tag:blogger.com,1999:blog-22844180509580789772016-03-06T05:20:41.258-08:00<br><br><br><br>a photo-culinary journey - baking &amp; cooking my way through the world of foodPhoodistahttp://www.blogger.com/profile/13463851322036107443noreply@blogger.comBlogger67125tag:blogger.com,1999:blog-2284418050958078977.post-31321794906625467672012-07-26T14:02:00.001-07:002012-07-26T14:03:41.607-07:00Ever wonder how to make the classic Salisbury Steak? It&#39;s a classic comfort food. While my in-laws were visiting, this was one of the meals I prepared for them. It is simple, fast, and delish. This meal may seem complicated, but it can appear on your table in just about half an hour.<br><br>I don&#39;t know why I&#39;ve always loved Salisbury steak, but when I was young, I remember buying Marie Callender&#39;s frozen meal version and wondering how such a small box contained so many calories. Now that I can make it on my own (in a healthier version), I can enjoy it guilt-free. Give it a try :).<br><br><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-8R26fDcwzMI/UBDXIqpHnsI/AAAAAAACtrA/eLrYdId44DM/s1600/IMG_3490.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-8R26fDcwzMI/UBDXIqpHnsI/AAAAAAACtrA/eLrYdId44DM/s640/IMG_3490.JPG" width="550"></a></div><br><a href="http://www.phoodista.com/2012/07/salisbury-steak-with-mushroom-gravy.html#more">Continue Reading »</a>Phoodistahttp://www.blogger.com/profile/13463851322036107443noreply@blogger.com1tag:blogger.com,1999:blog-2284418050958078977.post-50451629331920043312012-07-23T11:54:00.000-07:002012-07-24T22:43:01.303-07:00In the summer months, there is an abundance of fresh mushrooms. The great thing about this dish is, you can use any combination of your favorite mushrooms or whatever is in season. Keep in mind, white mushrooms have the least flavor, so it&#39;s better to use more of the other kinds. If you don&#39;t have a wide variety to choose from, you can use all cremini mushrooms.<br><br>Every time I&#39;ve made this, I have received rave reviews. Guests think it&#39;s complicated to make since they can&#39;t pinpoint the wine added to enhance the flavor, but it&#39;s quite simple to prepare. I&#39;d recommend choosing a wine you&#39;d like to drink alongside the meal.<br><br><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-AUpWbu0P05s/S4v7ad-C1UI/AAAAAAACjhI/Xf32lcbRBnY/s1600/CaROL9.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-AUpWbu0P05s/S4v7ad-C1UI/AAAAAAACjhI/Xf32lcbRBnY/s640/CaROL9.jpg" width="550"></a></div><br>Give it a try. It takes less than half an hour to prepare from start to finish. Let me know what you think!<br><br><a href="http://www.phoodista.com/2012/07/farfalle-with-creamy-wild-mushroom-sauce.html#more">Continue Reading »</a>Phoodistahttp://www.blogger.com/profile/13463851322036107443noreply@blogger.com1tag:blogger.com,1999:blog-2284418050958078977.post-32234913633084621762012-07-18T21:55:00.002-07:002012-07-18T21:55:56.024-07:00Sanbeiji 三杯雞 (&quot;Three-Cup Chicken&quot;) is a popular chicken dish in Chinese cuisine. Although it originates from Southern China in the province of Jiangxi, it has become a very popular dish in Taiwan and can be found in pretty much every restaurant.<br><br>The &quot;three-cup&quot; term comes from the equal proportions of rice wine, soy sauce, and sesame oil used to prepare this dish. The basil added at the end brightens the dish and gives it a nice fresh taste.<br><br><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-Wu0LDhuq2n0/UAd3nh6O24I/AAAAAAACthY/VKv_YJ0xa1I/s1600/IMG_7388.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-Wu0LDhuq2n0/UAd3nh6O24I/AAAAAAACthY/VKv_YJ0xa1I/s640/IMG_7388.JPG" width="550"></a></div><br>This post is long overdue, but it is a special one since this dish is what I had for dinner the evening my baby boy was born. I hope you give it a try as it is simple, traditional, and very satisfying. <br><br><a href="http://www.phoodista.com/2012/07/sanbeiji-three-cup-chicken.html#more">Continue Reading »</a>Phoodistahttp://www.blogger.com/profile/13463851322036107443noreply@blogger.com1tag:blogger.com,1999:blog-2284418050958078977.post-40669007055283757762012-04-17T16:51:00.001-07:002012-04-17T16:52:24.079-07:00I&#39;ve heard &quot;cacciatore&quot; countless times before and finally decided to try making it to celebrate my first day off work. Cacciatore means &quot;hunter&quot; in Italian and is oftentimes prepared with braised chicken or rabbit alongside tomatoes, onions, herbs, and wine. The northern Italian version uses white wine while the southern version uses red. This dish takes about an hour to prepare on a low simmer, and can be enjoyed over pasta or with some rustic bread.