December Project: Vegetables

I know corn salad on Christmas Day doesn't necessarily scream festive or seasonal, but that's what the Teo clan dined on for our Christmas lunch. Ha! 

I first busted out this recipe in the Summer when my friends and I took our picnic basket to Griffith Park to watch Shakespeare in the Park (A midsummer Night's Dream). This corn salad really epitomizes the freshness of Summer (or Christmas, if you're a Teo?). The sweet corn kernels merry well with the tangy tomatoes and kick of red onions, while the balsamic vinegar adds a nice caramel acidity. 

Ingredients

8 ears of corn
2 quarts cherry tomatoes ( I used baby heirloom tomatoes the first time and then those yellow ones for Christmas)
3 tablespoons high-quality balsamic vinegar
1 medium red onion
1 quart sugar snap peas (Optional)
1 handful rough-chopped basil or flat-leaf parsley (Optional)
salt, preferably a large, coarse sea salt like Maldon.
pepper

Directions 

1. The recipe calls for you to strip raw corn from ears, but I par-boiled mine first for 3-4 minutes since I am not a huge fan of raw corn.

2. Slice all tomatoes in half or quarters depending on your preference. Chop the red onion into a large dice. If using the sugar-snap peas (they can be hard to find when the corn and tomatoes are available -- their seasons barely overlap, and even then you're likely getting corn and tomatoes from the south and sugar snaps from the North.) Anyway, if you're using them, cut in half or thirds to make more bite-sized. Blanch these briefly in salted boiling water. Rough chop the basil or parsley if you are using them.

3. Toss all vegetables in a bowl, along with the vinegar, salt and pepper. That's it!

Serves 4

Recipe from Food 52

December Project: What's Cooking

There is a lot to love about this time of year- parties, presents, White Christmas showing all weekend long on AMC. There is however, one thing the fat kid in me looks forward to more than anything else... COOKIES. More specifically, holiday cookies! 

This year, I decided to take my holiday baking up a notch and make holiday cookies for all my friends and relations, both in LA and Singapore.  Phew! 

Leading up to the big event, I a) tested potential recipes, 2) ate A LOT of cookies, all in the name of research and subsequently) OD on sweets. At the end of the process, I settled upon these 4 treats to delight the kids-- Smokey Bacon Ginger Cookies, Hungarian Apricot Bars, Cranberry Coins, and Double Chocolate Espresso Cookies. 

Back off Santa, those ain't for you! (clockwise) Baking, baking!; Cranberry Coins; Cookies in their boxes; Smokey Bacon Ginger Cookies. 

Personally, I loved the Smokey Bacon Ginger Cookies the best! The savory aspect of the bacon lends itself well to the sweet ginger cookie and made for a more elevated "foodie" type offering. Meanwhile, Mama T's favorite were the Hungarian Apricot bars, she went so far as to hoard a batch for herself. 

Either way, I thoroughly enjoyed bake, bake, baking and hope my yums helped to spread some holiday cheer to those I hold dear. 

Here is the recipe for the Smokey Bacon Ginger Cookies. Happy Holidays! 

Smokey Bacon Ginger Cookies
Ingredients 
8 oz. thick0cut smoked bacon (about 6 slices) cut into 1/4-inch dice
2 1/2 cups all-purpose flour
2 tsp baking soda
1 tsp ground cinnamon
1 tbsp ground ginger 
1/2 tsp salt
3 tbsp plus 2 tsp unsalted butter, softened 
3/4 cup packed light-brown sugar
3/4 cup granulated sugar
1 large egg
1/3 cup sorghum syrup ( I used unsulfured molasses instead) 
1/2 cup raw sugar, like turbinado 
Sea salt for sprinkling 

Directions 
1. Cook the bacon in a skillet over medium heat, stirring occasionally until crisp, about 14 minutes. Pour off the fat and reserve (you should have about 1/2 cups plus 2 tbsp fat and 3/4 cup bacon); transfer bacon to a paper-towel-lined plate. Let bacon and reserved fat cool. 

2. Preheat the oven to 350 degrees. Whisk to combine flour, baking soda, ginger, cinnamon, and salt in a bowl. 

3. In a separate bowl, beat butter and both sugars with an electric mixer on medium-high until fluffy, 3-4 minutes. Beat in reserved bacon fat. Add egg and mix until blended, scrapping down sides of bowl if necessary. Add sorghum syrup and mix until blended. Reduce speed to low and add in flour mixture. Mix until blended. Mix in reserved bacon. 

4. Shape dough into 1 inch-balls. Roll balls in raw sugar to coat. Space 2 inches apart on parchment-lined baking sheets or jelly roll pans. Flatten balls using the palm of your hand or the bottom of a glass. Sprinkle lightly with sea salt. 

5. Bake sheets, rotating halfway through, until edges are set and tops are cracked but centers are still soft, about 8 minutes. Let cookies cool completely on wire racks. Cookies can be store in airtight containers at room temperature up to 3 days. 

Makes 5 dozen cookies. 

Fall Sangria

As images of sugar plums and fairies dance in little ones heads, us adults are dreaming of something a little stronger... or at least so I am told.

Fact is while my (Asian) body will not allow me to become best friends with alcoholic drinks, I do enjoy a brief love affair here and there.

Here is my latest flirt with a Fall Sangria. This one is from my dinner party, courtesy of my co-worker Megan.

