The Lemongrass

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TLG

Let us pause for a moment of silence, for the deer that I will blog about is wild and innocent. And so are other farmed animals in cruel slaughterhouses. I read part of the "Fast Food Nation" book by Eric Schlosser, and a chapter details the sad and shocking truth that transpires in American slaughterhouses. This is a very good excerpt, and I recommend you to read it.

Deer meat can be my most favorite meat if I would base it strictly on a purity criteria. Primarily, deers are wild and very mobile animals. That means they were raised without antibiotics and processed feeds. Their muscles are also well exercised, hence a prime source of healthy meat because of proper blood circulation; unlike farmed, sedentary animals in cramped spaces. That's why leg meat is darker and healthier than breast meat. As quoted by Mercola:

Dark Meat

Simply speaking, dark meats are dark because the muscles are used more (think drumsticks vs. breast meat). They have more myoglobin proteins, which help ship oxygen to your muscle cells.

When dark meat is cooked, the myoglobins turn into metmyoglobins, which are very high in iron.

White Meat

White meat contains glycogen, which is a polysaccharide of glucose, an animal starch. Animal starch is stored in your liver, then broken down into glucose when it’s needed by the white muscle.

Nutritional Differences

Dark meat contains more zinc, riboflavin, niacin, thiamin, vitamins B6 and B12, amino acids, and iron than white meat. Dark meats also contain more saturated fats, along with omega-3 and omega-6 fats.

How much brainwashing do we get from the mainstream media about healthy choices and nutrition? Why low or non fat is the best choice, and why we should totally obliterate animal fats. Institutions doesn't really care about you or your family, they just want to sell you stuff and suck you dry.

Moving on, this was my first time to cook deer meat and I don't have any idea how to cook it. So, it was the right time to bring out the somewhat dormant miracle worker in me (that I've extensively used to exhaustion before) and I was able to come up with this... which my hubby's office mates also dig.


Oriental Deer Heart

1 deer heart, sliced thinly
1 whole onion, cut into shreds
6 cloves garlic, minced
3 tsp. fish sauce
4 tsp. soy sauce
1 tsp. ginger powder
ghee or clarified butter
1 cup mushrooms, quartered
1/4 cup parsley, processed in processor
pepper
salt to adjust taste


1. Saute garlic and onion in ghee.


2. Pour in deer meat slices and stir-fry for about 2 minutes. It will start to give a buttery smell.
3. Season meat with fish sauce, soy sauce, ginger powder, pepper and stir. Add salt to adjust taste according to preference. Cover and simmer for 5 mins.
4. Add mushrooms, stir, cover and simmer for another 3 mins.
5. Add parsley and mix evenly before serving.

This has a potential to be a very good beer match.

I am already getting sick of meat, and if I'm ever going to eat another piece of lamb, I'm going to evolve into a furball and say "Baaaaaaaa". My hair is already beginning to look like locks of wool. Well, at least the sheep is cuter than the pig... fluffier too. I can be a walking exaggeration, i know.

Metamorphosing into a domestic diva can be very daunting, I should sign an affidavit and change my legal name to "Nigella". Did I sign up for this? The officiant did not explain in details, and there's no mention of the clause that contain the words "upholding the standards and expectations". I'm just feeding words to the blog and I'm wide awake with "Reality Check" written all over me... there's no getting away with this and that's a fact etched in the hardest mineral compound, geologically speaking.

Domestic divas are scientists in their own rights. You are supposed to unearth (archeology) forgotten remains in the fridge and concoct (chemistry) something edible out of them. You should also be skilled in experimentation and establish a theory, whether the outcome is succesful in the lab test (dinner table) or not.

This is a short journal of my edible experiment using available resources within the perimeter of my test area.


Baked Wild Salmon with Mushrooms and Dill

4 portions wild salmon fillets
1 tbsp. lemon juice
garlic powder
dried dill herb
salt and pepper
1 onion, chopped
2 cups mushrooms, sliced into quarters
2 tomatoes, diced
Mary's oil blend / oil

1. On a plate, lay salmon fillets and evenly pour the lemon juice, turn once for an even coating. Sprinkle salt, pepper, garlic powder and dill herb on both sides of the fillets. Best to leave it for 30 mins. to marinate.

