tag:blogger.com,1999:blog-54749842584665168532024-03-08T02:05:57.774-06:00The FoodivaA journal on the pursuit of love, adventure and the perfect bite.Unknownnoreply@blogger.comBlogger49125tag:blogger.com,1999:blog-5474984258466516853.post-60199818165069308322008-09-08T19:47:00.004-05:002008-09-08T19:55:11.191-05:00I've been a baaad, baaad Daring Baker!!!Yes, yes! I'm guilty of being a horrid DBer for the past few months, skipping challenges left and right! As John Lennon sang, "Life is what happens when you're busy making other plans". Nevertheless, it's no excuse to let down my fellow DBers and skip challenges! So, this post will regale you the details of the August DB challenge: Pierre Herme's Chocolate Eclairs. Hey, it's better late than never, no? Also, I figure that I cannot skip a challenge that involves the DBers' sugah daddy, Pierre Herme. The recipe can be found in his book, <a href="http://www.amazon.com/Chocolate-Desserts-Pierre-Herme-Greenspan/dp/0316357413/ref=sr_1_5?ie=UTF8&s=books&qid=1217575108&sr=8-5/">Chocolate Desserts by Pierre Herme</a>.<br /><br />The whole process was quite simple. The recipe comes in three parts for the three different components: dough, pastry cream and glaze. I thought the most difficult part was trying to pipe in the pastry cream without having to split the baked and cooled choux. By the way, did you know that the eclair is a sort of French donut according to Wikipedia???<br /><a href="http://s84.photobucket.com/albums/k2/marias23/?action=view¤t=6-26-08163.jpg" target="_blank"><img src="http://i84.photobucket.com/albums/k2/marias23/6-26-08163.jpg" border="0" alt="Photobucket"></a><br /><br />I thought that the eclair is already a perfect enough classic treat without trying to alter the recipe much. I mean, seriously, how can beat a creamy, sweet custard filling in a baked crisp yet soft dough topped with chocolate sauce? Seriously! So, the only variation that I did was to drizzle some melted white chocolate on top. Pretty?<br /><a href="http://s84.photobucket.com/albums/k2/marias23/?action=view¤t=6-26-08165.jpg" target="_blank"><img src="http://i84.photobucket.com/albums/k2/marias23/6-26-08165.jpg" border="0" alt="Photobucket"></a><br /><br />Suffice to say, the eclairs didn't last long when I brought them to lab, where they were all snapped up by starving scientists. Thank goodness I had the sense to save some dough and baked up more choux. However, this time, I make profiteroles with them. Ok, so I was wrong before, you can beat the perfect eclair by filling the choux with ice cream! :D<br /><a href="http://s84.photobucket.com/albums/k2/marias23/?action=view¤t=6-26-08167.jpg" target="_blank"><img src="http://i84.photobucket.com/albums/k2/marias23/6-26-08167.jpg" border="0" alt="Photobucket"></a><br /><br />Also, apologies for the overly gigantic pictures (for now). Photobucket isn't exactly cooperating...Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-5474984258466516853.post-17860050522847774972008-08-15T06:56:00.000-05:002008-08-15T06:57:07.268-05:00The family descends in town!!!Well, not the whole family, thank goodness. My sweet cousin and aunt visited me for a weekend recently. We had a ball just doing girly stuff around town and went to a few restaurants that I normally don't go to, whether it's due to price or distance/convenience issues.<br /><br />We went to NoMi, a Japanese fusion-ish place at the Park Hyatt in the heart of Chicago's Magnificent Mile. I've been here a few times previously, always with visiting family. Not only is their food delicious, the view is simply to die for. We went during Saturday's lunch hour and got a seat by the window easily. The ambience of the dining room and bar was very sophisticated and clean. Service was impeccable and the wine list and cellar looked very impressive. They even had a few different kinds of salts and peppers to choose from, to season your own food! How pretty!<br /><a href="http://s84.photobucket.com/albums/k2/marias23/?action=view¤t=6-26-08148.jpg" target="_blank"><img src="http://i84.photobucket.com/albums/k2/marias23/6-26-08148.jpg" border="0" alt="Salts and peppers at NoMi"></a><br /><br />We started off with a very generous assortment of warm breads and butter. Even though the breads were warm, the butter was rock hard. I must say that warm bread always earns brownie points from me, but rock hard butter doesn't. I know that it'll violate some health code if restaurants were to keep butters warm, but it will definitely help if customers didn't have to struggle to spread it on their breads.<br /><a href="http://s84.photobucket.com/albums/k2/marias23/?action=view¤t=6-26-08150.jpg" target="_blank"><img src="http://i84.photobucket.com/albums/k2/marias23/6-26-08150.jpg" border="0" alt="Photobucket"></a><br /><br />We proceeded to a very clean, delicious citrus beet salad that was topped with the most refreshing citrus vinaigrette. Isn't the plating simply elegant?<br /><a href="http://s84.photobucket.com/albums/k2/marias23/?action=view¤t=6-26-08151.jpg" target="_blank"><img src="http://i84.photobucket.com/albums/k2/marias23/6-26-08151.jpg" border="0" alt="Photobucket"></a><br /><br />I was fascinated by the Saffron Bouillabaisse and opted for that despite a hot, summery day out. Not only was it absolutely scrumptious, the scallops and calamari were cooked to perfection: just enough for a bite and flavor. The plating was clean, yet warm. A half of the sourdough crouton was soft from the bouillabaisse, and the other half retains its crunch, which made for a fun mix of textures and flavors.<br /><a href="http://s84.photobucket.com/albums/k2/marias23/?action=view¤t=6-26-08152.jpg" target="_blank"><img src="http://i84.photobucket.com/albums/k2/marias23/6-26-08152.jpg" border="0" alt="Photobucket"></a><br /><br />My aunt also chose something light: the Ikebana sushi platter consisting of a tuna roll, some fresh salmon sashimi and an assortment of cooked and raw sushi. The dish was very fresh, but I don't know if it was worth the hefty $25 price tag!<br /><a href="http://s84.photobucket.com/albums/k2/marias23/?action=view¤t=6-26-08154.jpg" target="_blank"><img src="http://i84.photobucket.com/albums/k2/marias23/6-26-08154.jpg" border="0" alt="Photobucket"></a><br /><br />My cousin, ever the sweet tooth she is, ordered the French Raisin Toast with fresh cream and fig coulis. It was surprisingly light for a French toast: a tad dry and a bit too crunchy. I think French toasts should be rich, creamy and heavy. It might be due to the fact that NoMi kind of places itself as a "spa" restaurant, which is why their light dishes are way superior than their "enlightened" heavy dishes. I could be wrong, but that's my impression of it. The fig coulis, though, was pretty intensely fig-gy (if there's such a word). It would've been perfect with an assortment of cheeses.