random links: dec 2015

1 of 2 pumpkin pies with roasted kabocha

Had a little bit of time so I decide to put this together early. Still on food theme.

-video about ugly food and food waste via swiss miss

https://www.youtube.com/watch?v=Gi4iSrdlOXk&feature=player_embedded

-love the peg boards--I need to do this via Joy the Baker

http://www.thekitchn.com/5-things-we-can-learn-from-julia-childs-kitchen-kitchen-design-lessons-218372

-this sounds delicous via the Kitchn

http://www.thekitchn.com/this-cauliflower-falafel-with-beet-dip-is-a-total-win-226205

-a jammy holiday gift via food in jars

http://dinnerwithjulie.com/2015/11/08/butter-crackers/

-something go with the jammy gift via food in jars

http://dinnerwithjulie.com/2015/11/08/butter-crackers/

Recipes testing and my broken cake

UPDATE: 9.10.11

I crossed off what I tested.
_____________________

With the long weekend here, I'll have some time [one day] to do some recipe testing. Here's my list of what I want to test:

nutella rice crispie treats

chocolate malted cupcakes

plum crumble or crisp

brownies

mango something

chocolate dobash--like Delite bakery in Hawaii--maybe turn into cupcake

cream puffs

mochi something

macarons

My recipe testing list is so long and always growing. Most likely, I will only get to 2 of them. I also have make up a cheesecake. That extra day isn't enough.

As for my broken cake, I tried making one of my favorites, Sour Cream Apricot Cake for the restaurant. It's a very moist and delicate [not too sweet] bundt cake with chopped dried apricots soaked in some kind of liqueur [I used some Applekorn]. I thought it would be great with dollop of whipped cream. Well, when I filpped it out of the pan [I knew it was going to be bad when I had to shake the pan to death], only the bottom half came out, the top was stuck in the pan. I guess I did a very sucky job and greasing and flouring the pan. 

Oh well, not Oat and the staff at the restaurant can enjoy my broken cake. I tried it, it was delicious. Maybe next week, the customers can enjoy, too.

I'll post some pics of my testing soon.

boxes of cupcakes

Just wanted to show off few more cupcake photos. I got a bit obsessed with the batches [most of my recipes make 18 to 24 cupcakes] and how I was going to get to a 100. Ended up making the last box with raspberry [1/2 batch] and red velvet [1/2 batch to event. 1/2 batch to restaurant and the customer's favorite] to soothe my obsession and putting me over 100.

100+ cupcakes

And yes, I'm crazy and exhausted.

Decided to do this project/job a couple of weeks ago. I thought I could get word out about the restaurant and what an accomplishment to make 100+ cupcakes.

Here's some pics of the cupcakes I wanted to share.

Naked

Frosted

Flavors made: Red Velvet with ganache filling and vanilla cream cheese frosting; Fresh Raspberry with Vanilla buttercream; Chocolate with nutella filling and Chocolate buttercream; Chai Tea with orange marmalade filling and caradomon spice cream cheese frosting; Orange  with passion fruit filling and passion fruit buttercream topped with toffee crunch; White Peach with vanilla cream cheese frosting. 

Hope people enjoy it!

Farmer's Market goodies

Strawberries for this weekend's baking. I'm thinking cheesecake.


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My Summer Job

I was driving home one night in this past summer, listening to NPR when the summer jobs segment came on. It got me thinking about my summer jobs. I guess they were pretty typical: fast food place, summer camp, with the exception of pineapple cannery. 

I was a trimmer (big knife) on the last shift (overnight to 6 am). Took the job because it paid well and a group of friends were going to do it. On top of that, I still could work at the fast food place (If I only had that energy again).

A trimmer trimmed of the bits of skin still on the pineapple after it ran through the skinning and coring machine (the ginaca machine, cool name). You would sit at the conveyer belt as the pineapples would roll by. You picked one up by sticking your thumb in the core hole and trim the extra skin off the other end. Then you would flip the pineapple (remember you have a big knife in the other hand) to trim the other end. This flipping part took some time learn and after the first night, I had a terrible rash on my stomach from the pineapple juice because I was using my body to help me catch it. 


After a quick trip to the infirmary, because of nausea and my rash, the old timer suggested that we wear a garbage under our clothes to protect our skin. After a couple week, I could flip and catch those pineapples like a pro. 


I did have few "Lucy" moments. There were 6 of us per side, that meant, you need to pick up 1 of  every 6 pineapples that came down. The smaller the pineapples, the faster they would come. If you couldn't keep up, you would have just grab them and put them on the side. The supervisor would either come by and help you (annoyed, lots of sighing) with your pile or they would stop the line for you to catch up (more annoyed, more people sighing). The ladies from the first shift were always so nice, letting us go a little earlier. I think they did it because they just didn't like they way were doing it. 

