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Monday, November 28, 2011
Saturday, November 26, 2011
Olive oil madeleines
I love Madeleines. “Pur butter Madeleines” are of course better but sometimes we cannot indulge.
For the next couple months, I will try to eat healthier and exercise!!
Yes, my baby brother did visit…and he said that I put on some weigh…
Which I did! So Bye bye butter, Hello olive oil!!!
A recipe adapted from Cooky Monster
Ingredients
1 cup of sugar
1 1/3 cup flour
½ tsp baking powder
6 tbs olive oil (use a light one)
5 tbs of soy milk(I did not have milk)
1 tiny pinch of salt
1 tbs vanilla extract
2 medium eggs (there were smallish)
Mix until creamed sugar,eggs, and salt in one bowl.
Mix flour and baking powder in another bowl.
Add olive oil and milk to sugar-salt-eggs cream.
Then add flour mix in three times.
Mix well for 5 minutes to get the cute bump!!!
I let batter rest for 1 hour in the fridge.
Pour in muffin tins or Madeleine tins.
Cooking Nomads’ Verdict
Coming from the oven they are delicious and tender.
The next day they are more dense but still perfect to dip in warm milk.
It is a fast and easy recipe. And you cannot taste the olive oil.
Next time
I will try orange flower water or lemon zest instead of vanilla.
Saturday, June 18, 2011
Ratatouille with kalamata olives for the soul
Tuesday, June 7, 2011
"Eastern" Cajun Blackened Salmon
It all started with frozen salmon fillets. I do not like frozen fish but I eat it. One evening, I was craving fish and all we had was frozen salmon. So I mixed spices to cover up "the frozen part". I am calling this a "Eastern cajun" mix because I could not resit to add some sumac into the mix. Since I purchased a large bag of sumac, I am sprinkling it everywhere lately. My little assistant likes its lemony taste so he was pleased.
The Eastern Cajun mix
1 tsp Sumac
1 tsp turmeric
1 tsp oregano ground
1 tsp thyme ground
1 tsp black pepper
1 tsp paprika
1/8 tsp cayenne pepper
1 tsp coriander
1 tsp salt
To marinate, I combine the mix with 3 garlic cloves pressed and 3 Tbs of olive oil with my thawed fillets for at least 30 min.I cooked it under the broiler for 15 min (skin down and a little more olive oil on top). It was lemony and spicy. I made a barley risotto as a side. It was my first time cooking barley!! I did not like it, even with the mascarpone and Parmesan!!! Barley and I, we are not friend yet! I need to get used to that chewiness... My son did like it so I had to pretend that I like it. Yes, the hot and spicy salmon saved my dinner!!! So this Eastern Cajun Mix would be used again in our cooking lab for express tasty meals.
The Eastern Cajun mix
1 tsp Sumac
1 tsp turmeric
1 tsp oregano ground
1 tsp thyme ground
1 tsp black pepper
1 tsp paprika
1/8 tsp cayenne pepper
1 tsp coriander
1 tsp salt
To marinate, I combine the mix with 3 garlic cloves pressed and 3 Tbs of olive oil with my thawed fillets for at least 30 min.I cooked it under the broiler for 15 min (skin down and a little more olive oil on top). It was lemony and spicy. I made a barley risotto as a side. It was my first time cooking barley!! I did not like it, even with the mascarpone and Parmesan!!! Barley and I, we are not friend yet! I need to get used to that chewiness... My son did like it so I had to pretend that I like it. Yes, the hot and spicy salmon saved my dinner!!! So this Eastern Cajun Mix would be used again in our cooking lab for express tasty meals.
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