Culinary Finds

Dish Towel Dumplings - Servietten Knoedel

2012-03-08T04:39:00.000-08:00

My friend Gerda makes the best Servietten Knoedels and was kind enough to allow me to take some photos and share her recipe.

Ingredients:
Serves 6
6 Eggs
8 Sourdough Med size Rolls
1/4l milk
1/2 butter stick
1 bunch Parsley chopped
salt and pepper to season

1. Preheat oven to 200F
2. Cut rolls into small chunks and place on a baking sheet
3. Place in oven for about 30 min so that the rolls dry out, then place in a bowl to cool
4. In a separate bowl beat the eggs and add salt and pepper and the milk and heat all this on the stove until the butter is melted
5. Pour this liquid over the rolls, mix and cover bowl with a clean dish towel and let sit for an hour. At this point the dried bread is supposed to soak up the liquid and become mushy
6. Take your clean dish towel and place it on a flat surface.
7. Place the bread mix on it and shape it into a loaf
8. Roll the towel around the loaf and tie both ends with string.
9. In a large pot add water and place the rolled up roll inside
10. Cook for 1 hour on medium heat.
11. Take dumpling roll out of the water, remove the dish towel and place the entire dumpling in a serving dish.
12. At this point you can slice it just like bread to make serving easier.

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Sour Cherry & Walnut Scones - Fine Cooking Recipes, Techniques and Tips

2012-02-25T10:02:00.001-08:00

Source: finecooking.com via Enzie on Pinterest

Sour Cherry & Walnut Scones - Fine Cooking Recipes, Techniques and Tips

Ingredients:
1/4 cup plus 3 Tbs. granulated sugar
1/4 tsp. ground cinnamon
4-1/2 oz. (1 cup) unbleached all-purpose flour
4 oz. (1 cup) cake flour
2 tsp. baking powder
1 tsp. finely grated orange zest
1/2 tsp. baking soda
1/4 lb. (1/2 cup) cold unsalted butter, cut into 1/2-inch cubes
4-1/2 oz. (3/4 cup) dried tart cherries
2 oz. (1/2 cup) walnuts, coarsely chopped
2/3 cup buttermilk

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Chocolate Truffles

2012-02-11T09:17:00.000-08:00

Source: finecooking.com

via Enzie on Pinterest

Ingredients:

12 oz. semisweet chocolate (55% to 60% cacao), coarsely chopped or broken into pieces (2 slightly heaping cups)

1 cup heavy cream

2 Tbs. unsalted butter, softened

1 cup cocoa powder (preferably Dutch-processed); more as needed

8 oz. semisweet chocolate, chopped (about 1-1/2 cups)

Directions available via Fine Cooking

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Giorgio's Meatballs Recipe

2012-01-02T23:16:00.000-08:00

I think this will be tomorrow's lunch~

ZAGAT originally shared this post:

Giorgio's Meatballs Recipe
(from Chef Michael Ferroro of Delicatessan in NYC: http://goo.gl/0WVy5)

Ingredients
5 lbs ground beef
8 cloves garlic (minced)
5 eggs
5 qt. bread crumbs
1.25 cups parmesan cheese
2.5T salt
.25T black pepper
.75 bunch of parsley
.75 bunch of basil
.5 cup of stock
.5 cup water

Instructions
1. Hand mix all ingredients making sure not to over mix
2. Wet your hand slightly and roll meatballs into 2.5 oz balls
3. Lay meatballs evenly with a 1 inch gap on a sheet tray and bake in a preheated 350 degree oven for 20 minutes.

To serve
3 meatballs, 2 Tablespoons of tomato sauce, 1 teaspoon of pecorino cheese, 1 teaspoon of parmesan cheese, 2 leafs of basil, and 2 slices of Tuscan loaf bread.

#Recipes

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Cuisipro Stacking Ice Cream Scoop

2012-01-01T20:09:00.000-08:00

Have you ever had to serve ice cream to a number of people, just to find out that the ice cream does not want to get out of the container it came in? I It is rather frustrating when you want to serve ice cream and end up bending numerous spoons, while hacking away at the deliciousness that refuses to come out. Patiently waiting for the ice cream to soften up a bit is like watching paint dry - and holding an ice cream scoop under hot tab water before giving it another try, just way too time consuming and messy. This is why I really like this new gadget by Cuisipro.