A healthy muffin

My sister was sprinkling flax seed meal on her morning bagel. I decide to try it to see how it taste. I had flax seed before but not the meal. It tasted the same a little nutty. I decide to buy it when I got back. There's a recipe for Bran Flax muffins. Just the name alone almost scared me away but as I read the recipe I thought it had promise.

Grated carrots and apples, how bad could it be. The only thing is that it didn't have a whole lot of fat in it. It had 3/4 cup of milk and 2 eggs. I was a little nervous.

Well, 17 muffins later the jury is still out. The taste isn't bad, and it is quite moist but the texture a little strange. It could be the flax meal and oat bran. I still think it need some fat (butter or oil). Here's some pictures, before the oven, done, and inside the muffin. The before and after pics look only slightly different.

recipe test #1

Fruit and Savory pies


I was having a conversation one day about coffee and bake goods when someone mentioned the pineapple empanadas from that famous coffee place and that they don't make them anymore. The way he describe them, they sounded really good, something I would like to eat. So I did a little research and this first test is a result of that conversation.


I really don't like making pie dough but think this would make a great appetizer or dessert for the restaurant. I made up a pineapple pie, tart apple pie and savory mushroom pie. 


For the pineapple pie, I sauteed the pineapples in butter and brown sugar and add grated lemon zest. I like it but it need something else. Maybe some thyme or mint.


The apple I just added lemon juice, brown sugar, cinnamon and lemon zest. Kind of traditional. Maybe a pear version would be better.


And the mushroom pie, both WG and my favorite. Made with chanterelles mushrooms, shallots, thyme, sauteed in butter, with grated manchego cheese. It was delicious. I've been drying to make this. WG said we should add truffle oil.


Above all, the crust was really flaky and buttery. But I'm testing and recipe to see if it will work better. 


Next in my line up for these pies will be another try with the pineapple and mushroom, a new flavor: potato, chorizo and pepper combination. I'm making up the dough today and will bake a batch tomorrow. 


Today's baking: peanut butter cookies, some kind chocolate chip and more zucchini bread. I'm trying to adjust my recipe, I think it is a bit too sweet. Stay tune for more pictures.


Here's some pictures of my fruit pies:

A good cleaning

That's what my kitchen got this morning. I needed to do it. Got rid of junk that we would probably not use and reorganized cabinets and shelves. Now I have space on my counter to do something. If it only could stay that way.

Tonight will be a big baking session to test a could of a ideas for the restaurant. Hope one of my ideas turn out tasty. Pictures to come.

Belated Birthday cake

For my sister and brother-in-law. A chocolate loaf cake. Got the recipe from Smitten Kitchen. Overall, not too bad, could be a bit more moist. Good chocolate taste. Not sure how I would alter, maybe another egg, maybe more butter? Would make again but would adjust a little. Here's shot of the cake.







UPDATE
I forgot to add the link to the recipe: http://smittenkitchen.com/2010/08/everyday-chocolate-cake/

I should take better food images. But with my iphone and my forgetfulness, I take what I get. Maybe I pick up a little point and shoot soon to get better pics.

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more food research

I got a little bit of 5 sandwiches for dinner last night.

-Cambodian beef sandwich

-Cambodian pulled pork sandwich

-Cambodian catfish sandwich

-porchetta sandwich

-mozzarella/sundried tomatoes/salsa verde sandwich

All the cambodian sandwiches has creamy chili sauce, pickle shredded carrots, cucumber, and cilantro, with siracha chili sauce on the side on a french bread. Sort of like bahn mi. I liked the beef sandwich the best, good asian style bbq flavor on the beef, cooked perfect with a little pink showing, perfect portion to the bread and condiments. Wished the carrots were more flavorful, maybe more vinegar-y. The chili sauce was the right heat for me and went well with the beef and fish. I didn't like the pulled pork texture, kind of mushy. I think it would have been better as sliced grill pork. The fish was okay but not spectacular.

The other 2 sandwiches were okay. Like the fish sandwich nothing spectacular. The best thing about the sandwich was the bread, chibatta. The pork in the sandwich was tasty and had nice texture (way better than the pulled pork) but that was it. There was no sauce or and veggies in the pork sandwich, just meat. I think it need some other texture (crunch) in there and maybe a little bit of acid-y taste. The mozzarella sandwich the cheese was soft and creamy but the salsa verde had no taste so the sandwich was quite bland.

Here's a picture of the catfish sandwich. Once again forgot to take the picture of sandwiches right away. We ate part of the beef sandwich by time we realize let get some pictures.

Why all the baking?

