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mocktail...strawberry flavour

 thirsts for it???

three of us at timbre @ the arts house...

me and one vietnam girl, mai who is talk to me when vistin the vietnam university... she's 24, undergrad

3rd day...dunno where is it

Elizabeth and I at the airport...going back to SG...haha

Evonnie and I...

1st day...we were abt to board the cruise ship so Gary, our cameraman suggest to take a "jumping" photo...

three soups and one roasted turkey for thanksgiving???

http://www.foodtv.ca/thanksgiving/RecipeDetails.aspx?dishid=4820
Roasted Turkey with Herb Gravy
Yields: 8.
Ingredients:

* 1 x 12 lb. young turkey (about 5.5 kg)
* 8 oz diced pancetta (240 g)
* 8 large shallots, sliced lengthwise
* 2 tbsp butter (30 ml)
* sprigs of thyme, whole and chopped
* sprigs of sage, whole and chopped
* sprigs of rosemary, whole and chopped
* 1/4 cup sugar (60 ml)
* 1 1/2 tbsp sherry vinegar (22 ml)
* Coarse salt and freshly cracked black pepper
* Butter, for rubbing the outside of turkey
* Sprigs of herbs, for garnish, optional

* 1 cup dry white wine (250 ml)
* 3 tbsp cornstarch (45 ml)
* 1/2 cup cold water (125 ml)

Directions:
Roasted Turkey

1. Preheat oven to 350 degrees F.
2. Add pancetta to medium saute pan over medium heat. Sautee until fat begins to render, about 4 minutes. Remove pancetta and reserve.
3. To the same pan over medium heat, add butter, shallots and chopped herbs. Saute shallots until translucent, about 4 minutes. Sprinkle with sugar and continue to saute shallots 2 more minutes or until lightly browned. Add the vinegar and remove from heat and stir. Season with freshly ground pepper. Combine shallots with pancetta. Let cool to room temperature.
4. Remove giblets and turkey neck from turkey cavity. For additional flavour to pan drippings roast turkey neck in roasting pan with turkey. Remove any pockets of fat from bird cavity. Thoroughly rinse with cold water. Pat turkey dry with paper towel.
5. Run your hands gently between skin and meat of the turkey breast and legs to separate skin from meat. Do so carefully to prevent the skin from tearing. Gently slide about ½ of the shallot mixture and some fresh chopped herbs between skin and meat of the breast and legs.
6. Rub bird with butter and season with salt and pepper. Fill bird cavity with remaining shallot mixture and whole sprigs of herbs. Truss legs together with butcher’s twine to maintain shape while roasting.
7. Roast bird, breast side up, in a large, lightly oiled roasting pan on the lower portion of oven at 350 degrees F. for first 30 minutes then reduce heat to 325 degrees F. Continue to roast, basting often, until thermometer inserted into thickest part of thigh reads 180 degrees F. about 2 to 2 ½ hours. Remove remaining shallot mixture from cavity of turkey and place in roasting pan. Transfer turkey to serving platter. Cover loosely with foil and keep warm and let rest 15 to 20 minutes before serving. Garnish platter with fresh sprigs of herbs if desired. Make gravy while turkey is resting.

Fresh Herb Gravy

1. Place roasting pan with pan drippings and shallot mixture over medium heat on stovetop. Add white wine. Scrape pan dripping on the bottom of the pan to incorporate into wine. Bring to a boil and simmer until reduced slightly, about 10 minutes.
2. Stir cornstarch into ½ cup cold water until blended and pour into roasting pan. Whisk briskly over medium heat until bubbling and slightly thickened, about 3 to 4 minutes. Remove from heat and serve gravy with turkey.

http://www.foodtv.ca/recipes/recipedetails.aspx?dishid=8952
Beet and Buttermilk Soup

Yield: 6

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Ingredients:
Beet and Buttermilk Soup