The Scoop and Stack Ice Cream Scoop is an ergonomic scooper that cuts through the hardest ice cream with a simple twist- and- lift action. Love it! Will have to get one for sure. I spotted these at Amazon.com here

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Cinnamon Cake

2011-12-16T21:35:00.000-08:00

©Enzie Shahmiri

I first had Cinnamon Cake at the Corner Bakery and had such a craving for it that I had to make one. It's and easy recipes and taste best served slightly warm.

2 cups plain/all purpose flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
1 1/2 teaspoons vanilla extract
1/2lb butter 2/3 cup shortening
1 1/3 cups white sugar
4 eggs beaten
2/3 cup milk
1 1/3 cups white sugar

Method

- Sieve the flour, baking powder and cinnamon into a bowl.
- Beat the fat and sugar until light in texture and color.
- Add the eggs a little at a time alternating with some of the flour mixture.
- Beat well.
- Add a little milk if needed to form a soft dropping consistency.
- Pour into a well greased 7 inch cake tin.
- Bake at 350F degrees (175 degrees C). for about 45 minutes.
- The cake should be well risen and firm to the touch.
- Remove from the oven, allow to cool and then turn onto rack

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C). Grease and lightly flour a 10 inch Bundt pan. Stir together the flour, baking powder, 1 teaspoon ground cinnamon and salt; set aside.
2. In a large bowl, beat shortening, 1 1/3 cups white sugar and 1 1/2 teaspoon vanilla until light and fluffy. Add eggs one at a time, beating for at least 1 minute after each egg. Beat in the flour mixture alternately with the milk. Pour batter into prepared pan.
3. Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack. Remove cake from pan while it is still warm, and poke holes around the top of the cake with a fork. Pour the warm cinnamon syrup into the holes and onto the top and sides of the cake.
4. To Make Cinnamon Syrup: In a saucepan, combine 1/2 cup white sugar, butter, water, 1 teaspoon vanilla and 3/4 teaspoons ground cinnamon. Heat and stir until butter melts.

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Cute Santa Hat Brownies

2011-12-07T09:08:00.001-08:00

Simple and super cute, these can be created with just about any regular brownie cake recipe. What a cute idea!

Spotted via Pinterest the recipe for these brownies can be found on Daisy's World.

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Goulash Soup

2011-12-06T09:30:00.000-08:00

Image by LauraElaine via FlickrWhen I was little we lived in Vienna, Austria where my parents owned a very large restaurant. The restaurant was only open for dinner, but there was always great activity among the staff. On occasion my brother and I would accompany my parents in the early afternoon and spend some time at the restaurant. I still remember the coat lady, who was if memory serves me right from Hungary. She used to make the most beautiful needlework and introduced me once to a wonderful home made Goulash soup. Since then I was hooked on this hardy, yet mildly spicy soup.

Ingredients:
1/2 lbs chopped onions
1/4 lbs finely diced bacon
1 tsp Paprika (sweet)
1/2 tsp caraway seeds
1 pinch marjoram
1 crushed clove of garlic
6 cups beef stock
1 lbs finely cubed soup meat
1 tsp salt
3 large peeled and diced tomatoes (substitute 1 can of tomatoes)
3 1/4 in sliced beef frankfurters
1 squeeze lemon juice
3/4 lbs peeled and diced potatoes
For thickening of soup (optional)
1/4 cup flour
3/4 cup water
Directions:
1. Sauté chopped onions with diced bacon, until the onions are puffed and golden.
2. Add paprika, caraway seeds, marjoram and crushed garlic clove, and cook these for 1 minute, stirring. Paprika becomes bitter if it is cooked too long.
3. Add 6 cups of beef stock, soup meat, salt, tomatoes and simmer the soup for 20 min..
4. Add potatoes and more beef stock if necessary.
5. Continue to cook the soup until the meat and potatoes are soft.
6. If you prefer a thicker goulash add the flour and additional 3/4 cup water and stir the mixture into the soup.
7. Continue to cook the soup until it is thickened.
8. Add the beef frankfurters and lemon juice. Serve when frankfurters have cooked as well.
I like to serve goulash soup with fresh Baguettes and a salad. Enjoy!

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Happy Thanksgiving

2011-11-24T12:05:00.001-08:00

Wishing my blog readers a wonderful Thanksgiving!

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Chimichurri Salmon with Pasta

2011-11-09T08:00:00.000-08:00

Chimichurri marinade is popular in Argentinean and Uruguayan cuisine. It is a simple dressing made with fresh parsley, extra virgin olive oil, fresh lemon juice, fresh garlic, fresh scallions and crushed red chili and tastes wonderful over a fish fillet.

I used Salmon and tried these colorful pastas with it.

