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Daily Archives: October 19, 2013
Morning coffee: Caturday
You can only take so much before it’s time to turn on some cartoons.
In The Ocean
Thai Coconut Tapioca Pudding with Cayenne-Spiced Mango
If you want to be slightly daring, give this recipe a try. You will probably need to go to the market. As always, cooking shouldn’t make you stressed out. Just relax and do your best! This may become your new favorite 🙂
Life is good, be adventurous
•1 2×1-inch piece fresh ginger, peeled, sliced
•1 1×1-inch piece fresh galangal,* peeled, sliced
•10 Thai basil leaves*
•6 fresh cilantro sprigs
•2 kaffir lime leaves* or 2 teaspoons grated lime peel
•1 tablespoon sliced lemon grass*
•2 cups water
•2 cups whole milk
•1/2 cup sugar
•1/2 cup small pearl tapioca* (not quick-cooking)
•1 13.5- to 14-ounce can unsweetened coconut milk*
•1 large mango, peeled, cut into cubes
•1 tablespoon fresh lime juice
•Pinch of cayenne pepper
•Thai basil sprigs
Combine first 6 ingredients in food processor; blend 20 seconds. Transfer to medium saucepan; add 2 cups water and bring to boil. Remove pan from heat and let steep uncovered 20 minutes. Pour mixture into strainer set over heavy large saucepan; press on solids to release flavored liquid. Discard solids in strainer.
Add milk and sugar to flavored liquid in pan; bring to boil. Stir in tapioca; return to boil. Reduce heat to medium and simmer uncovered until pudding thickens and is reduced to 2 1/4 cups, stirring frequently, about 35 minutes. Stir in coconut milk (pudding will be runny). Transfer to bowl. Cover and refrigerate overnight.
Toss mango cubes, lime juice, and cayenne in medium bowl. Divide tapioca among 6 stemmed glasses or bowls. Top with mango mixture; garnish with basil sprigs.
*Galangal, Thai basil, kaffir lime leaves, lemongrass, small pearl tapioca, and unsweetened coconut milk are available at Asian markets.
Read More http://www.epicurious.com/recipes/food/views/Thai-Coconut-Tapioca-Pudding-with-Cayenne-Spiced-Mango-233724#ixzz2iCYyKdPn
Grilled Cheddar, Tomato and Bacon Sandwiches
This is “comfort” food at its finest! Easy and delicious!
Life is good, eat cheese
•8 thick-cut bacon slices
•8 slices country-style sourdough bread (cut on deep diagonal into 5x3x1/2-inch slices)
•2 cups (packed) grated extra-sharp cheddar cheese (about 8 ounces)
•8 tomato slices, seeds removed, slices drained on paper towels
•4 tablespoons mayonnaise
Cook bacon in heavy large skillet over medium heat until brown and crisp, turning occasionally, about 6 minutes. Transfer bacon to paper towels and drain. Wash and dry skillet.
Place 4 bread slices on work surface. Press 1/4 cup grated cheese onto each slice. Top each with 2 tomato slices. Sprinkle with pepper. Place 2 bacon slices atop each, breaking into pieces if necessary to fit. Press 1/4 cup grated cheese over bacon on each. Top sandwiches with remaining bread slices, then spread 1/2 tablespoon mayonnaise over top of each sandwich. Heat 2 heavy large skillets over medium heat. Add 2 sandwiches, mayonnaise side down, to each skillet. Place plate atop both sandwiches to weigh down. Cook sandwiches until bottom is golden brown, about 2 minutes. Spread top of each sandwich with 1/2 tablespoon mayonnaise. Turn sandwiches over, mayonnaise side down. Top with plates and cook until golden brown on bottom, about 2 minutes. Transfer sandwiches to work surface. Cut sandwiches crosswise in half and serve
Read More http://www.epicurious.com/recipes/food/views/Grilled-Cheddar-Tomato-and-Bacon-Sandwiches-103128#ixzz2iCU7i7cz