For Two, Please

French Almond-Pear Tart

2011-01-13T20:28:00.000-08:00

I know, a bit late -- but happy 2011!!

While new beginnings and fresh starts are always lovely, I'll skip the whole "new year" cliche and get straight to business. I mean, resolutions schmootions...who has time for those things anyway? ;) Between 8 weddings and trips to LAS/SAN/HKG/DPS/NYC/ORD/YVR already on the books for this year, we're basically just focused on keeping our day jobs and staying sane. Besides, do you really want to hear all 20 of my titillating resolutions??

#1, be more patient
#2, wear sunscreen every day
#3, don't be afraid to speak up more often
#4, try to eat more vegetables
#5, learn how to drive stick shift
#6, ......

Just kidding.

Anyway, one resolution -- errrrr, goal -- for this year was to make one of those beautifully magnificent tarts that you always see in the window shops of French bakeries and patisseries. Simple, elegant and utterly satisfying, they never seem to disappoint in both appearance and taste (funny how that works, huh).

This one is no exception. The crust is perfectly crumbly, buttery and sweet -- like a shortbread cookie. And the pears, which are poached in sugar syrup laced with lemon and cinnamon sticks, yield a delightfully delicate and mild fruit flavor. The best part, however, lies in the almond cream. I've always loved frangipane, but this one is especially nutty, soft and rich.

Dang you, French people, for making me lose resolution #12: no second helpings of dessert! I guess while we're at it, no point in trying to keep the rest of my resolutions either...right? :D

French Pear Tart
Recipe from Dorie Greenspan

Sweet Tart Dough
1 1/2 cups all-purpose flour
1/2 cup confectioners' sugar
1/4 teaspoon salt
1 stick plus 1 tablespoon (4 1/2 ounces) very cold (or frozen) unsalted butter, cut into small pieces
1 large egg yolk

Put the flour, confectioners' sugar and salt in the workbowl of a food processor and pulse a couple of times to combine. Scatter the pieces of butter over the dry ingredients and pulse until the butter is cut in coarsely - you'll have pieces the size of oatmeal flakes and pea-size pieces and that's just fine. Stir the egg, just to break it up, and add it a little at a time, pulsing after each addition. When the egg is in, process in long pulses - about 10 seconds each - until the dough, which will look granular soon after the egg is added, forms clumps and curds. Just before your reaches this clumpy stage, the sound of the machine working the dough will change - heads up. Press lightly into the tart pan.

Center a rack in the oven and preheat the oven to 375 degrees F. Butter the shiny side of a piece of aluminum foil and fit the foil tightly against the crust. Bake the crust 25 minutes, then carefully remove the foil. If the crust has puffed, press it down gently with the back of a spoon. Bake for another 3 to 5 minutes, then transfer the crust to a cooling rack; keep it in its pan.

Almond Cream
6 tablespoons unsalted butter, at room temperature
2/3 cup sugar
3/4 cup ground blanched almonds
2 teaspoons all-purpose flour
1 teaspoon cornstarch
1 large egg
2 teaspoons dark rum or 1 teaspoon pure vanilla extract

Put the butter and sugar in the workbowl of a food processor and process until the mixture is smooth and satiny. Add the ground almonds and continue to process until well blended. Add the flour and cornstarch, process, and then add the egg. Process for about 15 seconds more, or until the almond cream is homogeneous. Add the rum or vanilla and process just to blend. If you prefer, you can make the cream in a mixer fitted with the whisk attachment or in a bowl with a rubber spatula. In either case, the ingredients are added in the same order. Scrape the almond cream into a container and either use it immediately or refrigerate it until firm, about 2 hours.

Poached Pears
3 medium pears, firm
1 lemon
4 cups water
1 1/4 cups sugar
1 stick cinnamon (optional)

Peel the pears, leaving them whole. Bring the 4 cups water, the 1 1/4 cups sugar, the juice of the lemon, and the cinnamon stick to a boil in a saucepan just large enough to hold the pears. Add the pears to the boiling syrup, lower the heat so the syrup simmers and gently poach the pears until they are tender when pierced with a knife, about 15 minutes. Cool the pears to room temperature in the syrup.

Assemble & Bake
Center a rack in the oven and lower the oven to 350 degrees F. Cut the pears in half (from blossom to stem) and core them. Make sure to pat them dry - really dry - so that their liquid won't keep the almond cream from baking. Fill the baked crust with the almond cream, spreading it even with an offset metal icing spatula. Thinly slice each pear half crosswise, lift each half on a spatula, press down on the pear to fan it slightly and place it over the almond cream.

Put the crust on a lined baking sheet, slide the sheet into the oven and bake the tart 50 to 60 minutes, or until the almond cream puffs up around the pears and browns. Transfer the tart to a rack to cool to just warm or to room temperature before unmolding. Right before serving, dust the tart with confectioners' sugar.

Pumpkin Belgian Waffles

2010-12-31T15:14:00.000-08:00

Well, that was fun :)

I'm talking about the most glorious time of the year: holiday parties, peppermint-flavored everything, Christmas lights and shopping, family gatherings, gluttonous "let loose - it's the holidays!" type of dinners (my favorite), out-of-town visitors and Napa excursions, and THREE separate pumpkin waffle brunches.

Wait, did you just catch that? Three back-to-back brunches of pumpkin waffles?? Yeah, apparently there's no such thing as variety in the Choi household. But hey, I'm a firm believer that if you've found something that works...keep it coming! :)

Not only do these waffles work -- but they've been tested to perfection (90+ times!) via this blog. That's right, an entire blog dedicated to pumpkin waffles...ummmmm, who's the obsessed one now? Anyway, this recipe yields a wonderfully spicy waffle with a bold pumpkin flavor. Depending on how you cook them, they can turn out either light and crispy [less batter with a longer cooking time] or a bit thicker and chewier [more batter with a shorter cooking time]. I prefer the former, but both versions are pretty tasty.

Although our pumpkin intake was just a teensy bit overkill this Christmas season, I think we've discovered a new annual (pumpkin) tradition. And the best thing about traditions is that they're frequented often :D

Hope everyone had a great holiday...2011, here we come!

The Ultimate Pumpkin Waffle
Recipe from PumpkinWaffles

1/4 cup light brown sugar
3 Tbsp. cornstarch
1 1/4 cup all-purpose flour
1 1/2 tsp. baking powder
1/2 tsp. salt
1 3/4 tsp. cinnamon
2 tsp. ginger
1/4 tsp. cloves
1/4 tsp. nutmeg
2 large eggs
1 cup whole milk
1 cup canned solid-pack pumpkin
4 Tbsp. unsalted butter, melted and warm

1. Lightly oil the waffle iron with vegetable oil, and set it to the desired temperature.

2. Combine brown sugar and cornstarch in a large bowl. Whisk together to break apart the cornstarch. Add the remaining dry ingredients, and whisk to blend.

3. Separate eggs: yolks go in a medium sized bowl and whites get set aside in a smaller bowl.

4. Add pumpkin and milk to the egg yolks. Whisk to blend and set aside.

5. Whip egg whites with a hand mixer on high until stiff peaks form – about 1 1/2 – 2 minutes. Set aside.

6. Pour melted butter into the yolk/milk/pumpkin mixture. As you pour, whisk to combine.

7. Add the pumpkin mixture to the dry ingredients, and mix them together until just combined. A little lumpiness is fine. That will smooth out when the egg whites are added.

8. Slide the whipped egg whites out of the bowl and onto the mixture you just prepared. Gently fold them in until no white bits are obvious.

9. Once the waffle iron is heated, you’re ready to pour the batter. For my belgian waffle maker (All-Clad), I use 1/3 C batter per section. Cook time is around 4 minutes and 30 seconds.

Matcha Green Tea Shortbread Cookies

2010-11-24T21:35:00.000-08:00

As we enter into this holiday season of celebrating and giving, I can't help but reflect on all the things that I'm thankful for. So much has happened since last Thanksgiving -- including a new place to call home, new travel memories, two new jobs, new friendships, a new car, and new opportunities for loved ones -- that I still can't believe we packed it all into just one year.

On numerous occasions throughout this year, AC and I have talked about how incredibly blessed we are. To live near family, to be able to go to work every day, to have so many college friends live close by, to see loved ones thrive and succeed in new places, to have plenty of food to eat (sometimes too much!) and a warm bed to sleep in every night...the list goes on and on. And while I don't want to bore you with all the little details of this list, somewhere a bit further down on it are these lovely matcha green tea shortbread cookies ;)

Remember my matcha green tea obsession last year? Well, like most things in life -- it comes and goes in cycles. And lucky for us, my matcha craving came back...just in time for the holidays!

We made these the other day when a couple of friends came over for an "Asian themed" dinner. While they seemed to enjoy the meal thoroughly, their hands kept reaching for these cookies. Incredibly stunning, healthy (what? antioxidants!) and GREEN, these treats taste even better than they look. Like any respectable shortbread cookie, they're delectably crumbly and buttery. But their unique matcha green tea flavor is what really makes them shine. Subtle, delicate, and not too sweet -- no wonder why they won Golden Scoop's Best Bakery Recipe award!

Have a great Thanksgiving, everyone! We're so thankful for love, family, friends...and of course these delightful cookies. What about you?

Matcha Green Tea Shortbread Cookies
Recipe from Lovescool

3/4 cup Confectioners sugar
5 oz Unsalted butter, cut into cubes
1 3/4 cup All-purpose flour
3 Large egg yolks
1.5 TBS Matcha (powdered green tea)
1 cup Granulated sugar (for coating)

* Preheat the oven to 350F. Line a sheet pan with parchment paper.
* Whisk the confectioner’s sugar and green tea together in a bowl.
* Add the butter and green tea/sugar mixture to the bowl of a stand mixer fitted with the paddle attachment. Mix until smooth and light in color.
* Add the flour and mix until well combined.
* Add the egg yolks and mix just until the eggs are fully incorporated and a mass forms.
* Form the dough into a disk and chill in the refrigerator until firm (about 30 minutes).
* Roll the dough out to ½” thickness.
* Cut the dough with a cookie cutter.
* Toss each cut cookie in a bowl of granulated sugar to coat.
* Place the sugar-coated cookie on a parchment lined pan. Bake at 350F for 12-15 minutes, or until slightly golden around the edges.

(Momofuku Inspired) Bacon-Sriracha Brussels Sprouts

2010-11-21T16:28:00.000-08:00

I know it's hard to believe, but we actually do eat more than just cupcakes, cookies, and carbs in this house. It's just that blogging about vegetables is so boring...I mean -- arugula or baby spring greens? balsamic or ranch dressing?? -- how's that for an exciting afternoon read?

So while I usually try to keep our adventures in salads and steamed broccoli to a minimum, I couldn't let this bad boy pass by. Especially when it involved a craaaazy looking stalk of brussels sprouts and bacon: the antithesis of anything bland, boring and healthy. Plus (and this is probably the real reason why we made this), after our last encounter -- ok, disaster -- with this lovely vegetable, some sort of brussels sprout redemption was desperately in order.

I can't believe I'm saying this, but these brussels sprouts were like candy. Yes, better than any late-night chips, ice cream or popcorn snack we've ever had; addicting in so many ways. Perhaps it's because they hailed from the recipe files of the infamous David Chang, or maybe it's because of all the flavor that came from the bacon drippings, or the subtle but fiery kick from the sriracha sauce, or how tender and caramelized everything became -- regardless, I have officially converted into a true brussels sprouts lover :D

Now how's that for a little brussels sprouts redemption? ;)

Bacon-Sriracha Brussels Sprouts
Recipe adapted from David Chang

1 pound fresh Brussels sprouts
3 T olive oil
1/4 pound thick-cut bacon (about 4 slices)
Butter (optional)
Sriracha hot sauce
Lemon or lime
Salt and pepper

1. Preheat the oven to 400 degrees.
2. With a knife, trim the hard, woody ends of the sprouts, then slice in half lengthwise through the core. Place in a roasting pan.
3. Pour olive oil over brussels sprouts and toss until evenly coated.
4. Cut the bacon into small chunks and place over brussels sprouts. Add 1-2 slices of butter, if desired.
5. Bake for around 30 minutes, stirring occasionally. Brussels sprouts should be tender and slightly browned.
6. Add a few squirts of sriracha hot sauce (depending on how hot you like it) and a squeeze or two of fresh lemon/lime juice. Season with salt and pepper, if necessary.

No Knead Sourdough Bread

2010-10-29T19:55:00.000-07:00

Start calling me Martha...because I just made my own bread! :D

Maybe it's because I've never ventured into the terrifying world of yeast before, or perhaps it's because I just love the idea of homemade bread (I mean really, how resourceful am I???), but this was by far the tastiest and most exciting "cooking experiment" I've ever done.

Like most Cooks Illustrated recipes, this one did not fail. Its author took the insanely popular NYTimes No-Knead Bread recipe (Jim Lahey) and further improved/expanded on it. Though the original NYTimes recipe spread like wildfire when first published, many critics complained that it lacked flavor. To address this, white vinegar and beer are added to the dough for a more tangy, yeasty flavor. The result? A delectably sour, chewy bread with great texture.

Here's the kicker -- the recipe itself only involves around 5 minutes of actual effort; time does all the rest of the work. And while that may sound glorious, it's also torture....especially towards the end, when the smell of freshly baked bread permeates throughout your house like a drug. The anticipation, however, is worth it. Nothing tastes as heavenly as a crusty, chewy loaf of bread straight out of the oven.

No longer will I need to run out to the store for a loaf of bread....20 hours and a little flour should now do the trick! ;)

No Knead Bread
Recipe from Cooks Illustrated, January 2008

3 cups (15 oz) unbleached all-purpose flour, plus more for kneading
1/4 tsp instant or rapid-rise yeast
1 1/2 tsp table salt
3/4 cup + 2 Tbls water (7 oz) at room temperature
1/4 cup + 2 Tbls mild lager (3 oz) at room temperature
1 Tbls white vinegar

Whisk flour, yeast, and salt in large bowl. Add water, beer, and vinegar. Using rubber spatula, fold mixture, scraping up dry flour from bottom of bowl until shaggy ball forms. Cover bowl with plastic wrap and let sit at room temperature for 8 to 18 hours.

Lay 12- by 18-inch sheet of parchment paper inside 10-inch skillet/pan and spray with nonstick cooking spray. Transfer dough to lightly floured work surface and knead 10 to 15 times. Shape dough into ball by pulling edges into middle. Transfer dough, seam-side down, to parchment-lined skillet and spray surface of dough with nonstick cooking spray. Cover loosely with plastic wrap and let rise at room temperature until dough has doubled in size and does not readily spring back when poked with finger, about 2 hours.

About 30 minutes before baking, adjust oven rack to lowest position, place 6- to 8-quart heavy-bottomed Dutch oven (with lid) on rack, and heat oven to 500 degrees. Lightly flour top of dough and, using razor blade or sharp knife, make one 6-inch-long, 1/2-inch-deep slit along top of dough. Carefully remove pot from oven and remove lid. Pick up dough by lifting parchment overhang and lower into pot (let any excess parchment hang over pot edge). Cover pot and place in oven. Reduce oven temperature to 425 degrees and bake covered for 30 minutes. Remove lid and continue to bake until loaf is deep brown and instant-read thermometer inserted into center registers 210 degrees, 25 to 30 minutes longer. Carefully remove bread from pot; transfer to wire rack and cool to room temperature. Best eaten right away.

Boston Cream Pie

2010-10-24T11:24:00.000-07:00

Some things just don't need an explanation.

Especially when there's cake and presents involved :)

Yup, it's birthday time...Round 2! 60 and fabulous -- that's my mom!! :)

Happy birthday, mother! Looking forward to celebrating many more birthdays with you in the years to come...

Meatballs in Chipotle Sauce

2010-10-18T16:54:00.000-07:00

It doesn't get much better than this. I'm talking warm SF indian summers, autumn vegetables and heirloom tomatoes, a slightly slower pace of life, and of course this unforgettably fiery, smoky, chipotle meatball sauce.

I say unforgettable for two reasons. When I first had this, I couldn't stop thinking about it and had to stalk my coworker for weeks upon weeks to get the recipe. And when I finally got around to making these meatballs a couple of years later for my (spice adverse) parents one hot summer evening, I accidentally added 2 or 3 too many chipotle chiles to the sauce. Oopsies. Although -- between excessive gulps of water and relentless beads of sweat dripping down their foreheads -- they kept gasping, "this is good steph, this is good", I can't imagine how their mouths must have felt if I even thought it was a bit spicy. LOL. I giggle every time I think of that incident :D

Anyway, I can assure you that I did not OD on the chipotle chiles this time around. Although, don't be fooled -- the smokiness from the chipotles is what really sets this sauce apart from anything else. The addition of cumin adds even more depth, and grated parmesan cheese offsets both savory flavors with a subtle saltiness. The meatballs are also worthy of mentioning. Rather than pan fried, they're cooked directly in the chipotle sauce which keeps them ultra moist and tender. Nothing about this resembles your typical flat, boring tomato sauce...which is fantastic, because AC doesn't like red sauces (see what I have to live with??).

Just be warned, this makes a lot. We've been swimming in meatballs for the past couple of days...which is actually a really good thing if it's not too hot outside and you have plenty of water to chug! ;)

Meatballs in Chipotle Sauce
Recipe adapted from Meg, an old coworker and friend

1 lb ground pork
1 lb ground beef
1/2 tsp ground cumin
4 garlic cloves, chopped
3 eggs
1/4 C bread crumbs
salt and pepper

4 canned chipotle chiles, in marinade
6 medium tomatoes, roasted and peeled
1 C chicken broth
6 garlic cloves
1 tsp cumin
1 T dried oregano
6 oz tomato paste
1/8 C grated parmesan cheese
salt and pepper

Combine the pork, beef, ground cumin, garlic, eggs, bread crumbs, and salt & pepper to taste. Mix well. Shape the mixture into medium-sized meatballs. Cook the meatballs in the chipotle sauce for about 30 min.

To make the chipotle sauce, puree the chiles, tomatoes, broth, paste, garlic, cumin, and oregano. Season with salt and pepper to taste. Bring to a boil.

Lemon Cheesecake Bars

2010-09-18T08:49:00.000-07:00

I hear (or so I've been told) that "life events" come in waves. Engagements, weddings, golden birthdays, promotions, 10 yr HS reunions, babies, etc -- they're all starting to trickle in lately. Not that I can complain. Who doesn't love birthday cakes? Or an excuse to see old friends? Or all the free booze at weddings (best life event ever!)??

Anyway, one of our friends recently hit a huge milestone that definitely warranted celebration -- becoming homeowners in Alameda! Though this actually happened late last year, they just had their housewarming party the other weekend (better late than never, right?), and we were tasked with bringing a dessert.

I decided to make these because they are #1 relatively quick and easy and #2, deliciously tart and creamy. Call me crazy but when it's hot outside, the last thing I want to eat is something heavy, rich, and chocolate-y. These dainty cheesecake bars are refreshingly light and simple, and make the perfect finger food. The buttery graham cracker crust offsets the smooth tart filling wonderfully, and the fresh berries add a bit of "summer" to each bite.

Speaking of which....when did it suddenly become Fall?? Next thing I know, we'll be 50.

Lemon Cheesecake Squares
Recipe adapted from Bon Appetit, July 2009

Crust:
9 whole graham crackers
6 tablespoons butter

Filling:
1 8-ounce package cream cheese, room temperature
1/3 cup sugar
1 large egg
3 tablespoons sour cream
2 1/2 tablespoons fresh lemon juice
2 1/2 teaspoons finely grated lemon peel
1 teaspoon vanilla extract
Fresh berries
[note: you can also double the filling to make it more like a cheesecake, rather than cheesecake bar cookie]

For crust:
Preheat oven to 350°F. Fold 16-inch long piece of foil to 8x16-inch strip; place in 8x8x2-inch metal baking pan, leaving overhang on 2 sides. Repeat with another sheet of foil in opposite direction, lining pan completely. Butter foil.

Place graham crackers in heavy-duty plastic bag. Using rolling pin or mallet, crush crackers finely. Melt butter in medium skillet over low heat. Remove from heat; add crumbs and toss to coat. Press crumbs evenly onto bottom of prepared pan. Bake crust until deep golden, about 12 minutes. Cool crust while preparing filling.

For filling:
Using electric mixer, beat cream cheese and sugar in large bowl until smooth. Beat in egg and sour cream, then lemon juice, lemon peel, and vanilla. Spread batter over crust.

Bake cheesecake until slightly puffed and set in center, about 25 minutes; cool completely in pan on rack. Chill cheesecake until cold, at least 2 hours. DO AHEAD: Can be made 1 day ahead. Cover; keep chilled.

Using foil overhang as aid, lift cheesecake from pan. Cut into 16 squares; arrange on platter. Top each square with a small dollop of whipped cream and berry on top. Chill until ready to serve, up to 3 hours. Serve chilled.

Terrorized Steak + Camping

2010-09-07T19:42:00.000-07:00

There's camping...and then there's camping -- where more than half your car is loaded with food, and every meal/snack/treat is meticulously planned out to negate any possibility of starving. What, it's the GREAT OUTDOORS!! No grocery stores, food stands, restaurants, or convenience stores. You better believe we're gonna come prepared :P

We've been camping before, but we brought out the big guns this time. I'm talking homemade chili, tuna salad, coffee cake, ingredients for smores (OD'ed on them every night!), cheese, cold cuts, wine (a camping essential), fresh produce, ramen, 18 rabbit bars (best things EVER), chips/cookies and of course, this glorious meat: terrorized steak.

Terrorized is such an interesting word to describe/name a steak, but I swear -- it has its valid reasons. An excessive amount of garlic, spicy red chili flakes, and fresh herbs in the wet rub "terrorize" the meat with flavor. And after marinading overnight, the steaks are then "terrorized" a second time over high heat for a nice, smoky char. The real secret to the recipe's success, however, comes next: once the steaks are almost done, you remove them from the heat for about 15 minutes to allow the juices to evenly distribute throughout the meat. Put them back on the grill for 1-2 more minutes, and you have this wonderfully flavorful steak that is both crusty on the outside and juicy on the inside.

