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Incredible Chicken

Ingredients
8 servings 515 cals

1 chicken, cut into pieces
1 teaspoon garlic salt
1/4 cup brown sugar

Directions
Preheat oven to 190 degrees C.
Arrange chicken skin side up in a lightly greased 9×13 inch baking dish. Season with garlic salt to taste. Then sprinkle with brown sugar and bake in the preheated oven for 1 hour. If chicken appears to be browning too much and getting dry, cover with foil for the last 15 to 20 minutes of baking.

 

 

Crispy Herb Baked Chicken

Ingredients
4 servings 557 cals

2/3 cup dry potato flakes
1/3 cup grated Parmesan cheese
1 teaspoon garlic salt
1 chicken, skin removed, cut into pieces
1/3 cup butter, melted

 

 

 

 

 

Directions
Ready In 1 h

Heat oven to 375 degrees F (190 degrees C). Grease or line with foil a baking sheet or a 13 x 9 inch baking pan.
In a medium bowl, combine potato flakes, Parmesan cheese, and garlic salt. Stir until well mixed.
Dip chicken pieces into melted butter or margarine, and roll in potato flake mixture to coat. Place in prepared pan.
Bake for 45 to 60 minutes, or until chicken is tender and golden brown.

 

 

Yakitori Don

Ingredients
4 servings 587 cals

1 whole chicken, cut into pieces
1 tablespoon grated fresh ginger root
1 clove garlic, crushed
3 tablespoons white sugar
2/3 cup soy sauce
1 tablespoon sake
1/4 cup mirin (Japanese sweet wine)
2 tablespoons cooking oil

 

Directions
Ready In 1d 40m
Rinse chicken, and pat dry. In a glass baking dish or bowl, stir together the ginger, garlic, sugar, soy sauce, sake and mirin. Place the chicken into the mixture to marinate. Refrigerate, covered for several hours, or overnight.
Heat oil in a large heavy skillet over medium-high heat. Place chicken pieces into the pan skin-side down, reserving marinade. Cook until light brown, then flip and brown the other side. Drain off grease, and pour the marinade into the pan.
Cover, and reduce heat to low, and simmer for 8 to 10 minutes. Remove the lid and continue cooking, shaking the skillet occasionally, until marinade is reduced to a nice thick sauce and chicken pieces are fully cooked.

 

A Church themed restaurant; Christon Café

Christon Cafe is a restaurant that is located in Shinjuku, Tokyo. Moreover, during the day, it plays the role of a restaurant, and during the night, it transforms into a night club. Here is what you need to know about it.

DECOR

 

Christon Cafe is situated in a very big building, right on the top, near Shinjuku Station. In order to get there, you will get in a lift that, once you exit, you will notice how high the ceilings of the restaurant are. After that, you will be taken by its interior design; religious pieces from statues, alters all around the place, and huge chandeliers hanging from the ceiling.

Why the church theme?

 

Nobody knows why they chose this theme. However, as anyone can conclude, the theme was chosen because it represents novelty. Moreover, it may be due to the kind of clubs and events that are held in the venue. In fact, Japan is not a religious country this is why, the church themed restaurant will not bother too many locals. According to an article that was published in “Guardian”, the decor includes antique religious pieces from South America. However, nobody has been able to find any information to back this up.

Night Schedule

 

As we said, at night, the restaurant turns into a night club. Once you come in, you will notice a big stage with red curtains where bands perform. Moreover, the view you will get of the restaurant, actually depends on where you’re seated. In fact, there are two options: luxurious looking sofas, and round small glass tables with cane chairs.  Moreover, when you are seated on the glass table, you will be able to see the main floor that is separated from you by an iron fence. . .

 

Their special drink

 

The night club is actually famous for a specific cocktail, that nobody knows what it is. In fact, it has glowing ice cubes that make your cup glow with the color that you choose.

Drunken Mussels

Ingredients
2 servings 553 cals

2 tablespoons butter
4 cloves garlic, minced
1/2 teaspoon red pepper flakes, or to taste
1 lemon, zested
2 cups white wine
freshly ground black pepper to taste
2 pounds mussels, cleaned and debearded
1 cup chopped fresh flat-leaf parsley
2 slices bread, grilled
2 lemon wedges for garnish

 

Directions

Ready In 20 minutes

Melt butter in a large stock pot over medium heat. Add garlic and let sizzle for about 30 seconds. Season with red pepper flakes and lemon zest, stirring for about 45 seconds.

 

Quickly pour in wine into the pan and season with black pepper. Bring sauce to a boil, stir in mussels, and cover immediately. Shake pot and let boil for 1 minute.

Stir mussels, replace cover, and let boil for 2 more minutes. The shells will begin to open. Stir in parsley, cover pot, and cook until all shells are open, 1 to 3 minutes.

