Watermelon I
Originally uploaded by taminsea1.
Summertime is the time for Watermelon!
Wednesday, July 19, 2006
Tuesday, July 18, 2006
Beautiful Duck
Beautiful Duck
Originally uploaded by taminsea1.
This beautiful duck was spotted at the Bellevue Beach Park and I could not resist taking this photograph.
Saturday, July 15, 2006
Cocoa in the Bathtub!
Cocoa in the Bathtub
Originally uploaded by taminsea1.
I have been having fun with photoshop lately. Here is one of my latest of my sweet Cocoa the pug!
Thursday, July 13, 2006
Thursday, July 06, 2006
Food Photography!
1. Quail Up-Close!, 2. Wild Salmon, 3. 4th of July Corn on the Cob, 4. Filet Mignon with Potato Croquettes, 5. Tempura Shrimp, 6. Seared Sea Scallops, 7. Butter Lettuce Salad with Dijon Ranch, 8. Swiss Cheese Fondue, 9. Delicious Calamari, 10. Crab & Shrimp Tater Tots, 11. Cioppino, 12. Pina Colada, 13. Ham & Cheese Fried Crepes, 14. Scallop Salad, 15. Petrale Sole, 16. Crab Wontons, 17. Crispy Honey Shrimp, 18. Mongolian Beef Up-Close, 19. Crab Dip! Yum!, 20. Meatballs!, 21. Fried Mozzarella Marinara!, 22. Stuffed Mushrooms!, 23. Four Cheese Macaroni, 24. Filet Mignon with Demi Glace, 25. Seared Ahi Tuna
Tuesday, July 04, 2006
Monday, July 03, 2006
Chef Tami's Easy Peach Cake
Ingredients
3 eggs
1 1/3 cup Splenda
1 cup vegetable oil
2 cups all-purpose flour
1/2 cup brown sugar, plus 1 tablespoon sprinkle for garnish
1 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon baking powder
3 Ripe peaches (peeled, pitted and sliced)
1 Ripe peach (pitted and sliced) for top garnish
Directions
Preheat oven to 375 degrees. Grease a 10 inch cake pan with Pam baking spray. In a large bowl, combine the eggs with the splenda and brown sugar with a whisk. Than with a large spoon add the flour, salt, cinnamon, baking soda and sliced peaches. Pour into prepared 10 inch cake pan. For Garnish, place sliced peaches in the center of the batter making two decorative circles and sprinkle with 1 tablespoon brown sugar. Bake at 375 degrees for 45-50 minutes and be sure and check at 45 minutes. Top with whipped cream if desired.
Yield 14-16 servings
Fondue
Went to the Melting Pot in downtown Seattle and had a lovely fondue meal. We started with the Swiss Cheese Fondue with bread, granny smith apples and veggies. Next we had the Pacific Rim special with shrimp, chicken, teriyaki beef, pork and potstickers dipped in hot oil. The food is mouthwatering and the atmosphere is unique. I recommend it for anyone who loves fondue. They have quite a few locations and are in several states.
Cow Chip Cookie!
Cow Chip Cookie
Originally uploaded by taminsea1.
Cow Chips Cookies are the ultimate indulgence! The cost $2 dollars each, but it is worth it they are to die for! They have a few locations in the greater Seattle area. A store downtown Seattle in Pioneer Square, at Kent Station and Redmond Town Center.
Saturday, July 01, 2006
Delicious Calamari!
Delicious Calamari
Originally uploaded by taminsea1.
Went to Harbor Lights tonight and had this delicious calamari, it was excellent. If you visit Tacoma, Wa be sure and visit Harbor Lights.
Thursday, June 29, 2006
Flickr Interestingness!
1. Cocoa Yawns!, 2. Sushi, 3. Driving the Pink Cupcake!, 4. Reflection on the Building, Clouds, Clouds, Clouds!, 5. I Love You Box! They sell them at Fireworks!, 6. Cocoa the Pug!, 7. Julie Walsh Wedding Cake from the World Pastry Forum!, 8. Dessert,
9. Food Network Cupcake Competition!, 10. Dragon Ball!, 11. Zodiac Lion Bread!, 12. Wedding Cake Extravaganza!, 13. Wedding Cakes, Wedding Cakes!
