper Flakes, Garlic, And Herbs Pasta Ingredients 1 lb Bucatini or any long pasta 3 Tbsp Extra-Virgin Olive Oil 2 Tbsp Unsalted Butter 2 Large Garlic Cloves, thinly sliced 4 Large Eggs (preferably from free-range chicken) Coarse or Maldon Sea Salt to taste Crushed Hot Red Pepper Flakes to taste ½ Cup Freshly Grated Parmigiano-Reggiano plus additional as an accompaniment ¼ Cup Minced Fresh Parsley 1 Tbsp Minced Fresh Oregano or Sage Method While the pasta for this dish is cooking, heat the olive o

Dried Fruits And Nuts Loaf

If you love munching on healthy dried fruits and nuts mix, then you should try baking this scrumptious Dried Fruits and Nuts Loaf. I had baked the loaf with a mix of dried apricots, cherries, figs, and walnuts. Fret not, if any of my mix does not work for you, feel free to substitute or create your own mix using your choice of dried fruits and nuts. Thinly slice the loaf and enjoy it as an energy booster, snack, or serve with a cheese platter, as suggested by the author of this baking book . Recipe adapted from Pure Dessert By Alice Medrich Dried Fruits And Nuts Loaf (Cake) Ingredients ¾ Cup (3.4 oz) All-Purpose Flour ¼ tsp Baking Soda ¼ tsp Baking Powder ½ tsp Sea Salt ¾ Cup (5.25 oz) Firmly Packed Light Brown Sugar 1 Cup Dried Apricot, halved 1-Cup Dried Cherries 1 Cup Dried Figs, stem off and halved 3 Cups (12 oz) Walnut Halves 3 Large Eggs 1 tsp Pure Vanilla Extract Equipment: A 9 by 5 inch 8 cup loaf pan or two 8 by 4 inch (4 cups) loaf pans, or mini loaf pan Method Po

Saucepan Fudge Drops

These addictive Saucepan Fudge Drops cookies are chewy with crunchy edges and fudge-like in the centre. The cookies are super easy to make and tastes really good, however, they don't keep very well. They will soften and lose their crunchy exterior very quickly. So, plan to make small batches and enjoy them fresh on the same day they are made. :-) Recipe adapted from Bittersweet by Alice Medrich Saucepan Fudge Drops Ingredients 1 Cup (145g) All-Purpose Flour ¼ tsp Baking Soda 1/8 tsp Sea Salt 5 Tbsp Unsalted Butter ½ Cup plus 1 Tbsp (40g) Unsweetened Dutch-Process or Natural Cocoa Powder 2/3 Cup (I used ½ Cup/100g) Granulated Sugar 1/3 Cup (65g) Packed Light Brown Sugar 1/3 Cup (90g) Low Fat or Non-Fat Yogurt 1 tsp Vanilla Extract 2 to 3 tsp Powdered Sugar for dusting Method Arrange the racks in the upper and lower thirds of the oven and preheat the oven to 350˚F. Line two cookie sheets with parchment or wax paper. Whisk the flour, baking soda, and salt together thoro

Creamy Butter Prawns

Creamy Butter Prawns is another great comfort food to tuck into during the current cold season here. The sauce is creamy, buttery, and a little spicy. It's made with whipping cream, butter, lots of curry leaves, Thai bird’s eye chilies, garlic, black pepper, and sea salt. As for the crustaceans, I used grilled River prawns here; but, you can easily substitute with crabs or lobsters. Do try the recipe and enjoy! Creamy Butter Prawns Ingredients 450 g (8 pcs) River Prawns, halved 2 Tbsp Peanut or Vegetable Oil Sea Salt Freshly Ground Black Pepper Creamy Butter Sauce 3 Tbsp Unsalted Butter 5 to 6 Sprigs Fresh Curry Leaves 5 to 6 Thai Bird’s Eye Chilies, chopped 2 Small Cloves Garlic, peeled, chopped 1 tsp All-Purpose Flour 1-Cup (250 ml) Whipping Cream ½ tsp Black Pepper Sea Salt Method Season the prawns with sea salt, ground black pepper and peanut oil. Turn the grill on high and grill the prawns for about 4 to 5 minutes on each side. Melt the butter in a saucepan, a