Serve with grilled bread and lemon wedge

 

Crock Pot Honey Sesame Pulled Pork

Carmencitta Magazine - Honey Sesam Pulled Pork 1
Ingredients:

2 1/2 pounds (1,125 g) pork roast, diced into 6 pieces
1/2 white onion, diced
4 cloves garlic, smashed with the side of a knife and peeled
1/4 cup (60 mL) soy sauce
1/4 cup (45 g) dark brown sugar
2 tablespoons (30 mL) honey
1 tablespoon (11 g) sesame seeds
1 tablespoon (15 g) corn starch
3 Thai chili peppers, sliced

Carmencitta Magazine - Honey Sesam Pulled Pork 2Method:

In a crock pot, add the pork roast, onion, garlic, soy sauce, brown sugar, honey and sesame seeds; stir until the pork is coated with the other ingredients. Cook on high for 4 hours.

Transfer the pork to a cutting board and shred using two forks.

In a pot, add the reserved juices from the crock pot and whisk in the corn starch. Cook on medium-high heat until the sauce thickens. Stir in the chili peppers and shredded pork.

Serve the pork over steamed white rice.

Calico Cat Café

Carmencitta MAgazine - Calico Cat Café 1

A Cat Café is a place where you can sip a cup of coffee, enjoy a nice meal, or indulge in a dessert while you are accompanied by cats. This idea first started ages ago, where people who cannot commit to raising a cat can go pet them and feed them without having to own one in their homes. In fact, this is a good idea for home owners who have partners that do not like cats, or children that are allergic to cats. In this article, we are going to talk about one in particular, Calico Cat Café.

Information

Carmencitta MAgazine - Calico Cat Café 2Once you go there, the first thing you will see at Calico Cat Café has nothing related to food; it is the “cat selection.” However, you will not be eating one of them; they will be there just to keep you company while you sip on a nice cup of tea. Moreover, the specialized staff will ensure that the guests treat the cats in a good manner, as well as they will provide some bags of dried cat food that they can be used to attract the guest’s desired playmate. In fact, it is not realistic, for many Tokyo residents, to own a cat, this is why, the city has 30-odd cat cafés that give residents a chance to enjoy some “commitment-free cat stroking”.

The Café

Carmencitta MAgazine - Calico Cat Café 3Calico Cat Café is composed of 2 flours where about 30 cats roam as they want. In there you can see a wide range of cats that consists of: some Russian blues, a rag doll, a couple of Abyssinians, a couple Persians and the others are all of a more standard ‘house cats’. People who go there usually buy food, not for them, but for the cats. Moreover, you will see guests grabbing a bucket of chicken and feeding the whole thing to the cats. Additionally, the cats are really groomed, clean, and friendly.

PINEAPPLE CHIPOTLE SHRIMP SKEWERS

Carmencitta Magazine - PINEAPPLE CHIPOTLE SHRIMP SKEWERS 1
INGREDIENTS
  • Carmencitta-Magazine-PINEAPPLE-CHIPOTLE-SHRIMP-SKEWERS-2.j1 pound large raw, peeled and deveined shrimp ( 21-15 or 16-20 size)
  • 1 pound pineapple chunks- cut to same thickness as shrimp ( about ¾ inch thick)
  • Marinade:
  • 3 tablespoons olive oil
  • 1 lime – ⅛ cup lime juice and it’s zest
  • 1 orange- ¼ cup orange juice
  • 1 tablespoon honey or maple
  • 3 cloves rough chopped garlic
  • 1 teaspoon salt
  • ½ teaspoon cumin
  • ½ teaspoon coriander
  • ½ teaspoon chili powder
  • ½ teaspoon chipotle powder, more for spicy ( or ½ of a canned chipotle chili in adobo sauce)
  • Garnish – limes, cilantro, Jicama Mango Slaw
INSTRUCTIONS
Carmencitta Magazine - PINEAPPLE CHIPOTLE SHRIMP SKEWERS 3
  1. Soak skewers if using wood.
  2. Place shrimp in a bowl or ziplock bag.
  3. Blend marinade ingredients together in a blender until smooth.
  4. Pour marinade over shrimp and marinate 30 minutes or overnight. Prep pineapple.
  5. Pre-heat grill to medium.
  6. Drain the marinade from the bag or bowl into a small sauce pan.
  7. Skewer shrimp and pineapple, alternating on skewers ( Skewer pineapple the flat way so shrimp and pineapple are about the same wide, and both lay flat on the grill. That way you will have good grill marks on both. This should make 10-12 x 10 inch skewers.
  8. Give the marinade a quick simmer, until it thickens and darkens a bit. Turn heat off
  9. Grease the grill well.
  10. Lay the skewers down, grilling each side about 3 minutes, or until good grill marks develop, and shrimp is cooked, but not overcooked.
  11. Place on a serving platter. Drizzle with reduced marinade or lime.
  12. Serve immediately.