<br /><a href="http://s84.photobucket.com/albums/k2/marias23/?action=view¤t=6-26-08153.jpg" target="_blank"><img src="http://i84.photobucket.com/albums/k2/marias23/6-26-08153.jpg" border="0" alt="Photobucket"></a><br /><br />The meal was satiating in terms of the range flavors we enjoyed, but the portions weren't uber generous. Fortunately, we had a complimentary dessert platter. The waitress came out with a silvery cylinder with 3 layers. After placing it on the table, she unfurled each layer to reveal the mini treats in them. The presentation was beautiful, very much like a surprise gift. As you can see, each layer has about 3 mini, bite-sized sweet treats. The most memorable items I tried were the fruit tart (I'm such a sucker for fruit tarts!) and a super intense chocolatey truffle.<br /><a href="http://s84.photobucket.com/albums/k2/marias23/?action=view¤t=6-26-08155.jpg" target="_blank"><img src="http://i84.photobucket.com/albums/k2/marias23/6-26-08155.jpg" border="0" alt="Photobucket"></a><br /><br />Overall, it was a beautiful, light meal. I definitely won't recommend this place if you're famished, but it's perfect for a special occasion or if you want something light at a breathtaking locale.<br /><br />Another place I wouldn't normally patronize is this Korean restaurant on Lawrence Avenue that I stumbled upon by accident when I was really looking for good ol' San Soo Gap San. The restaurant name is San Chae Dolsot. Everything (well, most of it) was written in Korean at the restaurant; I was half expecting them to not have English menus :)<br /><br />Located in a mini strip mall along Chicago's Korean town on Lawrence Avenue, it looked like the kind of neighbourhood restaurant that Korean families come to for Sunday dinner. But anyway, my aunt, my cousin and I just stuck to good Korean classics such as kal bee, chap jae and a kim chee tofu soup. The traditional banchan (otherwise known as those delicious starters served on small mini plates) served was deliciously tongue-tingling as usual. We thought the kal bee was not that great, probably due to the quality of the meat. However, the marinade was yummy.<br /><a href="http://s84.photobucket.com/albums/k2/marias23/?action=view¤t=6-26-08157.jpg" target="_blank"><img src="http://i84.photobucket.com/albums/k2/marias23/6-26-08157.jpg" border="0" alt="Photobucket"></a><br /><br />The kim chee tofu soup was simply to die for. I'm sure the chill of the evening helped make it taste even better, but the spice was just right and there's so much silky tofu in it! Just add some bean rice and you get a filling, warm stew.<br /><a href="http://s84.photobucket.com/albums/k2/marias23/?action=view¤t=6-26-08158.jpg" target="_blank"><img src="http://i84.photobucket.com/albums/k2/marias23/6-26-08158.jpg" border="0" alt="Photobucket"></a><br /><br />We all really enjoyed their chap jae, which was cooked very nicely. The glass noddle still had a bite to it and the sweet and salty interplayed perfectly. I love that they added so much sesame seeds on top!<br /><a href="http://s84.photobucket.com/albums/k2/marias23/?action=view¤t=6-26-08159.jpg" target="_blank"><img src="http://i84.photobucket.com/albums/k2/marias23/6-26-08159.jpg" border="0" alt="Photobucket"></a><br /><br />Overall, it was a pretty decent restaurant. All of the other patrons were Korean families. Of course, in true Indonesian form, my aunt didn't find the Korean food spicy enough. My family has this practice bringing around a special bottle of Indonesian chili sauce when we go out to eat. I know, I know, it's really weird. But I must say that it really does help bring out the flavor of most Asian foods. Now, my aunt has officially graduted to bringing around fresh chili in a Ziploc bag! And you can bet on her bringing it out for our Korean food adventure!<br /><a href="http://s84.photobucket.com/albums/k2/marias23/?action=view¤t=6-26-08156.jpg" target="_blank"><img src="http://i84.photobucket.com/albums/k2/marias23/6-26-08156.jpg" border="0" alt="Photobucket"></a><br /><br />It was an awesome weekend, catching up with them and trying out some new restaurants. I can't wait to see them again soon!<br /><br />NoMi<br />800 N. Michigan Ave., #7<br />(312)239-4030<br /><br />San Chae Dolsot<br />3737 W. Lawrence Ave.<br />(773)588-5223Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-5474984258466516853.post-60228955418053955172008-08-07T08:14:00.000-05:002008-08-07T08:15:18.288-05:00Staying cool...It has been a whirlwind summer thus far. Actually, make that a whirlwind year! I've been travelling like crazy (counting at least 20 different flights, 6 of them international) and trying to work like crazy so I can graduate soon. Sadly, even though I have so much to blog about, all this activity has left me little time to do so. Nevertheless, I try to cook whenever I can and in this searing summer heat, I like to make easy dishes that will minimize oven time. As they say, if you can't stand the heat, get out of the kitchen. And I'm one weird tropical girl who really detests heat!<br /><br />Thanks to all the debauchery and busy schedule I had this year, I seriously need to go on a diet! With the heat and diet, salads have been my saving grace this summer. I know salads don't exactly conjure up the most fantastic, delicious images in most people's minds, but I think that with a little creativity and some sense of adventure, it could be scrumptious, healthy and oh so easy at the same time. My ultimate secret weapon for salads? Great dressing.<br /><br />Specifically, I'm really into Japanese-style sesame dressing. It's commonly used not only as salad dressing, but also as a dipping sauce for grilled meats in Japanese restaurants. This dressing goes with almost every green and protein, but it is best with softer baby greens, such as spinach. I first got hooked by this dressing when I was eating at a bbq restaurant in Tokyo, where the thinly-sliced beef was served with a fragrant, nutty sesame dip.