Homemade Rocks! Maki Mania

Posted on September 3, 2011


The other day my husand and I hosted a cocktail party, and just to shake things up, I decided to serve homemade maki. I’ve never made maki before, but reading Sushi: Taste and Technique by Kimiko Barber and Hiroki Takemura, http://www.amazon.com/Sushi-Taste-Techniques-Kimiko-Barber/dp/0789489163 gave me the needed courage.  Scoping out the offerings in a couple of local Japanese restaurants, I came up with a good idea of what I wanted to make. The results were stunning. And, I must admit, that once I assembled the ingredients, which was admittedly a bit time-consuming, the rolling and slicing were easy.

I don’t have a recipe to share (it would take me a week to accurately record and photograph everything I did), but I will share two key points: make sure you season your rice well with a mix of rice vinegar, mirin, sugar, and salt, and make your rolls tight so they hold together nicely, especially if you include a lot of ingredients in large rolls. You can see from the photos that I used various combinations of smoked salmon, cucumber, steamed French beans, steamed carrots, omelette, sauteed mushrooms, and crab sticks. I did the traditional seaweed on the outside, and then tried rice on the outside coated with black and white sesame seeds.

Wasabi, soy sauce for suhi, which is a lot milder than regular soy sauce, and Japanese pickled ginger are all essentials. Hungry yet?

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Dumpling Bliss at Din Tai Fung

Posted on August 24, 2011

Being a food writer living in Kuala Lumpur has one very serious advantage: fantastic food can be found everywhere!

When people ask me how I’m enjoying my life overseas, I tell them I’m in food paradise. I often think I should just post photos of what I eat on a daily basis. People would be shocked at the variety and sheer deliciousness. It’s incredible really: Indian, Chinese, Malaysian, Thai, Vietnamese, Western…you name it, it’s all here. Unfortunately, there aren’t enough hours in the day for all the posts I’d like to write, but I would like to share one special dumpling experience at Din Tai Fung http://www.dintaifung.com.tw/en/index.asp.

Now, Din Tai Fung is no ordinary dumpling joint…it was voted one of the  Top 10 Restaurants in the World by the New York Times AND it has been awarded 1 Michelin Star. How’s that for impressive! Let me say…all of these accolades, and fabulous reviews, are well deserved.

The dumplings are made to order by a crew of white-clad chefs, who work behind a glass window at the front of the restaurant. The dough for each dumpling is measured on a scale guaranteeing the perfect thinness that gives these dumplings their ethereal quality. The steamed morsel arrive at the table in bamboo steamer baskets, resting on a wet cloth underneath the lid. The first bite will send you into a state of nirvana…the fillings, from pork and chicken to truffles and shrimp, are delicate and tasty, not hard and meaty like inferior versions. From our choices below,  you’ll see that we indulged in a serious feast. By the end, I was in a dumpling coma…a very nice place to be.

  • Pork Xiao Long Bao/Dumplings: the best pork dumplings on this planet
  • Chicken Xiao Long Bao/Dumplings: the best chicken dumplings on this planet, too
  • Truffle Xiao Long Bao (yes, real truffles): a heady treat if you love truffles like I do
  • Shrimp Pork Dumplings: always a winner
  • Spicy Shrimp Pork Wonton: one of my favorite dishes, a soft dumplings in a spicy sauce dusted with scallions
  • Fragrant Spring Onion Noodles: wonderful noodle dish with pork and spring onions
  • Hot and Sour Soup: well balanced flavors and textures…I added a bit more spice
  • Baby Green Beans with Minced Pork: a lovely and flavorful way to eat green beans
  • Thousand Layer Cake: this steamed cake was a bit bland, but dipped in black sesame sauce and condensed milk it was yummy
  • Mini sesame buns: surprisingly good flavor of sesame paste in the middle
  • Chilled Mango Pudding: good but not incredible, was hoping for something a bit less jello-ee
  • Yam Paste with Gingko: delicious purplish yam sauce with ginko resting on top
  • A Pot of Jasmine Tea: perfect beverage to go with every dish

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Essential Tips for Measuring Wet, Dry, and Sticky Ingredients

Posted on August 23, 2011

There is an art to measuring, and it can make the difference between a beautiful cupcake and a hocky puck. Some simple tricks will ease the cooking and/or baking process and keep clean-up to a minimum as well.

Choose the proper measuring utensils. Use plastic or metal stacked cups for measuring dry ingredients. Why? Because these cups are designed to allow the cook to level off the ingredients by running a flat edge across the top. Liquids are hard to measure in these cups because everyone tends to leave a bit of space at the top to avoid spills. Sometimes this space can throw a recipe off by up to 1/4 cup of liquid.

