About cookbooks, pillow books and a sole bundles recipe - Acerca de libros de cocina, libros de cabecera y una receta de rollitos de lenguado

Few weeks ago, while on a day trip to Hong Kong I was walking around when I found this art gallery where besides selling modern style Chinese paintings they also sell discounted books, and most of them are cookbooks. I had a sudden book shopping high after seeing so many interesting new books that I just couldn't resist and left the store with 2 books. 2 gorgeous books that already had become my favorites.

I browsed them at the art gallery store, but just enough to make the decision: yes-I-like-them; yes-I'll-take-them-both. But as soon as I got into the jet foil ferry (from HK to Macau) I rapidly opened both books (I think I was still high after the shopping) and started to look at them as as child who's looking for the first time an illustrated book; with amazement and joy.

Both books are from the same author and one of the things that I like it most, is that even thought the books have the same style they are completely different. Falling Cloudberries & Apples for Jam , two excellent cookbooks that you can read like a novel, sited; better yet, laying down on your favorite couch while sipping a hot tea. These 2 boks are cookbooks but they are also the gathering of beautiful stories about Tessa Kiros (the author) and her family.

As I was telling you these two books have become my favorite books and are now my pillow books. I have them all bookmarked with post it, and every time I see them I cannot but smile when thinking in all the wonderful recipes we will be testing in the upcoming months.

Tell me which are your pillow cookbooks lately?. Who's your favorite cookbook author and why?. Remember sharing is love!.

Sole bundles with spinach
Serves 4




recipe adapted from the book Apples for Jam, a colorful cookbook (and it's colorful!)*

As you can imagine I did some variations at this very friendly and easy recipe of Tessa's. Is just in my nature :)

Olive oil
2 cloves garlic, peeled and chopped
1 kg chopped tomatoes
1 tbsp tomato paste
1 pinch of herbes de provence or dried thyme
salt
1 pinch of fresh grated nutmeg
about 3 cups firmly packed spinach leaves, chopped
8 sole filets, without the skins (or another white fleshed fish filets)
flour, for dusting (recipe calls for all-purpose but you can use any kind of flour you want, or even some panko flakes)
salt, pepper
lemon wedges, to serve

Recipe also mention some basil leaves and grated parmesan cheese that I skip because I didn't had any on my fridge, but quite sure it should be an awesome addition

Heat enough oil and a garlic clove in a nonstick deep frying pan that will hold the sole bundles later on. Add the tomatoes and tomato paste, the herbes de provence and season with salt, simmer over low heat for about 10 minutes, or until everything has melted together into a sauce. If the sauce becomes too dry you can add some water or even some white wine.

In another pan or saucepan heat more olive oil and add the other garlic clove, add the spinach and the nutmeg. Saute briefly for a few minutes just to allow the leaves to wilt. Remove from heat, season. Refrigerate for at least 10 minutes. (If you're in a hurry you can also make this step on the microwave).

To form the bundles:

On a flat surface lay the fish filets (former skin side down) and put enough spinach mixture onto the tapered end of each filet and roll up the fish compactly around the spinach mixture. Secure with toothpicks (very important step!). Pass the fish bundles in the flour of your choice to coat lightly. In a pan heat a bit more olive oil and seal the bundles on high heat just to create a crust. Transfer to the pan with the tomato sauce ( in a single layer). Check season.

Cover the pan with a lid and simmer for 5 to 10 minutes or just until the inside of the fish is cooked. Serve hot with some steamed rice or a autum root vegetables gratin as I did.

