Apple Celeriac Remoulade With Crab Recipe

April 26, 2010
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Aside from shrimps and chickens, one of the best foods in the world (at least for me) is crabs. And isn’t it a wonder when I found out that French Remoulade is actually the country’s answer for the American coleslaw? This one though has crabs in them.

This recipe comes from French Revolution Food.

Ingredients: (serves 2 to 4)

Juice of 1 lemon

1/4 cup mayonnaise

2 teaspoons Dijon mustard

1 teaspoon whole grain mustard

1 tablespoon chervil, chopped

4 cups grated celeriac (about 1/2 large celeriac; a food processor works wonders here)

1 Granny Smith apple, grated

8 ounces jumbo lump crab meat

Procedure:

- In a bowl, whisk together the lemon juice, mayonnaise, mustards, and chervil with salt and pepper. Toss…

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Ginger And Cilantro Baked Tilapia Recipe

April 26, 2010
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This is probably the easiest baked fish dish you can see anywhere. Although at first I was quite hesitant to make this since I was doubtful whether there will be enough flavor in the fish, I quickly made up my mind and let my culinary instinct run me over.

The dish, called Ginger And Cilantro Baked Tilapia, is adapted from The Kitchn.

Ingredients: (serves 2)

2 large tilapia fillets

1 jalapeño pepper, stemmed, seeded, and chopped

3 garlic cloves

1 tablespoon of grated ginger

2 tablespoons soy sauce

1/4 cup white wine

1 teaspoon sesame oil

1/3 cup fresh cilantro, chopped, plus more for garnish

1 scallion, chopped

Procedure:

- Preheat the oven to 475°F. Add the jalapeño, garlic, ginger, soy sauce, white wine,…

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Orecchiette With Peas, Prosciutto And Crème Fraiche Recipe

April 26, 2010
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I love white-sauced pastas, but I usually get overpowered by the cream in most pastas that I stay away from them as much as possible. This recipe though is different. It has the richness of the cream but it also has a slight tang to it that adds even more to its flavor and texture.

This recipe is adapted from A Twist of the Wrist.

Ingredients: (serves 4)

1 1/2 teaspoons kosher salt, plus more for salting the pasta water

8 ounces orecchiette pasta

3 tablespoons olive oil

6 cloves garlic, minced or grated

1 cup frozen petite peas, or fresh if in season

1 cup crème fraîche

6 slices prosciutto (3 ounces total), torn in half

12 small basil leaves,…

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Orange Cranberry Muffins Recipe

April 26, 2010
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I grew up waking to the smell of blueberry muffins from my grandfather’s old oven. At times, when I am lucky enough, I sometimes wake up with him still kneading the dough and putting all those little blueberries in between the dough. But then when he died, I actually forgot how much I love doing little things for him while he bakes. This recipe becomes a throwback for me from those days when I still love cooking.

This recipe, which only takes 30 minutes of your time, comes from Cooking Light.

Ingredients: (makes 16 muffins)

2 cups flour, plus 1/2 tablespoon, divided

1 cup sugar, plus 1 tablespoon, divided

1 1/2 teaspoons baking powder

1 teaspoon salt

1/2…

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Capellini With Fresh Ricotta Recipe

April 18, 2010
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This recipe doesn’t need that much preparation since the sauce and the noodles can be left over from some other day. The only thing you need to prepare is the ricotta cheese since this is the one that will add more character to this dish.

This recipe is adapted from A Twist of the Wrist by Nancy Silverston.

Ingredients: (serves 3 to 4)

8 ounces capellini or angel hair pasta

26 ounces (about 2 cups) tomato sauce (jarred or made Basic Tomato Sauce)

1/4 cup good quality olive oil, plus more for thinning the ricotta and drizzling

1 cup fresh ricotta (preferably homemade)

Chopped parsley and grated Parmesan for garnishing

Salt and freshly ground pepper to taste

Procedure:

- Bring a…

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Almond Tofu With Buckwheat Noodles Recipe

April 18, 2010
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If you’re trying to lose some weight, better listen up. This recipe is the perfect dish for you guys. Not only does it combine tofu with buckwheat noodles, even the almond butter used in this dish is perfectly nutritious.

