No Work Today
February 9th, 2008Visited 340 times, 1 so far today
It is my first free day that I would devout to myself….arrived two days ago from a lovely stay in Davao, teaching. And yesterday was another day of work with students reviewing on certain baked products we have done for the past months. It has been a day of just sleeping till 10 and then….here comes, my gardener telling me about all the problems in my storage room roof which has to be changed soon. There goes all the pay from Davao! I also had to start sorting my dirty clothes and other stuffs since I have to bring them to the laundry, have another short trip next week.
I have a cooking demonstration next week and been thinking of what best dishes to cook with a non stick pan….crepes, fish, tofu, it becomes hard as you also have to think of the type of audience that would be watching the show. Up to now, I haven’t decided yet and when I saw the abundance of pots and pans the maker had, I had more problems to face.
I like cooking crepes, eggs, omelets, fish and the gooey ones when heated type of food in a non stick pan. They have a special coating known as PTFE, stands for something really long and scientific, mixed in with the aluminum through a series of applications this is found somewhere within the pan….don’t ask me where! This coating enables us to use less oil for frying, sautéing, and easier cleanup. Remember that no metal utensil can be used since it will scratch the surface and get to your food. Use a wooden spoon or a heat resistant rubber utensil for cooking with this type of cookware.
Finally, after a day I finished the recipes, gathering some from my file. One of the recipes I share with you, a dish you can cook for the Lenten season.
Prawns in Love
Corny?
Ingredients:
500 gms prawns, boiled and peeled,
⅓ cup unsalted butter
¼ tsp ground black pepper
¼ tsp ground white pepper
dash cayenne pepper
¼ tsp chopped fresh thyme
½ tsp chopped fresh rosemary
½ tsp chopped fresh marjoram
( I said, “fresh”, otherwise, lessen by half )
1 tbsp minced garlic
1 ½ tsps Worcestershire sauce
½ cup fish or shrimp stock
¼ cup white wine
Procedure:
Melt butter in a big saute pan that can accommodate all the prawns in one cooking. Add in peppers, herbs and garlic. Add prawns and toss well. When aromatic, remove prawns from pan. Pour in Worcestershire sauce, stock and wine and bring to boil. Cook until reduce. Season to taste. Return prawns and swirl into sauce. Serve over warm rice.
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