It's Been Awhile

Jumping jelly beans! It sure has been awhile! What can I say, I've been (select one or more of the below)
a) Attempting to develop a new form of renewable energy
b) Trying to be a peacemaker since people are blaming me for World War III
c) Avoiding blogging as there has been a disturbance in the Force and Skywalker strongly advised against doing so
d) Frantically prepping for the Queen's visit. We had tea and crumpets.
e) Busy trying to be less popular. Someone's got to do it!

Okay so none of those are true, but surely they provided a giggle or two.

Anyway to celebrate me being "back" ("Whatever I said, whatever I did, I didn't mean it, I just want you back for you. Want you back, want you back, I want you back for good") here is a recipe for a delicious Key Lime pie that I made over the Thanksgiving Holidays.

Key Lime pie?! In the Fall? For THANKSGIVING?

Imma rebel! Plus my SIL and I have been craving a good Key Lime pie since early summer. Hehe

Ingredients: 
Crust
3/4 lbs graham crackers
4 tbsp. granulated sugar
2 sticks melted butter
1/4 tsp sea salt

Filling
4 egg yolks
1 can (14 oz) condensed milk
2/3 cup fresh Key Lime juice
1 lime, grated zest

Topping
1 cup heavy or whipping cream, chilled
2 tbsp. confectioners' sugar
1/2 tsp vanilla extract

Directions:
For graham cracker crust
1. Pre-heat over to 325 degrees
2. Break up the graham crackers, place in food processor and process to crumbs. Add the melted butter* , sugar and salt and pulse until combined.
3. Press the mixture into the bottom of a 9-inch pie pan, forming an even layer on the bottom, sides and edges. Bake the crust for 10 minutes.
4. Remove from the oven and allow crust to cool

For the Filling
1. While the crust is resting, in an electric mixer with the wire whisk attachment  whip the egg yolks and lime zest at high speed until fluffy (5-6 minutes).
2. Gradually add the condensed milk and continue to whip until thick (3-4 minutes longer). Lower the speed of the mixer and slowly add the lime juice until incorporated.
3. Pour the mixture into the cooled crust and bake for 15 minutes, or until the filling has just set. Cool on a wire rack and refrigerate for 20 minutes.

For the topping
1. Whip the cream, confectioners' sugar and vanilla until nearly stiff.
2. Evenly spread the whipped cream on top of the pie, and place the in the freezer for 20 minutes prior to serving.

Note: 
If you notice in the picture above, my Key Lime Pie is missing the whipped topping, that's because a) My SIL and I didn't realize that the whipping cream we had got needed to be chilled so it was a fat fail, and b) the egg whites which I had saved from the 4 egg yolks (from the filling) to make a replacement meringue topping was eaten by my niece earlier that morning. Oops.

Recipe from OPRAH

Double Chocolate Espresso Cookies

Well hello there friends!

Is it really 2012 already? Have I truly not posted anything on here since June of last year?? Wowza!

Have you missed me?

I've missed you.

It sure has been a while hasn't it? While no excuse is a good excuse, I actually have a good one! I got a HUGE promotion at work (Yay me!) right around July and it would be an understatement to say that work overtook my entire life! The work load doubled, I was on the road non-stop for 3 months straight, my apartment (and life for that matter) was in shambles, and my energy level outside of work and travel was zero.  It makes me exhausted just thinking about it.

Well either way, I'm back, and hopefully with a vengeance.

To "celebrate", I thought I'd share this deelightful Double Chocolate Espresso Cookies that I recently made. The deep hints of espresso take this cookie from kiddie treat to adult indulgence. Enjoy!

Double Chocolate Espresso Cookies
Makes 50-55 cookies

Ingredients:
2 1/4 sticks of unsalted butter, room temperature
1 cup sugar
1 cup light brown sugar
2 eggs, room temperature
2 1/2 cups flour
3/4 cups unsweetened cocoa powder
1 teaspoon baking soda
1 teaspoon Kosher salt
2 tablespoons instant espresso powder
12 oz. Semisweet chocolate chips or chunks

Directions:
1. Preheat over to 350 degrees.

2. Cream butter and sugars until light and fluffy. Then add eggs, one at a time, mixing after each addition to make sure they are well combined.

3. In a separate bowl, use a whisk to mix the dry ingredients together: flour, cocoa powder, baking soda, salt, and espresso powder.

4. With the mixer on low, slowly add the dry ingredients to the wet ingredients, scraping down the sides of the bowl as needed. Mix everything until the ingredients are fully combined, but do not over beat! Using a wooden spoon, stir in the chocolate chips.

5. Line a baking sheet with parchment paper. Using a 1 1/2 inch ice cream scoop, or rounded teaspoon, drop dough on the sheet 2 inches apart. Bake for 10-12 mins or until tops look dry. Cool on wire rack and serve.

via food 52 cookbook

BEST Broccoli Recipe

Have you ever found yourself sitting at work trying to get through the day only to find that the entire office smells like delicious broccoli? No? Well I have. That my friends, is the downside of working out of a home office- your afternoon is often interrupted by scrumptious smells wafting up from the kitchen below.

Inspired by that one said broccoli-ed afternoon, I went on a quest to find the exact recipe that my boss's wife was putting to test in their kitchen. Turns out, the recipe is a rather well known one by a rather famous chef- Heston Blumenthal.

After reading through the recipe, I am a little embarrassed to even call it such because it is so mind boggingly simple. I guess we should call it Chef Blumenthal's method for cooking broccoli. Whatever the case, this swift, high-heat method concentrates the flavor of the broccoli and yields the most delicious toasty broccoli ever. Trust me when I say this- once you've tried Chef Blumenthal's broccoli's recipe, you'll never go back to your old steamed stalwart.

