tag:blogger.com,1999:blog-71259877040933908792024-03-05T19:47:29.277-05:00Ceramic DishA blog about home cooking and handmade ceramicsUnknownnoreply@blogger.comBlogger14125tag:blogger.com,1999:blog-7125987704093390879.post-18782123371352897432010-02-20T16:58:00.006-05:002010-02-27T11:53:52.567-05:00Pear and Ginger Cake with Buttered Cashew<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJ1Wwg3JE-B76fmnIA44Q6lTTVw6Qgs8b-pbJG3louVFddXzita9cSmClFBS_x5v7v8u2yX9UoN8CYLBcz6rAtYN3u7cJi-_YpYB3T8mFfb8ET6r_f_bO4pImhCAXUrLIK9FCl6uwQB0k/s1600-h/Pear_cake.jpg"><img style="cursor: pointer; width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJ1Wwg3JE-B76fmnIA44Q6lTTVw6Qgs8b-pbJG3louVFddXzita9cSmClFBS_x5v7v8u2yX9UoN8CYLBcz6rAtYN3u7cJi-_YpYB3T8mFfb8ET6r_f_bO4pImhCAXUrLIK9FCl6uwQB0k/s320/Pear_cake.jpg" alt="" id="BLOGGER_PHOTO_ID_5440449825991947698" border="0" /></a><br /><br />This is a recipe I modified from a cake recipe I found at <a href="http://www.purplefoodie.com/2009/10/pear-and-ginger-cake-with-walnuts.html">The Purple Foodie</a>. I have cut down the sugar, used fresh ginger and crystalline ginger. This cake is very delicious<br /><br />All purpose white flour - 7 oz<br />Crystalline ginger - 2 oz - chopped<br />Baking Powder - 1 tsp<br /><br />Butter - 7 oz<br />Sugar - 5 oz<br />Eggs - 3<br />Fresh ginger juice - 1 tsp<br /><br />Pear - 1 - thin wedge<br />Raw cashew - 2 oz - chopped<br />Caster sugar - 1 tbsp<br /><br />1- Mixed flour, baking powder and crystalline ginger in a bowl<br />2- Soften 1 oz of butter and mix with the cashew<br />3- In a separate bowl, cream 6 oz butter and sugar.<br />4- Add egg and mix, one at a time. Add ginger juice lastly<br />5- Fold in the flour mixture<br />6- Put the mixture into a 9" cake pan. Arrange pear slices.<br />7- Evenly spread out the cashew on top<br />8- Sprinkle caster sugar on top<br />9 - Bake in pre-heated oven at 350 deg F for 35-40 minutes, or until a skewer comes out clean.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGQE4Jb1KsXOIt3AZH31rKHlnhC7dkUDH44YqGo7I4QK2IRnCUETmiHlyA9WjmzcnG8LJlP7ekX3IkXCgPY0Hg7wcsA-iOgOUFNogHcw3DqdcFrS3ED8QymeumKaBhVWzm3TDIHpQbEwE/s1600-h/photo-5.jpg"><img style="cursor: pointer; width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGQE4Jb1KsXOIt3AZH31rKHlnhC7dkUDH44YqGo7I4QK2IRnCUETmiHlyA9WjmzcnG8LJlP7ekX3IkXCgPY0Hg7wcsA-iOgOUFNogHcw3DqdcFrS3ED8QymeumKaBhVWzm3TDIHpQbEwE/s320/photo-5.jpg" alt="" id="BLOGGER_PHOTO_ID_5442966286641300578" border="0" /></a><br />Postcript:<br />I have made a second version and I found it better with 6 oz of yogurt and 8 oz flour and 8 oz (7 oz butter in the cake batter) yields a moist cake in a bunt pan.Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-7125987704093390879.post-81962407254952241372010-02-04T19:16:00.008-05:002010-02-04T19:34:59.205-05:00Miss Saigon Beef Stew {Easy Crock Pot}<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwZlkibatpSUxQEdQaVvGhL2fqs2jqbV2vtZOfz_z91f6dlYA-LVUKNj-P_vqayOOeYbFCrkPQV4lhrrRKCszKxRdr2PL7QfQRBUNokNMEZXF8b-H69qEOD-Xp_pCKsoEK976LKBb5iSs/s1600-h/beef_stew.jpg"><img style="cursor: pointer; width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwZlkibatpSUxQEdQaVvGhL2fqs2jqbV2vtZOfz_z91f6dlYA-LVUKNj-P_vqayOOeYbFCrkPQV4lhrrRKCszKxRdr2PL7QfQRBUNokNMEZXF8b-H69qEOD-Xp_pCKsoEK976LKBb5iSs/s320/beef_stew.jpg" alt="" id="BLOGGER_PHOTO_ID_5434547299075835298" border="0" /></a><br /><br />Beef Shin - 2 lbs - large cube<br />Beef Tendon - 1 lb - large cube<br />Chinese Turnip - 2 lbs - large cube<br />Ginger - 3 long slices<br />Cinnamon* - 2 sticks<br />Amomum Costatum* - handful<br />Aniseed* - handful<br />Whole Sze Chuan Pepper* - handful<br />Salt to taste<br /><br />Scallion - thin sliced<br />Coriander - coarsely chopped<br />Lime - wedges<br /><br />1- Put beef, tendon, ginger, spices and 3 cups of water in crock pot. High for 4 hours.<br />2- Discard as much spices as possible, add turnip, cook on high for 2 hours, add salt to taste and cook on high for another 1 hour.<br />3- Serve with lime, scallion, coriander and Sriracha hot sauce.<br />4- Great with rice or Pho noodles.<br /><br />* You can buy pre-packaged Mixed Pho Spices in China town (total 43 g)Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7125987704093390879.post-69304032091920514232010-01-01T17:06:00.006-05:002010-01-01T17:26:00.360-05:00Old Fashion Double Chocolate Pudding<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibDVBABYNz8Dmq_NveBUMhgpmIXlrVgIYPIGDUhu8eIPKlzHPCLiIMjRmwfutLA3qaK_4hbGgJSNArRIEEHR56B2Va7OB-Frq9iPJvLMU3q88Un76VynPz3cpxVft8Wci6VbSkLl91zQc/s1600-h/photo.jpg"><img style="cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibDVBABYNz8Dmq_NveBUMhgpmIXlrVgIYPIGDUhu8eIPKlzHPCLiIMjRmwfutLA3qaK_4hbGgJSNArRIEEHR56B2Va7OB-Frq9iPJvLMU3q88Un76VynPz3cpxVft8Wci6VbSkLl91zQc/s320/photo.jpg" alt="" id="BLOGGER_PHOTO_ID_5421897532668841138" border="0" /></a><br />Unsweetened baking chocolate - 2 oz - grated<br />Sugar - 1 cup<br />Milk - 1 cup<br /><br />Cornstarch - 3 tbsp<br />Cocoa - 3 tbsp<br />Milk - 1.5 cup<br /><br />Butter - 2 tbsp - cold and cut into small pieces<br />Vanilla extract - 1/2 tsp<br /><br />1- Mix cornstarch and cocoa well before adding in second cup of milk - mix well.<br />2- On a double boiler, melt chocolate and sugar in 1 cup of milk.<br />3- Fold in cornstarch cocoa milk goo into the double boiler. Mix slowly over heat. Stir and cook for about 8 mins.<br />4- Cover the pan and steam for another 8 mins.