Wednesday, March 31, 2010

Simple Salmon and Spicy Kim Chi

Every so often, I get a real craving for Kim Chi, a Korean pickled cabbage. It has a wonderful bite and I like it super hot! Served with a Dill and Rosemary Salmon, it's an awesome flavor combination.
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Dill and Rosemary Salmon
Okay, this might sound weird, but whenever the pickle jar is empty, it's time to use the juice. Pour some of the juice into the bottom of a bowl. Place the Salmon fillets, skin side up, into the liquid and refrigerate for an hour or so.
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Then gather up:
1/4 cup Extra Virgin Olive Oil
1 Tablespoon of dried Rosemary
A sprinkle of Kosher Salt
and a dash of Black Pepper
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Directions:
Set your oven to broil at 425 degrees. Remove the fillets from the bowl and place skin side down onto a greased broiler pan. Drizzle Olive Oil over the top and season with the remainder of ingredients. Place into the oven and broil for about 10 minutes or until the fillets feel firm when touched in the center.
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Kim Chi
My Grandmother used to make a beautiful Kim Chi when I was younger and I am going to have to ask her what that recipe was. There are many variations to making Kim Chi and after researching the topic a bit, I found a basic recipe that isn't too difficult.
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Ingredients:
1 pound Chinese (Celery or Nappa) Cabbage, cleaned and cut into 2-inch pieces
6 Tbs Salt
4 Green Onions (including tops), finely chopped
1 tsp fresh Ginger, finely chopped
1 clove Garlic, minced
1 Tbs Sugar
1 Tbs Paprika
1 Teaspoon Crushed Red Pepper
2 cups Water
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Directions:
Sprinkle the cabbage with 5 tablespoons of the salt then let it stand for 2 hours. Rinse off salt and drain. Add the remainder of ingredients except the water and mix thoroughly. Pack the vegetables in a jar and pour in the water. Cover tightly. Refrigerate the vegetables for 24 hours before serving.
Enjoy!

Saturday, March 27, 2010

"The childhood shows the man, as morning shows the day."

Friday, March 26, 2010

When I Can't Find It Around Here

Pretty patio...
Mmmmmm. I love the ambiance and artful simplicity of Asian Food. Part of cooking and eating Asian food is having the right supplies. Sometimes, that's the not so simple part of creating such a meal. Finding the little Bamboo roller mat for Sushi, or small serving dishes for condiments, and the tiny tea cups- these are not things that one usually finds in the super market.
A spot of tea...
There have been times that I lived near Asian Markets, and always enjoyed looking through the items. Sometimes, I knew what I was there to find. Other times it was just fun to look through items and utensils, and wonder what in the world are they used for.

Green Bean and Carrot Salad
I really love exploring all types of cooking techniques. The little town I live in now, does not have an Asian Market although the next town, forty minutes away does. So, when I discovered Asian Restaurant Equipment and Supplies, I thanked my lucky star. It's a really neat site and those hard to find items are just a click away.
Yummy Sushi!
The prices are very reasonable. There are areas within the site to find patio furniture and home decor, Bamboo steamers and more. What's even better is that they have a cool photo gallery and food pairings along with restaurant reviews.

A visit to Asian Food Restaurant Equipment and Supplies is fun and educational. Check it out!

Thursday, March 25, 2010

You Take The Cake!


Thank You for visiting River-Rose!
Over the last year I have learned that there are some wonderfully artistic and beautiful blog sites out there! Here are a few of my favorites:
"For Dreaming"
Collage of Life
It is a pleasure to look at the beautiful images. To think about the questions she asks. To consider a book she is reading. A place that spawns many lovely dreams. Also a place that makes you happy to be a woman; she makes you feel connected to other women and that's a powerful thing. The wonderful thing about the author, Jeanne, is that she always takes the time to comment on little blogs like mine. Very Sweet!
"For Dressing"
Thrift Candy
Missa has wonderful style and her photos made me run out to buy lace and floral prints at the thrift store. Once I put some of it on I realized that there was no way I could pull it off as nicely as she does. I think she's taller and a few pounds lighter! Nevertheless, every time she puts up a new post, I can't wait to read it. She also features styles for little ones, courtesy of her daughter Clover. Just wonderful!
"For Survival"
Subsistence Pattern
Grandpa and Grandma are self-sufficient. They are the kind of folks that you wished lived next door, just in case anything went down. From sprouting seeds to making their own dog food, these guys do it all. They share their knowledge with their grandchild, Boy. I love when they take me on little walks. To see things through their eyes. So many wonderful ideas to learn about.


