Tuesday, November 18, 2008

What's Cookin?: Dover Sole Piccatta & Baked Acorn Squash

I've never tried Dover Sole before. It was on sale at the fish counter so I decided to give it a whirl. It was actually a very tender fish. It was soft and have a mild flavor. No fishy taste or smell at all. I would definitely make this dish again!

I served this with New Season's premade squash & pearl pasta salad & acorn squash.

Dover Sole Piccatta
Adapted from (By davidwhittaker)

1 lb sole fillets
2 Tbsp. flour
freshly ground salt & pepper (to taste)
1/4 c. extra virgin olive oil
1/2 c. good white wine (I used a pinot gris since I had some in the fridge)
3 cloves finely minced garlic
1/4 c. juice from fresh lemons
6 Tbsp. butter
1 Tbsp. chopped fresh dill (original recipe called for fresh Italian parsley & capers)

Combine flour, salt & pepper in a medium dish (a ziploc also works wonders). Heat the olive oil in a large skillet over medium heat almost to its smoking point. Pat the sole fillets dry with a paper towel, dredge through the flour, shake off any excess and place in to the hot oil.

When the fillets are browned on one side, flip it and brown on the other. Be careful at the fillets are thin and may break apart. Be patient and allow each side to fully brown. Transfer to a warm platter.

Deglaze the skillet with wine. Add garlic, lemon juice & dill and reduce by half. Slowly mix in butter until sauce becomes creamy. Add salt & pepper to taste. Spoon sauce over fish and serve.

Classic Baked Acorn Squash
Courtesy of

1 acorn squash
1 Tbsp. butter
2 Tbsp. brown sugar
2 tsp. maple syrup
dash of salt

Preheat oven to 400 degrees. Using a strong chef's knife, cut the acorn squash in half, lengthwise from stem to end. Use a spoon to scoop out seeds and stringy stuff in the center of each half. Score the insides of each half several times with a sharp knife. Place each half in a baking pan, cut side up. Add about 1/4 inch of water to the bottom of the baking pan so that the skins don't burn and squash doesn't dry out.

Coat the inside of each squash half with 1/2 Tbsp. butter. Add a dash of salt. Add a Tbsp. brown sugar to the cavity of each half. Dribble on a tsp. of maple syrup to each half.

Bake in the oven for 1 hr to 1 hr 15 min or until the squash is very soft and the tops are browned. Do not overcook. When finished, remove from oven and let cool a little before serving. Spook any buttery sugar sauce that has not already been absorbed by the squash over the exposed areas.

Monday, November 17, 2008

What's Cookin?: Sinigang

Sinigang is a filipino soup made with a tamarind base. It is a sour soup but oh sooo good! It's one of my favorite soups and I love to make a big pot of it on a cold night. I like to serve it over rice.

Oh and don't ask me why my picture is sideways. I tried to fix it but it's being a pain in the tush. Enjoy!!

2 Tbsp cooking oil
1 large onion, chopped
2 cloves garlic, chopped
1 lb. meat (you can use beef, pork or favorite is the pork and chicken)
8 c. water (may add more if it's too sour for you)
2 large tomatoes, diced
1/2 lb. fresh green beans, rinsed & trimmed and chopped into 1 inch pieces
1/2 medium head bok choy, rinsed & cut into 1 1/2 inch strips (I used 3-4 baby bok choy)
1 small daikon, peeled and sliced into bit sized pieces
1 package spinach
1 (1.41 oz) package tamarind soup base

Heat oil in medium stock pot. Saute onion and garlic until tender. Add meat to pot and saute until browned. Pour in water. Bring soup to a boil, reduce heat and simmer for 20-30 minutes to make meat tender.

Place tomatoes, daikon & green beans into the pot. Continue to simmer for another 10 minutes. Stir in bok choy & spinach. Add tamarind soup mix. Simmer for another 10 minutes.

Sunday, November 16, 2008

What's Cookin?: Miso Chile Salmon

I found this recipe online at the Star Bulletin website. Star Bulletin is one of Hawaii's daily newspapers. The dish was featured on the program "Hawaii's Kitchen" Sunday. It was prepared by Jon Miyabuchi and chef Patrick Turner of Sushi Go.