Ingredients:
Serves 4

4 Salmon Fillets
Olive Oil

CHIMICHURRI:
2 TBSP lemon juice
1 TBSP olive oil
3 TBSP finely chopped scallion
3 TBSP minced fresh parsley
1 garlic clove, minced
1/8 tsp pepper
1/8 tsp crushed red chili (or cayenne pepper)

Instructions:
1. Before you make the fish start cooking the pasta.
2. In a bowl combine Chimichurri ingredients.
3. Coat both sides of filet with Chimichurri marinade
4. The salmon can be prepared on the grill, stove or oven. Make sure to cook each side for 5-6 minutes
5. Garnish fish with citrus fruit and pine nuts and serve with pasta

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Baguettes

2011-11-02T09:12:00.000-07:00

Photo: Enzie Shahmiri

Baguettes, crunchy outside and soft inside ~~~~~

Well for those of you living around Orange County I have great news. Recently I bought a baguette from Mrs. Meixner, at one of the farmer's markets where she sells the breads her German husband bakes. Mrs. Meixner with various loaves of bread stacked in wicker baskets, sets up her booth at markets throughout Orange County.

To find out when and where she will be next visit the Bread Gallery

What I loved about the bread was that number one it was baked that same morning and had a wonderful crunchy crust. When reading the label, it said it was Vegan, made with unbleached, unbromated wheat flour, filtered water, sea salt and yeast - no preservatives of any kind. I kept the bread in it's paper wrap and by seriously pacing myself enjoyed the same crunchy crust for three more days. My store bought baguette usually turns into a club after one night on the counter, ready to be used as a deadly weapon.

So guess where you can find me next Sunday morning?! Yup ~ need to buy more bread and try the other goodies she was selling!!!

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Portrait Artist Enzie Shahmiri added you to her circles and invited you to join Google+

2011-11-01T18:20:00.000-07:00

Portrait Artist Enzie Shahmiri added you to her circles and invited you to join Google+.

Join Google+

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Micheal Aram on Gilt

2011-11-01T13:17:00.000-07:00

I love Michael Aram's designs. Every time I am at the mall my eyes widen when I see one of his new designs. The silver and gold makes the pieces look contemporary and the organic undulations add a lot of interest to each piece. This "Poppy Bowl" was spotted on sale on Gilt, which is by invitation only. The mark downs are awesome so if you like to get an invite email me

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Chicken Masala

2011-10-19T08:30:00.000-07:00

I love spicy foods, therefore the Indian Chicken Tikka Masala was a natural candidate for my recipes collection. A good Masala sauce is one that balances the spices with the rich cream sauce. It can’t be too tangy or too creamy or worse have one spice over power the taste of another.

Directions:
Preparing the Chicken:

Ingredients
4 chicken breast
1/2 tsp cumin
1/2 tsp coriander
2 cloves garlic, minced
1 tbsp ginger, minced
1 tsp kosher salt
2 teaspoons vegetable oil
1 cup plain Yogurt
1.Cut the chicken breasts into strips, place in a bowl
2. Add yogurt, garlic, ginger, and spices and mix to combine.
3. Refrigerate for one hour, or up to one day.
4. Heat grill on high setting
5. Place chicken on grill and barbecue until juices run clear, about 5 minutes on each side.

Preparing the Masala Sauce:

Ingredients

1 tbsp vegetable oil
1 onion, about 1 1/2 cup
2 garlic cloves
2 tsp ginger
1 jalapeno pepper
1 tbsp tomato paste
1 tbsp garam masala
2 tsp cumin
2 tsp paprika
1 tsp coriander
1/4 tsp fenugreek
1 28 oz. can tomato sauce
1 tsp salt
2/3 cup heavy cream
1/4 cup chopped cilantro

1. Place oil in a large heavy skillet over medium heat.
2. Saute onion, garlic and jalapeno for 1 minute.
3. Season with 2 teaspoons cumin, paprika, and 3 teaspoons salt.
4. Stir in tomatoes, tomato paste, garam masala, coriander,fenugreek, ginger and cream
5. Simmer on low heat until sauce thickens, about 20 minutes.
6. Add grilled chicken, and simmer for 10 minutes.
7. Transfer to a serving platter, and garnish with fresh cilantro.

Serve with Rice or Pita bread.
Note: I also like to add some fresh peas, they just make this dish visually come to life.

Here is a nice video by an Indian Chef:

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Cilantro Lime Grilled Chicken

2011-10-18T07:54:00.000-07:00

Cilantro Lime Grilled Chicken is simple and fast to make and makes for a very light and tasty meal.

