Oven-Roasted Tomatoes

Ingredients

Cherry, grape or small Roma tomatoes

Whole cloves of garlic, unpeeled

Olive oil

Fresh herbs such as thyme or rosemary (optional)

1. Preheat oven to 225°F (107°C).

2. Halve each tomato lengthwise and arrange on a parchment or aluminum-lined baking sheet along with the cloves of garlic.

3. Drizzle with olive oil, just enough to make the tomatoes glisten. Sprinkle herbs over tomatoes and gently salt and pepper.

4. Bake the tomatoes in the oven for about three hours.

You want the tomatoes to be shriveled and dry, but with a little juice left inside. This could take more or less time depending on the size of your tomatoes.

You can use them right away or let them cool. Drizzle the tomatoes with olive oil and keep them in the fridge for snacking or add to a variety of dishes in lieu of fresh tomatoes for extra concentrated tomato flavor!

Oven-Roasted Tomato Hummus

I’m a huge fan of chickpeas so I’m always trying out new recipes, incorporating them into the dish or making them the star.

Hummus is a nice introduction to chickpeas for those that have an aversion to the grainy texture of beans. I absolutely love sun-dried (or oven-roasted) tomatoes so I thought it might be nice to incorporate the two. Oven-roasted tomatoes are so easy to make and they taste fabulous! They can be made in advance and kept in the refrigerator for a week or so.

Oven-Roasted Tomato Hummus, a nice twist on a classic. A little zing from the tomatoes with a huge punch of flavor combined with the subtle creaminess from the chickpeas makes a healthy and delicious snack for any time of the day.

Ingredients: 

• 2 cups chickpeas, drained and rinsed, or 

   soaked if using dried

• 1 cup oven-roasted baby tomatoes

• 3 oven-roasted garlic

• 2 tablespoons of tahini

• 1 tablespoon fresh lemon juice

• 2-3 tablespoons olive oil

• 1 clove of garlic, crushed

• 2 green cardamom pods

• 1/2 teaspoon salt

• Spice mixture*

- 1/4 tsp cumin seeds

- 1/8 tsp black cardamom

- 1/4 tsp coriander powder

- 1/8 tsp white pepper

- 1/4 tsp garlic or onion powder

- 1/4 tsp red chili

* The spice mixture can be any combination of spices that you fancy. I try to stay within a theme so the spices are not competing with each other. This particular spice mixture is an Indian-inspired mix.

Oven-Roasted Tomato Recipe

1. Grind all spices of spice mixture until semi-fine powder.

2. In a small pot, bring to a boil chickpeas, green cardamom pods, spice mixture and enough water to cover chickpeas.

3. Once boiling, reduce temperature, cover and simmer for 30 minutes or until tender and water is almost all evaporated.

4. Remove from heat, discard green cardamom and cool uncovered.

5. Place in food processor 1 cup roasted tomatoes, 3 oven-roasted garlic, fresh garlic and olive oil and pulse until blended through, but still a bit chunky.

6. Spoon chickpeas into food processor along with the remaining ingredients and puree all ingredients, adding water to keep the mixture moving and smooth.

7. Serve immediately or chill for an hour to further infuse flavors.

Serve with toasted pita triangles, fresh veggies or anything else you can think of!

Vintage Cocktails

I haven’t been inspired much lately to make specialty cocktails. Simple classic cocktails like the tried and true vodka soda have been my drink of choice. 

I had a friend visiting from the States last week and she graciously arrived with a hostess gift, a fabulous book on vintage cocktails! My new Vintage Cocktails book has re-inspired me to go beyond the classics to vintage cocktails, which the book by Brian Van Flandern defines as drinks that “conjure images of specific places in time when a particular cocktail gained global popularity. “

Since I’ve got a big bushel of mint overgrowing in my herb garden, mint drinks are up to bat first, the Whiskey Smash.

Also, simple syrup and lemons are in almost every cocktail so if you’re making cocktails be sure to have both on hand.

