The Toughest Cookie

Mixin' it up

2009-08-06T02:42:00.001-07:00

Double chocolate cookies with Reese's pieces, chocolate malt balls, and walnuts.

Dduk boki.

Red velvet cake with heavenly cream cheese frosting.

Lemon chiffon cake.

Maple glazed carrots and toasted almonds.

Hearty lasagna.

Baby back ribs. Chocolate & cheese fondue.

Danish pastries.

Apple & custard filling. Strawberries & chocolate filling.

Yo-lk quiero carbonara

2008-05-29T18:35:00.000-07:00

Using up leftover egg yolks or egg whites is sometimes a hassle but in this case, it was more of a delightful endeavor.

Spaghetti alla Carbonara

Ingredients:

1 lb. uncooked spaghetti
1 medium onion. finely chopped
2 egg yolks, plus 1 large egg
3/4 cup Parmigiano-Reggiano
1/3 cup Pecorino Romano
1/4 cup heavy cream
1 heaping tablespoon of minced garlic
2 tablespoon olive oil
6 strips of bacon
pinch of nutmeg
salt and pepper for seasoning

Directions:

Cook the pasta as directed. While the noodles are cooking, heat the oil in a skillet and cook bacon. Once the bacon has been almost fully cooked, remove it from the pan and reserve 3 tablespoons of bacon fat and oil in the pan. Back on the heat, cook onion and garlic until tender. Add bacon bits back in.
Whisk together egg, yolks, cream, salt&pepper, nutmeg, and cheeses in a bowl.
Drain spaghetti and add to the pan with onion, garlic, and bacon. Remove pan from heat and quickly add egg mixture. Combine well and serve immediately.

**I finished mine with chopped fresh parsley.

Daring Bakers Challenge 5

2008-05-27T16:26:00.000-07:00

Opera Cake

For the joconde

(Note: The joconde can be made up to 1 day in advance and kept wrapped at room temperate)What you’ll need:

•2 12½ x 15½-inch (31 x 39-cm) jelly-roll pans (Note: If you do not have jelly-roll pans this size, do not fear! You can use different-sized jelly-roll pans like 10 x 15-inches.)

•a few tablespoons of melted butter (in addition to what’s called for in the ingredients’ list) and a brush (to grease the pans)

•parchment paper

•a whisk and a paddle attachment for a stand mixer or for a handheld mixer

•two mixing bowls (you can make do with one but it’s preferable to have two)

Ingredients:

6 large egg whites, at room temperature2 tbsp. (30 grams)

granulated sugar

2 cups (225 grams) ground blanched almonds (Note: If you do not want to use almond meal, you can use another nut meal like hazelnut. You can buy almond meal in bulk food stores or health food stores, or you can make it at home by grinding almonds in the food processor with a tablespoon or two of the flour that you would use in the cake. The reason you need the flour is to prevent the almonds from turning oily or pasty in the processor. You will need about 2 cups of blanched almonds to create enough almond meal for this cake.)

2 cups icing sugar, sifted

6 large eggs½ cup (70 grams)

all-purpose flour

3 tbsp. (1½ ounces; 45 grams) unsalted butter, melted and cooled

1.Divide the oven into thirds by positioning a rack in the upper third of the oven and the lower third of the oven.

2.Preheat the oven to 425◦F. (220◦C).

3.Line two 12½ x 15½- inch (31 x 39-cm) jelly-roll pans with parchment paper and brush with melted butter.

4.In the bowl of a stand mixer fitted with the whisk attachment (or using a handheld mixer), beat the egg whites until they form soft peaks. Add the granulated sugar and beat until the peaks are stiff and glossy. If you do not have another mixer bowl, gently scrape the meringue into another bowl and set aside.

5.If you only have one bowl, wash it after removing the egg whites or if you have a second bowl, use that one. Attach the paddle attachment to the stand mixer (or using a handheld mixer again) and beat the almonds, icing sugar and eggs on medium speed until light and voluminous, about 3 minutes.

6.Add the flour and beat on low speed until the flour is just combined (be very careful not to overmix here!!!).

7.Using a rubber spatula, gently fold the meringue into the almond mixture and then fold in the melted butter. Divide the batter between the pans and spread it evenly to cover the entire surface of each pan.

8.Bake the cake layers until they are lightly browned and just springy to the touch. This could take anywhere from 5 to 9 minutes depending on your oven. Place one jelly-roll pan in the middle of the oven and the second jelly-roll pan in the bottom third of the oven.

9.Put the pans on a heatproof counter and run a sharp knife along the edges of the cake to loosen it from the pan. Cover each with a sheet of parchment or wax paper, turn the pans over, and unmold.

10.Carefully peel away the parchment, then turn the parchment over and use it to cover the cakes. Let the cakes cool to room temperature.

For the syrup

(Note: The syrup can be made up to 1 week in advance and kept covered in the refrigerator.)What you’ll need:

•a small saucepan

Ingredients:

½ cup (125 grams) water

⅓ cup (65 grams) granulated sugar

1 to 2 tbsp. of the flavouring of your choice (i.e., vanilla extract, almond extract, cognac, limoncello, coconut cream, honey etc.)

1.Stir all the syrup ingredients together in the saucepan and bring to a boil.

2.Remove from the heat and let cool to room temperature.

For the buttercream

(Note: The buttercream can be made up to 1 month in advance and packed in an airtight container. If made way in advance, you can freeze the buttercream. Alternatively you can refrigerate it for up to 4 days after making it. To use the buttercream simply bring it to room temperature and then beat it briefly to restore its consistency.)

What you’ll need:

•a small saucepan

•a candy or instant-read thermometer

•a stand mixer or handheld mixer

•a bowl and a whisk attachment

•rubber spatula

Ingredients:

1 cup (100 grams) granulated sugar

¼ cup (60 grams) water

seeds of one vanilla bean (split a vanilla bean down the middle and scrape out the seeds) or 1 tbsp. pure vanilla extract (Note: If you are flavouring your buttercream and do not want to use the vanilla, you do not have to. Vanilla will often enhance other flavours but if you want an intense, one-flavoured buttercream, then by all means leave it out!)

1 large egg

1 large egg yolk

1¾ sticks (7 ounces; 200 grams) unsalted butter, at room temperature

flavouring of your choice (a tablespoon of an extract, a few tablespoons of melted white chocolate, citrus zest, etc.)

1.Combine the sugar, water and vanilla bean seeds or extract in a small saucepan and warm over medium heat just until the sugar dissolves.

2.Continue to cook, without stirring, until the syrup reaches 225◦F (107◦C) [*Note: Original recipe indicates a temperature of 255◦F (124◦C), however, when testing the recipe I found that this was too high so we heated to 225◦F and it worked fine] on a candy or instant-read thermometer. Once it reaches that temperature, remove the syrup from the heat.

3.While the syrup is heating, begin whisking the egg and egg yolk at high speed in the bowl of your mixer using the whisk attachment. Whisk them until they are pale and foamy.

4.When the sugar syrup reaches the correct temperature and you remove it from the heat, reduce the mixer speed to low speed and begin slowly (very slowly) pouring the syrup down the side of the bowl being very careful not to splatter the syrup into the path of the whisk attachment. Some of the syrup will spin onto the sides of the bowl but don’t worry about this and don’t try to stir it into the mixture as it will harden!

5.Raise the speed to medium-high and continue beating until the eggs are thick and satiny and the mixture is cool to the touch (about 5 minutes or so).

6.While the egg mixture is beating, place the softened butter in a bowl and mash it with a spatula until you have a soft creamy mass.

7.With the mixer on medium speed, begin adding in two-tablespoon chunks. When all the butter has been incorporated, raise the mixer speed to high and beat until the buttercream is thick and shiny.

