My husband Marco took this pic of Samson and I the morning after Hurricane Sandy. He told me the two of us are really starting to look-alike. I’m going to take that as a complement. What do you think?
Preparing for a hurricane is unique. Food Stores are ransacked as if we will never get food supplies again, and on the other hand there is the question if we lose power we lose all our food, sooooo how much … Continue reading
I was going through my emails today and came across this piece of advice from Seth’s blog. I found its incites had struck a chord within me. I Have always had the philosophy that whatever One does make that gesture an art … Continue reading
I love going to the Union Square Farmer’s Market in NYC (look for my FM post coming soon) and strolling through the isles at The Strand Bookstore. Inspiration abounds for me on days like this, and while I am feeling sooooo inspired…I start to feel a little hungry. Soooo I go to my new favorite Cambodian Sandwich Shop at 12th st and University Place called, Num Pang Sandwich Shop (there is one open in midtown now) and then I have to go for the best gelato at Amorino’s because I’m near by. If you are going to indulge in gelato Amorino’s is the place to do it. It is located in the village on university and 10th just a short walk from Num Pang. On the way to Amorino’s, stop at the new Agata and Valentina on University for some serious viewing of Food Porn. Buy their Crema Balsamic Glaze, you will love me for this. My daughter Sabrina has been using this without oil on salad….., she’s addicted…., that’s how good it is and it makes everything look prettier too! Enjoy!
Look how beautiful this gelato from Amorino’s is. Tastes even better.
The Five Spice Pork Belly sandwich from Num Pang is delicious. It is always so hard to make a decision which sandwich to choose from on the menu.
Balsamic Glaze over green salad with Burrata.
It’s been one of those crazy weeks and the thought of getting out the recipe books, researching the web, looking thru old publications does not sound appealing at all. I need something simple, delicious and easy. Well, it does not get … Continue reading
I found a great deal on sushi grade wild tuna and I just could not resist a bargain so it’s Tuna again! It is a family favorite and this recipe is super simple especially since you marinate the Tuna ahead of … Continue reading
I spend lots of time at various dog parks throughout Westchester County, Connecticut, and New York City. They have become a part of my day where I get to socialize with adults who love their dogs and share the common passion … Continue reading
Curried Shrimp with Coconut Milk is a family favorite and so easy to make for such an impressive dish. What makes this dish so unique is Chayote (christophine) Squash which has its roots in Mexico. You can find these in the tropical fruit and vegetable section at the grocer. The colors of the vegetable and the smell of the curry make this dish the ultimate sensory experience. This recipe is from the Food Network www.foodnetwork.com. Enjoy!
- 2 tbsp. butter
- 1 1/2 lbs. large raw shrimp (I used extra-large tiger prawn)
- 1 yellow onion, chopped
- 1 tsp. salt
- tsp. pepper
- tbsp. madras curry powder
- 2 cloves garlic, minced or puree
- 3 inch piece of ginger, grated 2 tablespoon
- 1 red pepper, cut into Julienne
- 1 chayote squash, diced
- 1-13 oz. coconut milk. (I use the light version)
- 1 bunch scallions, cut into 1 inch lengths
- 1.2 bunch cilantro, leaves only
- Juice of 1/2 lime, freshly squeezed
- Heat large skillet over medium heat,then add 1 tbsp. butter
- When foam subsides, add shrimp and cook until just pink. Remove from pan and reserve.
- Add remaining 1 tablespoon of butter. When it melts, add the onions until softened. Sprinkle 1 tsp. salt, 1/2 tsp. pepper, curry powder, garlic and ginger over the onions, reduce heat to low, and cook gently about 5 minutes until softened and translucent.
- Add red pepper and chayote and cook 5 minutes.
- Add about 2/3 of the coconut milk and simmer, uncovered, 10 minutes to bring flavor together.
- Add Shrimp back to the skillet along with the scallions, cilantro leaves and lime juice. Taste and adjust seasoning adding more pepper if necessary, adding more coconut milk for a soupier consistency.
- Serve over rice. I prefer Jasmine.