August 26, 2010
I think I should post a recipe. It’s been too long since one of those. I mean isn’t that what I made this blog for? Apology number 546.
Let’s make something:
get your self some butter. Extra cold and unsalted. Take a cheese grater and do your thing.
Now whisk yourselves yourself a little flour, baking powder, sugar and salt.
Now back to that butter pile… the essence!
Add it to your flour mixture and gently toss the mixture together evenly
add some buttermilk
and get chyo hands diiirty!
here we are
flour a surface
now turn out your dough
knead once or twice…
maybe three times
and make yourself a ball
oh sweet ball…
now get at it with that damn rolling-pin!
give it all you got, only a few whacks to express the oppression!!
ok calm down and roll it out
give it a fold and cut em out, i used a cup about 3-4 inches in diameter
I mean they will still taste good.
But alas, do it right and here we are:
glorious to behold.
and now go ahead and treat yourself to a turkey, avocado, egg n cheese biscuit ‘wich
extra fresh cracked pepper. I’m addicted. Truffle salt if you have it. yess….
you will be glad you did.
(from Homesick Texan and browniesfordinner.com )
Makes 10-12 biscuits.
2 cups all-purpose flour
1 tablespoon baking powder (don’t mix this up with baking soda. big mistake, I don’t want to talk about it.)
1 teaspoon sugar
1/2 teaspoon salt
1 stick (1/2 cup or 8 tablespoons) butter, cold
3/4 cup buttermilk
Preheat oven to 450 degrees.
Mix together all of the dry ingredients.
Using a pastry blender (pre-cheese grate, it’s a christmas miracle!) or your fingers, cut the butter into the dry ingredients until it resembles pea-sized crumbs.
Make a well in the center of the butter-flour mixture and pour in the buttermilk. Stir until the flour is just incorporated but the dough is sticky and loose.
Pour dough onto a floured surface and knead for about 1 minute. The dough should be smooth and no longer wet. (Sprinkle the surface with more flour if the dough is sticking).
Shape the dough into a ball, and hit it with a rolling-pin, turning it and folding it in half every few whacks. Do this for a couple of minutes.
Roll dough until it is 1/4 inch thick and then fold it in half. Cut out your biscuits from the folded dough using a round biscuit cutter or a glass.
Place on a baking sheet lined with a silicon mat or parchment paper. Make sure the biscuits are slightly touching so that they will help each other rise up instead of out.
Bake for 12-15 minutes, until the tops are golden brown.
August 18, 2010
I’m recently home from a Euro-trip. One of those 5 week, life-changing, self discovery, coming of age, type deals. You could call me lucky.
Occasion: My recent High School graduation.
Companions: My two beautiful best friends.
Destinations: We tried to cater our destinations to where we knew locals and had a cool place to stay. In Order of arrival: London, Amsterdam, Normandy (France), Dijon (France), Nice (France), Monaco, Verona, Munich, Prague, Berlin, Paris, London, SFO.
Among all the craziness I managed to photographically document all the memorable and tasty culinary experiences worth the blog, taking up all my camera’s precious memory much to the dissent of my friends… only because I arguably “couldn’t delete the food pictures!”. I think those of you as culinary crazed as me would defend them just the same…
So I guess I’ll begin in London….
One of the most incredible culinary experiences occurred within our first few days in London at the Borough Market. I live in the bay area where the fruit is fresh, the avocados are ripe and the fish is nothing short of sushi-grade. But oh no, this market was like Pike Place Market + SF Ferry Building Sunday Farmers Market+ Cool London Attitude. Those who say the food is shit in London has obviously never been here. And though I can’t entirely disspel that rumor, given my friends and I mainly survived on the 2 pound breakfast at my brothers LSE dorm and cliff bars for dinner, (not because we did not want to participate in London fare, but mainly to save money) the experiences we did have dining out were quiet great.
So Jboz and I basically splurged a great deal at this market: calorically and monetary. Ordering every dish if a faint whiff suited our fancy, or anywhere the line grew long. We walked down a stone road leading to the market; we though we were in it, enjoying the quaint and low-key vibe until we hit the bustling epicenter. This is where things got good.
Starving, we rushed over to a stand selling chorizo, red pepper and rocket sandwiches. yum. The British love rocket…. kind of like Californians love arugula? and why am I even making this analogy?…. moving on.
