I’m feeling a bit ashamed, a bit…shall we say…a tad unpatriotic. For it’s tonight that I realized for the first time that we Americans simply do not know how to celebrate (or ‘party’ for those of you inclined towards the college vernacular). The Germans
I’m pleased to announce the release of Mise En Place 1.0 , an iPhone/iPod Touch application I wrote to help cooks like you and me make more interesting, complicated dishes during the week.
Some critics say the new crop of wines offers bland, neutral flavors California chardonnays apparently have a wicked identity crisis. For the last few seasons, they’ve drawn plenty of criticism for being either too big and blowsy, or way too skinny and vacuous
Sharing the cooking — and costs — of dinner parties at home Karen Sheridan isn’t a fan of potluck. Semi-cold casseroles, pasta shells stuffed with mystery meat, mismatched appetizers
Today’s edition of Sweets News focuses on online delights.If you’re like me, the closing of Payard had you crying for a week. Fortunately, the bakery/chocolatier’s E-boutique has been launched, and the site will eventually have news of…
Assalamualaikum and Salam Sejahtera to all… Risotto again! Yeah and you gotta love this one, really!cause I do… 
I’ve been busy lately and there was actually time for me topost recipes but its just that I got no idea which one to post, wow! so many?No… kidding… and yes! Its going to be another Risotto, just for sharing… Risotto Prawn Serving 4 people 400gm risotto 3 tbsp extra virgin olive oil 12 pieces medium sized prawn (clean and peeled) Half nos onion (diced) 3 nos garlic (sliced) 800ml fish stock/prawn stock 100 gm asparagus 120 gm parmesan cheese 2 tbsp butter Chopped parsley Basil Salt and pepper Method: Heat up a pan and add in ‘evoo’, seal that prawn until lightbrown color, set aside (not necessarily cooked. And then sauté garlic and onion until lightly brown using the same oil. Add risotto and stock, cook until the water reduced and stir frequently. Add in asparagus, let rice cook to al-dente(add more stock if u need to). Add inprawn, basil and parsley and stir for about 1 minute and then add parmesan andseasoning. Off fire, put in butter and stir until butter dissolved. Tips: prawns cook very fast, it better to cook them at lastminute, you can actually replace prawn with other seafood like fish, clams, mussel,squid, crab etc… Dish garnished with shaved parmesan, tomato, fresh basil and pesto/oil This in one of my simple recipe and also my short post, justfor update… Hope you guys enjoy and have a great time… Chef Nash ______________________
Assalamualaikum and Salam Sejahtera to all… Risotto again! Yeah and you gotta love this one, really!cause I do… I’ve been busy lately and there was actually time for me topost recipes but its just that I got no idea which one to post, wow! so many?No… kidding… and yes! Its going to be another Risotto, just for sharing… Risotto Prawn Serving 4 people 400gm risotto 3 tbsp extra virgin olive oil 12 pieces medium sized prawn (clean and peeled) Half nos onion (diced) 3 nos garlic (sliced) 800ml fish stock/prawn stock 100 gm asparagus 120 gm parmesan cheese 2 tbsp butter Chopped parsley Basil Salt and pepper Method: Heat up a pan and add in ‘evoo’, seal that prawn until lightbrown color, set aside (not necessarily cooked. And then sauté garlic and onion until lightly brown using the same oil. Add risotto and stock, cook until the water reduced and stir frequently. Add in asparagus, let rice cook to al-dente(add more stock if u need to). Add inprawn, basil and parsley and stir for about 1 minute and then add parmesan andseasoning. Off fire, put in butter and stir until butter dissolved. Tips: prawns cook very fast, it better to cook them at lastminute, you can actually replace prawn with other seafood like fish, clams, mussel,squid, crab etc… Dish garnished with shaved parmesan, tomato, fresh basil and pesto/oil This in one of my simple recipe and also my short post, justfor update… Hope you guys enjoy and have a great time… Chef Nash ______________________
Imagine if the worlds best chocolate was not commercially available. The producers set forth rules that stated that they would only make so much chocolate per month, and that if you wanted a taste, you’d have to come to their facility to pick it up
Let’s get right to brass tacks here.
Assalamualaikum and Salam Sejahtera to all…
