Crack Me Some Crème Brûlée.

Creme Brûlée is by far the easiest French recipe I have ever came across. Its a no fuss dessert that could easily be put together in less than 30 minutes with only 4 ingredients. Furthermore, the best thing about this delicacy is cracking the set sugar on top. With all this positivity going on about the dessert, why are we not seeing this immaculate food in all the pastry shops? Well, fret no longer because you can create this dish and serve it for your friend or yourself to enjoy. I suggest the latter. 

INGREDIENTS :

3      large       egg yolks
1/4   cup        white sugar
2      cup        heavy cream
2      inches    vanilla bean

Thats it? Yes, thats it.


Preheat the oven to 325'.

Slice the VANILLA BEAN in half and scrape the seeds out.

In a deep saucepan, heat the HEAVY CREAM to simmer with the vanilla bean seeds for 15 mins.

In a large bowl, mix the EGG YOLK and WHITE SUGAR. Keep whisking until the color turns into a pale yellow. 

Add the hot heavy cream to the egg yolk mixture slowly. One ladle at a time while whisking  to avoid cooking and scrambling the eggs. 

Strain the warm egg-cream mixture into a ramekins of your choice. I used a soufflé ramekins but a shallow creme brûlée ramekin would be ideal.

Remove any foamy mixture on top of the mixture. 

Arrange the ramekins into an empty 9 x 13 roasting pan into the oven and place it into the oven.

Pour enough hot water into the pan until it reaches halfway up the sides of the ramekins.

Bake for about 40 mins, but keep checking it. 

Do not overcook the creme brûlée. To check for doneness, tap the side of the ramekin.

If the side is firm but the middle still jiggle then the creme brûlée is done. 
**If the middle is firm then you've over cooked the creme brûlée.**

Crack Away!

Remove the ramekins and let cool to room temperature, then refrigerate for at least 3 hours before serving.

Remove the creme brûlée from the refrigerator and wait for 15 minutes before browning.

Sprinkle 1 tablespoon of white sugar. Using a torch, melt the sugar until browned. 
** you can add and melt more sugar for a thicker shell **

Do not burn the sugar or it will give a bitter aftertaste. Unless you're into that kind of taste, then go on ahead. 

Let the sugar set for 5 minutes before serving. 

Glazed Chicken and Asparagus

I always had this assumption that some people believe that for a dish to be Asian, one must add either sesame oil or soy sauce, or a combination of both. Although this is false, you cant blame some people for believing this notion. I on the other hand use to detest the smell of sesame oil, especially when I was pregnant. However, everything change when my husband started asking for sesame oil to be in almost every dish. This dish was inspired by nothing more but Panda Express. I really dont know what to call this dish since I just pulled the flavor combo out of my pantry. But its always a hit in our house old.

INGREDIENTS :

2    Medium    Chicken Breast & Thighs (Fillet)
1    Bundle     Asparagus
3    Medium    Garlic Cloves
1   Small         Spanish Onion

COATING

Salt & Pepper
2   Medium Egg Whites
4   Tbs    Cornstarch
2   Tbs    Flour
1   Tbs    Vegetable oil

Cut the CHICKEN into cubes. I deboned my own chicken, but buying the fillets are completely fine.

Add the COATING ingredients in order listed above, mixing well after each addition.

Heat 1/2 cup of VEGETABLE OIL in a wok to 350'F. Place the COATED CHICKEN gently into the wok and cook until golden brown. Remove and drain well to avoid getting soggy.

** You can save some of the uncooked coated chicken in a ziplock, and just thaw them when you dont have any idea what to cook **


Hold both end of the ASPARAGUS and bend it until it snaps, discard the bottom half.

Cut the ASPARAGUS small serving sizes.

Prepare the GLAZE by combining everything, and set aside.

GLAZE
1     cup   Soy Sauce
1/2  cup   Water
2     Tbs   Mirin
2     Tbs   Honey
3     Tbs   Fresh Lemon Juice
1     Tbs  Sesame Oil
1     Tbs  Cornstarch

** You dont have to put all of the glaze but just enough to cover everything.**

Heat a pan with 1 TBS OIL, add the GARLIC and ONION until soft, then add the ASPARAGUS.

