tag:blogger.com,1999:blog-340446952024-03-05T20:39:46.534-08:00FoodCraze"I feel a recipe is only a theme, in which an intelligent cook can play each time with variation"..Madame Benoit.CECILhttp://www.blogger.com/profile/10997374455545535931noreply@blogger.comBlogger110125tag:blogger.com,1999:blog-34044695.post-79122932037585662402009-11-02T16:22:00.000-08:002009-11-03T18:53:47.473-08:00Daring Bakers: French Macarons<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQtFV9ZtQeHlpx4wUqQj_0g4g9TMglLIPwG19JDXuloOYBi61xdm9rr1cImARyrFmTojwsuDZc2X_hRIjew4YBMo2aRlcfkFVKBNj3HqqEaY4pvvTjNnamsDCCjQbZmFh1WWXo-Q/s1600-h/DSCN4840.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 346px; height: 346px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQtFV9ZtQeHlpx4wUqQj_0g4g9TMglLIPwG19JDXuloOYBi61xdm9rr1cImARyrFmTojwsuDZc2X_hRIjew4YBMo2aRlcfkFVKBNj3HqqEaY4pvvTjNnamsDCCjQbZmFh1WWXo-Q/s400/DSCN4840.JPG" alt="" id="BLOGGER_PHOTO_ID_5400075663913194514" border="0" /></a><br />HmHmm...sadly, this month's challenge is what I think as a failed mission. My intention was to remake these macaroons, but couldn’t find the time. I have made coconut based macaroons many times, but this is the first time making French macarons and I surely got a 'Ha ha, the joke is on you' slap.<br /><br />First, even after I left it resting to dry, there was no obvious feet on the macaroons. Room temperature white eggs and I am quite sure I did not mess it up in egg whites beating part. Well..that was that. Then...<br /><br />I suspect that I didn’t pipe it thick enough, hence the flat disk shape result. Didn’t have hard time in baking it though, came out perfectly fine (to my untrained eyes on macarons), it did not stick to parchment paper.<br /><br />I made it with three different flavors; cardamom and cinnamon, chocolate and pandan. Pandan one tasted the best I think. Sprinkle a tad too much cardamom to first batch - and it was way infused with it! Though Vik found it to be a perfect match with chai and ice cream!<br /><br />As for filling, I went on simple route - just made simple chocolate cream (sour cream, confectioner sugar, dash of rum, powdered cocoa; all whipped together until fluffy) and equally simple raspberry and cherry cream (whipped double cream, added with raspberry puree and cherry liquor).<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXhPjv8rZsyL4tGLVzOCZRQYrR2bK1mhQBTAqILsRKsLliu5vWd2-cEmo80-9GTkwnJb4JQLCpxqJYHASfZn8N82t9Zmi8MsdLwmcBN00YE-k8fdmqj2pmK3OhBGEGiJKefoEzIA/s1600-h/DSCN4842.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXhPjv8rZsyL4tGLVzOCZRQYrR2bK1mhQBTAqILsRKsLliu5vWd2-cEmo80-9GTkwnJb4JQLCpxqJYHASfZn8N82t9Zmi8MsdLwmcBN00YE-k8fdmqj2pmK3OhBGEGiJKefoEzIA/s400/DSCN4842.JPG" alt="" id="BLOGGER_PHOTO_ID_5400075914982019762" border="0" /></a><br />I liked it better with filling. Vik, not so much. He dipped his to tea, coffee and crumbled it to ice cream.<br /><br />This is one of those recipes that I made a note on, will get back to it one of these days and get those 'feet' on them!!<br /><br />The 2009 October Daring Bakers’ challenge was brought to us by <a href="http://bakingwithoutfear.blogspot.com/">Ami S.</a> She chose macarons from Claudia Fleming’s The Last Course: The Desserts of Gramercy Tavern as the challenge recipe.CECILhttp://www.blogger.com/profile/10997374455545535931noreply@blogger.com1tag:blogger.com,1999:blog-34044695.post-2054583607021009322009-08-31T15:22:00.000-07:002009-09-01T19:05:50.248-07:00Daring Bakers: Dobos Torte<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3KzprITbdPLt2kppFRDvu4iUZ7_D2bhVjBC3e5iY46jHybRX_mlXkUOBP8B9CDOFirAbsVYKCJYKAP4H665bV5hcdwOnk4xcBSNfZ3glM8nIi3KScdaacYc-UGymbfPCcgBRJMg/s1600-h/DSCN4730.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3KzprITbdPLt2kppFRDvu4iUZ7_D2bhVjBC3e5iY46jHybRX_mlXkUOBP8B9CDOFirAbsVYKCJYKAP4H665bV5hcdwOnk4xcBSNfZ3glM8nIi3KScdaacYc-UGymbfPCcgBRJMg/s400/DSCN4730.JPG" alt="" id="BLOGGER_PHOTO_ID_5376628296617961986" border="0" /></a><br />When I saw this month's challenge, I thought about my (paternal) grandparents. This is just their type of cake. More so, my grandma. She'd hide certain fancy cake (chocolate especially) to the back of the fridge, just so she can devour it on her own during her high tea moment. Between 18 grandchildren and 4 great grandchildren who constantly dropping by unannounced, I can't say I blame her, it's safer for her just to 'hide' 'em, you know? Cake, chocolate and good cheese - she is not sharing. So, I thought next time around when I visit home, I'd whip this up for her.<br /><br />That said, I don't have the sweet tooth like my grandparents do. Neither my dear husband. And with all these layers of chocolate buttercream and caramel - it ought to be sweet! I was toying with the idea of different flavor of buttercream, it's endless. Fruity, or plain vanilla buttercream, rum buttercream, praline, etc. But my mind kept going back to the finished torte photos posted in DB forum. The delicate layers - pale color of sponge cake and dark chocolate buttercream - it's stunning!<br /><br />In the end, I toned down the chocolate flavor by using less chocolate with shots of espresso in it. It's not very creative pairing. But I simply can't think of any better combination of flavor - rich and deep flavor of Sumatra coffee paired with bitter sweet chocolate.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgu66fqjjUKOMDwb7Yzy6OKp_9GEC0OwPkniZGFLmPQKws-zBdCETQ5GB6Xg682_5gNb3PnC807zIsy_Oz9ZtIlG5GR3AKoJEZ8_BT2VbsqLidtFaOPFro_iu-U0jzBwpr5uQGo9w/s1600-h/DSCN4738.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 326px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgu66fqjjUKOMDwb7Yzy6OKp_9GEC0OwPkniZGFLmPQKws-zBdCETQ5GB6Xg682_5gNb3PnC807zIsy_Oz9ZtIlG5GR3AKoJEZ8_BT2VbsqLidtFaOPFro_iu-U0jzBwpr5uQGo9w/s400/DSCN4738.JPG" alt="" id="BLOGGER_PHOTO_ID_5376628436399331522" border="0" /></a><br /><br />It's pretty straight forward recipe to follow, in my opinion. Looks complicated, but once breaks down to stages. Oh fun! The sponge cake comes out perfect - light and airy.The butter cream does not hold very well for me, which is very surprising. Far from expert in butter cream making, but I am not a stranger of it either. So, it was quite perplexing on how or where did I go wrong on this part. I wished I toss in more chocolate though, as it did not turn out as dark as I would like either. Thoroughly enjoy the caramel part.<br /><br />All said and done, this torte is simply delightful!! Absolutely a keeper! Maybe does not look as enticing as what I had in my mind, but the flavor and taste - divine! Can't wait to make it for my o-ma!<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj124E_r09-akX2xYYShxs2U9mAf8KxpIK7lVm53j4XbkSj4gBb0wCyxqmUQfvdpPSZQZ7GHI9C9U8U3KBTHqbTxCXxcva_x1v9Yuv2HspdP3WfUxkrxEk5xTpV2y3cHSr8qeGbHw/s1600-h/DSCN4729.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj124E_r09-akX2xYYShxs2U9mAf8KxpIK7lVm53j4XbkSj4gBb0wCyxqmUQfvdpPSZQZ7GHI9C9U8U3KBTHqbTxCXxcva_x1v9Yuv2HspdP3WfUxkrxEk5xTpV2y3cHSr8qeGbHw/s400/DSCN4729.JPG" alt="" id="BLOGGER_PHOTO_ID_5376628159491251842" border="0" /></a><br /><strong style="font-weight: normal;">The August 2009 Daring Bakers' challenge was hosted by<a href="http://www.aspoonfulofsugar.net/wp/"> Angela of A Spoonfulof Sugar</a> and <a href="http://www.notquitenigella.com/">Lorraine of Not Quite Nigella</a>. They chose the spectacular Dobos Torte based on a recipe from Rick Rodgers' cookbook Kaffeehaus: Exquisite Desserts from the Classic Caffés of Vienna, Budapest, and Prague. </strong>CECILhttp://www.blogger.com/profile/10997374455545535931noreply@blogger.com3tag:blogger.com,1999:blog-34044695.post-54118964019535411722009-07-29T18:09:00.000-07:002009-07-31T20:49:09.770-07:00Daring Bakers: Mallows and Milan Cookies<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBngcmZL1_7wy_1SYFz_1EuqbJaXBY8XtWfcQ9FdTqwkz55PSfrS5lewUHdzv_CBcKd8jzVzs8B7WDRSQDGc4smSj6s3B1oIYwF2IVop6pmNnpFMMnuLJU3Kt5oE1M5Bw4xixxKQ/s1600-h/DSCN4458.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBngcmZL1_7wy_1SYFz_1EuqbJaXBY8XtWfcQ9FdTqwkz55PSfrS5lewUHdzv_CBcKd8jzVzs8B7WDRSQDGc4smSj6s3B1oIYwF2IVop6pmNnpFMMnuLJU3Kt5oE1M5Bw4xixxKQ/s400/DSCN4458.JPG" alt="" id="BLOGGER_PHOTO_ID_5364054605483645058" border="0" /></a><br />The July Daring Bakers' challenge was hosted by Nicole at <a href="http://sweetendingz.blogspot.com/">Sweet Tooth.</a> She chose Chocolate Covered Marshmallow Cookies and Milan Cookies from pastry chef Gale Gand of the Food Network.<br /><br />As I looked at the recipe earlier on the month. I was feeling pretty comfortable, especially knowing we are allowed to bake both goodies or to choose one of the two. Have made Milan cookies in the past, so sort of thought I am pretty okay on that front. Never occurred to my mind to make homemade marshmallow; was a little bit reluctant to do so in all honesty. The only time I'll buy marshmallow is when we go camping. Should I really go through the trouble in making homemade version?!! Is it worth it? Sure it does. When else will I be tempted to make my own marshmallow if not now? Though I told myself, will do this challenge a week before deadline. Just in case.<br /><br />That is until I stared at the calendar on Sunday morning and realized, holymarshmallow!! How could it be end of month already? My simple reasoning, weekend goes by so fast during summer. Especially summer in Toronto, I think. We just don't get enough of warm weather, so when we get them, we won't be wasting it one bit. Salsa fesival, jazz festival, Caribana, oh..all the activities!<br /><br />So anyway, I decided only to make marshmallow cookies, just to take up the marshmallow challenge.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgS4wG_eLCcnUgPEUjmgauGrEyokhOs5X8WTDwJgIn7FWI2CE5Bsw4hQ9meA21ekOEru2l4ZHxl92oIw9H2q1RkD3mLW3onOxAgDYtcB6YMYUutiHr-3Hht-5_iIjhClyfZdDNZtA/s1600-h/DSCN4453.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgS4wG_eLCcnUgPEUjmgauGrEyokhOs5X8WTDwJgIn7FWI2CE5Bsw4hQ9meA21ekOEru2l4ZHxl92oIw9H2q1RkD3mLW3onOxAgDYtcB6YMYUutiHr-3Hht-5_iIjhClyfZdDNZtA/s400/DSCN4453.JPG" alt="" id="BLOGGER_PHOTO_ID_5364054242068367890" border="0" /></a><br />The marshmallow did not turn out as great as I hoped for and not at all as gorgeous as other Daring Bakers'!! Theirs seem to have a nice stiff peak on it. Mine, it flopped within minutes. Okay, so maybe my fault for not whipping it long enough. I was disappointed. Taste was pretty good, but ugh - the flat top!!! The end result however was quite delicious. Not exactly my type of sweets, but I could totally see the appeal of it. Just like opening Christmas gift! Marshmallow and Chocolate. Maybe something I'll make for holiday season for gifts.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinfNzgYoaEcq32KRmEWbwKlxlHcVGnBJlhi4y5B8ay3wCqvINMlL9wFBb008TPfXRctPg4_hWfYZEOGbqo_bMd5kK-hTLyu6YUf5f6ypcpYnKzi-q5QAYEXEndZBbVwkZHQ4qhkw/s1600-h/DSCN4456.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinfNzgYoaEcq32KRmEWbwKlxlHcVGnBJlhi4y5B8ay3wCqvINMlL9wFBb008TPfXRctPg4_hWfYZEOGbqo_bMd5kK-hTLyu6YUf5f6ypcpYnKzi-q5QAYEXEndZBbVwkZHQ4qhkw/s400/DSCN4456.JPG" alt="" id="BLOGGER_PHOTO_ID_5364054441084941202" border="0" /></a><br />With failed marshmallow episode, I was pumped to whip up second recipe. Pffftttt...Milan cookies, made it dozen times. As I mixed and whipped, it dawned to me that I have never really made it all by myself. It's my mom's cookies - it's her specialties kind of cookies. But yours truly posses a streak of arrogance in her, what my mom can do, I can do better. Yeah!!<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRxYka2akGQksK6C5q4KWj_2JUVNoZs1vMDfzjTKQOrPDkJBHj8XjqCtF4njVBPyEQI5NKEtdku7N9hWMeD85BcR3aMNjjzzws7HpdbU21aU3egKfmsyz_0j2NQNs_N-uXjDlM5A/s1600-h/DSCN4467.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRxYka2akGQksK6C5q4KWj_2JUVNoZs1vMDfzjTKQOrPDkJBHj8XjqCtF4njVBPyEQI5NKEtdku7N9hWMeD85BcR3aMNjjzzws7HpdbU21aU3egKfmsyz_0j2NQNs_N-uXjDlM5A/s400/DSCN4467.JPG" alt="" id="BLOGGER_PHOTO_ID_5364055687002868626" border="0" /></a><br />I remember how fast my mom could pipe these babies. So, let me take it up a notch by piping them in stripes!! Yeepee! If only I piped it slower, it would have been fine and uniform. I was embarrassed, to say the least. All the crooked zig-zagged cookies!!! Well, this challenge surely keep my feet on the ground. :)<br /><br />In short, appearance wise for this time around of Daring Bakers Challenge, I am not so proud of myself. In brighter note, Vik voted this Milano cookies as his favorite cookies!!<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5sbqsiSsM8Vy29VKe7Y9_WUS0FsscOBI66SIw1-Z6FjGcLP-BZCpR-ISK77Q1E1gdrCMPLtGYl9W9tW_mtPiP7snWHj-GlkCLVb1Ukc9g7JS4u616IWnVYr7aPEd4TTnCQLoZIA/s1600-h/DSCN4465.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5sbqsiSsM8Vy29VKe7Y9_WUS0FsscOBI66SIw1-Z6FjGcLP-BZCpR-ISK77Q1E1gdrCMPLtGYl9W9tW_mtPiP7snWHj-GlkCLVb1Ukc9g7JS4u616IWnVYr7aPEd4TTnCQLoZIA/s400/DSCN4465.JPG" alt="" id="BLOGGER_PHOTO_ID_5364055382753367714" border="0" /></a>Extra Notes: Posting few days after the deadline. And this morning, Vik already asked for 2nd batch of Milan Cookies!! So I just baked another half recipe!<br /><br />Thanks Nicole for this month's challenge!!CECILhttp://www.blogger.com/profile/10997374455545535931noreply@blogger.com4tag:blogger.com,1999:blog-34044695.post-19095767597147216652009-06-29T17:07:00.000-07:002009-06-29T18:14:44.627-07:00Daring Bakers: Bakewell Tart..err..Pudding<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWTMBR74TD8vNSP99wjYm_DgmwW-YD-DUtvK1miTZeW74XnSCwilpGv9_SQnytAfHgx7U8uKEy_N50fLAnaNl2rJPsKvrTUPybtGMsg9mp_Oxzb7rwc0_OM536zHVW7PlRke8vWA/s1600-h/DSCN4329.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWTMBR74TD8vNSP99wjYm_DgmwW-YD-DUtvK1miTZeW74XnSCwilpGv9_SQnytAfHgx7U8uKEy_N50fLAnaNl2rJPsKvrTUPybtGMsg9mp_Oxzb7rwc0_OM536zHVW7PlRke8vWA/s400/DSCN4329.JPG" alt="" id="BLOGGER_PHOTO_ID_5352908454040507650" border="0" /></a><br /><strong></strong>While loading photos to this entry, I can't help but wishing these tarts could just magically appear in front of me!! Either from my oven or materializing themselves from photos. Just my perfect kind of sweet thing.<br /><br />The June Daring Bakers' challenge was hosted by <a href="http://cardamomaddict.blogspot.com/">Jasmine of Confessions of a Cardamom Addict </a>and <a href="http://divineambrosia.blogspot.com/">Annemarie of Ambrosia and Nectar</a>. They chose a Traditional (UK) Bakewell Tart... er... pudding that was inspired by a rich baking history dating back to the 1800's in England.<br /><br />And I LOVE IT! As described in the recipe, the frangipane in this tart..mmh.. simply out of this world.<br /><br />I have decided far in advance that whatever June's challenge will be, I am going to make it for Vik's birthday. Whether sweet or savory, it'd be on the menu. Less one item to worry about, right?<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg49boD5qsBsgQqzvnKR2NijcZr7Zn-pq5A_jfQbezM4y7GW4pBunrTL5BS6QDn9i7JA-uCI5bAmxVwu1iEjFhxJtEwKcmTkapjhnR_Gi2hujoF6n764yXsROCG-PZX_dSjJVVRyQ/s1600-h/DSCN4324.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg49boD5qsBsgQqzvnKR2NijcZr7Zn-pq5A_jfQbezM4y7GW4pBunrTL5BS6QDn9i7JA-uCI5bAmxVwu1iEjFhxJtEwKcmTkapjhnR_Gi2hujoF6n764yXsROCG-PZX_dSjJVVRyQ/s400/DSCN4324.JPG" alt="" id="BLOGGER_PHOTO_ID_5352908134080497298" border="0" /></a><br />One of the challenges in making DB's challenges has always been the fact that there are only two of us and it's nice not to have leftover of anything sitting in the fridge. Hence, I've always tried to time my whipping up the challenge in such a way that we have some friends to share it with. No difference with this challenge - a dinner party for Vik's birthday. And may I say, nothing left! Except for the two I purposely saved up. The intention was so I'd use it the next day for photo taking purpose - of the filling/inside of these tarts. Well, obviously that did not happen. I completely forgot about it and we had the last two tarts with our morning coffee the next morning. Whoops!<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEju2pH4ydtsrFQ1AEoH4ZBg4nPKItF1XssnwP-Edv1kRDYpg2uAt1iXyJGvDXzFzq-XcAJ8Vjv8tHqc0zFyNVKFqm0E9mLRLGuINhNrWkIlYX9zesz3oPg0H-mcbeTvakNj4gminQ/s1600-h/DSCN4301.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEju2pH4ydtsrFQ1AEoH4ZBg4nPKItF1XssnwP-Edv1kRDYpg2uAt1iXyJGvDXzFzq-XcAJ8Vjv8tHqc0zFyNVKFqm0E9mLRLGuINhNrWkIlYX9zesz3oPg0H-mcbeTvakNj4gminQ/s400/DSCN4301.JPG" alt="" id="BLOGGER_PHOTO_ID_5352905876383813010" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSPcvFCqw1jnM7rL3vv6AZql-I_-b3UmQqv4tH5aUuAvGQvsi_QdLj54IkZy17t04T_PAJNK1Y_lsL6sxfTMoSNciotdlZ7Dt7q2jcvVA7xtbj1poNECE8-MVPawhyNoqgtqrghg/s1600-h/DSCN4314.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSPcvFCqw1jnM7rL3vv6AZql-I_-b3UmQqv4tH5aUuAvGQvsi_QdLj54IkZy17t04T_PAJNK1Y_lsL6sxfTMoSNciotdlZ7Dt7q2jcvVA7xtbj1poNECE8-MVPawhyNoqgtqrghg/s400/DSCN4314.JPG" alt="" id="BLOGGER_PHOTO_ID_5352907865753864034" border="0" /></a><br /><strong></strong> For the jam part, I made simple pineapple jam; grated pineapple, sugar, cinnamon, and cloves. Cook 'em to somewhat thick consistency. I was pleasantly surprised on how easy everything came together. Great texture, right level of sweetness and the perfect size (mini tart that is) of indulgence. <br /><br />Great pick of recipe! Thanks to Jasmine and AnneMarie!!CECILhttp://www.blogger.com/profile/10997374455545535931noreply@blogger.com1tag:blogger.com,1999:blog-34044695.post-49795865508138935032009-05-28T19:22:00.000-07:002009-06-03T16:23:58.445-07:00Daring Bakers Challenge: Apple Strudel<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTr5xtOcmsemEvqzL9nMCquwrzywVbIg5qCTL5JPdeUcW5HwDLo9KN1bEKkK7BsSt9DsUJXk8dm64lafhRXlwgVJ4S1i-egALUCte1cei-2qSr3QbSo6pshnfl6k-4zbrQXmZWaA/s1600-h/DSCN4136.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTr5xtOcmsemEvqzL9nMCquwrzywVbIg5qCTL5JPdeUcW5HwDLo9KN1bEKkK7BsSt9DsUJXk8dm64lafhRXlwgVJ4S1i-egALUCte1cei-2qSr3QbSo6pshnfl6k-4zbrQXmZWaA/s400/DSCN4136.JPG" alt="" id="BLOGGER_PHOTO_ID_5341066518652495202" border="0" /></a><br />This gotta be a joke! The exact reaction I had over this month's challenge. Suddenly all other challenges I have done in the past sounded so easy. Pftt..what tossing pizza dough compared to stretching and rolling paper thin strudel dough?! I was about to sit this month's challenge out. As I diligently read the forum and gazing dreaming-ly to such beautiful results from fellow DBs - I was so tempted. And on very positive notes, seems like almost everybody was so surprised on how easy the dough come around. Maybe it's not at all too bad then.<br /><br />The fact that this challenge does not cost much at all helped tremendously - in case I mess it up big time. Every single thing in recipe is pretty much a staple. I simply could not any excuse of having to buy extra fancy stuff to get this strudel going.<br /><br />In short, oh wow...the result itself was slightly above average, the apples' one was bit too tart - hence I decided to glaze it with Canadian Maple syrup infused with orange peel, cloves and cinnamon. The cabbage one though was pretty good. However, what wow-ed me was the dough!! LOVE IT! It was super easy to work with and the feel of it - ahh...clay vs gum combo I think. I could just play with it for hours!! I was mesmerized by its elasticity and how transparent it could get without having to put too much effort in rolling. Just simply pull and stretch.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQ8qseX0b4Vr6UEI4K8imlEOnuBe_GbJ1IxsS8u5ff5s-K4b753rlC_HANMgDEAlG5r_mvIHUWLyyLKgRIIrVx6BGIxWp_-QBJbSy3laQFK5FXC7O8vY8i5mvjxqq2ti9eweEpeA/s1600-h/DSCN4133.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQ8qseX0b4Vr6UEI4K8imlEOnuBe_GbJ1IxsS8u5ff5s-K4b753rlC_HANMgDEAlG5r_mvIHUWLyyLKgRIIrVx6BGIxWp_-QBJbSy3laQFK5FXC7O8vY8i5mvjxqq2ti9eweEpeA/s400/DSCN4133.JPG" alt="" id="BLOGGER_PHOTO_ID_5341065942559971490" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-XkAAV5IotBPqRkriEUsDi328gwn9QcRri9tdtiwszlhixhxlQHd3VcKllCiTUfFRf5K_1h0hyuadu89YcAraLqwoQC9v5zOdphPUtCkvRI1skgOZjKutwOtFTot8ounFsy7k1Q/s1600-h/DSCN4134.