tag:blogger.com,1999:blog-318660302024-03-13T21:48:10.573-07:00Flogging (aka Food Blogging)Semiconductor fabrication and cooking are actually quite similar....S. Chihttp://www.blogger.com/profile/04531757973900253132noreply@blogger.comBlogger226125tag:blogger.com,1999:blog-31866030.post-46407031171974006262014-05-29T19:49:00.000-07:002014-06-04T05:15:19.097-07:00Summer Dessert<div class="separator" style="clear: both; text-align: center;">
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If only I could make quenelles!<br />
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I call this ensemble of foods my summer dessert.<br />
- Blueberry cornbread<br />
- Crushed gingersnaps<br />
- Fresh peach slice, strawberries<br />
- Vanilla gelato<br />
- Salted pumpkin seed & pistachio chocolate bark<br />
- Port berry reduction<br />
- Dulce de leche panna cotta<br />
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The panna cotta turned out wonderfully with a smooth texture. I used the following recipe;<br />
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- 1 cup heavy cream<br />
- 1 cup 1% milk<br />
- 2.5 sheets 160 bloom/silver strength gelatin sheets<br />
- 1/2 cup dulce de leche<br />
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<ol>
<li>Heat the heavy cream and milk together. Remove from the range, stirring occasionally.</li>
<li>Bloom the gelatin sheets in cold water for about 5 minutes. Shake off excess water.</li>
<li>Add the gelatin to the heavy cream/milk mixture, and stir until dissolved.</li>
<li>Add dulce de leche, stir until dissolved.</li>
<li>Pour into mold of choice.</li>
<li>Garnish with chocolate shavings</li>
</ol>
S. Chihttp://www.blogger.com/profile/04531757973900253132noreply@blogger.com0tag:blogger.com,1999:blog-31866030.post-3473690146344368352014-05-23T10:57:00.005-07:002014-05-27T13:41:38.269-07:00Beef and Spring VegetablesThink I went overboard with the addition of sweet peas to the plate (unnecessary garnishes), otherwise pretty happy with how the dish turned out.<br />
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- seared steak with a roux-less demi glace<br />
- duo of carrot and sweet pea purees<br />
- cumin roasted potatoes and baby squash<br />
- baby greens for garnishmentS. Chihttp://www.blogger.com/profile/04531757973900253132noreply@blogger.com0tag:blogger.com,1999:blog-31866030.post-28200645752439915192013-08-03T21:46:00.001-07:002013-08-03T21:47:44.718-07:00Oven roasted potatoes, haricot verts, pan seared salmon with mango salsa, chocolate flourless cake with raspberry coulis & gelatoHad a weeknight party for four; whipped up the following menu whose prep I barely finished in the span of three hours.<br />
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<b>Lightly curried oven roasted potatoes</b><br />
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Bought two bags of organic "petite-toes" from Whole Foods.<br />
<ol>
<li>Wash potatoes.</li>
<li>Boil potatoes (with skin on) until tender, about 10-12 minutes. This step helps to create potatoes that have a tender interior and a crisp exterior.</li>
<li>Drain.</li>
<li>Lightly brush cooking sheet with oil.</li>
<li>Cut potatoes in half, arrange on cooking sheet.</li>
<li>Lightly sprinkle with salt/pepper.</li>
<li>Bake at 425 F for half an hour, remove, flip over. Potatoes should have a wonderfully nice crust.</li>
<li>Lightly sprinkle with curry.</li>
<li>Decrease oven temp to 375.</li>
<li>Bake 15 more minutes.</li>
<li>Serve with fresh green onions.</li>
</ol>
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<b>Haricot verts with shallots</b> <br />
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<ol>
<li>Grabbed a bag of frozen haricot verts from Whole Foods and 1 shallot.</li>
<li>Minced shallot, sautee.</li>
<li>Add haricot verts.</li>
<li>Season with salt.</li>
<li>Serve with dash of sliced almonds.</li>
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<b>Pan seared salmon with mango salsa </b><br />
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Whole Foods had whole coho salmon on sale this week, so I took advantage. I cut the salmon fillet into ~ 4 oz portions.<br />
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<ol>
<li>Season skin side of salmon with salt, pepper, paprika.</li>
<li>Sear in hot pan for 5 minutes (do not turn). Do not crowd salmon fillets on pan.</li>
<li>Pre-heat oven to 350 degrees F.</li>
<li>After 5 minutes, move pan directly to oven.</li>
<li>Bake ~ 5 minutes for medium-rare, 6 minutes for medium.</li>
<li>Remove salmon from oven. Skin should be perfectly crisp and flesh should be tender.</li>
<li>Serve with mango salsa (mangos, red onion, tomato, avocado) and garnish with pea shoots or other micro greens.</li>
</ol>
<b>Chocolate flourless cake with red wine raspberry coulis and gelato</b><br />
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For the red wine raspberry coulis, I used the following:<br />
<ol>
<li>Cook 1 bag of frozen raspberries from Whole Foods with juice from 1 lemon, 1/2 cup sugar, ~ 1/2 cup red wine.</li>
<li>Simmer until liquid slightly reduced.</li>
<li>Blend resulting mixture.</li>
<li>Strain, and save for later.</li>
</ol>
Preparation of the chocolate flourless cake could not be easier. Used a straightforward recipe from epicurious that did not require the separation of yolks/whites.<br />
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<ol>
<li>Melt half a bag of Ghirardelli 60% bittersweet chocolate chips over a double boiler.</li>
<li>Also add in 1 stick of butter to the melted chocolate.</li>
<li>Remove from heat and add 1/2 cup sugar.</li>
<li>Add in 3 eggs and "whisk well". </li>
<li>Add sifted 1/2 cup of cocoa powder.</li>
<li>I then lined the bottom of an ~ 8 inch springform pan with non-stick aluminum foil, and poured the batter in.</li>
<li>Bake at 375 F for ~ 25 minutes.</li>
<li>Remove, let cool on wire rack for 5 minutes before cutting.</li>
<li>Sprinkle with confectioner's sugar.</li>
</ol>
Serve with raspberry coulis, gelato (or other ice cream on hand). I confess that I did not have time to make my own gelato, and instead scooped some from a pint of Talenti that I had on hand. <br />
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<br />S. Chihttp://www.blogger.com/profile/04531757973900253132noreply@blogger.com0tag:blogger.com,1999:blog-31866030.post-14830592819432641932013-06-05T21:20:00.000-07:002013-06-06T06:02:58.844-07:00Dumpling MakingMaking dumplings from scratch has long been a family tradition. One of my most highly prized possessions is the wooden dowel that my Dad gifted to me, which I use to roll out dumpling skins.<br />
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Dumpling making is a communal effort. Uncles, aunts, grandmothers, brothers, sisters, and cousins are involved in each step of the process. Competition and good natured verbal jabs abound.<br />
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While snapping pictures with my Canon T4i and 50mm 1.4 lens, I was mesmerized by each person's hands. Making dumplings isn't easy. Brute strength is needed (<i>or is it kneaded, pun intended</i>) to make the dough, and dexterity is a must for making dumplings skins. Wrapping is a whole different art form unto itself.<br />
