Potato pizza pie

Potato pizza was something introduced to me 3 years ago by a coworker. This is an Italian dish that is equally as good as its tomato sauced counterpart but not as well known. It is easy to make, great for sharing and aesthetically pleasing. I made this twice over the weekend and it was a hit amongst my friends.

INGREDIENTS:
pizza dough (I used store bought whole wheat) OR you can buy ready made pies
1/2 a cup of finely chopped onions
1/2 of a potato sliced thinly
salt, pepper to taste
rosemary to taste
sliced fresh mozzarella cheese
sliced gorgonzola cheese

DIRECTIONS:
Preheat your oven for 10 minutes at 250 F.
1. Saute potatoes and onions in a skillet with olive oil until lightly browned, add salt and pepper, let it cool
2. On pizza dough, drizzle with olive oil
3. Spread cheeses evenly, or in a pattern on pizza dough
4. Sprinkle rosemary on top
5. Arrange and place potatoes and onions on top.
6. Top with more cheese if desired. Sprinkle on a bit more rosemary.
7. Bake in oven at 350 F for 20 minutes.

Merry Christmas!

If this is your first time visiting this blog, it is probably because you've received a present from me.
I like giving homemade gifts and I'm a secret (not so secret) green girl.
Let's get to the good stuff...

Jar contents:
Long grain rice
chicken broth powder
chopped, dried apricots, apples, cranberries, and raisins
dried chives, bay leaves
salt and pepper

One jar serves 6-8 people

Directions:
Boil a pot of water.
In a pot or sauce pan, heat up as much or as little butter as you'd like.
Add a little bit of hot water to the pan, stir with a wooden spoon.
Add jar contents, stir.
Add more water, the contents should be in a soupy state by now.
Keep a lid on the pot for a few minutes. Keep your eye on it in case it boils over.
Check on the state of the contents. A lot of water should have been absorbed by the rice, so add a bit more water.

Cooking time: 15 minutes.

Other ideas:
Once you are done cooking the rice, the fun doesn't need to stop there. You can also try the following ideas:
Put rice in a casserole dish, flatten it until it is leveled. Place sliced/shredded cheese on top. I recommend a sharp, old Cheddar. Crush candied walnuts/pecans/almonds. Sprinkle on top. Bake for 15 minutes.

OR YOU COULD DO THIS:
Add a can of chicken broth and turn it into a chicken rice soup.

OR YOU COULD DO THIS:
Make a balsamic glaze to drizzle on top of the rice.
Directions for balasmic glaze:
in a small sauce pan, heat up balsamic vinegar, brown sugar, salt and pepper.

Friends, this jar of rice is really just a blank canvas for your culinary imaginations. I encourage you to listen to your intuition. Leave a comment and or a picture of what you've created.

Merry Christmas to all!

Chick pea penne

Chick pea penne has a nice ring to it. I was going to call it Chic Penne but that was too lame for my liking.
I made this dish a few weeks ago but have only found time now to blog about it.
This is vegetarian soul food at its best. Let's review the ingredients:

INGREDIENTS:
2 cups of penne or whichever pasta you prefer
1 can of chick peas (cheap, and oh so healthy)
1/2 a chopped red onion
1/2 cup of chopped PRE-BOILED squash
1/2 cup of chopped grape tomatoes
1 cup of tomato sauce
salt and pepper to taste
2 teaspoons of olive oil
as much BASIL as you want

DIRECTIONS:

1) Boil pasta. I'm not going to teach you how to do that because most of you already know how and if you don't, that's what Google is for. My only tip for you is to add some salt and olive oil to the boiling water. The salt gives the pasta a bit of taste and the olive oil prevents it from sticking.

2) In a pan, saute the red onions for 1 minute, then add squash. This is where you can add some seasoning of your choice. I added salt, pepper, and basil. Saute for 3 minutes until the squash is soft and browned.

3) Add in chick peas (drain from can and rinse before using).

4) Add tomatoes and tomato sauce to the pan. Stir gently.

5) Taste it with your long wooden spoon. Is it missing anything? More spice? Needs kick?

6) Put sauce on top of pasta and serve.

Mango shrimps sleeping on an arugula bed

I went to the grocery store today and picked up some goodies including "President's Choice Blue Menu Mango Vinaigrette." I had the intention of using it as a meat marinade today but I had no meat...instead I found a dozen jumbo shrimps in the freezer. Thus, mango shrimps was born! I bought one bunch of arugula and had forgotten that if I don't get the organic baby arugula, it's SOOOOO bitter. However, the sweetness of the mango sauce evens it out.