Image Source
"For Beachy Days"
A Beach Cottage
I recently stumbled upon this blog and having grown up near the beach, anytime I have a longing to go back, I can- with just one click. Sarah moved to Australia and into a run down little cottage (which is really hard to believe based on how amazing it looks now) and in no time had it in ship shape. She is extremely talented. You can almost smell the ocean while you are reading her blog!
"For Cooking"
One Hungry Chef
A chef in Australia, who is celebrating his 100th post (he only posts once a week, so that's two years). He is an amazing writer and a fantastic chef. I know this, even though I haven't actually tasted his dishes (I wish), the pictures make my mouth water. His writing has no fear and is funny and honest. Really good stuff!

Monday, March 22, 2010

Does this recipe hold up a year later?

Since it is River-Rose's Birthday Week, take a look back and try a recipe that was posted a year ago this week! Does it still hold up? You bet!
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Refreshing Asian Salad
2-3 clusters of Rice Noodles (found in the Asian food section of any grocery store)
½ head of green or purple cabbage-thinly sliced
1 cup uncooked baby spinach
1 cup diced or shredded carrots
2 cups steamed shrimp (or) cooked and diced chicken breast
1/4 cup diced green onion
¼ cup chopped nuts (peanuts, cashews, walnuts, or almonds)
(Sauce)
¼ cup tomato paste
4 tablespoons Hoisen sauce (or) apricot, orange, pear, raspberry or apple jam
1/4 cup Soy Sauce
A sprinkle of Ginger and Garlic powder
A dash of hot sauce (if desired)
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Add clusters of Rice noodles to 6 cups boiling water. Boil for about 5- 8 minutes or until tender. Drain water and rinse in cold water to stop the cooking process. In a separate container, mix all the ingredients for the sauce and toss with the noodles. Combine cabbage, spinach, carrots and shrimp (or chicken) with the noodles. Top with green onion and chopped nuts. Chill until ready to serve.
**TWO MEALS FROM ONE!**
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Nothing helps out a busy cook like the idea of simplicity. Save money and time by using leftovers. After making the Refreshing Asian Salad, try the following recipe for a worry free dinner the next night.
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Simple Rice Noodle Soup
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8 Chicken or Beef Bouillon Cubes
1-2 Cups leftover Refreshing Asian Salad
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Bring 6 cups water to a boil with Bouillon Cubes. Turn heat down to a simmer. Add the leftover Asian Salad-noodles and all! Let simmer until all ingredients become nice and hot. Serve! The flavors of the salad completely change within the warm broth!

Saturday, March 20, 2010

One Year's Worth of Quotes

It is River-Rose's 1st Birthday!
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Mom was the one who read blogs for many years and tried to explain to me what they were.
She really enjoys reading about frugality.
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I was just plain clueless and really had no idea what a blog was.
One day, I just decided to create one.
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When I called to tell my mom the news, she about fell out of her chair.
"How can you create one when you don't know what it is?"
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From there I can honestly say that many freindships have been formed.
There are bloggers, readers, and contributors out there that are in one way, shape, or form, true artists!
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Here's a River-Rose look back at one year's worth of quotes and fun links to go with them!

