tag:blogger.com,1999:blog-1304437690959603870.post6985259117766220615..comments2024-03-27T12:20:43.156+08:00Comments on A Daily Obsession: Saltimbocca Alla RomanoTerri @ A Daily Obsessionhttp://www.blogger.com/profile/00220600890256142215noreply@blogger.comBlogger13125tag:blogger.com,1999:blog-1304437690959603870.post-37075363924830910132024-01-29T11:33:53.466+08:002024-01-29T11:33:53.466+08:00Nicely done article and interesting information. T...Nicely done article and interesting information. Thanks for your hard work on such a topic.<br /><a href="https://www.shco.my/contract-negotiation-lawyer-malaysia/" rel="nofollow">attorney in malaysia</a><br />izzihttps://www.blogger.com/profile/01896364629500961965noreply@blogger.comtag:blogger.com,1999:blog-1304437690959603870.post-15550574935009953572011-07-26T17:50:25.944+08:002011-07-26T17:50:25.944+08:00lunchguy: you know, tt is truly unselfish n i agre...lunchguy: you know, tt is truly unselfish n i agree with tt. i think it's more a western thing to share recipes fully. and it's true, no two cooks cook alike even with the same recipe. heck, i don't even cook the same dishes same sometimes, try as i might.terri@adailyobsessionhttps://www.blogger.com/profile/18027727551942336449noreply@blogger.comtag:blogger.com,1999:blog-1304437690959603870.post-38478693452881388902010-04-06T17:11:13.744+08:002010-04-06T17:11:13.744+08:00i am happy to contribute. glad you liked it.
if a...i am happy to contribute. glad you liked it.<br /><br />if anyone ever has any questions about cooking they can always send me a message and i will try to assist. <br /><br />after 20+ years of being a chef and food and beverage manager i spent the following 5 to 6 years teaching and consulting. i found it to be very rewarding. the master chef that i trained with, who was my mentor, always told us that there are no secrets to what we do, and that if someone wants to know something tell them. (as long as they will use the info and not just collect it.) even in his restaurants he freely offers recipes and advice. unlike many who feel they must guard their techniques and recipes he knows that no 2 people can cook alike and that there is no need to be over protective. his philosophy is that the more people who know and understand food, and wish to cook themselves, the better off we all are. for educated palettes are what we all aspire to.<br /><br />the most important thing he taught me was that once you have a grasp of the basics and the traditional you should use that knowledge to expand on what already exists. push the limits and rely on your inspiration, the spirit of the moment and try to only use what's fresh and seasonal. think out side the (lunch) box as it were. do not be rigid.the lunch guyhttps://www.blogger.com/profile/10192794413494510496noreply@blogger.comtag:blogger.com,1999:blog-1304437690959603870.post-62962369226226890382010-04-06T10:33:57.714+08:002010-04-06T10:33:57.714+08:00i am so blessed to hav your professional tips, lun...i am so blessed to hav your professional tips, lunch guy. i have added your tips to the main post. i esp like the idea of white grapes. they cut the saltiness and enhances the whole dish don't they:))terri@adailyobsessionhttps://www.blogger.com/profile/18027727551942336449noreply@blogger.comtag:blogger.com,1999:blog-1304437690959603870.post-6709984503139278442010-03-31T21:32:18.084+08:002010-03-31T21:32:18.084+08:00looks good, i understand what you are saying about...looks good, i understand what you are saying about the saltiness of the ham though. <br /><br />i first cooked this dish in a restaurant where it was so popular that we always had at least 2 or 3 pans on the stove with 3 or 4 orders in each. being one to not want to prep too far in advance i had to come up with a way to get this dish on the stove and out of the kitchen with as little hassle as possible, but being certain it retained all its qualities.<br /><br />i see that you have used skewers to keep the assembly together, and others like to roll them up to keep them intact, but what we did was rather quite simple.<br /><br />Note: we used either imported dutch veal or local organic when it was available, and veal is quite tender and easy to use. just very hard to find a good piece and also very expensive. the method i am about to explain will probably work well with chicken too, but maybe not so well with pork. chicken tends to be sticky and pork is not.