Friday, April 22, 2011
Coloring eggs, for Easter, is a very enjoyable experience, as a child, or as an adult.
When I was a child, I remember, loving Easter…. The long, cold days of winter are gone, it is spring, vacation, flowers, new grass, new beginning…. Coloring eggs, was so funny and I would never celebrate Easter without!
This is why my daughter is very happy to color eggs with her little boy!
As an adult I learned, from my mother , few tricks, that I want to share with you, for my daughter, my niece, my nephew.
1. FIRST, LIGHT WASH EGGS
First, before you boil white eggs, I wash them in a light soap solution.
My mother is saying to get rid of the grease from chicken, from the handlers’ hand.
This way the color will be uniform, all over the egg.
2. Boiling EGGS
I rinsed from soap, and boil the eggs. I put eggs in cold water and after it start boiling, I time for 5 minutes.
Timing 5 minutes after the water start boiling the eggs are nice yellow, not runny, not green at the margin(over boiled) .
3. STOP BOILING.
After 5 minutes boiling, I put the pan into cold water, so is easy to clean the eggshell, when you eat them.
I used many way to color eggs: small tablets, packs from ethnic stores, food color.
I like the result from food color. I put a whole red bottle for a mug with boiling hot water and a tbs vinegar. I like, dark, vivid color for my Easter egg.
If you pastel color, tablets are pretty good.
5. MAKE SHINNY EGGS.
Using a small piece of cloth/cheese cloth, I put a very thin layer of butter, so the eggs become shiny and attractive. At list this is how my mother did.
Lovely, lovely, colored eggs!
Saturday, April 16, 2011
Filet Mignon it is one of the BEST part of beef. It is expensive, it is tender, and it is delicious.
Every time I go to a very expensive restaurant I chose this dish, because I was never able to cook a good, tender filet Mignon, in my kitchen
It is done to perfection by Emeril Lagasse in a Martha Stewart show, and I follow, exactly and it came out ... heavenly: moist and juicy, not dry, tender and it test exactly like in a 5 star restaurant.
I have here the video for the recipe, during the "Martha Stewart Show". The recipe is very involved with a sauce and onion confy and other culinary delicatessen,... for me the way to cook the meat is all about.
The cooking filet recipe, follow:
• 4 (8-ounce) filet Mignon steaks
• 2 teaspoons coarse salt
• 2 teaspoons freshly ground black pepper
• 2 tablespoons unsalted butter
• 2 tablespoons olive oil
• 1 cup crumbled Stilton or other blue cheese
• 1 tablespoon chopped fresh flat-leaf parsley
Season filets on both sides with salt and pepper.
In a large ovenproof skillet, melt butter with olive oil over high heat. Add filets and cook, turning once, 3 minutes per side.
Place 2 tablespoons cheese on top of each filet and transfer skillet to oven, 350F.
For medium-rare, roast until an instant-read thermometer reaches 140 degrees when inserted into filets, 8 to 10 minutes.
Remove from oven, and serve with vegetable and salad of your choice.
Filet Mignon ( FRENCH= for "cute fillet" ) is a steak cut of beef taken from the tenderloin. If the small forward end of the tenderloin is cut into portions before cooking, that portion is known as filet Mignon.
The filet is the most tender cut of beef, and is the most expensive. Because the muscle is not weight-bearing it contains less connective tissue, which makes it tender.
As a child my mother would make this tart and she was very happy to tell us that is a very famous Austrian tart named after the town...
Puff pastry dough is a very difficult dough, to make, it is labelled "FOR EXPERTS", to make. I am using a lot this dou...
Grilled skinless sausages, MITITEI (as called in Romania) with cold beer or fresh cider (=”mu...
When I saw this picture first time by: Susan Feniger and Mary Sue Milliken from: “City restaurant", Los Angeles, CA, I ...