tag:blogger.com,1999:blog-68042766902998142732024-02-02T02:22:07.866-08:00Chez Ma CuisineThis is my kitchen diary where I share good recipes and bad recipes, successes and failures. Anonymoushttp://www.blogger.com/profile/16623182849919602908noreply@blogger.comBlogger59125tag:blogger.com,1999:blog-6804276690299814273.post-11428776806024768602013-03-04T12:30:00.000-08:002013-03-04T12:30:00.871-08:00Returning with Lemon Madeleines<br />
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Hi Blogger I'm back! And hello there Facebook, Google, Youtube…I love my Astrill VPN. Life behind China's censorship was a tad boring. I couldn't even share comments on my Kindle account. Bummer! </div>
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At least I have my mini oven at home in Shanghai. I can't fit a regular cookie sheet in my oven, and I can't bake more than ten macaron shells at a time. However, it's a good opportunity to cut back on sugar consumption. Moreover, I have a larger audience at home--parents and little brother. No more worries of leftovers!</div>
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I hope my VPN doesn't fail me when I'm uploading (knock on wood). I'm more active on Instagram (k00kiemonster) than all other social media because as you would have guesses, it is the only uncensored app. Follow k00kiemonster for instafood moments!</div>
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And [Drum Roll] now introducing today's treat--lemon Madeleines</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbaIzp_qYUOMNNgSngR68eooWWHsfvkWcedmVDeSoB_RKn6-WJ3GoWMFYvIhLxGCE6HzkKksEt8TzPXp7CZcULPrj1ZBKIS7ajzK0yiiFQN7DfXOu32v3dm8LEc5BGhF6tkd02Xc2gqqM/s1600/P3027919.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbaIzp_qYUOMNNgSngR68eooWWHsfvkWcedmVDeSoB_RKn6-WJ3GoWMFYvIhLxGCE6HzkKksEt8TzPXp7CZcULPrj1ZBKIS7ajzK0yiiFQN7DfXOu32v3dm8LEc5BGhF6tkd02Xc2gqqM/s320/P3027919.jpg" title="Lemon Madeleines" width="320" /></a></div>
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150g unsalted butter</div>
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150g cake flour</div>
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1 teaspoon baking powder</div>
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100g sugar</div>
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160g eggs (about 3 medium sized eggs)</div>
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2 lemons' peels</div>
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1 teaspoon vanilla extract</div>
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Melt the butter. Sift flour and baking powder into a large bowl then add the sugar. Beat the eggs in a warm bowl of water till it reaches body temperature. Pour eggs into the dry ingredients, mix well. Add butter in 3 batches. Mix in the vanilla extract and finally the lemon peels. </div>
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If you prefer a more intense lemon flavor, squeeze half a lemon to the batter.</div>
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Set bowl in fridge for 3 hours or overnight. When you're ready to bake, preheat the oven to 180-190C. Butter and flour madeleine molds. Fill the molds 80% full. Bake for 17-18 minutes or until golden brown. After baking, remove the cakes right away and let them cool off on a wire rack.</div>
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Add a lemon glaze for a store-like look.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgigafR1gjWY9srWKe_4fu69IF9oQTq5Y8iqRv-4-uV_be8GxWGQkjA5hO8JeThFh2xvZWNLhMkX_04fn7lgzg05oSPWX8pijAb05mXidendB_KfiBuYXmixoWQBP9GogZcJJDTXHGkLA4/s1600/P3027944.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgigafR1gjWY9srWKe_4fu69IF9oQTq5Y8iqRv-4-uV_be8GxWGQkjA5hO8JeThFh2xvZWNLhMkX_04fn7lgzg05oSPWX8pijAb05mXidendB_KfiBuYXmixoWQBP9GogZcJJDTXHGkLA4/s320/P3027944.jpg" title="Plump Madeleines" width="320" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjC2Rr3t__yvAVVZtONeQ2ODDBdpbioSNuC8WYDZgp9ppn7wq_uNFSH9Lz1H_egk_FW63O-u7gRCaF1oqRpE7DLoR1ve89Dpvf8Ydlzm0MhxyqWx9pOQE6Qk8J6EuspqmqRzhjT8e6LAo/s1600/P3027948.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjC2Rr3t__yvAVVZtONeQ2ODDBdpbioSNuC8WYDZgp9ppn7wq_uNFSH9Lz1H_egk_FW63O-u7gRCaF1oqRpE7DLoR1ve89Dpvf8Ydlzm0MhxyqWx9pOQE6Qk8J6EuspqmqRzhjT8e6LAo/s320/P3027948.jpg" title="Plump Madeleines" width="320" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiH6-L6wcoL7v2Qj_5xIz5q1VHwLKoF-1fTqHB4XPARAdN4WN2Qubo0pH8QnwoiYuiCHDwGNsb_CcHvCnZ-S4klBLI2l34DfH6dtcfgaN2RRSSY-Edwey06QCkbD2ULbMsZJ7voxmSse7k/s1600/P3027991.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiH6-L6wcoL7v2Qj_5xIz5q1VHwLKoF-1fTqHB4XPARAdN4WN2Qubo0pH8QnwoiYuiCHDwGNsb_CcHvCnZ-S4klBLI2l34DfH6dtcfgaN2RRSSY-Edwey06QCkbD2ULbMsZJ7voxmSse7k/s320/P3027991.jpg" title="Rich Madeleines" width="320" /></a></div>
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A good tip on madeleine molds: choose a mold with distinct shell lines. You don't want a semi-triangle, semi-rectangle cake. If you can't see the indents like a shell, what's the point of making Madeleines? I used a silicone mold that holds eight slots. It was too much hassle to buy individual molds and have them get lost among my cookie cutters and tart molds.</div>
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Before I log off, I would like to share a few pics of a lovely stray cat my dad adopted. She's still afraid of me, but I'm sure she won't resist my bowl of warm milk every morning, especially when the temperature is near the low 40s F in Shanghai.</div>
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Miao~</div>
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Anonymoushttp://www.blogger.com/profile/16623182849919602908noreply@blogger.com1tag:blogger.com,1999:blog-6804276690299814273.post-61917411912235988192012-12-04T22:37:00.000-08:002012-12-04T22:37:20.351-08:00Let Them Eat [Pumpkin] Pie All Year RoundIt's been a while since I wrap myself in my baby soft throw and listen to Norah Jones while I blog. This past month is all about traveling: starting with Seattle, then Aspen, and Rochester. The temperature drops about 20 degrees every city I visit. I think I've had enough hot chocolate this winter. Even Starbucks' Salted Caramel Hot Chocolate tastes less charming.<br />
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Here's a beautiful street at Seattle. I'm not sure if I can find the street again if I go back. I took a few wrong turns after I stepped out from the bus while looking for <a href="http://www.booklarder.com/" target="_blank">Book Larder.</a> This tiny store carries every recipe book you can imagine. I saw Anne Willan's <a href="http://lavarenne.com/book/country-cooking-of-france/" target="_blank">The Country Cooking of France</a>, Deb Perelman's <a href="http://smittenkitchen.com/book/" target="_blank">The Smittehn Kitchen Cookbook</a>, Pierre Herme's Macarons, Bread Apprentice...<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjC-H9yWZBiG2T2R-_46nj3tNtRc1hyu_iIa88OQy5VFbBRqelTyk67inOfHg0_XDh3fBx-lys_8oWertwyXahMszWj3FupcMoTiUapdMPJgvVFNPufDBdxnA9j4KKm0y63iU8OIsgngao/s1600/PB037613.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjC-H9yWZBiG2T2R-_46nj3tNtRc1hyu_iIa88OQy5VFbBRqelTyk67inOfHg0_XDh3fBx-lys_8oWertwyXahMszWj3FupcMoTiUapdMPJgvVFNPufDBdxnA9j4KKm0y63iU8OIsgngao/s320/PB037613.JPG" width="320" /></a></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLV15eksz9VTrJlzxYC5BE5RnI2Dimx8bNqoKCbneBylvm1sDycLBK2t53EQkIQudI03UlKYTjb6zJCBk3ZUExZ3JQ1lkR4q5IHmLRSfbHd0T9AhORGZht9YhQ3AvCxnix1ORqBeMG9H8/s1600/PB037607.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLV15eksz9VTrJlzxYC5BE5RnI2Dimx8bNqoKCbneBylvm1sDycLBK2t53EQkIQudI03UlKYTjb6zJCBk3ZUExZ3JQ1lkR4q5IHmLRSfbHd0T9AhORGZht9YhQ3AvCxnix1ORqBeMG9H8/s320/PB037607.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Love the foods at Pike Market</td></tr>
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Then the journey continued....I went skiing with some friends at Aspen, CO. There was barely any snow but it was enough for us beginners to hone our skills.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbUudUJdI9bc055TfOtLDyvah_BUKny0pxEi_5PfENU9HycYljW9mmR4ae7omzsQhTqy43_IZcJB6Vn_BGkUiMS_Pip5wVahb9gVICLD_wWGOiO4UpVVgqtr3W96m2LLhoRp-6xiFB7qQ/s1600/IMAG0671.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbUudUJdI9bc055TfOtLDyvah_BUKny0pxEi_5PfENU9HycYljW9mmR4ae7omzsQhTqy43_IZcJB6Vn_BGkUiMS_Pip5wVahb9gVICLD_wWGOiO4UpVVgqtr3W96m2LLhoRp-6xiFB7qQ/s400/IMAG0671.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">On the way to Aspen from Denver</td></tr>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYqiHP9eYigaMoqdgL_gOGOA-LAkAeOTSqrCZZB-SsqqXTL9QYK1fGwR4GXnTlzdAuCI37H-SM5bNcRJnUSoUDzjQLq6nStixgPGpLnMJFyzCg_1ZIAULH5Mk2S4is1A97xvkR25Y8npM/s1600/IMAG0689.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYqiHP9eYigaMoqdgL_gOGOA-LAkAeOTSqrCZZB-SsqqXTL9QYK1fGwR4GXnTlzdAuCI37H-SM5bNcRJnUSoUDzjQLq6nStixgPGpLnMJFyzCg_1ZIAULH5Mk2S4is1A97xvkR25Y8npM/s320/IMAG0689.jpg" width="180" /></a></div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQYJwqunoVDdl56fPup7icHU2X22rztKagu_7QI1KysJhtvnUQQ_VFEeJP7RmhgrReNODLiLQhJnSLJadJgtfj3lsjmMdz6dkFj6LL4cq6b4XInluIJI8F3lk2f0ZCQkDO1MmxOZSMCcc/s1600/IMG_20121122_113637.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQYJwqunoVDdl56fPup7icHU2X22rztKagu_7QI1KysJhtvnUQQ_VFEeJP7RmhgrReNODLiLQhJnSLJadJgtfj3lsjmMdz6dkFj6LL4cq6b4XInluIJI8F3lk2f0ZCQkDO1MmxOZSMCcc/s320/IMG_20121122_113637.jpg" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">I learned how to curve!</td></tr>
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At last I ended my journey at Rochester, NY. I didn't go out except for food. There was way too much wine, good food and endless talks.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPxp5Sw3I6Vp0WbIbPQLd-9EGNLDGgV8H35cyFW5ssqBw1Atw7aGARMWddWWdQL210WceRqPg5-uRnxR7D5DkCuCIfkhvXH_F4VXGB8T0rLCDmBZXUP98HDphPG5fNJqbI2TGRKGUnXFk/s1600/IMG_20121130_221034.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPxp5Sw3I6Vp0WbIbPQLd-9EGNLDGgV8H35cyFW5ssqBw1Atw7aGARMWddWWdQL210WceRqPg5-uRnxR7D5DkCuCIfkhvXH_F4VXGB8T0rLCDmBZXUP98HDphPG5fNJqbI2TGRKGUnXFk/s320/IMG_20121130_221034.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">It snowed on the first night</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEir_UQKKLZ7VOJMJNUP-bBCnjgkYPrQ2mGTsGKVTJOCI1xu3bjiO4cTGdIU1Tovo3Qqj1BwrLB7wIr3-5SCDgT90GJDaJqNnKiXHT4qryQ9oyS5QEs78AsVyVbF2adJ3a35VxT9hisvwf0/s1600/IMG_20121201_184043.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEir_UQKKLZ7VOJMJNUP-bBCnjgkYPrQ2mGTsGKVTJOCI1xu3bjiO4cTGdIU1Tovo3Qqj1BwrLB7wIr3-5SCDgT90GJDaJqNnKiXHT4qryQ9oyS5QEs78AsVyVbF2adJ3a35VxT9hisvwf0/s320/IMG_20121201_184043.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Good Luck restaurant makes kick ass butternut squash foccacia </td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_xzo9OCkG7yrVHzcClwQx-EN5vVRr8W5ejy5XltSIH7kjuVydzV25yG3Y9pF6V5UI1mTolKXjWEC_0vTFd_3SftP9_H818Ug0gGcE94TJnFjKRugaGev6LuvWklvitkZy0zEluVvPGE8/s1600/IMG_20121202_010328.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_xzo9OCkG7yrVHzcClwQx-EN5vVRr8W5ejy5XltSIH7kjuVydzV25yG3Y9pF6V5UI1mTolKXjWEC_0vTFd_3SftP9_H818Ug0gGcE94TJnFjKRugaGev6LuvWklvitkZy0zEluVvPGE8/s320/IMG_20121202_010328.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Granny style high tea with cake-like scone and sweet finger sandwiches that's...not small at all</td></tr>
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With all the traveling I really had no time to bake. Only exception is pumpkin pies for Thanksgiving orders and a few macarons here and there. This year's pie making involved a mini experiment where I tried new crust using vodka instead of water. The dough was not flaky as indicated. I got a heavy, greasy after taste. My favorite is still the <i>all butter</i> pie dough from <u>The Baker's Dozen Cookbook</u>. Here you will find the recipes I used. Who says you can't have pumpkin pie in December? I say let them eat pie all year round!<br />
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<b>Butter Pie Dough</b><br />
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1 cup of flour<br />
2 tablespoon sugar<br />
1/4 teaspoon salt<br />
2 tablespoon cold water<br />
1 stick of chill butter<i>, </i>diced<br />
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Mix all the dry ingredients together. Roll butter cubes in the dry ingredients. Rub the butter against your finger tips. Cover the butter with more flour and continue rubbing until you get pea-like consistency.<br />
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Add one tablespoon of water and mix well. Try to make everything come together into a ball. If the ball is falling apart, add a little more water. Don't worry if you have a few butter crumbs leftover. Wrap the ball in plastic wrap. Use the heel of your palm to flatten the dough into a 2 inch thick disk. Let chill in the freezer for 30 minutes.<br />
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<b>Pumpkin Pie Filling</b> <br />
3 eggs<br />
1 teaspoon cinnamon<br />
1 teaspoon ginger <br />
2 teaspoon clove<br />
2 teaspoon nutmeg<br />
1 cup heavy cream<br />
3/4 cup brown sugar<br />
1/4 cup white sugar<br />
1 can pumpkin puree<br />
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<i>To assemble the pie:</i> <br />
Preheat oven to 400F.<br />
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Take the pie disk from the freezer. Lightly flour the work surface and rub flour on the rolling pin. Unwrap the disk and sprinkle some flour on top. Make a quarter turn with the help of a scraper after each roll. Keep dusting the work surface with flour to prevent sticking. When the pie is larger than your pie dish, fold it in half then another half. <br />
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Place folded pie dough in the center of a 9in pie pan. Unfold the dough and flute the edges. Put in freezer for 30 minutes. Line a piece of foil paper over the chill pie shell then add pie weights or any beans you can find in the pantry. Bake the shell for 15 minutes, remove the foil and bake for another 5 minute. Lower oven temperature to 350F.<br />
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Mix all the pumpkin pie filling together till you get a smooth paste. Pour into a warm pie shell. Bake pie for 35 minutes. The middle should jiggle a little when you move the pie.<br />
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Let cool at room temperature and serve with some whip cream or chai latte.<br />