Whiskey Smash

- Created for Bemelmans Bar by Dale DeGroft

2oz. Bulleit Bourbon or any Whiskey you choose

1oz. Fresh Lemon Juice

1oz. Simple Syrup

Handful of Fresh Mint

1. Add ingredients into a shaker with mint leaves and muddle until leaves are deeply bruised.

2. Strain out leaves, add ice and shake vigorously.

3. Strain into an ice-filled rocks class, garnish with lemon wedge or mint sprig.

The finished product below. Cocktail snobs, don't kill me for using a stemless wine glass!

Notes: Bottled lemon juice is okay, but fresh is always best. Try a flavored simple syrup to give the drink a different twist. Keep it to a mild flavor, such as rosemary infused simple syrup (I used vanilla bean), so the flavors blend together nicely instead of competing with each other. 

7 Poses to Try While on an Airplane

Now that I've become a frequent flyer, whether it's back to the States for a visit with the family or a short jaunt to a nearby country in Asia, I think I've got my traveling routine down; neck pillow, eye patch, pashmina, sleep aid, lip balm, facial wipes, hand wipes, hand lotion. I know it sounds like a ridiculous amount of things to bring on a plane, but it really does fit into a small bag and all items come in handy.  

Something that's always a challenge is the achy muscles and joints. I get up and walk around, drink water like it's going out of style which then forces me to get up out of my chair anyway, and try to avoid alcohol. Somehow, all that doesn't seem to work all that well. Yoga crossed my mind, but the lack of space, even for arm stretches, prevented me from tackling that idea further.  

I stumbled across a fun article with photos that show that it’s actually possible to do yoga in a plane. The author is a petite little thing, but the next time I fly I’m going to give it a shot.

Enjoy!

7 Poses to Try While on an Airplane

By Sinda Anzovino 

http://www.yoganonymous.com/7-yoga-poses-to-try-while-on-an-airplane/

DISHing it at Fat Cow

DISHing it at Fat Cow

As a part of my monthly lunching group with the American Women’s Association (Diners In Sensory Heaven), we did a 180 from last month (Beets, a vegetarian restaurant to be reviewed later) and headed to a Japanese steakhouse.  I was excited to try Fat Cow after reading great reviews and especially after confirming the mouthwatering menu.

From the outside you would think you’re entering a secret club by the copper paneled exterior and the minimalist sign. Equally odd is the fact that the restaurant is part of a medical center, but then again Michelin starred chefs have opened restaurants in malls so who am I to judge. The interior compliments the exterior, modern earth tones accented with black. The front dining area consists of private rooms separated by tatami screens, the back a bit more social, set in a semi circle with individual burners for each guest.  I’ll have to come back another time to experience that. 

In traditional Japanese style, each course was meticulously put together from start to finish, beginning with the first course.

We started with a Japanese standard of Mizuna & Onion Salad, but there was an added twist. The typical wafu vinaigrette dressing was updated as a duo of a soy vinaigrette, uniquely gelatinous in texture, and a light and creamy sesame sauce. Like ying and yang they went together perfectly, the tang of the soy vinaigrette balanced out by the sweetness of the sesame dressing. Something that is often passed over during a Japanese meal was made to standout just like the rest of the courses, the perfect way to start the meal.

Next up was the tai (snapper) carpaccio.  Words cannot describe how delectable this dish was, so buttery and tender it just melted in the mouth. To think things couldn’t get any better, the carpaccio was topped with paper-thin slices of black truffle…yum!

On to the Chawanmushi, a traditional Japanese egg custard. Again, beautiful presentation. Upon lifting the lid off the delicate china containing the chawanmushi, I was lured into taking my first bite by how lovely the dish looked.  The photo does not do it justice.  There were shiitake mushrooms, julienne of krab, a few other standard chanwanmushi items and the unusual, but beautifully complimenting, thinly sliced pieces of okra.

