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Category Archives: FOOD
a birthday celebration… lemon pancake cake
For weeks I racked up ideas what cake it should be… …. he does not like frosting so there goes the wicked chocolate cake I had in mind layered with cream frosting.I even dreaded about what if we did an Atlantic crossing then the birthday would be at the open seas, what if it would be bumpy? Should I pre bake and freeze it?
Well we did not leave for a crossing but then it hit me if he loves pancakes , crepes I mean then I would build a tower of pancakes.
How will it hold? I was already looking at options like nutella spread in between and glaze it with ganache.
When he was in England I went to the supermarket alone, which by the way, made the fishmonger noticed. While emptying the cart at the till I was browsing the April Martha Stewart Living magazine … and there it was pancake cake with lemon curd mousse.
I just found the perfect cake!!!
Well when he came back I somehow still asked him what cake would he like… just in case he wished for something else.
At the end I decided on this but I panicked a bit! I never ever made a lemon curd. I was almost tempted to go to Whole Foods and buy a bottled one.
The day before the birthday I was away from Ft Lauderdale but I came back early to prepare things in advance. Monday is hectic day, with the crew meals and other things to do I wonder when I would have time to do other things.
So I prepared the batter and the lemon curd mousse. The recipe calls for Meyer lemon which I could not find at Publix. I was about to call all chefs I know to help me out but I thought maybe just use the regular lemons and add a bit more of sugar to sweeten it.
While preparing everything I needed my phone did not stop ringing. My ex crew mates were having dinner together and wanted me to join them. I could not stop what I was doing and promised them as soon I was done I would join them. That very night the rain would not just stop. Luckily the boys were tired from their trip in Ocala that they did not come to the galley and asked what I was doing.
To be safe in case this cake would fail, I made another cake , a pound cake which I planned to layer with whipped cream and fresh raspberries.
Monday , April 19th our mate Stephen turned 21+ years old… while I was busy assembling the cake ( the recipe called for 15 layers) with lemon mousse in between each layer, I could see the mousse was too watery. I added more cream to lessen the lemony taste. The tower of crepes was about to collapse when Dickie , our engineer came to my rescue. He immediately stuck these long cocktail toothpicks to hold the cake. Phew almost a disaster.
I knew I still have enough time before serving it so I decided to put in the freezer to stop the mousse running all over the cake.
It somehow worked.
Afternoon tea break came and I took the cake out. I must have been so excited that I forgot to put the candles on the top.
But it did not matter, he loved it…. and the crew enjoyed it too.
It was all gone by the end of the day and I served the layered pound cake the following day.
Happy Birthday Stephen.
I used Stephen pancake recipe for this instead of Martha Stewart recipe is here
For the lemon curd which I thought is difficult the recipe as follows.
Makes about 3 3/4 cups
1 teaspoon unflavored gelatin (from one 1/4-ounce envelope)
1 tablespoon cold water
4 large eggs plus 6 large yolks
1 cup sugar
1 tablespoon plus 2 teaspoons finely grated Meyer lemon zest (from 2 lemons), plus 3/4 cup fresh Meyer lemon juice (from 5 to 6 lemons)
6 tablespoons cold unsalted butter, cut into small pieces
1 cup heavy cream, whipped
Directions
Sprinkle gelatin over water; let stand until softened, about 5 minutes.
Whisk together eggs and yolks in a heavy small saucepan. Whisk in sugar, lemon zest, and lemon juice.
Cook, whisking constantly, over medium-low heat, until mixture is thick enough to coat the back of a wooden spoon, 8 to 10 minutes.
Remove pan from heat; add gelatin, stirring constantly, until gelatin dissolves and mixture is slightly cool. Add butter, a few pieces at a time, stirring after each addition, until smooth.
Strain through a fine sieve into a bowl, pressing with a rubber spatula to remove as much curd as possible; discard any undissolved bits of gelatin and egg.