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*I used William Sonoma's pie press to make the leaf decoration. You would need to make two pie doughs--one for the shell and the other for decoration. Bake any leftover pie dough into cookies. My favorite part of the pie is the buttery shell!<br /><br />
<br />Anonymoushttp://www.blogger.com/profile/16623182849919602908noreply@blogger.com0tag:blogger.com,1999:blog-6804276690299814273.post-34023054662390120322012-11-20T09:11:00.002-08:002012-11-20T09:11:58.909-08:00Green Tea Latte For those of you who read Mandarin. This is an old old classic by Jacky Cheung 張學友<br />
<br />
作詞:吳慶康 作曲:李偉菘/陳少琪<br />每個人都在問我到底還在等什麼<br />等到春夏秋冬都過了難道還不夠<br />其實是因為我的心有一個缺口<br />等待拿走的人把它還給我<br />每個人都在說這種愛情沒有結果<br />我也知道你永遠都不能夠愛我<br />其實我只是希望你有時想一想我<br />你卻已經漸漸漸漸什麼都不再說<br />我睡不著的時候 會不會有人陪著我<br />我難過的時候 會不會有人安慰我<br />我想說話的時候 會不會有人了解我<br />我忘不了你的時候 你會不會來疼我<br />你知不知道 你知不知道 我等到花兒也謝了<br />你知不知道 你知不知道 我等到花兒也謝了<br />每個人都在說這種愛情沒有結果<br />我也知道你永遠都不能夠愛我<br />其實我只是希望你有時想一想我<br />你卻已經漸漸漸漸什麼都不再說<br />我睡不著的時候 會不會有人陪著我<br />我難過的時候 會不會有人安慰我<br />我想說話的時候 會不會有人了解我<br />我忘不了你的時候 你會不會來疼我<br />你知不知道 你知不知道 我等到花兒也謝了<br />你知不知道 你知不知道 我等到花兒也謝了<br />你知不知道 你知不知道 我等到花兒也謝了<br />你知不知道 你知不知道 我等到花兒也謝了<br />你知不知道 你知不知道 我等到花兒也謝了<br />
<br />
Even though this is a rather emo song, I am not at all blue this morning. I stumbled across Jacky Cheung when I was updating my music playlist for my upcoming flight. His voice is full of emotion...It makes you tremble, remembering those memories (both good and bad). Next to me a is a warm cup of matcha latte. Right now, a cup of sweet lattee fits the mood much better than a shot of bitter espresso. When you're in a good mood, emo songs make you feel stronger because you experienced all the heart break, tears, and you survived.<br />
<br />
Green Tea (Matcha) Latte<br />
<i>for one</i><br />
2 tablespoon matcha powder<br />
1/4 cup heavy cream<br />
1/2 cup milk<br />
1 tablespoon honey<br />
<br />
Heat heavy cream and honey. Dissolve matcha with 2 tablespoon of hot water. Use a petite whisk to break the lumps. Pour hot milk over matcha paste and serve in a coffee mug.<br />
<br />
*Optional: use a milk frother to whisk the hot milk before pouring it on matcha paste.<br />
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhr5XxbIJtKSTUrX9OYQzTtaj0HtvbhZz98DAdeZZ1VP6v1ZKQ0N5T7v3jCu50lAUNaZk65Appo9whvSYYMbHRRGGyvJZHXb7cK23seFSIVnf2tACPyUE175lPXkJ_Cl-95qK1B6gohr-Q/s1600/378830_10151109387742676_1519952095_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhr5XxbIJtKSTUrX9OYQzTtaj0HtvbhZz98DAdeZZ1VP6v1ZKQ0N5T7v3jCu50lAUNaZk65Appo9whvSYYMbHRRGGyvJZHXb7cK23seFSIVnf2tACPyUE175lPXkJ_Cl-95qK1B6gohr-Q/s320/378830_10151109387742676_1519952095_n.jpg" width="320" /></a></div>
<br />Anonymoushttp://www.blogger.com/profile/16623182849919602908noreply@blogger.com0tag:blogger.com,1999:blog-6804276690299814273.post-28313626428848412382012-11-16T23:30:00.002-08:002012-11-16T23:44:27.690-08:00Happy Birthday to Julian--Gluten Free Carrot Cake<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikx8Zs94ZjDzqqTNS3vYFbM47E2eqTqcfoUJf9XsVqI2ZXJxCtAiorDilyriJhpm0LqJ9_Yzf7kRXmFE1MUj7u5pfc8Z9XJM7tW2HCA6izyp9Ln8y4IkrxLCJ-W3Anhq7QIx-HhEVtrtg/s1600/IMG_20121116_195723.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikx8Zs94ZjDzqqTNS3vYFbM47E2eqTqcfoUJf9XsVqI2ZXJxCtAiorDilyriJhpm0LqJ9_Yzf7kRXmFE1MUj7u5pfc8Z9XJM7tW2HCA6izyp9Ln8y4IkrxLCJ-W3Anhq7QIx-HhEVtrtg/s320/IMG_20121116_195723.jpg" width="320" /></a></div>
<br />
A big shout out to my friend Julian! He is turning twenty this coming Tuesday. A few years back he was this skinny and snobby boy and now he is twenty, so much less annoying, and more mature. Julian and the rest of the little kids belong to another group during family gatherings. He is the oldest among the kids but not old enough to join the 大姐姐 group. All the older siblings are sisters and most have a younger brother. Naturally the sisters got together, and we let the little kids run around and fight over PSP consoles.<br />
<br />
Every year one of those boys is flying oversea for college. Even though they've out grown their tiny frame, to me they will always be a bunch of up-to-no-good boys.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjm2UGcEhHKJZggelEHz1IhMW5S-5qRZXTW2TYeWFkSQIuQx9SoGGygssKz2ylS9La6x2S7kjP3AUU5GZQmN0E4ZuUxljsj53dQIr9Ymiz8-Gvcl0Xr4Yyq8Q_-v0ywQ3IePAAWmRoGFdo/s1600/PB177736.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="" border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjm2UGcEhHKJZggelEHz1IhMW5S-5qRZXTW2TYeWFkSQIuQx9SoGGygssKz2ylS9La6x2S7kjP3AUU5GZQmN0E4ZuUxljsj53dQIr9Ymiz8-Gvcl0Xr4Yyq8Q_-v0ywQ3IePAAWmRoGFdo/s400/PB177736.jpg" title="Gluten Free Carrot Cake" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Almond Carrot Cake with Cream Cheese Frosting, Walnuts and Macarons</td></tr>
</tbody></table>
I adapted Elena's <a href="http://www.elanaspantry.com/carrot-cake-cupcakes/" target="_blank">Carrot Cake Cupcake</a> recipe into this two layer birthday cake. I like the simplicity of Elena's recipe...almond meal, baking soda, spices, eggs then BOOM you get a dozen cupcakes! I wonder if the cake would be too dense if I use regular all purpose flour instead of almond meal. However, almond meal never fails to deliver a moist cake. <a href="http://chezmacuisine.blogspot.com/2012/03/time-to-use-up-leftover-almond-meals.html" target="_blank">Almond Honey Cake</a> with almond meal and honey is one great example.<br />
<br />
Gluten Free Carrot Cake<br />
6 eggs<br />
4 tablespoons vegetable oil <br />
1 cup brown sugar<br />
1/4 cup white sugar<br />
1/4 cup honey<br />
2 teaspoon cinnamon<br />
2 teaspoon ground clove<br />
2 teaspoon ground nutmeg<br />
2 teaspoon ground ginger<br />
1/2 teaspoon salt<br />
4 teaspoon baking soda<br />
3 cups almond meal<br />
1 cup grated carrots<br />
1/2 cup walnut pieces, toasted<br />
<br />
2 round 9" baking pans, buttered or lined with parchment paper<br />
<br />
In a bowl, mix together the eggs, oil, sugar, honey, spices, and salt. Sift almond meal and baking soda in another bowl. Mix the wet and dry ingredients together till you get a smooth paste. Throw in the grated carrots and walnut pieces.<br />
<br />
Divide batter into two equal portions and pour along the side of the pan. *Don't pour everything into the middle, this is how you get a mini volcano during baking.<br />
<br />
Bake for 40 minutes at 350F. Let cool in cake pan after baking. Frost right away or wrap in plastic wrap and store in the refrigerator.<br />
<br />
Cream cheese frosting: Blend 8oz cream cheese, 4oz unsalted butter, and 2 cups of powdered sugar together till you get a fluffy spread.<br />
<br />
Assembly: <br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhU-0JTQyh7KoRltCqTt_S8-dDPiK46ayPybmF-pq9jfgi_nMZK8RnB1B8gB771gyIgBVm5jkAiNWjBztu6LYovON2N3EuP9aYwcmxoJtlVWo1aKqSef0d8JF-iVfJ6gWlYrHVJ-TB5CAo/s1600/PB177690.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="" border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhU-0JTQyh7KoRltCqTt_S8-dDPiK46ayPybmF-pq9jfgi_nMZK8RnB1B8gB771gyIgBVm5jkAiNWjBztu6LYovON2N3EuP9aYwcmxoJtlVWo1aKqSef0d8JF-iVfJ6gWlYrHVJ-TB5CAo/s320/PB177690.jpg" title="Cake Layer" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Spread cream cheese frosting on top</td></tr>
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<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVjeRsMZHkMrnUy0EInm4rXOmDo1H0h7FhGbxCwengrqHqMiMhpk_evxikbQNXStaGsUcj483LrNw90I9aG6ZhIzqn4kP4U3asCI5p_0xRppNy7TgE5_mqVtqEx2Ra_m_EJWGmTUVmHKc/s1600/PB177725.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="" border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVjeRsMZHkMrnUy0EInm4rXOmDo1H0h7FhGbxCwengrqHqMiMhpk_evxikbQNXStaGsUcj483LrNw90I9aG6ZhIzqn4kP4U3asCI5p_0xRppNy7TgE5_mqVtqEx2Ra_m_EJWGmTUVmHKc/s320/PB177725.jpg" title="Frosted Cake" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Frost the second cake</td></tr>
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<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8Br-hlhNWfdD2L5iVzQEdHIUuh2u9J8iC24nIZ-LfBsKa8VUykLDSYoXY73-Y95nTv4Fywog6yjzFSDbh590G4G2nIt9wbjSW-yqaT266iHA7nWT3uy1j6GFFbAhj6o4Q9amd2VOdz-0/s1600/PB177732.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="" border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8Br-hlhNWfdD2L5iVzQEdHIUuh2u9J8iC24nIZ-LfBsKa8VUykLDSYoXY73-Y95nTv4Fywog6yjzFSDbh590G4G2nIt9wbjSW-yqaT266iHA7nWT3uy1j6GFFbAhj6o4Q9amd2VOdz-0/s320/PB177732.jpg" title="Decorated Cake" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Decorate it with walnuts, macaron shells, or anything you have on hand</td></tr>
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<br />Anonymoushttp://www.blogger.com/profile/16623182849919602908noreply@blogger.com0tag:blogger.com,1999:blog-6804276690299814273.post-20444469001412357762012-11-15T09:46:00.000-08:002012-11-15T09:46:12.328-08:00Sesame ButterI'm traveling on this wide wide road. A thick fog blocks my view. I can't see what is ahead. When I look back, the path I traveled by is buried by yet another thick fog. What is to the left, to the right of me I don't know. I see a few familiar faces, some laughing, some frowning, some fading away. My hands reach out to them, but all I can grasp in my palms is a few strands of warm air.<br />
<br />
I had a dream--a very lonely dream. The chill ran down my spine and expelled all sleepiness away. When I opened my eyes, I told myself, "Angel you need some warm buns and sesame butter." Off I go, tie my messy bundle of hair up, turn on my Ta-tung steamer, pop two frozen buns in it. Fifteen minutes later......a loud ta sound took me back to the kitchen. Within seconds I have two steamy hot buns in my palms. It feels so good to hold something warm after a nightmare. On top of that, I made some sesame butter. It gives the plain buns a nutty kick.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjR40srl6T2XRAN4W1MTO05ShePmQeS-M2QnqCBTJzKx2bgthTkKUwUlb8VGawOQYtstVEbJx8hEAvwkvTQTeA7GqgrkjmHFMzBgGsLH46yryWqz2eRWKnVHA7VPG7L2gEhSt1vD-h_uUE/s1600/2012-11-15_08.26.18.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjR40srl6T2XRAN4W1MTO05ShePmQeS-M2QnqCBTJzKx2bgthTkKUwUlb8VGawOQYtstVEbJx8hEAvwkvTQTeA7GqgrkjmHFMzBgGsLH46yryWqz2eRWKnVHA7VPG7L2gEhSt1vD-h_uUE/s320/2012-11-15_08.26.18.jpg" width="320" /></a></div>
The sesame butter inspiration came from Nami's <a href="http://justonecookbook.com/blog/how-to/how-to-make-black-sesame-paste/" target="_blank">How to Make Black Sesame Paste</a>. I had no idea sesame paste is as simple as sesame seeds and honey! When I blended the two together, the aroma reminds me of white chocolate. In the back of my head, I feel the two will mix together very well. I measured out some Valrhona white chocolate chips that is just pure cocoa butter and milk.<br />
<br />
Sesame Butter<br />
100g black sesame seeds<br />
honey<br />
50g white chocolate<br />
<br />
In a food processor or Vitamix, blend sesame seeds on variable-low speed. Start dripping honey drop by drop into the running blades. Add enough honey to get the whole process going. Then turn speed on high to let the sesame oil come out.<br />
<br />
While the blender is on high, heat white chocolate on a double boiler or in a microwave.<br />
<br />
Turn the food processor off when you get a thick black paste. Pour the sesame paste into melted white chocolate. Use a spoon and blend the two together till all the white chocolate is incorporated.<br />
<br />
<br />
<br />
This goes well with bread, <a href="http://chezmacuisine.blogspot.com/2012/06/oriental-bread-man-tou.html" target="_blank">man-tou 饅頭</a>, macaron, or tang-yuan 湯圓. In fact, sesame macaron is now my newest flavor at my macaron <a href="http://www.facebook.com/chezmacuisine.page" target="_blank">pop-up</a>! Thank you all again for the support! I went through 2kg of almond meal and even more powdered sugar. Your sweet feedbacks keep my going and going.<br />
<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_ofiW978IPVdvA8VGS_bCZH2gaHBeMZw2fdkgBJBYx_JkFbJkNPqSGGa-vKsetiSG4ejsi_K3u7SEH0I24nnQss-qiwNE-2tz6S4AJmSH1OI_anQhuniUM5svpHMx_3vyGz7MM0mPiMM/s1600/PB137689.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="131" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_ofiW978IPVdvA8VGS_bCZH2gaHBeMZw2fdkgBJBYx_JkFbJkNPqSGGa-vKsetiSG4ejsi_K3u7SEH0I24nnQss-qiwNE-2tz6S4AJmSH1OI_anQhuniUM5svpHMx_3vyGz7MM0mPiMM/s400/PB137689.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Order now from Chez Ma Cuisine's Facebook Page!</td></tr>
</tbody></table>
<br />Anonymoushttp://www.blogger.com/profile/16623182849919602908noreply@blogger.com0tag:blogger.com,1999:blog-6804276690299814273.post-86827545754337350922012-11-03T11:47:00.000-07:002012-11-03T11:47:28.395-07:00Tomato Puree SoupIt is November all of a sudden. The holiday season is approaching loudly and right on schedule before you are ready to roast the turkey, make the stuffing, wrap the presents all at the same time. I didn't grow up with Thanksgiving. Although in school my American teachers usually organize a potluck in class and there are a few turkey posters around campus. That's all really. We don't even get a day off.<br />
<br />
But growing up, I learned to leave my mother alone when she was preparing for Chinese New Year. Every little trouble irritated her like a tic-toking time bomb. While my mother hangs up the red curtains, stuff dumplings and run errands my little brother and I keep quiet on the side guesstimating how much money we will receive this year.<br />
<br />
I love winter and it always make me nostalgic. It is full of holidays, gifts, and joy. The gloomy weather also makes everything much more poetic. You can't have a festive Christmas wreath on the door without bare trees and dry leaves in the background. The sadness that come with the surrounding make you appreciate what you have. Too bad LA never gets cold enough for me to feel sad and joyful at the same time.<br />
<br />
I make up for the lack of winter with soup. Soup is a staple in winter. All it takes is a bowl of hot soup to make you feel loved from the bottom of your heart.<br />
<br />
Tomato Soup<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeNbYmO9x9fArszTDFvrMazgfPDE2Ntq1PpgpgGsWY1s02JHdLf5zYW8CgwcjHRPqlh1g83XcdEXVs3rLIER0cUhm1OYfbIMH3Nj_1I89letrIAOSep2fyB6oNwXUfINc-MYe7yuF-ZkI/s1600/PA257467.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeNbYmO9x9fArszTDFvrMazgfPDE2Ntq1PpgpgGsWY1s02JHdLf5zYW8CgwcjHRPqlh1g83XcdEXVs3rLIER0cUhm1OYfbIMH3Nj_1I89letrIAOSep2fyB6oNwXUfINc-MYe7yuF-ZkI/s320/PA257467.jpg" width="320" /></a><i>Serves 4</i><br />
<br />
4 large tomatoes<i> </i><br />
half of an onion sliced<br />
4 garlic cloves minced<br />