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"One joy scatters a hundred griefs." - Chinese Proverb "
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"It's good to be home now. It's interesting that no matter where we wander, the best place on Earth is the place we call home..." River-Rose
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"Perhaps a little rain today. A rare moment of calm water and even calmer thoughts." River-Rose
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"Gardening requires lots of water - most of it in the form of perspiration." ~Lou Erickson
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"The best thing about the future is that it only comes one day at a time."
Abraham Lincoln

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"Happiness is connecting with a dear, long lost friend!" River-Rose

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Friday, March 19, 2010

Throwing Kisses

"People who throw kisses are hopelessly lazy."
-Bob Hope

Saturday, March 13, 2010

Girly Stuff



My mom found this mini-mannequin at a thrift store, dressed up as a ballerina. She immediately thought my sister might like it. My sis has an awesome eye for style and the height and figure to go with it. Most of her outfits are vintage or thrifted in such an elegant way. It is a wonderful style all of her own. I keep telling her she should have a blog, but she says she needs to learn about how to use the Internet first! Oh, little sisters are funny!
Nevertheless, one of my sister's favorite eras is the Victorian Era. I think she loves the cloak and dagger stories about royalty just as much as she enjoys the style of dress. My mother transformed the little mannequin into a Victorian style outfit, using bits of lace and fabric from an old dress that she herself used to wear. Nice work, Mom. I bet Sis is going to love it and when she wants to practice designing outfits, who needs the computer? She can make another pretty dress for it herself!
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Thursday, March 11, 2010

Tex Mex Shows Off His Mussels


Ok , Ok , I really had to show some restraint so I could get these photos. I cannot believe the results I got from this first try with Mussels & Linguine and a sauce I just kinda sorta put together. Lemon juice, mushrooms, olive oil, scallions, and a stick of butter......................Wow! One of the best dishes I have ever made!!
Omar - "Tex-Mex"

Wednesday, March 10, 2010

"If opportunity doesn't knock, build a door."
-Milton Berle
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Saturday, March 6, 2010

Black Mussels in Leek-Tomato Sauce

Flavorful Black Mussels bathing in a rich, Creamy Leek-Tomato Sauce!
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1 Dozen Black Mussels
1 Leek
Extra Virgin Olive Oil
1/2 Cup Dry White Wine
1 Clove Crushed Garlic
1 Teaspoon Dijon Mustard
2 Cups Heavy Cream
1 Teaspoon Sea Salt
1/2 Teaspoon Paprika
1 Can stewed Tomatoes
1 Tablespoon Grated Parmesan Cheese
1 Tablespoon Italian Bread Crumb
2 Tablespoons Balsamic Vinegar
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Clean the mussels well and set aside. Place a large pan onto the stove set for Medium-High heat. Add a drizzle of Olive Oil. Wash and cut Leek, using only the white part, to create little circles and simmer in the pan until they start to loosen up. Pour in the White Wine, Garlic, Mustard, and simmer until the mixture has reduced to about half. Stir in the Heavy Cream and Tomatoes, bring to a simmer and season with Sea Salt and Paprika. In goes the Mussels! Toss lightly until the all of the Mussels open. Pour into a bowl and sprinkle with Parmesan Cheese and Bread Crumb. Drizzle with Olive Oil and Balsamic Vinegar. Serve with French Bread.
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Friday, March 5, 2010

Kids In The Kitchen

Besides being a race car driver, astronaut and basketball player, my 9 year old son also wants to be a chef when he grows up. Which would be great because I am hoping he will allow Mommy to sample many tasty dishes at the fabulous, cutting edge restaurant that he may someday own! No matter what he decides to do, The Kid's Cookbook his Grandma thrifted was a great gift for him and has wonderful illustrations drawn by children. My little one couldn't wait to get started!

He chose to cook French Toast! Yummy!
Ingredients:
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2 Eggs
6 Slices of Potato Bread
1/2 Cup of Milk
A dash of Cinnamon
1 Teaspoon of Canola Oil
Powdered Sugar
Maple Syrup or Honey
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We broke the eggs into a bowl and mixed it together with Cinnamon and Milk. Then, we rubbed a large skillet with Canola Oil and heated the skillet to medium heat. That's when we sliced the bread diagonally and dipped a few slices into the egg mixture. We placed them onto the skillet and after a minute or two, we flipped them over. Another couple of minutes they were done! We sprinkled powdered sugar, drizzled a bit of maple syrup, and then we gobbled them up. It was the best French Toast we ever tasted!
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Tuesday, March 2, 2010

"If a woman who reads is dangerous, then what of a woman who writes?"
River-Rose
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