Jambalaya

 London, Mains  1 Comment »
Jan 102013
 

For some reason last week it seemed like a good idea to make some Jambalaya. I am not sure what this craving was about, maybe the weather and the darkness here in  London in January  thought it might warm me up. It starts getting dark around 330 and  doesn’t get light unlit 8-830 in the morning. So the yearning for something hearty and warm makes sense.  A problem I have with this darkness is that I feel I should start cooking dinner at around 3 pm. When we usually don’t eat until 830/9. Also, for some reason I had in my head this would take a long time to make. Quite the opposite  it was quick, simple and something that would be great to serve to a group. It is kind of a one dish wonder!

Jambalaya

Jambalaya

Pre Heat Oven to 350

1/4 Cup of Olive Oil

3/4 Cup of Chorizo chopped into pieces

2 medium sized skinless Chicken Breasts Chopped into 1-inch pieces

6 large Prawns chopped into three pieces

1 Medium sized Onion Chopped

1/2 cup of chopped Scallions

1/2 Cup of Okra (or Ladyfingers as they call it here)

1 large Red Bell Pepper chopped into roughly 1/2 inch cubes

3 stalks of Celery chopped

6 Garlic cloves chopped

1 Can of Plum Tomatoes 12.5 ounce can

2 Teaspoon of dried Oregano

2 Teaspoons of chopped Fresh Basil

2 Teaspoons of chopped fresh Cilantro

1 Teaspoon of fresh Thyme

2 Bay Leaves

1 teaspoon of ground Cumin

1 Teaspoon of Cayenne powder

2 Cups of uncooked Rice- Long Grain

2 Cups of Chicken Broth

Salt and Pepper to taste- I like a little squirt of Lemon juice on top of mine

In a large oven proof sauté pan heat the olive oil and add the chorizo and and chicken and cook for 3-4 minutes. Add the onions, scallions, garlic, bell pepper, okra, and celery and sauté for 5 minutes. Add the plum tomatoes and seasonings and cook for another 5 minutes followed by adding in the stock bringing to a boil and stir in rice. Cover the pan and bake for about 15 minutes.

Once removed from the oven stir the shrimp and bake for another 10 minutes. Ready to serve!

 

 

 

Finding the Spirit of Christmas in London

 London, Thoughts  No Comments »
Dec 102012
 

Neil and I both love Christmas. The day after Thanksgiving we were out trying to get a tree. Funny thing since Thanksgiving is not a Holiday here in London the idea of getting a tree the day after does not really apply. So we had to wait till the following week. We had  a few friends over for decorating the  tree + cookies and mulled wine. This past weekend we wanted to find the spirit of Christmas in London! The streets are all decorated which is great since it starts getting dark around 330, I need something to brighten up my day!

Christmas Taste

Christmas Taste

Xmas Grotto
Xmas Grotto

Yuletide Cocktails
Yuletide Cocktails- at Xmas Grotto

Mulled Champagne
Mulled Champagne

 

 

I had gotten tickets to The Christmas Taste which was at the Excel Center. For those unfamiliar that would be about and hour trip from Central London. We were sadly disappointed by the taste. Very little food, decorations were sad and lacking over all spirit level would have been a C-. Definitely won’t be going next year.

In the Evening we checked out the Christmas Grotto Market in Shortditch. That was small but awesome. We had the Big apple hot dogs which were delicious. Also, I tried the Mulled Champagne! That was unique and I loved, although I don’t think  I have met a champagne cocktail that I haven’t fell for!

 

Hyde Park's Winter Wonderland

Hyde Park’s Winter Wonderland

Chocolate Covered Pineapple- YUMMY!
Chocolate Covered Pineapple- YUMMY!

Haribo- A dream come true!
Haribo- A dream come true!

Sunday, on our door steps is Hyde Park’s Winter Wonderland. Now here is where the Spirit of the Holidays was full blown. We had the nicest time walking through. I tried the chocolate covered pineapple so yummy! There are rides for all ages, drinks, festive food, and a variety of little shopping stalls. There is something for everyone. The Winter Wonderland is becoming something of a tradition for us, we went last year and again this year.

Next weekend we will be looking for the Spirit of Christmas in Paris! Can’t wait. But until then I will be working on Stollen a German Tradition.

 

Sticky Toffee Pudding Recipe

 London, Sweets  No Comments »
Dec 052012
 

The first time I had this was on our Honeymoon when we were staying in the Tea Country of Sri Lanka. I thought it was delicious. When out I have sometimes been known to ask how things are made, as I did with this in Sri Lanka. I was totally surprised that it had dates in it. You don’t taste them at all and  it completely blew me away. Upon moving to London, I have found that is a quintessential British Dessert. Having made this a few times and tweaking the recipe here and there I came up with one that I LOVE! It is a perfect dessert as it starts to get colder and the flavors remind me of the holidays.