8.At this point add in your flavouring and beat for an additional minute or so.

9.Refrigerate the buttercream, stirring it often, until it’s set enough (firm enough) to spread when topped with a layer of cake (about 20 minutes).

For the white chocolate ganache/mousse

(this step is optional – please see Elements of an Opéra Cake below) (Note: The mousse can be made ahead and refrigerated until you’re ready to use it.)

What you’ll need:

•a small saucepan

•a mixer or handheld mixer

Ingredients:

7 ounces white chocolate

1 cup plus 3 tbsp. heavy cream (35% cream)

1 tbsp. liquer of your choice (Bailey’s, Amaretto, etc.)

1.Melt the white chocolate and the 3 tbsp. of heavy cream in a small saucepan.

2.Stir to ensure that it’s smooth and that the chocolate is melted. Add the tablespoon of liqueur to the chocolate and stir. Set aside to cool completely.

3.In the bowl of a stand mixer, whip the remaining 1 cup of heavy cream until soft peaks form.

4.Gently fold the whipped cream into the cooled chocolate to form a mousse.

5.If it’s too thin, refrigerate it for a bit until it’s spreadable.

6.If you’re not going to use it right away, refrigerate until you’re ready to use.

For the glaze

(Note: It’s best to make the glaze right when you’re ready to finish the cake.)

What you’ll need:

•a small saucepan or double boiler

Ingredients:

14 ounces white chocolate, coarsely chopped

½ cup heavy cream (35% cream)

1.Melt the white chocolate with the heavy cream. Whisk the mixture gently until smooth.

2.Let cool for 10 minutes and then pour over the chilled cake. Using a long metal cake spatula, smooth out into an even layer.

3.Place the cake into the refrigerator for 30 minutes to set.

Assembling the Opéra Cake

(Note: The finished cake should be served slightly chilled. It can be kept in the refrigerator for up to 1 day).

Line a baking sheet with parchment or wax paper.Working with one sheet of cake at a time, cut and trim each sheet so that you have two pieces (from each cake so you’ll have four pieces in total): one 10-inch (25-cm) square and one 10 x 5-inch (25 x 12½-cm) rectangle.

Step A (if using buttercream only and not making the ganache/mousse):Place one square of cake on the baking sheet and moisten it gently with the flavoured syrup.Spread about one-third of the buttercream over this layer.Top with the two rectangular pieces of cake, placing them side by side to form a square. Moisten these pieces with the flavoured syrup.Spread another third of the buttercream on the cake and then top with the third square of joconde. Use the remaining syrup to wet the joconde. Spread the remaining buttercream on top of the final layer of joconde and then refrigerate until very firm (at least half an hour).Make the glaze and after it has cooled, pour/spread it over the top of the chilled cake. Refrigerate the cake again to set the glaze.Serve the cake slightly chilled. This recipe will yield approximately 20 servings.

Step B (if making the ganache/mousse):Place one square of cake on the baking sheet and moisten it gently with the flavoured syrup.Spread about three-quarters of the buttercream over this layer.Top with the two rectangular pieces of cake, placing them side by side to form a square. Moisten these pieces with the flavoured syrup.Spread the remaining buttercream on the cake and then top with the third square of joconde. Use the remaining syrup to wet the joconde and then refrigerate until very firm (at least half an hour).Prepare the ganache/mousse (if you haven’t already) and then spread it on the top of the last layer of the joconde. Refrigerate for at least two to three hours to give the ganache/mousse the opportunity to firm up.Make the glaze and after it has cooled, pour/spread it over the top of the chilled cake. Refrigerate the cake again to set the glaze.Serve the cake slightly chilled. This recipe will yield approximately 20 servings.

PHEW!

Toss and Turn

2008-05-22T18:56:00.001-07:00

Roasted Potato Wedges

I cut up some russet potatoes into uniform wedges. Then I tossed them in olive oil, salt&pepper, paprika, and mixed herb seasoning. Make sure to lay them flat on a baking sheet so that they cook evenly. Slide them into a preheated oven at 425 degrees [F]. Cook for 40-50 minutes, depending on the size of your wedges. Give them a couple tosses and turns so that all sides are cooked to perfection.

Decadence

2008-05-19T18:27:00.000-07:00

I've been so anxious to test the ever so popular Double Chocolate Layer Cake recipe from epicurious.com and finally had a legit reason for making this ultimate chocolate lovers' indulgence. I can't believe it took one of my best friend's birthday to give me the final push to bake this cake. This ones definitely a crowd pleaser.

Double Chocolate Layer Cake

My bowls were almost fully clean before I even put them in the sink to wash.
Must I need to elaborate? ;)

The WHOLE thing

2008-05-12T20:33:00.000-07:00

There were no "cluckings" to be heard in my kitchen tonight. Sad news for my raw chicken sitting on the counter. But sacrifices must be made for the good of a GREAT meal. Thank you little chicken.

Roasted Garlic&Herb Chicken
Ingredients:
1 whole roasting chicken (mine was about 5 pounds)
1/2 cup roasted garlic (**see below for instructions)
2 1/2 cups water
1 lemon
2 bay leaves
rosemary
salt and pepper
paprika
1 tbs. olive oil

Directions: To prepare the brine, combine roasted garlic, water, salt, pepper, and olive oil in a blender. Squeeze in juice of half a lemon (save other half). Blend well. Stir in bay leaves.
Place the chicken in a plastic ziploc bag. Pour brine all over. Squeeze out all the air from the bag and place it in a big bowl to prevent problems with leakage. Refrigerate 12-24 hours.
Preheat oven to 375 degrees [F]. Remove chicken from brine and place in a roasting pan. Sprinkle salt, pepper, paprika, and rosemary all over the chicken. Place the remaining half lemon and some extra rosemary inside chicken cavity.
Roast for 1 1/2 hours or so, or until juices run clear from thigh when pierced with a fork. Let rest for a few minutes so the juices stay in the meat when you served.

**To roast garlic, peel outer layer of garlic bulb and cut off tops to expose cloves. Drizzle olive oil over garlic and cover with foil. Bake for 30-35 minutes at 400 degrees [F]. Let cool until they are manageable. Use a fork to gently pull out the tender garlic cloves.
The smell of roasted garlic is definitely one of my faves! Wow.

It's okay to be cheesy

2008-05-06T16:27:00.000-07:00

I remember my first attempt at making pizza dough ended as a complete disaster because I thought I could get away with "adjusting" my ingredients and measurements. Big mistake. My pizzas came out worse than chewed up cardboard (that pretty much summarizes what they tasted like too).
This time I was determined to make a damn good pizza so my brother would shut up once and for all about my horrible pizza making. And I'm pleased to say that he has been thinking of something else to make fun of now since he took his first bite of my improved pizza... 20 bites ago.

Pizza

for the dough (two 12-inch crusts):
1 1/3 cups warm water
1 package active dry yeast
3 1/2 cups all-purpose flour
2 tbs. olive oil
1 tbs. salt
1 tbs. sugar
1 tbs. honey

Combine water, yeast, and sugar in a large bowl. Let the yeast dissolve for 5 minutes. Add remaining ingredients and mix by hand or on low speed for about 1 minute, Knead for 10 minutes. Transfer the dough to a bowl lightly coated with olive oil. Cover with plastic and let rise in a warm place until doubled in size (1 hour to 1 hour and 30 minutes).
Punch down the dough and divide in half. Roll each piece into a ball and let rise another10 to 15 minutes, loosely wrapped in plastic.
Flatten each ball of dough on a lightly floured surface into a 12-inch round. Place each dough circle on a prepared baking sheet dusted with cornmeal. Lift the edges and pinch to form a lip. To prevent the filling from making the crust soggy, brush the top with olive oil. The pizza is now ready to be topped and baked.