Ingredients (serves 2):
12 jumbo shrimp, thawed
2 leaves of chopped fresh basil
sea salt, pepper, garlic power, paprika to taste
2 tsp. of soy sauce
3 tbsp. of mango vinaigrette
6 leaves of arugula
1 tsp. of lemon juice

Directions:
In a bowl, marinade shrimp with basil, sea salt, pepper,paprika, lemon juice and stir.
Heat sauce pan with olive oil at med-low heat, put shrimp in and cook for 2 minutes while continually stirring. Pour in mango vinaigrette and it's OK to be generous! Add soy sauce and keep stirring for 2 more minutes.

Wash and cut arugula leaves and plate it. Put shrimp on top. I added some strips of proscuitto on top as well to balance out the strong taste of arugula.

Veal Chop and Herbed Vegetables

I would have to say that I'm quite proud of this dish. The presentation is nothing fancy but it does it's job. On the other hand, the taste was spectacular. Again, this recipe is not difficult as I don't really believe in slaving away for a good meal. A good meal should be made with a few simple steps. I would have to say that this dish is restaurant worthy, again, maybe not in presentation but the taste...wow.

Ingredients:
For the Veal:
1 Veal Chop (It was on sale at the grocery store!)
A few sprigs of chopped parsley
salt and pepper to taste
1 clove of chopped garlic
1 tsp. of balsamic vinegar
1 tsp. of fig infused white vinegar (totally optional, I was just being fancy)
1 tsp. of dried rosemary

For the vegetables:
You can use whatever you like. In this dish, I used:
2 red potatoes, chopped into wedges
2 carrots, chopped into wedges
1/4 of a red onion, chopped into wedges
1/4 cup of chopped parsley
salt and pepper to taste
2 cloves of garlic, chopped
2 tsps. of paprika
1 tsp. of brown sugar
3 tsps. of flour (to coat the veggies)
2 tbsps. of olive oil

Directions:
For the veal:
Marinate veal in all the ingredients listed above for as long or as little as you'd like. The ingredients that I have chosen for the veal are pretty strong in flavour that they actually don't require much marinating time. However, if you have the time to let it sit, by all means because the meat will be extra flavourful.

Heat a pan, add 1 tsp. of olive oil, add a bit of chopped garlic to be infused in the oil (Chinese trick). When the pan is ready, pan fry the veal, give 2 minutes to each side for a medium rare.

For the vegetables:
In a mixing bowl, add veggies and all the ingredients listed above. Mix, mix and mix some more. Then in a baking pan, add olive oil to the pan. Put the vegetables in the pan and drizzle olive oil on top of the veggies.
Pre-heat oven to 350 C for 10 minutes, then bake the dish for 30 minutes at 350C.

*You can add some veggie/chicken broth to the vegetables if you want them to be more tender.

Chicken Breast Whatchamacallits

This was dinner a few nights ago. Again, I don't really like to plan in advance, because it is more interesting to create with what you have in the fridge. I don't have a name for this dish, or at least nothing creative, so this dish will remain nameless until I or anyone else can come up with something worthy to name it.

Ingredients:
1 large chicken breast sliced into thin sheets
Proscuitto slices
1/4 chopped red onion
1/4 cup of feta cheese cubes
salt and pepper to taste
1 cup of arugla, chopped
2 tsps. of soy sauce
1/2 cup of chopped parsley

Directions:
Marinate sliced chicken breast with your choice of herbs, soy sauce, salt and pepper. Let it sit for a bit while you make the topping.
For the topping:
In a bowl, mix together red onions, feta cheese, arugula, parsley, and salt and pepper to taste, you can add some garlic powder too, I did. =)
Place chicken breasts on a baking tray and add the topping on top of the chicken breasts.
Add a slice of proscuitto to top it off.
Pre-heat oven to 350 C for 10 minutes.
Bake chicken at 350 C for 25 minutes.

Enjoy!

Chickpeas Chic

This is a recipe I made up on the spot. I saw a can of chick peas and thought it would be a good way to ease in to becoming a full vegetarian. There are meat products in this dish, but they can be easily substituted with veggie products.