Flickr Interestingness!
Flickr Interestingness!
Originally uploaded by taminsea1.
My current flickr Interestingness of my photographs on flickr!
Sunday, June 25, 2006
Trader Vic's
According to Saveur Magazine, Trader Vic's is a whole new world-fragrant, romantic, an adventure. The legendary Trader Vic's is a Polynesian restaurant and bar that specializes in serving island cuisine and exotic cocktails. The food is a compination of Pacific Island, IndoChinese, Japanese and Creole flavors. The service is first rate and the food and drink is exotic and mouthwatering. We started of with Pina Colada's Non-Alcoholic, the Succulent Scallop Salad, the Crab Ragoon Wontons and the Ham and Cheese Fried Crepes. For the main course the Crispy Duck which we wrapped up into dumplings and the Petrale Sole.
Saturday, June 24, 2006
PF Changs China Bistro
The dinner out started with Crab Wontons with a spicy plum sauce. Next the Wild Alaskan Sockeye Salmon Salad with Mixed Greens. Than the Crispy Honey Shrimp and Mongolian Beef arrived at the same time, perfection! The Crispy Honey Shrimp is lightly battered and quick fried in a flavorful sweet honey sauce. The Mongolian Beef is quickly cooked steak with scallions and garlic. Not just a dash of garlic, but lots of garlic. The ingredients used to make all of their sauces is top secret. If someone has dietary concerns they will give them more specific information regarding their sauces. Let me tell you their sauces are addictive, leading me to believe they put sugar in them.
Friday, June 23, 2006
Crab Dip! Yum!
Crab Dip! Yum!
Originally uploaded by taminsea1.
I took my Dad out for Father's Day to Ivar's Acres of Clams in Mukilteo, WA. This Crab Dip was to die for and it was made with dungeness crab, cheese, herbs, spices, and mayonnaise. I highly recommend ordering it and of course the clam chowder that Ivar's is famous for that and the fish and chips.
Tuesday, June 20, 2006
Wednesday, June 14, 2006
Blackberry Cobbler
Ingredients
Topping:
1/2 cup unsalted butter, softened
2 tablespoons sugar
1 cup all-purpose flour
1 and 1/2 teaspoons baking powder
1/4 teaspoon salt
1/4 cup milk
1 egg
1 teaspoon vanilla extract
Filling:
4 pints blackberries
1/3 cup dark brown sugar
1/3 cup sugar
1/2 teaspoon cinnamon
1/2 teaspoon allspice
1 tablespoon cornstarch
Ginger cream:
1 cup heavy cream
1/4 cup powdered sugar
3 tablespoons finely diced candied ginger
Instructions
Preheat the oven to 350 degrees. Cobbler: Beat the butter and sugar in the bowl of an electric mixer using the paddle attachment, or with a hand mixer for two minutes. Mix flour, baking powder, and salt together. Mix milk, egg, and vanilla extract together in another bowl. Add a third of the dry mixture to the butter mixture, beating on low speed, then a third of the wet mixture. Continue alternating until all are combined.
Butter a 5 X 9 inch Pyrex dish, and sprinkle with sugar to coat. Toss the blackberries with the sugar, dark brown sugar, cinnamon, allspice and cornstarch to coat and transfer to the Pyrex dish. Spoon the topping over the berries. Bake for 45 to 45 minutes or until the top is golden.
Ginger cream: Whip the cream and the powdered sugar. Fold in the candied ginger. Serve the cobbler warm topped with ginger cream.
