Archive for the ‘New Recipes’ Category

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.



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. 

ounces boiling water (2 1/2 cups)

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

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

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. 

tablespoons unsalted butter , melted and cooled slightly

2 1/2
teaspoons instant yeast

tablespoon table salt

cup pumpkin seeds or sunflower seeds, (unsalted)

cup old-fashioned rolled oats or quick oats


         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.


    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.

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

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.


  • 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


  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.

I bake better than them b*%ches.

16 Jun

I baked these brownies when my boyfriend had a guest over at our house. I had nothing to serve for snacks, so i decided to make some brownies. Let me tell you a secret to how I bake better than them b!%ches. I under-bake brownies just a  little bit so the brownies come out chewy. I have more secrets, but I won’t tell all of it to you in just one sitting. It’s not that easy to get my secrets… youv’e gotta keep coming back to my blog, to find out more.

Well, let me tell you a little trick –  if you don’t have cake flour on hand, you can use regular flour (just use this as a general rule: 1 cup cake flour = 1 cup minus 2 tablespoons all-purpose flour).  I used all-purpose flour instead of cake flour and it came out just as good.

Classic Brownies
Adapted from

Be sure to test for doneness before removing the brownies from the oven. If underbaked (the toothpick has batter clinging to it) the texture of the brownies will be dense and gummy. If overbaked (the toothpick comes out completely clean), the brownies will be dry and cakey.

1 cup (4 ounces) pecans or walnuts, chopped medium (optional)
1 1/4 cups (5 ounces) cake flour
1/2 teaspoon salt
3/4 teaspoon baking powder
6 ounces unsweetened chocolate, chopped fine
12 tablespoons (1 1/2 sticks) unsalted butter, cut into six 1-inch pieces
2 1/4 cups (15 3/4 ounces) sugar
4 large eggs
1 tablespoon vanilla extract

  1. Adjust oven rack to middle position; heat oven to 325 degrees. Cut 18-inch length foil and fold lengthwise to 8-inch width. Fit foil into length of 13 by 9-inch baking dish, pushing it into corners and up sides of pan; allow excess to overhand pan edges. Cut 14-inch length foil and, if using extra-wide foil, fold lengthwise to 12-inch width; fit into width of baking pan in same manner, perpendicular to first sheet. Spray foil-lined pan with nonstick cooking spray.
  2. If using nuts, spread nuts evenly on rimmed baking sheet and toast in oven until fragrant, 5 to 8 minutes. Set aside to cool.
  3. Whisk to combine flour, salt, and baking powder in medium bowl; set aside.
  4. Melt chocolate and butter in large heatproof bowl set over saucepan of almost-simmering water, stirring occasionally, until smooth. (Alternatively, in microwave, heat butter and chocolate in large microwave-safe bowl on high for 45 seconds, then stir and heat for 30 seconds more. Stir again, and, if necessary, repeat in 15-second increments; do not let chocolate burn.) When chocolate mixture is completely smooth, remove bowl from saucepan and gradually whisk in sugar. Add eggs on at a time, whisking after each addition until thoroughly combined. Whisk in vanilla. Add flour mixture in three additions, folding with rubber spatula until batter is completely smooth and homogeneous.
  5. Transfer batter to prepared pan; using spatula, spread batter into corners of pan and smooth surface. Sprinkle toasted nuts (if using) evenly over batter and bake until toothpick or wooden skewer inserted into center of brownies comes out with few moist crumbs attached, 30 to 35 minutes. Cool on wire rack to room temperature, about 2 hours, then remove brownies from pan by lifting foil overhang. Cut brownies into 2-inch squares and serve. (Store leftovers in airtight container at room temperature, for up to 3 days, or, ahem, in the freezer until your resistance gets the better of you.)

Make em sweet… Sweet Corn Bread

02 Jun

This corn bread is a perfect side to bring to a picnic with fried chicken, or for a  barbeque.  Making it is quite simple and rather quick, so it is a good dish to make when you are in a pinch.

Sweet Corn Bread Makes 1 – 9 by 13 inch pan

Adapted from :


  • 1 1/2 cups cornmeal
  • 2 1/2 cups milk
  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 2/3 cup white sugar
  • 2 eggs
  • 1/2 cup vegetable oil


  1. Preheat oven to 400 degrees F (200 degrees C). In a small bowl, combine cornmeal and milk; let stand for 5 minutes. Grease a 9×13 inch baking pan.(I actually used large muffin tins to make individual portions. In this case, you may need to bake less than 35 minutes. Just keep an eye out to prevent over browning).
  2. In a large bowl, whisk together flour, baking powder, salt and sugar. Mix in the cornmeal mixture, eggs and oil until smooth. Pour batter into prepared pan.
  3. Bake in preheated oven for 30 to 35 minutes, or until a knife inserted into the center of the cornbread comes out clean.