We were hoping that the aroma of steaks would attract more bears to our campsite. But I guess one sighting was enough for the trip ;)

Terrorized Steak
Recipe adapted from Rose Pistola

1/2 C fresh rosemary leaves, chopped
1/4 C chopped fresh marjoram
1/4 C garlic cloves, finely chopped
1/6 C dried red pepper flakes
1 t salt
1/8 C ground black pepper
3/4 C olive oil
4 New York steaks

Combine rosemary, marjoram, garlic, dried red pepper flakes, salt, and black pepper in a medium bowl. Stir in olive oil. Place steaks in a ziplock bag, and pour in marinade. Turn steaks over several times to ensure that they are well coated. Marinade in the refrigerator for at least 2 hours or overnight.

Prepare grill or broiler. Rub off excess marinade from steaks. Cook about 3-4 minutes on each side for medium rare. Transfer to a platter and let sit for about 15 minutes. Return steaks to grill and finish cooking, about 1-2 more minutes on each side.

Strawberry Mochi Cake

2010-08-22T08:48:00.000-07:00

A chewy, Asian dessert and sweet, Western cake in one?? Ummmm...yes, please :P

This absolutely ingenious creation has quickly risen to the top of my "best things ever" list. No joke, I'm obsessed (...and here we go again!, as AC says). It's just like mochi, only mochi with a makeover -- jazzed up and a zillion times better. Don't get me wrong, I love mochi. It's just that sometimes, I find it a teensy bit plain and boring.

While the heart/core of this cake still remains mochi, it's given more texture and taste with a delectably crisp and chewy outer edge. This small but important detail makes all the difference in the world, and transforms the mochi into an entirely different treat. Ultra chewy and tasty, the outside layer contrasts the soft, smooth mochi perfectly. And the small addition of butter makes it taste more like a cake or pastry rather than typical Asian dessert (which is usually the antithesis of sweet).

Since it's summer, I made this batch strawberry flavored. But apricot, mango and peach are all solid contenders as well. Mochi cake, check. Next up -- mochi ice cream! ;)

Strawberry Mochi Cake
Recipe adapted from Auntie Lynn and Gourmet, May 2005

1 lb box mochiko
2 C sugar
2 t baking powder
1 stick butter, melted
2 t vanilla extract
4 eggs
1 12 oz can evaporated milk
1 11.5 oz can strawberry nectar
1/2 C water

Preheat oven to 350 degree. In a large bowl, mix dry ingredients together. Whisk in remaining ingredients, and divide batter into cupcake pans. Bake for 25-30 minutes, until nicely browned.

Chinese Garlic Pea Shoots + Kung Pao Chicken

2010-07-27T13:10:00.000-07:00

Two posts in one week?? Yes, I'm pinching myself as well. What is this, 2009 or something? ;)

Anyway, I guess this really doesn't count as a post because #1, this is the easiest and fastest meal ever and #2, I don't even have an "official" Bon Appetit or Gourmet magazine recipe for it. But don't be fooled -- anything pulled from my mom's cooking files is legit (especially when it comes to food from da motherland). It's just that "a little pinch here" and "handful or two there" is kinda hard to translate into tangible quantities. But I'll try my best...

Back in the day, AC and I used to eat this all the time. It's fast, fresh, and so much better than your typical Chinese takeout or delivery. The secret to great Kung Pao chicken is the marinade -- or cornstarch, really. The Chinese (I say that like they're some exotic specimen) use cornstarch for nearly everything. Usually it's to help thicken soups or sauces. But in this case, it's combined with the marinade to create a protective coating around the chicken pieces so that the meat doesn't dry out when stir-fried. That's probably why chicken is always unusually moist, velvety and soft in Chinese restaurants -- it's all because of the cornstarch, baby!!

Of course, letting the chicken sit in the marinade for a couple of hours will also make a huge difference. Sherry is another big ingredient in Chinese cooking: whenever you use soy sauce, use equal parts sherry to offset the saltiness. For the Choi version of this marinade, we do equal parts soy sauce and sherry, a drip (or two) of sesame oil for sweetness, a double drip of hot chili oil (we like our food spicy), and some hot pepper flakes for even more kick. Pour this along with a spoonful or so of cornstarch over the chicken, and you're ready to go.

Btw, the pea shoots are equally wonderful and simple -- they were actually going to be the highlight of this post! But then I got so caught up and excited about the whole cornstarch shebang, I couldn't stop myself. Yup, really living on the edge here. Anyway, my "spoonful of this" and "pinch of that" recipe for pea shoots can be found below. Enjoy! :P

Chinese Garlic Pea Shoots + Kung Pao Chicken
Recipe by SC

Garlic Pea Shoots
1 plastic bagful of fresh pea shoots, rinsed with H20
8-10 cloves garlic, minced
2-3 T olive oil
1/8 C water
white pepper, to taste
garlic powder, to taste
salt, to taste
[measurements are approximations]

Pour a couple tablespoons of olive oil into a large frying pan so that it covers the entire bottom. Heat on high until the oil begins smoking. Add minced garlic and stir until it just begins to become fragrant, about 30 seconds. Add washed pea shoots and stir-fry until greens wilt, about 3-5 minutes. Add a splash of water and immediately cover the pan. This will create steam and further "soften" the vegetables. Steam for about a minute more. Uncover and season with white pepper, garlic powder, and salt.

Kung Pao Chicken w/ Cashews
2 chicken breasts, diced
2-3 cloves garlic, minced
1 zucchini, chopped
1 red bell pepper, chopped
1 yellow red pepper, chopped
1/2 onion, chopped
1/4 - 1/2 C cashews or peanuts
1/4 C soy sauce
1/4 C sherry
1/2 t sesame oil
1 t hot chili oil
1 t hot pepper flakes
1 1/2 T cornstarch
oyster sauce, to taste
[measurements are approximations]

Combine bottom six ingredients together in a bowl. Pour over diced chicken and let marinade for a couple of hours or overnight. Heat large pan over high heat until it begins smoking. Add minced garlic and stir until it just starts to become fragrant, about 30 seconds. Add chicken and marinade sauce into pan, and stir-fry until almost cooked through (about 3-5 minutes). Remove meat from heat.

Pour a couple teaspoons olive oil into the same pan. Once the oil becomes hot, add zucchini, bell peppers, and onion. Stir fry until vegetables become soft, about 3-5 minutes. Add chicken and cashews, mixing over heat for about 1-2 minutes more. Lightly sprinkle about 1-2 teaspoons oyster sauce over mixture and stir. Remove from heat and serve.

Buttermilk-Vanilla Cupcakes with Dark Chocolate Frosting

2010-07-24T16:09:00.000-07:00

When someone turns the big six-o, you better make something good. But when that person turns 60 twice? You have got to make something even better.

Ok, so what lucky duck gets two birthday parties in one year?? Turns out it's my mom, who is turning the nifty sixty this coming fall/winter...but somehow managed to finagle an early birthday celebration this summer as well (I really need to learn from her negotiation skills!).

My sister was actually in town from NYC for her last home visit before moving to Hong Kong next month for work. So of course, we had to send her off the Wong way ;). Besides eating our way through Champa Garden, Boca Nova, Wood Tavern, and Asian Pearl (errrrr...my sister was supposedly "writing a food article" for the WSJ!), we also got together for my mom's early birthday celebration since everyone was around.

Which brings me to these cupcakes. Moist, soft, airy and slightly dense, these cupcakes are versatile enough to go with any type of frosting. It's not an overtly sweet cake due to the buttermilk in it, and its vanilla flavor is actually quite subtle -- almost unrecognizable. But the wonderful texture and "mellow" vanilla flavor works, especially when paired with an intensely rich, dark chocolate frosting. Mind you, this frosting will quickly become the highlight of any cupcake or cake ensemble. Everything about it, from the smooth and creamy texture to intensely chocoholic taste, is perfect. And besides, if this is the "editors choice" for chocolate frosting at Martha Stewart Living, it better to be good.

Lucky for us, these cupcakes were round #1...which means round #2 in a couple of months can only get better! Feliz cumpleanos!! :D

Vanilla-Buttermilk Cupcakes with Dark Chocolate Frosting
Recipe from Martha Stewart Living

Buttermilk-Vanilla Cupcakes
1 1/2 cups plus 2 tablespoons all-purpose flour
1 1/4 cups sugar
3/4 teaspoon baking soda
1/2 teaspoon baking powder
3/4 teaspoon salt
1 large egg plus 1 large egg yolk
1/2 cup plus 2 tablespoons warm water
1/2 cup plus 2 tablespoons buttermilk
1/4 cup plus 1 tablespoon vegetable oil
1 teaspoon pure vanilla extract

1. Preheat oven to 350 degrees. Line mini-muffin tins with paper liners.

2. Sift flour, sugar, baking soda, baking powder, and salt into a mixer bowl. Transfer bowl to mixer, and add egg, yolk, water, buttermilk, oil, and vanilla. Beat on low speed until mixture is well combined and smooth, about 3 minutes.

3. Divide batter among liners, filling each cup about 2/3 full. Bake, rotating tins halfway through, until golden brown and a tester inserted into centers comes out clean, about 17 minutes. Let cool in tins on wire racks for 30 minutes. Invert cupcakes onto racks, and let cool completely. (Cupcakes can be stored for up to 3 days.)

Dark Chocolate Frosting
1/2 cup plus 1 tablespoon unsweetened Dutch-process cocoa powder
1/2 cup plus 1 tablespoon boiling water
2 1/4 cups (4 1/2 sticks) unsalted butter, room temperature
1/4 cup confectioners' sugar, sifted
1/4 teaspoon salt
1 1/2 pounds best-quality semisweet chocolate, melted and cooled

Combine cocoa and the boiling water, stirring until cocoa has dissolved. With an electric mixer on medium-high speed, beat butter, confectioners' sugar, and salt until pale and fluffy. Reduce speed to low. Add melted and cooled chocolate, beating until combined and scraping down sides of bowl as needed. Beat in the cocoa mixture. If not using immediately, frosting can be refrigerated up to 5 days, or frozen up to 1 month, in an airtight container. Before using, bring to room temperature, and beat on low speed until smooth again.

Cherry Clafoutis

2010-07-10T11:24:00.000-07:00

3 appearances in less than 2 weeks -- that's how many times this bad boy was made. A little obsessed?? Perhaps. Good for our waistlines? Probably not. But are we still contemplating making another cherry clafoutis this weekend? Absolutely. Trust me, you'd be in the exact same boat if you got your hands on these as well. So don't judge.

While the recipe's official name is "brown butter tart", I think clafoutis is a bit more fitting. Besides sounding much more refined (which of course, is the most important part!), it's exactly what a rustic French baked dessert of black cherries should be: simple, elegant, and utterly divine. And to tell you the truth, when else can I say I made a dessert that semi-rhymes with my father's carefully picked first name, Otis? ;)

Anyway, this stunning tart is both easy-to-make and as mentioned before, dangerously addictive. The pastry crust is delightfully crisp, buttery, and sweet. And the smooth, rich filling which resembles baked custard or flan -- only better due to its brown butter depth -- provides the perfect contrast. Of course, you'll covet the bites that have soft, juicy cherries in them: not only do the meaty chunks of fruit add texture, but the juices that ooze out of them add a subtle sweetness and summery flavor as well.

Good thing cherry season is quickly coming to an end, otherwise this could pose a serious problem for us. Which actually reminds me, better make the most of it now... :P

Cherry Clafoutis (Brown Butter Cherry Tart)
Adapted from Bon Appetit, June 2009

Crust:
7 tablespoons unsalted butter, melted
1/3 cup sugar
1/4 teaspoon vanilla extract
1 cup plus 1 tablespoon all purpose flour
Pinch of salt

Filling:
1/2 cup sugar
2 large eggs
Pinch of salt
1/4 cup all purpose flour
1 teaspoon vanilla extract
1/2 cup (1 stick) unsalted butter, diced
30 fresh cherries, pitted (around 1 lb)

For crust:
Position rack in center of oven and preheat to 375°F. Using rubber spatula or fork, mix melted butter, sugar, and vanilla in medium bowl. Add flour and salt and stir until incorporated. Transfer dough to 15x4 rectangular tart pan with removable bottom. Using fingertips, press dough evenly onto sides and bottom of pan.

Bake crust until golden, about 15 minutes (crust will puff slightly while baking). Transfer crust to rack and cool in pan. Maintain oven temperature.

For filling:
Whisk sugar, eggs, and salt in medium bowl to blend. Add flour and vanilla; whisk until smooth. Cook butter in heavy small saucepan (using a light-colored bottom so that you can gauge the color of the butter) over medium heat until deep nutty brown (do not burn), stirring often, about 6 minutes. Immediately pour browned butter into glass measuring cup. Gradually whisk browned butter into sugar-egg mixture; whisk until well blended.

Arrange cherries, stem up, in bottom of cooled crust. Carefully pour browned butter mixture evenly over berries. Place tart on rimmed baking sheet. Bake tart until filling is puffed and golden and tester inserted into center comes out clean, about 35 minutes. Cool tart completely in pan on rack. DO AHEAD: Can be made 1 day ahead. Cover and store at room temperature.

Remove tart pan sides. Place tart on platter. Cut into wedges and serve.

Summer Pasta with Peas, Asparagus, and Pancetta

2010-06-27T18:43:00.000-07:00

Although it may not seem like it from my last post, we actually do eat more than just asparagus and carbs at our place. I swear. It's just that asparagus has been so plentiful -- and good! and cheap! and easy to make! -- these days that it's really hard to resist.

Lately, we've been doing more "one stop" meals where everything (the vegetables, carbohydrates, and meat) is part of the main dish. I love those type of dinners...it means less pots/pans to keep track of, less multi-tasking and best of all, less dishes to clean up! Good for the busy and tired and lazy folk, right??

Ok, so maybe not lazy -- but definitely tired and busy. AC and I both started new jobs last month...and while it's been a good change, it's also been a BUSY transition. Gone are the travel discounts and work-from-home Fridays *sob*. But not all is lost; I do get summer Fridays, as well as a nice little perk at this lovely shop :D

Anyway, this delightful summer pasta is the perfect way to show off this season's finest. For one thing, it has fresh peas. Fresh peas are one of my favorite foods -- if you've never had the privilege of shelling and popping them right into your mouth, you are totally missing out. They taste like spring (or how I would imagine spring to taste), and are so deliciously sweet that you can sometimes eat them raw. Other lovelies in this pasta include diced cured pancetta, bits of fresh basil, a wonderfully bright lemon cream sauce, grated parmesan cheese, and of course, asparagus. Simple, fresh and light: the perfect way to enjoy summer after a long, busy day...

Fettucine with Peas, Asparagus, and Pancetta
Adapted from Bon Appetit, May 2010

12 ounces fettuccine or penne
6 ounces pancetta or bacon, chopped
1 1/4 pounds asparagus, trimmed, cut on diagonal into 1-inch pieces
2 cups shelled fresh green peas, blanched 1 minute in boiling water, drained, or frozen peas if you are pressed for time (do not thaw)
1 bunch green onions, thinly sliced, white and pale green parts separated from dark green parts
2 garlic cloves, pressed
1/2 cup finely grated Parmesan cheese plus additional for serving
1/3 cup heavy whipping cream
3 tablespoons extra-virgin olive oil
3 tablespoons fresh lemon juice
1 tablespoon finely grated lemon peel
1/4 cup chopped fresh Italian parsley, divided
1/4 cup thinly sliced fresh basil, divided

Cook pasta in pot of boiling salted water until just tender but still firm to bite. Drain, reserving 1/2 cup pasta cooking liquid. Return pasta to pot.

Meanwhile, cook pancetta in large nonstick skillet over medium heat until crisp. Using slotted spoon, transfer pancetta to paper towels to drain. Pour off all but 1 teaspoon drippings from skillet. Add asparagus to drippings in skillet; sauté 3 minutes. Add peas, white and pale green parts of green onions, and garlic; sauté until vegetables are just tender, about 2 minutes. Remove from heat.

Add vegetable mixture, 1/4 cup pasta cooking liquid, dark green parts of green onions, 1/2 cup Parmesan, cream, olive oil, lemon juice, lemon peel, half of parsley, and half of basil to pasta. Toss, adding more cooking liquid by tablespoonfuls if needed. Season with salt and freshly ground black pepper. Transfer to large bowl. Sprinkle pancetta, remaining parsley, and basil over. Serve, passing additional Parmesan cheese.

Pizza with Asparagus, Fingerling Potatoes, and Goat Cheese

2010-05-31T09:50:00.000-07:00

Sometimes, homemade is just better. Especially when it's spring/summer, and the most anticipated produce of the year -- cherries, strawberries, peas, corn, apricots and of course, asparagus -- starts making its glorious appearance into our grocery stores.

Oh yes, I could go on and on about all the sweet and juicy berries we've been stuffing our faces with lately. But first things first -- vegetables before dessert, right? Only, these vegetables are pretty darn good. And when served as a bubbling but simple white pizza (no acidity of tomato sauce to contend with), their fresh flavors really shine.

While I'd love to pinpoint the asparagus as the sole star of this lovely pie, it's really the combination of everything together that makes it so delicious. Garlic olive oil and crisp chopped scallions provide the perfect base. Tender, charred and slightly sweet asparagus contrasts the tangy goat cheese perfectly. Potatoes add a subtle richness and buttery flavor to the pie. And gooey, melted mozzarella cheese rounds out everything wonderfully.

In fact, it's so good that we actually had a couple of slices after dessert as a late night snack. Are we rebels or what? ;)

Asparagus, Fingerling Potato, and Goat Cheese Pizza
Adapted from Bon Appetit, May 2009 and Gourmet, July 2009

5 ounces fingerling potatoes
cornmeal (for sprinkling)
2 tablespoons extra-virgin olive oil, divided
1 garlic clove, pressed
4 green onions, thinly sliced, divided
1 1/3 cups grated whole-milk mozzarella cheese (about 6 ounces)
4 ounces soft fresh goat cheese, crumbled
8 ounces asparagus, trimmed, each spear cut in half lengthwise, then crosswise into 2- to 3-inch pieces
pizza dough, homemade or store-bought
1/2 cup grated Parmesan cheese

Place potatoes in small saucepan. Add enough water to cover by 1 inch. Sprinkle with salt. Bring to boil and cook until potatoes are tender, about 10 minutes. Drain. Cool. Cut potatoes into thin slices.

Preheat oven to 450°F. Sprinkle rimless baking sheet with cornmeal. Roll and stretch pizza dough to 16x11-inch oval. Transfer to baking sheet. Mix 1 tablespoon olive oil and garlic in small bowl. Brush garlic oil over dough. Sprinkle 3/4 of green onions over, then mozzarella, leaving 1/2-inch plain border. Top with potato slices and goat cheese. Toss asparagus and 1 tablespoon oil in medium bowl. Scatter asparagus over pizza. Sprinkle with Parmesan, then lightly with salt and generously with pepper.

Bake pizza until crust is browned and asparagus is tender, about 18 minutes. Transfer to cutting board. Sprinkle with remaining green onions. Cut into pieces.

Pizza Dough
2 (1/4-ounces) packages active dry yeast
4 1/2 to 5 1/2 cups unbleached all-purpose flour, divided
2 cups warm water (105–115 degrees), divided
2 teaspoons salt

Whisk together yeast, 2 tablespoons flour, and 1/2 cup warm water in a measuring cup and let stand until mixture develops a creamy foam, about 10 minutes. (If mixture doesn’t foam, discard and start over with new yeast.)

Stir together salt and 3 cups flour in a large bowl. Add yeast mixture and remaining 1 1/2 cups warm water and stir until smooth, then stir in 1 cup more flour. If dough sticks to your fingers, stir in just enough flour (up to 3/4 cup), a little at a time, to make dough just come away from side of bowl. (This dough may be wetter than other pizza doughs you have made.)

Knead dough on a lightly floured surface with floured hands, lightly reflouring work surface and your hands when dough becomes too sticky, until dough is smooth, soft, and elastic, about 10 minutes.

Divide dough in half and form into 2 balls, then generously dust balls all over with flour and put each in a medium bowl. Cover bowls with plastic wrap and let dough rise in a draft-free place at warm room temperature until doubled, 1 to 1 1/4 hours.

Magic Bars

2010-05-23T09:40:00.000-07:00

Got 10 minutes -- even 5?

Then you can make these magic bars. All you have to do is layer and bake 7 delicious ingredients together in a pan, and voila -- you have these incredibly rich, sweet, gooey, sticky cookie bars that are slightly reminiscent of blondies...only much more decadent from all the chocolate, butterscotch, pecan and coconut goodies piled on top. They are seriously magic, I tell ya ;)

So make these indulgent treats if it's already 10pm at night and you suddenly realize that you need something for your company's bake sale the next day, or if you're craving something sweet but are feeling just a smidge bit lazy...or if your hubby forgets to tell you that his close guy friends are flying in for the weekend until only a couple of hours before they arrive :P

PS - between the three of them, those boys killed the entire batch by Saturday night...word.

Magic Bars
Recipe adapted from the Joy of Baking

3/4 C butter, melted
2 1/4 C graham cracker crumbs (about 18 crackers)
1 (14 oz) can sweetened condensed milk
1 1/2 C semisweet chocolate morsels
1 C butterscotch flavored chips
1 C sweetened flaked coconut
1 C chopped pecans

1. Heat oven to 325 degrees. Coat 13x9 inch glass baking pan with non-stick cooking spray
2. Combine graham cracker crumbs and butter. Press into bottom of prepared pan. Layer evenly with chocolate chips, butterscotch chips, coconut, and nuts. Pour sweetened condensed milk evenly over mixture.
3. Bake around 25 minutes or until lightly browned. Cool. Cut into bars or diamonds. Store covered at room temperature.

Fluffy Lemon-Ricotta Pancakes

2010-05-11T13:09:00.000-07:00

Oh, hello -- remember me?? I used to be the girl who would cook and happily snap photos along the way, and then stop to "reflect" and blog about it afterwards. Only, something happened to me over these past couple of months...and between work, traveling and life, I decided that picking up a camera with flour-covered hands, two fryer pans madly sizzling on the burner, and a timer beeping away in the background may not be in my best interest after all!