Topping:
1/2 cup unsalted butter, softened
2 tablespoons sugar
1 cup all-purpose flour
1 and 1/2 teaspoons baking powder
1/4 teaspoon salt
1/4 cup milk
1 egg
1 teaspoon vanilla extract
Filling:
4 pints blackberries
1/3 cup dark brown sugar
1/3 cup sugar
1/2 teaspoon cinnamon
1/2 teaspoon allspice
1 tablespoon cornstarch
Ginger cream:
1 cup heavy cream
1/4 cup powdered sugar
3 tablespoons finely diced candied ginger
Instructions
Preheat the oven to 350 degrees. Cobbler: Beat the butter and sugar in the bowl of an electric mixer using the paddle attachment, or with a hand mixer for two minutes. Mix flour, baking powder, and salt together. Mix milk, egg, and vanilla extract together in another bowl. Add a third of the dry mixture to the butter mixture, beating on low speed, then a third of the wet mixture. Continue alternating until all are combined.
Butter a 5 X 9 inch Pyrex dish, and sprinkle with sugar to coat. Toss the blackberries with the sugar, dark brown sugar, cinnamon, allspice and cornstarch to coat and transfer to the Pyrex dish. Spoon the topping over the berries. Bake for 45 to 45 minutes or until the top is golden.
Ginger cream: Whip the cream and the powdered sugar. Fold in the candied ginger. Serve the cobbler warm topped with ginger cream.
Potato Salad
Ingredients
4 1/2 pounds Yukon gold potatoes, peeled and cut into 3/4 inch pieces (substitute red potatoes if you like)
2 cups mayonnaise
1 cup chopped sweet onion
1 and 1/2 cups finely diced celery
1 teaspoon sugar (omit if you have diabetes)
1/4 cup red-wine vinegar
1/4 cup yellow mustard
1 tablespoon salt
3/4 teaspoon freshly ground black pepper
9 hard boiled eggs, remove from shells and coarsely chop
3 teaspoons paprika (for garnish)
1 tablespoons diced chives (for garnish)
Instructions
Place the potatoes in a large pot, cover with cold salted water. Bring to a boil, and cook until tender, 10-15 minutes. Remove the pot from the heat, and allow the potatoes to cool for a few minutes in the cooking liquid. Drain the potatoes while they are still warm.
Combine the mayonnaise, onions, celery, sugar, vinegar, mustard and salt and pepper in a large bowl. Add the potatoes to the dressing while they are still warm. Gently fold in the chopped eggs, and garnish with paprika and chives.
Yield: Serves 4.
4 1/2 pounds Yukon gold potatoes, peeled and cut into 3/4 inch pieces (substitute red potatoes if you like)
2 cups mayonnaise
1 cup chopped sweet onion
1 and 1/2 cups finely diced celery
1 teaspoon sugar (omit if you have diabetes)
1/4 cup red-wine vinegar
1/4 cup yellow mustard
1 tablespoon salt
3/4 teaspoon freshly ground black pepper
9 hard boiled eggs, remove from shells and coarsely chop
3 teaspoons paprika (for garnish)
1 tablespoons diced chives (for garnish)
Instructions
Place the potatoes in a large pot, cover with cold salted water. Bring to a boil, and cook until tender, 10-15 minutes. Remove the pot from the heat, and allow the potatoes to cool for a few minutes in the cooking liquid. Drain the potatoes while they are still warm.
Combine the mayonnaise, onions, celery, sugar, vinegar, mustard and salt and pepper in a large bowl. Add the potatoes to the dressing while they are still warm. Gently fold in the chopped eggs, and garnish with paprika and chives.
Yield: Serves 4.
My new camera Casio Exilim!
I have been getting several E-mails about how I get such great photographs of food. My new camera Casio Exilim EX-S600 has a Food setting and it is a Macro setting that allows for wonderful food photography. I thought I would let everyone in on this tool for better food photos. The camera also has a setting for pets, candlelight, people, scenery, flowers, water etc. I love my Casio Digital Camera!
bk_keywords: Casio, Exilim, EX-S600, 6MP, Digital Camera, 3x Optical Zoom.
bk_keywords: Casio, Exilim, EX-S600, 6MP, Digital Camera, 3x Optical Zoom.