1 teaspoon tomato paste<br />
a handful of basil <br />
<i></i><br />
Boil a pot of water for the tomato. While the water is cooking, remove the stem and cut an X at the back of the tomatoes. Drop the tomato or tomatoes (depending on the size of your pot) into the boiling water for 10 seconds. Take tomatoes out and peel off the skin and cut out any white stem. Over the sink, squeeze the tomato seeds out. Dice the skin-free and seed-free tomato into large chunks.<br />
<br />
Take a stock pot and heat it up on medium heat. When the oil is hot, sautee the onion and garlic till fragrant. Add the tomato chunks and tomato paste and use a wooden spoon to incorporate everything together. Pour enough water to cover the foods and throw in some basil. Turn heat on high and let cook for 30 minutes.<br />
<br />
Let soup cool in the pot for a while and either pour into a blender or use an immersion blender to puree everything till velvety. On low heat, continue cooking for 1-2 hours until dinner time.<br />
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<tr><td class="tr-caption" style="text-align: center;">Cut an X</td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcXc_sZimjIjcavbKbRDtTl5crsKSMcomtcrv3UDrB97TrwPPhnNeT9QzS1UtNMBS3IF08R_jfcvReU5kDOKf91OZZ20xN1oBdySvsvFw6fgTVOngbYv027IdeVx2VlmemzJ-hexxhFUQ/s1600/PA227382.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="" border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcXc_sZimjIjcavbKbRDtTl5crsKSMcomtcrv3UDrB97TrwPPhnNeT9QzS1UtNMBS3IF08R_jfcvReU5kDOKf91OZZ20xN1oBdySvsvFw6fgTVOngbYv027IdeVx2VlmemzJ-hexxhFUQ/s320/PA227382.JPG" title="Peel off the skin" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Boil the tomato for 10 seconds then peel off the skin</td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwIa22kyb82LRJ0eCsRi1_H7IhUBFlrzXNM3t5L73vYnLN9wu7GV7OW0iIXOX9yfZDZbDKAWdRwIwWw_s5WZu5SunhWzqAZVplCY_-zlYokA3yjMt_X-od_mJxIGbUZajfAy6w3t2Y7ik/s1600/PA227387.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="" border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwIa22kyb82LRJ0eCsRi1_H7IhUBFlrzXNM3t5L73vYnLN9wu7GV7OW0iIXOX9yfZDZbDKAWdRwIwWw_s5WZu5SunhWzqAZVplCY_-zlYokA3yjMt_X-od_mJxIGbUZajfAy6w3t2Y7ik/s320/PA227387.JPG" title="Cut out the Stem" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Cut out the white stem</td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgB7XW20ryRcBOU7i5JK9OhiOLZ7aOfSdyYh4axEgmEg8nImYfPyVRFR_KegqxqvrAhlxhp8pwnWJh-o7hnnFLP1M1XRps_IWlowQ-ZQfrUBgRtX12taJTXg_nei28KcPDOhp8Z3MMdsVE/s1600/PA227392.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="" border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgB7XW20ryRcBOU7i5JK9OhiOLZ7aOfSdyYh4axEgmEg8nImYfPyVRFR_KegqxqvrAhlxhp8pwnWJh-o7hnnFLP1M1XRps_IWlowQ-ZQfrUBgRtX12taJTXg_nei28KcPDOhp8Z3MMdsVE/s320/PA227392.JPG" title="Squeezing out the seeds" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Squeeze over the sink to remove the seeds</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggKGgC-tvgQMYXz1fh1dY8vEO6EyqRhMMdRyPY3oInNrT5AAavUO1eykT9cuea4Cz7wWZYfHQIREVYzJVYe7ggrHkBYLR6ZfO9WgHMAOlVv-4TQqoB0poY1t5aLiCFk0J8mqybdz1GZtw/s1600/PA257462.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="" border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggKGgC-tvgQMYXz1fh1dY8vEO6EyqRhMMdRyPY3oInNrT5AAavUO1eykT9cuea4Cz7wWZYfHQIREVYzJVYe7ggrHkBYLR6ZfO9WgHMAOlVv-4TQqoB0poY1t5aLiCFk0J8mqybdz1GZtw/s320/PA257462.jpg" title="Tomato Soup" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Ta da!</td></tr>
</tbody></table>
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<br />Anonymoushttp://www.blogger.com/profile/16623182849919602908noreply@blogger.com0tag:blogger.com,1999:blog-6804276690299814273.post-30787118173190268602012-10-27T08:11:00.000-07:002012-10-27T08:11:03.646-07:00SELLING MACARONS & Making Pumpkin Bread SandwichesIt was a hella long week full of work and macarons. After work on Wednesday, I decided to post some macarons photos on Facebook. I was hoping for one or two requests, but no I got 6 on the first night. Everyone ordered at least a box of macarons. It was half past three in the morning till I realize I need to get some sleep. I went to bed with a sore arm and a happy smile =)<br />
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<b>If you're in LA and would love to try some macarons leave me a message or find Chez Ma Cuisine on <a href="http://www.facebook.com/chezmacuisine.page" target="_blank">Facebook</a>! </b><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCnMO9jaDdoVlUZBKr9GI6Wv7aAnUvc-yVpfwiI0yfFuazuWqbcceOufZiLPEg7vjNqvmQqYEUS9PZn7SpBNA8Xd0u_VIM8Oam4MjRImOXwmdi1nl6LLS4N5lvwDMdSiOq2dfcV8e4wJI/s1600/PA277478.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCnMO9jaDdoVlUZBKr9GI6Wv7aAnUvc-yVpfwiI0yfFuazuWqbcceOufZiLPEg7vjNqvmQqYEUS9PZn7SpBNA8Xd0u_VIM8Oam4MjRImOXwmdi1nl6LLS4N5lvwDMdSiOq2dfcV8e4wJI/s320/PA277478.jpg" title="Matcha, Coffee, Vanilla Macarons" width="320" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYH6RZXp4wrY3PKtRSO8BfhWXOy1eRyIGmM6qdE9mdwhyphenhyphen1ek32PGwY7H-ER403UBGs7gX7L5mG2wqy0-MJ6BADgLSNGFTqlwimM2qwiIzjqqzJ0jrALL7E1TtXrhNQ0WDcejJZQ7Idwv4/s1600/PA277474.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYH6RZXp4wrY3PKtRSO8BfhWXOy1eRyIGmM6qdE9mdwhyphenhyphen1ek32PGwY7H-ER403UBGs7gX7L5mG2wqy0-MJ6BADgLSNGFTqlwimM2qwiIzjqqzJ0jrALL7E1TtXrhNQ0WDcejJZQ7Idwv4/s320/PA277474.jpg" title="Matcha, Coffee, Vanilla, and Chocolate Macarons" width="320" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvx8mx3ytQ76TvgvDFqQw4Xy-sXHLLuIT7ZImlXNnUxTQ9BDlznzF6RXJwffCeaTL0KTS3UqR_t92NeLLfn4sI-KLL16co-O4b3KN1m0NagsWBY27XLJuwrxn5pK9kkBgGIIFVgrmJWf4/s1600/PA277499.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvx8mx3ytQ76TvgvDFqQw4Xy-sXHLLuIT7ZImlXNnUxTQ9BDlznzF6RXJwffCeaTL0KTS3UqR_t92NeLLfn4sI-KLL16co-O4b3KN1m0NagsWBY27XLJuwrxn5pK9kkBgGIIFVgrmJWf4/s320/PA277499.jpg" title="Vanilla, Matcha, and Chocolate Macarons" width="320" /> </a></div>
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Besides macarons, I have a recipe to share. It is almost Halloween and less than a month away from Thanksgiving! My favorite ingredient in the fall is squash--let it be butternut squash or pumpkin. I love them in ravioli and pureed in a bowl of creamy soup. Of course, all Thanksgiving feast must end with <i>two </i>slice of pumpkin pie. </div>
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I recently discovered a new way to enjoy pumpkin. I made two loaves of pumpkin bread, which I sliced up into thick, luscious slices and made a turkey sandwich. When I was assembling the sandwich, I simply buttered a thin layer of cream cheese, topped with turkey slices and a handful of spinach. There's no need for butter or mayo as the bread is moist enough. Let your Thanksgiving imagination create the perfect lunch!</div>
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<u>Pumpkin Bread</u></div>
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<i>Makes 2 loaves </i></div>
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3 eggs</div>
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2/3 cup vegetable oil</div>
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1/2 cup brown sugar</div>
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1/2 cup white sugar</div>
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1/2 teaspoon salt</div>
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15oz or 1 cane of pumpkin puree </div>
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3 cups flour</div>
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2 teaspoon baking soda </div>
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1 teaspoon baking powder</div>
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2 teaspoon ground cinnamon</div>
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1 teaspoon ground ginger</div>
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1 teaspoon ground nutmeg</div>
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Preheat oven to 350F. Butter and dust some flour into two loaf pans. </div>
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Prepare two large bowls. Sift the flour, baking soda, baking powder, ground cinnamon, ginger, and nutmeg in one bowl. In the other bowl, break the eggs and mix well with the oil, sugar, salt and pumpkin puree. Slowly pour the wet ingredients into the bowl holding the dry ingredients. Use a wooden spoon and incorporate the flour into the wet ingredients until the whiteness of the flour just disappears.</div>
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Pour half the batter into one pan and the rest in the other pan. Bake for 60 minutes or until a skewer comes out clean.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5pp4SVQgkCFKNs5TXl6zZ1xyUnHFKrWCJAIBwI5CVKPq0nc1Phdg7sC7ThVD6vmpu47AZN_opKza6gKY6qlY4cHsAXZ7RdGexhQowzmaAZdaupuOAzX72tFBfkIvGnGaflo0hiC5Ibx4/s1600/PA227408.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5pp4SVQgkCFKNs5TXl6zZ1xyUnHFKrWCJAIBwI5CVKPq0nc1Phdg7sC7ThVD6vmpu47AZN_opKza6gKY6qlY4cHsAXZ7RdGexhQowzmaAZdaupuOAzX72tFBfkIvGnGaflo0hiC5Ibx4/s320/PA227408.jpg" width="320" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6nwcmRi-UvXp2BWoe6V5mm-_fjYVSCZ_LHWJc53Ljch2eHTKQ5G7sMvxPtfu3Vk6SHYajx2E3IJAE_X1bw_y_ryDKWMfwXOYA2l_EovKTrJTmLe7sELCaI7J5W6biypjhxCtLUglMrmk/s1600/PA227417.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6nwcmRi-UvXp2BWoe6V5mm-_fjYVSCZ_LHWJc53Ljch2eHTKQ5G7sMvxPtfu3Vk6SHYajx2E3IJAE_X1bw_y_ryDKWMfwXOYA2l_EovKTrJTmLe7sELCaI7J5W6biypjhxCtLUglMrmk/s320/PA227417.jpg" title="Pumpking Turkey Sandwich" width="320" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjIQBRofrdaSPlyLSQQ1SO3HF-ZO6OHpwDgZuKJaGB9aQuSoVafme3WiLxDqVcvK7gM1KfV3aXlV1uWYUWXA_pmf0RzH39hxX3s7ZXsEBGEE21CTilqSutP7tmuJqAvHdii7kfG8BiTxs/s1600/PA227439.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjIQBRofrdaSPlyLSQQ1SO3HF-ZO6OHpwDgZuKJaGB9aQuSoVafme3WiLxDqVcvK7gM1KfV3aXlV1uWYUWXA_pmf0RzH39hxX3s7ZXsEBGEE21CTilqSutP7tmuJqAvHdii7kfG8BiTxs/s320/PA227439.jpg" title="Pumpkin Turkey Sandwich" width="320" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcHodf-cJYJXTA6UqPj9uZWr8jk1eFc7b04d7Z5N9-D3w7NbgDTdL96cYJbJgDumatHBQd01vjuPVb4t3s7fged2nuxp1ZA2LtHJKCu91rLaSSIpTJ2sDKTDX8qQGWeVxnjcvwWuSHOZU/s1600/PA227456.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcHodf-cJYJXTA6UqPj9uZWr8jk1eFc7b04d7Z5N9-D3w7NbgDTdL96cYJbJgDumatHBQd01vjuPVb4t3s7fged2nuxp1ZA2LtHJKCu91rLaSSIpTJ2sDKTDX8qQGWeVxnjcvwWuSHOZU/s320/PA227456.jpg" title="Pumpkin Turkey Sandwich" width="320" /></a></div>
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Anonymoushttp://www.blogger.com/profile/16623182849919602908noreply@blogger.com1tag:blogger.com,1999:blog-6804276690299814273.post-24236080265972021992012-10-23T18:41:00.001-07:002012-10-23T18:41:41.652-07:00無花果 果醬Recently I got some requests for translation of my <a href="http://chezmacuisine.blogspot.com/2012/08/never-give-up-macaron-filled-with.html" target="_blank">macaron</a> and <a href="http://chezmacuisine.blogspot.com/2012/08/save-flavor-of-summer-in-jar-figgy.html" target="_blank">figgy black jam</a> recipes. I stopped blogging on Wa Ye Zao Ka--the Mandarin version of Chez Ma Cuisine. It was time consuming to keep both blogs running. They reached different regional audience and required me to reach out to a broad number of foodie sites. But no fret, I'll share some of my recipes in Mandarin here as I made Wa Ye Zao Ka invisible for the moment.<br />
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最近收到一些朋友的要求,請我分享馬可龍和果醬的做法。因為實在忙不過來我把灶哈關掉了。如果你看到一些英文食譜需要我翻譯,只要在Chez Ma Cuisine 上留言,我一定會找時間些一篇中文食譜。畢竟食物無國界!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipOXrHJVNnOXSDcN1PCEhTNYg4fVTVGRbr6-o9yGpxdfBz3vzpAZsZRj6vCPKJuOEf_gL07JhyphenhyphenohcS8G3yZBP6MZO1ADL6uAELjRSwl2yZVemZ8kUHDpNEimmVFjy-3b8-rmb6yiwWqjA/s1600/P8306061.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipOXrHJVNnOXSDcN1PCEhTNYg4fVTVGRbr6-o9yGpxdfBz3vzpAZsZRj6vCPKJuOEf_gL07JhyphenhyphenohcS8G3yZBP6MZO1ADL6uAELjRSwl2yZVemZ8kUHDpNEimmVFjy-3b8-rmb6yiwWqjA/s400/P8306061.jpg" title="自製無花果果醬" width="400" /></a></div>
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今天要分享加翻譯的是無花果醬。其實果醬的用意和泡菜、培根一樣都是延長食物的壽命。夏天用糖醃製水果讓冬天也能享受到夏天的果實。而入冬前可以用鹽醃製蔬菜和肉類。不同於鹽,果醬需要高溫來消毒。如果你怕熱,建議你把冷氣開到最低溫然後再開始煮果醬。<br />
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無花果醬<br />
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1磅 無花果<br />
6昂司 覆盆子<br />
6昂司 黑莓<br />
2杯 糖<br />
1杯 無糖石榴汁<br />
1顆 檸檬<br />
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第一天:<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTp5eozJxP8Od_uRtGS3bGArWCUMeNLdmP3124Vw96zkelIDZSoQQCEwLhq1qG_oYNBkYaPOvfknQiBcnE55FdJURxmPcz2F2phk-Bbtq5XLln7yuTpUKXT4AXev7cjEmsnXK78aCO4cs/s1600/P8255954.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTp5eozJxP8Od_uRtGS3bGArWCUMeNLdmP3124Vw96zkelIDZSoQQCEwLhq1qG_oYNBkYaPOvfknQiBcnE55FdJURxmPcz2F2phk-Bbtq5XLln7yuTpUKXT4AXev7cjEmsnXK78aCO4cs/s200/P8255954.jpg" width="200" /></a>無花果去蒂切小塊 (跟覆盆子一樣大小)。取一個大碗,倒入所有材料拌勻。蓋上包鮮膜放入冰箱。<br />
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如果你有自動洗碗機,把果醬專用的瓶子和蓋子用高溫洗淨。沒有洗碗機的話用滾燙的熱水煮半個小時,然後自然晾乾。 <br />
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第二天:<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNpHVU_X6hN1MB-SUCt5kzrg6vCOhNhtINvdGSmG71kXtqWN5dY4HiBra0Q7ueHlKRGI8pkBwADaU0Hd4BkTJs3T5zrrJDpS9gFvoWppz3e5tRl6qQQdPm2Wyv8sugansuTzwffr4rAf0/s1600/P8255955.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNpHVU_X6hN1MB-SUCt5kzrg6vCOhNhtINvdGSmG71kXtqWN5dY4HiBra0Q7ueHlKRGI8pkBwADaU0Hd4BkTJs3T5zrrJDpS9gFvoWppz3e5tRl6qQQdPm2Wyv8sugansuTzwffr4rAf0/s200/P8255955.jpg" width="200" /></a>取一個鍋子倒入泡過糖水的無花果和berries。開大火用木湯匙攪拌,糖溶化後水會開始滾動。這時要備有吃火鍋去湯渣的濾網,盡量撈出果汁上面一層薄薄的泡沫。繼續煮約15分鐘果只會越來越濃稠。如果木湯匙從鍋子裡拿起來,左右兩邊的果汁還來不及滴落就結合在一起表示果醬已經煮熟可以離火。如果果汁迅速滴落表示還不夠熱。<br />
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煮果醬時要小心不要被濺出來的果汁燙到。糖水加熱後比滾燙的水還要熱。<br />
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果醬煮好後讓他靜置在一旁。取一個湯鍋倒入四分之一的水,開大火煮沸。<br />
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果醬靜置五分鐘後平均舀到果醬罐裡,蓋上蓋子。湯鍋的水煮沸後,取兩張厚的餐巾紙放到鍋子裡當墊底。最後再放入裝滿果醬的罐子,大火煮約10分鐘。<br />
<br />
*餐巾紙墊底的作用是預防玻璃罐子碰到熱鍋破裂。記得果醬煮好後也不能直接放到桌面上,要墊一塊布。<br />
**玻璃罐一定要用高溫消毒,以防裡面滋生黴菌。 <br />
***自製果醬處理好的話保存期限一年以上。<br />
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<br />Anonymoushttp://www.blogger.com/profile/16623182849919602908noreply@blogger.com0tag:blogger.com,1999:blog-6804276690299814273.post-67644221407548279892012-10-18T11:35:00.005-07:002012-10-18T11:35:53.449-07:00Plum and Ginger Jam<div class="separator" style="clear: both; text-align: center;">