The other day WG was out @ one the big box store and came home with 4 dozen eggs and as he was taking it out of the car, it drop out of his hands. The first top layer was cracked, 24 eggs. So I tried to rescue as many as I could. And this is the reason for baking so much. I'm trying use up the eggs. 


This is what I've made so far:
Banana cake--2 loaves
Crack pie--2 pies
French Toast-10 slices of bread (I used my leftover ends)


Tomorrow, I'll use up the last of the eggs making a brown sugar cake (did I mention I have too much brown sugar, too. This what happens when you don't look before you go shopping). It takes 5 eggs. That will be it. 


I'm trying to test stuff I want to make for the restaurant. But this batch was just about making the eggs go away. Somebody will be happy with all the stuff I've made.

Baking up a storm

I've been dying to try the Crack pie recipe that I've been reading so much about. I got the recipe from Momofukufor2.  I finally gather all the ingredients together. Hardest one to find was the milk powder. The supermarket I usually go to had giant crates of it. So I end up finding some at the Asian food market. 


But I started off this morning baking my banana bread/cake first. Lots of banana in my freezer. Made 1 recipe/2 loaves. While they were cooling, someone took a slice out of one of the loaves. I guess he was hungry. 


After a little bit of cleaning up (my mom taught me well), the crack pie began. It is a bit of a process, as you make a oatmeal cookie base that you turn into a crust. Then you make the milky carmel-y filling, that you bake into gooey consistancy. Then chill in the frig. There a lot of waiting for it. 


Here'a pic of my crack pie fresh out of the oven. I just put my pies (it make 2 pies) in the frig. I can't wait to taste it. I have a feeling I'm going to really like it. Now off to have some lunch and maybe back tonight for more baking. Pear Cake? More Banana Cake? or maybe blondies (I found out I have way too much light brown sugar). 

WG's food research

One of the benefit of the starting a restaurant is the food research. WG went into the city today to get some Banh Mi to try. He did some research and found where he could get some good ones. So for my lunch today--since I'm working from home (did I mention I'm so happy today--could it be because I didn't have to get up at 5:30 in the morning and drive in for crap traffic), I got a delicious Pork Banh Mi. Yum!

A Wonderful Reunion

This past Sunday, I meet up with 4 girlfriends who I haven't seen in a long time; CJ from Atlanta, GA, TO and LLC from Montclair, NJ and LK from NYC. All originally from Hawaii, CJ and TO came to NYC the same time as I did, 27 years ago, this month. (By the way, I didn't remember the date exact date but TO did, she still has the ticket from when we came up. And I think I have trouble throwing things out)


It was CJ's big birthday and she was in town to celebrate. We decided to have a nice lunch @ Momofuko Ssam Bar. We did family style sharing the special bun, market greens, spicy rice cakes and lamb sausages. Everything was tasty but the special bun was delicious--I even ate the yellow  tomato that was in it. After lunch went over to LK's her fab union square apt and talked, talked, a short hop to City Bakery for sweets (double chocolate cookie for me), then back to LK's apt for even more talking. 


It was such a nice time. Lots of laugh. Next time we shouldn't go so long.

Cooking up storm

On one of the hottest days of the year, I'm in the kitchen cooking up a storm, sort of. At least I don't have the oven on. 

I just got the bug and decide to make up a nice light dinner and some tasty snacks. So I made some strawberry mint sorbet with mint from my container garden, boiled some peanut with salt and star anise, tossed up a quick green salad and started up cooking some beets from the farmer's market when WG comes barrelling down from upstairs to tell me we are going out for dinner with a friend. I wasn't sure what the main course was going to be yet so I guess this was a good thing. 

I did take some food shots of the process but don't have any finish product because it not going to be done till tomorrow. This is of the sorbet start to firm up and the cooked peanuts, the star anise is in the middle. If I don't forget I'll take some tomorrow. 

Artichoke Dip

We had our July birthday's at the office the other day. We were trying to do something new to change it up from a bagel breakfast. The theme was sort of picnic-y--watermelon, cookies, strawberry pie and I made Artichoke dip with cheese herb crackers. 


Everyone one at the party really like it. I think they were a bit surprised not expecting it to taste that great. I found the recipe from TasteSpotting, it's a collective of foods from other sites. It really great to look at and browser for some interesting recipes. It took me to theUrbanSpork.com's Creamy Artichoke Dip. 


I kind of fiddle with the recipe because I didn't have cumin so I added chili powder (has cumin in it), added a little bit of a kick. I probably add a little more olive oil and garlic but I think that is a taste and texture thing that is up to you. I also added some chopped parsley to the pureed mixture on top of mixing in chopped parsley after (makes the dip look a beautiful shade of green). I wish I took a picture of the dip but I forgot. I bet this dip would make a great sandwich or wrap spread with some roasted veggies and salad greens. And on top of it, it is pretty low-fat. Here's the recipe. Enjoy!

