Fusion Cooking at its Best - Lets have fun! Please share your ideas

Hello all - we are in the middle of another blizzard.  I am so glad I didn't have to go out at all this evening.

Lydia I did a whole hour on the treadmill while I watched American Idol.  It goes faster when I watch tv

I didn't know what fusion cooking was either.  I will have to give it some thought

Time for bed.  TTYL

Lydia, I like the idea of putting horseradish in meatloaf, which is not one of my favorite food, but I will try that.

Here is what I cooked tonight.

Barbequed Roasted Salmon

1/4 cup pineapple juice

2 tblsp. lemon juice

24 oz salmon fillets

2 tblsps. brown sugar

4 tsp. chili powder

2 tsps. lemon zest

3/4 tsp. cumin

1/2 tsp.salt

1/4 tsp. cinnamon

lemon wedges (optional)

Combine pineapple juice, lemon juice, and salmon in large zip log bag. Marinate for 1 hour in the refrigerator, turning once.

Preat oven to 400.

Remove fish from bag and discard marinade.

Combine brown sugar, chili powder, lemon zest, cumin, salt and cinnamon in a small bowl.

Rub spice mixture over fish(it will look like a lot, but use it all).

Place fish in a baking dish or boiler pan lined with foil.

Bake at 400 for 12 minutes or until salmon flakes with fork.

Serve with lemon wedges.

Makes 4 servings

I served Quinuo with vegetables to it. It has a very different taste, but we realy liked it.

Erna

Watching Serena Williams playing

good morning ladies

just woke up to another cold and rainy day - yuck... might aswell go back to bed -lol

will check in back later waving to the night owls - have a good rest tonight twinkle

Michigan State University has an on-line cookbook collection that includes what they consider to be the most important from the 18th and 19th centuries.

One of the cookbooks is fusion cooking as practiced in 1922.  Following is a description of the book.  If you have an interest in vintage cookbooks, you should check out this site.

http://digital.lib.msu.edu/projects/cookbooks/html/project.html

Good morning Ladies, Yep its another gray, rainy day over here in Bavaria. I guess winter is done with us and we are moving into a long spring. Couldn't sleep last night. Stayed up reading till 1am and then had to put the light out...and still was tossing and turning. Made some banana bread last night for my DH to take with him for his lunch. Made the whole house smell so good. Anyone have a good recipe for date bread? I got some dates on sale at the REWE and I want to try a new recipe. Twinkle, I had heard of fusion cooking but I didn't know exactly what it was. It sounds interesting. I guess I have been doing it all along...sometimes when you cook a German or Italian or Indian recipe you can't find the right ingredient and so you improvise and adapt. That must have been what alot of our immigrent ancesters did when they came to America and Canada. They had lots of recipes from the "old world" and couldn't find the exact ingredients so they had to adapt them to fit the local ingredients.  I guess if you think about it, most of American cooking is fusion cooking. I will have to check my recipes and see what I can come up with. Waving hello to all the ladies.

Melanie

German French Toast (Alternate Version)

 (8 servings)

 2 cups milk,

 3 large eggs,

1 Tablespoon grated lemon rind,

 8 thick slices of french bread,

 1 cup bread crumbs,

 2 large tart apples -- peeled/cored/sliced,

 2 cups water ,

1 Tablespoon lemon juice,

 3 8-ounce links of smoked bratwurst,sliced,

 1/4 cup onion,minced,

 8 teaspoons sugar/cinnamon mixture (50/50),

 maple syrup (for topping),

 Preheat oven to 425 degrees. Seperate egg whites and yolks. In a medium bowl, whisk together milk, egg yolks and lemon rind. Soak break slices in egg mixture until saturated. Whisk egg whites until frothy. Dip soaked bread in whites and then dredge in bread crumbs. Arrange saturated bread on greased cookie sheet and bake for 15 minutes. Remove, turn over and return to oven for 10 minutes longer. While toast is baking, place apple slices in small saucepan with the 2 cups water and lemon juice. Bring to a boil and remove from heat. Seperately, saute bratwurst and onions together until crispy brown. To put it all together, sprinkle toast with sugar/cinnamon mixture, cover with cooked, drained apple slices, sauteed bratwurst and onions. Serve with maple syrup.

This is a pretty complex recipe, but it's worth the effort. It'll certainly expand your mind as far as French Toast goes. Mr. Breakfast!

