Food on the Titanic

“And it wasn’t until we were in the lifeboat and rowing away, it wasn’t until then I realized that ship’s going to sink. It hits me there.” This was Eva Hart, remembering an event which took place on the morning of 15th April 1912. Eva Hart was seven when she and her parents boarded the Titanic. I read the Titanic Short Story in Seventh Grade and loved it. Every time I watch Titanic – the movie – and look at Jack sacrificing his life for Rose I cry – I cry a lot by the way. Though Jack and Rose were fictional characters played by Leonardo and Kate Winslet, but the sacrifice was not. A protocol of “women and children first” left a number of men on that sinking ship. Titanic was called the Unsinkable. However the start was not smooth enough as it almost collided with a ship after a few minutes of her maiden voyage. Eva Hart’s mother was reluctant to board the ship because of a few ‘changes’.

Brill in Lobster Sauce

Brill in Lobster Sauce

A coal strike during that time canceled a lot of ships. However, Titanic managed the fuel supply and went on with the journey. Eva Hart’s family was left with no option but to buy a ticket for Titanic. Though they boarded the ship, Eva Hart’s mother didn’t sleep at night. I don’t know how but she knew something was not right. She was right. The world can never forget the passengers and crew members who went down with the Titanic but we can’t ignore what an awe-inspiring masterpiece Titanic was. Let it be the Grand Staircase or the gym, the squash court and the restaurant. Restaurant comes up with one more important thing- the food Menu. I was looking out for Titanic artifacts and stumbled upon the Food Menu. There is this one thing in the first class menu which sounded awesome – Fillets of Brill. I am very fond of fish recipes. Let’s try this and remember those who sacrificed their life for a life.

Titanic

Titanic

Brill in Lobster Sauce

Ingredients:-

4 Brill Fillets,

Salt as required,

Pepper as required,

2 Tablespoons Olive Oil.

For Lobster Sauce:-

2 Lobsters,

150 ml Brandy,

Salt as required,

100 gms Butter,

285 ml Fish Stock,

150 ml White Wine,

Pepper as required,

2 chopped Shallots,

2 chopped Tomatoes,

150 ml Double Cream,

1 chopped Garlic Clove,

2 tablespoons Olive Oil.

For Garnishing:-

100g Samphire,

1 Teaspoon of Caviar,

1 Teaspoon Chopped Chervil,

60 gm long chopped Asparagus.

Preparation Method:-

1. Place the lobsters in the freezer. Place it on its back with its claws tied. Hold it firmly by top of its head. Place tip of Chef’s knife on the head just below its mouth.

2. Pierce the lobster’s head downward. Then place knife tip just to the body side of the junction of its tail and thorax and cut through the mid-line. Repeat the same for the second lobster.

3. Put lobsters in salty boiling water. Immediately simmer the heat and cook for 30 minutes.

4. Remove the white meat from the lobster. Chop lobster carcasses into small pieces. Put them in hot saucepan with olive oil. Cook for 4 minutes.

5. Add shallots and garlic. Stir for a minute. Add tomatoes to pan. Simmer for 10 minutes on a medium heat. Pour in the brandy. Flame the alcohol.

6. Once the sauce has settled, pour in white wine. Lower the heat to simmer. Pour in the fish stock/water. Simmer for 30 minutes. Sieve the sauce and return to a plan. Add double cream and bringing back to boil. Take off the heat and set aside.

7. Take another pan and stir-fry asparagus and samphire. Now in another pan, stir-fry the brill until golden brown.

8. For Garnishing, take a deep plate. Add in lobster sauce. On top of it add stir-fried samphire and asparagus. Then add the pan-fried brill. Serve hot!

First Class Lunch Menu of Titanic

First Class Lunch Menu of Titanic

Love is in the air with Titanic!

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Interstellar Food – A Meal with the Stars

“This is one small step for a man, one giant leap for mankind.” Neil Armstrong said this and started jumping around on the moon. Whenever I watch this video, I feel as if in the end, everybody loves ‘space’ to jump around (pun intended!). Let it be on earth or on the moon. Astronauts stay in space for days and sometimes even months. It’s like a home away from home but just ‘too’ far away. So the question which always grills my mind is – WHAT DO THEY EAT IN SPACE? Though I knew that they used to have those toothpaste like tubes to have the food from times are changing and so is the ‘Interstellar Menu’. To keep the food edible for longer missions, it is dehydrated and packed in a solid form. Imagine taking a ‘bite’ of your chicken stew. All the fluid items like milk, soup etc. are dehydrated too in a powdered form.

