Selasa, 26 Mei 2015

Top Chef Fabio Viviani Makes Me Breakfast in Aspen

Last year, while at the Food & Wine Classic in Aspen, I was invited to a private, early morning cooking demonstration by Fabio Viviani, one of the most popular and entertaining Top Chef contestants of all time.

For obvious reasons (including, but not limited to, long nights of drinking, eating and more drinking), early morning events at the Aspen F&W are usually not high on my list, but despite a pretty impressive hangover, I decided this up-close and personal demo was too good to pass up.

By the way, In case you're wondering why I'm posting this now, I thought I'd lost this footage in a hard drive crash shortly after the event, but just recently found the files on a memory card.

The event was sponsored by Bertolli, and Chef Fabio was there to show us the differences between, and best practices for, using their three main styles of olive oil; light, classic, and extra virgin.

When I heard "breakfast," I was thinking something like a simple frittata, but we were treated to a beautiful plate of food featuring a seared beef tenderloin filet, with an avocado feta salad, pan-roasted tomatoes and green onions, finished with aged balsamic.

This was shot on my cell phone, so please pardon the sound and video quality, but I think any fan of Fabio's will still enjoy this glimpse into what a private class with the gregarious Italian chef would be like. He's one of those teachers that no matter how much fun you're having listening to him, he's having twice as much fun explaining it.

If you happen to be in Southern California, Viviani is the chef and owner of Cafe Firenze in Ventura Country, and Osteria Firenze in Los Angeles. As I mentioned in the video, he also teaches private cooking classes, and if you'd like more information, you can check out his official website for details. Enjoy!


Bonus Italian Chef Coverage: Victor Casanova’s Spaghetti Alla Chitarra Recipe by Average Betty

Since we have an Italian chef theme going on today, I thought I'd add this great video recipe from Average Betty featuring Chef Victor Casanova from Culina in Beverly Hills. Thanks to my buddy Sara for sharing, and for providing the written recipe here! For the original video post, click here. Enjoy!

SALAD MAYO

Bikin salad yukkk...kebetulan yang dirumah suka banget makan salad, apalagi fruit salad yang beberapa waktu lalu eike buat dan posting disini. Pas dengan cuaca akhir-akhir ini yang lagi hot jeletot aka panas, ngemilnya fruit salad segeeeer bingitt!! 

Nah, kali ini eike mau bikin salad sayuran yang ditambah dengan potongan nanas, untungnya dapet nanas yang manis di pasar. Dressing salad mayo ini ngadopt dari resep sajian sedap Green Salad Mayo. Fyi, Selada adalah bahan utama pembuatan salad. Ada banyak sekali jenis selada yang tumbuh di seluruh dunia, namun di indonesia hanya ada beberapa. Sebagian masih impor dan mahal harganya. Selada biasanya disajikan setelah disobek-sobek, bukan diiris. Pengirisan membuat selada terasa pahit (source : majalah sedap pemula, edisi 79/XV/2014). Untung baca edisi ini jadi tau kalo selada untuk salad sebaiknya di sobek bukan di iris :)

Buat yang lagi merasakan cuaca panas dan pengen yang seger-seger juga mari kita bikin salad gals :)

Salad Mayo
by : yurike sasaki


Bahan-bahan :
8 lembar lettuce, sobek-sobek
1 bh ketimun, potong setengah lingkaran buang isinya
1/2 bh nanas manis
2 bh radish, potong tipis

Dressing :
100gr mayonaise
50gr plain yoghurt
1/4sdt garam
1 sdm perasan jeruk lemon
1 sdm madu

Cara membuat :
1. Dressing : campur semua bahan jadi satu, aduk rata.
2. Dalam mangkuk : campur semua bahan salad, tuang dressing di atasnya, aduk rata.
3. Salad Mayo siap disajikan.


Selamat mencoba :)


Next Up: Strawberry Ice Cream


12 Memorable Memorial Day Grilling Ideas

I hope you're all headed toward a fun and festive Memorial Day weekend! Here are 12 of my favorite grilled recipes, just in case burgers and hot dogs aren't going to cut it this year. And don't forget the side dishes! Everyone knows they're the real secret behind any epic cookout. That, and beer. Enjoy!!

