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Wednesday, September 15, 2010

Creamy Mustard Chicken with Mushrooms

Creamy Mustard Chicken with Mushrooms
6 chicken pieces, legs and thighs
Salt and freshly ground pepper
Olive oil
1/2 cup of low sodium chicken stock
16 cremini mushrooms, sliced
1/2 cup of half-fat cream
2 tablespoons of grainy mustard
1 tablespoon of lemon juice
A small handful of flat leaf parsley, chopped

Preheat oven to 325 F. Place a stockpot on medium high heat and add a good drizzle of olive oil. Dry the chicken pieces on each side with a paper towel and generously season with salt and pepper. Place in the stockpot and leave untouched for 3-4 minutes while the chicken browns. Gently turn the chicken and brown for 3-4 minutes on the other side.

Add the chicken stock to the stockpot, leaving the chicken skin side up so it doesn’t become soggy. Cook for 45 min-1 hour until the chicken is just cooked through. When the chicken is just about done, add a good drizzle of olive oil to a small pan on medium heat. Add the mushrooms and a good pinch of salt and pepper. Saute the mushrooms for 5-6 minutes. Lower the heat and add the reduced chicken stock from the stockpot. Add the cream, grainy mustard and stir. Reduce the sauce until desired consistency and add the lemon juice. Spoon over the chicken. Sprinkle with the parsley. Enjoy!

Prawn Curry

Prawn Curry
Prawn Curry, $2.50 per prawn

The killer dish for me that day was the Curry Prawns. It was an unexpected dish since we usually order the Curry Chicken. The gravy was eye openingly good and the prawns were the fresh sea prawns which were big and succulent. I was told that their curry takes three days to prepare, from the preparation of the ingredients, to the grinding, to the frying of the rempah and finally cooking the curry. The rempah forms the curry base for all their curry dishes. The prawn curry was fragrant and has a natural sweetness that got me lapping it up and thinking of when I am going back again. 4.5/5

Loo's Hainanese Curry Rice
Blk 57 Eng Hoon Street
7.45am till 2.30pm
Closed Alt Tuesday

White Chocolate Strawberry Ice Cream

White Chocolate Strawberry Ice Cream
(Adapted from David Lebovitz)


* 8 oz white chocolate, finely chopped
* 1 cup whole milk
* 2/3 cup sugar
* pinch of salt
* 5 large egg yolks
* 2 cups heavy cream
* 1 tsp. vanilla extract
* 2 cup strawberries, finely diced


Put the chocolate pieces in a large bowl and and set a mesh strainer over the top.

Warm the milk, sugar, and salt in a medium saucepan. In a separate medium bowl whisk together the egg yolks. Slowly pour the warm milk into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.

Stir the mixture constantly over medium heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula. Pour the custard through the strainer over the white chocolate. Stir until white chocolate is completely melted and the mixture is smooth, then stir in the cream and vanilla. Stir until cool over an ice bath.

Chill the mixture thoroughly in the refrigerator, then freeze it in your ice cream maker according to the manufacturer’s instructions. Add the strawberries about 5 minutes before the ice cream maker’s cycle is completed.

Ali’s Tip:

I really recommend going all out with this recipe. But if you’d like to lighten it up, you can always substitute milk for more of the cream (ex. 2 cups milk, and 1 cup cream). Or use 2% instead of whole milk. Or you could also reduce the number of egg yolks.

sweet stack

sweet stack

tv classic barbies

tv classic barbies
I Dream Of Jeannie, Bewitched Samantha Stephens, Beverly Hillbillies’ Elly May Clampett, Krystal Carrington and Alexis. Barbie dolls will be released this coming December, 2010 and in January 2011.

peacock cupcake

peacock cupcake

Tuesday, September 14, 2010

Wow! watermelon and scallop ceviche

Wow! watermelon and scallop ceviche
Prep time: 30 minutes. Cook time: about 2 hours marinating. Serves 3-4. Substitute with a soft fish of your liking if you prefer. Be sure to marinate protein until opaque and cooked through from the citrus. If using shrimp, it’s important to flash steam them until just pink before marinating.
You need:

* 1 cup bay scallops
* 1 cup lightly steamed and chopped shrimp
* 2 green cubanelle peppers sliced paper thin
* 1 1/2 cup grape or cherry tomatoes sliced paper thin
* 1 1/4 cup pinkish white part of watermelon rind sliced in 1/4 inch think pieces
* 1/4 cup onion finely diced
* 1 shallot finely diced
* 1/4 cup scallions diced
* 1/4 cup chopped cilantro
* Diced jalepeño to taste

* Juice from 5 limes and 1 lemon
* 3 tablespoons rice vinegar
* 1 tablespoon salt
* 1 tablespoon sugar
* 1 teaspoon garlic powder
* 1/4 teaspoon black pepper