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Fortunately in California stone fruits are still visible in farmers markets and grocer stores. Before they disappear completely, I gathered a few plums and bought a handful of candied ginger from the bulk bin. I love how simple jam ingredients are...fruits + sugar!<br />
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When picking for plums, choose the soft and dark ones. It's okay if they're over ripe because they will give out more flavor in the cooking process. If you love love love ginger (which I don't), add shred some fresh ginger along with the candied ones.<br />
<br />
Plum & Ginger Jam<br />
<i>fills 3 8oz jars</i><br />
<br />
<i>6 </i>plums about 850g<br />
sugar 350g<br />
1 lemon<br />
candied ginger 120g<br />
<br />
On the first day, cut the plums in half, twist softly to separate the plums. Remove the cores and save them for later. Dice plums into half a inch long pieces. Cut candied ginger into similar size as your plums. Take a big bowl and mix in the plums, cores, and ginger. Squeeze 1 lemon then sprinkle sugar all over. Use a wooden spoon to make sure every piece of fruit is covered in sugar. Let macerate in the fridge over night.<br />
<br />
Before cooking fruit, sterilize 4 jars and lids (you never know if you will get more or less jam). Boil a large pot of water on the side.<br />
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Using a non-reactive pot, boil fruits and juice. Remember to remove the white foam that rise to the surface as the fruits cook. Stir occasionally to make sure the bottom of the jam doesn't burn. Turn fire off when you get double drip.<br />
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Let the hot jam settles in the pan before filling the jars. Immerse jars in boiling water and let boil for 5-10 minutes. Remove from boiling water and let sit in room temperature till it's cool enough to handle and store in a cool place.<br />
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I never realized how much I love jam till I start looking forward to my Seattle trip! I found an amazing tayberry jam at the Pike Market last spring. Maybe it was two springs ago....geez time fly. Nevertheless, I am going back to my favorite gloomy city! I don't mind the cold, the wind, and the rain so much when there are so many great coffee shops to visit in Seattle. I am also looking forward to a cookbook book shop called Book Larder =) I'll update my gloomy and happy trip to Seattle early November! For now catch the tail of summer with this plum and ginger jam.<br />
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<br />Anonymoushttp://www.blogger.com/profile/16623182849919602908noreply@blogger.com0tag:blogger.com,1999:blog-6804276690299814273.post-37190919972861321582012-10-13T14:12:00.001-07:002012-10-13T14:12:26.863-07:00Matcha Cookie UpdateRemember my matcha cookie <a href="http://chezmacuisine.blogspot.com/2012/09/sharing-is-caring-namis-green-tea.html" target="_blank">post</a> a few weeks ago? I was craving for a heavier matcha flavor. Some where on my tongue the chocolate chips also stole the spotlight away from matcha. This weekend I modified the recipe and made matcha the star ingredient. There is no chocolate chip, and guess what! I didn't use more matcha powder either. I made a matcha paste instead of sprinkling matcha powder on the batter.<br />
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Matcha Shortbread<br />
<i>yields approximately 40 cookies</i><br />
<br />
150g unsalted butter, room temperature<br />
115g confectioner sugar<br />
2 egg yolks<br />
15g matcha powder + 2 tablespoon hot water<br />
240g all purpose flour <br />
<br />
Cream the butter till pale and fluffy. Add sugar and mix together till you get a velvety batter. Add the egg yolks and mix well. In a small bowl, add hot water and matcha powder together and whip them together to get a thick green paste. Add the paste to the butter mixture. Use a spatula to distribute the matcha paste evening. Last, add the flour and combine everything together till there is no trace of flour.<br />
<br />
Divide cookie batter into two equal balls. Wrap each ball in plastic wrap and shape into a 3-in thick log. Store in the refrigerator for at least 2 hours or until ready to use.<br />
<br />
Preheat oven to 350F. Slice logs into quarter inch thick cookies. Bake for 15 minutes and let cool on a rack after baking.<br />
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<br />Anonymoushttp://www.blogger.com/profile/16623182849919602908noreply@blogger.com2tag:blogger.com,1999:blog-6804276690299814273.post-50070284471788023872012-10-09T19:08:00.000-07:002012-10-09T19:08:35.865-07:00Pan Fried Chicken Breast Stuffed With Parsley-Walnut Pesto<div class="separator" style="clear: both; text-align: center;">
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If I were a Stepford wife, this would be the dish I make for my family in the evening. Even if you don't have a family to feed--I obviously don't have anyone to feed except my sweet tooth and always hungry stomach. You can just cook one chicken breast and half the ingredients for the pesto. I find the pesto a delicious compliment to turkey slices in sandwiches or with a little mayo between bagel.<br />
<br />
I am usually not a big fan of chicken breast because they're so tough in chicken soups or as fried chicken. My friend, this is different. This pan fried chicken breast is tender and juicy with a crunchy skin on the top. You don't need to cook this meat till it's leather sole--just enough to get the meat cooked through. Even if you overcook the meat, let the parsley-walnut pesto rejuvenate the chicken breast. In between slices I stuffed a spoonful of parsley-walnut pesto.<br />
<br />
You don't need a lot of preparation before hand, although preparing the pesto ahead of time and rubbing the chicken breast with salt and pepper makes dinner preparation much much easier.<br />
<br />
Chicken dinner for two<br />
<br />
<i>For the pesto</i> <br />
1 medium bunch of parsley<br />
1/2 cup walnuts<br />
extra virgin olive oil<br />
salt & pepper<br />
<br />
<i>For the chicken</i><br />
2 chicken breasts with skin<br />
vegetable oil<br />
salt & pepper<br />
<br />
Rub some coarse sea salt and pepper on the chicken and set aside.<br />
<br />
In a food processor, blend parsley and walnuts together till you get a coarse meal. While the motor is on slow speed, slowly drizzle olive oil till the food processor begin churning everything into a thick paste. Season with salt & pepper.<br />
<br />
Heat oven to 200F. Place a large frying pan on medium-high heat, drizzle a spoonful of oil into the hot pan. When the oil is hot, place one chicken breast skin down. Let chicken cook for 5 minutes or lift one side of the chicken up to check if you get a crispy skin. Turn chicken around and cook the other side for 10 minutes. Place the cooked chicken breast on a baking sheet and let it stay warm in the preheated oven. Cook the second chicken breast following the same steps.<br />
<br />
When the second chicken is done, turn the fire off and let the chicken stay in the pot while you take the first breast out. Carefully slice the first breast into diagonal slices, quarter inch thick. Last, stuff some pesto between slices before serving. <br />
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I had one chicken breast to myself for lunch, and it was a tad much. I would recommend serving one chicken breast for two if you and your partner in crime aren't big eaters (or if you are saving room for dessert). Definitely make a large batch of pesto because you will love love love the flavor combination of parsley and walnut. For a stronger walnut flavor, substitute olive oil with walnut oil. <br />
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<br />Anonymoushttp://www.blogger.com/profile/16623182849919602908noreply@blogger.com0tag:blogger.com,1999:blog-6804276690299814273.post-22285236140753334962012-10-07T19:27:00.004-07:002012-10-07T19:27:50.532-07:00OrangetteToday I'm sharing a simple snack made of orange peels and chocolate. I like to store it in the freezer and sneak out a piece or two in the middle of the night or whenever I'm craving for sweets.<br />
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<br />
Orangette<br />
<br />
3 navel oranges<br />
8oz sugar<br />
8oz water<br />
8oz bittersweet chocolate<br />
<br />
Boil a pot of water. Meanwhile, cut the tips of the oranges off so they are flat on either sides. Cut long strips across the orange, then use your fingers to remove the strips. Thick strips make chewier candy and thin ones melt in your mouth.<br />
<br />
Blanch the orange peels in boiling water for several minutes. In another pot, combine sugar and water and stir till sugar is dissolved. Throw in the blanched peels and simmer for 1 hour.<br />
<br />
Drain peels from sugar water and let dry on a wire rack.<br />
<br />
Melt chocolate in a deep bowl and dip an orange peel in the melted chocolate or simply throw in the peels and let them be covered in chocolate. Let them dry on parchment paper and store in the freezer.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJcIcGl83j7rMunJTEMU8y_gM3eMUu5Xw3v2jxMsmBp0N945z-IElP1CMVQyfPOpz85Jv87IuQFg9G-fpg-TOYbdhcl_II_Gt5Gvo-pzoYdjfVnKVNMvsuJrMlsTNhCZRN-E-K4vK03Yo/s1600/PA066834.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="" border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJcIcGl83j7rMunJTEMU8y_gM3eMUu5Xw3v2jxMsmBp0N945z-IElP1CMVQyfPOpz85Jv87IuQFg9G-fpg-TOYbdhcl_II_Gt5Gvo-pzoYdjfVnKVNMvsuJrMlsTNhCZRN-E-K4vK03Yo/s400/PA066834.jpg" title="Orange peels" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Good time to use my dried up orange</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVqERFwavsQT_M6PpaGn3DpkdngZGwMfL8w-l3f5XSGQJv9IEhGeErOvvQ8QbAsJkwWhk0m3SnXpieYsJcPrnh7eaTgc3xh4LbCMcu0jJpiPyd0qLMhC2rhMw3Tbne_abZcttZ_PFokQ8/s1600/PA066863.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="" border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVqERFwavsQT_M6PpaGn3DpkdngZGwMfL8w-l3f5XSGQJv9IEhGeErOvvQ8QbAsJkwWhk0m3SnXpieYsJcPrnh7eaTgc3xh4LbCMcu0jJpiPyd0qLMhC2rhMw3Tbne_abZcttZ_PFokQ8/s400/PA066863.jpg" title="Candied Orange Peels" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Candied orange peel</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXwxbK7ioKQgspv8WfO3q9UoIgYxMKdqNzE_ttOnCCT_EBPJ2QOTzRe-FqqEPmFBcEdo448aKstxDQ0itaMFr4S4hCBHDOMl8jHbJGfjbYlF0Zq7tE-2YbZrBHIgnpPwYX0ssGLe8XWI8/s1600/PA086924.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="" border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXwxbK7ioKQgspv8WfO3q9UoIgYxMKdqNzE_ttOnCCT_EBPJ2QOTzRe-FqqEPmFBcEdo448aKstxDQ0itaMFr4S4hCBHDOMl8jHbJGfjbYlF0Zq7tE-2YbZrBHIgnpPwYX0ssGLe8XWI8/s400/PA086924.jpg" title="Orangette dipped in chocolate" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Bitter, sweet, and fragrant</td></tr>
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<br />Anonymoushttp://www.blogger.com/profile/16623182849919602908noreply@blogger.com0tag:blogger.com,1999:blog-6804276690299814273.post-81155648653218435462012-10-01T20:04:00.001-07:002012-10-01T20:04:21.854-07:00Dashi RisottoPlease excuse this ugly photo. I just made an incredible risotto and there was no time to take a proper picture. I can't wait to share with you. The ingredients list is incredibly simple: onion, arborio rice, mirin, and dashi stock.<br />
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<br />
What is dashi stock? It is a Japanese fish stock made of kombu (<i>seawdeed</i>) and bonito flakes. You can find both of these in a Chinese or Japanese supermarket.<br />
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How to make dashi stock? You start with a quart of water and a slice of kombu the length of your hand. Soak the kombu in the water for a couple of hours or overnight. Then boil the water, just before the water boils over remove the kombu and sprinkle two handfuls of bonito flakes into the water. Let everything boil for 30 minutes, strain the stock, store or use immediately.<br />
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Now that you got dashi stock, we're ready for risotto....<br />
<br />
Dashi Risotto<br />
<i>Serves two</i><br />
<i> </i><br />
2 cups dashi stock<br />
1 onion, diced<br />
1/2 cup arborio rice<br />
1/4 cup mirin<br />
<br />
On low heat, keep dashi stock warm. Heat another pot on medium heat with oil and sautee onion till translucent, about 3 minutes. Add rice, mix well with onion. When you hear the rice popping up against the pot add mirin. When the alcohol is almost cooked through, add two ladles of dashi stock over the rice. Stir occasionally to prevent rice from sticking to the bottom or the side of the pot. When there is barely any stock left, ladle another spoonful of stock over the rice. Repeat stirring, adding stock, and stirring until rice becomes plump and stocks are used up. Add salt and pepper any time in the cooking process. When you're down to the last ladle, watch the rice. You don't want all the liquid gone because as risotto cools it draws in more moisture. <br />
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Before serving sprinkle some bonito flakes on top. Enjoy right away--don't wait!<br />
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<br />Anonymoushttp://www.blogger.com/profile/16623182849919602908noreply@blogger.com0tag:blogger.com,1999:blog-6804276690299814273.post-50161361806752155722012-09-30T13:03:00.001-07:002012-09-30T13:10:20.865-07:00Cheese RollsLong time no see <a href="http://chezmacuisine.blogspot.com/2012/02/making-tang-zhong-bread.html" target="_blank">tang-zhong</a>! The last time I used the water-roux method to make bread was back in April. I can't believe it is already autumn. Ever since my last post on <a href="http://chezmacuisine.blogspot.com/2012/04/ugly-chocolate-bread.html" target="_blank">chocolate layered bread</a>, I've made bagel, pretzel, brioche, and Chinese bun (man-tou). What a nice little crumb path....<br />
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This weekend I am sharing cheese rolls, adapted from Rasa Malaysia's <a href="http://rasamalaysia.com/cheese-breadsticks/" target="_blank">Cheese Breadsticks</a>. I omitted milk powder and used a combination of grated parmesan cheese and Swiss cheese.<br />
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<br />
Cheese Rolls<br />
Adapted from Rasa Malaysi'a Cheese Breadsticks<br />
<br />
65g lukewarm water<br />
2 teaspoon active dry yeast<br />
1 egg<br />
75g tang-zhong<br />
30g sugar<br />
1 teaspoon salt<br />
195g whole wheat flour<br />