<br /><a href="http://www.flickr.com/photos/54079084@N00/2740685667/" title="6-26-08 160 by chic_nut_stud, on Flickr"><img src="http://farm4.static.flickr.com/3020/2740685667_6608829a3b.jpg" width="500" height="375" alt="6-26-08 160" /></a><br /><br />There are many different brands of sesame dressing at the ethnic grocery store, which led me to experiment a little bit. I noticed that the consistency of the dressings vary widely. You can check them out by turning the bottles upside down and observing how quickly (or slowly) the dressing "moves". Thus far, the slower they are, the better. The "slow" sesame dressings tend to be more flavorful and nuttier. I also find that you can use way less of the "slow" dressings for the same degree of flavor. As you can see above, the color of the dressings are also different, I'm guessing due to the different degree of roasting that was done in the production process.<br /><br />So, for dinner last night, I decided to make one of my favorite salads: a bed of soft baby spinach topped with lightly sauteed garlic shrimp. And of course, it will be served with a drizzling of the sesame dressing.<br /><br />Recipe for Favorite Garlic Shrimp Spinach Salad<br /><br />Ingredients:<br />1 Tbsp olive or canola or vegetable oil<br />Minced garlic<br />Salt<br />Pepper<br />Shrimp<br />Baby spinach (or any other greens of your choice)<br />Japanese-style sesame dressing<br /><br />Heat oil on non-stick pan.<br /><br />Add shrimp and garlic to hot pan.<br /><br />Season the shrimp to taste with salt and pepper.<br /><br />Once the shrimp has been cooking on one side for at most 3 minutes, flip them over one by one.<br /><br />Cook another two minutes.<br /><br />Remove from heat. Pile shrimp on top of the baby spinach. Drizzle with sesame dressing and enjoy!<br /><a href="http://www.flickr.com/photos/54079084@N00/2740685729/" title="6-26-08 162 by chic_nut_stud, on Flickr"><img src="http://farm4.static.flickr.com/3025/2740685729_cb47a892bb.jpg" width="500" height="375" alt="6-26-08 162" /></a>Unknownnoreply@blogger.com3tag:blogger.com,1999:blog-5474984258466516853.post-67618524962248765172008-07-22T08:32:00.001-05:002008-07-22T08:32:59.552-05:00A Sentimental EducationI'm a sucker for classic romances. However, when I give a modern romance novel a chance, I get bored to tears within the first few chapters for one of a few reasons. <br /><br />A typical modern romance usually features a neurotic, spoiled heroine with an incurable shoe addiction that is supposed to be endearing to readers but instead, annoys me to the core. Not all women are brainless creatures who suddenly become helpless at the sight of the latest shiny cut leather on high heels!!! Alternatively, there might be a Fabio-esque character who is raring and ready to sweep a fragile, helpless woman off her feet only to ride into the sunset on a white horse, no less.<br /><br />I'd like to first state that I'm not a man-hating, bra-burning feminist. I enjoy a trashy novel once in a (great, great) while. I have to be in a very specific brainless mindset to actually be in the mood to enjoy one of these moderm romance novels. It isn't so much the misogynistic, patriarchal portrayal of women that disgusts me (although that doesn't really help their case). It is the assumption that female readers (who are these books' target market) are so mindless that they could enjoy such two-dimensional drivel on a regular basis, that appalls me!<br /><br />Don't get me wrong. I enjoy romance stories as much as the girl next door, but just because a story features a romance doesn't excuse authors from good writing; y'know, stuff like character development, creation of suspense/action, eliciting an emotional response from the reader, an interesting yet realistic plot, etc, etc. So I often end up going to second-hand bookstores (of which, there are at least two in my neighbourhood) and picking up classic fiction. I recently finished Gustave Flaubert's masterpiece, <a href="http://www.amazon.com/Sentimental-Education-Oxford-Worlds-Classics/dp/0192836226/ref=pd_bbs_sr_2?ie=UTF8&s=books&qid=1215370941&sr=8-2">A Sentimental Education</a>.<br /><br />Though not widely considered a "romance", everything about it is romantic. Centered in this book, is the main character's, Frederic Moreau's, growing affection for a friend's wife, Madame Marie Arnoux. The development of this romance uses the background of the 1848 French Revolution, where we also witness the political education of Frederic and his contemporaries. The constant tension between Frederic and Marie is mirrored in the upheaval of political events as a background. Flaubert not only took care to describe to us the intricate folds of Marie's chartreuse dress or her curled auburn locks, but also the smell of fire in the Parisian streets after a riot and the beauty of his countryside hometown of Nogent.<br /><br />I think my favorite heroine (if you can call it that) in the book is the city of Paris. Despite the relative darkness with which Flaubert depicted the general mood and the city, there is a certain strength and beauty about it all. It is ironic that although the book's title means the education of feelings, in the end, Frederic achieves neither education nor feelings (or sentiments), leaving us regretful that he and his contemporaries did not achieve their full potential. <br /><br />An imperfect character, Frederic leaves a lot to be desired, what with his womanizing ways and spoiled brat attitude of entitlement. However, I suppose I identify with him a little bit. Till the end, Frederic was always be a dreamer, full of longings and desires. There is something familiar about the way he and his pals would hang out over drinks and tidbits, talking about the people they knew and politics. It reminds me a bit like grad school and my friends, knocking back a few together at the end of another hard week. (Spoiler alert! If you're going to read this book, stop reading this blog entry!)<br /><br />The book ends with Frederic and his oldest friend sitting around, reminiscing of days gone by, loves lost and promises unfulfilled. The ending is a bit on the negative side, with the main characters either dead or having accomplished little to nothing. Nevertheless, it serves as another reminder to me of life's fleeting quality, and that we all should seize the day and live it the fullest.Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-5474984258466516853.post-5779314655430275632008-07-03T19:19:00.003-05:002008-07-03T19:32:07.208-05:00Treating myself...There was a little surprise in the mail about a few weeks ago. It was a white envelope addressed to me with no return address. If I was paranoid (like my boss), I would've put on some gloves before opening it. To my (pleasant) surprise, it was a $25 Amazon gift certificate from my friend (you know who you are *virtual hugz*). $25 is very generous, especially by Amazon standards. You can get sooo much on Amazon for $25, considering the prices are usually 30% or more lower than retail prices at bookstores.<br /><br />It wasn't hard deciding what to get on Amazon because I do keep a few wish lists there myself. The first treat I got for myself was a <a href="http://www.amazon.com/gp/product/B0000TI3Z0">Daft Punk CD</a>. I've been in the mood for upbeat electronica music lately. I find that it's good music to listen to while doing experiments at work or running outside. I know it's rather Eurotrash of me, but I don't care! :D<br /><br />The second treat I chose is the one I'm super super excited about. I bought Dorie Greenspan's <a href="http://www.amazon.com/gp/product/0767906810">Paris Sweets book</a>. If you don't already know (which means you're either an abonimation of Nature or a "normal" non-baker), Dorie Greenspan is the goddess of baking. Seriously, her recipes are awesome and can't be beat! From what I hear, she's very very nice in person too :)<br /><a href="http://www.flickr.com/photos/54079084@N00/2570411770/" title="IMG_0042 by chic_nut_stud, on Flickr"><img src="http://www.bookdepository.co.uk/RESOURCE/MEDIA/IMAGES/bookcovers/Original/BookCovers13/9/7/8/0/9780767906814.jpg" /></a><br /><br />Every day I would peek in my mailbox and ask "Wherefore art thou, Amazon package?" I got the free Super Saver shipping, so I had to suffer for a week before getting my precious treats. The long-awaited package came in the mail today and I immediately tore into the box, extracting the cool CD and my book! My Dorie Greenspan book! <br /><br />Let me tell you that I read that book from cover to cover within the first few hours of receiving it. I love how the book was organized with little tidbits of Dorie's experiences with the bakers of the best bakeries and patisseries of Paris. Interspersed with the charming stories were recipes that the various pastry artistes shared, ranging from the classic madeleine to the formidable gateau St. Honore. The illustrations of Paris and the pastries were sweet and were evocative of those found in the Roald Dahl books of my childhood. I like that Dorie takes care to give the ingredient measurements in both metric and volume amounts. The suggestions to personalize the creations were fun and it's very helpful to have a list of alternatives to quality French ingredients she found in Paris. If there's any disappointment, it's only the fact that there are no recipes for the French macaroon in the book. Oh well, I guess I'll have to treat myself with another Dorie book soon!<br /><br />Anyway, I was so excited and I took some time to decide which recipe to try out first. Since there are no big occasions or party in my social landscape in the next week, I picked out a more portable pastry recipe to experiment with. I was immediately taken with the madeleine recipes in the book. Although I'm not French (by a long stretch!), I can identify with Marcel Proust's fond remembrance of these shell-shaped cakes. <br /><br />Growing up in Singapore, there was a popular French bistro chain (almost equivalent to Au Bon Pain here in the States) called "Delifrance". They sell all sorts of yummy French fare ranging from croissants and quiches to madeleines. Their madeleines were available everywhere, even at a gas station two blocks away from my school. After a long day of classes and extracurricular activities, I would often stop by the gas station to get a box of Delifrance madeleines, savoring one in the bus on the way home. I would share the rest of the box (there were 6 cakes in a box) to my sister and cousins who were living with me at the time. It would often be the highlight of our young, (seemingly) boring, long schooldays.<br /><br />So, I joyously undertook this challenge to recreate those simple yet sweet memories at home, and here are what I found to be the keys to the perfect madeleines.<br /><a href="http://www.flickr.com/photos/54079084@N00/2635374806/" title="Madeleines in pan by chic_nut_stud, on Flickr"><img src="http://farm4.static.flickr.com/3043/2635374806_a7c1beb8a6.jpg" width="375" height="500" alt="Madeleines in pan" /></a><br /><br />Mixing the batter is pretty simple. As long as you follow the directions and don't overmix, it should be allright. Now, most of the useful tips are to be followed after the batter is mixed.<br /><br />First, to achieve the signature hump of the madeleine, the batter has to be refrigerated for at least 2-3 hours, preferably overnight.<br /><br />Second, the special shell-shaped madeleine pan has to be generously buttered and floured to ensure that these yummy cakes won't stick and ruin its shell shape.<br /><br />Last but not least, madeleines are best enjoyed the day they are baked with a cup of coffee (I myself prefer tea). But if you have to save them for another day, store them in an airtight container after they are completely cooled.<br /><br />Bon appetit!<br /><br /><a href="http://www.flickr.com/photos/54079084@N00/2635370900/" title="Madeleines by chic_nut_stud, on Flickr"><img src="http://farm4.static.flickr.com/3070/2635370900_e9d7f83e7b.jpg" width="375" height="500" alt="Madeleines" /></a>Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-5474984258466516853.post-48035746660407533882008-06-24T12:27:00.005-05:002008-06-24T13:39:53.218-05:00A San Franciscan WeekendThe San Francisco bay area is truly one of my favorite places ever. Maybe it's just the "granola" side of me talking but there's a free, green spirit about the area that I adore, what with the constant presence of activism in the street corner or the bi-weekly farmer's market in almost every county. I jumped with joy when I saw that there are recycling and composting bins to be found throughout the city. I also hear that retailers are mandated to use recycleable or compostable shopping bags by law! If San Francisco can do it, why can't the rest of the country?