Tuesday, August 4, 2009

Pork Chop Rice

I really love this dish, which is saying a lot because I usually refuse to eat fried rice. It always tastes greasy and oily, and it usually has mushy, frozen peas and carrots. Also the knowledge that you have to add more oil whenever you cook the next step grosses me out. Oil. Scramble eggs. Oil. Fry meat. Oil. Add rice.
There was a HK eatery in Monterey Park that had great version of this dish, but when we moved up northn, we couldn't find another great pork chop place. Yes, pork chop rice can be gross, greasy, and soggy, too.
My mom used this recipe as a starting point, but we used more mushrooms (a whole box), just red peppers instead of green, and worcheshire sauce and ketchup in addition to the tomato paste. It's hard to give exact measurements, because we taste it continuously. My dad didn't like the cheese so we skipped it. I think we also use the same amount of sauce in the recipe, but double the amount of rice. No need to saturate the rice.
We also bake the porkchops while we make the sauce and rice, because it cuts down the overall cooking time. The porkchops have aleady been baking for 5-10 minutes as you prepare the rest of the components which are fully cooked so you only have to bake the whole thing together for like ten minutes to mesh the flavors.
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Sunday, August 2, 2009

Moving = Emptying out the Fridge

It's almost official, my family is moving. Though there are still some things to sign, we've already begun to box up the house. You can observe my fantastic boxing skills in the photo above. Babo, my ugly doll, looks quite distressed. This is probably because he will be remained boxed with my gloomy bunny for the next two weeks. If stuffed animals do come alive when we're not around, this must really suck if they're in storage. I imagine things with bits of fluff for brains cannot be the most witty of conversationalists and things would get really repetitive real fast.
My mom is beginning the arduous but also yummy process of emptying out the fridge. Though at the end of the next week or so, we'll either be eating ramen or just really weird food combinations like spaghetti with stinky tofu.
I've "helped" by baking some super-chocolatey cookies and thus using up almost all of the chocolate and the last of pecans. The recipe is from Brown Eyed Baker.

This photo also shows the garden that we have been trying to rehabilitate after neglecting it for the last two years. We dug most of it up last week and planted some flowers that are snubbing us.
My mom made a wonderful hotpot yesterday for dinner, in which she used up a lot of noodles (rice and mung bean), a pack of frozen gizzards, a pack of her hotpot mix (which we get every time we drive down to southern California. It's the one with the happy sheep on it, though as far as I know, there's nothing sheep derived in it.), and various tofu products and fish balls. We also used up the last of the yellowing napa cabbage and my parents couldn't resist buying a hot pot kit from the Korean market.

A pound of live shrimp were fatally injured in the making of this meal. You can buy them in Oakland China town for like $6.99 a pound. They're little, but they taste wonderfully sweet.
So, my mom usually makes two kinds of hotpot (hence the center divider): spicy (for her) and non-spicy for pansies like me. The spicy side tastes really good, but then I start to sweat and drink water and then my mom calls me weak. It's another kind of Asian glow.
For non-spicy, you just boil some water with a few chunks of radish (the huge, white, Asian kind), cubed tofu, fish balls, and other ball things (i.e. beef balls). Then everyone cooks their own meat and veggies and sea food. For the meat, you just have to wait until it returns to boil before you eat anything. That means, once you add the meat you can't eat anything in the pot until it returns to boil unless you want to risk eating raw meat products and getting yelled at by my mom.
At the end, you have a really nice broth that you can add noodles to. If you have any of the soup left, you can eat it the next day for lunch with more noodles. My friends and I have cheated with mixing chicken broth in the water, boiling it on the stove, and transfering the hot liquid into a rice cooker. You can't actually "cook" any meat in this situation (it has to be pre-cooked on the stove), but it does work well for veggies and noodles. So it's pretty easy to make it vegetarian by starting off mixing the hot water with vegetable broth.