So I did away with rushed photos and painfully composed words (yo no soy un escritor), and did what normal people do -- cook, eat, and relax. And yes, it was glorious :)

So what's up with these lemon-ricotta pancake photos and new blog post?? Well, turns out I'm borderline abnormal (surprise, surprise) because I sometimes enjoy documenting my food experiences and recipes. Especially when they are good...and this one is pretty darn good.

AC and I are not usually breakfast people, and I hadn't made pancakes in yeeaaaars -- but it was Mother's Day weekend. And even though AC's parents live in Seoul and my parents were traipsing around South Africa on vacation...it's the thought that counts, right? ;)

In all honesty, we made these because we had about 3 ginormous lbs of lemons from my grandfather's meyer lemon tree that my parents had dropped off before leaving for Africa a couple of weeks ago. Half of them had already begun to spoil -- and the inner Chinese in me was definitely not going to let the rest go to waste. Plus, after walking by Bette's Oceanview Diner the other day and "bird-dogging" (as AC puts it) platefuls and platefuls of beautiful breakfast combinations, I suddenly felt inspired. So lemon-ricotta pancakes it was!

Mind you, these aren't just normal pancakes. Eggs whites that have been whipped to a meringue are then folded into a creamy ricotta mixture to create a texture that's incredibly light and fluffy. They're almost like mini souffles -- ethereal, creamy and delicate. For those looking for a perfect Mother's Day treat, these bright lemon-scented clouds won't disappoint. Just make sure to invite your mothers... :D

Lemon Ricotta Pancakes
Adapted from Gourmet, September 1991

4 large eggs, separated
1 1/3 cups ricotta
1 1/2 tablespoons sugar
2 1/2 tablespoons freshly grated lemon zest
1/2 cup all-purpose flour
melted butter for brushing the griddle
maple syrup and fresh berries as an accompaniment

In a bowl whisk together the egg yolks, the ricotta, the sugar, and the zest, add the flour, and stir the mixture until it is just combined. In a bowl with an electric mixer beat the egg whites with a pinch of salt until they hold stiff peaks, whisk about one fourth of them into the ricotta mixture, and fold in the remaining whites gently but thoroughly. Heat a griddle over moderately high heat until it is hot enough to make drops of water scatter over its surface and brush it with some of the melted butter. Working in batches, pour the batter onto the griddle by 1/4-cup measures and cook the pancakes for 1 to 2 minutes on each side, or until they are golden, brushing the griddle with some of the melted butter as necessary. Transfer the pancakes as they are cooked to a heatproof platter and keep them warm in a preheated 200°F. oven.

Serve the pancakes with fresh berries and maple syrup.

Red Velvet, Take 2

2010-03-20T20:24:00.000-07:00

Ok, so this is probably "red velvet, take 5 or 6"...but who's counting. When you've found something this good, you'll want to make it again and again as well :)

This is my absolute favorite red velvet recipe. The cake is incredibly moist, with a distinctive "red velvet taste" from the subtle hint of cocoa and buttermilk. And the cream cheese frosting is deliciously smooth and creamy, with just the right amount of sweetness (it's my go-to frosting for everything). These cupcakes are always a huge winner whenever I make them, which is why they've surfaced so many times. Plus, I don't mind the "extras" lying around my kitchen as well ;)

Anyway, I made these for a collective "83rd birthday" party in celebration of three different birthdays (mine included). I should actually call it a party of drunken boys because that's exactly what the shindig quickly became. Like any festive gathering, we started off with drinks and cupcakes...only the girls were drinking bubbly, and the guys were doing massive shots of bourbon and scotch. Typical.

You can only imagine what happened once we all headed out for Korean barbecue at Ohgane, which also just happens to serve delicious soju and beer as well. Good times all around! Let's just say that at the end of the night, someone mistakenly wore AC's shoes back to his home :P

Of course when we were all back at our place after Ohgane, more red velvets were quickly polished off. And some were even taken with guests in to-go boxes as well (per their request). Can't wait for next year's celebration. Until then, am just waiting for another excuse to make these lovelies again...

Red Velvet Cupcakes
Recipe previously posted here

2 1/4 C sifted cake flour (sifted, then measured)
1/4 C unsweetened cocoa powder
1 t baking powder
1 t baking soda
1 C buttermilk
1/2 bottle red food coloring
1 t distilled white vinegar
1 t vanilla extract
1 1/2 C sugar
2 sticks unsalted butter, room temperature
2 large eggs

2 8-0z packages cream cheese, room temperature
1 stick unsalted butter, room temperature
1 T vanilla extract
2 1/2 C powdered sugar

Preheat oven to 350. Mix sifted flour, cocoa powder, baking powder, and baking soda in a medium bowl. Whisk buttermilk, food coloring, vinegar, and vanilla in a small bowl to blend. Using electric mixer, beat sugar and butter in large bowl until well blended.

Add eggs to mixed butter and sugar, 1 at a time. Beat in dry ingredients in 4 additions alternately with buttermilk mixture in 3 additions.

Pour batter into cupcake trays. Bake until tester inserted into center comes out clean, about 10-12 min. Cool in pans on racks 10 minutes.

Beat cream cheese and butter in large bowl until smooth. Beat in vanilla. Add powdered sugar and beat until smooth. Spread frosting over cupcakes

Raspberry Cream Cheese Coffee Cake

2010-03-09T20:34:00.000-08:00

I've been in a little bit of a blogging rut lately. You see, I'm not really a writer -- far from it, actually. I was supposed to be in the MENU program at college (Mathematical Experience for Northwestern Undergraduates...yeah, don't judge) before I almost flunked out of my first math class freshman year. As my dad always told me, "When it comes to mathematical theory, sometimes you just hit that brick wall and can't get around it. Not too much you can do about that." Which is apparently very true. So I chose to study economics instead, and spent 4 exciting years buried in problem sets. Math to econ -- I'm quite the rebel, eh? ;) Anyway, I think I wrote about 3 essays my entire college career. Which is why it's actually pretty funny that I have a blog.

So what happens when you lose your (made up) writing mojo? Get back to the basics, and I mean basics of all sorts. I always get a little nostalgic when I make this coffee cake because it's one of my very first "baking experiments" growing up. It was around high school when I made this for a good friend's potluck party. What were we doing having potlucks as teenagers?? I have no idea. But apparently we were already old-at-heart back then...

This four (does jam count?) -- ok three -- layer coffee cake is one of my favorites. The bottom cake layer is flavored with almond extract and sour cream, which gives the spongy cake a refreshingly bold taste. Next is the cream cheese filling, which provides a very creamy and moist contrast to the cake. And then finally a thin layer of raspberry jam, followed by a wonderfully sweet and buttery almond crumb topping. This is always a crowd pleaser, and best of all, it's easy! I mean, if I made this in high school almost a decade (gulp!) ago, it's gotta be fairly basic.

Anyway, sorry for the lack of photos. I've also seemed to lose my picture-taking mojo as well. Hopefully, I'll see an uptick in both of these sometime soon...

Raspberry Cream Cheese Coffee Cake
Recipe dug up from my mom's cooking files

2 1/4 C flour
3/4 C sugar
3/4 C butter
1/2 t baking powder
1/2 t baking soda
3/4 C sour cream
1 t almond extract
1 egg
8 oz package cream cheese, softened
1/2 C sugar
1 egg
1/2 C raspberry jam or preserves
1/2 C sliced almonds

Heat oven to 350 degrees. Grease and flour bottom and sides of a 9 or 10 inch springform pan.

In a large bowl, combine flour and 3/4 C sugar. Mix well. With 2 knives, cut in butter until mixture resembles coarse crumbs. Reserve 1 C crumb mixture.

To remaining crumb mixture, add baking powder, baking soda, sour cream, almond extract and egg. Blen well. Spread batter over bottom and 2 inches up sides (about 1/4 inch thick) of greased and floured pan.

In a small bowl, combine cream cheese, 1/4 C sugar and 1 egg. Blend well. Pour into bater lined pan. Carefully spoon jam evenly over cream cheese mixture.

In a small bowl, combine served crumb mixture and sliced almonds. Sprinkle over layer of raspberry preserves.

Bake at 350 degrees for 50-55 minutes until cream cheese filling is set and crust is lightly browned. Cool 15 minutes and remove sides of pan.

S'mores

2010-03-02T08:29:00.000-08:00

Probably the #1 reason why I go camping.

....although, who needs camping when you can do this at home?? :P

A rainy day treat at its finest. Too bad it rained so much that I had 3 the other day...whoops ;)

S'mores
Recipe by SC

1 graham cracker, broken in half
1 piece of dark chocolate
1-2 marshmallows, depending on taste

Hold marshmallows over flame until nicely toasted (I kinda like them burned). Place toasted marshmallows in between chocolate & graham crackers and indulge!

I think Sachi was scared of the fire, heehee :P

Braised Beef Short Ribs + Soft Polenta + Swiss Chard

2010-02-24T07:53:00.000-08:00

The last time we made this for our friends, they hosted a Polish dinner party in return, complete with Polish music and vodka shots. Not that we necessarily drove them to put on such a lavish affair, but we like to think that this special meal had something to do with it ;)

In fact, it's so special that we were planning to have it as our Valentines Day treat. Only, too much shopping at Lowes and Home Depot that afternoon (aren't we the romantic couple??) delayed everything. And at 8pm after realizing that the meat still needed to braise another 3 whole hours, we decided to celebrate the holiday a day later. Besides, how embarrassingly cliche is the whole Valentines Day dinner thing, anyway?

Anyway, this dish pairs perfectly with a nice, big glass of red wine. I guess anything pairs well with cab (let's be honest), but this combination is truly divine. Braising always does wonders for meat -- but when you take it a step further and remove the meat from all of its wonderful braising juices to roast until the outsides are crisp again, there's no turning back. The meat becomes so soft and tender that it literally falls off the bone at the slightest hint of contact.

Of course, you'll need to serve this with soft polenta to sop up all the gravy (ie, braising juices) that's poured on top of the meat. And don't forget the horseradish cream, which adds a cooling and refreshing contrast to the hearty ribs. And definitely include the roasted pearl onions and sauteed swiss chard -- what we keep telling ourselves makes this a "balanced meal." And lastly and most importantly, if you do end up making this...don't forget to call us ;)

Braised Beef Short Ribs
Recipe adapted from the lovely SmittenKitchen

6 beef short ribs, about 14 to 16 ounces each (ask for 3 bone center-cut)
1 tablespoon plus 1 teaspoon thyme leaves, and 4 whole sprigs thyme
1 tablespoon freshly cracked black pepper
2 dozen small pearl onions
1/2 cup extra-virgin olive oil
1 cup diced onion
1/3 cup diced carrot
1/3 cup diced celery
2 bay leaves
2 tablespoons balsamic vinegar
1 1/2 cups port
2 1/2 cups hearty red wine
6 cups beef or veal stock
4 sprigs flat-leaf parsley
1 bunch swiss chard

1/2 cup créme fraîche
1 tablespoon prepared horseradish
Kosher salt and freshly ground black pepper

Season the short ribs with 1 tablespoon thyme and the cracked black pepper. Use your hands to coat the meat well. Cover, and refrigerate overnight.

Take the short ribs out of the refrigerator an hour before cooking, to come to room temperature. After 30 minutes, season them generously on all sides with salt.

When you take the ribs out of the refrigerator, preheat the oven to 425 degrees F.

Toss the pearl onions with 2 tablespoons olive oil, 1 teaspoon thyme, 3/4 teaspoons salt, and a pinch of pepper. Spread them on a baking sheet and roast them about 15 minutes, until tender. When they have cooled, slip off the skins with your fingers and set aside. Turn the oven down to 325 degrees F.

When it’s time to cook the short ribs, heat a large Dutch oven over high heat for 3 minutes. Pour in 3 tablespoons olive oil, and wait a minute or two, until the pan is very hot and almost smoking. Place the short ribs in the pan, and sear until they are nicely browned on all three meaty sides. Depending on the size of your pan, you might have to sear the meat in batches. When the ribs are nicely browned (will take around 30 min), transfer them to a plate to rest.

Turn the heat down to medium, and add the onion, carrot, celery, thyme springs, and bay leaves. Stir with a wooden spoon, scraping up all the crusty bits in the pan. Cook 6 to 8 minutes, until the vegetables just begin to caramelize. Add the balsamic vinegar, port, and red wine. Turn the heat up to high, and reduce the liquid by half.

Add the stock and bring to a boil. Arrange ribs in the pot, lieing flat, bones standing up, in one layer. Scrape any vegetables that have fallen on the ribs back into the liquid. The stock mixture should almost cover the ribs. Tuck the parsley sprigs in and around the meat. Cover tightly with aluminum foil and a tight-fitting lid if you have one. Braise in the oven for 3 hours.

Take the meat out of the oven. Let the ribs rest 10 minutes in their juices, and then transfer them to a baking sheet.

Turn the oven up to 400 degrees F. Place the short ribs in the oven for 10 to 15 minutes to brown.

Strain the broth into a saucepan, pressing down on the vegetables with a ladle to extract all the juices. If the broth seems thin, reduce it over medium-high heat to thicken slightly. Taste for seasoning.

Heat a large saute pan over high heat for 2 minutes. Tear the Swiss chard into large pieces. Add 2 tablespoons olive oil to the pan, and stir in the cooked pearl onions. Add half the Swiss chard, and cook a minute or two, stirring the greens in the oil to help them wilt. Add a splash of water and the second half of the greens. Season with a heaping 1/4 teaspoon salt and a pinch of ground black pepper. Cook for a few more minutes, stirring frequently, until the greens are tender.

Serve with Horseradish Cream:
Combine the créme fraîche and horseradish in a small bowl. Season with 1/4 teaspoon salt and pepper. Taste for balance and seasoning.

World's Best Lasagne (and Casual Carpool)

2010-02-18T19:14:00.000-08:00

Before I dive into all the yummy details of this delicious lasagna, I must first tell you about my fabulous new commute to SF. You see -- yesterday, I got to ride in a Mercedes. The day before, a Prius. And last week, a series 5 BMW (although today was a Toyota minivan, bummer). I also don't have to deal with the ridiculous crowds of people on Muni (huge plus, in my book), I get to listen to NPR the whole ride like a true intellectual, and best of all, it's free. How is this possible??

Dun dun dun...enter casual carpool, a Bay Area phenomenon where strangers pick up other strangers on their way to work. I know, it sounds really random and sketchy. But it's legit -- just read this article.

It works as follows: every time you cross the Bay Bridge to get into the city, you have to pay a $4 toll. For people that commute every day, that really adds up. However, if you have at least 3 people in your car, you're allowed to drive in the coveted carpool lane (which is never congested and goes about 5x faster) and bypass the daily $4 toll. So there are designated "casual carpool spots" scattered around the Bay Area where drivers and pedestrians show up to carpool together. The passengers also benefit -- they get a free and comfortable ride with much more flexibility (don't have to wait a whole 15 minutes if you miss your train) -- so it's a win win situation for all.

Anyway, it's pretty systematic -- there's usually an orderly line of cars/pedestrians at the pickup spots, and the drop off location is always the same (Mission & Fremont). There are also rules to this arrangement:

1) No talking. People are usually reading the newspaper or listening to their headphones like they're on the subway
2) Play NPR. I had this one lady play soft background music once, and the other passenger kept glaring and sighing at her
3) Don't get in the car unless someone else is getting in with you or you feel comfortable/safe

If you didn't already notice, I loooove casual carpool. My commute is literally 30 minutes door-to-door (used to take 45-60 min depending on the bus). And yes...while it can sound a bit SF hippie and "save the planet"-ish, I can assure you that almost all of the participants are yuppie working professionals. What's funny is that I first learned about this at the urging of my parents (!!!) when I was a freshman in college and had to go into the city for my summer internship. Now if that doesn't convince you that this thing's for real, I don't know what will ;)

Anyway, back to this glorious lasagna (which btw, is one of our favorite and most dependable go-to recipes!). I mean, 5 out of 5 stars from 3,711 reviewers on allrecipes?? Yup, definitely a keeper. I think what makes this lasagna so amazing is its sauce, which simmers for almost two hours to really let all the flavors fully develop. And honestly, you can never go wrong with hot Italian sausage and ripe tomatoes. But when fennel is added to it for more depth, garlic for added kick, and basil, onion and sugar for just a hint of sweetness -- the tomato sauce base is completely transformed into this incredibly succulent and flavorful masterpiece.

Next dinner party, we're making this. So get ready :)

World's Best Lasagna
Adapted from All Recipes

1 pound hot Italian sausage
3/4 pound lean ground beef
1/2 cup minced onion
4 cloves garlic, crushed
1 (28 ounce) can crushed tomatoes
2 (6 ounce) cans tomato paste
2 (6.5 ounce) cans canned tomato sauce
1/2 cup water
2 tablespoons white sugar
1 1/2 teaspoons dried basil leaves
1/2 teaspoon fennel seeds
1 teaspoon Italian seasoning
1 tablespoon salt
1/2 teaspoon ground black pepper
4 tablespoons chopped fresh parsley
12 lasagna noodles
16 ounces ricotta cheese
1 egg
1/2 teaspoon salt
1 pound mozzarella cheese, sliced
3/4 cup grated Parmesan cheese

1. In a Dutch oven, cook sausage, ground beef, onion, and garlic over medium heat until well browned. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Season with sugar, basil, fennel seeds, Italian seasoning, 1 tablespoon salt, pepper, and 2 tablespoons parsley. Simmer, covered, for about 2 hours, stirring occasionally.

2. Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles, and rinse with cold water. In a mixing bowl, combine ricotta cheese with egg, remaining parsley, and 1/2 teaspoon salt.

3. Preheat oven to 375 degrees F (190 degrees C).

4. To assemble, spread 1 1/2 cups of meat sauce in the bottom of a 9x13 inch baking dish. Arrange 6 noodles lengthwise over meat sauce. Spread with one third of the ricotta cheese mixture. Top with a third of mozzarella cheese slices. Spoon 1 1/2 cups meat sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese. Repeat layers, and top with remaining mozzarella and Parmesan cheese. Cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese.

5. Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes. Cool for 15 minutes before serving (note: AC and I could not wait).

New Places

2010-02-05T12:49:00.000-08:00

We've been really enjoying our new Rockridge home -- especially the kitchen!

It's so funny because we are only 10 miles away from downtown SF, yet it feels like a totally different world. Like at night, we hear...crickets. After living in a huge high-rise on one of the busier corners in SF, this is waaaay foreign to us. We're used to the constant noise of passing traffic, shrieks from (loud and drunken) people walking by, car alarms going off, or the bass of our neighbor's frequent late night parties. But quietness and the chirping of birds? Though a welcome change, it has taking some getting used to! And our neighbors -- since when do people actually welcome you to the neighborhood? Or even converse with their neighbors?? Anyway, we've already started to explore our new little neighborhood and are delighted to have discovered:

Bakesale Betty - there's always a huge line that wraps around the block, but their fried chicken sandwiches are sooooo worth it.
Manpuku - really cheap and fast Japanese food. We got ramen and sushi; both were YUM.
Zachary's Pizza - I think this is just as good (if not better) than the deep dish pizza that we got in Chicago, but AC doesn't think so. Either way, two thumbs up.
Casserole House - AC was literally beaming the entire night. Nothing gets him in a better mood than good, quality Korean food.
Ohgane - another Korean restaurant (fantastic bbq!) that makes AC happy.

We also want to try nearby A Cote and Pizzaiolo and Oriental BBQ Chicken Town and Wood Tavern and Yuyu ZaZang and -- oh, what was that? We should be cooking?? ...darn :)

Moving, Stuff

2010-01-31T20:12:00.000-08:00

This is what our life has been looking like lately:

It's actually been surprisingly therapeutic -- cleansing, almost.

Did you know that I had 32 pairs of shoes "stealthily" (as AC put it) hidden away in my closet?? I'm slightly appalled. But at least I had to sort through all of them for the move...I was able to downsize to 29! ;) And who has 3 half-used bottles of cumin in their spice cabinet? And 2 boxes of cornstarch? Yup, apparently us. But those have all been consolidated as well.

Off to more purging and boxes. See you on the other side!

Edit: I talked to my friend, and she said 30 pairs of shoes is normal. Especially if that count includes flip flops. So there.

Chocolate Oreo Cupcakes

2010-01-22T15:29:00.000-08:00

6 days! That's how long I was cooped up in our tiny little apartment, sick. I can't even begin to explain how fun that was. Turns out that I had the flu, which then developed into a bronchial infection...which basically meant that I couldn't go 10 minutes without having a major coughing fit. Good times all around.

Anyway, cupcakes always seem make everything better -- especially when they are this good. While I actually made these before I almost died, I do remember talking about how these have become one of our favorite cupcakes so far. Some cupcakes are noticeably dense or crumbly; these are extraordinarily soft, delicate and moist. Black coffee (our secret ingredient for everything!) brings the cake's chocolaty flavor to a "where's my @!&*#$ cup of milk?" level, and the Oreo cookie bits in the cream cheese frosting make everything all the more delectable. I mean really, when can you ever go wrong with Oreos and cupcakes?

In other news, we are moving to Rockridge in less than a week!! We can't wait -- especially for our new kitchen which will be ohhh, about 3x times the size of our current one :D

So yeah, posting will be fairly light over these next couple of weeks as we begin to pack, move, and unpack (who wants to help??). Pictures of the new pad coming shortly!

Chocolate Cupcakes with Oreo Cream Cheese Frosting
Cake recipe adapted from Hershey's Black Magic Cake
Frosting recipe adapted from Red Velvet Cupcakes

2 cups sugar
1-3/4 cups all-purpose flour
3/4 cup HERSHEY'S Cocoa
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
2 eggs
1 cup buttermilk
1 cup strong black coffee
1/2 cup vegetable oil
1 teaspoon vanilla extract

2 8-0z packages cream cheese, room temperature
1 stick unsalted butter, room temperature
1 T vanilla extract
2 1/2 C powdered sugar
5-10 Oreo's, crushed

1. Heat oven to 350°F. Stir together sugar, flour, cocoa, baking soda, baking powder and salt in large bowl. Add eggs, buttermilk, coffee, oil and vanilla; beat on medium speed of mixer 2 minutes (Batter will be thin). Pour batter evenly into cupcake tins.