Want to know more about Tessa Kiros?. Check her new book TWELVE website, read a chapter of one of her books at Amazon. Listen her talking about her colorful book. Read a blogger's interview to the author at Who wants seconds? or The Guardian's (UK) interview. Also take your time to check the version of some fellow bloggers on Tessa's recipes:

Beef stew with carrots by decor amor
Berry and buttermilk cake by SouleMama
Chicken soup by Not quite Nigella
Oat's cookies by Gels' Kitchen


In Spanish

Rollitos de lenguado con espinacas
4 porciones

receta adaptada del libro Apples for Jam, a colorful cookbook (y en verdad que lo es!)*

Como se podrán imaginar hice algunas variaciones a esta receta de Tessa que de por si es muy fácil y amigable. Sorry, esta en mi naturaleza meterle mano a las recetas. :)

2 dientes de ajo, pelados y picados
1 kg jitomates (tomates rojos) picados
1 cda de pasta de tomate (no puré)
1 pizca de tomillo seco o herbes de provence
+- 3 tazas de hojas de espinacas, picadas
1 pizca de nuez moscada fresca
8 filetes de lenguado, sin la piel (u otro pescado de *carne* blanca )
harina, para empanizarlos filetes (la receta menciona harina todo uso; aunque en realidad se puede usar cualquier tipo de harina e incluso hojuelas de panko)
sal, pimienta
aceite de olivo

La receta original también usa hojas de albahaca y queso parmesano rallado; los cuales omití, debido a que no tenia estos ingredientes en mi frigo, pero seguramente que usando estos ingredientes la receta debe de quedar para chuparse los dedos.

Calentar aceite de olivo y un diente de ajo picado en un sartén anti adherente en el cual mas tarde pondremos los rollitos de lenguado. Agregar los tomates picados y la pasta de tomate, sazonar con sal y pimienta y añadir unas pizquitas de herbes de provence o tomillo seco. Hervir a fuego lento for 10 minutos aproximadamente, o hasta que se haya formado una buena salsa con trozos de tomate. Si la salsa se torna muy seca se puede agregar un poco de agua o incluso vino blanco.

En otro sartén calentar aceite de olivo y agregar el diente de ajo restante, las espinacas y saltear brevemente por unos cuantos minutos a que las hojas de espinaca se vean un poco marchitadas. Retirar del fuego, sazonar y añadir la nuez moscada recién rallada. Refrigerar por unos 10 minutos. (Si estas en apuros, este paso también se puede hacer en el micro).

Para formar los rollitos:

En una superficie plana poner los filetes de pescado (con el lado donde tenían la piel hacia abajo) y poner cantidad suficiente de la mezcla de espinacas en un extremo de cada uno de los filetes de pescado, enrollar apretando y compactando el pescado alrededor de la mezcla de espinaca. Asegurar con palillos (muy importante). Pasar ligeramente los filetes de pescado por la harina de su preferencia,l eliminar el exceso de harina. En un sartén con aceite de oliva sellar los rollitos a fuego alto solo hasta crear una linda costra dorada (como en la foto). Transferir al sartén que tiene la salsa de tomate (en una sola capa). Salpimentar. (sorry, se me fue el avión y no tome foto de la salsa, lastima!, estaba relinda).

Cubrir el sartén con una tapa y hervir por 5 a 10 minutos o hasta que el pescado este cocido en su interior. Servir caliente con arroz al vapor o con un delicioso gratin de vegetales de otoño como hice yo.

la vida loca @ Macau Grand Prix

I decided to create a new section here at the blog: la vida loca; where I will post my personal experiences as an expat and as a traveler (nothing new I know, but somehow it hit me that I should tag all these stories differently from regular food posts). We will start with one of Macau's most important festivities: Grand Prix.

And since I discovered my camera limitations the wrong way, and by the wrong way I mean when I unsuccessfully tried to do some barely decent photos of those super fast and furious Grand Prix cars, I went for the safer route and instead did pictures of the GP ambiance. (smart girl!. yes. thank you).

I went twice to the GP, first with our friends R&F and their kids for the practices and qualifying races (only 50 MOP). And the second time with my beloved husband; on Sunday, the day of the 56th Grand Prix itself.

Speaking of el Grande Premio (in portuguese); when mon amour and I arrived it was kind of late and there were no more cheap tickets. We were almost accepting the fact that we wouldn't see the race when two gentlemen, two angels, ask us if we wanted to get in. Regis (mon amour) said yes immediately. I was a bit concerned that these people were thinking on playing with us, innocent gweilos, but no. They just gave us the tickets and disappeared; unfortunately we didn't even had time to thank them properly. So, wherever you are, thank you guys.