This Curry looked insanely great…
Exotic meats and game…
Juicy Scallops. I liked these because they left the roe on the scallop, personally my favorite part; I feel it’s the most tender and flavorful. Seared with bacon, lemon and mixed vegetables.
Basil Pesto and humus
the bustling market place
do I see “award winning”?
“I could write a book and call it the perfect sandwich”
sausage, onions and dry cured bacon on ciabatta. Generously topped with grainy mustard and a sweet/ tangy apple chutney.
This stuff is out of this world. On the right, you can see the massive cheese wedges put directly under the broiler. Then the guy literally picks the entire thing up and scrapes off a ridiculous amount of the hot, gooey cheese over boiled potatoes, cornichons and pearl onions. Dying.
A gorgeous vegetable Quiche
For dessert we finished off with something light… I couldn’t fathom a buttercream topped cake or chocolate ganache. This was perfect; a fresh squeezed juice called “the zinger”. A mixture of wheatgrass, ginger, apple and lemon.
Wheatgrass, nature’s greatest caffeine jolt.
Ever in London? Go Here:
239 Borough High Street
Camberwell, London SE1 1, United Kingdom
020 7407 1002
July 24, 2010
I did it!
Yes, I graduated from high school.
In celebration my family decided to host a party at my house. We transformed our yard with hundreds of flowers and cleaned out the pool. I sent out an evite inviting family friends and a few girls to celebrate with us. I told them to bring a bathing-suit and an appetite. It would be a humble, tasty backyard party.
Well, my humble plans were foiled when my mom started creating the menu. Of course at our house, with two outrageous foodies the food would be good. But it wasn’t till my mom had hired the sushi chef, paella maker and monstrosity of desserts that I realized this would be no back yard bbq.
To my horror, just two hours before the party a 10 foot tall moving truck parked in my front yard carrying everything from cocktail tables to decorative rhinestones. Definitely not a humble backyard bbq…
Scrambling to get everything ready, we barely finished preparing by 5:00. One thing about my family is that we are always late.
I had planned on making a few desserts, but it took my mom so long to get home with the ingredients I could only make up some cookies. She came sweeping in two hours before the party with the linens and a carload from Costco.
I ended up making some humus and sangria for the party too.
For the sangria, I just checked out a few recipes and improvised without following anything too closely (same with the humus!). I chopped up several pounds of fruit, basically everything I had in the house: strawberries, limes, oranges, apples, pineapple and mango. I added plenty of white rum (bacardi), red wine from bevmo, and agave nectar to sweeten. I may have added a few splashes of fruit juice. I let the fruit marinade with the rum for a few hours before putting it all together. Twas very simple.
For the humus I used several cloves of garlic, tahini, pinto beans, parsley, fresh cracked black pepper, salt, olive oil, cumin, chili powder, along with other spices seasoning to taste. Came out wonderfully.
I honestly can’t remember what cookie recipe I used. But was basically an ordinary CCC recipe. I cans ee some white chocolate chips in there too. They were pretty great if I do say so myself…
more food….. my favorite chai noodle dish was served, made by a good family friend. cold noodle salad with a sweet, sour and tangy fish sauce dressing, mint, peanuts, lime, onions, carrots and more!
along with some other favorites…
these are incredible…. truffle infused blanched almonds… go to Costco and get them. now! and pair them with cheese. mmmmm.
ok, now as for my persistent absence from the blog. Well, I just returned from a month-long European Extravaganza with my two best girlfriends as a veritable graduation getaway. Prepare yourself for some awesome culinary travel documentation in my next post.
May 14, 2010
Make her a breakfast with warm popovers and fresh sweet strawberry butter.
Buy the most beautiful flowers you can find, peonies prefered a must.
Whip up a delightfully light coconut cake with lemon curd and swiss meringue buttercream- three layers will do.
Take her to the Legion of Honor to see the Cartier Exhibit.
I made a Happy Mom.
For mother’s day, I made a no frills, simple breakfast for my mom. Eggs cooked her favorite way, fruit salad with mangos, pears, bananas, and strawberries, tangerine juice, hot tea and warm popovers.
Popovers was the one thing my mom requested I make for her. She had clipped this recipe from the newspaper. They were fantastic. I didn’t have popover cups so I used a muffin tin; worked out just fine.
