Friday, February 27, 2009

Sesame Wonton Triangles with Smoked Salmon and Wasabi

1/4 cup plus 1/2 teaspoon toasted sesame oil (such as Asian) 1 egg white
8 wonton wrappers
2 tablespoons sesame seeds
2 tablespoons seasoned rice vinegar
2 tablespoons chopped chives
1 1/4 teaspoons wasabi paste
1 teaspoon minced peeled fresh ginger
6 ounces sliced smoked salmon
Daikon radish sprouts or other small sprouts

Preheat oven to 350°F. Whisk 1/4 cup oil and egg white in small bowl to blend. Place wonton wrappers in single layer on work surface; brush with some of oil mixture and sprinkle with half of seeds. Fold diagonally in half. Brush with more oil mixture; sprinkle with remaining seeds. Cut each into 2 triangles. Place on baking sheet. Bake until golden, about 13 minutes. Cool.

Whisk vinegar, chives, wasabi, ginger, and 1/2 teaspoon oil in bowl. Cover each wonton with 1 salmon slice, then drizzle with wasabi mixture. Top salmon with sprouts, then fold salmon over sprouts. Top with more sprouts.

Wednesday, February 25, 2009

Featured Foodies - The Leftover Queen

As I said earlier this week I was going to start a new section that is all about my fellow food bloggers, called Featured Foodies. Since this is the first week I thought I would start with someone who has helped me and my blog.

Jenn at The Leftover Queen did not directly help me but in her commitment to sharing her knowledge not only on food but her care for others that love food and blogging as much as she does.

Jenn is a Freelance Food & Travel Writer, and the creator of The Foodie Blogroll , She lives in Saint Augustine, Florida, with her husband, Roberto who is the technical mind behind the The Foodie Blogroll. Jenn offers a lot of wonderful recipes. Some of which show how she lives up to the name The Leftover Queen.

The blogroll they created now has over 3000 food blogs. There is a wonderful widget that all members have on their blogs that list the newest members as well as 5 random blogs every day. Imagine how much that could help your food blog. There is a fourm where all members can share information that has helped their blogs. It is also a meeting pplace to talk with others that share two intersts, Food and Blogging.

The Leftover Queen also offers giveaways for various prizes. Many of which are quite nice. For March and April Jenn and From the have joined forces to offer winning blogroll members their choice of any product on the website up $50.

So if you have not had the chance to visit The Leftover Queen or join The Foodie Blogroll yet you should head over ther now.

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Sunday, February 22, 2009

Featured Foodies

There will be a new addition to The Tattooed Gourmet. Instead of only sharing my recipes or recipes I have tried, I want to share my fellow foodies recipes and blogs with you.

Once a week I will either scoure the web for new food blogs or take suggestions from you. I will start the Featured Foodies series on Wednesday Feb 25th, and every Wednesday there will be a new blog that will be featured right here on The Tattooed Gourmet.

Please start making suggestions and see if either your blog or one of your favorites is one the Featured Foodies.

The very first Featured Foodie will be one that some of you may know. She has made the food blogging experince easier for many of us. She has created a way for us to either learn or help others that love food and decided to write about it. If you have not guessed it is Jenn at The Left Over Queen. I will wait until Wednesday to let you know more about Jenn and her contributions to the food blog community.

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Steamed Clams with Bacon, Tomato, and Spinach

1/2 lb sliced bacon, chopped
1 medium onion, chopped
2 garlic cloves, finely chopped
1/2 teaspoon dried hot red pepper flakes
2 1/2 lb tomatoes, chopped
3 dozen small hard-shelled clams, scrubbed well
5 oz baby spinach (4 cups packed)

Cook bacon in a 5- to 6-quart heavy pot over moderate heat, stirring occasionally, until beginning to brown, about 5 minutes. Add onion, garlic, and red pepper flakes and cook, stirring occasionally, until onion is golden, about 6 minutes. Add tomatoes and cook, stirring occasionally, until they begin to break down and sauce thickens slightly, about 8 minutes.