Sauté for 3-4 mins, or until the ASPARAGUS is cooked, but not too soft.

Add the cooked CHICKEN and GLAZE, lower the heat.

Turn the stove off, when the GLAZE thickens.

Serve with steaming hot rice. drizzled with some sesame seeds


!!!EXTRA TOUCH!!!

Since I fillet the chicken my self, I got to save the skin to use for garnish.

Dry the chicken really well, and deep fry them until crispy. Place on top of the dish before serving.

Brined Fried Chicken ala Thomas Keller

Back a several moths ago, I watched Ina Gartens' Barefoot Contessa show. There was an episode about the famous Thomas Keller and his Lemon-Brined Fried Chicken Recipe. Although I am a huge fan of Keller, I wonder if I just dont share the palate of most people about this certain fried chicken. The recipe called for a bunch of ingredients on the brine, which did not sit well with me. I followed the recipe to the core, yet it has an after-taste that wasn't so palpable. Maybe it's the ingredients that I bought, we cant all grow them in our backyard in Napa like he does. So there's the negative review, now let us move on to the more positive side of his recipe. The brine idea made the chicken unbelievably moist. The chicken recipe is the epiphany of crunchy and juicy at the same time. Therefore, with a little tweaking here and there, I found a stable, go to recipe for a simple fried chicken recipe. I provided the original Thomas Keller recipe which I do recommend everyone to try. I strongly believe its the ingredients I used, or that I must've missed something...


INGREDIENTS 

Brine : 

1       Gallon   Water ( 16 cups)

2/3    Cups    Kosher Salt
1       Tbs      Peppercorn
5       Whole  Dried Bay Leaves
1       Whole   Organic Chicken 

With 1/2 a gallon of WATER, combine all the other ingredients except the chicken in a deep pot and simmer until all the salt is completely dissolve. Add the other half of the water. Let the infused water cool. 

When the infused water cool, submerge the CHICKEN. Making sure that the chicken is fully submerge. Refrigerate over night. 

Drain, and dry the CHICKEN with a paper towel. Cut the chicken and sprinkle some SALT & PEPPER. I prefer "drying" my chicken on a wire rack after using the paper towels. 

And here is where the genius of Thomas Keller comes. The chicken coating recipe is impeccable. Although I changed the quantity of the different ingredients, it's about the same.

Coating : 

2    Cups     All-Purpose Flour
4    Tbs       Garlic Powder
4    Tbs       Onion Powder
1    Tbs       Salt and Pepper (each)
1    Tsp       Cayenne Pepper
11/2 Cups   Buttermilk

Vegetable Oil for frying


Combine all the DRY ingredients. 

Dip the CHICKEN pieces into the BUTTERMILK, then dredge in the DRY ingredients. 

Place it back to the wire rack. For easy clean-up : place the wire rack over a baking sheet to catch all the flour droppings. 

I used a deep fryer, following Kellers temperature to 330'. This could also be done in an iron skillet ( preferably ), heating 1 inch of vegetable oil. 

Fry the chicken in 2-3 batches, turning once the side is golden brown. Checking with a meat thermometer. If you dont have a meat thermometer, insert a steak knife on the thickest part of the chicken, deep enough to hit the bone. If clear liquid runs, then the chicken is done. 

To be safe and make it a little more crunchy, I place the chicken back to the wire rack with the baking sheet under and place them in the oven heated to 300-330 for 20 minutes. 

Serve the chicken while hot. Click here for some side dish ideas.

Strawberry ShortCake Recipe

I dont quite know how to name this recipe. An idea of making some strawberry shortcake struck me, and then I found how inconvenient storing strawberry shortcakes in Tupperware's.  So I just came up with something that resembles something like strawberry shortcakes. However, it does taste like your ol' funnel cake down at the carnival. 


