Minggu, 02 Agustus 2015

Kacang Mede Goreng

Haii..haiiii...H-6 gals...udah siap-siap mudik? Lebaran tahun ini saya nggak mudik euy :( sedih sihh tapi ya sudahlah yaa saya mudiknya ke kampung orang ajalah #lhooo!...minggu lalu mama mertua kirim kacang mede dari sulawesi, kalo dilihat sih kacang medenya punya kualitas yang bagus karena tiap butir kacangnya utuh dan bersih, biasanya sih aku beli yang udah siap makan karena selalu nggak pernah berhasil goreng kacang ini *sebel* jangankan goreng kacang mede, goreng kacang tanah tanpa kulit aja seringnya gosong dan dalemnya masih mentah!

Entah apa yang salah dengan prosedur penggorengannya padahal udah ngikutin instruksinya tetep gatot! makanya setelah beberapa kali goreng sendiri dan gagal terus sampe akhirnya bener-bener gak mau goreng kacang-kacangan lagi selain ribet juga bikin jerawatan! *alesan* hihihihihi..jadinya beli yang udah jadi aja, gampang tinggal makan :D

Tapiiii untuk yang ini karena kacangnya kacang mede dan kalau nggak digoreng bisa bulukan, melempem dan berkutu dan kalopun di kasiin ke orang sayang :D secara harganya mehong akhirnya saya coba gorenglah ya...dengan niat dalam hati kalo gagal lagi mau saya kasiin si mbak-nya biar dibawa pulang kampung sekalian! ^_______^

Untung aja dapet cara menggoreng kacang mede yang tercantum di kemasannya. Si kacang mede-nya berhasil digoreng dengan warna yang sempurna dan renyah lohh gals!

Kemonnn :)

.: Kacang Mede Goreng :.
by: yurike sasaki

Bahan-bahan :
1 kg kacang mede
1/2 sdm garam
1 sdm penyedap rasa ayam
2 butir bawang putih (optional)
air secukupnya untuk merendam
minyak secukupnya untuk menggoreng

Cara membuat :
1. Cuci bersih kacang mede, bilas 3 kali
2. Rendam kacang beri garam, penyedap rasa dan bawang putih biarkan kurleb 15-20 menit, tiriskan
3. Keringkan dahulu kacang mede dengan cara dijemur atau diangin-anginkan, kemudian panggang dalam oven kurleb 20 menit dengan api kecil (bolak-balik supaya tidak gosong)
4. Panaskan minyak, masukkan kacang, kecilkan api supaya kacang tidak cepat gosong, goreng kacang mede sampai berwarna kuning kecoklatan (jangan terlalu coklat nanti rasanya pahit)
5. Angkat, dinginkan, masukkan dalam toples kedap udara

catatan :
* Kenapa harus dibilas 3 kali, konon katanya kacang mede yang belum digoreng ini masih ada racunnya dengan membilas berkali-kali racunnya bisa hilang dan kalau tidak dibilas dulu rasanya akan pahit bukan pengalaman pribadi tapi saya ikutin ajalah ya nggak ada salahnya juga bilas berkali-kali kan biar bersih :D
* Ternyata supaya kacang yang kita goreng ini tahan lama, dalemnya mateng, dan tetap renyah, sebelum digoreng kacangnya harus di panggang dulu dan memang benar ternyata kacangnya renyah bo! ^_^
* Perhatikan lama menggoreng dan apinya ya gals, takutnya ntr gosong karena dengan memanggang kacang terlebih dahulu tidak membutuhkan banyak waktu untuk menggoreng kacang ini, semoga bermanfaat!

Sabtu, 01 Agustus 2015

Grilled Swordfish Bruschetta with Thai Basil Cherry Tomato Salad - The End of a Great Recipe

This grilled swordfish bruschetta recipe is the type of thing I rarely think to film. Recipes that are so simple I assume there won't be any great technique or creative twist to feature. Of course, as soon as I serve it, I realize there was plenty to share, and end up eating with a large side of regret.

This time, I decided to not let that happen, and filmed the plating of the recipe, which gave me the opportunity to at least describe the recipe. There are only a couple ingredients, and as you'll see and hear in the video, the procedure could not be simpler.

There are two keys to this recipe: One is to add enough oil and vinegar to your tomatoes to make a good amount of "sauce," with which to douse the grilled fish and bread. Secondly, be sure to grill the bread very well over the coals. It should be golden brown with distinctive charred grill marks. The bitter hit from these stripes of charred bread actually makes the tomatoes even sweeter and more delicious.

I hope you give this a try while cherry tomatoes are at their peak ripeness. Below you'll see all the ingredients I used to make this incredibly simple, yet extraordinary meal. Enjoy!