<br /><a href="http://www.flickr.com/photos/54079084@N00/2605655984/" title="IMG_0119 by chic_nut_stud, on Flickr"><img src="http://farm4.static.flickr.com/3115/2605655984_986227347b.jpg" width="375" height="500" alt="IMG_0119" /></a><br /><br />Anyway, the main reason for my SF trip is to attend a scientific meeting that's held over the weekend. I had to present a poster there and got the chance to attend some interesting talks. Initially I wasn't looking forward to the poster session because I thought that my work is kind of lame. However, many people stopped by my poster and asked many questions. It has truly revived the scientist in me. Wow! Someone's actually interested in what I'm doing, haha! :)<br /><br />I attended most of the lectures and professional events that I thought were directly related to my work and this still left me with plenty of time to sightsee and basically do whatever I wanted to. On my first night, I met up with two of my cousins who lives in San Jose. Actually, they met up with me. They were so sweet that they picked me up from the airport! Here they are, regaled in plastic bibs!<br /><a href="http://www.flickr.com/photos/54079084@N00/2605641092/" title="IMG_0044 by chic_nut_stud, on Flickr"><img src="http://farm4.static.flickr.com/3003/2605641092_e6a7254004_m.jpg" width="240" height="180" alt="IMG_0044" /></a><br /><br />Actually, the reason they were wearing bibs (I had one on too!) was that we were about to enjoy a crab dinner and eating crabs with your bare hands sure can get messy. Hendra brought us to <a href="http://www.anfamily.com/Restaurants/thanhlong_restaurant/displaypages/homepage.html">Thanh Long</a> in San Francisco for its crazy good Vietnamese seafood fare. We went there on a Friday night and it was super packed. Once I smelled the strong, distinctive scent of garlic, I knew that we were at a good place. Fortunately, we were seated within 10 minutes and my cousin Hendra shortened our waiting time by immediately ordering the specialties without even opening the menu. We had a giant Dungeness crab each and tiger prawns served over a bed of garlic noodles. The roasted crab was deliciously moist and super meaty. The sauce (made with garlic and "secret" spices, whatever they may be) was perfect for dunking the chunks of soft crab meat into. The butterflied tiger prawns were also tasty, though a teeny tad overcooked. My favorite just had to be the garlic noodles: a bit on the soft side of al dente and 100% garlicky!<br /><a href="http://www.flickr.com/photos/54079084@N00/2605641296/" title="IMG_0045 by chic_nut_stud, on Flickr"><img src="http://farm4.static.flickr.com/3205/2605641296_7b86b448e8.jpg" width="500" height="375" alt="IMG_0045" /></a><br /><a href="http://www.flickr.com/photos/54079084@N00/2604809651/" title="IMG_0046 by chic_nut_stud, on Flickr"><img src="http://farm4.static.flickr.com/3182/2604809651_ffa38b0b63.jpg" width="500" height="375" alt="IMG_0046" /></a><br /><br />Believe it or not, after that meal fit for giants, we shared two desserts: the molten chocolate cake and fried banana, both a la mode.The chocolate cake was just allright to me but the fried banana brings back memories of my childhood for me. One of my father's favorite snacks is fried banana, a staple of Indonesian cuisine. Growing up, he used to bring me along to a fried banana stand in the heart of the Jakarta Chinatown when he sneaked out of the house for a snack :)<br /><a href="http://www.flickr.com/photos/54079084@N00/2604809779/" title="IMG_0048 by chic_nut_stud, on Flickr"><img src="http://farm4.static.flickr.com/3241/2604809779_f4b16afa2d.jpg" width="500" height="375" alt="IMG_0048" /></a><br /><a href="http://www.flickr.com/photos/54079084@N00/2604809927/" title="IMG_0049 by chic_nut_stud, on Flickr"><img src="http://farm4.static.flickr.com/3249/2604809927_497b50a92d.jpg" width="500" height="375" alt="IMG_0049" /></a><br /><br />Besides enjoying the seafood in SF, I also headed towards a Californian institution: In'n'Out. I've heard many friends rave about this Cali joint and I've always wanted to try it. The previous times I was in California, I wasn't able to make my pilgrimage for one reason or another. This time, I was determined to not miss it! After I presented my poster at the meeting, I decided to go for a run around SF. Long story short, I ran from my hotel (near the Civic Center) to the Golden Gate Bridge, and then to Fisherman's Wharf, before heading back to the hotel. If it sounds like a long run to you, it's probably because it WAS a looong run. I had planned it out so that I would have my post-run meal at an In'n'Out at Fisherman's Wharf. After a blistering run throughout the 45-degree sloped of Sn Francisco, this was a sweet sight for sore eyes (and legs!).<br /><a href="http://www.flickr.com/photos/54079084@N00/2604810169/" title="IMG_0089 by chic_nut_stud, on Flickr"><img src="http://farm4.static.flickr.com/3194/2604810169_9e5a416369.jpg" width="375" height="500" alt="IMG_0089" /></a><br /><br />When I went into the restaurant, there was already a long line ahead of me. This particular In-n-Out was packed with tourists due to the location, but there were a number of locals too. As they say, when in Rome, do as the Romans do; so I ordered a double double meal. I just can't get over how funny the name is! :) So, the double double meal consists of a double double burger (double the patty and cheeese), fries and medium drink. The unlimited drink part was pretty awesome because I was sooo dehydrated after my run and I must say that I had never tasted a more refreshing or delicious Diet Coke in my life!<br /><a href="http://www.flickr.com/photos/54079084@N00/2604810301/" title="IMG_0090 by chic_nut_stud, on Flickr"><img src="http://farm4.static.flickr.com/3225/2604810301_a800d94641.jpg" width="500" height="375" alt="IMG_0090" /></a><br /><br />Mr oder took a little less than 10 minutes to complete, which makes me believe that they actually cook the food only after they received the order. Although the fries were unimpressive and were on the soggy side (McD fries are better), the burger itself was yummy. I could actually taste the meat! Unlike other fast food joints that serve burgers that are unbelieveably tasteless, I like the beefiness (yes, the BEEFiness) of an In-n-Out burger. As if this is not Cali enough, they wrap their burgers in paper instead of plastic, hand-cut their fries and lettuce, and only use vegetable oil. Isn't it awesome?