I Want Me Some Shots of Yakult

tangy and sweet yogurt and lychee smoothie

Yakult is one of the drinks that we sorely miss. We couldn't find them in any of the Asian groceries in my area. What we have here are the Korean brand that look exactly like Yakult but taste so bland, not tangy, and overly sweet. I just learned that Yakult have been in Los Angeles since 1999 and YakultUSA will make them available in other states in the coming months. Woohoo! I can't wait to have a few 'shots' of this yogurt drink. Well, actually I can, and while waiting I mixed some yogurt with low-fat milk, sugar, and flavorings. I made two kinds: vanilla and lychee. I blended some ice cubes and the lychee yogurt in the blender and had the most refreshing yogurt drink that's sweet and tangy with just a hint of lychee. Yummy!
Other fruit suggestions: strawberry, mango, and peaches.

I am also liking the sparkling yogurt-based drink that is salty and minty which is the perfect beverage while munching on adobo beef brisket shawarma.

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homemade adobo beef brisket shawarma

Zucchini With Truffle Olive Oil

zimply zucchini

I don't consider zucchini a favorite vegetable of mine. To me zucchini is rather bland, watery, and tasteless just like any other summer or winter squash. It's usefulness to me is very limited, usually in minestrone and that's about it. I have seen recipes for zucchini muffins or cakes which don't appeal to me at all. But one recipe that made me take a second look at zucchini is Eric Ripert's Parmesan Zucchini With Balsamic. The simplicity of the dish piqued my interest and bought 2 pieces at the farmer's market. I altered the recipe though because I realized my main dish, caldereta, is already piquant and a bit acidic and thought the balsamic vinegar will not pair well with the slightly sour meat dish. I fried the slices instead of baking them for a little bit of color then drizzled them with black truffle olive oil and shaved some Parmesan on top. The vegetables are soft but with a little bit of crunch, they are sweetish and the truffle oil flavoring is just fantastic, I love it! There I said it.^__^

I will make Chef Ripert's dish another time and maybe will also try the muffins or cake. Better late than never in appreciating this vegetable.:D

Zucchini With Truffle Oil
2 medium zucchini
extra virgin olive oil
sea salt
chopped parsley
black truffle olive oil

• With a vegetable peeler, peel the skin lengthwise in an alternate pattern. Cut them into ¼-inch slices.
• Heat 1 tsp olive oil and fry the slices in batches until just soft but still a bit crunchy. Add more oil as you fry when needed.
• Arrange in a circle on a round platter. Sprinkle sea salt to taste and chopped parsley. Drizzle with about half a tsp of truffle oil. A little goes a long way so use sparingly. Shave Parmesan cheese all over. Serve warm or at room temperature.

this dish made me love zucchini

Not Coquilles St.-Jacques

Scallops is one seafood I rarely cook. Besides being pricey, I am apprehensive that I might overcook them. They are notorious for becoming rubbery when not cooked properly. And they have to be eaten right after cooking because, again, they become tough when reheated. I guess they are good eaten raw right out of the shell just like oysters or in seafood sausages mixed with other shellfish and fish.

I cooked scallops similar to a dish called Coquilles St.-Jacques which is either a variety of French scallops or the way they're prepared: in cream sauce served in their shells. The scallops I bought are neither French nor do they come in their shells so I can't call my dish Coquilles St.-Jacques. I adapted a Coquilles St.-Jacques recipe from one of my Spanish cookbooks, adding 2 ingredients, shallots and champagne vinegar. The scallops are sweet and very tender and the sauce is slightly tangy from the champagne vinegar which complements the heavy cream so well. This dish is truly delicious and a special treat, easy to make too.

Not Coquilles St.-Jacques
1½ pounds medium size scallops, patted dry
½ teaspoon sea salt or to taste
1 cup heavy cream
2 tablespoons champagne vinegar
2 tablespoons butter
2 shallots, chopped
2 tablespoons dry white wine
2 tablespoons water (or water from dried mushrooms)
1 cup dried wild mushrooms, rehydrated, and drained
1 tablespoon extra virgin olive oil
1 tablespoon chopped parsley

• Season the scallops, place on a medium skillet. Add the heavy cream, champagne vinegar, and shallots. Poach the scallops for 2 - 3 minutes, turn on the other side and poach for another 2 minutes.
• In another skillet, heat the butter , white wine, and water. Simmer for 2 minutes, then add the mushrooms. Cook for another minute.
• Arrange the mushrooms with the liquid evenly on a serving dish. Put the scallops on top of the mushrooms and pour the cream sauce all over. Drizzle olive oil on top and garnish with parsley. Serve immediately.

Losing It

3-inch hamburger with mini Pringles, heirloom tomato, and dill pickle wedges

I am finally paying for all the breads and sweets I have been making and eating the last 6 months. I have gained a few pounds and started using the treadmill and yesterday I bought Wii Fit. I have to lose the extra pounds as soon as possible because I don't like to develop cankles, heheh, and I'll do it by limiting my food intake in addition to exercising. I don't really believe in depriving myself of the food I love and will still cook and eat them but in smaller portions or miniature versions similar to the sliders that are now being served in several chain restaurants. I made mini hamburgers today and had it with just a little of everything. I weighed each uncooked patty to 2 ounces each and when cooked are about 3 inches. I topped the meat with caramelized vidalia onions in place of cheese and did not even miss it and the sweetness of the onions is so good with the burger. For dessert I had a small bowl of cherries, blueberries, blackberries, and raspberries with half a cup of fat-free yogurt.

The only other time I gained weight was when I gave birth to my second child. I worked out for an hour everyday for 2 months and lost all the excess weight and more, but I was much younger then. Wish me luck!:-)