Tuesday, June 13, 2006
Maggiano's Little Italy!
Maggiano's Little Italy opened up in Bellevue, Wa late last year. We decided to go out for meatballs and this hit the spot. While we were there anyway, why not order the Fried Mozzarella. Dad of course wanted the Stuffed Mushrooms.
A white tablecloth and expensive restaurant might be left for special occasions rather than a hankering for meatballs.
A white tablecloth and expensive restaurant might be left for special occasions rather than a hankering for meatballs.
Zephyr Bar & Grill
Zephyr Bar & Grill
A new restaurant opened in Kent, Wa at Kent Station a new outdoor lifestyle mall. It is called the Zephyr Bar & Grill, I was intrigued and decided to take my Dad and give it a try. The Zephyr also my Dog's name has been open only three weeks and the service showed that. Very slow. It took an hour and 45 minutes to eat there and we did not have dessert. I ordered the filet mignon and liked it quite well, it was nicely done with a demi glace and a bearnaise sauce. It was cooked as I ordered it, but my red potatoes merely sliced in half were raw. Apparently they need to work on the little things. For example, my Dad wanted Macaroni and Cheese as a side dish and they brought it as his appetizer. It's all about the timing. He really enjoyed the Macaroni & Cheese, but I prefer the baked type over the pour on cheese afterthought. The dish my Dad ordered was the southern spicy fried chicken and mashed potatoes was not what he had expected. It was over cooked and way past crispy. The mashed potatoes were overcooked and lacked flavor. The fried chicken had such an overkill of spices that it was difficult to even taste the chicken. The caesar salad was excellent, the greens were really fresh, and this is often overlooked at some restaurants. I liked the olive bread and three butters, I think it is creative to give a choice of butters. If you have enough time one night I would recommend going, but stay away from the Southern Fried Chicken. By the way there is another location in Livermore, California.
A new restaurant opened in Kent, Wa at Kent Station a new outdoor lifestyle mall. It is called the Zephyr Bar & Grill, I was intrigued and decided to take my Dad and give it a try. The Zephyr also my Dog's name has been open only three weeks and the service showed that. Very slow. It took an hour and 45 minutes to eat there and we did not have dessert. I ordered the filet mignon and liked it quite well, it was nicely done with a demi glace and a bearnaise sauce. It was cooked as I ordered it, but my red potatoes merely sliced in half were raw. Apparently they need to work on the little things. For example, my Dad wanted Macaroni and Cheese as a side dish and they brought it as his appetizer. It's all about the timing. He really enjoyed the Macaroni & Cheese, but I prefer the baked type over the pour on cheese afterthought. The dish my Dad ordered was the southern spicy fried chicken and mashed potatoes was not what he had expected. It was over cooked and way past crispy. The mashed potatoes were overcooked and lacked flavor. The fried chicken had such an overkill of spices that it was difficult to even taste the chicken. The caesar salad was excellent, the greens were really fresh, and this is often overlooked at some restaurants. I liked the olive bread and three butters, I think it is creative to give a choice of butters. If you have enough time one night I would recommend going, but stay away from the Southern Fried Chicken. By the way there is another location in Livermore, California.
Sunday, June 11, 2006
Sunday Brunch!
Lovely day for Sunday Brunch. Dad and I went to the Hunt Club in Seattle and enjoyed a nice Sunday Brunch. My Dad loves brunch and has passed this love onto me and my brother Jonathan. This was unique, because you order from a menu. When I was little I remember loving going to Sunday Brunch, because I could run around the tables and pick and choose what I wanted. I am a picky eater and sometimes there is something I really like and I will just eat that. Growing up in Southern California we went to a Sunday Brunch where they had a woman play the violin and the best blueberry blintzes ever.
