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Rotisserie Chicken

31 Jan

Rotisserie Chicken from the Grand lake Farmer’s market

Chicken Carbonara, made with Raw Milk!

Baked Sweet Potatoes

Chicken Tortilla Soup!

 
 

Coco + Pipi

31 Jan

 
 

Coco Approved Homemade Mayonnaise

17 Aug

 

I was in the midst of making some cold soba noodles and I realized I was out of mayonnaise. Luckily, I had fresh eggs, vinegar and oil on hand, so I decided to be adventrous and make homemade mayonnaise from scratch.

I totally messed up on the frist try because I didn’t incorporate the oil slow enough. What was supposed to be a thick and creamy product resulted in oily slush (yuck). So I made it again, and this time, I used a whisk and a bowl instead of using a blender. I made sure I slowly added the oil, little drops at a time. And voila! In less than 10 minutes, thick and creamy homemade mayonnaise in front of my eyes.

I must say, cold soba noodles made with homemade mayonnaise tasted better than noodles made with store bought kind. I will try making aioli with this to go with some french fries. Toi, toi toi….

Homemade Mayonnaise   

recipe adapted from foodnetwork.

Ingredients

  • 1 egg yolk*
  • 1/2 teaspoon fine salt
  • 1/2 teaspoon dry mustard (I didn’t have any, so I completely omitted this ingredient. It still came out fine)
  • 2 pinches sugar
  • 2 teaspoons fresh squeezed lemon juice
  • 1 tablespoon white wine vinegar
  • 1 cup oil, safflower or corn

Directions

In a glass bowl, whisk together egg yolk and dry ingredients. Combine lemon juice and vinegar in a separate bowl then thoroughly whisk half into the yolk mixture. Start whisking briskly, then start adding the oil a few drops at a time until the liquid seems to thicken and lighten a bit, (which means you’ve got an emulsion on your hands). Once you reach that point you can relax your arm a little (but just a little) and increase the oil flow to a constant (albeit thin) stream. Once half of the oil is in add the rest of the lemon juice mixture.

Continue whisking until all of the oil is incorporated. Leave at room temperature for 1 to 2 hours then refrigerate for up to 1 week.

Raw Eggs*RAW EGG WARNING
Food Network Kitchens suggest caution in consuming raw and lightly cooked eggs due to the slight risk of salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly refrigerated, clean grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.

 
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Baked Zucchini Fries

13 Aug

I am not a zucchini fan but they looked so good at Ferry Building Farmers market, I had to get some. Zucchini easily loses its shape when cooked in soups and I am not too fond of grilled zucchinis either and I also get stomach ache when I eat raw zucchini, so I was stuck with a few zucchinis in my fridge not knowing what to do with it until I found oven fried zucchini recipe. It was so perfect. So perfect because the zucchinis retained its shape and crunch while it cooked all the way through (so no stomach aches for me. hah). This is a perfect alternative to french fries. So healthy, so deliciuos.

Baked Zucchini Fries Recipe adapted from Eatn’ on the Cheap

2 medium zucchini
2 eggs
2 T milk
1 cup Seasoned Breadcrumbs (I made homemade bread crumbs with my sunflower seed bread and added salt, pepper, onion powder and dried herbs)
salt and pepper

1.Preheat oven to 400. Slice zucchini into sticks.
2.In a shallow dish, mix together eggs and milk and season with salt and pepper

3.In another shallow dish, spread out breadcrumbs.
Toss zucchini slices in egg mixture then toss in breadcrumbs until evenly coated

4.Liberally spray a cookie sheet with cooking spray. Arrange zucchini in a single layer and then spray liberally with cooking spray

5.Bake for 10 -15 minutes, flipping slices half way through. Zucchini is done when the breading has browned and zucchini has softened. Serve with your favorite marinara sauce.

