Home  ::  Updates  ::  Bio  ::  Films  ::  Gallery  ::  Fine Art   ::  Music  ::  Store  ::  Causes

Flavors and recipes

This is a hard one, as I am a bit of a” foodie” as they say, but if I had to narrow it down, these are just a few of my favorites.

I’d love to be a vegetarian for many reasons, but my body needs red meat. I love a good blackened filet mignon with peppercorn sauce. Black on the outside, pink on the inside, served with pommes frites.

I love just about all persian, lebanese and armenian foods, like hummus, tabouli, dolmas, kafteh, etc.

Lately, I’ve been really into pasta with truffle oil, parmesan and fresh basil. It’s super simple, but rich and decadent.

I love bacon, watermelon, mangoes, lychees, cherries, rootbeer, stella artois, lobster, yellowtail sashimi with jalapenos and ponzu sauce, cioppino, japanese salads and pickled veggies, General Tso’s chicken, borsht, my mothers chicken flambe…..creme brullee, pinkberry original frozen yoghurt with rasberries and watemelon, Shannon’s pesto and bbq fish, shrimp scampi, etc… I could go on and on.

However, the very best thing is steak cooked over an open fire, with potatoes and onions cooked in the fire on the side. My father and I make this, and there’s nothing on earth quite like it.

Here is a recipe I invented for a great fall seasonal vegetable soup.It has a lovely tangyness to it from the greens and is full of flavor but is not heavy, Very warming for a fall Night.

Ingredients

2 Cloves Elephant garlic /or 3 cloves Normal garlic

four cloves Garlic

Bay Leaves

Thyme

1 Bunch Mustard Greens

3sm bunches Bok Choy

2 Stalks Celery

3 leeks

1 Red Onion

1 sm Yellow zuchini squash

1 Sm Green zuchini

1 Sm.summer squash (or any other small seasonal mild squash)

1 carrot

1 Very Ripe heirloom Tomato

8 to 10 Sm. yellow fingerling potatoes

4 Cups Chicken Broth or Boulion

3 Tbspns Olive Oil

Large Soup pot or Large cooking pot

Chop the Garlic up finely and set aside, chop up the Onions and Leeks.

Add  a nice splash of Olive oil (I prefer extra light tasting olive oil) to your pot and heat gently.

Add the Garlic and cook only briefly,making sure the heat is on low, before the garlic starts to change colour, add the onions and the leeks and saute them. While thats cooking, Rinse dry and chop up the Mustard Greens, Making sure to cut off the ends.YOu may needto add another dash of olive oil to the onions, Add The Mustard Greens to the onion and garlic mix, saute.Rinse and chop up your bokchoy, add that into the mix,chop up your tomato and add that, finely chop up your celery, add that,Finely chop up your carrot and add to the mix, stirring often.Rinse, Dry and chop up your zuchini and your squash ad add a pinch of sea salt. Add Four cups of chicken Broth,Bring the mixture to a boil, then turn it down and let it simmer on low. Add 2 Bay leaves and either 1 Teaspoon of dried  Thyme or about 4 sprigs Fresh Thyme.Cook for between 1/2 Hour to an Hour depending on how long you like to cook your soups.YOur done! I hope you enjoy it!:)

Blackened Salmon

1 lb of either Coho or sockeye salmon (must be wild caught, no color added, it’s best this way)

2 to 4 cloves of fresh minced Garlic (depending on how much you love garlic!)

1 &1/2 teaspoons of extra Virgin Olive oil

1 L pinch real sea salt

1 L pinch fresh ground black pepper

1 sprinkling of Smoked Hot Paprika

Preheat Oven to 425 degrees.

Take the salmon from it’s packaging and place on broiler pan skin side down. Rub the Olive Oil into the Salmon gently all over.

Take the Minced garlic and Rub it into the top of The Salmon, (The meat part)

sprinkle the Sea salt and pepper and paprika all over the top of The Salmon.

Place in Oven on Middle Rack for 10 minutes

Now switch the oven on to Broiler then lightly broil the salmon 1 to 3 minutes depending on your stove, until garlic is browned.

*Careful to watch it on this last step to make sure it doesn’t burn and get too black.Salmon should be dry and flaky when you eat it, if its too moist then it needs a little bit more time on the baking portion on the recipe.

I usually serve This Salmon with Baby red potatoes with fresh butter  and rosemary., Also Broiled asparagus.

By The Way, I found THE BEST paprika in the world. it lends an icredible smokyness to any food and I use it on almost everything. Its called La Chinata -smoked Paprika Hot. There is a website stamped on the tin it is www.lachinata.com

(Thanks mum:)

Ooooh! I should post That Asparagus recipe too, it’s pretty incredible and it’s super easy.

YUM! ENJOY!

Broiled asparagus with sea salt

————————————-

1 Bunch nice fat asparagus

Sea salt

Extra Light tasting Olive oil ( does not mean Light as in less fat, simply light as in a lighter taste, u can find this at your grocery store)

Buy a nice big bunch of Asparagus, (the thicker the better in this case)

Rinse it off, set the oven to 350. Cut the bottoms of the asparagus stalks off to prepare.

dry them off with a paper towel or a clean dishowel (for the eco friendlies)

Lay the asparagus out side by side on a cookie sheet or baking tray.

Take some extra light tasting olive oil and drizzle very lightly over the asparagus , three very light drizzlings to the top middle and  bottom of stalks, you dont want to use too much.

take a hefty pinch of Sea salt and sprinkle over the asparagus.

Bake in the oven for 10 minutes, then remove  ( WITH BAKING MITTS!!) and change the Oven to  Broiling , place The asparagus Under the broiler for 1 to 3 minutes until they just start to get a little browned.* I have overdone it before and made asparagus chips by accident!! They were still yummy! Anyway, that’s it, try this, and if you get it right you will want to do your asparagus this way every time. Sometimes I add a small splash of Balsamic Vinegar when adding the Olive oil. Test and taste for yourself.

If you make either of these recipes please write to me and tell me how you liked them!:)

Bon Appetit!!



This entry was posted on Friday, January 1st, 2010 at 6:35 pm and is filed under Favorites. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

4 Responses to “Flavors and recipes”

  1. Michael

    Yes. Your recipes are very appealing. A shorter cooking time, combined with straightforward, fresh ingredients make for an appetizing meal, indeed!

    I’m going to try the above in the next 4 days or so.

    Except for the salmon; fresh fish (esp salmon),is not truly available here. However, I will be in Ventura in 3 weeks time and I’ll be able to procure some there.

    Yummy! Will supply pix and blurbs!

    *Note I am an ‘olive oil freak’ and DO increase the amount of this wonderous liquid in all my prepartions.

    Much love, one love.

  2. mitchell

    I am making the soup tonight! Sounds wonderful and will surely chase away our dreadful -35 F temp. Loves a bunches and Wado <3

  3. Fairuza

    Hah! How did you like it!?
    I hope it turned out well my dear!:)
    xoxo
    F

  4. Norma

    I am a member of Open Hearth Foundation and we are building a pagan community center in Washington, DC. We are planning a fundraiser cookbook and I was wondering if you would like to contribute something to it. If you would like to learn more about our efforts, please do so. We can be found at http://www.openhearth.org.

Leave a Reply

You must be logged in to post a comment.

Share Share