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<br />S. Chihttp://www.blogger.com/profile/04531757973900253132noreply@blogger.com0tag:blogger.com,1999:blog-31866030.post-14194374502582812592013-04-01T20:14:00.004-07:002013-04-01T20:15:25.130-07:00Earl Grey Gelato Ensemble DessertPart of a dessert I made for potluck, which also included a salted coffee/chocolate soil and an eggless chocolate mousse with candied ginger kumquats. If only I could make decent quenelles! Plating was awkward, also too many brown earthy colors in that dish! Since I served 25 such plates at a party, I'll say it was moderately successful as it was pretty tasty.<br /><br />Was aiming for a play on breakfast drinks, with the mini-mugs and chocolate-coffee soil versus the Earl Grey gelato. <br />
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<b><u>Toasted Sesame White Chocolate Triangles</u></b><br />
White chocolate<br />
~ 1 tsp sesame oil<br />
Black sesame seeds<br />
<b><u><br /></u></b>
<b><u><br /></u></b>
I melted white chocolate in a double boiler, then let it cool slightly to room temperature and added ~ 1 tsp of sesame oil. I also toasted black sesame seeds at 350 degrees F for about 15 minutes, then added them to the white chocolate once they cooled to room temp.<br />
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I then poured the melted white chocolate into a pan lined with wax paper and refrigerated the chocolate until hard. Then cut into triangles.<br />
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<b><u>Chocolate-Coffee Soil</u></b></div>
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<b><u>Earl Grey Gelato</u></b></div>
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8 egg yolks</div>
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1 cup sugar</div>
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2 heaping Tbsp loose leaf Earl Grey Tea (ratio is slightly
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S. Chihttp://www.blogger.com/profile/04531757973900253132noreply@blogger.com0tag:blogger.com,1999:blog-31866030.post-89040689178989590152013-04-01T20:03:00.002-07:002013-04-01T22:31:16.942-07:00Beer braised short rib and Lightly poached Salmon<div class="separator" style="clear: both; text-align: center;">
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I hosted a dinner several months ago, but kept putting off updating the website. The plating was not my best. </div>
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<a href="http://4.bp.blogspot.com/-J-LIkVR3xdc/UVpJ2eHMfII/AAAAAAAAAxY/0PKLmCR_x5E/s1600/Beer+braised+short+rib.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-J-LIkVR3xdc/UVpJ2eHMfII/AAAAAAAAAxY/0PKLmCR_x5E/s320/Beer+braised+short+rib.jpg" height="211" width="320" /></a></div>
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Beer braised short rib with parsnip-celery root puree. Eh, are those weeds growing on top? <br />
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<a href="http://3.bp.blogspot.com/-Gp5HNc9Hvxs/UVpJ4m54qsI/AAAAAAAAAxc/SozBRu8544Y/s1600/Lightly+poached+salmon,+citrus+olive+oil,+tomato+confit.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-Gp5HNc9Hvxs/UVpJ4m54qsI/AAAAAAAAAxc/SozBRu8544Y/s320/Lightly+poached+salmon,+citrus+olive+oil,+tomato+confit.jpg" height="211" width="320" /></a></div>
Lightly poached salmon with citrus olive oil, tomato confit. That salmon needs to be smaller!S. Chihttp://www.blogger.com/profile/04531757973900253132noreply@blogger.com0tag:blogger.com,1999:blog-31866030.post-86199164912738754932013-04-01T19:53:00.003-07:002013-04-01T19:54:54.884-07:00Roasted Beet and Feta Easter Salad Made mini-Easter salads to bring to a church potluck.<br />
<br />
Roasted some red beets, although in retrospect, I wished I had used orange beets instead for an improved visual contrast. Add crumbled feta, walnut pieces, and a mix of baby arugula and baby romaine leaves. Served with orange balsamic vinaigrette.<br />
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<a href="http://1.bp.blogspot.com/-GzsOik8QPMg/UVpH5hggHyI/AAAAAAAAAw4/ftq1T_9phpA/s1600/Mini+salads+mass+prep.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" src="http://1.bp.blogspot.com/-GzsOik8QPMg/UVpH5hggHyI/AAAAAAAAAw4/ftq1T_9phpA/s320/Mini+salads+mass+prep.jpg" width="320" /></a></div>
I prepped the mini-salads in a Calphalon baking pan, as shown above.<br />
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Then I added miniature forks to them.<br />
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And voila! Looks like they shrunk a little by the time the last picture was taken.<br />
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<br />S. Chihttp://www.blogger.com/profile/04531757973900253132noreply@blogger.com0tag:blogger.com,1999:blog-31866030.post-56226687957239148352012-12-31T19:05:00.002-08:002012-12-31T19:07:49.120-08:00Pumpkin Chocolate Chip Gingerbread Recipe<!--[if gte mso 9]><xml>
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½ cup vegetable oil <br />
½ cup unsweetened applesauce <br />
4 eggs <br />
⅔ cup water or milk<br />
1 (15 oz.) can Libby’s pumpkin puree mix<br />
1 heaping tsp. ground ginger<br />
1 heaping tsp. ground cinnamon <br />
1 heaping tsp. ground cloves <br />
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<![endif]--><span style="font-size: 12pt; line-height: 115%;">Preheat
oven to 350°F.</span></span></span></li>
<li><span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: 12.0pt;"><span style="font-size: 12pt; line-height: 115%;">Combine sugar, oil, applesauce, and eggs.</span></span></span></li>
<li><span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: 12.0pt;"><span style="font-size: 12pt; line-height: 115%;">Add water and mix.</span></span></span></li>
<li><span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: 12.0pt;"><span style="font-size: 12pt; line-height: 115%;">Stir in pumpkin mix, ginger, cloves, cinnamon.</span></span></span></li>
<li><span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: 12.0pt;"><span style="font-size: 12pt; line-height: 115%;">Separately combine flour, soda, salt, and baking powder. I usually use a whisk to combine them.</span></span></span></li>
<li><span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: 12.0pt;"><span style="font-size: 12pt; line-height: 115%;">Add dry ingredients to wet ingredients in thirds until just mixed.</span></span></span></li>
<li><span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: 12.0pt;"><span style="font-size: 12pt; line-height: 115%;">Add chocolate chips.</span></span></span></li>
<li><span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: 12.0pt;"><span style="font-size: 12pt; line-height: 115%;">Divide batter between pans, filling no further than past the 60% level.</span></span></span></li>
<li><span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: 12.0pt;"><span style="font-size: 12pt; line-height: 115%;">Sprinkle tops with rolled oats </span></span></span></li>
<li><span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: 12.0pt;"><span style="font-size: 12pt; line-height: 115%;">Bake for ~ 50 min or until toothpick comes out clean.</span></span></span></li>
<li><span style="font-size: 12.0pt;"><span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: 12pt; line-height: 115%;">Makes ~ 8 x 4" x 2" x 2" mini-loaves or two large 10" x 5" x 3" loaves.</span></span></span></li>
<li><span style="font-size: 12.0pt;"><span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: 12pt; line-height: 115%;">I used these paper mini loaf pans</span></span></span></li>
<ol>
<li><span style="font-size: 12.0pt;"><span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: 12pt; line-height: 115%;">http://www.amazon.com/Kitchen-Supply-Inch-Paper-Loaf/dp/B000QJ9IWG</span></span></span></li>
<li><span style="font-size: 12.0pt;"><span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: 12pt; line-height: 115%;">You can buy them in bulk (and more cheaply during the holidays) at Plastic Container City at about 35 cents per pan, although Amazon is cheaper off season.</span></span></span></li>