The beauty about pizzas is the infinite number of combinations of toppings that can complement each other. Of course, you can make it really sophisticated and add anchovies and roasted asparagus and what not, but for the sake of my simplistic brother I made a classic cheese pizza (with extra extra cheese) and pepperoni.

For each 12-inch round, you will need:
1/2 cup pizza sauce or marinara
1 1/2 cups shredded mozzarella or 6 oz. sliced mozzarella (I cut my own)
feta cheese
parmesan cheese
seasonings (salt, pepper, italian seasoning, coarsely chopped basil)

Once you have prepared your dough, preheat the oven to 475 degrees [F].
Before I spread on the marinara, I like to gently rub some garlic over the surface of my dough so that it adheres to the olive oil and flavors the crust a little more. Put an even coating of sauce and seasonings. Layer cheeses and pepperoni (or whatever your heart desires) over that and pop one pizza at a time into the oven. Bake for approximately 12 minutes.

I finally feel content. =)

Daring Bakers Challenge 4

2008-04-27T21:59:00.000-07:00

Cheesecake Pops

(Makes 30 – 40 Pops )
5 8-oz. packages cream cheese at room temperature
2 cups sugar
¼ cup all-purpose flour
¼ teaspoon salt
5 large eggs
2 egg yolks
2 teaspoons pure vanilla extract
¼ cup heavy cream
Boiling water as needed
Thirty to forty 8-inch lollipop sticks
1 pound chocolate, finely chopped – you can use all one kind or half and half of dark, milk, or white (Alternately, you can use 1 pound of flavored coatings, also known as summer coating, confectionary coating or wafer chocolate – candy supply stores carry colors, as well as the three kinds of chocolate.)
2 tablespoons vegetable shortening
(Note: White chocolate is harder to use this way, but not impossible)
Assorted decorations such as chopped nuts, colored jimmies, crushed peppermints, mini chocolate chips, sanding sugars, dragees) - Optional

Position oven rack in the middle of the oven and preheat to 325 degrees F. Set some water to boil.
In a large bowl, beat together the cream cheese, sugar, flour, and salt until smooth. If using a mixer, mix on low speed. Add the whole eggs and the egg yolks, one at a time, beating well (but still at low speed) after each addition. Beat in the vanilla and cream.
Grease a 10-inch cake pan (not a springform pan), and pour the batter into the cake pan. Place the pan in a larger roasting pan. Fill the roasting pan with the boiling water until it reaches halfway up the sides of the cake pan. Bake until the cheesecake is firm and slightly golden on top, 35 to 45 minutes.
Remove the cheesecake from the water bath and cool to room temperature. Cover the cheesecake with plastic wrap and refrigerate until very cold, at least 3 hours or up to overnight.
When the cheesecake is cold and very firm, scoop the cheesecake into 2-ounce balls and place on a parchment paper-lined baking sheet. Carefully insert a lollipop stick into each cheesecake ball. Freeze the cheesecake pops, uncovered, until very hard, at least 1 – 2 hours.
When the cheesecake pops are frozen and ready for dipping, prepare the chocolate. In the top of a double boiler, set over simmering water, or in a heatproof bowl set over a pot of simmering water, heat half the chocolate and half the shortening, stirring often, until chocolate is melted and chocolate and shortening are combined. Stir until completely smooth. Do not heat the chocolate too much or your chocolate will lose it’s shine after it has dried. Save the rest of the chocolate and shortening for later dipping, or use another type of chocolate for variety.
Alternately, you can microwave the same amount of chocolate coating pieces on high at 30 second intervals, stirring until smooth.
Quickly dip a frozen cheesecake pop in the melted chocolate, swirling quickly to coat it completely. Shake off any excess into the melted chocolate. If you like, you can now roll the pops quickly in optional decorations. You can also drizzle them with a contrasting color of melted chocolate (dark chocolate drizzled over milk chocolate or white chocolate over dark chocolate, etc.) Place the pop on a clean parchment paper-lined baking sheet to set. Repeat with remaining pops, melting more chocolate and shortening (or confectionary chocolate pieces) as needed.
Refrigerate the pops for up to 24 hours, until ready to serve.

Perfectly asymmetrical.

Freshly Baked

2008-04-21T20:43:00.000-07:00

Doughnuts

And from the little holes I cut out from the centers of my doughnut rings...

Doughnut Holes

When life gives you poppy seeds...

2008-04-15T17:41:00.000-07:00

...make these:
Poppy Seed Orange Bars

Ingredients:
3/4 cup sugar
3/4 cup sour cream
1/2 cup softened butter
1 1/2 cups flour
2 tablespoons orange juice
1 teaspoon vanilla
1/2 teaspoon baking soda
1/2 teaspoon salt
2 cups powdered sugar
2 tablespoons softened butter
2 to 3 tablespoons orange juice
1/3 cup poppy seeds
grated orange zest (optional)

Directions: Preheat the oven to 375 degrees [F].
Comebine sugar, sourcream, 1/2 cup butter. Mix in flour, vanilla, baking soda, salt, and orange juice, and poppy seeds to the sugar mixture. Spread batter into a 13 x 9 baking pan. Bake for 17-22 minutes. Cool completely.
For the frosting, beat powdered sugar, 2 tbs. butter, and orange juice until you achieve a thick and creamy consistency. Spread over cooled bars. Sprinkle the top with orange zest for a citrus punch!

Poppy Seed Dinner Rolls
I made these for a casual dinner with friends, and they looked and tasted absolutely delicious. They were soft and flaky... just perfect.

Ingredients:
1 cup warm water
2 envelopes of dry yeast
1/4 teaspoon plus 1/3 cup sugar
2/3 cup milk
1 large egg plus 1 egg beaten with 1 tabslepoon cold water (glaze)
2 1/2 teaspoons salt
1/2 stick butter, melted and cooled
5 1/2 cups flour
1 cup chilled butter, cut into small pices
poppy seeds

Directions: Add yeast and 1/4 tsp. sugar to warm water and stir. Let it dissolve and stand about 8 minutes.
Whisk 1 egg, milk, salt, and remaining sugar into yeast mixture. Add melted butter and whisk until smooth. Mix in 1 cup of flour. Combine 4 cups of flour and chilled butter in a food processor and combine until mixture resembles a coarse meal. Add this to the yeast mixture and stir.
Knead in bowl until it is smooth. Add more flour if it is too sticky. Cover the bowl with plastic wrap and refrigerate overnight.
When you're ready to bake, roll dough into 24 balls and place on greased baking sheets. Cover rolls with a damp kitchen towel and let them rise until they are doubled in size (1 hour).
Preheat the oven to 350 degrees [F].
Brush egg glaze over the top of rolls and sprinkle with poppy seeds. Bake these for approximately 25 minutes, until they are golden brown.

(dont) get it twisted

2008-04-06T21:18:00.000-07:00

Almond Pretzels (Mandelplattchen)
Ingredients:
2 1/2 cups all-purpose flour
1 tesp. baking powder
pinch of salt
2 tsp. ground cinnamon
2 sticks unsalted butter, softened
1 cup sugar plus more for garnish
2 large eggs plus 2 egg yolks
1/4 cup sour cream
1 tsp. vanilla extract
1/4 tsp. almond extract
1 tsp. grated lemon zest
chopped blanched almonds

Directions: Whisk together flour, baking powder, salt, cinnamon, and lemon zest. In a large bowl, beat 1 cup of sugar with softened butter until well blended. Beat in 2 eggs, 1 egg yolk, sour cream, vanilla, and almond extract.
Stir in the flour mixture. Divide the dough in half, shape into disks, and wrap in plastic. Refrigerate until form enough to handle, about 2 hours.
Preheat oven to 375 degrees [F]. Grease or line 2 cookie sheets. Working with 1 disk as a time, divide dough into pretzel shapes, and arrange about 2 inches apart on the cookie sheets.
Brush the pretzels with 1 beaten egg yolk. Sprinkle tops with almonds and sugar.
Bake 1 sheet at a time, until the edges are tinged with brown, 10-12 minutes. Let stand briefly, them remove to a rack to cool.