Shrimp Cocktail

Shrimp Cocktail

Thanks to the NASA scientists, who made it possible to hydrate the food by mixing hot or cold water when in space and make food a ‘bit’ tastier. But no matter what, the mesmerizing aroma of the food drifts away before it can stimulate an astronaut because of almost zero gravity. So the exulting sensation of the food felt by the tongue and the nose is absent. But these men and women, do all this ‘in the name of science’. I respect these guys because if I would have been an astronaut, my kitchen would’ve followed me. Since food is important, astronauts are invited for tasting session where they can recommend the dishes for future missions. Though these days they have freeze dried sausage patties and much more but there is one thing Buzz Aldrin enjoyed in one of the missions – “Shrimp Cocktail”. From the work cocktail, I remember that I am very fond of preparing hot or warm cocktail recipes. He had something to say about it- “they were chosen one by one to make sure they would be tiny enough to squeeze out of the food packet, and they were delicious!” Let’s try this appetizer for our brave astronauts ‘in the name of science”.

SHRIMP COCKTAIL

Ingredients:-

For Court Bouillon:

1 lemon,

2 bay leaves,

1 diced onion,

5 sprigs thyme,

2 diced carrots,

1/2 bunch parsley,

10 cups cold water,

2 diced stalks celery,

5 diced garlic cloves.

For Shrimp:

Cocktail Sauce,

Lemon wedges,

1 pound rinsed shrimp,

1 tablespoon kosher salt.

For Cocktail Sauce:

1 cup ketchup

1 juiced lemon,

Hot sauce to taste,

4 teaspoons prepared horseradish,

1/4 teaspoon Worcestershire sauce.

Astronaut on Moon

Astronaut on Moon

Preparation Method for Shrimp Cocktail:

  1. Add water, onion, garlic, lemon, parsley, carrot, celery, thyme and bay leaves in a pot. Bring to a boil. Simmer for 20 minutes.

  2. Add shrimp into the liquid. Turn off the heat. Cook shrimp. Stir occasionally for 3 minutes. Drain and cool. Peel them. Refrigerate if you are not serving immediately. If refrigerated, bring shrimps to room temperature for 20 minutes before serving.

  3. To serve put the cocktail sauce in glasses as shown. Loop the shrimp over the edge of the glass. Top the glass with sauce. Garnish with the lemon and serve.

Preparation Method for Cocktail Sauce:

  1. Combine ketchup, lemon zest, juice, Worcestershire sauce and horseradish in a bowl.

  2. Add hot sauce. Mix well. Refrigerate until ready to serve. Enjoy!

Space Food

Space Food

Can you guess the food in packets above?

Jazz and Jambalaya – Guide to Ecstasy

It’s been two years since I have been to New Orleans Jazz fest. My love for jazz goes long back when I was in college and used to roam around with my huge discman, playing – ‘Hold me close and hold me fast, The magic spell you cast, This is la vie en rose– by Louis Armstrong. I have even mentioned Jazz a few times in this blog too with my cocktail recipes, the Mulled Wine, Peppermint Patty etc. New Orleans has this history of people coming and going. Let it be French, Spanish or African. But thanks to this process of people passing by this city, New Orleans gave birth to a lot of new things. African workers found comfort in music after a hard days work. They used to sit in groups, sing and play instruments and create music – they were creating Jazz. This city has been celebrating this festival since 1970s. But there is a reason why a lot of people pass by this city – its port. Now if you are in a city with one of the largest ports in America, you can expect this ‘port’ on your plate.

Jambalaya

Jambalaya

People pass by but leave their cuisines behind. New Orleans has a mashup of various cuisines and Jambalaya proves this right. Jambalaya is a popular rice dish, especially at family get together or events like this. Even huge quantity of it is simple to make. The best part is that you can play around from seafood, sausages to red or white meat, or mixture of all. There is a small story behind the recipe. Many years ago, a traveler arrived at New Orleans, in an inn, long after the dinner time. He asked the cook to throw in the available ingredients and this gave birth to the famous Jambalaya recipe, which is a staple of New Orleans. Jazz fest begins on April 24, 2014 and this combination of Jazz and Jambalaya might be too overwhelming for you.