2. Pre-heat oven to 400F.
3. On a glass bake ware, layer the mushrooms and half of the chopped onions at the bottom.


4. Carefully position the salmon fillets on top and blanket it with the chopped tomatoes and remaining onions. Drizzle some oil all over the surface to wrap it up.
5. Cover bake ware with aluminum foil and bake for 25 mins. If you can flake it with a fork, it is ready to be served. Don't overcook to retain the succulent texture of the meat.


Bon Appetit!

I am never going to boil my corn, ever again.

I never thought of cooking corn inside an oven because I'm used to eating it boiled or grilled. The latter is my least favorite because the corn tends to dry and burn, although I like the smoky flavor. Baked corn on a cob is sweet, juicy, and tender… and it doesn’t drip! I think boiling somehow washes away some of the sugars (high fructose?!!) because I find baked corn more intense and flavorful. Maybe that's why some people add sugar and salt in the water to make it more appealing to the taste buds. Baking is also easier and less hassle to cook (read: boiling a pot of water and splatters), just shove it inside and go to the spa.

Baked Corn on a Cob

2 ears of sweet corn with husks or as much as your oven can accommodate with spaces

1. Pre-heat oven to 350F.
2. Wash corn to clean and wet the husks.
3. Put corn on the oven rack. Be careful and don't let loose husks touch the oven's heating rod.
4. Bake for 30 minutes.
5. Peel off husks by twisting it off the cob.

Next time I’m going to try cooking it in aluminum foil with salt and butter. Although cooking in foil is not a healthy practice, but once in a while doesn't hurt.

I'm not a very big fan of Strawberries compared to my sisters. I like super sweet Cherries more, and it saddens me that it's hard to find the organic version since it is loaded with pesticide. It's the season because a huge bulk of those Strawberry-filled shiny plastic packs will greet you when you enter the grocery store. We purchased the organic ones because they were on sale, but the Cherries and Grapes were going and the Strawberries were still sitting untouched and slowly deteriorating inside the fridge. So, what better way of consuming them by turning them into jellies! In came the magician and savior of endangered food... yours truly. My hubby and I are fond of jams or fruit spreads (before I wasn't) on top of melted cheese on a bagel, pbjs, or to jazz up the plain, balkan yogurt. It is also healthier than buying mainstream jams, since they just full of high-fructose corn syrup and fillers.

1. Process Strawberries in the food processor to get the exact 2 cups measurement.
2. In a pan or casserole pot, mix all the ingredients and stir over low heat until sugar is dissolved.
   
3. Turn up heat to high to achieve a rolling boil, keep stirring. Skim off the foam that forms on the surface.
   

4. Boil for around 13 mins. and check consistency. Other recipes suggest to reach a boiling point of 105C, but I reached the preferred consistency after 13 mins. at about 90-95C. To test, place 1 tsp. of the liquid on the frozen plate and put it back in the freezer. Check it after a minute or two by running your finger through the jam across the plate. If the liquid appeared like jelly or intact, it is ready to be bottled.

5. Retrieve the sterilized jar, remove excess water and pour in the hot jam. Leave 1/4 to 1/2 head space and close tightly. Turn the bottle upside down for around 5 mins. to create a vacuum seal. If you are using a pop-up lid, the raised center will be sucked in. It is important to keep the jars hot to prevent the glass from shattering due to high temperatures when you pour in the hot liquid.


6. Let it cool at room temperature then refrigerate.


Watch out for fruits or berries on season sale to make your jam. You can freeze them and cook them later to retain freshness.

Have a wonderful breakfast the next day.