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<span style="font-size: 12.0pt;"><span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: 12pt; line-height: 115%;"> </span></span></span><ol>
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<i><span style="font-size: 12.0pt;"><span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: 12pt; line-height: 115%;">Notes: Adding applesauce enables the reduction of vegetable oil. I think yogurt or sour cream will achieve the same effect, but I haven't tested this theory.</span></span></span></i><br />
<br />
<i><span style="font-size: 12.0pt;"><span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: 12pt; line-height: 115%;">Also, </span></span></span><span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: 12.0pt;"> I usually buy the large 30 oz cans of Libby's
then use half. Although Libby’s is presweetened and prespiced, the final loaf
is not over sweet or spiced, in fact, it's just right</span></span>. I was previously using unsweetened organic pumpkin puree, but Libby's was cheaper and turned out just as tasty, if not better.</i><br />
S. Chihttp://www.blogger.com/profile/04531757973900253132noreply@blogger.com0tag:blogger.com,1999:blog-31866030.post-92124955792278967332012-08-22T19:21:00.005-07:002012-08-22T21:34:19.776-07:00Dessert: Pliable Bittersweet Chocolate Ganache with Lemon Curd Gelato, Salted Marzipan Crumble<span class="hasCaption">For dessert, I made a pliable bittersweet chocolate ganache with lemon curd gelato rounds and salted marzipan crumble for contrast and a pistachio macaron for color.<br /><br /></span><span class="hasCaption">I used Bryan Voltaggio's recipe for the pliable ganache, pioneered by Alex Stupak from Alinea, from Bryan's dessert course in Season 3's Finale of Top Chef. The necessary</span> ingredients were purchased from The Modernist Pantry, and they were pleasantly reasonably priced.<br /><br />The dessert turned out quite well. Desserts have always been my forte, guess I need to work harder on the other parts.<br /><br /><b>Pliable Chocolate Ganache</b><br /><br />- 375g 60-70% bittersweet <span>chocolate</span><br />- 300g <span>cream</span><br />- 100g sorbitol<br />- 3g agar agar (can buy in Chinese grocery store)<br />- 2g <span>salt</span><br />- 50g glucose<br /><br />- 1 <span>gelatin</span> sheet (I used silver strength)<br />- ~ 1 cup cold <span>water</span><br /><br /><a href="http://www.bravotv.com/foodies/recipes/ganache-with-spearmint-ice-cream-and-chocolate-tuiles">http://www.bravotv.com/foodies/recipes/ganache-with-spearmint-ice-cream-and-chocolate-tuiles</a><br /><br />I'm not a sophisticated chef, this was my first time using gelatin sheets! I usually stick to cheaper Knox powdered gelatin! David Lebovitz has a great link on how to use sheet gelatin.<br /><br /><a href="http://www.davidlebovitz.com/2009/04/how-to-use-gelatin/">http://www.davidlebovitz.com/2009/04/how-to-use-gelatin/</a><br /><br /><ol><li>Measure out quantities of all items.</li><li>Finely cut chocolate into shavings or purchase in pre-cut form.<br /></li><li> Combine cream, sorbitol, agar, salt, and glucose and bring to a boil. </li><li>Remove from heat.</li><li>In the meantime, bloom the gelatin in water. Don't overbloom, about 5 minutes should do it. Remove when gelatin is softened (if it's falling apart in your hands, you probably left it in the water too long).</li><li>Add gelatin to cream mixture until dissolved.</li><li>Strain.</li><li>Add strained liquid to chocolate shavings, mix until ganache is well formed.</li><li>Pour into a pan whose bottom is lined with parchment paper (this will give your pliable ganache smooth bottoms).</li><li>Refrigerate until solid, at least a day.</li><li>Cut into desired shapes.</li></ol><b>Marzipan Crumble</b><br /><p>- Coarsely grated marzipan<br />- Almond meal<br />- Butter<br />- Salt<br /><br /></p><ol><li>Combine together grated marzipan, almond meal, butter.</li><li>Bake in oven ~ 350 degrees for a few minutes.</li><li>Salt the crumble.</li></ol><b>Lemon curd gelato</b><br />- Lemon curd made the day before<br />- Half & half<br /><br /><ol><li>Mix the two together.</li><li>Add to gelato machine.</li><li>Scoop out rounds.</li></ol><p><b>Macarons</b></p><p>- Make macarons using your favorite recipe</p><br /><div align="center"><a href="http://1.bp.blogspot.com/-rHHsf22y-S8/UDWXbsn7QMI/AAAAAAAAAwk/lEt3M1KSR3g/s1600/Pliable%2Bchocolate%2Bganache%252C%2Blemon%2Bcurd%2Bgelato%252C%2Bsalted%2Bmarzipan%2Bcrumble%252C%2Bpistachio%2Bmacaron.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 209px; height: 320px;" src="http://1.bp.blogspot.com/-rHHsf22y-S8/UDWXbsn7QMI/AAAAAAAAAwk/lEt3M1KSR3g/s320/Pliable%2Bchocolate%2Bganache%252C%2Blemon%2Bcurd%2Bgelato%252C%2Bsalted%2Bmarzipan%2Bcrumble%252C%2Bpistachio%2Bmacaron.jpg" alt="" id="BLOGGER_PHOTO_ID_5779692198890782914" border="0" /></a>Gumby would be proud!<br /></div>S. Chihttp://www.blogger.com/profile/04531757973900253132noreply@blogger.com1tag:blogger.com,1999:blog-31866030.post-91564693493857569022012-08-22T19:10:00.002-07:002012-08-22T19:20:22.406-07:00Main: White wine poached Chilean Sea Bass in corn brothI admit I over-poached the fish as my attention was distracted by other duties in the kitchen!<br /><br /><b>White wine poached Chilean Sea Bass</b><br /><br />- White wine<br />- Chicken stock<br /><br /><ol><li>Bring solution to a simmer.</li><li>Add in fish (apportion beforehand).</li><li>Poach 6-8 minutes.</li><li>Set aside.</li></ol><p><b>Corn broth</b></p>- 3-4 ears fresh yellow corn<br />- Leeks<br />- Garlic<br />- 1/2 lime<br />- Half & half<br />- salt/pepper<br /><br /><ol><li>Microwave corn the day before.</li><li>Cut corn kernels off the cob, but reserve some kernels for whole presentation by the fish.<br /></li><li>Sautee together leeks, garlic.</li><li>Add corn kernels, cook a few minutes.</li><li>Add half & half, bring to a simmer.</li><li>Remove from heat.</li><li>Blend.</li><li>Strain liquid, discard solids.</li><li>Season with salt/pepper, add juice of ~ half a lime.</li></ol><p><b>Vegetables</b></p><ol><li>Using reserved kernels, roast in oven until slightly charred.</li><li>Cook sweet peas.</li><li>Sautee shittake mushrooms.</li></ol><p>Assemble the elements!</p><br /><div align="center"><a href="http://1.bp.blogspot.com/-IpVAE6JEP-s/UDWTOikbeYI/AAAAAAAAAwQ/ZEAekNauJXA/s1600/Poached%2Bbass%2Bwith%2Bcorn%2Bbroth%252C%2Bshiitake%2Bmushrooms%252C%2Bpeas.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 229px; height: 320px;" src="http://1.bp.blogspot.com/-IpVAE6JEP-s/UDWTOikbeYI/AAAAAAAAAwQ/ZEAekNauJXA/s320/Poached%2Bbass%2Bwith%2Bcorn%2Bbroth%252C%2Bshiitake%2Bmushrooms%252C%2Bpeas.jpg" alt="" id="BLOGGER_PHOTO_ID_5779687574806952322" border="0" /></a>Hmm, I wish I wiped off the left side of the bowl.<br /></div>S. Chihttp://www.blogger.com/profile/04531757973900253132noreply@blogger.com0tag:blogger.com,1999:blog-31866030.post-36663557208841428282012-08-22T19:01:00.007-07:002012-08-22T19:42:05.113-07:00Appetizer: Summer Beet Salad with Green Curry YogurtThe golden beets in the salad were delicious!<br /><br /><b>Summer Beet Salad</b><br /><br />- Red beets<br />- Golden beets<br />- Feta cheese<br />- Baby arugula<br />- Beet powder<br />- Green curry paste<br />- Greek yogurt<br /><br /><ol><li>Wash red and golden beets well.</li><li>Lightly brush with olive oil then wrap in aluminum foil.<br /></li><li>Bake at 375 degrees F for 1-2 hours, or until soft when poked with a knife.</li><li>Remove from foil, peel skin. Slice.