Archive for May, 2010

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.


Gotta Give That Love

26 May

No matter how much money you have, no matter how much delicious and nutritious food you eat, you won’t survive without some love in your life. I had to take a moment  to show coco some love first thing in the morning. I think abundance of love is the secret to Coco’s longevity. He is 17 years old, turning 18 this October. That is 119 in human years!

Coco also got some love and blessings from Don P…..


Posted in Coco, General


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.


Goat Hill Pizza

19 May

It was one of those lazy Saturday afternoon. Ra and I decided to explore Potrero Hill and to stop by Goat Hill Pizza to have some freshly baked pizza. No Coco this time, but we brought the Canon 5DMK2 we borrowed from Mark Sebastian so we can take good footage of delicious meal we had in this quaint neighborhood.

Damn right… the food was good. We killed it…. Sorry Coco, you will get to taste some of this next time…


Okonomiyaki (Japanese Pancake) Party

16 May

No Comments

Posted in Friends


Happy Birthday Andy

16 May

This is a video for Annchan’s Dad, filmed & edited by Ratha


The Real Coco

13 May

Welcome to Coco & The Wagon!


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


Different Types of Oil

12 May

So I have been really into reading about diet and food politics. I am currently reading a book written by Nina Planck, called “Real Food”. In her book, I read an interesting fact about olive oil that I want to share with you.

According to Planck, there are different types of olive oils and they all differ in nutritional value as well as taste. She classifies olive oil in three different types: plain, virgin and extra-virgin. The healthiest and tastiest is extra virgin olive oil because it comes from the first pressing of the fruit, “has no defects in taste or smell, and has acidity of 1 percent or less.” To make the best of it, try to find extra virgin olive oil that is unfiltered to retain all its nutrients and flavor. And try to look for oils that are in dark bottles for minimal oxidation.

The worst kind of olive oil you can find on market is plain. According to Planck, most commercial olive oil is plain. Plain olive oil is picked by machine which causes bruising further leading to oxidation of the olives. The olives are pressed repeatedly with heat which “diminishes nutrients and flavor”. Planck also notes that heating of olive oil causes oxidation, so it is advised to use half butter and half olive oil for minimal oxidation of oil, which may cause certain type of cancer and heart disease.

1 Comment

Posted in Journal