<br />5- Turn off the stove and let the pan sit for 5 minutes. Carefully mix in the butter.<br />6- Wait for another 5 minutes, then fold in vanilla extract.<br />7- Divide the pudding into small ceramic bowls and serve warm or chill them in the fridge.<br /><br />N.B. This is a stiff and bitter chocolate pudding. Would be very nice serve with some fresh whipped cream.<br /><br />* **~* *~** *<br />The Ceramic cups are made by Mizuyo Yamashita in cone 8 porcelain.Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-7125987704093390879.post-91235210140070011802009-06-01T16:48:00.008-04:002009-06-01T19:26:17.506-04:00Slow Cookery - Meatball with Spicy Citron Glaze<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtooIog6W7AnFI4b1tIX9lCQpUj98whhAvMz8a3GvE6iP6Kdi7ZPxgGWHZU3rsIdj6JD7n585Yw0teZW58YoV03lSd_Rd-rhRVLtCAi-zu3CYfQ9N6wo_5VFYB3JABg_mow53nd12QDZk/s1600-h/meatball_2.jpg"><img style="cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtooIog6W7AnFI4b1tIX9lCQpUj98whhAvMz8a3GvE6iP6Kdi7ZPxgGWHZU3rsIdj6JD7n585Yw0teZW58YoV03lSd_Rd-rhRVLtCAi-zu3CYfQ9N6wo_5VFYB3JABg_mow53nd12QDZk/s320/meatball_2.jpg" alt="" id="BLOGGER_PHOTO_ID_5342501514450236578" border="0" /></a><br /><br />Ground Turkey - 1 lb<br />Lean Ground Beef - 1 lb<br />Cooked Brown Rice - 1 cup<br />Rolled Porridge Oat - 4 tbsp<br />Ginger - Size of one very large thumb - Grated<br /><br />Seasoning - salt, white pepper, soy sauce, Mirin seasoning.<br /><br />Sauce:<br />Organic Catchup - Half cup<br />Worcestershire sauce - 2 tpsb<br />Sriracha Hot Sauce - 2 tbsp or to taste<br />Korean Honey Citron - 2 tbsp<br />Or Orange marmalade<br /><br />1- Mix seasoning in a bowl - stir well<br />2- Fold in ground meat, brown rice, oatmeal and mix well.<br />3- Leave in refrigerator and marinate for 1 hour.<br />4- Form the meat into 2"-3" size meatball. Makes about 8.<br />5- Brown the meatballs in large pan. Drain fat if necessary.<br />6- Put in slow cooker, top with sauce mixture.<br />7- 4 hours on high.<br />8- Serve with green salad.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3GgxEbas7RlMeFnQ_XaDJZ5tq5yJuXg8r-npwa2_JIB0EYDHrSG-6wJe61hKhEaaS7xY71C4iUwtAdyUuI0PJIPVGREXR0Vu9AhTj1gawc_tGsvmsPS0NvyXVnjI1ISq06RuFDMpRefE/s1600-h/meatball_1.jpg"><img style="cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3GgxEbas7RlMeFnQ_XaDJZ5tq5yJuXg8r-npwa2_JIB0EYDHrSG-6wJe61hKhEaaS7xY71C4iUwtAdyUuI0PJIPVGREXR0Vu9AhTj1gawc_tGsvmsPS0NvyXVnjI1ISq06RuFDMpRefE/s320/meatball_1.jpg" alt="" id="BLOGGER_PHOTO_ID_5342501343259505506" border="0" /></a><br /><br />N.B. It was a bit dry. Can do with some white wine or stock to thin out the sauce a bit. OR<br />slice thinly about 8 kumquat into the sauce to enhance the citron flavor.Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-7125987704093390879.post-57957529392101496632009-04-16T23:09:00.011-04:002009-04-16T23:25:54.111-04:00Slow Cookery - Chinese Spare Ribs<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPWUiq9M3AQHSX-5z15OweRPBv2Auf51IEX7ejRcOa2QtelqfVPzKdsgrlkVTPKOfOFOU2ITy67U8Vmut6OnQTrfjucCWnN9kLagcMqQN7NUE0L3khIzT7NBTyNwEpEyZID9DsQkWnRzw/s1600-h/Rib_CloseUp.jpg"><img style="cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPWUiq9M3AQHSX-5z15OweRPBv2Auf51IEX7ejRcOa2QtelqfVPzKdsgrlkVTPKOfOFOU2ITy67U8Vmut6OnQTrfjucCWnN9kLagcMqQN7NUE0L3khIzT7NBTyNwEpEyZID9DsQkWnRzw/s320/Rib_CloseUp.jpg" alt="" id="BLOGGER_PHOTO_ID_5325492907496416850" border="0" /></a><br /><span style="font-size:85%;">Spare ribs and shallot right before the slow cooking commence.</span><br /><br />**~* *~* *<br />The Dish<br />**~* *~* *<br />I have just acquired a slow cooker and I am experimenting with it. Here is a recent success - an Asian confusion spare ribs recipe for the slow cooker.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNetPl-3XNNOeZRFT7OQi5mo8h7UUZ_tmvTtDPo0byoeJ4YDOAYZD0VR8ZS_BGPjKNaLfB6A9leYLLOdAUeR0gp4sQGPrvX0-5XWzbR7SDHjYZgs_MGzg-gk_OC_wEexIEJKOLoQ6QuX4/s1600-h/Ingredient.jpg"><img style="cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNetPl-3XNNOeZRFT7OQi5mo8h7UUZ_tmvTtDPo0byoeJ4YDOAYZD0VR8ZS_BGPjKNaLfB6A9leYLLOdAUeR0gp4sQGPrvX0-5XWzbR7SDHjYZgs_MGzg-gk_OC_wEexIEJKOLoQ6QuX4/s320/Ingredient.jpg" alt="" id="BLOGGER_PHOTO_ID_5325492850469322610" border="0" /></a><br /><br />Pork Ribs - 3 lbs - cut into large 4 to 5 large pieces<br />Chinese Spare Rib Sauce - 4 tbsp<br />Vietnamese Hot Chili Sauce - 1-2 tbsp<br />Mirin - 2 tbsp<br />Sushi Vinegar - 2 tbsp<br />Shallot - 4 - thin slices<br />Olive oil - 2 tbsp<br /><br />1- Broil the ribs on a roasting pan for 25 mins<br />2- Drain the fat<br />3- Marinate ribs with the sauce mixture overnight<br />4- Saute' shallot in olive oil until golden brown<br />5- Spread on top of ribs in the slow cooker.<br />6- Cook 6-8 hours on LOW.<br />7- Serve with rice or green leafy vegetables.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBtgWqktSbfpHniTtmfySYDTh0Lbgc-0NgPIzA-0Z9DIWWgmO7IsAdw3xsg9XNG0h7LnViDJLj8Xw_d7Mg4MiTZKFsiZkRWBU1MXfEC3WIrW06qzgFtXSo6w5aEzqChNh-P4fT0sZ7IpU/s1600-h/Low.jpg"><img style="cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBtgWqktSbfpHniTtmfySYDTh0Lbgc-0NgPIzA-0Z9DIWWgmO7IsAdw3xsg9XNG0h7LnViDJLj8Xw_d7Mg4MiTZKFsiZkRWBU1MXfEC3WIrW06qzgFtXSo6w5aEzqChNh-P4fT0sZ7IpU/s320/Low.jpg" alt="" id="BLOGGER_PHOTO_ID_5325492755806761842" border="0" /></a><br /><br />I do not have any pictures of the finished product because they are all gone as soon as the ribs are done. So, there you have it!Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-7125987704093390879.post-39309741431709869992009-03-14T17:55:00.008-04:002009-03-14T18:31:53.443-04:00Chewy Peanut Butter Oatmeal Cookies<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghj3Z8yjiXRI18PJqIgatHPxvCvLnVHMnlCyzuyopUcI5bXHMAZhcPE138GiME9qoHVOq7wDdFMSbjCfrsdSIBd28w7ojHZxxhOG0lTEb2aGydaCLvTFqjbPZ8Dixye35BI5zxg5YppCw/s1600-h/09_closeUp.jpg"><img style="cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghj3Z8yjiXRI18PJqIgatHPxvCvLnVHMnlCyzuyopUcI5bXHMAZhcPE138GiME9qoHVOq7wDdFMSbjCfrsdSIBd28w7ojHZxxhOG0lTEb2aGydaCLvTFqjbPZ8Dixye35BI5zxg5YppCw/s320/09_closeUp.jpg" alt="" id="BLOGGER_PHOTO_ID_5313170920374103234" border="0" /></a><br /><br />**~* *~* *<br />The Dish<br />**~* *~* *<br />This is a recipe I modified from a recipe I found at "<a href="http://healthycooking.suite101.com/article.cfm/peanut_butter_oatmeal_cookies">Heart Healthy Cooking"</a>. The cookies are nice and chewy and not too sweet. I only made 18 rather than 30, as suggested by the original recipe.<br /><br />All purpose white flour - 6 oz<br />Whole wheat flour - 6 oz<br />Quick cooking rolled oats - 1 cup<br />Baking soda - 1/2 tsp<br />Salt - 1/2 tsp<br /><br />Light brown sugar - 3/4 cup<br />Butter - 6 tbsp = 3/4 of a stick<br />Skim milk - 1/4 cup = 2 tbsp<br />Creamy peanut butter - 3 tbsp<br /><br />1- Mix the first 5 dry ingredients and set aside in a bowl.<br />2- Whipped butter, sugar, milk, and peanut butter until well mixed.<br />3 - Add in the dry ingredients and mix it well<br />4- Make small walnut size ball of dough with your hand and a small spoon.<br />5- Place the dough ball on a greased cookie sheet, 2 inches apart.<br />6- Gently press the dough with the back of a fork.<br />7- Bake in a pre-heated oven at 350 F for about 20 minutes.<br />8- Make about 20 cookies.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2Th2pIKyO3JqUHLGQTK2oRybTo4bUJWb95z9xBvHEjmrE11isu4W43MRagKa-gYeFFLViYgA1s0MQZEJHcFrb_5hqI7YWZF92HkallIkvOL3y3pAv8CF_UtdObZQs_YsRMHHAZ1Do1_M/s1600-h/09_dish.jpg"><img style="cursor: pointer; width: 320px; height: 242px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2Th2pIKyO3JqUHLGQTK2oRybTo4bUJWb95z9xBvHEjmrE11isu4W43MRagKa-gYeFFLViYgA1s0MQZEJHcFrb_5hqI7YWZF92HkallIkvOL3y3pAv8CF_UtdObZQs_YsRMHHAZ1Do1_M/s320/09_dish.jpg" alt="" id="BLOGGER_PHOTO_ID_5313171141597003730" border="0" /></a><br /><br />* **~* *~** *<br />The Ceramic<br />* **~* *~** *<br />I was lucky enough to have gone to Kaori's open studio at Wandsworth, London last summer. I never tire of simple glazes on understated ceramic forms. The patina of the clay comes through on the edges and gives the wares extra dimensions.<br /><br />"East and West are sensitively bought together in the work of <a href="http://www.kaoriceramics.com/">Kaori Tatebayashi</a>"<br /><span style="font-size:85%;"><span style="font-style: italic;">Ceramic Review, Issue 236 March/April 2009. P.40</span></span>Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-7125987704093390879.post-7529451074313585122009-02-21T12:37:00.007-05:002009-02-21T14:19:54.646-05:00Bermuda MudslideA little bit of tropical paradise in your mouth. This is a very soft, moist, and at the same time crumbly cake because of the whole wheat pastry flour. The gooey pineapple rum sauce holds it all together like a Bermuda lime-washed roof in February. It is surprisingly good.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJdIxQpUh28CQZwcJQk0ow2nsfsw5ohEDCjakaaFE9l51-S1qdfRWlB1kTZ3jRL5b9YQLC7ZPNR-wXYFHXRwR_fqSUzopoQiuOYHDJEziwnPMCyfvtGNJnwPmafORWid3GPd4c-XhZryw/s1600-h/08_cake_2.jpg"><img style="cursor: pointer; width: 320px; height: 237px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJdIxQpUh28CQZwcJQk0ow2nsfsw5ohEDCjakaaFE9l51-S1qdfRWlB1kTZ3jRL5b9YQLC7ZPNR-wXYFHXRwR_fqSUzopoQiuOYHDJEziwnPMCyfvtGNJnwPmafORWid3GPd4c-XhZryw/s320/08_cake_2.jpg" alt="" id="BLOGGER_PHOTO_ID_5305312901631930194" border="0" /></a><br /><span style="font-size:85%;"><br />Pineapple Pound Cake with Pineapple Rum Goo</span><br /><br />Whole wheat pastry flour - 2.5 cups<br />Butter - 1 sticks unsalted = at room temperature<br />Sour Cream - 1 cup<br />Eggs - 3 = separate yokes from egg white<br />Sugar - 1/2 cup<br />Vanilla - 1 tsp<br />Salt - 1/2 tsp<br />Baking Soda - 1.5 tsp<br /><br />Crushed Pineapple - 1 cup = drained<br /><br />1- Whip egg white until stiff on high. About 3 minutes. Set aside.<br />2- Mix flour, baking soda and salt together. Set aside.<br />3- Whipped butter for one minute. Then add in the sugar mix well.<br />4- Add in the egg yokes and mix well. Then add the vanilla.<br />5- Alternately add in the flour mixture and the sour cream and mix well.<br />6- Add in pineapple and rum. Also mix well.<br />7- Finally, by hand and slowly fold in the egg white. Do not over-mix<br />8- Pour the batter into a buttered bundt pan. Bake in a pre-heated oven at 350 deg F. Bake for about 40 minutes or until a tooth pick comes clean and the edge and slightly golden brown.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhL2r7J3dK4fjmxo_byFKE2xoeih3QgCEKIAnqr9xRPjvDdkKqQckGY2BXEaTTtDMemn3-zYOznswKmDfUIKFEuTKw4R3VTU8Obr7jJe0Qyb-UJQk_AWVoxr9pBdDHjsFA5FtYgLsrnyb4/s1600-h/08_close_up.jpg"><img style="cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhL2r7J3dK4fjmxo_byFKE2xoeih3QgCEKIAnqr9xRPjvDdkKqQckGY2BXEaTTtDMemn3-zYOznswKmDfUIKFEuTKw4R3VTU8Obr7jJe0Qyb-UJQk_AWVoxr9pBdDHjsFA5FtYgLsrnyb4/s320/08_close_up.jpg" alt="" id="BLOGGER_PHOTO_ID_5305313004938988674" border="0" /></a><br /><br />Pineapple Rum Goo<br />Cream Cheese - 4oz = 0.5 package = room temperature<br />Butter - 1/4 stick = room temperature<br />Powder Sugar - 3 tbsp<br />Vanilla Extract - 1 tsp<br />Salt - pinch<br /><br />Crushed Pinapple - 1 cup drained<br />Bermuda Gold Liqueur - 2 tbsp. Add more to taste. More is probably better. If you want strong rum taste, switch to <span style="font-style: italic;">real</span> rum.