Press a piece of plastic wrap directly onto surface of curd to prevent a skin from forming, and refrigerate until set, at least 2 hours or overnight. Stir curd, and gently fold in whipped cream.
Refrigerate for 1 hour. Stir before using.
A hike and unexpected bbq treat – St John’s US Virgin Islands
Best food and best meals are not from the Michelin studded stars restaurants. Although I have dined in fine restaurants, maybe it be in Aspen, Zurich, Athens, London, Oslo, most of my memorable meals are from the beaches of Lombok, back streets of the old city of Athens, food stalls in Singapore, small tratorria in Genoa and elsewhere.
But to be honest most of the memorable meals are either shared with friends or some unexpected places…. That brings me back to St John’s , US Virgin Islands.
We were just finishing our trip with the boss when I wrote in my facebook status “St Thomas, Virgin Islands.” Within an hour I received an email from a chef I used to work with saying…. “ Where in St Thomas, am at Haven Grande”
I just went out and there it was on our starboard side. As soon I had I had free time I went and looked for Jeff.
Jeff and I worked together for a short while long way back 2007. We went all over Bahamas with the boat and whenever I had free time, would help Jeff in the galley cleaning up. Jeff was always up by 6am to bake and start breakfast without a break work until dinner done.
I asked Jeff if he could take a day off the next day to hang out with me. After travelling with crew, I just needed to go away from everyone else and since Jeff been based there for a while he would make a perfect companion.
As planned we met at 9am at the dock and took a taxi to Red Hook where we would take a ferry to St John’s.
While on the ferry Jeff and I caught up with our lives, last year we were exactly on the same route except he was 24 hours ahead as they left Monaco heading to Venice and we left France for Amalfi. When Jeff managed to find an off, I was already on a long weekend in Florence, so we never saw each other in the Mediterranean.
Few months later however we managed to meet in Ft Lauderdale and he in few days after, was on his way to Puerto Rico then St. Thomas.
Since Jeff has spent time hiking St John’s he looked for a trail that he has not been yet. With a little help from the they suggested we start our hike at the Annenberg sugar estate ruins then to Leinster Bay (great place for snorkelling) , uphill hike to Johnny Trail that would lead us to Coral Bay which was around 2 miles, but would take us at least 2 hrs to hike. Well a bit longer as we spent time marvelling the sweeping view of the bay .
At the start of the trail we saw a turtle as we walked towards Watermelon Bay. But above the bay where there were ruins which was a old guard house, the marvellous Watermelon Bay was just so engrossing. Further up the trail where we found another ruin of a house, you can see the British Virgin Islands across Sir Francis Drake strait.
Johnny Trail after few mins turned out to be so steep that I felt if I did not lean forward I would roll back to the bottom, while Jeff was already far ahead he stopped and waited for me maybe wondering if I could make it.
Coral Bay was at the end of the hike and we stopped at Skinny Legs for drinks but the food there did not make the chef hungry at all…. After waiting for the bus for ages, island time of course we finally made it back to Cruz Bay. We followed our nose to this little yellow bbq shack along the main road opposite the post office.
Jeff and I had our bbq that tasted one of the best I have ever tasted. I asked J what was the name of the place since there was no sign or whatsoever.
I started asking the old man who was doing the bbq and he thought I was asking for the recipe.. the name of the place is Uncle Joe’s.
The place has few tables and Jeff kept asking me if I was alright eating in a shack. It was certainly one of the best meal I ever had…….
While I was hiking with Jeff, the boys, Dane and Stephen took their bikes out and were also at St John’s. The last three photos of the gallery are courtesy of Stephen (left), his favourite photo of tamarind tree and Dane who has now left our boat and gone back to South Africa.
