From my Haumea's Kitchen and others

Sunday, July 31, 2011

French Inspired Braised Shortribs

French Inspired Short Ribs
Locques Restaurant in LA, CA. Featured on
"The Best thing I ever ate"

By all means, I am not a French cook, but I love some French dishes.
Not the heavy ones but many others.
I am really pickey about tourrines, however I had the yummiest Asparagus one in
Sta. Barbara I think.

So here I used nicely thick cut short ribs and,
a nice thick cut boneless short rib for pappa.

Seasoned with Kosher Salt/Pepper and Thyme
Seared in pan on each side and set aside on a dish for a bit.

Then I saute'd diced onion and leek and carrots, I used a small concentrate of Veal Stock, 1 teaspoon of Herbs de Provence, 4 cups of water, and 1 porcini mushrom stock cube followed by 1 bottle of Malbec, yes it is one I would drink, I let the alcohol burn off then added the meat back in and braised on low-medium for about 2 hours until the meat is tend keeping an eye on the meat and liqiud. The water shouldn't cover the meat but at about meat level.

After 1 hour has passed add 2 Tablespoons of some real good Balsamic vinegar and add to pot, let it cook for the remaning time.

I served with Saffron Brown Rice just enough saffron for color and a little something in the rice.

I served this also with Au'gratin potatoes and baked tomatoes with Panko and Gruyere'.

Tuesday, July 26, 2011

Krispy Kreme Bread Pudding

A recipe I saw on Cooking Channel TV website as I get their updates.
I altered the recipe a little enough for 1-2 people

3 Stale Krispy Kreme
Here I had 2 Lemon Creme it's a new donut there and 1 Chocolate Glaze
Cut up into pieces
I used a 4 x 4 Le Creuset Ramekin Dish
1 egg beated
1 cup whipping cream
1/2 half and half
1/2 zest of one lemon
Juice of 1/2 of a lemon

I did not use any additional sugar I mixed all the above into the donuts let it soak for 10-15 minutes
and bake 350 in water bath about 20-25 minutes until done

Miso Glazed Salmon (Inspired by Cheesecake Factory)

Miso Glazed Salmon
Inspired by Cheesecake Factory

Need some nice salmon filets (King Salmon preferred)

Miso Glaze:
1/2 Cup Mirin (use the good stuff)
1/4 packed brown sugar
1 Tablespoon of dashi
1 Tablespoon of red miso 
1 Tablespoon water
Stir up to mix and set aside

Sake Butter:
1 shallot finely minced
1/4 teaspoon crushed garlic
1/2 cup  Butter cut into cubes and softened
2-3 Tablespoons Heavy  Whipping Cream  
1/2 Sake (I use Lychee or Fuji Apple Sake)
Saute' and sweat shallot and garlic don't let it color in a little olive oil or butter
add sake and reduce down halfway
slowly add in the butter and stir in to imulsify
add whipping cream and let thicken
Cool down a bit and then blend in a bullet type blender
Set aside

Blanche some Sugar snap peas or Sugar Peas

Salt and pepper your filets, heat a fry pan medium heat let it get hot
sprinkle a little wondra skin side and season (do not wondra the flesh side)
add a little olive oil to pan and skin side down cook the filets ( 2 at a time don't put 3 unless you are using a wide pan)  Press with the fish spatula so the skin will crisp 
keep an eye on the filets should be 3-4 minutes  then flip over and cook other side 
with the flesh side down after the 3 minutes, put the miso glaze mixture into pan 
let it cook a little longer until the glaze thickens you'll know 
plate steamed rice on your plate
plate your salmon skin side down then drizzle the remaning glaze and 
add spread of the sake butter and add peas to your plate. 

Here I saute'd , Fava, Shitake and Baby Carrots 

Bon Appetit!!! 

Sunday, July 24, 2011

The Plumed Horse, Saratoga, Ca.

Sta Cruz outing 7/16 weekend for Pappa's Birthday

We lodged and had dinner for Pappa's birthday at Chaminade Resort in Soquel.
For dinner I bought 2008 Special Select Cabernet Sauvigon

We took the Steam Engine train ride through the redwoods at Roaring Camp Railroad in Felton, Ca.

One of the Steam Engines arriving

We actually drank the whole bottle.

One of the Street Entertainers on Pacific Street in Sta. Cruz in the spring he had rainbow foam balls.

Our train en route to Bear Mountain

Our suite at Chaminade

Pappa's Cheesecake

Pappa's Filet dinner entree


Redwood Bridge

Putting water into the engine of trian

Town Marshall's office......he was busy on his cell phone.  Hahahaha

These trees were soooo tall

This was our train no.2

My dinner entree, wild salmon with vegetable and mashed potatoes

Napa outing the with whole Ohana Clan 7/4 weekend

Dean and Deluca Cheese Display

Pappa's 1972 Sake at Morimoto Napa
I think that was my 7th visit

Hog Island Oyster Bar at Oxbow Market.

Sift Cupcakes at Dean and Deluca

At Hall Winery

Fine Candies at DeLuca 

Frenchie's Tokyo Tea at Morimoto

My Hamachi Tartar! Morimoto and below Kakuni appetizer with congee

Kathryn Hall Exzellence Cabernet Sauvignon

Passion Fruit Marshmallows ~ Dean and Deluca

Looking up the light at Morimoto

Morimoto Market

I love Valrhona Chocolate

Passion Fruit Chocolates ~ Dean and Deluca

One of Napa's recently opened Restaurant in July 2011
The Kitchen Door

Wine Rack at Pico Pico