It was a sweltering hot and humid Sunday, and we spent it lying down on a woven mat by the river bank, staring at the bright green maple leaves scattered all over the light blue sky. The bird fluttering from branch to branch looked like a black canvass with predominant bright red smear, and other array of colors. Surprisingly, it got a weird chirp... somewhat bigger than its size. My poetic thoughts are intermittently disrupted by different species of bugs, insects and spiderman-like caterpillars attempting to get a piece of me! Hubby is SPECIFICALLY bothered by the caterpillars with a special interest inside his Cayman Crocs. He got his own way of dealing with them, and it was merciless and cruel. The rest of insectopia are free to roam, get lost, and get caught between the wire mesh of his body hairs. A group of baby geese and their sitters passed by and cautiously nipped off the grass inches away from me. They were so cute, I could crush them.

Afterwards, we decided to go biking to our favorite Kitchissippi trail route to stretch some muscles and shrug off the lazy bug. Biking is always a wonderful experience especially beside the riverbanks where the breeze is extra cool and crisp. Added bonus if you have suspensions or fork shocks... and gear shifts for those uphill climbs.

Coming home from a long, humid day almost feels like swimming under the sun all day - minus the vegetable extremities. You just feel too tired to make dinner, but at the same time don't wanna settle for some crap. So, here are some kitchen quickies I was able to come up with...


Asian-style Pantacce with Asparagus

225 grams Pantacce or any kind of pasta
bunch of Asparagus spears, cut 1 inch long
3-4 tbsp. soy sauce
1 tbsp. fish sauce aka patis
garlic
onion
oil
dash of salt

The spearheads are making their presence felt this spring. Wonderful bunch of lavender and forest green colored stalks, cooling their tips in a calm inch of crisp water. I go for the thin spears because I just felt like they are fresher, crispier and spent a short while growing on the earth, thus more unspoiled and pure... or that's just me. Asparagus are the best, sweetest, prime quality at the beginning of spring - the first offerings of the season. I've read that it is best to treat them like a bunch of flowers, and prop them up in a vase filled with fresh water to prolong shelf life. Best cooked within 2 days of purchase.

Asparagus got lots of little nooks and crannies for germs and bacteria to dwell and spend their hey days. As a self-confessed germophobe, I would usually wash them first and spray a generous amount of Hydrogen Peroxide (H2O2) to annihilate any unwanted living organisms. Then for the best part, I take a moment and enjoy the zen-like sounds of the gazillion fizzles that translates to the extinction of those poor, unfortunate souls. I leave it at that for a while and repeat the process again to make sure none of them bastards survive, and I end it with a thorough wash. Speaking of H2O2, I will leak you The Amazing Secrets That THEY Don't Want You To Know!

I always use Asparagus in pasta or soups; below is a quick, no-hassle compliment to any dish.


Roasted Asparagus

Asparagus spears, washed and cleaned
oil
salt and pepper

1. Pre-heat oven to 400F.
2. On an oven tray, spread the Asparagus and brush it with oil.
3. Season with salt and pepper.
4. Bake for 8-12 mins. depending on the thickness of your spears

You can also blanch those spears in hot water for 1-2 mins. and dip it in rich, REAL butter. There are tons of ways to enjoy them, just take your pick.

In a given week or month, I always look forward to the canned seafood day. Not only does it route me to a transpacific trance (no pun intended) to my beloved tropical islands, but also break the monotony of the North American meat diet, ugh, watch those arteries. Growing up in one of the 7,107 islands mean lots, tons, heaps, loads and oodles of fresh seafood daily! Not to mention our youthful appearance, thank you.

My hubby and I would usually enjoy a spectrum of exotic flavors with this fine, global selection perfectly paired with steamy garlic fried rice. Our usual favorites include:

Icelandic Cod Liver in own oil (The ultimate! Tastes luxurious, very smooth and rich.)
Octopus in pickled sauce from Spain
Stuffed Squid in ink sauce from Spain
Fillets of Anchovies in Extra Virgin Olive Oil from Argentina

My only concern with canned or even fresh (!) seafood is the level of mercury contamination due to environmental pollution. It is hard to find fresh seafood here in North America and most of the fishes are also farmed, which meant more contamination, antibiotics, and even colorings (for salmon meat to turn pink) from congested, man-made ponds. There are exceptions though... unless it is caught out in the wild in less tainted waters. But seafood of this sort is ridiculously expensive (read: Alaskan Wild Red Salmon at 72$ for 6 portions)!