<br /><br />1- Beat cream cheese and butter on high until well mixed.<br />2- Add in the remaining ingredients and beat until it's nice and fluffy.<br />3- Mix in pineapple and rum. Serve with cake.<br />4- Garnish with pineapple chunks if you have it.<br /><br />N.B. I found the canned pineapple not having too much flavor. I would like to try some frozen or fresh pineapple if it's in season next time.Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-7125987704093390879.post-16123606948762274882009-02-14T17:21:00.005-05:002009-02-14T17:27:26.235-05:00Lemon Walnut Cake with Cream Cheese FrostingLemon Walnut Cake:<br /><br />Flour - 1 cup<br />Sugar - 1/2 cup<br />Butter - 1/2 cup = 1 stick = room temperature<br />Eggs - 2 = room temperature<br />Baking Powder - 1/2 tsp<br />Lemon zest - 1 tbsp<br />Walnut - 1/2 cup = chopped<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhELwrBTnlydCsVrOziGzIC9lvgx71p0QKmoGUOZwXBGFHJU7Coh2zN2HcZP3_SMLn7YS-_Zp0AW1wJBAzraz_7fOEXlLgYV-JsupOk3ch6DxSS8Gh1YPscOqBJJv5LT9vJZQFQ2KVk1r8/s1600-h/007_cake_ingredient.jpg"><img style="cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhELwrBTnlydCsVrOziGzIC9lvgx71p0QKmoGUOZwXBGFHJU7Coh2zN2HcZP3_SMLn7YS-_Zp0AW1wJBAzraz_7fOEXlLgYV-JsupOk3ch6DxSS8Gh1YPscOqBJJv5LT9vJZQFQ2KVk1r8/s320/007_cake_ingredient.jpg" alt="" id="BLOGGER_PHOTO_ID_5302782369438567362" border="0" /></a><br /><br /><br />1- Mix flour and baking powder in a bowl<br />2- Whipped butter and sugar on high for 2 minutes, then on medium until well mixed.<br />3- Add one egg at a time and mix well into the butter 'mousse'.<br />4- Add into flour and baking soda. Mix well.<br />5 - Fold in lemon zest and walnuts.<br />6- Bake in a pre-heated 350 deg F oven until the edge is slightly brown and a tooth pick comes clean when inserted.<br /><br />Cream Cheese Frosting:<br /><br />Cream Cheese - 8 oz = 1 package = room temperature<br />Butter - 1/2 stick = room temperature<br />Powder Sugar - 1 cup<br />Vanilla Extract - 1 tsp<br />Salt - pinch<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEif1OnP0moQzLv-rm00407kcf3KvX4W-NmCwX13KwTZQJDRJ5Mx5NS0SBLQ2Bem8jK7JyHbpUErTNWVymaTgh9jJgBvBcd6Mm8Bq6UkUnIdr0OnwgSb-VHTYqJPPgsEPiGxgQKT4SzQ3zU/s1600-h/007_frosting_ingredient.jpg"><img style="cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEif1OnP0moQzLv-rm00407kcf3KvX4W-NmCwX13KwTZQJDRJ5Mx5NS0SBLQ2Bem8jK7JyHbpUErTNWVymaTgh9jJgBvBcd6Mm8Bq6UkUnIdr0OnwgSb-VHTYqJPPgsEPiGxgQKT4SzQ3zU/s320/007_frosting_ingredient.jpg" alt="" id="BLOGGER_PHOTO_ID_5302782448731355778" border="0" /></a><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfyAie-qZs1Wx1DD5qptteGdxkmYxg7wDlzV5K-PgT3hjQKQZbF3xdYcamRYz_6t0cgUhcm60GMxwEYsItcOcdGubyAlkloqdOZYVJbj3I5TB1MJ-wNwDNl83Bn9b8EY4lzdypsw4tql8/s1600-h/007_frosting.jpg"><img style="cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfyAie-qZs1Wx1DD5qptteGdxkmYxg7wDlzV5K-PgT3hjQKQZbF3xdYcamRYz_6t0cgUhcm60GMxwEYsItcOcdGubyAlkloqdOZYVJbj3I5TB1MJ-wNwDNl83Bn9b8EY4lzdypsw4tql8/s320/007_frosting.jpg" alt="" id="BLOGGER_PHOTO_ID_5302782527017241090" border="0" /></a><br />1- Beat cream cheese and butter on high until well mixed.<br />2- Add in the remaining ingredients and beat until it's nice and fluffy.<br />3- Use immediately. Or keep in the refrigerator until needed. Best served at room temperature.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhx-vBmsMMUTQDNR2TFQjNRhbF7-eeeTsqsDz4YxrcmRQwo4gt2G7KrWkw7za0wFiyVK5K8ilOp9lWVx7V6_22JzZqH6_2dGa78v5vV0ETwbxmP6vwJvCSpHzbqtWHf_L-LJt-9YFCsEfQ/s1600-h/007_cake.jpg"><img style="cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhx-vBmsMMUTQDNR2TFQjNRhbF7-eeeTsqsDz4YxrcmRQwo4gt2G7KrWkw7za0wFiyVK5K8ilOp9lWVx7V6_22JzZqH6_2dGa78v5vV0ETwbxmP6vwJvCSpHzbqtWHf_L-LJt-9YFCsEfQ/s320/007_cake.jpg" alt="" id="BLOGGER_PHOTO_ID_5302782588743633074" border="0" /></a><br />There you have it!!<br /><br />N.B. It is also very good to have 2 tbsp of Matcha in place of lemon zest and walnuts.Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-7125987704093390879.post-17411390063886329342009-02-08T20:49:00.005-05:002009-02-08T21:00:54.715-05:00Terry's Chocolate Orange ShortbreadA special Valentine treat. This is a<a href="http://thenewnew.blogspot.com/2009/02/in-kitchen-with-newnew-espresso.html"> recipe</a> I nicked from my coconspirator Kristen Couse of <a href="http://www.cakehousedesign.com/cakehouse/home.html">Cakehouse</a>. Instead of espresso, I turned it into a <a href="http://en.wikipedia.org/wiki/Terry%27s_Chocolate_Orange">Terry's Chocolate</a><a href="http://en.wikipedia.org/wiki/Terry%27s_Chocolate_Orange"> Orange </a>shortbread. I use whole wheat flour to lower the <a href="http://www.gidiet.com/en-us/about.php">Glycemic Index</a> and my guilt of using 2 sticks of butter.