D
Dee Randall
Guest
Dinner tonight was using for the first time my stash of Panko to make
chicken katsu.
http://chicken.allrecipes.com/az/72068.asp
It took a long time to get around to it, but my latest new stainless steel
pans and Thermapen really helped me out a lot. Had to get my ducks in order
before I could start.
I fixed fresh baby green beans, roasted beets, fresh red onions and red bell
pepper marinated in lime and lemon and salt, and rice. And a glass of wine
from Trader Joe's.
For a little later after our stomachs settle down, I made a tiramisu today.
I've made two so far over the past months, so I decided to give it a go
without a recipe. I layered a large package of Italian lady fingers which I
dipped into a liquid of strong expresso coffee, vanilla and rum. I had a
tub of mascarpone, some ricotta and cream cheese, to which I added sugar and
creamed them in the mixer. So I layered the lady fingers & then the cheese
3 x, putting a little cocoa after the 2nd layer (because I like more cocoa
taste), and then on the top I put some pounded fine 99% chocolate pieces.
Following a couple of ideas, one from Kimberly (thank you!), who in her
posted recipe didn't use eggs, resulting in no time-consuming
Zabioni-making, I hope it will be edible. Actually, I've decided I don't
care much for mascarpone. But that goes along with not caring much for sour
cream either; however cheesecake is another matter!
Dee Dee
chicken katsu.
http://chicken.allrecipes.com/az/72068.asp
It took a long time to get around to it, but my latest new stainless steel
pans and Thermapen really helped me out a lot. Had to get my ducks in order
before I could start.
I fixed fresh baby green beans, roasted beets, fresh red onions and red bell
pepper marinated in lime and lemon and salt, and rice. And a glass of wine
from Trader Joe's.
For a little later after our stomachs settle down, I made a tiramisu today.
I've made two so far over the past months, so I decided to give it a go
without a recipe. I layered a large package of Italian lady fingers which I
dipped into a liquid of strong expresso coffee, vanilla and rum. I had a
tub of mascarpone, some ricotta and cream cheese, to which I added sugar and
creamed them in the mixer. So I layered the lady fingers & then the cheese
3 x, putting a little cocoa after the 2nd layer (because I like more cocoa
taste), and then on the top I put some pounded fine 99% chocolate pieces.
Following a couple of ideas, one from Kimberly (thank you!), who in her
posted recipe didn't use eggs, resulting in no time-consuming
Zabioni-making, I hope it will be edible. Actually, I've decided I don't
care much for mascarpone. But that goes along with not caring much for sour
cream either; however cheesecake is another matter!
Dee Dee