Ingredients:
1 can of chick peas
1/2 of a chorizo sausage chopped into small pieces
a few shreds of proscuitto
7 cherry tomatoes
1 clove of chopped garlic
2 tsps. of white vinegar
1/4 cup of chicken broth
1/2 of a sliced onion
2 tsps. of paprika
salt, pepper to taste
parsley, oregano to taste

Directions:
In a pan, heat olive oil, add garlic and onions, saute.
Add sausage, keep stirring.
Add white vinegar.
Add paprika.
Drain can of chick peas, add into pan.
Add tomatoes.
Add salt, pepper, parsley, oregano to taste.
The mixture should be pretty dry, so add in chicken broth. As the liquid evaporates, you can keep adding water to keep it moist.
Finally, when it is close to being cooked (about 6 minutes on med. heat), you can add in the proscuitto slices. Proscuitto cooks extremely fast, so it is always best to add it in at the last minute.

Preparation time: 6 minutes, just a bit of chopping
Cooking time: 6 minutes (chick peas from the can are pre-cooked, so you're just cooking them to make them a bit softer and for the infusion of flavours.)

I'm not sure what type of cuisine this falls under, it's just something I made up and it was delicious. It's quite healthy as it is high in protein and the spices make it so flavourful. Chick peas are quite filling and are carb like, but are not heavy like carbs.

Alas, salad

I had a beautiful weekend and to mark the end of such a beautiful time, I have made a good meal to go with it. Alas, I have made a colourful, fulfilling salad. I haven't eaten since 5pm yesterday and it is now twenty hours later. So yes, I am rather hungry and need to satisfy my sweet and salty tooth simultaneously. I just came back from the market and bought lots of fresh, organic goodies; fit for a foodie.

I'm going to call this salad: "Jared's Arugula Salad w/ Honey Balsamic Vinaigrette." I know, the name strays from my usual creativity, however, I must pay dues to the brother I never had. Jared absolutely loves arugula and the other ingredients I have chosen to put in this salad. Also, he's the one who showed me how to make this dressing. He likes more balsamic, I like more oil, he likes more lemon, I like more pepper. We have our differences, but on the whole, we KNOW food.

Ingredients:
Makes ONE serving. Dining alone for one, baby.
2 cups of organic baby arugula leaves
2-3 tbsps. of extra virgin olive oil
1 tsp. of aged balsamic vinegar
7 grape tomatoes, halved
3 slices of proscuitto
1 handful of organic green raisins
1 lemon wedge
1 tsp. of honey
1 tsp. of brown sugar

Directions:

1)Wash n' spin arugula, plate it
2)Slice grape tomatoes in half
3) Tear proscuitto into pieces
4) Toss raisins onto the plate
5) Have fun and arrange your food the way you want it to look. =)

How to make the dressing:
This is probably my favourite dressing; it is so good that I never want to eat store- bought dressings again.
In a bowl or glass, pour in olive oil, balsamic vinegar, salt and pepper to taste, honey, brown sugar and then stir vigorously. Do a dance while you stir, it will make it more fun. =) I was listening to Iron and Wine when I was making this.




Enjoy! Alas, salad! (It's supposed to rhyme when you say it. Think French accent.)

Baked Potato Fries

Since I've been pretty busy with cleaning and redecorating my room, I haven't had much time to do anything else, ie. buying groceries. So without much to choose from in my fridge, I take out a few potatoes and stare at them for a minute. During that minute, I stare at the potatoes and they stare at me. Then finally, I hear: "Bake me like a fry!" Who am I to say no?


Ingredients:
4 potatoes (any kind will do)
1 clove of garlic
4 tablespoons of olive oil
3/4 cup of flour
sea salt
pepper
paprika
juice of 2 lemon slices
herbs, seasoning of your choice
nutmeg
I haven't included measurements for the spices because it is entirely up to the chef.

Directions:
1) Wash potatoes. Leave the skin on.
2) Slice potatoes into long rectangular slices (like a fry, duh).
3) In a bowl, add potato slices, sqeeze lemon juice, add olive oil, sea salt, pepper, paprika, nutmeg, other herbs and seasoning that you enjoy.
4) Mix well to ensure that each fry is coated in oil and spices.
5) Add flour to the fries, just enough to be "dusted."
6) Line baking tray with wax paper.
7) Put fries on the tray, and try not to let them overlap as much as possible.
8) Sprinkle on chopped garlic and if you'd like, more flour. The flour gives it a crispier and thicker texture.
9) Bake in oven for 30 minutes at 350C.
10)Let it cool for a few minutes before you devour them.