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-XkAAV5IotBPqRkriEUsDi328gwn9QcRri9tdtiwszlhixhxlQHd3VcKllCiTUfFRf5K_1h0hyuadu89YcAraLqwoQC9v5zOdphPUtCkvRI1skgOZjKutwOtFTot8ounFsy7k1Q/s400/DSCN4134.JPG" alt="" id="BLOGGER_PHOTO_ID_5341066285326053330" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglrsbTDsXu4rM3KR28_9jKnTVNvaPF75UqZl-e77bwL_-OhfmB_kT3LfbZ15J_B5Egx_B9S5X01EXcEf42r9ytujbkPUQEYtw8BwkIxrQZW7H807kc5aeyApEpyl-AFrZOimlV4A/s1600-h/DSCN4140.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 266px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglrsbTDsXu4rM3KR28_9jKnTVNvaPF75UqZl-e77bwL_-OhfmB_kT3LfbZ15J_B5Egx_B9S5X01EXcEf42r9ytujbkPUQEYtw8BwkIxrQZW7H807kc5aeyApEpyl-AFrZOimlV4A/s400/DSCN4140.JPG" alt="" id="BLOGGER_PHOTO_ID_5341067175953515554" border="0" /></a><br />At first, I was just going to make apple strudel, with 1/2 recipe of the dough. However, after all that fun stretching, I couldn't resist to use the other half of the dough. Quick rummaging through the fridge, 1/4 head of cabbage. So, yeap..I was too lazy to come up with fancier filling. I also wanted to whip it up quickly while the other half of dough sitting on countertop for over 2 hours already. I sprinkled chopped up green onions when rolling out this savory dough. Quickly chopped up the cabbage, panfried it - with touch of sugar and pepper. Mmmh....not too shabby, if I may say.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4q2-vA66VvbMSqU0KCstQ4uZ0bQW5TxIo_WuNMJI-Y0-Y9U6Qhyc3Rp_ByXfSz4NPw5_kj6JbzDhfyukMVl_rpz8vRdN8P0zApxdDkgh5GnZ35puDJna5cEXsZBmQPRoOIlKsNA/s1600-h/DSCN4149.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4q2-vA66VvbMSqU0KCstQ4uZ0bQW5TxIo_WuNMJI-Y0-Y9U6Qhyc3Rp_ByXfSz4NPw5_kj6JbzDhfyukMVl_rpz8vRdN8P0zApxdDkgh5GnZ35puDJna5cEXsZBmQPRoOIlKsNA/s400/DSCN4149.JPG" alt="" id="BLOGGER_PHOTO_ID_5341067670734434498" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUzbwQuw3vlPXVklQllQTHxrJDPyx8w2JAuotGlffjpZShaMAtOAhaZzWYjuI15l7QQsou3uWms1fuE4aBV0Fe2AvU68HWMlSAg2AupDwD0vEe7V98JAjjZpJuIpphH2LN-PsvqA/s1600-h/DSCN4228.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUzbwQuw3vlPXVklQllQTHxrJDPyx8w2JAuotGlffjpZShaMAtOAhaZzWYjuI15l7QQsou3uWms1fuE4aBV0Fe2AvU68HWMlSAg2AupDwD0vEe7V98JAjjZpJuIpphH2LN-PsvqA/s400/DSCN4228.JPG" alt="" id="BLOGGER_PHOTO_ID_5341068037596766514" border="0" /></a><br /><strong><em>The May Daring Bakers’ challenge was hosted by <a href="http://linda.kovacevic.nl/">Linda of make life sweeter!</a> and <a href="http://cococooks.blogspot.com/">Courtney of Coco Cooks</a>. They chose Apple Strudel from the recipe book Kaffeehaus: Exquisite Desserts from the Classic Cafés of Vienna, Budapest and Prague by Rick Rodgers.</em></strong>CECILhttp://www.blogger.com/profile/10997374455545535931noreply@blogger.com4tag:blogger.com,1999:blog-34044695.post-78026168162125818092009-04-28T14:46:00.000-07:002009-04-29T11:43:37.747-07:00Daring Bakers: Abbey's Famous Cheesecake<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtmrAoMWmMdYjYluNv7lXDPuk07a0L3bhxVMR6iGbaW78a_y5q14Emm_ZszS-phdl62I3MRC8sESeZE9kh3BDC_nGYknqUAVFHaE46PS8m7Gp69fTHw1kL9lnERFIpkMAYWbjYCQ/s1600-h/DSCN4045.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtmrAoMWmMdYjYluNv7lXDPuk07a0L3bhxVMR6iGbaW78a_y5q14Emm_ZszS-phdl62I3MRC8sESeZE9kh3BDC_nGYknqUAVFHaE46PS8m7Gp69fTHw1kL9lnERFIpkMAYWbjYCQ/s400/DSCN4045.JPG" alt="" id="BLOGGER_PHOTO_ID_5329939230959085282" border="0" /></a><br />Such dilemma when I saw this month's challenge. <strong style="font-weight: normal;"><span style="font-style: italic;">The April 2009 challenge is hosted by Jenny from <a href="http://jennybakes.blogspot.com/">Jenny Bakes</a>. She has chosen Abbey's Infamous Cheesecake as the challenge.</span> </strong>Cheesecake is one of very few desserts I can truly say that I enjoy. Almost savory dessert, see? The tag of the challenge though 'Be Creative with flavors, toppings, etc.' - oh, I think of myself as quite creative person. That's besides the point. Point is, I am cheesecake type of gal. Rarely go with something flavored or fancy toppings. One, the whole idea of cheesecake is the cheese, no? Second, cheesecake on its own is sinful enough.<br /><br />However, if I were to make a batch of ole' plain cheesecake - how would I face fellow Daring Bakers? Hence, I decided to make cheesecake tartlets, couple plain ones and few assorted kind.<br /><br />Figuring out the type of assorted flavor was a challenge on its own. I tried to remember the last time I had a not-plain cheesecake. Mid 2005! Cheesecake factory just came to the town I used to live at. Not a big fan of franchise and food in the Factory is mediocre, in my opinion. However, my parents were visiting and my dad was baffled on something called 'Cake Factory.'<br /><br />Long story short - I took them there. Dad picked one with chocolate on it. He has never been a fan of cheese, but he'd eat bugs dipped in chocolate - just for the sake of chocolate. Mom decided on Tiramisu one. My dad ended up polishing his entire Chocolate Cheesecake and half of my mom's!<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZYofoMC7ySjO8T_uG525Aye0VYnXWqMt7nL5bdvznJz4UHmzdZa33x7n7M-MpRyLkT0meoYeebVod-vFNWcOS1XHkmR7w3IdfRgvtQbJbAdU6RXEUY8OtfodAfAzX1E0CJkgqWg/s1600-h/DSCN4040.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZYofoMC7ySjO8T_uG525Aye0VYnXWqMt7nL5bdvznJz4UHmzdZa33x7n7M-MpRyLkT0meoYeebVod-vFNWcOS1XHkmR7w3IdfRgvtQbJbAdU6RXEUY8OtfodAfAzX1E0CJkgqWg/s400/DSCN4040.JPG" alt="" id="BLOGGER_PHOTO_ID_5329862229221313218" border="0" /></a><br />Hence, the Chocolate topping cheesecake and Tiramisu (swirled ones). Like usual, I tend to make sure there will be some other people (family or friends or strangers), other than us, who will help polishing off any dessert I bake. Girlfriend's birthday gathering happened to be on that weekend. Pretty sure that they'd go for chocolate/tiramisu kind, but just to complete the cheesecake scene - I did some simple fruit glaze: passion fruit and mixed berry.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhomTUa0dXU6OzNJU2wnOCkhS-f0_QkG0GqPvfSLG6ica0B7FwWLy7LdmNSt20VST2NiyfEDpVqdUxDn1ClYkF2BRvPMxxh2r69JUbS2kM_BuN1nfoxzpQKudhJTJgoy076hzyspA/s1600-h/DSCN4047.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhomTUa0dXU6OzNJU2wnOCkhS-f0_QkG0GqPvfSLG6ica0B7FwWLy7LdmNSt20VST2NiyfEDpVqdUxDn1ClYkF2BRvPMxxh2r69JUbS2kM_BuN1nfoxzpQKudhJTJgoy076hzyspA/s400/DSCN4047.JPG" alt="" id="BLOGGER_PHOTO_ID_5329862507601224850" border="0" /></a>Glad I only made 2 plain ones. If I were to make all plain ones, I'd just stand right in front of the fridge and ate them all!!CECILhttp://www.blogger.com/profile/10997374455545535931noreply@blogger.com8tag:blogger.com,1999:blog-34044695.post-35772910830330517822009-03-29T19:16:00.000-07:002009-03-29T20:46:09.370-07:00Daring Bakers Challenge: Lasagne of Emilia-Romagna<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYVCQmVGHUYBhA-9-MwTmqV-ah1BoDklBCNA_nbDuRnFO0aIjrQkRX00Xodpd4djUk_WQVUO23o3BxoU-uYPz0vlgRwwxz6MzFLRGnrveB9QUYhFp-eFFiqPCOnMp8Iz7dRdYcyQ/s1600-h/DSCN4013.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYVCQmVGHUYBhA-9-MwTmqV-ah1BoDklBCNA_nbDuRnFO0aIjrQkRX00Xodpd4djUk_WQVUO23o3BxoU-uYPz0vlgRwwxz6MzFLRGnrveB9QUYhFp-eFFiqPCOnMp8Iz7dRdYcyQ/s400/DSCN4013.JPG" alt="" id="BLOGGER_PHOTO_ID_5318813401127022850" border="0" /></a><br />I was beyond ecstatic about this month's challenge. Was so ready for savory recipes!<br /><br />The sauces are pretty easy. Have always made my own ragu sauce, so it's not a biggie, until I read the recipe. Celery and carrot. Really?! Just never thought of mixing in celery and carrot in it. Interesting. The way the sauces sounded, bechamel and ragu sauce..mmhh, I knew it'd be super delicious. And spinach is one of my favorite vegetables. What a combo.<br /><br />I was so thrilled, or to be exact, so sure about my memory that I went pouncing to kitchen ready to make the lasagne shells without printing nor writing down the recipe. Flour, spinach, eggs. As I mixed in the dough, I though to myself, shouldn't this be somewhat sticky in the beginning? 'Nawh' - keep mixing keep mixing. )#()@!!!! This does not feel right.<br /><br />Ran to my laptop - holycow!!! Spinach measurement!! 300 gr FRESH spinach or 170 gr FROZEN!!! Used frozen but with 300 gr (150 gr since I halved the recipe) as measurement. So 1 egg and 200 gr flour with 150 gr frozen spinach. Of course only time like this that I only had less than a cup of flour left in my flour tin. And no eggs!! Grrr!! Wait, I have some egg whites in fridge, leftover from some baking couple days ago. Hm. So it came down to, sprinkle some flour and egg whites and had to mix it by feel. Oh please please, let it come out alright!<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6zOb6Qg2cIWSMO0yzJoeZ2afPmeVYL2MFGJuFeTcA8Mn12LYEBXi2mTeCRT_mF_rliotyE6GuO97rZyfkw96mzynkgpUEOmeThXknG2tQNri-TXVIFj-gZDH-D7ezvt2xRszxpA/s1600-h/DSCN4008.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6zOb6Qg2cIWSMO0yzJoeZ2afPmeVYL2MFGJuFeTcA8Mn12LYEBXi2mTeCRT_mF_rliotyE6GuO97rZyfkw96mzynkgpUEOmeThXknG2tQNri-TXVIFj-gZDH-D7ezvt2xRszxpA/s400/DSCN4008.JPG" alt="" id="BLOGGER_PHOTO_ID_5318813247246264546" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDcSID_scW0DWoA4Bt0v1Cjakwm_ro5tfAiOoABMPtKh12-5Dz7b2nkytObtZy7oOOHAhERukrugsRpEi0F2OJFf0eb7sID55rjBp8PDr7AaXHD5M7-vSOt8idmnawpUegBGnKLA/s1600-h/DSCN4020.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDcSID_scW0DWoA4Bt0v1Cjakwm_ro5tfAiOoABMPtKh12-5Dz7b2nkytObtZy7oOOHAhERukrugsRpEi0F2OJFf0eb7sID55rjBp8PDr7AaXHD5M7-vSOt8idmnawpUegBGnKLA/s320/DSCN4020.JPG" alt="" id="BLOGGER_PHOTO_ID_5318816387760138434" border="0" /></a><br />The dough was not as pliable as I thought it'd be; I think I could safely blame it to my totally wrong ratio of ingredients! Such a simple and short list of ingredients and I just had to measure it wrong! Didn't roll the dough as thin as I would love to, simply because if I spent another 30 minutes to roll out the dough, I'd have no energy to lift my fork to eat the end result!! If I were to do this everyday, I would be able to omit all the dip and curl in the gym, for sure. Thin or bit thick pasta - did not seem to have a major impact on our appetite. No leftover!<br /><br />Decided to skip out the meat part and used chopped up cremini mushrooms, red peppers, zucchini and artichoke. For having said that, I just couldn't say no to pancetta and prosciutto. It's just way too important of ingredient to be left out. :D The ragu sauce came out so good that I was so tempted to serve it right away with plain ol spaghetti.<br /><br /><span style="color: rgb(0, 0, 0);">The March 2009 challenge is hosted by Mary of Beans and Caviar, Melinda of Melbourne Larder and Enza of Io Da Grande. They have chosen Lasagne of Emilia-Romagna from The Splendid Table by Lynne Rossetto Kasper as the challenge.</span> And it is absolutely one of my favorites challenges and recipes from Daring Bakers!<br /><br /><span style="font-size:85%;"><strong style="font-weight: normal; font-style: italic;">#1 Spinach Egg Pasta (Pasta Verde)</strong><br /><br /><span style="font-style: italic;">Preparation: 45 minutes</span><br /><br /><span style="font-style: italic;">Makes enough for 6 to 8 first course servings or 4 to 6 main course servings, equivalent to 1 pound (450g) dried boxed pasta.</span><br /><br /><span style="font-style: italic;">2 jumbo eggs (2 ounces/60g or more)</span><br /><span style="font-style: italic;">10 ounces (300g) fresh spinach, rinsed dry, and finely chopped; or 6 ounces (170g) frozen chopped spinach, defrosted and squeezed dry</span><br /><span style="font-style: italic;">3&1/2 cups (14 ounces/400g) all purpose unbleached (plain) flour (organic stone ground preferred)</span><br /><br /><span style="font-style: italic;">Working by Hand:</span><br /><br /><span style="font-style: italic;">Equipment</span><br /><br /><span style="font-style: italic;">A roomy work surface, 24 to 30 inches deep by 30 to 36 inches (60cm to 77cm deep by 60cm to 92cm). Any smooth surface will do, but marble cools dough slightly, making it less flexible than desired.</span><br /><br /><span style="font-style: italic;">A pastry scraper and a small wooden spoon for blending the dough.</span><br /><br /><span style="font-style: italic;">A wooden dowel-style rolling pin. In Italy, pasta makers use one about 35 inches long and 2 inches thick (89cm long and 5cm thick). The shorter American-style pin with handles at either end can be used, but the longer it is, the easier it is to roll the pasta. </span><br /><span style="font-style: italic;">Note: although it is not traditional, Enza has successfully made pasta with a marble rolling pin, and this can be substituted for the wooden pin, if you have one.</span><br /><br /><span style="font-style: italic;">Plastic wrap to wrap the resting dough and to cover rolled-out pasta waiting to be filled. It protects the pasta from drying out too quickly.</span><br /><br /><span style="font-style: italic;">A sharp chef’s knife for cutting pasta sheets.</span><br /><br /><span style="font-style: italic;">Cloth-covered chair backs, broom handles, or specially designed pasta racks found in cookware shops for draping the pasta. </span><br /><br /><strong style="font-weight: normal; font-style: italic;">Mixing the dough:</strong><br /><span style="font-style: italic;">Mound the flour in the center of your work surface and make a well in the middle. Add the eggs and spinach. Use a wooden spoon to beat together the eggs and spinach. Then gradually start incorporating shallow scrapings of flour from the sides of the well into the liquid. As you work more and more flour into the liquid, the well’s sides may collapse. Use a pastry scraper to keep the liquids from running off and to incorporate the last bits of flour into the dough. Don’t worry if it looks like a hopelessly rough and messy lump.</span><br /><br /><strong style="font-weight: normal; font-style: italic;">Kneading:</strong><br /><span style="font-style: italic;">With the aid of the scraper to scoop up unruly pieces, start kneading the dough. Once it becomes a cohesive mass, use the scraper to remove any bits of hard flour on the work surface – these will make the dough lumpy. Knead the dough for about 3 minutes. Its consistency should be elastic and a little sticky. If it is too sticky to move easily, knead in a few more tablespoons of flour. Continue kneading about 10 minutes, or until the dough has become satiny, smooth, and very elastic. It will feel alive under your hands. Do not shortcut this step. Wrap the dough in plastic wrap, and let it relax at room temperature 30 minutes to 3 hours.</span><br /><br /><strong style="font-weight: normal; font-style: italic;">Stretching and Thinning:</strong><br /><span style="font-style: italic;">If using an extra-long rolling pin work with half the dough at a time. With a regular-length rolling pin, roll out a quarter of the dough at a time and keep the rest of the dough wrapped. Lightly sprinkle a large work surface with flour. The idea is to stretch the dough rather than press down and push it. Shape it into a ball and begin rolling out to form a circle, frequently turning the disc of dough a quarter turn. As it thins outs, start rolling the disc back on the pin a quarter of the way toward the center and stretching it gently sideways by running the palms of your hands over the rolled-up dough from the center of the pin outward. Unroll, turn the disc a quarter turn, and repeat. Do twice more.</span><br /><br /><span style="font-style: italic;">Stretch and even out the center of the disc by rolling the dough a quarter of the way back on the pin. Then gently push the rolling pin away from you with one hand while holding the sheet in place on the work surface with the other hand. Repeat three more times, turning the dough a quarter turn each time.</span><br /><br /><span style="font-style: italic;">Repeat the two processes as the disc becomes larger and thinner. The goal is a sheet of even thickness. For lasagne, the sheet should be so thin that you can clearly see your hand through it and see colours. Cut into rectangles about 4 by 8 inches (10 x 20 cm). Note: Enza says that transparency is a crucial element of lasagne pasta and the dough should be rolled as thinly as possible. She says this is why her housekeeper has such strong arms!</span><br /><br /><span style="font-style: italic;">Dry the pasta at room temperature and store in a sealed container or bag. </span><br /><br /><strong style="font-weight: normal; font-style: italic;">#2 Bechamel</strong><br /><br /><span style="font-style: italic;">Preparation Time: 15 minutes</span><br /><br /><span style="font-style: italic;">4 tablespoons (2 ounces/60g) unsalted butter </span><br /><span style="font-style: italic;">4 tablespoons (2 ounces/60g) all purpose unbleached (plain) flour, organic stone ground preferred</span><br /><span style="font-style: italic;">2&2/3 cups (approx 570ml) milk </span><br /><span style="font-style: italic;">Salt and freshly ground pepper to taste</span><br /><span style="font-style: italic;">Freshly grated nutmeg to taste</span><br /><br /><span style="font-style: italic;">Using a medium-sized saucepan, melt the butter over low to medium heat. Sift over the flour, whisk until smooth, and then stir (without stopping) for about 3 minutes. Whisk in the milk a little at a time and keep the mixture smooth. Bring to a slow simmer, and stir 3 to 4 minutes, or until the sauce thickens. Cook, stirring, for about 5 minutes, until the sauce thickens. Season with salt, pepper, and a hint of nutmeg.</span><br /><br /><strong style="font-weight: normal; font-style: italic;">#3 Country Style Ragu’ (Ragu alla Contadina)</strong><br /><br /><span style="font-style: italic;">Preparation Time: Ingredient Preparation Time 30 minutes and Cooking time 2 hours</span><br /><span style="font-style: italic;">Makes enough sauce for 1 recipe fresh pasta or 1 pound/450g dried pasta)</span><br /><br /><span style="font-style: italic;">3 tablespoons extra virgin olive oil (45 mL)</span><br /><span style="font-style: italic;">2 ounces/60g pancetta, finely chopped</span><br /><span style="font-style: italic;">1 medium onion, minced</span><br /><span style="font-style: italic;">1 medium stalk celery with leaves, minced</span><br /><span style="font-style: italic;">1 small carrot, minced</span><br /><span style="font-style: italic;">4 ounces/125g boneless veal shoulder or round</span><br /><span style="font-style: italic;">4 ounces/125g pork loin, trimmed of fat, or 4 ounces/125g mild Italian sausage (made without fennel)</span><br /><span style="font-style: italic;">8 ounces/250g beef skirt steak, hanging tender, or boneless chuck blade or chuck center cut (in order of preference)</span><br /><span style="font-style: italic;">1 ounce/30g thinly sliced Prosciutto di Parma</span><br /><span style="font-style: italic;">2/3 cup (5 ounces/160ml) dry red wine</span><br /><span style="font-style: italic;">1 &1/2 cups (12 ounces/375ml) chicken or beef stock (homemade if possible)</span><br /><span style="font-style: italic;">2 cups (16 ounces/500ml) milk</span><br /><span style="font-style: italic;">3 canned plum tomatoes, drained</span><br /><span style="font-style: italic;">Salt and freshly ground black pepper to taste</span><br /><br /><span style="font-style: italic;">Working Ahead: </span><br /><span style="font-style: italic;">The ragu can be made 3 days ahead. Cover and refrigerate. It also freezes well for up to 1 month. Skim the fat from the ragu’ before using it.</span><br /><br /><span style="font-style: italic;">Browning the Ragu Base: </span><br /><span style="font-style: italic;">Heat the olive oil in a 12 inch (30cm) skillet (frying pan) over medium-high heat. Have a large saucepan handy to use once browning is complete. Add the pancetta and minced vegetables and sauté, stirring frequently with a wooden spoon, 10 minutes, or until the onions barely begin to color. Coarsely grind all the meats together, including the prosciutto, in a food processor or meat grinder. Stir into the pan and slowly brown over medium heat. First the meats will give off a liquid and turn dull grey but, as the liquid evaporates, browning will begin. Stir often, scooping under the meats with the wooden spatula. Protect the brown glaze forming on the bottom of the pan by turning the heat down. Cook 15 minutes, or until the meats are a deep brown. Turn the contents of the skillet into a strainer and shake out the fat. Turn them into the saucepan and set over medium heat.