</li></ol><p><b>Beet Powder</b></p><p>You can either purchase pre-made beet powder or use this recipe, which involves a lot of microwave time. I used a different recipe, but can't find the link.<br /></p><p><a href="http://thatgirlis.blogspot.com/2006/09/in-which-i-describe-making-beet-powder.html">http://thatgirlis.blogspot.com/2006/09/in-which-i-describe-making-beet-powder.html</a></p><p><b>Green Curry Paste</b></p><p>Mix together green curry paste, greek yogurt together to taste. Season as necessary.<br /></p><br /><div align="center"><a href="http://2.bp.blogspot.com/-Vvy6sZ2l610/UDWQdLSmRNI/AAAAAAAAAvw/a3J0Y94HwRM/s1600/Beet%2Bsalad-2.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 244px; height: 320px;" src="http://2.bp.blogspot.com/-Vvy6sZ2l610/UDWQdLSmRNI/AAAAAAAAAvw/a3J0Y94HwRM/s320/Beet%2Bsalad-2.jpg" alt="" id="BLOGGER_PHOTO_ID_5779684527721301202" border="0" /></a>Assemble the salad!<br /><br /></div><br /><div align="center"><a href="http://2.bp.blogspot.com/-YtxxKoAacBI/UDWQpUQJ8pI/AAAAAAAAAv8/uGrsG1UD6RE/s1600/Beet%2Bsalad%2Bwith%2Bgreen%2Bcurry%2Byogurt%252C%2Bbeet%2Bpowder.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 198px;" src="http://2.bp.blogspot.com/-YtxxKoAacBI/UDWQpUQJ8pI/AAAAAAAAAv8/uGrsG1UD6RE/s320/Beet%2Bsalad%2Bwith%2Bgreen%2Bcurry%2Byogurt%252C%2Bbeet%2Bpowder.jpg" alt="" id="BLOGGER_PHOTO_ID_5779684736285405842" border="0" /></a>Another view. I was experimenting with different sized plates<br /></div>S. Chihttp://www.blogger.com/profile/04531757973900253132noreply@blogger.com0tag:blogger.com,1999:blog-31866030.post-77616913652066030452012-08-22T18:51:00.003-07:002012-08-22T19:00:29.751-07:00Amuse bouche: Yellowfin Poke with Sesame Oil PowderI like to cook at least one gourmet dinner a year in order to improve my techniques and flavor profiles. This year I tried to incorporate more "molecular gastronomy" techniques in the form of food powders and pliable chocolate ganache. I also wanted to showcase some colorful vegetables for this summer-themed dinner.<br /><br />First up, an amuse bouche comprising Yellowfin Poke with Sesame Oil Powder.<br /><br />Sesame Oil powder is easier to make than it sounds. I didn't have any tapioca maltodextrin on hand, so I substituted tapioca starch instead and it worked fine.<br /><br /><b>Sesame Oil Powder</b><br /><br />- Sesame oil<br />- Tapioca starch<br /><br />I basically added sesame oil to tapioca starch in a small food processor until it achieved the desired consistency and fragrance.<br /><br /><b>Yellowfin Poke</b><br /><br />- Fresh sashimi grade yellowfin tuna<br />- Green ends of green onions<br />- 1 x small red onion<br />- ginger<br />- sesame oil<br />- soy sauce<br />- salt/pepper<br /><br /><ol><li>Finely dice the green onions, red onion, ginger.</li><li>Finely cube the yellowfin tuna.</li><li>Mix ingredients together to taste.</li></ol><div align="center"><a href="http://2.bp.blogspot.com/-FOOPBvo2zZo/UDWOdqBM03I/AAAAAAAAAvk/U7Ja1C48RKw/s1600/Ahi%2Bpoke%2Bwith%2Bsesame%2Boil%2Bpowder%2Bcopy.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 181px; height: 320px;" src="http://2.bp.blogspot.com/-FOOPBvo2zZo/UDWOdqBM03I/AAAAAAAAAvk/U7Ja1C48RKw/s320/Ahi%2Bpoke%2Bwith%2Bsesame%2Boil%2Bpowder%2Bcopy.jpg" alt="" id="BLOGGER_PHOTO_ID_5779682336946574194" border="0" /></a>Serve sesame oil powder with the tuna poke.<br /></div>S. Chihttp://www.blogger.com/profile/04531757973900253132noreply@blogger.com0tag:blogger.com,1999:blog-31866030.post-56648298822897485582012-05-13T14:56:00.003-07:002012-05-13T15:03:31.020-07:00Chocolate Chip Pumpkin BreadHave been tweaking my recipe.<br /><br /><span style="font-weight: bold;">Wet ingredients</span><br /><br />- 4 large eggs<br />- 1 cup oil<br />- 1 x 15 to 17 oz. can/pack of pureed, unsweetened pumpkin<br /><br /><span style="font-weight: bold;">Add:</span><br /><br />- 3 cups sugar (2 cups light brown, 1 cup white)<br /><br /><span style="font-weight: bold;">Dry Ingredients</span><br /><br />- 2 tsp salt<br />- 1 tsp cinnamon<br />- 1 tsp cloves<br />- 1/2 tsp ground ginger<br />- 2 tsp baking soda<br />- 1.5 cups whole wheat flour<br />- 2 cups all purpose unbleached flour (+ up to 1/2 additional cup as needed)<br /><br /><span style="font-weight: bold;">Add:<br /></span><br />- 3/4 cup Ghirardelli bittersweet chocolate chips<br /><br /><span style="font-weight: bold;">Top loaves before baking with:<br /></span><br />- sprinkling of pumpkin seeds<br /><br /><ol><li>Mix together wet ingredients.</li><li>Then add sugar.</li><li>Then mix dry ingredients together in separate mixing bowl.</li><li>Add dry mixture to wet in thirds.</li><li>Add chocolate chips last.</li><li>Sprinkle tops of unbaked loaves with pumpkin seeds.</li><li>Bake at 350 for about 60 minutes.</li><li>Makes 2 giant loaves; if I had smaller pans, 3 medium sized loaves might be more preferable.<br /></li></ol>S. Chihttp://www.blogger.com/profile/04531757973900253132noreply@blogger.com0tag:blogger.com,1999:blog-31866030.post-82637388367510103182011-10-31T19:11:00.003-07:002012-07-04T22:01:09.336-07:00Maple Banana BreadFinally found a recipe I'm satisfied with; modified slightly to use vegetable oil instead of butter, maple syrup instead of maple flavoring. The maple syrup wasn't very pronounced, so maple flavor would probably work better next time.<br /><br />Original recipe here:<br /><br /><a href="http://pinchofyum.com/maple-banana-bread">http://pinchofyum.com/maple-banana-bread</a><br /><br />My slightly modified version below:<br /><br /><ul class="ingredients"><li style="font-weight: bold;" class="ingredient">1/3 cup white sugar</li><li style="font-weight: bold;" class="ingredient">1/3 cup brown sugar</li><li style="font-weight: bold;" class="ingredient">3/4 cup vegetable oil</li><li class="ingredient">2 eggs</li><li style="font-weight: bold;" class="ingredient">3.5 large bananas, mashed</li><li class="ingredient">1 Tbsp maple syrup, grade B, pref. 1 tsp maple flavoring<br /></li><li class="ingredient">1 1/2 cups flour</li><li class="ingredient">1/2 cup oatmeal</li><li class="ingredient">1 teaspoon baking soda</li></ul> <div class="ERInstructionsHeader">Instructions</div> <div class="instructions"> <ol><li class="instruction">Mix all ingredients through maple syrup. Add last three ingredients and mix until just combined. Pour into a greased 9×5 pan and bake at 350 for ~ 1 hour. Cool on wire rack.</li><li class="instruction">Any more than 3.5 bananas makes the banana bread too gummy at the bottom.<br /></li></ol><p><br /></p><p><br /></p> </div>S. Chihttp://www.blogger.com/profile/04531757973900253132noreply@blogger.com0tag:blogger.com,1999:blog-31866030.post-46297308803633899852011-10-16T13:29:00.000-07:002011-10-16T15:57:59.335-07:00Pumpkin Challah (much better version)So I've been experimenting with challah, and this pumpkin variation turned out wonderfully. Couldn't quite taste the pumpkin, but I think it made a moister, more orange-ish product. Also, love using RapidRise yeast; saves me a lot of time. It replaces the first rise by letting the dough sit for just 10 minutes after forming.<br /><br />Adapted from: <a href="http://www.bojongourmet.com/2010/01/pumpkin-challah.html">http://www.bojongourmet.com/2010/01/pumpkin-challah.html</a><br /><br />Just a few slight changes.<br /><br />- 1 packet rapid-rise yeast<br />- 1/2 cup 120-130 degree F water<br />- 1 tsp honey<br /><br /><br />- 8 oz. pumpkin puree<br />- 3 eggs, plus 1 for brushing the bread<br />- 4 oz. melted butter at room temperature<br />- 1/2 cup sugar<br />- 1 tablespoon salt<br />- 5 cups King Arthur AP unbleached flour<br />- Poppy/pumpkin seeds for sprinkling<br /><br /><ol><li>First proof yeast in separate bowl, heat water in microwave for 20 seconds on high, dissolving in honey, then adding yeast. Let stand for 5 minutes.