6 slices French bread, brushed with olive oil
For the fish:
2 swordfish steaks
1 teaspoon grapeseed oil
salt and fresh ground black pepper to taste
* For the tomato salad:
1 cup cherry tomato halves
salt and fresh ground black pepper to taste
1/4 cup balsamic vinegar
1/4 cup extra virgin olive oil
2 tablespoons freshly sliced basil
pinch of cayenne
* Mix and let sit out for at least 30 minutes

Stacked Tomato & Mozzarella Salad – Now 100% Mozzarella Free!

There’s absolutely nothing wrong with using a nice, fresh mozzarella in your Caprese salad, but once or twice a summer, you simply must treat yourself to the natural wonder that is burrata cheese.

Comparing mozzarella and burrata is a little unfair, as burrata is significantly richer and creamier. It’s not like comparing apples and oranges; it’s more like apples and supermodels. In fact, burrata means “buttered,” which is really all you need to know.

Like I said in the video, if you do use burrata, please try it “as is,” before pouring over any vinegar. The subtle sweetness of this mildly tangy cheese is a delicate flower; so don’t crush it with a heavy hand.

Burrata used to be a specialty item, but I now see it next to the fresh mozzarella at all of your nicer grocery stores. While it will cost a little more, and may take a drive across town to find, I believe you'll find the extra effort well worth it. I hope you give this a try soon...before it snows. Enjoy!

Ingredients for 1 serving:
1 perfect vine-ripened tomato (don’t even bother using a supermarket tomato!)
4-6 tablespoons burrata cheese, or fresh mozzeralla
1 tbsp extra virgin olive oil
flaky sea salt, freshly ground black pepper, and torn basil to taste

Eating Chicago

If you were following our trip to Chicago via Twitter and/or Instagram, you may have seen these pictures already, but I wanted to do a quick post with links to all the great places we dined at while in the Windy (and very delicious) City. By the way, all these were taken with a cell phone, usually in very poor light, so apologies for the quality. Enjoy!

Our home for the week was the very hip and happening, Public Chicago. The staff was beyond helpful, and the accommodations top notch. How cool was our hotel? World famous DJ Paul Oakenfold dropped by one night to spin tunes in the bar, that’s how cool. 

Still not convinced? Chris Martin and Gwyneth Paltrow were spied walking through the lobby. Also, there were rumors about a celebrity chef from YouTube partying like a rock star on the 14th floor, but that could not be independently confirmed.

When I first get into a new town after traveling a long journey, I don’t necessarily want to run right out for a fancy meal. I’m always hoping there’s a nice, casual restaurant near the hotel where I can get some simple comfort food to help me settle in. 

We found that at PJ Clarke's. A near-perfect BLT was loaded with smoky, crisp bacon; but the star of the plate was the freakishly large baked potato. It was like getting a "welcome to Chicago" bear hug.

Of course we HAD to try a Chicago style hot dog, which we experienced at Five Faces Ice Cream Shop. I basically like any hot dog, and this was no different. 

While I’m more of a plain mustard guy, it did make me feel good knowing that, contrary to what you hear, the people of Chicago were getting some vegetables in their diet.

We also had to get some deep-dish pizza, since that’s a City ordinance for all tourists visiting longer than 3 days. Failing to do so results in a $1500 ticket or having to watch a Cubs game (most people just pay the fine). 

We did a sausage pie from Pizano’s Pizza & Pasta, and enjoyed it very much. By the way, the thin crust vs. deep-dish debate is just about the stupidest thing ever, as these are two completely different foods – both genius in their own way.

For my birthday dinner, Michele took me to Boka. We enjoyed a wonderful tasting menu, which reminded me of Commonwealth in style and attitude. Lots of very interesting food, done very well, served by people that enjoy what they’re doing. 

My favorite was probably this skate wing with huitlacoche purée. They also get bonus points for pairing the chocolate dessert with beer.

Finding a decent breakfast joint near your hotel is always a great joy, but The Original Pancake House was so far beyond decent that we are still talking about it. 

Perfect spinach and feta omelets, amazing potato pancakes, and something called a Dutch Baby. This oven-puffed pancake takes 20 minutes to cook, and is served simply with lemon wedges and powdered sugar, but it alone is worth a trip to Chicago.

I know I already posed a recap of the fabulous rehersal dinner at The Bristol, planned and presented by my cousin Tony Quartaro, but for my money you just can’t look at too many pictures of gnocchi. 

These were made with ricotta cheese and garnished with zucchini and mint. They were pure awesomeness.

What’s better than spicy pork rinds? Free spicy pork rinds! That’s right, when The Publican found out (and by “found out” I mean that I told them) that Chef John from Food Wishes was in the house, these warm, crispy gifts from the Gods suddenly appeared. 