<br /><br />The rest of the time in SF, I spent munching and snacking instead of having big sit-down meals. I just wanted a taste of as many things as possible! Of course a trip to SF is never complete without a visit to the largest Chinatown in the US. I searched high and low for this one bakery my cousin brought me to previously, where I enjoyed the most luscious egg tart ever. After an hour or so looking lost and having lost hope, I found it: the AA Bakery & Cafe! <br /><br />As with most Chinatown bakeries and cafes, this one was filled with older Chinese folks, enjoying their morning egg tart or other yummy pastries over a piping hot cup of milk tea (or nai cha). As for me, I made a beeline to purchase my favorite Chinese pastries: egg tart, steamed "paper" cake and a custard bun topped with a thin almond cookie.<br /><br />Unlike the Chicago C-town bakeries, in SF, the egg tart shell is made with puff pastry, giving it a rich flavor, flaky texture and a delicate crispness that is distinct from the graham cracker-style crust used in other cities' C-town bakeries. The actually egg custard part is also much milkier and softer, which makes SF egg tarts my favorite ever!<br /><a href="http://www.flickr.com/photos/54079084@N00/2605642618/" title="IMG_0103 by chic_nut_stud, on Flickr"><img src="http://farm4.static.flickr.com/3066/2605642618_ec85c6da75.jpg" width="500" height="375" alt="IMG_0103" /></a><br /><br />The custard-filled bun topped with almond cookie (I don't know its official name) was also a yummy treat. I've never seen them in the Chicago C-town and I first had this with my cousin in SF a few years back. This bun combines a soft bready texture with the cool creamy filling and a lightly crunchy cookie top. Man, Asian cuisine is chock full of foods and dishes that combine different textures and flavors; and this bun is (in my humble opinion), the most delicious example of that.<br /><a href="http://www.flickr.com/photos/54079084@N00/2604811315/" title="IMG_0106 by chic_nut_stud, on Flickr"><img src="http://farm4.static.flickr.com/3060/2604811315_839dcfbf6c.jpg" width="500" height="375" alt="IMG_0106" /></a><br /><br />The steamed "paper" bun (my absolute favorite Chinese pastry ever!) was not as good as the ones in Chicago (Chi-town pride!). It had a layer of crust (not hard, not soft) on top that the cakes in Chicago don't have. However, the flavor was spot-on and was perfect with a cup of strong latte.<br /><a href="http://www.flickr.com/photos/54079084@N00/2604811419/" title="IMG_0109 by chic_nut_stud, on Flickr"><img src="http://farm4.static.flickr.com/3102/2604811419_fa90a289a0.jpg" width="375" height="500" alt="IMG_0109" /></a><br /><br />And guess what?!?!? I was in Cali during the cherry season! When I saw a fresh shipment of cherries in C-town, I couldn't resist! Don't worry, I didn't buy all these (though I wish I did)!<br /><a href="http://www.flickr.com/photos/54079084@N00/2605643136/" title="IMG_0105 by chic_nut_stud, on Flickr"><img src="http://farm4.static.flickr.com/3107/2605643136_4566b7611d.jpg" width="375" height="500" alt="IMG_0105" /></a><br /><br />On the last day of my trip, I was lucky enough to catch a farmer's market outside the Ferry Terminal building. I mean, how much more Californian can it be than a farmer's market? There were plenty of fresh fruit (cherries, peaches and berries were in season) and to my delight, there was no shortage of samples!<br /><a href="http://www.flickr.com/photos/54079084@N00/2604811943/" title="IMG_0127 by chic_nut_stud, on Flickr"><img src="http://farm4.static.flickr.com/3202/2604811943_89f05c11e3.jpg" width="500" height="375" alt="IMG_0127" /></a><br /><a href="http://www.flickr.com/photos/54079084@N00/2605644296/" title="IMG_0128 by chic_nut_stud, on Flickr"><img src="http://farm4.static.flickr.com/3127/2605644296_229a4f0212.jpg" width="500" height="375" alt="IMG_0128" /></a><br /><a href="http://www.flickr.com/photos/54079084@N00/2604812547/" title="IMG_0129 by chic_nut_stud, on Flickr"><img src="http://farm4.static.flickr.com/3244/2604812547_dbb26bdae9.jpg" width="375" height="500" alt="IMG_0129" /></a><br /><br />I was particularly struck by the impressive size of some figs and decided to try one. The fig was so big it covered the palm of my hand! Not only was it gigantic, it was actually quite delicious. It wasn't as juicy as some figs I had, but it was very seedy and not too terribly sweet. I enjoyed the subtle flavors and devoured it, skin and all.<br /><a href="http://www.flickr.com/photos/54079084@N00/2605646628/" title="IMG_0144 by chic_nut_stud, on Flickr"><img src="http://farm4.static.flickr.com/3066/2605646628_0b60957a5b.jpg" width="375" height="500" alt="IMG_0144" /></a><br /><br />As if all this fresh fruits and veggies wasn't enough, there were more gourmet stores in the Ferry Terminal building itself. The one that caught my eye first was <a href="http://www.ferrybuildingmarketplace.com/acme_bread_company.php">Acme Bread Company</a>. I've heard of the legendary Berkeley-based bakery and lucky me! They had a branch in SF! I mean, seriously, this place is so good that there were a couple of folks who made their pilgrimage here either first thing from the airport, or on their way to the airport. What better endorsement is there?<br /><a href="http://www.flickr.com/photos/54079084@N00/2604811625/" title="IMG_0115 by chic_nut_stud, on Flickr"><img src="http://farm4.static.flickr.com/3268/2604811625_f8f9554400.jpg" width="500" height="375" alt="IMG_0115" /></a><br /><a href="http://www.flickr.com/photos/54079084@N00/2605644786/" title="IMG_0130 by chic_nut_stud, on Flickr"><img src="http://farm4.static.flickr.com/3242/2605644786_8037b0f859.jpg" width="500" height="375" alt="IMG_0130" /></a><br /><br />Although I was tempted by the baguette, I decided to stick with a classic: the butter croissant, which went perfectly with a piping hot cup of latte. The croissant was as croissants should be: flaky layers of buttery richness. I enjoyed it immensely, but it would've been infinitely better had it been warm, if only slightly (I know, I know, I'm so demanding!).<br /><a href="http://www.flickr.com/photos/54079084@N00/2605645696/" title="IMG_0136 by chic_nut_stud, on Flickr"><img src="http://farm4.static.flickr.com/3167/2605645696_48b2275ef0.jpg" width="500" height="375" alt="IMG_0136" /></a><br /><br />There was another bakery (or as they advertise, patissier) in the Ferry Terminal Building named <a href="http://www.miettecakes.com/">Miette</a>. Their delicate decor and beautiful pastries drew me to this store. In particular, I was enchanted by their macaroon offering.