Ingredients:-

1 Bay Leaf,

1 chopped Onion,

2 cups cooked Rice,

1/2 teaspoon Thyme,

1 cup Chicken Broth,

2 teaspoons Oregano,

1 teaspoon Hot Sauce,

1 stalk chopped Celery,

1 pound diced Chicken,

1/2 pound diced Sausage,

28 ounce canned Tomatoes,

1 chopped Red Bell Pepper,

2 teaspoons Cajun Seasoning,

1 pound cooked thawed Shrimps.

Preparation Method:-

  1. Take a slow cooker. Combine in it, chicken, sausage, chicken broth, tomatoes, onion, pepper and celery.

  2. Now add in bay leaves, thyme, oregano, Cajun seasoning and hot sauce of your choice. I prefer red hot sauce.

  3. Cover it up. Cook on high for 3 hours. Stir in thawed shrimps. Cover and cook until the shrimps are heated thoroughly. This will take around 5 minutes.

  4. Spoon the mixture over cooked rice. Serve hot!

Jass Music Fest, New Orleans

Jass Music Fest, New Orleans

Enjoy the Jazz Music!

Valentine’s Day Food – Sushi Hearts

The day of love is here! Everyone is undoubtedly planning to surprise their spouse with a token of love and admiration. Hope you enjoyed my Valentine’s day ideas for food. My Aunt Poly recently had an awesome trip to Japan. She had to attend her relative’s wedding. The couple planned to go for a week to utilize their visit to the fullest. I think it’s a great idea. Yesterday, they came in for tea and were talking about the yummy Japanese food other than anything else. She loved sushi. It suddenly struck my mind to prepare the same for my loved one, this Valentine’s Day. Sushi stands among the most popular Japanese food. Sushi is basically a cold roll of fish and rice. The ingredients and preparation methods varies from place to place.

Heart Shaped Sushi

Heart Shaped Sushi

Day by day, the popularity of this Japanese food is increasing. This results using the recipe in numerous delectable. Some unique Japanese ingredients have been used in the recipe which are readily available in the stores nearby. Nori seaweed sheet is an edible red seaweed that is popular in East Asia. I have used wasabi paste here. Mix equal amounts of wasabi powder and water to make wasabi paste. Wasabi is a Japanese plant with thick green root tasting like horseradish. Wasabi powder is easily available in the market. I have also used sushi ginger AKA gari. This is nothing but thinly sliced young ginger marinated in a solution of sugar and vinegar. So surprise your love with something unique!

Ingredients:-

200 grams Cooked Rice,

4 Nori Seaweed Sheets,

4 tablespoons Sushi Rice Vinegar,

For Seasoning:-

1 tablespoon Soy Sauce,

1 teaspoon Wasabi Paste,

20 grams Sushi Ginger (Optional).

For Filling:-

2 thinly sliced Avocados,

200 grams Fish Roe Egg,

200 grams Raw Tuna or Salmon,

50 grams Sesame Seeds (optional).

Preparation Method:-

  1. Before you make sushi, prepare the sushi rice that will be used. Just mix cooked rice with 4 tablespoons of sushi rice vinegar.

  2. Slice avocado and fish into long, thin strips. Try keeping the thickness of both ingredients upto 2 cm.

  3. Take a sheet of nori seaweed and cut it in half before spreading cooked rice on it. Flip it over, such that rice is facing down. Place avocado slices and fish on the nori seaweed such that it’s covered.

  4. Take a sushi rolling mat. Compress rolls, so that they are tight and solid. Now push the side of the sushi roll furthest away from you down with the mat so that it starts spreading out.

  5. Our goal is to create a teardrop shape with the sushi roll. This will form one half of the heart piece.

  6. Then carefully peel away the plastic. Press two teardrop pieces together to create one whole heart piece. Serve the finished sushi to your love.

Happy Valentine's Day

Happy Valentine’s Day

Enjoy the yummzz!

