Friday, August 15, 2014

shrimp burger made! kitchen!

Shrimp Burger Made Easy
With lettuce, sliced tomato, and avocado
As you bite into it - the sweet juicy shrimps dribbles down
and you must be quick enough to catch it with your tongue
and savor its deliciousness!


30 pieces of medium size shrimps
1 tablespoon olive oil or butter
1 bunch of green onions - finely chopped
1/4 cup of red bell peppers - finely chopped
1/2 cup of celery - finely chopped (give those babies a bit of crunch!)
*2 cloves garlic - finely chopped -OPTIONAL
1-1/2 tsp. salt
1 to 3/4 tsp. cayenne pepper (more if you are brave enough)
1 large beaten egg
2-3 cups Panko
2 teaspoon of my amazing dry rub - (check previous posting 2010) or your favorite seasoning

In a food processor or blender (make sure to brush the inside thoroughly with olive oil to keep the shrimps from sticking to the sides and to the blade) - pulse half of the shrimps to mush them up a little. Roughly chopped the rest and combine with the ground shrimps in a large bowl. Cover and refrigerate.
Sautee the celery, bell peppers, and garlic (if any) in a hot oil until welted a little for about 2 minutes and let cool.
Combine the shrimps, bell, peppers, celery, cayenne pepper; 1 cup of panko, and the beated egg mixing and combining thorougly with spatula in a large bowl (brush the inside of the bowl before hand with oil thoroughly - to keep the shrimps from sticking- you will thank me for this).
Form into desired size patties about 2 tablespoons each (if you think the mixture is still too wet to form a patty - go ahead and add a little more panko) - dredge each patty in the remaining 1 cup of panko. You may add more panko if necessary. Chill for at least an hour.

Slowly slide each patty in a hot pan with vegetable oil until both sides are golden and crispy. Do not crowd the pan. Brown for about 3-4  minutes on each side. Drain on a paper towel and keep warm.

Serve on a bun with layering of lettuce, tomato, avocado, and luxuriously drizzled with spicy aioli mayonnaise.   

Spicy Aioli Mayo:
1 cup mayonnaise
1 tablespoon Sriracha or chili paste (add more according to your taste)
Juice of one lime
salt and pepper
1 tsp. garlic paste (or 2 cloves of garlic mashed to submission)
Optional: 1-2 tablespoon of honey or organic agave

Another lovely idea - combine shrimps and scallops; follow the above recipe and you will discover another heavenly taste!

Friday, July 25, 2014

simply steak and simply done! kitchen! kitchen!

Simply Steak!
Seared sirloin steak with sweet caramelized onions
nestled on a salad of baby arugula and "flashed"
sauteed zucchini.
Simply Steak And Simply Done:

1 sirloin steak - seasoned well with salt and pepper
1 tablespoon olive oil on a hot cast iron pan
Brown the steak 2 minutes on all sides and keep warm.
(add more minutes for well to medium well)

1 sliced zucchini (1/4 inch thick)
2 cups baby arugula
Sautee the zucchini on a tablespoon of olive oil on a separate pan for 2 minutes seasoned with salt and pepper. Remove and set aside.
Take the pan off the heat and add the baby arugula just to coat it with the oil already in the pan.
Add a squeeze of half a lemon and a tiny pinch of salt; mix thoroughly transfer to a bowl- toss with the zucchini.

Caramelized Onions;
2 large vidalla onions sliced
1 teaspoon of brown sugar
2 tablespoon of butter with 1 teaspoon olive oil (so as not to burn the butter) on a heated pan; add the onions with the brown sugar and  pinch of salt. Mix well and simmer on low for 10-15 minutes. Stir the onions ocassionally to keep it from sticking. Cook until golden brown.

banana tarts & kitchen! kitchen!

Banana Waffle Norwegian Style
Another delicious banana dessert with whipped cream
and caramelized pieces of sugared bananas - finally
drizzled with pure Maine maple syrup.

A bite of this gorgeous waffle is so deliciously pleasant - just like
sunshine after the rain.
Special Order Only at Tarts & Quiches/Contact:  for information.