2. Bake about 10-15 minutes, or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely.

3. Beat cream cheese and butter in large bowl until smooth. Beat in vanilla. Add powdered sugar and beat until smooth. Pound Oreo cookies into crumbs, and mix into frosting. Frost cupcakes and serve.

Real Chicken Noodle Soup

2010-01-16T10:13:00.000-08:00

I've been really sick this past week. Fever, migraine, chills, sore throat, body aches, coughing -- the whole nine yards. But guess what I woke up to that made being sick almost worth it?

Even the broth was made from scratch (and love) :D

If homemade chicken noodle soup can't make you feel better, I don't know what will! Once I get out of my delirious state, I'll have to bug AC for the recipe. Not that I'm biased or anything, but you'll definitely want this one. Until then, it's off to bed for some sleep, meds, and more sleep....

Cooking credit goes to this cutie; am I a lucky girl or what?! ;)

Best. Chili. Ever.

2010-01-11T08:08:00.000-08:00

This chili might be the reason why I ended up marrying AC. I know, know -- bold statement. But trust me, you just have to try this chili.

The first time I had this, I almost died from 1 - tastiness and 2 - disbelief that AC's cooking might actually be better than mine! :P Incredibly bold and spicy, this thick chili also has a slight hint of sweetness to it that makes for a very complex flavor. What else would you expect when key ingredients include coffee, dark beer, wasabi, two types of peppers, six different spices, and brown sugar? Traditional staples such as sausage, kidney beans, tomatoes, onions, and beef broth only add more layers of depth.

Anyway, I'm not alone in my sentiments -- family members and friends also LOVE this chili. AC made a triple-batch for his (fishing) bachelor party weekend up in Clear Lake, which was supposed to last the entire weekend, and it was gone after the first night. And every time my parents see us, they ask AC when he's going to make another batch of chili. Yup, it's that good.

Eat this with some Fritos Corn Chips and I guarantee -- wow, I sound like a commercial! -- you'll start a following of your own :)

Washabinaros Chili
Recipe from All Recipes

4 tablespoons vegetable oil, divided
2 onions, chopped
4 cloves garlic, minced
1 pound ground beef
3/4 pound spicy Italian sausage, casing
removed
1 (14.5 ounce) can peeled and diced
tomatoes with juice
1 (12 fluid ounce) can or bottle dark beer
1 cup strong brewed coffee
2 (6 ounce) cans tomato paste
1 (14 ounce) can beef broth
1/4 cup chili powder
1 tablespoon ground cumin
1/4 cup brown sugar
1 teaspoon dried oregano
1 teaspoon cayenne pepper
1 teaspoon ground coriander
1 teaspoon salt
1 tablespoon wasabi paste
3 (15 ounce) cans kidney beans
2 Anaheim chile peppers, chopped
1 serrano pepper, chopped
1 habanero pepper, sliced

1. Place 2 tablespoons of oil in a large pot and place the pot over medium heat. Cook and stir the onions, garlic, beef and sausage until meats are browned. Pour in the tomatoes, beer, coffee, tomato paste and broth. Season with chili powder, cumin, sugar, oregano, cayenne, coriander, salt and wasabi. Stir in one can of beans, bring to a boil, then reduce heat, cover and simmer.

2. In a large skillet over medium heat, heat remaining oil. Cook Anaheim, serrano and habanero peppers in oil until just tender, 5 to 10 minutes. Stir into the pot and simmer 2-3 hours.

3. Stir in remaining 2 cans of beans and cook 1 hour more.

Cranberry Orange Cheesecake with Chocolate Crust

2010-01-05T17:22:00.000-08:00

Now that the holidays are over with, I think we've officially gained 10 lbs. Between Christmas cookies, dinner parties, hot appetizer dips, and holiday chocolates -- not to mention an overdose of my mom's deliciously addictive home cooking -- we are ready to kick 2010 off with some healthy, skeeeny food.

But first, this glorious cheesecake :D

I actually stumbled across this in my search for a recipe that uses fresh cranberries. You see, my family likes to buy things in bulk (if you haven't already noticed) -- and my mom had two HUGE bags of cranberries that she couldn't use up by herself. So naturally, we ended up with one of those bags...wondering what on earth to do with it. Good thing we found this, otherwise we would have been drinking cranberry juice for years.

This festive and luscious cheesecake was made for my auntie's "toned down" new years party, which boasted 28 different food dishes. I say toned down because last year, we had 40-something dishes. Why do we insist on gorging ourselves with so much food? I have no idea. But it's always delicious, and has become a tradition we look forward to every year :)

Anyway, this stunning cheesecake is the perfect dessert for holiday festivities. Not only is the presentation impressive, but it's both delicious and easy to make. Chocoholics (like me) love the rich, chocolate wafer crust. And the cheesecake's light, creamy texture and subtle orange flavor provide the perfect contrast. The highlight, of course, is the bright and slightly tart cranberry compote, which pulls all the flavors together beautifully.

While this cheesecake did a great job of using up some of those cranberries in our fridge, we still have a whole 1/2-bag left. At least this bodes well for our urinary tracts, right? ;)

Cranberry-Orange Cheesecake with Chocolate Crust
Recipe adapted from Bon Appetit, December 2002

Crust
1 9-ounce box chocolate wafer cookies, broken
2 ounces bittersweet (not unsweetened) or semisweet chocolate, coarsely chopped
5 tablespoons unsalted butter, melted

Filling
4 8-ounce packages cream cheese, room temperature
1 1/2 cups sugar
3 tablespoons all purpose flour
4 large eggs
3 teaspoons grated orange peel
1 teaspoon vanilla extract

Topping
1/2 cup sugar
3 tablespoons water
1 teaspoon cornstarch dissolved in 1 tablespoon water
2 cups fresh cranberries
1/2 teaspoon grated orange peel

For crust:
Preheat oven to 325°F. Finely grind cookies and chocolate in processor. Add butter; blend until moist clumps form. Using plastic wrap as aid, press crumb mixture onto bottom and 1 1/4 inches up sides of 9-inch-diameter springform pan with 2 3/4-inch-high sides. Bake until set, about 8 minutes. Cool completely.

For filling:
Increase oven temperature to 350°F. Wrap 2 layers of heavy-duty foil around bottom and up sides of springform pan. Using electric mixer, beat cream cheese and sugar in large bowl until light. Beat in flour. Beat in eggs, 1 at a time, just until blended. Beat in orange peel and vanilla.

Pour filling into crust. Place springform pan in large roasting pan. Fill roasting pan with enough hot water to come halfway up sides of springform pan. Bake until filling is just set in center but still moves slightly, about 1 hour and 10 minutes. Remove cake from water bath; transfer to rack and cool completely, about 4 hours. Cover and chill overnight.

For topping:
Stir sugar and water in medium saucepan over medium-low heat until sugar dissolves. Increase heat to medium; add cornstarch mixture and bring to simmer. Add cranberries; cook until beginning to pop, stirring often, about 3 minutes. Stir in orange peel. Cool completely. Cover and chill overnight. (Cheesecake and cranberry mixture can be made 2 days ahead. Keep refrigerated.)

Run knife around top edge of cheesecake to loosen. Release pan sides. Top cheesecake with cranberry mixture. Chill until set, about 1 hour.

Spinach Artichoke Dip

2009-12-31T13:28:00.000-08:00

Happy holidays! Just wanted to quickly squeeze this post in because, well...we're less than twelve hours away from 2010 (eekkkkk)! And I made this appetizer dish before Christmas. And I'm at work, you know, working this New Years Eve ;)

Anyway, what a whirlwind of a break (if you can call it that) we've had. My sister came home from NYC for the entire week, so we were literally commuting from SF to the East Bay almost every day: Monday was dinner with all the relatives at The Dead Fish; Wednesday was dinner at Moussy's, followed by a "Black Nativity" show with the parents (my mom's random idea!); Friday was Christmas in Berkeley; and Saturday was helping my dad build kitchen cabinets (AC) and post-Christmas shopping with mom/sis (SC) -- I think I got the better end of the deal!, followed by another family dinner at night. Oh, and AC and I were working the entire week as well. Not that you really care, but that was our holiday :D

And I'm totally NOT complaining -- Christmas wouldn't have been the same without all that family and food. It was soooo fun to have my sister back home for the holidays! There were lots of shared giggles and smiles that week.

Anyway, this warm, creamy, cheesy appetizer is my absolute favorite dish to both eat and make. It's essentially spinach dip with two key additions. Chunks of artichoke hearts, which transform the entire flavor of the dip. And shredded mozzarella, which when melted, makes the dish incredibly cheesy, stringy and gooey. The best part is how it's made. Just combine chopped spinach and artichoke with mozzarella, cream cheese, parmesan, and a little sour cream -- and dunzo! Heat and serve.

Have a great New Years, everyone. And here's to an amazing 2010! :)

Spinach and Artichoke Dip
Recipe adapted from Cooking Light, September 2007

2 C (8-oz) shredded part-skim mozzarella cheese
1/2 C lowfat sour cream
1/4 C grated fresh Parmesan cheese
1/4 t black pepper
1/4 t salt
3 garlic cloves, crushed
1 (14-oz) can artichoke hearts, drained and chopped
2 (8-oz) blocks 1/3-less-fat cream cheese, softened
1 (10-oz) package frozen chopped spinach, thawed, drained and squeezed dry
dash of Tabasco sauce, to taste

Preheat oven to 350 degrees. Combine 1/2 C mozzarella and 2 T parmesan with the rest of the ingredients (sour cream, salt, pepper, garlic, artichoke, cream cheese, spinach, tabasco) in a bowl, stir until well blended. Spoon mixture into a 8.5 inch pie pan. Sprinkle with remaining 1/2 C mozzarella and remaining 2 T parmesan. Bake for 30 minutes, until bubbly and golden brown. Serve with tortilla chips.

Chocolate Shortbread Cookies

2009-12-23T10:05:00.000-08:00

No Christmas is a real Christmas without cookies. And now that it's practically here, I had to make this cookie recipe that I'd been eying for a while. Not that these are necessarily Christmas cookies, but they are equally special and decadent -- if not better.

I got this recipe from the lovely Dorie Greenspan, who says: "These cookies are chocolate sables, French shortbreads, but because they've got more brown sugar than white in them, they've got more chew than most shortbreads. They've also got a generous amount of dark chocolate chunks and enough fleur de sel (moist, coarse-grained French "finishing" salt) to make them noticeably salty and completely addictive, in the way so many good things with salt are."

She had me at French shortbreads -- I was looking for a rich, buttery cookie with a crisp yet crumbly texture. But when I read the words chocolate and fleur de sel? I got pretty excited; you can't get a better combination than that.

While the contrast between sweet and salty is definitely prevalent in this cookie, it's really the intensity of the chocolate that makes it so addictive. The fleur de sel is what does it -- with just a pinch of salt, the complexity and flavor of the dark chocolate really comes out without being overwhelmingly sweet. Bonus points for the little bits of bittersweet chocolate pieces that are mixed into the cookie as well.

Good thing I made this while our close friends were staying with us this past weekend. Otherwise, it would have been a very dangerous Christmas for our tummies...;)

World Peace Cookies
Baking: From My Home to Yours (Dorie Greenspan)

1 1/4 cups all-purpose flour
1/3 cup high quality, unsweetened cocoa powder such as Valrhona or Scharffenberger
1/2 teaspoon baking soda
1 stick plus 3 tablespoons (11 tablespoons) unsalted butter, at room temperature
2/3 cup (packed) light brown sugar
1/4 cup sugar
1/2 teaspoon fleur de sel or 1/4 teaspoon fine sea salt
1 teaspoon vanilla extract
5 ounces bittersweet chocolate, chopped into chips, or a generous 3/4 cup store-bought mini chocolate chips

Sift the flour, cocoa and baking soda together.

Beat the butter on medium speed until soft and creamy. Add both sugars, the salt and vanilla extract and beat for 2 minutes more.

Mix in the flour until it disappears into the dough — for the best texture, work the dough as little as possible once the flour is added, and don’t be concerned if the dough looks a little crumbly. Toss in the chocolate pieces and mix only to incorporate.

Turn the dough out onto a work surface, gather it together and divide it in half. Working with one half at a time, shape the dough into logs that are 1 1/2 inches in diameter. Wrap the logs in plastic wrap and refrigerate them for at least 3 hours. (The dough can be refrigerated for up to 3 days or frozen for up to 2 months. If you’ve frozen the dough, you needn’t defrost it before baking — just slice the logs into cookies and bake the cookies 1 minute longer.)

GETTING READY TO BAKE: Center a rack in the oven and preheat the oven to 325 degrees F. Line two baking sheets with parchment or silicone mats.

Working with a sharp thin knife, slice the logs into rounds that are 1/2 inch thick. (The rounds are likely to crack as you’re cutting them — don’t be concerned, just squeeze the bits back onto each cookie.) Arrange the rounds on the baking sheets, leaving about 1 inch between them.

Bake the cookies one sheet at a time for 12 minutes — they won’t look done, nor will they be firm, but that’s just the way they should be. Transfer the baking sheet to a cooling rack and let the cookies rest until they are only just warm, at which point you can serve them or let them reach room temperature.

SERVING: The cookies can be eaten when they are warm or at room temperature — I prefer them at room temperature, when the textural difference between the crumbly cookie and the chocolate bits is greatest — and are best suited to cold milk or hot coffee.

STORING: Packed airtight, cookies will keep at room temperature for up to 3 days; they can be frozen for up to 2 months.

Pumpkin Bread w/ Raisins and Walnuts

2009-12-17T14:17:00.000-08:00

T-minus eight days until Christmas....eeeekkkk!! Last I checked, it was just Thanksgiving and our waistlines were still recovering from the damage. Now it's already the season of Christmas cookies and office holiday treats?? When time flies this fast, it must mean you're really getting old!

Anyway, this pumpkin bread is one of our favorite holiday traditions during this time of the year. If you haven't noticed, tradition = food in our household. The recipe actually comes from another old family friend (who owns a vineyard in Napa, btw!), so this has been around in my family for years. AC likes it because it has a very smooth pumpkin taste -- not too sweet nor spicy. I love it because the texture is insanely moist and soft from the pumpkin puree. Plump, juicy raisins and little bits of walnuts tie the whole ensemble together perfectly.

I sometimes eat this with a nice, thick layer of cream cheese spread over each slice. I grew up doing this -- that, as well as eating avocado topped with mayonnaise as our "vegetables" for dinner -- and it makes each bite absolutely divine. It's similar to a pumpkin cupcake with cream cheese frosting, only a bit more calm/grounded and not as cracked-out-in-sugar (if you know what I mean). Besides, isn't everything better with cream cheese? ;)

Phyllis's Pumpkin Bread
Recipe adapted from Phyllis, an old family friend

2/3 C butter, room temperature
2 2/3 C sugar
4 eggs
1 lb canned pumpkin
2/3 C water

3 1/3 C flour
2 t baking soda
1/2 t baking powder
1 1/2 t salt
1 t cinnamon
1 t ground cloves
1 C raisins
2/3 C chopped walnuts

Preheat oven to 350 degrees. Cream butter and sugar together until light and fluffy. Add eggs, pumpkin and water. Mix thoroughly.

In a separate bowl, mix flour, baking soda, baking powder, salt, cinnamon, and ground cloves. Add to butter bowl, and stir until just mixed in. Add raisins and chopped walnuts.

Divide batter between two 9x5 loaf tins. Bake about 50 minutes, until done.

Tuna Noodle Casserole, Made-Over

2009-12-11T11:23:00.000-08:00

Remember that time when AC and I thought it was freezing outside...and it only ended up being 61 degrees? Well, we're not playing around this time: it's cold outside.

For the past couple of days, the high out here has been in the 40's. While I realize that may sound absurdly comfortable to my Chicago friends who are experiencing single digit conditions right now, it's actually a record low for San Francisco. And when you're in a city that's not used to such cold temperatures -- heaters don't always work, hats/gloves are virtually nonexistent, etc. It's all relative, right? ;)

Anyway, for us, cold weather is just another excuse to bust out the much loved casserole dish! It's also my excuse to use the "I'm not going to the gym -- it's too cold outside" card. Or the "no YOU walk the dog, I'll get sick" face. Ahhhh yes, the miseries of cold weather :P

This hearty dish is a jazzed up version of the 1950's standard tuna noodle casserole -- the epitome of comfort food. However, unlike its predecessor, it has nothing to do with cans of cream of mushroom soup (my best friend at Campbell's is going to kill me). This creamy noodle casserole uses mushrooms, sherry, and reduced-fat milk for a delightfully rich "sherried mushrooom" base sauce instead. Fresh lemon juice is then layered in for a hint of brightness. And tender broccoli florets and flaky moist tuna add yet another dimension of flavor (and protein!). When this comes hot out of the oven, all bubbling and oozing over the sides, smelling oh-so-divine...you'll begin to wish that it was this cold everyday.

Tuna Noodle Casserole
Adapted from Gourmet, 2004

1 tablespoon olive oil
2 medium onions, finely chopped
24 oz mushrooms, trimmed and sliced 1/4 inch thick
1 crown of broccoli, cut into small chunks OR 1 bag frozen peas (recommended)
4 teaspoons soy sauce
1/2 cup Sherry

3 tablespoons unsalted butter
3 tablespoons olive oil
1/2 cup all-purpose flour
4 cups low-sodium chicken broth
2 cups reduced-fat 2% milk
4 teaspoons fresh lemon juice
1/2 teaspoon salt
1/2 teaspoon pepper
3 (6-oz) cans tuna, drained
1/2 cup coarsely grated Cheddar
dash of Tabasco sauce and red pepper flakes, to taste

16 oz dried curly egg noodles
2 cups panko or bread crumbs
2 cups coarsely grated Cheddar
1 tablespoon olive oil

Put oven rack in middle position and preheat oven to 375°F. Take out a 9x13 inch casserole dish.

Cook onions in 1 tablespoon olive oil with a pinch of salt in a 2-3 quart heavy saucepan over moderately low heat, covered, stirring occasionally, until softened, about 5 minutes. Increase heat to moderately high and add mushrooms and broccoli, then sauté, stirring occasionally, until mushrooms begin to give off liquid, about 2 minutes. Add soy sauce and continue to sauté mushrooms, stirring, until liquid mushrooms give off is evaporated. Add Sherry and boil, stirring occasionally, until evaporated. Remove mixture from heat and pour into a large bowl.

Melt 3 tablespoons butter and remaining 3 tablespoons olive oil in the same saucepan. Whisk in flour, then cook roux, whisking, 3 minutes. Add broth in a stream, whisking, and bring to a boil, whisking. Whisk in milk and simmer sauce, whisking occasionally, 5 minutes. Stir in mushroom mixture, lemon juice, and salt. Flake tuna into sauce and stir gently. Add 1/2 cup cheese. Season sauce with salt, pepper, tabasco sauce, and red pepper flakes.

Cook noodles in a 5- to 6-quart pot of boiling salted water until al dente. Drain noodles in a colander and return to pot. Add sauce and stir gently to combine. Transfer mixture to baking dish, spreading evenly.

Toss together bread crumbs and cheese in a bowl. Drizzle with oil and toss again, then sprinkle evenly over casserole. Bake until topping is crisp and sauce is bubbling, 20 to 30 minutes.

Potato-Crusted Quiche with Smoked Cheddar and Canadian Bacon

2009-12-06T17:34:00.000-08:00

With family events, we always seem to be running late. Granted, if something starts at 5 p.m. -- to my family, that really means 4:45 p.m sharp...which is why tardiness just so happens to be a perpetual trend for us.

For Thanksgiving, this was no exception. As we were madly putting the final touches on the banana cream pie, we were just starting to even think about the appetizer dish that we needed to bring. Luckily for us, we had already decided on mini quiches-- which like most egg dishes, are incredibly easy and straightforward (coincidence, eh?). Yup...good thing we had nothing to do with the main course this year! :P

Anyway, this variation on a quiche is especially delicious because it uses a hash brown potato crust instead of the typical pastry pie crust. Not only does this provide a nice contrast to the eggs, but it's also a much healthier alternative, which becomes somewhat more important during any holiday season of gluttony. Like most egg frittatas or quiches, you can essentially add anything you want into the egg mixture. We used Canadian bacon for substance (meat is king in our household) and a bit of saltiness, smoked cheddar for gooey cheesiness, and spinach, zucchini, red bell pepper, and onions for more color and flavor.

One thing to note is that this dish should be baked and served in a normal pie pan. Because we wanted to make it a bit more "finger-food friendly", we used individual cupcake trays instead. While the idea was cute, it altered the hash brown crust -- and instead of a nice crispy potato crust, the egg mixture leaked through the hash browns so that there was less contrast between the crust and everything else. The below recipe reflects the original pie pan method for a crispier hash brown crust. There's nothing like a warm, cheesy potato and egg breakfast...or dinner :D

Potato-Crusted Quiche
Adapted from Bon Appetit, December 1998

1 lb shredded potatoes, soaked in ice water (or frozen hash browns, thawed)
4 cloves garlic, minced
1 egg

1 tablespoon olive oil
1 cup diced Canadian bacon
1/2 cup chopped onion
1/2 cup chopped red bell pepper
1/2 cup zucchini
1/2 cup chopped spinach
1/2 teaspoon dried thyme

8 large eggs
1/4 teaspoon salt
1/4 teaspoon ground black pepper
6 ounces smoked cheddar cheese, grated (about 1 1/2 cups)

Preheat oven to 350°F. Spray 10-inch glass pie dish with vegetable oil spray. Mix potatoes, garlic, and eggs together in a bowl. Firmly press the potato mixture into pie pan until it fully covers the bottom of the dish, and is halfway up the sides. Spray lightly with Pam olive oil. Bake about 15 minutes, until crispy.

Heat olive oil in heavy large saucepan over medium-high heat. Add onion, red bell pepper, zucchini and thyme and sauté 5 minutes. Add Canadian bacon and spinach; sauté until heated through, about 1 minute. Spoon bacon mixture over potatoes in pie dish.

Whisk eggs, salt and pepper in large bowl to blend. Mix in cheese. Pour egg mixture over bacon mixture in dish. Bake quiche until set in center, about 35 minutes. Cool 20 minutes. Cut into wedges. Serve warm or at room temperature.