<br><br>I couldn&#39;t be more happy with the result. It was comforting, satisfying, and the thyme and parsley really enhanced the flavors of the stew-like dish. Try it out! It was absolutely delish!<br><br><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-1WYV0ojmxSY/T43dAEFw1eI/AAAAAAACoIM/D7Fl2pSVeKQ/s1600/IMG_7323.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" qda="true" src="http://1.bp.blogspot.com/-1WYV0ojmxSY/T43dAEFw1eI/AAAAAAACoIM/D7Fl2pSVeKQ/s640/IMG_7323.JPG" width="550"></a></div><br><a href="http://www.phoodista.com/2012/04/sicilian-chicken-cacciatore.html#more">Continue Reading »</a>Phoodistahttp://www.blogger.com/profile/13463851322036107443noreply@blogger.com0tag:blogger.com,1999:blog-2284418050958078977.post-47793525160121969452012-04-16T10:55:00.000-07:002012-04-16T10:55:31.620-07:00It&#39;s my first day off work, so I&#39;m finally posting a long overdue creation. This is a perfect coffee cake with everyday ingredients that you would have in the pantry. The best part is, you could substitute yogurt for sour cream (or even applesauce depending on what you have on hand) and can use any type of nuts you have laying around.<br><br>I consider this a light coffee cake (aka. healthy :)), it satisfies the sweet dessert craving as it pairs well with a scoop of vanilla ice cream, and it&#39;s the perfect breakfast cake with a cup of coffee. Give it a try! <br><br><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-FhwN8uOHxuE/T3EZhgPwwTI/AAAAAAACmHo/bja7CPw9QhA/s1600/IMG_7206.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" qda="true" src="http://3.bp.blogspot.com/-FhwN8uOHxuE/T3EZhgPwwTI/AAAAAAACmHo/bja7CPw9QhA/s640/IMG_7206.JPG" width="550"></a> </div><br><a href="http://www.phoodista.com/2012/04/cinnamon-walnut-streusel-coffee-cake.html#more">Continue Reading »</a>Phoodistahttp://www.blogger.com/profile/13463851322036107443noreply@blogger.com1tag:blogger.com,1999:blog-2284418050958078977.post-27871079624145788552012-03-18T19:19:00.000-07:002012-03-18T19:19:58.638-07:00After a long quest for the perfect oatmeal and raisin cookie recipe, I am happy to say - I found it! This cookie has the perfect amount of crispiness on the outside, and is amazingly chewy on the inside. It has enough spice to bring out the flavors you expect in an ol&#39; fashioned oatmeal and raisin cookie.<br><br><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-a9LAs7CP75E/T2aWi65j_sI/AAAAAAAClVs/RjC26j_SJHU/s1600/IMG_7073.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-a9LAs7CP75E/T2aWi65j_sI/AAAAAAAClVs/RjC26j_SJHU/s640/IMG_7073.JPG" width="550"></a></div><br>You should not wait a minute longer to try this recipe out. It&#39;s quick and healthy, after all, we&#39;ve got oats!<br><a href="http://www.phoodista.com/2012/03/best-oatmeal-raisin-cookies.html#more">Continue Reading »</a>Phoodistahttp://www.blogger.com/profile/13463851322036107443noreply@blogger.com2tag:blogger.com,1999:blog-2284418050958078977.post-17740525221533431692012-02-26T17:40:00.001-08:002012-02-29T21:41:59.658-08:00It was one of those crazy days where you experience all seasons in a a matter of minutes. From rain to snow to sunshine, it seemed like the sky couldn&#39;t make up his mind. Since it was freezing outside, I opted for something that would warm me up from the inside - a nice savory stew.<br><br><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-SeGyW8tPW6g/T0rUbc31t_I/AAAAAAACjiM/w_cqCw8cyVI/s1600/IMG_6959.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-SeGyW8tPW6g/T0rUbc31t_I/AAAAAAACjiM/w_cqCw8cyVI/s640/IMG_6959.JPG" width="550"></a></div><br>Give it a try! It only takes 20 minutes of preparation to create this Mexican stew.<br><br><a href="http://www.phoodista.com/2012/02/ancho-pork-and-hominy-stew.html#more">Continue Reading »</a>Phoodistahttp://www.blogger.com/profile/13463851322036107443noreply@blogger.com0tag:blogger.com,1999:blog-2284418050958078977.post-68503410892089748352012-02-24T22:35:00.000-08:002012-02-24T22:35:17.887-08:00One odd week in February, I noticed that every time my hubby and I went out for lunch, he was looking for a meatball sandwich. I have to admit, there is something satisfying biting into a large meatball, not the tiny ones you find hiding in your spaghetti at times.