</span><br /><br /><span style="font-style: italic;">Reducing and Simmering: Add the wine to the skillet, lowering the heat so the sauce bubbles quietly. Stir occasionally until the wine has reduced by half, about 3 minutes. Scrape up the brown glaze as the wine bubbles. Then pour the reduced wine into the saucepan and set the skillet aside.</span><br /><br /><span style="font-style: italic;">Stir ½ cup stock into the saucepan and let it bubble slowly, 10 minutes, or until totally evaporated. Repeat with another ½ cup stock. Stir in the last 1/2 cup stock along with the milk. Adjust heat so the liquid bubbles very slowly. Partially cover the pot, and cook 1 hour. Stir frequently to check for sticking.</span><br /><br /><span style="font-style: italic;">Add the tomatoes, crushing them as they go into the pot. Cook uncovered, at a very slow bubble for another 45 minutes, or until the sauce resembles a thick, meaty stew. Season with salt and pepper.</span><br /></span><br />Oh and the new logos are just way too cool!<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1B5vk-hgVbxJAly_izdvOFO9QkEAox1UnPq6GjzSFuRujsxMbN2pk8UrnU_DudkCYizO-QezLQFIDZ75O3VEeW08s9s0BTzN3A7YHYcQO7wbaTUQjIWBtaSMTTbuei88QXQS8lw/s1600-h/ninja_w125x125.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 147px; height: 147px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1B5vk-hgVbxJAly_izdvOFO9QkEAox1UnPq6GjzSFuRujsxMbN2pk8UrnU_DudkCYizO-QezLQFIDZ75O3VEeW08s9s0BTzN3A7YHYcQO7wbaTUQjIWBtaSMTTbuei88QXQS8lw/s320/ninja_w125x125.jpg" alt="" id="BLOGGER_PHOTO_ID_5318800071230715074" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLRt_7tSlHZx2Fcw01ybN5CD34D5TjkhhUQ1OAS2MPyaooMFW9PvymGBBAmqQwPmqQG3tCiypjEr4KFNm3iuU4MhjUMU3m2A1mpg33iis_aro-XAiMC3VMDZ9YT7Ez9btnQB9Mfg/s1600-h/group_w150x100.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 180px; height: 113px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLRt_7tSlHZx2Fcw01ybN5CD34D5TjkhhUQ1OAS2MPyaooMFW9PvymGBBAmqQwPmqQG3tCiypjEr4KFNm3iuU4MhjUMU3m2A1mpg33iis_aro-XAiMC3VMDZ9YT7Ez9btnQB9Mfg/s320/group_w150x100.jpg" alt="" id="BLOGGER_PHOTO_ID_5318799788556348994" border="0" /></a>My favorite is of course the Chopping Ninja!! Love my knife!CECILhttp://www.blogger.com/profile/10997374455545535931noreply@blogger.com3tag:blogger.com,1999:blog-34044695.post-61190414456279207012009-03-20T10:15:00.000-07:002009-03-25T11:46:10.485-07:00Belated Chinese New Year Dinner Post<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4rRmpr_ThMUDm-l6PQvWBIwy111FbPy3GK_1ByS91dr6wN8f9mqSVmBnctkdXgScpMfWFVxSDahiwMlW4K4w0JtMQqfkmnpHL_hH8gWqVss2AinwlK3UnM92lF-057wiR94Sv8w/s1600-h/DSCN3849.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4rRmpr_ThMUDm-l6PQvWBIwy111FbPy3GK_1ByS91dr6wN8f9mqSVmBnctkdXgScpMfWFVxSDahiwMlW4K4w0JtMQqfkmnpHL_hH8gWqVss2AinwlK3UnM92lF-057wiR94Sv8w/s400/DSCN3849.JPG" alt="" id="BLOGGER_PHOTO_ID_5299058675987858674" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNV1anOrbOWYY9m9WLBtyFBLiQD9mMzWMd9MndNCkWYYaeNf6aQDC8BFOzWvuWwsDjtdPliOW1BYr5xNaTIcIvlBmBZEn6fKLYg-eqmGJY99NkYAWGr4vwAKjtv1l2mpqZ9rs3mg/s1600-h/DSCN3870.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNV1anOrbOWYY9m9WLBtyFBLiQD9mMzWMd9MndNCkWYYaeNf6aQDC8BFOzWvuWwsDjtdPliOW1BYr5xNaTIcIvlBmBZEn6fKLYg-eqmGJY99NkYAWGr4vwAKjtv1l2mpqZ9rs3mg/s400/DSCN3870.JPG" alt="" id="BLOGGER_PHOTO_ID_5299055796202397314" border="0" /></a><br />Growing up, my grandma's menu for Chinese New Year has always been lontong/ rice rolls and its fixings. Oh, the memory I have. My grandma with her huge pot - she and her tiny frame of 5'1" could easily fit in the pot!! A week worth of cooking. She is about 80 now and still fixing up this dish for the New Year. So I thought, okay..let's do lontong this year!<br /><br />Note: I sent her a photo of finish product and she giggled, chuckled and I think...sorta proud. Or so I hope.<br /><br />It was lontong, lodeh (mixed vegetables in mild coconut milk gravy), tauco (sliced up chillies cooked in salted soy beans sauce), rendang (beef in spicy coconut milk), sambal kering kentang and a must of such dish, shrimp crackers to top it up. The trio lodeh, tauco and rendang will have their own designated posts soon.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiX0MTUDKCY3WeIg7leaYlT9ygig9k2z9c4Z0vmwwphkkmeCykcGr5ZwWPSipoHK3hjP5u4tpPjy0QBesxble4gnjefsaf-ZFZ7YfDG_E43LSHYpJ-H2ebChMaEYsmmosfwwv2LXw/s1600-h/DSCN3873.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiX0MTUDKCY3WeIg7leaYlT9ygig9k2z9c4Z0vmwwphkkmeCykcGr5ZwWPSipoHK3hjP5u4tpPjy0QBesxble4gnjefsaf-ZFZ7YfDG_E43LSHYpJ-H2ebChMaEYsmmosfwwv2LXw/s400/DSCN3873.JPG" alt="" id="BLOGGER_PHOTO_ID_5299055443833319714" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgU1jaD9EK2Mbm-N6NrGYmCrGAqhHhcF3yvzROk4X6pYU4exSTzZrCndtntQOfDpI3HdI1qk5mSCIe3fOK8UhYJT5J2oALRuJ9NdGaInyDWHt7aheETDBmx6Dq9hlwEIR5O2NGfHw/s1600-h/DSCN3823.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgU1jaD9EK2Mbm-N6NrGYmCrGAqhHhcF3yvzROk4X6pYU4exSTzZrCndtntQOfDpI3HdI1qk5mSCIe3fOK8UhYJT5J2oALRuJ9NdGaInyDWHt7aheETDBmx6Dq9hlwEIR5O2NGfHw/s400/DSCN3823.JPG" alt="" id="BLOGGER_PHOTO_ID_5299055136241808338" border="0" /></a>And guess what was the hardest part of all? Frying up the sambal kering kentang! The fried potato stick thing. Three attempts!! I was so flabbergasted. I couldn't even bring myself up to ask my mom what I did wrong. She'd laughed her head off. Seriously. The spices was a cinch. My mistake was not frying up enough oil for the spices (I have a tendency to cut back oil to minimal)..and they all turned up clumpy.<br /><br />Recipe for Sambal Kering Kentang:<br />- 1 kg potatoes, cut up like matchsticks, soak in water and drained thoroughly. Deep fry and set aside once crispy.<br />- 1 tsp vinegar<br />- 3 tbsp fried onion<br /><br />Grind to paste:<br />- 8 small shallots<br />- 2 garlic<br />- 10 candlenuts<br />- 1 tbsp dried shrimp<br />- 2 tbsp sugar<br />- 10-15 red peppers (though I only throw in about 4, half of our guests can't stand much heat)<br /><br />How:<br />- Heat about 4 tbsp oil and stir in spice paste, add vinegar and keep stirring until paste is somewhat dry up. Toss in fried potato sticks and fried onion. Stir and mix well with spices. Quickly turn off heat.<br />- Let cool before storing in a jar.<br /><br />Mini chicken pies and curry puff as starters:<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8zSFc95-h64a2UXwtDxaU8OtKEbMugnRW1Aqxn0WQWt3W2CVgZzgwQshL_sn2o7wByBZ8Zo3M2iriIpqjYhgSCNpdhQDCHRj7cbjGF-H50TOEYh7O-N6Ww1RoVBOR-Aw3UOFipg/s1600-h/DSCN3839.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 329px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8zSFc95-h64a2UXwtDxaU8OtKEbMugnRW1Aqxn0WQWt3W2CVgZzgwQshL_sn2o7wByBZ8Zo3M2iriIpqjYhgSCNpdhQDCHRj7cbjGF-H50TOEYh7O-N6Ww1RoVBOR-Aw3UOFipg/s400/DSCN3839.JPG" alt="" id="BLOGGER_PHOTO_ID_5299058801367264162" border="0" /></a><br />And it's only complete to serve some pineapple tarts with it:<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVHr4mqsrHYwLejf2mJOH4nxFouMtPqc1G6Zesn6E1u_W0TGJLI1FkCbjhaSRDZ997aYl1fLC8RTjcw3HcM3pSQdtP_Q7DA62mgYQLfW1X_6JglnK_naC8FSC9oAGzv753gdDQAQ/s1600-h/DSCN3886.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVHr4mqsrHYwLejf2mJOH4nxFouMtPqc1G6Zesn6E1u_W0TGJLI1FkCbjhaSRDZ997aYl1fLC8RTjcw3HcM3pSQdtP_Q7DA62mgYQLfW1X_6JglnK_naC8FSC9oAGzv753gdDQAQ/s400/DSCN3886.JPG" alt="" id="BLOGGER_PHOTO_ID_5299058927052271538" border="0" /></a><br />I had to thank Lidia of <a href="http://lidiasianturi.blogspot.com/">'Bianca's and Jordan's Mom'</a> on her tips about whipping up pineapple jam/filling using canned pineapple!!! Oh what a time saving tip and less expensive too.<br /><br />I have always wondered about using canned pineapple for these tarts but never tried it out, so when I heard she successfully did it. Why on earth would I spend time grating pineapple?? :D<br /><br />Pineapple Tart:<br />What:<br />- 700 gr flour<br />- 100 gr sugar<br />- 500 gr butter<br />- 3 egg yolks<br />- 2 canned crushed pinapple<br />- sugar to add to pineapple jam<br />(My mom recipe calls for old way of measuring : 1 rice bowl of fresh grated pinapple + 1 rice bowl of sugar) *sigh* And that's what I did all the time before using this quicker simpler method of canned pinapple!!<br /><br />How:<br />- Making the jam: Drained most of the juice from canned pineapple, leaving maybe just few tablespoons of it. Dump crushed pineapple to soup pot with medium heat on.<br />- Add sugar a little bit at the time. I forgot to measure how much I actually put in it. Hmm. But I am sure everyone has their preference in sweetness. I have always liked my jam/jelly on the tart side. I use hand blender to crush it some more. Then keep cooking until it reaches consistency of thick jam. Set aside and let cool.<br />- Making the tart dough: Beat sugar and butter until pale and creamy. Add in egg yolk, one at a time.<br />- Using hand/spatula, mix in flour and knead until it leaves the side of bowl.<br />- Take about 1 tablespoon of dough and roll to ball, make indentation in the center (like mini cup) and fill with pineapple jam. Gather back dough over jam and shape it back to round ball shape. Glaze with egg wash.<br />- I top mine with cloves - that is maybe the oldest method of making pineapple tart. Easy and sorta cute, no?<br />- Bake in 375 oven for about 30 minutes or until golden.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDMxDWLnnUYfHaGTIgqjaq_q57fvMsD8UZNT7p4j3tUmkUv3Gw8NLhiU2SfL3d1vDtnypxjuEP8Q5PuT4oKTNHobErjT1vSUiQFDfTWRKFfyZUYZh14Ri8ZOIGvN9hfRlpMzlNNg/s1600-h/DSCN3880.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 341px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDMxDWLnnUYfHaGTIgqjaq_q57fvMsD8UZNT7p4j3tUmkUv3Gw8NLhiU2SfL3d1vDtnypxjuEP8Q5PuT4oKTNHobErjT1vSUiQFDfTWRKFfyZUYZh14Ri8ZOIGvN9hfRlpMzlNNg/s400/DSCN3880.JPG" alt="" id="BLOGGER_PHOTO_ID_5299059410186264850" border="0" /></a>To end the night, some light fluffy cream puffs.CECILhttp://www.blogger.com/profile/10997374455545535931noreply@blogger.com4tag:blogger.com,1999:blog-34044695.post-2029241434805845012009-02-28T16:49:00.000-08:002009-02-28T18:13:18.129-08:00Daring Bakers : For the Love of Chocolate. Flourless Chocolate Cake with Coffee-Cardamom Ice Cream<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_ciCD9v_Bx1BFjwPgXW0RK1fNaHafRH3pCaIQ1ZdH81x3Wlc8CKEImmCc4BBoMrsF4AYnaRXcbd_Kr66bCfAeGu_4nT8tZNF6GrCRCQJOgVqY137wuQJgGFxuClGnZBTA3lnyuw/s1600-h/DSCN3925.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 293px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_ciCD9v_Bx1BFjwPgXW0RK1fNaHafRH3pCaIQ1ZdH81x3Wlc8CKEImmCc4BBoMrsF4AYnaRXcbd_Kr66bCfAeGu_4nT8tZNF6GrCRCQJOgVqY137wuQJgGFxuClGnZBTA3lnyuw/s400/DSCN3925.JPG" alt="" id="BLOGGER_PHOTO_ID_5308017051128514530" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2I1szVc-SASfTKS3hFCfSCuAs6oFWlNykqKw6GGTVit7MvOS3o8uq_7MRuz_L4Vf9w0PF-H7oUFDK0Zo96I2NxLmzqxVBgKmC3-LSRmDM4jxQfDh5qEHZoTcJAgDOlUapiokHwg/s1600-h/DSCN3939.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2I1szVc-SASfTKS3hFCfSCuAs6oFWlNykqKw6GGTVit7MvOS3o8uq_7MRuz_L4Vf9w0PF-H7oUFDK0Zo96I2NxLmzqxVBgKmC3-LSRmDM4jxQfDh5qEHZoTcJAgDOlUapiokHwg/s400/DSCN3939.JPG" alt="" id="BLOGGER_PHOTO_ID_5308016567008513282" border="0" /></a><br />I am not at all adventurous when it comes to chocolate. Only eat those candy bars type. I don't even do hot chocolate or chocolate ice cream or fudge. Boring, I know. However, I joined Daring Bakers for reasons. To challenge myself with baking adventures. No excuse about like or dislike over chocolate. Plus, I have never made flourless cake. And at that, home-made ice cream?!!<br /><br />The cake is quite good. It's very rich and dense, not exactly my cuppa tea, but I have a feeling that it must be a huge hit for chocolate lover. Say if I were to make this for my grandma and my dad, both of them will fight off each other for the last crumb. Oh! It would be perfect for fancy dinner party.<br /><br /><strong style="font-style: italic;">Chocolate Valentino<br />Preparation Time: 20 minutes</strong><br /><span style="font-style: italic;">1 lbs semisweet chocolate, roughly chopped</span><br /><span style="font-style: italic;">1 stickplus 2 tablespoons unsalted butter</span><br /><span style="font-style: italic;">5 large eggs separated</span><br /> <br /><span style="font-style: italic;">1. Put chocolate and butter in a heatproof bowl and set over a pan of simmering water (the bottom of the bowl should not touch the water) and melt, stirring often.</span><br /><span style="font-style: italic;">2. While your chocolate butter mixture is cooling. Butter your pan and line with a parchment circle then butter the parchment.</span><br /><span style="font-style: italic;">3. Separate the egg yolks from the egg whites and put into two medium/large bowls.</span><br /><span style="font-style: italic;">4. Whip the egg whites in a medium/large grease free bowl until stiff peaks are formed (do not over-whip or the cake will be dry). </span><br /><span style="font-style: italic;">5. With the same beater beat the egg yolks together.</span><br /><span style="font-style: italic;">6. Add the egg yolks to the cooled chocolate.</span><br /><span style="font-style: italic;">7. Fold in 1/3 of the egg whites into the chocolate mixture and follow with remaining 2/3rds. Fold until no white remains without deflating the batter. {link of folding demonstration}</span><br /><span style="font-style: italic;">8. Pour batter into prepared pan, the batter should fill the pan 3/4 of the way full, and bake at 375F/190C</span><br /><span style="font-style: italic;">9. Bake for 25 minutes until an instant read thermometer reads 140F/60C. </span><br /><span style="font-style: italic;">Note – If you do not have an instant read thermometer, the top of the cake will look similar to a brownie and a cake tester will appear wet.</span><br /><span style="font-style: italic;">10. Cool cake on a rack for 10 minutes then unmold.</span><br /><br />Bit timid about ice cream part. I told my mom about it and felt like hitting my head afterward because I just knew it!! She says 'But it shouldn't be that hard. Your grandpa used to make it..ya da yadayada..' I find it amusing that my grandpa and his brother used to make ice cream at home. My mom said it was to entertain the kids (read: my mom and her 6 siblings and dozen of cousins) and put them to some useful work - cranking the ice cream drum. Though no one in family made any home-made ice cream once my grandpa passed.<br /><br />So armed with hand blender - I buzzzzzeeddd and mixed my way through. Oh WOW! Did I really just make home-made ice cream?!<br /><br /><strong style="font-style: italic;">Dharm's Ice Cream Recipe<br />Classic Vanilla Ice Cream<br />Preparation Time: 30 minutes</strong><br /><br /><span style="font-style: italic;">Recipe comes from the Ice Cream Book by Joanna Farrow and Sara Lewis (tested modifications and notes in parentheses by Dharm)</span><br /><br /><span style="font-style: italic;">Ingredients</span><br /><span style="font-style: italic;">1 Vanilla Pod (or substitute with vanilla extract)</span><br /><span style="font-style: italic;">300ml / ½ pint / 1 ¼ cups Semi Skimmed Milk – in the U.S. this is 2% fat (or use fresh full fat milk that is pasteurised and homogenised {as opposed to canned or powdered}). Dharm used whole milk.</span><br /><span style="font-style: italic;">4 large egg yolks</span><br /><span style="font-style: italic;">75g / 3oz / 6 tbsp caster sugar {superfine sugar can be achieved in a food processor or use regular granulated sugar}</span><br /><span style="font-style: italic;">5ml / 1 tsp corn flour {cornstarch} </span><br /><span style="font-style: italic;">300ml / ½ pint / 1 ¼ cups Double Cream (48% butter fat) {in the U.S. heavy cream is 37% fat)</span><br /><span style="font-style: italic;">{you can easily increase your cream's fat content by heating 1/4 cup of heavy cream with 3 Tbs of butter until melted - cool to room temperature and add to the heavy cream as soon as whisk marks appear in the cream, in a slow steady stream, with the mixer on low speed. Raise speed and continue whipping the cream) or use heavy cream the difference will be in the creaminess of the ice cream.</span><br /> <br /><span style="font-style: italic;">1. Using a small knife slit the vanilla pod lengthways. Pour the milk into a heavy based saucepan, add the vanilla pod and bring to the boil. Remove from heat and leave for 15 minutes to allow the flavours to infuse</span><br /><span style="font-style: italic;">Lift the vanilla pod up. Holding it over the pan, scrape the black seeds out of the pod with a small knife so that they fall back into the milk. SET the vanilla pod aside and bring the milk back to the boil.</span><br /><span style="font-style: italic;">2. Whisk the egg yolks, sugar and corn-flour in a bowl until the mixture is thick and foamy. 3. Gradually pour in the hot milk, whisking constantly. Return the mixture to the pan and cook over a gentle hear, stirring all the time</span><br /><span style="font-style: italic;">4. When the custard thickens and is smooth, pour it back into the bowl. Cool it then chill.</span><br /><span style="font-style: italic;">5. By Hand: Whip the cream until it has thickened but still falls from a spoon. Fold it into the custard and pour into a plastic tub or similar freeze-proof container. Freeze for 6 hours or until firm enough to scoop, beating it twice (during the freezing process – to get smoother ice cream or else the ice cream will be icy and coarse)</span><br /><span style="font-style: italic;">By Using and Ice Cream Maker: Stir the cream into the custard and churn the mixture until thick (follow instructions on your ice cream maker)</span><br /> <br /><strong style="font-style: italic;">Wendy's Ice Cream Recipe<br />Vanilla Philadelphia Style Recipe<br />Preparation Time: 5 minutes</strong><br /><span style="font-style: italic;">2 cups (473 ml) of half and half (1 cup of heavy cream and 1 cup of whole, full fat milk)</span><br /><span style="font-style: italic;">1 cup (237 ml) heavy cream</span><br /><span style="font-style: italic;">2/3 (128 grams) cup sugar</span><br /><span style="font-style: italic;">Dash of salt</span><br /><span style="font-style: italic;">1 (12 grams) tablespoon of vanilla</span><br /> <br /><span style="font-style: italic;">Mix all ingredients together (we do this in a plastic pitcher and mix with an emulsifier hand blender-whisking works too).</span><br /><span style="font-style: italic;">Refrigerate for 30 minutes or longer</span><br /><span style="font-style: italic;">Mix in your ice cream maker as directed.</span><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIilHnM-wwehIsnmPnyANNV-kbJrdU5Ubmg0pW6cyMtFT7IVXvz2jCSb-k3NI4ZDxZFsnB2_KKieZ-I8d0oXKD9_MNIhLI89YB0Uzw-U_ozD5Zsty_DN9HSMQKqnlhzzsFIwZxlQ/s1600-h/DSCN3916.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIilHnM-wwehIsnmPnyANNV-kbJrdU5Ubmg0pW6cyMtFT7IVXvz2jCSb-k3NI4ZDxZFsnB2_KKieZ-I8d0oXKD9_MNIhLI89YB0Uzw-U_ozD5Zsty_DN9HSMQKqnlhzzsFIwZxlQ/s320/DSCN3916.JPG" alt="" id="BLOGGER_PHOTO_ID_5308015350761352162" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4Upoeu9KQIy_ArfOH-tw4H3sBeC7yEmo_yJdIkPr46RhfKsbUGgRaEyETgvqUcgRAw4zREH_A0Np3rzypEd2eTFov0Pu2yTyvpFpZ3UubVoM237yVrc5dSqHMOZjZA7Qrec4agg/s1600-h/DSCN3917.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4Upoeu9KQIy_ArfOH-tw4H3sBeC7yEmo_yJdIkPr46RhfKsbUGgRaEyETgvqUcgRAw4zREH_A0Np3rzypEd2eTFov0Pu2yTyvpFpZ3UubVoM237yVrc5dSqHMOZjZA7Qrec4agg/s320/DSCN3917.JPG" alt="" id="BLOGGER_PHOTO_ID_5308015507381126738" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5PB-sLbhyphenhyphensk_s-oU2sDuu_1uCFmIW5Mc5Bf5fGwSwHEhMPgxK8NIFaa7gzhwmDFMlt0nUpqZ8_neBzi_SwUIpNMeEBFIZyD65r8WG13VSy0Sw_7yIYzJk4MYBjqtGEfsjQSn4TQ/s1600-h/DSCN3942.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5PB-sLbhyphenhyphensk_s-oU2sDuu_1uCFmIW5Mc5Bf5fGwSwHEhMPgxK8NIFaa7gzhwmDFMlt0nUpqZ8_neBzi_SwUIpNMeEBFIZyD65r8WG13VSy0Sw_7yIYzJk4MYBjqtGEfsjQSn4TQ/s400/DSCN3942.JPG" alt="" id="BLOGGER_PHOTO_ID_5308016216985732082" border="0" /></a><br />Vik was absolutely in love with the ice cream. Scraping off the bowl of his second serving, while subtly giving hints of what flavors next home-made ice cream should be. Huh. Did not remember telling him I'd be making it again.