<br /><br />**~* *~* *<br />The Dish<br />**~* *~* *<br /><br />Whole wheat flour - 2 cups<br />Butter - 2 sticks unsalted = at room temperature<br />Sugar - 2/3 cup<br />Vanilla - 2 tsp<br />Salt - 1/2 tsp<br />Orange zest - 1 tbsp<br /><br />Baking chocolate - 6 oz<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLAafIDbbP2lXYeHAlt1rYHbZwQo2ipN0oPkRirQSs8sKWTRXl18i1Z1pOCfSXdzmbj9Qu5ZHWHzFeb0y3ynDPpRwW0nD1F0s5IkQr9EIAruKxRW3jJgy1TIowIrroTYIvWwm7AYbGmlc/s1600-h/06_coookie.jpg"><img style="cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLAafIDbbP2lXYeHAlt1rYHbZwQo2ipN0oPkRirQSs8sKWTRXl18i1Z1pOCfSXdzmbj9Qu5ZHWHzFeb0y3ynDPpRwW0nD1F0s5IkQr9EIAruKxRW3jJgy1TIowIrroTYIvWwm7AYbGmlc/s320/06_coookie.jpg" alt="" id="BLOGGER_PHOTO_ID_5300610288814835170" border="0" /></a><br /><br />1- Mix butter and sugar in a mixing bowl. Mix well.<br />2- Add vanilla, salt, orange zest and flour until all the ingredients are well combined.<br />3- Make 2 balls out of the dough. Put them in plastic wrap and chill in refridgerator for 2 hours.<br />4- Cut the dough into 12 wedges for each dough ball. You will have 24 wedges all together.<br />5- Prick some holes on the dough. Place them at least 1" apart on an un-greased baking plate.<br />6 - Bake the wedges on low (300 deg F) for about 18 minutes or until the edges are pale golden brown.<br />7- While the shortbread are cooling. Melt the chocolate in the microwave for about 2 minutes.<br />8 - Shmear half of the shortbread with the melted chocolate or decorate it as you like it.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPm6nvyNPX-sbDFAiuwJrVJfDIW5GwppMU9qDDOr_RzVbMcfQ2JWwrbNAzsEWXX4VcmcS4aBL_wZtGVt_Fqorh6ziPg95-YZJaENYI-ATPcmS33SAs02ZoHmZbIstjNas8N_m9KwyFwhM/s1600-h/06_cookieee.jpg"><img style="cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPm6nvyNPX-sbDFAiuwJrVJfDIW5GwppMU9qDDOr_RzVbMcfQ2JWwrbNAzsEWXX4VcmcS4aBL_wZtGVt_Fqorh6ziPg95-YZJaENYI-ATPcmS33SAs02ZoHmZbIstjNas8N_m9KwyFwhM/s320/06_cookieee.jpg" alt="" id="BLOGGER_PHOTO_ID_5300610475565761634" border="0" /></a><br /><br />* **~* *~** *<br />The Ceramic<br />* **~* *~** *<br /><br />The plate is a creation of mine. It's called "Love Isn't". It is inspired by a poem read by a friend, Ant Phillips, at my wedding.<br />You can read the poem <a href="http://www.takemehomeware.com/love-isnt/">here</a>.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7125987704093390879.post-18190880398443164122009-02-06T19:11:00.006-05:002009-02-06T22:41:42.972-05:00Spicy Mac and Cheese with Cauliflower**~* *~* *<br />The Dish<br />**~* *~* *<br /><br />Spicy Mac and Cheese with Cauliflower<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1iDD-eTzy7SruKIgWK3Hov-a0dJ0WHRFVmz7lBlU1AqijmZ722meoF0Ut4oPcLD5zGzyMQgJX5719Lwi7TwDNvzVez2ZDJPotAxw5qwdpGRjMVxD8NOOqMH8KGyE3m0WtPcQiXJ5MWx8/s1600-h/05_cheesy.jpg"><img style="cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1iDD-eTzy7SruKIgWK3Hov-a0dJ0WHRFVmz7lBlU1AqijmZ722meoF0Ut4oPcLD5zGzyMQgJX5719Lwi7TwDNvzVez2ZDJPotAxw5qwdpGRjMVxD8NOOqMH8KGyE3m0WtPcQiXJ5MWx8/s320/05_cheesy.jpg" alt="" id="BLOGGER_PHOTO_ID_5299847008639583442" border="0" /></a><br /><br />Cavatappi Pasta (long spirals) - 1 box = 16 oz<br />Onion -1 = Chopped<br />Garlic - 3 gloves = Finely chopped<br />Cauliflower - 1 whole = Cut into small pieces<br />Buffalo Wing Hot Sauce New York Cheddar Cheese - 8 oz = shredded<br />Sharp Cheddar Cheese - 8 oz = shredded<br />Parmigiana cheese - 4 tbsp = grated<br />Milk - 1 to 1.5 cup<br />Whole wheat flour - 3 tbsp<br />Butter - 1 tbsp<br /><br />1- Boil pasta in hot salted boiling water for 6 minutes and drain (2 minutes under suggested cooking time)<br />2- In a pan, sweat onion and garlic in butter for few minutes<br />3- Add in chopped cauliflower and stir fried for a few minutes. Season with a pinch of salt.<br />4- Add milk and flour to make a saucy cauliflower mix.<br />5- Fold in pasta and 2 cheddar cheeses.<br />6- Transfer to a shallow pan, sprinkle parmigiana cheese and bake to golden brown in 400 deg oven. About 18 minutes.<br />7- Serve 6 hungry persons.<br /><br />P.S. I have collected 3 recipes: Macaroni and cheese with Cauliflower from Real Simple Mag, Spicy Macaroni And Cheese from Epicurious.com, and a recipe from Christine's mum. I read all 3 and put them away, and this is what I came up with.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7125987704093390879.post-26779238848594058542009-02-01T16:53:00.004-05:002009-02-01T17:01:56.957-05:00Masago and Sweet Seaweed SaladThis is a quick 'Asian Confusion' salad that I really like. It's very easy and it can be made into a fancy salad if you add sashimi to it. Or you can make it more Asian-confused by wrapping inside a Vietnamese Summer Roll with shrimps.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggdPqTUO7k1fmCQa7hDvRns9Fl0ZU-VM5sNp9xt77xzYegi-5byrNhD6275Sskj-Sta8eZtUYnryuHxft3XMnt54V8FUOCKWZj4s4D3eTW_StPg59DQOG9vPjVKpf85TD1QPsAiOytCRU/s1600-h/04_salad_888.jpg"><img style="cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggdPqTUO7k1fmCQa7hDvRns9Fl0ZU-VM5sNp9xt77xzYegi-5byrNhD6275Sskj-Sta8eZtUYnryuHxft3XMnt54V8FUOCKWZj4s4D3eTW_StPg59DQOG9vPjVKpf85TD1QPsAiOytCRU/s320/04_salad_888.jpg" alt="" id="BLOGGER_PHOTO_ID_5297951204678991122" border="0" /></a><br /><br />**~* *~* *<br />The Dish<br />**~* *~* *<br /><br />Romaine Lettuce - 2 small heart - cut into 2" pieces<br />Masago Caviar - 3 tbps<br />Japanese Seasoned Seaweed - 3 tbps<br />Store bought Miso Dressing - to taste<br /><br />1-- Tossed salad dressing with lettuce.<br />2- Sprinkle Masago and Seaweed on top of salad and there you have it.<br />3 - Serve 4<br /><br /><span style="font-size:85%;">Thanks to Michelle who gave me the recipe at Christmas.