Also posted in Butcher's, DINING, Travels, USA & Bahamas
4 Comments
A Pancake Feast
Ghene Snowdon…. “oh dear me. Sha, take a photo before passing it to your crewmates. That way you have something to blog about”
This post is long overdue, today is already Palm Sunday and next week is Easter.. this pancake story started at the beginning of the Lent when Stephen, our British mate, came to the galley asking me ,”Do you know whats on today? “
I wondered what would make our Tuesday special other than going from our day to day routine work. Well he said Pancake day, thought he just wanted pancakes then it hit me beginning of the Lent, Shrove Tuesday.
Luckily I have lived in UK before and understood the British culture, rather long before I lived in UK, I already been influenced by my British teachers at school and by my dear friends.
Shrove Tuesday was last February 16th , the beginning of the 40 days Lenten period
When meat, butter, eggs or milk are forbidden. So what to do with these foods before the fasting? With a little addition needed like flour, hence pancakes.
Shrove Tuesday is rather known as Fat Tuesday in the US, whereas in the Orthodox world where I partly grow up, Clean Monday, the day before that is a big holiday that involves flying kites and feasting as Tuesday is the beginning of the fasting period….
But what makes this post interesting is I posted this on my Facebook that caused rather a stir whether which pancakes is better, the thin crepe like I did or rather what Stephen asked or the hefty ones the American make in which my another Briitsh friend who grew up in Greece said I should have served octopus. Yes octopus that’s how we start our Lent season in Greece, feast on seafood.
Here are some interesting comments on my Facebook wall about this pancake debate.
Toni Tiu: There are other kinds of pancakes? This made me curious!
February 16 at 8:37pm ·
Stephen Edwards: with a little coaching she made some good pancakes…
February 16 at 8:52pm ·
Shalimar : Hi toni, the british recipe does not use BAKING POWDER less airy almost like crepe… no sugar as well…
February 16 at 8:56pm ·
Toni Tiu: Oh! So it’s more flat than the American pancakes are?
February 16 at 8:59pm ·
Shalimar: yup you can even just roll it…
February 16 at 9:07pm ·
Nena Wuthrich: I think this is like the Ethiopian bread injera? I miss these! 
February 16 at 10:15pm ·
Sandy Bartrum: Saffer pancakes…rolled up with dusted cinnamon and suger inside… can be savoury to! yum! must have some saffers on board hun????
February 17 at 12:42am ·
Iska Montero: uy, thanks sa recipe!
February 17 at 1:15am ·
Donna Seneca: Don’t like them even with lemon and sugar to taste.
February 17 at 1:32am ·
Cristina Topham : Excuse me, you say American pancakes like they’re a bad thing? Ummm, from the country that came up with kidney pies and parsley sauce? Or worse yet, Brovil? Gag. American pancakes with Grade B Vermont Maple Syrup = heaven. (and a side of bacon, please!)
February 17 at 1:40am ·
Charl Asuit: I grew up with American pancakes, too. But last night, I made them ‘the way they should be’ – with sugar, lemon and dusting of chocolate powder. Honestly, they weren’t bad.
February 17 at 2:26am ·
Cecile Aquino: Oh so he wants the thin pancakes – almost like crepes. Me personally I want pancakes with more heft in them so it’s American pancakes for me!
February 17 at 4:12am ·
Marieta Garbo: ´with a little coaching´, hahaha i like this one…i´ve never known other ways than this..spread it with butter then marmalade, or just plain NUTELLA!!
February 17 at 7:25am ·
Ella Aquino ur spoiling ur crew..let them cook for u for a change..LOL..
February 17 at 9:38am ·
Tara Orlanes What about Scottish pancakes? The Delia one with sugar and lemon is also yummy.
February 17 at 3:50pm ·
Shalimar : I made plain ones and the crew drizzled it with sugar and lemon I also had some with blue berries and chocolates.. I had mine with butter and marmalade.
February 17 at 5:43pm ·
Shalimar : The wayward chef: shhh let him have it the british way … my ex chef I worked with was from vermont and he makes great pancakes with maple syrup….