<br /><br />However, truth to be told, I was blown away by the ice-cream and can't wait to experiment with different flavors. What about green tea for St.Patrick's Day party?! I sorta whipped it (perhaps) way too many times than necessary, simply just so I could lick the leftover off the whisk. <br /><br />I decided to make coffee and cardamom ice cream cause, well...it sounded good. Have always loved cardamom as spices: it gives such a special aroma and hint of warmth and 'mmhhh' factor to dessert. Then of course, coffee and cake pairing just sounds right.<br /><br />Made only half recipe of the cake, plenty for the two of us and still enough to give as a 'thank you' token for a client. Boxed it up, drizzled with some glaze - a quick whip of coconut juice and confectioner sugar. To prevent the cake from moving around, I tossed in some home-made candied citrus peel.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkarC6n2D2zfYeKSl_6KUNgZk2zRx0_fULbEQbH9PBF4ldMIsyqVsgyCA8hR2z8T24yDoro61oas51SuF61LhmIdpDiWxfOdKtS0c_0_zoh9lnrP4Kkxa_azRiZvALYK4-C4DL0g/s1600-h/DSCN3922.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkarC6n2D2zfYeKSl_6KUNgZk2zRx0_fULbEQbH9PBF4ldMIsyqVsgyCA8hR2z8T24yDoro61oas51SuF61LhmIdpDiWxfOdKtS0c_0_zoh9lnrP4Kkxa_azRiZvALYK4-C4DL0g/s400/DSCN3922.JPG" alt="" id="BLOGGER_PHOTO_ID_5308015859981824770" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbj6ZuTBqrn8gKYKqANGE_nCQLiyZyhIjno7dsWxsM_53yxl6s0TQZONU1Ku4sY5iFDty44dZl-JYA56SQ4kKtWjEL5qm-Hn34F0p6CVqgRXyVkC72DEHNEf_wOl_YYUeMO3f_-A/s1600-h/DSCN3927.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 266px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbj6ZuTBqrn8gKYKqANGE_nCQLiyZyhIjno7dsWxsM_53yxl6s0TQZONU1Ku4sY5iFDty44dZl-JYA56SQ4kKtWjEL5qm-Hn34F0p6CVqgRXyVkC72DEHNEf_wOl_YYUeMO3f_-A/s400/DSCN3927.JPG" alt="" id="BLOGGER_PHOTO_ID_5308016057029573410" border="0" /></a><br />The February 2009 challenge is hosted by <a href="http://www.wmpesblog.blogspot.com/">Wendy</a> of WMPE's blog and <a href="http://www.dad-baker.blogspot.com/">Dharm</a> of Dad ~ Baker & Chef.<br />We have chosen a Chocolate Valentino cake by Chef Wan; a Vanilla Ice Cream recipe from Dharm and a Vanilla Ice Cream recipe from Wendy as the challenge.<br /><br />February’s challenge is a Flourless Chocolate Cake, Chocolate Valentino, inspired by Malaysia’s “most flamboyant food ambassador”, Chef Wan. Recipe comes from Sweet Treats by Chef WanCECILhttp://www.blogger.com/profile/10997374455545535931noreply@blogger.com5tag:blogger.com,1999:blog-34044695.post-26811743276869986542009-02-10T13:54:00.000-08:002009-02-10T14:57:42.003-08:00India Trip 2: The ChowWithout further ado...<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVr0yyTb44zzUSaKM8BacOwYwTf4qCSPN7C9kGZ1zslpDUb2uyC1t7G7UI1_NWxXsNXRiAgX7OIBe462lZZcKRpMrgfTsKudTx1z2fMlXIof9kcWpEDM6vicDNbfQc_NdqnqMxOg/s1600-h/DSCN3661.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVr0yyTb44zzUSaKM8BacOwYwTf4qCSPN7C9kGZ1zslpDUb2uyC1t7G7UI1_NWxXsNXRiAgX7OIBe462lZZcKRpMrgfTsKudTx1z2fMlXIof9kcWpEDM6vicDNbfQc_NdqnqMxOg/s400/DSCN3661.JPG" alt="" id="BLOGGER_PHOTO_ID_5300859863595436290" border="0" /></a>Oh, this little package. Ain't it pretty?! It's Paan. And since I am no expert in it, I won't go all lengthy in explanation. In nutshell, it's a filled up betel leaf. There are many variety of paan, according to its fillings - sweet, tobacco, spices/herbs (cardamom, saffron, fennel, etc). I guess it's similar to what 'Sirih/Sireh' is in Indonesia. It is believed to freshen up palate as much as helping with digestion after meal.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxFGVq7C4vAJSs0nrxcvFtPTOWdafDKfNfYDnxjTEpovGcu6PFTOuSWCc8Pzm4lYtBWnHzTRUY2R5iUFhfXKx7lnNmYHGKLWDgzCaTN27MBrlZtTH4q6UG87BWSMR6QIaSg6OvUQ/s1600-h/DSCN3666.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxFGVq7C4vAJSs0nrxcvFtPTOWdafDKfNfYDnxjTEpovGcu6PFTOuSWCc8Pzm4lYtBWnHzTRUY2R5iUFhfXKx7lnNmYHGKLWDgzCaTN27MBrlZtTH4q6UG87BWSMR6QIaSg6OvUQ/s400/DSCN3666.JPG" alt="" id="BLOGGER_PHOTO_ID_5300859993718043122" border="0" /></a>I have tried only couple different ones. And personally think it's too perfumey and sweet. The smell of it, I like. To chew it in my mouth, that..I don't like. However, my dad (to my surprise) seems to enjoy it!<br /><br />The gentleman in this below photo - we pretty much walked by him few times within the 2 nights we stayed in Delhi. With my fear about taking photos of things/ other people in public, I kept throwing (what I felt) charming smiles at him, hoping he'd notice and oh...smile back, maybe? Oh no. Did not happen.<br /><br />But I really wanted to take this picture!! Especially due to the fact that my mom in law made fresh paneer few days before that and just thought it'd be nice to see the differences, you know?<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0RVROOpDZTkEukcUsNvM_TGL_pUUtS_W6gcz0QFpn5YGfbWvwWaiJ90ogKA3su7KKPYBz1JhXsHQUn5qHTuvktGOFkZ67nPyU94VsJ1N6vXMRqfesRO5V8SqKjQvXauoGEyttcA/s1600-h/DSCN3769.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0RVROOpDZTkEukcUsNvM_TGL_pUUtS_W6gcz0QFpn5YGfbWvwWaiJ90ogKA3su7KKPYBz1JhXsHQUn5qHTuvktGOFkZ67nPyU94VsJ1N6vXMRqfesRO5V8SqKjQvXauoGEyttcA/s400/DSCN3769.JPG" alt="" id="BLOGGER_PHOTO_ID_5299030289939405154" border="0" /></a>Me (to Vik): Can you go and take his picture? (Yes, I am that pathetic!)<br />Vik (sipping on Thumbs Up - carbonated drink, similar to Pepsi): You go! He won't mind. Seriously. It makes more sense if you are the one taking the picture. You are the tourist, anyway. (Insert sarcasm here)<br />Me: Can you come with me at least, please pretty please? (My dad would be so ashamed of me!)<br />So we walked and I gave the guy the sweetest smile I could mustered and asked 'Can I take a photo?' He nodded or..shook his head, in a way of agreeing.<br />Me (smile in triumph): You think I can ask him to smile? (whispering to Vik)<br />Vik: Err..let's dont push our luck!<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiC3E09Rz-A_VavwCOVR6kUTA8x3vJCQxYCSrYyLVg6IVvhse0thwjK4lx8hayR4t6ooo6CGCrE3T_06I0V_Ydc3c8caPMLw6zY5GUd8OuhLKc8StQv7gTkHgZcED-9jiPTFDAEgA/s1600-h/DSCN3595.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiC3E09Rz-A_VavwCOVR6kUTA8x3vJCQxYCSrYyLVg6IVvhse0thwjK4lx8hayR4t6ooo6CGCrE3T_06I0V_Ydc3c8caPMLw6zY5GUd8OuhLKc8StQv7gTkHgZcED-9jiPTFDAEgA/s320/DSCN3595.JPG" alt="" id="BLOGGER_PHOTO_ID_5299032000320490418" border="0" /></a>This one was made by mom in law. Pretty much, when milk comes to boil, squeeze in some lime juice (or vinegar) and let it curdles. Strain and mold to shape.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkc4koZIJMj5DWkKWwW8y8XNhAVAuX-BOOwKnhDjSHRj0Wmcs1FHfxLlF2Y-4r9gNE_V1jINNqBjxPidbpROqx1hoXlZTk1S1aX2F3uhAaih10e9DsLo3rkF40coFUJDBNgQbQfw/s1600-h/DSCN3582.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkc4koZIJMj5DWkKWwW8y8XNhAVAuX-BOOwKnhDjSHRj0Wmcs1FHfxLlF2Y-4r9gNE_V1jINNqBjxPidbpROqx1hoXlZTk1S1aX2F3uhAaih10e9DsLo3rkF40coFUJDBNgQbQfw/s320/DSCN3582.JPG" alt="" id="BLOGGER_PHOTO_ID_5299032200889970850" border="0" /></a><br />Next is green chana. Green chick peas. Bought raw in its pods and then dry roasted in a pan, giving a delicious smokey slightly burnt flavor to it.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjti8yAuV51uitPupBpwiCp_uZpK_Hdbdk8hE0YFhJ_hfgbA7ntCzbLoj9vxGEdAopHbiCX9D6KFBUmLQq6_e2CD-2xDyj8qIV7feppeYeDu298DisWbvVELGU1wYxE22ItqJS55Q/s1600-h/DSCN3587.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjti8yAuV51uitPupBpwiCp_uZpK_Hdbdk8hE0YFhJ_hfgbA7ntCzbLoj9vxGEdAopHbiCX9D6KFBUmLQq6_e2CD-2xDyj8qIV7feppeYeDu298DisWbvVELGU1wYxE22ItqJS55Q/s320/DSCN3587.JPG" alt="" id="BLOGGER_PHOTO_ID_5299036573006766690" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCwSaa7LfyCylDgWxLpD7HiEbqj4bXoJgs4PEvFmj16CstttjFWbjNFFPDzj1rirQ0g4u7HOlVXfuqGjCUNYZeWvnfL0NlXsRWcPhz-t1U3iTp8AMYsscZGISThsH1M_57R8KUig/s1600-h/DSCN3608.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCwSaa7LfyCylDgWxLpD7HiEbqj4bXoJgs4PEvFmj16CstttjFWbjNFFPDzj1rirQ0g4u7HOlVXfuqGjCUNYZeWvnfL0NlXsRWcPhz-t1U3iTp8AMYsscZGISThsH1M_57R8KUig/s400/DSCN3608.JPG" alt="" id="BLOGGER_PHOTO_ID_5299037365383931298" border="0" /></a><br />Khaman, maybe one of my favorite Indian snacks of all time. I could skip breakfast, lunch and dinner just for this. Pretty much a snack food, though it can be made at home, it's equally normal to get it from store - easier and economical and the taste is just as good. Seems like the texture varies depending on the store. Denser in some stores. Airy and fluffy in some. I love airy fluffly lighter version. With tons of cilantro and chutney!<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8b2W2yGAkbW4gw1fIX4Ny7GacocRXGvHL-3LQOJAiG_o_j1Yct7hqDwe4jBTIruANg62FBfLYt-YyBelgy0IEnxRit15_BxWDaFkl4kKyIxinpj4qsrycEmOAGnQ8IgnCxDS7mQ/s1600-h/DSCN3526.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8b2W2yGAkbW4gw1fIX4Ny7GacocRXGvHL-3LQOJAiG_o_j1Yct7hqDwe4jBTIruANg62FBfLYt-YyBelgy0IEnxRit15_BxWDaFkl4kKyIxinpj4qsrycEmOAGnQ8IgnCxDS7mQ/s400/DSCN3526.JPG" alt="" id="BLOGGER_PHOTO_ID_5299037120535314994" border="0" /></a>This is new for me. Fafrad. It's fried dough made of chickpea flour and is eaten along with pickled vegetables and green mangoes. During the 2 weeks we were in India, we ate fafra oh..about 5 times!<br /><br />I had quite hard time taking good photos of plated dishes though. When dishes are something with some sort of gravy, it always came out bit 'slobbish/globbish' in photos, no? I guess if I have the time to arrange it and under adequate light, it'd be okay. However, I am nervous enough about taking food photos in public...so..<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6-VstgqaRGoGOSlnLf2GRcOMxtWQDflKZ3at1Zqi0laWKeS3dTKuIKrcfBPjCb1r366bWUL7y3Rdvxm8mSSAn6aJBD21QLb4xWVVsSiBz6UYJ8lngCxc6MVAOySnDa4My5BhjHw/s1600-h/DSCN3766.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6-VstgqaRGoGOSlnLf2GRcOMxtWQDflKZ3at1Zqi0laWKeS3dTKuIKrcfBPjCb1r366bWUL7y3Rdvxm8mSSAn6aJBD21QLb4xWVVsSiBz6UYJ8lngCxc6MVAOySnDa4My5BhjHw/s400/DSCN3766.JPG" alt="" id="BLOGGER_PHOTO_ID_5299042194533964946" border="0" /></a><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfOc8pE46VStuTzKb-MEHrEpEpw9liXrH8EohepPWunt0i1MfAf7ColhrCPziS83kXJhVIO4_ZC7-QKxYCNGunUQmMMq__my7sMe72g4zh8QmiW76MHX7JM1QyteZVl-TfaX4ATA/s1600-h/DSCN3767.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 373px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfOc8pE46VStuTzKb-MEHrEpEpw9liXrH8EohepPWunt0i1MfAf7ColhrCPziS83kXJhVIO4_ZC7-QKxYCNGunUQmMMq__my7sMe72g4zh8QmiW76MHX7JM1QyteZVl-TfaX4ATA/s400/DSCN3767.JPG" alt="" id="BLOGGER_PHOTO_ID_5299042342927514738" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWBRQI4L23anesf5SmN0236A31SP1lgOfUTgPJI2MrYu4PPSC44MwbSocEV9kO3RpjdJeJ_qEmNs9XA8t5hJyhwSZPHV4gpzTyqV93RktYqLinuo9dHyLrmTHj6D8RdEoNl1dNDQ/s1600-h/DSCN3768.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWBRQI4L23anesf5SmN0236A31SP1lgOfUTgPJI2MrYu4PPSC44MwbSocEV9kO3RpjdJeJ_qEmNs9XA8t5hJyhwSZPHV4gpzTyqV93RktYqLinuo9dHyLrmTHj6D8RdEoNl1dNDQ/s400/DSCN3768.JPG" alt="" id="BLOGGER_PHOTO_ID_5299041921427863666" border="0" /></a>Oh tandoori naan!!! These guys were smiling when I brought out my camera, I assume that they are accustomed to such 'attention.'<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjornaqKOlr2ys-AmL3rkxytU2TcHukYu3fB-kYD-epqzA8AilfUHjYcmi0r8OIDqmgtREKedDgNIjHDwiw_m-Deap9Ex4csF5tQdlCvu7tWsSSgoX6hpmTARbDplLmcASLX4iEtw/s1600-h/DSCN3736.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 273px; height: 364px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjornaqKOlr2ys-AmL3rkxytU2TcHukYu3fB-kYD-epqzA8AilfUHjYcmi0r8OIDqmgtREKedDgNIjHDwiw_m-Deap9Ex4csF5tQdlCvu7tWsSSgoX6hpmTARbDplLmcASLX4iEtw/s400/DSCN3736.JPG" alt="" id="BLOGGER_PHOTO_ID_5300862115027553650" border="0" /></a><br />According to my mother in law, dinner is not complete without dessert. Not much of dessert person, however, I rarely say no to a good gulab jamun. So, we headed to Bikanervala and sample few items. Mmmh.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwSPBqJ5jY-PF4YDyauzOrNjVSKZLzrOf72Ay5SLvidp2m8K0IERS0DXMk_InucWOYxUmBVV31x1mfn-UYrhFy2cYGb10X6McC2Szvk_TpKmUTKS2aUwT0uDIZCLBqSaChHWcZJw/s1600-h/DSCN3741.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 285px; height: 380px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwSPBqJ5jY-PF4YDyauzOrNjVSKZLzrOf72Ay5SLvidp2m8K0IERS0DXMk_InucWOYxUmBVV31x1mfn-UYrhFy2cYGb10X6McC2Szvk_TpKmUTKS2aUwT0uDIZCLBqSaChHWcZJw/s400/DSCN3741.JPG" alt="" id="BLOGGER_PHOTO_ID_5300860428003701826" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_cJi9JkbS9wkJXXnG_h36IJ3KmQMAdnSNocSjPdjCIynG6P3NQWY7Qh0h3AJjSJNCkO74-05QpE6cLZi888TB4a13x5cCQ-EhTn0oBufkb2S6YQoF70bZFPXeXgPvSxEGBqvq4w/s1600-h/DSCN3742.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_cJi9JkbS9wkJXXnG_h36IJ3KmQMAdnSNocSjPdjCIynG6P3NQWY7Qh0h3AJjSJNCkO74-05QpE6cLZi888TB4a13x5cCQ-EhTn0oBufkb2S6YQoF70bZFPXeXgPvSxEGBqvq4w/s400/DSCN3742.JPG" alt="" id="BLOGGER_PHOTO_ID_5300861458186704082" border="0" /></a>The drink in the earthen clay cup is thandai or badam thandai (milk beverage with almonds, cardamom, saffron, and some other seeds), ladled from the pot insert on the cart.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWhbqBwktu2xhf3C3UTIVkDmZR5XtzDBrR3shcCapN6ODMmaZXYwJ9cen-C8S7O0o5lSFl36XF4nikmhpe5nut9cjvBonVd9MH3VdenTdtF-y5nh-tbgH5kIfsnLfUVE9M4IKYxw/s1600-h/DSCF1028.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWhbqBwktu2xhf3C3UTIVkDmZR5XtzDBrR3shcCapN6ODMmaZXYwJ9cen-C8S7O0o5lSFl36XF4nikmhpe5nut9cjvBonVd9MH3VdenTdtF-y5nh-tbgH5kIfsnLfUVE9M4IKYxw/s400/DSCF1028.JPG" alt="" id="BLOGGER_PHOTO_ID_5300867509818900882" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZGOpMBa0OLxodVISeiSTbhze-v-CR8dXzPcYxYwZPzNk_ZvlqwXUNixELGTNm1fwUmfYijFZAl191t0v3bIVQoBn6jhBmjQlqELgjgr-gWFX8Xu7ExVz_g7UeXggVwOtD1nmfIg/s1600-h/DSCF1030.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZGOpMBa0OLxodVISeiSTbhze-v-CR8dXzPcYxYwZPzNk_ZvlqwXUNixELGTNm1fwUmfYijFZAl191t0v3bIVQoBn6jhBmjQlqELgjgr-gWFX8Xu7ExVz_g7UeXggVwOtD1nmfIg/s400/DSCF1030.JPG" alt="" id="BLOGGER_PHOTO_ID_5300868137229478434" border="0" /></a>Oh and .. just a random food related photo. Our schedule was quite a mess on that particular day, due to the high traffic (Christmas holiday) on our way to Amber Fort. Hence, we took a quick detour and made a stop at city park - so starved that we decided to grab a plate of noodles. It was not mind blowing by any means, but for about USD 0.50, it kept us going for couple hours.CECILhttp://www.blogger.com/profile/10997374455545535931noreply@blogger.com11tag:blogger.com,1999:blog-34044695.post-1939950180161678722009-01-11T10:49:00.000-08:002009-01-11T10:55:19.548-08:00India Trip 1 : Kitchen and cookwareOh, I have sooo many food related news to share, but oh so little time! Making new year resolution has never been a big thing for me. Long time ago, Vik and I made a list of things we would like to do (achieve) in our lifetime, and we both agree not to get too excited and keep coming up with new list each new year, ya know? Though, I wonder if I should add to that list : Blog more often! :)<br /><br />One tiny new wish for this year is to be tad braver....in taking photos in public! I admire those who click away over dishes in dining places, wherever that may be. Fancy or street hawkers. I am terrified in doing so, worrying whether I am disturbing other patrons, etc. Maybe I am just being chicken!! Here I am, wishing I have taken more food related photos while vacationing. Argh!<br /><br />Anyways, so yeah, our trip to India. Before the trip, I knew that I'd have to take some photos of kitchen. Growing up, we traveled quite often and my dad always made the point of eating whatever local eats. He believes that it's one way of learning the culture, if not the most important way, that is. As my love for food deepens, cookware and cooking technique become somewhat of interest. To study not only on how and what local eats, but the scene behind it all before the food being set on the table.<br /><br />At that, wouldn't be fun if all bloggers post their kitchen and utensils in their blog?!<br /><br />The first two photos are taken at Vik's aunt's kitchen. The shallow round ones, standing on their own slots or compartments are used for eating. Of course, there are regular plates too - glass/ceramic kind, but these are more commonly used in household. I think it's neat how they store it. Small tin bowls on the top shelf are for dhal, curry, etc. The few bigger ones on the first shelf and top-side shelves are for cooking.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgf0yMJ-q6NsFDmoroemlj7XtKTkc8vAxpiO1oa7ioYBw8DiR9Aj6troP37Yy9bmAvaw-tBztIg85Y4giG6qBqyz7h1Rs1bCQ8I-a0c446WjXvzoysUefWL_WlkrOqcAKrt-vCKPA/s1600-h/DSCN3616.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgf0yMJ-q6NsFDmoroemlj7XtKTkc8vAxpiO1oa7ioYBw8DiR9Aj6troP37Yy9bmAvaw-tBztIg85Y4giG6qBqyz7h1Rs1bCQ8I-a0c446WjXvzoysUefWL_WlkrOqcAKrt-vCKPA/s400/DSCN3616.JPG" alt="" id="BLOGGER_PHOTO_ID_5289423294974753010" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_Yf0cwnBaeWyF2OowGmVIi9xe1dapCy4dNPfUyI8QwAU4f6DUigMsQC9JAyBn-ihr9s4J2jomGUiRZDxdsUOMHS1q22N5woz6Sd0kThXCZ_3UsbNixN_GOh7UH4vpPCL0AvHVfQ/s1600-h/DSCN3617.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_Yf0cwnBaeWyF2OowGmVIi9xe1dapCy4dNPfUyI8QwAU4f6DUigMsQC9JAyBn-ihr9s4J2jomGUiRZDxdsUOMHS1q22N5woz6Sd0kThXCZ_3UsbNixN_GOh7UH4vpPCL0AvHVfQ/s400/DSCN3617.JPG" alt="" id="BLOGGER_PHOTO_ID_5289423710798225186" border="0" /></a>Most pantry I have been and seen are sorta walk-in type, like shown in the photos. Spices, lentils, flour, sweets and snacks.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwR-8Jn0Qg9uYoFkI9kKyuK2krH6jEEJ9wr2Agi_oLT0f1TYCoKdtkNncqAOgfzkvVs8L7RvbNk2Ioy30aegVEvIUrWUoQY00bbG5v7AwA91DRvtMpZuBHS4v0WcPOm2Up43T2Cw/s1600-h/DSCN3596.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwR-8Jn0Qg9uYoFkI9kKyuK2krH6jEEJ9wr2Agi_oLT0f1TYCoKdtkNncqAOgfzkvVs8L7RvbNk2Ioy30aegVEvIUrWUoQY00bbG5v7AwA91DRvtMpZuBHS4v0WcPOm2Up43T2Cw/s400/DSCN3596.JPG" alt="" id="BLOGGER_PHOTO_ID_5289424708051899730" border="0" /></a><br />This utensils photo is taken at in law's kitchen and I am kicking myself for not taking more photos of other utensils!! Again, most kitchen I 'visited' - there is always a rack like that to hang their cooking utensils. There is even one that is designed to store silverware.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1Ql9n7tVlEh2jyiCoElzMJbakFaYURfeU-pER2g2qFNN6KM5BNqhZxmGfFAf0-qk_EO9PonUbj7qfdY0gvr-PDuF6QZw047CDRI6fJwVUw2Ue1qrM163tkpqLDGquK8_DhOoJiQ/s1600-h/DSCN3804.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 333px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1Ql9n7tVlEh2jyiCoElzMJbakFaYURfeU-pER2g2qFNN6KM5BNqhZxmGfFAf0-qk_EO9PonUbj7qfdY0gvr-PDuF6QZw047CDRI6fJwVUw2Ue1qrM163tkpqLDGquK8_DhOoJiQ/s400/DSCN3804.JPG" alt="" id="BLOGGER_PHOTO_ID_5289799355791554130" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjizDu2T7mkkUU9-kCRFfKd3j7hmathaDqDXuXEWqOv9nHhIsQkIF8lJHsTPNFj4wQ_0kdsKgOpy5neSyzjQhUoTHpEYqbwuE0P3A6_z-RZro49cdAO_-jhzyYKAGPeKuvxDXeaA/s1600-h/DSCN3805.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjizDu2T7mkkUU9-kCRFfKd3j7hmathaDqDXuXEWqOv9nHhIsQkIF8lJHsTPNFj4wQ_0kdsKgOpy5neSyzjQhUoTHpEYqbwuE0P3A6_z-RZro49cdAO_-jhzyYKAGPeKuvxDXeaA/s400/DSCN3805.JPG" alt="" id="BLOGGER_PHOTO_ID_5289799574315060178" border="0" /></a><br />And these stainless steel - copper bowls are what I bought. They are used mostly in restaurants and lemme tell ya, hunting them out was quite a trip! See, I wanted decorated handles. Most market/shops carry ones with plain handles. After quite of struggle, hopping from one market to another. I found them in below market in Ahmedabad. Oh, I love riding the rickshaw. Vik hated it. But that's the whole point of traveling, I think. To mingle and simply to absorb the surrounding.<br /><br />Vik: Oh gosh, taking video?!! You are acting like a tourist.<br />Me: What do you mean?! I AM A TOURIST!!