Thursday, July 24, 2014

Mini banana tarts & quiches,,,,

Banana Cake
Top with blueberries, strawberry and slices of bannanas
over a dark chocolate topping and let's not forget
the lavish sprinkling of sugared pecans.

Melted chocolate oozes down with such decadence
that it is even hard to pause for the next bite.
I think banana is the most understated fruit - maybe because it is readily available all season long.
However, Tarts & Quiches will show that this fruit will prove otherwise. It can be more than just a snack on the go. Watch out for more on banana desserts from tarts & quiches.

Special Order Only: (for more information)

Just wild for chanterelles! kitchen! kitchen!

From Woods To Table
Wild chanterelles on fried egg for breakfast!
How wild is that!
There is something exciting and wonderful about gathering wild chanterelles in the woods while doing a lesisurely walk. We picked chanterelles along the property, just before you really go into the woods . The golden color of these babies stick out among the pine needles on the forest floor. They seem to be hiding and at the same time, calling out to us. It was the first for me to actually gather this beautiful aromatic fleshy mushroom that gave color and life to the drab forest floor. It is so magical.

Maine -Wild Chanterelles and breakfast:

Simply sautee the chanterelles in butter just until soft for about 1-2 minutes
Add some favorite greens on your plate; nestle a fried egg on top then add the chanterelles and the most enchanting taste touches your palate

Saturday, May 17, 2014

eggs benedict with a southern touch! kitchen! kitchen!

Eggs Benedict With A Southern Touch
Eggs over buttermilk pancakes with thick slices of double smoked bacon

A pretty simple EGGS BENEDICT with a bit of the south - understandably so, since we just came from Virginia for my nephew's college graduation. So my mind is still very "southern" especially after we had a very finger licking good southern ribs. So the first order of the day, when I arrived home was to make eggs benedict for brunch with a southern touch. Of course!

Everybody knows how to make eggs benedict so, I don't really need to put down the recipe. But, if one has not done this wonderful rich dish, fear not, just google the recipe. The only difference here really is I opted to make buttermilk pancakes for my eggs benedict to rest on. I drizzled each layer of pancake with maple syrup; added thick slices of smoked bacon and voila! A very delicious and filling eggs benedict. As my nephew would say, " I never had eggs benedict with pancakes, but man, this is delicious"!

from Greenpoint to smoked salmon kitchen! kitchen!

From this wonderful smoked salmon comes
a very irrisistible "SMOKED SALMON BURGER".

Smoked Salmon Burger
Layered with hard boiled egg yolk, paper thin slices of
English cucumber anchored by a sticky brown rice
What one thick piece of smoked salmon steak could turn into if one really tries to think other than just what one sees.

So easy to assemble: (Serves one)
1 2-1/2 inch pastry ring ( or an empty can of tuna bottom part removed - for molding)
2.75 oz. of shredded smoked salmon meat
1 tsp. of minced shallots
1 tsp. of minced celery ( or dill will be perfect )
3-4 paper thin slices of cucumber for each layer
1 hard boiled egg - yolk only
1/4 cup of cooked sticky brown rice ( or plain white rice)

Combine the shredded salmon, minced shallots, and minced celerey or dill in a bowl and add 1-1/2 teaspoon of the chili dressing. Set aside.

For the dressing to bind the ingredients:
2 tablespoons mayonnaise
1 tsp. ketchup
2 tsp. chili sauce
Season to taste

Use only 1 to 1-1/2 tsp. of the dressing to the egg yolk in a separate bowl
First layer is the rice - brushed the top with the dressing; then top with slices of cucumbers;
3rd is the shredded salmon; followed by the egg yolk; cucumber slices and lastly the rest of the shredded salmon.
Slowly, push down the assembled salmon from the ring mold with a spoon unto a plate and garnish with cucumber and lemon. Serve with salad and some toast if you so desire.

A trip to Greenpoint, Brooklyn for kitchen! kitchen!

Smoked Goodness
Smoked bacon, smoked sausage, and blood susauge.

Gorgeous slices of Smoked Ham

Smoked Salmon And Haddock

Kitchen! Kitchen! is beyond the rolling pin of Tarts & Quiches.
It is it's alter ego and responsible for creating
dishes that are simple, delicious, easy to follow, as well as a feast to the eyes.