1. Chop cubanelle pepper,tomatoes, onion, jalepeño, shallots and scallion paper thin. Roughly chop cilantro. Combine in large bowl and set aside.
2. Cut some watermelon into slices like you typically would and then cut away the sweet bright pink portion and reserve for some other use. Cut a strip (an inch or so thick) of the light pink/transparent white portion that sits about ¼ an inch above the green rind. Refer to image in post. Chop your light pink watermelon rind into pieces about 1/4 inch thick. Add 1/2 cup rind to bowl of veggies and set rest of rind aside.
3. Clean and steam the shrimp until just pink. Remove from heat and run under cold water. Chop into bite-sized pieces and set aside. Rinse bay scallops and set aside.
4. Juice limes and lemon into a bowl. Add rice vinegar sugar and salt. Stir to disolve. Toss in scallops and shrimp. Add to bowl of veggies. Also add garlic powder and black pepper. Toss well.
5. Make sure all fish is submerged in juices, cover and allow to marinate in fridge for about 2 hours or until scallops are cooked through. (If substituting scallops with a more delicate fish, less marinating will probably be required to cook through.)
6. Once cooked through, add remaining watermelon rind, toss and enjoy!

Tuesday, September 7, 2010

chilly dogs

chilly dog
toasted hot dog bun lined with peanut butter and jelly, then topped with ice cream

Thursday, September 2, 2010

No-Flour, No-Butter Peanut Butter Cookies

No-Flour, No-Butter Peanut Butter Cookies
Sensational Peanut Butter Cookies
18 cookies

1 cup peanut butter (see note)
3/4 cup natural cane sugar
1/4 cup brown sugar
1 egg
1 teaspoon baking soda
1/2 teaspoon vanilla
additional sugar for rolling

Preheat oven to 375 degrees°F.

Mix all the ingredients up in a bowl. Roll walnut-sized pieces into balls and roll balls in the additional sugar. Place on a parchment-lined baking sheet and flatten slightly with a fork in a crisscross pattern. Bake for 10 minutes. Remove and let cool before removing from baking sheet.

Note: Peanut butter comes in all kinds of configurations and the kind you choose will influence your outcome. Some peanut butters are very sweet, some have been hydrogenated, some have a whole lot more in them than peanuts! Then there is the chunky versus smooth debate. I used a natural chunky version (Safeway brand) for this recipe that wasn't too sweet although it did have added cane sugar in the ingredient list.

peanut butter popcorn

Fall Snacking Recipe: Peanut Butter Popcorn

Maybe it's the college football parties, the trick-or-treating, or the endless grazing before Thanksgiving dinner, but snacks and fall just seem to go together. Popcorn is a very old harvest snack, prepared in the New World long before Columbus ever got here.

This sweet popcorn may actually improve on the original while using yet one more New World food - the peanut.

This recipe for peanut butter popcorn, sweetened with honey, belongs for me in memories of my family. This was our favorite movie night treat, a quick snack with sweet and gooey peanut butter coating every kernel. I vastly prefer it to crunchier caramel corn. If you leave the popcorn in a covered bowl all night, the popcorn gets a little softer and the kernels and peanut butter meld together like soft, slightly salty taffy with a crunch in the middle.

Peanut Butter Popcorn
makes about 8 cups

1/4 cup popcorn kernels
Vegetable oil
Fine salt
1/2 cup honey
1/3 cup sugar
1/2 cup peanut butter (should be free of added sugar)
1/2 teaspoon vanilla

Prepare a clean paper shopping bag or oversized mixing bowl. Heat a large heavy pan over medium heat and film the bottom with vegetable oil. Add the popcorn, shake to distribute, then put a lid on the pan. Leave a small crack for steam to escape. When the popcorn starts popping, shake vigorously to make sure the kernels pop evenly. When the popping slows, take the pan off the heat.

Pour the popcorn into the paper bag or bowl to cool, being careful to leave any unpopped kernels in the pan. Coated with peanut butter caramel, the unpopped kernels are a serious tooth hazard. Lightly salt the popcorn to taste.

Mix the honey and sugar in a small saucepan and bring to a boil. Let it simmer for a couple minutes, then remove from the heat and add the peanut butter. Stir vigorously until all the peanut butter is melted, then mix in the vanilla.

Immediately pour the peanut butter caramel over the popcorn and stir with a long-handled wooden spoon until it's all coated. Once it's mixed you can put it in a serving bowl. Cover tightly after it's cooled.

(Images: Faith Hopler)

Re-edited from post originally published on November 10, 2006


About Me

links and pics from other sites. content is NOT by me. i just have links here for my own benefit (to find and retrieve later). i have (probably) not tried any of the recipes posted, and most certainly have not taken any of the photos posted. credit is given when found. if ive linked to something thats yours and you want me to remove it, let me know and i will remove it.