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Wednesday, July 15, 2009

Nostalgia and Pinole Cookies

Tea has gone to China, which means that I get the bedroom and bathroom and most importantly, the desk, all to myself. The downsides is that I've lost someone to talk to about M's skills of finding hidden and forbidden Haagen-dazs ice cream bars, Big D's infinitely numerous ways of annoying us, and various other family and friend gossip. I also have to start packing my own lunch, which Tea usually does with the zeal of bento box fanatic. And a baking buddy. A biking buddy. A sparring partner. The positives and negatives go on and on.
Here is a picture of our last baking adventure together:

We made pinole or pine nut cookies. I don't have the recipe, because I was her sous chef in this venture and just did as I was told. I ate a few with my "flirty" cup.
My mother and I gave her a send off today by first visiting SF's Japanese town. She was too nervous to eat so we walked around the mall and looked at awesome things like fish shaped piggy banks and sushi molds. Unfortunately, M had taken my camera on a school field trip so there is no documentation.
I drooled over this book of Japanese crafts. There was a template for making book cover with pockets!!! After dropping Tea at the airport, my mom and I celebrated our newfound and brief freedom from Big D by going to Berkeley's Venezia restaurant and then having ice cream at Ici. We were both greedy guts and got two scoop cones. I got chocolate and oatmeal chocolate chip (which tasted like oatmeal cookies crumbled in vanilla ice cream). My mom got rose-pistachio and chocolate.
Then we went home to Big D (hurray!) and I got to listen to a self-discipline and responsiblity lecture while baking mini almond tarts. It somehow translated on how I must always leave my bedroom door open so Big D can have an unadulterated view of the beautiful houses across the street. My room should also be clean enough so he can have a clear line of vision of the aforementioned street. Living at home seems to have an infantalizing affect on me.
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Wednesday, July 8, 2009

Visit To Koreana Plaza

I spent my formative years in northern Orange County where there was a sizeable Korean population. To this day, I carry a strange relationship to Korean food. It was the stuff all the cool kids ate, at least in elementary school. By the fifth grade, I insisted that I bring a bowl of instant kimchi noodles with a thermos of hot water, even though it fogged up my glasses and the spiciness made me drink two cartons of lukewarm milk. When my mom was too tired to cook and not desperate enough to pick up a pizza, my family would go to a nearby supermarket and eat in their food court: jajang myun, bimbimbap, a spicy chirashi, and korean sushi with bright yellow daikon. For birthdays, Tea would request a dinner at a tofu soup restaurant where'd we order a tofu soup, a sizzling platter of kalbi (beef short ribs), and stone pot rice. It was a wonderful compromise: it wasn't Chinese food, but it was still Asian enough for the parents.
We went to Koreana Plaza today. There is something magical about other Asian markets. They carry a lot of the same foods as Ranch 99, but at lower prices (though they have their markups, too). Quail eggs. Straw mushrooms. A dozen eggs for 99 cents. Salmon fish heads at an unprecedented 39 cents a pound. At 99, they cost around $2. And Berkeley Bowl sometimes have bagged heads on ice for about $1 a pound.
Fish heads might sound disgusting, but Anthony Bourdain says that they are often the most delicious part. And you'd figure that heads are pretty important and a lot of nutrients should be allocated to it. And besides, once you cut it up and pan fry it, you just have luscious chunks of orange flesh that comes off in big flakes and bits of crispy skin.
We also bought the makings of Tteokbokki! A spicy dish of red chili past, rice logs, fish cake, and cabbage. For years, we went to a local korean restaurant and chorused, "TA-pooki." Somehow the waitress always understood.


In other news, we also soft boiled quail eggs. I love runny yolks. I love my eggs sunny side up on toast, fried on the outside and gooey on the inside on rice, and lightly poached over ramen.
Our youngest sister eats quail eggs like a monster. She nips the tips off, sucks up the yolk, and then pops the empty whites into her mouth. It’s slightly disturbing to watch.