Santa Maria Tri-Tip Grilled Lamb Chops
Grilled Pickled Veggies Grilled Korean Short Ribs
Grilled Flank Steak Grilled Lemon Chicken
Cornell Chicken Grilled Barbecue Chicken
Grilled Pork Tenderloin Grilled Asian Skirt Steak
Spicy Tarragon Grilled Chicken Grilled Calabrian Chicken

Celebrating Memorial Day

I want to wish everyone a happy and healthy Memorial Day, and as usual, ask you to take a few moments in between bites of whatever grilled goodness you’re enjoying to remember all the chefs and cooks that serve so bravely feeding our troops in times of war.

I’ve said this before, but it’s the thank-you emails I get from our servicemen and women stationed abroad that I find the most inspiring of all. To be able to provide these heroes with a few moments of entertainment makes my otherwise frivolous existence seem a little less so. Thank you, God bless you, and God bless America!

Photo above is from our No-Bake Cheesecake Flag Cake video
.

Resep Rendang Padang Daging Sapi



Resep Rendang Padang Daging Sapi - Berikut ini resep masakan khas Indonesia yang berasal dari Padang, apalagi kalau bukan Rendang Padang . Simak dibawah untuk resepnya yang sangat lezat ini:



Resep Rendang Padang Daging Sapi


Bahan Daging Rendang :

1 kg Daging tanpa lemak, potong dan cuci bersih lalu tiriskan

3 butir kelapa tua parut, buat menjadi santan kental




Bahan Bumbu Daging

Senin, 25 Mei 2015

SOP CEKER AYAM

Ceker Ayammmmm!!!! Kebetulan kita suka banget sama ceker ayam, kecuali hubby dia gak pernah mau nyobain makan atau sekedar icip2, kalau udah gak suka ya gak suka titik! berbeda 360' sama eike dan kakak mulai dari kripik ceker ayam, ceker angsio (dimsum), Sop ceker dan yang berbau2 ceker pasti seneng banget. Sop Ceker ini selalu cepet ludes, makannya gak mesti sama nasi, seringnya eike dan kakak gado-in hihihihi...Biasanya eike bikin sop ceker ini gak pake brokoli dan wortel tapi supaya kebutuhan serat juga terpenuhi maka ditambah kedua sayuran ini kebetulan kita suka banget sama brokoli dan wortel ^.^

Pernah baca di detik health katanya ceker ayam itu mempunyai kandungan bermanfaat yang sama dengan sirip ikan hiu yaitu kartilago atau tulang rawan, yang diyakini mampu memperbaiki kekebalan tubuh dan dapat mencegah kanker. Nah si ceker ayam aka kaki ayam ini juga banyak mengandung kartilago untuk melapisi persendian. So gals, udah murah, bikinnya gak ribet, manfaatnya baik buat kesehatan dan yang paling utama enak pula rasanya, kenapa juga harus gak suka sama ceker ayam?!? *colek hubby* hihihihi....

Kalau bosen dengan sop yang biasa, gak ada salahnya coba resep Sop Ceker Ayam ini, pasti bakalan suka deh ^^

Mari ngesot cyn...

Sop Ceker Ayam
by : yurike sasaki


Bahan - bahan :
250gr ceker ayam/kaki ayam, tiap kaki ayam dipotong jadi 2 bagian, bersihkan kulitnya, cuci bersih
250gr brokoli, potong2, cuci bersih
2bh wortel, potong dadu
2siung bawang putih, geprek
1/2sdm garam
1sdt penyedap rasa (jika pakai)
1/2sdt merica
3cm jahe, geprek
2batang seledri, iris tipis
Bawang goreng, secukupnya (optional, eike gak pake)
750ml air

Cara membuat :
1. Didihkan air dalam panci, masukkan ceker ayam, bawang putih, jahe, garam, merica, penyedap rasa (jika pakai) dan potongan wortel. Masak sampai ceker ayam dan wortel empuk.
2. Tambahkan brokoli, jangan terlalu lama dimasak karena brokoli sangat cepat matang, cicipi rasanya jika sudah pas angkat.
3. Sop ceker ayam siap disajikan hangat dengan taburan bawang goreng dan seledri.


Selamat mencoba :)


Turkey Shish Kaburgers! A Seriously Not Horrible Turkey Burger

Usually when I post a recipe, I want it to be fantastic, awesome, incredible, inspiring, and/or mind-blowing. With this turkey shish kaburger, I was only shooting for not horrible. Happily, we achieved that and much more.