Ingredients : 

11/2      Cup   All-Purpose Flour
2         Tsp   Baking Powder
1         Tsp   Salt
1        Cup   Sugar
1/2     Cup   Butter
2        Med   Eggs
2        Tsp    Vanilla Extract
1/2     Cup   Milk
2        Tbs    Sour Cream

Preheat the oven to 350' and line a 9x9 cake tin with parchment paper.

Cream the BUTTER and SUGAR with an electric mixer until pale and fluffy.

Add the EGG one at a time, followed by the VANILLA EXTRACT. 

Combine the FLOUR, BAKING POWDER, SALT in a separate bowl. 

Transfer half of the dry ingredients into the butter mixture. 

Add the MILK and SOUR CREAM. Finish with the remaining flour. 

Pour all in the prepared baking pan and bake for 30 - 35 minutes. Checking by inserting a toothpick in the center: if it comes out clean and dry the cake is done.



While you're waiting for your cake to bake, place 1 pint of HEAVY WHIPPING CREAM on the freezer for 30 minutes. And prepare the strawberry preserves. 

INGREDIENTS for STRAWBERRY PRESERVE

2-3 Cups Fresh Strawberries 

1 Cup Sugar

 11/2 Cup Water

1 Tbs Vanilla Extract

1 Tbs Fresh Lemon Juice

Cut the STRAWBERRIES in quarters .

Place all the ingredients in a deep non-stick pan.

Set the fire to medium to medium high until boiling. 

Turn the fire to low, until barely simmering. Keep stirring and remove the foaming with a  strainer.

The key to making the strawberry preserve is to keep stirring and removing the foaming. Keep at it until  thick enough. A good indication  is the back of the spoon test. : Dip a spoon and if the syrup  stick to the back of the spoon  without being too runny  then youre all set.

Let cool to room temperature before spreading it on the cake. 

Once all the prepared ingredients are fully cooled to room temperature. Cut the cake horizontally in half. 

Prepare the heavy whipping cream by whisking until soft peaks forms.

Spread the Strawberry Preserve, then the whisked heavy cream, top it off with the other half of the cake. DONT PRESS DOWN! or all the heavy cream will just ooze out. 

Place the cake on the refrigerator for 30 mins. 

Serve with a dollop of whip cream on top wih freshly cut strawberries and a scoop of vanilla ice cream on the side.

Spare Me Some Ribs

I've been looking for some authentic chinese spare ribs recipe for a while now. You know those succulent spare ribs that the ol' chinese lady brings to your table at an dim sum restaurant. After countless hours of searching the web, I still haven't found the recipe. I think I need to just muster up the courage, go down to a chinese restaurant and bluntly ask...

However, my cravings for some spare ribs still needs to be satisfied. Ah.. the debased human action of craving, gluttony to put it realistically. However, we work hard in the kitchen to receive the end result we want, so I say, to the cook goes the spoils! 

 INGREDIENTS : 

3     lbs        Spare Ribs (1.4 kg)

2     tbs        Vegetable Oil

1     dried    Red Chili

4     tbs        Soy Sauce

2     tbs        Vinegar

2     tbs        Honey

1     tbs        Sesame Oil

In a small bowl, whisk together SOY SAUCE, VINEGAR, HONEY and SESAME OIL. 

Heat the VEGETABLE OIL in a wok, add the RED CHILI and cook for about 1 minute. 

Remove the CHILI and brown the SPARE RIBS in batches. Pour off some of the oil, retain about 2 tbs.

Return all the RIBS to the wok, pour enough water to cover and bring to a boil. Reduce the heat and cover. Simmer for about 1 hour, or until the meat shrink slightly on the bone and feels tender. 

Remove the CHILI and discard, pour the SAUCE into the wok. Simmer for 25-30 minutes until liquid is reduced. 

If necessary, add a mixture of 2/3 cups water and 1 tbs cornstarch to thicken the sauce. 

Serve on a bed of white rice.  

Whoop! Whoop! For Some Vanilla Whoopie Pie!!!

Soft vanilla sponges, filled with a rich chocolate buttercream. Serve these babies with a large mug of brewed coffee in the morning for a special treat to love ones. Surely, these could earn you some few brownie points to spend on some shopping spree. 

