Wednesday, February 29, 2012

2nd Plating Lab

Shrimp Ceviche:2 shrimp dice, 5 limes juice, ¼ white onion dice, 1 jalapeno dice, ½ garlic clove paste, S +P, ½ TB olive oil, 2 TB cilantro fine, 1 tomato dice, Worcestershire sauce , ¼ Mango, dice Dice Shrimp, add salt lime juice, onion, jalapeno, olive oil. Let sit at least 30 mins. Then add Cilantro, tomato, S+P, 10 drops of Worcestershire sauce, and mango.

Texas Flour Tortillas: ½ cup flour, 1/3 te of baking powder, 1/4 te of salt, 1/2 te of vegetable oil, 3 TB of warm milk Mix flour, baking powder, salt and oil. Slowly add milk. Stir till ball is formed. Knead two minutes. Place in a bowl cover damp cloth for 20 minutes. Break off eight sections, roll them into balls in your hands, place on a plate and then cover balls with damp cloth for 10 minutes. place a dough ball on a floured surface, roll out to about 8" round. In an iron skillet, cook the tortilla about thirty seconds on each side.
Vegetable Couscous:1/3 cup sliced almonds, 1 tablespoon olive oil, 3 cups mixed cup-up vegetables, 1 1/2 teaspoons ground cumin, 1 1/2 teaspoons ground coriander, 1 cup dry white wine, 1/3 cup golden raisins, 3/4 cup vegetable broth, 7 oz couscous Toast almounds, set aside. saute veggies in oil, add wine and rasins, reduce wine by half, add broth. cook couscous, mix everything together, season.

Moroccan Spices for Sweetbreads: Ginger, Turmeric, Saffron, Paprika, Cumin, Cinnamon, White pepper, Coriander, Cayenne, Allspice, Cloves

Orange Veal and Cinnamon Sauce: 1 Tb butter, 1 clove Garlic, ¼ Shallot, ¼ Cup port/red wine, ¼ cup veal stock, ½ orange juice, 1 te cinnamon, 1 TB cider vinegar Brown the butter, garlic, and shallots. Deglaze with port. Add veal stock and orange juice, cinnamon, cider vinegar and reduce.
Asian BBQ Sauce 1 TB hoisin sauce 1 TB oyster sauce 1 TB Chinese rice wine or dry sherry 1 TB soy sauce 1 te Asian sesame oil 1 cloves garlic, finely chopped 1 TB green onion Red pepper flakes, to taste

Braised Pork Shank: Sear pork on all sides, brush with BBQ sauce, add veal stock, and cover in oven for 1-2 hours untill done

Roasted butternut squash: 1/4 small butternut squash, 1/4 tsp ground cinnamon, 1 TB orange juice, 1 TB cup maple syrup Place cubes of squash in baking dish. Sprinkle cinnamon on top. Combine orange juice and maple syrup and drizzle over squash wedges. Cover with foil and roast for 45 minutes at 400.

Asian Barley 1/4 cup uncooked pearl barley 1/2 cups of stock (I used chicken stock) 1 te chili paste 1 TB cilantro 1 te soy sauce 1/4 te toasted sesame oil 1/4 roasted red pepper diced 1/4 shallot diced 1/2 cloves of garlic diced Juice of 1/4 lime Kosher salt and black pepper Steps to success: Cook the pearl barley in the stock. While the barley is cooking roast the red pepper. Combine.

Monday, February 27, 2012

NYC Book Finished

I finally got all my photos done and into my book! I love the way it turned out, lots of pictures and memories from the trip that looks pretty nice right? :)
The front a back covers are wrapped in a Starbucks bag I got on the trip.
On our way to New York, we stayed a night in Boston at a Four Points hotel; I took a picture of the room key, and kept some paper items from the room. We went to a strip mall/food court on the way to the city the next day to eat lunch.
A map of Boston from a tourist booklet.
First thing we did in New York was take a rickshaw down 5th Av.! Lots of tourist shopping for sure. Also went to Walgreens for the first time and H&M.
The next day we visited the Lincoln Center and the metropolitan Museum of Art. I glue the front and back of a gift bag together and made it its own page.
Later we went to Ellen’s Stardust Diner and Times Square. I kept a (clean!) napkin from there because I thought it was cute :)
After dinner and some “oh”s and “ah”s around Times Square, we went to see Wicked (which was just amazing of course). I wrapped a page in a gift bag and kept my ticket. I also have the playbill, but I can’t get my hole punch through it (or bring myself to cut it up).
Of course this trip was a band trip! We played in a music festival at riverside church and hung out in Riverside Park on break. We went to Olive Tree Deli (where we saw that toy cat on the fence). After the festival, we went on a boat cruise , that’s my bracelet from that.
On the last day, we went to see the Statue of Liberty and Ellis Island. I used receipts from the gift shop and deil for the background, a t-shirt tag and a gift bag.
That was my first trip to NYC and defiantly not my last!

