Archive for April 2010
What to do with a mountain of ciabatta?
This is a Spanish fish recipe that I happened to copy off a book called Seasonal Spanish Food by Jose Pizzaro.
It starts with a tuna steak, which you don’t touch again until the end.
Trying out Barilla’s spinach and ricotta tortellini. Sauteed some prosciutto with onions to add flavour and topped off with basil and parmigiano.
The taste was good but I should have tossed it with the prosciutto more to let the fats coat the tortellini. But I guess everything goes well with bacon!
It’s been some time since I got my omakase fix at the Standing Sushi Bar so I trotted down in the middle of a sweltering April to get it! My friend joined me on this one and the photos are taken using his DSLR. Huge difference from my usual photos!!
1st course: Japanese fish cake
A little bit different from the normal fish cake, this one is hand-made using white fish meat and it is much denser in texture than normal fish cake. The taste is richer than normal ones as well.
What to do when you’re lazy and want to whip up a quick meal? Use sausages and mushrooms! No brains needed! Just throw in everything
Actually I just raided the fridge to see what we had and came up with brown mushrooms and baerlauch pork sausages.
Just something I whipped up quickly for dinner the other day, aglio olio that I topped with some smoked salmon that was on discount. I think it was a surprise touch that the smoked salmon was seasoned with citron so there was an extra dimension to the flavours.
After the success of the previous pizza making adventure, I decided to make even more pizzas this time, for my family and my aunt’s family. You can see some of the ingredients we used below.
This is an interesting way of making Genoese “potato chips”. Instead of the usual frying, this is more like pan-roasting them together with anchovies.
It starts with soaking the slices for about 15 mins then drying with a paper towel before doing the rest. Really looks like slices of bananas!
I happened to see pancetta in stock at Cold Storage so I decided to buy some and make Amatriciana properly this time round.
Here I used some roma tomatoes that happened to be available as well that day. These are better for sauces that the usual round ones which are more for salads.
Zuppe di pesce is Italian for fish soup. This recipe is a more simplified version of the normal one which includes clams, squid, and more types of fish.
The name “fish soup” is also a misnomer since it’s not really a soup but more like a stew.
Below you can see the 2 red grouper steaks I will be using for the dish. Oddly enough, Singaporeans commonly call this fish by its Portuguese name – garoupa.