I’ve received countless food wishes for turkey burgers over the years, but just the mere thought of that dull, pale, insipid lump of meat (aka “the Mitt Romney of meat”), had me reaching for the delete button. Even when I’m out for a cheeseburger, and I see someone in front of me begrudgingly order the turkey burger (hold the mayo), I think to myself, “that poor bastard.”

So, how do you turn the dreaded t-burg into something that would cause envy instead of pity? When in doubt, go ethnic! I figured if we borrowed from the famously flavorful shish kabob, but used turkey instead of lamb or beef, we just may be able to pull this off. I know I lot of you think chunks of meat when you hear “shish kabob,” but ground meat is also used, and I’ve always preferred that version anyway.

As I mention in the clip, I used the “rising juice method” to test for doneness, but since ground poultry isn’t something you want to take a chance with, I suggest you use a thermometer to ensure an internal temperature of 165 degrees F. Just keep in mind, since turkey is so low in fat, no matter how incredibly well you season the meat, if you overcook these, even a little, they will be dry.

But, the good news is if you don’t, and remove them with most of their precious moisture intact, you’ll be enjoying a turkey burger that’s not only not horrible, but is actually delicious. Enjoy!


Ingredients for 4 turkey burgers:
1 1/2 lb ground turkey
1 1/2  tablespoons plain breadcrumbs
1 1/2  tablespoons ground almonds
1 or 2 tsp hot chili paste, or minced fresh hot peppers
2 cloves crushed garlic
1 1/2 teaspoon finely grated fresh ginger
1 1/2 teaspoons salt
1 1/2 teaspoons garam masala
1 tablespoon lemon juice
2 tablespoons yogurt
2 tablespoons chopped fresh cilantro
*I garnished mine with mayo, topped with red onions and tomatoes I tossed in lemon juice, and more cilantro leaves.

View the complete recipe

Lepet Jagung

Wilujeng sianggg... setelah beres-beres rumah akhirnya ada waktu buat sharing resep snack lagi, kue basah ini namanya Lepet Jagung kalo orang sunda mah bilangnya Leupeut hehehe... Dulu temen kantor ada yang pernah bawain dan rasanya enak loh ^_^

Karena aku suka banget sama jagung manis jadi penasaran pengen coba bikin sendiri kue basah tradisional yang konon katanya khas dari gresik ini, dan ternyata cara bikinnya gampang banget loh!

Kemonn!

.: Lepet Jagung :.
by: yurike sasaki



Bahan-bahan:
7 bh jagung manis, parut (pilih jagung yg belum dikupas, kulit jagung digunakan utk pembungkus)
50 gr tepung maizena
85 gr gula pasir (bisa disesuaikan selera kalau tidak terlalu suka manis bisa dikurangi atau sebaliknya)
1 bks vanili
1/2 sdt garam
100 ml santan kental
150 gr kelapa parut (kalau suka kelapa bisa ditambah)

Cara membuat:

1. Campur semua bahan jadi satu, aduk rata bisa diicip2 dlu kalau ada yang kurang bisa ditambah sesuai selera (pengalaman membuat ini karena memakai parutan keju adonan jadi agak berair tp jgn khawatir karena sudah ditambah tepung maizena setelah dikukus akan membentuk kok gals).
2. Setelah diaduk rata, ambil selembar kulit jagung lalu letakkan 1-2  sendok makan adonan jagung (sesuai keinginan), gulung adonan tersebut dan bentuk seperti jagung.
3. Lakukan sampai adonan habis, kukus selama kurleb 30 menit atau sampai matang.
4. Lepet jagung siap disantap (spy tahan lama alias tidak basi simpan lepet jagung di kulkas ya gals!).

Catatan: Jika jagung yang dibeli sudah dikupas alias nggak ada kulitnya, pembungkus dapat diganti dengan daun pisang, tapi tetep aku prefer jagung yang masih ada kulitnya karena aroma jagungnya akan lebih berasa ^^

Selamat Mencobaaaa :)








Resep Ayam Penyet Spesial Pedas


Bicara soal ayam penyet, siapa sih yang tidak tahu dengan jenis olahan ayam yang satu ini? Bisa dipastikan jika Anda tentunya sudah tahu dengan jenis masakan yang satu ini bukan. Yah, selain memang banyak dijual di berbagai rumah makan serta restoran, makanan ini juga banyak kita temui di jalanan. Banyak warung-warung tenda yang menyediakan masakan ayam penyet.



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