I trekked to Greenpoint, Brooklyn with friends headed by our leading "pipe-piper" Halina to shop and discover the Polish gastronomy. The trip brought us some insight as to what Polish cuisine has to offer. The rainy weather would not damper the spirit of us foodies. We were like kids going to a candy store, as soon as Halina opened the first magic door of Polam Meat Market, the magic scent of smoked meat and fish met us with such force (in a very good way) that our stomach started to grumble. Smoked sausages in all shapes and sizes, hams, slabs and slabs of bacon smoked and otherwise. There were also smoked salmon, haddock (where have you been all my life my love) and their other friends of the sea smoked to perfection. A wall full of jams, cheese, and what nots. My head was just spinning with joy!

Sunday, March 23, 2014

bangus belly over kitchen! kitchen!

Bangus or milkfish is not just popular in the Philippines
but it is also the national fish.
It has a mild sweet taste with a melt in your mouth belly fat.
So versatile it could be made into a zillion ways.
You can deep fry it, make into soup, stuffed, dried
or just about anything you can think of.
This particular dish of bangus was made by my sister
for me to take back to the states on one of my previous visits.
It was packed vacuum sealed and I with great care brough it back lovingly.
 After all I was bringing back a part of my heritage.
Unfortunately, her recipe is one of those secret and treasured ones.
But, any of the bangus recipes you will find on the web site
will be perfectly suitable for this dish.
So what I did here, was to make a simple garlic pasta
with baby arugula and topped it with Pearl's precious
bangus belly. 
Adobo Style Bangus Belly Over Pasta With Baby Arugula
For bangus recipe - search the web; 
any of those will be perfectly delicious.
You may also use any fish, shellfish
or whatever you have at hand and cook it the way you want to.
Garlic Pasta With Baby Arugula:
1 pkg. baby arugula
1/2 cup extra virgin olive oil
1 head garlic finely minced (time to repel the vampires)
or less if you're prepared to fight single handedly!
1 pkg. Dececco pasta - or your favorite brand
Salt and pepper to taste
Heat the olive oil in a deep pan on medium heat; throw in the garlic
stirring until soft without burning them. Season with salt and pepper. 
*For the pasta follow the instruction on the package*
Combine the cooked pasta in the pan with the garlic;
add the arugula and shut off the heat.
Let the heat from the pan welt the arugula.
If you need more liquid, add a little more of the pasta water.
Transfer the cooked pasta into your serving platter and
serve the bangus belly (or your fish of choice) on top; add more arugula;
drizzle more olive oil, and sprinkle some parmessan cheese.
Lastly, have a glass of wine and enjoy!

Saturday, March 22, 2014

do you like escargot? kitchen! kitchen!

Step 1

Step 2

Enjoy the final result! You'll want more!

If you like escargot - you will love this escargot open face sandwich covered in gooey, melting cheese!

What is there not to like? You do have to develop a taste for it. But, once you've tried it, you are hooked just like me. A serving of crusty bread to soak up the sauce comes hand in hand when dining on an appetizer of this wonderful French invention. So, thinking out of the box, why not do an open sandwich and enclosed them in a gooey, delicious melting cheese, serve bruschetta style. I know, it's rich, but, you are not having this everyday or every week for that matter. You are treating yourself because you are just so worth it!

So, arm yourself with these......

1 can of Roland Escargot (there are about 14 pieces in the can and will serve at least 2). Rinse with cold water and drain
blue cheese - cut into small pieces about 4-5 oz.
slices of fontina cheese or any good melting cheese like monterey or goat cheese - enough to completely cover the sandwich.
1 cup chopped parsley
1/2 cup chopped green onions
4 cloves of garlic finely minced - I used 6 in this recipe
1-2 tablespoons of breadcrumbs
salt/pepper to taste
a chunk of butter about 1/4- more if you are ambitious enough!
1/2 cup of extra virgin olive oil
a drizzle of good white wine or brandy (1/4 cup or less if you are shy).
3-4 pieces of toasted bread of your choice - a good country bread either French or Italian bread is good.

heat the olive oil and butter in a pan; add the garlic (do not burn) stir for a minute or so; add the parsley and the green onions; season with salt and pepper; add the bread crumbs then the white wine or brandy. Stir and simmer on low for 3 minutes or so until the alcohol evaporates.
set aside.

prepare the toasted bread on a cutting board or clean surface.....
spread evenly the escargot with its sauce on the bread;
layer the top of the escargot with cut up blue cheese;
lastly with the fontina slices; cover completely - encasing the whole top
put in the toaster oven or microwave to melt the cheese

Serve on a bed of greens of your choice with a vinaigrette dressing.