Golden Kamut Shortbread

I am glad I decided to have a go at baking Alice Medrich’s Golden Kamut Shortbread recipe recently. Not knowing what is Kamut flour, it immediately set me off to do some research which ended up at the local health food store. I learnt quickly that Kamut flour is made from an ancient grain which is more nutritious than regular wheat flour. It contains more protein, potassium, magnesium, zinc, and also a unique type of gluten that’s easier to digest for those who are sensitive to wheat. So, this is the end result, twice-baked Kamut Shortbread that has a light crunch, buttery texture, and a wonderful nutty flavor from the Kamut flour. Golden Kamut Shortbread Ingredients 12 Tbsp/6 oz/170g Unsalted Butter, melted and warm 5 Tbsp Sugar 1 tsp Vanilla Extract ¼ tsp Sea Salt ¾ Cup/110g All-Purpose Flour ¾ Cup/130 g Kamut Flour Turbinado Sugar for sprinkling Maldon Sea Salt/Flaky and Freshly Ground Black Pepper for sprinkling Grease a 9” square or 9 ½” round tart pan with a re

Grilled Fish In Banana Leaves

This is one of my favorite fish dish, a simply delicious Grilled Fish In Banana Leaves recipe. It’s recommended that you use fresh Tilapia fillets and spice it up with the aromatic flavors of shallots, garlic, ginger, garam masala, chili powder, curry leaves, diced tomatoes, and lime juice. Wrap all the ingredients using some banana leaves and grill in a lightly oiled frying pan. The fish tastes really good, spicy, moist, and with a lovely aroma from the banana leaf. Yummy! Grilled Fish In Banana Leaves Ingredients 2 (350 g) Pcs Fish Fillets (Tilapia), skinless 4 to 5 Tbsp Peanut or Canola Oil 4 Large Shallots, peeled and thinly sliced 1 Clove Garlic, peeled and thinly sliced About 1 tsp Chopped Fresh Ginger 2 Sprigs Curry Leaves 5 Roma (Plum) Tomatoes, seeded and diced 1 tsp Garam Masala 1 ½ to 2 tsp Chili Powder ¼ tsp Ground Turmeric Juice of ½ a Lime Sea Salt 2 Large Rectangle Banana Leaves Oil for pan-frying/grilling Kitchen Strings (optional) Lime Wedges Coriander Leaves

How To Poach Eggs

I will share my method of making Poached Eggs in this post. I know there are so many ways to make simple beautiful poach eggs. I’ll admit I have tried many of the common methods before and have ended up with a lot of wasted eggs. So, I find this method easiest and it works for me every time without fail! It may not be the best looking poached eggs around; but, it works and is certainly good enough for me. Check out the video and please let me know what you think. How to Poach Eggs Ingredients 4 Eggs, at room temperature Water A big pinch of Sea Salt A 9 to 10 inch Pan Method Fill about 1 inch water and a big pinch of sea salt in the pan and bring it to a boil. Turn off the heat. Crack one egg at a time into the water and make sure they are side by side. Closed the lid and allow the eggs to set to the desired consistency. I like my egg yolk runny, so, 3 minutes would be perfect. Using a slotted spoon or spatula, remove one egg at a time and shake off any excess w

Lemongrass And Ginger Drink

It’s widely known that Lemongrass and Ginger Drink is an effective remedy for coughs, flu, nausea, indigestion, stomach cramping, etc. I am not sure if it really heals all that’s been claimed, however, I do know that having a couple of cups of the drink did soothe my stomach when I wasn’t feeling well recently. Whatever the case, I love the taste of this drink which is typically served hot; but, it can also be served as a refreshing iced drink on a hot sweltering day. Try making some and serve it hot during the current cold season, it will help to keep to your body warm! :) Lemongrass And Ginger Drink Ingredients 4 Stalks Fresh Lemongrass, trimmed and bruised (smashed) 1 inch Fresh Ginger, peeled and bruised (smashed) 1000 ml Water 3 Pandan (Screwpine) Leaves, washed and knotted 80 g Yellow Rock Sugar Method Combine the lemongrass, ginger, Pandan leaves, and water in a medium pot. Bring it to a boil, lower to heat to simmer. Cover with lid and simmer for about 45 minutes. Ad