Steytsayd Ilongga
As the title implies, Angel was born in the Philippines and currently living in NYC. This Personal Journal contains random Recipes of my kitchen "experiments", Food-related events, Good Eats, and of course - lots of Photos. For Family-related posts, Travel notes, and other Miscellanous topics, drop by HTTP://STEYTSAYDILONGGALIWAT.BLOGSPOT.COM. Take a peek at my life... Hey, jump right in!
About Me
- Name: Angel
- Location: New York, New York City, United States
Catch up on some (mis)Adventures of a fun-loving gal who's making the most out of married life, being a mom, and living it up in the Big Apple.
Monday, April 30, 2007
Wednesday, April 25, 2007
The Answer...
Cartier M&M's...
...and a porcelain De Limoges serving plate designed with Cartier's latest (as in: not available till late Summer) watch model: the Ballon Bleu de Cartier.
Cover design (left) by: Charles Burns, Illustration (right) by: Glen Baxter
Ballon what?
The style of the Ballon bleu de Cartier watch is both classic and futuristic. It has a guilloche dial, which is round on the top and round underneath. But if one would look closer, one would notice that the watch is suspended and seem to fit the wrist weightlessly.
The winding mechanism is decorated with a sapphire cabochon, around which the dial orbits. This blue gem is protected by a precious metal arch.
It was set to make its debut on the 2007 edition of the Salon International de la Haute Horlogerie in Geneve.
(Photography by: Franck Dieleman)
The watch on the left is a large model (.42 mm) in 18 carat yellow gold case with blued steel sword-shaped hands. It has a varnished silvered Opaline dial and is water resistant up 30 m/100ft.
The one on the right is a medium model (.36.5 mm)in 18 carat rhodium-plated white gold and diamonds.
LINK:
Monday, April 23, 2007
Good Eats (Norwegian Cruise Line): Le Bistro
Aside from the traditional French Onion Soup with Gruyere/Parmesan Cheese, the menu also offered Cream of Forest Mushroom in Crusty Sour Dough Loaf and Beef Consomme. For entree, we had the choice of Nicoise Style Seared Yellow Fin Tuna, Filet Mignon with Foie Gras and/or Sauce Bearnaise, Mille~Feuille of Seabass with Tomato Concasse and Mushroom Duxelles, and a couple more poultry and vegetarian dishes.
Saturday, April 21, 2007
Friday, April 20, 2007
Grilled Honey-Glazed Salmon with Fresh Fruit Salsa
Remove the fish from the grill and serve with the fruit salsa spooned over the fish. Serve immediately.
Fresh Pineapple/Strawberry/Mango Salsa:
1 tbsp. extra virgin olive oil
In a medium non-reactive bowl, combine first 4 ingredients and whisk them briskly. Drop in the rest of the ingredients and gently mix everything thoroughly. Cover with plastic wrap and allow the salsa to macerate for 20 to 30 minutes before serving.
Wednesday, April 18, 2007
Good Eats (Norwegian Cruise Line): Cagney's Steakhouse
And then there were 5 other restaurants that served 5-course gourmet meals. These charge a minimal cover (from $10-$25/pp, kids below 12 is half-priced) which was just a pittance for the quality of food and service they deliver.
*A note to parents:
The first place we tried was Cagney's Steakhouse. Aside from their (Certified Angus Beef) steaks, the menu also offered jumbo shrimp cocktail, crab cakes with Aioli mayonnaise, Nova Scotia lobster, salmon steak, veal chops, domestic lamb ribs, and rock Cornish game hen to name a few. Dinner entrees came with all sorts of accompaniments and our server actually encouraged us to order more than 2 side dishes (not that we could finish them).
The lobster/crab bisque (above) that I had for starters was so good, it alone was well worth the cover charge.
Tuesday, April 10, 2007
Bacon Meatloaf
Topping:
Mix together:
1/3 cup ketchup
Lightly grease a pan and arrange 2 - 3 slices of bread in the center. Put the meat on top of the bread slices, making an oval-shaped meatloaf. Don't compact the meat too much or it will result in a dense and tough meatloaf. The bread beneath the meatloaf will absorb the fat while it cooked and should be discarded after loaf is removed or transferred to a serving platter.
Spread the topping evenly on top and sides of the loaf. For added moisture and a kick of extra flavor, wrap loaf evenly with strips of bacon. Make sure to tuck the bacon ends under the loaf.
Sauce:
1 can condensed Cream of Mushroom soup (10 3/4 oz.)
Mix soup and milk together. Heat up butter and saute onion for 2 minutes. Pour in the soup mixture and bring to a boil. Add the cheese and stir in the browning sauce. Lower the heat and simmer for about 5 minutes, stirring occasionally. Add fresh parsley and season with salt and pepper to taste.
Drizzle sauce on top of cooked meatloaf or serve on the side.
A perfect comfort-food dinner: Bacon Meatloaf and Sauce with Potato Dumplings and Steamed Vegetables.
Potato Dumplings
Ingredients:
3 large potatoes, peeled and quartered
2/3 cup plain flour
2 eggs, beaten
Cook the potatoes for 15 - 20 minutes, drain and mash well. Sprinkle the flour over the potatoes with half the egg and stir well. When all the flour is incorporated add the remaining egg.
Turn the potato mixture on to a lightly floured surface and shape into 2 evenly sized oblongs. Bring a pan of salted water to a boil and cook for about 20 minutes.
Leave to cool a little before slicing into portions.
Saturday, April 07, 2007
Seafood Lasagna
Seafood Filling:
* 1 lb. shrimps, shelled, de-veined, diced
* 1 lb. cod fish, diced (roughly the same size as the shrimps)
* 1 lb. squid, discard head/tentacles, slice open, chopped
* unsalted butter
* 2 tablespoons each - basil leaves & parsley, minced
* salt and pepper
* 2 shallots, minced
* 1 teaspoon Old Bay Seasoning
* 1 bottle clam juice
Other ingredients:
Heat 2 tablespoons butter and shallots in pan. Saute squid for about 2 minutes, then add the fish. Cook for another 3 minutes before dropping in the shrimps. Stir in the herbs. Mix well. Pour in the clam juice and let simmer till shrimps are pinkish. Season to taste with salt, pepper and Old Bay Seasoning. Drain seafood and set aside, saving the seafood stock.