The piece de résistance was the main, Wagyu Donburi, which did not disappoint.  Sliced pieces of Wagyu placed systematically over a delicious base of sticky rice seasoned with dashi flavored sauce, nori and a sprinkling of sesame seeds. Centering the sliced Wagyu was a perfectly poached egg topped with a nest of shredded radish.  The creaminess of the egg and the cool crunch of the radish were the perfect compliment to the buttery Wagyu.

As if we weren’t full enough, lastly came the dessert of Hokkaido milk custard, red bean & green tea ice cream.  Sometimes dessert can be an afterthought, especially in a restaurant focused on their meat.  This was a simple dessert, presented beautifully.  Although I was completely stuffed before dessert arrived, somehow I managed to eat the whole darn thing. Enough said.

Ultimately, a beautiful set lunch that flowed wonderfully from a refreshing salad to a delightfully light and just sweet enough dessert.

Service was decent, an ‘A’ for effort, a little polishing needed.

Fat Cow is a bit difficult to find, but worth the hunt.

Fat Cow

1 Orchard Blvd #01-01/02 Camden Medical Center

Singapore 248649

T. +65 6735 0308

Travel Packing Tips

I came across an article that I thought was quite handy.  After traveling quite a bit in the last 5 years, I've become a much better packer, knowing exactly what to bring and what is totally unnecessary (this coming from a girl who used to travel with two big bags and a grumpy husband carrying the second bag).  

This list from Budget Travel is pretty good.  A few surprises landed on the list that I thought were ingenious!  Duct tape?  Seriously, who would have ever thought, but it makes total sense...fix a broken bag, cover a hole, lint remover...the list goes on. The coffee cup I would reconsider.  It takes up far too much space and is heavy.  Leave that one at home. 

My full list of travel essentials to follow in another post.

http://www.budgettravel.com/slideshow/8-items-you-never-packbut-should%2C7820/

Happy traveling!!

Valentine's Day with My Valentine

Lately, my hubby has been away on travel, stopping home for only a day or so or not even at all.  Surprisingly, he was able to fly home the evening of the 14th, so we couldn't wait to hangout together.  We decided many years ago that we would never go out on February 14th because #1 the food is never as good on Valentine's Day and #2 the menu is always overpriced.  Instead, I cook dinner for him as my V-day gift to him, which I love to do (we're beyond purchased gifts after almost 15 years).

I wanted to make a surf and turf type of menu because Vic never let's me get away with not having some sort of meat on the menu.  Okay, on occasion he will "deal" with a vegetarian meal, but I figured that I should make what he wanted since this dinner was for him.  For the turf, Ribeye, that was a no brainer.  Nothing pleases my hubby more than a beautifully marbled steak.  For the surf, I opted for scallops.  I was looking for a nice fresh fish, but the scallops were screaming out to me so I couldn't pass them up.  I also bought some fresh tarragon since I've been wanting to make a tarragon scallop recipe that my friend Chris gave me years ago.  

Next, I went to an outdoor fresh veggie market to find a squash to use with my asparagus.  No zucchini to be found, but there was plenty of lemongrass.  I love lemongrass!!  The tarragon lost and I decided to go for a lemongrass theme.  The menu started coming together.  I finally found the zucchini at a third store and homebound I was.  I just needed the starch.  I looked at recipe after recipe online and then bingo, I found it...coconut lemongrass rice!

After scouring recipes online, I pieced together the menu:

Aperitif

Lemongrass Gin & Tonic

Course 1

Drunken Lemongrass Scented Scallops

Pan-fried Asparagus Wrapped in Zucchini on Yellow Pepper Coulis

Course 2

Grilled Ribeye with Garlic, Shallots and Chili 

Coconut Lemongrass Rice

Course 3

Chocolate Molten Cake

I prepped everything in advance, chopping all the herbs and vegetables, mixing all the sauces and marinades, so that I could actually eat with my husband.  