Just because

2008-04-03T20:36:00.000-07:00

Meat & Vegetable Lasagna

Deep-fried Dumplings

watching people devour my food makes me feel super tingly in a good way :)

Daring Bakers Challenge 3

2008-03-30T19:53:00.000-07:00

Perfect Party Cake

Let the girls eat cake!

Stick to your ribs

2008-03-23T12:45:00.001-07:00

Where are the veggies?

Potatoes count ;)

Switching roles

2008-03-18T16:39:00.000-07:00

High school dances can get very repetitive and unstimulating after the first couple, but my last Sadies dance is coming up and I decided I'm just going to go and make the best of it. Plus, I thought it would be fun to ask a guy and switch things up for once. This time the pressure is on the girls to find the nerve to ask someone, and the boys have to endure the anxiety of waiting to be asked. All this sounds so childish, really. But when else can you have this kind of fun? Not when you're "all grown up" that's almost certain.

Since I love baking and my potential date loves food, I decided to make fortune cookies with a continuous message inside, revealing who was asking him. Everything worked out pretty well. Score! :)

Lucky Fortune Cookies

Ingredients:

2 large egg whites

1/2 cup white sugar

8 tbs. flour

2 1/2 tsp. cornstarch

1/8 tsp. salt

1/4 tsp. vanilla extract

1/4 tsp. almond extract

3 tbs. vegetable oil

1 tbs. water

fortunes written on strips of paper

Directions:

Preheat oven to 350 degrees [F].

In a medium bowl, stir egg whites, sugar, salt, vanilla, almond extract, and oil together. Beat in flour and cornstarch. Add water if batter is too thick.

Line 2 cookies sheets with parchment paper or spray with a non-stick spray. Drop batter by tablespoons about 4 inches apart onto the prepared sheets. Bake until edges are golden brown, about 10 minutes. Turn over one cookie at a time, place a fortune in the middlem letting part of the paper stick out, and fold the cookie in half. Pinch closed and lift the cookie and bring the corner together to make a C shape. Let cool in muffin tins so they maintain their shape.

I suggest making the fortune strips ahead of time because it is imperative that they are placed inside the cookies immediately, before the cookies harden. Don't make more than 2 or 3 at a time because you may not be able to work quick enough before the cookies turn stiff. But if this happens, simply put them back in the oven for a minute or so to soften them.

PEEcan, peCON, PECAN?

2008-03-17T20:48:00.000-07:00

So there are supposedly several CORRECT ways to pronounce the word PECAN. I find myself saying it differently all the time, depending on the context in which it I use it. No matter, they make a deliciously mean pie!

Pecan Pie

Ingredients:
for basic crust (one 9-inch):
1 1/2 cups flour
1 1/4 tsp. salt
1/2 cup vegetable shortening
2 tbs. cold unsalted butter
4 tbs. ice water
for filling:
4 large eggs
1/2 cup white sugar
1/2 cup packed brown sugar
3/4 cup light corn syrup
5 tbs. unsalted butter, melted
1 tsp. vanilla extract
2 cups pecans

Directions:
for crust: Sift together flour and salt and add butter and shortening. Use your fingertips to incorporate well. Add water as needed until dough holds together. Knead dough and roll out on a floured surface. Glaze crust with an egg yolk or heavy cream to add flavor and color. Bake in a 425 degrees [F] oven for 15 minutes or so.
for filling: Preheat oven to 375 degrees [F]. Whisk together all the ingredients except the pecans. Once well blended, stir in nuts.

Pour the filling into the piecrust. Bake until edges are firm and center seems set but quivery, like gelatin, when the pan is nudged, 35-45 minutes. Serve pie warm or at room temperature.

More comfort

2008-03-12T21:42:00.000-07:00

Foods that stick to your tummy make you feel full, and in the end, content. I'm not the type of person who regrets eating a good meal because it'll increase the number on the scale by a few pounds. I say it was worth it and increase the number of minutes on the treadmill the next day.

Buttermilk Biscuits

Ingredients:
2 cups flours
3 tbs. baking powder
1/4 tsp. baking soda
3/4 tsp. salt
1 cup buttermilk, chilled
1/2 cup shortening

Directions:
Preheat the oven to 450 degrees [F].
Mix dry ingredients. Rub shortening into dry mixture using your fingers until the mixture resembles crumbs. Make a well in the center of your bowl and pour buttermilk. Stir until dough comes together (will be sticky).
On a floured surface, fold dough over 5-6 times.Gently pat dough out to 1/2 inch-1 inch thickness, Cut out 2-inch rounds using a biscuit cutter or a homemade version (I recycled a washed aluminum can). Place on a baking sheet so that they are slightly touching. Brush tops with melted butter or cream to add a glossy finish.
Bake for 15-20 minutes.

Fried Chicken Strips

I marinaded some chicken breasts cut into strips in buttermilk overnight. The following day I drained the excess buttermilk and coated the wet chicken with seasonings (salt, pepper, paprika). I dipped the chicken in a dry mixture of flour and plain bread crumbs (equal parts). Be careful when frying in hot oil because any bit of water that comes in contact with sizzling oil will cause harmful splashes! These strips take only but a few minutes to cook on each side so you can eat them almost right away.

Simplicity

2008-03-06T22:54:00.000-08:00

It really are the simple things in life we overlook most of the time. I think I have a tendency to complicate something already complicated or actually make something more complicated than it really is. (Does your head hurt too?) So I came to the conclusion that I'm going to simply everything I possibly can in my life (without sacrificing the necessary components) and pursue a more peaceful life. Peace is such a calming word. And I desire so much of it in my chaotic life right now.

The first step I'm practicting is breathing. A silly thing to rehearse, I know, but it's something I really need to do because I feel like I'm suffocating in my own tumultuous mind. I know I sound kind of desperate. And I suppose I am.

Inhale.

Exhale.

Mexican Pizza

Ingredients:

flour tortillas

pizza or tomato sauce

shredded cheese (4 cheese)

favorite pizza toppings (grilled chicken)

Directions:

Warm a tortilla on a skillet. Spread a couple spoonfuls of a tomato sauce evenly across the top. Add your favorite pizza toppings and sprinkle liberally with cheese.

I waited for all the cheese to melt beautifully and let my "crust" toast on the skillet until it was nice and crispy.

Nothing complicated, really. Just simply delicious.

Inhale.

Exhale.

Anticipation

2008-03-02T21:53:00.000-08:00

I enjoy celebrating other people's birthdays more than my own --especially when I'm responsible for the cake because baking is rather therapeutic for me. I don't mind all the whisking, beating, and folding by hand. However, I'm always worried about the final result because I'm prone to overbaking and that's an irreparable glitch I've experienced ever so much. But I always imagine the faces of those taking their first bite of my food and their eyes widening from the pleasure experienced by their taste buds and their mouths widening for a bigger next bite. This prevents me from giving up.
For my cousin's birthday, I decided to stray away from the traditional white cake we are accustomed to and baked a decadent red velvet cake from scratch. With high expectations, she jokingly asked me if it was going to be edible.