90g all purpose flour<br />
3 tablespoon unsalted butter, softened<br />
1 egg yolk<br />
grated or sliced cheese of your choice<br />
<br />
Sprinkle yeast in water and let stand for 5 minutes or until foamy. In another bowl, mix together the egg and tang-zhong. In a large bowl, mix together the flour, sugar and salt. When yeast is activated, pour yeast into egg mixture. Pour all the wet ingredients into the large bowl. Use a spatula to incorporate the wet and dry ingredient together.<br />
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Sprinkle some hand flour on the work station and take rough dough out of the bowl. Flatten the dough and add butter. Knead butter into dough, add a little flour at a time to draw in the butter. Continue kneading the dough with the heel of your hand till the dough feels smooth and stretchy under your hand. Snap a small piece of dough off, flatten with your palms, and stretch it out to see if you can form a thin membrane without tearing the dough. If dough isn't stretchy or it tears into uneven circle, knead the tiny dough back into the larger dough and knead for another five minute. Check the dough again to see if you've reached the desired consistency.<br />
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In an oiled bowl, roll the dough around the oil and let sit in room temperature covered with plastic wrap for 40 minutes or until double the size. Alternatively, place dough in the fridge and let proof for 4 hours.<br />
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Sprinkle flour on the work station and remove the dough from the bowl. Gently press on the dough to release air bubbles. Let sit on the station for 10 minutes.<br />
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Divide dough into 60g pieces. Pat each dough into a rough circle and tuck the sides back in to make a ball. Continue with the rest of the doughs. Roll each ball into a 6 inch long roll. Place rolls 2 inch apart on a baking sheet. Place plastic wrap over the baking sheet and let the rolls proof for second time until they double in size.<br />
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Preheat the oven to 350F right after you cover the baking sheets in plastic wrap. Right before baking, break an egg yolk and add 2 teaspoon water and a little salt. Brush egg wash over the rolls, be careful not to let the egg wash drip down to the bottom of the roll. Egg wash can glue the bread down, preventing it from rising properly in the oven. Sprinkle cheese over the egg wash. Bake for 14 minutes. Let cool on a rack before storing it in an airtight container.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilxmQ5tGirI1DSP80gpjnDtoD1E0WmPL6HgxecOcHfhyiGnCu2D-35H-twAlu8ZtSwa9f2pdSY4o9j4iK2IyGPptOnfte9Oki36UKuomN_LBoOzXSv-7h8P-RWMHIlmni0DtKDtBXvjzE/s1600/P9286769.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilxmQ5tGirI1DSP80gpjnDtoD1E0WmPL6HgxecOcHfhyiGnCu2D-35H-twAlu8ZtSwa9f2pdSY4o9j4iK2IyGPptOnfte9Oki36UKuomN_LBoOzXSv-7h8P-RWMHIlmni0DtKDtBXvjzE/s400/P9286769.jpg" title="Cheese Roll's Texture" width="400" /></a></div>
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Anonymoushttp://www.blogger.com/profile/16623182849919602908noreply@blogger.com2tag:blogger.com,1999:blog-6804276690299814273.post-71087228019603543302012-09-27T11:29:00.001-07:002012-09-27T11:29:15.272-07:00Sharing is Caring--Nami's Green Tea Cookies<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGtt327yMA3MaRE8VhgS6WCO5YlsVrnv3As1FDvfI3yICpPMnYReysBn9qlZUEf-2dkuIVbh2C4vFB7i_hIOlzKxlzwTiyAQWfdNAmb0I9aTzkK2gvVbVLf2A26ds4p0Ry5J_RwmoWeu8/s1600/P9286704.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGtt327yMA3MaRE8VhgS6WCO5YlsVrnv3As1FDvfI3yICpPMnYReysBn9qlZUEf-2dkuIVbh2C4vFB7i_hIOlzKxlzwTiyAQWfdNAmb0I9aTzkK2gvVbVLf2A26ds4p0Ry5J_RwmoWeu8/s400/P9286704.jpg" title="Matcha Cookies" width="400" /></a></div>
<br />
One of my favorite blogs is Nami's <a href="http://www.justonecookbook.com/" target="_blank">Just One Cookbook</a>. Nami shares simple Japanese recipes from a simple yet essential dashi stock to unagi don. Every recipe has easy to follow pictures to guide even an amateur in the kitchen. My <a href="http://chezmacuisine.blogspot.com/2012/07/unagi-don-broiled-eel-on-rice.html" target="_blank">ungai don</a> was one of Nami's recipes. It literally takes 5 minutes to prepare the unagi sauce, and if you buy pre-charred eel from a Japanese supermarket, dinner can be dinner in no time!<br />
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This week I made <a href="http://justonecookbook.com/blog/recipes/green-tea-white-chocolate-cookies/" target="_blank">green tea cookies</a>--one of Nami's desserts. She rarely bakes, but all her baked goods look like they're made from a professional pastry's hands. These cookies were delicious according to my colleagues. They gobbled up every bit and pieces before noon! I love the compliments and bringing back an empty container home. My worst fear is going to a pot-luck and have no one touch the food I bring.<br />
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Anyways, Nami's cookie is a fancy version of butter biscuits. It's slightly on the crunchy side, but the cookies melts on your tongue. In the hindsight, you get a faint matcha flavor that balances the rich butter. This is definitely a decadent dessert, meant to be served during high tea or reserved for a special guest.<br />
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<br />
Nami's Green Tea Cookies<br />
<br />
150g/ 2/3cup unsalted butter, room temperature<br />
100g/ 1/2 cup confectioner sugar<br />
2 egg yolks <br />
240g/ 2 1/8 cup all purpose flour<br />
15g/ 2 + 1/4 tablespoon matcha powder<br />
1/2 cup chocolate chips <br />
<br />
In a large bowl, cream butter and sugar till butter turns pale. Add egg yolks and mix till well incorporated. Shift flour and matcha powder into butter mixture, mix well. Add chocolate chips and distribute evenly into cookie batter.<br />
<br />
Divide batter in half and roll each half into a ball. On a plastic wrap, shape each ball into a log, 2 inch in diameter and 5 inch long. Refrigerate overnight. 15 minutes before baking, preheat oven to 350F and let cookie logs stand in room temperature. Slice cookies into thin slices, about 1/4 inch thick or the width of your pinky. Bake for 15 minutes in the oven. Let cool on the baking sheet for another 15 minutes before placing the cookies on a cooling rack.<br />
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I used black chocolate chips while Nami used white chocolate chips. I am a dark chocolate person, but white chocolate looks more graceful in this cookie. <br />
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<br />Anonymoushttp://www.blogger.com/profile/16623182849919602908noreply@blogger.com1tag:blogger.com,1999:blog-6804276690299814273.post-10459776531348020972012-09-24T20:25:00.000-07:002012-09-24T20:25:39.692-07:00Macaron Tip: Make Buttercream from Egg Yolks<div class="separator" style="clear: both; text-align: center;">
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<br />
Yes, I am still obsessed over macarons. Today I tried to make teddy bear and flower shaped macarons--big failures. My five pedal flowers came out with various sizes and shapes, and teddy bears all cracked in the middle. Can you imagine a split face teddy bear? It is every kid's worst nightmare, literally.<br />
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Among all the shapes I experienced today...I also tried flavoring my macaron shells for the first time! The result was not bad. At first I could barely taste the matcha, but the flavor develops after a couple of hours in the fridge.<br />
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I used the French meringue method described in my previous <a href="http://chezmacuisine.blogspot.com/2012/08/never-give-up-macaron-filled-with.html" target="_blank">post</a>. Instead of food coloring, I added <u>matcha paste.</u> The paste is made from <b>1 tablespoon of matcha powder and 1 tablespoon of boiling water</b>. When egg white reaches semi-stiff peak, add the matcha powder in place of food coloring. Then finish whipping the egg white till you reach stiff peak. Or another silly test is turn the bowl upside down. The egg white should not fall. If you end up with a head full of green egg white...well remember to whip your egg white pass whichever state you were on.<br />
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To enhance the matcha flavor, I made matcha buttercream to complement the almond shells. This is an easy recipe from <a href="http://www.barnesandnoble.com/w/i-love-macarons-hisako-ogita/1101968350?ean=9780811868716" target="_blank">I <3 Macarons by Hisako Ogita</a>. Buttercream recipe #2 on this book uses egg yolks instead of egg whites to make the buttercream. What a brilliant idea to use leftover egg yolks! I used to freeze my egg yolks in the fridge, but the temperature seems to <i>cook</i> the yolks in a way that a skin forms around the running egg yolk. Then I give up and just throw my egg yolks away--what a waste!<br />
<br />
I normally just use two egg whites in my macarons and they make about two trays of cookies. Two yolks yield just the right amount to fill them up.<br />
<br />
Buttercream<br />
<br />
100 grams/ 7 tablespoons unsalted butter at room temperature<br />
50ml/ 50g/ 3 1/2 tablespoons milk<br />
2 egg yolks<br />
40g/ 1/4 cup granulated sugar<br />
1 teaspoon matcha powder<br />
2 teaspoon boiled water<br />
<br />
In a bowl, whip egg yolks and sugar till the yolks become pale. Heat milk in a saucepan till the side bubbles, remove from heat. While one hand is whipping the egg yolks, pour the hot milk into the eggs with the other hand. Pour everything back into the pot, don't stop whipping to prevent the milk from overheating the eggs. On medium heat, simmer mixture until you can leave a finger trail on the wooden spoon. Remove pot from heat and pour into a bowl. Whip the mixture till you get a custard-like consistency. Leave the mixer on and add 1/3 of butter. Add some more butter when the first batch of butter is incorporated. Mix in all the butter and whip the buttercream till smooth and shiny. Don't worry if the mixture looks grainy after you added in the butter.<br />
<br />
Make matcha powder by mixing water and matcha powder together. Add paste into buttercream and whip together till all matcha paste is incorporated.<br />
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Buttercream can be stored in the fridge or freezer. Before using, leave out at room temperature till it softens. Or use right away on cupcakes, macarons, cakes...<br />
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Anonymoushttp://www.blogger.com/profile/16623182849919602908noreply@blogger.com2tag:blogger.com,1999:blog-6804276690299814273.post-3630085291434404552012-09-15T13:53:00.000-07:002012-09-15T13:54:03.482-07:00I'm dreaming of curry...<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.blz.tablespoon.com/n/V/Ren-ThNEcV2qo.gz.jpeg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="109" src="http://2.blz.tablespoon.com/n/V/Ren-ThNEcV2qo.gz.jpeg" width="200" /></a></div>
I stumbled across this panda bread a while ago. It was cute when I first looked at it. Notice--it <i>was</i> cute. <br />
The whole bread sounds delicious--green tea flavored background surround chocolate eyes and ears. All you have to do is mix a small amount of green tea and chocolate sauce to two doughs then roll each eye, ear, and face up individually. Any gap in between the eyes is filled with a plain white dough. Everyone more or less uses the same recipe and method on the Internet, but no one panda turned out to look like a panda.<br />
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Yeah...you can tell it's a panda because the caption say so. It is hard to control how individual doughs raise with each other. You might missed a tiny gap when you're filling in the eyes and the face, then your panda turn out to have smeared eyeshadow. <br />
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Instead of dwelling on the bread, I looked up <i>kawaii</i> foods on the Internet. Most results turn out to be Japanese <i>bento</i> boxes. One of the most popular lunch box trend is <i>rilakkuma</i>. A chubby lazy brown bear that has a simple face--two round eyes and one large nose. Come to think of it...<i>rilakkuma</i> is probably Hello Kitty's second cousin. Hello Kitty has no mouth remember?<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimLlRlv-epZNLbzhLswR4RYN41vX-oDva4D2VdPJRVc4MXV4K6_5h6NTGSXlsKjnxBPDX03INmbH2Tl2N27vZNv_PKQwTshyphenhyphenyo5MJn9_53TNGxT_Wpn-D8DXL3IkpE7eQXSsx1wrP5OWE/s1600/P9166486.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimLlRlv-epZNLbzhLswR4RYN41vX-oDva4D2VdPJRVc4MXV4K6_5h6NTGSXlsKjnxBPDX03INmbH2Tl2N27vZNv_PKQwTshyphenhyphenyo5MJn9_53TNGxT_Wpn-D8DXL3IkpE7eQXSsx1wrP5OWE/s400/P9166486.jpg" title="Rilakkuma Coconut Curry" width="400" /></a></div>
This is how <i>rilakkuma </i>looks like. He is sleeping on some spicy coconut chicken curry...shhhh....don't wake him up. <br />
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Now let's talk business<br />
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Coconut Chicken Curry<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieWtmKprG7hNXBDIX7oj1O4x8SFuQujQQHmSFCLMUuiFWEqTIzJix-NXl4S-DAyQCbY0qcTfcqKXR6XJ2JP5QleLkYdkCaUrh0dUsDjvGb2nu8Y5Ss02HMFCukoP-Ldlvu5l1fPLU-xMo/s1600/P9116420.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieWtmKprG7hNXBDIX7oj1O4x8SFuQujQQHmSFCLMUuiFWEqTIzJix-NXl4S-DAyQCbY0qcTfcqKXR6XJ2JP5QleLkYdkCaUrh0dUsDjvGb2nu8Y5Ss02HMFCukoP-Ldlvu5l1fPLU-xMo/s320/P9116420.jpg" width="320" /></a></div>
Serves 2<br />
1/2 onion, diced<br />
1 medium carrot, cubed<br />
1 medium potato, cubed<br />
1/2 chicken breast, small pieces<br />
1 cup coconut cream<br />
1 cup water or chicken stock<br />
3 curry cubes*<br />
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Serve on rice, pita, linguine, or <i>oo-don</i>. <br />
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In a sautee pan on medium heat, add oil, sautee onion when oil is hot (you should hear a sizzling sound when you put in the onion). When onion is translucent, add carrot and potato. Mix the vegetables well and add the rest of the ingredients. When the water is bubbling, use a wooden spoon to stir the ingredients and dissolve the curry cubes. Stir frequently from bottom to top so the curry doesn't stick to the bottom of the pan and burn. Cook until potato and carrot are soft.<br />