<br /><br /><iframe allowfullscreen='allowfullscreen' webkitallowfullscreen='webkitallowfullscreen' mozallowfullscreen='mozallowfullscreen' width='320' height='266' src='https://www.blogger.com/video.g?token=AD6v5dxVIMyW-BtTGI6lY3Ni_2Y4lasYJXAyi4bGEA3HhADTBhWEefolESLzx-jJt_ZadU9nJi2jhgBLetQ' class='b-hbp-video b-uploaded' frameborder='0'></iframe><br /><br />Each strip in the market is dedicated to certain things: poojas (praying items), spices, cookwares, etc. Instead of fixed price, the bowls were being weighed on a scale and priced according to its weight. I was hoping to find fancier ladle, but the one I got will do. I believe it's being used to ladle out water from its container. But I can't wait to use it for oh..dozen other ideas!<br /><br />I will post about food on next post and at that, I couldn't help but had to take a photo of this 'kaka' (uncle) ;) He literally stood in the centre of a courtyard, overlooking Jal Mahal - palace on the lake. Looks so chilled and extremely attentive to whatever he is doing. Just gotta take picture of him.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgO4kXyk0m0QRvm6IJrnZThOoqVxfYL6iWmQr8S-_2RrAmCdIElsFm9hyphenhyphen4o_HJz97R1rWbp3KKMyWOekoHLJwPFdfSzc4AKVoVQ7LqRStFxJP4503nhGj5GvLSjPLzBWjVxis8kQ/s1600-h/DSCF0986.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgO4kXyk0m0QRvm6IJrnZThOoqVxfYL6iWmQr8S-_2RrAmCdIElsFm9hyphenhyphen4o_HJz97R1rWbp3KKMyWOekoHLJwPFdfSzc4AKVoVQ7LqRStFxJP4503nhGj5GvLSjPLzBWjVxis8kQ/s400/DSCF0986.JPG" alt="" id="BLOGGER_PHOTO_ID_5289699124177416754" border="0" /></a>CECILhttp://www.blogger.com/profile/10997374455545535931noreply@blogger.com15tag:blogger.com,1999:blog-34044695.post-72457413060191302412009-01-02T01:28:00.000-08:002009-01-02T02:02:54.203-08:00Daring Baker's Challenge 3: French Yule Log<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhr05U7xL6SA0n3oOJRiE99OkAdfi46WpIHQswTMqm3TNWrNEvDzp-MlwfZWCsM6FI5CsRUlhvvcId-8hkUsoIQssIdLxNXoBA_ZleHQpmUNlC0jYBMmUpwDUBirGkRP4HH_hv9Dg/s1600-h/DSCN3777.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhr05U7xL6SA0n3oOJRiE99OkAdfi46WpIHQswTMqm3TNWrNEvDzp-MlwfZWCsM6FI5CsRUlhvvcId-8hkUsoIQssIdLxNXoBA_ZleHQpmUNlC0jYBMmUpwDUBirGkRP4HH_hv9Dg/s400/DSCN3777.JPG" alt="" id="BLOGGER_PHOTO_ID_5286629013503227122" border="0" /></a><br />A late posting of December DB's Challenge, due to our trip and for forgetting to download photos to the right laptop, one that we took with us while traveling!! Anyways..<br /><br />For this month's challenge, I secretly hoping it'd be something fairly easy (I guess it's called Daring Bakers not for nothing, eh?). I meant, easy as in, something that does not involve six layers of different things, like this French Yule Log!! :) When I read, or scrolled up and down the post announcing the challenge, I seriously thought I experienced a severe migraine - and I don't have any history of migraine! Only a little over a week before our vacation and with all the baking...no way!<br /><br />I told Vik that I may skip this month's challenge, then my beloved husband read the recipe with me. Ain't he sweet? That's until he says 'But aren't you making mousse and creme bruleé anyway for our Christmas dinner next week? 'Just' another 4 things to do, no? And you'd have the ganache for one of your cookies too, right?' Oh so much I want to whip him with spatula. He does not even cook! But I got to admit, I was panicking scrolling down 17 pages, totally oblivious to the fact that three aspects from this log would be done, regardless yule log or no yule log.<br /><br />However, I know it gotta be miniature log, used butter dish as mold!! Just so I can proudly say 'I have made French Yule Log' Heee...<strong style="font-weight: normal;">This month's challenge is brought to us by the adventurous <a href="http://saffronandblueberry.blogspot.com/">Hilda</a> from Saffron and Blueberry and Marion from Il en Faut Peu Pour Etre Heureux. They have chosen a French Yule Log by Flore from <a href="http://plaisirgourmand.perso.cegetel.net/">Florilege Gourmand</a>.</strong><br /><br />This challenge makes me grin with sense of achievement! I think it's perfect for chocolate-addict, like my dad and grandma. I enjoy chocolate but have always preferred it in solid form - piece of chocolate or er..the entire bar, but not so much as in cakes, cookies or ice-cream. That said, I will be so making it next time I spend Christmas with my family - my grandma, at the age of 82, probably stock up more chocolate in her pantry than any other family with kids.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhz28U963jq9dz4bBQXgwxk0H2W3DPNca9fGUhNBT766K4odc60_GAj2qbWrL8_7ydTA6sjvzFcTcOtMhqw81xAgyiHKlL-4fI4gvbI8ojPhI9d0S7E45ilKqArNRFkQUK1LrEoqw/s1600-h/DSCN3795.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhz28U963jq9dz4bBQXgwxk0H2W3DPNca9fGUhNBT766K4odc60_GAj2qbWrL8_7ydTA6sjvzFcTcOtMhqw81xAgyiHKlL-4fI4gvbI8ojPhI9d0S7E45ilKqArNRFkQUK1LrEoqw/s400/DSCN3795.JPG" alt="" id="BLOGGER_PHOTO_ID_5286631860242698866" border="0" /></a><br />Since I was serving mocha mousse and cardamom creme bruleé as our dessert for our early-Christmas dinner , I just made a little bit more of that and use it for this yule log. I think it worked out very well with the chocolate ganache, icing and the pralines crisps. Not chocolate overload. The praline crisps, is more of hazelnuts crisps, sorta hate to go and buy me praline paste just for this one time use, especially for such a small log. So I grind up some hazelnuts from pantry and make into a paste. I mixed some coconut into one batch of crisps, thus, 2 layers of crisps.<br /><br />Also 2 layers of the dacquois biscuit, top one is vanilla and the bottom one is coffee. Yeah, at the time...I was just so much in baking trance that I managed to make two kinds!! Then slept the entire 8 hours to London. ;)<br /><br />Can't say that this is my best baking adventure, aesthetic wise. Did not turn out smooth at all as I completely run out of time and energy to decorate. Our flight was at 6 pm and I took the log out for photo taking and cutting at 1 pm! However, appearance aside, the taste made your eyes rolled!! It was fancy, delicate and fun - all in one.<br /><br />Bonne annee!! Happy New Year!! Hope everyone has a superb holidays. I am working on my India trip food post and can't wait to share it with fellow bloggers.CECILhttp://www.blogger.com/profile/10997374455545535931noreply@blogger.com9tag:blogger.com,1999:blog-34044695.post-28550465725929540582008-12-24T21:47:00.000-08:002008-12-24T22:32:20.915-08:00Happy Holidays and Merry Christmas<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIxScNC-OG_ZX8BFCoI_aOa-GAnaJmQTtDqULl3VX0C56csWZegtA10KzxvmLWYoJlsRgD-7W_89P40dyif4grE8W5A5-NBZbdV9-V-h1GarNC2Ei8xtiuIBUPTM2U2t9iTj25HA/s1600-h/DSCN3492.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIxScNC-OG_ZX8BFCoI_aOa-GAnaJmQTtDqULl3VX0C56csWZegtA10KzxvmLWYoJlsRgD-7W_89P40dyif4grE8W5A5-NBZbdV9-V-h1GarNC2Ei8xtiuIBUPTM2U2t9iTj25HA/s400/DSCN3492.JPG" alt="" id="BLOGGER_PHOTO_ID_5283610074535235762" border="0" /></a><br />A quick post from India to wish everyone a Happy Holiday and Merry Christmas. As we traveled from one city to another, our wireless internet connection sorta spotty. I will get back to check on blogs and comments once back to TO. Even as I am typing this, a message just shows up 'Could not contact ....' We shall see, then.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKhHFd-bsjuimJOR1QE6khkrbhfJu0ZAKOXr0sAFeKqC0ZVxCJcc8kB1TK46qS2QWjxqZFR6_asaPca_3Z9znBIzcsjt9npNU81Wb3gS3YYuRbmwyvoV7xq-eCWyg7oIBXQ_h1mQ/s1600-h/DSCN3487.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKhHFd-bsjuimJOR1QE6khkrbhfJu0ZAKOXr0sAFeKqC0ZVxCJcc8kB1TK46qS2QWjxqZFR6_asaPca_3Z9znBIzcsjt9npNU81Wb3gS3YYuRbmwyvoV7xq-eCWyg7oIBXQ_h1mQ/s400/DSCN3487.JPG" alt="" id="BLOGGER_PHOTO_ID_5283609637315189282" border="0" /></a>Part of 100s dozens cookies I baked before leaving for India. Hope you all have superb holidays and Merry Merry Christmas!!CECILhttp://www.blogger.com/profile/10997374455545535931noreply@blogger.com5tag:blogger.com,1999:blog-34044695.post-65934974935973968082008-11-29T04:32:00.000-08:002008-11-29T16:46:42.214-08:00Daring Bakers Challenge 2: Caramel Cake with Caramelized Butter FrostingRight away after I saw this month challenge - Caramel Cake with Caramelized Butter frosting by Shuna Fish Lydon (<a href="http://eggbeater.typepad.com/">http://eggbeater.typepad.com/</a>) - I knew I'd make it for holiday brunch. Then as days passed, as I kept reading others DBs posts, I started to quiver. Mostly about the sweetness of this cake. Many DBs commented on how super extra ultra sweet this cake turns out to be - it's yummily delicious, but sorta very sweet too. And neither of us eat sweet things much. However, attempts of cutting back sugar seem to work very well to many DBs. So..I am all hope and eager to whip up this cake.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpzDrYnmRd5kf0-2ZkNZUf7oDM6vj2vw4uGACNDMNu3QsKW0nuSA2-7A-DB2iznpnd1fuxoXc6qgRr4I7roSbneINRwOX6EkCHPr3TyqfQUNhJlcxmdymttOo6PRoe8nxRMFN3/s1600-h/DSCN3475.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 290px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpzDrYnmRd5kf0-2ZkNZUf7oDM6vj2vw4uGACNDMNu3QsKW0nuSA2-7A-DB2iznpnd1fuxoXc6qgRr4I7roSbneINRwOX6EkCHPr3TyqfQUNhJlcxmdymttOo6PRoe8nxRMFN3/s400/DSCN3475.JPG" alt="" id="BLOGGER_PHOTO_ID_5274234204476376562" border="0" /></a>Everybody loved it!! 7 people, 12 triangles and I have no leftover. I totally fall in love with the frosting, and I am one of those people who usually scrape off frosting from cakes. But how could I not - when it's made with browned butter?!! This is the very first time I have made frosting with browned butter, actually first time of knowing there is such thing. Heehee..I am so going to use this frosting recipe on other cakes from now on.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4n-V1nTPL9QBNNWg3baV7vQMqJ6cPHq0R0ODb56avgsHryHTTz2josuB5hVcF_Zi9XtyoAyUtyttyCovYEqxuRVa6AduhQfPpjKXhLLgw9IYUhIXCxNZ4VvZIHxEtsDkYij5P/s1600-h/DSCN3474.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4n-V1nTPL9QBNNWg3baV7vQMqJ6cPHq0R0ODb56avgsHryHTTz2josuB5hVcF_Zi9XtyoAyUtyttyCovYEqxuRVa6AduhQfPpjKXhLLgw9IYUhIXCxNZ4VvZIHxEtsDkYij5P/s400/DSCN3474.JPG" alt="" id="BLOGGER_PHOTO_ID_5274234453621439778" border="0" /></a><br />Vik ate all the crumbs from the cake, kinda rare event on its own. As I sliced off the top and sides to make the cake all even, he picked on them and next thing I know all those bits were gone. It's quite of work, making the caramel syrup and then browned butter, but so well worth it!!<br /><br />This cake's recipe can be found in Bay Area Bites (<a href="http://blogs.kqed.org/bayareabites/">http://blogs.kqed.org/bayareabites/</a>).<br /><br />Thank you so much for Dolores of <a href="http://culinarycuriosity.blogspot.com/">http://culinarycuriosity.blogspot.com/</a>, the host this month's challenge and co-hosts Alex of Brownie of the Blondie and Brownie duo: <a href="http://blondieandbrownie.blogspot.com/">http://blondieandbrownie.blogspot.com/ </a>and Jenny of Foray into Food <a href="http://forayintofood.blogspot.com/">http://forayintofood.blogspot.com/</a>CECILhttp://www.blogger.com/profile/10997374455545535931noreply@blogger.com17tag:blogger.com,1999:blog-34044695.post-89678479918878604022008-11-21T15:42:00.000-08:002008-11-22T05:41:53.701-08:00Mix and Match<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxI4t_gQlFysL8peChK0vyEmW9H_ojJrejY4gpZEFmK3ISs9KNJsMHfuMvMLQINW58qoxS45RbsZw1koRmZarwVC94KqHUjqGnQe77OniOLK_FCghiZJ6cqirAnJclhNuADkjD/s1600-h/DSCN2689.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxI4t_gQlFysL8peChK0vyEmW9H_ojJrejY4gpZEFmK3ISs9KNJsMHfuMvMLQINW58qoxS45RbsZw1koRmZarwVC94KqHUjqGnQe77OniOLK_FCghiZJ6cqirAnJclhNuADkjD/s400/DSCN2689.JPG" alt="" id="BLOGGER_PHOTO_ID_5269778981057303474" border="0" /></a>Many of us have that one or two things that we'd just jump into it - no matter what. For example Vik, it can be snowing or scorching hot outside, but if you have soccer ball and enough guys to play a game. He'd be out within seconds. He is in that certain pool of people who would go golfing in 5 layers of clothing - to get the last game before the grass frost over. Or, my very best friend who loves to sing and she'd sign up to all sorta singing contest - just for the heck of it. The one that you really would hate to go to karaoke with, because it's all her songs!! Or it can be your song but she is the one who sings it.<br /><br />Me, house renovating and cooking. Cooking. Not baking. Yet, two weeks ago when being asked if I am willing to 'help' out with holiday food drive, by baking some cookies. I said YES YES I WILL! No further questions asked - was not very smart, huh? I just have soft spot on that kinda thing. Never mind that I have my own baking plans for the holiday already. After quick tally up, in total, I will be baking about 150 dozens of cookies. Cookies baking is not big deal, so it's not like I am whining. Bread and cake is not my strongest suit. What I did not take into calculation is that .... lack of space!! Time, I can make time - though with 1.5 full time job and I do have life outside job, ya know - it gets crazy sometimes :) Still, I can do my work anywhere I want and cream-ing butter and sugar while reviewing specs - is entirely doable.<br /><br />Space....we borrow friends' fridge. Yeah. And I don't do any fancy shaped cookies. My mom was horrified when I told her about sliced and dropped cookies. Eh, in her glorious days of running a bakery - sure she was a career woman and has another full time job as well, but there were always 5 girls working the ovens, shaping, molding, finishing, etc. My aunts and grandma on dough mixing. Mom came from her job and do super thorough checking. No crooked edges cookies. Checklist and what not.<br /><br />Do you see any other pair of hands around here?! :) Truth is, she thinks I am crazy. In cute way. It's not that I don't want to ask some girl friends over for help. But the only way I can manage in winging these baking frenzy is that I do it in random times. I simply can't put away 4 solid hours.<br /><br />Anyhoo, so I dig out this cheat sheet and thought to share it here. Up til now, I have about 50 dozens worth of cookies dough all packed up in freezer. I am a little bit nervous for the baking day (s) though. Gotta borrow some baking pans too. Maybe then I have to call up couple friends.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBI0sKfZDY6PdMkDCLkmiglQOZa8UD6Nh1iljDNgj-ekdqCNIvvuLapbMpuRYqQrbojmdI6Puc1gZs70Ql9T9H7EU89KLMF9b0OMLVsrHcfV2B2Ko9rn3qMktU_VS_wzWcyfGo/s1600-h/cookiestips.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 344px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBI0sKfZDY6PdMkDCLkmiglQOZa8UD6Nh1iljDNgj-ekdqCNIvvuLapbMpuRYqQrbojmdI6Puc1gZs70Ql9T9H7EU89KLMF9b0OMLVsrHcfV2B2Ko9rn3qMktU_VS_wzWcyfGo/s400/cookiestips.jpg" alt="" id="BLOGGER_PHOTO_ID_5270756639533173506" border="0" /></a><br />This spritz cookies is not even in 'the list.' My overachiever personality seems to take over last week and so I whipped up small batch of this. One of those breezy easy cookies yet just the right kind for dunking to tea and coffee.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoC6WfJsXsNBNW2EhCoigNN6bpujEMiFzNA7hwkC8k3btUN8IB_UAAtaKCqUCejf6bOozQlCOIso9EeKbITgqcxUBkQXezAXxYtoN57sSTMdQYc9vhT6EcBWIOK2SwuaHIbnPz/s1600-h/DSCN2685.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoC6WfJsXsNBNW2EhCoigNN6bpujEMiFzNA7hwkC8k3btUN8IB_UAAtaKCqUCejf6bOozQlCOIso9EeKbITgqcxUBkQXezAXxYtoN57sSTMdQYc9vhT6EcBWIOK2SwuaHIbnPz/s400/DSCN2685.JPG" alt="" id="BLOGGER_PHOTO_ID_5269777940665342626" border="0" /></a><br />What:<br />- 250 gr unsatled butter, room temperature<br />- 175 gr sugar<br />- 2 large egg yolks<br />- 1 tsp vanilla extract<br />- 350 gr flour, sift with 1/4 tsp salt<br /><br />How:<br />- Cream butter until fluffly and pale. Add sugar and continue beating to smoother texture.<br />- Beat in egg yolks and vanilla extract on low speed just until blended.<br />- Add flour-salt mixture to butter mixture, and stir with wooden spoon just until blended.<br />- Spritz using either cookie press or cone with star tips.<br />- Bake in the 375 oven for about 8-10 minutes.<br /><br />Couple tips: Make sure baking sheets are cool - or dough tends to slip off when lifting cookie press/ cone on warm sheets. If dough starts to feel warm, put in the fridge for about 15 minutes. Oh and I only made half of the recipe, and comes up with about 2 dozens.<br /><br /><span style="font-style: italic; color: rgb(153, 0, 0);">Thanksgiving Stuffed Turkey </span><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3HuD6WrLsvcjKfIzsMs9vpeeBiWOcJeAkLBa5csfxUigsexYCUwYdfBbLbPWsaFNDKnRGgV1Du1CQj1v1skqX_HDpsKA3IwiDX35ifeAkozM9Cb2oukrs4F0uEwoCYGYTXOVD/s1600-h/DSCN3261.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3HuD6WrLsvcjKfIzsMs9vpeeBiWOcJeAkLBa5csfxUigsexYCUwYdfBbLbPWsaFNDKnRGgV1Du1CQj1v1skqX_HDpsKA3IwiDX35ifeAkozM9Cb2oukrs4F0uEwoCYGYTXOVD/s400/DSCN3261.JPG" alt="" id="BLOGGER_PHOTO_ID_5271104756800743266" border="0" /></a><br />This stuffed turkey has been a sitting duck (sitting turkey) in my draft for oh...1 month?! So before holiday season is over and next thing I know it's 2009, I thought to combine these posts together. It was fairly small Thanksgiving dinner - so I opted for stuffed turkey breast. Quick, easy and never had any leftover - while if it's whole turkey, I may have to make turkey sandwich, salad, chili, etc with the leftover.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7kvARZHsmDvYFMzqSyQA_2BqwTbLJVNc7KBKtG5nMIXG7rPc7iM8dknercACgd4ZUndyiCIXFjXHsuZ-UFaFqGbZlp760i4p4_Q1IAO95NKi2B8NbmhS_ciq2hJleC3Rlzo0_/s1600-h/DSCN3284.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 352px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7kvARZHsmDvYFMzqSyQA_2BqwTbLJVNc7KBKtG5nMIXG7rPc7iM8dknercACgd4ZUndyiCIXFjXHsuZ-UFaFqGbZlp760i4p4_Q1IAO95NKi2B8NbmhS_ciq2hJleC3Rlzo0_/s400/DSCN3284.JPG" alt="" id="BLOGGER_PHOTO_ID_5271473068014817410" border="0" /></a><br />The 'out from the oven' photo is not so great - it was 7.30 pm and I had to take it to the table quick. So it was literally point and shoot under my poor kitchen lighting.<br /><br />What:<br />- 1 turkey boneless turkey breast, lightly pound to flatten it up.<br />- 1 bay leaf<br />- 2 cloves of garlic, chopped<br />- 3 sprigs of rosemary<br />- 1 tbsp olive oil<br />Stuffing is the combination of these (adjust ratio to own liking)<br />- red onion<br />- garlic<br />- wild mushrooms<br />- celery<br />- carrots<br />- sun dried tomatoes<br />- olives<br />- almonds<br />- rosemary, finely chopped<br /><br />How:<br />- Marinate the turkey the night before in ziploc bag. Toss in olive oil, bay leaf, garlic and 2 sprigs of rosemary. Give it a good 'massage.'<br />- Cook the stuffing in olive oil.<br />- Assemble by placing the turkey breast, skin side down. Spread stuffing and leave about 1/2 - 1" border all around. Gently roll up - try to somewhat tighten up while rolling.<br />- The better way of doing it is using kitchen strings - which I completely truly absolutely sure I got in my kitchen drawer. But it's nowhere to be found. Since it's not exactly gigantic, toothpick works just fine. Secure the seam with toothpick.<br />- Place rolled up turkey breast on roasting pan. I use few skinny farmers market carrots as rack for it so that all the drippings would drip better. Also, it gives space underneath the rolls to brown up nicely, instead of creating icky mess. Tuck in sprig of rosemary under the skin. Brush top with some garlic infused melted butter. (Whacked garlic and let it sit in melted butter)<br />- Bake in preheated 375 oven for about 40 minutes - depending on thickness of breast. Using meat thermometer is of course recommended. But I just prick it with satay skewer and once the juice runs clear - it's done.<br />- I make simple gravy with the drippings and chopped up shallots.CECILhttp://www.blogger.com/profile/10997374455545535931noreply@blogger.com11tag:blogger.com,1999:blog-34044695.post-24823336484768149112008-11-03T16:27:00.000-08:002008-11-04T19:21:47.559-08:00Diwali Part 1: Moong Dhal, Palak Paneer, Chana Masala/ CholeI have about 25 or so photos in my edit box, waiting for me to write up and post!! (Banging head) This is getting old, yeah? Listening to my excuses :) One day maybe I will post about all these goals I have in my to-do list and these past few weeks, I sorta have the opportunities to cross some of them out. But of course, having food blog has always been one of those goals too. So, pardon me and let's talk about better things.