And the unanimous verdict was that it was very edible.

Red Velvet Cake

Ingredients:
for the cake:
2 1/3 cups sifted cake flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup unsalted butter
1 1/3 cups sugar
3 large eggs
1 teaspoon vanilla
1 cup buttermilk
1 tablespoon unsweetened cocoa powder
3 tablespoons red food coloring
for the frosting:
16 oz. cold cream cheese
1 stick unsalted butter, softened
4 teaspoons vanilla
4 cups confectioner's sugar (I only used half the amount called for because I prefer mildly sweet frosting)
Optional:
1 1/2 cups toasted pecans

Directions:
Preheat the oven to 350 degrees [F]. Grease and flour two 9 x 2-inch round cake pans.
Whisk together the flour, baking powder, baking soda, salt, and cocoa powder. Beat butter in a large bowl until creamy and gradually add sugar until mixture is light and fluffy. Whisk together the vanilla and eggs and gradually add that into the butter mixture.
Beating at low speed, add the flour mixture in 3 parts, alternating with the buttermilk in 2 parts. Add the food coloring after the first pouring of buttermilk. Make sure to scrape the sides of the bowl as necessary to incorporate the ingredients thoroughly.
Divide the batter evenly between the two pans and bake for 25-30 minutes. (see below for frosting directions)

Beat cream cheese, butter, and vanilla at low speed until well blended. Add the confectioner's sugar in increments and I would suggest tasting as you go so the frosting doesn't end up too sweet. But of course, if you feel the need to satisfy your sweet tooth, add as much as you want.

To frost the cake, make sure your cakes have completely cooled on a rack before you start. Frost a thin coating of frosting as your base layer ("crumb layer") to seal in the crumbs. Set aside to chill for 10 minutes or so in the refrigerator. When it is ready for the final frosting, liberally spread the frosting on the cake and be as elaborative as you want with your design. I toasted some pecans to add a more professional flare to my cake and also to enhance the mingling of flavors in your mouth with the richness of the cake and nuttiness of the pecans.

It was lovely.

Daring Bakers Challenge 2

2008-02-29T00:14:00.000-08:00

Julia Child's French Bread

For the complete recipe and visual steps, go to http://bread chick.com/?p=336.

As time consuming as it was to complete this challenge, I would repeat this experience to enjoy the warm scent of a fine bakery in my own home over and over again. One whiff of the proliferation in the air sends intimate signals to your brain and it makes you wonder who your love interest must be. Well, that's the way I feel when I walk into a busy bakery --extremely passionate and extremely hungry! Plus, I got to enjoy wonderful french toast the next morning. To me, this is love.

Finger lickin' good

2008-02-21T18:35:00.000-08:00

Honey BBQ Chicken and Seasoned Fries

After I made a crispy crust on the chicken, I finished cooking it in the oven to ensure a safe temperature for the meat to be eaten. I constantly glazed it with a homemade BBQ sauce to help lock in the natural juices of the meat. WOW, it was so tender.

My brother kept emphasizing how juicy the chicken was that it almost sounded like a complaint. "Too juicy," he said.

Something "filling"

2008-02-19T17:24:00.000-08:00

I love the versatility of ravioli fillings. Plus, I like the happiness ravioli gives my tummy as these little things sit there waiting to be digested.

Meat Ravioli (topped with bacon)

Spinach and Ricotta Ravioli

Content.

My "boo"

2008-02-14T20:47:00.000-08:00

Happy Valentines Day dearest blog readers. Although I believe this day is somewhat overrated, it gives me another opportunity to take the time out of my busy schedule and reserve it for my baking pleasure. The only guilt I feel is for licking the spoons and bowls covered with delectable delights. (And sometimes I leave a little more than I should on the sides of the bowls.)

Instead of predictable heart cookies, I decided to use my ghost-shaped cookie cutter and thought of a witty excuse for using such an odd pattern for this particular occasion.

Excuse the cheesiness... "I know it's not Halloween, but I still want you to be my BOO!"

The ghosts came out looking like deformed dinosaurs, but no matter. I tried to make them as BOOtyful as I could at 1 in the morning. (Yes, I baked throughout the night like a mad woman.)

Roll Cookies (for your boo/lover)

Ingredients:

1/2 cup white sugar

1/2 cup (1 stick) unsalted butter, softened

1 tsp. vanilla

2 eggs

2 1/2 cups all-purpose flour

2 tsp. baking powder

1/2 tsp. salt

(sprinkles, decorating icing, etc.)

Directions:

Cream together the sugar and butter. Beat in vanilla, eggs, flour, baking powder, and salt. Once your dough starts to come together, divide it into thirds and wrap in plastic to chill for an hour or so in the refrigerator. This makes handling the dough much easier.

Preheat the oven to 375 degrees [F]. Roll the dough out evenly and use confectioner's sugar instead of flour for dusting your rolling pin and surface. Cut out cookies with relatively similar sizes and thickness to that they will bake evenly. Place cookies on a greased or lined cookie sheet. Bake 7 to 12 minutes. For best results, bake 1 sheet at a time.

I also revamped the typical chocolate chip cookie recipe with my favorite ingredients in a cookie.

Mocha White Chocolate-Chocolate Chip Monsters

Ingredients:

2 cups all-purpose flour

1/2 tsp. baking soda

1/2 cup (1 stick) unsalted butter, softened

1/2 cup white sugar

1/2 cup brown sugar

1 large egg

1/4 tsp. salt

1 1/2 tsp. vanilla

1/2 cup chocolate chips

1/2 cup white chocolate chips

3/4 cup chopped walnuts

2 tbs. unsweetened cocoa powder

peanut butter (for filling)

Directions:

Preheat the oven to 375 degrees [F].

Whish flour and baking soda. In a large bowl beat white&brown sugar and eggs until well blended. Add and beat in egg, salt, cococa powder, and vanilla. Stir in the flour mixture until well blended in smooth. Fold in the chocolate chips and nuts.

Drop the dough by heaping teaspoonfuls about 2 inches apart onto a greased or lined baking sheet. Bake 8-10 minutes or until the edges are slightly brown. Let stand briefly, then remove to a rack to cool.

You can stop here... but if you want to mimic my exact insanity, make decadent sandwich cookies out of these by gluing them together with peanut butter. I also made some with ice cream in between and stashed them in my freezer for a midnight snack.

Sweet taste of "failure"

2008-02-09T13:14:00.000-08:00

One thing about vision is that it doesn't always translate into palpable form the way it appears in your mind. Sometimes it manifests itself even better than the image in your mind. Sometimes it results in unforseen disaster.

For my friend's 18th birthday, another friend and I attempted to bake him the ultimate cake. In our different minds, we both saw the same glorious cake. But this time, our vision manifested itself in an unexpected way. Nothing like we imagined. Nothing like anyone could have possible imagined. When the frosting didn't turn out the way we had hoped for, we decided to erase our minds of that picture perfect cake and make it fun by covering it with the birthday boy's favorite candies. We used our creativity to make a nostalgic cake of childhood imagination.

Candy + Cake = Candy-cake

The cake itself was made using a very light Angel food cake recipe so it balanced out the sweetness of the candy very well. We decided to drizzle the butter cream icing over the cake right before serving so people could control the sweetness level to their own taste.

As crazy as it looks, most of the responses from our daring cake eaters were that it truly tasted as innovative and marvelous as the dreams of our youth.

My first challenge

2008-01-28T18:44:00.000-08:00

I am super excited to have joined the Daring Bakers in pursuit of monthly baking challenges. It's always fun to try something new... and fall in love with it as well.