Measure all liquids, thin or thick, in a Pyrex measuring cup. Look at the fill line at eye level to make sure the measurement is accurate.

Choose the proper method to measure flour according to how the flour is called for in the recipe. The difference in weight can be up to 1 ounce, which has a huge effect on the outcome of the recipe.

1 cup all-purpose flour: Dip the measuring cup into the flour and sweep the top.

1 cup sifted all-purpose flour or cake flour: Place the measuring cup on a piece of parchment paper (or something to catch the extra flour) and sift the flour directly into the cup. Return the stray flour to the flour container.

1 cup all-purpose flour, sifted: Dip the measuring cup into the flour, sweep the top, and then sift the flour.

Measuring butter in the stick form can yield erratic results. Oftentimes the wrapper is not perfectly placed on the stick of butter so the tablespoon marks are off. The best way to get an accurate measurement is to mark the midpoint of the stick and then mark the midpoint of each half, and then each quarter. One stick will yield 8 tabelspoons…and each tablespoon is equal to ½ ounce.

When measuring sticky ingredients like honey, molasses, or syrup, spray the cup with nonstick cooking spray before filling it. The substance will slip right out of the cup.

Brown sugar is often written in recipes as packed or lightly packed, the difference being up to 2 ounces. Brown sugar can be packed by hand, with the back of a spoon, or with the bottom of a smaller measuring cup.

Measuring peanut butter, or any other tacky, messy substance can be a challenge. I like to line my measuring cup with plastic wrap and then fill it. I simply lift out the wrap and dump the ingredient into the bowl. No gooey mess to clean. Hooray!

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Homemade Rocks! Sorrel Soup

Posted on August 22, 2011

If I had to name my top five favorite soups, Evelyn Jones’s sorrel soup would be among them. This recipe was introduced to me by my mother-in-law, Evelyn, who grows sorrel in her backyard. My first spoonful and I was hooked.  The creaminess of the soup base is the perfect foil to the wilted, lemony leaves.

Living in Malaysia, I thought I’d never find fresh sorrel. I was wrong. In the produce section of a Chinese-run grocery store about ten minutes from my home, I found lovely, vitamin-rich sorrel leaves, imported but not outrageously expensive. I grabbed four bunches and rushed home to make this soup. My family loves it, hot or chilled. Here’s Evelyn’s recipe and a link for more info about the health benefits of sorrel http://www.thestar.com/article/246233.

Evelyn Jones’s Sorrel Soup
Serves 6
3 tablespoons unsalted butter
1/3 cup thinly sliced green onions
4 cups tightly packed fresh sorrel leaves, stems removed, sliced
½ teaspoon salt
3 tablespoons all-purpose flour
5-1/2 cups chicken or vegetable stock, heated
2 yolks from large eggs
½ cup heavy cream
Freshly ground pepper

  1. In a medium nonreactive saucepan, melt the butter over medium heat. Add the green onions and sauté for 1 minute, or just until wilted.
  2. Add the sorrel and salt and cook, stirring constantly, for 2 minutes (the sorrel will turn a dark green color). Move the sorrel to one side, sprinkle the flour on the other side, and stir it into the melted butter. Cook the flour for 1 minute, then slowly add the hot stock and stir until the flour dissolves into the stock. Reduce the heat to low.
  3. In a medium-size heatproof bowl, whisk the yolks and cream until blended. While constantly whisking, add a ladleful of the hot stock to the bowl. Add a second ladle of stock, then slowly pour the egg mixture into the soup while constantly whisking. The soup should be slightly thick and creamy at this point. Add some pepper, adjust the seasoning, and serve immediately. Do not boil or the yolks will curdle.

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Lobster Roll Bliss

Posted on July 27, 2011

One of my favorite things about summer is the lobster roll. The soft white bun should be lightly toasted or grilled on the outside, the lobster salad kept simple with a bit of celery for crunch, a handful of Lay’s Classic potato chips (the ones in the yellow bag) on the side…and a slice of sweet watermelon for dessert. This year I got my fix in Jaffrey, New Hampshire, at Kimball Farm http://www.kimballfarm.com/, a hoppin ice cream stall and grill, voted by my family to serve the “best waffle fries in NH.”

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Homemade Rocks! Oreo Ice Cream

Posted on July 19, 2011

Maybe it’s time to worry when you’re kids tell you to go into the ice cream business. “Mom, you could be the next Ben and Jerry’s. I like your ice cream better than theirs.”