</span><br /><br />* **~* *~** *<br />The Ceramic<br />* **~* *~** *<br /><a href="http://www.etsy.com/view_listing.php?listing_id=10590957">Kim Westad Hand Thrown Porcelain</a><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_r3nSC3qq8-iUCLfrpwqbSVXg4-j7eTqiiTBXveJDh69mgFrXHWID9S6ygdXVPJ5hp8PokJJE1EUkP7Y4wX3VlWyEdcc8ehtSXxsus44N2f1xakvlpf0nOZwC0TmDmqOkF1Hc5TQUKIg/s1600-h/04_bowl_888.jpg"><img style="cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_r3nSC3qq8-iUCLfrpwqbSVXg4-j7eTqiiTBXveJDh69mgFrXHWID9S6ygdXVPJ5hp8PokJJE1EUkP7Y4wX3VlWyEdcc8ehtSXxsus44N2f1xakvlpf0nOZwC0TmDmqOkF1Hc5TQUKIg/s320/04_bowl_888.jpg" alt="" id="BLOGGER_PHOTO_ID_5297951362263099730" border="0" /></a><br /><br />I met Kim at the BUST Holiday 08 show. I have much respect to anybody who put lots of slip dots on the wares and make them into nice designs. The picture does not do the nice tactile quality justice. I especially love the surprise details inside the bowl. Her shop at <a href="http://www.etsy.com/shop.php?user_id=85947">etsy</a> if you want to see more of her work.Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-7125987704093390879.post-24994266383118456372009-01-22T16:03:00.015-05:002009-01-24T18:47:54.372-05:00Chinese Turnip Pudding<span style="font-size:85%;"><span style="font-family:trebuchet ms;">Kung Hai Fat Choi. I hope you like the new format I am implementing for 2009. I think it would be better if there are more in-progress photos.<br /><br />For the Year Of The Ox, I will be making a Chinese Turnip Pudding - a recipe from my mum.</span><br /><br /></span><span style=";font-family:lucida grande;font-size:85%;" ><b>**~* *~* </b></span><span style=";font-family:lucida grande;font-size:85%;" ><b>*</b></span><span style="font-size:85%;"><br /></span><span style=";font-family:lucida grande;font-size:85%;" ><b>The Dish </b></span><span style="font-size:85%;"><br /></span><span style=";font-family:lucida grande;font-size:85%;" ><b>**~* *~* </b></span><span style=";font-family:lucida grande;font-size:85%;" ><b>*</b></span><span style="font-size:85%;"><br /></span><span style=";font-family:lucida grande;font-size:85%;" ><b><br />Chinese Turnip Pudding<br /></b></span><span style="font-size:85%;"><br /><span style="font-family:trebuchet ms;">The Pudding:</span><br /><span style="font-family:trebuchet ms;">Chinese Turnip - 3 lbs = shredded</span><br /><span style="font-family:trebuchet ms;">Chinese Rice Flour - 1 cup</span><br /><span style="font-family:trebuchet ms;">White Pepper: a pinch</span><br /><span style="font-family:trebuchet ms;">Salt: a pinch</span><br /><br /><span style="font-family:trebuchet ms;">The Topping:</span><br /><span style="font-family:trebuchet ms;">Chinese sausage - 3 = sliced</span><br /><span style="font-family:trebuchet ms;">Reconstituted Shiitake Mushroom - 8 = chopped</span><br /><span style="font-family:trebuchet ms;">Reconstituted dried shrimp - 4 tbsp = chopped</span><br /><span style="font-family:trebuchet ms;">Scallion - 2 = chopped</span><br /><span style="font-family:trebuchet ms;">Soy Sauce: 2 tbsp<br /><br /></span></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKFrj6OTJmEjIcWCF8p0lEkiWuo3U7NLZNN7HlAEJ_vG4_QYmy7eJjrdj0p3GBvYB-oEDXmylai3pueNkptZ6TE1sTQBT0HCnkRD9dOkGo34a6qr7PHlA21MH7PkoRKHCLtIZDYhhFZ8k/s1600-h/001.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKFrj6OTJmEjIcWCF8p0lEkiWuo3U7NLZNN7HlAEJ_vG4_QYmy7eJjrdj0p3GBvYB-oEDXmylai3pueNkptZ6TE1sTQBT0HCnkRD9dOkGo34a6qr7PHlA21MH7PkoRKHCLtIZDYhhFZ8k/s320/001.jpg" alt="" id="BLOGGER_PHOTO_ID_5295011159827328962" border="0" /></a><br /><div style="text-align: center;font-family:trebuchet ms;"><div style="text-align: left;"><br /></div><span style="font-size:85%;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKnBKQolQJc1RYSHuAAWYIv0mvuXeFAKKo9XKIm-PleSvSNnCRB0ucroJsma-3lq6RQJYDsrmIlKYPDTg976_iuIYwMZRB-JAlDKVVwy_DXQ2nBtarPBX2KOby1fG-1uidosH1ZijtEvI/s1600-h/002.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKnBKQolQJc1RYSHuAAWYIv0mvuXeFAKKo9XKIm-PleSvSNnCRB0ucroJsma-3lq6RQJYDsrmIlKYPDTg976_iuIYwMZRB-JAlDKVVwy_DXQ2nBtarPBX2KOby1fG-1uidosH1ZijtEvI/s320/002.jpg" alt="" id="BLOGGER_PHOTO_ID_5294234608013864818" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWvFNK_KppgG5w83Myq0tQN_XmlLeHQUYPqJKZHZ92QWzZdfisEHCyoALE_Iav0C26w8g46hWRjgXWnBFysJOsmiUONVVhfPzs-1FAaegurei3iro54-CrQcCui1XTn7SZtwahJg74-m0/s1600-h/003.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWvFNK_KppgG5w83Myq0tQN_XmlLeHQUYPqJKZHZ92QWzZdfisEHCyoALE_Iav0C26w8g46hWRjgXWnBFysJOsmiUONVVhfPzs-1FAaegurei3iro54-CrQcCui1XTn7SZtwahJg74-m0/s320/003.jpg" alt="" id="BLOGGER_PHOTO_ID_5294234675055566530" border="0" /></a></span><span style="font-size:85%;"><span style="font-size:78%;">The left is the pudding ingredients and the right is for the toppings</span><br /></span></div><span style="font-size:85%;"><br /><span style="font-family:trebuchet ms;">1- In hot pan, saute Chinese sausage, shiitake mushroom and dried shrimp until brown, add in soy sauce. About 8 mins</span><br /><span style="font-family:trebuchet ms;">2- Turned off stove and add in scallion. This will be the topping.</span><br /><span style="font-family:trebuchet ms;">3- Heat shredded turnip in a pot <span style="font-style: italic;">without </span>water for about 2 - 3 minutes.</span><br /><span style="font-family:trebuchet ms;">4- With the heat off, add in rice flour into the half-cooked turnip. Mix well. Add in white pepper and salt.</span><br /><span style="font-family:trebuchet ms;">5- Fold in about 3 quarter of the toppings into the flour turnip mix.</span><br /><a style="font-family: trebuchet ms;" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSi0irNMH8a6OCUhsF91fjB_DpV-L-dhoi46MggWSwT2tf93EPcQUflIBA1_CetQm692SYXg5WmqT03S2sf-kkTtqpLFy7i7Tx43YQg-WBMNtiZd22SCJuzLupPVSgCjBiHyaDQ1vtehI/s1600-h/004.