<br /><a href="http://www.flickr.com/photos/54079084@N00/2605645028/" title="IMG_0131 by chic_nut_stud, on Flickr"><img src="http://farm4.static.flickr.com/3159/2605645028_d2bb9c6424.jpg" width="500" height="375" alt="IMG_0131" /></a><br /><br />Suddenly hankering for them, I bought one of each flavor: pistachio, rose, chocolate, vanilla and strawberry. Tha packaging was totally adorable, with the little cookies swaddled in pretty pink tissue paper within a mini Chinese take-out box with a handle.<br /><a href="http://www.flickr.com/photos/54079084@N00/2604813823/" title="IMG_0137 by chic_nut_stud, on Flickr"><img src="http://farm4.static.flickr.com/3249/2604813823_cc7942ca3c.jpg" width="375" height="500" alt="IMG_0137" /></a><br /><a href="http://www.flickr.com/photos/54079084@N00/2604814409/" title="IMG_0139 by chic_nut_stud, on Flickr"><img src="http://farm4.static.flickr.com/3208/2604814409_223776683e.jpg" width="500" height="375" alt="IMG_0139" /></a><br /><br />Although I enjoyed the flavors of the macaroons, I was a tad disappointed by the texture. Unlike the crisp yet chewy macaroons I had in Paris, these Miette macaroons were just soft. It might've had something to do with having them all stacked up in the large cookie jars, instead of having them lined up in a single layer to be kept as dry as possible. Still, I liked the flavors of the macs, particularly the rose macaroon.<br /><br />I'm really very happy with the trip to SF. There are still some places I would love to visit or eat at in the Bay Area. Fortunately, I won't have to wait long for that chance because I'm returning there in July for a friend's last hurrah of sorts :) Ciao!<br /><br />Thanh Long<br />4101 Judah Street<br />on the corner of 46th Avenue<br />San Francisco, CA 94122<br />415.665.1146<br /><br />In-n-Out Burger<br />333 Jefferson St<br />San Francisco, CA 94133<br /><br />AA Bakery & Cafe<br />1068 Stockton St<br />San Francisco, CA 94108<br />(415) 981-0123<br /><br />Acme Bread Company<br />One Ferry Building<br />Marketplace Shop #15<br />San Francisco, California 94111<br /><br />Miette<br />One Ferry Building<br />Marketplace Shop #10<br />San Francisco, CA 94111Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-5474984258466516853.post-35024441061245650232008-06-11T06:25:00.004-05:002008-06-11T06:50:09.436-05:00No muss, no fuss Classic Roast ChickenIt is with much regret that I didn't have sufficient stomach space to try a roast chicken while I was in Paris. The aroma of whole chicken being roasted kept wafting to my nose, seducing me as I roam the markets of Paris. Armed with a determination to satiate my craving for this classic, I made my own poulet rosti at home.<br /><br />I started looking online for recipes and observed that the highest-rated recipes are the very simplest; so simple that there are only 3 ingredients: chicken, salt and pepper. When I read up more about roasting poultry, there are a few tips to keep in mind which will result in a moist, juicy bird trapped by thin, perfectly crisped skin.<br /><br />First, you should never EVER (and I mean, NEVER EVER) pierce the skin before cooking. This will create holes through which those precious chicken juices to evaporate in the high heat of the oven, resulting in a yucky dry bird.<br /><br />Second, it's imperative to dry the uncooked bird as much as possible. This involves pouring out the thawed liquids out of its cavity and letting paper towels absorb the excess water on the chicken skin. This will let the skin crisp beautifully and prevent the bird from being steamed from the innard liquids.<br /><br />Third, like roasting beef, you have to let the cooked bird sit for 10-15 minutes before you start digging in; not only so you won't burn your tongue, but also to let the juices re-distribute throughout the whole bird.<br /><br />Fourth, if you want to check the status of your bird by opening the oven periodically, DON'T! This lets heat escape from the oven and prevents your bird from having an even roasting temperature. Unless you have one of those fancy schmancy clear-doored oven, just leave the bird alone during the duration of cooking time!<br /><br />Who knew that taking these simple, no muss, no fuss steps would give you a perfectly-roasted chicken? :)<br /><br />Recipe for Classic Roasted Chicken<br /><br />Ingredients:<br />1 three- to four-pound chicken<br />Salt<br />Pepper<br /><br />Pre-heat oven to 450 deg Fahrenheit.<br /><br />Drain liquid from chicken cavity and pat the outside dry with paper towel.<br /><br />Season the cavity and the outside of the chicken generously with salt and pepper.<br /><br />Place seasoned chicken on roasting pan.<br /><br />Roast at 450 deg Fahrenheit for 50-60 minutes.<br /><br />Let chicken rest for at least 10 minutes before enjoying.<br /><br />I think this recipe gives you a roasted chicken so delicious that it can be enjoyed naked, by itself. But, if you're going to serve it alongside something else, it's very good atop a bed of baby greens with a scant drizzle of vinaigrette, as meat for a sandwich or with a side of baked potato. But you know what? Why ruin perfection? The only accompaniments this roast chicken needs are a tall glass of iced beverage and plenty of napkins!<br /><br /><a href="http://www.flickr.com/photos/54079084@N00/2570411770/" title="IMG_0042 by chic_nut_stud, on Flickr"><img src="http://farm4.static.flickr.com/3088/2570411770_6453d0867e.jpg" width="500" height="375" alt="IMG_0042" /></a>Unknownnoreply@blogger.com5tag:blogger.com,1999:blog-5474984258466516853.post-20438846057606060402008-05-23T09:37:00.003-05:002008-05-23T09:48:20.999-05:00Ups and DownsIt's been nothing short of hectic in recent times, with many ups and downs. The "Ups" include having my friends and my dear sister visit, a sojourn to America's best restaurant, Alinea, seeing my cousin graduate and catching up with her family in Boston, running along the magnificent Charles River and having my business plan enter the final round of competition at Northwestern University. Unfortunately, the "Downs" were plentiful also. My camera died when I was at Alinea, resulting in no pictures from a wonderful evening of Chef Achatz's degustation. My business plan didn't place at all in the competition. And I think I'm hit the hardest by the fact that a lab technique that I've been working on the last year or so is just not working. This means that I will probably have to use the service of a core facility to develop it for me. Now, why didn't we do that in the first place? That's another long story that boils down to economics.