I bought a small jar of Babbi hazelnut cream on sale at a gourmet Italian grocery store a couple of weeks ago and I finally got a chance to use it. It is a spread, like Nutella, except that it does not contain any cocoa. I used a small bit of it to make these banana wontons. They’re super easy to make and no “recipe” is needed. Let your creativity flow and make your own filling. You may substitute Nutella, chocolate, peanut butter for the hazelnut cream or give the combination of cream cheese and strawberry preserves a try. Better yet, how about pairing mascarpone and roasted figs with a drizzle of orange honey? Oh, the possibilities…..
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Monthly Archives: November 2011
chinese salt and pepper squid
Most Chinese restaurants often have “salt and pepper” items on the menu. Pork chops, shrimp, cubes of tofu, chicken wings, or squid are usually battered and deep-fried and served with a mound of chilli peppers and green onions. I made my version with squid, using both the body and the tentacles (my favorite part!). I didn’t want a thick batter so I found this recipe which coated the squid with a dry mixture of cornstarch and flour. Since I don’t like super spicy foods, I used the milder jalapeño peppers instead of Serrano or Thai chillies. I’m not sure how authentically Chinese this dish is, but as the fragrant aroma of the garlic, jalapeños, and green onions filled my kitchen, I knew this dish was going to be good. Continue reading
my latest guilty pleasure: pigs in a blanket
A guilty pleasure is something one enjoys and considers pleasurable despite feeling guilt for enjoying it. The “guilt” involved is sometimes simply fear of others discovering one’s lowbrow or otherwise embarrassing tastes. (Wikipedia)
Mine….mini pigs in a blanket. I had been craving them all week. Just wrap some Lit’l Smokies with some crescent roll dough and bake until the dough is golden. Serve with some mustard and ketchup. That’s it.
What’s yours? Continue reading
peanut butter cupcakes with chocolate ganache and peanut butter buttercream
I have been obsessed with peanut butter cupcakes since I tasted the one at Sweet Revenge® in the West Village a couple of weeks ago. One of the things I loved about that cupcake was that the cake flavor was actually peanut butter. Also, I liked that there was still a little bit of chocolate, in the form of a chunk of chocolate fudge, baked in the center of the cupcake. To top it off, the peanut butter buttercream was just right, not too sweet at all. Continue reading
tuscan mashed potatoes
I was inspired to cook mashed potatoes using olive oil instead of butter after I tasted the rich and creamy Olive Oil Smashed Potatoes at Birreria, the rooftop beer garden at Eataly in New York City. These Tuscan mashed potatoes have a great flavor from the olive oil, roasted garlic, and rosemary. Obviously, using a good quality extra virgin olive oil is the key to this recipe. Omitting the cream will result in a healthier dish, that is both vegan and gluten-free, with a more distinct olive oil flavor.
new york city trip report – part #2: highlights
I love NY! Every time I visit, I feel like I’ve barely scratched the surface of what this great city has to offer. This time around, I had 6 days to take in the city and here are some highlights from my trip.
