This is a story about home – where home is and what home means to me these days. And also, about what probably defines to eat lunch with me. Fish, involved, of course. We arrived in Seattle 357 days ago. … Continue reading →
Broiled, lightly seasoned, meaty, the Dockside crabcake embodies everything I hope for in a crabcake, and recreating Dockside's take was surprisingly easy. Because the cakes are broiled — as opposed to pan fried, which involves flipping — the cakes can (and should) be delicately and loosely formed. In fact, if your cakes are almost falling apart as you're placing them on your broiling pan, it's probably a good sign. A nearly falling-apart crab cake will ensure that the mayonnaise and panko (or pulverized Saltines or bread crumbs or whatever you are using) are doing their job as binders but nothing more.
I am currently in the Basque Country where we hosted a food and lifestyle photography workshop. I will have to tell you all about it when I return home. It was so intense and beautiful. It felt surreal to share … Continue reading →
I am starting a recipe thread in my blog. I will be posting actual recipes that I use along with a photo (my own, not stock photos). I am not a foodie (and I don’t really know much about gourmet cooking); however I do enjoy good food, but not at the expense of having to spend hours in the kitchen. So my stash of recipes involves a good balance between prep/cook time and taste. There are many recipes out there that I prefer to my own in terms of taste, but they don’t meet my “effort” requirement. I am a mother of 2 young children and I work full-time. Sorry, I don’t have the time to do a slow dance in the kitchen. Quick and tasty is what I am looking for. I am sharing with those who might feel the same way and are in need of such real-life recipes. The recipes will list ingredients in approximate quantities. So feel free to modify the amount. I almost never measure when I cook. The reason is this: taste preference varies from person to person. So I will let you decide what you want. Now baking is a completely different story. You should measure when you bake. I do. But then I rarely bake. To me, baking is a luxury. Who has the time? Here is the first dinner recipe. Nothing spectacular. But quick, easy, and yummy! I usually can have this done in less than half-hour. I am a slow cook. So if you are fast, you can do it in 15 minutes. Note that onions are optional. Some recipes call for onions in shrimp scampi, others don’t. The other thing is, sometimes I use tomatoes instead of lemon juice to zest up the scampi
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