Lemon Meringue Pie

Makes one 10-inch (25 cm) pie

For the Crust:
¾ cup (180 mL) cold butter; cut into ½-inch (1.2 cm) pieces
2 cups (475 mL) all-purpose flour
¼ cup (60 mL) granulated sugar
¼ tsp (1.2 mL) salt
⅓ cup (80 mL) ice water
For the Filling:
2 cups (475 mL) water
1 cup (240 mL) granulated sugar
½ cup (120 mL) cornstarch
5 egg yolks, beaten
¼ cup (60 mL) butter
¾ cup (180 mL) fresh lemon juice
1 tbsp (15 mL) lemon zest
1 tsp (5 mL) vanilla extract
For the Meringue:
5 egg whites, room temperature
½ tsp (2.5 mL) cream of tartar
¼ tsp (1.2 mL) salt
½ tsp (2.5 mL) vanilla extract
¾ cup (180 mL) granulated sugar

For the Crust: Make sure all ingredients are as cold as possible. Using a food processor or pastry cutter and a large bowl, combine the butter, flour, sugar and salt. Process or cut in until the mixture resembles coarse meal and begins to clump together. Sprinkle with water, let rest 30 seconds and then either process very briefly or cut in with about 15 strokes of the pastry cutter, just until the dough begins to stick together and come away from the sides of the bowl. Turn onto a lightly floured work surface and press together to form a disk. Wrap in plastic and chill for at least 20 minutes.
Allow the dough to warm slightly to room temperature if it is too hard to roll. On a lightly floured board (or countertop) roll the disk to a thickness of ⅛ inch (.3 cm). Cut a circle about 2 inches (5 cm) larger than the pie plate and transfer the pastry into the plate by folding it in half or by rolling it onto the rolling pin. Turn the pastry under, leaving an edge that hangs over the plate about ½ inch (1.2 cm). Flute decoratively. Chill for 30 minutes.
Preheat oven to 350ºF (180ºC). Line the crust with foil and fill with metal pie weights or dried beans. Bake for 20 to 25 minutes. Carefully remove the foil and continue baking for 10 to 15 minutes, until golden. Cool completely before filling.

For the Filling: Bring the water to a boil in a large, heavy saucepan. Remove from the heat and let rest 5 minutes. Whisk the sugar and cornstarch together. Add the mixture gradually to the hot water, whisking until completely incorporated.
Return to the heat and cook over medium heat, whisking constantly until the mixture comes to a boil. The mixture will be very thick. Add about 1 cup (240 mL) of the hot mixture to the beaten egg yolks, whisking until smooth. Whisking vigorously, add the warmed yolks to the pot and continue cooking, stirring constantly, until mixture comes to a boil. Remove from the heat and stir in butter until incorporated. Add the lemon juice, zest and vanilla, stirring until combined. Pour into the prepared crust. Cover with plastic wrap to prevent a skin from forming on the surface, and cool to room temperature.

For the Meringue: Preheat the oven to 375ºF (190ºC). Using an electric mixer beat the egg whites with the cream of tartar, salt and vanilla extract until soft peaks form. Add the sugar gradually, beating until it forms stiff, glossy peaks. Pile onto the cooled pie, bringing the meringue all the way over to the edge of the crust to seal it completely. Bake for 15 to 20 minutes, or until golden. Cool on a rack. Serve within 6 hours to avoid a soggy crust.

Impatient

2008-01-14T22:36:00.000-08:00

Most things in life, I can stand. However, it's so hard for me to resist a fresh batch of cookies right out of the oven. Most recipes suggest you let the cookies cool on a rack before munching on them, but I always fail that part of the directions. Sometimes it just feels (and tastes) so good to break "rules," especially in times like these. Here is a recipe adapted from Smitten Kitchen that is quite irresistable, even before the final product is revealed.

Slice-and-bake Cookies

Ingredients:
2 sticks unsalted butter, room temp.
3/4 cup confectioner's sugar, sifted
2 cups all-purpose flour
1 tsp. vanilla extract
1 large egg
pinch of salt
**optional mix-ins of personal choice
grated zest of 2 oranges
1/2 cup dried cranberries
1/2 cup chocolate chips

Directions:
Beat butter in a bowl and mix in sugar. Add in the egg, salt, vanilla, and any optional ingredients. Reduce the mixer speed to low and gradually add the flour in batches. Once everything is well incorporated, gather the dough into a ball and divide into two. Wrap each piece in plastic wrap and refrigerate for 30 minutes or so.
Working on a smooth surface, form each piece of dough into a log that is about 1 to 1 1/4 inches (2.5 to 3.2 cm) thick. Wrap the logs in plastic and chill for 2 hours.
Position the racks to divide the oven into thirds and preheat the oven to 350°F (180°C). Line two baking sheets with parchment paper.
While the oven is preheating, roll cookie logs in any coatings of your choice. Then, using a sharp slender knife, slice each log into cookies about 1/3 inch (10 mm) thick. Place the cookies on the lined baking sheets, leaving about 1/2 inch (1.5 cm) space between them.
Bake the cookies for 12 to 14 minutes, or until they are set but not browned. Transfer the cookies to cooling racks to cool to room temperature.

If you're like me, the last step may be irrelevant.

New year mistake

2008-01-10T22:42:00.000-08:00

Just a couple days into 2008, I made a terrible mistake. All I have to say now is that I'm grateful to still be alive after that one night. The only way I'm moving now is forward. No looking back.

Fried Fish Tacos

Ingredients:

boned and skinned, white fish (I used catfish fillets)

corn tortillas

shredded lettuce

1 cup dark beer

1 cup flour

1 tsp. paprika

salt for seasoning

vegetable oil for frying

**dressing

1/2 cup mayonnaise

2 tbs. ranch dressing

a big squirt of ketchup

1 tbs. fresh lime juice

1 tsp. dijon mustard

2 tsp. hot sauce (optional)

Directions:
Cut the fish into relatively similar sizes. Prepare batter by mixing beer, flour, paprika, and some salt. Coat fish with batter.
Pour an inch high of vegetable oil into a deep frying pan. Heat oil until it reaches 350 degrees [F]. Since I don't have a thermometer, I just tested the oil temperature by dropping some batter into the oil and looking for bubbles to form around it.
Carefully drop fish pices into the oil. Remember not to add too many at a time or else the temperature of the oil will drop dramatically. Cook on each side for about 2 minutes, until they are golden brown. When they are done, drain fish on paper towels to remove excess oil.
To assemble the taco, place fish into corn tortilla and top with a layer of shredded lettuce and dressing of choice.

I incorporated some pancake batter mix with my flour to give the fish a fluffier coating. Definitely recommended. And with my leftover tortillas I made...

Sugar&Spice Tortilla Chips

Ingredients:
flour or corn tortillas
1/2 cup sugar
2 tsp. cinnamon
vegetable oil for frying

Directions:
Combine sugar and cinnamon. Cut tortilla into wedges (6 or 8 depending on the size of your tortilla). Drop them into hot oil. They don't take long to brown so keep an eye on them. Flip them over when they attain a light golden brown color. As soon as you take them out of the oil, place on a paper towl and liberally sprinkle sugar and cinammon mixture.

Guilty pleasures

2007-12-28T16:43:00.000-08:00

A Thursday evening, an hour too soon for a midnight snack. I'm on the phone with a friend when a waffle cone filled with a mountain of ice cream dances to the most beautiful tune in my head. My mouth salivates. I hang up the phone to find a place still open so I can get some ice cream or frozen yogurt. It's very cold outside and I'm comfortable in my snuggly bed, but my desire is just too strong. I drive to the neighborhood "Village". Of course Cold Stone and Golden Spoon are both closed; it's almost 11 pm. There's a vacant McDonald's right across the street. The drive-thru seems so convenient. I pull up to order a large Oreo McFlurry. (Yeah, I'm going all out. No Kiddie Cone for me tonight.) I drive home and change into my pajamas. I wrap myself in two blankets because it's too chilly for just one. Finally, an episode of Law&Order:SVU I have not seen is on. I am prepared for a night of suspense and the 16 oz. overfilled cup of next-day regret I hold in my hands. My inclination for ice cream in cold weather always defeats me.