Mi amiga R and I, we're taking a photography course at Casa de Portugal em Macau, (our first ever) and you can imagine how mesmerized we were watching all those professional photographers doing their magic at every click.

These kids shouldn't need an introduction. You have seen her before here; and you will see them (she and her brother) quite often at aromasysabores. They are my friends' children. Oh, and how they enjoyed the races!. It was their Mom and me whom were more concerned-excited-almost-scared watching all those guys risking their lives at every corner...

Actually, just to mention few things about Macau's Grand Prix: it's at my personal point of view (and quite questionable, since I'm not nor a local or professional) the best time for visiting Macau, besides the Formula3 GP at the same time there's the Macau Food Festival, plus weather couldn't get any better.

Even thought I'm not a lover of car races, this particular race is exciting and unique., in fact is one of the most challenging road races in the world (and very narrow too ) . The circuit is held in the city itself; a really beautiful circuit, where these desperados on wheels cross almost whole Macau Peninsula (remember it's a little country) passing next to the most distinctive sites and landmarks as San Francisco Hill or Lisboa Hotel amongst others.

We had a great time. And we're thinking to coming back again next year.

Oh, that's us.

broad bean dip - dip de habas (habichuelas)

This dip is a winner, a true keeper. When I first saw this recipe it immediately caught my attention because, well, I don't think there's a lot of good recipes which calls for broad beans. So I bookmarked it, and eventually forget about it. That is until a few weeks back.

I couldn't be happier with myself for trying this dip/spread/almost pate. This dip is deep in flavor and consistency. Intense and rounded flavors. Perfect combination of almost buttery fava beans with cilantro, chilies and cumin. Personally, I have never been a fan of cumin but in this dip cumin is fundamental.

I think this broad beans dip could be your best ally for the coming holidays. It's SO extremely easy to prepare it. You will take no more than 10 minutes to do so. That is, if you use frozen broad beans; and for once I urge you to do so. If not blanch the shelled beans in boiling water for about a minute, then grasp them by the furrowed ends and slip them out of their skins.(instructions by Saveur Mag)

The best part of this green dip (btw, it does not look very appealing but that's part of it's charm: the surprise factor), so, as I was telling you, the best part is that you can keep it refrigerated for a couple of days. (I keep mine for five days in excellent conditions). So next time that Aunty Nancy and bunch drops by to your place to say Merry Christmas, there' s no need to freak out. You just need to head to your fridge, prepare the thing in a snap, dress it a little bit for the occasion (a fancier plate , drizzle some olive oil) and serve it as a casual appetizer with some warm pita bread wedges or vegetables crudites. It also matches perfectly with some parmigiano reggiano or granna padano shavings, a crusty bread and a nice red wine.

Leftovers anyone? (I hardly believe you will have some, but anyhow..) next day you can use it as a thick salsa (or you can thinner it a bit with water/white wine) and spoon it over some grilled white flesh fish. Or use it as a spread in a gorgeous vegetarian sandwich that includes some roasted mushrooms.

Broad beans dip

Recipe adapted from 200 low fat dishes by Cara Hobday
Serves 4-6

The original recipe calls for fresh broad beans, and it has a little bit more complicated procedure. I cut it down to the basic. Also there's no soy beans in the book's version, but since I had them on hand I decided to use them. If you don't have cooked soy beans just ignore them.

1 bag of frozen broad beans (pealed)
1 cup of cooked soy beans
1 bunch of parsley, roughly chopped
2 bunches of cilantro, roughly chopped
1-2 green chilies, deseeded and chopped (I used red thai chilies)
2 garlic cloves, chopped
1 1/2 tsp cumin seeds
olive oil
salt and pepper
water

Combine all the ingredients except salt and pepper with a little bit of water in a food processor or blender. Process until you have a smooth paste. Season to taste. Serve this dip with pita bread or crudites.