Orange Chilli Ricotta Frozen Yogurt

For the photo above, I used a whole dried chilli and crushed with morter & pestle (you could pulse with a spice grinder.) If you are using chilli flakes, run a knife though the flakes. You want a finer consistency than large flakes. If you want to use chilli powder, then just start with a generous pinch and taste. You can always add more! Yes - the course sea salt for sprinkling is important! Please don't skip this. The salt really brings together the sweet and savory parts of the dessert. www.steamykitchen.com

3 cups greek-style yogurt *if you don't have greek style yogurt, see note below
rind from 1 orange (finely grate with rasp grater)
1/4 cup ricotta
1/4-1/2 teaspoon finely crushed, dried chilli
3/4 teaspoon fine sea salt
3/4 cup sugar

Garnish
additional course sea salt, for sprinkling
additional grated orange rind, for sprinkling

1. Combine all ingredients except the garnish. Taste...does it need more chilli or salt? Let the mixture sit in the refrigerator for at least 1 hour.

2. Following instructions (if you can find them) that came with your ice cream maker, churn until it becomes the consistency that you like. My ice cream maker takes 25 minutes.

3. When ready to serve, sprinkle with some grated orange rind and course sea salt.

*If you don't have greek-style yogurt, use 6 cups of plain, whole milk yogurt. Line a strainer with a couple of layers of cheesecloth. Spoon yogurt on cheesecloth and let that strain for at least 4 hours in the refrigerator in a bowl large enough to catch the water that strains out. 6 cups of plain, whole milk yogurt will yield 3 cups strained.

 Twinkle,it looks as if you want to make us already all hungry. The pictures are great.

Waving to all you ladies,I will be back later.

 Renate 

hello all

 renate i know what you mean - you see i can't deside what to cook - lol i just made myself a tomato sandwich and i will go to bed early  - tomorrow i have to take my parents to the airport they are going on a long weekend trip to portugal...

berny did the blizzard stop? did you find your car today i hpe you didn't have any problems with the snow..

melanie we share the same weather - isn't it aweful i wish it was either snow or sun but i start to hate rain... i hope you can find better sleep tonight lately i have had nights like that too and i know of many friends who have troubel sleeping. I just got my new amy tan book so i will read that. i will look for ma date rbead recipe it is great.

erna how was your day yesterday after that sleeples night with tennis and your little friend that likes to scream at your house?

texas are you any better? i hope you are well

lydia waving to you - hope you have a nice day...

twinkle 

Hi melanie this is a nice recipe if you like your date bread sweet - please add a bit of sugar! twinkle! 

Date Bread - Naturally sweetened

1 cup pitted dates, not sugared, snipped into pieces
1 cup raisins
1 1/2 cups boiling water
2 cups whole wheat flour
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
2 egg whites, slightly beaten
1 teaspoon vanilla extract
1/4 cup almonds, chopped or sliced

Combine dates and raisins. Pour boiling water over mixture and cool slightly. Sift flour, baking powder, baking soda and salt into mixing bowl. Stir egg whites and vanilla into cooled date mixture. Add date mixture and almonds to flour mixture; stir until well blended. Mixture will be thick. Spread in loaf pan coated with nonstick cooking spray. Bake at 350F for 40 to 50 minutes or until a wooden toothpick inserted comes out clean. Cool in pan for 10 minutes. Remove from pan; cool on wire rack.

Hello everyone! Hope you all are having a good day!

I was excited this morning! I lost 2 more pounds! So it is working! LOL! I am meeting a friend tomorrow to check out a gym and see if we want a membership.....I have a gazell at home, but i would like to be able to go somewhere and work out...??? Maybe???? 

Twinkle your recipes sound good! I love shrimp! Dh isn't big on seafood, but i could eat it every meal! LOL! When my brother was still alive, he lived in North Carolina and we would always hit up the seafood rest. down there! They were the best!

It will be two years Saturday that my brother has been gone, and we just found out yesterday that my dads brother died so they will probably have the funeral Saturday, so it will be a hard day for him...

Well I had better get myself busy!

Later Jet

Date Nut Bread

"This rich date nut bread is easy to make and simply delicious. The secret ingredient really enhances the flavor."

 

PREP TIME	30 Min
COOK TIME	1 Hr
READY IN	1 Hr 30 Min

Original recipe yield: 2 - 8x4 inch loaves

 

• 3 cups flour
• 2 teaspoons baking powder
• 2 teaspoons baking soda
• 1/4 teaspoon salt
• 2 cups white sugar
• 1/4 cup shortening
• 2 eggs
• 1/2 teaspoon vanilla extract
• 1/2 cup chopped walnuts
• 1 1/2 cups chopped pitted dates
• 1 3/4 cups hot brewed coffee (secret ingredient)

 

hi jet that is terrible about your brother and uncle i am so sorry!!! hugs twinkle

Thanks Twinkle! I didn't know my uncle very well, he lived in south Carolina and was retired from the Navy, but I feel sorry for my dad.....

Jet