Archive for the 'Recipes' Category

From fish taco to pancakes

Yes, fish taco to pancakes, that is a natural progression. What better way to use up leftover buttermilk than making thick fluffy pancakes?!?

blog1.jpg

Vanilla bean pancake with caramelized peach and apple and strawberry butter

Vanilla bean pancakes with caramelized peach and apple

1 peach
apple
2-3 tablespoons light brown sugar
1/4 stick butter

1 1/3 cups all purpose flour
3 tablespoons sugar
2 1/2 teaspoons baking powder
3/4 teaspoon salt
1 1/4 cups buttermilk
2 eggs
1/2 pod vanilla bean butter

blog21.jpg

Caramelized peach and apple

To caramelize the fruit, heat 1/4 stick of butter on medium high heat. Add the fruit. Let them soften a little bit then sprinkle the sugar over. Let the pan sit for 5-7 minutes until the sauce thickens.

To make pancakes, mix dry ingredients together. Beat eggs with buttermilk and scrap vanilla seeds into the mix. Fold the dry mixture into the wet mixture. Brush the pan thoroughly with butter and ladle the batter into it. Turn when the surface gets bubbly (about 2 minutes on each side).

Strawberry butter

6-8 strawberries
1 stick butter (softened)
sugar

Mash/puree the strawberries. Mix everything together and keep folding until well-blended.

Fish taco

We started this thing called communal dinner in my new house. I like to cook. They like to eat. It’s a happy story.

blog2.jpg

Pepperjack and bicolor corn quesadillas

blog4.jpg

Taco fixings: fish, heirloom salsa, guacamole, pickled red onions

blog3.jpg

Fish taco

Recipes for the quesadillas here and fish taco here. I opted for the cheaper tilapia instead of halibut/bass and it was just fine. Also added a couple tbs. of mirin to the pickling liquid. The onions were lovely.

Filling the void

I bought two jars from Ikea a couple days ago. You know one of those this-is-so-unnecessary-but-I-absolutely-have-to-have-it moments — oh yeah, I do have lots of those moments. The small one was quickly filled with free candies (temporary of course since such a glorious jar is destined to hold bigger and better things), but the big one — oh poor big one — it was sort of just sitting there on the kitchen counter empty, desperately waiting for someone to come fill the void.

Well…

blog14.jpg

Empty no longer! 🙂

blog23.jpg

Pear-almond biscotti

I used this recipe from Epicurious but substituted 1 1/2 tbs. of almond extract for vanilla extract, omitted the aniseed, and added 1 cup of chopped dried pears.

Now I need help getting rid of these biscotti so I can start filling the void again!

Odds and ends III

(Continued from last post)

Miscellaneous things I made in the past five months…

When I needed a MAJOR arm exercise

My first time making semifreddo and what a success (and a workout!) Whipping is definitely my favorite step in the whole baking/dessert-making process. With just one whisk and your bare hands, you can turn viscous egg whites or thick heavy cream into glossy white clouds that are light as air. Pouf! Like magic. Of course, if you have an electric mixer then by all means, use it and save yourself from the sweat session and forearm cramps. But if you’re not pressed for time, I highly recommend whipping by hand. It’s therapeutic and it makes me feel like superwoman.

466444521_be88ef49d4.jpg

Whipping egg whites

Originally I was going to quadruple the recipe since the dinner was for 15-20 people (shoutout to my drum troupe!!). And then I started whipping the egg whites, then I whipped the heavy cream, and then I went back to whipping the second batch of egg whites…yeah you get the idea, semifreddo is a hella lotta whipping! If you feel like your right forearm (or left if you’re a leftie like me) is getting a little too flabby, this is the ultimate dessert to make. I ended up only doubling the recipe.

466444527_320acf7a79.jpg

Folding in ground pistachio with whipped egg whites and cream

I pretty much just followed this recipe from Gourmet–the Jan ’07 issue has so many good recipes–and then chopped up more pistachio to go on top for more crunch. The texture turned out amazing–super-light yet deliciously creamy. Who needs an ice-cream maker when you have forearm muscles? So simple and the result was definitely worth all that whipping.

466444529_e4d2688a77.jpg

Voila! Pistachio semifreddo

When the fridge and I needed to detox

Seriously in need of a major detoxification, both the fridge and I. And what’s a better way to cleanse ourselves than a salad? An “everything goes” salad no less!