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3_2sdpkEHs190xW6LW0Hm9o0xBGAW6vZXmb7aGwai1fWCUxbrLbuA9vGWIlk73UVajqLda-07ywI7xi9sCRQWfOX91rqLI72sxLAd-ogSQj-nnp36z0mQMaq1iYN6wWSPSxWK/s1600-h/DSCN3378.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3_2sdpkEHs190xW6LW0Hm9o0xBGAW6vZXmb7aGwai1fWCUxbrLbuA9vGWIlk73UVajqLda-07ywI7xi9sCRQWfOX91rqLI72sxLAd-ogSQj-nnp36z0mQMaq1iYN6wWSPSxWK/s400/DSCN3378.JPG" alt="" id="BLOGGER_PHOTO_ID_5264853718382223218" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeOsFPZC5gAoOYL6B9UUnNavKjRawLXIqDuigd6-9Cd80c_VxQT6UawLqsWOjh57bWwCf3aUi5-szQy-yRMCaQQgeoMhxY_frk0p46fgigoYXxeVFaE7Bs_ZKLQzylUYUuB_iT/s1600-h/DSCN3396.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeOsFPZC5gAoOYL6B9UUnNavKjRawLXIqDuigd6-9Cd80c_VxQT6UawLqsWOjh57bWwCf3aUi5-szQy-yRMCaQQgeoMhxY_frk0p46fgigoYXxeVFaE7Bs_ZKLQzylUYUuB_iT/s400/DSCN3396.JPG" alt="" id="BLOGGER_PHOTO_ID_5264861539718719186" border="0" /></a><br />Diwali Dinner Part 1, from our small 4 people Diwali Dinner on the 28th. Vik was not expecting an Indian dinner - thinking it'd be just some celebratory dinner with friends. Since we are having 'the' more authentic Diwali Dinner on Saturday with family friends, he thought I'd just wait to fix up Indian menu for that Saturday. But see..I believe in celebration, especially the fact that it was indeed a New Year. A small nice surprise is always a good thing, right? So I came home earlier and quickly whipped up some Indian dishes. Lit up few dozens of diyas around the house, some on balcony. He would have been fine if I didn't do it, ya know? But he was grinning when he got home and saw all these little candles everywhere. Now, let's hope sometimes before Christmas, I'd come home to a fully decorated Christmas tree in our living room, yeah?<br /><br />I ended up making some <a href="http://food-craze.blogspot.com/2008/09/bhajia-potato-onion-and-cauliflower.html">bhajias</a>, rotlis, Moong Dhal, Chole and Palak Paneer. Since I simply did not have the time to fix up dessert/sweets - which is extremely essential in Diwali festival. The other couple brought in tiramisu and eclairs. Mmhh...<br /><br />Anyway, so maybe the most Gujarati dish in this dinner is the Moong Dhal. I have never been a huge fan of this dhal - in my head, mung beans are eaten as sweet dishes. While he thinks it should be savory. Well, it's New Year, so savory it is then. Chole/ Chana masala is a dish of chickpeas cooked in spicy slightly dry gravy. Which I prefer to eat with chips or thinly sliced baguette - and I did exactly that with some leftover the next day for lunch. Weird, huh?<br /><br />Palak Paneer has sometype of sentimental value in it. ;) It was our first cooking together dish. Many moon ago on one Sunday he decided that we'd have some friends over for simple Indian meal. At the time, I did not have very well stock Indian pantry, ya know? Tons of spices, as Indonesian cuisine shares quite similarity to Indian's, but that's basically it. Just spices.<br /><br />So it got to be something simple and did not involve too much running around to get the ingredients. We both love Palak Paneer and it is fairly easy dish, so we just went to grab some spinach and paneer. However, it did involve an episode of some of this green stuff jumping out from blender when my then-boyfriend did not put the lid secure enough onto the blender! Can't let him in kitchen, see?<br /><br />Moong Dhal recipe is similar to this <a href="http://food-craze.blogspot.com/2008/06/gujarati-dhal.html">Dhal</a> recipe. Simply swap the lentils/ beans. Pressure cooker is better way to go in cooking this dish - much faster process, but I just use regular soup pot. That said, it requires parboiling these moong beans for a while until it softens up before dumping in the spices.<br /><br /><span style="font-style: italic;">Chole/ Chana Masala</span><br />What:<br />- 1 canned chick peas, drained and set aside in a bowl<br />- 1 small onion, chopped<br />- 3 cloves garlic, finely chopped<br />- 1" ginger, grated<br />- 1/2 tsp coriander seeds<br />- 1 small ripe tomato, chopped<br />- 4-5 tbsp tomato paste<br />- 1 tsp chili powder<br />- 1 tbsp coriander powder<br />- 1 tbsp cumin powder<br />- 1 1/2 tbsp garam masala<br />- 2 green chilies<br />- pinch of turmeric<br />- few sprigs of cilantro, chopped<br />- 2 tbsp tamarind juice (mix warm water to 1 tsp tamarind paste)<br /><br />How:<br />- Heat oil and fry onions, garlic, ginger and chillies until onions is soft. Add this mixture to drained chickpeas and set aside for now.<br />- In same pot, heat a little bit oil and toast coriander seeds for few seconds. Then add in all other spices. Fry.<br />- Toss in tomatoes and cook until soft, add tomato paste. Stir.<br />- Add in the chickpeas onion mixture to the pot. Stir and mix well. Add in tamarind juice. Cover for couple minutes.<br />- Add just enough water to moisten it up and form slightly dry thick gravy coating the chickpeas. Simmer for about 10 minutes. Toss in cilantro right before serving.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjc9VijoDABAXsz4EWqIbuVhDy-BExFf04-v3LdX_WYgTJo94SEQ98k1hYuvUfcosop8dUnC2Q3ucGNnOhRQWy1cazTgVvVh49P5I1L7f-4NtLoMDdcRENhOhJHVPgFP3YuwEtq/s1600-h/DSCN3384.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 275px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjc9VijoDABAXsz4EWqIbuVhDy-BExFf04-v3LdX_WYgTJo94SEQ98k1hYuvUfcosop8dUnC2Q3ucGNnOhRQWy1cazTgVvVh49P5I1L7f-4NtLoMDdcRENhOhJHVPgFP3YuwEtq/s400/DSCN3384.JPG" alt="" id="BLOGGER_PHOTO_ID_5264927413558216978" border="0" /></a><span style="font-style: italic;">Palak Paneer</span><br /><span>What:</span><br />- 1/2 block of store bought paneer, cubed and pan-fried for few minute and set aside. (home-made paneer of course tastes much better and I could have had put some efforts to make it on my own, but really...)<br />- 1 bunch of spinach, coarsely chopped<br />- 1/2 small onions, chopped<br />- 1 small tomatoes, chopped<br />- 2 cloves garlic, finely chopped<br />- 1" ginger, grated<br />- 1 tsp of each turmeric and groud coriander<br />- 2 tsp cumin<br />- pinch of garam masala<br />- 2 jalapenos (optional), chopped<br />- 4 tbsp of cream/ half and half (sour cream works well too)<br /><br /><span style="font-style: italic;">How:</span><br />- Heat little oil and toss in onion, garlic, ginger and jalapenos. Fry for couple minutes until onion is translucent.<br />- Add in spices. Fry. Toss in tomatoes. Stir well.<br />- Toss in spinach and cook until it is slightly wilted. Add in about 1 tbsp of cream, just so that it has some liquidy consitency, for easy blending.<br />- Using hand blender, blend the mixture. We don't like it too smooth, so just blend until the consistency you prefer.<br />- Add in some more cream. Stir. Toss in cubed and fried paneer. Let simmer for few minutes.<br />- Just right before turning off the heat, add in chopped up cilantro and stir well.<br /><br />Diwali Part 2 is coming up soon!!CECILhttp://www.blogger.com/profile/10997374455545535931noreply@blogger.com17tag:blogger.com,1999:blog-34044695.post-24063203316986014312008-10-29T13:46:00.000-07:002008-10-29T16:55:25.291-07:00October Daring Bakers: PizzaMy first challenge as Daring Bakers. Am I out of my mind?!! I have said million times that I just don't bake (much). Cause I am scared. Too many unknown factors. However, I love challenges. What's better way of challenging my baking skills (or lack off) by joining Daring Bakers? And of all things I fear most to bake, yeap...bread type of baking and surely, my first challenge just has to be pizza!<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBFl-0FPwfubS92QGUMtxdHDyZsdRWc-Mig_-m2XrpBshrDbCvQxqVJJeRZUBwAoc5bxdTUVIEL3v_Ur1PInqoNX1VkzTTO9oXrg8MHdaN-f8tz2PyJoSblQ8WnjogkhqHPaM-/s1600-h/blue_db.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 234px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBFl-0FPwfubS92QGUMtxdHDyZsdRWc-Mig_-m2XrpBshrDbCvQxqVJJeRZUBwAoc5bxdTUVIEL3v_Ur1PInqoNX1VkzTTO9oXrg8MHdaN-f8tz2PyJoSblQ8WnjogkhqHPaM-/s320/blue_db.jpg" alt="" id="BLOGGER_PHOTO_ID_5262720933005750034" border="0" /></a><br />That said, I do make pizza dough quite often; my aunt's recipe and I have been sticking with that very one recipe for years. So I was both excited and nervous when I see this month's Daring Bakers task. For this challenge, we are using a recipe by Peter Reinhart, <a href="http://www.amazon.com/gp/product/1580082688?ie=UTF8&tag=thehunmou-20&linkCode=as2&camp=1789&creative=9325&creativeASIN=1580082688" onclick="javascript:pageTracker._trackPageview ('/outbound/www.amazon.com');">The Bread Baker’s Apprentice: Mastering the Art of Extraordinary Bread</a><img style="border: medium none ! important; margin: 0px ! important;" src="http://www.assoc-amazon.com/e/ir?t=thehunmou-20&l=as2&o=1&a=1580082688" alt="" border="0" height="1" width="1" />.<br /><br />The first step of kneading went great. Did not use mixer - cause I don't think my hand held mixer can take the abuse. I was bit worried when my dough did not seem to be sticky (supposedly, the dough in this recipe would be somewhat sticky) but it seems completely fine, based on my minimal knowledge of 'bread' dough. Next day though, woohoo..it smells heavenly, a tad of yeast smell. The dough looks delicate and just right (whatever 'right' is)<br /><br />Problem arises when I was hoping that Vik would take picture of me tossing the pizza - it was somewhat of a rule in this challenge: toss the pizza and take a photo of flying pizza. He called from office and said he'd be running late. And he has a soccer match to catch within 1.5 hour. Factor in: getting ready, eat, catch up for a bit - I just couldn't wait for him. I tempted using the recording button - but yeah..it might end up recording just the ceiling or my feet or something.<br /><br />Anyway, so move on to the last few steps. Now the dough becomes kinda super soft, softer than what I accustomed to. Did some knuckle stretching, rotating, flip about 1/8" to the air. Actually I did send it to the air and guess what, somewhere in midair, it decided to fold itself together. Take a deeeeeppp breath. Okay, so..that's the reason I took out 3 parts of dough from the fridge, knowing that some trial and errors may occurred. It turned out okay though, I 'repaired' it - by stretching and patting it back together.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgM-3ps5g_W69RMIdCOToyeV2k-JlRYthbcam0TGGmCYrF891_NAzSPoMj9Mny29efE8YqdTqKxv479rBCSH6ris6dwOcyD6TUWYWF-5zf2MSyM4W7dDznFVLirpuwFwOS9d5Pc/s1600-h/DSCN3353.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgM-3ps5g_W69RMIdCOToyeV2k-JlRYthbcam0TGGmCYrF891_NAzSPoMj9Mny29efE8YqdTqKxv479rBCSH6ris6dwOcyD6TUWYWF-5zf2MSyM4W7dDznFVLirpuwFwOS9d5Pc/s400/DSCN3353.JPG" alt="" id="BLOGGER_PHOTO_ID_5262726554935376082" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEVDxDBf68yhtVO_qFOBqzKeS9pT1YrN9iB0zEJ24BasKxtv0hd-Tt3EXWWtiECzc0B4XSMdRVDKym4Lnus1U07SbwFYYwXv2PlESYR6CBiI-VCLiAhDEV6i6-vNSdsDH6YiO0/s1600-h/DSCN3358.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEVDxDBf68yhtVO_qFOBqzKeS9pT1YrN9iB0zEJ24BasKxtv0hd-Tt3EXWWtiECzc0B4XSMdRVDKym4Lnus1U07SbwFYYwXv2PlESYR6CBiI-VCLiAhDEV6i6-vNSdsDH6YiO0/s400/DSCN3358.JPG" alt="" id="BLOGGER_PHOTO_ID_5262726908397892146" border="0" /></a><br />Hence, I had 2 pretty good round shape pizza and one splattered looking oval. Did not use any rolling pin!! Usually I used rolling pin for pizza. I have decided on topping early on. First one is inspired by our favorite pizza from Terroni (it's one of our favorite places) - Polentona. Tomatoes, speck (smoked prosciutto), fontina, mozzarella and pine nuts. I used smoked mozzarella and holysmokeee..it was so smokey, so sweet. The sauce is just a simple tomato paste with chopped up garlic and basil, the whole idea of this pizza is to showcase the rich smokey salty flavor of prosciutto.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTWFCFcW9GM8dfWJHQj_uRsFSmwrHml6NgMs-_BxpmFuCATrVGCQ8ZjU8fG-JvGjgmt7tHkprWLWnfL-5UgdF1Hf-tcXb6UtXsh58jkRIkgpCMFpwlnHdweqIb4a1E2ZVhrG5y/s1600-h/DSCN3372.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 301px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTWFCFcW9GM8dfWJHQj_uRsFSmwrHml6NgMs-_BxpmFuCATrVGCQ8ZjU8fG-JvGjgmt7tHkprWLWnfL-5UgdF1Hf-tcXb6UtXsh58jkRIkgpCMFpwlnHdweqIb4a1E2ZVhrG5y/s400/DSCN3372.JPG" alt="" id="BLOGGER_PHOTO_ID_5262727188798449506" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTF_t1gQsn7l1uk75vtg8A-CoTp7uyEPAtmE-oJu1q7U0UVjiM5vdLexKM1qep-S7UF-dy40_2RiE-NddBuYNyvRyx_qVR-bGKElbHzjt_oCs-vzfhqDas4R72nfwoy-Vxz4zU/s1600-h/DSCN3366.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTF_t1gQsn7l1uk75vtg8A-CoTp7uyEPAtmE-oJu1q7U0UVjiM5vdLexKM1qep-S7UF-dy40_2RiE-NddBuYNyvRyx_qVR-bGKElbHzjt_oCs-vzfhqDas4R72nfwoy-Vxz4zU/s400/DSCN3366.JPG" alt="" id="BLOGGER_PHOTO_ID_5262727604480801842" border="0" /></a><br />Second one, I have always loved mushrooms in my pizza. So I went ahead and do vegetarian pizza of creminis, capers, artichokes, olives with goat cheese and basil pesto as sauce. Then I did the last one, half and half for Vik's lunch the next day.<br /><br />I have another 2 doughs in freezer and so tempted to whip up sweet one this weekend, after seeing so many great inspiration on other DB posts.<br /><br />The verdict: This pizza sure worth the effort!! The process is slightly more complex than the other recipe I got, but the result is super rewarding. Vik ate 3/4 of the prosciutto pizza and about 1/4 of mushrooms one. When he got back from soccer, he did second round dinner.<br /><br />Thank you <a href="http://www.rosas-yummy-yums.blogspot.com/">Rosa</a> for hosting this month Daring Bakers!CECILhttp://www.blogger.com/profile/10997374455545535931noreply@blogger.com28tag:blogger.com,1999:blog-34044695.post-76094292563073793122008-10-19T12:50:00.000-07:002008-10-20T11:07:52.315-07:00Pumpkin Choco Chips Cupcakes with Cream Cheese Cinnamon Frosting<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPY_Q3UE_ymFiZke4VYDIRX4we8i12J40wphPy_XQty7jYjd0ZS8G5RCiSQSLgUMAdXV78tfaLsOMcsnKUTCwianfGFyKCXg_o7ulfZPwqeZuD1RSGnke84f7GJoUiNZYW478l/s1600-h/DSCN3258.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPY_Q3UE_ymFiZke4VYDIRX4we8i12J40wphPy_XQty7jYjd0ZS8G5RCiSQSLgUMAdXV78tfaLsOMcsnKUTCwianfGFyKCXg_o7ulfZPwqeZuD1RSGnke84f7GJoUiNZYW478l/s400/DSCN3258.JPG" alt="" id="BLOGGER_PHOTO_ID_5259036380989836658" border="0" /></a>Work was normal last week and I was planning to blog more often. Obviously, it simply did not go as planned. Practically, I have been sorting through my work 'zone' - if I may say, I am quite organized person (on the verge of obsessive) however there are days that my desk is covered from one corner to another. As well as floor space...and sometimes, wall. So I had to do some shuffling. Then closet swap - winter/fall clothing out from the box, summer goes in. With tiny closet, there is no other way of doing it.<br /><br />All that and enjoying fall colors - I run better during fall and winter. I know it's different for everybody, but I have always thought there is something magical about fall and winter, hence I have upped my miles and at that, sore factor. Meeting up with girl friends for catching up. Enough excuses. A week late, but this is what I whipped up as dessert for our Thanksgiving dinner. I did not get to take photos of everything, trying not to make it into habit for asking our friends to sit on the table and wait around until I am done taking photos.<br /><br />Vik came up with the idea of cupcakes. No extra dessert plates to wash, see? Though I thought, cupcakes for Thanksgiving dessert?? It does not fit the bill - Thanksgiving! Not bake-sale. Then of course, as I give it some thoughts. I know I wanted to do something with pumpkin. Know I don't want to roll out pie dough, so pumpkin pie is out. Something I can make ahead. When I saw a block of cream cheese in my fridge. Cupcakes with cream cheese frosting sounds just about right.<br /><br />Do I have a recipe on my own though for pumpkin cupcakes? Of course not. I google-d around and found few different ones. However this one was actually from my pilates instructor. Well..she got it from Canadian Living magazine and changed some of the ingredients. How do I get a recipe from an instructor, long story short - I took her session for a while then switched to another instructor, we bumped to one another, she asked and I explained. Two months ago she started new class and as promised, I went in to check it out and I have been diligently going to her class since then. And couple weeks ago, we established another working relationship, she becomes my client. Gotta make back all the money I paid for membership!! The cream cheese frosting is finger licking good! It's what my host family used to whip up for their carrot cake and red velvet cake.<br /><br />Cupcakes:<br />2 cups all-purpose flour<br />1 cup granulated sugar<br />1 tsp pumpkin pie spice (I don't have any, so I just mix in nutmeg, ground cloves and cinnamon)<br />1/2 tsp baking powder<br />1 tsp baking soda<br />1/2 tsp salt<br />2 eggs<br />1 cup canned pumpkin<br />1/2 cup milk (original recipe: buttermilk)<br />1/4 cup unsalted butter<strong></strong>, room temperature (original recipe: vegetable oil)<br />few tbsp of chocolate chips (I added this simply because I have some in my pantry)<br /><br />Frosting:<br />6 oz cream cheese<br />2/3 stick unsalted butter, room temperature<br />2 1/2 cups confectioners sugar<br />1/2 tsp cinnamon<br />1/2 tsp vanilla<br />pinch of salt<br /><br />How:<br />- For cupcakes: Mix all dry ingredients together with fork. In another bowl, whisk all wet ingredients together. Pour wet ingredients to dry and mix just until moistened. Fill muffin cups to the top. (Surprise surprise, I don't have muffin baking cups/pan, but I do have assorted brioche molds I got from Indonesia, so I used that instead)<br />- Bake in 375° oven for about 20-30 minutes until toothpick inserted in the center comes out clean.<br />- For frosting: Cream together butter, cream cheese, salt and confectioners sugar until smooth. Add in cinnamon and vanilla.<br />- In my dream, I'd have pipe the frosting to make it all nice. But in reality, I just spread it with spatula. It yields 11 cupcakes and all of them have different frosting design. Not because I have excessive talent in cupcake decorating, but simply couldn't decide which one could win 'the laziest effort of frosting' event. ;) So there was swirly kind, spikey, zagged, et cetera.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjy-QHcQz4BRXDZWvX7f8Yko3aNXpH5UL7vVjaD16CLhgV5uPlBaMHorbYSQ8fGbFMotksMDJrqrEeE9q1VVGTlow60kWx3utdikXYameT0P5xiphdE5jBvHLknSCw_mQptlnxJ/s1600-h/DSCN3257.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjy-QHcQz4BRXDZWvX7f8Yko3aNXpH5UL7vVjaD16CLhgV5uPlBaMHorbYSQ8fGbFMotksMDJrqrEeE9q1VVGTlow60kWx3utdikXYameT0P5xiphdE5jBvHLknSCw_mQptlnxJ/s400/DSCN3257.JPG" alt="" id="BLOGGER_PHOTO_ID_5259052650257303698" border="0" /></a>CECILhttp://www.blogger.com/profile/10997374455545535931noreply@blogger.com17tag:blogger.com,1999:blog-34044695.post-18713081357252141312008-10-13T14:45:00.000-07:002008-10-14T07:20:45.654-07:00Bowl of Quick Chicken Noodle Soup at 2 AM<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDbx3XxHO59fUTy4H9t_KFH987zmvfXPPAZFfELDqUa0uCGV-GI6rbUMXCdioYnhdjr0wp9-EVgdA5ltMlkYpxUlRebpf6joIRgqiV-su9zgbargnVntITwRNfUA5marFq8ZOA/s1600-h/DSCN3199.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDbx3XxHO59fUTy4H9t_KFH987zmvfXPPAZFfELDqUa0uCGV-GI6rbUMXCdioYnhdjr0wp9-EVgdA5ltMlkYpxUlRebpf6joIRgqiV-su9zgbargnVntITwRNfUA5marFq8ZOA/s400/DSCN3199.JPG" alt="" id="BLOGGER_PHOTO_ID_5256797152343778610" border="0" /></a><br />Alright, I think work life is somewhat back to normal phase and hopefully now I can post more regularly and able to check out everybody else' blogs as often like I used to. ;)<br /><br />I don't think most of us inspects photos very closely, do we? I mean...other people's photos. Unless it happens to be a passion - photography or such. That said, what do I know?! Photography is not exactly a passion of mine. I may even consider it less interesting than gardening - and everybody knows how I feel about gardening! It hates me. Don't get me wrong, I enjoy beautiful photography, but not with me fiddling on the lens and buttons.