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*Curry cubes come in a rectangular package. You can find it in the ethnic section in all large grocery stores or a Japanese market.<br />
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<br />Anonymoushttp://www.blogger.com/profile/16623182849919602908noreply@blogger.com0tag:blogger.com,1999:blog-6804276690299814273.post-84005738075970727402012-09-09T22:11:00.002-07:002012-09-09T22:11:47.319-07:00How was your weekend?I had a not so good weekend, nothing too unfortunate happened though. Two parking citations for parking during street cleaning. Then made a semi-successful macaron this morning. The first tray came out cute and chubby with a thick skirt underneath--the best batch I have made so far. The second tray was a disaster. Only four cookies survived. The rest looked like volcanoes...pointy on the top with cracks running down the cookies and hollow on the inside. Later I made a great mistake filling macaron cookies with creme anglaise. The custard was too runny for the cookies to hold, so many tops slid off from the bottom half. Even so they made a sweet mess, and I got a sugar rush munching on ugly macarons.<br />
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Maybe it was the sugar crush. Something was wrong after the macarons. I was moody. I was irritated. I was anxious. I don't know why, but I felt blue. Then it all passed, just like the instant when macarons decide to develop little feet. Yup that fast before you even know it happened.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHddkWz_PTcr3VrxOUqoeksC8Wt1LCjz3OW6Z-U4a2iP0hLJNt-GdUAlDCbFLelLAs72i4Mehc5UAUcfX5JsaD3R5v8q12VS6f5l-1GeMfZDVPVSGHo4IUCdPMACi6xdIHDWloMKWPKiY/s1600/P9106242.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHddkWz_PTcr3VrxOUqoeksC8Wt1LCjz3OW6Z-U4a2iP0hLJNt-GdUAlDCbFLelLAs72i4Mehc5UAUcfX5JsaD3R5v8q12VS6f5l-1GeMfZDVPVSGHo4IUCdPMACi6xdIHDWloMKWPKiY/s400/P9106242.jpg" title="Macaron shells" width="400" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjK1VwuTP84XrmWafYvUw4OBnN4M43h1SaDCEW0IeO09kRxpNVdC_ZopUHQ814b6WaaC4XAHUAWO4PiW8aQs0L2XdYer3exjNy4lSzBHppGYxglAVd1Oo1jUo2siDAdL4jf65AINSvI8BI/s1600/P9106253.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjK1VwuTP84XrmWafYvUw4OBnN4M43h1SaDCEW0IeO09kRxpNVdC_ZopUHQ814b6WaaC4XAHUAWO4PiW8aQs0L2XdYer3exjNy4lSzBHppGYxglAVd1Oo1jUo2siDAdL4jf65AINSvI8BI/s400/P9106253.jpg" title="Macaron Shells" width="400" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRmqEoZJncYCID-P-WcVd726KSj_b95gsbtQpLrniERWrNH8G-khmTQzuYSdQKBmmA3K2MwWqlp1H8IpfWCPXvCXOD9ZAQc3nVjqnNc9iGFJMuPAPXDHJ3sptQ5Ke0518-Dquf3W60ZJs/s1600/P9106261.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRmqEoZJncYCID-P-WcVd726KSj_b95gsbtQpLrniERWrNH8G-khmTQzuYSdQKBmmA3K2MwWqlp1H8IpfWCPXvCXOD9ZAQc3nVjqnNc9iGFJMuPAPXDHJ3sptQ5Ke0518-Dquf3W60ZJs/s400/P9106261.jpg" title="Macaron Shell with Skirt" width="400" /></a></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCaEd2Isn-C55TCop3NEhKchgmQ12MfUfT2lCB739KWMkc9ducwQYgWV5sQeZ2zZpMcthojggMV_0VJiOkoyZDVrecKqiAteZAcy1c4uoxwXpUL7ERMIIIytzCdgMLhv1hxAA2Rn_C5RA/s1600/P9106267.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="" border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCaEd2Isn-C55TCop3NEhKchgmQ12MfUfT2lCB739KWMkc9ducwQYgWV5sQeZ2zZpMcthojggMV_0VJiOkoyZDVrecKqiAteZAcy1c4uoxwXpUL7ERMIIIytzCdgMLhv1hxAA2Rn_C5RA/s400/P9106267.jpg" title="Creme Anglaise Dripping Off a Macaron Shell" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Creme Anglaise dripping off</td></tr>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi50f6LzUICkerIhbibKOJ5Va7SVepY-_gILEWvCXXqFkGBp3lObw8VpZmd4MEsX2z0twxzdjnUKerXhLQiyiDr7GwELaAi9uYsagSy9OQ3bFeaWd-GwPaiBNlamkZzNe1TuKgy9dmKtK0/s1600/P9106321.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi50f6LzUICkerIhbibKOJ5Va7SVepY-_gILEWvCXXqFkGBp3lObw8VpZmd4MEsX2z0twxzdjnUKerXhLQiyiDr7GwELaAi9uYsagSy9OQ3bFeaWd-GwPaiBNlamkZzNe1TuKgy9dmKtK0/s400/P9106321.jpg" title="Creme Anglaise on Macaron Shells" width="400" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdUNmEV6d7Ba-NygUqDduKUz2Dxq6aMDrut0FhcNGFmPsuGMx8KUa-mZBe0dOPgtyVGSVsyBLDM1PU3tXHCx4OGWa9h4crT5jg46eeujDBGk13FLqYCjO5tzes781DduFrvNvBdK-6Cqo/s1600/Purple+Macaron.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" height="316" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdUNmEV6d7Ba-NygUqDduKUz2Dxq6aMDrut0FhcNGFmPsuGMx8KUa-mZBe0dOPgtyVGSVsyBLDM1PU3tXHCx4OGWa9h4crT5jg46eeujDBGk13FLqYCjO5tzes781DduFrvNvBdK-6Cqo/s400/Purple+Macaron.jpg" title="Macaron with Vanilla Custard Filling" width="400" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGMpogIweP2wPWcCXVUIiVfycJqPFQ22mnKFLE59fqFxjREGDFTaEH3ENfk4HZZckgT5hCxaDtP529UXR2YXJX4M2DNOIP6ExnugnNxQ7N3Ftf0vdvfCIUNeEeI4taSltLQ7jGUhlRrXY/s1600/P9106306.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGMpogIweP2wPWcCXVUIiVfycJqPFQ22mnKFLE59fqFxjREGDFTaEH3ENfk4HZZckgT5hCxaDtP529UXR2YXJX4M2DNOIP6ExnugnNxQ7N3Ftf0vdvfCIUNeEeI4taSltLQ7jGUhlRrXY/s400/P9106306.jpg" title="Macaron Shells with Filling" width="400" /></a></div>
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Anonymoushttp://www.blogger.com/profile/16623182849919602908noreply@blogger.com3tag:blogger.com,1999:blog-6804276690299814273.post-67291760378654725522012-09-04T23:55:00.000-07:002012-09-04T23:55:22.508-07:00Why are you Swedish? A question that relates to frosting a cupcake.<div class="separator" style="clear: both; text-align: center;">
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I just came back from The Tallest Man on Earth--Kristian Matsson's concert. While his music is still hot and steamy in my mind, I need to write down a memorable quote from him. In between songs, he said, people ask him what his favorite color, when he started playing, why he is Swedish (really?), but no one ever ask him how much he practice.<br />
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That sentence hit me, hard. No one ask me how much I practice <i>chez ma cuisine</i>. Often times people look up the sky to admire a shooting star, but they don't think about how much time it took the comet to form.<br />
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I don't like to blog about failures, even though my very <a href="http://chezmacuisine.blogspot.com/2012/02/up-and-down-bread-journey.html" target="_blank">first post</a> was on how I failed to make <a href="http://chezmacuisine.blogspot.com/2012/02/making-tang-zhong-bread.html" target="_blank">tang zhong</a> bread. Even though that post captured a series of failed attempt before finally succeeding, they were all written under one post, which eventually showed beautiful white sandwich bread. The <a href="http://chezmacuisine.blogspot.com/2012/08/never-give-up-macaron-filled-with.html" target="_blank">macaron</a> post was a similar scenario. Notice how I only post <b>one</b> photo of cracked macaron? There were countless uglier batches that I was too embarrassed to share.<br />
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Right now I'm practicing my pipping skills. I have some moist, some crumbly, some velvety cupcake recipes, but my ugly frosting ruin the dessert at the end. Sure it tastes good, but presentation is as important as flavor.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirTmAtFPYnaRFFRqJf_7jfmd-RztKUPHBORve4awiLapo8gqbyJr1jfZQQSOj_2YxEkXk2U9sTjkIoeXK9wCVHEgoASTdYAtXyrpyWU3f2zDkndpALO-GwfW5FSZDrNBDZBwrLdVRsS_w/s1600/P9026099.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirTmAtFPYnaRFFRqJf_7jfmd-RztKUPHBORve4awiLapo8gqbyJr1jfZQQSOj_2YxEkXk2U9sTjkIoeXK9wCVHEgoASTdYAtXyrpyWU3f2zDkndpALO-GwfW5FSZDrNBDZBwrLdVRsS_w/s400/P9026099.jpg" title="Banana Chocolate Cupcake with Chocolate Ganache Frosting" width="400" /></a></div>
I'm not there yet. Of the twelve cupcakes I made, this is has the most satisfying look from the side. From the top, it looks like a pile of poop on a black cake. Brown on black are not appealing when the frosting is piled up in layers like poop.<br />
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Later that day I made more frosting to practice. I wasn't paying too much attention on the recipe, so the frosting was watery. Despite that, I still can't overcome my poop-like shape. I think I am pipping the second layer too much on the inner rim of the first layer. If the second layer is more on top of the first layer and move slightly inward on the third layer, perhaps it would lose the poopie shape. <br />
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I will report back when I practice a little more tomorrow. I also bought a closed star tip because part of me blame the French pastry tip! Until then...Anonymoushttp://www.blogger.com/profile/16623182849919602908noreply@blogger.com0tag:blogger.com,1999:blog-6804276690299814273.post-54565053948619483672012-08-29T21:00:00.000-07:002012-08-29T21:00:19.607-07:00Save the Flavor of Summer in a Jar--Figgy Berry JamI learned another new technique at work recently.<br />
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Preserving.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipOXrHJVNnOXSDcN1PCEhTNYg4fVTVGRbr6-o9yGpxdfBz3vzpAZsZRj6vCPKJuOEf_gL07JhyphenhyphenohcS8G3yZBP6MZO1ADL6uAELjRSwl2yZVemZ8kUHDpNEimmVFjy-3b8-rmb6yiwWqjA/s1600/P8306061.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="" border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipOXrHJVNnOXSDcN1PCEhTNYg4fVTVGRbr6-o9yGpxdfBz3vzpAZsZRj6vCPKJuOEf_gL07JhyphenhyphenohcS8G3yZBP6MZO1ADL6uAELjRSwl2yZVemZ8kUHDpNEimmVFjy-3b8-rmb6yiwWqjA/s400/P8306061.jpg" title="Fig and Berry Jam on Bread" width="400" /></a></div>
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I've never seen people preserve fruits before. My mom used to kimchi at home. We would get a large shallow pot, fill it up with chile flake, white cabbage, and a lot a lot of salt. The best part is dancing on the cabbages with our bare foot. I think my feet were clean...the purpose of that was to break the surface of the cabbage so it can absorb as much flavor as possible during the preserving process. We would make kimchi early in the fall and have several vases of kimchi throughout the winter. Right before spring arrives, overly ripened kimchi were used up in stews and stir-fried dishes. My favorite is kimchi fried rice with bacon. Thinking about the sour, spicy, and fatty fried rice make my mouth watery...yummmmm<br />
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To my preserved foods are salty. I didn't know sugar is another preserving agent. Jams--if sterilized and stored correctly--have a very long shelf life too.<br />
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Jam was never part of my breakfast growing up. In fact, cereal and milk were barely present too. My mom always make large breakfasts for my brother and I. We have pasta, double layered burgers, fried rice, dumplings...anything my mom thinks will fatten us up. Raising chubby kids was a sign of accomplishment for her. It shows that she took care of us. <br />
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We weren't fat and lumpy. No, we weren't built on junk foods. Foods like cereal and Pop-Tart had no space in our pantry. My brother and I loved sleeping over at friends' so we could satisfy our cravings for Oreos, popcorn, soda, and even something as simple as a bowl of Lucky Charm and milk! To this day I still feed myself big breakfast, and I don't categorize food into breakfast, lunch or dinner. If I want some lasagna for breakfast, let the parmesan, heavy cream, lasagne, tomato sauce and minced meat be my fatty friend in the morning. I am also content with a bowl of fruits, granola and greek yogurt.<br />
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When Elizabeth suggest that we make black figgy jam the other day, I paused...and thought you can make jam at home? I would never have guessed how many bloggers have shared their canning tips and advices. I was a newbie to the world of preserving. If you've never made jam before, it is a hot and messy job. You will certainly end up with more than one jar of jam (with most recipes) so be prepared to make a lot of cakes and muffins to use them up or start thinking of a list of friends to bribe!<br />
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Before you go to the nearest farmers market or the grocery store for fruits, gather the following tools. They're essential for canning.<br />
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Canning utensil set from Ball</div>
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<iframe bordercolor="#000000" frameborder="0" height="200" hspace="0" marginheight="0" marginwidth="0" scrolling="no" src="http://ad.doubleclick.net/adi/N7433.148119.BLOGGEREN/B6627857.10989;sz=200x200;ord=[timestamp]?;lid=41000000028505128;pid=YDV1014;usg=AFHzDLvQLxaBEWkYi-DoJgZGn3aXe_9C4Q;adurl=http%253A%252F%252Fwww.wayfair.com%252FAlltrista1-Ball-4-Piece-Utensil-Set-14400-10720-L659-K%257EYDV1014.html;pubid=573884;imgsrc=http%3A%2F%2Fcommon1.csnimages.com%2Flf%2F49%2Fhash%2F10508%2F3844067%2F1%2F1.jpg;width=200;height=200" vspace="0" width="200">Canning</iframe></div>
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Jars & lids</div>
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<iframe bordercolor="#000000" frameborder="0" height="200" hspace="0" marginheight="0" marginwidth="0" scrolling="no" src="http://ad.doubleclick.net/adi/N7433.148119.BLOGGEREN/B6695226.14984;sz=200x200;ord=[timestamp]?;lid=41000000024781945;pid=216079;usg=AFHzDLunczpSvw8crm6tzu4upfG9iYNPTQ;adurl=http%253A%252F%252Fwww.samsclub.com%252Fsams%252Fball-regular-mouth-jars-8-oz-24-jars%252F187726.ip%253Fpid%253D_DoubleClick_Affiliates%2526ci_src%253D15781033%2526ci_sku%253D216079;pubid=573884;imgsrc=http%3A%2F%2Fs7d2.scene7.com%2Fis%2Fimage%2Fsamsclub%2Fs7product%2F0001440060000_A.jpg;width=200;height=200" vspace="0" width="200"></iframe></div>
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None reactive pot (like copper or cast iron)</div>
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<iframe bordercolor="#000000" frameborder="0" height="200" hspace="0" marginheight="0" marginwidth="0" scrolling="no" src="http://ad.doubleclick.net/adi/N7433.148119.BLOGGEREN/B6693770.1780;sz=200x200;ord=[timestamp]?;lid=41000000000373657;pid=904482;usg=AFHzDLt7JwLVZzbJ6gISgzuHe0gWyVr9xA;adurl=http%253A%252F%252Fwww.surlatable.com%252Fproduct%252FPRO-904482%252F;pubid=573884;imgsrc=http%3A%2F%2Fwww.surlatable.com%2Fimages%2Fcustomers%2Fc1079%2FPRO-904482%2Fgenerated%2FPRO-904482_Default_1_430x430.jpg;width=200;height=200" vspace="0" width="200"></iframe></div>