Hmmm. Not going to happen. But, I must confess that the reason why I make my own ice cream is because there is nothing better than freshly whipped ice cream. I was spoiled working in the restaurant business for many years, where the ice cream I sampled was always freshly made and perfectly whipped. I particularly remember the ice cream at the two-star Michelin restaurant called Arperge in Paris, where I did a internship for two weeks. I fell in love with the chef’s curry ice cream, made by infusing a caramel base with Indian spices. Spicy and cool at the same time…perfectly luscious.

This oreo ice cream get s a two-thumbs up from both my kids, and everyone else who takes a bit. To make it, start with my recipe for rich and creamy vanilla ice cream (blog dated January 31, 2011) and once it’s churned, add 1 cup coarsely crushed Paul Newman’s Organic O’s (I use Newman’s because they don’t contain partially hydrogenated oils, plus they’re really good and proceeds go to charity…win, win, win). Freeze for a few hours and serve. It’s a great way to escape the heat, even for just a few minutes.

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Salt Substitutes to Liven Up Your Food

Posted on July 11, 2011


More and more people are reducing their salt intake…for any variety of reasons from high blood pressure and other health issues, to a simple matter of taste. Whether you have been advised to cut back on sodium, or you voluntarily chose to, here are some simple ways to keep the flavor high and the salt low.

Flavor Kicks…Instead of Salt

  1. Add fresh herbs or dried leafy herbs to salads, vegetables, dips, seafood, and poultry.
  2. Rosemary, thyme, basil, oregano, and marjoram (fresh or dried) are wonderful additions to meats, poultry, fish, and vegetables, especially root veggies, plus pizza and pasta sauces.
  3. Use dried spices, such as all-spice, nutmeg and cumin to enhance a creamed spinach or cauliflower gratin. A word about cumin…ideally, you should dry roast it in a small pan to release it’s flavors before adding it to any dishes.
  4. Use curry powder (also should be dry roasted to bring out the flavor), to enhance vegetables, meats, fish, and to liven up dips, marinades and mayonnaise.
  5. Use freshly squeezed lemon juice or lemon rind to flavor vegetables, such as broccoli and asparagus and on meats and fish. A squeeze of lemon of lime juice also adds a touch of freshness to soups, certain curries, and salads…a trick my mom taught me.
  6. Garlic is a great flavor booster for just about anything…if you like the flavor. You can make a fantastic garlic oil to drizzle on salads, pasta, and anything esle…I’ll teach you how in another post.
  7. Fresh ginger is a delicious addition to stir-fries and marinades. Lemongrass is another wonderful Asian herb to flavor soups, curries, and other dishes. Only use about 2 inches of the root end of the stalk; that’s where all the flavor is.
  8. Use a touch of Parmesan cheese (and I say touch, because Parmesan is salty) in soups and salads.
  9. Go nuts. Add your favorite unsalted nuts (preferably toasted to bring out the flavor) for pasta, rice, and vegetable dishes.
  10. Use pepper instead of salt. A dash of Tabasco is another option if you can stand the heat.

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Happy Birthday America! Totally Cool 4th of July Orange Cupcakes

Posted on June 27, 2011

If you’re looking for a fabulous dessert to serve at your Fourth of July BBQ, picnic, pot luck, or fancy dinner….you’ve landed at the right cooking blog. This recipe, from one of my favorite baking books, Sweet Gratitude: How to Bake a Thank-You by Judith Sutton, produces cupcakes with a rich yet light crumb balanced by a creamy orange frosting. Decorate to your heart’s content…I went for red-white-and-blue stars and hearts, and wisps of ribbons in between. Happy Birthday America!

Judith Sutton’s Orange Cupcakes with Orange Cream Cheese Frosting

Makes 85 mini cupcakes, or 24 regular cupcakes
3 cups all-purpose flour
1 tablespoon baking powder
½ teaspoon salt
14 tablespoons unsalted butter, at room temperature
2 cups sugar
4 large eggs
2 teaspoons pure orange extract
1 tablespoon grated orange zest
1-1/2 cups whole milk

  1. Center an oven rack and preheat the oven to 350 degrees F. Line muffin cups, large or mini, with foil or paper cupcake liners.
  2. Whisk together the flour, baking powder and salt in a medium bowl.
  3. In a large bowl, beat the butter and sugar with an electric mixer on medium speed until light and fluffy, 2 to 3 minutes. Scrape down the sides of the bowl. Add the eggs one at a time, beating well after each addition. Beat in the orange extract and zest. On low speed, beat in the flour in three additions, alternating with the milk in two additions and beating just until incorporated.
  4. Spoon the batter into the muffin cups, filling each cup about two-thirds full. Bake for 17 to 19 minutes (less for mini muffins), or until a toothpick inserted into the center of a cupcake comes out clean. Let the cupcakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely. (The cupcakes can be baked up to 1 day ahead and stored in an airtight container at room temperature.)