All the recipes follow.  I cooked the rice first. Then I cooked the scallops and asparagus.  While we were eating the first course, I cooked the filet.  Once we were finished with the second course, I popped the cakes in the oven and 15 minutes later we were overstuffing ourselves with chocolate cake. Okay, only I was stuffing my face with rich, gooey, chocolate goodness.  Vic saved his for the next day.  I have no idea how he managed to do that. Anyway, it ended up being a lovely Valentine's dinner, particularly because I had my love at home again.

All recipes have my spin on them inspired by those I found online.  

Lemongrass Gin & Tonic

Ingredients

¼ in. Lemongrass, thinly sliced crosswise (white part)

4 oz. good gin

8 oz. tonic water

Directions

1.   In a cocktail shaker, muddle lemongrass with 1 oz. gin.

2.   Poor remaining gin into cocktail shaker and shake for 15 seconds.

3.   Place in refrigerator and let flavors infuse.

4.   Fill lowball glass with ice, pour gin over ice and top with tonic. Garish with tops of lemongrass.

Drunken Lemongrass Scallops (inspired by Izzy Knight’s recipe Drunken Lemongrass Shrimp #31514 food.com)

Serves 2

Ingredients

6 Scallops, washed

1 tablespoon dry sherry or Chinese rice wine

1 teaspoon cornstarch

¼ teaspoon salt

1 tablespoon vegetable oil

4 shallots, peeled & finely sliced

1 dried red chili pepper

1 stalk lemongrass, bottom 6 inches only, cut into 2 inch lengths and crushed

¼ cup thinly sliced garlic

Sauce

¼ cup dry sherry or Chinese rice wine

1 tablespoon lime juice

1 tablespoon soy sauce

2 teaspoons oyster sauce

1 teaspoon fish sauce

½ teaspoon palm sugar

Directions

1.   In a medium bowl, combine the scallops, rice wine, cornstarch and salt; toss until the scallops are evenly coated. Set aside for 10 minutes.

2.   Prepare the sauce: In a small bowl combine the rice wine, lime juice, soy sauce, oyster-flavored sauce, fish sauce and brown sugar; stir until the sugar dissolves.

3.   Place a wok over high heat until hot.

4.   Add the oil, swirling to coat the sides.

5.   Add the garlic and gently fry.

6.   Add the shallots, chili peppers, lemongrass and fried garlic; stir-fry until fragrant, about 3 minutes.

7.   Slide the scallops into the wok; cook, until the scallops begin to become opaque and are browned, about 2 minutes per side.

8.   Pour in the sauce; reduce the heat to low, cover and cook until the scallops are cooked through, about 3 minutes.

Comments:

Although I liked this recipe, I felt the sauce overpowered the beautiful scallops.  The next time, I will forego the sauce and stick with a bit more lemongrass, rice wine and a bit of lime.

Grilled Asparagus Wrapped in Zucchini, Yellow Pepper Coulis

Serves 2

Ingredients

125 g baby asparagus (about a silver dollar in diameter x 2)

1 whole zucchini, sliced 1/8 in thick lengthwise. You only need two slices, but better to make 4 in case one breaks

1 stalk scallions, green part only

1 whole yellow bell pepper

1/2 garlic clove, chopped and fried until golden

mushroom stock or chicken stock granules

salt & pepper

Coulis

1.   Blacken the skin of the yellow pepper on all sides by holding over a gas burner.

2.   Let pepper cool slightly and then place in a ziploc bag and seal.

3.   Once cool enough to handle, take the pepper out of the bag and rub the charred skin off.  Rinse, if necessary to remove any additional charred pieces.

4.   Remove core and seeds roughly chop.

5.   Place chopped pepper and garlic and cuisinart and pulse until pureed finely, about 5 minutes (it takes a long time!)

6.   Scoop mixture into a sauce pan, add 2 tbsp water and a few pinches of the mushroom stock and cook over medium heat for 5 minutes.  Be sure to not let it boil. Salt and pepper to taste.