<br><br>So, I decided to create the tastiest and biggest Italian style meatballs for dinner one evening. It was simple, fast, and you can serve it over pasta or in a sandwich. You could even just enjoy it plain with some ketchup or tomato sauce - it&#39;s <i>that</i> good!<br><br><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-QrtdaCmFNUY/T0hzGrmHW0I/AAAAAAACjcs/LsSetDXmenE/s1600/IMG_6872.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-QrtdaCmFNUY/T0hzGrmHW0I/AAAAAAACjcs/LsSetDXmenE/s640/IMG_6872.JPG" width="550"></a></div><br>Give it a try! Let me know what you think.<br><br><a href="http://www.phoodista.com/2012/02/for-love-of-huge-meatballs.html#more">Continue Reading »</a>Phoodistahttp://www.blogger.com/profile/13463851322036107443noreply@blogger.com0tag:blogger.com,1999:blog-2284418050958078977.post-18160219262901920012011-11-25T21:41:00.000-08:002011-11-25T21:41:28.830-08:00Happy Black Friday! Hope you all were able to successfully battle the crowds and hope you all had a wonderful Thanksgiving with friends and family. I spent ours at a friend&#39;s home and was asked to bring dessert. I wanted to bake something fairly traditional, reminiscent of the holidays; yet I didn&#39;t want to make the typical holiday dessert - aka. a plain ol&#39; pumpkin pie.<br><br>For some reason, I never liked pumpkin pie growing up. But I liked pumpkin as a flavor and ingredient. So, I decided on making a pumpkin cheesecake (along with a double crust french apple pie, more on that later). And, instead of the typical gingersnap or graham cracker crust, I made an almond cake as the base. It turned out amazingly moist, light (as far as cheesecakes can go), yet creamy and rich with flavor. It was the perfect end to a great Thanksgiving meal. It will also be perfect for Christmas, so do give it a try. I promise you will not be disappointed :).<br><br><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-gfDwVVrY2OE/TtByk2pwbzI/AAAAAAACig8/WXaennvnN3Y/s1600/IMG_8753.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-gfDwVVrY2OE/TtByk2pwbzI/AAAAAAACig8/WXaennvnN3Y/s640/IMG_8753.JPG" width="550"></a></div><br><a href="http://www.phoodista.com/2011/11/pumpkin-almond-cheesecake.html#more">Continue Reading »</a>Phoodistahttp://www.blogger.com/profile/13463851322036107443noreply@blogger.com1tag:blogger.com,1999:blog-2284418050958078977.post-19020622801650310772011-11-20T21:29:00.002-08:002012-02-24T22:36:16.119-08:00Happy one week before Thanksgiving! I&#39;ve been on a hiatus from blogging mainly because my life&#39;s been so crazy these past two months. It&#39;s not that I haven&#39;t cooked or baked, I just haven&#39;t had time to share my creations. Between finding out we&#39;ll be plus one next year and moving into a new place, it&#39;s just been a battle to find time for anything.<br><br>So, I&#39;m finally back. Last night, I hosted my official house warming party - a potluck of sorts. I baked 2 desserts - a chocolate &amp; rum pecan pie and a roasted pear crème brûlèe tart; <i>and</i> I made two mains - an amazing pulled pork sandwich with the best coleslaw you can imagine, along with a <a href="http://www.phoodista.com/2011/08/grilled-rib-eye-steak-with-chipotle.html" target="_blank">rib-eye steak</a> with chipotle honey glaze topped with a red pepper relish. I&#39;ll be sharing the recipes for these in the next few posts.<br><br>Since it&#39;s just a few days before Thanksgiving, and because the traditional pecan pie or pumpkin pie often makes an appearance alongside a turkey dinner, I&#39;m going to share my twist on the classic pecan pie. This one features bittersweet chocolate and a nice dose of rum. Bourbon will do just as well :).<br><br><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-egY2Dukna-8/TsnYIIerczI/AAAAAAACiUI/q2o3TRVbqu0/s1600/IMG_5974.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-egY2Dukna-8/TsnYIIerczI/AAAAAAACiUI/q2o3TRVbqu0/s640/IMG_5974.JPG" width="550"></a></div><br><a href="http://www.phoodista.com/2011/11/chocolate-rum-pecan-pie.html#more">Continue Reading »</a>Phoodistahttp://www.blogger.com/profile/13463851322036107443noreply@blogger.com1tag:blogger.com,1999:blog-2284418050958078977.post-49302422743427555242011-09-11T11:32:00.002-07:002012-02-24T22:36:59.361-08:00Over Labor Day weekend, I took a trip up to Vancouver, BC. The city is beautiful - green, nice coastal breeze, pedestrian friendly, and a foodie lover&#39;s paradise. It is the home of <a href="http://www.blogger.com/www.49thparallelroasters.com">49th Parallel Coffee Roasters</a>, where my hubby (aka. the &quot;barista&quot; of our coffee-loving home) orders our freshly roasted espresso beans for our morning lattes.