</li><li>Mix together pumpkin puree, 3 eggs, melted butter, sugar, salt.</li><li>Add in yeast mixture.</li><li>Add flour, 1 cup at a time. At the 4th cup mark, switch to the dough hook, and knead for 5 minutes.</li><li>Remove and knead by hand a few times.</li><li>Let sit for 10 minutes in greased bowl (1st rise).</li><li>Divide into 4-6 strands (I used 4).</li><li>Braid according to your favorite youtube video instructional.</li><li>Let rise 30 minutes, lightly covering with aluminum foil.</li><li>Gently brush with egg wash.</li><li>Let rise another 30 minutes, brush again with egg wash.</li><li>Bread should now be roughly doubled in size (2nd rise).</li><li>Preheat oven to 400 F.</li><li>Place the loaf in the oven and bake for 10 minutes.<br /></li><li>Reduce the temperature to 325º and bake for another 20 minutes.<br /></li><li>Rotate the loaf 90 degrees, and bake another 15 minutes, for a total baking time of 45 minutes. </li><li>Remove, let cool on rack.</li><li>Enjoy with cinnamon sugar or cranberry apple butter!</li></ol><br /><div style="text-align: center;"><span style="font-weight: bold;">Sprinkled with poppy and pumpkin seeds.</span><br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/-ZhxpoKJ7uAQ/TptBF5djxEI/AAAAAAAAAuk/pjo18_3pUJE/s1600/challah_1.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 240px; height: 320px;" src="http://4.bp.blogspot.com/-ZhxpoKJ7uAQ/TptBF5djxEI/AAAAAAAAAuk/pjo18_3pUJE/s320/challah_1.jpg" alt="" id="BLOGGER_PHOTO_ID_5664192525928481858" border="0" /></a><br /><br /><div style="text-align: center;"><span style="font-weight: bold;">The bread had lovely texture, and was quite light.</span> <span style="font-weight: bold;">Double egg wash gave it a beautiful crust.</span><br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/-dQ91XPBRwYA/TptBP2hISvI/AAAAAAAAAuw/l6Bxod1EHUQ/s1600/challah_2.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="http://1.bp.blogspot.com/-dQ91XPBRwYA/TptBP2hISvI/AAAAAAAAAuw/l6Bxod1EHUQ/s320/challah_2.jpg" alt="" id="BLOGGER_PHOTO_ID_5664192696936844018" border="0" /></a>S. Chihttp://www.blogger.com/profile/04531757973900253132noreply@blogger.com0tag:blogger.com,1999:blog-31866030.post-86467071472901411002011-09-13T12:58:00.001-07:002011-12-14T07:52:45.336-08:00Plating Variations on Seared Tunaried my hand at seared tuna plating last weekend, had some ideas in my mind I had to get off my chest.<br /><br />These are the ingredients I used for the very first iteration of the dish, and I think it tasted great. The sweeter balsamic vinegar reduction went nicely with the sour vinegar notes in the mustard mayo, and the avocado paired nicely with the tuna.<br /><br />- <img src="file:///H:/Personal%20Pictures/My%20food%20pix/IMG_4378.JPG" alt="" />1 x wild sashimi grade yellowfin tuna steak, trimmed<br />- 1 x golden beet<br />- 1 x red beet<br />- 1 x organic mayonnaise<br />- 1 x whole mustard<br />- 1 x avocado<br />- olive oil, salt, pepper<br />- black sesame seeds<br />- balsamic vinegar reduction (make in advance)<br /><br /><ol><li>Trim tuna into rectangular prism shape, brush with olive oil, coat two opposing sides with black sesame seeds.</li><li>Oven roast beets with skin on, about 45 minutes at 375 degrees. Peel, slice, and mix with olive oil, salt, pepper.</li><li>Cut avocado wedges, brush with lime juice.</li><li>Mix together mayonnaise, whole mustard.</li><li>Gently sear tuna, about 45 seconds for the sides with black sesame seeds, 30 seconds on bare flesh sides. Searing time will depend on tuna thickness, but you can easily determine the doneness by the color of the flesh as you're searing. I prefer rare or medium rare; any further cooking, and the flesh becomes rubbery and dry.</li><li>Let tuna rest 10 minutes after searing, cut at angle with sharp knife.</li><li>Plate!</li></ol><br /><div style="text-align: center; "><span class="Apple-style-span" style="font-weight: bold; ">Seared tuna plating variation #2 (I deleted #1 as it was too ugly).</span></div><div style="text-align: center; font-weight: bold;"><span style="font-weight: normal;">I prefer my plating style in #2; however, the square bowl was slightly on the small side, will need a dish with greater flat surface area in the future. Was missing some ingredients; </span><span class="Apple-style-span" style="font-weight: normal; ">I didn't have my golden beets, balsamic reduction, or avocado. Made a big difference.</span></div><a href="http://2.bp.blogspot.com/-GZKr4VK89ms/TnLixhOXqLI/AAAAAAAAAuM/KzSjlVzPzMg/s1600/IMG_4391%2Bcopy.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 270px;" src="http://2.bp.blogspot.com/-GZKr4VK89ms/TnLixhOXqLI/AAAAAAAAAuM/KzSjlVzPzMg/s320/IMG_4391%2Bcopy.jpg" alt="" id="BLOGGER_PHOTO_ID_5652829822663502002" border="0" /></a>S. Chihttp://www.blogger.com/profile/04531757973900253132noreply@blogger.com0tag:blogger.com,1999:blog-31866030.post-79174217114431917552011-06-19T17:48:00.001-07:002011-06-19T17:50:57.525-07:00Beef Sliders with Sweet Potato FriesI only assembled this dish; very little cooking for me on this one. Did make sweet potato fries in the past, but too much work and I wasn't really happy with the results. These Alexia sweet potato fries tasted quite good!<br /><br /><br /><div style="text-align: center;">I used these tasty challah hamburger buns from Whole Foods; perfect for a summer burger. Could use thicker, larger sliders and more cheese next time. I did grill them to a nice medium however.<br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/-J8RxcyCKCeM/Tf6ZPFcm6FI/AAAAAAAAAt0/VKo7hepjNMU/s1600/sliders.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 214px;" src="http://3.bp.blogspot.com/-J8RxcyCKCeM/Tf6ZPFcm6FI/AAAAAAAAAt0/VKo7hepjNMU/s320/sliders.jpg" alt="" id="BLOGGER_PHOTO_ID_5620097869444212818" border="0" /></a>S. Chihttp://www.blogger.com/profile/04531757973900253132noreply@blogger.com0tag:blogger.com,1999:blog-31866030.post-47247049306389607732011-06-19T17:37:00.000-07:002011-06-19T17:47:34.862-07:00Duo of Summer SaladsI had wanted to make a watermelon salad for some time, here's my rendition! I was going to make a purple potato salad as well, but the potatoes lost their color, even though I steamed them with the skin on.<br /><br /><br /><span style="font-weight: bold;">Grilled watermelon salad</span><br /><br />- Watermelon, cut into 3/4" rounds<br />- Daikon pickled in rice vinegar, water, sugar<br />- Oven roasted beets (roast with skin on, about 1.5 hrs)<br />- Quartered yellow tomatoes<br />- Fresh basil<br />- Feta cheese<br />- Balsamic vinegar/red wine reduction (add balsamic vinegar, red wine, a little sugar together (can omit sugar), reduce)<br />- Salt/pepper; sprinkle after assembly.<br />- Olive oil; can brush the watermelon with some before assembly.<br /><br /><br />Overall, pleased with the plating, but could use some more improvements next time. The watermelon didn't have sufficient smoky flavor, probably because the grill wasn't hot enough (was in a bit of a rush to grill before thunderstorm struck). Also, pickling juice could use less sugar, a little more seasoning in the roasted beet, and more feta cheese for a sharper contrast.<br /><br /><br /><br /><div style="text-align: center;">Helps to use a squeeze bottle to drizzle the balsamic/red wine reduction.<br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/-RShkKsdJbgE/Tf6XGqz3qEI/AAAAAAAAAtc/74wQiEXXDko/s1600/watermelon%2Bsalad.