. . Although I love pasta and stews of any kind more than any other food,
a close third place is definitely a nice salad. Last night the salad God’s
were knocking at my door, leaving me with this wonderful, quick and easy
concoction :
Romaine, salame, roquefort, egg, carrot, tomato, onion and
pomegranate / blueberry Dressing. Salad Heaven, right there 🙂 . .
Mix all ingredients lightly and serve with a slice of rustic bread
to mop up the dressing and bits at the bottom of the plate.
In this case I used ready made dressing ( Litehouse Pom / Blueberry),
which I enhanced a bit to my taste with garlic paste. Obviously the
choice of dressing, as well as any other ingredient to this salad is
open to change and additions. Just follow your heart, your
cravings and your phantasy 🙂
> When I cooked this dish last knight I realized that I have not seen anything ” a la Parisienne ” on a menu for many years. What a shame that so many classic dishes and methods simply disappear from the repertoire of our younger chef’s. Granted, old fashioned and steeped in tradition might not be practical or popular on a daily basis. But I feel we should not completely stop to learn and enjoy the classics. How long before we all get sick and tired of the one hundred’st version of grilled fish with salsa ? Let’s mix it up a bit ! Mix the classics with the modern, the traditional with the new, the tried and proven with the daring 🙂 I vote for a greater repertoire for our younger food enthusiasts in order to keep the spirit of our culinary profession vibrant and alive ! . .
. Ingredients :
Salmon filet, cleaned, skinless, marinated w.salt. pepper, lime juice
Whole egg, to dip fish Flour, to dust fish Butter, to saute fish
Baby portabellas, quartered White beans, cooked
Red peppers, finely diced Garlic, paste Onion, diced Scallion, sliced
Scallion , whole
Salt, to taste Cayenne pepper, to taste
Butter, to saute vegetables
Method :
dredge seasoned fish in flour, coat with whisked egg, saute until
egg is tender and fish is cooked but still juicy. Remove to absorbent paper.
Saute onion and mushroom in butter until onions are translucent and
mushrooms start to brown.
Add Garlic paste, saute another minute. Add peppers, whole and sliced
scallions and seasoning.
To plate, put ragout on plate, top with salmon and garnish with whole scallion.
. .
I came across this at “EATER” and thought my readers would enjoy this.
If these robot‘s cost only $2000, they could be a great, cheap gimmick on a coffeeshop’s pasta buffet .
Your comments please, or choose an answer from the poll below 🙂 .
Image from “EATER”
.
Excerpts from “EATER” :
In the face of rising labor costs, Chinese restaurateur Cui Runguan is selling thousands of robots that can hand slice noodles into a pot of boiling water called the Chef Cui.
Runguan says in the report below that just like robots replacing workers in factories, “it is certainly going to happen in sliced noodle restaurants.”
The robots costs $2,000 each, as compared to a chef, who would cost $4,700 a year. According to one chef, “The robot chef can slice noodles better than human chefs.”
News of Runguan’s invention hit the internet in March of 2011, but they’ve since gone into production and are starting to catch on: 3,000 of them have already been sold.
But why do their eyes glow, and why do they look so angry?
Read more and see the video HERE .
. . I found this mind boggling.
How far has our society (most of it anyway) come in a few short decades.
We can laugh about it now, but back then …….
Enjoy this, but take it with a grain of salt 🙂 .
Image source: AMUSING PLANET
.
More Vintage Sexist Ad’s found on AMUSING PLANET:
My ice maker went to ice makers heaven 😦
After the initial shock and the ensuing mourning,
deep panic set in. Do I have to drink warm Ice tea (“Warm Tea”)
until the technician has fixed or replaced my old Ice Magician ?
I am very opposed to buying the bagged ice from super markets or
gas stations, somehow the price and apparent lack of sanitation
prevents me from finding any appeal in putting this stuff in my drinks.
(Boiling it to sanitize does not seem to be a solution ?)
So, I set out to re-conquer the lost art of artisanal ice making.
In the very back of the garage where we store our ancient cooking utensils
and cooking equipment I found a couple of clear plastic ice trays, obviously
never used and still in their original plastic wrapping.
So for a while, I pondered about the recipe which was locked out of sight
for so many years in the bowels of our build in electric ice maker.
After much research and experimenting, I settled for the following recipe
which I selflessly like to share with you, hoping it will give you as much
pleasure and satisfaction as it has given me during the past few day’s.
Here it goes, I present with with unrestricted, understandable pride :
Fill ice tray’s to 4/5 with water, carefully transfer to freezer. X Freeze dihydrogen monoxide for several hours until frozen solid.