Pasta Amore

It would be a very long list if I had to list all the reasons why pasta was so good. We'll just leave it that pasta is so good. =) I woke up at 12:45pm with a hankering for something filling and warm. I looked in my pantry and found some rotini pasta calling my name. I happily obliged and cooked away.


Ingredients:
2 cups of rotini pasta
2 cloves of garlic, chopped
2 tablespoons of olive oil
1 chicken breast fillet, sliced
6 grape tomatoes, cut in half
2 tablespoons of cream
1 cup of milk (I use skim)
3 tablespoons of broth (I use vegetable)
3 small chunks of blue cheese
3 small chunks of baby parmesan cheese (you don't need to grate it because it melts in the pan)
3 teaspoons of corn starch
1 teaspoon of chili flakes
a little bit of lemon zest
lots of black pepper, salt to taste

Directions:
1) Boil pasta. I'm not going to teach you how to do that. Just read the package instructions!
2) In a pan, heat up olive oil, then add garlic when oil is heated.
3) Add chicken, lemon zest, salt and pepper to taste.
4) Add tomatoes.
5) Add cream and broth. Stir vigorously.
6) In a cup, pour in milk and add corn starch. Stir and make sure there are no clumps. Add in pan.
7) Keep stiring everything in the pan. The sauce should be thickening at this point.
8) Add blue and parmesan cheese into the pan. Keep stirring.
9) Smell it and tell me you don't love it.
10) Add chili flakes, salt, pepper. This step is optional.
11) After rinsing the pasta in cold water and straining the water, add pasta into the pan.
12) Stir and make sure the pasta is coated in the sauce.


This serves 2-3 people.

A Quiche in 5 Bites

5 Bite Quiche, 2 if you're hungry.

I was invited to go to my friend's house for dinner, so I decided to make something that was people friendly and easy to eat. I was also really tired from buying new furniture and cleaning all day, so it had to be something easy to make.

Ingredients:
4 eggs
12 personal unsweetened pie shells (I get the no name kind)
2 basil leaves, chopped
1/2 cup of Balderson's strong cheddar cheese, grated
1/4 cup of Baby Paremesan cheese, grated
6 grape tomatoes cut in half
*1 chunk of proscuitto cut into many more tiny chunks

*I hate measurements.

Directions:
1) In a mixing bowl, crack all 4 eggs and whisk. Add salt and pepper to taste. Personally, I skip the salt because the proscuitto is very salty.
2) Add basil, proscuitto and both cheeses into the bowl. Whisk, whisk and whisk some more!
*I know most quiche recipes use Swiss cheese, but I'm not a fan, so yeah, cheddar it is.
3) Pre-heat the oven (I use a convection oven) for 10 minutes at 350C.
3) Pour the contents of the bowl into the pie shells. Don't let it get too full because the egg will rise when you bake it.
4) Top each quiche with a grape tomato half.
5) Bake for 25 minutes at 350C.


You know what? The funny thing is that I completely forgot to bring them with me to the dinner. I only realized this as I was pulling up to the house. *sigh*

My favourite fried rice

The golden rule for making fried rice is to use day old rice. This is so the rice is not mushy but instead dry and seperated. Sometimes we'll order Chinese food take out and it comes with 2 take out boxes full of rice. With so much white rice left over, there's only one thing to make!

What I love about fried rice is that you can eat it at any time. You can have it for lunch, dinner, Winter, Summer, pretty much whenever you want. This is another one of my soul foods. Some people have their grilled cheese, I have my fried rice.

Fried rice is as versatile as a sandwich. You can put anything in there and it will go (for the most part). Today's ingredients are my favourites when it comes to fried rice. Here they are:


Ingredients:
1 large bowl of day old white rice
2 tsp. of chicken broth
2 tsp. of soy sauce
1/4 cup of chopped red onions
1/4 cup of chopped green onions
1/4 pound of BBQ pork, chopped
1 egg
pepper to taste, again, I don't like to add salt because the soy sauce takes care of that

Directions:
Scramble an egg, then cook it in a pan under low heat. Use your spatula to cut up the egg into strips (no need to be neat here) directly on the pan.
Add in red onions and half of your green onions to the pan to saute.
Add in BBQ pork.
Add rice. Make sure you seperate the rice with your fingers and do not leave clumps.
Add chicken broth and soy sauce.
Add pepper, and perhaps salt to taste.
Top rice with remaining green onions.
Enjoy!