Creamy Artichoke Dip

This Creamy Artichoke Dip is the perfect choice for those who want a healthy option that doesn’t sacrifice flavor.  Serve this smooth, mild and creamy dip with tortilla chips or breadsticks.

Serves 4

Ingredients

• 1-12 oz. jar artichoke hearts, drained
• 1 garlic clove, crushed
• 1 tablespoon extra virgin olive oil
• 1/4 teaspoon ground cumin
• 1/4 teaspoon grated lemon zest
• salt and freshly ground pepper
• 1 tablespoon fresh parsley, chopped

Directions

Put the artichokes, garlic, oil, cumin and lemon zest in a food processor.  Add the salt and pepper, and blend to make a smooth puree.  Check the seasoning and stir in the parsley.  Scrape the dip into a bowl and serve.

My Salsa recipe

I also made some salsa for the Saturday party and brought extras to work. People asked me for the recipe so here it is. No pictures--sorry. Most of the amounts are rough estimates as I kind do it by eye. Enjoy!

Salsa

8 plum tomatoes, cored, seeded, and diced (you can use any type of tomatoes, the plum tomatoes looked good and cheap)
1 medium onion, diced
juice of 1 lemon or 2-3 limes (watch the seeds)
2 tbsp chopped cilantro
1 tsp dried ground chili (more or less depending how hot you like it)
1-2 fresh chilies, minced finely (you can use whatever fresh chili you like, jalapenos, serrano, thai, add more or less depending how hot you like it)
Salt to taste

The proportion to tomatoes to onions should be 2/3 tomatoes to 1/3 onions. Mix ingredients together. The longer you let it sit, the hotter it gets.

Strawberry Layer Cake

I thought I'd share my strawberry layer cake recipe with pictures. Few people asked for the recipes and what a better what to get more people reading my blog by making them go to it for the recipe. The strawberry cake is an modified version of my banana cake/bread. I had some strawberries that I need to use and I was feeling like baking. After a little bit of research on Internet, I decide that I already had great cake/quick bread recipe that I could alter. So 2 loaves and 1 layered cake later, here's the recipe. It is delicious on it's own but with the cream cheese frosting and fresh strawberries for decoration, it makes a great presentation. Hope you enjoy it. This recipe in now in the rotation of cakes I make.


cooling cakes

Cream cheese frosting

Finish product

Strawberry Cake

Bake: 325º
Time: 45 minutes to 1 hour

2 loaf pans or 2 9" round cake pans

2 cups of cake flour
1 tsp baking soda
1/2 tsp salt
3/4 cup butter, room temperature
1 1/2 cup sugar
2 eggs
1 cup sour cream, buttermilk or yogurt (I used vanilla but you can use plain)
1 cup strawberries, slice half and mash the other half (you can use frozen strawberries)
1 tsp vanilla
Additional whole fresh strawberries for decorating, if frosting cake

Sift together dry ingredients, place on the side. Cream together butter and sugar to light and fluffy. Add eggs one at a time to butter/sugar mixture. Make sure egg is mixed in well. Then add dry ingredients and sour cream (or buttermilk or yogurt) to butter, sugar and egg mixture, alternating the dry and wet ending with dry. Be careful not to over mix. Mix in your strawberries and vanilla to combined. Pour into loaf pans or cake pans. Bake for 45 min.–1 hour. Cake test should come out clean. Cake should be cool before frosting.

Cream Cheese Frosting

I kind of improvised after reading a few recipes and blogs. Mostly all cream cheese and not too sweet.

2 8oz. package cream cheese, room temperature

1/4 cup butter, room temperature

1 cup powder sugar

1 tsp vanilla

Whip cream cheese and butter together until nice and fluffy. Add powder sugar a little at a time (so your kitchen doesn't become one big powder sugar mess) till all is mixed. Add vanilla. Whip until fluffy. I didn't put this in the frig but I think it would have been better if I did to stiffen up slight. You can add more powder sugar if you like your frosting sweeter. This makes just enough frosting for a 2 layer cake.

Putting it together

I slice a few strawberries and put them between the layer on the frosting. I decorated with few whole strawberries on top. Just a simple presentation. I think it worked out well. Cake is slightly pink from the crushed strawberries. I think it serves about 12 + depending on how you slice it.

Candy

I'm such a candy girl. My current favorite is Skittles. I even got some as my lunch on the train back from Boston. Japanese candy alway makes me happy, just a little hard to find.

What's your current favorite? (yes, a cheap tricky to get some comments--ha!)


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