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSi0irNMH8a6OCUhsF91fjB_DpV-L-dhoi46MggWSwT2tf93EPcQUflIBA1_CetQm692SYXg5WmqT03S2sf-kkTtqpLFy7i7Tx43YQg-WBMNtiZd22SCJuzLupPVSgCjBiHyaDQ1vtehI/s320/004.jpg" alt="" id="BLOGGER_PHOTO_ID_5294232917826122626" border="0" /></a><br /><span style="font-family:trebuchet ms;">6- Fold the flour mixture into a greased 9" shallow bowl. Arrange the remaining topping on top.</span><br /></span><div style="text-align: center; font-family: trebuchet ms;"><span style="font-size:85%;"><br /></span></div><div face="trebuchet ms" style="text-align: center;"><span style="font-size:85%;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMJPnprPV3wQqpHieSccnWhPSOJzkG3SxFsjTxRE2i6r2UrUz6mrGKmFWqYPGDDQaAgBsSLq-xlcbjmwEHRYgiHAkNus-evshYoKrl7or01K4C-sc32CIB5FHGw_3v1QLajc_FHtKA31w/s1600-h/005.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMJPnprPV3wQqpHieSccnWhPSOJzkG3SxFsjTxRE2i6r2UrUz6mrGKmFWqYPGDDQaAgBsSLq-xlcbjmwEHRYgiHAkNus-evshYoKrl7or01K4C-sc32CIB5FHGw_3v1QLajc_FHtKA31w/s320/005.jpg" alt="" id="BLOGGER_PHOTO_ID_5294233101460697746" border="0" /></a><br /></span><div style="text-align: left;"><span style="font-size:85%;">7-Steam for 1 hour or until a chopstick comes out clean when stick into the pudding.<br /><br />* **~* *~** *<br />The Ceramic<br />* **~* *~** *<br /><br /></span></div></div><span style="font-size:85%;"><a style="font-family: trebuchet ms;" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpihgXkJYVSBAcGNbfkYi8eT64e7M3jIiYBEQa9o3B3lxlb4S2pLUeGGpFkiQQoThCDSYHqb4qJU52HczM3655fPD04i2GwLsC0GnWsMIGpq3HKiWtJ5lXQ1YY_1zXU4Fv8s7Fok3cm3Q/s1600-h/006.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpihgXkJYVSBAcGNbfkYi8eT64e7M3jIiYBEQa9o3B3lxlb4S2pLUeGGpFkiQQoThCDSYHqb4qJU52HczM3655fPD04i2GwLsC0GnWsMIGpq3HKiWtJ5lXQ1YY_1zXU4Fv8s7Fok3cm3Q/s320/006.jpg" alt="" id="BLOGGER_PHOTO_ID_5294234885915139762" border="0" /></a><span style="font-family:trebuchet ms;">N.B. This is a 'soft' version of the turnip cake unlike what you would eat at a dim sum restaurant. I eat it with some soy sauce and hot oil and a spoon! It makes a nice food gift if package in a Chinese porcelain tea set. Add a gold and red tie and there you have it.</span></span>Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-7125987704093390879.post-74596018719960773272008-12-01T09:22:00.003-05:002009-02-01T17:14:33.227-05:00Roasted Root Vegetable Soup<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsQ7J7GcJl5P7tYJCWzBNwrrdVl2-XABgTV_7GCnbQHuy3NVxNV7tywhIXfct4FZ8KcfqZbZ-dXA58H3q2yGdwhM3Aot25ZqZu2Md_Zzx7P-M2YLeyBIQLb-4jjtb2iAfOabepruMXJQg/s1600-h/02_roast_veg_Layout.jpg"><img style="cursor: pointer; width: 320px; height: 180px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsQ7J7GcJl5P7tYJCWzBNwrrdVl2-XABgTV_7GCnbQHuy3NVxNV7tywhIXfct4FZ8KcfqZbZ-dXA58H3q2yGdwhM3Aot25ZqZu2Md_Zzx7P-M2YLeyBIQLb-4jjtb2iAfOabepruMXJQg/s320/02_roast_veg_Layout.jpg" alt="" id="BLOGGER_PHOTO_ID_5274674505668244562" border="0" /></a><br /><span style=";font-family:lucida grande;font-size:85%;" ><b><br />**~* *~* </b></span><span style=";font-family:lucida grande;font-size:85%;" ><b>*</b></span><br /><span style=";font-family:lucida grande;font-size:85%;" ><b>The Dish </b></span><br /><span style=";font-family:lucida grande;font-size:85%;" ><b>**~* *~* </b></span><span style=";font-family:lucida grande;font-size:85%;" ><b>*</b></span><br /><span style=";font-family:lucida grande;font-size:85%;" ><b><br />Roasted Root Vegetable Soup with Roasted Garlic</b></span><p style="font-family:lucida grande;"><span style="font-size:85%;"> Butternut Squash - 1 med = Cut into small chunks<br />Carrots - 5 = Cut into 2 inched length<br />Turnip - 3 med = Cut into small chunks or wedges<br />Beets - 3 med = Cut into small chunks or wedges<br />Garlic - 1 whole = cut off the tip<br />Olive Oil = 2 tbsp</span></p><p style="font-family:lucida grande;"><span style="font-size:85%;">Optional Vegetarian:<br />- Vegetable bullion plus hot water = 3 cups<br />Optional Non-vegetarian:<br />- Organic chicken stock = 2 cups<br /></span></p><p style="font-family:lucida grande;"><span style="font-size:85%;"> 1- In roasting pan, spread out all vegetable and garlic evenly on pan<br />2- Drizzle a bit of olive oil over veggie, especially the garlic<br />3- Roast for 1 hour in oven - 400 F<br />4- When vegetable is nice and brown. Put root vegetable in a pot<br />5- Squeeze the garlic inside the pan with the vegetables<br />6- Add stock and boil for 30 minutes<br />7- Puree vegetable with a hand-held blender<br />8- Salt and pepper to taste<br /></span></p><p style="text-align: left;font-family:lucida grande;"><span style=";font-family:lucida grande;font-size:85%;" ><b>* **~* *~** </b></span><span style=";font-family:lucida grande;font-size:85%;" ><b>*</b></span><br /><span style=";font-family:lucida grande;font-size:85%;" ><b>The Ceramic</b></span><br /><span style=";font-family:lucida grande;font-size:85%;" ><b>* **~* *~** </b></span><span style=";font-family:lucida grande;font-size:85%;" ><b>*</b></span></p><p style=""><span style=";font-family:lucida grande;font-size:85%;" ><b><a href="http://www.loisaronow.com/">Lois Aronow Porcelain</a></b></span></p><p style=""><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_RVxAvEbGNtNKvHcVFXhYmmoyLRvt6a_qe_XdTgVl2e7ZkZY61WcqhXYJeAzKBB6ynGUBYCfse75MDhtSMri_ghUDKM5ig__68McdEvGqAGmvkW0_ckT6vqCclmpc5duqJCiXMZcu6_M/s1600-h/02_Lois.png"><img