Sticky Toffee Pudding

Sticky Toffee Pudding

1 Recipe of Citrus Caramel Sauce

Sticky Toffee Pudding Recipe

Preheat the Oven 375 Degrees and Grease  12.5 by 8 Inch baking dish

1 1/2 Cup of pitted Dates Chopped

1 1/4 Cup of Boiling Water

1 Teaspoon of Baking Soda

4 Tablespoons of Butter

3/4 Cup of Light Brown Sugar

3/4 Cup of Dark Brown Sugar

1/4 Teaspoon of ground Cloves

1/2 Teaspoon of Cinnamon

2 Eggs

1 1/2 cup of Flour

1 Teaspoon of Baking Powder

1 Cup of Chopped Toasted Pecans

Take about half of the Citrus Caramel Sauce and spread evenly in the baking dish and place in the freezer for at least 30 minutes. In a separate bowl place the dates, baking soda, and boiling water and let the dates moisten while making the rest of the pudding. In another bowl mix together both sugars and butter until combined about 1-2 minutes and add the eggs, one at a time, with the cloves and cinnamon. Slowly mix in the flour and baking soda. Once all well combined add the date mixture and lastly the toasted chopped Pecans. Remove the baking dish from the freezer and pour in the batter. Bake for about 30 minute.

Heat the remaining Citrus Caramel sauce and our a little over each piece and serve with either whipped cream or Vanilla Ice Cream. Serve warm. It will literally melt in your mouth!

 




Caramel Sauce Recipe with hint of Lemon

 London, Sweets  No Comments »
Dec 032012
 
This is a great Caramel Sauce to use for Sticky Toffee Pudding. What I like about it is the little hint of lemon does add just the touch to give the sweet sauce a little citrus touch. You can read a lot of different caramel recipes and they give you a time or color you are to look for, but I am a firm believer that a candy thermometer is totally necessary when working with sugars.

Caramel Sauce Recipe

1/2 Cup of Granulated Sugar
1/2 Cup of Brown Sugar
1 Tablespoon of Water
1 Teaspoon of Lemon Juice
pinch of Sea Salt
2 Teaspoons of Vanilla Extract
3/4 Cup of Heavy Cream
Candy Thermometer
In a pot over medium heat add all ingredients except the Vanilla and Heavy Cream. Bring the mixture to a boil without stirring to 225 degrees. The remove from heat and stir in heavy cream and vanilla. Return to heat and bring mixture back up to 235 degrees.

Uncle Ben’s Original Recipe

 London, Thoughts  No Comments »
Dec 032012
 

For some reason there is nothing that says home to me more than Uncle Ben’s Original Recipe. Yes, I grew up with my mother making us fabulous meals each night but on nights where that was not possible Uncle Ben’s Original Recipe would come to the rescue. The Meal would consist of a store bought rotisserie chicken, string beans, cranberry sauce, and  Uncle Ben’s Original Recipe. Now living here, I can’t find it! Please see the picture below of all my Uncle Ben’s Rice options. But for some reason I can ‘t get the Original. So now I import it in or have people bring it over me! Just a little Food for thought, something that makes no sense to me!

Uncle Ben's Original Recipe

Uncle Ben’s Original Recipe

All my Uncle Ben's Choices....No Original?
All my Uncle Ben’s Choices….No Original?

 

 

 Posted by at 11:15 am

Pumpkin Smash Cocktail Recipe by Daniel Boulud

 Drinks, London  No Comments »
Nov 292012
 

For Thanksgiving I wanted to serve something special and fun to start the evening. When perusing Daniel Boulud Cocktail book, I came across this Pumpkin Smash. I thought it couldn’t have been more perfect. It does take some preparation but well worth it. (The Spicy Simple Syrup needs to steep overnight) Comments made about the cocktails “It tastes like pumpkin pie in a drink but better!”

Pumpkin Smash Ingredients

Pumpkin Smash Cocktail

1.5 oz Appleton Estate V/X Rum (  I used just a dark rum I had)

3/4 oz of spice syrup

1/2 oz of lemon juice

1/2 oz pumpkin puree

1 drop of The Biter Truth Jerry Thomas’ Own Decanter bitter

1 Cinnamon Stick

3 Cloves

In Shaker, combine liquid ingredients with ice. Shake and strain into a rocks glass with a 2″ square ice cube. (i just used regular ice) Garnish with cinnamon stick and cloves.

SPICE SYRUP

Bring to a boil 2 cups of water with 2 cups of white sugar, 8 cinnamon sticks, 8 cloves, and half a ground nutmeg. Let steep in the refrigerator for a day, then strain mixture into a clean, sealed container. Can be kept refrigerated for up to 3 weeks.

