I love Chicken Pot Pie

 

Who doesn't like chicken pot pie???

If you are one of them, go try this recipe and taste it yourself.

I guarantee your judgment will change! 

I put on an easy video on how to make one, so it will be easier for everybody to follow the steps.

Enjoy!!!

Chicken Pot Pie

Ingredients:

Ÿ  1 box (15 oz) refrigerated pie crusts, softened as directed on box

Ÿ  1/3 cup butter or margarine

Ÿ  1/3 cup chopped green onion

Ÿ  1/3 cup all-purpose flour

Ÿ  1/2 teaspoon salt

Ÿ  1/4 teaspoon pepper

Ÿ  1/2 cup milk

Ÿ  1 can chicken broth

Ÿ  2 ½ cups shredded cooked chicken

Ÿ  2 cups frozen mixed vegetables, thawed

Directions:

1.     Heat oven to 425°F. Fit pie crust into 9-inch glass pie plate.

2.     In 2-quart saucepan, melt butter over medium heat. Add onion; cook and stir 2 minutes or until tender. Stir in flour, salt and pepper until well blended. Cook 2 to 3 minutes, stirring constantly.

3.     Gradually stir in chicken broth and milk, cooking and stirring until bubbly and thickened. Stir in chicken and thawed mixed vegetables. Remove from heat. Spoon chicken mixture into crust-lined pie plate.

4.     Top with second crust; seal edge and flute. Cut slits in several places in top crust.

5.     Cover crust edge with 2 to 3 inch-wide strips of foil to prevent excessive browning; remove foil during last 15 minutes of baking.

6.     Bake 30 to 40 minutes or until crust is golden brown. Let stand 15 to 20 minutes before serving.

7.     Pillsbury's chicken pot pie recipe serves six.

Video:

*thanks to Pillsbury's Lauren Chattman also Youtube for the video and recipe*

Chef's Kitchen

Meet my friend's cozy little corner at Kemang Area called Chef's Kitchen. 

Strategically located on Kemang Raya Street, Chef's Kitchen is differently brings out something new to the area. They are inviting every guest to be the essentials of their kitchen with the newest kitchen concept in town. It feels like I can personally sense the ambiance just like in my own kitchen.

Cozy Corner

Breads & Cakes Display

Owned by Chrysansia Chitra, a model slash an entrepreneur, Chef's Kitchen had their first opening on April 22nd 2010. Focusing on bakery and pastry, Chef's Kitchen has their own specialties which are bread, cakes, cookies, and dessert tapas. For dining in, selection of juices and coffees are available, also wide range choices of sandwich, soup, salad, and pie.

 Chef's Kitchen is also available for simple birthday occasion, formal gathering, or even your special cooking class.

To experience more, just click on their website http://www.chefskitchen.co.id/

or Facebook page or Twitter account or just as simple as dialing 6221-7198866

Bread Selections

Cake Selections

Cookie Selections

Round Cookie

Tomato Bruschetta

Assorted Cookies

Chocolate Brownies & Nata de Coco Iced Tea

Mexican Fiestas, Hola!

BURRITO(click me)

Ingredients

• 500 g (1.1 pounds) mince (we used beef here, because that's what we had, 50% beef 50% pork is nicer, you can even use chicken or turkey mince. Never tried lamb mince in this recipe.)
• 400 g (14 ounces) re-fried beans
• about half a lettuce
• 4 or 5 tomatoes
• a big bunch of chives
• 200 g (7 ounces) cheddar cheese
• 2 large onions
• 8 flour tortillas that are nice and soft
• 2 teaspoons chili powder
• 1 teaspoon cumin
• 2 tablespoons sunflower oil
• salt
• pepper 

Directions

1.    Heat the oven on medium. Chop the onions and fry them over a medium heat until soft (about 10 minutes). Whilst they are frying, mix the spices together and make a paste with a little water.

2.    Add the paste to the onions and continue to fry for 5 more minutes (this cooks the spices, improving flavor and preventing later indigestion).

3.    Add the mince and continue to fry until the meat looses its uncooked color.

4.    Add your re fried beans (we use a can to save time, your own beans would be even yummier!), combine with the meat and heat through. Season with salt and pepper to your liking. Note: The stiffer the beans the better, sloppy beans will muck up the end result, although you could cook the mixture longer to reduce sloppiness.