Gluten Free Almond Biscotti

30 May

I was introduced to the idea of a gluten free diet only a few months ago, when I had a guest over for a dinner, who couldn’t consume any wheat products. So an opportunity presented itself to prepare a gluten free birthday cake, which I successfully made.

Now that my mom has a retail business called The Riceway (, she wanted me to experiment with this rice flour called Riz flene, from Japan.  She was trying to sell this flour on her website. To help promote her business, I decided to make almond biscotti, by substituting all the flour with Riz Flene. The result was astonishing!  Since my mom is still in the process  of getting the Riz flene approved by the FDA, you may need to use another type of gluten free flour, or you can just use regular flour.  It will be delicious either way.

Almond Biscotti Makes about 35-40 cookies
Adapted from Bon Appetit, December 1999  and

3 1/4 cups all purpose flour or 3 1/4 cups gluten free rice flour (preferably Riz Flene)
1 tablespoon baking powder
1/3 teaspoon salt
1 1/2 cups sugar
10 tablespoons (1 1/4 sticks) unsalted butter, melted
3 large eggs
1 tablespoon vanilla extract
1 tablespoon orange liqueur
1 tablespoon orange zest (I didn’t have any zest, so I omitted this, but it still came out really good without it)
1 cup sliced almonds

1 large egg white

Position rack in center of oven and preheat to 350°F. Line baking sheet with parchment paper. Sift flour, baking powder and salt into medium bowl. Mix sugar, melted butter, 3 eggs, vanilla extract, orange liquer and zest in large bowl. Add flour mixture to egg mixture and stir with wooden spoon until well blended. Mix in almonds.

Divide dough in half. Using floured hands, shape each dough half into 13 1/2-inch-long, 2 1/2-inch-wide log. Transfer both logs to prepared baking sheet, spacing apart. Whisk egg white in small bowl until foamy; brush over top and sides of each dough log.

Bake logs until golden brown (logs will spread), about 30 minutes. Cool logs completely on sheet on rack, about 25 minutes. Maintain oven temperature.

Transfer logs to work surface; discard parchment paper. Using serrated knife, cut logs on diagonal into 1/2-inch-wide slices. Arrange slices, cut side down, on same baking sheet. Bake 12 minutes. Turn biscotti over; bake until just beginning to color, about 8 minutes. Transfer to rack and cool.

Do ahead: Can be prepared one week ahead. Store in airtight container at room temperature.


Hand Made Pasta

22 May

I don’t know what triggered my motivation to make home made pasta tonight. Maybe because it was a weekend night and I had a lot of time on my hand, or maybe I have been dining out for the past 5 days and I wanted a 100% home made meal… What ever the reason is, I am glad I got motivated enough to bust out my pasta roller from back of the pantry, because the pasta came out… pretty darn good in my opinion. And it satisfied my home made meal cravings.

FRESH PASTA Makes at least 4 servings

1 Cup Unbleached White Flour

1/2 Cup Whole Wheat Flour

2 Large Eggs

3 Pinches Sea Salt

2 Tablespoons Water


1. In a medium mixing bowl, sift white flour, whole wheat flour and salt.

2. Place the flour mixture onto a clean work surface and make a well.

3. Crack 2 eggs into the well and add 2 tablespoons water. Make sure the well is large enough so the liquids do not spill over the flour.

4. Using a fork, break the egg yolks and start to incorporate the flour around the egg mixture.

5. Knead the remaining flour mixture into egg mixture with your hands. Knead dough until smooth and elastic. This may take about 8-10 minutes. Remember, the more you knead the pasta dough, the more gluten will form, which will result in better textured pasta.

6. Cover the dough with an inverted bowl. Let it stand for 1 hour or more, so it will be easier to roll out the dough.

7. Using a bench scraper, divide the dough into 4 equal portions. Shape one of the dough into a square and flatten it so it will be easier to roll through the pasta roller. Start with a large setting and gradually change the setting to thinner one. (I started with one, and went up to 5)

8. Cook the pasta in a big pot of salted boiling water for about 2-4 minutes. Cooking time will vary depending on size of pasta.


Welcome to Coco & The Wagon

13 May

Coco and the Wagon, is brought to you by the experiences of Annchan Jones.  Here you can find great photos of the awesome culinary creations she makes daily.  And of course, you can catch a glimpse of Coco and The Wagon.  To start this site off., here’s photos from a recent trip to Santa Cruz, and the beautiful 3-tiered cake that Annchan made, supervised by the one and only Coco. (it was her first time making this kinda of cake..)


Okonomiyaki Party

12 May

Here’s some photos of our Okonomiyaki Party


Annchan & Emz