Black Bottom Banana Cream Pie

2009-11-30T13:37:00.000-08:00

A belated happy Thanksgiving! Hope everyone got their fill of turkey, stuffing, cranberry sauce, mashed potatoes, yams, green beans, and of course apple/pumpkin pie this year :)

I know...this doesn't look like your typical pumpkin pie. But I can explain; my mom's side of the family is apparently averse to pumpkin pie -- if you can believe that. So given the lack of one of my favorite desserts during this Thanksgiving holiday (though we did have apple pie!), I knew it was absolutely imperative to have an insanely indulgent and delicious substitute on hand to distract me from any pumpkin pie envy. This seemed to do the trick.

After literally inhaling the biggest meal of the year, there's something really appealing/comforting about taking on a slightly lighter kind of dessert. Because even though you've deliberately worn your fat pants to dinner and feel like you're on the verge of upchucking everything you just ate, you can never say no to dessert...especially when it's Thanksgiving.

This stunning black-and-white dessert combines delicate banana cream filling with a dense chocolate bottom for a lighter but equally decadent treat. There are essentially 5 layers to it -- a rich chocolate wafer crust, an intense and velvety chocolate ganache, sweet banana slices, creamy vanilla custard, and fresh and airy vanilla whipped cream. Now what is this nonsense about pumpkin pie envy?! ;)

Anyway, my apologies for the lack of pictures. What's missing is the layer of vanilla custard and whipped cream on top of the bananas. Those steps were hastily done in about 2 minutes as we were madly rushing out the door (this unfortunately seems to be a trend for us)...

Black Bottom Banana Cream Pie
Adapted from Bon Appetit, February 1998

For crust
1/2 cup (1 stick) unsalted butter
3 ounces semisweet chocolate, chopped
1 1/2 cups chocolate wafer cookie crumbs (about 7 ounces)

For chocolate ganache
1/2 cup whipping cream
1 tablespoon unsalted butter
4 ounces semisweet chocolate, chopped
1/2 teaspoon vanilla extract

3 ripe bananas

For vanilla pastry cream
1 1/2 cups half and half
1/2 cup sugar
2 large eggs
1 large egg yolk
2 tablespoons all purpose flour
2 teaspoons vanilla extract

For vanilla whipped cream
1 cup chilled whipping cream
1 tablespoon powdered sugar
1/2 teaspoon vanilla extract

Make crust:
Butter 9-inch-diameter glass or ceramic pie dish. Stir butter and chocolate in heavy small saucepan over low heat until smooth. Mix in cookie crumbs. Press onto bottom and up sides of prepared dish. Chill until firm, about 30 minutes.

Make chocolate ganache:
Heat cream and butter in medium saucepan over medium heat until mixture is hot (do not boil). Remove from heat. Add chocolate and vanilla. Whisk until smooth. Reserve 2 tablespoons chocolate ganache in small bowl at room temperature; pour remainder over crust. Chill crust until chocolate ganache is firm, about 30 minutes.

Thinly slice 2 bananas. Arrange banana slices over chocolate.

Make vanilla pastry cream:
Bring half and half to simmer in heavy medium saucepan. Whisk sugar, eggs, egg yolk and flour in medium bowl to blend. Gradually whisk in hot half and half. Transfer to saucepan. Whisk over medium heat until mixture thickens and comes to boil, about 2-3 minutes. Pour into medium bowl. Stir in vanilla. Press plastic onto surface of pastry cream. Cover; chill until cold, about 4 hours. (Can be made 1 day ahead. Keep chilled.)

Whisk Vanilla Pastry Cream until smooth. Spread pastry cream evenly over bananas. Drizzle reserved chocolate ganache over pastry cream. Draw toothpick through pastry cream and chocolate to marbleize. Refrigerate until pastry cream is set, about 3 hours. (Can be made 1 day ahead. Cover and keep refrigerated.)

Spoon Vanilla Whipped Cream around edges of pie, or spoon whipped cream into pastry bag that's fitted with large star tip and pipe cream around edges of pie. Slice remaining banana. Garnish pie with banana slices.

Ginger Spice Cookies

2009-11-24T13:08:00.000-08:00

Well, it's almost Thanksgiving...which to many of us, really just means that we can officially begin the countdown to Christmas! Funny how that happens -- how when you start thinking turkey, stuffing and cranberry sauce, the streets are instantaneously lined with Christmas lights and every store is suddenly playing Christmas carols.

Anyway, despite the pre-holiday festivities, AC and I weren't quite feeling the Christmas spirit yet. Is it because we're getting old? Perhaps. Is it because it's still mid-November and sunny, and way too early to even begin thinking about Christmas? Probably. But really, I like to think it's because we hadn't baked these cookies yet ;)

If these cookies don't get you in the holiday spirit, I don't know what will! Part of their glory is baking them, which produces this delicious aroma of spiced cloves and gingerbread that literally warms up your entire home. I seriously felt like running out to get our Christmas tree while they were in the oven. Soft, spicy, slightly chewy, and not too molassesy -- these are the perfect cookies for winter. And bonus points to the little bits of crystallized ginger in it, which yield a chewy consistency without overwhelming the rest of the flavor.

We made these for a dear friend and her family, who are facing a tougher Thanksgiving than usual. If only cookies could save the world, right?

Ginger Spice Cookies
Adapted from Bon Appetit, March 2000

2 cups all purpose flour
2 1/2 teaspoons ground ginger
2 teaspoons baking soda
1 teaspoon ground cinnamon
1 teaspoon ground cloves
3/4 teaspoon salt
3/4 cup chopped crystallized ginger
1 cup (packed) dark brown sugar
3/4 cup (1 1/2 stick) unsalted butter, room temperature
1 large egg
1/4 cup mild-flavored (light) molasses

Combine first 6 ingredients in medium bowl; whisk to blend. Mix in crystallized ginger (chop in food processor with dry ingredients). Using electric mixer, beat brown sugar and butter in large bowl until fluffy. Add egg and molasses and beat until blended. Add flour mixture and mix just until blended. Cover and refrigerate 1 hour.

Preheat oven to 350°F. Lightly butter 2 baking sheets. Spoon sugar in thick layer onto small plate. Using wet hands, form dough into 1 1/4-inch balls; roll in sugar to coat completely. Place balls on prepared sheets, spacing 2 inches apart.

Bake cookies until cracked on top but still soft to touch, about 8-9 minutes. Cool on sheets 1 minute. Carefully transfer to racks and cool. (Can be made 5 days ahead. Store airtight at room temperature.)

Korean Banchan: Spinach Namul (Salad)

2009-11-22T16:13:00.000-08:00

Here's another Korean side dish that we often make. This one is incredibly fast, easy and nutritious -- my kind of dish! It's basically blanched spinach mixed with soy sauce, sesame oil, garlic, sesame seeds and a little sugar. I like to think of it as Popeye's azn-fied (why do I keep using that ridiculous word??) power food.

We had this along with our Korean barbecue chicken, which led to a delightfully delicious and abnormally unspicy meal ;)

Spinach Namul
Recipe by AC/SC

2 lbs fresh spinach
3 T soy sauce
2 T sesame oil
1 T sherry
1 T toasted sesame seeds
2 small garlic cloves, crushed
1/2 T sugar

Throw spinach into a pot of boiling for 30 seconds. Immediately rinse under cold water; squeeze excess water out. In a separate bowl, combine remaining ingredients together. Pour over spinach and mix.

Korean Spicy Barbecue Chicken

2009-11-20T08:43:00.000-08:00

If I had to guestimate, I would say that about 85% of all Korean food is the color red. What does that mean? Well, it makes for a very vibrant and flavorful cuisine that's just a tad bit spicy. Before AC, I could hardly tolerate the heat -- I even used to think kimchi (Korean pickles) was spicy! Now that I'm older and wiser, I know kimchi is just child's play...bring on the real heat ;)

This chicken dish used to be one of my favorite meals back in the day because it was one of the few Korean foods that I could actually eat! Don't be fooled by its fiery, red looks though. While the marinade does contain some red pepper paste, it also has equal parts of sugar in it -- which when cooked, caramelizes to make a wonderfully sweet and spicy glaze. Ginger and garlic add more depth and spiciness to the flavor; pureed onions add a different, more subtle type of sweetness. Best served slightly charred and on the cusp of burnt, this is a dish that even those who think kimchi is spicy will enjoy.

Korean Chili Paste Spicy Chicken
Adapted from Week of Menus

8 boneless, skinless chicken thighs
1/4 cup kochu'jang (red pepper paste)
2 tablespoons soy sauce
1/4 cup white sugar
2 tablespoons mirin
1/2 cup onion, pureed
3 tablespoons minced ginger
2 tablespoons minced garlic

Mix all ingredients together (except chicken) in a large bowl. Add chicken and marinade overnight. Barbecue or broil until slightly charred.

Classic Lemon Bars

2009-11-15T19:21:00.000-08:00

There's nothing like a sunny, yellow lemon bar to brighten up your winter. Especially if it's cloudy and brisk outside...and you're on a boat in the middle of some freezing lake, fishing.

Ok, so perhaps I'm exaggerating a bit (let's get real, how cold can California get?) -- but still, who goes fishing in November?!? Uhhhh...apparently, we do. And we managed to drag a couple of our friends with us this time as well :P

Though it's hard to believe, this actually wasn't our idea. Our friend initiated the trip after coming back from Alaska without catching a single fish. She wanted a second chance, and of course AC's name immediately came to mind (for those that don't know, AC = fishing). So on a beautiful but crisp Saturday morning, we left the shores in search of rainbow trout...with cheese, baguette, salami, pellegrino, chips, and lemon bars in hand. Because what is fishing without food, right?

These classic lemon bars are actually an old family friend's recipe. The shortbread crust is divinely tender and buttery. And the lemon filling on top is bold, fresh and intensely citrus-y. Together, they create a bright flavor that's not too tart nor too sweet. I say, it's the perfect escape to sunnier places.

Btw -- did I mention that we caught SIX fish, including an almost 5-pounder, that day? :D

Lemon Bars
Recipe adapted from Harriet, an old family friend

2 C flour
1/2 C confectioners sugar
1 C butter

4 eggs
2 C sugar
1/3 C fresh lemon juice
1-2 T grated lemon peel
1/4 C flour
2 t baking powder

Preheat oven to 350 degrees. Sift together flour and confectioners sugar, and then cut in butter. Press into an 8x8 baking pan, and bake for 18 minutes.

Beat eggs, sugar, lemon juice, and lemon peel together. In a separate bowl, mix flour and baking powder. Stir flour mixture into lemon mixture. Pour over hot crust, and bake again about 20 - 25 minutes. When cooled, sprinkle with powdered sugar.

Shaved Brussels Sprout Salad w/ Walnuts and Pecorino

2009-11-11T21:11:00.000-08:00

Oh, brussels sprouts -- like everyone else, I love to hate you ;). Only, sometimes you surprise me...and taste really, really good.

Like when you're roasted with bacon, balsamic vinaigrette, and walnuts -- you're pretty tasty. Or even with just a sprinkle of salt, pepper, olive oil and rosemary, I can do you. But not raw. Never.

I don't know what got into me -- but I saw this raw brussels spouts salad recipe, and thought it was totally ingenious. It promised an unbelievably delicate slaw from the thinly sliced brussels sprouts, and a bright and refreshing flavor from the citrus dressing. I've never had brussels sprouts this way, and was so excited to try it out.

Well, I really should have known better....because if brussels sprouts are only "doable" doctored up, how can they ever taste better raw?? While the simplicity of the salad's other ingredients worked well together (olive oil, fresh lemon juice, grated pecorino romano, toasted walnuts), the bitterness of the brussels sprouts still managed to permeate their way through each mouthful. We were a little disappointed. However, this may be the perfect salad for people who already looooove brussels sprouts. It just wasn't for us.

It does make for a pretty presentation though, doesn't it? :P

Shaved Brussels Sprout Salad with Fresh Walnuts and Pecorino
Adapted from Gourmet, October 2005

1 lb Brussels sprouts, any discolored leaves discarded and stems left intact
1 cup walnuts (3 1/2 oz), lightly toasted
2 tablespoons finely grated Pecorino Romano, or to taste
1/4 cup olive oil
3 tablespoons fresh lemon juice

Holding each Brussels sprout by stem end, cut into very thin slices using slicer. Toss in a bowl to separate layers.

Lightly crush walnuts with your hands and add to Brussels sprouts along with cheese, oil, and lemon juice, then toss to combine. Season with pepper.

Butternut Squash Ravioli

2009-11-08T17:37:00.000-08:00

I bought this butternut squash the other day only because it looked so pretty and picturesque, sitting with all the other fall pumpkins and seasonal vegetables. Turns out my superficiality got the best of me because I'd never cooked butternut squash before, and had no idea where to begin.

The only thing that I knew was that I didn't want it roasted. I mean, heaven forbid I cook something normal like a simple brown sugar or maple-roasted butternut squash. So after much hemming and hawing over millions of butternut squash recipes, I finally decided on this one. Because isn't that what most people do in their spare time? Make homemade butternut squash ravioli? ;)

While I love butternut squash, it's sometimes a little too sweet for my taste. This recipe offsets some of that sweetness with generous amounts of aged goat cheese -- which when mixed in with the roasted butternut squash, adds an unique saltiness and nuttiness to the creamy filling. The addition of sage and chopped onions also doesn't hurt.

I have just one small confession to make; I'm not that crazy. While I wanted to make my own ravioli filling for the first time, I wasn't planning on spending my entire afternoon in the kitchen. So I cheated...I substituted pre-made wonton wrappers for the ravioli dough instead. I know. While it was an efficient and quick fix, it really didn't do the rich, creamy butternut squash filling justice. So lesson learned -- if something craaaazy comes over you and you just happen to make this, do it the right way. Otherwise, you'll end up with this strangely sweet Azn-fied "potsticker" that just doesn't work :P

Butternut Squash, Sage, and Goat Cheese Ravioli
Adapted from Gourmet, January 1997 and Recipezaar

1 small butternut squash (about 2 lb), halved lengthwise and seeded
1 medium onion, chopped (about 1 1/2 cups)
1 1/2 teaspoons ground sage
1 tablespoon unsalted butter
1 garlic clove, minced
3 ounces aged goat cheese, grated/crumbled

3 cups unbleached white flour
1/2 teaspoon salt
2 eggs
1/2 cup water

Preheat oven to 425°F. and lightly grease a baking sheet.

Make filling:
Put squash halves, flesh sides down, an baking sheet and roast in middle of oven 45 minutes, or until flesh is very tender. When squash is cool enough to handle, scoop out flesh into a bowl and discard skin. Mash squash with a fork until smooth.

While squash is roasting, in a skillet cook onion and sage in butter with salt and pepper to taste over moderate heat, stirring, 5 minutes, or until onion is golden brown. Stir in garlic and cook, stirring, 1 minute.

Cool onion mixture slightly and add to squash. Add goat cheese and stir to combine well.

Make dough:
Sift flour and salt together. Place flour mixture on a board, making a well in the center of the flour. Drop eggs into the flour well, using your hand or a fork, break the yolks and beat eggs slightly. Combine the eggs and flour together, gradually adding enough warm water to make a stiff dough. Knead dough well, until smooth; cover the dough and let it rest for 15 minutes.

Cut dough in half and roll each half of the dough out on a floured board, into a very thin sheet (about 1/16 to 1/8 inch thick).

Make ravioli:
Drop about 1 tablespoon of filling about 2 inches apart all along the dough. When the sheet of dough is fully dotted with dabs of filling mixture, cover filling with other sheet of dough. Using your fingers, gently press dough between each dab of filling to seal it (if using wonton wrappers, use egg yolk to seal dough). Cut ravioli into squares with a (zig-zag edged) pastry cutter, or very sharp knife.

Allow ravioli to dry for one hour before cooking. Drop ravioli in lightly boiling water, and cook until they float to the surface, about 6 minutes. Sprinkle with olive oil and toasted hazelnuts.

Turkey Tamale Casserole

2009-11-03T21:04:00.000-08:00

Casserole time! When life gets a bit crazy, I say...make a casserole :)

As mentioned before, I loooove me a good casserole -- especially the cheesy, gooey, saucy ones. When busy, casseroles become even more appealing because of all the generous leftovers they make. Seriously, nothing like a warm and comforting casserole to sustain you through the entire (and I mean entire!) work week.

Not only is this one quick and easy, but it was actually one of my favorite dishes growing up! It's reminiscent of a tamale (hence the name)...only a bit messier and less sophisticated with all the cheese, extra fillings, and sauces in it. I think the secret is the creamed corn which, along with the corn tortillas, gives the dish a slightly sweet, corn tamalito/tamale taste. That and the spicy chili, turkey chunks, diced jalapenos, olives and cheddar cheese just make it absolutely divine.

Of course, my taste buds have *ahem* matured since my younger years, and I like my food a bit more refined these days. But there's nothing like reliving the good ole' days...especially when it's this good ;)

Turkey Tamale Casserole
Recipe by SC's mother

1 lb ground raw turkey (do NOT use lean turkey breast - dark 80/20 meat is best)
4 cloves garlic, minced
1 17-oz can cream-style corn
1 10.5-oz can chili without beans (hot instead of mild)
2 t dried oregano, crushed
1/2 t ground cumin
12 corn tortillas
1 C water
1 2.25-oz can sliced black olives, drained
1 4-oz can diced green chilies
2.5 C shredded cheddar cheese (6 oz)

In a large skillet, cook turkey and garlic over medium heat till turkey is no longer pink. Stir in corn, chili, oregano and cumin. Bring to boil and reduce heat. Cover and simmer for 5 minutes. Remove from heat. Set aside.

Stack tortillas; cut into 6 wedges. Place wedges in a medium mixing bowl; add water. Let stand for 1 minute. Drain, reserving 1/4 C liquid. Stir the reserved liquid and olives into the turkey mixture. In a 2-quart rectangular baking dish, layer slightly less than 2 C of the turkey mixture and half of the tortillas; repeat layers. Top with remaining turkey mixture, spreading to cover tortillas.

Bake, uncovered, in a 350 degree oven for 20 minutes or till heated through. Top with cheese, bake for another 3-5 minutes more. Let stand for 5 minutes before serving. Can garnish with sour cream and chopped green onions.

Japanese Onigiri (Rice Balls)

2009-10-30T09:05:00.000-07:00

Is it just me, or do most people feel the need to detox after traveling?? All that eating out (and of course, drinking) made both of us crave really simple, clean food again when we got back home.

If you're looking for something healthy -- but don't want to live on celery sticks and carrots for the rest of your life, Japanese food is one of the cleanest and healthiest cuisines out there. With very little oil or fat in it, it basically consists of rice, vegetables, and fish. No wonder why the Japanese are so darn skinny! :P

While we didn't have any fish on hand, we definitely had rice (a staple in our home!) and pickled vegetables. I love anything pickled...especially Japanese pickles and Korean kimchee. Slightly salty and sour, their acidity pairs perfectly with a bowl of plain white rice.

Rice balls always remind me of Hawaii, where along with spam musubi (mmmmmm), they're sold at every grocery store, gas station, and Seven Eleven on the island. Maybe it was the cold Chicago weather that made me nostalgic for Hawaii, because I suddenly wanted -- no needed -- rice balls in order to get my diet back on track. Simple, clean, and full of vegetables (well...pickled seaweed and cucumber vegetables that is!), it was the perfect "welcome home" comfort food that we were so desperately craving.

Japanese Onigiri (Rice Balls)
Recipe by SC

Rice
Furikake
Dried nori (seaweed)
Picked vegetables or fish

Add furikake to hot rice until thoroughly mixed. Using hands or rice mold, shape the rice mixture into a triangular or oval shaped ball. Stick your thumb in the middle to create a hole, and add desired filling into that space. Top with a little more rice, and wrap with nori.

Toffee Cherry Oatmeal Cookies

2009-10-26T17:50:00.000-07:00

It was my 5-year college reunion this past weekend...yeah, holy mackerel we're getting old!

Anyway, my alma mater has a very special place in my heart because #1, it's my first experience living outside of California (huge culture shock), #2, it's where I bought my very first pea coat and wool sweater (my freshman year roommate from Minnesota had to take me shopping for this), and most importantly -- #3, it's where AC and I first met!

Given all those life-changing events, I obviously owed it to Northwestern to show up for my 5-year reunion. That, and the fact that most of AC's friends were still out in Chicago was enough reason to hop on a plane and make the trek out to 40-something degree weather.

Though it was cold and raining (wouldn't be Chicago if it wasn't!), I had sooo much fun pretending to be 18 -- errrr, 21 -- all over again. AC and I walked around campus together, hung out with close friends, and of course for old times sake, drank like we were underage rockstars again ;)

We also brought these incredible, delicious cookies for our lovely Chicago friends who hosted us that weekend. Extremely chewy, buttery and rich -- these cookies remind me of those thin, flat lacey cookies that are sold at Trader Joe's and Whole Foods. Only, these are much much better.

I think it's the generous bits of toffee which melt and then "harden" into a wonderful chewiness that make this cookie so addicting. Or, maybe it's the slight sourness that comes from the dried cherries that I really like. Or the subtle addition of oatmeal that makes for a great texture. I can't really place my finger on it, but I do love this cookie... :)

Our friends seemed to also love this cookie as well. The husband of one of them told us that their allotment was almost gone the following day. Granted, she's pregnant -- but still :D

Oatmeal Toffee Cookies
Adapted from Martha Stewart

1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 cup (2 sticks) unsalted butter, room temperature
3/4 cup granulated sugar
3/4 cup light-brown sugar
1 egg
1 teaspoon pure vanilla extract
1 1/2 cups old-fashioned oatmeal
1 cup dried cherries
3/4 cup semi sweet chocolate chips
1 cup toffee pieces

Heat oven to 350 degrees. Sift together flour and baking soda, and set aside. In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugars on medium-high speed until light and fluffy, 2 to 3 minutes. Scrape down the sides of the bowl once or twice during mixing. Add egg, and mix on high speed to combine. Add vanilla extract; mix to combine. Scrape down the sides of the bowl.