Increase heat to moderately high, then add clams and bring to a boil, covered. Cook, covered, stirring occasionally, until clams just open wide, about 6 minutes (discard clams that do not open after 10 minutes). Stir in spinach and cook until wilted, about 1 minute. Season with salt and pepper.

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Food Blogs

I have decided to add a post that is nothing but a list of Food Blogs. My list of favorites in my sidebar is has started to get bigger. I have so many others I want to add but just can't due to the size.

So if you have a food blog and would like to have a link in this post please leave me a comment with your link. It will be first come first served. I will be adding my list of favorites to this post shortly.

If you are not on my list of favorites. I would like to ask for a link back. However it is not required. You might get a higher listing though. I know it sounds like I am begging for links. Like I said though a link back to me is not required. I just want to start cleaning up my layout. It is getting cluttered and I have way to many ads. I just want to streamline my blog.


Below is the list -

iGourmet Cook

Alosha's Kitchen

Blondie and Brownie

Come into my Kitchen

Cooking In Stilettos

dinner @ de Eik

I'm Running to Eat

My Little Marshmallow

Nik Snacks

No Fear Entertaining

Pickles and Cake

Pinch My Salt

Smitten Kitchen

Sticky Gooey Creamy Chewy

Sweets by Sarah

Taste Memory

The Global Kitchen

Leftover Queen

The Olive Notes

Skinny Gourmet

Evil Chef Mom

The Gourmet Foodie Blog

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Saturday, February 7, 2009

Asparagus Risotto

1 pound fresh asparagus, trimmed
Sea salt
7 cups beef, poultry or vegetable broth
3 tablespoons butter
2 tablespoons extra virgin olive oil
2 tablespoons minced onion
2 cups arborio rice
Fresh cracked black pepper
1/4 cup Parmigiano-Reggiano cheese, grated

Braise asparagus in large pan filled with about 2 inches of water (asparagus should fit in one layer across bottom of pan), covered, about 5 minutes. Remove asparagus (reserve water) and rinse with cool water to prevent further cooking.

Cut asparagus into 1-inch pieces and set spear tips aside to add to dish once it is cooked. Pour cooking water into large pot and add enough beef broth to make 7 cups of liquid. Keep water simmering over low heat, as you'll be adding this to the rice throughout its cooking. In large heavy pot, add 1 tablespoon butter, olive oil and minced onion. Cook onion until nearly translucent over medium-high heat. Add asparagus stalks (not the spear tips) and stir well. Add rice, stirring quickly. Add 1/2 cups simmering broth and cook, stirring constantly, until water is absorbed. Repeat process till rice is tender, about 20 minutes.

Final consistency should be creamy and the rice tender but slightly firm at the center. Turn off heat and stir in asparagus spear tips, pepper, 2 tablespoons butter and grated Parmigiano-Reggiano. Adjust seasonings if necessary. Serve immediately.

Wednesday, February 4, 2009

Vichyssoise - Leek and Potato Soup

1 pound cup leeks, thinly chopped, white portion only
1 onion, chopped
3 tablespoons butter
3 potatoes, peeled, chopped small
3 cups chicken or vegetable broth
1 cups buttermilk
1 cup heavy cream
1 tsp salt
1 tsp white pepper

Melt butter in a large saucepan over medium high heat sweat leeks and onion in butter until tender. Add the salt, potatoes and broth; bring to a boil, cover, reduce heat and simmer for 35 minutes. Puree the soup mixture with a stick blender. You could use a food processor then return to the saucepan. Combine the buttermilk and cream then add to the soup mixing well, add pepper. Serve vichyssoise hot or cold, but it is traditionally served cold. Garnish with bacon chives or parsley.

Curried Grilled Eggplant

2 medium eggplants, cut crosswise into 1-inch thick rounds
1/4 cup sesame oil
2 tablespoons curry powder
freshly ground black pepper
3 tablespoons chopped fresh mint leaves
Prepare grill to medium-high heat. Rub the eggplant rounds on both sides with sesame oil. Then sprinkle with curry powder, salt, and pepper. Grill until slightly charred, about 6 minutes per side. Sprinkle with mint to serve.