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 214px;" src="http://2.bp.blogspot.com/-RShkKsdJbgE/Tf6XGqz3qEI/AAAAAAAAAtc/74wQiEXXDko/s320/watermelon%2Bsalad.jpg" alt="" id="BLOGGER_PHOTO_ID_5620095525831813186" border="0" /></a><br /><br /><div style="text-align: center;">Overhead view; I was generally pleased with the assembly and plating. Watermelon could've used a smokier flavor.<br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/-TUsx8iRCKwc/Tf6XRuRYIaI/AAAAAAAAAtk/lzL5_egmSvg/s1600/watermelon%2Bsalad_2.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 300px;" src="http://3.bp.blogspot.com/-TUsx8iRCKwc/Tf6XRuRYIaI/AAAAAAAAAtk/lzL5_egmSvg/s320/watermelon%2Bsalad_2.jpg" alt="" id="BLOGGER_PHOTO_ID_5620095715739443618" border="0" /></a><br /><br /><span style="font-weight: bold;">Smashed Chickpea Salad</span><br />(Modified from smitten kitchen)<br /><br />- 1 x 15 oz chickpeas<br />- chopped cilantro<br />- juice from 1 lemon<br />- 1 x diced green onion<br />- 1/2 cup sour cream or light plain yogurt<br />- salt/pepper to taste<br />- 1 seedless cucumber<br />- 1/2 Tbsp whole seed mustard<br /><br />I'm toying with the idea of adding a little mustard in next time for a little extra kick. My addition of yogurt/sour cream and cucumber almost makes it a mediterranean style tzatziki.<br /><br /><br /><div style="text-align: center;">I plated them together, but really, I think the watermelon salad would be fine on its own. The chickpea salad is more like an afterthought.<br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/-yiYcfL_eZgs/Tf6YSI5eklI/AAAAAAAAAts/Bee-eMJofnA/s1600/2%2Bsalads.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 214px;" src="http://3.bp.blogspot.com/-yiYcfL_eZgs/Tf6YSI5eklI/AAAAAAAAAts/Bee-eMJofnA/s320/2%2Bsalads.jpg" alt="" id="BLOGGER_PHOTO_ID_5620096822398587474" border="0" /></a>S. Chihttp://www.blogger.com/profile/04531757973900253132noreply@blogger.com1tag:blogger.com,1999:blog-31866030.post-2519697332544354902011-05-22T20:28:00.000-07:002011-06-11T20:44:50.780-07:00Lemon Curd, Toasted Black Sesame Frangipane Almond TartAdded zest from 2 lemons, lemon extract, lemon curd, and 2 Tbsp of ground, toasted black sesame seeds. I made my own recipe, but forgot to write it down, so quantities are approximate.<br /><br />Bake at least a day in advance, and let flavors meld together in refrigerator.<br /><br /><br /><span style="font-weight: bold;">Tart crust</span><br /><br />- 1 1/3 cup AP flour<br />- 1 large egg, beaten<br />- 1 stick cold butter, diced<br />- 1/4 tsp salt<br />- 1 Tbsp sugar<br /><br /><span style="font-weight: bold;">Filling</span><br /><br />- 1 cup almond flour<br />- 1/2 cup sugar<br />- 1 large yolk + 1 large egg<br />- 1 stick softened butter<br />- 2 Tbsp ground toasted black sesame seeds<br />- zest from 2 lemons<br />- juice from 1 lemon<br />- lemon extract<br />- previously made lemon curd<br />- blanched almond slices<br /><br /><ol><li>Make tart dough.</li><li>Mold to pan, freeze dough for 60 minutes<span class="fbPhotoCaptionText">; dough will NOT shrink in oven this way. Trim edges as needed so that tart crust edge will be flush with tart filling (want about 1 cm higher than tart filling top surface).<br /></span></li><li>Spread lemon curd on bottom of tart.</li><li>Mix filling together, by first creaming butter and sugar, then adding eggs one at a time, adding almond flour last.</li><li>Pour filling into tart shell with lemon curd on bottom. Cover fully with almond slices.</li><li>Bake at 375 degrees F for about 15 minutes, then turn to 350 degrees for about 30 minutes.</li><li>After warm from oven, cover with more blanched almond slices.</li><li>Brush with hot apricot preserves/water to get glossy look.<br /></li><li>Top with raspberries and dusted sugar!</li></ol><br /><br /><div style="text-align: center;">Oblique overhead view.<br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/-c4yDRlumkO0/TdnWYpKAqfI/AAAAAAAAAs4/CRMWZOsqfog/s1600/IMG_2269%2Bcopy.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 214px;" src="http://2.bp.blogspot.com/-c4yDRlumkO0/TdnWYpKAqfI/AAAAAAAAAs4/CRMWZOsqfog/s320/IMG_2269%2Bcopy.jpg" alt="" id="BLOGGER_PHOTO_ID_5609750529719708146" border="0" /></a><br /><br /><div style="text-align: center;">Here's the profile shot! I dare say it was quite tasty.<br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/-N9bXsPTf9sc/TdnWg0XhZ9I/AAAAAAAAAtA/MkS0Ou0azGg/s1600/IMG_2289.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 214px;" src="http://4.bp.blogspot.com/-N9bXsPTf9sc/TdnWg0XhZ9I/AAAAAAAAAtA/MkS0Ou0azGg/s320/IMG_2289.JPG" alt="" id="BLOGGER_PHOTO_ID_5609750670168123346" border="0" /></a><br /><span style="font-weight: bold;">Filling </span><br /><br />- (Version 2; basically used 1.5x quantities, made lemon curd more tart, added thicker base of lemon curd to tart before adding frangipane. Also, omitted lemon zest and extract from the frangipane and left as is to blend with the lemon curd).<br /><br />- 1.5 cups almond flour<br />- 1/2 cup sugar<br />- 1 large yolk + 2 large eggs<br />- 1 stick softened butter<br />- 2 Tbsp ground toasted black sesame seeds<br />- previously made lemon curd<br />- blanched almond slices<br />- blanched almond slices (with skins on)<br /><br /><br /><br /><div style="text-align: center;">Add the blanched almond slices to the center only, and the blanched almond slices with skins on to the outer periphery of the tart; I liked the rustic look of the almond slices with skins on.<br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/-ZsN80e_fqLg/TfQtdsi04FI/AAAAAAAAAtM/jZ9GyrFk994/s1600/suberr_tart.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 214px;" src="http://1.bp.blogspot.com/-ZsN80e_fqLg/TfQtdsi04FI/AAAAAAAAAtM/jZ9GyrFk994/s320/suberr_tart.jpg" alt="" id="BLOGGER_PHOTO_ID_5617164623434539090" border="0" /></a>S. Chihttp://www.blogger.com/profile/04531757973900253132noreply@blogger.com0tag:blogger.com,1999:blog-31866030.post-60583372282901003332011-05-18T22:09:00.000-07:002011-05-24T14:52:42.602-07:00French Meringue MacaronsI literally tried dozens of batches, experimenting with different amounts of almond flour, confectioner's sugar, oven temperatures, folding techniques, etc... Finally got it! I didn't like most of the online recipes, because they used too much sugar, and the shells were too sweet.<br /><br />I prefer to add in the almond flour mixture all at once. Also, being rather lazy and tired of experimenting with macaron batches, I came up with an alternative to directly sifting the almond flour mixture into the meringue. Instead, I used a whisk to finely stir the almond flour mixture.<br /><br />It's critical to beat a nice, stiff egg white peaks. The granulated sugar helps to stabilize the whites. I found the folding to be easy, actually. The meringue portion turned out to be the weakness in my recipe, i.e. insufficiently stiff whites.<br /><br />Finally came up with a recipe that I like that's not too sweet. Also, because the recipe uses less confectioner's sugar than others (normal recipe is about 2:1 confectioner's sugar to almond flour), the shells are slightly rough and coarse.<br /><br /><span style="font-weight: bold;">Makes roughly 14 1" diameter shells</span><br /><br />- 1/2 cup almond flour<br />- 3/4 cup confectioner's sugar (using any more than 3/4 cup results in a very dry base)<br /><br />- 2 large AGED egg whites<br />- 1/8 tsp cream of tartar<br />- 4 Tbsp sugar<br /><br /><ol><li>Age egg whites on counter for at least a day. This decreases their viscosity and makes them easier to whip air into.<br /></li><li>Add cream of tartar to egg whites. Start beating on medium-low speed.</li><li>Beat to soft peaks, then slowly add in sugar while still beating.