Below is the Consumer Guide to Mercury in Fish from the NRDC:

LEAST MERCURY	MODERATE MERCURY	HIGH MERCURY	HIGHEST MERCURY
Enjoy these fish:	Eat 6 servings or less per month:	Eat 3 servings or less per month:	Avoid eating:
Anchovies Butterfish Catfish Clam Crab (Domestic) Crawfish/Crayfish Croaker (Atlantic) Flounder* Haddock (Atlantic)* Hake Herring Mackerel (N. Atlantic, Chub) Mullet Oyster Perch (Ocean) Plaice Pollock Salmon (Canned)** Salmon (Fresh)** Sardine Scallop* Shad (American) Shrimp* Sole (Pacific) Squid (Calamari) Tilapia Trout (Freshwater) Whitefish Whiting	Bass (Striped, Black) Carp Cod (Alaskan)* Croaker (White Pacific) Halibut (Atlantic)* Halibut (Pacific) Jacksmelt (Silverside) Lobster Mahi Mahi Monkfish* Perch (Freshwater) Sablefish Skate* Snapper* Tuna (Canned chunk light) Tuna (Skipjack)* Weakfish (Sea Trout)	Bluefish Grouper* Mackerel (Spanish, Gulf) Sea Bass (Chilean)* Tuna (Canned Albacore) Tuna (Yellowfin)*	Mackerel (King) Marlin* Orange Roughy* Shark* Swordfish* Tilefish* Tuna (Bigeye, Ahi)*
* Fish in Trouble! These fish are perilously low in numbers or are caught using environmentally destructive methods. ** Farmed Salmon may contain PCB's, chemicals with serious long-term health effects.

It's getting harder to live a healthy life in this current world with all these restrictions, I wonder how the babies nowadays will cope up in the toxic, dog-eat-dog understatement future. They always say "it's always never too late", but why do we have to wait this long to undo the damage that can't be undone. Poor cuties.

It's Friday, so cut some slack.

Fridays are easy and people (especially the workforce) are usually in good mood. TGIF! There seems to be an unwritten commandment that you can break some rules or norms on a Friday just 'cause. So, I thought it was ok to eat some Nachos for dinner "just 'cause" it's Friday. I'm sure the boys will not object either.

So, let's get a taste of bachelorhood and start being lazy.

Beef Nachos

1 bag organic nacho corn chips (blue, white or yellow)
1/2 kilo ground beef or beef kofta
1 onion, processed or minced
2 tomatoes, sliced into small cubes
cheese, grated
1 tbsp. fish sauce or oyster sauce
pepper
Oil / ghee / Mary's Oil Blend
salt to adjust taste if needed

1. In a pan, put some oil and cook the ground beef. Season it with fish sauce or oyster sauce and pepper. You can also add some ketchup or tomato paste if you prefer it somewhat sloppy. I like using Beef Kofta because it is already prepared, seasoned and herbed.
2. On an oven tray, evenly layer a generous amount of nacho chips, set it aside.
3. Add the freshly minced onion to the cooked ground beef. I like to add the onion to the beef to ensure an even mix unlike sprinkling it on top of the meat, it's your call.

4. Spread the ground beef on the bed of nachos and sprinkle the tomatoes on top of it.
5. Top it with the grated cheese and put it inside the oven for about 1-2 mins. to melt the cheese.


Turn on the TV and enjoy some time well wasted. Munch!

Out of the blue, I suddenly missed the sweet and ham-like taste of Tocino meat so I dashed to the local specialty store to grab a pack. As expected, commercially processed and packed meats usually contain colors, preservatives, sodium nitrates and the infamous MSG (Monosodium Glutamate). So, I spoiled myself at first knowing that I have to make Tocino from scratch to be able to eat guilt-free. My master chef mom made us Tocino (without Salitre) from her own kitchen and I can still vividly remember the distinct and hearty taste of homemade cooking... I loved every inch of it including the imperfections and inconsistencies.