Ingredients:
1 head of Broccoli
Salt and Pepper
EVOO
Butter

Directions:
1. Wash a head of broccoli and lop off all the florets so that they are approximately the same size. Peel the stalk of the broccoli and slice into thin coins (I did somewhere between 1/2 and 1/4 inch).

2. Add EVOO to a heavy bottomed pan (with a lid) and place over high heat until the oil starts to smoke. Dump in the broccoli into the smoking pan and cover it quickly with the lid. Cook for 2 minutes and please resist the urge to peek.

3. Take the lid off and season with salt and pepper. Put on oven mits and grab the handles of the pot to shake the broccoli around. Add a lump of butter ( I used a little less than a tablespoon since I'm not a huge fan of butter). Return pot the fire, cover and cook for another 2 minutes.

4. Test the done-ness of the broccoli and see if it is cooked enough for your liking. If its not, put the top back on and cook for a final 2 minutes. It should be scorched in some spots and still green in others.

5. Serve in bowl and don't be surprised when you gobble the whole head up in mere minutes!

Apple Streusel Muffins

Food makes anything better- that is a fact. From stress to grief to anxiety to fear, food definitely makes everything better. It may not solve anything, but there is something about food that comforts and satisfies your soul.  Do I get an AMEN to that?

Based off of this fact, I baked a batch of Apple Streusel Muffins to take along with me to visit my dear friend Shannon who had surgery on her foot last week. I am proud to say that she devoured the muffins and her foot miraculously stopped hurting... well not quite but I'd like to think these muffins helped her along her journey to recovery.If anything, they told her I care.

Moist and massively impressive these muffins are even better than the ones you get along with your morning coffee at Starbucks. Enjoy!

Ingredients:
2 1/2 cups flour
1 tsp baking soda
1/2 tsp kosher salt
1/2 tsp ground cinnamon
2 cups peeled and diced granny apples (I used about 2 to get 2 cups)
1 1/2 cups packed brown sugar
1 cup buttermilk
1/2 cup vegetable oil
1 large egg
1 tsp vanilla extract

Topping
1/2 cup packed brown sugar
1/2 cup flour
1/4 tsp ground cinnamon
1/4 cup melted butter

Directions:
1. Preheat your oven to 350 degrees. Coat a 12 cup muffin pan with non-stick cooking spray. Lightly dust the muffin cups with flour, shaking out the excess.

2. In a large bowl, combine flour, baking soda, salt, cinnamon and diced apples. Gently toss to combine.

3. In a medium bowl, whisk brown sugar, buttermilk, vegetable oil, egg, and vanilla. Gently stir into the flour mixture until blended. Spoon batter into prepared tin, dividing evenly among muffin cups.

4. For the topping, mix together brown sugar, flour, cinnamon in a small bowl. Add the melted butter and toss with a fork until it resembles coarse crumbles. Sprinkle mixture over tops of muffins.

5. Bake for 23-35 minutes, until the muffins spring back when gently pressed. Remove from oven and cool for 10 minutes before removing from pan and placing on a wire rack.

Makes 12 muffins.

Recipe courtesy of Bite Me by Julie Albert & Lisa Gnat.

Sour Cream Coffee Cake

Hello hello hello friends. How was your weekend?

It sure was cold here in Los Angeles and despite it being sunny in West LA, it was hailing and snowing in the Valley just 10 minutes from me. Freaky weather I tell you!

 
Like I mentioned on Friday, I spent Saturday with my Brosky and Co. in Pasadena at the Norton Simon Museum.

How Picasso gets this from....

this, I'll never know!

After getting our culture on, we headed back over the hill (and snow/slush) to my apartment where I cooked a semi-successful dinner of chicken rice. For dessert, Sarah brought over some very delicious Almond cookies dipped in dark chocolate and I had some leftover Sour Cream Coffee Cake that I had baked for a brunch last week.

After rebuffing the Almond Cookies for being too Almond-y, my nephew had a piece of the Coffee Cake and, in between mouthfuls of it, declared that I needed to give him the recipe for it!

As a wanna-be chef, there is nothing that makes me happier! So, my dear dear sweet Luca, here is the recipe for that Coffee Cake.

Ingredients
Streusel
1/2 cup pecan pieces
6 tablespoons packed brown sugar
2 teaspoons ground cinnamon
1/2 teaspoon freshly grated nutmeg

Cake
2 cups sour cream
2 large eggs
4 tablespoons pure vanilla extract
2 teaspoons minced fresh orange zest
3 cups unbleached all-purpose flour
1 tablespoon baking powder
3/4 teaspoon salt
1/2 lb (or 2 sticks) butter, softened
2 cups granulated sugar

Directions:
1. Preheat your oven to 350 degrees. Butter a 10 inch Bundt pan.

2. Scatter the pecan pieces evenly around the bottom of the Bundt pan. Combine the brown sugar, 1 1/2 teaspoons of the cinnamon, and the nutmeg into a small bowl. Sprinkle half the streusel mixture evenly over the pecans, reserve the rest.

3. Whisk sour cream, eggs, vanilla extract, and orange zest in a bowl. In another bowl, stir together flour, baking powder, salt and remaining cinnamon.

