Saturday, May 16, 2009

Pork Satay with Peanut Noodles for 2


In our house- we LOVE thai food, however in the past, I have had disasterous results when trying to replicate my favorite thai dishes. This week, I conquered!!
I partly cheated beacause I had some store bought peanut sauce in the cabinet- but it worked out very nice- there were no complaints around the dinner table! Next time I will make my own sauce and let you know the results.

To start, I bought some pork chops and cut them into 1" cubes. Then I made a marinade of ginger, lemongrass, lime zest, lime juice, soy sauce, green onions, red onion, sesame oil, sirracha S&P and a little water to thin it out. I marinated the pork pieces for about 1 hour and then thread them on to skewers that had been soaking in water.

Next up, I made the noodles. Iused half the jar of peanut sauce, Half a red bell pepper and cucumber, julienned, 1 grated carrot, 2 green onions finely sliced (white part only) and mixed in some lime juice and 1/2 tsp brown sugar. Cook either some rice noodles or regular pasta noodles- I used spaghetti, and when the noodles are tender, drain, and toss in a little sesame oil, so they don't stick together. When the noodles have cooled a little, toss them into the sauce and vegetable mixture. Season to taste.


Chop some peanuts and set aside.

Get the Grill nice and hot- then grill the pork skewers for about 5-8 minutes.

Serve the pork satay over the peanut sesame noodles and top with chopped peanuts.
This meal was very quick and easy as well as very flavorful- next time the sauce will be homemade!!




Friday, February 13, 2009

Valentines Cupcakes

I NEVER watch Paula Dean, but I happened to come across it the other day when she was making a beautiful strawberry cake. In her recipe she tops the one large cake with a strawberry cream cheese frosting. I decided that I would make Chocolate Covered Strawberry Cupcakes instead.
The cake uses a white cake mix, box of strawberry gelatin and a bag of frozen strawberries. How easy!! Once the cupcakes cooled, I filled them with whipped cream and topped them off with a smooth dark chocolate Ganache.
They are pretty, festive and easy. I will be using this cake recipe again, perhaps with a whipped cream frosting with fresh strawberries on top for a summer party.


Divine Tiramisu



I LOVE Tiramisu.



I have literally had the good, bad and the ugly when it comes to this amazing Italian dessert. A few years back it seemed it was on every dessert list in Sydney. I ate it everywhere it was offered and was often disappointed, and then I read a review of amazing Sydney Restaurant
Bel Mondo and about the authentic tiramisu that was the owner’s mother’s recipe. So I went out and bought the Bel Mondo cookbook where the recipe was featured.

This was an absolute revelation- exactly as I had imagined it to be- a perfect balance between espresso soaked lady fingers, and liquor spiked mascarpone. Soft but not mushy, sweet but not cloying, strong but not overpowering.

When I started dating Marc he mentioned how much he LOVED his late Aunts Tiramisu and that he had never eaten one better. I refused to feed him my recipe for him for over 2 and a half years. Finally, I caved. He said it was on par with his aunts- the best compliment I could ask for.
Over the years I have adapted the recipe to my tastes, as the original recipe uses rum exclusively, but I prefer a little rum and coffee liquor.


Simply Divine!!!




**** A Note:
In every other part of the world, eating raw eggs is not something to be concerned about, yet in the US, people would deem me irresponsible for even posting a recipe where the eggs are not either pasteurized or fully cooked. I can tell you that I have never once been sick, or gotten sick from raw eggs. It is also wise to consider that the sugar and alcholol also kills any bacteria that may be present in the eggs and I always buy free range hormone free eggs, however if you have any doubts, just use pasteurized eggs.