The result of the French influence on Vietnamese cuisine is very evident in the bánh mì sandwich. Usually served on a baguette and slathered with spicy aioli that is borrowed from French cuisine, this sandwich is then filled with meat and other ingredients that are decidedly more Vietnamese – vegetable slaw made with pickled carrots and daikon radishes, sliced jalapeños, and fresh cilantro. Other typical fillings include barbecue or roast pork, pâté, sliced ham and other deli meats, and even tofu. Continue reading
Monthly Archives: January 2012
microwave mocha “cup” cake
After resisting for so long, I’ve finally succumbed to making microwave “cup” cakes after watching Iron Chef Michael Symon prepare them on his new Cooking Channel show, Symon’s Suppers. Over the years, I’ve seen various recipes from food bloggers, many of them with mixed reviews. The chief complaint I’ve read about microwaved cup cakes is that they can be too dense and dry. Well not these! They turned out surprisingly well, considering it only took about 5 minutes and minimal effort on my part. To top it off, clean up was easy with only one bowl to wash. Continue reading
southern buttermilk biscuits and sausage gravy
In light of Paula Deen’s recent announcement, I wondered, briefly, if I should continue on my recent quest to find my definitive version of buttermilk biscuits and gravy. However, since even I know that I shouldn’t eat this stuff every day, I silenced the voice shouting inside my head telling that the biscuits will go straight to my thighs. It’s all about moderation, y’all! So when the day comes when I choose to indulge in biscuits and gravy, one of my all-time favorite breakfasts, I want to make them the right way. Continue reading
mongolian beef
Last night, Chinese communities around the world welcomed the Year of the Dragon with festive traditions that were meant to attract good health and prosperity, as well as closer family ties, peace, and harmony in the home. In honor of the Lunar New Year, I made Mongolian Beef, one of the more popular dishes found in Chinese-American restaurants. It is a simple beef dish typically made with flank steak or tenderloin and stir-fried with scallions in a brown sauce containing many ingredients typically found in Chinese cuisine – oyster sauce, hoisin sauce, soy sauce, and Chinese cooking wine, also knows as Shao Xing. The name, Mongolian Beef, is misleading because none of the ingredients or the method of preparation are drawn from traditional Mongolian cuisine. Chalk it up to some clever marketing ploy to name this dish in a way that conjures up a “more exotic” type of food. Continue reading
carrot cupcakes with orange honey cream cheese frosting
Today, I bring you another dish that includes a vegetable I’ve harvested from my edible garden. I pulled the first bunch of lovely “Round Romeo” carrots this week, which I planted back in October. At the time I sowed the seeds, their uncommon round shape intrigued me and looking back, I think I planted them primarily for their novelty. However, upon tasting them, I was pleasantly surprised by these smooth-skinned carrots and their sweet flavor and crunchy texture; they are delicious! I used a couple of them for these cupcakes, along with some regular carrots I already had on hand. I am going to steam the rest and toss them with a little butter and chives to fully enjoy their uniqueness and flavor.
mini sugar doughnuts
When it comes to doughnuts, there is a dizzying array of choices, but for me it really comes down to one – a sugar doughnut. I much prefer the light and airy yeast-based doughnuts to the denser and chewier cake doughnuts. Don’t get me wrong, I enjoy a maple bar or chocolate doughnut every once in a while, but I really favor the slight crunch of all the sugar that coats the exterior of the fluffy, melt-in-my-mouth goodness of the simple sugar doughnut. The inspiration for these doughnuts came from a restaurant in Seattle called Lola. One of the items on the breakfast menu is Made to Order Doughnuts with Seasonal Jam and Vanilla Mascarpone. The hot mini doughnuts come to the table in a white paper bag and the wait staff vigorously shakes the bag to ensure that copious amounts of sugar adhere to the fried dough. Totally Awesome!
chicken liver pâté
Liver, or any offal, for that matter, is a polarizing food – you either love it or you don’t. You may think of it as a gourmet delicacy or are completely turned off by it. As you can see, I am firmly in the LOVE IT camp. Today’s post is especially for those who are fans of chicken liver. If you’re not, come back in a couple of days and I’ll have an entirely organ-free recipe for you. As fans, you know that chicken liver, when prepared correctly, is quite delicious and tasty. And, although it is high in cholesterol, eaten in moderation it is nutritious as well, containing a lot of vitamins and minerals that are good for our teeth, bones, skin, and hair and nutrients that help support our immune systems. I’m not going to try to convince you to like liver; it isn’t for everyone. But for those of you who do, this is absolutely indulgent, so please try to practice moderation.
meyer lemons: lemon soufflé with blackberry sauce
A soufflé is such a beautiful and sophisticated dish. It is delicate, light, and airy, like a puffy cloud. I must admit, though, that the idea of making a soufflé was very intimidating to me. I tend to focus on the things that could go wrong – it wouldn’t rise, it would fall flat midway through cooking, or it would be lopsided. However, I came across the following tips for making the perfect soufflé and it gave me the push I needed to give it a try.