Add the sifted flour a bit at a time on a low speed until well combined. Add oatmeal, cherries, chocolate, and toffee pieces; mix to combine.

Divide dough into three equal portions, and roll into logs using plastic wrap, approximately 1 1/2 inches in diameter. To bake, cut logs into 1/2-inch pieces. Bake on parchment-lined baking sheets, until golden brown, 8 to 10 minutes. Remove from oven, and transfer to a baking rack to cool.

Curried Scallop Cakes

2009-10-22T09:06:00.000-07:00

As you can probably guess from my last post, we had my parents over for dinner the other night for my mom's birthday celebration. It was a great idea (and we had tons of fun)...only, the whole execution part of it was not planned so well :P

In hindsight, perhaps going for a long hike that morning/afternoon was not the best decision. Because between that and picking up the ingredients afterwards, we barely had time upon getting back home to prep, clean (absolutely necessary!), cook -- let alone shower. In my haste, I think I incorrectly measured an ingredient in the curried scallop cakes that we were planning to serve as appetizers; they completely fell apart in the frying pan from lack of enough binder ingredients. Poor AC had the lovely pleasure of discovering this oh, about five minutes before everyone started arriving (isn't that always fun?). As he was scrambling to salvage all of our loose, crumbly scallop cakes, I was scrambling to get the rice started, chicken in the oven, etc. Luckily, last minute chaos is a game we've unfortunately become experts at :D. And after the initial "flurry of activities," the remainder of the night went off without a hitch.

I don't think you can ever go wrong with beautiful, fresh scallops -- especially when they're mixed with cilantro, curry powder, green onions, and dry mustard. This unique combination yields a fragrant yet delicate flavor that makes your standard ole' crab cake seem terribly bland and outdated.

While these cakes were supposed to be creamy on the inside and crunchy on the outside, ours were slightly more "crispy" all around due to the fact that their lovely insides had decided to scatter themselves all over our frying pan.

...which, I think, is the perfect excuse to make these again sometime soon! ;)

Curried Scallop Cakes
Recipe adapted from Bon Appetit, December 2001

1 1/2 pounds fresh sea scallops, cut into small pieces
3/4 cup mayonnaise
2 large egg yolks, 1 large egg
3 green onions, chopped
1/3 cup chopped fresh cilantro
1 1/2 tablespoons dry mustard
1 1/2 tablespoons curry powder
1/2 teaspoon salt
1/2 teaspoon ground black pepper
3 1/2 cups panko (Japanese breadcrumbs)*

Mix first 9 ingredients and 1 1/2 cups panko in large bowl to blend. Cover mixture and refrigerate 1 hour.

Place remaining 2 cups panko on large plate. Form scallop mixture into balls, using 1 heaping tablespoon for each. Coat in panko, flattening slightly.

Heat enough vegetable oil in heavy large skillet over medium-high heat to come 1/4 inch up sides of pan. Working in batches, sauté scallop cakes until golden and cooked through, about 1 1/2 minutes per side. Transfer scallop cakes to paper towels to drain. (Can be made 4 hours ahead. Cool, then cover and refrigerate. Reheat on baking sheet in 350°F oven 8 minutes.) Transfer scallop cakes to platter.

Double Chocolate Birthday Torte

2009-10-19T10:51:00.000-07:00

It was someone special's birthday this past week. And like me, this person LOVES chocolate. So what better way to celebrate than with a sinfully rich, double chocolate torte?

Flourless chocolate cakes are usually my standard go-to for really intense and dense chocolate cakes. But for this special occasion, I was looking for something a bit more impressive and luxurious. I really didn't think that was possible until I laid eyes on this.

Good thing we live in SF, home to Girardelli and Scharffen Berger, because this recipe called for a lot of chocolate. There are essentially 3 different layers in it -- the bottom an intensely rich and dense chocolate torte, the middle a smooth and creamy chocolate mousse, and the top a light and airy whipped cream -- that together, create a decadent explosion of flavor. The velvety chocolate texture just melts in your mouth...and when your eyes are closed, it tastes even better (imagine that!). There were definitely a lot of oohhhhhs, ahhhhhs, and mmmmms that night ;)

Despite the fact that "small serving sizes are highly recommended" because of the cake's rich flavor, every single plate on the table was licked clean. Funny how that always seems to happen at our place...

Happy birthday, Mom! We're so lucky to have you -- love you lots :)

Double Chocolate Torte
Adapted from Bon Appetit, December 2000

Cake
8 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
1 cup unsalted butter
1 cup sugar
5 large eggs
1 tablespoon vanilla extract
1/4 teaspoon salt
1/4 cup all purpose flour

Mousse
1/2 cup unsalted butter, cut into pieces
4 large eggs, separated
1 cup whipping cream
1 tablespoon vanilla extract
8 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
1/2 cup plus 1 1/2 teaspoons sugar

2 cups fresh raspberries
2 tablespoons red currant jelly melted with 1 tablespoon water

For cake:
Preheat oven to 325°F. Butter 10-inch-diameter springform pan; dust with sugar. Melt chocolate and butter in heavy large saucepan over low heat, stirring constantly. Cool to lukewarm. Whisk in sugar. Whisk in eggs 1 at a time, blending well after each addition. Mix in vanilla and salt, then flour. Pour batter into pan. Bake until cake just rises in center (tester inserted into center will not come out clean), about 30 minutes. Cool completely in pan on rack. Cover; chill while making mousse.

For mousse:
Melt butter in medium metal bowl set over saucepan of simmering water (do not allow bottom of bowl to touch water). Whisk yolks, 1/4 cup cream and vanilla in small bowl to blend. Gradually whisk yolk mixture into bowl with melted butter. Whisk constantly over simmering water until thermometer registers 150°F, about 6 minutes (mixture may appear broken). Remove from over water; add chocolate and stir to melt. Set aside. Beat egg whites and 1/2 cup sugar in large bowl to medium-stiff peaks. Whisk 1/4 of beaten egg white mixture into warm chocolate mixture to lighten. Fold in remaining egg white mixture. Pour mousse over cake in pan; smooth top. Chill torte until mousse is set, at least 6 hours and up to 1 day.

Run sharp knife around edge of pan to loosen torte. Release pan sides. Transfer torte to platter. Using electric mixer, beat 3/4 cup cream in medium bowl until peaks form. Spread whipped cream over torte. Top whipped cream with raspberries. Brush red currant jelly mixture over raspberries. Sprinkle with 1 1/2 teaspoons sugar.

Spicy Chicken Claypot w/ Shiitake Mushrooms, Tofu and Napa Cabbage

2009-10-14T16:12:00.000-07:00

You know when something's big and/or significant when it's all over Facebook. We've been having torrential downpours in the Bay Area for the past couple of days -- and I swear, everyone's Facebook status from around here was about the rain. I even had a friend in Japan ask, "Is everything ok in California? From all the Facebook status updates, it sounds like the world is going to end over there!" Which did seemed true at the time given the ominous dark clouds and never-ending sheets of rain. But also keep in mind that we live in California, and any hint of rain sends people into a hissy :)

Anyway, I actually love the rain because it reminds me of my childhood in Berkeley. It wasn't until I moved away to Chicago that I learned that rain does not equal winter, and winter is not always "pleasantly" cold. We've totally become wussies since moving from Chicago back to the Bay Area -- we were shivering in our apartment the other day, and I exclaimed, "It's freezing outside! How cold do you think it is?" To which AC responded, "Yeah, must be in the 50's today...probably not that much colder than Chicago." We looked up the weather online, and it ended up being 61 degrees! Chicago was only 48 degrees; how embarrassing. This does not bode well for our upcoming trip to Chicago in a couple of weeks...

Regardless of what the actual thermometer read (I swear it was colder than 61 degrees!), it still felt chilly enough to get our "fall/winter" appetites out in full force. AC has this killer chili recipe which I will post about later. But for now, here is an equally delicious and comforting cold-night dinner dish: Chinese chicken claypot.

What I love most about this claypot is its bold and flavorful sauce. The spiciness comes from the ginger and star anise, the lingering heat comes from the generous dose of sriracha sauce, the subtle sweetness comes from the hoisin sauce, and the heartiness comes from all the leftover braising juices and chicken broth. Soaking up this rich and complex broth are juicy chunks of chicken, soft and pillowy shiitake mushrooms, tender napa cabbage, and spongy pieces of tofu. There is something so soothing and comforting about this, especially on a cold rainy night.

Slurp up, my friends -- and stay dry!

Spicy Braised Chicken with Mushrooms and Star Anise
Recipe adapted from Bon Appetit, January 1999

1 tablespoon peanut oil
8-10 boneless, skinless chicken thighs
12 ounces fresh shiitake mushrooms, stemmed, caps quartered
2 cups chopped green onions
2 tablespoons minced garlic
1 tablespoon minced peeled fresh ginger
2 14 1/2-ounce cans low-salt chicken broth
1/2 cup hoisin sauce
4 whole star anise

6 cups 3/4-inch-wide strips Napa cabbage (about 1 small head)
7 oz (half a container) tofu, cubed
1-2 tablespoon sriracha chili sauce, or to taste

Heat peanut oil in heavy large pot over medium-high heat. Add chicken; sauté until brown, about 4 minutes per side. Transfer to bowl. Add mushrooms, 1 1/2 cups green onions, garlic and ginger to pot. Sauté until mushrooms are tender, about 5 minutes. Return chicken to pot. Add chicken broth, hoisin sauce and star anise. Bring to boil. Reduce heat, cover and simmer about 1+ hour.

Remove chicken from pot; cool slightly. Cut meat crosswise into 1/2-inch-wide strips.

Meanwhile, boil mixture in pot until reduced to 2 1/2 cups, about 30 minutes. Stir in cabbage, tofu and chili sauce. Boil until cabbage is tender, about 4 minutes. Return chicken to pot; simmer until heated through, about 2 minutes. Transfer to bowl. Discard star anise. Sprinkle with remaining 1/2 cup green onions.

Pecan Pie Bars

2009-10-11T15:25:00.000-07:00

We had house guests this weekend -- which for me, meant making sure we had plenty of food around our apartment for them to snack. Good thing they liked sweets, because that meant more goodies for me to munch on as well :D

Anyway, I made this because #1, you can't get much sweeter than pecan pie bars and #2, this recipe claimed to be incredibly quick and easy. In fact, it was so easy that I was done before I even got a chance to pull out my camera and document anything! Seriously, fastest recipe ever.

Like its baking time, I'll try make this post equally short and sweet. Chewy, sticky and slightly gooey, the top layer has a nice crunch from the pecans amid all the filling. The incredibly flaky and buttery shortbread base, however, is what makes this even better than a normal pecan pie. I often find pie crusts too thin for all that rich and sweet pecan pie filling, so the thickness of the shortbread is pleasantly welcomed.

These bars were miraculously gone by the end of the weekend. Good thing this time, I could say it wasn't all because of me ;)

Pecan Pie Bars
Recipe from Gourmet, March 1999

Pecan Pie Filling
8 ounces pecans (about 2 cups)
1 stick (1/2 cup) unsalted butter
1 cup packed light brown sugar
1/3 cup honey
2 tablespoons heavy cream

Shortbread Crust
1 1/2 sticks (3/4 cup) unsalted butter
2 cups all-purpose flour
1/2 cup packed light brown sugar
1/2 teaspoon salt

Preheat oven to 350°F.

Shortbread Crust
Cut butter into 1/2-inch pieces. In a food processor process all ingredients until mixture begins to form small lumps. Sprinkle mixture into a 13 x 9 x 2-inch baking pan and with a metal spatula press evenly onto bottom. Bake shortbread in middle of oven until golden, about 20 minutes. While shortbread is baking, prepare topping.

Pecan Pie Filling
In a food processor coarsely chop pecans. In a heavy saucepan melt butter and stir in brown sugar, honey, and cream. Simmer mixture, stirring occasionally, 1 minute and stir in pecans. Pour pecan mixture over hot shortbread and spread evenly. Bake in middle of oven until bubbling, about 20 minutes. Cool completely in pan and cut into 24 bars. Bar cookies keep, covered, 5 days at room temperature.

Glazed Lemon Poppy-Seed Cake

2009-10-08T11:39:00.000-07:00

You'll just have to trust me when I say that this is the most delicious cake/bread I've ever tasted. I'm usually fairly hesitant to make such dramatic, grandiose statements like that (because doesn't something better always come along??)...but with this one, I may just have to take the plunge.

I'm actually a little disappointed because I made this for a work event, and unlike most not-so-kind-on-the-waistline treats that I bake and am more than happy to give away...I felt a twinge of regret for not being able to keep the entire cake for ourselves this time. And no, I wasn't alone in those greedy sentiments :P. After our obligatory "taste test" (somebody's gotta do it!), AC was also wondering if we could save a couple of slices for ourselves.

What I love about this cake is that it's vibrant in both taste and texture. With fresh lemon zest in the batter and lemon juice in the glaze, the cake has a bright and intense citrus flavor that explodes in your mouth. Poppy seeds further liven it up with their fun and "poppy" (for lack of a better word) texture.

But what really brings everything together is the lemon glaze. Refreshingly tart and zesty, the sugary topping compliments the soft and fluffy cake perfectly. It's like what cream cheese frosting is to a red velvet cupcake -- delicious and absolutely essential.

Like most baked goods, this tastes best straight out of the oven when the exterior is slightly crispy, and the warm center is still giving off soft bursts of hot steam. This did very well at my company's bake sale, thankyouverymuch. I'm sure we'll be making it again soon! :D

Glazed Lemon Poppy-Seed Cake
Adapted from Gourmet, May 2007

1 1/4 cups all-purpose flour
1 teaspoon baking powder
2 t lemon zest (or zest from 1 whole lemon)
2 sticks (1 cup) unsalted butter, softened
3/4 cup granulated sugar
2 large eggs
2 tablespoons poppy seeds
1 1/2 cups confectioners sugar
3 tablespoons fresh lemon juice

Put oven rack in middle position and preheat oven to 375°F. Butter a 9-inch round cake pan (I used a 8.5 inch loaf pan -- cooking time will need to be adjusted).

Whisk together flour, baking powder, lemon zest, and salt in a bowl.

Beat together butter and granulated sugar in another bowl with an electric mixer at medium speed until pale and fluffy, 2 to 3 minutes. Beat in eggs until combined. Reduce speed to low, then add flour mixture and poppy seeds and mix until just combined.

Transfer batter to cake pan, smoothing top, and bake until a wooden pick inserted in center of cake comes out clean and top is golden brown, about 25 minutes. Cool cake in pan on a rack 5 minutes, then invert onto rack.

Whisk together confectioners sugar and lemon juice in a bowl until smooth. Pour glaze over warm cake, spreading it with a spatula to drizzle over edge. Let stand until glaze is set, about 15 minutes.

Serve warm or at room temperature.

Pasta With Anchovies and Broccoli Rabe

2009-10-06T16:37:00.000-07:00

A couple of months ago, AC and I became obsessed with those little canned smoked oysters that are usually served at dinner parties as appetizers or hor'devours. Slightly salty, briny, and incredibly smoky -- they pair perfectly with alcohol and rice, our two favorite foods ;). In our smoked oyster excitement, we enthusiastically thought that canned anchovies would be an equally tasty appetizer and decided to pick up a pack at Costco. Only, there were two problems. Canned anchovies were definitely NOT the same as smoked oysters when eaten plain! And we bought this stuff in bulk...

That left us with about oh, seven more cans of anchovies to eat through -- which actually turned out to be a blessing in disguise. We quickly learned that anchovies are great for making caesar salads and Italian pizzas. But more importantly, we discovered this incredibly flavorful pasta dish (which has now made several appearances into our weekly meal rotation).

Ok, the photo just doesn't do it justice...so I'll try to explain what your computer screen can't convey. What you can't see or taste is the anchovy, garlic and hot pepper-infused olive oil that transforms the warm pasta into an intensely flavorful and unique dish. Slightly spicy and salty from those 3 bold ingredients, this pasta also gets a wonderfully crunchy texture from the toasted panko and broccoli rabe mixed in. Yes, it's hard to believe from the picture -- but these flavors are actually waaaay more complex and hearty than what your standard ole' tomato sauce can offer. In fact, AC now prefers this over marinara whenever we have pasta. What, aren't looks always deceiving?

Gemelli with Broccoli Rabe and Anchovies
Recipe adapted from Gourmet, 2007

1 lb gemelli or other corkscrew pasta
1-2 bunches broccoli rabe, cut crosswise into 1-inch pieces
1 C panko (Japanese crisp bread crumbs)
1/2 C extra-virgin olive oil
8 garlic cloves, coarsely chopped
1.5 (3-ounces) cans flat anchovy fillets, drained and chopped
1/2 - 1 teaspoon dried hot red-pepper flakes, or to taste

Cook pasta in a 7- to 8-quart pot of boiling salted water 6 minutes, then stir in broccoli rabe and boil until pasta is al dente, about 5 minutes more.

While pasta is cooking, toss panko with 1 tablespoon oil in a shallow baking pan until coated and bake at 350 degrees, stirring once or twice, until golden, 8 to 10 minutes.

While broccoli rabe (with pasta) is cooking, cook garlic, anchovies, and red-pepper flakes in remaining 7 tablespoons oil in a 12-inch heavy skillet over moderate heat, stirring until garlic is golden, about 3 minutes. Remove from heat.

Drain pasta and broccoli rabe in a colander, then add to anchovy mixture in skillet, tossing to combine. Serve pasta sprinkled with some toasted panko and parmesan cheese.

Homemade Dark Chocolate-Matcha Green Tea Truffles

2009-10-02T08:12:00.000-07:00

This was another treat that we brought with us to NYC...and thank goodness we did. Because if we had kept these for ourselves, they would have been gone in 5 minutes. No joke.

Lately, I've been on this crazy matcha green tea kick where I seem/want to think that it goes with everything -- green tea granola, marshmallows, yogurt, chocolate, noodles (kidding...well, kinda). I blame it on my heritage, but in reality, it's a flavor that is gaining increasing popularity and appeal. I mean, if Starbucks is now serving matcha green tea beverages, it must be good!

Anyway, I think dark chocolate + green tea is a delightful and elegant flavor that gives classic duos like salt-caramel or chocolate-raspberry a run for their money. This truffle's creamy chocolate ganache is infused with a delicate green tea flavor, and the matcha powder coating heightens the intensity of both the dark chocolate and green tea. Unlike Godiva chocolates that have a too hard exterior and too runny interior (in my opinion), these indulgent ganache truffles have a more consistent texture where the entire truffle is this little soft morsel that literally melts in your mouth.

Isn't it pretty? Oh, and did I mention that dark chocolate and green tea are also healthy for you? Maybe we should have saved these for ourselves after all... :)

Green Tea Dark Chocolate Truffle
Recipe from The Food Channel

1/3 C heavy cream
1/4 C sugar
1/2 t matcha green tea
7 oz high quality Dark Chocolate (I used 70% Scharffen Berger), finely chopped
Matcha green tea, as needed to coat truffles

Combine cream, sugar, and 1/2 t matcha green tea in nonstick sauce pan and whisk to blend. Bring to a boil, stirring constantly; remove from heat. Immediately add 5 ounces fine chopped chocolate to hot cream mixture and gently stir to blend. Spread chocolate/cream ganache mixture in shallow dish and refrigerate until firm to touch.

Shape chilled chocolate ganache mixture into balls (using a melon scooper) and arrange on plate or baking sheet lined with wax paper. If chocolate ganache gets too soft to roll into balls, refrigerate briefly.

Freeze truffles until firm. Melt approx 2 oz chopped chocolate in top of double boiler. Dip frozen truffles in chocolate to lightly coat. Cool. Roll cooled truffles in matcha green tea powder to lightly coat. Store truffles in refrigerator until ready to serve.

My Favorite Reader

2009-09-29T20:52:00.000-07:00

Wow, it's been a while since I've last updated. It feels like aaaaages ago, but NYC was so much fun. We got to cruise the Hudson River with friends, attend a beautiful Turkish wedding, shop in Soho, spend some quality time with family...and of course, eat like there's no tomorrow (because no vacation is a real vacation without gluttony!). But before I dive into all the juicy details, I wanted to quickly honor someone very close and dear to my heart -- my grandmother.

My grandmother taught my mother how to cook, and in turn, my mother taught me how to cook. So I guess a large part of my cooking "knowledge" (if you can call it that) can be attributed to her. The only difference, however, is that my grandmother cooked these incredible, multi-course Chinese dinners every night for a family of 6, my mother cooked equally delicious dinners each night for a family of 4....and I squeeze out these 1-course dinner experiments every now and then for a family of 2 :)

Despite the fact that my cooking was probably mere child's play to her, my grandmother was one of my most enthusiastic and loyal readers. She loved reading this blog, and would always exclaim "Everything looks so delicious! Where were you and this blog when I needed it?" whenever I would see her. She and my grandfather even tried the spicy chicken recipe I posted a couple of weeks ago! I couldn't have imagined a more heartfelt reader, or even better grandmother.

We unfortunately lost her this past week, and the absence of her warmth, generosity and kindness has been felt immensely. It's been a really rough couple of days...but if anything has come out of this, it would have to be the overwhelming amount of love and support that everyone has shown us. Thank you friends and coworkers for the flowers, kind notes, and cookies.

More importantly, I had no idea how therapeutic it would be to spend almost every day and meal together with relatives this past week. Family has been such a huge blessing and necessity to all of us. Of course, in true Chung fashion, we haven't just been hanging out at my grandfather's place. Food has gathered us together...and I'm talking platefuls and platefuls of prime rib, homemade salads, pesto chicken & sausage pasta, oven-baked french fries, bbq baby back ribs, apple pie, fresh fruit, biscuits and honey, spice cake and cookies -- oh I've been trained well. PauPau, we miss and love you always. May you rest in peace...

Years ago, at a family vacation in Monterey Bay. We're missing a couple of our younger cousins; don't hate on the glasses.

May, 2009 at our wedding in Sausalito.

Sour Cream-Streusel Coffee Cake for NYC!