They were super easy to make.
First, bring the eggs to room temperature in a bowl of cold water. Then, bring a pot of salted water into a rolling boil. Gently, lower the eggs into the water, cover and cook for a minute. Turn off the burner, let it sit covered for another minute, before returning it to the bowl of cold water. Peel, eat, and enjoy.





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Tuesday, July 7, 2009

Failed Gnocchi and Other Treasures


I think it's just as important to chronicle failures as successes. If you don't, you might an unrealistically inflated sense of yourself. On Sunday, my sister, Tea, and I made our much anticipated experiment of gnocchi. I tried some a few years ago and was not impressed by this dense pasta, but the article on 101 Cookbooks assured me that "real" gnocchi was wonderful, delightful, and fit for gods. And besides, they looked like little caterpillars but cuter.
Since Tea eschews anything lemony including basil and bergamot, we decided to go with a Martha Stewart recipe of Gnocchi with Summer Vegetables. The sauce was tasty but the gnocchi themselves were a soft, mushy mess. :(


I suspected the uneven breaking down of the potatoes and the lack of an egg yolk, which both probably signal gross character flaws (i.e. not being meticulous and being stingy). Since we halved the recipe, one egg seemed to be more than enough so I used an egg white I had left over from a slightly less catastrophic creme anglaise. In a true Eeyore fashion, I should just go back to eating thistles. Just as tasty and less messy. The dough was extremely soft and would not hold its shape and led to desperate additions of flour.
We fried them after the first batch became a sad, wet mess at the bottom of the colander. The early batches came out tasting like fried mashed potatoes (not so bad), but the later ones were disgustingly floury and recalled kindergarten memories of do-it-yourself paste.

We also visited the monthly Antiques by the Bay in Alameda where I purchased a silver pendant of an elephant with an amber tummy and spotted this charming frog! So I guess the day was not without some boons.
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Sunday, July 5, 2009

Celebratory Almond Tart


I made this to celebrate the return of my mother and hopefully, the end of my reign in the kitchen.

The recipe comes from Chez Panisse and Alice Waters . I found an online version on David Leibovitz's blog. His pictures are waaay prettier than mine. I also ended up making lots of adjustments due to my meager supplies. First of all, no tart tin so I used a pie tin. I don't recommend this, because the crust flopped down halfway through. Not sagged a little, but think "pancake." I also omitted the lemon zest, because someone refuses to touch lemony things. Also, no Grand Marnier because $45 for a bottle?! :(
Yet, despite all these difficulties that tart still turned out really good. True to its description, it turned out very crisp and cookie-like, though more crumbly than I expected. I used vanilla scented sugar, which is just old vanilla beans buried in sugar, and I think it mellowed out the sweetness.
The best thing was watching my mom devour a quarter of it (the last quarter) at breakfast the next day with her cup of decaf coffee.
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Saturday, July 4, 2009

4th of July


My 4th of July Tiramisu with decaf coffee was a success!
My mom ate some this morning along with my sister’s green tea and red bean jelly roll. I was planning to save it for dessert, but my mom is still really jetlagged and the slightest amount of caffeine (even chocolate?!) will prevent her from sleeping. It tasted a little to cheese-cakey for me due to the high cream cheese to heavy cream ratio. The recipe is called Easy Tiramisu. I halved the recipe and coated half of the lady fingers in a chocolate ganache that was leftover from my deflationary macaroons.

I had some too with Hong Kong Style Milk Tea. My mom brought back about two gallon bags back worth of it. The tea powder looks like instant espresso and we make it in a coffee maker and sweeten it with some condensed milk. Her friends prefer to do it with evaporated milk and sugar cubes. It has a slight burnt taste, which is much more appealing than it sounds.

I also got a lot of clothes from Hong Kong and the tags are especially amusing: Give YOU Great Comfort when You Work and Move. The brand name is “Bitter gourd muskmelon.”
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Friday, July 3, 2009

East Meets West Chicken Soup


All great cultures have some sort of chicken soup. I think it's a mom thing.

