Tuesday, April 27, 2010

Taco Won Ton

Here's a great idea with leftover taco meat for an appetizer: 

Fill 1/3 of a won ton wrapper with the meat.  Wet the sides of the won ton with water by dipping your finger in a bowl of water and running along the edges.  Pinch together to seal.

Heat peanut oil in a wok or frying pan.  Fry both sides until brown.  Serve hot or room temperature.

This is also a great way to use leftover curry, or chili.  Be creative!

Monday, April 19, 2010

Thai Noodles

This is a great fast dish to make with leftover chicken, or steak on a weeknight.  Or leave the meat out.  It's spicy and fills that comfort food zone.

1 Pound Fettuccini, Spaghetti or Linguine, cooked to the instructions on the package

1 jar Thai Curry Paste

1/4 cup Minced Mint Leaves
1/4 cup Minced Cilantro
1/4 cup shiffinad basil leaves (roll the basil leaves like a cigar and cut across for ribbons)

1 cup chopped peanuts
1/4 cup fresh lime juice
Red pepper flakes (as desired)

Cook the pasta and drain.  Return to the hot pot, and remove from heat.  Add the remaining ingredients and toss.  Serve immediately, or at room service.  Makes a great pot luck dish.  

I have a whole bowl to take to work tomorrow for my girls!

Saturday, April 17, 2010


Today I launched a new blog site:


I will feature my new paintings as an interim before I eventually upload them to my web page:  www.tinawilliams.com

Check it out!

Now back to food!

Wednesday, April 14, 2010

An English Breakfast

I was in London over the weekend and my hotel came with breakfast. I arrived mid-morning on Saturday so on Sunday when I woke up, I called the restaurant to see how late they were serving breakfast.

After several rings, a girl answered the phone very politely. I asked her "How late do you serve breakfast?" And she said, "Do you wish to place an order?" I realized she thought I was asking for room service. So I corrected myself, "No, I want to come down to the restaurant. How late do you serve?" She said, "Just a moment, please" and placed me on hold.

Soon another pleasant female voice came on the line and said, "Good Morning Mrs. Williams. How can I help you?" I repeated my question about how late does the restaurant serve breakfast. Her reply: "Right. Well, we have a lovely hot buffet with everything you could wish for: bacon, sausages, eggs, mushrooms, hash browned potatoes, baked beans and toast. And on the cold buffet we have all sorts of cereals, fruit, cold meat, cheese and breakfast pastries. Is there anything else I can help you with?"

For the third time I found myself asking the exact same question, "How late do you serve breakfast?" I was beginning to wonder if we were speaking the same language which is often a joke between my brother-in-law and me that America and England are two people separated by the same language! But the third time seemed to be the charm because she answered "10:30 ma'am." And I thanked her and hung up. It was right out of a Monty Python skit. I kid you not! But the breakfast was exactly as she described.

I had a lovely, albeit, brief visit with nothing culinary exciting to report. Have a lovely Wednesday! I'm happy to be home!

Thursday, April 8, 2010

Appetizer Ideas

I ate lunch yesterday at the Rock Center Cafe in New York next to the ice skating rink. Funny about that - the weather was so warm that they closed the rink. I sat next to the window and watched the ice melt into little puddles. Just 2 days previous, I was at The Sea Grill on the other side of the rink and enjoyed watching all the ice skaters, whether experienced or those holding on to the rail for dear life!

A sandwich that was on the menu was a turkey and brie with cipollini onions. It looked delicious.

So this morning, foodie that I am, I thought that would make a great appetizer.

Spread a good softened brie cheese on a cracker and place a piece of turkey breast, even smoked turkey would be good, and slice a little marinated cipollini onions or pickled onions on top.

As soon as I thought of this appetizer, another variation popped in my head:

Top a cracker with a sharp cheddar cheese or swiss, place under broiler for a couple minutes until softened. Spread with a horseradish sauce and place thin sliced roast beef on top. Top each cracker with a half a cherry tomato.

When I get back from London next week, I will try these cracker ideas and post some photos.

Happy Spring from New York City!