This recipe is adapted from Lucid Food.

Ingredients: (serves 4)

14 ounces extra-firm tofu, drained

6 tablespoons almond butter

2 tablespoons soy sauce

3 tablespoons maple syrup

1 tablespoon sesame oil, plus more as needed

4 tablespoons neutral oil, such as canola

3 scallions, thinly sliced

1 tablespoon minced fresh ginger

2 cloves garlic, minced

3 cups snow or snap peas, ends trimmed and halved

8 ounces soba noodles

2 tablespoons rice vinegar

1 cup fresh cilantro, chopped

Sriracha or other hot sauce (optional)

Procedure:

- Preheat the oven to…

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Seared Scallops With Spinach And Arugula Recipe

April 18, 2010
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If you want something delicious and easy to make, then this dish will probably be the perfect recipe for you. The perfectly crisp scallops partnered with the arugula salad makes for a near-to-heaven experience for your taste buds.

This recipe is adapted from Martha Stewart.

Ingredients: (serves 4)

16 large sea scallops, rinsed and dried, tough muscles removed

Salt and pepper

3 tablespoons Canola oil

2 garlic cloves, thinly sliced

7 ounces baby spinach

7 ounces baby arugula

1/4 teaspoon crush red-pepper flakes

Procedure:

- Pour two tablespoons of the oil into a large skillet over medium-high heat. Season the scallops with a pinch of salt and pepper and them place them in the skillet. Cook for 6 to 7 minutes, or…

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Spanish Spiced-Rubbed Chicken Breasts Recipe

April 18, 2010
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If I wanted to try out something new, I would usually first use chicken breasts since you can never go wrong with chicken meat with their tender and juicy flesh. I wanted to try out this marinade and sauce with pork, but opted instead to make it with chicken. It then resulted to one of the most flavorful dishes I have made in the past (not to mention the aroma will get you salivating).

This recipe is adapted from Grill It by Bobby Flay.

Ingredients:

4 bone-in split chicken breasts

For the brine
2 quarts cold water
1/2 cup sugar
1/2 cup salt

For the rub
2 tablespoons Spanish paprika
1 1/2 teaspoons ground cumin
1 1/2 teaspoons dry mustard
1 1/2…

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Grilled Mozzarella Sandwiches Recipe

April 18, 2010
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If you want some fulfilling snacks, better make yourself these sandwiches. With melted mozzarella inside and the light and buttery flavor outside, these grilled sandwiches are the perfect afternoon snacks, or even as your main dinner dish.

This recipe is adapted from the website of Italian chef Mario Batali.

Ingredients: (makes 4)

1 pound fresh buffalo mozzarella, cut into 4 equal pieces about 3 inches by 4 inches

Eight ½-inch-thick slices firm white sandwich bread

2 large eggs

½ cup heavy cream

1 teaspoon fresh thyme leaves

1 teaspoon salt

A grating of nutmeg

¼ cup extra-virgin olive oil

2 tablespoons unsalted butter

Procedure:

- Place the mozzarella on 4 slices of the bread. Cover with the 4 remaining slices to form sandwiches. Trim…

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Collard Greens Now In Season

April 18, 2010
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These vegetables are more commonly used in Southern dishes, but you also have to know that collard greens are in season and that they are delicious no matter where you incorporate it.

Collard greens are members of the Brassica family and they are closely related to kale and mustard greens. They are mostly in season from January to April. They are characterized by smooth, broad, dark green leaves and slightly bitter smoky flavor.

Collard greens are also rich in nutrients like vitamins A, C and zinc. They are low in calories. When buying these greens, make sure to avoid yellow and pitted leaves. They also have the tendency to shrink once you…

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