Pico de Gallo Steamed Sea Bass

 London, Main  No Comments »
Nov 292012
 

Since I was so excited with my sea bass steamed with lemon and thyme, I thought that steaming with a semi deconstructed Pico de Gallo might be good. Trading in the lemon for lime, thyme for cilantro, bell peppers for tomatoes and adding a little chopped red onion. I was happy with the results, but wish I had some fried plantains to accompany it!

Deconstructed Pico de Gallo

Steamed Sea Bass with Deconstructed Pico de Gallo

Steamed Sea Bass with Deconstructed Pico de Gallo

 

Pre Heat Oven 400 Degrees

Now I made this just for one. It is a great meal to pull together if eating on your own.

1 4 oz. fillet of Sea Bass

1/2 a tomato chopped or about 4 baby plum tomatoes cut in half

1/4 of a small red onion chopped

3 Slices of Lime about 1/4 of an inch thick

1 tablespoon of Clinatro

1 tablespoon of Olive Oil

Salt and Pepper

1 Piece of Parchment paper and kitchen string

On the parchment paper mix together tomatoes, onions, and cilantro. Place sliced limes on top  of the pico de gallo and fillets on top of limes. Salt and Pepper and drizzle with Olive Oil. Gather parchment paper together and tie with kitchen string place of a baking sheet and bake for 20 minutes.

 

 

Steamed Sea Bass in Parchment Paper Recipe

 London, Mains  No Comments »
Nov 272012
 
Steamed Sea Bass in Parchment Paper

Neil and I have been trying to introduce more fish into our weekly diet. It also helps that I am currently working on “Project Muffin Top” trying to loose the weight I put on when moving to London- a city that loves its drinks and fried food!
Cooking fish I think of as a new adventure. It is not something I cook often nor serve to guests unless I know their food likes and dislikes. We had this sea bass last night, loved it soo much that I went and bought another piece for dinner tonight which I will try with some different seasonings. Eating solo tonight and this is great to make for one person or a group of people. The presentation is fun for entertaining can be prepared in advance and virtually no clean up!
Sea Bass Preparation

Sea Bass Preparation

Didn't have Kitchen String - Had to make due!
Didn’t have Kitchen String – Had to make do!

Sea Bass - Steamed and Ready to Eat!
Sea Bass – Steamed and Ready to Eat!

Pre Heat Oven 400 degrees
2 Fillets of Sea Bass (about 4-5 oz)
4 Slices of lemon (about a quarter of an inch)
1 Bell Pepper sliced
2 Sprigs of Thyme
3 Garlic cloves chopped
2 Tablespoons of Olive Oil
Salt and Pepper
2 Pieces of  Parchment Paper about 14 inches
Kitchen String- did not have and used some other ribbon I had!
Split evenly the peppers and arrange on each piece of Parchment Paper.  Followed by the Lemon, Garlic, Thyme Sprig, and 1 of the tablespoons of Olive Oil the other will be reserved for the fish. Place one Fillet of the Sea Bass on top of the seasoning, salt and pepper the fish and drizzle with remaining Olive Oil. Gather each side of Parchment Paper together and tie with ribbon. Place in oven on a baking sheet and cook for 20 minutes.
Fish can be tied in bundles and kept in Refrigerator in advance.
Hope you enjoy this simple dinner main as much as I did!

Brussel Sprouts

 NYC, Sides, Veggie  No Comments »
Nov 232010
 

I think brussel sprouts are like diamonds in the ruff! There are so many different variations and additions that can be added to them. I was going to pre thanksgiving holiday party and said I would bring brussel sprouts, because recently I had been ordering them often when out.  Now, I had never cooked brussel sprouts but I thought if I said I would bring them, I would have to learn how to prepare them! Luckily a friend of mine was over who was a pro and was able to help me out!

Brussel Sprouts

2 lbs. of Brussel Sprouts

1/3-Cup Balsamic Vinegar

3 Tablespoons of Brown Sugar

1 Granny Smith Apple (diced into ½ inch cubes)

½ -2/3 Cup of Chopped Pistachios

¼ Cup of Olive Oil

Salt

Preheat Oven 425

Cut the root part of the brussel sprouts off, and take away outer leaves, if looking a little wilted. Cut in half and place head down on baking sheet. Drizzle sprouts with olive oil and salt evenly. Place in oven for about 20 minutes.

While sprouts are cooking in a saucepan cook sugar and vinegar down until is has reduced by half. After brussel sprouts have been cooking for about 20 minutes take them out and toss with the balsamic reductions and place back in the oven for another 5-7 minutes. Finish by taking them out of the oven and tossing with the apple and pistachios and ready to serve.

Now for the holiday my sister is serving Brussel Sprouts and she is steaming then and then frying them with pancetta and serving. I also just had them fried and tossed with Parmesan cheese. There are many fun options for this underestimated veggie.

Hope you have a happy Thanksgiving!!!

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