Diva's Spankopita

This is an old picture that I came across while browsing through my food photos. I made this in March of this year when I was visiting my friend Min in Seattle. We mostly ate out (to my dismay), but there was one night when we had and old friend and his wife come over for dinner. Although it was his kitchen, I was appointed head chef. I must say that he made an excellent sous chef, as he would help me chop and clean up everything while I cooked. I LOVE cooking without cleaning.

I have to admit that I felt a bit of pressure as he sprung this dinner thing on me at the last minute. He also told them that I was a good cook, so there was added pressure to maintain my reputation. Thankfully, my creative spirit pulled through and I was able to make a successful dinner.

Today, I plan to share the appetizer I made. I'm a huge fan of the Greek pastry; Spankopita. This is my own take on it, and I really had to make do with what I had, so it was rather improvised.

Ingredients:
Store bought flaky pie pastry (Oh the shame of it not coming from scratch)
1/2 a bag of spinach
1/2 red onion
1 container (500g) of feta cheese
1 dash of marsala wine
1 pinch of dried oregano
pepper to taste, no salt because the feta cheese is really salty

Directions for the pie shell:
Roll out dough. Put it in a round pan. Continue to knead with fingers (as opposed to toes). Pinch out ripples for the crust.

Directions for the filling:
Heat pan with olive oil and garlic. Saute onions, and spinach at a med-low heat. Add a dash of marsala wine, this is totally optional but I just couldn't help myself because it was a really nice bottle and I wanted to try it out. =) The adding of the marsala was indeed a huge risk because a little goes a long way with this extra sweet, dry, Italian sherry. Fortunately, it gave this dish a unique and unexpected flavour.
At a low heat, add 3/4 of the feta cheese into the pan. Cook for 2 minutes. You can add the pepper any time you want, or you can do what I do, and add some at the beginning and some at the end. Add oregano at any time as well. =)

Pour filling into the pie crust. Top with the remaining 1/4 container of feta cheese.

Directions for baking:
Preheat oven for 10 minutes at 350 C.
Bake for 25-30 minutes at 350 C or until crust is golden brown and the top looks crispy.

If anyone has a name suggestion for this dish, please let me know!

Leftover Lasagna

This is a four layer lasagna that I made from mainly leftovers. This recipe is neither inventive or gourmet by any means. This is a soulful, feel good meal to bring you out of any funk. Lasagna definitely makes it to the top ten of my soul food list. What's your soul food?

Ingredients:
6 boiled lasagna pasta sheets
1 pack of ground beef or last night's meat loaf
1 zucchini (because it's what I found in the fridge)
1/2 red onion chopped
2 roma tomatoes chopped
6 grape tomatoes chopped
1 cup of sliced mushrooms
2 large handfuls of rapini (Italian bitter green, kind of like Chinese greens)
1 container of ricotta cheese
1 cup of grated mozarella cheese
1/4 cup of grated parmesan cheese
1/2 can of tomato paste
Garlic, basil, salt, pepper to taste

The sauce:
Saute garlic, onions, tomatoes, mushrooms, basil and tomato paste. Add 1 cup of water. Cook under low-medium heat for 10 minutes, enjoy the beauty of simmering. =) Add salt and pepper to taste. You may even want to add red pepper flakes. I also like to add a drop of balsamic vinegar and 1/4 cup of red wine.

The filling:
Add Zuchini, ground beef, rapini to the sauce. Cook for another 7 minutes at medium heat. Turn off the stove and add ricotta cheese. We don't want the ricotta to melt completely, but just to be blended in nicely with the rest of the filling.

The layering:
In a long, deep pan, add a splash or two of olive oil. Place lasagna pasta sheets horizontally to cover the base of the entire pan. Spoon in sauce to cover the entire pan. Add mozarella cheese, but make sure you have enough to top the top with. Repeat layering instructions until you've reached the top. In general, lasagas are 4-6 layers high. Make sure you top the lasagna generously with mozarella and paremesan cheese.



Food to my soul.

Sky in a Pie (Summer Berry Pie)

With the insistance of my friend Shelley, we spent the afternoon making a pie. I'm not one for sweets, thus, I seldom make them. Also, baking requires precise measurements, and we all know that I'm not about that. Thankfully, Shelley is, thus, we created a picture perfect pie.