A few tips to making perfect popovers: make sure the milk and eggs are room temp before mixing. Don’t try to save calories by using cooking spray, use a good amount of butter to line the muffin tins (popovers are pretty dang low cal anyways!). Never open the oven while the popovers are cooking, like a souffle they will deflate😦 . Popovers do not freeze well, and let the batter rest about 30 minutes before putting them into the oven (allows the flour’s glutens to relax).
With this recipe you put the popovers into a cold oven. I know, wtf!? But it works out, trust the process.
Popovers are impressive and so easy to make.
Recipe Adapted from the Marin Independent Journal
(using a muffin tin, this made 9 popovers)
2 large eggs, room temperature
1 cup milk, room temperature (I used about 1/2 buttermilk, 1/2 milk mixture)
1 Tablespoon melted butter or veggie oil
1 cup flour
1/2 teaspoon salt
adjust oven rack to lower third of the oven. Grease each muffin cup generously with softened butter.
Whisk the eggs, milk and butter in a large bowl. Add the flour and salt and mix until smooth. ( Now this is when you let the batter sit for awhile)
Pour batter into the greased cups about 2/3 full. Place in oven and then set to 400 degrees. Bake until puffed and golden brown about 35-40 minutes. Do not open the oven before they are ready or they will collapse. Voila!
For the strawberry butter I adapted a recipe from Joylicious
This recipe is more taste-as-you-go, but I’ll give you an outline of how I made it.
I used about 3/4 of a pint of sweet, ripe strawberries and minced them
It gave me a little over a 1/2 cup
I also added about a 1/4 cup of organic strawberry jam
I put that along with about 1 1/2 sticks of butter into a stand mixer and mixed until uniform
I added more jam, and powdered sugar to taste as I went along. I ended up making quite a lot that’s still hanging out in my fridge.
As for lemon coconut cake, this one shines. The frosting and curd is not to sweet, and the cake has a beautifully tight crumb. I usually make my own lemon curd but I found some jarred, store-bought curd in the house and decided to try it out. I must say that homemade is 100% tastier than the store-bought variety, however this worked out better because the texture of the jarred curd was thicker and made frosting the cake much easier than I imagine working with fresh lemon curd would be. Both would work!
I also just got back from New York. Quick trip, I think I literally spent 24 there. Great Foodie post coming your way soon!
I adapted this recipe from Not So Humble Pie
Lemon Coconut Cake
2 1/4 cups (244g) cake flour
1 tablespoon (12g) baking powder
1/2 teaspoon salt
1 1/4 cup (295ml) whole milk or buttermilk, room temperature
4 large egg whites, room temperature
1 1/2 cup (302g) granulated sugar
2 teaspoons fine lemon zest
1 stick (8 tablespoons 113g) unsalted butter, room temperature
1 teaspoon coconut extract
1/2 teaspoon vanilla extract
1 cup (201g) sugar
4 large egg whites
3 sticks (339g) unsalted butter at room temperature
1/4 cup (59ml) fresh lemon juice
1 teaspoon pure coconut extract
about 1/2 store bought or fresh lemon curd
1 1/2 cups sweetened shredded or desiccated coconut
Pre-heat your oven to 350°F and place a rack in the lower third of your oven. Coat two 8″ or 9″ pans with butter or nonstick spray and line the bottoms with a circle of parchment. Place the pans on a baking sheet and set aside.
In a medium bowl, sift together the cake flour, baking powder and salt and set aside.
In a second small bowl, combine the milk and egg whites and set aside.
In the bowl of your stand mixer, combine the sugar and lemon zest and mix for a minute on medium speed until fragrant. Add the butter and cream together on medium speed for 4-5 minutes until the mixture is light and fluffy. Beat in the coconut and vanilla extracts and then grab your bowl of flour and milk.
Reduce the mixer’s speed to slow and add 1/3rd of the flour. Once moistened, increase the speed to medium and mix until incorporated. Then add 1/2 the milk mixture and beat until the mixture is uniform. Repeat with the remaining flour and milk, alternating until you’ve finished with the last 1/3rd of the flour. Mix the batter for a further 2 minutes to ensure it is lump free and well aerated.