If you’re a fan of Best Thing I Ever Ate you may have seen these, and they were incredible, as was the rest of the meal.

This place is known for its meaty fare, but the most interesting plate we tried was this grilled octopus with barley, fresh garbanzos, and watermelon. It was really, really good. 

After I posted the picture online, someone commented that certain things should never be served together. What an idiot.

Since I’m 25% Polish, I was very much looking forward to trying some of Chicago’s famous Eastern-European cuisine. This isn’t something we have a lot of in San Francisco, and I was not disappointed. 

We found this little hole-in-the-wall called Pierogi Heaven, and it was. Perfect little potato and farmer’s cheese dumplings, topped with bacon and fried onions. Come on, San Francisco restaurant industry; please open a few of these here!

We celebrated Bastille Day where everyone should celebrate Bastille Day, in an authentic Bistro. At Bistrot Zinc, we looked at nude art, ate frisée salads with poached eggs on top, and of course, slurped French onion soup in all its caramelized gruyere glory. 

I poke a lot of fun at the French, mostly because they deserve it, but all kidding aside, they know how to eat.

We finished our eating adventures at David Burke's Primehouse. I’ve been fortunate enough to eat some world-class beef in my day, but this was right up there with anything I’ve ever had. They age the prime meat in the basement, and the back wall is actually made from blocks of pink salt.

It was too dark to get any decent shots of the steaks, but I had the 35-day Kansas City Strip, and Michele went for the even funkier 55-day old Ribeye. The amazing depth of beefy flavor and buttery texture made meat memories that will not soon fade. 

The side dishes were great, the service was excellent (a reoccurring theme during our stay), and all was accompanied by these gorgeous popovers. They’ve been haunting my dreams, and as soon as I figure out how they did them, I will share in a video.

Anyway, I hope you enjoyed this very brief glimpse into our culinary adventures in “Chi-Town” (I had the good sense to not use that while I was there). Thanks to everyone who so generously offered their personal tips and recommendations. We simply didn’t have enough time to eat everywhere we wanted, but we will be back for sure!  Thank you, Chicago!

My Foodbuzz Buzz - Busy Foodies Can Now See and Be Seen!

One of the few drawbacks of being a professional blogger is the lack of time available for surfing other foodie sites online. That gnawing sense you're missing out on exactly what inspired you to blog in the first place. Gone are the days of cruising carefree across the vast plane of culinary content. If only there existed an online resource that pulled together, and organized, all this edible information into a delicious digest. And then, I found Foodbuzz.

Remember the feeling you had the first time you saw a food court at the mall? Corndogs next to pizza, next to burgers, next to ice cream - ah, the simple brilliance of its design. You no longer had to walk from one end of the mall to the other before deciding which form of high-fructose corn syrup you were going to feast upon. That's the same feeling I had when I came across Foodbuzz.

Foodbuzz allows you to search for, and browse, a huge collection of culinary content including; recipes, videos, news, photos, restaurant reviews, blog posts,
new restaurants, and forums. You've probably noticed the Foodbuzz badge on this blog's sidebar, which pronounces me as a "featured publisher." Through this program, they're helping promote top-tier food blogs, as well as sharing in the revenue generated.

Since they're based in San Francisco, I was fortunate enough to attend a dinner last night they hosted for a group of Bay Area featured publishers. The meal was at Perbacco, an Italian restaurant downtown, where we enjoyed good food (see here), great wine, and even better conversation. It was a chance for the Foodbuzz staff to meet bloggers they'd only previously seen on-screen, and for the bloggers to meet each other. It was a rare, and very much welcomed, change from the normally impersonal online interactions.

The Foodbuzz staff could not have been nicer, and displayed a genuine love of food (I was dubious at first glance, since they were all so thin and healthy looking), and passion for what they're trying to do. You can't fake the funk when it comes to foodie websites, which is why I'm so encouraged by this company's future,
and this blogs participation in it. Thanks to Doug (aka DFresh), Ryan (aka ryanthegirl), and the rest of the fabulous Foodbuzz team!

Photos from top to bottom:
- Housemade breadsticks
- Ravioli stuffed with ricotta, spinach, and soft egg yolk
- Roasted red and gold beets, arugula, Castelmagno cheese, white balsamic vinaigrette
- Chicken, mushrooms, and gnocchi
- Seafood risotto
- Chocolate cake (not sure of the details, as I forgot to take the menu!)
- Raspberry peach crostata with gelato

The Sincerest Form of Flattery?