#5 – Occupy LEGO Land inside Occupy Wall Street
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This movement even has its own facebook site… Continue reading
new york city trip report – part #1: top 6 dishes of the week
New York City, with every kind of restaurant imaginable, is a food lover’s paradise. It is one of my favorite cities and I’ve had the good fortune to have visited there four times in the past year and a half, including a trip last week. I always go armed with a long list of restaurants to try, culled from various sources such as Cooking Channel’s Unique Eats and Food Network’s The Best Thing I Ever Ate as well as websites such as Serious Eats and Eater NY. For this trip, my list included some new-to-me spots like The Mile End Deli in Brooklyn, The Breslin Bar and Dining Room, Sweet Revenge, and any one of Eataly‘s eateries, as well as old standbys Ippudo NY and Shake Shack. I made it to all of the restaurants on my list, discovering many wonderful new dishes and enjoying some old favorites. Although it was hard to narrow it down, I wanted to share with you the top 6 dishes I enjoyed this week. Why 6? Well, because I just couldn’t get the list down to 5. So here they are, in reverse order:
football food: spinach and artichoke dip
Over the last couple of posts, I’ve shared some yummy snacks that are perfect for your football party or tailgate. The last one I want to share with you is this warm and creamy Spinach and Artichoke Dip. This is easy to prep ahead of time, then bake in the oven about 30 minutes before you and your guests are ready to eat. I usually serve this with tortilla or pita chips. I added the breadcrumb topping to give it a little crunch and more garlic flavor. The garlic is not overpowering in this recipe since it is roasted for a mellower and nutty taste, but decrease amount if you are garlic-averse. Continue reading
football food: cowboy caviar
Chips and dip make great football food. They are easy to prepare and serve, easy to eat with one hand (so you don’t have to put your beer down), and best of all, they are very tasty. I had never heard of Cowboy Caviar until my sister-in-law, Liz, shared this recipe with me. According to Saveur Magazine, legendary Texas cook Helen Corbitt invented this black-eyed pea salad in the 1940s. Cowboy Caviar is tasty alternative to the standard salsa or guacamole with its blend of black-eyed peas, corn, tomatoes, avocado, and cilantro. It is best made a day ahead to let all the flavors of the dressing and salad meld together. I think all your guests will love this vegan and gluten-free dip. Continue reading
football food: asian chicken wings with lime, ginger, and soy sauce
To many Americans, football season means getting together with friends to watch the big game. Aside from the thrilling action of the game, a big part of the fun and festivities is the food. Football food has to be easy to handle as table space is limited around the couch or tailgate so finger foods are ideal. Over the next couple of posts I will share with you a few recipes perfect for your next football gathering or tailgate party. So, instead of ordering takeout for the next big game, I hope I inspire you to try one of these recipes. Continue reading
soft and chewy chocolate chip cookies
I really set out to make these classic chocolate chip cookie recipe from Jacques Torres, aka “Mr. Chocolate” (and another one of my chef crushes), but it called for two types of flours – bread and pastry – and worse, 24-36 hours of dough refrigeration time before baking. I didn’t have any pastry flour in my pantry and Chris and I couldn’t wait that long to satisfy our cookie craving. Making the oft-hyped “perfect chocolate chip cookie” would have to wait for another day. So I hunted around for an alternative recipe for soft, chewy cookies using ingredients I already had on hand. I found this one from Anna Olson who says cornstarch is the “secret” ingredient for cookies with chewy centers.
bacon and zucchini tart
My zucchini plants are finally slowing down, and I think I’ve harvested the few remaining ones, so this will most likely be my last zucchini post for a while. I never thought I’d cook as much zucchini as I have in the last couple of months and I’ve been very pleasantly surprised at how much I’ve enjoyed them. This tart is no exception. While it’s great for breakfast, this savoury tart is also great for a light supper, with a salad. Of course, omitting the bacon and using low-fat milk instead of whole milk and heavy cream will reduce the calories and make for a healthier meal.
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molten espresso cake with kahlua buttercream
It always amazes me how four ingredients – butter, eggs, sugar, and chocolate could be combined to make a wonderful dessert. This deliciously soft and “oozey” chocolate molten cake was invented by celebrity chef, Jean-Georges Vongerichten. The story is that he pulled a tray of individual cakes from the oven before they were completely baked through. As he cut through one, the warm, liquid chocolate center oozed out instead of the dense cake he expected, and just like that, a classic dessert was born. Every restaurant in America now has their own version of this ubiquitous cake, but I am a loyal fan of the original version for not only for its simplicity, but also for its intense chocolate flavor. I am also an ardent admirer of Jean-Georges.
breakfast ham and egg tarts
Looking for something simple, yet elegant to serve at your next Sunday brunch? Why not try these breakfast tarts? They’re so easy to make and very versatile, too. The tart shells may be blind baked the night before and covered loosely with a tea towel or parchment paper and kept at room temperature. Then, in the morning, just fill the shells and bake. I have served these tarts with various fillings (prosciutto, sautéed mushrooms, bacon), herbs (chives, thyme, oregano), and cheeses (parmesan, Gruyère, fontina), and get rave reviews from friends and family every time. With less time spent cooking, I get to spend more time with my guests. Continue reading
daisy's world 