Throughout my culinary journeys in unknown territories, I often discovered that making a dish for the first time is not as complicated as I perceived it to be... ummm, I think except Mediterranean cuisine *sheepish grin*. The fun part is, at least for me, learning about the history or creation of that dish, and likewise, getting the best of everything and putting in your own twist. Not all of my culinary journeys end in fruition, some of it end up in the trash even after diligent efforts to revive it from the flatline.

Note that the Tocino recipe below was designed to have a moderate flavor because I do not want to add tons of sugar and sodium. So, feel free to add more if you wish to overload.

Chicken Tocino

330 grams chicken breast
2 tbsp. fish sauce
1 tbsp. oyster sauce
1 tbsp. vinegar
4 tbsp. sugar
1 tbsp. soy sauce
1/2 to 1 tbsp. garlic powder
pepper

1. Cut the chicken breast into bite-size pieces.


2. In a separate bowl, mix the rest of the ingredients and add in the meat. Coat evenly.
3. Marinate for 2 days or at least overnight.


Best served during breakfast with sunny side-up eggs and garlic fried rice. Just pan fry the meat in oil and add a little water in it for that sticky glaze.

Good morning!

We went to the flea market in Quebec to search for odd slash interesting finds but look what I snapped.





Refreshingly beautiful!

Tapioca pudding has been and still is a staple in our family's banquet table. Tapioca pearls come in different sizes, but I always purchase the small pearls because it provides an irresistible and somewhat addictive smooth but lumpy texture. It is not to be confused with "sago" because both originates from different species of plants, although very much identical like separated twins.

My mummy makes the best Tapioca pudding, and I grew up watching her stir it incessantly. So, by the time I wanted to do it myself, I knew what to expect. I placed a cloth (this is due to my OCD) on the countertop just beside the stove, hopped and sat on it. I also made sure the ingredients are within reach so I don't have to go down and fetch. There I sat and stirred until I felt like I grew malignant carbuncles on my pits! Ok, that was an exaggeration... but my hubby had to massage my arm that night.

It was a baptism of fire and afterwards, I discovered that I can do it in half the time. So call yourself lucky and try this simple recipe.


Creamy Tapioca Pudding

1/2 cup small Tapioca pearls (soaked at least 30 mins.)
3 cups milk (I sometimes substitute 1 cup of coconut milk)
2 eggs, beaten
1/4 tsp. sea salt
1/3 cup sugar
1 tsp. vanilla extract
Optional: corn, cheese, fruit toppings, nuts

1. In a casserole, stir in Tapioca, milk and salt on medium heat.
2. Simmer and stir CONSTANTLY for around 20 mins. to prevent the pearls from sticking into clusters.
3. Gradually add some of the hot tapioca mixture to the beaten eggs to match the temperature, and pour it back into the casserole.
4. Add sugar, vanilla extract and other add ons like corn and cheese and stir continuously.
5. Cool at room temperature and chill.
6. Garnish before serving.

TIP: Tapioca turns translucent when cooked.

Married life screwed me in the kitchen with industrial strength nuts and bolts. No qualms, questions, no violent reactions. To my surprise, it was absolutely painless! I actually enjoyed cooking as another outlet of my creative ball of energy. I virtually excavated a hidden mine, no matter how much I deny its existence. My hubby is gastronomically grateful and satisfied that I'm sick of being asked "what's for dinner?".

Desperation can sometimes bring out the best in you. As you sigh to accept the extinction of your ideas, a new strain of thought will emerge, fresh and vibrant... just like new Operating Systems. So much for my hubby's technical influence, let us move on to a more carnivorous phase.

Forget the boring Spam, Ma-Ling, or luncheon meat. Wash your hands and customize your own meatloaf!