Tips For Cooking Soufflés (adapted from The City Cook)
- A soufflé is customarily baked in a tall, round, fluted dish with straight sides to promote rising.
- Soufflé dishes must be prepared with a coating that helps the batter rise. By coating the inside of a soufflé dish first with butter and then with a dusting of sugar, the batter doesn’t adhere to the side of the dish, thus leaving it free to climb to the top. Once prepared, place the dishes in the refrigerator until ready to fill.
- Very fresh egg whites have a high water content so they are prone to graining and do not hold air as well. It is best to use eggs that are 4 or 5 days old.
- When whisking the egg whites, it’s essential that there not be a single bit of egg yolk in the whites because it will interfere with getting the necessary volume. Also, make sure the mixing bowl is meticulously clean, with absolutely no residue to ensure that the egg whites whip properly. Continue reading
meyer lemons: preserved lemons
Preserved lemons are a staple ingredient of North African cuisines, particularly in Moroccan foods, where it is used in tagines, stews, and sauces. In doing some research, I found out that they are also used in some Asian cuisines as well, such as the Khmer dish, ngam nguv, a lemony Cambodian chicken soup and as the traditional accompaniment to curd rice, which is often served as the last course in South Indian meals.
meyer lemons: pasta with lemon, olive oil, and goat cheese
The meyer lemon is a key ingredient in this easy, yet delicious pasta dish. In less than 30 minutes and with only a few ingredients, you can make this totally satisfying meal. It is another versatile dish that can be served simply as is with a side salad or a piece of bread, or dressed up with some chicken breast, grilled shrimp or salmon. Lemon thyme, parsley, or basil would also make great additions to this pasta, not only for added flavor, but for color, as well. The meyer lemon, less acidic and sweeter than regular lemons, shines through and brightens the flavor of this no-cook sauce and the goat cheese adds a tanginess as well as creaminess. This recipe is a good one for me to have in my repertoire of quick and easy meals since it’s a good one to make especially after a long day at work and what feels like an even longer commute home. It really can’t get any easier that this to prepare a home-cooked meal.
meyer lemons: mini-lemon and vanilla cream parfaits
Starting today, and throughout the coming week, I will be featuring my organic, home-grown meyer lemons in various recipes. I’ve just harvested about 20 lemons today and there are probably another twenty ripe ones on my little tree that I will juice and freeze to use in the next couple of months.
When I think of lemons, the first thing that comes to mind is lemon curd. I love slathering it on a scone or using it as a tart filling, but most of all, I love eating it straight out of its container, a spoonful at a time. This particular recipe, from Spago Restaurant’s pastry chef, Sherry Yard, has been my go-to recipe for lemon curd for a while now. It is from her first book, The Secrets of Baking: Simple Techniques for Sophisticated Desserts. This lemon curd is a beautiful pale yellow in color with flecks of zest and has just the right amount of tartness. It is the featured component of these Mini-Lemon and Vanilla Cream Parfaits, which also have layers of buttery graham crackers and vanilla bean whipped cream. Continue reading
orange hazelnut pull apart bread
I’ve been feeling pretty lousy since Thursday with flu-like symptoms. Yesterday was to be my first day back to work after the holiday break, but I kept coughing so I did my co-workers a favor by staying home. (Sidebar: I wish more people would stay home when sick so as not to infect everyone else.) As I laid in bed, coughing and generally feeling miserable, I read entries from my blogroll. Lo and behold, I came upon Joanne’s post on her blog, Fifteen Spatulas, featuring the Cinnamon Pullapart Bread. After seeing the photo and reading the recipe, a miracle happened! Suddenly, I found the energy and strength to get out of bed and check the pantry for the ingredients I needed to make this bread. Luckily my pantry is pretty well-stocked. Although it felt like I was moving in slow motion, I managed to bake this beautiful and absolutely delicious bread. Continue reading
honey walnut shrimp
Honey Walnut Shrimp is one of my favorite dishes. I’ve always wondered how to make it, but I never bothered to figure it out since the Chinese restaurant down the street makes an absolutely fabulous version. Per chance, I was watching the program on the Food Channel a few weeks back called Diners, Drive-Ins, and Dives, and the host, Guy Fieri, visited a Chinese restaurant called Pagoda, in North Pole, Alaska (0f all places!). The chef demonstrated how he made some of the restaurant’s signature dishes, including the Honey Walnut Shrimp. (To see the show’s segment, click on the restaurant’s link below.) Seeing how good it looked, I decided to try it for myself. Continue reading
daisy's world 