4. With an electric mixer on medium speed, cream the butter and sugar until fluffy and light. Pour in the sour cream mixture about 1/2 cup at a time, beating well after each addition. Beat in the flour mixture, about a third at a time, stopping to scrape the bowl after each addition and beating until well combined. The batter will be THICK. Spoon about 1/3 of the batter into the Bundt pan. Leave the surface rather uneven and sprinkle in the remaining streusel mixture. Now spoon in the remaining batter and smooth the surface.

5. Bake on the oven's middle rack for 55 to 60 minutes, or until an inserted toothpick comes out clean. Cool the cake for 10 mins in the pan. Then run a knife around the edges and remove from pan by inverting it. Finish cooling top side up on a baking rack. Cool for at least 10 mins before slicing.

Cake keeps well for several days when tightly covered.

Recipe from The Real American Breakfast by Cheryl Alters Jamison & Bill Jamison.

Fudgy Double Chocolate Layer Cake

Hellloooo! Guess what, thanksgiving is tomorrow! Are you ready and all excited for turkey day? I know I am.

But on a side note, do you recall me briefly mentioning that I made a chocolate cake over the weekend? Well, here is it, in all its fudgy, double layer greatness!

I will not be lying to you when I say this cake is just delicious! Furthermore, I'm not ashamed to admit that I've already polished off half of the cake by myself. It makes me happy. My waist line on the other hand is not too pleased.

Ingredients:
Chocolate Cake
2 cups sugar
2 cups flour
3.4 cup cocoa powder, sifted to remove lumps
1 1/2 tsp baking powder
1 1/4 tsp baking soda
1/2 tsp salt
2 large eggs
1 cup milk
1/2 cup vegetable oil
3/4 cup boiling water

Chocolate Frosting
1/2 cup butter, softened
2/3 cup cocoa powder, sifted
6 tbsp milk
2 tbsp corn syrup
3 cups icing sugar

Directions:
1. Preheat the oven to 350 degrees. Coat two 9-inch round cake pans with non-stick cooking spray.

2. Add sugar, flour, cocoa powder, baking powder, baking soda and salt to an electric mixer. Mix on low speed for 30 seconds to combine dry ingredients. Add the eggs, mill and oil, beating at medium speed for 2 minutes. With a spatula, fold in the boiling water. (Note: YES, this will be a very runny batter) Divide evennly into prepared tins.

3. Bake 23-25 minutes or until a toothpick inserted into the middle comes out clean. Remove from oven and let cool 10 minutes before removing cakes from pans. Cool completely on wire racks before icing.

4. To make the frosting, cream together butter and cocoa on low speed. Add milk and corn syrup and combine for another minute. Add the icing sugar, one cup at a time,  making sure to scrape down the sides as you go. Beat until a smooth spreading consistency is achieved.

5. To assemble cake, place one cake layer on a serving dish and top with about 3/4 cup of the frosting. Spread evenly over the cake. Top with remaining layer and use the remainder of the frosting over the top and sides of cake.

Recipe courtesy of Bite Me by Julie Albert & Lisa Gnat.

Whole-Wheat Spaghetti with Lemon, Basil and Salmon

I am in love!

Have you ever had a meal that you just can't stop craving or thinking about? 

Well this Salmon Spaghetti dish has been my kryptonite for the past week. I made it last Monday for the first time, and then proceeded to have it for dinner on Tuesday and Wednesday night. I would have continued this consecutive nights obsession, except for the fact that I had plans to dine out on Thursday and Friday night. Yes, it's that good and yes, I am that obsessive.

There is just something that is so delightful and delicious about this simple pasta dish.

With fresh aromatic basil and tangy citrus lemon woven into the pasta, with spinach that doesn't really cook but wilts by the heat of the pasta; how can you not feel like a glutton as you greedily gobble your way through the plate. Then there is the added bonus of the healthy whole-wheat pasta and the heart-healthy Salmon. Need I say more?

Ingredients:
1/2 lbs whole-wheat spaghetti
1 garlic clove, minced
2 tbsp EVOO
1/2 tsp salt
1/2 tsp freshly ground pepper
1 tbsp olive oil
4 salmon fillets
1/4 cup chopped fresh basil
3 tbsp capers, rinsed and drained
zest of 1 lemon
2 tbsp freshly squeezed lemon juice
2 cups fresh baby spinach leaves

Directions:
1. Bring a large pot of salted water to boil. Add pasta and cook until tender but still firm to bite, about 8 to 10 minutes. Drain pasta and transfer to a large bowl. Add the garlic, EVOO, salt and pepper. Toss to combine.

2. Meanwhile, warm, the olive oil in a medium skillet over medium high heat. Season salmon fillets with salt and pepper. Add fish to the pan and cook until medium rare (about 2-3 minutes on each side, depending on thickness of fillet). Remove salmon from pan.

3. Add the basil, capers, lemon zest, and lemon juice to pasta and toss to combine. Set out 4 serving plates or shallow bowls. Place 1/4 cup spinach in each bowl and top with 1/4 of pasta. Top each mound of pasta with a piece of salmon. Serve immediately and serves 4.

Oven-Fried Buttermilk Chicken

I'm one of those weird people who takes the time to plan my weekly menu. Worst still, I am one of those single people who cooks solely for themselves and still plans her weekly menu.

I can't help it! It's a leftover habit from my swimming days, when planning and diet mattered. Furthermore, it makes grocery shopping that much easier since you already know what you are going to cook and therefore, what you are going to need to pick up from the store. Plus! There is the added bonus that nothing in your fridge goes to waste.