Thursday, June 08, 2006
Keg Steakhouse
My Dad and I always enjoy going to the Keg Steakhouse. The food is consistently good. I just have the Baked Shrimp Appetizer, because it is my favorite item they have on the menu. Baked with garlic, cheddar and mozzarella cheese with shrimp it is to die for. My Dad loves their peppercorn steak and french onion soup. I recommend it if there is one near you.
New Restaurant
Went to a new restaurant tonight called Crave. I think the photographs speak for themselves.
Tuesday, June 06, 2006
Saturday, June 03, 2006
Bechamel Sauce
This sauce is perfect for use in the Vegetarian Lasagna. It is great as a basic white sauce over pasta. Add grated cheese and turn this base sauce into a lovely cheese sauce.
Ingredients
1/2 cup unsalted butter
1/2 cup all- purpose flour
4 cups milk
1 whole peeled onion
4 whole cloves
1 bay leaf
salt and white pepper to taste
nutmeg, to taste
Procedure:
In medium saucepan, melt butter over medium-high heat; stir in flour. Cook 4 to 5 minutes; do not allow it to color. Remove from heat. In medium saucepan heat milk, onion, cloves and bay leaf over medium heat. When milk comes to a boil remove onion, cloves and bay leaf. Slowly add hot milk to butter-flour mixture, stirring constantly. Reduce heat to low and simmer for 20 minutes or until smooth and thickened. Stirring with a wire whisk or wooden spoon. Strain sauce through fine mesh strainer. Season to taste with salt, white pepper and nutmeg.
Yield: 4 cups
Ingredients
1/2 cup unsalted butter
1/2 cup all- purpose flour
4 cups milk
1 whole peeled onion
4 whole cloves
1 bay leaf
salt and white pepper to taste
nutmeg, to taste
Procedure:
In medium saucepan, melt butter over medium-high heat; stir in flour. Cook 4 to 5 minutes; do not allow it to color. Remove from heat. In medium saucepan heat milk, onion, cloves and bay leaf over medium heat. When milk comes to a boil remove onion, cloves and bay leaf. Slowly add hot milk to butter-flour mixture, stirring constantly. Reduce heat to low and simmer for 20 minutes or until smooth and thickened. Stirring with a wire whisk or wooden spoon. Strain sauce through fine mesh strainer. Season to taste with salt, white pepper and nutmeg.
Yield: 4 cups
Vegetarian Lasagna
Recipe courtesy Carnival Cruise Ship.
Ingredients:
12 lasagna noodles
1 tablespoon butter
1 tablespoon minced garlic
2 cups chopped mushrooms
2 cups spinach leaves
3/4 cup chopped onion
grated nutmeg
3/4 cup ricotta cheese
3/4 cup shredded mozzarella cheese
1 cup bechamel sauce
6 slices fresh mozzarella cheese
1 1/2 cups tomato sauce
6 basil leaves
Procedure:
Cook lasagna according to the package directions; drain. Cool. Heat butter in large skillet; add garlic, cook until softened. Add mushrooms, spinach and onion. Cook until tender. Season with nutmeg, salt and pepper.
Heat oven to 350 degrees F. Grease individual molds; line with lasagna. Add layers of spinach, ricotta and mozzarella cheese. Cover lightly with bechamel sauce; repeat. Cover tightly. Place molds in baking pan; pour 1 inch water into pan. Cover entire pan with foil. Bake 30 minutes. Remove molds from oven. Heat broiler. Add slices of fresh mozzarella cheese to each serving; broil until melted. Spoon tomato sauce onto serving plates; unmold lasagna. Garnish with basil.
6 servings
Ingredients:
12 lasagna noodles
1 tablespoon butter
1 tablespoon minced garlic
2 cups chopped mushrooms
2 cups spinach leaves
3/4 cup chopped onion
grated nutmeg
3/4 cup ricotta cheese
3/4 cup shredded mozzarella cheese
1 cup bechamel sauce
6 slices fresh mozzarella cheese
1 1/2 cups tomato sauce
6 basil leaves
Procedure:
Cook lasagna according to the package directions; drain. Cool. Heat butter in large skillet; add garlic, cook until softened. Add mushrooms, spinach and onion. Cook until tender. Season with nutmeg, salt and pepper.
