Grandma + grocery shopping

For a while now, I’ve subscribed to the belief that I am pretty much a replicate of my grandmothers. My logic on the maternal side is this: when my mom was a teenager, she rebelled against the thought of ending up like her mother, so she ended up the polar opposite of my grandma. I did the same. By some twisted form of transitive reasoning, I ended up extremely similar to my maternal grandmother. The paternal side is not so easy to rationale. But I will say this, my Na and I share an extreme love for grocery shopping and cooking. Today, the two of us trekked out to Gubei to the delightful Carrefour store, where I spent many an hour as a 15-year-old scouring shelves for both Chinese groceries and American exports. I swear, I could spend an entire day at a grocery store, just walking around. As for cooking, she is a genius in the kitchen, a skill I am starting to think takes years of practice to acquire. Nevertheless, I thoroughly enjoyed my day of food shopping with my grandma. If only I knew what these groceries were called in English =/

Mmmm, fish balls. Fried dough balls? At least I think that’s what they were. So many groceries, so little time…
Comments


I want to make this recipe I found on Rachael’s blog so badly! Spanish Varillas, or “Rods” ingredients: prosciutto di parma (or serrano ham), sliced very thin crispy bread sticks (you could get flavored ones if you want but I just stuck with the traditional) goat’s milk cream cheese (I found this at Whole Foods) chives, diced sun-dried tomatoes (I only used one), minced pinch of fresh ground pepper pinch of sea salt baby arugula Mix together the chives, pepper, sea salt, sun-dried tomato, and cream cheese in a small bowl. Spread the cream cheese mixture over one side of a slice of prosciutto and add the arugula on top of that. Carefully roll the prosciutto around a bread stick. Repeat for as many as your heart desires. Serve with leftover cream cheese mixture to dip!

I want to make this recipe I found on Rachael’s blog so badly!

Spanish Varillas, or “Rods”

ingredients:

  • prosciutto di parma (or serrano ham), sliced very thin
  • crispy bread sticks (you could get flavored ones if you want but I just stuck with the traditional)
  • goat’s milk cream cheese (I found this at Whole Foods)
  • chives, diced
  • sun-dried tomatoes (I only used one), minced
  • pinch of fresh ground pepper
  • pinch of sea salt
  • baby arugula
  1. Mix together the chives, pepper, sea salt, sun-dried tomato, and cream cheese in a small bowl.
  2. Spread the cream cheese mixture over one side of a slice of prosciutto and add the arugula on top of that.
  3. Carefully roll the prosciutto around a bread stick. Repeat for as many as your heart desires.
  4. Serve with leftover cream cheese mixture to dip!
Comments


Breakfast in Bed

A friend sent me a link to his friend’s amazing food blog called Sybil and Alice today, and I haven’t been able to stop thinking about this one recipe all day. Granted, I only ate a banana for breakfast, a Subway veggie sandwich for lunch and a veggie patty for dinner, so I’m obviously feening for prosciutto. (I had to look up “feening” on urbandictionary, ha). This recipe looks amazing, a high-end version of my beloved eggies in a basket (toad in a hole to you). Perfect for breakfast in bed.

“With the 2 slices of prosciutto I had leftover from my PLT, I decided to try making an egg cup. I’d seen it before in a cook book or cooking show and wanted to try it myself. It was easy and very tasty, especially on top of a salad. (I love salad and eggs together.) It looks special and only takes about 15 minutes.

I made it for Jamie, so this is for two people, but just add another egg and prosciutto slice per person.

Ingredients
2 eggs
2 slices prosciutto
non-stick cooking spray
2 thin slices of butter
2 tbsp grated cheese (I used pecorino romano)

Directions
Preheat the oven to 375. Spray two cups of a muffin tin with non-stick cooking spray. Cut each slice of prosciutto in half and put one piece down first in the cup, then the other perpendicularly on top so the prosciutto comes up a little above the muffin cup. Do this again for the 2nd piece.


Put half the grated cheese at the bottoms of the cups and put a little slice of butter on each little pile of cheese. Then crack an egg into each prosciutto cup. Sprinkle the remaining cheese on top, along with a sprinkle of salt and pepper and a pinch of paprika. Put them into the oven for 10-15 minutes, depending how cooked you want the yolks. (At 15 minutes they will be pretty much completely cooked through.)


I made a simple salad, piled a little on each plate, then topped it with the egg cup. Yum!”

Comments


1 of 1
Themed by: Hunson