As such, after purchasing a big glug of buttermilk to make my vanilla pudding cake with chocolate buttermilk buttercream cake, I made sure I planned a way to use up that buttermilk. Enter oven-fried buttermilk chicken.

The healthier version of the down-home fried chicken, this oven-fried is a satisfying compromise to the traditionally fat-laden chicken. Enjoy this juicy and crackling chicken smothered in buttermilk gravy without clogging your arteries!  

 Ingredients:
Marinade
1 1/2 cups buttermilk
2 tbsp Dijon mustard
1 large clove garlic, minced
1 tbsp olive oil
1 tsp lemon zest
1/2 tsp kosher salt
1/4 tsp freshly ground black pepper
6 boneless, skinless chicken breast halves
2 1/2 cups coarsely crushed corn flakes
1 cup freshly grated Parmesan Cheese

Gravy
2 tbsp butter
3 tbsp flour
2 cups chicken broth
1/4 cup buttermilk
1/4 tsp kosher salt

Directions:
1. In a large shallow dish, whisk buttermilk, Dijon mustard, garlic, olive oil, lemon zest, salt and pepper. Add chicken breast to marinade. Cover and refrigerate for at least 1 hour or preferably overnight.

2. Preheat the oven to 375 degrees. Line a baking sheet with aluminium foil and coat with a non-stick cooking spray.

3. In a medium bowl. Combine corn flake crumbs and parmesan cheese. Remove chicken from marinade and discard the marinade. Coat each breast with the corn flake mixture. Arrange on the prepared  baking sheet and bake for 20-25 minutes, until cooked through and coating is golden.

4. For the gravy, melt butter in a medium sauce pan over low heat. Whisk in the flour until well blended. Gradually add the chicken broth, stirring constantly over medium heat. Bring mixture to boil and stir for 3-5 minutes or until thick and gravy like.

5. To serve, slice cooked chicken breast in half and pour gravy over the top. Mashed potatoes optional!Serves 6.


Recipe courtesy of Bite Me by Julie Albert & Lisa Gnat

Vanilla Pudding Cake with Chocolate Buttermilk Buttercream

Taking a short break from me recounting my travel tales, let me share with you the very first thing that I made on the very first weekend that I was back in town- Vanilla Pudding Cake with chocolate Buttermilk Buttercream. Yup, even before the clothes were laundered (and the pile sure was big), or the family was seen, or the house was cleaned, I made cake. 

Can you blame me? After 2 months on the road, my poor kitchen needed some action. And what better way to welcome myself home than with some cake!

The secret ingredient, aka pudding in the batter makes this cake simply moist and scrumptious, while the chocolate buttermilk buttercream just sends it over the top.  It doesn't really need to be pointed out that the cake did wonders for my travel weary soul and made my little apartment smell delightful.

This recipe is a great basic yellow cake recipe to have in anyone's arsenal for birthdays or welcome homes :)

Ingredients:

Vanilla Pudding Cake
2 eggs
5 egg yolks
2 sticks butter
1 1/2 cup sugar
1 (3.3 oz.) vanilla instant pudding
2 tablespoons vanilla
1/2 teaspoon salt
3/4 teaspoon baking powder
2 1/2 cup flour

1 1/2 cup milk

Chocolate Buttermilk Buttercream

2 sticks butter
2 pounds powdered sugar
1/4 cup high quality cocoa powder
1/4 cup buttermilk
1 teaspoon vanilla

Directions:
1. Preheat your oven to 350 degrees. In a large bowl, beat together the eggs, butter, and sugar until extremely light and fluffy.

2. Add remaining ingredients and mix together until all ingredients are incorporated. Be careful to not over mix.You don't want a tough cookie on your hands.

3. Grease and flour two 9" cake pans. Spoon the batter into the pans. Bake for 25-30 minutes, or just until the center of the cake is set, and springs back to the touch. Allow the cakes to cool slightly before turning them out on a cooling rack.

4. Meanwhile, in a separate bowl, beat together the ingredients for the frosting, adding the buttermilk in a little at a time, until light and fluffy.

5. When cakes are cooled, frost with the buttercream and enjoy!

Recipe from Cheeky Kitchen.

Gingery Apple Crumb Pie

Hello Folks. It's mid-August here in LA, and despite the fact that Summer is technically suppose to be fading into fall, its scorching outside. Global warming anyone?! But that's a topic to be debated in another blog.

Instead, let's talk about warm weather picnics and the yums 

Watermelon Yums

that we fill our tums with

Filling of Tums in action

 while on them.

Last weekend, my brother's family made the drive up to LA to spend a day with Mama T and I. We picnic-ed in the park and then spent a day at the Getty. Two of my favorite activities.

As such, I decided it was the perfect opportunity to bust out my tried and true Gingery Apple Crumb Pie recipe. I say crumb pie as I lack the skills and patience to actually make a proper crust. But crust or should I say crumbs aside, this apple pie is always a hit!

Ingredients:
Basic flaky Pie Crust or again, if like me, you need a little help,
1 store-bought pie crust
9-inch pie plate
1/2 cup cold unsalted butter (1 stick), cut into small pieces
3/4 cup, plus 1 tablespoon all purpose flour
3/4 cup granulated sugar
2 1/2 lbs apples (about 5)--I usually use Granny Smith Apples
1 tablespoon grated fresh ginger
1/4 teaspoon ground sugar
1/4 teaspoon kosher salt

Directions:
1. Set and oven rack in the lowest position and heat over to 375 degrees. Set pie crust in pie pan.

