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Saturday, 29 December 2012

DIM SUM & SCENE STEALER #2


Dim Sum Brunch, another fun event for the Holidays

So many dishes tempted us that we took many treats home:





     In the mall, outside the restaurant, a well-dressed Asian man, probably in his 70s, approached me.  “I am disappointed,” he said, “that you did not take my picture too.”  I must have looked a bit blank so, with a teasing smile, he added, “When you were in the restaurant.” 

I should have got his picture then and there.     

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Naturally, after a lunch like this, we wanted a simple dinner. 

Fortunately, Christmas, this year, brought me TWO wonderful new cookbooks.


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Baked spiced chicken from Anneka’s book:


3 lbs chicken pieces

2 ½ tsp paprika
1 ½ tsp cumin
1 ½ tsp cinnamon
½ tsp salt
1/3 cup olive oil
¼ cup lemon juice

1.      Mix together spices, oil, and lemon juice in a large bowl.
2.     Marinate chicken in fridge for 2 hours.
3.     Preheat oven to 350 degrees.
4.     Bake for one hour.

I was positive that Anneka’s chicken would be blog-worthy and it looks good, doesn’t it?  Well, Bryan really liked it . . .  but the rest of us were much more impressed by Anneka’s salad . . . which I hadn’t planned on blogging!  Sigh . . .

 Anyway, here's Scene Stealer #2:  


ANNEKA’S SPINACH SALAD

7 ounces baby spinach
½ cup fresh mint leaves
1/3 cup chopped almonds
1 orange
¼ cup olive oil
1 ½ tbsp white wine vinegar
Salt to taste

1.      Toast the almonds in the oven.  (5 minutes at 350 degrees)
2.     Cut orange segments into small pieces and remove the membranes.
3.     Combine oil, vinegar, and salt in a small jar with a lid.
4.     Put spinach, mint leaves, and orange pieces in a bowl.
5.     Toss with dressing. 
6.     Sprinkle nuts on top.

Thanks, George, for this thoughtfully-chosen gift.