Summer Food: Swordfish Steak with Zucchini pasta

Usually around this time I start posting a series of post entitled Summer Food. But, what is summer food? What makes a great summer food plate? It has to be, simple, fresh, not heavy in oils and fats, and most importantly remind you of summer. Being in Boston the summer food time is a little late, but it is here at last, and being in Boston it is a great opportunity to get our hands on some fresh amazing fish. This time some freshly caught (or at least I want to believe freshly caught) swordfish. Served with an unusual type of pasta…

Strawberry Shortcakes

This is a very special post. For many reasons. For one thing this is the first of the 5 that will complete the 100 recipes on the blog. Very special. It is dedicated to my eternal second home the good old state of Florida. There were the South opened its arm and welcome me. A desert with character and the true meaning of soul food. Also it was created only days after a dream just died and took me back to square 1. Not the first time. But enough with emotions. Let ’s go together and see what makes this desert so special, so incredible and so surprisingly fresh.

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Pineapple Mango Salsa

This is an alternative salsa, something you do not see very often. It is a sweet and hot spicy salsa, that is very good compliment to white meat like fish (tilapia, mahi-mahi etc) and chicken or pork. A quick method to turn this to a marinate is to pass it through a blender. This will pulverize the salsa to a thick marinate. An additional effect of this is the papain. It is an enzyme primarily found in papaya and it has the ability to break down proteins like collagen. This will tenderize the meat making it juicer. Its primary utility actually is the breaking down the tough meat fibers and has been utilized for thousands of years in its native South America.  Continue reading

Cooking With Sophie

As promised long time ago when I had the post about the slice of heaven, I will visit Sophie and brink you the recipe. Sophie is such a lovely person, that is no wonder why she so much loved in the office by everyone. She gave me this awesome pie a few weeks ago, as a thank you to my small contribution to her cause. Please read the details here. I asked her to let me know when she is making it, so I can visit and take pictures of recipe. She did two weeks ago, but I know find time to post the recipe…The most important part of the recipe is the dough that is the Hamentaschen Dough. A hamantash (also spelled hamentasch, homentash, homentasch, (h)umentash, pluralized with -en or -n) is a pastry in Ashkenazi Jewish cuisine recognizable for its three-cornered shape. It is eaten during the Jewish holiday of Purim. They are made with many different flavors, including prunes, nut, poppy, date, apricot, fruit preserves, chocolate, or even caramel or cheese. Hamantashen are traditionally made by rolling the dough thin, cutting it into circles (of various sizes), placing filling in the center, and folding in three sides. The dough may be a cookie dough with orange juice added, citrus zest added, or a yeast dough.

Jamin in the Kitchen

Summer and spring is the time of my favorite fruits. Some of them although they are available year around are pretty much taste like cucumber, with fruit flavor. Take for example the case of the peaches, the blueberries and the apricots. All of them can be available year around it the major markets, but during the winter they never tasted good. That ‘s why it is essential to capture the essence of those fruits, the aromas and the flavors. And there is a major method to do so. Making jam, preserves and jellies.

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