Friday, February 24, 2012

Menu Showcase 2

Insalata Trio: Herb Marinated Bocconcini, Tuscan Bread Salad with Roasted Bell Peppers, Marinated Beet Salad with Candied Hazelnuts, Tomato Tartare, Basil Pesto, Red Wine Vinaigrette

Open-Faced Seafood Ravioli, Digby Scallops, Shrimp & Portobello Mushroom, Shaved Padano Cheese, Herb & Garlic Cream, Baby Arugula & Tomato Chip

Herb Crusted Rack of Lamb, Butternut Squash Risotto, Zucchini Ribbon with Tomato, Glazed Baby Carrots & Asparagus, Black Olive Jus, Port Wine Reduction

Puff Pastry Layered with Strawberries & Amaretto Cream Chocolate Ice Cream, Handmade Bonbons, Vanilla Tuile, Orange Sauce & Chocolate Sauce

Scallop ceviche and crispy seared scallop, beet and fennel salad, grape tabouleh and lemon creme

Smoked duck breast with roasted duck breast, duck sausage with corn bread, braised apple cabbage and apricot marmalade, pickled tomato and black currant gastrique

Butter poached lobster with grilled shrimp, lemongrass flavoured rice, shanghai bok choy, baby corn, edamame and a mango sauce

Crep with green tes and azuki bean bavarian, green tea anglaise, wine poached plum, mango and passion fruit sorbet

Wednesday, February 22, 2012

Orange Ginger Tea

Ginger tea is great when you have a sore trout, cold or just need a refreshing wake me up.
1.Gather your ingredients 2 Tb ginger, juice of 1 orange (or ½ cup orange juice) 3 cups of water, honey to taste. Optional: a cinnamon stick, whole cloves, star anise, cardamom.
2.Chop up your ginger, the smaller the pieces, the more flavour can come out.
3.Place in a pot with the water (with other spices if you want), cover and bring to a boil. When the water boils, take off the heat and let steep for 15-20 minutes.
4.Juice your orange, and pour into steeping water.

Strain, add honey to taste and serve!

Tuesday, February 21, 2012

Sweet Potato Fries with Curry Mayo Dip

I love going to restaurants and pubs and snacking on sweet potato fries and that delicious curry dip. I wanted to see if I could make this at home, baking the potatoes instead of deep frying, and to see if I could duplicate the curry dip with just mayo and curry powder. Turns out it tastes the same! One sweet potato makes about the amount you would get to order at a restaurant. Have fun!

1.Gather your ingredients, a sweet potato, mayo, curry powder, vegetable oil, salt and pepper
2.Peel and slice potato into 1cmx1cmx length of potato
3.Put it pot, cover with water, cover and bring to a boil. Remove from heat and strain
4.Toss potatoes in oil, salt and pepper, bake at 400 for about 20-30 minutes

1.Put some mayo in a bowl (as much dip as you want to make)
2.Add a few shakes of curry
3.Mix and taste, add more to till it tastes good to you
4.Serve with sweet potato fries

Sunday, February 19, 2012

Top 10 Sunday

Welcome to a new feature on Pomegranate Butter, Top 10 Sunday! Every Sunday I will list off 10 things I have found during the week that I LOVE. This week is all about jewellery!
This super sweet owl ring from Mod Cloth
This gorgeous flower ring from Nafsika on Etsy
A cute teapot necklace from Charm Sarang Etsy
Both of these pretty Bicycle necklaces from Spotted Moth
So neat! this Blue Scarab Ring from Urban Outfitters
This fun Fringed Seed Bead Bracelet also from Urban Outfitters
This Free People Brea Gilded Bangle
Beautifully detailed Oversized Friendship Bracelet from Free People
Super Colourful Peacock Fringe Necklace from Three Horses
And this Amazing Designer, Cindy Riccardelli’s Beautiful Necklace