Tiramisu 2.0

Tiramisu 2.0

Tiramisu

Do you remember my Tiramisu post where I followed Mr. Dancer’s recipe? Well, now I made Tiramisu again. But this time, I made it with ladyfingers (I ordered them from – wait for it – Amazon) and didn’t leave out the hint of rum.

I also used my cute, little Chobani cups and made them ready to serve. I came up with this idea on the fly – I actually made the preparations first with a bigger dish – because I made the tiramisu to entertain my friends during a bachelorette party break, so it will be much easier to eat if everybody has her own bow. I will not go into more details this time, I already talked about the steps in my earlier post.

But here are some pictures. They look cute and beautiful, don’t they?

Ladyfingers in little cups

Ladyfingers in little cups

They are soaked in espresso

They are now soaked in espresso

Whipped the egg yolks, sugar, and mascarpone

Whipped the egg yolks, sugar, and mascarpone

The egg whites in a separate bowl.

The egg whites in a separate bowl.

Mixed them together - carefully, not breaking the foam

Mixed them together – carefully, not breaking the foam

Then pulled the sauce in the cups.

Then pulled the sauce in the cups.

bestrewed with cocoa powdere

Bestrewed them with cocoa powder

And voila!

And voila!

Shrimp Rolls

My beautiful home made Shrimp Rolls

My beautiful, home made Shrimp Rolls

Unlike on a usual Saturday when I choose to relax and do nothing, today I was very productive. I changed banks (bye-bye Bank of America, hello Chase), and by following Ramsay’s guidance and steps, I made Shrimp Rolls too.

Cooking the shrimps was the first step. For me, this was the scariest part, since I’ve never cooked shrimp before and I’m always a little afraid of new things. But it actually was easy, and I ended up with cute, pink little shrimps in a curled up position.

This time I bought my shrimps ready prepared, but next time I’ll try to prepare them myself. Looking at this video I kinda just want to buy a couple prawns and try it now.

Then I made the the dipping sauce. No rolls are real rolls without a dipping sauce. You can just play lazy and use soy sauce, but where’s the challenge from that?

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Secret ingredient: home grew garlic (thank you, Sara!)

I supposed to use chili pepper, but I couldn’t find that in the store, so I bought something else and used dried chili pepper seeds. I mixed the rice vinegar, fish sauce, sugar, scallion, garlic, chopped cilantro and mint in a bowl.

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Because of the fish sauce it’s surprisingly salty, but that flavor actually compliments the rolls.

I also cooked rice noodle for the first time. You know how you murder the core purpose of spaghetti by breaking the pasta? Well, to put the rice noodles in the shrimp rolls, you have to chop them into bite size pieces.

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Beautiful!

After chopping up the noodles and shrimps, I added all other ingredients (Boston lettuce, carrots, cilantro, mint, scallion, Thai basil, lime juice, and a couple table spoon of dipping sauce) and mixed them together in a big bowl.

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You can totally eat this as a pasta salad, but that wouldn’t be fun

I spent like an hour wandering around in one of the city’s biggest grocery store looking for spring roll wraps without any success, so I had to call up my work pal, Mr Dan! and ask for help. Fortunately, he had some at home so my day was saved.

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Just like in Ramsay’s cook book – I think he would be proud of me (and himself) if he saw this.

And after 15 rolls, I run out of wraps and had to retire from the kitchen. I hope my “Star Trek Catan” playgroup tomorrow will enjoy my Shrimp Rolls. I really made them with love.

I made Tiramisu

Tiramisu can be made two ways: good and bad. For me, any tiramisu with a lot of cream equals good. The rest,? Well, it depends of the day.

Do you remember my milanese friend, the ballet dancer chef? Let’s call him Mr. Dancer from now on. So Mr. Dancer shared his amazing iPhoto Journal with me: an illustrated tiramisu recipe.

So I collected my ingredients, and started the journey:

I was out of lady-fingers, so I had to be creative (it worth it)

I was out of lady-fingers, so I had to be creative (it worth it)

First I prepared the thin crust base

sprinkled - not drained - with 6 shots of espresso

sprinkled – not drained – with 6 shots of espresso

Then the cream. I left out the rum. It was a very bad idea. If you make Tiramisu, make it right and use rum. Believe me, it’s necessary badness.

Separating the yolk and egg whites

Separating the yolk and egg whites

Beating the egg whites with a teaspoon of sugar

Beating the egg whites with a teaspoon of sugar

Mixing the yolks with mascarpone, sugar, lemon juice and vanilla

Mixing the yolks with mascarpone, sugar, lemon juice and vanilla

Turn them into a silky, yellow cream

Turn them into a silky, yellow cream

And finally mix the foam with the mascarpone cream

And finally mix the foam with the mascarpone cream

Then I purred the cream on the espresso soaked cookies and covered them with cocoa powder.

It will be a little more liquid then you would expect, but don't be afraid, that's how it should be.

It will be a little more liquid then you would expect, but don’t be afraid, that’s how it should be.

Voila! Isn't this look amazing?

Voila! Isn’t this look amazing?

Put it in the fridge for at least 6 hours to rest. It a delicious, and low-pain (meaning: fast enough) dessert to prep. Enjoy!

In Ramsay’s Shoes a.k.a. Cooking with Confidence

fqqougpj1l2eimyrsvhnwibav44fkMy ballet dancer pal, who lives in Milan, loves to cook just as much as I am and he introduced me to another amazing Gordon Ramsay show: the Ultimate Cookery Course. Through the show Ramsay teaches cooking tricks, talks about the ingredients, prepares about a 100 different dishes… so basically tells you everything you need to know to make fabulous food. The show has a cook book too, and the 2013 edition has american measurements and portions.

The show is amazing; I pride myself being a good cook but despite of the chopping-, cheese-, dumpling-, meatball-, pie-, and you-name-int cooking classes I took in the past, Ramsay can still teach me simple and new tricks. So you too should get hooked on this show right about now:

“Cook with confidence” he says. Also, be “adventurous” and “creative”; if you enjoy what you’re doing, the result will be – wait for it – legendary! (I promise I won’t turn into Barney.)

So after I watched a couple episodes of the show I got hungry and inspired. I had chicken breasts, capri (that’s a type of cheese) and mango in my fridge, so I put together a light, summery chicken dish.

Seasoned chicken breasts

Seasoned chicken breasts

I only used salt, pepper and garlic powder to season the chicken, and my fingers to massage the spices into the fresh breasts.

Cook on low temperature so it won't burn

Cook on low temperature so it won’t burn

I cooked them on grapeseed oil with some fresh basil for 2-2 minutes each side on low temperature, then 2-2 more minutes under cover in a frying pan.

Voila! Fresh, summery dinner under 15 minutes!

Voila! Fresh, summery dinner under 15 minutes!

When ready, put them on a plate, place the capri on top each slice, and serve with diced mangos. I used Westfield Farm’s Capri, because it’s made of pasteurized goat’s milk, and the lactic, milky paste has a delicate character with citrus flavors. Also, the high moisture content of the style and natural lean character of goats milk makes this cheese technically ‘low fat’.

This is a very fast dinner, I was done in 25 minutes – including dishwashing. Try it, change it, and let me know how you like it!