 
 

Pear Walnut Coffee Cake

09 Aug

PEAR WALNUT COFFEE CAKE adapted from Baking Illustrated by the editors of Cook’s Illustrated Magazine

1 Tablespoon dry bread crumbs

2 cups unbleasched all-purpose flour ( You can also use 1 cup all-purpose flour and 1cup white whole wheat flour)

1 cup plus 2 tablespoons granulated sugar

1 teaspoon salt

10 tablespoons unsalted butter, softenend but still cool

1 teaspoon bakingpowder

1/2 teaspoon baking soda

3/4 cup buttermilk or low-fat plain yogurt, at room temperature

1 large egg

1 teaspoon vanilla extract

2 medium-large pear, cored and cut into 1/3-inch dice

1 tablespoon butter

2 tablespoons sugar

1 teaspoon cinnamon

3/4 cup walnuts, chopped fine

1/2 cup packed dark brown sugar

1 teaspoon ground cinnamon

1. Adjust an oven rack to the middle position and heat the oven to 350 degrees. Generously grease the bottom and lightly grease the sides of a 10-inch springform pan. Sprinkle the bottom of the pan with the bread crumbs, then shake lightly to coat. tap out excess crumbs.

2. Whisk the flour, sugar, and salt in a large mixing bowl until blended. Add the butter and cut in with the whisk until the micture resembles coarse crumbs. Remove 1 cup of the flour mixture to a separate bowl and set aside.

3. Heat 1 tablespoon butter in a 10-inch skillet over high heat until golden. Add the pears, cover, and cook over high heat, stirring frequently, until they are dry and very tender, 2-3 minutes. Remove from the heat, sprinkle the pears with 2 tablespoons sugar, and lightly toss until glazed. Cool to room temperature.

4. Whisk the baking powder and baking soda into the flour mixture remaining in the mixing bowl. Add the buttermilk, egg, and vanilla; whisk vigirously until the batter is thick, smooth, fluffy and frosting-like, 1 1/2 to 2 minutes. Using a rubber spatula, fold the cooled pear mixture into the finished batter.  Scrape the batter into the prepared pan and smooth the top.

5. Add the nuts, brown sugar, and cinnamon to the reserved crumbs of flour, sugar and butter; toss with a fork or your hands until blended. Sprinkle the crumbs over the batter, pressing lightly so that they adhere. Bake the cake until the center is firm and a cake tester comes out clean, 50 to 55 minutes. Transfer the cake to a wire rack; remove the sides of the pan. Let the cake cool completely, about 2 hours, before serving. When completely cooled, the cake can be slid off the pan bottom onto a serving plate.

 

Multigrain Bread

23 Jul

There is nothing better than making your home smell like a fresh baked bread.   When I saw an America’s Test kitchen episode on KQED making this multigrain bread, I couldn’t resist making this at home. Ahhh… it smells so lovely in here.

MULTIGRAIN BREAD  adapted from America’s Test kitchen

Makes two 9 by 5-inch loaves

Don’t confuse 7-grain hot cereal mix with boxed, cold breakfast cereals that may also be labeled “7-grain.” Our favorite brands of 7-grain mix are Bob’s Red Mill and Arrowhead Mills. Leftover bread can be wrapped in a double layer of plastic wrap and stored at room temperature for 3 days; wrap with an additional layer of aluminum foil and the bread can be frozen for up to one month.

INGREDIENTS

 

6 1/4
ounces 7-grain hot cereal mix , 1 1/4 cups, (see note above) *I used multigrain hot cereal by Country Choice I got from Trader Joes and it came out perfect. 

20
ounces boiling water (2 1/2 cups)

15
ounces unbleached all-purpose flour (3 cups), plus extra for dusting work surface

7 1/2
ounces whole wheat flour (1 1/2 cups)

4
tablespoons honey *You can also use raw honey for added nutrients. I learned that eating bits of local honey everyday can help you prevent pollen induced allergies. So it may be a good idea to visit farmer’s market this weekend and purchase some local honey to use it in this recipe. 