5.    Switch off the hob and chop your tomatoes and chives. (The tomatoes must be deseeded first) Grate the cheese and slice the lettuce.

6.    Warm a tortilla in the microwave for about 10-15 seconds, and place it onto a clean work surface. Build your burrito by piling up some lettuce, cheese, meat/bean mix, tomatoes and finally chives, like so: Note: You'll need to experiment to find the right quantities of each to put on - too much and your burrito will burst!

7.    Next, fold the burrito into a little parcel, below is my technique for this at the half-way stage.

8.    When folded place the burrito in a nice big oven proof dish (we use a lasagna dish).

9.    Repeat until you've run out of ingredients and voilá, nicely stacked burritos.

10. Cover these Burrito beauties tightly with kitchen foil and cook them in the oven for about 40 minutes. Serve with guacamole, soured cream or Greek yogurt (or all three!!!)

Have fun trying and...

Que aproveche!

Appetite Cafe

Halloween is coming to town !!!

As I attached the promotion poster above, I have chosen one place to attend on the next 31^st October for the costumes and hype of HORROR!!!

I've been to this place about five times and get some privileges such as extra salad and 10 percent off the bill. Although this place is not quite spacious, Appetite's food and ambiance are undoubtedly able to raise my appetite to the max.

Welcome to Appetite Cafe!!!\ 

  

Appetite is a cafe that is located on Jalan Senopati no. 82, South Jakarta, across the Zenbu Japanese Restaurant and Gelare Ice Cream, also next to the Bicycle Workshop.

click to enlarge

I also love this place for being such generous with their promotion: HOOPLA!!! (picture attached at the end) and pretty various kind of culinary. They have Western food, Indonesian food, PIZZA, Sandwiches, PASTA, choices of appetizer and desserts. Not to be forget, diverse kinds of BEER, COFFEE and MOCKTAIL.

From my several visits, I love easy bites (snack) sold here, they are just different and super tasty. I have tried crispy mushroom, calamari, blueberry fried chicken, and tomato bruschetta. 

For the main course, I have tasted their own handmade pizza chicken and caramelized chicken. The pizza was coming a little bit while despite there were not many guests over there, but my waiting was worth it because the pizza was delicious, crispy, and big enough for two (size of two girls stomach I meant, not boys *LOL*). 

 LOVE   IT  !!!!

Here are some pictures from Appetite Cafe:

Hoopla Menu

Regular Menu

10 % discount coupon

Cozy Couch

Calamari Loop

Blueberry Fried Chicken

For reservation simply dial 6221-7208913 or 62-815 1380 3890, to assist you even more, Appetite Cafe has their own Twitter account: @APPETITEcafe, also check their Tumblr on http://appetitesenopati.tumblr.com

どうぞめしあがれ

(Japanese: douzo meshiagare = enjoy your meal)

Indian Eye-Candy Food

I found this super tempting website called Archana's Kitchen.

They have many recipes posted there, especially Indian Food.

Just go click the link and choose which recipe you would like to try, meanwhile I would seduce every single eye with the Indian Eye-Candy Food that will be posted here quoted from the Archana's Kitchen...

Punjabi Kadhi

A spiced up yogurt based curry like dish is a staple among the Punjabi's and a delicacy with the rest of the world. Yes the teasing taste of the Khadi, with its sourness and the flavors of asafoetida, pakoras, and the rest make this Khadi truly delicious.

Kuzhi Paniyaram

Spice up your dosa batter (Indian crepe mixture) with onions, chilies and mustard and serve it as an appetizer, a quick healthy light lunch or a snack box for school.

An interesting quick dish which can be made from the ready dosa batter available in your fridge or at your grocer. Make it more nutritious by adding grated carrots, pureed tomatoes, chopped spinach or even spring onions and cabbage to give it an Asian touch. Go ahead and indulge in these quick and easy savory protein cakes.

Bhakri

A common man's staple in Maharashtra and Gujarat, is made from jowar flour or wheat flour. The texture is a crisp yet soft bread, layery and absolutely delicious that can be added with pickles and yogurt.

Khandvi

Khandvi is a Gujarati delicatessen made using gram flour/chickpea flour/besan and flavored with mustard, sesame, spicy green chillies, and grated coconut, not to miss the asafoetida and fresh cut coriander leaves. They make a great starter or a snack. But as said, in a Gujarati meal, it becomes part of a meal. Serve it warm with mint coriander (green) chutney or savor this as it is, it is surely going to be tingle your senses and palates.