2. In a food processor, add the butter, 3/4 cup flour and 1/4 cup sugar. Pulse until large clumps form. Transfer to a bowl and set in refrigerator until ready to use.

3. Peel apples with a pairing knife and thinly slice them. CHALLENGE: See if you can peel the entire apple in one straight peel. When I was 22, I wrote down "learn to peel apple skin in one entire peel" on my "To Do by 30" list. And guess what, I can do it! Check plus!

4. In a large bowl, toss the apples, ginger, cinnamon, salt, and the renaming 1/2 cup of sugar and tablespoon of flour.

5. Transfer apple mixture to the pie crust, sprinkle with crumb topping and place pie pan on a foiled lined baking sheet (this is to catch the apple gooey-ness that will surely seep out of the pie as it cooks down). Bake until pie top is golden brown and apples are tender, about 55 to 60 minutes.

Serves 8.

Peach Tatin Cake

I know I've boasted incessantly about the ever delicious cakes that my dear sister-in-law Sarah has lovingly made for my birthdays. This year, to repay the kindness, I decided to take it upon myself to make her a cake for her birthday.

After browsing through multiple cake cook books and vetoing anything that looked too complicated, I decided to go fruity and seasonal with this Peach Tatin Cake.

A cake version of a fruit tarte tatin, this Peach Tatin Cake loses the puff pastry base and replaces it with a sour cream cake. In addition, the cake has a sweet and complex flavor from the peachy caramel sauce that saturates it. Two words: Moist and yum! 

Ingredients:
Caramel Peach Topping
1 cup granulated sugar
2 tablespoons water
5 tablespoons unsalted butter, cut into tablespoons
4 large, ripe peaches

Sour Cream Cake
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoons baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon salt
1 cup sour cream
2 teaspoons vanilla extract
9 tablespoons unsalted butter, softened
1 cup granulated sugar
2 large eggs

Directions:
1. Position a rack in the center of the oven and preheat to 350 degrees. Grease the bottom and sides of a 10x3 inch round cake pan. Don't use a springform pan as the caramel might leak out of the pan during baking. (I used a 9 by 1 1/2 inch cake pan and it was wa-ay too small) Line bottom of the parchment paper and grease the paper

2. To make the topping: Combine sugar and water in a medium sauce pan and cook over medium high heat, stirring until sugar dissolves. When all sugar has dissolved, stop stirring and increase heat to high and cook. Brush the sides of the pan with a wet pastry brush occasionally, to prevent crystallization. Cook until mixture turns golden brown. 

3. Remove pan from heat and immediately whisk butter in the butter, one piece at a time. Be careful- the mixture will bubble up furiously. Carefully pour hot caramel into the bottom of the prepared pan.

4. Cut the peaches into half. Discard the pits and cut each peach into 6 wedges. Arrange a circle of wedges, overlapping them slightly, around the edge of the pan, on top of the caramel sauce. Arrange another circle of wedges in the center, facing in the opposite direction.

5. To make the cake, sift together the flour, baking powder, baking soda, cinnamon, ginger and salt, into a medium bowl. Whisk to combine, and set aside.

6. In a small bowl, stir together the sour cream and vanilla extract, side this aside too.

7. In a bowl of an electric mixer, using the paddle attachment, beat the butter at medium-high speed, until creamy. About 1 minute. Gradually add the sugar and beat at a high speed until the mixture is lightened in texture and color, 2-3 minutes. Reduce the speed of the mixer and add in the eggs, one at a time, beating well to fully incorporate the eggs. Scrape the side of the bowl as needed.

8. At a low speed, add the flour mixture in 3 additions, alternating it with the sour cream mixture and mix until blended.

9. Spoon batter in large dollops over the peaches, then smooth into an even layer. Bake for 45 to 50 minutes, until cake is golden brown and springs back lightly when touched. Set pan on wire rack and cool for 10 minutes.

10. Run a thin-bladed knife around the edge of the pan and using pot holders, carefully invert the cake onto a cake plate or platter. Peel of parchment paper.

Serve cake warm or at room temperature. Serves 8-10.

Store cake in an airtight container at room temperature for up to 2 days, or refrigerate for up to a week. Bring cake to room temperature before serving.

Happy Birthday, Sarah! We love you dearly!

Recipe from The Cake Book by Tish Boyle

Pasta With Slow Roasted Cherry Tomatoes

I ran out of long pasta, so I apologize for the visual not matching up with the recipe

Good Friday folks! How has your week been treating you?

Mine has been fairly busy, what with 2 old college friends returning to LA for visits. We've been hanging out, catching up and sharing laughs.

But in the meantime, I thought I would share with you my favorite roasted cherry tomato recipe. Now I know it's weird that I am posting a recipe that involves turning on the oven this late in the summer. But what can I say, I had a huge tub of cherry tomatoes sitting in my fridge and I love this recipe!

Ingredients:
1 pint of cherry tomatoes
Splash of Olive Oil
Dash of white Balsamic vinegar
A couple cloves of unpeeled garlic
Salt and fresh cracked black pepper
Pinch of red Chile flakes
Any long pasta like spaghetti or angel hair or tagliatelle
Torn fresh basil leaves
Grating of Parmigiano cheese

Directions:
1. Pre-heat your oven to 300 degrees

2. Place your cherry tomatoes and unpeeled garlic cloves in a small tray. Splash with a good drizzle of olive oil and a dash of white balsamic vinegar. Then, season with salt, pepper and a pinch of red chile flakes.