</li><li>Turn mixer to 2nd highest setting, and keep beating until you get a bird's beak, or very stiff peaks. I had to beat for nearly 5 minutes to achieve this. Beat to glossy stiff peaks, or when egg whites does not fall out of pan when held upside down for 30 seconds.</li><li>Transfer egg whites to mixing bowl.</li><li>Whisk almond flour and confectioner's sugar together. If you're feeling energetic, sift directly into egg whites. Otherwise, just dump the whisked mixture into the egg whites.</li><li>Fold the egg white flour mixture; don't have to be too gentle. Give a quarter turn, then fold. Once you get to 50 folds, you should have roughly the desired consistency, +/- 10 folds. The often repeated metric is to fold until it looks like magma, but honestly, who has ever peered into a volcano, besides on the Nature channel? A better metric is that a peak will take roughly 30 seconds to collapse back onto itself.</li><li>Scoop into piping bag.</li><li>Pipe out 1-inch rounds; flick the wrist after piping to minimize the peak. If peak forms, use a little water to tap it down.</li><li>Let sit on parchment paper on baking tray at least 30 minutes; this will help develop the feet. I prefer parchment to the Silpat; somehow, always got soggy macarons with the Silpat.</li><li>Adjust oven rack to lower third.</li><li>Ideally, bake the macarons in two stacked baking pans to prevent the bottoms from browning. Not having a second baking pan, my bottoms were slightly browned. Oh well.</li><li>Turn oven to 300 degrees F.</li><li>Bake for about 15-16 minutes.<br /></li><li>Transfer to wire rack.</li><li>Let cool, place at room temp in sealed container.</li><li>Freeze until later usage; I found that placing the empty shells in the refrigerator made them soggy.</li><li>Add favorite filling; jam, lemon curd, butter cream, ganache, etc...</li></ol><br /><br /><div style="text-align: center;">Black sesame red bean paste macaron; red bean paste wasn't the best filling to add in the middle. Made the macaron too soggy and the shell lost its form very quickly.</div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/-A3xRd4wILUI/TdnSbF7664I/AAAAAAAAAsw/S0lY-vad6ak/s1600/IMG_2279%2Bcopy.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 214px; height: 320px;" src="http://2.bp.blogspot.com/-A3xRd4wILUI/TdnSbF7664I/AAAAAAAAAsw/S0lY-vad6ak/s320/IMG_2279%2Bcopy.jpg" alt="" id="BLOGGER_PHOTO_ID_5609746173758466946" border="0" /></a>S. Chihttp://www.blogger.com/profile/04531757973900253132noreply@blogger.com4tag:blogger.com,1999:blog-31866030.post-15150451832942018462011-04-19T19:32:00.001-07:002011-04-19T19:36:10.123-07:00Wacky Chocolate CupcakesI used a round cutter to make a divot in the center of each cupcake, then piped lemon curd inside. Covered with the bit of removed-divot-cake, then topped with chocolate mocha cream cheese frosting.<br /><br /><div style="text-align: left;"><a href="http://www.sophisticatedgourmet.com/2009/09/wacky-chocolate-cupcakes/"><br />http://www.sophisticatedgourmet.com/2009/09/wacky-chocolate-cupcakes/<br /><br /></a></div><br /><div style="text-align: center;">Used patisserie grade non-stick liners. They prevent the grease from soaking through.<br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/-E8Mo9OU7xqw/Ta5GJr-4LqI/AAAAAAAAAso/rN61GyBcNww/s1600/IMG_0847.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 214px;" src="http://3.bp.blogspot.com/-E8Mo9OU7xqw/Ta5GJr-4LqI/AAAAAAAAAso/rN61GyBcNww/s320/IMG_0847.JPG" alt="" id="BLOGGER_PHOTO_ID_5597488519107325602" border="0" /></a>S. Chihttp://www.blogger.com/profile/04531757973900253132noreply@blogger.com0tag:blogger.com,1999:blog-31866030.post-70433235245322823292011-04-19T19:15:00.000-07:002011-04-19T19:31:47.341-07:00Apple Frangipane TartFinally perfected my tart; I fanned my apple slices out at a flatter angle, though if I placed them near vertical and closer together, I think it might look better.<br /><br />Also, I baked the tart in my quiche pan, which lacked a removable tart bottom. This required me to transfer between pans, and during which, I unfortunately broke off part of the tart crust. Doh.<br /><br />I found I had to bake for longer, or until the apples were browned on top.<br /><br />Recipe adapted from Foodrepublik.<br /><br /><span style="font-weight: bold;">Tart Crust</span><br /><br />- 1 1/3 cup AP flour<br />- 1 large egg, beaten<br />- 1 stick cold butter, diced<br />- 1/4 tsp salt<br />- 1 Tbsp sugar<br /><br /><span style="font-weight: bold;">Frangipane Filling</span><br /><br />- 1 stick softened butter<br />- 1/2 cup white sugar<br />- 1 large egg<br />- 1 large egg yolk<br />- 1/2 tsp almond extract (I always like adding more in, haha)<br />- 3/4 cup almond flour<br /><br /><ol><li>Make tart shell, mold into quiche pan, trim off excess if shell sidewalls too high. Freeze for at least an hour (will prevent shell from shrinking while baking).</li><li>Make frangipane filling, adding almond flour last.</li><li>Slice apples, toss in lemon juice.</li><li>Spread frangipane inside unbaked, frozen tart shell.</li><li>Spiral overlapping apples in the shell, doing a reverse spiral in the inner circle. Sprinkle with additional sugar, since apples were just sitting in lemon juice. Additional sugar will help them brown nicely.</li><li>Bake tart at 400 degrees F for 15 minutes, then reduce heat to 350 degrees F and bake until apples are browned, or about 45 minutes for me. I'm not sure if the initial bake temperature at 400 degrees F made that big of a difference; alternatively, could just bake at 350 degrees F for 45-55 minutes.</li><li>Cool and glaze with apricot jelly wash.</li><li>Make at least a day in advance; let sit in refrigerator for flavors to meld together.</li></ol><br /><div style="text-align: center;"><br /></div><div style="text-align: center;">Had a great almond flavor!<br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/-MNWSsHLnmeQ/Ta5FfSX6aiI/AAAAAAAAAsg/74ymhbZAiCA/s1600/IMG_0819.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 164px;" src="http://4.bp.blogspot.com/-MNWSsHLnmeQ/Ta5FfSX6aiI/AAAAAAAAAsg/74ymhbZAiCA/s320/IMG_0819.JPG" alt="" id="BLOGGER_PHOTO_ID_5597487790678501922" border="0" /></a>S. Chihttp://www.blogger.com/profile/04531757973900253132noreply@blogger.com0tag:blogger.com,1999:blog-31866030.post-72337741997236989972011-03-06T16:31:00.000-08:002011-03-06T16:49:00.711-08:00Women's Appreciation Day DessertsThis entry was delayed for a few weeks, so here are the details at last. I made a red velvet cupcake and a sourcream cake with lemon curd, mini chocolate cups with chocolate mascarpone topped with raspberries. I've made my own chocolate cups before, but for this project, I needed more professional looking chocolate cups.<br /><br /><div style="text-align: center;"><div style="text-align: left;">I don't remember the exact recipe I used for the red velvet cupcakes, but there are two elements that are critical to the great texture. <br /><br />First, add a mix of baking soda and vinegar, their mutual neutralization gives a wonderfully fluffy and light texture to the cupcake. This is the same technique used in chocolate "crazy/wacky" cakes. <br /><br />Second, fill each cupcake liner to no more than 2/3 full. Any further, and you risk the cupcake collapsing on itself.<br /></div><br /><br />Top the cupcake with a cream cheese icing and red sprinkles/shaved chocolate.<br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/-pmPSswwBOGs/TXQoZXXSY4I/AAAAAAAAAsI/Xe0ykbtCQZI/s1600/IMG_9755.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 214px; height: 320px;" src="http://2.bp.blogspot.com/-pmPSswwBOGs/TXQoZXXSY4I/AAAAAAAAAsI/Xe0ykbtCQZI/s320/IMG_9755.JPG" alt="" id="BLOGGER_PHOTO_ID_5581130254452417410" border="0" /></a><br /><br /><div style="text-align: left;">For my sour cream cake with meyer lemon curd, I used this recipe for the sour cream cake, baking one giant sheet cake, then I stamped out shapes using cutters.