<br><br>Since he was up in Vancouver for business the days prior to the weekend, I was left with the duty to finish up the veggies that were left in the fridge - namely, green beans. It was a Thursday evening after a long day at work and I contemplated grabbing some Panda takeout for dinner. Then I thought to myself, if I do that, then the green beans will go bad. Since it was one of those times when I didn&#39;t want to spend effort making anything, I opted for the tried and true broiled salmon with a simple glaze. It&#39;s quick, tasty, and the fish stays completely moist. What&#39;s even better is that you can make it with just 5 basic ingredients in less than 10 minutes!<br><br><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-mUqI4n5JBnQ/TmhM-1I1V9I/AAAAAAACjMM/a76GRbm8Xek/s1600/IMG_8289.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-mUqI4n5JBnQ/TmhM-1I1V9I/AAAAAAACjMM/a76GRbm8Xek/s640/IMG_8289.JPG" width="550"></a></div><br><a href="http://www.phoodista.com/2011/09/broiled-salmon-with-peach-dijon-glaze.html#more">Continue Reading »</a>Phoodistahttp://www.blogger.com/profile/13463851322036107443noreply@blogger.com5tag:blogger.com,1999:blog-2284418050958078977.post-86732152424548787522011-09-01T15:23:00.001-07:002012-02-24T22:14:08.420-08:00Ever have a craving for something sweet on a weeknight, only to find yourself reaching for store bought cakes, a frozen dessert you just pop into the microwave, or even a tub of ice cream? I&#39;ve been in that place one too many times. <br><br><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">With a surplus of blueberries in my freezer left from my <a href="http://www.phoodista.com/2011/07/pan-fried-pork-tenderloin-with.html">summer blueberry picking expedition</a>, I wanted to make something quick and simple that would hit the sweet spot. This blueberry crumb bar is the perfect no-fuss dessert that you could even enjoy for breakfast. It took me less than 15 minutes of preparation time. If you don&#39;t like nuts, leave the sliced almonds out. I just love giving things that extra *crunch* and texture. Give it a try, top it with some ice cream for a quick and satisfying homemade dessert.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-wxpcAXVpkLs/TlsPiq2RTnI/AAAAAAAChx0/APYwySlF_b4/s1600/IMG_8198.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://2.bp.blogspot.com/-wxpcAXVpkLs/TlsPiq2RTnI/AAAAAAAChx0/APYwySlF_b4/s400/IMG_8198.JPG" width="400"></a></div><br></div><div class="separator" style="clear: both; text-align: center;"></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br></div><a href="http://www.phoodista.com/2011/09/blueberry-crumb-bars-with-crunch.html#more">Continue Reading »</a>Phoodistahttp://www.blogger.com/profile/13463851322036107443noreply@blogger.com13tag:blogger.com,1999:blog-2284418050958078977.post-77645706855417911642011-08-28T22:26:00.000-07:002011-08-28T22:28:37.222-07:00This is a perfect dish, simple yet flavorful, that can be served at room temperature or chilled. It is perfect for one of those hot summer evenings when the last thing on your mind is cooking. I used fresh organic basil and early girl tomatoes from the Portland Farmer&#39;s Market. It takes less than 15 minutes before you can enjoy your first delish bite :).<br><br><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-UMhGbb1JU7I/TlsO3v58FjI/AAAAAAAChww/lDeBIFmzDLU/s1600/IMG_8283.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-UMhGbb1JU7I/TlsO3v58FjI/AAAAAAAChww/lDeBIFmzDLU/s640/IMG_8283.JPG" width="550"></a></div><a href="http://www.phoodista.com/2011/08/fresh-tomato-basil-pasta.html#more">Continue Reading »</a>Phoodistahttp://www.blogger.com/profile/13463851322036107443noreply@blogger.com8tag:blogger.com,1999:blog-2284418050958078977.post-76113714833079923302011-08-24T22:13:00.000-07:002011-08-25T17:07:54.664-07:00As I was walking through the produce section in the local market, I noticed some mushy dragonfruit sitting next to a basket of beautiful mangoes. I knew at that moment that I wanted to make mango salsa.<br><br>The first thing that comes to mind when I think of mango salsa is the one from the mexican grill restaurant, <a href="http://www.lasalsa.com/">La Salsa</a>. Although it is by no means the world&#39;s best mango salsa, I always look forward to it since it&#39;s only in season for a few weeks out of the year. Plus, I always eat spoonfuls of that salsa on its own, and <i>love</i> it.