Subliminal Retreat~

Hummus is best served with warm pita pieces, but it's also a spread and side dip to serve with fish or chicken.)
I made this using Michael Smith's recipe quite a while ago~
* 2~3 cups of canned or cooked chickpeas
* Zest and juice of 2 lemons

Made a while ago
I learned this recipe from the show French Food at Home.
The tart confit goes surprisingly well with pan-fried pork chop.
A lot of recipes match pork chop with sweet sauce such as apple(fruit) sauce, honey...etc, therefore this sour tasting red onion confit definitely adds a sharp statement to this otherwise very simple and plain pork dish.
Those who like this unusual matching of flavors will like it a lot, those who don't... well.... have someone help you finish this yummy dish!

This is a very summerly dish, and very easy to make~
Recipe courtesy Giada De Laurentiis (Everyday Italian)
I've reduced the amount of oil and thickness of meat.

This dish tastes really exotic to me..... quite unusual...
It took me some time to really appreciate this chicken tagine.....
The magic flavour of mixed-spice requires slow-tasting.

Feel like taking a break from Asian cooking. My taste buds are craving for Western and European flavor~
According to Wiki:
" for dressed sauerkraut; choucroute is a phonologically francophonic form of Alsatian Sürkrüt, c.f. German Sauerkraut) is a famous Alsatian recipe for preparing sauerkraut with sausages and other salted meats and charcuterie, and often potatoes.

There had been some problems with the internet connection at my place which has finally been resolved this afternoon....I'd never felt so inconvenient and bored without internet, but being 'forced' out of internet connection in the past 6.5 days when I really felt like surfing on web really made me realize the indispensability of internet (in my house) in my life. To be able to get connected to the web whenever I need is important!!
Feel so exhilarated to be connected again~ ^^
I hesitated to name this dish since I didn't really shape the meat into balls but more like patties.... and I don't like to call this dish Meat Patties....which sounds so lame to me...lol
I thought of 'Corquette" but then I didn't deep fry the meat thoroughly, I only pan-fried the the meat patties lightly on the surfaces.

To me these pictures look like climatic satellite images... in food version! lol..
but they do look like landscape shots~
I actually made these pancakes sometime last year... I must have forgotten to record it till now.
I cooked them the way I'd when making a Korean seafood pancake... same procedures, different ingredients....

Kalbi-Jjim is Korean braised beef ribs.
The first time I had Kalbi-Jjim was when I visited New York City this past winter holidays.
I was going to make a post about the restaurant where I was introduced to this fantastic beef dish before posting my own trial..... but I just can't wait to share with you the recipe of this delicious dish.
If you google for recipe of Kalbi-Jjim you'd find many different versions of it....

I made this awhile ago when I suddenly craved for the creamy shrimps of Chinese dish " Shrimp with Pineapple" (鳳梨蝦球)...haha
I had thought of ordering that dish at a restaurant but I couldn't think of a restaurant here selling this dish..... I went through all the Chinese restaurants in my hesd-- Cantonese, Shanghai, Beijing...etc...and just couldn't remember ever having " Shrimp with Pineapple" (鳳梨蝦球) or seeing it on any of their menus.
Then it hit me that " Shrimp with Pineapple" (鳳梨蝦球) might be a Taiwanese style dish... that's why it's rare.... that's why I can't find it here.
oh well..... then, one could only rely on oneself at time like this... lol... (It's true, we are the most dependable ones to ourselves especially when there's no one to help us....) Anyway... I am deviating...lol

! large can of Kimchi Tuna (got it at Korean market)
cooled Multi-grain rice (at room temperature)
seasoned sushi vinegar
several zucchinis