<br /><br />However, out of habit, I pay lots of attention on images (photos, drawings, art, etc). I am that annoying friend you have who will point to your wall arrangement and says 'That one frame there..I think it's 1/4" crooked" Keyword: FRIEND. I will never be that rude with new people - I may just pretend looking and admiring and when you are not looking, I'd nudge it a bit just for the sake of leveling it. ;) Kind of a person who installs toilet by looking at the diagrams, and not at written instructions.<br /><br />Visual and all, this photo of noodle bowl. I took it at 2 am this past Thursday in my kitchen. It does not look very bad, I guess. And really, if you make some food at 2 am, you ought to be pretty desperate for food and photo taking shouldn't even an option, no? But the camera just sits there on the shelf so..might as well. Also, I am intrigued to see how it'd turns out - since natural light is not going to stay much longer anymore. Hmm...the result, I dunno. Maybe this is the time for me to start finding better spot somewhere else!! Can't count on natural light all the time, right?<br /><br />Now the food..this is kinda food if I were to live in Indonesia, I can get it from roadside vendors at 2 am or 4 am. But since that is not the case, my kitchen it is then. It's comforting dish, homey and quick to whip up. Not as quick as PBJ, but I need to be away from my desk for a while and at 2 am..where am I gonna go to take a break? I guess, the right question is, where in the city that I can go in pajamas?<br /><br />What:<br />- rice noodles, cook as instructed in the package, drained and toss in dash of oil<br />- 1 cup cooked chicken, shredded to chunks (I usually have some cooked chicken in fridge; for exactly this type of quick dish)<br />- 1 shallots, finely chopped<br />- 1 cloves garlic, finely chopped<br />- 1/2" ginger, finely chopped<br />- 1/2 tbsp soy sauce<br />- 1/2 tbsp sweet soy sauce<br />- pepper<br />- handful of bean sprouts, rinsed<br />- few sprigs of cilantro<br />- 2 cup of chicken broth (Into soup pot, I dropped in half a tray of ice cubes frozen broth I made not too long ago, add some water, dash of salt and pepper - let it comes to boil)<br /><br />How:<br />- Toss in chicken, garlic, shallots and ginger to pan. Fry for few minutes.<br />- Add in both soy sauce (salty and sweet). Dash of pepper.<br />- This is the 'street fare' version of assembling such bowl:<br />- Add small dash of sweet, salty soy sauce and sesame oil to the bottom of serving bowl.<br />- On top of that, put noodles (either let it that way for now, or toss noodles to soy sauce, I like to leave it alone just as is)<br />- Top with shredded chicken mixture and tons of bean sprouts.<br />- Laddle boiling hot soup on top. Garnish with cilantro or green onions or...ohhh...fried shallots!<br />- Add some hot sauce just before eating.<br /><br />Happy Thanksgiving to fellow Canadian bloggers! Can't wait to catch up with blogs to see what's on the table.CECILhttp://www.blogger.com/profile/10997374455545535931noreply@blogger.com19tag:blogger.com,1999:blog-34044695.post-91655074534197756952008-10-06T12:26:00.000-07:002008-10-07T19:28:35.497-07:00Tofu Meatballs (You read it right, TOFU)<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9fUvtVJm4WbsBq9LwOLX21pSgYk_3BWZ_ylJxRG98OhkaPnMj1epncsx0zqVm5U_tfRkmIEDJaGwix0mq1FVgNi3HXzN9qvEA-6xwPGbJG_ntl7QtyF8dzCtsFOGP4Cdl1-Yk/s1600-h/DSCN3202.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9fUvtVJm4WbsBq9LwOLX21pSgYk_3BWZ_ylJxRG98OhkaPnMj1epncsx0zqVm5U_tfRkmIEDJaGwix0mq1FVgNi3HXzN9qvEA-6xwPGbJG_ntl7QtyF8dzCtsFOGP4Cdl1-Yk/s400/DSCN3202.JPG" alt="" id="BLOGGER_PHOTO_ID_5254602665200426402" border="0" /></a><br />Been few days since I blogged last. I don't know how most of food bloggers can post everyday..hats off to you guys! :) Work has been up to my neck lately, I love my job very very much (thus, I will never complain about work load) and love food and cooking. However, these past few nights, by the time I hit home and done cooking, eating and cleaning up - and sometimes work for couple more hours. I just want to crawl under blanket in my pjs and not to move a single finger. I want to blame the weather. Yet, I secretly love cold weather. Odd, huh? Anyhow, I am truly impressed with fellow bloggers who manage to blog everyday. <br /><br />Well, so I was doing some fridge purging over the weekend. With Thanksgiving coming, I got to empty up my fridge so that I have space you know..to put Thanksgiving related food. Been thinking about whipping up Derby Pie. Though it is way up there on 'too sweet, too sugary' stuff for my taste buds, Derby Pie has such a special place in my heart. Growing up, we made apple pie and some savory pie but that's basically it. It never occurred to me that there were gazillions different pie out there. Long story short, the family I stayed with during my early years in the States always make one or two home-made pie a week. Derby pie was 'our' first pie together. That was my first time even seeing pecans!!! Derby pie just brings back good memories.<br /><br />Anyway, not sure why I am rambling about Derby Pie!! Maybe because I want a slice at this very moment...<br /><br />So after major wiping, disinfecting, et cetera - there were not too many random things actually, but enough to make couple meals. I have half block of tofu and some 1/4 cup of ground chicken in freezer, yeap..1/4 cup, it was a leftover from some dumplings I made last week. Almost sad looking chives. Few packets of plum sauce - from those Chinese take out joints. 2 wrinkly looking long red chillies. Hmm...Vik is not a huge fan of tofu. I LOVE tofu, it's one of very few things I can eat in daily basis. However, I long learned that if I mix up the tofu with something spicy and almost like hiding it - he would not mind as much. Tofu meatballs then!! My gradma used to make a version of this with shrimps and we'd dunk these meatballs to sweet sour sauce. It was so good that we would keep counts on how many the other person has eaten, just to make sure it's all fair and square!! Hey, we were kids!!<br /><br />What:<br />Tofu meatballs<br />- 1/4 cup ground chicken<br />- 1 cup of tofu, mashed<br />- 5 sprigs of chives, chopped<br />- 2 cloves garlic, finely chopped<br />- 1/2 tbsp soy sauce<br />- 1/4 tsp five spice powder<br />- 1 small egg, lightly beaten<br />- salt and pepper<br /><br />Spicy Sour Sauce:<br />- 1/2 small onions, chopped<br />- 1 tomatoes, quarters<br />- 2 cloves garlic, finely chopped<br />- 2 red chillies, slit to half<br />- 1/2 " ginger, julienne<br />- 4 packets of plum sauce<br />- 1 tbsp hot sauce/ sambal ABC<br />- 1/2 cup of pineapple nectar<br />- dash of sugar<br />- salt and pepper<br />- 1 green onions, chopped (for garnish)<br /><br />How:<br />- Make meatballs by mixing all the ingedients together, shape into small balls. Either deep fry it, or panfry with little oil. It will be okay to bake them, but for not having no fat in this meatballs mixture (tofu and ground chicken), baking may dry them up pretty badly.<br />- While frying up the meatballs. Pour 1/2 tbsp oil in another pan. Toss in garlic, chillies, tomatoes, and onions. Stir until they get all soft and nice.<br />- Add in plum sauce, hot sauce, sugar, salt and pepper. Stir and let it gets to quick bubble. Pour in pineapple nectar.<br />- Toss in tofu meatballs. Stir and when it starts to boil, turn off heat. Garnish with chopped up green onions.<br /><br />We opted to sit outside on our balcony for dinner - regardless it was about 11 celcius. Told ya I love cold weather. It wasn't too bad with such spicy hot dish and steaming bowl of jasmine rice. Oh, and I made quick broth (tips: when making home-made broth, always always freeze them in ice cubes tray, they work wonder!) with some random chopped up veggies. Soup slurping, spicy tofu meatballs. 11 celcius...was alright. Though few minutes after we done eating and all the heat from chillies were all gone, we literally pushing each other trying to get back inside. Hee..CECILhttp://www.blogger.com/profile/10997374455545535931noreply@blogger.com19tag:blogger.com,1999:blog-34044695.post-8470537474842203342008-10-02T11:23:00.000-07:002008-10-02T19:11:33.913-07:00Fenugreek Crisps / Methi Methia<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtsYRBt6pKz9gepBPb-D3K2B0SdJwumSxUPNRWvLLDNlngiTBLEI2c1Dvn1namAM8xqSs9J4SgPeCIbEsaejkbKwJU_wponYFaTxQxbYKUuW2Kc6wCPgE8b2z0Me42Y51MPTso/s1600-h/DSCN3178.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtsYRBt6pKz9gepBPb-D3K2B0SdJwumSxUPNRWvLLDNlngiTBLEI2c1Dvn1namAM8xqSs9J4SgPeCIbEsaejkbKwJU_wponYFaTxQxbYKUuW2Kc6wCPgE8b2z0Me42Y51MPTso/s400/DSCN3178.JPG" alt="" id="BLOGGER_PHOTO_ID_5252744354404682706" border="0" /></a>My previous entry talks about 100th posts anniversary and so on, and I did not think much about it, except replying to all the nice comments, of course. However, Vik checked it out later this afternoon, called me up and says 'What did you mean by 100th posts? The blog archive only shows 89' - Oh so much for my passionate entry about our courtship!! ;) Shouldn't he be oohhing?! EEEEeck. But of course to my own horror, OMG!! So why did I think it was 100th posts? I ran to my desk and ..huh..the 'Dashboard' section does show 100! Oh silly me, it counts those entries that has not yet being posted, isnt it?! There are times that I just load the photos and put a title, so I can work on my posts during breaks.<br /><br />Thus in case any of you DO check on my sidebar, I was not making up about 100 posts in trying to lure and trick you guys in reading a little bit of my story!! :D<br /><br />Anywaayyy, this was going to be my submission for Think Spice Think Fenugreek food event at <a href="http://kittensinthekitchen.blogspot.com/">Kittie</a>'s blog, I knew instantly that I'd love to participate. Just to quickly note though, I did not get to submit it - I was way behind the deadline and just couldn't type the entry soon enough.<br /><br />At the time, I was thinking of making Oondhiyu, very hearty vegetables stew with morsels of methi dough. But did not get a chance to hit up Indian grocery store to get all the ingredients. However, methi methia in this dish is perfect as snacks as it is part of Oondhiyu. Seriously, it's like a thick crisps/chips bursting with exotic flavors. Serve with masala chai or just plain hot jasmine tea, yumm..for afternoon snack outside the balcony in this rainy weather.<br /><br />For Oondhiyu, the making of methi methia is super easy, just mixing of fenugreek leaves with besan/ chickpeas flour and several other spices. As snacks, I have always added some extra this and that to jazz it up, whatever looks good at the time in my pantry. Still fairy easy thing to do.<br /><br />What:<br />- 1 cup of gram flour/besan flour<br />- 2 tbsp dried fenugreek leaves<br />- 1 jalapenos, coarsely chopped<br />- 3-4 red chillies, coarsely chopped<br />- 2 cloves garlic, grated<br />- 1" ginger, grated<br />- pinch of turmeric<br />- 1/2 tsp cumin seeds<br />- 1 tsp coriander<br />- 1/2 tsp sugar<br />- salt and pepper to taste<br />- 1 tbsp vegetable oil<br />- few tbsp of water<br /><br />How:<br />- Mix everything thoroughly with fork (except oil and water).<br />- Add in oil. Mix. Add water by tablespoon, just until it forms into soft dough.<br />- Knead for couple minutes. Shape into thin rounds or logs. Dust hand with some flour (any kind of flour is fine) while shaping if dough is a little bit sticky.<br />- Arrange on baking pan lined with parchment paper. Bake at 400°F oven for about 20 minutes until it's golden brown.<br /><br />Mixing it with some chopped up cilantro and ajwain seeds give this snacks another dimension of flavor. Or even some coarsely chopped almonds. But I thought since the fenugreek should be the main spice, I try not to mix too many other strong flavor herbs/spices to it.<br /><br />Like mentioned, I did not get to send this entry for the event. One, procrastinating in making this until last minute. Two, with my cold last week, there were only couple entries I managed to post. Next time. In mean while, chomp chomp chomp.CECILhttp://www.blogger.com/profile/10997374455545535931noreply@blogger.com24tag:blogger.com,1999:blog-34044695.post-47654258039014947652008-10-01T20:11:00.000-07:002008-10-01T20:58:00.417-07:00100th Posts and Award!! And some more..<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4r3xd8gDHYwSjYU-Xa2WwBOTLNEPwBsr9eyQhKFQimsv07jPzvEJo4oqSmEUkfXbiKURI_KTXzp3u53idJWWuOF190FHfwkNQhxX-B-idY2XEBYG8GPptO33jqzuoT_Q3v88z/s1600-h/Cec&Vik071.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4r3xd8gDHYwSjYU-Xa2WwBOTLNEPwBsr9eyQhKFQimsv07jPzvEJo4oqSmEUkfXbiKURI_KTXzp3u53idJWWuOF190FHfwkNQhxX-B-idY2XEBYG8GPptO33jqzuoT_Q3v88z/s320/Cec&Vik071.jpg" alt="" id="BLOGGER_PHOTO_ID_5252394694880154882" border="0" /></a>Perhaps this will be the most personal entry in this food blog. I was going to post either dessert I made last night or chicken rice I made last week, or only about the Award. However, I just realized that this is my 100th posts!!! And it is our 3rd wedding anniversary. October 1st, 2005. Oh, and it's Eid Mubarak and half of my family celebrating this Festive Day, which by default it means everybody chime in to celebrate and...eat all the yummy goodies. Selamat Hari Raya! Minal Aidin Wal Faidzin.<br /><br />One hundred posts - this food blogging has been nothing but fun. I enjoy being able to 'meet' so many talented, creative and food-passionate people. Many different styles: recipes, food, ingredients, dislikes and likes, baking, cooking, but the bottom line is that we all love FOOD!<br /><br />So yes, the E Award! I got my first one from <a href="http://elrasbaking.blogspot.com/">Elra</a> and few days later got another one from Alexa of <a href="http://www.artsy-foodie.com/">Artsy-Foodie</a>. Good things do come in multiples huh? :) I was not sure about being awarded back to back that I had to read Alexa's blog twice, just to make sure it was 'Cecil - FoodCraze' and that I was not imagining things.<br /><br />I came across <a href="http://www.artsy-foodie.com/">Artsy-Foodie</a> blog not too long ago, but seeing her profile illustration, oohh..I know I am hooked! I think anybody who has the humor to draw up herself just awesome!! My line of work requires a lot of doodling, thus I am always drawn to drawings and hers are just fun to look at. Then as I follow her blogs and recipes, I found such innovative dishes and always so beautifully presented. Thank you, Alexa!<br /><br />Now, it's time to pass along that Award. I am newbie (will use this as an excuse until ....perhaps the 200th posts or something) so I may read too much into the ideas of passing awards. Like, I seriously give some thoughts to it! That's why it took me a while before posting this! Sorry! Anyway, so I would like to pass this award, in no particular order, to:<br /><br /><img src="file:///Users/vikpatel/Library/Caches/TemporaryItems/moz-screenshot.jpg" alt="" /><img src="file:///Users/vikpatel/Library/Caches/TemporaryItems/moz-screenshot-1.jpg" alt="" /><img src="file:///Users/vikpatel/Library/Caches/TemporaryItems/moz-screenshot-2.jpg" alt="" /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhxZBL5rLqItVpt9fsTLbJX7QaGUlMLugfH0b0dTvc7Y0vcadbhXBrbkHVWJNnQwtZdLPlQyBIy2vyb4nu9wqxlQM_y-TdyPXlLYG4kZkH4W0xJ-Vy8HkVfA0qMjWKkUjQgS1o/s1600-h/2676086678_24aafea2a8_o.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhxZBL5rLqItVpt9fsTLbJX7QaGUlMLugfH0b0dTvc7Y0vcadbhXBrbkHVWJNnQwtZdLPlQyBIy2vyb4nu9wqxlQM_y-TdyPXlLYG4kZkH4W0xJ-Vy8HkVfA0qMjWKkUjQgS1o/s200/2676086678_24aafea2a8_o.jpg" alt="" id="BLOGGER_PHOTO_ID_5252358846302823650" border="0" /></a><a href="http://mochachocolatarita.blogspot.com/">Mochachocolata Rita</a>, such a great sense of humor with her food posts. Simple dishes injected with tons of spicy stories and oh, how could I not love her illustration sketches? Yeah yeah, I love any kind of drawings and completely enjoy her illustrations very much. Love her funny tales, from putting buckets and pots to catch leaking water to whacking up coconut and adorable loving comments about her Sous Chef. Her blog makes cooking sounds fun, a comical Manga style!!<br /><br /><a href="http://mediocrecook.blogspot.com/">The Mediocre Cook</a>, fairly new blogger but I have been tuning in his blog since Day One and love his writing. He is cooking 'The New Best Recipe.' When he posts about his adventure in cutting up a whole chicken, far cry from ahem, not so long ago green peas cooking episode resembling more of green peas popcorn! I just have to give him this award! Surprise me more when he whipped up Pad Thai, with his trip to find tamarind and oh the perfumey unique smell of dried shrimps. His often honest remarks of not having a clue what he is doing makes me laugh and remind me that learning new things can be such a good thing.<br /><br />Erica of <a href="http://itzyskitchen.blogspot.com/">Itzy's Kitchen</a>, let's just say I don't know how she can lift a finger to cook or bake after all her work - as analyst and group fitness instructor. The keyword is 'Fitness Instructor' and all that classes she is taking! See, before I go for my run or dance studio, I will make sure the food is ready and waiting. Otherwise, I'll just grab......I don't even want to go there. But she manages to make all these healthy food after work. And still sounds so bubbly!<br /><br />Prudy of <a href="http://prudencepennywise.blogspot.com/">Prudy Pennywise</a>, Prudy's blog was one of very first blogs I religiously visit. I love her cooking, straight forward and such a 'real life, real people' food. Adore her budget saving tips and the first time I saw the phrase 'Prudence Pennywise' as her alter ego, I knew instantly I will continue reading her blog. And oh, her background music, it makes my day.<br /><br /><span style="font-weight: bold;">By the way, this award comes with rules, here they are:</span><br />Please find at least 10 more blogs of any kind which you deem to be excellent; but hey if you only come up with 3 or 5, I don’t mind.<br />Post about the blogs you picked, linking back to me and to them.<br />Once you’ve posted, return here to let me know your post is up, and of course let your 10 award winners know too.<br /><br />Thanks again Alexa!<br /><br />As I mentioned earlier, this is our 3rd anniversary. And yet, it's 9 pm and I just walked in to my studio a while ago to finish up more work. Vik too is working. Oh so what am I doing blogging away then?! :) Well, one is that I am waiting for the other person to tie up loose end and..it's my 100th post, award post...and just thought let's celebrate with people who love food!! :)<br /><br />I am not a good writer so I don't know how to tell it in any better way. It was a special day - wedding gown and chania cholis. A month later, come another special shocking day where I had to put into hospital gown, was diagnosed with Leukemia and honeymoon was a hospital suite. The bright side was that I got the biggest private suite there is. Not only honeymoon, we spent Thanksgiving - which was a complete haze, I was so drugged to combat all the nasty side effects of chemo, and Christmas with tiny tree and Christmas songs. I said <span style="font-style: italic;">we</span> because Vik stayed the entire 34 nights sleeping on the hospital chair. I had a small duffel bag. He reeled in a suitcase for his stuff. And that was that.<br /><br />First anniversary was a little bit surreal, my hair grown back some and we made a point to revisit our photographer and had our picture taken professionally. I was still in oral chemotherapy and looked just a shade darker than bright white printing paper.<br /><br />Last year, we asked a stranger on the street to take our picture after dinner. It was a fresh start and we made many toasts literally for everything, moved to Toronto and finally able to start our own company. I had to wear my flats though, not so sexy huh? Had bone marrow biopsy couple days prior and it always left my hips with funny feeling for few days. Either try to look cute in high heels and walk wobbly like a 90 years old or pretend I don't care that flats make me..short (-er than already am)!! Truth is, I did not wear wigs when I was bald, so..looking short is not that big of concern in my fashion list. ;)<br /><br />Now it's 2008, we are not going anywhere tonight to celebrate. Work load just won't allow us, it sounds sad, but when deadline is slapping from right and left, there is not much we can do. Vik has been doing his 6 am - 2 am. Mine is not so rough but enough that four hours dinner is not an option.