Start by making "V" angled cuts very close to the pineapple's eyes. Follow the eyes in a sort of diagonal "s" shape. Keep cutting until you remove all the eyes and you are left with clean pineapple "rows"
Friday, March 24, 2006
more cuts....OH!!!!!!! and don't trash the eyes and flesh attached I used all the scraps plus a couple of sliced clean chunks of the pinapple to make virgin pina-colada!!!! drink. It was very good!!! THE RECIPE: put all the pinapple you want to use in a blender then add water and make a pulp base. Strain the twice to eliminate the most of the fiber and eyes. Then put the "juice" and more water enough to diluted but not to the point where it tastes like water, just enough. Add sugar to taste then bring the mix to a boil. Turn off let it cool down. by then the juice developes in to a sweet kinda syrup base. Then when ready to serve. Add more water if needed. Add a can of cooconut milk, sugar & lots of ice TT. DELICIOUS!!!
Sunday, March 19, 2006
Sunday, March 12, 2006
Where can I begin... with Nutella!!! some History:
Nutella, was first created in the 1940s by Mr. Pietro Ferrero, a pastry maker and founder of the Ferrero company. At the time, cocoa was in short supply because of rationing due to World War II, so chocolate was very limited. So Mr. Ferrero used hazelnuts, which are plentiful in the Piedmont region of Italy (northwest),to extend the chocolate supply.
It was such a hit that Italian food stores started a service called "The Smearing". Children could go to their local food store with a slice of bread for a "smear" of what was known as "supercrema gianduja" later renamed "Nutella" in 1964.
www.nutellausa.com
www.nutella.it
Making good use of Nutella in my favorite way! With Crepes!!!! The best way! I learned this years and years ago. Thanks to a good friend I made when I lived back in San Antonio,TX. Her name: Mirsada Keserovic a kind soul with love for the kitchen and no recipe book! LOL she could cook and bake entire cakes with no recipe books or measurements of any kind! and they usually turned out good! She was a refugee from Bosnia here in the US and I haven't seen her in years but I keep and cherish her recipes and specially this one for what she called: PALACINKA (serbo-croatian for Crepe). One day she invited me to her apartment to have some dessert and she made PALACINKA = crepes with Nutella!!! Heaven on earth!!!! Before this I thought one: crepes where boring and complicated and two: Nutella was an overpriced chocolate spread. Now a days it is my weekend favorite snack!!! And what a way to start off my SPRING BREAK!!!! LOL!!!
Friday, March 10, 2006
Fusion Cuisine! where shall I start??? Ok top left we have Pilaf scented with cardamom and cinnamon (not sweet). Topped with Chicken Za'Attar (Arab) w/ toasted almonds and pine nuts. Then whole-wheat pita bread toasted to a nice crunch. Next comes this Indian Raita of cucumbers and yogurt. And the nice and fancy Baked Hasselback Potatoes* (*see next picture). All recipes and inspiration comes form Nigella Lawson's "Forever Summer" cookbook. This is not you "how to book" or "can & box cooking" type of book. It is a collection of simple yet complex in flavor recipes that capture the essence of summer cooking, so full of refreshing flavors. Nigella does a beautiful job as a flavor cupid marrying flavors you have never though of or tasted and does so in such a simple and easy way you will end up wondering how you never thought of that before! It is a true Journey. Comfort foods to the next level! Move over Martha! For more info check her site @ :
http://www.nigella.com/books/detail.asp?article=233
What are those? LOL from Nigella Lawson's "Forever Summer" cookbook. I forgot the exact name something like Swedish potatoes or so. They are so much fun to make and look like you spend hours doing them.! LOL and let me tell you they are crunchy out side and soft and creamy on the inside with out been mushy. And the cooking and caramelization bring out such pleasent flavors, MMM!!!!
Thursday, March 02, 2006
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