February 17 at 5:46pm ·
And Stephen proudly said he coached me how to do great pancakes and here is his recipe which I tweaked a bit and changed the measurements to metric.
½ pint milk
4 oz Flour (plain)
2 eggs
pinch of salt
or
230g all purpose/plain flour
Pinch salt
2 eggs
2½ cups milk
2 tsp melted butter
Sieve the flour into a large baking bowl, add the salt. Make a well in the center of the flour and add the eggs and beat well until smooth and lump free.
Add half the milk and the 2 tsp of butter, beat well. Add the remaining milk and stir.
Leave the batter to rest for 15 minutes.
Lightly grease a pancake pan or frying pan with a little melted butter, heat until very hot and add a ladle of batter to evenly and thinly coat the base of the pan. Cook until set and lightly golden
Ever since that Shrove Tuesday, we now have a weekly pancake treat which the boys look forward to, but our Texan crew is waiting for me to make him the American huge big pancakes… soon perhaps.
… since Stephen started this, the day he left for UK to take his exams for a captain’s ticket I made him a huge pile of pancakes and we all wished him all the best and good luck for his exams this coming Thursday.
And if he will pass which we are pretty sure he will, I might as well change the title of this post to … “Stephen’s Pancakes”
Good Luck Stephen!!!!
Also posted in British Food & Culture, Heavenly Desserts
6 Comments
exquisite pleasures… madeleines
I wanted to do something special to mark this special date…. who would have thought that five years ago just around the holidays I was digging for some recipes that I stumbled to a site called Pinoy cook. After exchanging some emails and having sent the web owner (Thank you Sassy) some photos she encouraged me to write. Little did I know after that moment, I would be blogging my culinary experiments and travels since then.
Madeleines came to my mind , not just because of the buttery , lemony taste that bring sheer delights but because I really love the scalloped shaped of these dainty treats.
Also because I have not tackled myself to bake some and with the thought of my moulds just gathering dust, why not challenge myself to bake some to mark my 5th year of my web life.
The moment the French crew mate saw my moulds she immediately knew what I was up to. I have thought madeleines were complicated. I was pretty much surprised how easy they are to bake.
For the recipe I usedDavid Lebovitz’s Lemon Glazed Madeleine.
So easy to follow but I suggest do use a good quality of butter.
The crew could not contain their excitement…. then the French one asked: “Do we have nutella?”
Oh nutella… I told her wait till this boat goes back to France and I will buy her tons of nutella. Hmm, told her to wait, I dashed to make some ganache. Those Valhorna can’t just sit there with out being used.
So I made half of the madeleines dipped in chocolate while the other half I coated them with lemon glaze. Perfect for a wet rainy day here in Florida.
While having tea and dipping the spongy madeleines ,my mind drifted to France…. it was in France I first tasted madeleines.
Nice, France
I feel I had my Proustian moment…
She (Marcel’s mother) sent for one of those squat plump little cakes called “petites madeleines,” which look as though they had been molded in the fluted valve of a scallop shell … I raised to my lips a spoonful of the tea in which I had soaked a morsel of the cake. No sooner had the warm liquid mixed with the crumbs touched my palate than a shudder ran through me and I stopped, intent upon the extraordinary thing that was happening to me. An exquisite pleasure invaded my senses …
Sunrise as we entered Ft Lauderdale, Florida after 4 days of passage from St. Thomas, US Virgin Islands.
So indeed my blog has travelled with my belly… It all started in a cold winter in Yorkshire, UK when I was digging recipes. One website then link after link opened me to the world of web blogs.
And encouraged me much more my passions of finding pleasures on food, photography and kitchen experiments. Other than that, it led to some great friendships and welcoming homes who have hosted me on my travels.
