First, I forgot to blog before charging off into the city for the weekly weigh-in. (Down 1 pound :-))
Our job for the next week is to find 5 foods never eaten before and prepare them.
Let's see. There are reasons I haven't tried Tuscan chicken livers on toast,
which looks like Daisy's bowl in the morning,
or mahi mahi, celery and salt cod cassserole, chilled beet borscht, or baba ganoush.
And second, our dining room calendar is an Audubon special showing swallows for April.
in honor of his birthday, according to Google.
Bird's nest soup is a delicacy in Chinese cuisine. A few species of swift (or swallow), the cave swifts, are renowned for building the saliva nests used to produce the unique texture of this soup. When dissolved in water, the birds' nests have a gelatinous texture. Nests have high levels of calcium, iron, potassium, and magnesium. In Hong Kong, a bowl of bird's nest soup would cost $30 to $100.
ReplyDeleteBird's Nest Soup Recipe(asianonlinerecipes.com)
Ingredients :
2 ounces bird's nest
6 tablespoons rock sugar, crushed
2 cups water
Method :
Soak the bird's nest in cold water overnight, rinse well. Remove any loose feathers or dirt from the bird's nest. Fill up a pot with water and bring to the boil. Add in the bird's nest and simmer for about 5 minutes. Rinse well and squeeze dry. Place the bird's next in the pot with 2 cups of water. Bring to a boil and simmer until the nest are soft and tender. Stir in the rock sugar until completely dissolve. Serve the sweet delicacies hot.
Qing yong can! (bon apetit)