The cake in itself id good enough to eat, if you dont have the recipe for the filling, I suggest just adding 2 cups of chocolate chips, or shavings into the dough for some easy bake cookies.

If you can pipe the filling with a swirled tip, it would be cosmetically appealing. However, I cant seem to find mine. 

1 stick = 1/2 cup 

INGREDIENTS :

2     cups      All-Purpose Flour
1     tsp         Baking Soda
1/4  tsp         Salt
11/2 stick      Butter
3/4  cup        Sugar
1     large      Egg
2     tbs          Sour Cream
4     tbs          Milk


PROCEDURE : 

Preheat the oven to 350'F. Line 2-3 large baking sheet with parchment paper.

Sift together FLOUR, BAKING SODA and SALT.


Whip the BUTTER and SUGAR using an electric mixer fitted with a paddle attachment (or with a wooden spoon) until pale and fluffy. 

Add the EGG, VANILLA EXTRACT, followed by half of the flour mixture

Add the SOUR CREAM and MILK. Stir in the rest of the flour mixture until thoroughly incorporated.

Pipe or spoon the mixture into the prepared baking sheet, spaced well apart to allow spreading. Bake for 10-12 mins or until just risen and firm to the touch. Let cool for 5 minutes, then transfer to a wire rack.

BUTTERCREAM FILLING

4    oz           semi-sweet or milk chocolate

1    stick       unsalted butter

1    tbs          heavy whipping cream

1    tsp          vanilla extract

1    cup        confectioner sugar

Place the CHOCOLATE in a heatproof bowl set over a saucepan of simmering water, and heat until melted. Set aside to cool, stirring constantly.

Beat the BUTTER with an electric mixer fitted with a whisk until pale and creamy. 

Incorporate the HEAVY CREAM, VANILLA EXTRACT and MELTED CHOCOLATE.

Sift the CONFECTIONER SUGAR into the butter mixture 1/4 cup at a time. Sifting the sugar is a key component in producing a smooth filling. 

To assemble, spread or pipe the cream filling on the flat side of the cooled cake. Topping with the other half when finished.

Sprinkle with some CONFECTIONER SUGAR before serving.

All American Steak Dinner

Steak dinner has never been popular in my kitchen. I could never finish a medium sized slab with all the accompanying sides it goes with. Nevertheless I still attempted to cook some steak for dinner and it was (thankfully) successful. I would say that the side dishes turned out more successful than the steak it self. 

The meat I used was BONELESS RIB EYE, although Filet Mignon is the best cut. But since I am not the best person when it comes to steaks, I was awfully scared of wasting such an expensive cut of meat.  I used a pan grill since the grill outside needs some cleaning and my two boys were getting hungry. I cooked on both the sides first before working on the steak. 


INGREDIENTS:

Mashed Potato 

3              Extra Large Russet Potatoes 
3     Tbs  Butter
1/2  Cup Heavy Cream
Salt & Pepper


Cook the potatoes with skin on. The skin just rubs of when the potatoes are cook. I usually quarter the potatoes, and try to make sure its all the same size. Cook until tender.

Mash the potatoes and combine all the others ingredients until desired texture has been reached.

Mashed Potato Gravy

3     Tbs    Butter
2     Tbs    Flour
1-2  Cups Beef Stock
1/2  Cup   Heavy Cream
Salt & Pepper 

On low heat, melt the BUTTER and add the FLOUR. Whisk the mixture and add the BEEF STOCK and HEAVY CREAM. Continue stirring until desired thickness is reached. 

Pearl Onion with Mushroom

2 Cups    Pearl Onion
3 Cups    Button Mushroom
3 Twigs   Fresh Thyme
3 Tbs       Butter
1 Tbs       Olive Oil
Salt & Pepper


Peel the PEARL ONIONS by cutting both ends and soaking them in hot water ( The water from the potatoes can be used) for 2 mins. 

Melt the BUTTER and add some OLIVE OIL. 

Saute the MUSHROOM, PEARL ONION, FRESH THYME and SALT & PEPPER, until brown.

Place both sides in the oven, heated in 200'C until ready to be served.