466456112_6f754f1916.jpg

Dainty asparagus spears glossed up with olive oil ready for roasting

First I started with a layer of roasted asparagus, then a generous shaving of pecorino, followed by slices of fresh plums (or I guess not that fresh considering they’d been hibernating in the refrigerator for quite some time…). Next I made the apricot vinaigrette: extra virgin olive oil, red wine vinegar, garlic, shallots, apricot preserve, salt and pepper.
Then I tossed some mesclun greens and diced apples in the vinaigrette, topping it with crispy fried pancetta. And then, to finish it off in true gaudy style, an apple swan. 😀

4.jpg

Salad of mesclun greens with apples, plums, and crispy pancetta in apricot vinaigrette on a mat of roasted asparagus with pecorino

466456132_963ddd3b3e.jpg

The apples and arugula were slightly bruised. Oops.

When I channeled Gilbert

Although his expertise is probably more sushi than Filipino food, Gilbey inspired me to make chicken adobo. Unfortunately, something went wrong and it didn’t turn out exactly as I’d hoped.

466471744_7a6b0ef7c0.jpg

Chicken adobo, supposedly

G: hmmm, it’s good but it doesn’t really taste like adobo I’m used to.
A: mmm yeaaa…

When Gilbert channeled Giada de Laurentis

And then he watched Giada on the Food Network, and she inspired him to make the spinach puffs. They were yummy!

466471746_a4f15c3b82.jpg

Cheese and spinach puffs

When I had my cheese-y breakdown

Remember how I had that amazing caprese at Mozza and suddenly became obsessed with burrata? I found it at Murray’s Cheese Shop one day and couldn’t help giving it a shot.

burrata21.jpg

Burrata on chilled roasted beets with a drizzle of extra virgin olive oil (trial 1)

The Italian import came wrapped in white plastic and “river bamboo leaves,” all covered in “river water.” The minute I got home, I untied the package and tried a little portion on roasted beets. I took my first bite and it was unsettling; the burrata didn’t taste like what I had at Mozza at all. It was not creamy or runny or any of those things I was expecting. Extremely disoriented from my first trial of the cheese, I emailed my cheese authority and asked. I was so confused and desperate. It’s my first cheese breakdown and I hope it’s also my last.

burrata1.jpg

Burrata on chilled roasted beets (trial 2)

But by the time I received his informative reply, I’d gone for a second trial. This time I cut through the center and lo and behold, there was runny liquidy thing in the middle! Just imagine the excitement. The difference in texture was vast. Again, I put a little dollop on each slice of roasted beet, followed by a drizzle of extra virgin olive oil. It made for a very satisfying afternoon snack!

Odds and ends II

(Continued from last post)

Miscellaneous things I made in the past five months…

When we turned 1412 into House of Flying Pajun

Here’s when BFF and I tried to be Korean and sent pancakes flying all over my kitchen. We only missed once! But then B Oppa came home…

together.jpg

BFF is a master at flipping the pajun/buchimgae

B Oppa: (stepped into the kitchen, sniffed the air) You made buchimgae?
A: It’s haemul pajun. They’re too thick I think.
B Oppa: It’s buchimgae.
A: I’m pretty sure it’s haemul pajun? The seafood pancakes?
B Oppa: It’s buchimgae! And they should be thicker than this. Smells good though.

Sometimes you think you know…but you really have no idea. The haemul pajun recipe here gave me pretty good results. I haven’t played around with it that much yet, but the pancakes were yummy alright.

pajun.jpg
Haemul pajun/buchimgae?

When I finally tried that Ruth Reichl’s Swiss Pumpkin recipe (and failed)

You remember those cute little squashes featured in this post? So one day G asked me, “So Anisa, are you ever gonna cook something with those small squashes? Or are they just for photo op?”

HAHAHA

I decided it’s about time to put them squashes in the oven rather than in front of the camera. After all, I’ll admit they’d been sitting there for quite some time ( but hey, they made an excellent rustic accent to our eating area). A recipe for Swiss pumpkin from Ruth Reichl’s Comfort Me with Apples immediately came to mind. I’d been wanting to try that recipe forever, and sugar dumpling squash is just like a miniature pumpkin right?

