While He Was Out

The fancy name of this dish in reality hides a very easy, relatively fast and delicious dish. Sounds kind of tropical right? Well it suits the current weather over here! Around 100 degrees F during the day, thunderstorm by night… which unfortunately managed to rip a few flowers off my precious tomato plants. Don’t worry much though, new ones appeared since then 🙂

The dish is really easy to prepare.

For the chicken:

Cut the chicken breast(s) in thin slices. Get them breaded in the following order> cover the slices with white flour, then submerge in a beaten egg, finally cover thoroughly with breadcrumbs mixed with shredded coconut (I used half and half to get a nice coconut flavour but not to overwhelm the original chicken taste – the Mr would not like that hehe). Fry them in oil or on a little olive oil.

For the rice:


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trials in food

It’s been a few weeks since my last post.  You see I’ve been a bit preoccupied with…

preparing for an external audit at work…

and training for my first 10k run.

There was a sudden death in the family.

And I just got back from my sister in-law’s graduation at Princeton followed by a side trip to NYC.

You can say I’ve been a little busy.

But now that all that’s over, I feel as though I’m in a bit of a funk.

Maybe it’s the dreary weather we are having in the middle of June.

Maybe it’s the lack of trips planned for the rest of the year and foreseeable future.  El Salvador with Habitat has come and gone.  Yes, I still owe you a post about that trip.

There are no runs to prepare for…no motivation to get off the couch…nothing in the works to look…

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Danny's Kitchen

It all started with two beautiful red peppers sitting quietly in my fridge just waiting for their 15 seconds of fame in the blogosphere. This is their story.

On a beautiful June evening, I knew that I was going to fire up the grill for dinner. Everything seems so much easier on the grill — it’s quicker, less mess and you can’t beat the outdoors after being locked up inside all day long. But before doing so, I started doing laundry, turned on a TV show and then started cooking all at the same time – both in the kitchen and in the backyard while tending the grill. I must have been crazy because I was running from one part of the house to the other while juggling all these different things. And what started out as a simple plan of roasting peppers got a little out of hand and…

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Rice & Curry

A friend and I have started a new supper club in Baltimore called Temporary Table and this is our inaugural event! Having spent time in Kerala, India learning how to make their cuisine, Asya Ollis and myself, your resident Sri  Lankan rice & curry fiend, decided it was time to make Baltimore a little more gastronomically progressive. Since there are no Sri Lankan or South Indian restaurants in town, we decided to start our own, but for one night only. Thus was born the Temporary Table, a roving supper club, in which we hope to feature new, original, and exciting menus for every event.  Our first dinner will be held  Thursday, February 24th 2011, and vegetarians and carnivores alike are both welcome as there will be plenty of good food for all to share. Ticket info is available at the end of the post, so if you happen to be…

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 I love this dessert but it doesn’t always come out well. I have been searching for a recipe that’s sure to be easy and will turn out perfect! Recipe is not mine and neither is the image. This is also going into my wish list of have to make things in the near future! I have also inserted a picture of the Italian Lady Fingers aka Savoiardi.


6 cups fresh strawberries or blueberries
2/3 cup granulated sugar
3 Tbsp fresh lemon juice
2 cups fresh raspberries
40 savoiardi (Italian ladyfingers)
16 oz (450 g) mascarpone cheese, at room temperature
2/3 cup icing sugar
2 cups heavy cream


1.In a non-reactive saucepan over medium heat add the strawberries or blueberries, the granulated sugar and the lemon juice. Bring to a boil and cook for 5 to 6 minutes, stirring occasionally, until the sugar is dissolved and the berries soften up and release their juices. Add the raspberries and cook for 2 more minutes. Remove from heat and set aside to cool.
Make the mascarpone cream
2.In a large bowl add the mascarpone cheese, heavy cream and icing sugar. Beat using an electric mixer until you get a smooth mixture.

Assemble the Tiramisu
3.Lay half of the ladyfingers on a 9 x 13 inch or similar serving dish. Pour half of the berry sauce over the ladyfingers and spread evenly. Top with half of the Mascarpone cream and again, spread evenly over the berry compote.

4.Repeat with the remaining ladyfingers, berry compote and Mascarpone cream.

5.Cover with plastic wrap and refrigerate for at least 4 hours (better if refrigerated overnight).