El Celler de Can Roca

El-Celler-de-Can-Roca-restaurant-Girona-Spain-01

El Celler de Can Roca is a restaurant established in 1986 by the three Roca brothers: Joan, Joseph, and Jordi. When they first opened it, the restaurant was right next to the one of their parents. Later on, in 2007, the Roca brothers moved to another location – C/ de Can Sunyer, 48, Girona, Gironès – a building they designed just for the restaurant.

Carmencitta MAgazine - El Celler de Can Roca7About the restaurant

This year, El Celler de Can Roca, got the second place in “The World’s 50 Best Restaurants”. In addition. Restaurant magazine named it to be the “best restaurant in the world” in the year 2013.

El Celler de Can Roca hold 3 Michelin stars; a European hotel and restaurant reference guide.

Carmencitta MAgazine - El Celler de Can Roca 4Creativity at its best

For the Michelin guide to say about this restaurant that it is creative, it definitely is! First of all, El Celler de Can Roca has a cellar full of wine; more than 60,000 bottles!! The unusual presentation of dishes makes the traditional catalan cuisine look “eye catchingly” delicious.

Carmencitta MAgazine - El Celler de Can RocaThe Roca brothers

Three brothers have divided their responsibilities in the restaurant. The head chef is the oldest one; Joan Roca. The middle brother, Josep Roca, is the wine steward. In addition, Jordi Roca, the youngest brother, is in charge of everything that has to do with desserts.

Restaurant’s Interior Design

Carmencitta MAgazine - El Celler de Can Roca6After they moved to the new location, they designed the place to be as modern and as simple as possible. Tables, simply dressed, stand on wooden floors. On each one, the Roca brothers put 3 stones to represent each one of them. The restaurant fits 45 person and has a huge kitchen that fits for 30 chefs at the same time!

On the menu

Carmencitta MAgazine - El Celler de Can Roca 3An unusual presentation of food is always present in El Celler de Can Roca. First of all, when people arrive, the chefs give them small bites that include flavors from all over the world to give guests an idea about what they should expect. Moreover, perfumes such as Bulgari, have inspired chefs to invent some dishes.

NORDIC NICOISE SALAD W/ WATERCRESS, SMOKED SALMON & DILL

Carmencitta Magazine - NORDIC NICOISE SALAD W WATERCRESS, SMOKED SALMON & DILL 1
INGREDIENTS
  • Carmencitta Magazine - NORDIC NICOISE SALAD W WATERCRESS, SMOKED SALMON & DILL 28 baby potatoes
  • 2 eggs (optional), boiled to your liking
  • 1 cup snap peas
  • 1-2 Turkish cucumbers (or use English)
  • ½ fennel bulb, shaved (optional)
  • 4-6 radishes
  • 1 bunch watercress
  • 6 ounces smoked trout, smoked salmon, lox, pickled herring or smoked/cooked sardines (or sub cannellini beans or baked/smoked tofu for a vegetarian option)
  • 1 tablespoon capers
  • fresh dill
  • Other optional additions: pickled red onions, fresh sprouts, chive blossoms, nasturtium petals, sliced avocado, blanched green beans or other veggies, a dollop of plain yogurt, toasted rye croutons, or rye crisp, crumbled.
  • Nordic Nicoise Dressing:
  • ¼ cup olive oil or grape seed oil
  • 2 tablespoons champagne vinegar or lemon juice
  • 1 teaspoon whole grain mustard
  • 1 tablespoon finely chopped shallot
  • 1 tablespoon chopped fresh dill
  • ¼ teaspoon salt
  • ¼ teaspoon white pepper (or black)
  • 1-2 teaspoons fresh grated or prepared horseradish
  • pinch sugar
INSTRUCTIONS
Carmencitta Magazine - NORDIC NICOISE SALAD W WATERCRESS, SMOKED SALMON & DILL 3
  1. Place the baby potatoes in a pot of water and boil, then simmer until tender, about 20 minutes. Add the snap peas in the same water during the last minute to quickly blanch. Drain. Rinse under cold water.
  2. At the same time boil the eggs, either soft or hard – your preference. Peel and halve.
  3. While the eggs are boiling, stir the dressing ingredients together in a small bowl with a fork, tasting and adjusting.
  4. Prep the veggies. Using a veggie peeler, shave the cucumber into ribbons (or just slice into rounds)
  5. Slice the radishes, slice the fennel.
  6. Assemble the salads. Lay a bed of watercress on the bottom of two bowls. Top with cucumbers, radish, fennel, fish, eggs, pickled onions, capers and fresh dill. Scatter blossoms around the top. Feel the joy 😉
  7. Dress the salad right before serving.
  8. Add a dollop of yogurt for extra richness if you like…. and serve with rye crisp.

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