2009-09-18T13:26:00.000-07:00

Off to NYC! :D

The last time we were in New York was almost 3 years ago when AC used to live there, so we're pretty excited. While our visit is already jam packed with wedding festivities, work, dinner engagements, and of course, family time...I still want to try to sneak a meal in at one of David Chang's infamous restaurants. What I've literally been thinking about all day is (no joke), Momofuku ssam bar or noodle bar -- suggestions, anyone?!

Anyway, here's some coffee cake that I made for our lovely host who will be graciously sharing her tiny NYC apt with us all week. Sour cream cakes are one of my favorite because they're extra moist and tender. This one gets bonus points from its delicious cinnamon/walnut streusel, which when layered into the batter, gives the soft cake a wonderful texture and flavor.

Oh, you know I'm packing some of this with us for our upcoming 6-hour long transcontinental flight. ;) NYC, here we come!

Sour Cream-Streusel Coffee Cake
Adapted from Bon Appetit, December 1998

1 1/4 cups coarsely chopped walnuts
1 1/4 cups (packed) golden brown sugar
4 1/2 teaspoons ground cinnamon
4 1/2 teaspoons unsweetened cocoa powder

3 cups cake flour
1 1/2 teaspoons baking soda
1 1/2 teaspoons baking powder
3/4 teaspoon salt
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
1 1/2 cups sugar
3 large eggs
1 tablespoon vanilla extract
1 16-ounce container sour cream

1 cup powdered sugar
1 tablespoon milk

Preheat oven to 350°F. Butter 12-cup Bundt pan. Mix first 4 ingredients in small bowl. Set nut mixture aside. Sift flour, baking soda, baking powder and salt into medium bowl. Using electric mixer, beat butter and 1 1/2 cups sugar in large bowl until blended. Beat in eggs 1 at a time. Mix in vanilla. Mix dry ingredients and sour cream alternately into butter mixture in 3 additions.

Pour 1/3 of batter into prepared pan. Sprinkle with half of nut mixture. Spoon 1/3 of batter over. Sprinkle with remaining nut mixture. Spoon remaining batter over.

Bake cake until tester inserted near center comes out clean, about 45 minutes. Cool cake in pan on rack 10 minutes. Cut around pan sides to loosen cake. Turn cake out onto rack and cool 1 hour. Transfer to platter.

Whisk powdered sugar and milk in small bowl until smooth. Drizzle over coffee cake. Serve slightly warm or at room temperature.

Sachi, the Dog

2009-09-16T13:08:00.000-07:00

The other day, my friend asked why we don't have any pictures of Sachi on this blog. I really couldn't think of a reason, so here are a couple of photos of our dog in her "element."

The first picture is sooooo typical of her. Like I said before, she's totally a cat. You can find her lounging around our apartment soaking up the sun like this, oh.....90% of the time.

The second picture cracks me up -- she is never this alert and attentive unless she's begging for food (of course). And believe me, she's absolutely relentless when it comes to this!

Recipe for this cuteness (and insanity)? 100% shiba inu with some love thrown in ;)

Korean Banchan: Cucumber Salad + Bean Sprout Side Dishes

2009-09-13T16:50:00.000-07:00

Wow. I've just been a lean, mean Korean-cooking machine lately! Not only did I make kimchi jjigae this week, but I also ventured into the world of banchan. This is another dish that AC usually makes...but as said before, watch and learn baby! ;)

Korean banchan, or all the little side dishes that come out with your meal, is one of my favorite things about eating at Korean restaurants -- it seriously makes you feel like a king! I love looking around the table, and seeing 10+ dishes sitting out with your main order. If you're greedy like me, it is theee way to eat :)

Anyway, we sometimes buy our banchan from Korean grocery markets so that we can eat them at home as well. They're always good...but a little expensive for what you get. So lately, AC has been making some of the banchan dishes himself -- and I actually think they taste BETTER than the store bought kind. These are my two favorites. As you can see, they are ridiculously delicious and easy to make.

Cucumber Salad
Recipe by AC/SC

5 large English cucumbers (10 mini cucumbers)
1/4 C rice vinegar
1 T sugar
1 clove garlic, minced
1 T sesame seeds
1 T sesame oil
1/2 T kochu'karu (hot red pepper powder)
1 wedge lemon

Seed the cucumber, and slice into thin disks. Place cucumbers in a large bowl and sprinkle evenly with sea salt (about 1/4 T). Let sit for 15 minutes, and the wrap the cucumbers in a paper towel and squeeze out as much liquid as possible. Set aside.

Combine rice vinegar, sugar, garlic, sesame seeds, sesame oil, and kochukaru in a medium bowl. Add cucumbers and toss well. Squeeze lemon juice over salad. Cover and refrigerate.

Bean Sprout Side Dish
Recipe adapted from Week of Menus

1 bag of bean sprouts
2 tablespoons of water
1 tablespoon of vegetable oil
1/4 teaspoon salt
3 cloves of garlic finely chopped
2 green onions finely chopped
1 tablespoon of sesame oil (you can add more if you like the taste)
1/2 T crushed toasted sesame seeds

Wash beansprouts. Place beansprouts, water, vegetable oil and salt in the bottom of a very heavy pot. Cover pot and place on medium high heat. Cook until you see steam escaping from the pot (or you begin to smell the bean sprouts) and reduce heat to medium. Cook for around 10-15 minutes with the lid on.

While still hot, add the garlic, green onions, sesame oil, and sesame seeds. Mix. Adjust seasonings as necessary. Serve immediately.

Kimchi Jjigae (Korean Kimchi Stew)

2009-09-11T11:16:00.000-07:00

They say distance makes the heart grow fonder. But I would argue that food, after distance, is what really does it :)

After making homemade marshmallows, having girl time with my lovelies, and shopping until there was literally nothing left to buy...I really was starting to miss AC. And I was only 2 days in! So in preparation for his long-awaited homecoming, I decided to make one of his favorite soups.

I'm not Korean, but I would say living with one has definitely rubbed off on me. Like, I now get it why all Koreans have to keep baking soda in their refrigerator. ;) And I don't think every red-colored food (which is about 85% of all Korean cuisine) is spicy anymore! In fact, the spicier the better. Anyway, our kimchi was getting riiiiiiipe (you'll understand if you're Korean) and hadn't been touched in days. I was tempted to throw it out...but the Korean in me knew better -- ripe kimchi is perfect for kimchi jjigae!

This was actually my first time making kimchi jjigae by myself, but I had watched AC make this soup so many times that I had a pretty good idea of what to do. Watch and learn, right?? Anyway, I must have had a great teacher because I couldn't have been happier with the results :D

The soup's main components are pork belly and kimchi, which are two delicious foods that you really can't go wrong with. Combine that with fresh vegetables and a light yet flavorful broth, and you have this incredibly satisfying soup that always comforts both your belly and soul. Served hot and bubbling, this spicy soup is best when hungover or on a cold, rainy night....or for lunch, or in the summer, or whenever you just want something tasty to eat :P

Kimchi Jjigae
Recipe by AC/SC

6 cloves garlic, minced
1 T sesame oil
1/2 lb pork belly
1/2 large white onion, diced
2 T kochu'jang (red pepper paste)
6 C anchovy stock ---> 6 C water + dried anchovies enclosed in a mesh ball
4 oz (half a container) mushrooms, quartered
1 zucchini, diced
7 oz (half a container) tofu, cubed
2 1/2 C kimchi
3/4 C kimchi juice

To make the soup stock, boil water and dried anchovies for about 10 minutes in a medium pot. Discard dried anchovies from broth, and set aside.

In a large pot, fry the garlic in sesame oil until fragrant, about 1 minute. Add pork belly and chopped onions and stir until just cooked, about 3-5 minutes. Add kochu'gang and mix until it evenly covers everything. Add anchovy stock and bring to a boil.

Mix in mushrooms, zucchini, and tofu. Add kimchi and juice. Season to taste.

Matcha Green Tea Marshmallows

2009-09-08T08:38:00.000-07:00

Happy Labor Day! I hope everyone had an enjoyable and restful holiday -- I know I did! AC was actually in Seattle this weekend, so good ole' Sachi and I got the entire apartment to ourselves. This was the first time AC and I had been apart since we got married, and at first it was a little weird. BUT, I was able to make homemade marshmallows in his absence...and go on guiltless (well kinda) shopping sprees, watch chick flicks, and have girl time as well :D

Anyway, I've been wanting to make homemade marshmallows ever since I walked past Miette Patisserie and saw how ridiculously cute and trendy their homemade marshmallows were. How could you not want lavender, honey or vanilla flavored clouds of fluff? The sophisticated flavors worked well with their light and airy textures, and I couldn't stop thinking about how tasty they'd be as smores, or in a hot beverage, or in my mouth...again.

With that inspiration in mind, I was determined to make my own version. Only, it didn't go quite as smoothly as I had envisioned. Between beating the marshmallow mixture into a fluff and transferring it to a baking pan, I somehow managed to make a complete mess. And I don't mean flour all over the kitchen kind of disaster. This was much more serious where there were cobwebs and cobwebs of gooey, marshmallowy strings EVERYWHERE. In my hair, on the counter tops and floor, shirt, pants -- not to mention my hands, which were so covered in sticky goo that anything I touched (like the sink faucet to wash my hands in) became part of my cobwebbed mess.

What, this picture doesn't make you want to run out and make homemade marshmallows yourself? :P You know when you bite into a marshmallow, and your eager fingers accidentally touch the sticky center and become glued together for the rest of the night? That's exactly what this was like, only ten times worse because the entire marshmallow mixture was sticky...which meant that if you somehow ended up touching any of it, you were doomed. So lesson learned (the hard way): refrain from using your fingers to scrape/wipe off any stray batter!

However, despite the mess (and panic) that was created, I was able to regain composure and churn out a pretty respectable marshmallow given the hurricane my kitchen went through. :) Light, fluffy and delectably soft, they were exactly as I had envisioned if not better. I also dipped a couple of them in milk chocolate to mitigate the slight bitterness of the green tea, which turned out to be a fantastic idea. If only I had some graham crackers...

Homemade Marshmallows
Adapted from Bon Appetit, July 2008

Nonstick vegetable oil spray
1 cup cold water, divided
3 1/4-ounce envelopes unflavored gelatin
2 cups sugar
2/3 cup light corn syrup
1/4 teaspoon salt
2 teaspoons matcha green tea powder

1/4 cup corn starch
1/4 cup powdered sugar
1/2 t matcha green tea powder

Line 8x8x2-inch metal baking pan with foil.

Coat foil lightly with nonstick spray. Pour 1/2 cup cold water into bowl of heavy-duty mixer fitted with whisk attachment. Sprinkle gelatin over water. Let stand until gelatin softens and absorbs water, at least 15 minutes.

Combine 2 cups sugar, corn syrup, salt, and remaining 1/2 cup cold water in heavy medium saucepan. Stir over mediumlow heat until sugar dissolves, brushing down sides of pan with wet pastry brush. Attach candy thermometer to side of pan. Increase heat and bring syrup to boil. Boil, without stirring, until syrup reaches 240°F, about 8 minutes.

With mixer running at low speed, slowly pour hot syrup into gelatin mixture in thin stream down side of bowl (avoid pouring syrup onto whisk, as it may splash). Gradually increase speed to high and beat until mixture is very thick and stiff, about 15 minutes. Add 2 t matcha green tea powder and beat to blend, about 30 seconds longer.

Scrape marshmallow mixture into prepared pan. Smooth top with wet spatula. Let stand uncovered at room temperature until firm, about 4 hours.

Stir cornstarch, powdered sugar and 1/2 t matcha green tea powder in small bowl to blend. Sift generous dusting of starch-sugar mixture onto work surface, forming rectangle slightly larger than 8x8 inches. Turn marshmallow slab out onto starch-sugar mixture; peel off foil. Sift more starch-sugar mixture over marshmallow slab. Coat large sharp knife (or cookie cutters) with nonstick spray. Cut marshmallows into squares or other shapes. Toss each in remaining starch-sugar mixture to coat. Transfer marshmallows to rack, shaking off excess mixture.

Chewy Chocolate Chip Cookies

2009-09-05T15:48:00.000-07:00

You can't go wrong with classic chocolate chip cookies. Especially if they're crisp and chewy along the edges, and soft (and melty!) in the center. I have made sooooo many chocolate chip cookies in my life, and I think that these do a pretty good job of attaining that oh-so-coveted chewy/soft ratio.

While I'm skeptical that the following "tricks" are the primary drivers behind this cookie's crisp and chewy exterior, I'll share anyway...and you can determine if you think it's a bunch of baloney or not. :P First off, you use melted butter instead of normal butter when creaming it with sugar. I've never heard of this before, and am not sure why it's necessary -- especially if it requires you to refrigerate the dough afterwards. Secondly, when taking the cookies out of the oven, you need to let them sit for a couple of minutes before transferring them to a cooling rack. Supposedly this helps to make them crispy. Because of this, it's crucial that you don't over bake the cookies since they will be cooked even more on the hot baking sheet. In fact, I don't think it hurts to slightly under bake them.

Anyway, miracle makers or not, these extra steps make a damn good chocolate chip cookie. Oh, and I almost forgot. Eating them straight out of the oven also doesn't hurt ;)

Best Big, Fat, Chewy Chocolate Chip Cookies
Recipe adapted from All Recipes

2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup unsalted butter, melted
1 cup packed brown sugar
1/2 cup white sugar
1 tablespoon vanilla extract
1 egg
1 egg yolk
2 cups semisweet chocolate chips

Preheat the oven to 325 degrees. Sift together the flour, baking soda and salt; set aside.

In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended. Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients until just blended. Stir in the chocolate chips by hand using a wooden spoon. Refrigerate dough about 1-2 hours.

Drop cookie dough onto cookie sheets. Cookies should be about 3 inches apart. Bake for 8 to 12 minutes in the preheated oven, or until the edges are lightly toasted. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.

Beet Salad with Goat Cheese and Balsamic Vinaigrette

2009-09-03T20:38:00.000-07:00

I think the smell of roasted beets might possibly be the most glorious thing to ever come from my oven. Even better than baked goods (and that's saying a lot, considering how much I love my sweets). It's absolutely lovely, and I seriously think someone should make a candle scent after the smell. :P NOT KIDDING!

Anyway, I actually just discovered beet salad about a year ago when my friend ordered it for lunch. What the hell is that, I asked. She let me try a bite (or two), and I was hooked. Soft and buttery, roasted beets are as sweet as fruit -- only they're vegetables. I think beets are tasty enough to eat plain...but when served with soft goat cheese in a tangy balsamic vinaigrette, they are absolutely divine! I added chopped walnuts for extra protein, but I think little bits of juicy mandarin oranges would be even better :)

Beet Salad with Goat Cheese
Adapted from Bon Appetit, June 2000

8 beets
1/4 C white wine vinegar
1/2 t sugar
1/4 C vegetable oil
1/8 C olive oil
1/4 red onion, thinly sliced
crumbled goat cheese, to taste

Preheat oven to 375°F. Wrap beets tightly in foil packages (3 beets in each). Place on baking sheet. Roast beets until tender, turning packages occasionally, about 1 hour 45 minutes. Unwrap beets; cool completely. Peel beets and cut into 1/4-inch-thick rounds. Place in large bowl.

Combine vinegar and sugar. Gradually blend in vegetable oil, then olive oil. Season vinaigrette to taste with salt and pepper. Toss beets and sliced onion in vinaigrette. Sprinkle with goat cheese and serve.

Grown-Up Potato Salad + Spicy (Oven) Fried Chicken

2009-09-01T10:17:00.000-07:00

While I love those classic mayonnaise-based potato salads, I think they should only be eaten during summer barbecues when there are platefuls and platefuls of ribs nearby. I know...so cliche, but kinda true. :P So what to do when craving potato salad, but without any ribs (or grill, or backyard for that matter)?

After trying this recipe, I'd actually recommend ditching the creamy, all-American version for a more "grown up" adaptation instead. 100% mayonnaise-free, this warm potato salad has an unique, almost tangy flavor to it that comes from its whole grain mustard and lemon juice base. The capers, chopped shallots and parsley are also a nice addition which give it a sophisticated and bright taste. And here's the catcher -- it goes with just about everything (which is great for grill-less, backyard-less losers like us!).

I decided to pair this with spicy oven-fried chicken to add some crispiness to the meal. Per my mother's method, I always bake "fried" chicken in the oven...but it's usually with an Asian-based marinade of soy sauce, sherry, sesame oil, garlic and ginger instead. This was my first time making American-style fried chicken (we in Ameeeeerica!), so I wasn't sure what to expect.

Well, the satisfying crunch and crispiness of typical fried chicken was still the same (bonus points for grated parmesan cheese in the breading), but the flavor was much different. The marinade of buttermilk and hot sauce/pepper definitely came through in the chicken meat...and while that was delicious, I think I still prefer the Asian version instead :D

Regardless of marinade, I would highly recommend "frying" your fried chicken in the oven. It tastes exactly like the real thing, but without all the oil and fat.

Potato Salad with Capers, Shallots and Mustard
Recipe from Blue Kitchen

1-1/2 pounds small red potatoes
2 tablespoons olive oil
5 teaspoons whole grain mustard
4 teaspoons lemon juice
1/4 cup capers [chopped if large]
2 tablespoons finely chopped shallots [about 1 medium]
2/3 cup roughly chopped parsley
salt and freshly ground black pepper, to taste

While the potatoes are cooking, whisk the olive oil, mustard and lemon juice together in a small bowl. As soon as the potatoes are cooled enough to handle [but only just—you want this dish warm], slice them into halves and place them in a large bowl. Whisk the dressing again to combine, drizzle it over the potatoes and stir gently with a wooden spoon to coat potatoes. Add the capers, shallots and parsley to the bowl and stir gently to combine. Adjust seasonings with salt [if needed] and pepper. Serve immediately.

Spicy Oven-Fried Chicken
Adapted from Bon Appetit, June 2000

1 1/4 cups buttermilk
1/4 cup extra-virgin olive oil
3 tablespoons hot pepper sauce
2 tablespoons Dijon mustard
2 garlic cloves, minced
2 teaspoons salt
1 teaspoon ground black pepper
1 large onion, sliced
12 chicken thighs with skin and bones

1 cup dry unseasoned breadcrumbs
1/3 cup freshly grated Parmesan cheese
1/4 cup all purpose flour
2 teaspoons dried thyme
1/2 teaspoon paprika
1/2 teaspoon cayenne pepper

Whisk buttermilk, oil, hot pepper sauce, mustard, garlic, 1 teaspoon salt and 1 teaspoon pepper in large bowl to blend well. Add onion, then chicken and turn to coat. Cover; chill at least 3 hours or up to 1 day, turning chicken occasionally.

Place racks on 2 large rimmed baking sheets. Whisk breadcrumbs, cheese, flour, thyme, paprika, cayenne and 1 teaspoon salt in large baking dish to blend. Remove chicken from marinade, allowing excess to drip off. Add chicken to breadcrumb mixture and turn to coat completely. Arrange chicken, skin side up, on racks on baking sheets. Let stand 30 minutes.

Preheat oven to 425°F. Lightly coat the chicken with Pam Cooking Spray. Bake until crisp, golden and cooked through, about 30-45 minutes.

Mediterranean Eggplant and Quinoa Salad

2009-08-28T08:14:00.000-07:00

I've been wanting to try quinoa for a while, and I finally got around to it this week. Besides learning how to cook it, I also learned how to pronounce it...which, believe me, is a much harder task. How am I supposed to know that "quin-noa" is actually pronounced "keen-wa?" Good thing I've been saying quin-noa my whole life without anyone correcting me. Ya know, I absolutely loooove mispronouncing words in front of my coworkers and stuff.

Like its pronunciation, quinoa also looks deceptive. I mean, just look at the picture -- you can't even try to tell me that looks appetizing! But surprisingly, it's really delicious. And healthy, which is double bonus points in my book:

1 C white rice: 4 grams protein, 1 gram fiber
1 C brown rice: 5 grams protein, 4 grams fiber
1 C quinoa: 8 grams protein, 5 grams fiber

I think what makes this dish so tasty is the eggplant. We LOVE eggplant, especially the soft, succulent, melt-in-your-mouth kind. Couple this with some hearty quinoa, spicy red onions, juicy tomatoes, lemon juice, and fresh mint -- and you have a wonderfully complex "salad" that fills you up within a couple of mouthfuls. Sounds like a winner to me :)

Mediterranean Eggplant and Quinoa Salad
Adapted from Gourmet, September 2006

1 1/2 lb eggplant, cut into 1-inch cubes
3/4 lb zucchini, cut into 1-inch cubes
10 T extra virgin olive oil
1 t salt
1 t black pepper
1 C chopped scallion (from 1 bunch)
1 1/2 t ground cumin
1/2 t ground coriander
1/4 t cayenne pepper
1 C quinoa
1 1/3 C chicken broth
2 T fresh lemon juice
1 garlic clove, minced
1/4 t sugar
1/2 lb cherry tomatoes, quartered
1/2 C thinly sliced red onion
1/2 C chopped fresh mint

Roast eggplant and zucchini:
Put oven racks in upper and lower thirds of oven and preheat oven to 425°F.

Toss eggplant and zucchini with 5 tablespoons oil, 3/4 teaspoon salt, and 3/4 teaspoon pepper in a bowl, then spread in 2 oiled large shallow (1-inch-deep) baking pans. Roast vegetables in oven, stirring occasionally and switching position of pans halfway through baking, until vegetables are golden brown and tender, 20 to 25 minutes total. Combine vegetables in 1 pan and cool, reserving other pan for cooling barley.

Cook quinoa:
Heat 2 tablespoons oil in a 3- to 4-quart heavy pot over moderately high heat until hot but not smoking, then cook scallion, cumin, coriander, and cayenne, stirring, until fragrant, about 1 minute. Add barley and cook, stirring until well coated with oil, 2 minutes more. Add broth and water and bring to a boil. Reduce heat and simmer, covered, until all of liquid is absorbed and barley is tender, 30 to 40 minutes. Remove from heat and let stand, covered, 5 minutes. Transfer to reserved shallow baking pan and spread to quickly cool, uncovered, to room temperature, about 20 minutes.