I cut off the top of my petite squashes, scooped out their innards, and stuffed them with layers of bread and a mixture of eggs, cream, gruyere cheese, and spices. Since the cavities were so small, I wasn’t able to fit that much custard in each of the squashes. Instead of gooey cheesy goodness, I ended up with a wet glob of bread and virtually no custard in each squash bowl. It would’ve been perfectly fine if I had used a pumpkin or a bigger squash, but oh well, I guess another time!

small-squash.jpg

Swiss sugar dumpling squash

Despite the taste failure, I still think it turned out ridiculously cute, and seriously, isn’t that all that matters? =p

When we couldn’t resist Valentine’s Day romanticalness

To celebrate Valentine’s Day and our collective fabulousness this year, M, S, BFF and I got together for a romantic soiree at a certain clandestine location overlooking the Manhattan skyline. (guess where? =p)

tablespread.jpg

The tablespread

**********************************
Chilled Prince Edward Island Oysters with Date Emulsion
oysters, dates, apple, shallots, thyme, cider vinegar, grapeseed oil, salt, pepper

Salmon and Hamachi Ceviche
salmon, hamachi, bell peppers, pomegranate, fuyu persimmons, cucumber,
blood orange juice, lemon juice, dashi, soy sauce, mirin, rice wine vinegar

Bacon-Wrapped Enoki on Skewers
bacon, enoki, soy sauce, dashi, sesame oil, mirin, black pepper

Cold Soba with Wakame Seaweed and Cucumber
soba, wakame seaweed, cucumber, furikake, dashi, mirin

Lavender crème brûlée
yolks, cream, sugar, vanilla beans, lavender

Berries with Moscato d’Asti Sabayon
Moscato d’Asti, yolks, sugar, mixed berries

Riesling, Champagne, Moscato d’Asti

**********************************

466424551_651d66e34c.jpg

Raw Oysters

466424533_bf816d4638.jpg

Salmon and hamachi ceviche

466424555_3002e01612.jpg

Bacon-wrapped enoki on skewers

466424557_5958b82bc9.jpg

Cold soba with wakame seaweed and cucumber
There was supposed to be uni in this but Citarella ran out!

466424545_e4f9d5c7db.jpg

Lavender crème brûlée

torching.jpg

Torching!

352540997_a011d72e76.jpg

Moscato d’Asti Sabayon

sarah.jpg

S getting amused by the strawberry

Odds and ends I

Time to clean up my to-blog list!

Miscellaneous things I made in the past five months…

When we ran out of Kraft singles

tuna2.JPG
Sriracha tuna salad, Sichaun peppercorn pickles,
Pecorino crisp and mesclun greens on rye

The original plan was tuna melt, but then I had to change my agenda slightly due to the lack of Kraft Singles. But fear not! When there’s a will (to eat), there’s always a way. Luckily I found a wedge of pecorino in the fridge, so I just grated up a good amount and crisped it in a dry pan on the stove–this would make a good snack on its own too with some extra seasoning. For the tuna salad, I mixed canned tuna (in water, drained) with chopped onion, a portion of mayonnaise and an equal portion of Sriracha hot sauce, then finished with a squeeze of lemon. I love the Sriracha-mayo combination. It’s a great way to cut calories without compromising the taste. I piled the tuna salad on a piece of rye, followed by a few slices of homemade Sichuan peppercorn pickle, then the mesclun greens, and finally the cheese crisp. I guess you could call it a tuna tartine.

tuna3.JPG

Pecorino crisp

For the Sichuan peppercorn pickles, I used a simple pickle recipe from Epicurious as a reference for the vinegar/water/sugar ratios and then made modifications to it (lots of garlic and crushed Sichuan peppercorn instead of dill). Pickling is actually a lot of fun because you can really go wild with the choice of spices/flavorings you put in the brine. Plus it takes only five minutes but it makes you feel really domestic, which is a good thing (as Martha Stewart would say :p). Then you let the pickles soak up the yumminess of your self-designed brine for 1-2 weeks, and there you have it, your very own homemade pickles. Now how about homemade Koolickles? *cringe*

When the weather outside was frightful

1.JPG

Tom Kha Gai – hot and sour chicken soup with coconut milk and galangal
(hah, wordy enough for ya?)