I love salmon and was looking for a different spin. I love miso salmon so I thought why not try it with the sweet chili sauce? It was a yummy recipe. It wasn't spicy at all. If you know me, you already know I axed the green onions from the recipe (ewww!!). I reserved some of the sauce and used it to stir fry some baby bok choy. YUMMY!!

Sushi Go's Miso-Chile Salmon
4-6 pieces of 4oz salmon fillets

1 c. miso
1 Tbsp. chopped garlic
1 Tbsp. chopped ginger
1 c. soy sauce (Yamasa brand preferred)
1 c. sweet chile sauce
1/2 c. chopped green onions
1 1/2 c. sugar

Mix the ingredients for the marinade together until smooth. Pour over the salmon fillets. Let sit for about 1 hr in the refrigerator.

Preheat oven to 425 degrees and bake for 10 minutes or until done (depends on how thick fillets are).

I'm Cooking and Eating....

...really I am.  I have been very bad about downloading my pictures on the digital camera.  I will be downloading them today and posting some the cooking I've done in the past weeks.  I really did cook.  I have also ate out but I haven't tried anything new that I haven't rushed home to tell you about.  =0)  Promise!

Rain rain go away....

....come again some other day. Well it worked here in Portland. We had 2 days of nonstop raining. I was thinking an ark maybe needed. However, just like that it stopped. Now we have sunshine for the entire weekend. Beautiful!!

So in preparation for my trip to Thailand I peaked at the weather. I don't want to jinx it but at the same time I don't want to be completely unprepared when I go. Well they've been having thunderstorms this week. Yipes! In fact this entire week reads like a Groundhog's Day movie. Same old, same old. Storms, storms, storms. The day I arrive in Bangkok, here's the weather report. Everyone cross their fingers for me! I did know it was going to be warm and humid. Let's hope there's very little rain. Cross your fingers for me!!

Courtesy of
Tuesday, November 25th: Mostly cloudy, high: 87, low:75, precip: 20%

Saturday, November 15, 2008

Restaurant Rambling: Pudding on the Rice

Pudding on the Rice?? So I know many of you have never heard of this place. There is only 2 locations: Provo, UT and Tigard, OR. For those of you no where near either to be you!!

I *heart* rice pudding. Besides bread pudding, it's my moral weakness. Well, I happened to be at the Bridgeport Village Mall today picking up some last minute things for my trip. I was craving sushi so stopped to have lunch. Right across from the sushi place was a new shop. Pudding on the Rice? What's that? I went in out of pure curiosity.

They had about 20 different flavors of rice pudding. I was in rice pudding heaven!! The guy behind the counter asked me if there was anything I wanted to sample. HELL YEAH! But which one? So I ask which is the best flavor. He names a few and I hear "oreo". What??? Oreo cookie bread pudding?? Sign me up! So I tasted a sample. DELISH!! SOLD!! I believe it was actually called Oreo Obama. There was a Blueberry Biden flavor also. LOL!

Sorry no camera. Besides, even if I did have a camera, I was too busy chowing down to remember to take a picture. Here's some of their flavors:

- Berry Manilow (a mixture of blueberries, raspberries & marionberries...."um-hum")
- Bittersweet Symphony (a dark, rich mixture of bittersweet chocolate infused with vanilla and cream)
- Che's Cake (cheesecake of a revolutionary kind)
- Espresso Self (our version of creamy tiramisu)

Okay that's enough. I can't type anymore...making me hungry. If you're a fool and don't like rice pudding, they also have crepes and tart yogurts. So my advice is to plan that trip to Provo or Tigard now cause you are sooo missing out!

Pudding on the Rice
7359 SW Bridgeport Rd #A101
Tigard, OR 97224
phone (503)746-5469

Monday, November 10, 2008

Falling for Fall

A few weeks ago while running errands I mused how beautiful fall is.  I love when the air turns crisp, when the leaves start changing colors, when it's comforting to drink hot apple cider...

I could go on and on.  My point is, is that I love fall.  It's one of my favorite times of year.  It's also cool but the rain hasn't started up yet.  Ahhh...enjoy it while it lasts!