A few days ago, we were kind of down. My mom was still in Hong Kong and over a week of cooking dinner every night was starting to be a drag for my sister and I. Seriously, we’d get home after five and dinner was expected at 6:30. We averaged three dishes a night (veggie, meat, and mystery) plus rice. And my dad hates the smell of cheese and onions, and refuses to eat bread so that eliminated most western foods. Sadly, he shot down the idea of Cheeseboard pizza.

One of the reasons I like chicken soup is that it’s super easy. I had two chicken breast bones left over from rosemary parmesan chicken and Chicken Salad Havarti Wraps. So I simmered the bones in a pot of water with a few stalks of celery and half a carrot. I’m not much of a carrot fan. I stripped the meat off the bones so it wouldn’t dry out and returned the bones to the broth. I also had half a chicken breast. My sister doesn’t like actual chicken in her soup.

Forty-five minutes later, the broth still tasted a little thin. I usually like to sauté some ground turkey to thicken the soup and I also let it simmer for a few hours, but time was in short supply so I added some canned chicken stock that my co-chef had used in that night’s egg custard. It helped a little. In the end, we had to utilize my mom’s secret soup weapon: salt pork. I’m not sure what the Chinese name is, but the meat label says, “Open Plu,” whatever that means. For some reason, there’s something in the salt pork that just screams, CHICKEN!!!

We also added these lovely rice ovalettes. You don’t have to cook them separately, and they also don’t drink up all your soup like other pastas.

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Wednesday, July 1, 2009

Leftovers



Maxim's Veggie Surprise is one of the few dishes in my repertoire that my sister likes to eat. An added bonus is that my other sister will eat it too. The green tint of the dish is due to my aging camera. The sauce is actually a bright red and I've thought of Pixar's Ratatouille the last few times I've made it.
We made a big batch over the weekend (just days after we watched UP!) because it's super easy to make and provides for good leftovers. While we didn't have meaty mushrooms, we did add sweet corn which gave it a southwestern twist. Take that, Bobby Flay! In addition to having it over rice or on a bed of noodles, here are two other ways to eat this vegan tomato-based dish.

1.Make it un-vegan.

Tawny likes adding an egg to the cold dish and baking it in a hot water bath for fifteen to twenty minutes, until the egg is opaque. It's delish over rice or with toasted lavash bread.

2. Make it not vegetarian.

Melody was more than happy to eat it after Tawny and I made her a pizza with the Maxim-mix in place of spaghetti sauce on lavash bread. Then we added bites of rosemary Parmesan chicken and bits of prosciutto and lots and lots of mozzarella cheese.
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Tuesday, June 30, 2009

Lindsey’s Fruit Galette from Alice Waters and Chez Panisse





I recently discovered a food section in the Berkeley Bioscience Library. Over the course of one week, I went through Alice Waters and Chez Panisse and Anthony Bourdain’s Kitchen Confidential. I'm currently skimming through Chez Panisse Desserts . Frankly, while I really enjoyed reading the books, it actually made me less inclined to try fine dining (if I could ever afford it).
The Chez Panisse book really approached food as an art and it would go on and on with descriptions of the dishes. It all sounded delicious, but I know for a fact that I could never detect and hence enjoy the subtle nuances that the author goes and on and on about. Bourdain's book makes me a little scared of fine dining and its punky gatekeepers.
I was super excited about Chez Panisse Desserts because I thought it would help me re-create this lovely poached pear tart from La Farine. It has this wonderful custard base on which the fruit sits on. The cookbook lists several custard recipes, but I just don't have the ingredients. Nor do I really want to experiment with vanilla beans and come off with inedible but expensive crud. I have already tried to make macaroons twice in two weeks with deflationary results.
I did have lots of fun making different fruit galettes. The first one is nectarines and plums and the one below is strawberries and blueberries. The strawberry cooked into a jammish substance, which was yummy but not visually appealing.

