Using a sharp knife, make a couple of cuts into the thickest part of each drumstick.
Arrange drumsticks in a single layer in a glass or ceramic dish.
Combine soy sauce, sweet chilli sauce and garlic in a bowl and then rub over chicken.
Place chicken in the fridge for 30 minutes to marinate.
Grease and preheat grill to medium.
Sprinkle chicken with sesame seeds and grill on direct heat for 10-15 minutes to get frill marks, then transfer to indirect heat for another 15-20 minutes until cooked.
1 cup butter
1 cup sugar
2 eggs
1 cup molasses mixed with 1 tsp baking soda
2 cups flour
2 cups oats
1 tsp ginger
1 tsp cinnamon
1 tsp cloves, optional
1/2 tsp salt
1 cup sour milk mixed with 1 tsp baking soda
2 cup raisins, rolled in flour
Directions
Preheat oven to 375° F. Grease cookie sheet.
Cream together butter and sugar until fluffy; add eggs and molasses-soda mixture.
Sift together flour, and spices, if not using cloves up the cinnamon to 2 teaspoons; add alternately with sour milk-soda mixture. Mix in oats and raisins.
Drop by teaspoon onto prepared cookie sheet. Bake 10 to 12 minutes.
Makes 6 dozen
Variations:
Use heavy cream in place of sour milk
Use 2 tsp cinnamon if not using any cloves
Use 4 cups of flour and omit the oats
Last evening, SYR and I attended La Brochette‘s (340 Lexington Ave; New York, NY 10016; Tel: 212.972.2200) Grand Opening Event. It is located on the premises of the late La Carne Grill. Under the direction of its owners Avi and Reuven Cohen, it acquired a more sedate and contemporary look to give it the distinctive atmosphere that would do full justice to its fare.
Chef Angel Rodriguez cooked up a memorable menu for the occasion. We started out with the Petit Omakase, a selection of sushi rolls…
For a meat appetizer we had the La Brochette Sampler; it soon became very obvious we were about to be treated to a virtuoso performance of food and heavenly aromas…
SYR followed with La Brochette Salad, which came with Boston lettuce, baby corn, haricot vert, Kalamata olives and Ranch-Lemon dressing and she liked it!…
16 even-sized open cup mushrooms, stalks cut level
3 tbsp corn or vegetable oil
75g unsalted butter, softened
3 cloves garlic, chopped very finely
2 tbsp fresh thyme, chopped
1½ tbsp lemon juice
salt and freshly ground black pepper to taste
50g fresh breadcrumbs
Directions:
Preheat the oven to 200C/400F/gas mark 6. Lightly fry the mushrooms, cap-side down, in hot oil for 20 seconds.
Arrange the mushrooms in a shallow roasting tin with the stalks facing upwards.
Mix together the butter, garlic, thyme, lemon juice and seasoning. Spoon a little garlic butter onto each mushroom, then lightly press the breadcrumbs on top.
Either refrigerate for later use, or cook immediately in the oven for 10 minutes.
If breakfast is really the most important meal of the day, Nathan Shields has a leg up. For the last two years, he’s been preparing amazing art pancakes for his kids — shaped like everything from fractals to highly detailed characters from The Hobbit– and documenting his efforts online.
(Image credit: Nathan Shields)
Shields is a former math teacher and a professional artist, specializing in speed-drawing videos — a skill set, he says, that’s been helpful at the griddle. His background in secondary mathematics education has found its way into his designs as well. He’s made pancakes in the likenesses of mathematicians from Maria Agnesi to Linus Pauling and platonic solids to delicate fractals.
(Image credit: Nathan Shields)
So far, the more theoretical pancakes are mostly lost on their lucky recipients, five-year-old Gryphon and three-year-old Alice, who prefer more hands-on fare. “So far the kids’ favorites have been the interactive pancakes,” said Shields, “the Angry Birds that are served by flinging them through the air, or the monster and pirate faces made by mixing and matching features.”
(Image credit: Nathan Shields)
For budding pancake artists, Shields offers the following advice: “A condiment bottle makes the batter easier to control.” Still, he says, skill isn’t everything: “If the purpose is to make your kids smile, then a weird, ugly pancake is still better than a round one.”
Check out the photos at his site Saipancakes.blogspot.
It’s not only the old fir trees that make this photo so awe-inspiring. It’s the clouds across the Dolomite mountains in the background. But most importantly, it is the fact that the image is reflected in waters of Lake Carezza (lit. ‘caress’) with circular ripples moving outwards.
(Photograph by Antonio Chiumenti)
“Lake Carezza is a pearl of the Dolomites. Nestled between an ancient forest of grand firs and Latemar mountain, it’s a place of legends and beauty—a nymph lives under its emerald waters. I threw a little stone in the water to add a little mystery to the scene.” (Antonio Chiumenti)
Base
½ cup butter or margarine, softened 100g
¼ cup brown sugar 50g
1 cup flour 200g
Filling
¾ cup brown sugar 150g
¼ cup butter, softened 50g
½ cup corn syrup 100g
2 eggs
1 tsp vanilla extract 5ml
2 tbsp flour 28 ml
½ tsp baking powder 2.5 ml
½ cup raisins (optional) 100g
Directions
Preheat oven to 350ºF (180ºC). Lightly grease and line an 8” x 8” (2L) baking dish with parchment paper, letting paper hang slightly over two sides of pan to use as handles for easy removal of squares.
Cream butter and brown sugar until combined. Add flour and beat until mixture is a soft dough. Press dough evenly into bottom of prepared pan. Bake in preheated oven for 20 minutes, or until lightly browned.
Filling; cream butter and brown sugar until light and fluffy. Beat in corn syrup, eggs and vanilla. Stir in flour and baking powder.
Sprinkle raisins over baked pastry base. Pour filling over raisins.
Bake for 25 minutes or until filling is set. Cool. Loosen edges of pastry and remove from pan. Cut into squares.
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