Vegetables

1.   In a pot of boiling water, blanch zucchini strips for 30 seconds and green onions for 15 seconds. 

2.   Heat a tsp of oil in a skillet on high.  Sauté asparagus, lightly browning. Quickly remove.

3.   Once cool enough to handle, separate asparagus into two bundles.

4.   Lay down one piece of zucchini and place asparagus bundle crosswise on zucchini and wrap tightly.  Gently tie with blanched green onion.

5.   Place two spoonfuls of coulis on plate in a circular shape and gently place asparagus bundle diagonally on top of coulis.

Grilled Ribeye

Serves 2

Ingredients

2 garlic cloves, thinly sliced

1 green chili, thinly sliced

3 shallots, thinly sliced

2 6oz. pieces of beautiful ribeye steak

Directions

1.   Heat a small sauté pan with a tablespoon of olive oil then add garlic, shallots and chili.

2.   Sauté on medium-high heat until garlic is nice an toasted and shallots are soft and starting to caramelize. Set aside.

3.   Sprinkle ample salt and pepper on both sides of the ribeye. 

4.   Heat grill pan to medium high and grill steaks, turning once to give nice grill marks, about 3 minutes per side (we like our steaks medium rare!).  

5.   Remove from pan and let rest for a few minutes before serving. Top with garlic/shallot/chili mixture. 

Comments:

This is such a simple seasoning for the steak, not overpowering and a perfect compliment to the steak.  Garlic, always wonderful on almost anything, a bit of heat and delicious flavor from the chili's and sweetness from the shallots.

Coconut Lemongrass Rice (Inspired by Recipe#191120 Food.com)

Serves 3-4

Ingredients

1 tbsp butter

1 c jasmine rice

1 tsp salt

200 g reduced fat unsweetened coconut milk or fresh if you have it

Additional water to make 1.2 c liquid

1 stalk lemongrass, white part only (cut in 2 inch pieces, sliced lengthwise) gently  

  pounded with a mallet to release the oils 

1/2 c chopped chives or green onions

Directions

1. 
 Melt butter in a rice cooker pot on stove over medium heat.

2.  Remove from heat and stir in the rice and salt.

3. 
 Add the coconut milk, water and lemongrass.

4. 
 Place pot in rice cooker and cook as normal.

5.  Remove from heat, discard lemongrass and mix rice to combine all flavors.

6.  Add chopped chives just before serving.

Comment:

This is so delicious and easy to make! The original recipe called for this to be cooked on the stovetop, but I couldn't be bothered.  It tasted just lovely!

Chocolate Molten Cake

Serves 2

Ingredients

¼ c butter (1/2 stick)

2 oz bittersweet chocolate (can substitute with cocoa powder & oil, 3 to 1 ratio)

1 large egg white

2 egg yolks

1/8 cup sugar

½ tbsp all-purpose flour

½ lemongrass stalk (white part, cut into 1 in pcs and pounded)

Dusting Powder

1 tbsp fine sugar

1 tsp cocoa powder

Directions

1.   Preheat oven to 450F and lightly butter and dust with cocoa powder and sugar mixture two (4 oz.) ramekins.

2.   Melt butter over medium heat with lemongrass in a sauce pan until melted; keep at very low temperature for 5-7 minutes.  Remove lemongrass.

3.   Add chocolate to melted butter and keep whisking until chocolate is completely melted.  Transfer to a bowl to cool slightly.

4.   In a medium-sized bowl, mix sugar and egg yolks with electric mixer until this and creamy, about 3 minutes.

5.   Add cooled chocolate mixture to egg mixture and beat until smooth and creamy, about 3 minutes.

6.   In a separate bowl beat egg whites on medium to high speed until they form peaks, about 3 minutes.

7.   Fold in flour until just combined.

8.   Fold in egg whites until just combined.

9.   Pour equal amounts of batter into ramekins; bake for 8 to 10 minutes or until set around the edges and soft in the middle.

10. Let stand for 5 minutes, then invert onto 2 small plates.

Comments:

Ramekins can be made several hours in advance and kept in the refrigerator.  Remove 15 minutes before baking. Also, try adding other surprises to the cake like a whole raspberry in the center of the cake. Yum!