<br><br>I decided to grill some jerk chicken and pair it with some homemade mango salsa. I love how sweet and spicy things always complement each other so well. The jerk chicken is perfect enough to eat alone. If you simply add the glaze to the jerk chicken and stop there, the flavors will dance in your mouth. Add the mango salsa, and you will have fireworks. This is truly a meal that holds insanely well together, yet can be thoroughly enjoyed in parts. You could even eat spoonfuls of the mango salsa on its own :).<br><br><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-8tycVzUzW_4/TlNGOdo1RaI/AAAAAAACht0/vBTLhdX6l4s/s1600/IMG_8149.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" qaa="true" src="http://2.bp.blogspot.com/-8tycVzUzW_4/TlNGOdo1RaI/AAAAAAACht0/vBTLhdX6l4s/s640/IMG_8149.JPG" width="550"></a></div><a href="http://www.phoodista.com/2011/08/jerk-chicken-with-habanero-mint-glaze.html#more">Continue Reading »</a>Phoodistahttp://www.blogger.com/profile/13463851322036107443noreply@blogger.com5tag:blogger.com,1999:blog-2284418050958078977.post-44061494517509566492011-08-22T21:54:00.000-07:002011-08-22T21:54:23.178-07:00For this meal, I chose to use Coho salmon (my second favorite to the Chinook) - mainly because it was on special and since I was planning to pan-fry it, I would be ok settling for the less fatty one. The part that really makes this meal is the fresh herb-caper sauce. Since it&#39;s summertime, there is no shortage of fresh herbs. Plus, if you have a herb garden, this will be a great way to use some of everything. With the perfect blend of rosemary, thyme, oregano, parsley, and chives brightened up by a hint of lemon juice, capers and garlic, this is one refreshing go-to summer meal.<br><br><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-SrbvmmauFxE/TlHaQisBKvI/AAAAAAAChr8/YM8Wr1WRFb8/s1600/IMG_8065.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-SrbvmmauFxE/TlHaQisBKvI/AAAAAAAChr8/YM8Wr1WRFb8/s640/IMG_8065.JPG" width="550"></a></div><br>Pair this crispy salmon with a few <a href="http://www.phoodista.com/2011/08/asparagus-parm-manchego-puffs.html">asparagus parm-manchego puffs</a> and some blanched asparagus stalks with a drizzle of dijon-oil dressing for a perfect evening meal.<br><a href="http://www.phoodista.com/2011/08/crispy-salmon-with-fresh-herb-caper.html#more">Continue Reading »</a>Phoodistahttp://www.blogger.com/profile/13463851322036107443noreply@blogger.com10tag:blogger.com,1999:blog-2284418050958078977.post-64798027223648857552011-08-21T22:45:00.000-07:002011-08-22T14:03:02.781-07:00Although I made these bite-sized cheese puffs as a side to a salmon entrée, I felt these deserved their own post since they would be something I&#39;d make again, simply as an appetizer or for a quick snack. It would also be a recipe that could be easily varied - i.e. adding chopped bacon, some ham, or even using spicy sausage instead.<br><br><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-DmxVWP90iTI/TlHaU5V93YI/AAAAAAAChr0/3q1z5K5pNZU/s1600/IMG_8051.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-DmxVWP90iTI/TlHaU5V93YI/AAAAAAAChr0/3q1z5K5pNZU/s640/IMG_8051.JPG" width="550"></a></div><br>Manchego (if you haven&#39;t heard of it before like me) is a cheese from the La Mancha region in Spain. It&#39;s made from the milk of the Manchega sheep, and is aged from 2 months up to 2 years. It has a firm and compact consistency and a buttery texture, and the cheese has a distinctive flavour: well developed but not too strong, creamy with a slight piquancy, and leaves an aftertaste that is characteristic of sheep’s milk. Be sure to cut off and discard the rind, as it is not edible or usable.<br><br><a href="http://www.phoodista.com/2011/08/asparagus-parm-manchego-puffs.html#more">Continue Reading »</a>Phoodistahttp://www.blogger.com/profile/13463851322036107443noreply@blogger.com3tag:blogger.com,1999:blog-2284418050958078977.post-23992331557894607422011-08-14T23:52:00.002-07:002012-02-25T20:55:45.263-08:00When I first started baking and cooking, people used to ask me whether I watched any cooking or baking shows. And the truth was, I didn&#39;t. Even when asked the same question a year ago, my answer was still no - mainly because I don&#39;t have cable TV (yes, I know what you&#39;re thinking... no cable TV?!). <br><br>But, I do have a confession to make. In the past month (on the days I manage to convince myself <i>and</i> my hubby to hit the gym), instead of watching &quot;How I Met Your Mother&quot;, I found myself occasionally watching &quot;Iron Chef America&quot;. (I used to wonder why people would exercise and watch cooking shows at the same time, and now I understand). It&#39;s rather entertaining watching fast-paced celebrity chef cook-offs. They have an hour after the Chairman yells &quot;Allez Cuisine!