Maple and Chili Meatloaf

1 pound ground meat (I like using Beef Kofta as shortcut)
1/2 to 1 cup bread crumbs
1 egg, beaten
1/2 onion, minced
4 cloves of garlic, minced or 1 tbsp. garlic powder
1/2 cup fresh parsley, chopped
carrots, chopped
sprinkle of raisins
2 tbsp Worcestershire sauce
Ketchup and Chili sauce (adjust according to taste)
drizzle of Maple syrup (be generous)
salt and pepper

1. Pre-heat oven to 350F to 400F. Because we have a small convection oven, I usually set the temperature lower.
2. Mix the Worcestershire sauce, ketchup, chili and maple syrup in a separate bowl. Adjust the degree of flavor according to your taste.
3. Mix the rest of the ingredients, gradually add the prepared sauce, continue mixing.
4. Place the meat mixture in a loaf pan and even out the top. I use a silicon loaf pan because it is very versatile, safe and non-stick.
5. Bake for 45 mins. to 1 hour, or until your cooking thermometer indicates it is fully cooked (170F for Beef Well).

A good cooking thermometer is a wise investment because it saves you the hassle of guessing. It is also very important in assuring the safety of the food you eat to prevent food poisoning (salmonella, etc.). I have a manual food thermometer but upgraded to a digital one (pictured above) because it is very handy. You can preset it according to your desired type (rare, medium, well, etc.) and it will alarm once the recommended temperature is achieved. It is not as expensive as you think, and is more cost effective than paying hospital bills.

Real cream ice cream? Now you're talking!

These babies are on special this weekend, so we grabbed three... 1 for each day until Monday - the Victoria Day holiday :)

We weren't able to find our fave Vanilla Swiss Almond Haagen Dazs, that's why we settled for an alternative. For us, it is the best tasting flavor with the shortest list of ingredients. The two brands pictured above use cream as a main component, that's why the texture is rich and velvety, unlike the skimmed milk base. Cream ice cream is usually harder than commercial milk ice cream because it is denser with less air. Most milk is composed of 80 to 90 percent water. The remaining 10 percent consists of the major nutrients needed by the body for good health, including fats, carbohydrates, proteins, minerals, and vitamins.

This is what I'm talking about:

Haagen-Dazs Vanilla Swiss Almond

Ingredients: Cream, Skim Milk (Lactose Reduced), Sugar, Chocolate Coated Almonds (Almonds, Sugar, Chocolate, Cocoa Butter), Egg Yolks, Corn Syrup, Natural Vanilla, Salt.


Nestlé Kit Kat Loaded Ice Cream

Ingredients: Modified Milk Ingredients, Milk Ingredients, Sugar, Coconut Oil, Chocolate Ripple (Sugar, Water, Sweetened Condensed Skim Milk, Glucose, Hyrogenated Coconut Oil, Cocoa, Salt, Artificial Flavour, Carrageenan, Potassium Sorbate), Kit Kat Pieces (Sugar, Wafer [Sugar, Hydrogenated Soybean Oil, Wheat Flour, Corn Starch, Cocoa, Salt, Yeast, Soy Lecithin, Sodium Bicarbonate, Artificial Flavour], Coconut Oil, Cocoa, Milk Ingredients, Soy Lecithin, Flavours), Glucose, Cake Crunchies (Sugar, Wheat Flour, Vegetable Oil [Soybean, Cottonseed And Palm Kernel Oils], Modified Milk Ingredients, Salt, Soy Lecithin, Sodium Bicarbonate, Flavour), Cocoa, Salt, Mono- And Diglycerides, Cellulose Gum, Carob Bean Gum, Carrageenan, Artificial Flavour, Colour.

Hubby bought me this Cuisinart Ice Cream Maker so that we can make our own deserts from cream. When we first got this, we were in an ice cream frenzy mode experimenting with different flavors and textures (sorbet, slurpees, etc.). The momentum died down during the cold season so I have to unearth it from our dungeon. It's ice cream season again this summer and I will be posting some recipes.

Animal products these days are also tainted with antibiotics and chemicals, which gave birth to the "free from" trend. Dairy products, specifically from cows, contained traces of hormones administered for continuous milk production. Blah, blah, blah... another long story.

For now, let me curl up and enjoy my stokes.