Pie Pastry:
We made the pastry dough from scratch. The recipe was found here: http://allrecipes.com/Recipe/Pastry-for-Double-Pie-Crust/Detail.aspx
We added a tsp of sugar to it too.


I think the most fun part was cutting out stars (by hand) to top the pie with!

Now onto the filling:
We bought a container of President's Choice frozen berries. We let it unthaw as much as possible but without worry because the water will help add to the syrup that is needed. So we added 1/2 a cup of sugar and 3/4 tsp of starch.
*If we could change one thing, it would be to add 1 cup of sugar instead of half. The berries were rather tart. Let's call this a rookie mistake.



This is Shelley in a serious baking mood.


The Making of the Pie:

I feel silly for stating the obvious, but I suppose I must. First, you line the pan with dough, pinch the sides to make the "ripple." Then you pour in the filling and top the pie with more dough. Although the traditional lattice (criss cross) pattern is easier to make, we opted to use stars for esthetic reasons and because it was tons of fun!

Baking directions:
Preheat the oven for 20 minutes at 350 C.
Wrap pie crust with tin foil so it won't burn.
Bake for 20 minutes.
Remove tin foil from crust.
Bake for another 20 minutes or until pie is golden brown.
Let it cool for at least 20 minutes before enjoying. =)

Lamb Chop's lamb chops

In memory of famed Lamb Chop's Play Along star Sherri Lewis, I will dedicate my lamb chop recipe to her, oh, and to Charlie Horse and Hush Puppy too. Lamb Chop's Play Along was a show that I grew up watching, well into my junior high years. There was a point in my life when I wanted to be a puppeteer/children's musician when I was younger. Well, guess what? It pretty much came true; I teach music to children and I own a beloved puppet (Mary Jane).

Two weeks ago, there was a sale at Dominion on lamb chops. I paid $1.25 for two decent sized chops. Lamb isn't something I make very often, and this is probably the second time in my life that I've ever made it. The first time was for Nick when I made lamb chops in a red wine balsamic reduction; I didn't really like it so much. I've been saving those babies in the freezer for a long time because I never really had a moment to cook them until today. It's been raining and thundering outside, thus, staying in has never been this good.

This is an efficient recipe that will compliment and help bring out the natural flavour of lamb quite nicely. For those of you who do not eat lamb because of that funky taste, the lemon in the recipe will help tone it waaay down. The parmesan cheese was a last minute improvisation but it worked really well to help tone down the acidity of the lemon.

This time, here is what I used:

IN "greedy" in-its (aka Ingredients):

2 lamb chops ($1.25)

1 shallot, chopped finely ($0.25)

1/2 of a lemon ($0.50)

2 tsps of rosemary (or to taste) ($0.05)

3 tsps of grated parmesan cheese ($0.50)

2 tbsps of olive oil ($0.75)

2 tbsps of red wine ($0.75)

3 tsps of butter ($0.10)

salt and pepper to taste ($0.02)

Total cost: $4.17

Instructions:

1) Place lamb chops in a mixing bowl and add chopped shallots, lemon juice, rosemary, olive oil, salt and pepper. You can leave it in the fridge for a few hours or NOT. You can skip this step because the lemon and rosemary, being the main flavour agents are strong enough to go without a long marinade period.

2) Next, in a deep skillet, heat up olive oil. When the oil is ready to go, place the lamb chops and everything else in the bowl onto the skillet. Keep the stove on medium heat. Cook the lamb on each side for about 3 minutes each. You will want to see a golden beige colour on each size. The lamb should still feel resilient when you poke it when your spatula. Your lamb chops should be at a medium rare at this point. Personally, I think lamb chops are best served at medium to medium rare standards.

3) The lamb is pretty much cooked by this point. Turn the stove down to a low heat. Now for the fun part, you can add the red wine and butter. Make sure you take time to smell the gorgeous aromas that you should now be producing. Who doesn't love alchemy? *sigh* The sauce should be cooked for 2 minutes.

4) Serve on a plate and enjoy! Please don't bother with frou frou garnishes unless you're cooking for someone special. *wink*



Sherri Lewis, may you rest in peace. Your song will "never end" because "it goes on and on my friend."

Music of the moment: Ella Fitzgerald: Ev'ry Time We Say Goodbye

NB: I apologize for the absence of photos. The reason I don't have one is because I devoured it before I made the decision to create a food blog. I promise this won't happen again!