about me:
I am originally from Portugal and was lucky enough to travel the world. I am married with two wonderful children. Professionally I am in the marketing and design world. When I grow up I want to be a chef or at least own a small bistro where I can cook for all types of people
favorite foods:
Anything from the ocean and veggies. Actually I just simply put LOVE food. But I tend to go more for seafood. Living in the Midwest can be challenging sometimes though to look for high quality seafood!
Focaccia Bread Pizza
Comments (7)
I love pizza but I do not usually have time to prepare homemade dough. Some packaged pizza doughs can be okay, but others are not that great. I figured out that store bought focaccia breads work great and create a very tasty crust for any pizza! Try this simple recipe out tonight and you may never order delivery pizza again.
Spinach Soup
Comments (5)
This is a simple and satisfying soup to have on a cold fall evening. Enjoy!
Green Tea Cheesecake
Comments (2)
I made two versions of this cheesecake - (the no-bake and the improvised one). This is the original no-bake version of green tea cheesecake recipe. To read the improvised version (steamed instead of baked) please visit http://ems-premature-eblogulation.blogspot.com/2010/01/improvised-green-tea-cheesecake.html
Poached Salmon with Creamy Piccata Sauce
Comments (2)
Easy poached salmon is sophisticated with a creamy caper-and-lemon sauce. This is so yummy and very healthy. My family loved it! I found the recipe at eatingwell.com
Oven Roasted fish with Toatoes, Onions and Plaintain
Comments (1)
This is a tasty and healthy dinner.
Pollo al mattone
Comments (6)
I love to barbecue, it’s my American side claiming its culinary rights. Whenever I fire the coals and host a backyard cookout, I like to throw a lot on the grill, so besides the classic burgers and franks I usually fuse in some Italian grigliata mista (assortment of grilled meats done over hardwood coals) as well. This means I always have salsicce (sausage), spiedini (Italian kebabs), bistecche (beef steaks), and rosticciana (pork spare ribs) on the menu, and the unfailing chicken under the brick.
Pierre's famous chocolate cake
Comments (3)
Taken right from my blog (pierreskitchen.blogspot.com), I am unveiling one of my favorite dessert recipes that's always drawing praises whatever the occasion: the classy chocolate cake that melts in your mouth. A star of the dessert world, its wide appeal rests on one simple truth: good quality chocolate! If you are to dedicate your time to its confection, please do not degrade its magnificence with what I call chocolate-flavored wax. Sacrebleu! At the very minimum use 60% cocoa chocolate (semisweet to bittersweet). Personally I choose at least 70% for a true chocolate flavor. In other words, if you are going to swallow those calories, make it worth it ! Hmmm, I did mention calories. Well, yes, at 2 sticks of butter and sugar to match, it is not for the weightwatcher. I am sure you can find a low calorie alternative out there, with fake sugar and, gasp, fake butter, but I won't comment on the taste. So I'll let you in on a little secret. There is a reason for maximizing the cocoa content, hence the bitterness, of the cake: a tiny piece and you are satisfied. Dependent, of course, of your level of addiction to the black substance :)
Oven Baked Buffalo Chicken Wings
Comments (8)
I have evolved my recipe until I think I have achieved perfection. Crispy buffalo-style chicken wings out of the oven with loads of flavour.
Creamy Pumpkin Soup with Coconut Milk
Comments (6)
So creamy and comforting, slightly sweet pumpkin, just noticeable trace of roasted garlic, smoothing coconut milk, roasted cumin seeds explode with flavour once you bite into one. I had to add green chili, but not too much, as I like a little kick in my food, but it can be skipped if you prefer it more bland. Bacon is absolutely optional, we just like when there is something chewable in a creamy soup. Bacon can be replaced with, for example, roasted pumpkin seeds.
Fried Fish with Recheado Masala
Comments (2)
Recheado is a very aromatic, flavorful and quite hot Goan masala that can be used for marinating, stuffing and frying any kind of seafood. Recheado means "stuffed" in Portuguese and if you order it in Goa what you normally get is a whole fish that was cut lengthwise, stuffed with plenty of this masala and fried. Every Goan family will probably have their own recipe for it, but after some research I come up with this masala that we loved and thought that it tasted pretty authentic. We used mackerel, but if you cannot get it, red snapper would also be great with it or any kind of meaty white fish. By the way, it is excellent with shrimp and crab! You can make more of this masala in advance, keep it in a container in the fridge for a few months and use it when you need it. This amount will be enough for 10-12 small mackerels.
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