Ingredients
Serves 2
2 Chicken breasts cut into small chunks
2 Tortilla breads
1 cup shredded lettuce
1 small diced tomato

Cilantro Lime Marinade
1/4 cup rice vinegar
1/3 cup fresh lime juice
3/4 cup finely chopped cilantro
3 large cloves of garlic finely minced
1/2 red onion finely chopped
1/2 green pepper sliced
1tsp Mayonnaise optional for thickening marinade
salt and pepper to taste
1/3 cup olive oil
Pam Spray for the grill

Directions:

1. Rinse the chicken breasts, pat dry with paper towel and cut into small chunks.
2. Place in a bowl and set aside
3. Prepare the Cilantro Lime Marinade by using another bowl to whisk together the vinegar,oil, mayonnaise (optional)lime juice, cilantro, garlic and salt and pepper. Save 4 TBSP of the marinate for later.
4. Pour remaining marinade over the chicken and place covered in fridge for about 30 min.

5. In the meantime heat up the grill to high.
6. When the gill is hot, after 30 min, lightly spray the cooking grate with Pam.
7. Place the chicken pieces on the grate and allow to cook 4 to 5 min on one side, before turning over and cooking for an additional 4 to 5 min.

Tip: I like to drip the marinade over the chicken once when I first place it on the grate and then after I have flipped the chicken over.

8. Place a tortilla on a plate and add the shredded lettuce and top with onions, pepper and tomatoes.
9. Drizzle some of the marinade that was set aside over the pile. Do not use the marinade the chicken was in!
10. When the chicken is done place them on the pile as well and serve.

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Different Grains of Rice

2011-10-16T11:19:00.000-07:00

I wanted to share this great article about the various types of rice and their taste differences. I cook mainly with long grain Basmati rice, but believe it or not some dishes just taste better with a different grain as a side.

I had saved the article a long time ago (wish I could remember out of which magazine I ripped the page out to give proper credit ) and since I am doing away will all my cooking folders, I am uploading things slowly to the cooking blog.

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Baklava

2011-09-29T06:25:00.000-07:00

©Enzie Shahmiri Portraits and Fine Art

Baklava is a nutty, sweet pastry made with filo dough and syrup which has been a favorite in many countries that once were under Ottoman rule, such as Greece, Turkey, Arabia, etc.

I had my first taste of Baklava in Iran and love when it is made fresh.

Ingredients

3cups ground walnuts
1 1/4 cups icing sugar
1 TBSP ground cardamon
2/3 cup unsalted butter, melted
18 sheets of filo pastry (available in freezer section at supermarket)

For the Syrup
2 cups granulated sugar
1 1/4 cups water
2TBSP rose water

Start by making the syrup:
1. Place the sugar and water in a saucepan and bring to a quick boil, then let it simmer for 10 min until liquid starts to become syrupy.
2. Add the rosewater, remove from stove and let cool.

For the Pastry:
1. Mix the nuts with icing sugar and cardamon.
2. Preheat oven to 325F
3. Brush a large rectangular baking tin with melted butter
4. Taking one filo sheet at a time, brush the sheets with melted butter
Note: Filo Dough dries really fast so place a damp towel over the dough that you are not currently using.
5. After you have 6 sheets in the bottom spread half of the nut mix evenly across
6. Take another 6 sheets (repeat step4)
7. Add the remaining nuts and cover with another 6 buttered sheets
8. Using a sharp knife cut diagonals into the dough and create diamond shapes.
9. Brush remaining butter over the dough.
10. Bake for 20 min at 325F
11. Increase heat to 400F and bake for another 15 min or until top is golden brown.
12. Remove from oven and pour syrup over the the pastry.

Enjoy!

©Enzie Shahmiri Portraits and Fine Art

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Food Photography

2011-09-27T10:34:00.001-07:00

I love taking photos and have decided to share some of my food photography here on my blog. Artichokes and Eggplants was taken at my local Farmers Market. I really liked how the greens and purples complimented each other.
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Shrimp with Spicy Green Curry

2011-09-20T11:34:00.000-07:00

Photo: ©Enzie Shahmiri

Ingredients:

4 - 6 servings

1 can (14 -oz) Unsweetened Coconut Milk

2 to 4 tsp Green Curry Paste, depending on degree of spiciness desired

1/2 cup Shallots (onions can be substituted)