Divide the batter between your baking pans (I think it was a bit over 500g for each pan) and bake for 30 to 35 minutes until the centers of the cake springs back when touched lightly.
Place the cakes on wire racks to cool. After a few minutes, run a knife around the outside of the pan to release the cake and remove from the pans. Allow to cool right side up until room temperature.
To make the buttercream:
Combine the sugar and egg whites in a bowl over simmering water. Whisking constantly, beat until the mixture is warm to the touch and the sugar is no longer gritty. Remove from heat and continue to beat until you have a thick, glossy meringue.
Transfer the meringue to the bowl of your stand mixer with the paddle attachment and beat for several minutes on medium speed. Once the bowl of the mixer feels cool to the touch you can add your butter, one stick at a time beating on medium high. Once the butter is all in, continue to beat for 6-10 minutes.
The mixture may seem to curdle at some point but don’t worry, continue to beat and it will come together into a velvety buttercream.
Once well beaten, you can add the lemon juice a little at a time, beat until absorbed and then adding more. Then add the extract and you’re ready to frost
To assemble the cake:
Spread a third of the lemon curd onto the bottom layer of the cake and then a layer of buttercream. Top with a second layer of cake and repeat two more times. Place the last layer on top and then crumb coat the cake with a thin layer of icing. Chill the cake until the icing is firm and then frost the cake with the remaining butter cream. Smooth the remaining buttercream over the cake with an offset spatula until it is level and smooth.
Sprinkle the coconut over the top of the cake and coat the sides by gently pouring the coconut between your hand and the cake.
The cake is best eaten the day it is made. If you need to store it, refrigerate it covered for up to two days, allowing plenty of time to bring it back to room temperature before serving.
May 4, 2010
Sorry, I’ve been traveling…
In the past two months I’ve been to Hawaii, Santa Barbra, San Luis Obispo, LA, and New Orleans. College visiting, vacationing, ect…
And with proms, AP testing and graduation coming all at once I have been pretty darn busy!
Please excuse me for being blog lazy
I’ll go ahead and take you on a brief culinary tour of my trips.
I went to Oahu with my mom and day for a long weekend. So relaxing. The food down there is either incredibly expensive due to all the tourist, or super local and fattening. The most common, local dish is an extra-large plate of a fried meat or fish drenched in gravy over rice and creamy maccaroni salad on the side. Not the type of food you want to be eating everyday. One place you can check out for the super local cuisine is the rainbow drive thru:
A must go is Leonard’s bakery. The malasadas are to die for; basically round doughnuts. We tried the cinnamon sugar, and lilikoi (Hawaiian passionfruit) cream filled flavors. Outstanding!
We went to Nobu for another outstanding meal. Not local, but you can always expect incredible food from here
above is a delicious scallop dish I tried. I didn’t manage to capture of it, the new sty;le sashimi is the bomb; slightly seared with a rich scallion infused oil and topped with fried garlic, perhaps the best thing I ate that night.
Another incredibly filling and expensive dinner came from BLT steak house at the trump tower hotel we stayed at. We ( three of us) ordered the porterhouse for two along with some appetizers and accompaniments…….
after my mom got done with this bad boy:
Not a whole lot of culinary photos from my trip to southern California. I did however, manage to document one incredible dinner at our hotel.
My family and I stayed at a gorgeous resort in Rancho Palace Verdes in LA.
Luckily we were there for Friday night, because the one of the restaurants has an incredible seafood buffet. At 50$ a pop it’s well worth the experience. The buffet has everything from oysters on the half shell, to every type of fish cooked every which-way, king crab legs, incredible cheese selection, salad arrangements and a fantastic dessert set up and more. Of course I managed to document the desserts. They had several and we made a point to taste every single one.
above is an opera cake, strusel berry cake and flan.
above is a mango mousse cake, apricot chocolate mousse and lemon chiffon cake.
We agreed this parfait layer tiramisu was the best.
although I think my favorite might have been this passionfruit mousse topped with the berries. incredible, bursting passionfruit flavor in a light and creamy mousse.
I think I’ll leave New Orleans for another post…. don’t want to overwhelm!
March 20, 2010
As long as it took me to accept my overbearing mother and estranged customs I love being Chinese.