Sesame Seed Wafers

Ingredients:

1 1/2 cups all-purpose flour

1/3 cup and another 1/2 cup white sesame seeds, toasted

1 1/4 tsp. baking powder

1/2 tsp. baking soda

1/4 tsp. salt

1/2 cup (1 stick) unsalted butter, softened

3/4 cup packed light brown sugar

1 large egg

1 1/2 tsp. vanilla

Directions:

Preheat the oven to 375 degrees [F]. Grease and flour 2 cookie sheets.

Combine flour, 1/3 cup sesame seeds, baking powder, baking soda, and salt. In a large bowl, blend butter and sugar. Beat in the egg and vanilla. Incorporate the flour mixture into the wet mixture.

Roll pices of dough into 1-inch balls. Dip the tops of the balls into 1/2 cup remaining sesame seeds. Place the balls on the sheet, seeded side up, 2 inches apart. Gently flatten the balls into 1 1/2-inch rounds. Bake (1 sheet at a time) until the cookies are just lightly browned at the edges, 6-8 minutes. Let stand briefly. Then remove to a rack to cool.

no fries with that

2007-12-26T12:52:00.000-08:00

...because I prefer oven roasted potatoes.

Rustic Oven Roasted Potatoes

Ingredients:
2 lbs. potatoes (about 4 large)
2 tbs. olive oil
3/4 tsp. salt
1/2 tsp. black pepper
1 1/2 tsp. Italian seasoning
1/2 tsp. garlic powder

Directions:
Pre-heat the oven to 450 degrees [F].
Wash the potatoes thoroughly because the skin will be kept on. Cut the potatoes into the desired size you want but make sure to keep them relatively similar in shape so they have the same cooking time. Toss them in oil and seasonings. Spread them evenly on a greased baking sheet and keep them in the oven for 25-30 minutes. To ensure that the potatoes cook thoroughly and don't burn on one side, give them a quick toss occasionally.
This makes an excellent side dish on its own or a friendly component in a breakfast burrito (that's where I put mine).

A bundle of love

2007-12-22T09:00:00.000-08:00

I needed sturdy cookies to send my parents in a package along with their Christmas gifts, that would survive a trip across the country not in pieces. So I made biscotti. I put them in little goodie bags and wrapped my dad's sweater around them for cushioning. Hopefully they'll arrive at their destination "alive".

Mocha Almond Biscotti

Ingredients:
3/4 cup slivered almonds
1 cup white sugar
2 large eggs
1/2 tsp. baking soda
1 tsp. baking powder
1 tsp. vanilla extract
1/8 tsp. salt
1/2 tsp. almond extract
2 cups all-purpose flour
1 tbs. cocoa powder
1 tbs. instant coffee granules

Directions:
Pre-heat the oven to 350 degrees [F]. Line a baking sheet with parchment paper.
Lightly toast the almonds in a skillet to elevate the nuts' essential flavor. In a mixer, beat sugar and eggs until fluffy. Add the extracts and mix again. Mix the dry ingredients in a separate bowl and gradually add to the egg mixture. Fold in the nuts.
Once the ingredients are well incorporated, form it into a log (12in long. x 3.5in. wide) on the lined baking sheet. Bake for 25-30 minutes until it is firm to the touch. Remove from heat and let it cool for 10 minutes. Cut into slices 3/4 in. thick diagonally. Place the cut side down on the sheet and bake for 10-15 minutes. Turn them over and bake for another 10-15 minutes on the other side. I bathed mine in melted chocolate because deserved a reward for baking so well.
**The best way to melt chocolate is using a double boiler method. Fill a sauce pan with some water and put on low heat. Instead of topping it with its lid, place a glass bowl over it so that the bottom of the bowl does not touch the hot water. Place your chocolate in the bowl and stir until it becomes smooth and shiny.

Little girl see, "little" bigger girl do

2007-12-20T18:50:00.000-08:00

A majority of the limited time I got to spend with my mom as a child was in the realm of our kitchen. She worked long hours at her job and even at home, she was kept busy cooking planned meals for my grandparents. Most of the foods she cooked were traditional Korean dishes, made with traditional Korean ingredients. Although I was in the kitchen often because I wanted to spend as much time with my mom, I naturally picked up on cooking techniques and recipes. I suppose that's when my affinity for cooking began.
Years later, I find myself in the kitchen making foods that she made for us, the way she made them. I never saw my mom once look through a recipe book. When I asked her how she knew certain things like how to fill the dumplings the right way, she said she had learned everything from my grandmother, her mother.
There are some foods I try to mimic what I saw as a young girl that always remind me of her. But no matter how hard I try, my food never tastes as good as hers. It's nice though, because I catch myself smiling when I add the tofu to complete my pot of jjigae. She always reminded me not to add it too soon because it didn't take long to cook through.

Bulgogi with Dangmyun

Kimchi JJigae

These are probably two of the more popular dishes among Koreans and foreigners of Korean food alike. I have yet to develop written recipes for them because I make them free-handed, just like my mom did.

CAre for CArrot CAke?

2007-12-19T22:26:00.000-08:00

Carrot Cake

Ingredients:
2 cups all-purpose flour
2 cups grated carrots
2 cups sugar (1 c. white, 1 c. brown)
4 eggs
2 tsp. vanilla extract
2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1/8 tsp. nutmeg
3 tbs. cinnamon
1 cup chopped nuts
1 1/4 cups vegetable oil
1/2 cup raisins (optional)
**frosting:
8 oz. cream cheese, room temp.
3 cups powdered sugar
1 tsp. vanilla extract
1/3 cup butter, softened

Directions:
Pre-heat oven to 350 degrees [F]. Grease a 9in. x 13in. pan.
Beat eggs, oil, sugar, and vanilla. In a separate bowl, mix all dry ingredients together. Gradually incorporate dry ingredients to wet. mixture Stir in carrots and fold in the nuts and raisins. Pour mixture into prepared pan. Bake for 40-50 minutes.
To make the frosting, make sure ingredients are at room temperature. Beat cream cheese, butter, powdered sugar, and vanilla until you achieve a smooth consistency. Add a teaspoon or two of milk if it is too thick. After cake has cooled, frost away.

I made my version using 1 cup whole wheat flour and 1 cup all-purpose flour. The texture of the cake was a bit grainier, but nonetheless delicious. It was a healthier compensation.

Just breathe

2007-12-18T19:43:00.000-08:00

Some days seem to be filled with endless hassles; on others, any sign of life is welcome. Today happened to be one of those days that I've been waiting to live, not because I've been looking forward to it but so I could get it over with and never look back on. Now that it's finally almost over, I'm waiting to live tomorrow (and the day after, and the day after that...) because the future looks promising.

Simple, yet complex in the mingling of its components, inari is a type of Japanese sushi without the intimidation of raw fish. Fried tofu skins comfortably wrap around seasoned rice to hold its shape and provide a distinct flavor. It tastes as delicate as it looks.