1 tsp Lemongrass

1 pinch Coriander Root

1 pinch Chili

2 tsp minced Garlic

1 pinch Coriander Seed

1 pinch Fennel Seed

1/4 tsp Salt

1 cup Fish Sauce

6 Thai Lime Leaves

1 1/2 pounds medium Shrimp, peeled and deveined

1/2 cup Peas

1/2 cup chopped Thai basil (or substitute with 1/2 Italian basil, 1/2 mint)

2 Tbsp oil

2 cups diced eggplant

Steamed white basmati rice to serve with

Directions:

1. In a wok heat the oil over medium heat. Add the eggplant, shallots and cook until softened (3 - 5 min) 2. Add the garlic and cook stirring frequently

3. Add the Curry Paste, peas, a pinch of Chili, Lemongrass,a pinch Coriander, Fennel, Thai lime leaves and fish sauce and cook for about 1 min

4. Add the coconut milk and bring to a boil

5. Lower the heat and let simmer until sauce thickens (3 minutes)

6. Add the shrimp and cook until pink

7. Stir in 1/4 cup Thai basil and remove from heat.

8. Pour sauce over cooked rice and garnish with some more basil

If you feel the sauce is too thick you can add a little bit of vegetable stock

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Potato Gratin

2011-09-17T09:10:00.000-07:00

Last night I ate a wonderful potato gratin and it made me wonder why I do not make this simple dish more often. It is easy to prepare and such a nice comfort food. Served straight out of the oven it is a great companion to any meat or poultry dish.

For Recipe:

Read more »

Food Allergen Detector by KNEGADESIGN

2011-09-16T06:31:00.000-07:00

I know many people in my family and friend circle who are suffering from food allergies. This often means that certain meals on menu cards are avoided when we dine out. Natuarally when I came across this Food Allergen Detector by KNEGADESIGN my interest was peaked. People allergic to milk, eggs, peanuts, tree nuts, fish, shellfish, soy and wheat have often reactions from allergic reaction such as minor rashes to severe hives and in some cases even death. I think children are at the highest risk to taste something that they should avoid, so having a gizmo like this could prevent so many problems.

It works by simply holding the reader over the food. When a certain ingredient is detected the band on the side will change color. You can learn more about this product and watch ashort video here

Good Morning Apple Cake

2011-09-15T08:52:00.000-07:00

Ingredients: 1 18.25 ounce package yellow cake mix 3 large eggs 1 1/3 cup milk 1/2 tsp ground cinnamon 2 medium sized apples Streusel Topping 3/4 cup old fashioned oats 3/4 cup chopped pecans or walnuts 1/2 cup packaged brown sugar 1/2 tsp ground cinnamon 1/2 cup melted butter Preheat oven to 350 F. Grease and flour a 13 x 19 inch baking pan Directions: makes 8-10 servings 1. To prepare the streusel topping, combine all ingredients in a medium bowl and mix well. Set aside. 2. Beat cake mix, eggs, milk and cinnamon in a large mixer bowl until just moistened. Beat for 2 minutes at medium speed. 3. Core and slice apples; fold into the batter. 4. Pour half of the batter into the prepared pan. 5. Sprinkle with half of the streusel topping. 6. Top with the remaining batter. 7. Sprinkle with the remaining topping. 8. Bake for 40-45 minutes, or until a toothpick inserted in the center comes out clean.

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Going Green with Table Decor

2011-09-05T10:40:00.001-07:00

Fruit Basket by Animi Causa

Organic Triviet by Animi Causa

Napkin Holder by Animi Causa

Creating Gravy that's not lumpy

2011-08-30T09:26:00.000-07:00

When you add flour to warm stock, it right away becomes clumpy. This happens because the molecules in the flower form a protective coating when they come in touch with the warm liquid. To avoid this clumping, start by melting butter in a saucepan. Then add the flower and stir until the mix is smooth. Lastly add your stock and voila no clump gravy!
The key is the butter that prevents the molecules of the flower to bind into clumps.
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Fancy Mushrooms

2011-08-29T09:17:00.000-07:00

Source: gilttaste.com via Enzie on Pinterest

I love mushrooms and my all time favorites are Button Cap Chanterelles. I used to have them mailed to me dried from Germany until I finally discovered Mikuni Wild Harvest

Source: gilttaste.com via Enzie on Pinterest

Mi-kuni is the Japanese fusion of two words and translates into "Beautiful Forest" . The company harvests their own organically grown mushrooms. Their produce can be ordered on-line and found in stores such as Whole Foods.

Source: gilttaste.com via Enzie on Pinterest

These organic Asian mushrooms almost look like a painted still life ~ so pretty! I wonder how you best prepare these. Any cooking suggestions?

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