They're really quick and fun to make. You just sort of throw together the dough (flour, butter, ice water, and salt) and while its resting in the fridge, cut up the fruit into even pieces. Then you roll out the dough, measure and trim it with a plate, spread a flour-sugar mixture onto the center, layer the fruit, fold, sprinkle the whole mess with sugar, and then pop it into the oven. Voila!

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Monday, June 29, 2009

Test

Type your summary here

Type rest of the post here
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Sunday, June 28, 2009

A Typical Dinner




Here is the dinner my sister (check her out at heartisserie) and I made tonight. She made eel aka unagi with extra eel sauce and a gailan or chinese broccoli stir fry. I made salmon and a broccoli-carrot stir fry.

My dad came down to fiddle in the kitchen with his crutches. He objected to the idea of me baking salmon and using shallots, because, as everyone knows, the one true way, the chinese way (also known as "the one true way") to make salmon is to pan fry the sucker in oil.
I wasn't so hot on that idea, but decided to try the scientific method. To pan fry one fillet and bake the other. Long story short, the baked salmon with dill (April 2007 of Martha Stewart's Everyday Food) turned out to be much more moist and flavorful, with the zuchinni tasting buttery rather than greasy. Instead of revealing and reveling my results, I utilized a little deception. I poured the excess liquid over the fried piece of salmon and pan fried the baked piece to give it a nice, golden crust. The picture above is before I fried it. No one noticed and my father has deigned to allowed its presence in his lunch box tomorrow!

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Apis Goes to Europe


I went to Europe for the first time in May. Though I wanted to take Goth Bunny with me, I couldn't fit him in my backpack and I was loath to loose him. Apis, of course, was a little more disposable. I was planning to write a little book of our adventures and the first part of it will be tips on travelling.

Tips on Traveling

(Outside Glasgow Museum)

1. Interact with the locals. With few exceptions, they make the best tour guides.

(Neil displaying local hospitality.)

2. Make new friends.

(Apis riding Hamish Rowan Gordon, a highland cow
and proud new resident of the United States.
Assisted by Scotswoman Mairi Gordon.)

3. Don't waste time taking unnecessary pictures. For instance, in the case of Apis, we took lots of pictures of cows. DO NOT take pictures of everything. Going through your film at the end should be fun and nostalgic, not a chore.


(Bull lyre at British museum and possible an ancestor of Apis).
4. EAT!

(Salad at Borough Market, London)

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Saturday, April 11, 2009

Things I Made But Did Not Take Pictures Of

I didn't bake much this week, but I did spend an obscene amount of time on tastespotting. 
Doesn't this look awesome: Bacon Weave
This one too: Baby cupcakes

Things I did make.
1. Currant Scones 
I blogged about this like 2 posts ago, but I used 1/2 cup of wheat flour today instead of 2 cups of all purpose. The batter seemed much moister and the actual scone was flecked with the brown flour. My friend thought it was "spiced." I think I will mix wheat flour into all my future scone endeavours!
2. 2-Layered Ice Cream with a crust of vanilla Joe Joes
We may have needed to bake the crust with some butter before adding layers of ice cream. My sister made the "layer" by putting saran wrap in pie tins and filling them with ice cream.  To decorate the top, we took a paper coffee filter and cut hearts into it. Then we put it on the surface of the top layer and sprinkled finely crushed joe joes on top. I love that word "joe joes." It reminds of kangaroos. 
3. Roasted brussel sprouts with lemon juice
Who knew that 1 tsp of salt for 1 bag of brussel sprouts is uber salty? The lemon juice distracted it slightly. Besides having to drink copious amounts of water, it was pretty good.
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Friday, April 3, 2009

Donuts = Happiness


I had a doughnut party with some friends about a month ago. The recipe is courtesy of 101 Cookbooks. I made the dough and the above picture is after it's risen once. We used a cup to cut the holes in the dough, which my friends found strangely very entertaining.  There was much giggling and gratuitous prodding of the dough. 
I'm not sure if this is a picture of a footprint or a heart, but I guess both represent the influence friends have over the heart.  Boy, that was overly sentimental. Ellyse is cuting holes in the little suckers.