<br /><br />I am not sure how many of us remember friends' anniversary. Best friends, parents', siblings', favorite aunt's, maybe. Even that, not many of us manage to...what, I have to remember birthdays, and now anniversaries too!? Come on! :) I remember because my parents' is 5 days after mine, best friend's - 10 days. Aunt's, a week after my birthday. Easy to remember.<br /><br />Yet this morning, Vik and I got quite a bit of Happy Anniversary emails and messages. From former co-workers, friends we have not seen for a while, etcetera. It's a little bit weird (in comforting way) - be that they remember because of the 'dramatic' row of events or it was indeed a memorable wedding. Either way, I am thankful. Because they think of us and take the time to wish us best wishes. I know quite a few of them are silent lurker here and I just want to say...please don't count on us to remember yer anniversary dates as return!! ;)<br /><br />Which come to this point, I am sharing this here because we all take the time to post something we each so passionate about, it requires time, labor and love. On top of that, we take the time to read (sometimes, learn and study) and comment on others' blog. Thank You! I so appreciate that.<br /><br />Now, I need to get back working so we can have some real deal anniversary date this weekend!<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuUMGe1kFdCj12aY-eEtemru_CHR_pwcS9ZjvhAhFfzEov85FmxxBFSC3irMRCKkC00EThpOnNeaWE1DJj2YX517Fyyd3RwQHWpUnd3gPevuBri-HABsX7vmm-n8axEwEIA58A/s1600-h/Cec&Vik067.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuUMGe1kFdCj12aY-eEtemru_CHR_pwcS9ZjvhAhFfzEov85FmxxBFSC3irMRCKkC00EThpOnNeaWE1DJj2YX517Fyyd3RwQHWpUnd3gPevuBri-HABsX7vmm-n8axEwEIA58A/s320/Cec&Vik067.jpg" alt="" id="BLOGGER_PHOTO_ID_5252393339646231026" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhB5P4GNDTSD25tWiQ0R3Cf-Ngb5XeSzgqH86fKEghO16xUyJhdJxKFkGiGC1LHQBaKs3Z32VudCzjyEokTqXKIvJCutwyu7rqfqBz8qC7u5OWRE6tn7uSO34exlSUKJlspG4Wl/s1600-h/Cec&Vik070.jpg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhB5P4GNDTSD25tWiQ0R3Cf-Ngb5XeSzgqH86fKEghO16xUyJhdJxKFkGiGC1LHQBaKs3Z32VudCzjyEokTqXKIvJCutwyu7rqfqBz8qC7u5OWRE6tn7uSO34exlSUKJlspG4Wl/s320/Cec&Vik070.jpg" alt="" id="BLOGGER_PHOTO_ID_5252393859052243266" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrVwgp9zARsvVhakRAI-8EH2Ejvum8yPlcbcmKt-bYi1215n5z2EGnygDtW_HKEaEVU-e2MokWn7vPv0FR3kqVQ52FydWmcfgF3NhNkqKhaJP8AA3zNeyYYYfdm-smge_m-VG4/s1600-h/Cec&Vik140.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrVwgp9zARsvVhakRAI-8EH2Ejvum8yPlcbcmKt-bYi1215n5z2EGnygDtW_HKEaEVU-e2MokWn7vPv0FR3kqVQ52FydWmcfgF3NhNkqKhaJP8AA3zNeyYYYfdm-smge_m-VG4/s320/Cec&Vik140.jpg" alt="" id="BLOGGER_PHOTO_ID_5252388841602169634" border="0" /></a>CECILhttp://www.blogger.com/profile/10997374455545535931noreply@blogger.com24tag:blogger.com,1999:blog-34044695.post-16597480288608907282008-09-28T19:35:00.000-07:002008-09-29T20:53:24.419-07:00Lupis/ Packed Sweet Glutinous Rice with Palm Sugar Syrup<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEj-X6Omv18pvRBaXcYfMZ-oIBXGsD4duo8zsnytY775Oag_etRSs8jngSAWt_Iim9iqBT65ljMU64iuvknKryJbGjNPtpadq4Yw3iZFo_lh8jP_dFlHdllYawf6odgfrJ2_lq/s1600-h/DSCN3185.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEj-X6Omv18pvRBaXcYfMZ-oIBXGsD4duo8zsnytY775Oag_etRSs8jngSAWt_Iim9iqBT65ljMU64iuvknKryJbGjNPtpadq4Yw3iZFo_lh8jP_dFlHdllYawf6odgfrJ2_lq/s400/DSCN3185.JPG" alt="" id="BLOGGER_PHOTO_ID_5251541933872675554" border="0" /></a>This sweet sticky rice could well be one of my favorite breakfast items growing up. I don't have much of sweet tooth, less so for breakfast food, I rarely eat pancake or sugary cereal for breakfast. Lupis is an exception. It's no fuss no pretend sort of food. Very peasant dish, if I may. Basically it consists of sticky rice, palm sugar syrup and grated coconut.<br /><br />99.99% of time, it comes in triangular shapes. Sometimes you will see cylinder/ log shaped lupis, but ....that's just not right!! :) It also has to have a tint of green on it, which primarily from the banana leaves wrappers. I guess it won't have any green tint if it's wrapped in foil or plastic. However, my favorite lupis stall actually tint hers with pandan extract. She sells the regular kind too (no pandan extract ones) but boy, the pandan kind is my favorite! I love love the smell of pandan leaves. Somebody should make it into potpourri!<br /><br />I prefer lupis being packed in banana leaves, not only for the earthy smell of it, but also the beautiful faint green color it lends to this sticky rice. Unfortunately, my last batch of banana leaves went to Pepes Ikan and I haven't been to Asian grocery store since then. So, foil it is then, which actually make the process much easier. I added pandan extract..mmhh..to recreate the ones I used to eat for breakfast. Also, to get the green color on it. I am a firm believer that we feast through our eyes first.<br /><br />The combination of coconut and pandan alone can make my day. Add to that, palm sugar syrup. Mmmhhmmhh!! Growing up, whenever I saw my mom/grandma was about to make something with palm sugar, I'd just stand there with eyes fixating to chopping block and pick on cubes or shavings of this sweet block. It's heavenly.<br /><br />What:<br />- 1 cup glutinous rice, rinse well and soak in water for about 45 minutes, drained.<br />- pinch of salt<br />- 1 tbsp slaked lime water<br />- 1 pandan leaf, make into a knot (optional)<br />- 1 drop of pandan extract (optional)<br />- 5-6 6" foil square, make into triangular pouch/ cone shape<br /><br />Syrup:<br />- 1/2 cup gula Jawa/ palm sugar<br />- 3/4 cup water<br />- 1 pandan leaf, make into knot<br />- 1/2 cup unsweetened grated coconut<br /><br />How:<br />- After draining rice, toss in pinch of salt, add slaked lime water to rice. Stir. Add 1 drop of pandan extract. Mix well.<br />- Take 1 piece of cone foil, fill with 1/3 - 1/2 cup rice. Fold the sides and crimp. Pack it in such way that it resembles equilateral triangle, all equal length three sides.<br />- Put triangles in pot and cover with hot water. Boil for 2 hours. Check every so often and add hot water if necessary. Drain and let it cool.<br />- To make syrup, just toss in sugar, water and pandan leaf into saucepan. Stir and let it comes to thick syrup. I like my syrup pretty thick, add more water for thinner syrup.<br />- Once the triangle bundles cool down, dredge on grated coconut.<br />- Pour syrup on top of it. Actually, dump the syrup on it!! :) Both posted photos show only some drizzle, simply because I don't think glob of dark syrup would look very appetizing. In real life though, with fork in hand, syrup pouring, folks!<br /><br />I wanted to say slaked lime water is optional, but at the same time, it is sort of alkali that makes the unique texture of lupis and other similar sweet dishes. I am scratching my head here trying to describe it better. Slaked lime water is sometimes used for fried food/crackers to maintain its crunchiness. In lupis though, it gives identical character of 'crisping' up the stickiness of rice so that it is more solid rather than too chewy and soft. It has certain 'give' when cutting and biting to it, think...al dante in pasta. However, if it comes to it, sudden cravings and all, then I would careless about whether there is slaked lime water or not. :D<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_qY76AnZ0TJsQmBufk8WuU8UUX6OV0enp-nMsQX0R1o9wA6USE6Y25-0s3PNRuNjXqMUp28Yonj6PPWSqc1SEfUBFXkJWR2Y80yXArRXwcYcUAVD62a5g69r_TWC4Xz6jFYKc/s1600-h/DSCN3191.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_qY76AnZ0TJsQmBufk8WuU8UUX6OV0enp-nMsQX0R1o9wA6USE6Y25-0s3PNRuNjXqMUp28Yonj6PPWSqc1SEfUBFXkJWR2Y80yXArRXwcYcUAVD62a5g69r_TWC4Xz6jFYKc/s400/DSCN3191.JPG" alt="" id="BLOGGER_PHOTO_ID_5251542378326891634" border="0" /></a>That said, I am so submitting this to this month <img src="http://www.spittoonextra.biz/images/large/waitertheressomething.gif" alt="Waiter There's Something In My... Stew is listed in WaiterTheresSomething" align="center" hspace="5" vspace="5" />- Waiter, there's something in my..Indonesian, hosted by <a href="http://www.spittoonextra.biz/waiter_theres_something_in_my_16.html">Wine.Scribbler. </a>CECILhttp://www.blogger.com/profile/10997374455545535931noreply@blogger.com29tag:blogger.com,1999:blog-34044695.post-40767246736743269292008-09-27T10:57:00.000-07:002008-09-27T13:12:54.162-07:00Roti Jala & Kari Kambing / Laced Crepe with Goat Curry<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEit4oi9OJ4toRf4GWbewhldamtjGpOflyK8D8zgMRnpfZh8dRFhGi5LOj33-yIC3fJM_XrEcjDa_nuGDDwXR1SxsuwihJPEWjtzO6wA2Ye4DhpHkdftqGMdOkBBgm8NAmfI7cTQ/s1600-h/DSCN2899.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEit4oi9OJ4toRf4GWbewhldamtjGpOflyK8D8zgMRnpfZh8dRFhGi5LOj33-yIC3fJM_XrEcjDa_nuGDDwXR1SxsuwihJPEWjtzO6wA2Ye4DhpHkdftqGMdOkBBgm8NAmfI7cTQ/s400/DSCN2899.JPG" alt="" id="BLOGGER_PHOTO_ID_5250742171924855762" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi12h2zDUnyCK86_8-xMKzlx6RlyHmvVFBo-UvVOqWT27p-3Wudqp64_YQTAHmtRWe7EmXcq6stX0Ite-qamIg0_NbbAmDsY6noUbXJxK8zXS8buFhD-XF6oKU3-nsNctK7wOt5/s1600-h/DSCN2910.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi12h2zDUnyCK86_8-xMKzlx6RlyHmvVFBo-UvVOqWT27p-3Wudqp64_YQTAHmtRWe7EmXcq6stX0Ite-qamIg0_NbbAmDsY6noUbXJxK8zXS8buFhD-XF6oKU3-nsNctK7wOt5/s400/DSCN2910.JPG" alt="" id="BLOGGER_PHOTO_ID_5250742428476011698" border="0" /></a>I couldn't even begin to describe the love I have for Roti Jala and Kari Kambing. I could eat them til I get sick. Ew, I know. But it's just so deliciousss!! Vik got the first taste of this in Penang, Malaysia. My aunt got some of this one night, meant to be shared by the FIVE OF US along with other goodies she bought. But once Vik digged to this dish, he literally pushed all other dishes away and 'inhale' it all by himself. Then of course, my mom had to make a batch of this for him when we visited my parents.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhsQui0i9nZluUJofIwYeAEOTmmVOFW2IMN2uUITWeNYFIwfDMkniyO91JuXl3Qws4r8WxIh0kGgmNjKQNlJxYvpWK7H_wEh0b0cm1HWvpQURi4JrXDA1vFmuMu1a363x6L_Qd/s1600-h/DSCN3171.JPG"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 187px; height: 250px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhsQui0i9nZluUJofIwYeAEOTmmVOFW2IMN2uUITWeNYFIwfDMkniyO91JuXl3Qws4r8WxIh0kGgmNjKQNlJxYvpWK7H_wEh0b0cm1HWvpQURi4JrXDA1vFmuMu1a363x6L_Qd/s320/DSCN3171.JPG" alt="" id="BLOGGER_PHOTO_ID_5250784053095554082" border="0" /></a>That was the point when I sort of thought I needed to get me this cup thing to make the crepe. The two kinds my mom have are pretty old..OLD as in ANCIENT from my greatgrandma! I almost had to take one of those with me, which I would hate, because it only has 3 prongs and takes many moons to get a plate done with 3 prongs. We forgot to buy it and were scheduled to be in airport by 7 am next morning. But the nature of Asian living ya know, we love sharing things with neighbors. Parents' neighbor also happen to be a great cook and has the best collection of herbs in their yard (I hope my dad never reads this blog - for he thinks his garden is the best in the entire county!!). So anyway, Mrs.Neighbor ran to her kitchen and came out with the 'newer and 5 prongs' one and just gave it to me.<br /><br />My grandma made this quite often when we grew up. I'd carefully peel open the nicely folded up crepe and pour the curry on it. :D She was not very happy about it, but..eh..I just loved to inspect her handwork. That's a degree of appreciation, right? This crepe business, it will take some practice to get it right. Almost like crepe. Just twice trickier, with having to move very flowingly and steady, but also to make the netting pattern too. But oh so fun. Just think of it as very tiny and thin funnel cake.<br /><br />These crepes, is best (to my opinion) paired with goat curry. Oooohhh!!! But chicken curry works just fine too. Or, it can be made just with potatoes for vegetarian curry.<br /><br />In the nutshell, it's everyday meal - curry is not a fancy dish by any means. However when served with roti jala, mmhh..it turns into such a special treat! Roti can be folded to triangles or rolled up like rolls. We often did it in triangles, our neighbors' did hers in rolls. I can't decide which one I like better so I just pretend it's origami on hot pan. ;)<br /><br /><span style="font-style: italic;">Crepe</span><br />What:<br />- 200 gr flour<br />- 1/2 tsp salt<br />- 2 eggs, beaten<br />- 600 cc thin <span style="font-style: italic;">coconut</span> milk<br />- 1 tsp melted butter<br /><br />How:<br />- Whisk together all ingredients.<br />- Heat pan, scoop batter with cup and start the flowing drizzling process to make the lace, by moving hands sideways, circular and back and forth.<br />- It will only take a minute or two to get it cooked through, it should has slight nice golden brown color. Gently fold crepe to triangular, by folding to half and another half. Or roll it, by bringing side to the center, edges touching and roll up.<br /><br /><span style="font-style: italic;">Curry</span><br />What:<br />- 500 gr goat meat, cut to chunks (boned in version will be much much better! :)<br />- 2 cardamom<br />- 2" cinnamon stick<br />- 1" galangal<br />- 1 stalk lemongrass<br />- 2 bayleaf<br />- 2 star anises<br />- 1 pandan leave, make into a knot<br />- 7-8 curry leaves<br />- 3 tbsp shredded <span style="font-style: italic;">coconut</span>, pan fry until golden brown and grind to medium coarse texture<br />- 350 cc <span style="font-style: italic;">coconut</span> milk (150 cc thick + 200 cc thin)<br />- 1 medium size potato, cut to chunks<br /><br />Grind to paste:<br />- 5 red chillies<br />- 5 shallots<br />- 3 cloves of garlic<br />- 3 candlenuts<br />- 1/2 tbsp grated ginger<br />- 1/2 tsp turmeric<br />- 1 tbsp coriander<br />- 1/2 tsp cumin<br />- pepper and salt<br /><br />How:<br />- Heat a little oil in pot. Drop meats to pan, searing just to brown the oustide of meats. Once browned, remove from pot and set aside.<br />- Toss in spice paste to pot. Fry for couple minutes, scraping all the browned bits. Add in the rest of ingredients (except coconut milk, meat and potatoes). Fry for another minute.<br />- Pour in the thick coconut milk, stir and mix with spices.<br />- Put back meat to the pot. Mix thoroughly with gravy.<br />- Pour the rest of coconut milk to pot. Lower the heat to medium low. Simmer for about 45 min. to 1 hour. Stir occasionaly.<br />- Toss in potatoes and let cook for another 15 minutes. Meat should be fork tender.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQnyVhSx2GH4o2mm8NEKxJgmsNtG0PI90vzR8aJa5Hk0748_t4z4F75yb_feq_BE5N6SsSwmVISc6V4stPP_IHsnRqXg6p5TeFrrt8_UxDvavi0jHIVChSqOATRBVaeAZH73rd/s1600-h/DSCN2904.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQnyVhSx2GH4o2mm8NEKxJgmsNtG0PI90vzR8aJa5Hk0748_t4z4F75yb_feq_BE5N6SsSwmVISc6V4stPP_IHsnRqXg6p5TeFrrt8_UxDvavi0jHIVChSqOATRBVaeAZH73rd/s400/DSCN2904.JPG" alt="" id="BLOGGER_PHOTO_ID_5250742676718627058" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBdyBytSty5bLspVmFL0ubjNQFQOcuugG1NhSyNabdpNquOCOudMszsABUjDeuAf_EAIz0-ildpbCufyxwhuuE-bKENxYPQyPdw7fVU4Ad8qU-Og9fv3LreBOiwXzifll4uVzv/s1600-h/Weekend+Wokking+Thumbnail.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 153px; height: 156px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBdyBytSty5bLspVmFL0ubjNQFQOcuugG1NhSyNabdpNquOCOudMszsABUjDeuAf_EAIz0-ildpbCufyxwhuuE-bKENxYPQyPdw7fVU4Ad8qU-Og9fv3LreBOiwXzifll4uVzv/s320/Weekend+Wokking+Thumbnail.jpg" alt="" id="BLOGGER_PHOTO_ID_5250752149073060306" border="0" /></a>With the amount of coconut being used, it's only right that I submit this recipe to <a href="http://wanderingchopsticks.blogspot.com/2008/05/weekend-wokking-and-rules.html">Weekend Wokk</a><a href="http://wanderingchopsticks.blogspot.com/2008/05/weekend-wokking-and-rules.html">i</a><a href="http://wanderingchopsticks.blogspot.com/2008/05/weekend-wokking-and-rules.html">ng</a>, a world-wide food blogging event created by <a href="http://wanderingchopsticks.blogspot.com/">Wandering Chopsticks</a>. The host this month - with secret ingredient 'Coconut' is Ivy of <a href="http://preciouspea.blogspot.com/">Precious Pea</a>.CECILhttp://www.blogger.com/profile/10997374455545535931noreply@blogger.com31tag:blogger.com,1999:blog-34044695.post-72568163032965428292008-09-24T20:40:00.000-07:002008-09-25T19:41:13.250-07:00Hot Spicy Eggplants - Szechuan Style<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6YhPaMfkIf9rixU6I_rhJ3X0HNVKzzvOPbF4n8POEWwGdhk9Ji9VCRNEvLI7mYtwSi2idQplgzkO1jG0YVYg9XCQKjndSCIh4Yvh7KL3oF9e7-AtutUKaN3XnaT2DoYoeHGtc/s1600-h/DSCN3137.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6YhPaMfkIf9rixU6I_rhJ3X0HNVKzzvOPbF4n8POEWwGdhk9Ji9VCRNEvLI7mYtwSi2idQplgzkO1jG0YVYg9XCQKjndSCIh4Yvh7KL3oF9e7-AtutUKaN3XnaT2DoYoeHGtc/s400/DSCN3137.JPG" alt="" id="BLOGGER_PHOTO_ID_5250133196886428850" border="0" /></a>I am not the type who get sick or feeling under weather easily. That said, I did have my own crazy drama few years ago. However, in general, it's rare to find me saying 'I don't feel too great today.' If you've seen those commercial of Energizer Bunny - well...I could be the twins of it. Rap rap rap, drumming the big drums.<br /><br />Anyhoo, these past two days though...holycow..runny nose, watery eyes, sneezing sneezing sneezing - that's all I have been doing for the past 2 days. Just super bleh! Hate that feeling when you feel like you are about to sneeze but it's not happening...one second..two secs...three...four..come on...staring to the ceiling....wall. Not happening. Again and again. More teary eyes. Ugh!<br /><br />There I was leaving my studio, hoping to hit home earlier today, juggling few bags and with my not so clear headed mind, somehow I walked pass my subway station. I don't even know how it happened. When I realized, I thought ..hm..either go to the next one or just walk back. Next one. Passed by this Chinese restaurant and runny nose aside, I can smell the familiar aroma of Chinese cooking. I was tempted to go in and order a take-out, which would involve waiting for 15-20 minutes and I don't want to be sneezing up (gross!!) while people are eating. And I don't want to be caught...squinting my eyes..staring at wall..waiting for the sneeze to come. More teary eyes.<br /><br />So I hurried home!!! Chicken rice with its broth as soup sounds right for the night. I had to make a stop at grocers to pick up some ginger. Saw some Chinese eggplants...woohoo...hot spicy eggplants dish sounds like a winner. Sure it'll worsen up runny nose and teary eyes, but I convince myself that it is exactly what I needed - to clear up my nose and head.<br /><br />What:<br />- 2 Chinese eggplants, cut lengthwise and then cut to 3" pieces.<br />- 4 cloves garlic, coarsely chopped<br />- 1" ginger, finely chopped<br />- 5 dried chillies, soaked<br />- 3 thai bird eyes chillies, chopped<br />- 2 tbsp soy sauce<br />- 2 tbsp hoisin sauce<br />- 1 tbsp oyster sauce<br />- 1/4 cup chicken broth (water)<br />- 2 green onions, cut to 3" pieces<br />- 1 tsp sesame oil<br /><br />How:<br />- Heat oil in pan and fry eggplant until it has nice golden brown color on it. Set aside. Pour out leftover frying oil to container, leaving just 1/2 tbsp in pan.<br />- Toss in garlic, ginger, green onions, dried and fresh chillies. Fry for few minutes.<br />- Add in all sauces (soy, hoisin, oyster). Stir and let it come to bubble. Pour in chicken broth. Gravy should thicken up a little bit. Cornstarch can be added if you like thicker gravy.<br />- Toss in eggplants. Quickly stir and mix with gravy. Cook for couple minutes. Turn heat off and then add sesame oil. Stir.<br /><br />It's absolutely a hot and spicy dish and garlicky but oh..it was yum!! The mild flavor from chicken rice helped toning down the heat quite a bit.CECILhttp://www.blogger.com/profile/10997374455545535931noreply@blogger.com14