*this is also great as an appetizer- to serve as an appetizer:
slice about 1" thick of french bread-toasted;
put one escargot on each piece and continue as above. Serve the escragot with melted cheese bruschetta style*

fish and chips (sans the chips)! kitchen! kitchen!

Fish & Chips - sans the chips!
Serve with celery/carrot slaw, and aioli tartar sauce

('Tis an ill cook that cannot lick his own finger - Shakespeare)

This is my version of fish and chips without the chips. The chips were replaced with roasted potatoes (flattened - just because I like it that way). Served with celery and carrots slaw. It's my guilty pleasure for Lent or anytime.

Here's the how and the what!

1 lb. of fresh cod fish - cut into about 6 pieces- more if the it's more than 1 lb. The size of the pieces is up to you. We are not quite strict here.
kosher salt and black pepper
1 bottle of beer (any beer you have in the house) again, we are not fussy!
3/4 cups of flour
1/4 cup of corn meal

Mix the flour and corn meal in a large deep bowl; season with salt and pepper; add the beer - it needs to have the consistency of a pancake batter. add more flour if you need to.
add the seasoned cod fish to the mixture and refrigerate for 1/2 hour to an hour

what about the slaw?
4 large celery stalks  - cut into julienned
2 large carrots - cut into julienned
1 or 2 jalapeno - cut into julienned -if you are not brave enough replace with any bell pepper
1/4 cup white vinegar - tame it down with a tablespoon of water if you want
1 tablespoon extra virgin olive oil
1-2 tablespoons of agave (or sugar or honey)....again we are not fussy!
Mix together in a large bowl and taste to correct seasoning. Set aside for the ingredients to meld.

and the aioli tartar sauce?
* here's a shortcut a ready made tartar sauce
1 cup tartar sauce ; add a tablespoon of mayonnaise and 2 cloves of garlic pounded into a paste
and add to the tartar sauce.

frying the fish!

1 cup of vegetable oil heated in a deep pan - must be sizzling hot - on medium heat
drop carefully each piece (make sure each one is coated well with the batter before dropping it in the hot oil)....and don't crowd the pan or fiddle with it...leave it in the hot oil for 2-3 minutes until golden before turning it over to brown the other side. Drain on a paper towel.

Serve on a platter with slaw and aioli tartar sauce and don't forget your roasted potatoes - if you are a purists - serve with french fries.

Shrimps Salad With Mustard kitchen! kitchen!

Hello everyone! Spring has sprung and I'm back again in full force.
I have been quite busy promoting and baking for Tarts & Quiches.
Thus, the reason for the long absence. But, enough of the excuse,
I am back roaring like a lion with the attitude of a lamb.
My first foray for spring is a simple, but delicious shrimp salad
with grainy mustard vinaigrette.
All you need is a good crusty buttered bread, a glass of wine,
and a good appetite!

Shrimp Salad With Grainy Mustard Vinaigrette
A simple salad and an even simpler recipe!

1 doz. of cooked and frozen medium size shrimps
(thaw the shrimps in the fridge on a colander on a bowl to catch the drip)
a pinch of Kosher salt
a teaspoon of black pepper
2 tablespoons of freshly squeezed lemon
1 teaspoon chopped garlic (optional)
1/2 cup extra virgin olive oil
1 teaspoon of agave
about 1 tablespoon of grainy mustard
chives - cut a bit longish

gather all the drained and thawed shrimps in your serving bowl
mix all the vinaigrette ingredients and whisk well until incorporated and drizzle the shrimps until well coated.

now, a delicious salad awaits thee!