This web site indeed has been a diary of my life, my marriage that ended to the birth of my nephew, this has marked my life in UK, Norway, France , Italy, USA, mostly Greece and to other places I have traveled. As one web friend said this site is: “great photos, yummy food and breath taking locations” (Thank you Ara)
For such day the madeleines indeed are exquisite pleasures to such exquisite life.
Also posted in Baking, France, Food, Travel & Culture
6 Comments
comforts of home…cassava macapuno cake
Home is where my kitchen is, where I can create what ever I want to try. The kitchen where I would spend hours pouring into cookbooks, or sitting with close friends having a pot of tea and of course some dessert.
I was home for 3 days, two weeks ago. While I was still in London I called my friend in Athens what to shop and asked her if we can make a cassava cake (is it a pie or a cake?)
I was hoping we could do it together but when I opened my door, the aroma of the cake just made me drop my bags. I ran to the kitchen and there inside my oven a dish cassava and macapuno cake was in the process of baking.
Years back this was a dream, able to bake Filipino desserts using cassava and macapuno. The excitement way back then was when someone arrives from the Philippines and bring “illicit food” tucked nicely inside the luggage. However, the Asian stores in Athens are increasing and now able to stock fruits and vegetables, the Greeks never ever heard before.
This recipe is not mine but from a friend who hails from Bacolod. Sadly this time due to short notice she could not drop by at my place to cook for me. Do I sound so spoiled?
When I go back to Athens, I normally would ask her for some food I crave for and I do love watching her peel, chop, cook and I set the table and we catch up with our lives.
Since Aida had other agenda, it was Bonnie a dear friend who took care of me when I was not well, did all the work. I only tested when it was ready to take the dish out of the oven.
Aida recipe calls for 2 jars of macapuno but I love to tweak recipes to suit my taste. I think by adding 2 jars ,the macapuno overwhelms the cassava. So I had asked Bonnie to add just one.
This recipe is so easy to follow.
1 kl cassava fresh and grated
1 tin condensed milk
1 tin coconut milk
1 bottle of macapuno strings
Mix it all.
Bake in a preheated oven 180C for an hr.
Macapuno is a variety of Philippine coconut palm and the meat inside is like a jelly.
The day after I visited a Greek Egyptian friend together with her husband who hails from Scotland and another dear friend visiting from Sweden, I brought this dessert over. They all asked me what’s a cassava?
I tried to explain that its called yuca etc but still they could not picture it, next time I visit them I will just bring a cassava, easier to explain using a visual aid isn’t it.
But they all enjoyed it.
Few days in Athens is not complete without sitting down in one of the cafes for my Greek coffee…. This time I did not have the chance to take photos of the market and eat a lot of Greek food, but this cassava cake made my stay comforting.
Also posted in Baking, Filipino Cuisine
6 Comments
vermicelle with sauteed pumpkins
Having left France a month ago, I found myself back in Florida, renting an apartment and looking for work. The original plan was I should have been mid Atlantic ocean now cooking for a crew while the yacht plods her way on her own bottom to Florida from Spain.
So I thought what options do I have. Stay home in Athens and wait for a job offer which I have been doing for years or fly to the location where the jobs are. I’ve chosen the later and was rather shock with the quality of rooms some agencies let out for crews.
With the help of great friends…. Cliff, Anna and Ella, I am now renting a good place with Anna in Ft Lauderdale. One category I was looking at the place is the kitchen, even its small as long there is a fridge and a stove it will be ideal for me. As soon we have settled in our flat, I went to the supermarket to buy the basics.
When looking for a job and on a tight budget, I rather cook , simple yet nutritious meals.
I could not resist the pumpkins. Its autumn after all and its something I look forward to, chestnuts, pumpkins, sweet corns, beans, romanesco cauliflower, all glorious the season brings.
While pushing my cart I suddenly miss the Marche Provencal in Antibes where locally grown vegetables are so fresh and other than that I miss the interactions of the stall owners and the shoppers.