Inari

Ingredients:
fried tofu pouches (aburaage)
2 cups white rice
1/4 cup rice vinegar
2 tbs. white sugar
1/2 tsp. salt
toasted sesame seeds
assorted veggie flakes

Directions:
First cook your rice. If a rice cooker is unavailabe, simply heat uncooked grains in 3 1/2-4 cups of water. Boil on medium heat until bubbles form around edges. Put a lid on the pot and reduce to low heat. Let rice simmer for 10-15 minutes. When rice is fully cooked, turn off heat and give it a quick stir.
Mix vinegar, sugar, and salt. Spread rice on a flat surface to let it cool. Add the vinegar mixture, sesame seeds, and veggie flakes into rice. Gently incorporate all ingredients, using your hands (wear plastic gloves!).
Open fried tofu pouches and fill with seasoned rice. Don't be afraid to pack them in tightly.

The Forgotten

2007-12-17T22:37:00.000-08:00

Normally, I eat one apple a day --sometimes even two. I buy mine by the boxes because I go through them like a hungry termite on wood. While I was tidying up the kitchen, I moved a box of apples to a corner of the room I rarely visit, with full intention of putting it back into place after I finished scrubbing the tile floor. It didn't take long for me to forget about it as I stacked more boxes of stock foods on top of my beloved apples. That's how it inadvertently became forgotten.
So I was cleaning again recently, and finally took notice of the stack of boxes in that one neglected corner of the kitchen. And there at the bottom of the pyramid was the word "Fuji" printed on that forgotten box. What a splendid surprise it was to discover my neglect, on a week I skipped a trip to the market. I felt like I owed it to these apples to consume them in a specialized manner. With vanilla ice cream in the freezer, I immediately knew how I would reward these patient apples (and myself for finding them).

Warm Apple Crisp

Ingredients:
3 lbs. tart apples
2 tb. lemon juice
3/4 cup brown sugar
1/3 cup granulated white sugar
1/3 cup rolled oats
1/2 tsp. nutmeg
1 tsp. cinnamon
1/3 cup flour
4 tbs. unsalted butter, cold
1/2 cup chopped nuts (I used walnuts)

Directions:
Pre-heat the oven to 375 degress [F]. Peel, core, and slice apples. Toss them in lemon juice to prevent color change. Combine brown sugar, cinnamon, nutmeg and toss mixture with apples. In another bowl, combine flour, white sugar, oats, and butter. Stir in nuts.
Spread apples onto a buttered baking dish (10x10). Sprinkle flour mixture on top of apples liberally. Bake at 375 for 30-45 minutes until apples are tender and topping is lightly browned. Serve with whipped topping or vanilla ice cream.

This post makes me sound like the clean freak I'm actually not. But you gotta do, what you gotta do, when guests are coming over. They'll never know how I really live.

A little somethin' between your teeth

2007-12-16T12:26:00.000-08:00

My mama used to tell me broccoli were stunted trees that never grew because they didn't listen to their elders. And then she would casually command, "Now eat your broccoli," wearing that motherly smile a child could never quite figure out. I was a rebellious little girl that knew how to hide my veggies when my mother wasn't looking. Odd enough, I've been the same height since the 7th grade.

Creamed Pasta with Broccoli

Ingredients:
1 lb. pasta of choice
1 1/2 cups broccoli
1/2 cup heavy cream
1/2 cup milk
1 tbs. minced garlic
3 tbs. olive oil
salt & pepper
1/2 cup grated Parmigiano-Reggiano

Directions:
Set a pot of salted water to boil and add the pasta noodle when ready. Chop the broccoli into desired size and add to the same pot of boiling water the last 5 minutes of cooking time for the pasta.
Meanwhile, in a skillet sautee the garlic in oil. When sufficiently heated through, pour in heavy cream and milk. Stir in grated cheese but reserve some for garnish later. Season with salt and pepper, but remember to taste as you go because the added cheese has naturally pungent flavors. Heat on low to medium-low while pasta finishes cooking.
When pasta is just shy of being completely tender, drain it and add to skillet. Finish cooking the pasta and broccoli in the sauce for a couple minutes. Serve with remaining geated Parmigiano.

A bite out of the Big Apple

2007-12-16T00:22:00.000-08:00

This past summer I finally got to visit New York. Despite its blatant contrast of environment with Los angeles, I immediately felt "in place". Even though I was born and raised in SoCal, I can't say that I embody the typical California-bound resident. To be honest, I'm quite ready for a change -- a drastic one actually. It would be like an adventure steered by improvisation.

4th of July at Coney Island. And yes, I waited in line with approximately one million people ahead of me for one of Nathan's bad boy dogs.

Cupcakes from the famous Magnolia Bakery.

The truth hurts.

New York Cheesecake Fantasy

Ingredients:
1 cup sugar
2 lb. cream cheese
3 eggs
1 tsp. vanilla
1 cup sour cream
1 tsp. fresh lemon juice (optional)
**crust:
2 cups graham cracker crumbs
1/2 cup melted butter
2 tbs. sugar

Directions:
Preheat oven to 425 degrees [F]. In a large bowl, mix all crust ingredients well. Reserve 2 tbs. for garnish. Press remaining mixture onto bottom and sides of a greased round pan. Chill crust in freezer while you prepare the filling.
In a mixer bowl, beat cream cheese and sugar until smooth and light. Beat in eggs one at a time. Stir in sour cream, vanilla, and lemon juice. Pour mixture into prepared crust and bake for 10 minutes at 425. Reduce the temperature to 200 degrees [F] and bake for 45 minutes. Turn off oven heat and allow cheesecake to cool with the door slightly opened, for 3 hours. Sprinkle reserved crumb mixture and chill.

Nothing like a "first post"

2007-12-14T22:19:00.000-08:00

I'm ready to divulge my unrestrained addiction to food --cooking, baking, eating, and all. Spending time with my ultimate love, the kitchen, gives me the most pleasurable sensation attainable (and that's an understatement). The kitchen appliances shyly hidden in the cabinets may seem unnecessary but they actually enhance the intimacy factor. With that said, you can take away the fancy gadgets and I'll still be content. It's better to be bare and honest with your lover anyway. My intent with this first post is to give a taste of my unsullied passion for making food and sharing it with others. It seems only appropriate that my first post include one of the joys of mornings (very few for me since I'm definitely NOT a morning person), aside from the gentle kiss of sunshine on your face.

French Toast Bliss

Ingredients:
1 egg
1 tsp. vanilla extract
1 tsp. cinnamon
1 tsp. sugar
3/4 cup milk
a pinch of ground nutmeg
2 slices thick white bread
a pinch of salt

Directions:
Whisk the egg, vanilla, cinnamon, sugar, nutmeg, salt, and milk until light and frothy. Heat butter on a frying pan. Place a slice of bread into the mixture and let it soak for a minute. Cook until golden brown on both sides. Serve with preferred choice of syrup and a light dusting of powdered sugar (optional).

And also... what makes you think comfort food more than classic Mac N' Cheese? Nothing I can think of at the moment.

Mac N' Cheese for the Soul

Ingredients:
1 package (8 oz.) elbow macaroni
2 tbs. butter
2 cups milk
2 cups shredded cheddar cheese
salt & pepper
crushed red pepper flakes (optional)
**topping:
1 cup bread crumbs
2 tbs. butter
reserved cheddar cheese from above

Directions:
Prepare pasta as instructed. Pre-heat oven to 350 degrees [F]. Melt butter in a sauce pan and whisk in flour. Once the consistency is smooth and lump-free, gradually whisk in milk. Cook until sauce thinkens. Then turn off the heat and stir in salt & pepper, 1 cup cheese, and red pepper flakes (if mild heat desired). Mix with the pasta well. Pour pasta mixture into a well-greased pan. Liberally sprinkle remaining cheese and bread crumbs (mixed with butter) on top. Bake at 350 degrees [F] for 25-30 minutes.