Roast Pork Ribs With Parsley Dijon And Chives

What would be nice to go with stuffed pumpkin with everything nice that I made for FFWD ? I asked myself this many times before I cooked SPWEN and suddenly I saw my Curtis Stone book among the stack of new cookbooks ...I got an idea ! How about Roast Ribs With Parsley, Dijon and Chives ? And guess who vouch for it....yea Wild Boar !  He took me to the market early in the morning and I bought back some his cousin's ribs back for roasting LOL!  Curtis Stone has this book titled " Relaxed Cooking With Curtis Stone " and I found this great Roast Rack Of Lamb with parsley, dijon and chives recipe from it :) I substituted rack of lamb with pork ribs :)

Pumpkin Stuffed With Everything Good - French Fridays With Dorie

TGIF....when Around My French Table by Dorie Greenspan arrived at my doorstep some months back, I could not contained my joy for I really want to try out some simple french cooking and Dorie has complied all the the simple and delicious french dishes in one book.  I read through them the very night I received the book and have bookmarked some of the ones that I wanted to start off with and to my delight, Lizzy and a few of my blogger friends invited me to join FFWD group and can you imagine the joy and happiness...having Dorista friends all over the world cooking the same recipe and comparing notes....fantastic how food can bring people together :)   Today FFWD dish is Pumpkin Stuffed With Everything Good !  Well true to its title...it is really stuffed with everything good LOL!   Yummy..and we love it !   It goes well with my roast pork ribs which I am going to share with you in my next post :)  Meanwhile , let's look at this pumpkin goodness first :)  This is one delicious pumpkin recipe that Dorie shared with us in her AMFT.

Birthday Lunch @ David's Diner

We decided to have my belated birthday lunch at David's Diner after Wild Boar got well from his flu' that was yesterday. Wild Boar got sick on my birthday which fell on 20th October, so the celebration was postponed till he was fully recovered...and to make up for it, Wild Boar gave us a treat to a Western lunch ( David'sDiner ) and  a Chinese dinner at ( Kok Thai Restaurant )....the Piggies and myself gave each other a  ' Five ' with our trotters :p  Momsie was given the day off from cooking :p  Today's post will be on our lunch at David' Diner.  We love western food ..no, I think the best descriptione is..we love to eat no matter what cuisine it is...slurrp !   As usual we had some camwhoring time together before the food arrived ...so fun !

Tortilla ' Twister '

Tortilla ' Twister'  LOL! Why twister ? Tortilla with a Twist  - mine is a fusion one. Read on and you will know what I mean...fusion Twister.  Well, I was just trying to replicate those ' Twister ' from KFC. They are my favorites and each time, the Piggies order from KFC, they will  surely order ' Twister ' for me ...they do know what I like and what I do not like :p  Wild Boar bought us a sesame roast duck from the Kg.Simee market for the weekend and as you know both of us could not finish one whole duck , so I took some for making ' Chap Suey ' and I kept one breast part for making pulled duck meat  for these tortilla  'twister' .  3 type of preparation with just one roast duck ! Clever or not ?  :)   Tortilla with a Twist is so apt...chinese roast duck and mexican tortilla LOL!

Pissaladière - French Fridays With Dorie

The moment I knew that this Friday's recipe for FFWD is pissaladière, I jumped on board with the rest of the Doristas and made this for dinner . Looking at the photo in Dorie's lastest book  AMFT , I knew I would love it  :)   Each time I set my eyes on a mouth-watering food photo, I will just have to cook or bake them  ! 

This recipe comes from Dorie's friend Rosa Jackson, who teaches cooking in Nice, her hometown.  Pissaladière is what Rosa calls " a treasured Nicoise street food, sold in every boulangerie of Vieux Nice and at several stands specializing in quick eats. Actually it is not so quick to make, since the base is of a simple yeast dough that needs an hour to puff.  If both the dough and the onions topping can be made ahead, you can get your pissaladière into the oven with a snap of the fingers :) 

Pan Fried Organic Seaweed Tofu

I like to indulge in organic stuff once in a while. I frequent the organic shop quite often though because one of my colleague is very into organic food. So we will go together and for me it is just browsing through their shelves and see what they have that I really need and I will normally purchase some stuff back if they are not too pricey . I opened their chiller and found some organic tofu. I could not resist them for I  am a tofu person :)  I bought back 2 types - pumpkin tofu and seaweed tofu....ohhhh, I could finish a block of tofu by myself especially when I pan fried them and dipped with some Thai chilli sauce...one word  HEAVENLY  !

Japanese Pizza - Tortilla Base

I had this fusion pizza at a Japanese restaurant , Pasta Zenmai, at Mid Valley KL and I fell in  love with it the first time I set my eyes on it and when the first bite went into the mouth, I was ooo- ing over it . I told myself that I must  make this myself when I go back home to Ipoh  :)   Thin crust - tortilla was  used as the base - with fresh scallops and fresh button mushrooms with mozzarella cheese and japanese mayo...gosh... light and easy for the palate.  So to day, I am going to introduce to you the easy to whip up and yet delicious Japanese fusion pizza that will have wow you over :)  I replaced fresh scallops with shrimps :)

Olive Olive Cornish Hens - French Friday With Dorie

I am late again in submitting this entry for FFWD :p I wanted to try this week FFWD recipe on Friday but we had dinner with friends , thus I can only roast the chicken for our lunch today and to my surprised it was delicious. I thought it might not be that nice since I do not have the canned anchovies and cornish hens are not available here.  I substituted it with dried anchovies for the tapenade and chicken from the wet market . It turned out great just the same and I love the flavorful olive tapenade. I told Wild Boar that I am treating him to a french cuisine today and guess what ? He asked me this " today is Friday "?  French cuisine means it's Friday ! LOL!

Tribute To Steve Jobs 1955-2011

Steve Jobs - Apple Founder

1955-2011

Though you have left us today but

you leave behind a legacy for us.....
an incredible legacy that will live on....

I love my iPod Touch which I can't do without

and iPad to read all my e-books.

Thank you for leaving me such precious

things which I shall take it to my grave

when the time comes.

May you rest in peace... dear Hero 

Deconstructed BLT And Eggs - French Fridays With Dorie

I could not make this in time for last Friday FFWD and I thought I would make this later in the week but after seeing what the other Doristas had come out with this recipe, I just had to make this for our Sunday lunch :p  I can't wait till midweek to make this delicious bacon, lettuce and tomatoes salad !.....Dorie's Deconstructed BLT and eggs is a tasty and scrumptious one and I am so glad that though I am a bit late for FFWD post, at least I got to taste it after all :))  a beautiful and colorful and tasty salad !!!  And I am sure most of my Doristas friends will agree on this one :)   A keeper for sure !