3 Berry + Tropical Fresh Fruit Salad

This is a major departure from the traditional fruit salad I always prepare. Instead of the "canned" version - cans of tropical fruit in heavy syrup, cans of heavy cream and condensed milk - I decided to use frozen fruit that are not in season, a little bit of heavy cream and just a hint of condensed milk. The result is fruit that stands out and does not get buried in all the milk and cream. Thank you, Trader Joe's!

1 package each of Frozen Mangoes, Blueberries, Dark Sour Cherries and Strawberries
2 T of condensed milk
1/2 pint of heavy cream

Beat the heavy cream for at least 5 minutes using a whisk (I did!) or using a processor (Lazy Way).
Combine the condensed milk
Add the fruits.
Mix and serve.

Success from Test Lab: Shrimp Curry [Kaang Ka Rae]

The end of the year dinner called for something new and exotic. I followed Chitoy's recipe with a twist - by adding peas and red pepper for vitamins and color (see Saturday, November 15, 2008 Lab Test: Shrimp Curry) . My food critic says it's great!

Happy New Year!

1 can Chaokoh coconut milk (gata)
1 Yellow Curry Paste (in a packet)
1 medium red potato, cubed
*1/2 of a red bell pepper
1/2 of a medium onion
*15 pcs of large shrimps, pre-cooked preferably (note: this is what I used for this recipe)
*1 1/2 cup of frozen green peas

Combine all ingredients except for * and cook for one hour on HIGH.
When the potato is soft, add peas, shrimp and red pepper and cook for one hour or less on LOW.
Serve with white rice.

To counter the spiciness of the dish, I cut slices of sweet Fuji apples on the side for nibbles and to rest the palate from the sizzle!

Test Lab: Not-Greek Salad With Walnuts and Roquefort

December 14, 2008

Recipes

Not-Greek Salad With Walnuts and Roquefort

By NICK LAIRD

1 tablespoon sugar

1 tablespoon butter

Salt

3/4 cup walnut halves

2 tablespoons sherry vinegar

1/2 teaspoon Dijon mustard

Freshly ground black pepper

3 tablespoons olive oil

3 tablespoons walnut oil

1 Granny Smith apple, cut into bite-size slices

Juice of half a lemon

8 cups mixed greens (endive, watercress, frisée, bibb lettuce, arugula)

3 ounces Roquefort.

1. In a small skillet, melt the sugar over medium-high heat without stirring. Shake the pan occasionally. Once the sugar is light brown, stir in the butter and a pinch of salt. Stir in the walnuts and cook until the caramel turns dark brown. Transfer to a small sheet pan to cool. Season to taste with salt and roughly chop.

2. In a small bowl, whisk the vinegar, mustard and a pinch of salt and pepper until combined. Whisk in the oils in a slow, steady stream.

3. Place the apples in a bowl, toss with lemon juice and season with pepper.

4. Combine the greens in a large bowl. Toss with just enough dressing to coat. Season with salt and pepper. Add the walnuts, apples and crumbled Roquefort and toss. Serves 3 to 4. Recipe by Jill Santopietro.

ref: http://www.nytimes.com/2008/12/14/magazine/14food-t-001.html?_r=1&sq=not%20so%20greek%20salad%20with%20roquefort&st=cse&scp=1&pagewanted=print

December 14, 2008: Simple Salad with Manila Toppings

Chop the red leaf lettuce. Grate some cheese, preferably parmesan cheese.

Your Manila toppings are:
Boy bawang (a fabulous discovery courtesy of Chitoy and Wynny November 2008)
Roasted Garlic (from my Manila trip May 2007)
Baby Juan Monkey Baked Banana Chips with Honey, crushed

Salad Dressing: Paul Newman's Light Balsamic Vinaigrette

It brings back wonderful thoughts about Manila!

December 14, 2008: Steaming Carrots and Sweet Yams

Using a rice cooker and its steamer, place the yams in water where the rice is usually cooked.
Then place the carrots on the steamer.
Place on Cook for 45 minutes to one hour until the yams and carrots are fork soft.
Turn off the rice cooker.

And you have healthy eating ready!

December 14, 2008: Simple Sunday Meat Loaf

1 pound of sirloin beef, ground
1 small onion, chopped finely
1 small red pepper, chopped finely
1 slice of challah bread, cut into small pieces
1 egg

soy sauce
worcestershire sauce

olive oil

Combine in Bowl #1 - finely chopped onion, red pepper, challah bread pieces in one bowl.
Combine in Bowl #2 - beef, egg, dash of soy sauce and dash of worcestershire sauce in a separate bowl.
Combine elements in Bowl 1 & 2. Form into a mold.

Place the olive oil in the bottom of the slow cooker.
Place the meat loaf form in the slow cooker.
Cook for 1.50 hours on High.

December 13, 2008: Pork Loin with Garlic Slivers

1.39 pounds of pork loin roast with a little bit of fat
2 small to medium onions, sliced
garlic slivers

Herbs & Spices:
marjoram
oregano
salt
pepper
thyme

olive oil
worcestershire sauce

Put slivers of garlic on the pork.
Roll the pork in olive oil and worcestershire sauce. Let it sit.
Place the sliced onions in the bottom of the slow cooker.
Roll the pork in Herbs and Spices.
Cook in the Slow Cooker for 1 1/2 hours on High.

Serve with Cranberry sauce.