* 4 cups chicken stock
* 1 lb. fresh beets, peeled and diced
* 1 cup diced onion
* 3/4 cup peeled and diced carrots
* 1 clove garlic, minced
* 1 tbsp lemon juice
* 1 tsp sugar
* 2 cups buttermilk
* salt and pepper
* 2 tbsp chopped fresh dill
* sour cream, for garnish


Directions:
Beet and Buttermilk Soup

1. Bring chicken stock, beets, onion, carrot, garlic, lemon juice and sugar up to a simmer. Cook beets, loosely covered, until they are tender, about 40 minutes.
2. Purée until smooth, strain and cool to room temperature. Whisk in buttermilk and season. Stir in dill. Chill at least 4 hours before serving. Check seasoning, as soup may need more salt and pepper. Garnish with sour cream.

http://www.foodtv.ca/recipes/recipedetails.aspx?dishid=4308
Cheese and Potato Soup

Yield: 4

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Ingredients:
Cheese and Potato Soup

* 1/2 cup of finely chopped onion – (125ml)
* 2 tbsp of unsalted butter – (30ml)
* 2 tsp of ground cumin – (10ml)
* 2 tsp of annatto butter – (10ml) see below
* 3 lb. of evenly diced (about 3” cubes) peeled baking potatoes - (1500grams)
* 8 cups of milk – (2liters)
* 1 cup of water – (500ml)
* 2 tbsp of finely chopped fresh coriander – (30ml)
* 1 x small jalapeno chilli, seeds and ribs discarded, chopped fine
* 2 x large egg yolks
* 1 1/2 lb. of coarsely grated mozzarella cheese – (750grams)
* 1 tsp of coarse salt – (5ml)

Annatto Butter

* 1/2 cup unsalted butter, cut into 4 pieces – (125ml)
* 1/2 cup annatto seed – (125ml)
* Cilantro for garnish.


Directions:
Cheese and Potato Soup

1. To make the refrito, melt the butter in a large soup pot and add diced onion. Cook the onion until they are soft. Add your ground cumin and annatto butter and stir until it’s melted. Add the diced potatoes to the pot. Add water, coriander, chilli pepper and all but ¼ cup of the milk. Cover to simmer until diced potatoes are tender.
2. In a bowl whisk together the egg yolks and the ¼ cup of milk left over. In a slow stream add ½ cup of the soup broth the egg mixture. Be sure to add it gradually so that it won’t curdle the eggs. Stir the egg mix into the soup and add the cheese. Season the soup with salt and pepper and stir over low heat for approximately 5 minutes. The soup should not simmer or boil. The cheese should not completely melt. Ladle soup into bowls and garnish with cilantro

Annatto Butter

1. To make the annatto butter melt - one piece of butter in a small saucepan. Add the annatto seeds. Let this mixture bubble away for 5 minutes. Strain the butter into a jar, reserving the seeds. Melt the next piece of butter in the same saucepan using the same seeds. Repeat the process until you have used all 4 pieces of butter. Seal the jar and this will keep for 2 months if refrigerated. Discard the seeds.

http://www.foodtv.ca/recipes/recipedetails.aspx?dishid=7172
Potato and Leek Soup

Yield: 4

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Ingredients:
Potato and Leek Soup

* 3 tbsp butter (45 ml)
* 1 onion, chopped
* 1 1/2 cups leeks, white part and a little green, sliced thinly (325 ml)
* 3 Yukon Gold potatoes
* 6 cups chicken stock (1.5 L)
* 3 bay leaves
* 2 sprigs of fresh thyme
* Juice of 1/2 lemon
* Salt and pepper


Directions:
Potato and Leek Soup

1. Heat the butter in a large soup pot over medium high heat. Add onions and leeks and sauté until soft, about 3 minutes. Add potatoes, season and stir, coating well with melted butter. Add the stock, bay leaves and thyme and cook until potatoes are very soft. Puree soup in a blender or food processor, adding lemon juice and seasoning to taste.