3. Pop the tray in the oven and roast for 20 to 30 minutes, allowing the tomatoes to pop and break down lightly.

4. Remove from oven and squeeze the garlic from the skins and mix lightly into the tomato mixture. Toss lightly over cooked pasta and mix in basil leaves. Drizzle with a little more olive oil and garnish with the grated cheese. If you have some Italian parsley on hand, it won't hurt to throw some in for good measure! Enjoy!

Happy Weekending! I'm off to the OC to hang with Mama T and her grand babies! 

Coming Soon...

This weekend has been a busy one. I had hoped to be able to tell you about this divine Blueberry Buttermilk Bundt with Orange glaze that I made for a birthday potluck. But it looks like it will have to wait until later this week... Stay tuned folks!

Hope you had a good weekend too!

Fragrant Fish Soup

You know it's officially summer when the days start getting longer and the weeks literally start flying by. I glanced at my planner this morning and had a minor freak out because I could not believe it's already almost July! Insane!

Despite the warm weather outside, I found myself craving a nice soupy meal. I think my craving has something to do with the fact that I work close to the coast line and therefore start my mornings surrounded by a misty coastal fog. Anyway, to satisfy this craving, I pulled this tried and true recipe from my recipe archives (just an old folder where I keep all my recipes, nothing fancy).

What I love about this fish soup is the balance of the sour lemon, the bitter arugula and the bright mint. The combination of all 3 flavor profiles is like a mini parade in your mouth. This dish is sinfully simple to put together and is healthy too, with no added salt and lots of greens piled on top.

Ingredients:
1 cup Jasmine Rice
2 cups water
juice and zest of 1 lemon
4 cups chicken or vegetable broth
1 lb Tilapia or other firm white fish
4 cups arugula or watercress (about 1 lunch), cut into bite size pieces with the tough stems removed
1 cup finely chopped shredded carrots
1/4 cup thinly sliced mint
2 scallions finely chopped

Directions:
1. Combine rice and water in a medium saucepan. Bring to boil over medium heat, simmer covered until the water is absorbed and the rice is cooked. About 20 minutes. Stir in lemon juice and zest.

2. Meanwhile, bring broth to simmer in another medium saucepan over medium high heat. Reduce the heat so the broth remains steaming but not simmering. Add fish and cook until just tender, about 5 minutes. Remove from broth and break into bite size chunks.

3. Divide the lemony rice among 4 bowls. Top with equal portions of fish, arugula, carrots, mint and scallions. Ladle 1 cup of warm broth into each bowl.

Serves 4.

I don't know where I got this recipe from so I have to apologize for not being able to credit it.

Panko Mozzarella Sticks

I will be the first to admit that I have a burnt relationship with deep frying. War scars on my wrist serve as the ultimate proof. While I have a strong dislike for deep frying, I will also admit that it is nobody's fault but my own. After all, I am the idiot who squeals when she sees the hot oil bubbling and in a blind panic, drops my food in the oil instead of gently placing it in.

Trying to learn my lesson from past battles, I thought I would give deep frying another chance with this Panko Mozzarella Stick recipe. The verdict? Hot oil, not as scary as it looks, as long as you keep your cool!

The Mozzarella sticks were so bad either! Made with light and flaky panko, these mozzarella sticks are ideal for appetizers at a dinner party. You can assemble them ahead of time up till the frying step, and keep them in the freezer till your guest arrive.

Ingredients:

16 Pieces of String Cheese, wrappers removed

1/2 cup of All-purpose flour

2 whole eggs

3 tablespoons milk

2 cups panko bread crumbs

1 tablespoon dried parsley flakes

Canola oil, for frying

Marinara sauce, for dipping

Directions:

1. Slice string cheese pieces in half, for a total of 32 pieces.

2. Place flour in a small bowl. In a separate bowl, whisk eggs and milk. In yet another separate bowl, combine Panko bread crumbs and parsley flakes.

3. To assemble, individually roll mozzarella sticks in flour, then dunk them in the milk/egg mixture and then place them in Panko crumbs. Use your hands to sweep crumbs all over the Mozzarella stick.

4. Gently remove and place on a tray of cookie sheet. Repeat until all mozzarella sticks are coated.

5. Place tray in freezer for 20 to 30 minutes to flash freeze.

6. To cook, heat 1 1/2 inches canola oil in a skillet over medium heat. When oil is hot, add mozzarella sticks, 8 at a time. Watch closely and turn over to evenly brown, cooking less than 2 minutes. Do not allow cheese to bubble and leak.

7. Remove cheese sticks to a paper towel-lined plate. Serve immediately with warm marinara sauce.

Recipe from the Tasty Kitchen of Pioneer Woman.

Pea Risotto

Risotto--creamy and rich, comforting and oh so satisfying, what's not to love about it?

Despite risotto's universal appeal, I think I've only had risotto maybe 3 times in my life ever? Whaaat? My lack of risotto experience can be best explained by the fact that I've never had the patience to make it myself and by the fact that pasta dishes always seem to trump risotto whenever I dine at an Italian restaurant.

My resistance to making my own risotto died when I dined at FIG in Santa Monica and had their Asparagus risotto. I decided on the spot that I would take a risotto recipe through my kitchen someday.

Someday came yesterday. Surprisingly, the systematic process of making this dish, of adding stock and stirring and waiting, was so soothing to me. After a long day at work, there was just something about the rhythms of preparing the risotto that did wonders for my weary soul.