Want to learn more on fava beans (broad beans?) check this sites:
the basic; wikipedia
BBC 's Good Food suggestions on buying and storing them
More broad bean recipes? Check Saveur

In Spanish!!! (porque todo se escucha mejor en Español)

Querid@s amig@s y lectores hispanoparlantes: Siento muchisimo el no haber escrito los últimos posts en español, pero he andado muy corta de tiempo; y escribir los posts en dos idiomas me roba mucho del mismo. Mientras encuentro una mejor manera de administrar mi tiempo y de postear mas seguido, os propongo compartir las recetas solamente en nuestro idioma. Sin embargo me gustaría conocer su opinión al respecto. Que prefieren? Leer completos historia, cuento o choro mareador también en castellano? O con la receta se conforman? Hablen ahora o callen para siempre!!

Dip de habas (habichuelas)

Receta adaptada del libro 200 low fat dishes by Cara Hobday
Sirve 4-6 porciones

La receta original pide habas, y es un poco mas complicada que mi versión. Yo deje la esencia y la lleve a su forma mas básica. También en la versión del libro no mencionan frijoles de soya, pero como yo tenia unos cuantos a la mano, decidí usarlos. Si no tienen frijoles de soya cocidos; solamente omitanlos de la receta.

1 bolsa de habas congeladas (peladas y descongeladas)
1 taza de frijoles de soya cocidos (previamente remojados una noche y cocidos por 3hrs)
1 manojo de perejil, picado
2 manojos de cilantro, picado
1-2 chiles verdes tipo serrano, sin semillas (al gusto) y picado (a falta de serrano, yo use chile rojo thai, y quedo muy bien)
2 dientes de ajo, picados
1 1/2 cdtas de semillas de comino
aceite de olivo
sal y pimienta
agua

Combinar todos los ingredientes excepto la sal y pimienta con un poquitin de agua en un procesador de alimentos o un licuador. Procesar hasta obtener una pasta mas o menos tersa (a mi me gusta que tenga un poco de textura). Sazonar al gusto. Servir este dip con pan pita (árabe) o crudites.

coming soon

Hey there! I'm almost back to my daily activities after the crazy month October was. Even if this blog looks abandoned in the food department, believe me when I tell you, I have been cooking. Yes, Sir. Here's the proof to that.

So, if for one more time babies, you have some patience; I will be sharing with you a fragrant and exquisite carrot and ginger soup, a tortilla de patatas a la Sarita (my Mom), my favorite 5 minutes pasta dish and the best broad beans dip ever. Just to mention a few.

If these recipes are not of your like, don't go. I also promise to start to share some Christmas ideas as well as mes bonnes addresses for Shanghai and le Sud Ouest de la France. You better stay.

In other news it's getting cold in here, like really cold for the tropical paradise that certain someone promised me when moving from Shanghai (btw, can you believe we have being living here for already 5 months and a half? wow. Time flies!. I still remember the first days of our new crusade as if it were yesterday).

So, to keep mi corazón caliente/warm heart and the spirit high while I type this lines I'm listening to Serge Gainsbourg singing J'aime ta couleur cafe/I love your coffee color (mon amour, thinks the same!) to get in the tropical mood (but not working) while I'm thinking to whether or not go out shopping for a Christmas tree. Have you decorated yours? Yes?. Will you send me a picture of your Christmas tree? I'd love that!.

psst, yes you, psst: Are we already facebook friends? NOOOO?. Oh, my!. What are you waiting for?.

Oh, just if you're really geeky follow me also on twitter, flickr and tumblr.

besos helados/frozen kisses,

Madame Monges ;-)

Oui, I do {the wedding banquet}

Dear friends and readers, here's part two of our wedding album and chronicle, hope you enjoy it as much as we did. Gracias for all the sweet emails, dm's and messages you haven sent, sorry for not reply to each one of them, but all of you are in our hearts. That said, enjoy the reading.

Mr and Mrs Monges posing for the first time for their fans at the entrance of the Cohiba Cigar Bar at Mandarin Oriental. (Well, it's more like family and friends, but this way it sounds so HOLA describing a Royal wedding. I just couldn't resist it).

Le Restaurant, Michelin Star, Pierre II (Pierre I is in Paris) by awarded French Chef Pierre Gagnaire. Gorgeous and super stylish deco.