I’ve been raised in a wealthy, suburban, predominately white community my entire life. The closest thing I had to a chinese heritage was my mother forcing me to take lion dancing lessons on sunday afternoons, something I always dreaded growing up. As I was enrolled into a private catholic school, my biracial half along with two other students made up the entirety of the diversity percentile in my grade, and I dreaded my mom volunteering for field trips and room mom where she spoke in her thick Cantonese accent and carted around my peers with her-truly- awful driving skills. For awhile I pretended not to like Chinese food, and was rude and moody about being dragged to Marin Chinese Cultural Association (MCCA) volunteer events.
I don’t precisely remember when my attitude changed, but I think going to school in San Francisco was one of the best decisions I have ever made for myself. I met so many different types of people and made Chinese friends. Now, Asia is my absolute favorite place in the world (Hong Kong, Taiwan Japan), and when I get home all I can think about is my next trip. I can also no longer deny my love for dim sum and pan-fried seafood noodles. I opened myself up to the culture and realized how much my race significantly impacts who I am and my understanding of diversity. It’s one of my favorite things about myself.
And while my mom has become genuinely americanized; between texting on her iPhone all day and after hanging out with her girlfriends to play tennis, she’ll pick me up from school and we will go to Irving st. to get wonton noodle soup and duck. I love my culture.
I also love celebrating chinese new year, sorry this post is so overdue.
My mom is now the president of the MCCA. Every year, the group hosts a food booth at the discovery bay museum’s chinese new year celebration. The lion dance team performs and the event attracts hundreds of elementary and toddler aged children. I spent the whole day working the food booth, our menu:
Noodles= long life.
I spy cupcakes…….
of course I had to make something festive! I decided to make some red velvet cupcakes; good call, they sold out fast!
And perhaps my favorite food we sold….
If you have never had lo mai gai, well then that is unfortunate indeed. A peek inside reveals…
sweet chinese sausage, ground pork and egg surrounded by steaming sweet sticky rice delicately wrapped in a banana leaf.
and all within a nice view of the Golden Gate Bridge
Red Velvet Cupcakes
From the Purple Foodie
Adapted from: The Hummingbird Bakery Cookbook
Yield: 12 cupcakes. Double the recipe for 2 9 inch layer cakes.
4 Tablespoons / 60g. butter, at room temperature
¾ cup / 150g. sugar
2 1/2 / 10g. Tablespoons unsweetened cocoa powder
1 tbsp / 20ml. red food coloring
1/2 teaspoon vanilla extract
1/2 cup / 120ml. buttermilk or well beaten yoghurt
1 cup plus 2 Tablespoons all-purpose flour
1/2 teaspoon salt (if you’re using unsalted butter)
1 tsp teaspoon baking soda
Preheat the oven to 170°C/350°F.
In a bowl, whisk together the flour and baking soda.
In another bowl, beat butter and the sugar on medium speed until light and fluffy and well mixed.
Turn the mixer up to high speed, slowly add the egg and beat until everything is well incorporated.
In a separate bowl, mix together the cocoa powder, red food colouring and vanilla extract to make a very thick, dark paste. Add to the butter mixture and mix thoroughly until evenly combined and coloured (scrape any unmixed ingredients from the side of the bowl with a rubber spatula).
Turn the mixer up to slow speed, add a third of the flour mixture, then half the buttermilk, a third of the flour, half the buttermilk, and ending with the rest of the flour. You can fold in the last third of flour by hand.
Spoon mixture into cupcake mould line with paper or into silicone moulds.
Bake for about 20-25 mins or until a toothpick inserted into the cake comes out clean.
Let cool completely before frosting the cakes.
Perfect Cream Cheese Frosting
From Milk and Honey Cafe
for 2 dozen cupcakes
adapted from Hummingbird Bakery Recipe, as well as from lucyinaz
1/2 cup (1 stick) unsalted butter, room temp
5 cups confectioner’s sugar, sifted
1 tsp pure vanilla extract
pinch of salt
8 oz Philly’s Cream Cheese, cold
1. In a mixing bowl, beat butter, confectioner’s sugar, salt and vanilla until combined. At this point, the mix is going to look really dry and crumbly, but be patient and it will come together, about 4 minutes.
2. Add cream cheese and mix until well incorporated, about 2 minutes. DON’T OVERBEAT. Frost as desired!