Anyway, enough of my waxing lyrical. Made with frozen peas, chicken stock (made over the weekend) and a shot of dry white wine, this pea risotto is layered with flavor. The peas add a lovely burst of freshness in this otherwise creamy textured dish, and the dash of nutmeg does wonders to the flavor profile.

Ingredients:
4 tablespoons unsalted butter
1 cup frozen peas
4 cups of chicken stock, heated up
2 tablespoons freshly grated Parmesan cheese, plus more for the table
Salt and black pepper
whole nutmeg
drop of oil
2 shallots or 1 small onion
1 cup arborio or Canaroli rice
1/3 cup white wine

Directions:
1. Heat the 4 cups of chicken stock in a sauce pan till hot. Keep low on neighboring burner.

2. Put about 1 tablespoon of the butter in another saucepan, and, when it is melted, add the peas and cook, stirring occasionally for 2 minutes. Remove half the peas and set aside. To the remaining half of the peas, add a ladle of stock. Put a lid on the pan and let cook gently for 5 minutes or so until soft.

3. Remove the pea and stock mixture from pan and purée with 1 tablespoon of grated Parmesan, remaining butter, and a good grating of nutmeg and black pepper. Set aside for later

4. Melt another tablespoon of butter and add a drop of oil in it, in a pan. Cook the shallots, stirring for about 4 minutes. Add the rice and stir until every grain glistens with the oniony fat. Add in white wine and let it bubble away and absorb. Keep burner on medium to low heat.

5. Add a ladleful of the hot stock and stir until it is absorbed.

6. Continue adding stock by the ladleful and stirring until absorbed for another 10 minutes.

7. Add the whole peas back into rice and add another ladleful of stock. Continue in this fashion for about another 8 minutes until the rice is cooked and creamy.

8. Taste to see if it needs any more cooking time or liquid. It is hard to be precise; sometimes you'll find you have left over stock, other times you'll find you need to add water from the kettle. When I made it, I needed more liquid.

9. When you are happy with the consistency of your risotto, add the buttery pea and Parmesan purée back into the risotto and beat it in. Season with salt and pepper and top with more fresh Parmesan.

Serves 2

Recipe courtesy of Nigella Lawson's How to Eat.

Buttermilk Pancakes

I love pancakes. There is something about them that speaks to me and sweetly sings my name.

I don't think mama t ever made us homemade pancakes growing up. Instead, I got my pancake fix from McDonalds-- Hotcakes Happy Meal! Every so often on our way home from Saturday morning practice, Papa t would swing by the drive-thru window and I'd order myself some pancakes! Before you Americans start to pull a face and look down on my McDonald eating habits, let me declare that McDonalds is different in every country. The hotcakes or pancakes from the Singapore's Mickey Dees were delicious. They were fluffy without being too cake like and the syrup was just perfect. I couldn't get enough of them. However, looking back I suspect that I liked their pancakes simply because they were the pancakes I grew up eating. Nothing more nothing less.

Pancakes also remind me of my high school boyfriend. He loved pancakes and I think we spent the entire summer of 08 eating pancakes, among all the other random things that kids in love did. What I remember most was the way he would slice his entire stack and douse it in syrup before he started eating. Me? I didn't and still don't like my pancakes drowned in syrup, it interferes with the textural integrity of the pancakes. Furthermore, I like to cut my pancake bites individually, slicing and eating as I go along.

In keeping with yesterday's theme of pancakes, I thought I would share my fail proof pancakes for 1 recipe. Being a single lady, recipes are sometimes difficult because majority of recipes serve 4 or worst, 6. Sometimes its easy to half or quarter the recipe and then other times it means eating left overs for days.

This particular recipe is from the book The Pleasure is All Mine by Suzanne Pirret and makes 3-4 pancakes.

Ingredients:

1/2 cup of flour

1/2 teaspoon baking powder

1/4 teaspoon baking soda

1 tablespoon sugar

Salt

1/2 cup of milk

1/2 lemon

1 egg, separated

1 teaspoon Vanilla extract

Directions:

1. Stir or sift (if you aren't being lazy like I usually am) together flour, baking powder, baking soda, sugar and a pinch of salt.

2. In another bowl, pour the milk and squeeze in juice from the lemon (to make fresh buttermilk but if you keep buttermilk on hand, by all means, go ahead and use it). Beat in the egg yolk and vanilla extract.

3. Whisk the wet ingredients into the dry until the lumps are gone. Go gentle here.

4. In one last bowl, whisk the egg white until soft peaks form. Very gently fold into the batter. Be careful to not over mix the batter or pancakes will turn out like a Frisbee.

5. Melt a tablespoon or two of butter in a frying pan. When it is bubbly, pour in some batter. When pancakes begin to bubble, flip and cook for another minute or two.

6. Serve it up traditional style with warm maple syrup. I usually eat my pancakes with a mix of blueberry compote and blood orange syrup.

Other pancake suggestions:

1. Fresh corn! Yes I know this sounds weird but add some fresh corn kernels to your batter and prepare to be wow-ed! Serve your corn pancakes with a side of maple bacon and you've got yourself a mouth-watering breakfast.
2. Add frozen or fresh blueberries when you first ladle your batter into the pan.

2. In winter months, grate a peeled apple into the batter and add a good dash of cinnamon before frying.

Anyone else with other pancakes suggestions that I should try out?