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Haidee Vaquer

Haidee Vaquer

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Affection

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Haidee is a freelance food stylist and photographer based in Bahrain. She is a blog-schooled cook, a Food Network junkie and studies under the tutelage of Martha Stewart's vlog. She shares her passion for cooking in her blog, Haidee's Kitchen (http://haideekitchen.blogspot.com/). If you are interested to purchase any her photos, or would like to avail of her photography service, please send a message on the CONTACT page. Alternatively, you may e-mail her at hcvaquer@gmail.com.

Lemon-Garlic Chicken

Published April 2nd, 2012

So easy to make chicken recipe. Check out my blog: http://haideekitchen.blogspot.com/2012/04/lemon-garlic-chicken.html

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Panna Cotta with Red Wine Syrup and Blueberries

Published March 22nd, 2012

Panna Cotta, a perfect summer desseert. Check out the recipe in my blog: http://haideekitchen.blogspot.com/2012/03/panna-cotta-with-red-wine-syrup-and.html

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Garlic Ginger Clams with Beer Reduction

Published March 16th, 2012

Who doesn't love clams? This bivalve is one of my favorite shellfish. We're fortunate enough that in Bahrain, fresh clams are available all year round. And it's so cheap; 500fils per kilo, (that's just over a dollar)! And there are so many ways you can cook them, from soups and chowders, pasta and risotto dishes, or on it's own with spices and herbs. It's so flavorful that whatever way you cook them, they taste great.

Here's one of my favorite clams recipes; a rich, garlicky clams reduced in beer. It's a perfect dish to complement a simple seafood weekend lunch with family and friends.

Ingredients:

3 kg clams

3 heads garlic, minced

1/4 cup ginger, grated

4tbsp extra virgin olive oil

1/2 stick unsalted butter

1/2 bottle beer, I used Grolsch Premium Lager

1 tsp red chilli pepper, thinly sliced

zest of 1 lemon

1 tsp salt

1 tsp pepper, freshly cracked

1/4 cup scallions, for garnish

Direction:

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Bacon and Spinach Whole-Wheat Spaghetti

Published March 14th, 2012

Whole wheat, spinach, garlic, EVOO...these stuff are not only delicious but good for you. And a little sprinkle of bacon bits will not hurt you at all. Here's how you can enjoy this pasta, guilt-free.

Ingredients:

200g whole wheat spaghetti pasta

200g fresh spinach

100g bacon, diced

1 head garlic, minced

1/4 cup white wine

3 tbsp extra virgin olive oil

freshly cracked salt and pepper to taste

freshly shaved parmigiano reggiano, optional

Cook pasta in salted boiling water until al dente. Drain.

Cook the bacon in 1 tbsp EVOO until crispy. Remove from pan and set aside.

Add 2 tbsp of EVOO to the bacon dripping and sautee the garlic for about 2 minutes on medium heat.

Deglaze the pan using 1/4 cup of wine. Simmer for a couple of minutes until the wine is reduced to about 1/8 of a cup.

Add the spinach and allow it to wilt.

Then, add the pasta and half of the bacon bits.

Lastly, season with salt and pepper to taste.

To serve, add the remaining bacon bits and ...

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Salmagundi

Published March 11th, 2012

I found something PINteresting on Pinterest this morning---salamagundi. I thought, what is that? Curious, I wikipedia'd it and found that it is a salad dish that got it's name from the French word "salmagondis" which means a hodgepodge or mix of widely disparate things. (Hodgepodge---what a fun word!). And I realized I have been making salmagundi, I just didn't know there was a "proper" name for it. I called mine "Maskipaps" salad. Maskipaps is the slang of the Filipino phrase "maski papaano" meaning "anything goes".

Most of the salad I prepared at home are maskipaps a.k.a. salmagundi. I just use whatever I fancy from my fridge and cupboard.

For this specific plate, here are the ingredients:

a bowl of mixed greens

1 mandarin orange, peeled and sliced

1/4 cup red grapes

1/4 cup green grapes

2 slices turkey breast, cut about half an inch

1 egg, poached

2 tbsp ricotta cheese

Dressing:

3 tbsp extra virgin olive oil

2 tbsp balsamic vine ...

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