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Now that you've got your gadget ready, go off and buy:</div>
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1 lb black figs</div>
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6 oz rasperries</div>
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6 oz blackberries</div>
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1 1/2 cup sugar</div>
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1 cup pomegranate juice </div>
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1/4 cup lemon juice</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTp5eozJxP8Od_uRtGS3bGArWCUMeNLdmP3124Vw96zkelIDZSoQQCEwLhq1qG_oYNBkYaPOvfknQiBcnE55FdJURxmPcz2F2phk-Bbtq5XLln7yuTpUKXT4AXev7cjEmsnXK78aCO4cs/s1600/P8255954.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTp5eozJxP8Od_uRtGS3bGArWCUMeNLdmP3124Vw96zkelIDZSoQQCEwLhq1qG_oYNBkYaPOvfknQiBcnE55FdJURxmPcz2F2phk-Bbtq5XLln7yuTpUKXT4AXev7cjEmsnXK78aCO4cs/s320/P8255954.jpg" width="320" /></a>A day ahead, trim the stems off the figs and cut them in quarters. Toss the fig pieces with the berries and sugar in a bowl. Add pomegranate and lemon juice. Cover with plastic and wrap and let macerate overnight in the refrigerator. Put 5 jars and lids in the dish washer to sterilize. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNpHVU_X6hN1MB-SUCt5kzrg6vCOhNhtINvdGSmG71kXtqWN5dY4HiBra0Q7ueHlKRGI8pkBwADaU0Hd4BkTJs3T5zrrJDpS9gFvoWppz3e5tRl6qQQdPm2Wyv8sugansuTzwffr4rAf0/s1600/P8255955.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNpHVU_X6hN1MB-SUCt5kzrg6vCOhNhtINvdGSmG71kXtqWN5dY4HiBra0Q7ueHlKRGI8pkBwADaU0Hd4BkTJs3T5zrrJDpS9gFvoWppz3e5tRl6qQQdPm2Wyv8sugansuTzwffr4rAf0/s320/P8255955.jpg" width="320" /></a>Next day, cook the fruits and juices in a nonreactive pot on high heat. Stir frequently to dissolve sugar and to prevent burning. When the pot comes to a boil, skim off the scum with a spoon or a sieve. Continue stirring and cooking until the juice fall in a double drip* from the tip of the spoon, about 35-54 minutes.</div>
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While the fruits are cooking, prepare a pot of boiling water. When fruits are done, ladle into jars, close the lid, wipe the glass, and place jars in boiling water for 12 minutes. Take jars out and store in a cool place.</div>
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*A double drip happens when the second drip joins the first drip before the first drip has the chance to fall off.</div>
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<br />Anonymoushttp://www.blogger.com/profile/16623182849919602908noreply@blogger.com0tag:blogger.com,1999:blog-6804276690299814273.post-55143941398795749552012-08-21T21:52:00.001-07:002012-08-21T21:54:48.684-07:00Simple Treat for a Hot Summer Day--Basil Gelato<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZm7OLm0FpStwq3A4KlwMFXmdJZW-RPHZLzfFdnPhin7k82FLrFX0pQqcU3Ws4uL0FG8SNLaRaj2J-9kyTN8WAr4X29NQlXOLa2IBXmwFr0MQU4DSJ9iIc04uJqqrriMtyHMo19mY1sZ4/s1600/P8085838.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZm7OLm0FpStwq3A4KlwMFXmdJZW-RPHZLzfFdnPhin7k82FLrFX0pQqcU3Ws4uL0FG8SNLaRaj2J-9kyTN8WAr4X29NQlXOLa2IBXmwFr0MQU4DSJ9iIc04uJqqrriMtyHMo19mY1sZ4/s400/P8085838.JPG" title="Basil Gelato" width="400" /></a></div>
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After making macarons last week I was left with a dozen egg yolks in the fridge. They were begging me to turn them into ice cream. Can I say no? It's ice cream we're talking about...velvety sweet thing that cool your tongue when you are sweating like a dog!<br />
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This basil gelato recipe comes from <a href="http://www.saveur.com/article/Recipes/Basil-Gelato" target="_blank">Saveur</a>. I clipped it after a visit to <a href="http://chezmacuisine.blogspot.com/2012/06/goodbye-dinner-at-hatfields-restaurant.html" target="_blank">Hatfield's</a>. It's rare to find herb flavored ice creams in the grocery store, so the only way I can enjoy my favorite herb other than with tomatoes is to make it myself!<br />
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<u>Basil Gelato</u></div>
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<span style="font-size: x-small;"><i>adapted from Saveur<u><br /></u>yields 1 pint<u><br /></u></i></span></div>
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2 cups basil</div>
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2 cups milk</div>
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1 cup heavy cream </div>
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1/2 cup sugar</div>
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4 egg yolks</div>
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Put everything into a blender and blend till smooth. Pour into a pot and heat over medium heat until sugar dissolves, 3-5 minutes. Let cool in the fridge over night. Churn in ice cream machine.<br />
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If you have a vitamix, simply blend everything for 10 minutes. The motor will give out enough heat to dissolve the sugar. Chill the cream in the fridge over night. Churn in ice cream machine.<br />
<br />Anonymoushttp://www.blogger.com/profile/16623182849919602908noreply@blogger.com0tag:blogger.com,1999:blog-6804276690299814273.post-24512335813057803322012-08-12T15:49:00.003-07:002012-09-22T21:35:00.993-07:00Never Give Up--Macaron filled with Chocolate GanacheOver the past two weeks, I browsed a handful of popular food blogs for work and personal interest. Some of the blogs have more than fifty comments per post on average. It would make my day to see more than 50 visitors on Chez Ma Cuisine. What is their secret? How do they get people to procrastinate just to wander over some tortuous food photos.<br />
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Without doubt, they all have great photos and mostly shot from a DSLR. To me photos are everything. I am a "food gawker", and I make the decision to scroll on or exit the webpage based on quality of the photos. Like many others I am constantly refreshing <a href="http://www.pinterest.com/" target="_blank">Pinterest </a>and <a href="http://www.tastespotting.com/" target="_blank">Tastespotting</a>.<br />
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A good photos correlates with quality writing. The more established a blog is, the better the writing. Dorie Greenspan, for example, has a calming yet instructional voice. I read through her posts and I'm craving for more at the end. She has so much to offer. Sometimes it is about the history behind a pastry or a friend she once worked with. </div>
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Good writing read smoothly. I never think Dorie is writing a post. Her words flow out in my mind as if she's talking to me. I think people are most natural when they share their experiences because it is coming from their heart. When you write something close to you, the words aren't forced out of you. They flow out, like silk, like water, like time. </div>
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A good blog is made up of many elements: from good photography to a well written recipe and fluent writing. My goal is to blog what is important to me and write so in a way that will make you know more about me.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjC1eCm7sBCPS-0Na_oHLJHq7eVX0wMqU5ExkwdNAMSDlnT1oDT7fEWEayeQkB-NIysW0Zr3GO0PsFItmxW2wSaNcMjzhr8mcFX8p6NN7vqTuuSxPBi1e34gda5hVwvP2beQMDjADuKK0U/s1600/Macaron+Touched+Up.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjC1eCm7sBCPS-0Na_oHLJHq7eVX0wMqU5ExkwdNAMSDlnT1oDT7fEWEayeQkB-NIysW0Zr3GO0PsFItmxW2wSaNcMjzhr8mcFX8p6NN7vqTuuSxPBi1e34gda5hVwvP2beQMDjADuKK0U/s400/Macaron+Touched+Up.jpg" title="French Macaron filled with Chocolate Ganache" width="400" /></a></div>
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Now moving on to sharing my most recent triumph <i>chez ma cuisine</i>. After battling with macarons for a year (yes 365 days), the French almond meringue cookie finally submitted to my electric hand mixer. It was last year around this time that I took a macaron class form Sur La Table. I was impressed by how macarons are made with three ingredients in simple steps but at the same time difficult to perfect. </div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHR9NSwFr3UPaDikE5fSOsJYSj2xMgFaIP9uLKz_QaCkHx94EJ0nMZd3JeozClai6uVP0WdkUDvQsaWCnYjztiVfDh4LPsiKv7_A2CAfmSlI2kbhw4I1MjXv6mxLSw572cz4uVqzrWOf4/s1600/IMG_2335.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHR9NSwFr3UPaDikE5fSOsJYSj2xMgFaIP9uLKz_QaCkHx94EJ0nMZd3JeozClai6uVP0WdkUDvQsaWCnYjztiVfDh4LPsiKv7_A2CAfmSlI2kbhw4I1MjXv6mxLSw572cz4uVqzrWOf4/s320/IMG_2335.jpg" width="239" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">One of the many failed attempts</td></tr>
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After class I went to practice making macarons. I don't know what I did wrong but either the top cracked or the cookie never had feet. Some people shared a few hints on how to tell what you did wrong, but a cracked cookie can have multiple reasons such as under mixing or overly heated oven. I've tried various recipes and ingredients. I used eggs left out in room temperature for one day, two days, three days, and up to a week. Nothing worked.</div>
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All this time I've been using my electric hand mixer. I thought of buying a used stand mixer. But people in the old days don't have kitchen appliances and they still made bread, tarts, and macarons!</div>
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I gave up on my maracon project when school started in the Fall of 2011. Recently, I revisited my macaron recipes from Sur La Table and decided to give this stubborn treat another go. I watched more youtube videos and focused more on their techniques. I could tell the difference between a soft peak and stiff peak. And that's the problem of my macarons.</div>
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My batter is always watery because I don't whip the egg white long enough. When I fill my pipping bag, the almond mixture just flow out like melted milkshake. Because of the excess moisture, the macarons never dry out at room temperature. Hence lack of feet and hard shell. </div>
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Macarons have three ingredients and three important steps. To bake perfect macarons, each step must be fully executed.</div>
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1) Sift almond meals two times to get rid of big lumps. </div>
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<ul>
<li>This will give you a smooth top and texture</li>
<li>Macarons are such delicacies that you don't want a grainy texture</li>
</ul>
2) Beat egg white till stiff peak</div>
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<ul><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjt-6CM00Z-PxNy8RV_u0b8O2OiwRb61uLUGzaNNyFlEA3mlV-dM5-ZDOQLy1Tlten48il3FTBoM2X9bq5MhVkY82ioGeUn-BjfcnxfZBxb4Xsa3BYgWUtjPvyH3WCwvF3fnUKU8iPHLjU/s1600/IMAG0084.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img alt="" border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjt-6CM00Z-PxNy8RV_u0b8O2OiwRb61uLUGzaNNyFlEA3mlV-dM5-ZDOQLy1Tlten48il3FTBoM2X9bq5MhVkY82ioGeUn-BjfcnxfZBxb4Xsa3BYgWUtjPvyH3WCwvF3fnUKU8iPHLjU/s320/IMAG0084.jpg" title="Stiff Peak" width="320" /></a>
<li>It doesn't matter how old your egg white is! Just make sure it's at room temperature</li>
<li>Start a slower speed</li>
<li>Hold off on sugar till you reach a foamy stage--egg white is white and have small air bubbles all over</li>
<li>Increase speed to medium after you add the sugar</li>
<li>When you notice the whip is leaving marks on the egg white, increase speed to high</li>
<li>Continue beating till you get stiff peak that doesn't fold over</li>
<li>The beating process can take up to 15 minutes on a hand mixer and a little less than 10 minutes on a stand mixer.</li>
</ul>
3) Fold almond meal and powder sugar into egg white</div>
<div>
<ul>
<li>Use a spatula to fold from bottom to top (incorporating almond meals at the bottom of the bowl to the top)</li>
<li>Repeat till almond meal <u>barely</u> disappeared</li>
<li>Gently gather batter into a rough ball</li>
<li>Insert spatula into the center of the batter and smear out against the bowl clockwise</li>
<li>In the opposite direction, gather the batter back into the center</li>
<li>Repeat for 5 times, check for consistency</li>
<li>You want batter to flow off from your spatula in thick-ribbon like texture and the ribbon keeps its shape for 20 seconds</li>
</ul>
The recipe I used comes from <a href="http://www.syrupandtang.com/200712/la-macaronicite-2-basic-technique-and-simple-macaron-recipe/" target="_blank">Syrup and Tang</a>:</div>
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Egg white 50g</div>
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Almond meal 65g (=1.3 x weight of egg white)</div>
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Powder sugar 80g (=1.6 x weight of egg white)</div>
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Sugar 40g (=0.8 x weight of egg white)</div>
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Read the instruction above</div>
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Measure out the ingredients</div>
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Line baking sheet with either silpat or parchment paper</div>
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Beat egg white</div>
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Macronnage</div>
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Fill pipping bag with a round tip</div>
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Pipe quarter sized rounds on baking sheet (I count to three and move on to pipe another macaron)</div>
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Hold baking sheet on both sides, drop on counter top to release air bubbles</div>
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Leave to dry out in room temperature for at least 15 minutes and up to 2 hours</div>
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Preheat oven to 350F</div>
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Bake for 12 minutes</div>
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Wait for cookie to cool before removing it from the silpat</div>
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Pipe filling on half of the shells, top off with the filling less shells</div>
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Wait at least 6 hours before serving.</div>