The bonjours, the sniffing and pinching of the vegetables and to my green grocer offering me an espresso, or a glass of wine and the other green grocer letting me taste the fruits that have just arrived for the season.
But as much as I miss that French way of life, I have to assimilate again to the life here again.
I wanted to cook balance and healthy meal , after spending half day visiting crew agencies, I was so famished and was also sick. I was craving for pumpkin soup but alas I don’t have a food processor nor a hand held blender. I even thought of using a sieve and mash the pumpkins but nothing.
Vizcaya with downtown Miami at the background…..
So I had the moment to be creative , thus my vermicelle with sauteed pumpkins.
Ingredients:
Pumpkins
Garlic
Spring onions
Parseley
Left over meat and some broth.
I had some chicken breast which I poached, either to make chicken sandwiches or salad with chicken bits..
Heat up olive oil, add the garlic, the white parts of green onions. Sautee.
Add the left over meat and pumpkins.
Add a little bit of broth and simmer a bit , cover till the pumpkins soft.
Boil water for the pasta and cook al dente.
Season and add the green part of the spring onions and some chopped parsely.
Drain the pasta and serve with the sauteed pumpkins.
Et voila, cheap and balanced meal… nothing beats the comfort of home cooked food.
The photo of the pumpkins was taken in Switzerland in Heidiland. It’s on the northeastern part of the country near Liechtenstein. I have lost so many of my photo files taken all over Switzerland from all those years spending autumn months in that country, tasting the cuisine, hiking the Alps, getting to know the culture. Do I sound a proud Swiss? Almost…..
…captain don’t fire me
Yesterday as we went to St Laurent du Var for crew dinner, I was almost choked with my emotions.
I am actually leaving again… the thought of leaving this crew just make my heart ache. They have been wonderful to work with and my accomplice to my food escapades. These boys just love good food and are willing to try something new or encouraging me what to cook.
When we were traveling to Italy on our passage to Ischia they would come shopping and check the fishmonger and if they find something unusual before I could see it they would gladly point it out to me.
They are also the ones who check my photos first and are my “fans”… in all they are the one who made my life so much easier when work overwhelmed me.
Last Sunday I knew it would be our last weekend sharing a meal on our crew table. For months they have asked me to cook some noodles to be specific the rice noodles, which we call Pancit Bihon.
I love Bihon, its just I don’t have the time to cook for it as it involves slicing many vegetables that is just time consuming – which I do not mind, except of course that I have the family too cook for, our chef was away so I did most of the cooking.
Bihon is one of my favourite food, Pancit Bihon will surely be on my comfort food list that transport me back “home”, the food my mother would cook as a treat for us.
So knowing it was our last Sunday together I made an effort to cook Bihon for us. I used both pork and beef with carrots, cabbage , baby corns and courgettes.
leaving amalfi for the eolian islands
We left the port earlier than the usual and as soon we dropped anchor, I plated some and took some photos, at the same time telling my captain….
CAPTAIN DON’T FIRE ME… I am plating some noodles and will set it up on the bridge for photos.
He knows my weakness and he knows the existence of this blog… so while they took the toys out from the garage, I managed to take few photographs.
Then I rushed them to eat lunch because the boss called if I can do lunch for them.
When we all sat down, I could see on their faces how happy they were and we were lost in our thoughts savouring the noodles, when the captain’s phone rang.
Time to pick up the family. The boys asked if they can have the left over for the afternoon snacks.
Sure do…
As for the crew they have begged me to stay longer but I really have to move on…
Also posted in Asian, Pasta & Rice
4 Comments
…”best pasta in the world”
With the summer fading away, I made the last lunch for the family today. One of the kids left for London while the rest of the family are leaving on Friday.
This means too, I leave France soon and head back home to rest before heading to Florida. The girl who left today would come down to the galley when I make this pasta for the kids.
She would then say, “Shalimar it’s the best pasta in the world.”