style="cursor: pointer; width: 320px; height: 235px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_RVxAvEbGNtNKvHcVFXhYmmoyLRvt6a_qe_XdTgVl2e7ZkZY61WcqhXYJeAzKBB6ynGUBYCfse75MDhtSMri_ghUDKM5ig__68McdEvGqAGmvkW0_ckT6vqCclmpc5duqJCiXMZcu6_M/s320/02_Lois.png" alt="" id="BLOGGER_PHOTO_ID_5297943346676303394" border="0" /></a></p><p style=""><span style="font-size:85%;">Lois is famous for her textured glaze and the unusual color combinations. There is a special tacile and visual quality to the plate. I enjoy eating out of this porcelain plate in front of the TV after a hectic day of work. I am sure the plate would look great in a formal dinner setting. My favorite color is the white glaze on turq - like a famous New York jewelery store, at where Audrey Hepburn ate breakfast. Another favorite is the white on white with platinum lustre rim.<br /></span></p>Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-7125987704093390879.post-77656597945955361872008-11-30T13:21:00.014-05:002009-02-01T17:15:47.878-05:00Italian Bean Soup<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWh1qrW0mkAG705fPE-CSZe795cBSnEYH7ka7rwJIHXCSiD0AluT-D12z35ePaqhCQDL3p07RpFFVZcKeXAZhKoMrLISouXOnAAeo8izI0BWlWjnr9jP4vJnZK4ifovqUdztFGTxV23bs/s1600-h/01_Bean_Soup.jpg"><img style="cursor: pointer; width: 320px; height: 181px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWh1qrW0mkAG705fPE-CSZe795cBSnEYH7ka7rwJIHXCSiD0AluT-D12z35ePaqhCQDL3p07RpFFVZcKeXAZhKoMrLISouXOnAAeo8izI0BWlWjnr9jP4vJnZK4ifovqUdztFGTxV23bs/s320/01_Bean_Soup.jpg" alt="" id="BLOGGER_PHOTO_ID_5274641023273713026" border="0" /></a><br /><br /><br /><span style=";font-family:lucida grande;font-size:85%;" ><b>**~* *~* </b></span><span style=";font-family:lucida grande;font-size:85%;" ><b>*</b></span><br /><span style=";font-family:lucida grande;font-size:85%;" ><b>The Dish </b></span><br /><span style=";font-family:lucida grande;font-size:85%;" ><b>**~* *~* </b></span><span style=";font-family:lucida grande;font-size:85%;" ><b>*</b></span><br /><span style=";font-family:lucida grande;font-size:85%;" ><b><br />Fragioli Soup</b></span><p style="font-family:lucida grande;"><span style="font-size:85%;"> Cannelini Beans - 350 gm = soaked overnight with 2 gloves of garlics<br />Carrots- 2 med = chopped<br />Onions - 1 large = chopped<br />Celery - 2 stocks = chopped<br />Tomatoes - 3 large = diced</span></p><p style="font-family:lucida grande;"><span style="font-size:85%;">Parmagiana Cheese - grated = as much as you like<br /></span></p><p style="font-family:lucida grande;"><span style="font-size:85%;"> Herb Stock Cube = disolved in hot water<br />Optional Wine - 1 cup</span></p><p style="font-family:lucida grande;"><span style="font-size:85%;"> 1- In hot pan, sautee onion, celery and carrots with some olive oil.<br />2- Add the drained cannelini beans and tomatoes into the pan; add in wine and cover, let the wine evaporates in the cooking.<br />3- Add in small amount of stock liquid, barely covering the beans. Do not add too much liquid.<br />4- Simmer the beans and add in more liquid as needed.<br />5- The soup is ready when the beans are soft.<br />6- Serve with shaved parmagiana cheese. (for the non-vegans)<br /></span></p><p style="text-align: left;font-family:lucida grande;"><span style=";font-family:lucida grande;font-size:85%;" ><b>* **~* *~** </b></span><span style=";font-family:lucida grande;font-size:85%;" ><b>*</b></span> <span style="font-weight: bold;"></span><br /><span style=";font-family:lucida grande;font-size:85%;" ><b>The Ceramic</b></span><br /><span style="font-weight: bold;"></span><span style=";font-family:lucida grande;font-size:85%;" ><b>* **~* *~** </b></span><span style=";font-family:lucida grande;font-size:85%;" ><b>*</b></span></p><p style=""><span style=";font-family:lucida grande;font-size:85%;" ><b><a href="http://www.marisaarna.co.uk/porcfront.htm">Marisa Arna Porcelain</a></b></span></p><p style="text-align: left;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmCSbB1_ZhcIvzIco1jLM65bcJkceTUNRd2IjoroyDuMrxoZFwM8VOf_87I_JzPMqkOEHiYf2AEpo4oeDHcDpNiaKPKZCC9FSFwnaWrAWONSmpj_GJu9A0UlGiLzDbcd14jXzqrycOJ1o/s1600-h/01_marisa.png"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 208px; height: 202px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmCSbB1_ZhcIvzIco1jLM65bcJkceTUNRd2IjoroyDuMrxoZFwM8VOf_87I_JzPMqkOEHiYf2AEpo4oeDHcDpNiaKPKZCC9FSFwnaWrAWONSmpj_GJu9A0UlGiLzDbcd14jXzqrycOJ1o/s320/01_marisa.png" alt="" id="BLOGGER_PHOTO_ID_5297942953278933746" border="0" /></a></p><p style=""><span style="font-size:85%;"><br /></span></p><p style=""><span style="font-size:85%;"><br /></span></p><p style=""><span style="font-size:85%;"><br /></span></p><p style=""><span style="font-size:85%;"><br /></span></p><p style=""><span style="font-size:85%;"><br /></span></p><p style=""><span style="font-size:85%;"><br /></span></p><p style=""><span style="font-size:85%;"><br /></span></p><p style=""><span style="font-size:85%;">I bought these Marisa Arna porcelain bowls at the Chelsea Craft Fair a few years back. They are the best handmade bowls. They are the right size for soup and stew. They fit perfectly in the hands and the footrings are at the right spot for holding. Eventhough they are thin, they feel very strong because they are fired to above cone 8 and they are translucent and beautiful. When I moved from London, I have to give them away. I am still crying inside thinking about it.<br /></span></p>Unknownnoreply@blogger.com1