We had to let them rise again before baking them and here's what they look like after they've been popped into the oven. They looked a lot like bagels!

Until we decorated them with a chocolate glaze, a lemon glaze, a powdered sugar and milk glaze, and a sugar-cinnamon mixture.  Then they kinda looked like donuts. And then we ate them. They were perfect with coffee, tea, or milk. 

The photos were taken lovingly and whimsically by Danica.




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Sunday, March 29, 2009

Golden Pretzel Rolls and Chocolate Scones



I've been obsessed with Neil Gaiman lately. Over spring break, I listened to the entire Graveyard Book. I've also been reading his blog and he's mentioned how it really useful because it doubles as a journal. And rereading some of my own entries, I remembered some very good times and of course, some not-so-good times.
I really like baking. Not because it's an art or a craft or a science. It is all these things, but I like how hands on it is. I imagine bakers to be down-to-earth people with strong forearms and big smiles. It feels slower than cooking and more thoughtful, though the FoodNetwork competitions make it seem like bam!bam!bam!, all pizazz and lots of rushing.
I don't have a standing mixer so I have to mix everything by hand. Though I hate creaming butter and sugar, I really like cutting butter into flour with my fingers. I flake the butter and then rub it into the flour. I love the texture of it and how kind of elastic butter becomes. Creaming demands a level of perfectionism that cutting doesn't. I love kneading things.
I used the pretzel recipe from Culinary Cory, which I found on tastespotting.com. This is my second time trying it and I forgot to add the salt. I added it after forty minutes and the rolls were less dense and fluffier. I let the dough rise in a warm oven. I pre-heated the oven for a few minutes, before turning it off and popped the dough in. I don't know how if effects the dough, but shaping the warm dough was very pleasant.
The recipe calls for an egg wash and I only used half the egg. It seemed like a pretty big waste so I decided to make scones from the leftovers. I halved the recipe for Currant Scones and replaced the currants with half a cup of chocolate chips. I also replaced the buttermilk with milk and a squeeze of lemon.
The result was not as nice as the currant scones, but still good. For some reason, they didn't rise as much this time and look like cakey cookies, though they're no where as sweet.
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Thursday, March 19, 2009

Baked Eggs


Thursdays are my bum days and I've been dying to try this Baked Eggs Recipe. It turned out fantastic and it's super easy!

I really love 101 Cookbooks. That site and Tastespotting are currently battling it out as premier food site of my heart. My only beef with 101 Cookbooks is that it's vegetarian, and I'm not. You can find the full recipe by clicking the link above, but here are some modifications for meat eaters and people eating alone.
Here are my ingredients:
1 spinach onion corn tortilla
1/4 of an onion
3/4 of a roma tomato
1 large crimini mushroom
1 slice of bacon (yum!)
2 eggs
a pinch of cumin
a pinch of red pepper flakes
a pinch of salt

So, in Heidi's recipe, she has you make the topping first and then bake the eggs. To save time, I reversed it. I set the oven to 350 and cut circles out of the tortilla to make cups. I actually used the plate the baked egg is sitting on as a circle template. It's like 4 to 4 1/2 inches across.
Then I chopped up everything except the bacon, which I had to chop up later. So, my advice to self, is to do it now. I cooked the bacon for a minute in a small frying pan and then threw in the onion and the mushroom and some salt to let is cook in the rendered fat. It smelled amazing! The only thing I would change is to cook more of the fat out of the bacon (give it a few more minutes) before adding the other ingredients.
Around this point, the oven beeped, signaling that it was now fully heated and I put the tortilla rounds into my cupcake tin and cracked an egg into each cup. I set the timer for 15 minutes.
I seasoned the onion-mushroom mixture and then dumped my chopped tomato. I like the taste of raw tomato so I added it late so it would get the flavor of the pan with minimal cooking.
I took the eggs out of the oven and the whites had turned opaque but were still very wobbly. However, during the time it took to plate the food and clean up, they set.
I was pleased to see a little stream of yolk when I bit into it and used the excess tortilla to mop the yolk. I almost wished that I had cooked them a little less, because I really like runny yolks.
I had a little trouble finishing the second one, because they're really filling for being so small.
I would totally use 1 more mushroom next time, but overall I'm really pleased with how it turned out.
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Tuesday, March 3, 2009