Healthy and Spicy Thai Fish Curry

A delectable Malaysian fish curry is cooked with goodness of your fav veggies, infused with lemony fragrance. This curry makes a perfect dinner for the chilly weather. It is spiced enough to prompt a dizzy drowsy appetite and keep you warm. The best part is that the curry not only works with all kinda fish such as snapper, warehou, ling but also with seafood, from crabs to prawns, lobsters etc. For now, I have tried the fish recipe using my fav tuna fish.

Spicy Thai fish Curry

Spicy Thai fish Curry

Fish sauce provides the essential savory flavor that is typically found in traditional Thai cuisine. I just love the aromatic amber-coloured liquid. I have also used homemade orange sauce. Believe it or not, it can be made in a jiffy using few ingredients. I’m sharing my homemade sauce recipe too. Coconut cream is similar to coconut milk. It contains less water. It has a thicker and paste-like consistency. This is a lite recipe with very low calories. I have therefore chosen it to get rid of heavy meals, that we had in abundant on Christmas and New Year holidays.

Ingredients for Fish Curry:-

3/4 cup Water,

1/2 teaspoon Salt,

Handful Curry Leaves,

1 teaspoon Fish Sauce,

3/4 cup Coconut Cream,

3 chopped Garlic Cloves,

500 grams firm Fish Fillets,

1 teaspoon Orange Sauce,

Handful Coriander Leaves,

1 tablespoon Tomato Paste,

2 tablespoon Grated Ginger,

3 tablespoon Extra-virgin Olive Oil,

Red pepper and Mushrooms (Optional).

Preparation Method:-

  1. Heat the oil in a large pan. Add onion, garlic and cook over a high heat, stirring occasionally, until the onion begins to brown. Stir in grated ginger and cook for 2 minutes.

  2. Add the fish sauce and orange sauce. Cook, stirring for another minute. Add tomato paste, 1/2 cup of water, the coconut cream and salt to taste. Mix well. Allow the sauce to come to the boil.

  3. Stir in the fish cubes into the sauce. Then cover the pan and cook for 3 minutes, or until the fish is just cooked through, adding the extra 1/4 cup of water. Remove from heat.

  4. Take another pan and add oil. Add curry leaves. Sprinkle them over the curry just before serving. Also add coriander leaves. Enjoy with steamed rice or tortillas. 

Tangy Orange Sauce

Tangy Orange Sauce

Ingredients for Orange Sauce:-

3/4 cup orange juice,

2 tablespoons sugar,

1 teaspoons olive oil,

1 teaspoons cornflour,

1/4 teaspoons lemon juice,

2 teaspoons orange squash.

Preparation Method:-

  1. Take a pan. Add oil. Add orange juice, squash, sugar and cornflour. Cook until thick, by stirring continuously. Allow it to cool.

  2. Add the lemon juice. Now mix gently.

  3. Taste the sauce before you use. Enjoy!

Happy New Year

Happy New Year

Happy New Year!

Enjoy Galway Oyster Festival with Oyster Stew

Fond of seafood? How can you miss the Galway International Oyster & Seafood Festival then? This is a major Irish Food Festival. From September 25 to September 28, 2014, you can participate and enjoy in the events like Best Dressed Lady competition, Street Party and Guinness World Oyster Opening Championships. If you are finding the most luscious gourmet seafood recipes along with full-fledged live music, Galway Oyster Festival is something you must never miss.

Oyster Stew

Oyster Stew

Ingredients:-

3 cups milk,

4 tablespoons butter,

½ cup fresh Cream,

Salt and pepper to taste,

2 dashes Tabasco sauce,

2 pints shucked oysters with their liquid,

Minced parsley, sliced chives, or sliced green onions.

Preparation Method:-

  1. Drain the oysters, reserving their liquor. Now, in a large pan over medium heat, melt butter. Add oysters, with liquid and simmer very gently for about 4 minutes or until the edges of the oysters curl-up.

  2. In a separate saucepan over low heat, add milk, cream, and oyster liquor. Do not boil.

  3. When the oysters are completely cooked, slowly add the hot milk mixture to the oysters, stirring gently. Season with Tabasco sauce, salt and pepper.