4
tablespoons unsalted butter , melted and cooled slightly

2 1/2
teaspoons instant yeast

1
tablespoon table salt

3/4
cup pumpkin seeds or sunflower seeds, (unsalted)

1/2
cup old-fashioned rolled oats or quick oats

INSTRUCTIONS

         1. Place cereal mix in bowl of standing mixer and pour boiling water over it; let stand, stirring occasionally, until mixture cools to 100 degrees and resembles thick porridge, about 1 hour. Whisk flours in medium bowl.

         2. Once grain mixture has cooled, add honey, melted butter, and yeast and stir to combine. Attach bowl to standing mixer fitted with dough hook. With mixer running on low speed, add flours, 1/2 cup at a time, and knead until dough forms ball, 1 1/2 to 2 minutes; cover bowl with plastic and let dough rest 20 minutes. Add salt and knead on medium-low speed until dough clears sides of bowl, 3 to 4 minutes (if it does not clear sides, add 2 to 3 tablespoons additional all-purpose flour and continue mixing); continue to knead dough for 5 more minutes. Add seeds and knead for another 15 seconds. Transfer dough to floured work surface and knead by hand until seeds are dispersed evenly and dough forms smooth, taut ball. Place dough into greased container with 4-quart capacity; cover with plastic wrap and allow to rise until doubled, 45 to 60 minutes.

                  3. Adjust oven rack to middle position; heat oven to 375 degrees. Spray two 9 by 5-inch loaf pans with nonstick cooking spray. Transfer dough to lightly floured work surface and pat into 12 by 9-inch rectangle; cut dough in half crosswise with knife or bench scraper. Follow illustrations 1 through 3 below to shape loaves and coat with oats; cover lightly with plastic wrap and let rise until almost doubled in size, 30 to 40 minutes. (Dough should barely spring back when poked with knuckle.) Bake until internal temperature registers 200 degrees on instant-read thermometer, 35 to 40 minutes. Remove loaves from pans and cool on wire rack before slicing, about 3 hours.
TECHNIQUE

  • GETTING THE LOAF INTO SHAPE

    1. With short side facing you, starting at farthest end, roll dough piece into log. Keep roll taut by tucking it under itself as you go.

  • 2. To seal loaf, pinch seam gently with thumb and forefinger. Spray loaves lightly with water or nonstick cooking spray.
  • 3. Roll each dough log in oats to coat evenly. Place loaf seam-side down in greased loaf pan, pressing gently into corners.
 
 

Kanpai To Sailing In The SF Bay

13 Jul

A beautiful blue sky, a glass of white wine, crisp cool bay area breeze and a great company of emy (theurbanpaw), Butter a.k.a. Choeng, Ratha kun (Stablished), my family and my second cousin Dan, who was in town to document top dog parks in the nation, I couldn’t ask for a better weekend.  Eventhough we got stuck in turmoil of wind for good 30 minutes, with greatest rescue from butter and captain Andy, we were able to land safely at San Francisco Yacht Club. Toi toi toi…..

Thank you for the wonderful adventure mama (thericeway) and papa.

 

5 Simple Ways To Add Fiber Into Your Diet

12 Jul

Most nutrition experts recommend consuming 25-35 grams of fiber a day for optimum health. But most americans eat only in average of 14-15 grams of fiber a day.  Incorporating more fiber into your diet isn’t so difficult with following tips:

1. Add fruits into your morning cereal. Either cold cereal or otameal, adding fruits like bananas, strawberries, blueberries or even dried fruits like raisins and dried cranberries will turn ordinary breakfast into extraordinary.

2. Sprinkle ground flaxseed into soups, salads, spaghetti sauce…etc.  Just two table spoons of flaxseed ontains six grams of fiber. Flaxseed also has a relatively high content of Omega-3, which will help lower the risk of cancer, authritis and heart disease.