Le Chef, just arrived and few minutes later we were saying cheers with an extraordinaire Pol Roger Champagne and suddenly out of nothing, Monsieur Gagnaire came to say bonjour, felicitations & bon appetit!. Very nice detail from him.

La famille, that have proven with their love and support that even if we are not as worthy and caring as them, still they are with us. No matter what. No matter where. Aren't they awesome?.

Los amig@s y les amis, just for being there. Muchas gracias.

As you can see we had such an international company, we counted 7 different nationalities represented at the table (Mexican, French, Chilean, Malaysian, Chinese, Portuguese and Italian), which made the Lunch the craziest thing on earth, with people talking in so many languages at the same time (somehow it worked!.).

Le menu, (clockwise) Hors d'ouvres: thai inspired fish cakes with dipping sauces, followed (in picture) by some of the seconds: prawns or Bouillabaisse jelly; and as main dish (amongst others not shown on the photo), the sea bass.



Les maries, chatting with Chef Gagnaire and more deliciousness from Le Menu; (clockwise) superbe L'Amadei: Venezuela ganache. A main course: chicken fricasse and finally another amazing dessert; bitter almond panna cotta.

La surprise: Monsieur Pierre, himself working his magic for us. We went speechless. (Should I mention he's kind of hot in a Sean Connery way?. Or is not as nice for a recently married woman to mention that? Is not?. Ok, I didn't say a thing!)

Vive les mariées!



Le bissou et le gâteaux (virtual cake, that is. I find difficult to eat other than my husband's cakes)

Les drunks, people started to become bit dizzy and blurry...or not?




Monsieur Monges, moonwalking a la French ...... oh la la!.

Remerciements:

My husband and I would like to thank a few people who help us to make this happen. Our friend Roberto Garrone, for being our Sommelier du jour but also our Wedding Consigliere (you will hear more from him soon). Yohan Jossier and my sweet friend Evana Maiaglaia for taking so many nice pictures.

To all the team at Pierre Restaurant for an outstanding welcome and service; special thanks to Teresa Zabat and Pierre Legrandois, Chief Sommelier, for dealing with one stressed fiancee. No words for thanking Mr. Gagnaire. Really, no words but merci beaucoup.

Notes:
On the following and last Wedding post (finally!) I will share with you the full menu and the wine selection.

Click on the photos if you want to see them larger, or check the Wedding Album in flickr.

Pierre II
Mandarin Oriental
5 Connaught Road, Central
Telephone +852 25220111
Hong Kong

Oui, I do {the ceremony}

October 19th 2009 was the date we choose to get married, after nine (yes, nine!) years living together we decided to say I do. Here's part of our private wedding album and a short chronicle of such special day.

At HK's Marriage Registry garden before the ceremony

having fun before the big event

His family flew all the way from South of France to be with us...

my parents did the same, all the way from Mexico Lindo y Querido!!

we didn't hire a professional photographer for our wedding, instead we had friends and family acting like crazy paparazzi. I think they kinda love it..

this is it. The signing. Monsieur et Madame Monges. Por siempre.

Our wonderful witnesses : Roberto (picture on the left, with his wife, one of my best friends Evana) and my dear angel, Rita (picture on the right, with her husband Fernando, also one of Regis' best friends)

not sure what the ultra sweet couple of Chris&Yo (also newlyweds) said but looks like it was quite fun!. (btw, Isn't my husband so handsome??)

now, this was the best surprise ever, my friends, las chicas, came directly from Shanghai just to be with us (literally, they flew back to Shangs after the party)




have you seen how short am I compared to my hubbie? (for your info, I was wearing some painful black stilettos!!), that's when Yo and Rob had this crazy idea





at some point, influenced by the always decadent atmosphere that Hong Kong has, I felt the necessity to incarnate Suzie Wong. Oh sweet lord!

then, after the ceremony and 500 pictures later, Mr&Mrs Monges and entourage walked from City Hall towards the wedding lunch at a Michelin Star Restaurant. (coming soon..)

Note: due to a crazy bug, all the previous and lovely comments you did are gone!. :( I already contacted they nice people behind Intense Debate and they should fix it asap.!..