<br /><br />the method we developed was to simply pound the meat to only half the desired thickness before service time. then when an order came in we would place the ham and the sage on top of one piece, cover with another piece that is also not yet fully pounded (do not make a perfect sandwich as it were, but overlap the three layers. this way a bit of the ham and sage will touch the pan and take on a bit of that flavor), sandwich these between pieces of wax paper or plastic, and then pound until thin with the pebbled side of your meat mallet. handle with care and it should remain intact until it goes on the plate.<br /><br />what this also achieves is that most the ham does not come in direct contact with the pan, which will stave off some of the saltiness that is to be expected of a cured piece of meat when it is put to the fire.<br /><br />when i was finishing this dish, and making the sauce, i would also add peeled, seedless white grapes. (yes, a time consuming and menial task, but one that lends a great refreshing accent, and looks just fantastic on the plate.)<br /><br />its all in the details.the lunch guyhttps://www.blogger.com/profile/10192794413494510496noreply@blogger.comtag:blogger.com,1999:blog-1304437690959603870.post-36601307937396948662010-02-07T15:05:26.989+08:002010-02-07T15:05:26.989+08:00sophie: oh u must try the spanish ham n tell me wh...sophie: oh u must try the spanish ham n tell me what you think.terri@adailyobsessionhttps://www.blogger.com/profile/18027727551942336449noreply@blogger.comtag:blogger.com,1999:blog-1304437690959603870.post-13924378987644482382010-02-05T03:45:34.517+08:002010-02-05T03:45:34.517+08:00appetizer or meal, this would be tasty as both! I...appetizer or meal, this would be tasty as both! I've had prosciutto only a handful of times, but I need to try more varieties--can't say I've ever had the spanish version.Sophiehttp://blog.keyingredient.com/noreply@blogger.comtag:blogger.com,1999:blog-1304437690959603870.post-86603628739350667362010-02-04T12:31:19.656+08:002010-02-04T12:31:19.656+08:00zurin: i would love to spend a couple of months tr...zurin: i would love to spend a couple of months travelling europe but i can't bc my mom needs me to monitor her meds :(( i'll think of smthing.<br /><br />plainjane:you make some soon...<br /><br />bbo: can can, make it soon.<br /><br />johnathan: yes, i;m a teaser :D<br /><br />terri: hi, how r u? how did your saltimbocca turn out?terri@adailyobsessionhttps://www.blogger.com/profile/18027727551942336449noreply@blogger.comtag:blogger.com,1999:blog-1304437690959603870.post-47178967824734567042010-02-02T23:49:34.745+08:002010-02-02T23:49:34.745+08:00Terri - Simple but delicious! Luckily I have a cou...Terri - Simple but delicious! Luckily I have a couple of boneless pork loin chops in the freezer. Dinner tomorrow night!Terrihttps://www.blogger.com/profile/13283569971756980289noreply@blogger.comtag:blogger.com,1999:blog-1304437690959603870.post-69223965495026974402010-02-02T18:48:07.697+08:002010-02-02T18:48:07.697+08:00Terri, it came to a point that I just have to say ...Terri, it came to a point that I just have to say this... its not that nice to tease your readers with all those goodies!!!!!Anonymoushttps://www.blogger.com/profile/02285219031034404466noreply@blogger.comtag:blogger.com,1999:blog-1304437690959603870.post-42107978344302992092010-02-02T18:41:41.635+08:002010-02-02T18:41:41.635+08:00wowI want I want, looks so superb! :)wowI want I want, looks so superb! :)Big Boys Ovenhttp://www.bigboysoven.comnoreply@blogger.comtag:blogger.com,1999:blog-1304437690959603870.post-65458832272390461602010-02-02T18:14:34.401+08:002010-02-02T18:14:34.401+08:00yummmm....me want some....yummmm....me want some....ArtiSandshttps://www.blogger.com/profile/12423875050366652072noreply@blogger.comtag:blogger.com,1999:blog-1304437690959603870.post-25018922653398768052010-02-02T13:16:03.596+08:002010-02-02T13:16:03.596+08:00aaawwwww so Yi's going to the netherlands afte...aaawwwww so Yi's going to the netherlands after all!!!! good for her...n ull be following soon!!!<br /><br />its only 6 months ...why dont u spend 6 months thre as well Terri...u have a good excuse no? mm sure theyll survivr without u for a while.:))Zurinhttps://www.blogger.com/profile/10209420293425025235noreply@blogger.com