3. Snack on nuts. Instead of reaching for a Snickers Bar, opt for dry roasted nuts. They are crunchy and nutritious alternative to three-o’clock slump.

4.Switch from white to brown. That is, instead of using white rice and regular spaghetti, try using brown rice and whole wheat spaghetti. Brown rice and whole wheat spaghetti has nuttier flavor and has a better bite to it.

5. Use whole wheat bread for your PB&J sandwich. Make sure the first ingredient on the list is ‘Whole Wheat Flour” to make sure it contains enough fiber.

If you have more ideas on how to add fiber to your diet, please comment below.

 
 

Coco+Camo Illustration

22 Jun

Here’s an illustration I did of Coco with his favorite color, ‘Camo’.  It was sketched with a black dry erase marker, on a dry erase board.  I then took an iPhone photo of it, and brought the sketch into photoshop, where I added some highlights and the camo print.  I would throw Coco’s logo at the bottom right, but Annchan is the only one who knows how to draw it properly.  Maybe we should print this onto canvas?

_Ra

 
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Posted in Coco

 

Weekend Recap: Father’s Day Rhubarb Cheesecake

21 Jun

My father is a big fan of Oysters, so we decided to have some fresh oysters at Hog Island Co.  for Father’s Day picnic. Since it was my sister’s birthday the following week, we decided to celebrate her birthday as well. My sister’s favorite cake is cheese cake and my dad loves rhubarb, so I decided to make a rhubarb cheesecake. (Recipe below).

It sure was a food-filled weekend, because we went to the farmer’s market in Sunset, on Sunday to replenish our fridge. Peaches and greens were so fresh, and are also at their peak right now. We finished the weekend right with sauteed wild rice ,with summer vegetables, caramelized mini carrots, crisp sauteed Tilapia, dressed with mango cucumber salsa. Let me know if you want a recipe for this.

Rhubarb Cheesecake makes 1- 9inch round cake

adapted from allrecipes.com

This cheesecake was very easy to make. Make sure you leave all the ingredients out so it will be at room temperature when you bake them. This is especially important for cream cheese. You don’t want to use cold cream cheese; this will result in lumpy cheesecake. This cake is best if you cool it in the oven with door slightly open until it is room temperature and let it chill in the fridge overnight.

Ingredients

  • 1 cup all-purpose flour
  • 1/4 cup white sugar
  • 1/2 cup butter
  • 3 cups chopped rhubarb
  • 1/2 cup white sugar
  • 1 tablespoon all-purpose flour
  • 2 (8 ounce) packages cream cheese
  • 1/2 cup white sugar (I believe you can add more sugar. Mine came out a little tart with 1/2 cup of sugar.)
  • 2 eggs
  • 1 cup sour cream
  • 2 tablespoons white sugar
  • 1 teaspoon vanilla extract

Directions

  1. Preheat oven to 375 degrees F (190 degrees C). In a medium bowl, combine 1 cup flour, 1/4 cup sugar and 1/2 cup butter. (Adding 1/2 cup of chopped pecans will add a great flavor and crunch to the crust).Mix until crumbly and pat into the bottom of a 9 inch springform pan.
  2. In a medium bowl, toss together the chopped rhubarb, 1/2 cup sugar and 1 tablespoon flour. Pour onto crust. Bake in preheated oven for 15 minutes. Remove from oven and set aside. Reduce oven temperature to 350 degrees F (175 degrees C).
  3. In a large bowl, beat the cream cheese and 1/2 cup sugar until creamy. Beat in the eggs one at a time. Pour over hot rhubarb in the pan.
  4. Bake in the preheated oven for 30 minutes, or until filling is set. Cover with sour cream topping while still hot.
  5. To make the sour cream topping: In a small bowl, combine 1 cup sour cream, 2 tablespoons sugar and 1 teaspoon vanilla. Mix well and spread on top of cake.