Remove ice cubes from tray as needed.
Cheers ! Life is Good !
X Be care full not to spill water on floor, as this can result in a slip,
which can result in a fall, which can result in you hitting your head
on a hard surface, which can result in considerable damage to your brain,
which would be a shame but has probably happened to many of the folk’s
who display increasingly strange behavior around us. .
p.s.
My handyman replaced the ice maker and thing’s are back to a less dangerous daily routine.
I do not remember if there was a slip / fall / brain damage incident 🙂 .
. . I have been drinking spritzer for many years.
I like it’s taste and ability to refresh in the summer heat,
without packing a big punch. Today I was going to make
a regular red wine spritzer when i saw the watermelon in the fridge.
Fruit and wine in a drink has never hurt, so I was going to try this one.
Man o man, what a success ! Very tasty, refreshing and beautiful to look at.
Mix the wine and water mellon in a blender until very smooth.
Mix each drink individually by pouring the mineral water over ice,
then the wine / watermelon blend. Stir and enjoy !
. . ” What Is A Real BBQ ? ” Part 2 .. But is it BBQ ? Call it spit roasting, call it grilling, call it BBQ
At this point I just want to share with you these mouth watering traditions from Germany and other places where food, beverage and good times are taken more serious then the label given to the cooking method. So just lighten up for a moment and enjoy.
.
WHOLE spit roast Oxen and Hog !
Germany, where else 🙂
these days’ the word BBQ means different things to different people.
I have lately come to the conclusion that to the majority of folk’s BBQ describes a social gathering of one or more people, the main purpose is to cook out in the open, enjoy the weather, food and company. (Even BBQ restaurant’s used to cook their food outside).
Since each region, restaurant, family and grill cook swears that their version (smoking, grilling, open fire, covered grill, etc) is the gospel, describing BBQ as a cooking method seems rather futile to me .
However, I had many a chef getting his / her knickers in a twist discussing what BBQ actually and REALLY means, so I just accept whatever is the explanation of the day.
( Even the origin of the word Barbecue seems to have different proponents ).
If I take my classical french training into consideration, you have the cooking methods :
Grilling (never covered), Smoking (always covered) Jerking ( a combination cooking metod, since we grill, smoke and steam at the same time) and “the way of Life BBQ”, where we use any cooking method traditionally employed in our area and / or backyard, invite a bunch of friend’s and family over and have smoked, grilled, jerked food, maybe a barrel of beer and lot’s of fun.
BBQ – happy cooking outside, whichever way, as long as you are having fun ! 🙂
Please give us your opinion in the poll below.
Beef and Corn on a Charcoal BBQ grill (Photo credit: Wikipedia)
Some chicken, pork and corn in the barbeque (Photo credit: Wikipedia)
English: a typical offset bbq smoker (Photo credit: Wikipedia)
English: Image of a propane smoker in use. Diagrams the elements. (Photo credit: Wikipedia)
English: Preparing grill for grilling, grill with flames and cones. Česky: Příprava grilu pro grilování, gril s plameny a šiškami. (Photo credit: Wikipedia)
English: Chicken wings being cooked slowly over charcoal ashes. (Photo credit: Wikipedia)
English: “Little Chief” food smoker, popular in the Pacific Northwest for home smoking of fish and meat (Photo credit: Wikipedia)
Pork steaks cooking over a charcoal fire (Photo credit: Wikipedia)
English: A barbecue on a trailer at a block party in Kansas City. Pans on the top shelf hold hamburgers and hot dogs that were grilled earlier when the coals were hot. The lower grill is now being used to slowly cook pork ribs and “drunken chicken”. (Photo credit: Wikipedia)
Can’t claim credit for this cooking, my friend Paul was responsible. (Photo credit: Wikipedia)
This is a traditional asado. The picture shows ribs grilled in the traditional Argentinean way. The meat is on top of the grill and the charcoal or wood at low fire under the grill. (Photo credit: Wikipedia)
Deutsch: Bratwürste auf einem Grill (Photo credit: Wikipedia)
Español: Cocinando carne para hamburguesa al grill. (Photo credit: Wikipedia)
Barbecue (Photo credit: Johann Richard)
The smoking setup – left (Photo credit: ntang)
Pork ribs being smoked (Photo credit: Wikipedia)
Cooks remove racks of herring from a traditional smokehouse (Heringsräucherei) (Photo credit: drakegoodman)
ChefsOpinion 