Potential Gold

Spain & The World Table - Anchovy and Pisto Bocadillos

In this recipe, adapted from the book Spain & The World Table (which I am working on for this section of Potential Gold), we will be focusing on Tapas.  Two more posts will be part of this Tapas section...

Follow the pictures on this post for a simple and tasty treat!

We're going to make toast points with anchovie and sauteed vegetables which in Spain is called Pisto and resembles a small diced ratatouille - almost... 

Start by small dicing some zucchini, red and green bell pepper and onion.

 

Once your ingredients are ready, heat some good olive oil in a pan and start sauteeing the vegetables.  I add the onion first, followed by the peppers and finally the zucchini.  I did this on high heat to allow for good flavor development and some caramelization.

- Season to taste with salt & pepper

Once you taste that it is ready - take it off the heat and let it cool to room temperature or just warm.

Menu For Hope V

It's finally time to do another good deed – AGAIN!

This year’s Menu for Hope has begun and I was able to sneak in an another assortment of Fra' Mani Salumi as a prize for this year’s raffle.  Make your $10 donations by following the information below and you could be a winner (yes, I know, we're all winners!).

 

The Prize code for the Fra' Mani Salumi assortment is UW15 - The set will include a random assortment of Fra' Mani Salumi hand chosen by Paul Bertolli.  Included will be an assortment of salami as well as Fra' Mani's Cooked Sausages.  Shipping is included within the continental US and there is no delivery to a PO Box.  This set won't let you down and will be great for any Salumi lover or fan of Paul's work.

This is the real deal...two years ago I was the winner of the Manresa Dinner for two - which was AMAZING!  I decided to give back SO donate to a great cause and good luck!

To view the prizes - Check out the OFFICIAL PRIZE PAGE or see the Regional Hosts' Blogs below:

You can also browse prizes by region by visiting our regional host blogs

Europe *Including the UK*: Sara of Ms.Adventures in Italy

US: West Coast: Matt Armendariz of Matt Bites 

US: East Coast: Jaden Hair of Steamy Kitchen 

Canada: Meena Agarwal of Hooked on Heat

Asia Pacific, Australia, New Zealand: Ed Charles of Tomato

and, last but not least, our special Wine Blog Host: Alder of Vinography 

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To Donate and Enter the Menu for Hope Raffle Here's what you need to do:

1. Choose a prize or prizes of your choice from the Menu for Hope selection which you can find at Chez Pim and the other sites listed above.

2. Go to the donation site at Firstgiving and make a donation.

3.  Please specify which prize you'd like in the 'Personal Message' section in the donation form when confirming your donation. You must write-in how many tickets per prize, and please use the prize code.  Each $10 you donate will give you one raffle ticket toward a prize of your choice.  For example, a donation of $50 can be 2 tickets for EU01 and 3 tickets for EU02 - 2xEU01, 3xEU02.

4. If your company matches your charity donation, please check the box and fill in the information so we could claim the corporate match.

5. Please check the box to allow us to see your email address so that we can contact you in case you win. Your email address will not be shared with anyone.

Check back on Chez Pim on Monday January 12 for the results of the raffle. 

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IMPORTANT: Please use the following convention when specifying your prize choices  

"number of tickets" x "prize code"

for example: 3xUE01, 2xAP06

Lemongrass Thai Restaurant - Tarzana

Welcome to Lemongrass - I Loved The Flower On The Tip Of My Straw...

Crispy Fried Springrolls - Just OK - Great Dipping Sauce

Soup - My Father's FAVE - Tom Yum something - He Asks For It The Way He Gets It In Thailand
 It's Good

Step by Step - Fresh Pasta

Flour - Farina di Grano Tenero tipo 00

Scale it out - 200 Grams

Yogen Fruz - Tarzana

So it opened a few weeks ago.  It's cool.  The yogurt is okay and after sushi...well, actually I can't say what it's like after sushi since every time I leave Kushiyu I am stuffed with no room for anything, especially yogurt.

The yogurt here is made elsewhere and delivered in small packages.  It's pretty simple for any monkey to whip up some Yogen Fruz...

1. Grab a bar of yogurt.  Make sure the size and color of the packaging is what the customer ordered.

2. Open package and place yogurt in machine.  Add toppings/fruit and turn machine on.  (while the machine works, it basically mixes the yogurt and topping/fruit around itself, blending the ingredients together (as seen at Humphrey Yogart in Sherman Oaks)).

3. Add yogurt back into cup and add spoon - give to customer.  Customer pays and eats.

Easy!