Flourless Chocolate Cake

I love chocolate cake! Recipe adapted from the Food Channel .
What you need is 1 lb of chocolate, chopped.
4 eggs beaten for five minutes on high until very foamy
1 stick of butter, melt with chocolate in a double boiler. You can see that I'm making stove top espresso in the back. I added 1/4 cup.

Fold in the egg foam, a third at a time. You might want to wait a little bit so the chocolate won't cook the eggs.
Mix into fully incorporated.
Pour into a greased pan and bake in a roasting pan half filled with boiling water for 25 minutes at 325.
After it's fully cooled, loosen the edges with a knife before flipping onto a cooling rack. I cut hearts out of the parchment paper and dusted the baby with powdered sugar. The cake promptly sucked in the sugar so I applied instant hot chocolate. When the paper hearts were removed it made a pretty design, alas, I do not have pictures. :(

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Monday, March 2, 2009

My First Foray With Yeast

I've fallen in love 101 Cookbooks recently. You can get the recipe here. Usually, the food is waaaay beyond my pitiful college student means, but this weekend I decided to try the pizza. Pizza, if you don't know, is one of the top five college foods in my book. It's right up there with ramen and mac n' cheese. Unfortunately, I belatedly realized that active yeast was not the same as instant yeast (who knew?), but it wasn't a total bust.
I didn't have those fancy standing mixers so I did it by hand and that it makes the story even more tragic when I decided to look up "yeast" online and boy was I in for a surprise.  Here is my neatly divided dough pre-discovery.
So imagine me frantically mixing yeast with warm water and then rekneading and dividing the whole mess. Praying the whole while.  There is no after picture.  It's too ugly.
Stretching the pizza dough the next day was a nightmare. I did it first thing in the morning while I was still groggy, because I wanted to have pizza for lunch and the dough had to rest for two hours. I got flour all down my pajamas front. :( The dough was so soft, it was almost drippy and first I couldn't get it off the floured cutting board and then it tore. Parts of it were paper thin, others parts were still half an inch thick. It was a relief to finally pop the baby onto the pizza stone (the wonderful generosity of a roommate) and it made a very nice splattering noise. By then, I wanted the pizza to die a horrible, burning death. By then, I didn't want to eat the pizza to enjoy it, I wanted to eat it so I could digest it. With vengeance. Total annihilation and all. Consuming the enemy to consume their strength, etc.  You can see my fearsome bite marks below.

The final product wasn't a complete disappointment. The thick parts were doughy, but where the crust was paper thin it was wonderfully crisp. I hadn't totally killed the yeast because there were a few lovely dough bubbles.
The pita bread from MomGrind was more successful and easy. I still had half a packet of yeast left so I figured I might as well use it. I cut the recipe in half. The yeast was foamy and happy looking in the honey water mixture. I used half wheat and half regular all purpose flour. 
This is not because I'm hoity-toity, it's because I ran out of all purpose flour and I had bought wheat pastry flour to try to make baby chocolate chip cookies from 101 Cookbooks.   I was amazed at how much the dough grew.

I divided the dough into ten pieces and rolled them flat.  They were maybe 4-5 inches wide.
I cooked the baby pitas on the still hot pizza stone. It was awesome. They puffed almost immediately like little balloons and some of the bottoms were nice and brown.
I ate them plain because my hummus had expired a month ago and smelled suspicious, but right out of the oven, they tasted wonderful.
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