I know I can easily use canned or bottled sauces for this, but I do enjoy making a fresh sauce for the kids. Yes kids, but why not cook a proper pasta sauce for them. This is tomato basil sauce, but what I used on this are fresh cherry tomatoes and sundried tomatoes. They do not like garlic so I used a lot of finely chopped onions and fresh basil. I used to serve this bowl of pasta together with the other food laid out for the buffet but the kids tend to ignore the salad and other food which is normally made up with Burrata cheese and cheery tomatoes, steamed vegetables. The trick now is the pasta comes in as secondi but the kids being kids they would come to galley and make sure I have cooked their pasta.
Our last trip for the season was in Portofino. The kids certainly have grown up and are much more responsible. They even went out to the restaurant for dinner by themselves and I saw the boys sitting at the piazza ordering their breakfast.
But yet still when they come back to the boat they would still chorus… “Yours is the best pasta in the world.”
Also posted in France, Food, Travel & Culture, Italy food & culture, Pasta & Rice
2 Comments
… ricepudding (rizogalo) & a birthday
I took him to the Greek restaurant, the Greek Islands in Ft Lauderdale.
When selection of the dessert came we had baklava and rizogalo ( rice pudding).
He loves it.. then it dawned to me I never made rizogalo after all the years I live in Greece.
In the good old days (oh I feel old) when we first arrived in Athens 25 years ago, every area has a local bakey that sells freshly made goods.
Yes local bakery still exist but its not as the same. I mean I can see delivery vans now bringing in the goods.
That time in Greece, when its Sunday, you could see people walking to the bakery with tapsi (baking dish) early morning with their meat and potatoes where the bakery do the roasting for you.
Then you see arrays of Greek desserts made with in… so I never made my own rizogalo. I buy them.
When I was in Florida, I was missing a lot of Greek food.
For my comfort there is the Greek Isles.
One of those forays, we had rizogalo and C loves it.
So I decided that I must learn how to do this simple yet terrific dessert especially that I love rice.
I know to whom I will ask the recipe from. We never met but we have been reading each other’s blogs for sometime now. She does not know me personally but have just given me support with my constant moving.
And I have dug her archives for recipes. Laurie lives in Alaska, married to a Greek, spends time in Greece and wrote a book, “Tastes Like Home: Mediterranean Cooking in Alaska”.
She sent me a recipe but I never had the chance to look for the short grained rice I need for this recipe.
So I thought I can do this one when I have more time in Athens.. but never did. I was so busy when I was in Athens and I spent a lot of my time eating out.
Last week, when I was in Carrefour, doing my crew provision, I bought some cuttle fish and planned to do risotto. Right next to Arborio was another kind of rice. The label says riz special , dessert… my French is not bad after all..
I finally had the rice and the recipe so easy to follow.
Rice Pudding (Rizogalo)
Serves 6
1/2 cup short-grain rice
1 cup water
1 Tbsp. butter
4 cups whole milk, plus 2 Tbsp.
1/4 cup sugar
1 egg, separated into white and yolk
1 tsp. vanilla
Ground cinnamon
In a pot large enough to hold all the ingredients, mix the rice, water, and butter, bring to a boil, cover, turn the heat down as low as possible, and cook for 15 minutes. Stir in two cups of milk, bring almost to the boil, turn down the heat, and simmer for 15 minutes. Stir in 2 more cups of milk and the sugar. Simmer until the liquid is the thickness of heavy cream.
Whisk together the egg yolk, vanilla, and 2 Tbsp. milk, and quickly whisk this mixture into the rice. Remove the pot from the heat. Beat the egg white until it
Also posted in Greek Food & Culture, Pasta & Rice
26 Comments
….white & dark chocolate mousse
It has been days I saw him last. He has been spending a lot of time up north for his job….
Also posted in Heavenly Desserts, USA & Bahamas
Tagged florida, ft. lauderdale, white dark chocolate mousse
9 Comments
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