Heat oven to 350 degrees F. Grease individual molds; line with lasagna. Add layers of spinach, ricotta and mozzarella cheese. Cover lightly with bechamel sauce; repeat. Cover tightly. Place molds in baking pan; pour 1 inch water into pan. Cover entire pan with foil. Bake 30 minutes. Remove molds from oven. Heat broiler. Add slices of fresh mozzarella cheese to each serving; broil until melted. Spoon tomato sauce onto serving plates; unmold lasagna. Garnish with basil.
6 servings
Clarified Butter
1 pound butter
Melt the butter in a saucepan over medium heat. Remove from heat and skim the impurities on top. Using a ladle, remove the butterfat. Discard the water. Note: When you heat the butter, the water and most impurities will sink to the bottom, because they are heavier.
Melt the butter in a saucepan over medium heat. Remove from heat and skim the impurities on top. Using a ladle, remove the butterfat. Discard the water. Note: When you heat the butter, the water and most impurities will sink to the bottom, because they are heavier.
Friday, June 02, 2006
The Break Up
I went to see the movie The Break Up today. I think it will do well, it was quite crowded at the 2 PM showing. In the beginning of the movie it is so sweet to see all the photographs of them when they are happy. From there well it holds on to the title. I do not want to ruin it for you. I think it is worth seeing. I enjoyed it and it was funny, although sarcastic. If you like Vince Vaughn or Jennifer Aniston than you will like it.
Wednesday, May 31, 2006
Back Home!
Home from my vacation to Florida, Cayman Islands, Cozyumel, Belize and Costa Maya, Mexico. I had a great time on the cruise. I am home now and not feeling very well.
Saturday, May 27, 2006
Costa Maya, Mexico
Yesterday, we were in Costa Maya, Mexico and it was beautiful, sunny and a lot of fun. We went to the shops and than were called back to the cruise ship due to the coming storm. Very windy the boat rocked back and forth for like a day. We are on our way back to Tampa and our cruise will end tommorow at 9:30 AM. Than we are back at my brother Bill's house for a little over a day, before heading back to Seattle. I can't wait to post photos from the cruise. Stay tuned. Has anyone else been on a cruise? Comments are always loved.
Thursday, May 25, 2006
Yellow Submarine!
Yesterday my cousin Suzie, my Mom and I went on a Submarine trip 120 feet below sea level. We looked at Sea Turtles, Gigantic fish, Colorful fish, Coral, Lobsters, Reefs, Divers and a variety of Sea life. Quite beautiful actually. We left the cruise ship for Cozymel, Mexico, took a cab ride, followed by a boat ride until we reached the submarine. When we returned from the Submarine trip we went shopping and were overtaken by the extreme humidity and heat and decided to board the cruise ship. We then went to the Salon and had a Hot Stone Massage. I had never had one, but I highly recommend it if you get the chance. Today we are in Belize, but it is overcast and the weather is not sunny. I am hearing complaints from other passengers, but I think it will still be fun to see Belize. Good Day!
Monday, May 22, 2006
Miracle Cruise Ship!
Hi everyone! I am aboard the Carnival Miracle Cruise Ship! A little sea sick so far, but we will be in the Grand Cayman Islands by morning. I am attending my cousin's wedding in the chapel aboard the ship on Tuesday. Did a little gambling, watched a show and walked around the cruise ship last night. I have not been able to upload any photos yet, but I have taken some photographs. I met two people from flick onboard the cruise. We were contacts on flickr and now we met in person. That was really great. Having a good time. Post photos soon.
Thursday, May 18, 2006
Bon Voyage Dinner before my Cruise!
I am going on a cruise. It sails off from Tampa, Florida to the Cayman Islands, Cozymel and Belize and back. I will post photographs soon. Here are the photographs from my Bon Voyage dinner before my cruise.
Subscribe to:
Posts (Atom)