Stir -Fried Vegetables in black bean sauce

Posted on November 30, 2008 by meggamoma

Black bean sauce is pungent and robust. I love the saltiness of it coupled with the freshness of the vegetables. Originally ,this recipe ,from famed chef Ken Hom, had somewhat of a novelle take by only using Asparagus. Now while I love Asparagus ,I love to include other vegetables ,such as black mushrooms ,snow peas [...]

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Nankathai, eggless Indian Cardamon Cookies

Posted on November 29, 2008 by meggamoma

Since my childhood I have been smitten by these little spice scented cookies. The aroma wafting through the house turns me into a kid every time. sadly,I have to wait a full hour till the cookies actually set enough for me to handle. The secret to these cookies is using extreemly room temperature butter, that [...]

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Chicken in Hot Bean Sauce

Posted on November 27, 2008 by meggamoma

Hot Bean sauce can be purchased from asian Markets ,it is moderately spicy and slightly salty, a winning combination.This recipe comes from famed cookbook authour Eileen Yin-Fei Lo. It is written specifically for chicken ,but ,I must admit I have used this very successfully with fish fillets, especially carp, but any fish of your choice [...]

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Chocolate Almond Pate (eggless) With Marscapone cream

Posted on November 26, 2008 by meggamoma

The description for this dessert is simply Sublime. Just a winner from The Culinary Institute Of America ,in Hyde Park ,NY. It is simple and elegant,and can be prepared up to 2 days ahead of time, refridgerated and sliced thinly just prior to serving and served with whipped cream. I am going to include my [...]

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Pumpkin -Corn Pudding

Posted on November 26, 2008 by meggamoma

This savory side dish is a staple at our holiday table. it was featured in Bon Appetit some years back and was an instant hit both with family and friends.I love the fact that it uses the stove top only ,freeing up much valued oven space. serves 4 2 TBS butter 1 cup fresh or [...]

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Szechuan Pork with Green beans

Posted on November 25, 2008 by meggamoma

Joyce Chen designed this recipe to use her brand of products and sauces. I have great difficuly locating these products so I use store bought Szechuan sauce and cooking oil,feel free to substitute if you find the items. The pork in this dish is shreddedto match the shape and size of the green beans. The [...]

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Chocolate pecan Toffee Squares (EGGLESS)

Posted on November 25, 2008 by meggamoma

I love bar cookies for gift giving ,entertaining or just a square with my afternoon tea. Growing up in the mediterrean ,on a island long influenced by the British,High tea was the fashion, Our home economics class even hosted a coffee morning fund raiser with great success, this was the type of pastry we prepared. [...]

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Pecan Pumpkin Pie

Posted on November 25, 2008 by meggamoma

This super recipe from Gourmet uses Flakey pie pastry,which is home made!!!! If you have the time ,it really is superb ,but ,I use store bought pie shells ,for convienience, and it works very well,just be sure to chill it well prior to baking. This pie combines two great flavors making it a two in one [...]

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Pumpkin Rocks

Posted on November 24, 2008 by meggamoma

These old fashioned cookies are thick,soft and spicy. I love them as . Cookies are always a favorite around the holidays especially with children, as they are glazed. I have adapted the recipe to suit my taste Source Maida heatter 48 Large cookies 21/2 cups sifted aqll purpose flour 2 teaspoons double acting baking powder [...]

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Spanish -style garlic shrimp

Posted on November 24, 2008 by meggamoma

Gambas al ajillo are a tapas staple. Little shrimp sizziling in a pool of olive oil and garlic.One bite into the dish confirms that the garlic deserves equal billing with the shrimp. Generally the shrimp is served right in the cooking ramekin, but be careful ,it is very hot.serve along with crusty bread to mop [...]

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