cheese maestro

12th January 2012

ronniefein:

Still groaning over how much food I consumed from Hanukkah through New Year’s Day.
Why do I do this?
It doesn’t help to know that most people overeat during the holidays.
But I am happy to say that throughout most of the year we eat good food that’s fresh, simple and healthy. So I’m right back in the routine as of today. This week we’ll be having the soup I posted about yesterday and also this chicken dish (with a roasted sweet potato and steamed broccoli).
This recipe, for Moroccan Spiced Chicken Breast, calls for a spice blend called Ras-el-Hanout. There’s a recipe for it in my book, Hip Kosher, but you can also find the blend in some specialty stores that sell spices (it’s basically a mixture of cumin, turmeric and cayenne pepper plus warm seasonings such as ground ginger, cinnamon, nutmeg, allspice and cloves). This dish goes well with sauteed escarole and roasted carrots and/or parsnips.
Roasted Moroccan Spiced Chicken Breast
2 bone-in whole chicken breasts, each about 1-1/2 pounds
1-1/2 tablespoons olive oil
salt to taste
1 tablespoon lemon juice
1 medium clove garlic, finely chopped
1 tablespoon chopped fresh mint
1 teaspoon Ras-el-Hanout
1 teaspoon grated fresh lemon peel
1/2 teaspoon paprika
Preheat the oven to 500 degrees. Wash and dry the chicken breasts and place them on a rack in the roasting pan. Brush with 1/2 tablespoon olive oil and sprinkle with salt to taste. Roast for 10 minutes. Combine the remaining tablespoon olive oil, lemon juice, garlic, mint, Ras-el-Hanout, lemon peel and paprika in a bowl and set aside. Brush the chicken with the spice mixture. Lower the oven heat to 350 degrees. Roast for another 30 minutes or until cooked through (meat thermometer inserted into the thickest part of the breast will register 160 degrees). Let rest for 15 minutes before carving. Makes 4 servings

Still groaning over how much food I consumed from Hanukkah through New Year’s Day.

Why do I do this?

It doesn’t help to know that most people overeat during the holidays.

But I am happy to say that throughout most of the year we eat good food that’s fresh, simple and healthy. So I’m right back in the routine as of today. This week we’ll be having the soup I posted about yesterday and also this chicken dish (with a roasted sweet potato and steamed broccoli).

This recipe, for Moroccan Spiced Chicken Breast, calls for a spice blend called Ras-el-Hanout. There’s a recipe for it in my book, Hip Kosher, but you can also find the blend in some specialty stores that sell spices (it’s basically a mixture of cumin, turmeric and cayenne pepper plus warm seasonings such as ground ginger, cinnamon, nutmeg, allspice and cloves). This dish goes well with sauteed escarole and roasted carrots and/or parsnips.

Roasted Moroccan Spiced Chicken Breast

2 bone-in whole chicken breasts, each about 1-1/2 pounds

1-1/2 tablespoons olive oil

salt to taste

1 tablespoon lemon juice

1 medium clove garlic, finely chopped

1 tablespoon chopped fresh mint

1 teaspoon Ras-el-Hanout

1 teaspoon grated fresh lemon peel

1/2 teaspoon paprika

Preheat the oven to 500 degrees. Wash and dry the chicken breasts and place them on a rack in the roasting pan. Brush with 1/2 tablespoon olive oil and sprinkle with salt to taste. Roast for 10 minutes. Combine the remaining tablespoon olive oil, lemon juice, garlic, mint, Ras-el-Hanout, lemon peel and paprika in a bowl and set aside. Brush the chicken with the spice mixture. Lower the oven heat to 350 degrees. Roast for another 30 minutes or until cooked through (meat thermometer inserted into the thickest part of the breast will register 160 degrees). Let rest for 15 minutes before carving. Makes 4 servings

Source: ronniefein

12th January 2012

Feed 'em Right: Teriyaki Salmon →

In my opinion this is the best way to serve salmon.

Teriyaki Salmon

3/4 cup soy sauce

1/4 cup vegetable oil

1 Tbs sesame oil

1/4 cup mirin

1 Tbs sake

3 Tbs sugar

2 cloves of garlic, pressed or smashed (I like the frozen cubes from Trader Joes)

1 inch piece of ginger, grated

1.5 lbs…

Source: feedemright

12th January 2012

gaksdesigns:

Stairs as storage designed by Holger Kehne and Eva Castro of London’s Plasma Studio. Esker Haus

Source: gaksdesigns

12th January 2012

endorfins:

The music of chance - New York City photograph (by IrenaS)

Source: Flickr / irenesuchocki

12th January 2012

funny-addictive-blog:

BORED? Nothing to do? Come and laugh. Visit this blog!

Source: absolutelymadness

7th June 2011

Hidup Mahasiswa!: Dedikasi untuk orang tua tercinta →

fuckyeahmahasiswa:

Satu malam satu lembar saja!!
Diam & mulailah belajar!!
Bukankah janjimu ingin jadi SARJANA?
Janganlah membuat mereka meneteskan air mata!
Baju toga itu, mengeringkan semua keringat mereka!
Menghapus air mata mereka!
Membayar semua pengorbanan mereka!
Ingat..! Bukan emas & permata sebagai…

Source: fuckyeahmahasiswa

31st May 2011