&quot; to create multi-course meals - from appetizers to desserts - with a secret ingredient which is revealed last minute. Out of the 4 celebrity chefs, I like Bobby Flay&#39;s flair and how he seems to always have everything in control.<br><br><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-7MBmXp7LxWo/Tkif12LXJJI/AAAAAAAChoI/SDKv2ob-eJk/s1600/IMG_7881.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-7MBmXp7LxWo/Tkif12LXJJI/AAAAAAAChoI/SDKv2ob-eJk/s640/IMG_7881.JPG" width="550"></a></div><br><a href="http://www.phoodista.com/2011/08/grilled-rib-eye-steak-with-chipotle.html#more">Continue Reading »</a>Phoodistahttp://www.blogger.com/profile/13463851322036107443noreply@blogger.com6tag:blogger.com,1999:blog-2284418050958078977.post-1971033689030016642011-08-09T22:48:00.001-07:002012-02-24T22:43:48.288-08:00Don&#39;t you hate it when you see a picture of something you want to make only to find out it requires a million ingredients, half of which you can&#39;t easily find in your neighborhood supermarket? Through time, I&#39;ve come to realize not everything that tastes good requires a ton of fancy ingredients. I&#39;ve also discovered not everything that appears complicated is actually complicated. And, although it&#39;s hard to admit, not everything that is complicated will end up tasting good.<br><br>This is pure comfort and simplicity at its best. Slow roasted vegetables and chicken seasoned with fresh herbs are an excellent weeknight dinner meal as it doesn&#39;t require much hands-on preparation time. I love how the fresh rosemary and thyme really enhance the flavors of the roasted carrots and potatoes, and how the olives bring out the flavor in the herbed chicken leg. It is an amazing provençal dish and really brings back flavors of comfort food in southern France. Give it a try, you won&#39;t be disappointed!<br><br><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-sxzQ6p9kGiM/Tj4mUgPusfI/AAAAAAACjMM/yB3YTbswl54/s1600/IMG_7782.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-sxzQ6p9kGiM/Tj4mUgPusfI/AAAAAAACjMM/yB3YTbswl54/s640/IMG_7782.JPG" width="550"></a></div><br><div class="separator" style="clear: both; text-align: center;"></div><br><a href="http://www.phoodista.com/2011/08/herb-roasted-chicken-provencal_09.html#more">Continue Reading »</a>Phoodistahttp://www.blogger.com/profile/13463851322036107443noreply@blogger.com1tag:blogger.com,1999:blog-2284418050958078977.post-64396189174419950562011-08-06T10:56:00.001-07:002012-02-24T22:19:43.604-08:00Continuing summer blueberry fest...<br><br>After getting a suggestion from Megan on my <a href="https://www.facebook.com/Phoodista">Facebook</a> page, I decided to make a blueberry buckle. A buckle is a type of coffeecake made with fruit (usually blueberries) and a sugar-spice topping. The name apparently comes from the way the cake &quot;buckles&quot; as it bakes (rising around its fruit topping, which is also sinking) so that the cake finishes with an uneven top surface.<br><br>I decided to make a traditional blueberry buckle and added some almonds for an extra crunch (that, and I love almonds). It is a very moist cake and is best served hot out of the oven (with whipped cream or ice cream), or warm. If you let it sit over 12 hours or so, the buckle starts to become mushy. You can try making it with all different varieties of fruits, just be sure to drain them well.<br><br><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-SXr5WB8Ij40/TjuDwNvwyoI/AAAAAAACjMM/X5KmMw9TXJo/s1600/IMG_7660.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://4.bp.blogspot.com/-SXr5WB8Ij40/TjuDwNvwyoI/AAAAAAACjMM/X5KmMw9TXJo/s400/IMG_7660.JPG" width="400"></a></div><br><div class="separator" style="clear: both; text-align: center;"></div><a href="http://www.phoodista.com/2011/08/blueberry-buckle-with-almond-cinnamon.html#more">Continue Reading »</a>Phoodistahttp://www.blogger.com/profile/13463851322036107443noreply@blogger.com8tag:blogger.com,1999:blog-2284418050958078977.post-56104919688062361002011-08-04T10:10:00.000-07:002011-08-04T10:10:52.755-07:00<a href="http://1.bp.blogspot.com/-wl44X0m8-jI/TjjlNkPUBUI/AAAAAAAChb0/BC7OrxcNzBQ/s1600/IMG_7529.