Shrikhand

 A creamy yogurt delicacy of Gujarat made from fresh low fat yogurt. The very famous way to savor this dish is with Puris (Puffed Indian Fried Bread). Indian sweets in general are savored along with a main course Indian meal and so is Shrikhand.

But serve it as a dessert; with addition of fruits with pomegranate, green grapes, mangoes; it is a sure teaser to your sense.

Vada Pav

Vegetarian Burgers, with a indian touch smeared with Garlic and Green Chutney, makes a very appetizing snack. Vada Pav is an Indian vegetarian fast food commonly eaten in Maharashtra, India, and is one of the most popular fast-foods in Mumbai.

Chola Masala

A famous Punjabi dish savored around the world with with batura’s or puris. The chola is simmered in spiced onion, garlic, ginger and tomato gravy. The combination of black salt, garam masala and dry mango powder enhance the taste of this delectable dish. It can make a complete meal on its own with some tomato, cucumber and onion sliced salad. 

Amuz Gourmet Restaurant

“A wonderful French fine dining restaurant”

That's what I can say about this amusing place. Offering a luxury and pleasant dining experience, Amuz Gourmet Restaurant is definitely an option for me since my very first step there. Strategically located at Sudirman Central Business District (SCBD), Amuz Gourmet Restaurant is perfectly nestled at the second floor of The Energy Building which makes it a perfect getaway from the crowded and busy Jakarta.

As I entered the room, I experienced the great atmosphere of gastronomic delights of France with subtle music playing while the fluorescent dim light is coming from the unique chandelier and marvelous marble floor making the place even more luxurious. I would share story about this restaurant since I got the chance to have conversation with its Chef Founder: Gilles Marx. Here it is:

~Amuz Gourmet Restaurant~

Amuz Gourmet Restaurant is a French Dining that accentuates the perfection of food and services. Together with Chef Gilles Marx who has experienced more than 20 years of French cuisine, Amuz Gourmet Restaurant Team is ready to present the finest of French cuisine with the meticulously choice of ingredients to provide the richest flavors to amuse your palate. As Chef Gilles inspires the most from exotic delights of Indonesian premium ingredients with the traditional French cuisine, Amuz Gourmet Restaurant promises you a full satisfaction and a content feeling after your dining experience. You can try the chef specialties from Monday to Sunday, Lunch: 11.30 AM – 02.30 PM and Dinner: 06.00 PM – 11.00 PM, where the team will serve you wholeheartedly.

~Chef de Cuisine: Gilles Marx~ 

 Raised in the husbandry neighborhood in the countryside of Alsace, Gilles Marx has always been attracted to the world of culinary. His childhood was encompassed by fresh and natural farm products that inspired him to explore the secrecy of gastronomy. His first involvement in culinary world started at his teen age, when he worked at a succession of restaurant. Since then, he knew that his passion was to be a chef thus he could please people with the best food and services.

Chef Gilles Marx has already experienced a numerous number of years in pursuing his passion. His international experiences include time spent at Michelin-starred restaurants in Lyon, Burgundy, Paris, and also spent some time in both Australia and Southeast Asia. These numerous experience has provided him indubitable skills in serving the best food and wine.

Chef Gilles always feels honored to communicate his passionate of the mixture between Indonesian exotic delight and traditional French food through his cooking anytime you step into Amuz Gourmet Restaurant.

~Catering & Private Parties~

Private Dining

Amuz Gourmet Restaurant provides you a neat, luxury, and private room to meet your desire for a prestigious and strategic venue where you can hold corporate events or special celebration.

Lunch and dinner reservations at the Private Dining room are available for 6 to 12 guests with a minimum charge applied.

Chef’s Table

Simple, comfortable and intimate. The chef’s table with its own ambiance nestled in the corner of restaurant with a perfect over viewing to the chef’s open show-kitchen where you can watch the chef’s performance unobstructed.

Suitable for 4 up to 6 guests, the table offers you an intimacy interaction with the Chef during the meal. The special opportunity is available on a minimum charge applied.
  

Catering

Committing in serving the best eclectic menu at anytime and at anyplace, Amuz Gourmet Restaurant is able to cater a group event up to 60 guests and catering buffet up to 200 guests with the minimum charge applied.