Make dressing and assemble salad:
Whisk together lemon juice, garlic, sugar, and remaining 1/4 teaspoon salt, 1/4 teaspoon pepper, and 3 tablespoons oil in a large bowl. Add barley, roasted vegetables, and remaining ingredients to bowl with dressing and toss until combined well. Serve with cheese slices.

Peanut Butter Cookies

2009-08-24T07:42:00.000-07:00

I don't know if I'm just drawn to minimalistic, simple foods....or have become really, really lazy recently. This was the second time I've made cookies, and the second time only 5 ingredients were required. I'd like to think that was intentional -- an attempt to participate in the growing "all natural, less is more" food trend. Either way, it meant that I didn't have to leave my kitchen to get more ingredients from the grocery store. Which is great if you don't have a car (or can't drive your husband's because it's a $@%!# stick shift).

Anyway, I digress. This weekend we were meeting our lovely photographer to go over wedding pictures, so of course we couldn't show up empty handed. I mean, besides being a wonderful friend...our good/bad looks totally depended on him! :) So I chose to make him peanut butter cookies because he is ridiculously busy (10 hour wedding shoot after our meeting, jetting off to korea for another gig the next day), and will need a good solid protein like peanut butter to keep him going.

Though I was able to save a couple for us, they all managed to mysteriously disappear by the end of the weekend. Fancy that. They are ridiculously peanut buttery, and have a very soft melt-in-your-mouth texture. Made without butter or flour, I'm almost 100% certain my good friend, Ye, would say they're healthy for you. Ummmm...does that mean I can load up on these low carb goodies next time? ;)

Best Peanut Butter Cookies Ever
Adapted from All Recipes

2 C peanut butter (all natural, old-fashioned kind)
2 C sugar
2 eggs
2 t baking soda
1 t vanilla extract

Preheat oven to 350 degrees. In a medium bowl, stir peanut butter and sugar together until smooth. Beat in the eggs, one at a time, then stir in the baking soda, salt, and vanilla. Roll dough into 1 inch balls and place them 2 inches apart onto the prepared cookie sheets. Lightly press a criss-cross into the top using the back of a fork.

Bake for about 8 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Note: I would probably add chocolate chips next time to cut the intense peanut butter taste.

Easy Chicken Enchiladas

2009-08-20T08:24:00.000-07:00

Saucy, homey, and always comforting -- I love me a good casserole. Not only does it feed and soothe the soul, but it also makes A TON of leftovers...which is always a welcome sight after a loooong day of work.

I'm not quite sure chicken enchiladas really qualifies as a real casserole dish...but they're bubbly, saucy and baked in one of those 9x13 inch Pyrex dishes (that has to count!). However, this is not your typical bread crumb, cream of mushroom casserole. In fact, besides the melted cheese -- nothing about it resembles the heavy butter and cream mixture that most casseroles are known for.

Instead, the chunky enchilada sauce is full of fresh tomatoes, onions and chopped chipotles (which give it a great smoky kick). And unlike the greasy, skimpy enchilada fillings that are so frequently served at Mexican restuarants, these are bursting with shredded chicken, fresh cilantro, chopped onion and of course, cheese.

To me, the corn tortilla is what brings it all together. Slightly crisped in a frying pan, the tortillas are wrapped around the chicken filling before everything gets covered in the enchilada sauce and cheese. Amazingly, they're able to retain their slightly chewy texture, which compliments all the saucy goodness wonderfully.

Who's excited for lunch, dinner, and dinner again these next couple of days? :)

The Great After-Thanksgiving Turkey Enchiladas
Adapted from Bon Appetit, November 1998

3 T plus 1/4 C vegetable oil
1 3/4 C finely chopped onions
1 28-oz can enchilada sauce (we used HOT)
5 tomatoes, finely chopped
1 1/2 t finely chopped canned chipotle chilies
1 C chopped fresh cilantro

3 C coarsely shredded chicken (used a rotisserie chicken from Safeway/Costco)
3 C grated Monterey Jack cheese
3/4 C lowfat sour cream

Heat 3 tablespoons oil in large saucepan over medium heat. Add 1 1/2 cups onions and sauté until tender, about 5 minutes. Add enchilada sauce, tomatoes and chipotles. Cover; simmer 20 minutes, stirring often. Remove from heat. Stir in 1/2 cup cilantro. Season sauce with salt and pepper. Mix turkey, 2 cups cheese, sour cream, 1/4 cup onions and 1/2 cup cilantro in bowl. Season with salt and pepper.

Preheat oven to 350°F. Heat 1/4 cup vegetable oil in medium skillet over medium heat. Cook 1 tortilla until pliable, about 20 seconds per side. Drain on paper towels. Repeat with remaining tortillas.

Spread 1/2 cup sauce in 13 x 9 x 2-inch glass baking dish. Spoon 1/4 cup turkey mixture in center of each tortilla. Roll up tortillas. Arrange seam side down in dish. Spoon 2 1/2 cups sauce over enchiladas. Sprinkle with 1 cup cheese. Bake enchiladas until heated through, about 30 minutes. Rewarm remaining sauce in saucepan over medium-low heat. Transfer to sauceboat. Serve enchiladas, passing sauce separately.

Vanilla Coconut Cupcakes

2009-08-16T20:04:00.000-07:00

I've been dying to try this recipe ever since I first laid eyes on it, and I finally got a chance to make it this weekend. I'm so glad I did, because it did NOT disappoint :)

The occasion was actually for our friend's "Sushi Fest" dinner party, where we were to bring an Asian-themed dessert. I immediately thought of this recipe...coconut is totally Asian, right?? To amp up the "orientalness" of this dessert, I served it with green tea ice cream which surprisingly turned out to be a great idea! Who knew coconut and matcha green tea worked so well together?

The cupcake itself exceeded my expectations. The secret to its success? Reduced coconut milk which yields an incredibly moist, slightly denser cupcake. I was afraid the coconut flavor would be too intense/overwhelming for my tastes, but it was actually really subtle. I also loved seeing little brown specks of vanilla scattered throughout the cake. I hardly ever use real vanilla beans when baking (they're expensive and vanilla extract usually does the trick), so it's always exciting when I use them and can actually see little specks of them in the final product! :P

Anyway, AC likes these better than my beloved red velvet cupcakes. I haven't decided which one takes the cake yet, but both are definitely up there!

Vanilla Bean-Coconut Cupcakes with Coconut Frosting
Bon Appetit, April 2009

2 13-14 oz cans unsweetened coconut milk

2 C all purpose flour
2 1/4 t baking powder
1/4 t salt
3/4 C unsalted butter, room temperature
1 1/3 C sugar
3 large eggs
Seeds scraped from 1 split vanilla bean (or 1 1/2 t vanilla extract)
1 C reduced coconut milk, room temperature

1 C unsalted butter, room temperature
2 C powdered sugar
1/3 C reduced coconut milk, room temperature
1 1/2 t vanilla extract
1 C sweetened flaked coconut, lightly toasted (for garnish)

For reduced coconut milk:
Bring coconut milk to boil in large deep saucepan over medium-high heat. Reduce heat to mediumlow; boil until reduced to 1 1/2 cups, stirring occasionally, 30 to 45 minutes. Remove from heat; cool completely. Transfer to small bowl.

For cupcakes:
Position rack in center of oven; preheat to 350 degrees. Line eighteen 1/3-cup muffin cups with paper liners. Whisk flour, baking powder, and salt in medium bowl. Using electric mixer, beat butter in large bowl until smooth. Add sugar; beat on medium-high speed until well blended, about 2 minutes. Add 2 eggs, 1 at a time, beating well after each addition and occasionally scraping down sides of bowl. Beat in seeds from vanilla bean and remaining egg. Add half of flour mixture; mix on low speed just until blended. Add 1 cup reduced coconut milk; mix just until blended. Add remaining flour mixture; mix on low speed just until blended. Divide batter among muffin cups. Bake cupcakes until tops spring back when gently touched and tester inserted into center comes out clean, about 15 minutes. Transfer cupcakes in pans to rack; cool 10 minutes. Carefully remove cupcakes from pans and cool completely on rack.

For frosting:
Using electric mixer, beat butter in large bowl until smooth. Add sugar, 1/3 cup reduced coconut milk, seeds from vanilla bean, and salt. Beat on medium-low speed until blended, scraping down sides of bowl. Increase to mediumhigh and beat until light and fluffy.

Korean Oxtail Soup (Gori Gomtang)

2009-08-14T08:12:00.000-07:00

Oxtail Soup is a dish that makes a lot of my Korean friends' eyes light up when mentioned. They go craaaaazy over it -- and for good reason. The incredibly tender, fall-off-the-bones meat make it a satisfying meal. And the flavorful broth swirling with bits of soft daikon and crisp green onion really is simplicity in its best form.

We eat this with white rice, which when dunked in the brothy goodness, soaks up the flavors of the soup wonderfully. It's also delicious with a "refreshing" side of hot peppers dipped in a fiery red pepper paste, which contrasts the delicate soup perfectly. And of course, no (real) Korean meal is complete without the infamous kimchi :P

Unfortunately, I don't have a recipe to share for this post. AC usually cooks with his taste buds, and I completely forgot to document everything down when he was making this! Next time, however, I promise -- pen and paper will be in hand...

Chicken Stuffed With Prosciutto, Spinach and Mozzarella

2009-08-12T08:04:00.000-07:00

What do you do when you have a couple of chicken breasts, some frozen spinach, and leftover cheese and prosciutto in your fridge? Why make stuffed chicken breasts, of course! ;)

Given the economic climate, AC and I have been trying our best to stay as prudent about our expenses as possible. We hardly eat out (you'll know when we blog about it), and we do our best to ensure nothing gets wasted (it expired last week? it's fiiiiine). This post is no exception. While stuffed chicken is not one of the sexier, more inspirational dishes out there -- it is certainly fast, economical, and healthy.

When I said what do you do with a couple of chicken breasts, some frozen spinach, and leftover cheese and prosciutto.... I, literally, really meant it. Take all the garbage -- I mean leftovers -- from your fridge and stuff it into a chicken breast. It actually tastes really good, especially with all the melted cheese oozing out. Makes me wonder how restaurants can get away with charging $20+ for something so simple.

Proscuitto, Spinach and Mozzarella Stuffed Chicken Breasts
SC's recipe

Chicken Breasts
Cheese of choice
Spinach, sundried Tomatoes, or another vegetable
Proscuitto, bacon, or another meat (optional)

Pound chicken breasts until flat and about 1 inch thin. Layer the filling/stuffing on one half of the chicken breast and fold. Tie stuffed breast together with a string or toothpick (we had neither, so used a wooden chopstick instead!). Season with salt and pepper. Broil for about 10-15 minutes, or until chicken is cooked.

Nectarine and Cherry Galette

2009-08-07T15:28:00.000-07:00

It is finally starting to feel like summer in San Francisco (damn those Indian Summers!) and as a result, all those beautiful summer fruit cobblers, pies and tarts that are always featured on the covers of Gourmet magazine are suddenly calling my name. AC and I usually prefer to eat our fruit fresh, but gosh -- throw a girl colorful pages and pages of gorgeous fruit tarts and bubbling cobblers, and you've got something she can't resist.

My mom would make galettes all the time growing up, and I used to not care for them that much. Back then, I much rather preferred a gooey ice cream sundae or an over-the-top birthday cake instead. But I guess I'm evolving (errr, maturing??) because over these past couple of years, I have grown to love food that is simple, understated and effortless.

A fruit galette is no exception. It's like a pie, but much more rustic and unstructured. I love how easy it is -- just throw some fresh fruit on pie dough, and you have this beautiful "tart" that looks like it took hours to make (well, maybe not mine...). The crust is crispy and flaky; the fruit filling juicy and not too sweet. I think I've just found my new obsession. More variations on this galette coming soon...:D

Nectarine and Cherry Galette
Recipe adapted from Rachel's Mother

1 C flour
1/2 t salt
8 T unsalted butter, refrigerated
4-5 T ice water

Peaches, berries, plums, etc
1-2 T flour
2 T sugar (or to taste)

Combine flour and salt and cut in butter until pieces are pea-sized. Add water 1 T at a time until the dough is moist but NOT sticky. Flatten dough into a disk, wrap in plastic, and refrigerate 20 minutes or so.

Preheat oven to 400 degrees, and prepare fruit (slice, pit, etc)

Roll dough into a 12 inch diameter, and transfer to a baking sheet. Leaving a 2 inch border, sprinkle dough with flour and 1 T sugar. Arrange fruit on top and sprinkle with remaining 1-2 T sugar, or to taste. Fold dough over the fruit about 2 inches to form a rim. Make sure there are no cracks where the juice can leak out. Sprinkle rim with a little bit of sugar.

Bake until well-browned and bubbly, about 25-30 minutes. Serve warm or room temperature, preferably with ice cream.

Shrimp Pineapple Fried Rice

2009-08-04T19:26:00.000-07:00

Pineapple fried rice is a popular dish that can be found in almost every Thai or Asian-fusion restaurant in the U.S. I actually associate this entree with my time in China, when I would frequently eat it at a neighborhood Uyghur restaurant near my dormitory.

Regardless of the location, pineapple fried rice is always a delicious treat for me. I love how the juicy pineapple chunks add a delicate sweetness to the bold undertones of curry, cilantro and chilies in the rice. Throw in some fresh shrimp and vegetables, and you have a colorful and flavorful meal that can be eaten for breakfast, lunch or dinner.

Now I'm a little embarrassed to admit, but I'll spill anyways (since I love ya'll so much!) -- we didn't actually use fresh pineapple and shrimp this time. I know, I know...what was I thinking?? I must have been quite delusional because substituting for those two key ingredients was a HUGE mistake. As a result, the pineapple which usually is light and juicy when fresh ended up being too sweet; the shrimp which usually soaks up all the juices/spices while cooking ended up tasting flat. Believe me, taking the extra step to use fresh pineapple and shrimp is so worth it! You will thank me in the end :)

Shrimp Pineapple Fried Rice
Recipe adapted from the wonderful Closet Cooking

Serves 4

1 T oil
2 shallots, sliced
3 cloves garlic (chopped)
1 red chili (chopped)
1 red pepper (diced)
2 eggs (lightly beaten)
3 tablespoons chicken stock (or vegetable broth)
3 tablespoons fish sauce (or soy sauce)
1 tablespoon curry powder
1 teaspoon sugar
1/2 cup cashews (roasted)
4 cups cooked rice (preferably a day old)
1 cup fresh pineapple (cut into bite sized pieces)
1 cup raw shrimp, de-veined and peeled
1/2 cup peas (fresh or frozen)
2 green onions (sliced)
1/4 cup cilantro (chopped)

Directions:
1. Heat the oil in a pan.
2. Add the shallots, garlic, chillies and red pepper and stir-fry until fragrant, about a minute.
3. Add the egg and stir-fry for a minute.
4. Add the shrimp and stir-fry until almost pink, about a minute.
4. Add the chicken stock, fish sauce, curry powder and sugar and stir-fry.
5. Add the cashews and stir-fry for 30 seconds.
6. Add the rice, break up any clumps and stir-fry for a few minutes.
7. Add the pineapple and peas and stir-fry to mix them in.
8. Remove from heat and serve garnished with chopped green onions and cilantro.

Five-Spice Chicken w/ Soy Lime Dipping Sauce (and Green Bean Salad)

2009-08-01T00:36:00.000-07:00

I love recipes that require marinating. Specifically, because I'm lazy...and marinating usually requires very little prep work :D It's also wonderful to come home from work to a practically pre-made dinner. Pop the marinated meat into the oven, and voila! -- dinner is ready. Not only does this make for a quick and easy supper, it also ensures that that your meat will be extra flavorful and moist since it's been marinating in sauces all day/night. It's all about the small investments, big returns.

This recipe was no exception. The marinade was easy, yet the combination of spices yielded a fresh, bold and complex flavor. Five-spice alone is fairly vibrant. But when paired with turmeric and freshly roasted star anise, the flavor becomes increasingly fragrant and explosive. I would highly recommend serving this dish with the Soy Lime Dipping Sauce that is supposed to accompany it. It offsets the chicken's "spicyness" perfectly with a bright and refreshing lime taste that has just the right amount of heat. I literally drowned every bite of chicken in it :)

Pair this with a simple green bean salad and white rice. The fluffy rice will soak up all the flavorful juices wonderfully.

Five-Spice Chicken
Adapted from Epicurious, August 2001

Makes 4 servings

2 lbs boneless, skinless chicken thighs
3 T vegetable oil
2 T soy sauce
3 T minced ginger
2 T minced garlic
2 T sugar
2 t ground turmeric
1 t Chinese five-spice powder
4 whole star anise, toasted and ground into fine powder

In a bowl, combine the oil, soy sauce, ginger, garlic, sugar, turmeric and five-spice powder. Stir well to blend. Add chicken pieces, coating them evenly. Marinate in the refrigerator overnight.

Broil the chicken for around 10 minutes, turning over occasionally. Transfer to a serving platter and serve with the dipping sauce.

Soy Lime Dipping Sauce
Adapted from Epicurious, 2001

1 clove garlic. minced
2 fresh Thai bird chilies, minced
2 1/2 T sugar
1/3 C soy sauce
2 1/2 T fresh lime juice with pulp
1/4 C water

Combine the garlic, chilies and sugar together in a small bowl. Add soy sauce, lime juice and water. Stir until well blended.

Green Bean Salad with Cilantro and Soy-Glazed Almonds
Bon Appetit, 1996

Serves 6

1/4 C whole almonds
4 t soy sauce

1 lb green beans, trimmed and cut into 2 inch pieces
3 T rice vinegar
1 t vegetable oil
1 large garlic clove, minced
1 t fresh ginger, minced
2 T thinly sliced green onions
1/3 C fresh cilantro leaves

Stir almonds in a medium non-stick skillet over medium heat until lightly toasted. Add 3 t soy sauce and stir until soy sauce evaporates and coats almonds. Cool and chop.

Cook beans in a large pot of salted boiling water for 5 minutes, until just tender. Drain and rinse under cold water. Whisk vinegar, oil, garlic, ginger, and remaining 1 t soy sauce in a large bowl to blend. Add green beans and toss to coat. Season generously with salt and pepper. Sprinkle almonds, green onions and cilantro leaves over salad and serve.

Deep Dark Chocolate Cookies

2009-07-29T07:56:00.000-07:00

Our friend's birthday was the other day, and we celebrated it the good ole' SF way with oysters from Tomales Bay and guava cake from Yasukochi's. However, no birthday is complete without chocolate (obviously!)....so of course we also had to throw some of that into the mix as well :) In searching for her special chocolate treat, I came across a chocolate cookie recipe that had the description, "made without butter or flour, these dense and chewy cookies will satisfy even the most intense chocolate craving." Ummmm, he-llo!

Despite the simplicity of the recipe (5 ingredients total!), I actually had a fairly challenging time rolling the batter into balls because it was so gooey in the beginning with the melted chocolate. It wasn't until the dough had been left out at room temperature for a while that it began to harden, making it much easier to handle. As you can see in the first picture, half are rolled in powdered sugar and the other half are plain. Although both were equally delicious, I think the powdered sugar ones look a little more festive, what'd ya think?

The end result was exactly how the recipe described it. Chewy and crisp on the outside, soft and dense in the center. You also get bits of chocolate chips in every bite, which is a nice little addition. Too much chocolate never hurts, right? ;) These are VERY dangerous with milk...or in my case, on a picnic with oysters, sausages, chips, chicken salad, guava cake and beer :D

Deep Dark Chocolate Cookies
Adapted from Bon Appetit, June 2008

Makes about 24

1 1/2 C bittersweet chocolate chips
3 large egg whites, room temperature
2 1/2 C powdered sugar
1/2 C unsweetened cocoa powder
1 T cornstarch

Preheat oven to 400. Melt 1 C chocolate chips in glass bowl in microwave, stirring once, about 1-2 minutes. Cool slightly.

Using an electric mixer, beat eggs whites in large bowl to soft peaks. Gradually beat in 1 C sugar. Continue beating until mixture resembles soft marshmallow creme. Mix 1 C sugar, cocoa, and cornstarch in medium bowl to blend. Add dry ingredients to meringue, stirring until mixed. Add lukewarm melted chocolate and chocolate chips (dough will become very stiff after a couple of minutes).

Place 1/2 C sugar in bowl. Roll 1 T dough into ball; roll in sugar, coating thickly. Place on baking sheet. Repeat with remaining dough, spacing 2 inches apart. Bake until puffed and top is slightly cracked, about 7-8 minutes.

Orange Cranberry Scones

2009-07-26T21:38:00.000-07:00

I picked up a scone from Starbucks the other day, and was severely disappointed. Hard, doughy and more like a blueberry biscuit than anything -- it was the ultimate insult to what a scone should be. Feeling totally unsatisfied and cheated of my scone allotment, I went home in search of something that would be able to somewhat redeem the biscuit I had earlier.

Well, I think found it. This (dare I say) perfect scone recipe yields buttery and flaky scones that become delicately crumbly in your mouth. AC and I ate them right when they came out of the oven (hard to resist when a rich buttery aroma is wafting through your entire apartment!), and they were unbelievably soft, fluffy and flavorful. The scones also have a subtle orange essence that compliments the tartness of the cranberries wonderfully. My only complaint is that they definitely didn't taste as good the day after...does anyone know if that's common for most scone recipes?

Cranberry-Orange Scones
Adapted from Bon Appetit, November 1998

Makes 10

3 C all purpose flour
1/3 C sugar
2 1/2 t baking powder
1/2 t baking soda
2 T grated orange peel
3/4 C chilled, unsalted butter cut into 1/2-inch pieces
3/4 C dried cranberries
1 C chilled buttermilk

Preheat oven to 400. Mix flour, sugar, baking powder and baking soda into a large bowl. Mix in orange peel. Cut the butter into the flour until mixture resembles coarse meal. Mix in dried cranberries. Gradually add buttermilk, tossing with fork until moist clumps form.

Turn dough out onto lightly floured work surface. Knead briefly to bind dough, about 4 turns. Form dough into 1.5-inch thick round or rectangle. Cut into 10 triangles. Transfer wedges to baking sheet, spacing 2 inches apart. Bake until tops are slightly browned, about 15-20 minutes. Let stand on baking sheet, and then transfer to cooling rack.