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="400" src="http://1.bp.blogspot.com/-wl44X0m8-jI/TjjlNkPUBUI/AAAAAAAChb0/BC7OrxcNzBQ/s400/IMG_7529.JPG" width="266"></a>After my <a href="http://www.phoodista.com/2011/07/pan-fried-pork-tenderloin-with.html">blueberry picking adventure</a>, I had 26 pounds of blueberries starring at me, patiently awaiting their fate. While cleaning them, I ate handfuls. I froze several large bags. And, I used some for making a chutney for some pork tenderloin.<br><br>It was inevitable that after my <a href="http://www.phoodista.com/2011/07/its-strawberry-season-hoods.html">first jam making experiment</a> with Hood strawberries, there would be another one soon to come. During my college days, I remember visiting a friend who&#39;s parents had a whole collection of jams and preserves in the pantry - from apricot to peach, cherry to strawberry. The best part was, they were more runny unlike the pectin-filled ones at the supermarket. Somehow, it just feels wrong when you have to smear out jam like you&#39;re spreading jello across a buttered toast.<br><br>The best part of homemade jam is that you can make it without pectin. The flavors are richer as you can add more fruit, make it a bit chunkier [or not], less sugary, and skip all the preservatives. It really does taste <i>that</i> much better. Plus, with just a bit of time spent canning and making jam, you can still enjoy the flavors of the summer fruits long after the season has passed.<br><a href="http://www.phoodista.com/2011/08/homemade-blueberry-jam.html#more">Continue Reading »</a>Phoodistahttp://www.blogger.com/profile/13463851322036107443noreply@blogger.com3tag:blogger.com,1999:blog-2284418050958078977.post-91672091505776338422011-08-03T12:48:00.000-07:002011-08-03T12:49:55.924-07:00I&#39;ve been eating out all weekend since my uncle was visiting, and after all the pastries, spanish tapas, duck confit, pork belly, juicy burgers, onion rings and other fatty foods I&#39;ve consumed, I just wanted a simple home-cooked meal. But after all the days of taking my uncle around from the coast to wine country, I was a bit tired from all the fun I was having so I didn&#39;t want to spend more than half an hour to prepare a meal. <br><br>Yes, there are days when I feel so lazy that I don&#39;t even want to go out to find food. Sometimes, it&#39;s simpler just making dinner yourself. This is a quick and simple way to serve salmon. I love the fresh basil paired with the tangy pineapple and a kick of spicyness from the jalapeño. You can easily serve the salsa over chicken as well. I paired my salmon with some steamed haricot verts, but it can easily go over rice or with a frisée salad.<br><br><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-yitRUtF5EP4/TjjlJjTLEzI/AAAAAAACheg/zOCKhsShzZA/s1600/IMG_7570.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-yitRUtF5EP4/TjjlJjTLEzI/AAAAAAACheg/zOCKhsShzZA/s640/IMG_7570.JPG" t$="true" width="550"></a></div><a href="http://www.phoodista.com/2011/08/seared-salmon-with-tangy-pineapple.html#more">Continue Reading »</a>Phoodistahttp://www.blogger.com/profile/13463851322036107443noreply@blogger.com2tag:blogger.com,1999:blog-2284418050958078977.post-8238520977528797032011-07-31T23:01:00.000-07:002011-08-02T09:46:18.848-07:00After all the jams and preserves I&#39;ve been making recently, I found myself with a surplus of lemons one day.  That coupled with the realization that <a href="http://www.mariecallenders.com/">Marie Callendar&#39;s</a> closed all their stores in Oregon inspired me to create this lemon meringue pie.<br><br>I remember in the summers growing up, we used to eat Marie Callendar&#39;s fresh fruit pies - my favorite used to be the strawberry and peach ones. I never liked the lemon meringue pie (or any meringue pie for that matter), mostly because I thought meringue tasted strange. But as I got older, I think meringue grew on me. This pie is a perfect one for summer - a slightly tart but sweet lemon curd balanced out perfectly by the fluffy meringue. It is the perfect way to use up some extra lemons.<br><br><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-4RUkRlmBAHM/Tien6MB2IqI/AAAAAAACg7U/XK8B2PObLNQ/s1600/IMG_7211.