Here are some of the pictures I captured from Amuz Gourmet Restaurant:

Smoking Dining Area

Lounge Area

Mixed Berries Trifle

Open Kitchen Area

There you go, enough information I suppose. Last note from me, before you go to Amuz Gourmet Restaurant, make sure you do a reservation in advance.

Just free to call 6221-2505064 or simply send an email to cheffounder@amuzgourmet.com.

Bon Appétit!

Tuna Carpaccio with Ponzu Sauce, Cucumber & Avocado

Y.U.M.M.Y. !!!!!

That's my first impression (and maybe yours too) when I saw the picture above.

This delicious food is coming from Italy, as we can guess from the carpaccio name. To enlighten, I would like to give a little thought about what Tuna Carpaccio is.

Tuna carpaccio is a dish which is made by thinly slicing fresh raw tuna and serving it with a savory and often spicy sauce. Mustard sauces are common, but tuna carpaccio can also be served with Asian-inspired sauces and a wide assortment of dressings. This dish is sometimes on offer at high-quality seafood restaurants, especially in the summer, when it can be quite cool and refreshing, and it can also be made at home.

This seafood dish owes its roots to carpaccio, a dish which seems to have originated in Harry's Bar, a restaurant in Venice, Italy. According to legend, a customer in the 1950s requested a dish with raw beef, and the owner came up with the idea of thinly slicing the meat and serving it with a piquant sauce. The dish was named after the painter Carpaccio, supposedly in a reference to the colors of the dish, which evoked paintings by Vittore Carpaccio.

The crucial thing when making tuna carpaccio is to use fish which is as fresh and meticulously handled as possible. While raw tuna is generally perfectly safe to eat, it can pick up bacteria if it is poorly handled or frozen, and this is not desired. If you can, purchase the tuna directly at the docks, so that you can see the fish for yourself, and if you can't, be sure to tell the fishmonger that you will be eating the tuna raw, and specifically request fish which has not been frozen. Please be aware that the consumption of raw fish is not recommended for pregnant and immune-compromised individuals, as they are at much higher risk from unwanted bacteria.

Some people marinate their tuna carpaccio in lemon or lime before dressing it with sauce, which can be beneficial for those who want to get rid of any chance of bacterial invaders, because the acid will kill bacteria. Others simply handle their tuna very carefully, using scrupulously clean hands, cutting boards, and knives, and keeping the tuna chilled as much as possible.

High quality tuna is best, especially tender cuts like toro. Typically, the tuna is cut thin and then pounded to make it even thinner, and when the tuna is of good quality, tuna carpaccio will be extremely tender, with an almost buttery texture which causes it to melt in the mouth. Less high-quality cuts will be dry and stringy, which is not desired.

In addition to the sauce, tuna carpaccio is often served with a garnish like parsley, cilantro, or decoratively carved vegetables. It is classically offered as an appetizer, and may be presented with crisped pieces of bruschetta which can be used to pick up the fish.

Enough with the explanation, let's just grab your gear and ready to rock the kitchen!!!

Tuna Carpaccio with Ponzu Sauce, Cucumber & Avocado

Ingredients:

• 400g of Fresh Tuna
• 3 tbsp Soy Sauce
• 2 tbsp Japanese Vinegar
• 1 tbsp Fresh Lemon Juice
• 1 Shallot
• 1 Lebanese Cucumber
• 1 Avocado
• 1 small bunch of Coriander
• 30 ml Vegetable Oil

Method:

For the sauce; finely dice the shallot then combine the soy, Japanese vinegar and lemon juice.

Drizzle tuna with oil and season with salt and pepper. Heat a heavy base pan until it begins to smoke (it is important to have the pan smoking hot so the tuna can be sealed quickly). Place the tuna in the pan and sear on all sides, this should take no longer than 1 minute. Dry the tuna with a paper towel and place on a piece of glad wrap. Spoon a little ponzu sauce over the tuna and wrap tightly to form a circular shape, place it in the fridge while you finish the rest.

Peel and cut the cucumber in quarters, remove seeds and slice on an angle, cut the avocado a similar shape and size then season with salt and pepper.

Slice the tuna while still in the glad to keep the shape and so it doesn’t tear apart. When sliced remove the glad wrap, arrange on the plate with the cucumber and avocado then spoon the ponzu sauce over the tuna.

Buon Appetito!

*Notes: Thanks to Ralph Dunlop and his website that is brilliantly delivered to fulfill what i need.