http://www.jemangelaville.com i eat the city Fri, 05 Mar 2010 04:42:01 +0000 http://backend.userland.com/rss092 en This was a surprise. I was not expecting it to be anything other than a way to use up some frozen mahi mahi from Trader Joe's (the kind that's frozen, in the marinade). But, hey, this was delicious! The yogurt gave it a nice tanginess and the almonds and parmesan ... http://www.jemangelaville.com/2010/03/04/mahi-mahi-with-parmesan-almond-crust/ Oh my god, this was so good. I think this is the best cake i've ever made. I think this will be my signature cake, you know, if I ever need a signature cake. I wasn't even sure this was going to turn out as I basically combined two recipes, substituted ... http://www.jemangelaville.com/2010/02/28/cardamom-vanilla-orange-pound-cake/ Oh, look, it's more bread! And not just any bread but some tasty, crunchy, chewy ciabatta. This is very similar to the French loaf recipe, but there's no sugar and you shape the dough into two, flat, rectangular loaves. There aren't a lot of pictures here -- ... http://www.jemangelaville.com/2010/02/25/rustic-italian-ciabatta/ This was a recent experiment that ended up as a tasty dinner and then lunch the next day. I used a basic carrot soup recipe with ginger and lemon to start but then added a lot of other things to it (curry powder, cashews, coconut cream). It made a very ... http://www.jemangelaville.com/2010/02/20/curried-carrot-soup-with-coconut-cashews/ Yesterday, Michael Ruhlman posed a question on Twitter as to why food bloggers cook. It's short and bullet-pointed, but this is why I cook. It's fun and relaxing (especially if you have a glass or two of wine while cooking). Otherwise, my husband would eat dry ramen noodles & take-out burritos. (Probably ... http://www.jemangelaville.com/2010/02/19/why-i-cook/