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-4RUkRlmBAHM/Tien6MB2IqI/AAAAAAACg7U/XK8B2PObLNQ/s640/IMG_7211.JPG" width="550"></a></div><br><a href="http://www.phoodista.com/2011/07/lemon-meringue-pie.html#more">Continue Reading »</a>Phoodistahttp://www.blogger.com/profile/13463851322036107443noreply@blogger.com7tag:blogger.com,1999:blog-2284418050958078977.post-60959073760421915532011-07-25T08:43:00.000-07:002011-08-03T22:37:24.665-07:00After how much fun I had during<a href="http://www.phoodista.com/2011/07/its-strawberry-season-hoods.html"> my first strawberry picking adventure</a>, I decided it would be <i>the</i> summer I would check out all the local farms here in Portland. I figured since I love berries so much, I should figure out where they actually grow and what they look like (outside the supermarket). They don&#39;t just come in boxes...<br><br><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-dEn5TdoO6fk/Tix1AE4CxrI/AAAAAAACg-0/M39qVqgm8Eo/s1600/IMG_7455.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-dEn5TdoO6fk/Tix1AE4CxrI/AAAAAAACg-0/M39qVqgm8Eo/s640/IMG_7455.JPG" width="550"></a></div><br>Since it&#39;s the beginning of blueberry season, I decided to go blueberry picking as my next trip out to the fields. Last weekend was the first day the farms opened for blueberry picking. I was so excited that despite the rain - typical of Portland, atypical of the summers - I still went. It wasn&#39;t quite as fun with the rain and the muddy fields. I gave in after less than half an hour mainly because I found several critters falling from the plants into my berry bucket (spiders and pincher bugs, yuck). I spent most of the time trying to fish them out with a stick that I thought maybe blueberry picking isn&#39;t as fun as strawberry picking. Maybe there are more bugs in blueberries.. or maybe it&#39;s just the rain? As I left, I saw a ladybug (which I think is a sign of good luck) - I decided it was a sign to go try again another day.<br><a href="http://www.phoodista.com/2011/07/pan-fried-pork-tenderloin-with.html#more">Continue Reading »</a>Phoodistahttp://www.blogger.com/profile/13463851322036107443noreply@blogger.com0tag:blogger.com,1999:blog-2284418050958078977.post-9557233195601460572011-07-21T22:19:00.000-07:002011-07-21T22:19:34.164-07:00Whenever I see scallops at the market, I think of the dried ones I used to find in a bowl of congee [or a thick Chinese &quot;rice-soup&quot; as I call it] or at some dim sum restaurant. They were always very tasty, but I always thought they were unhealthy.<br><br><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-5F_zNauL2h8/TientkAxpAI/AAAAAAACg5c/ALtwoGfX-cY/s1600/IMG_6998.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-5F_zNauL2h8/TientkAxpAI/AAAAAAACg5c/ALtwoGfX-cY/s640/IMG_6998.JPG" width="550"></a></div><br>This perception is shared by my hubby too. One day at the market, I found scallops on special, and he said he&#39;d rather have something else. After all, we don&#39;t want to load up on preventable cholesterol, but at the same time I wondered - are scallops really <em>that</em> bad? How bad are they?<br><br><a href="http://www.phoodista.com/2011/07/grilled-scallops-with-tomato-basil.html#more">Continue Reading »</a>Phoodistahttp://www.blogger.com/profile/13463851322036107443noreply@blogger.com3tag:blogger.com,1999:blog-2284418050958078977.post-7150879912923247432011-07-19T13:41:00.000-07:002011-07-21T16:16:13.846-07:00A taco is a traditional Mexican dish composed of a corn or wheat tortilla folded or rolled around a filling. A taco can be made with a variety of fillings which makes it a versatile dish. Plus, you eat it with your hands, so there are no utensils to wash later :).<br><br>Usually on those lazy evening when I don&#39;t feel like cooking yet I don&#39;t want to go out and eat, I make taco&#39;s with pork or chicken. But this time, I decided to try a fish version - with tilapia. I grilled some bell peppers, onions, and some sweet corn. Then I pan-seared some tilapia with a sprinkling of a cumin, chile, and garlic. It was simple, quick, and delish!<br><br><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-tF9Xy5EvjIQ/TiPSzFxsiSI/AAAAAAACg1o/XpSj9vXsOek/s1600/IMG_7260.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-tF9Xy5EvjIQ/TiPSzFxsiSI/AAAAAAACg1o/XpSj9vXsOek/s640/IMG_7260.JPG" t$="true" width="550"></a></div><br><a href="http://www.phoodista.com/2011/07/tilapia-fish-tacos.html#more">Continue Reading »</a>Phoodistahttp://www.blogger.com/profile/13463851322036107443noreply@blogger.com3