Nothing warms you up like a bowl of soup, and here’s a really great one: Tom Kha Gai. Besides keeping you warm on a chilly day, the kha in Tom Kha Gai can help alleviate your stomach discomfort, help with indigestion, remedy vomiting, treat diarrhea, improve circulations to your hands and feet, and even cures hiccups. This is not counting the health benefits from lemongrass and kaffir lime leaves–miracle soup indeed!

(“Kha” is the Thai word for galangal. It is a relative of ginger.)

Tom Kha Gai is among my favorite Thai soups to make because most Thai restaurants in the States just can’t get it right; they butcher it with too much sugar and coconut milk. The result is a disgusting, depthless, overly thick, cloyingly sweet soup. My grandmother would raise hell at the taste of it (I am so serious). Tom Kha Gai in its true form should not have any sugar in it, and the ratio of coconut milk to chicken broth:stock should be no higher than 1:3. The key is to use enough herbs–galangal, lemongrass, and kaffir lime leaves–so the soup gets sufficiently infused with their flavors and aromas. Another crucial ingredient is lime juice, because it cuts through the richness of the coconut milk and chicken fat. Most restaurants tend to use too little lime juice resulting in something that is either too salty or sweet, or just plain flat.

Tom Kha Gai (hot and sour chicken soup with coconut milk and galangal)

1/2 lb. chicken breast/thighs/drumsticks (sliced if using breast)

6 cups chicken broth or water (or a mix)

1-2 cups coconut milk

2-4 stalks of lemongrass, cut into short pieces, and pounded

3-6 kaffir lime leaves

5-10 slices of galangal

2-4 fresh Thai chilies, pounded

lime juice and fish sauce

1) Boil the chicken broth or water in a pot. Add the chicken and simmer until the chicken is thoroughly cooked.

2) Add lemongrass, kaffir lime leaves, and galangal. The quantity to use for each herb really depends on whether the herbs are fresh or frozen and also your liking. I like my soup very aromatic so I usually throw in a lot more of each thing than what most Tom Kha Gai recipes call for. It’s probably better to add a moderate amount at first then keep tasting and adjusting along the way. Let the soup simmer.

3) After simmering and infusing for about 8-12 minutes, add the coconut milk. Again, add a moderate amount at first, and if it’s not rich enough then you can add more later. Season the soup with fish sauce and lime juice. This is like a titration process; you just keep adding a little bit of each until it hits that right balance of flavors, just like when the solution turns pink.

There should be a pronounced sour taste, followed a salty and then spicy taste. The subtle hint of sweetness should only come from the chicken/chicken broth. If you like smoky flavors, you could substitute dried chilies for the fresh kind or even use a combination of the two. For more contrasting texture, you could also add oyster mushrooms to the soup (just make sure to add them towards the middle/end of the simmering so the mushrooms don’t become too flaccid).

Tom Kha Gai is extremely aromatic and piquant but still mild enough to be drinkable. This makes it likable even too people who are less adventurous with food, and I have yet to find a person who doesn’t like it. Among my biggest Tom Kha Gai fans are BFF and R. BFF is a very picky eater. R basically eats everything, literally. Once he was drinking the soup and he said, “These things are very fibrous. I can’t really swallow them.” So I replied, “Uhhh, those are herbs. They’re not for eating…they’re just there for the aroma. You might be able to eat the galangal, but definitely not the lemongrass. Dude, do they even taste like you should be eating them???”Then R said, “Which one’s lemongrass? But if they’re not for eating then why did you put them in there anyway?? Witch.”

Just remind me to make a bouquet garni with galangal, lemongrass, and kaffir lime leaves next time. You should too, so someone won’t try to chew and swallow the herbs then choke to death.

Where to get Thai herbs:

I get mine in Chinatown. Udom’s Thai and Indonesian Store is a tiny hole in the wall jam-packed with all things Southeast Asian ranging from spices and condiments to dried food and frozen herbs. For Tom Kha Gai, I can usually find frozen galangal and frozen lemongrass here. Obviously, they won’t have as strong aromas as their fresh counterparts so you’d have to use more of them. Bangkok Center Grocery is exclusively Thai, and here you’ll find fresh, hard to find herbs like galangal, lemongrass and kaffir lime leaves, and even more exotic things like pandan leaves.