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Anonymoushttp://www.blogger.com/profile/16623182849919602908noreply@blogger.com1tag:blogger.com,1999:blog-6804276690299814273.post-22112085996546195272012-08-07T09:00:00.000-07:002012-08-19T13:36:31.826-07:00Morning Made Easy: Breakfast Bagel with FruitsWhat do you eat everyday for breakfast?<br />
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I'm not the type that eats the same breakfast everyday. I cannot do milk + cereal and I definitely cannot eat the same flavor of cereal e-v-e-r-y-d-a-y. Thank god cereal doesn't go bad, ever (or do they?) because I keep at least two boxes of cereal in my pantry, and even more when I still lived with Evelyn. </div>
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Thinking about cereal...I don't think I drink the same milk from week to week. I switch it up with soy, coconut, low fat, none fat, and vitamin fortified milk. Tonight I'm planning on soaking some almonds to make a almond+kale+spinach milkshake! More update on that later...maybe I won't ever mention it again if it turns out too healthy for my liking. You see I'm struggling between indulging good and eating healthy.</div>
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I guess what I had for breakfast a couple days ago is tasty and healthy at the same time? Although bagels are loaded with carbs and cream cheese heavy in fat, they fill you up and prevents me from snacking in between breakfast and lunch.</div>
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This breakfast idea is adapted from Vegetarian Times. What VT suggested was whip cream cheese with a little sugar and vanilla extract for extra flavor then spread onto a tortilla topped with fresh fruits. You roll everything up to make a breakfast burrito! I don't think I have time in the morning to take out my electric mixer and whip some cream cheese when I can spread the cream on bread and be done with it. </div>
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What I'm sharing today is a new way to enjoy bagel in the morning, no fuss.</div>
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<b>Toast bagel</b></div>
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<b>While bagel is toasting, slice up seasonal fruits</b></div>
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<b>Take bagel out from toaster, spread cream cheese, pile fruits on top of one bagel slice</b></div>
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<b>Close the bagel like a burger.</b></div>
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You can prepare the vanilla flavored cream cheese the night before by whipping 1/4 cup cream cheese with 1/2 teaspoon sugar and 1/4 teaspoon vanilla extract. If you are craving for a sugar high, marinate fruits with a sprinkle of sugar overnight. Remember to leave the sliced fruits in a strainer and placed over the bowl. This way you won't have a soggy bagel on the way to work.</div>
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Anonymoushttp://www.blogger.com/profile/16623182849919602908noreply@blogger.com0tag:blogger.com,1999:blog-6804276690299814273.post-32772322946099731382012-07-27T18:46:00.000-07:002012-08-19T13:18:13.342-07:00Traveling Back to Time on Oatmeal Raisin CookiesOatmeal raisin cookies reminded me of my grandparents' deli. The store had everything a kid could dream of--cigarette candies, gold coin chocolates, chocolate balls wrapped in soccer ball pattern foil paper. My favorite of all was the peanut butter cookies. They were stored in a large plastic jar and placed high high high on the shelf. Maybe it was the only treat I couldn't reach and the only one thing my grandparents won't give me, the peanut butter cookies were my favorite. I always sat below the cookie jars while I peeled lotus seeds. They gave me motivation, perhaps today is the day when my grandma would award me a piece of cookie.<br />
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I don't remember if I ever get to try one as a kid. My grandparents never had time to attend to their grandchildren. I only found out later that my grandparents didn't own a deli, they owned the biggest snack wholesale in Southern Taiwan. When I finally tried the cookies, I think I was in second grade already. Can you imagine longing for something throughout your childhood and only to have that wish satisfied years later? What can I say...the longing and the grease made it the best cookie ever. It was so greasy I got shiny lips and finger tips. </div>
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It was the last and only time I had a peanut butter cookie from my grandparents' store. Traditional cookies and candies disappeared slowly in Taiwan. Supermarkets replaced corner delis, and Snicker bars, M&Ms, potato chips filled the shelves. Occasionally I spot some of my childhood candies at hip candies store, but they're much more expensive now. It's funny how the suggested retail price is 10NTD when the store charge you 50NTD.</div>
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That's my little story about peanut butter cookies. I didn't make peanut butter cookies. It was the idea of making cookies that brought back my memories. What I made last night was oatmeal raisin--thick and chewy. Something about eating cookies make me feel like a kid again. </div>
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What you need to make 2 dozen small cookies or 1 dozen large cookies:</div>
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1 stick of unsalted butter, softened</div>
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100g brown sugar</div>
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1 egg</div>
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1/2 teaspoon salt</div>
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95g all-purpose flour</div>
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1/2 teaspoon baking soda</div>
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1/2 teaspoon cinnamon</div>
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100g raisin *(I used dried blueberries)</div>
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120g old fashioned oatmeal</div>
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90g walnut pieces</div>
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(recipe adapted from Smitten Kitchen)</div>
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In a bowl, cream butter till fluffy, add sugar and beat for another 2 minutes until butter and sugar are incorporated. Alternatively, use your hand and mix the two ingredients together. Add the egg and mix till you get a smooth paste. Add salt, flour, baking soda, and cinnamon. With a spatula incorporate everything until they just come together. Add raisin, oatmeal, and walnut. Make sure they are equally distributed among the batter. Don't over mix. </div>
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Using a 2 tablespoon ice cream scoop (or measure out 28-30g of cookie dough), drop cookies one inch apart on a baking sheet. Refrigerate for 15 minutes. While you're waiting for the cookies to chill, turn on the oven to 350F. After chilling in the fridge, bake for 10-12 minutes or until sides are slightly browned.</div>
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For larger cookies, use a 4 tablespoon ice cream scoop or measure out 50-60g of cookie dough.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfY9k97En62wY-_Ts1HKIBHa90zLiTW3VU5iw3ekRBrHxGAtQRTfF7cLFU2qNfjeZbbGblYY_QV_ofSAKUqIxiMMuqz1Ixjcx8gTtcnCMLJjyzvIxqfZTBTv4DVq9Y0X3qKfD909q20Z4/s1600/P7265720.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfY9k97En62wY-_Ts1HKIBHa90zLiTW3VU5iw3ekRBrHxGAtQRTfF7cLFU2qNfjeZbbGblYY_QV_ofSAKUqIxiMMuqz1Ixjcx8gTtcnCMLJjyzvIxqfZTBTv4DVq9Y0X3qKfD909q20Z4/s400/P7265720.JPG" title="Oatmeal Raisin Cookie" width="400" /></a></div>
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Anonymoushttp://www.blogger.com/profile/16623182849919602908noreply@blogger.com0tag:blogger.com,1999:blog-6804276690299814273.post-39920128188861042612012-07-22T22:08:00.000-07:002012-08-19T13:36:13.959-07:00Brioche is a Rich IndulgenceAbout a year ago, I went on a scavenger hunt for brioche because I wanted to replicate Fred 62's brioche French toast. Even though French toasts are made from stale bread, the ones at the diner absorbed so much cream beforehand that beneath the crusted skin was a moist toast. I tried looking for brioche at artisan bread shops, even visiting Whole Foods and farmers market, but it was so frustrating that none of the places I visited sold brioche. At last I resorted to a tang zhong milk bread from Yamashiro at Little Tokyo. Although I had a great breakfast, I'm still hoping to make French toast from brioche one day.<br />
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<tr><td class="tr-caption" style="text-align: center;">First take on brioche at Anne's</td></tr>
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I don't recall ever seeing brioche at bread shops, although I've had some at Little Next Door for brunch. A simply rich chocolate chip brioche with a dark cup of latte made my weekend so much merrier. I love how brioche has butter coats your tongue into silk and makes every bite of bread melt in your mouth like a piece of chocolate. There's nothing more delicate than brioche...<br />
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I am very blessed to learn to make brioche bread last week from Anne Willan. This is the best summer job anyone can ask for--surrounded by food and antique cook books. If it wasn't for the recipe testing, I would have never dared to make brioche. Brioche recipe is intimidating...with the extra amounts of butter and egg,the dough is simply too sticky and far too challenging for an amateur like me.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZKM2i-m4DQNDjVXnHDIdydkC6teKhFH7e30wRNDkwlOGpB3310qxz1eZUA3s12c7g9Lb9GXpNPTHzkpThN12nzjcQr08xeHs84OkAjbdBinbQTSaP3i5j-ccg2COj9Q58OVUUSyvkbpQ/s1600/P7235568.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZKM2i-m4DQNDjVXnHDIdydkC6teKhFH7e30wRNDkwlOGpB3310qxz1eZUA3s12c7g9Lb9GXpNPTHzkpThN12nzjcQr08xeHs84OkAjbdBinbQTSaP3i5j-ccg2COj9Q58OVUUSyvkbpQ/s400/P7235568.JPG" title="Slices of Brioche" width="400" /></a></div>
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Nevertheless, I DID IT! It was a very exciting experience. I pretended that the dough I'm throwing against the counter is the fat spy who reported me to the police when I exceeded the 2 hour parking limit. That nasty woman deserves to be slapped on the counter on all sides! And for 10 minutes long!<br />
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What you need for your brioche dough is:<br />
1 tablespoon active dry yeast<br />
1/2 cup milk, lukewarm<br />
330g all purpose flour<br />
1 tablespoon sugar<br />
1 teaspoon salt<br />
2 eggs, beaten together<br />
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Later you'll need 4 tablespoons unsalted butter, 100g grated cheese of your preference, and more flour.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh26g00n_kw4zYSHs4jZlzGJ8uVM6qIwW7nuOF4HyTVZFKDuwNwSQm6BIXpGPmNlBEVs-CkuXP2nbs3EfNLmGKb_gXcazedx8KGIqP60kcvO08_lQz215SbPd3F0XOJLszwjS3I_9N3sSw/s1600/P7235384.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img alt="" border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh26g00n_kw4zYSHs4jZlzGJ8uVM6qIwW7nuOF4HyTVZFKDuwNwSQm6BIXpGPmNlBEVs-CkuXP2nbs3EfNLmGKb_gXcazedx8KGIqP60kcvO08_lQz215SbPd3F0XOJLszwjS3I_9N3sSw/s320/P7235384.JPG" title="Make a well with something round and flat at the bottom" width="320" /></a>In a rather flat bowl, let yeast dissolve in milk for 5 minutes. Meanwhile, sift the flour onto workspace and sprinkle sugar and salt on top. Make a well in the center and pour egg mixture and milk into the well. With one hand mix the liquid together, then slowly add in flours.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiX7A5G8CQIdnWanzoR_j4AhcSYnbgxJtw_2xZttzbxNi1694f73EMKiUkmsK4sZI3kqU5gzBn2cWcibOPrxyK3YFtpbrQ_ML3khir9YLxybdqrTMhiG4MuHd8L7WFfHtgK4pO5Nql0bls/s1600/P7235388.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img alt="" border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiX7A5G8CQIdnWanzoR_j4AhcSYnbgxJtw_2xZttzbxNi1694f73EMKiUkmsK4sZI3kqU5gzBn2cWcibOPrxyK3YFtpbrQ_ML3khir9YLxybdqrTMhiG4MuHd8L7WFfHtgK4pO5Nql0bls/s320/P7235388.JPG" title="Flour wall prevents liquid from leaking out" width="320" /></a>When you get a sticky dough that's coming together, use a scrapper to cut through the dough and incorporate all the leftover flour. Gather the dough in one hand and throw it against the workspace with force. Then with the other hand repeat the same motion. Stop when the dough peels off like a rope, about 10 minutes. Pat dough into a ball.<br />
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Grease a large bowl with vegetable oil and coat the dough on all sides with oil. Lay a towel or plastic wrap on top then let dough rise for 1 hour or until double the size.<br />
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On a lightly floured surface, remove the dough from the bowl and gently knead the dough to let air escape. Place butter in center and fold over it with the dough. With your palms squeeze the dough and butter together. Butter might ooze out and the dough will reject the butter at first. Flour the surface again and knead dough for 1 minute. Gather dough and throw against counter for 2-3 minutes. Add grated cheese, reserving 2 tablespoons for topping. Knead cheese into dough for another 2-3 minutes.<br />
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Butter loaf pan. Pat the dough out into a square, 1" longer than your loaf pan. From the bottom, roll the dough away from you. Squeeze the gaps together then fold the sizes inward and squeeze the fold to seal. Insert fingers under dough and flip the dough over as you drop it into the loaf pan. Smooth the side and make sure all corners are covered by dough. Cover pan loosely with plastic wrap and let rise for a second time, 45 minutes to 1 hour.<br />
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Preheat oven to 400F. Make egg wash with one egg and 1/2 teaspoon water. When the loaf pan is almost filled, brush top with egg wash, leaving a quarter inch space on all sides of the dough, so the egg wash doesn't glue the bread down during the baking process. Sprinkle on the reserved cheese and bake for 25 minutes.<br />
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