  4. Remove from heat. Serve in warm soup bowls. Garnish with parsley, chives, or green onions and butter. Enjoy with garlic bread!

Gala with Galway Oyster Festival

Gala with Galway Oyster Festival

Enjoy the Galway Oyster Festival to the fullest!

FIFA World Cup 2014 Special – Secret behind Neymar’s Built

Hey fitness freaks, how are you? I know you all are over-excited about FIFA World Cup 2014. Isn’t it? I am desperately waiting for the same. I’m sure you are in love with Neymar Jr. the 22 year old Brazilian forward/winger, who came out with flying colors in FC Barcelona. Neymar, also known as Joia,  is now inspiration for many regarding agility, jaw-dropping dribbling skills, unbelievable crosses plus clear overhead shots. Today I’ll be writing about the secret diet behind his fit and fine body plus a healthy recipe.

Pasta with Basil and Clam Recipe

Pasta with Basil and Clam Recipe

Even I am very fond of Italian delights, especially pasta and lasagna, hope you liked my recipe Spinach and Cheese Lasagna. Let’s check out what keeps Neymar fit and fine. Neymar loves to eat lentils and whole grains. Among the vegetables, spinach and beet is what he likes to consume. He is fond of clams among the seafood. He is fond of pasta as well to consume right amount of carbohydrates. So lets try a brand new ‘Pasta with Basil and Clam Recipe’. Well I made it yesterday for dinner and everyone simply loved it.

Neymar's Love For Football

Neymar’s Love For Football

Pasta with Basil and Clam Recipe

Ingredients:-

Sea salt,

1 pound pasta,

1⁄3 cup olive oil,

1⁄2 cup dry white wine,

8 minced garlic cloves,

4 dozen littleneck clams,

4 tablespoons basil pesto,

1/2 teaspoon ground pepper,

1 teaspoon minced red hot pepper,

3 tablespoons minced basil leaves,

3 tablespoons minced flat-leaf parsley.

Preparation Method:-

1. Heat olive oil in a large saute pan on medium heat. Add garlic and cook until light brown, for 1 minute.

2. Add wine and clams to it. Cover tightly. Cook until clams open-up, for 8 minutes. Shake the saute pan occasionally.

3. Remove clams as they open, setting them aside in a bowl. Throw away any clams that are chipped or fail to open.

4. In the mean time, cook pasta in a large pot of boiling, salted water until tender. Drain pasta and add to clam sauce in a pan.

5. Add parsley and basil. Season to taste with salt, freshly ground black pepper, red pepper and toss with pesto.

6. Now transfer to a large serving bowl. Arrange the clams on top, sprinkle with fried garlic slices if desired.

FIFA World Cup 2014, Brazil..

FIFA World Cup 2014, Brazil..

It is extremely sad to hear that Brazilian star, Neymar is out of World Cup due to the injury. Neymar’s injury has left the Brazilians in a state of shock. They are worried about what would happen in the upcoming matches, though the team is headstrong. Will Brazil make it to the Finals and win the match? What do you think?

Chill with 6 Grills

Here are some unique food which you never thought could be grilled.

1. Cake– This even surprised me when i first heard of it from a friend of mine. Grilling cake may sound odd but it gives a toasty texture. Pound cake orpolenta cakeare the best options. Enjoy the warm cake with your favorite ice-cream or maple syrup.

Grilled Pound Cake!!

Grilled Pound Cake!!

2. Eggs – We boil eggs, fry them, bake them but grilling eggs? Yes, we can certainly grill eggs. There are two methods to do this:-

a. If you are grilling eggs in the shell, place them over a hot grill. Cook until the shell is browned, turning occasionally, about 10 minutes and there you are.

Grilled Eggs

Grilled Eggs

b. Another method is to grill the eggs inside something else that will go on the grill. Crack the eggs into a halved bell pepper, portobello mushroom or a small muffin aluminium cup, then place it on a hot grill. Cook.

3. Octopus – You love grilled fish isn’t it? Have you thought of grilled octopus? The smoky flavor of a charcoal is what gives grilled octopus the real flavor. The time to grill depends on the thickness of octopus meat, you can check with knife.

Grilled Octopus

Grilled Octopus

Grilling creates crispy exterior bits while the inner portion of the amazing seafood remains tender. Cut tentacles when ready. Serve with with extra virgin olive oil, lemon, salt and pepper.

