Tuesday, October 14, 2008
Wednesday, October 1, 2008
Segments include Do it yourself desserts, a "how to" on making a variety of desserts from scratch, Sweets around the world, a feature on various dessert products from other countries; Guiltless, a feature on low-sugar and low-fat desserts; and Behind the sweets, a feature on how everyone's all-time favorite sweets are made.
Saturday, September 27, 2008
Seared Chicken Breast with Garlic and Caper Sauce Served with Couscous Salad
1 piece chicken breast
1/8 t. salt
1/8 t. pepper
Flour for dusting
1 T. butter
1 T. olive oil
2 cloves garlic minced
2 t. capers roughly chopped
1/4 c. white wine or chicken stock
2 T. parsley chopped
Salt and pepper to taste
1. 1. Place chicken breast in between 2 plastic films and pound until1/4 inch thick all around. Season chicken with salt and pepper and dust with flour and set aside.
2. 2. In a non-stick sauté pan, heat butter and olive oil on medium high heat. Add the chicken breast and sear the chicken for about 2 minutes per side turning the chicken only once. Remove from pan when cooked and set aside.
3. 3. Add another T. of oil if necessary. Saute garlic until fragrant, then add the capers and then the wine. Allow to simmer for 30 seconds.
4. 4. Add back the chicken and allow to simmer for another 30 minutes. Then sprinkle parsley over. Season with salt and pepper to taste.
5. 5. Place on a plate with couscous salad.
1/2 cup couscous
1/2 cup chicken stock boiling
2 T. parsley chopped
1 T. basil
1 T. mint
1 pc lemon juice
Rind of lemon
1 t. salt
1/4 t. pepper
2 T. extra virgin olive oil
1/4 c. Tomatoes cubed
1/4 c. cucumber cubed
2 T. kalamata olives pitted and sliced
1. 1. Place the couscous in a medium sized bowl.
2. 2. Pour the boiling chicken stock over the couscous. Slightly mix with a fork then cover with a plastic film or plate and allow to cook for 15-20 mnutes.
3. 3. Uncover the bowl and fluff the couscous using a fork. Allow to cool for 10 mintues.
4. 4. Then in a separate bowl, combine the lemon, rind, olive oil, salt and pepper. Mix until well blended.
5. 5. Pour over the couscous then toss together with the herbs – parsley, basil and mint, and the vegetable – tomatoes, cucumber and olives.
Sunday, August 10, 2008
Saturday, August 9, 2008
Wednesday, June 11, 2008
Tonight my cousin Marc and his girlfriend Evita are coming over for dinner. I made the menu this afternoon. I was thinking of doing something Italian but Marc was in the mood for something Asian. So the menu goes like this... Soup is clear soup with tofu, vermicelli noodles and cilantro, roasted chicken curry with lychees, garlic chili crabs and spicy kangkong. I also made pandan juice to match my menu. For dessert, I'm making them try my Bailey's Chocolate Pie. It's a whipped dark chocolate ganache spiked with Bailey's liquor on an Oreo crumb crust and decorated with a silky mocha flavored whipped cream. It was an experiment made in the commissary yesterday. I wasn't so happy about the Irish Cream Cake I made a few weeks ago. So, this is going to be my last minute Father's Day Cake to be out on display in the stores beginning Friday. I still don't know how much it will cost but I'll find find that out tomorrow. More stories to come tomorrow. My guests are arriving soon.