Udom’s Thai and Indonesian Store
81 Bayard St.
New York, NY 10013
(212) 349–7662

Bangkok Center Grocery
104 Mosco St.
New York, NY 10013
(212) 732–8916

To be continued…

A different kind of booty call

I love it when people ask me to bake for them, all expenses paid. It’s like, you’re paying for all this stuff so I can have fun? Are you sure? Of course! It’s a booty call of sorts. You call me. I’m always wide open. Just call me pleeeeaasee…I’ll say yes. I’m a slut.

So it was A this time around. He needed some baked goods for his residents. What a caring, thoughtful RA he is! I was overjoyed to get his request. And plus, it was also very good timing–the New York Times‘ recipe for Supernatural Brownies had been screaming “Try me! Try me!” and for the whole past week, I had to resist the temptation because I knew I would end up devouring the whole entire tray all by myself, and that, my friend, is a possibility to be avoided at all costs.

Actually, scratch that–I’d more likely end up eating half the tray and then throw the other half into the trash can, topping it off with a generous drizzle of our newly purchased apple-scented Sunlight dishwashing liquid, a la Miranda from Sex and the City. B would mourn the loss of those brownies now rendered inedible in our trash can. Finally, I would call BFF for a confessional session and reassurance. Trust me, she’s good at that.

464842164_744fb33072.jpg

Do I look supernatural enough?

I didn’t realize how long it’d been since my last time baking brownies. In a world inundated with so many brownie recipes and with a good fraction of them claiming to be the brownie recipe, I found it most beneficial to my sanity to just stay faithful to one, giving it the benefit of the doubt that this was indeed the brownie recipe to resort to. (Well, of course, it has to be somewhat of an excellent recipe for you to want to stick to it in the first place, like 8/10-ish at least.) My recipe of choice for the past three years has been the one from the Chocolate Bar cookbook, and self-deluded or not, I’d have to say that those brownies were pretty damn good! (If you haven’t noticed, modesty is taking a break today =p )

brownies1.jpg

Supernatural Brownies

But seriously now, how often do you come by a recipe with the word supernatural attached to it? Not Deep, Dark & Decadent, not Super-Gooey, not even The Best or Perfect…but SUPERNATURAL!?!? Well, I don’t know about you, but I fell for it. The result was indeed extremely pleasing. It came out of the oven with this gorgeous sheen and crackly surface. I cut a little piece from the corner to take a peek of the interior, and surely enough, it was beautifully fudgy. The texture was just right–chewy outside and gooey and moist inside. Flavorwise, it could benefit from a darker/higher-quality chocolate (Callebaut! Valrhona!). A couple tablespoons of espresso would probably help too, just to add a little more depth. But that’s it. No walnuts. No other fancy cookie things or allergy-triggering additives. I’m a purist in this department. I just want my brownie chewy and gooey with that deep intense dark chocolate taste (like the Original Fat Witch). I especially detest brownies with frosting or brownies with cream cheese. Please don’t get me started.

464842198_9621e59284.jpg

‘The Cupcakes Aditi Made for Easter Last Year’

Aside from the Supernatural Brownies, I also baked these cupcakes I like to refer to as “the cupcakes Aditi made for Easter last year” for people who may not be as keen on chocolate. (Seriously what’s wrong with them?) Well, as their name suggests, I got this recipe from Aditi who got it from her friend’s mother who got it from…wait…she was the one who invented this cupcake. So understandably, it was this friend’s mother who told Aditi who told me to keep this recipe a secret. Gosh, this makes me feel so special and elitist it’s actually kind of awesome. haha just kidding!

464842192_87853c2ced.jpg

Cupcake close-up

Since I can’t really give away the ingredients, I’d just say that these cupcakes’ flavors are reminiscent of Ambrosia salad (as Sofia had so perceptibly pointed out). Ironically enough, the list of ingredients read like it was put together by a cracked-up Sandra Lee, a Sandra Lee with keener culinary acumen as evident in the delicious cupcakes. So who knows…maybe Sandra Lee’s food actually tastes good?!!!

2.jpg

Angie’s birthday cake – a four-layered monstrosity

I baked this monstrous four-layered cake a while ago for Angie, one of the many many things I didn’t get around to blogging about yet. It was my first foray into the fourth layer. Just thought I should put this here because this was also “the cupcake Aditi made for Easter last year,” just 48 times its original size.