Orange Cream Cheese Frosting

One 8-ounce package cold cream cheese, cut into chunks
4 tablespoons unsalted butter, at room temperature
2 teaspoons grated orange zest
1 teaspoon pure orange extract
2 cups confectioners’ sugar

  1. In a large bowl, beat the cream cheese and butter with an electric mixer on medium speed until light and creamy. Beat in the orange zest and extract. On low speed, beat in the confectioners’ sugar in two additions, beating until smooth.
  2. Spread the frosting generously over the cupcakes. Or, for a fancier presentation, transfer the frosting to a pastry bag fitted with a star-tip and pipe a generous swirl or rosette of frosting onto each cupcake. The frosted cupcakes can be stored in an airtight container in the refrigerator for up to 2 days. Bring to room temperature before serving.

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Homemade Rocks! Perfect Basil Pesto

Posted on June 24, 2011

There’s nothing like a spoonful of freshly-made basil pesto to liven up a meal…like this delicious shrimp with pasta. Here’s my no-fail recipe for perfect pesto every time. It’s fabulous served with grilled shrimp, fish, or meats, drizzled over veggies, mixed in veggie-pasta salads, and of course, paired with fresh mozzarella and sun-sweet, vine-ripened tomatoes. Summer eating doesn’t get any better than this! If you want a lighter sauce, 2 tablespoons of water can be substituted for part of the oil.

Basil Pesto
Makes about 1 cup
2 cups tightly packed basil leaves, about 2 ounces
1/3 cup light olive oil or vegetable oil
3 tablespoons grated Parmesan cheese
1/3 cup pine nuts, toasted
1 garlic clove, crushed
Salt and freshly ground pepper, to taste

In a food processor pluse all of the ingredients until smooth, scraping down the sides of the bowl as necessary. Adjust the seasoning. Transfer the pesto to a small bowl and cover with plastic wrap directly against the surface of the sauce (this prevents discoloration). Refrigerate or freeze until needed. The pesto keeps for 5 days refrigerated, and can be frozen for up to 1 month.

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Happy Father’s Day! Treat Dear Ol’ Dad to Some Ol’ Fashioned Ginger Snaps

Posted on June 16, 2011

Perfectly gingery, sweet, and slightly chewy, these ol’ fashioned ginger snaps are some of the best cookies ever invented…and here’s a fabulous recipe for them. Bake a batch and watch your dad smile! Serve with a glass of cold milk, or a cup of freshly-brewed coffee or tea. Happy Father’s Day!

Old-Fashioned Ginger Snaps

Makes about sixty 2-1/2-inch cookies
2-3/4 cups all-purpose flour
1-1/4 tablespoons ground ginger
1-1/4 teaspoons cinnamon
3 teaspoons baking soda
¼ teaspoon salt
1 cup unsalted butter, softened to room temperature
1 cup sugar, plus ½ cup for rolling the dough balls before baking
2 large eggs
1/4 cup molasses

  1. Center an oven rack and preheat the oven to 350 degrees F. Have ready 2 baking sheets lined with parchment paper.
  2. Sift together the flour, ginger, cinnamon, baking soda, and salt; set aside.
  3. In the bowl of a standing mixer, combine the butter and sugar and beat on medium speed until light and fluffy, about 3 minutes.
  4. Add the eggs and molasses and continue to beat for 1 minute, scraping down the sides of the bowl as needed. The batter will be quite creamy.
  5. Add half of the reserved  flour mixture and beat on low speed for 15 seconds. Repeat with the remaining half. Scrape down the sides of the bowl, cover, and refrigerate the dough in the bowl for 30 minutes or up to 2 hours. (Chilling makes the dough easier to roll into balls.)
  6. Place the 1/2-cup of sugar for rolling the dough in a pie plate. Remove the dough from the refrigerator. Scoop out 1 tablespoon of the dough for large cookies (2-1/2-inch size), or a ½ tablespoon for small ones (1-1/2-inch size), and form it into a ball with your hands. Place the ball in the sugar. Repeat  until you have  5 to 7 balls in the pie dish. Then, roll the balls to cover them with sugar and arrange them on the baking sheet, spread at 1-1/2 inch intervals.
  7. When the first baking sheet is filled, bake until the outside of the cookies are firm but the inside gives just a little when pressed, 8 to 10 minutes. Do not open the oven during the baking process or the puffed cookies will fall. While the cookies are baking, repeat the ball-making procedure with the remaining dough.
  8. Remove the finished cookies from the oven, allow them to cool on the baking sheet for 3 minutes, then transfer them to a cooling rack. Once completely cooled, store in an airtight container for up to 5 days or freeze for up to 1 month.

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