My sources in LA tell me that when actor Christopher Walken heard that a certain George Clooney look-a-like was doing cooking videos online, he became enraged and demanded his personal assistant film him making his “famous” roast chicken and pears. And to think, all this time I thought Mr. Walken was a great actor. After seeing this surreal and somewhat disturbing cooking clip, I realized that he hasn’t been acting at all. He really is the creepy, monotone-voiced character we’ve seen him play all these years.

What’s even worse than this guy blatantly stealing my act, is the fact he cuts off the video just as a cat jumps up on the counter and heads for the chicken. What happened next? Is there going to be a sequel? By the way, on the very rare chance Mr. Walken sees this (or his people see it and call my people), I’d like to say I’m just kidding and please don’t hurt me.

Resep Semur Daging Sapi Khas Betawi

Resep Semur Daging Sapi Khas Betawi – Menu masakan semur daging
paling banyak memang menggunakan daging sapi, walaupun semua masakan semur
daging sebenarnya juga bisa menggunakan daging ayam sebagai bahan dasarnya. Khusus
untuk kesempatan ini kami akan berbagi Resep
Semur Daging Sapi.

Menu masakan daging sapi kerap
disajikan dalam acara-acara khusus, misalnya pada waktu berbuka puasa atau

Jumat, 31 Juli 2015

Giambotta (Vegetable Stew) – My Childhood Summers in a Bowl

The night before I left New York, my mother and I were invited to my Aunt Joyce’s for dinner. When I heard she was making “Cha-bought,” I knew I had to bring my camcorder to film this unusual and delicious dish. As a child, I probably had this for lunch 3 times a week during the summer at my grandparents. Everyone (at least all the Italian-American families) had backyard vegetable gardens; so fresh green beans, zucchini, sweet and hot peppers, and herbs were always plentiful.

This simple vegetable stew was pronounced “Cha-bought” by my grandparents. I’ve always wondered what it meant, or what the actual Italian name was. Thanks to Scott from Boston I was informed that the dish I had grow-up on was really called "Giambotta." Scott says this translates to "everything/a mess," which makes a lot of sense due to the array of vegetables that can and were used in this stew. He said his mother dropped the “a” from the end, and called it "Giambott.” So, to make a long story even longer, what I called “cha-bought” was actually a mispronunciation, of a mispronunciation.

Now, what made this dish so unusual was that it was made with hot dogs! That’s right, an ancient Italian vegetable stew made with 100% pure American hot dogs. Why? Here’s my theory. This dish was originally made either with all vegetables, or with the addition of Italian sausage. Growing up, I do remember this being made with sweet Italian sausage occasionally, but most of the time it was hot dogs. I believe that hot dogs were simply the least expensive sausage available, and so my grandparents, needing to feed many mouths without many dollars, chose this lower cost alternative. The strange thing is, it really works! It tastes wonderful no matter what sausage you chose, and since I grew up on it I think I actually prefer hot dogs, even to this day.

For me, there is no better mid-summer meal than a large bowl of steaming Giambotta and a couple slices of Italian bread. Of course, that’s not all we ate that night. Aunt Joyce and her friend Steve also made grilled sweet corn, and a beautiful fresh mozzarella tomato salad (all pictured above). It was a great meal, and a great way to end my visit to New York, and to re-connect to my culinary roots. Enjoy!

4 oz sweet Italian sausage (optional)
1/2 onion sliced
4 cloves garlic, chopped
1 tbl olive oil
Slowly sauté above ingredients on low heat until onions and garlic turn translucent (do not brown garlic)

Then add (as seen in the video)
about 36 oz. tomato puree (any combination of whole peeled tomatoes, plain tomato sauce, or canned tomato puree) ERROR ALERT: IN THE CLIP I SAID "JUST OVER 2 QUARTS" BUT I MEANT ONE QUART...OOPS
3-4 zuchinni
3-4 russet potatoes
2 bell peppers
1/2 pound green beans (*blanched)
2 pounds hot dogs (or any sausage)
1/2 bunch fresh basil
salt and pepper to taste

*I’ve read that adding raw green beans to a tomato sauce can cause the beans to “toughen” as the acid in the sauce reacts with the fiber in the beans. So it may be better to blanch the beans for a few minutes before adding to the sauce. Having said all that, I have added them raw and they are OK, but I do think the texture is better if they are blanched first… someone get me Alton Brown’s phone number!

Coming Soon: Almost a Swordfish Recipe

Tomorrow we'll be doing a little experiment involving this incredibly delicious swordfish preparation. I didn't film the making of the dish, but when I went to serve it, I decided it was too good not to share, so the plating was captured in all it's brief, but beautiful glory. Will I still be able to "teach" you the recipe? Stay tuned!

Next Up: Tomato & Not Mozzarella Salad