Kitchen Steam
Posted
Mon, 08/07/06
I'm still an amateur at taking digital photos. I seem to do fine with live subjects (such as people and dogs), but capturing food and/or kitchen gadgets still eludes me. I either take the pictures too close and blurry, or too far away. I finally figured out the "zoom" feature on my camera, and I'm hoping the following photos reflect that.
Today is my mother's birthday. I gave her – or rather sent – an Aroma Cool-Touch Rice Cooker (model ARC-805), endorsed by Martin Yan (Yan Can Cook). I also have the rice cooker and have to say from experience that it makes perfect rice. Mum called me this morning to thank me for the gift, saying she was going to use the rice cooker tonight for dinner. This inspired me to do the same.
As usual, click on the photo to view it's actual size in a new window.
The cooker is simple to use, and is easy to clean thanks to the Teflon lining. It also comes with a rack for steaming vegetables or meat, and two sets of small rice bowls and chopsticks. Note: One cannot cook rice and steam vegetables at the same time in the Aroma Cool-Touch. The rack is not large enough to stay above the cooking rice but rather sinks into it.
I prepared my favorite Almondine Sole this afternoon, along with plain white rice and fresh asparagus. I know Mum loves this dish too, and I wish she were here to enjoy it with me. As it is, we live about 541-miles apart. Every day I chafe at the distance. At least we speak on the telephone every night.
Almondine Sole
1 to 2 LBS filet of sole
Rinse the fish under cold water; set aside. In a small cooking pot, combine the butter and sliced almonds. Cook over medium heat, stirring frequently, until almonds are browned and toasted. The almonds can also be toasted by placing them with the butter in a baking dish; either microwave on high for about four minutes or bake at 350-degree F for twenty minutes or just until almonds brown. Set aside. Layer fish in the baking dish; season with lemon juice, salt, black pepper, Lawry's and parsley. Pour the butter/almond mixture over the fish. Bake covered at 350-degrees F for about thirty to forty-five minutes, or until fish is flaky when pulled by a fork. Suggestions: Serve Almondine Sole with white rice and steamed asparagus (as pictured above right).
Happy Birthday Mum, and many more!
Tags: Food Photos;
Kitchen Gadgets & Appliances;
Seafood
Send
Comment >