<br /></div><br /><a href="http://www.epicurious.com/recipes/food/views/Ashkenazic-Sour-Cream-Coffee-Cake-Smeteneh-Kuchen-103994">http://www.epicurious.com/recipes/food/views/Ashkenazic-Sour-Cream-Coffee-Cake-Smeteneh-Kuchen-103994</a><br /><br />The lemon curd I made was one of the best ever; I credit that to the meyer lemons (on sale at Whole Foods) I used, which gave the curd a wonderfully bright flavor.<br /><br />Basic lemon curd recipe (I think I decreased the amount of butter):<br /><br /><a href="http://www.epicurious.com/recipes/food/views/Meyer-Lemon-Curd-102744">http://www.epicurious.com/recipes/food/views/Meyer-Lemon-Curd-102744</a><br /><br /><br /><div style="text-align: center;">For the picture, I stenciled a cocoa powder line to subdivide the plate in half. I made a three-layer petit four from the sour cream cake, then I topped the petit four with a bit of cardamom vanilla bean whipped cream, and a strawberry slice. On the other side are two raspberry chocolate mascarpone cups.<br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/-CoX1XZ983b4/TXQpZ8deDOI/AAAAAAAAAsQ/FoYineLnWLQ/s1600/IMG_9742.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 214px;" src="http://4.bp.blogspot.com/-CoX1XZ983b4/TXQpZ8deDOI/AAAAAAAAAsQ/FoYineLnWLQ/s320/IMG_9742.JPG" alt="" id="BLOGGER_PHOTO_ID_5581131363922087138" border="0" /></a>S. Chihttp://www.blogger.com/profile/04531757973900253132noreply@blogger.com1tag:blogger.com,1999:blog-31866030.post-1243510059724049692011-03-06T16:04:00.001-08:002011-03-06T16:28:14.692-08:00Moo Shi Chicken with Chinese PancakesGrowing up, we used to make moo shi/moo shu pork as a special family project, and I would always help my dad with the pancake making. Well, mainly the pancake pan frying.<br /><br />So I thought it would be a fun project if I tried making moo shi by myself from start to finish; making the filling and pancakes myself. For the filling, I didn't have any pork on hand, so I used chicken breast seasoned with soy sauce and oyster sauce. I also added shiitake mushrooms, shredded carrots, cabbage, and scrambled eggs. Other proteins may also be used, such as turkey breast or pork.<br /><br />For the pancakes, I made a hot water dough, brushed two circular halves with sesame oil, lightly pan frying them, then peeling apart.<br /><br />Served with some fresh cut scallions, and the awesome hoisin sauce!<br /><br /><br /><div style="text-align: center;">Slightly malformed pancake, haha.<br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/-xpKiaYwIxGo/TXQjdusd3bI/AAAAAAAAArQ/f0N2PV7JgQA/s1600/IMG_0071.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 192px;" src="http://2.bp.blogspot.com/-xpKiaYwIxGo/TXQjdusd3bI/AAAAAAAAArQ/f0N2PV7JgQA/s320/IMG_0071.JPG" alt="" id="BLOGGER_PHOTO_ID_5581124831876603314" border="0" /></a><br /><br /><div style="text-align: center;">How do you eat moo shi you ask? First, start with a big stack of pancakes/Chinese "tortillas", and a nice jar of hoisin sauce.<br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/-eyqkpaLJjtY/TXQjwNIIoBI/AAAAAAAAArY/Zzy9w6JUV24/s1600/IMG_0056.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 191px;" src="http://3.bp.blogspot.com/-eyqkpaLJjtY/TXQjwNIIoBI/AAAAAAAAArY/Zzy9w6JUV24/s320/IMG_0056.JPG" alt="" id="BLOGGER_PHOTO_ID_5581125149283360786" border="0" /></a><br /><br /><div style="text-align: center;">Next, get your pot of filling ready.<br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/-Hg7sQ3tyB90/TXQkznb39sI/AAAAAAAAArg/nf2ICif4Mo8/s1600/IMG_0063.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 213px;" src="http://4.bp.blogspot.com/-Hg7sQ3tyB90/TXQkznb39sI/AAAAAAAAArg/nf2ICif4Mo8/s320/IMG_0063.JPG" alt="" id="BLOGGER_PHOTO_ID_5581126307396712130" border="0" /></a><div style="text-align: center;"><br />Add a little fresh scallion to the pancakes.<br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/-cdXQD9wSCr4/TXQlArolKyI/AAAAAAAAAro/VmziF5IQ7u0/s1600/IMG_0114.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 213px;" src="http://2.bp.blogspot.com/-cdXQD9wSCr4/TXQlArolKyI/AAAAAAAAAro/VmziF5IQ7u0/s320/IMG_0114.JPG" alt="" id="BLOGGER_PHOTO_ID_5581126531862047522" border="0" /></a><br /><br /><div style="text-align: center;">Then add a bit of the filling to the middle.<br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/-gyY_CB3dDkE/TXQlOXglUZI/AAAAAAAAArw/qzlkKcMvJD8/s1600/IMG_0077.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 213px;" src="http://1.bp.blogspot.com/-gyY_CB3dDkE/TXQlOXglUZI/AAAAAAAAArw/qzlkKcMvJD8/s320/IMG_0077.JPG" alt="" id="BLOGGER_PHOTO_ID_5581126766977962386" border="0" /></a><br /><br /><div style="text-align: center;">Voila!<br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/-z_MEPhmvXXI/TXQlY0dtOyI/AAAAAAAAAr4/wpUt_nl3nt0/s1600/IMG_0118.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 213px;" src="http://3.bp.blogspot.com/-z_MEPhmvXXI/TXQlY0dtOyI/AAAAAAAAAr4/wpUt_nl3nt0/s320/IMG_0118.JPG" alt="" id="BLOGGER_PHOTO_ID_5581126946549218082" border="0" /></a><br /><br /><div style="text-align: center;">Now roll it up for eating! Also, the pancake plain with just hoisin sauce is delicious!<br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/-WEZ9Yga1hrE/TXQlhhQB1yI/AAAAAAAAAsA/dmJyVAYq9fU/s1600/IMG_0086.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 213px;" src="http://2.bp.blogspot.com/-WEZ9Yga1hrE/TXQlhhQB1yI/AAAAAAAAAsA/dmJyVAYq9fU/s320/IMG_0086.JPG" alt="" id="BLOGGER_PHOTO_ID_5581127096010397474" border="0" /></a>S. Chihttp://www.blogger.com/profile/04531757973900253132noreply@blogger.com0tag:blogger.com,1999:blog-31866030.post-22267965633281566292010-12-27T14:44:00.001-08:002010-12-31T13:41:55.593-08:00Tang Yuan with Black Sesame PasteIt was harder than I thought to make good tang yuan. The dough is not as forgiving as wheat-based jiao zi dough, and was often in danger of cracking. There's a delicate balance between over-filling the rounds with black sesame paste and maintaining adequate skin thickness so as to prevent cracking/bursting during boiling.<br /><span style="font-weight: bold;"><br /><br />Black Sesame Paste</span><br /><br />- 1 cup black sesame seeds<br />- 2/3 cup sugar<br />- 1 stick unsalted butter<br /><br /><ol><li>Toasted black sesame seeds in oven at 300 degrees F for a few minutes, or until they emit a fragrant odor.</li><li>Finely grind sesame seeds in food processor.</li><li>Add 2/3 cup white granulated sugar.</li><li>Melt butter in microwave, add to mixture.</li><li>Set aside for tang yuan wrapping!</li></ol><br /><span style="font-weight: bold;">Tang Yuan Dough</span><br /><br />- 16 oz glutinous rice flour<br />- 1.75 to 2 cups cold water<br /><br /><ol><li>Mix together rice flour and water, adjusting water accordingly to get a soft, pliable dough.</li><li>Make small rounds, fill with black sesame paste, pinch shut, and spheridize between hands.</li><li>Dab dough with water as needed.<br /></li><li>To eat, boil for several minutes in hot water, or until tang yuan float in the pot.</li></ol><br /><div style="text-align: center;">A couple tang yuan after wrapping.<br /></div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_VbS234v1e8Y/TR5N-4vUakI/AAAAAAAAAq8/LlSHqTtHbFs/s1600/P1050413.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="http://4.bp.blogspot.com/_VbS234v1e8Y/TR5N-4vUakI/AAAAAAAAAq8/LlSHqTtHbFs/s320/P1050413.JPG" alt="" id="BLOGGER_PHOTO_ID_5556964732999854658" border="0" /></a>S. Chihttp://www.blogger.com/profile/04531757973900253132noreply@blogger.com0