4. Watermelon – You may be a bit leery about grilling a watermelon, but trust me it is a must try for summer. Make a mixture of lime juice, honey, cayenne pepper and salt. Remove the seeds from watermelon. Cut into triangular pieces. Baste the mixture on the melons and grill 3 minutes per side. Serve with vanilla ice cream. Similarly you can grill peachesandstrawberries.

Grilled Watermelon

Grilled Watermelon

5. 

Potatoes– Potatoes are everyone’s favorite. We love potato fries, stir-fry, potato hash etc. Potato grill? It might sound strange but it’s true. There are 3 methods to do this.

Grilled Potatoes

Grilled Potatoes

a.Parboil the potatoes. Add coating of mustard plus mayonnaise of your choice to keep the potatoes moist. Grill and serve.

b.Take raw potatoes. Prepare the grill in such a manner, that it serves as heating agent from medium to high heat. Arrange the charcoals within the griller in such a manner. Cut slices of potatoes, neither too thin, nor too thick and grill. Enjoy the unique grilling experience.

c.One of best ways to cook potato on the grill is wrap them tightly in foil. Cover the grill. Your dish is ready within 40 minutes. Enjoy with lemon and pepper!

6. Cocktails– It is very common to add herbs like mint, citrusy bergamot or lavender. Grilling the herbs for a few seconds will bring out the herb’s floral quality. Wow, aromatherapy in a glass.

Rosemary Grilled Cocktails

Rosemary Grilled Cocktails

Enjoy the summer with grilled food!

Fruity Frizzle Baked Fish Recipe For Christmas

Christmas recipe

Christmas recipe

Christmas Eve is the Feast Of The Seven Fish. Italians have lot of regards for this tradition. Initially it was believed that meat cannot be eaten during the fast, so Italians enjoyed seven different types of fish on the Christmas Eve dinner. There are several other theories related to number seven. It took seven days for God to create the earth, says the Bible. Seafood is loved by most of the people. Moreover fish tastes unique every time whether it is smoked, fried, baked, grilled or steamed.

Fish is low in fat and cholesterol. It is a good source of protein, which makes it even a better choice for a healthy diet. Salmon is definitely a health-supportive food based largely on its unusual Omega-3 fatty acid content. Welcome the all new exciting way to prepare special fish recipe for the Christmas Eve. With the addition of assorted fruits, the taste and nutritional value boost up. The tangy spicy taste and the mild flavor of fish will definitely give a way to satisfy the tingling taste buds. So here we present the Fruity Frizzle Baked Fish recipe.

FISH:

1 large salmon fish,
1 can yams,
1/4 Tablespoon Pepper,
1/2 Tablespoon Cayenne Pepper,
1 can chopped assorted fruits,
4 Tablespoon low fat butter,
Sliced French bread,
Salt to taste

SAUCE:

1 cup whiskey,
8 oz. brown sugar,
1/2 cup sweet whiskey liqueur,
3 teaspoon prepared mustard,
1 teaspoon mustard ginger,
1 teaspoon mustard cinnamon,
1 teaspoon mustard dry mustard,
1/2 cup orange juice,
Raisin (optional)

1. For sauce, place all the ingredients given, into a double boiler and cook for 1 hour until thickened. Stir occasionally. Keep aside.

2. Boil yams, cool, cut into fine cubes and stir-fry with butter. Keep aside.

3. For fish, use whole fish, head and tail attached, deeply score the fish into approximately 1-inch squares.

4. Sprinkle the fish with salt, black pepper and cayenne pepper to taste. Place the whole fish into a buttered baking pan.

5. Add assorted fruits with juices into the pan as well. Add additional grapes for the tangy taste along with other fruits like green apple and pears.

6. Cut fruits into fine cubes. Do not add banana. Toss the fruits, adding salt and pepper. Add fried yams.

7. Place the fish with fruits into the oven at 350 D F. Add sauce for flavor and to keep the fish from drying out.

8. Serve with French bread!

WISH YOU A MERRY CHRISTMAS

WISH YOU A MERRY CHRISTMAS

Enjoy the Christmas treat with your loved ones!!!