<br /><br />I'm sorry for being such a downer. I think I feel so down just because I haven't been spending as much time in the kitchen as I would like to. Oftentime (maybe too often), I question my career decision again and again. Maybe I should've gone into something simpler or more structured, like medicine or business. I admire those who instead of fretting about the challenges of science, actually relish and enjoy it, saying that the things that are worth doing are the most difficult ones. It's just difficult for me to have that point of view when graduate school has just been beating me down for the past few years. Is it too much to ask for a little bit of success in my experiments? Is it?Unknownnoreply@blogger.com4tag:blogger.com,1999:blog-5474984258466516853.post-36739389198368587912008-05-01T08:44:00.000-05:002008-05-01T08:45:09.710-05:00Paris in Spring 4 - the (last) little bitsI didn't want the luxurious culinary experience in Paris to end, so I bought a few tidbits that would allow me to prolong it (though not as well, obviously).<br /><br />One of the little bit of Paris I don't regret getting is the Ispahan tea, from (where else, but) Pierre Herme. Heady with joy from being able to taste the Ispahan from his store, I was addicted. As some of you know, I love love love tea also. So combining one of the most exquisite flavors and tea makes me very happy!<br /><a href="http://s84.photobucket.com/albums/k2/marias23/?action=view¤t=IMG_3450.jpg" target="_blank"><img src="http://i84.photobucket.com/albums/k2/marias23/IMG_3450.jpg" border="0" alt="Photobucket"></a><br /><br />The leaves are basically a combination of Darjeeling and Kemum, scented with rose, lychee and raspberries. The tea was totally different from the original Ispahan, but it was very nice and pleasant. I can definitely smell the rose but not so much the raspberries and lychee.<br /><a href="http://s84.photobucket.com/albums/k2/marias23/?action=view¤t=IMG_3454.jpg" target="_blank"><img src="http://i84.photobucket.com/albums/k2/marias23/IMG_3454.jpg" border="0" alt="Photobucket"></a><br /><br />I also purchased a little box of Ispahan nougats from the same store. Studded with rose-pink flecks reflecting its flavor, the nougats are little individually-wrapped mouthfuls of joy. For Ispahan overdose, one can have this with the tea I just mentioned above. Ho ho!<br /><a href="http://s84.photobucket.com/albums/k2/marias23/?action=view¤t=IMG_3446.jpg" target="_blank"><img src="http://i84.photobucket.com/albums/k2/marias23/IMG_3446.jpg" border="0" alt="Photobucket"></a><br /><br />I especially adored the bag of lavender that I bought in Montmartre. I haven't opened it yet but it gave my luggage such a wonderfully pleasant scent. I can't wait to browse for recipes to use these beauties. Got any ideas to share?<br /><a href="http://s84.photobucket.com/albums/k2/marias23/?action=view¤t=IMG_3456.jpg" target="_blank"><img src="http://i84.photobucket.com/albums/k2/marias23/IMG_3456.jpg" border="0" alt="Photobucket"></a><br /><br />At the airport, I bought this pack of madeleines for the plane trip back to the US. I only had a pistachio madeleine and was hankering for a cakey yet bready treat. Even though it looks like some cheesy, inauthentic French pastry, it was surprisingly delicious. They were moist, very buttery and decadent. Maybe it was my relatively low expectation from buying it at a convenience store at an airport, no less.<br /><a href="http://www.flickr.com/photos/54079084@N00/2356679902/" title="IMG_3305 by chic_nut_stud, on Flickr"><img src="http://farm3.static.flickr.com/2380/2356679902_7360d66d3a.jpg" width="500" height="375" alt="IMG_3305" /></a><br /><br />Thanks to a fellow blogger at Chocolate and Zuchinni, whose posted on Pierre Herme's source for rose syrup, I hunted down a little Indian shop about a mile away from the hotel we stayed at for Natco rose syrup. Supposedly, the legendary PH uses this rose syrup for his Ispahan creations. I can't wait to use this! Some ideas I have include ice cream, possibly cupcakes and maybe (dare I say) macaroons?<br /><a href="http://s84.photobucket.com/albums/k2/marias23/?action=view¤t=IMG_3457.jpg" target="_blank"><img src="http://i84.photobucket.com/albums/k2/marias23/IMG_3457.jpg" border="0" alt="Photobucket"></a><br /><br />Besides food items, I bought a beautiful pair of vibrant red ballet flats. It was a bit of a necessary impulse buy (if one can call it that). One fine day in Paris, I wore a pair of sexy boots that have heels that are just a tad too high for comfortable sightseeing. After close to an hour of torture, I chanced upon these at a United Colors of Benetton store and snapped up a pair of the right size. Ahhhhhhh, pure sole heaven :)<br /><a href="http://s84.photobucket.com/albums/k2/marias23/?action=view¤t=IMG_3460.jpg" target="_blank"><img src="http://i84.photobucket.com/albums/k2/marias23/IMG_3460.jpg" border="0" alt="Photobucket"></a><br /><br />While in was there, trenches was the "in" thing with it being spring and all. At the same time, the color grey was also ubiquitous in clothing shops. I fell in love with this hip-length grey trench at a Naf Naf store in the St. Germain area and just had to have it! I know, I know, it's a pretty impractical buy for me because spring in Chicago lasts for like, 15 minutes! Well, at least I'll look comfortably stylish for 15 minutes *winks*<br /><a href="http://s84.photobucket.com/albums/k2/marias23/?action=view¤t=IMG_3461.jpg" target="_blank"><img src="http://i84.photobucket.com/albums/k2/marias23/IMG_3461.jpg" border="0" alt="Photobucket"></a><br /><br />Overall, Paris was beautiful and I enjoyed myself throughly, though a bit on the pricey side (that damn euro!). It was a sweet just-us-sisters springtime in Paris. I can only hope that it won't be our last excursion together.<br /><br />Anyway, if you notice a slight improvement with the pictures for this post, it is thanks to my new homemade toy. Voila! The magic of the homemade (read: ghetto!) light box. I've been hankering for one of these babies but a professional light box easily costs a few hundred bucks and the best ones out there are a few thou! I stumbled upon a really cost post about making your own lightbox for under $50 and it was the perfect weekend project. It would also be perfect for the photos for my upcoming business venture. Check it out!<br /><a href="http://s84.photobucket.com/albums/k2/marias23/?action=view¤t=IMG_3464.jpg" target="_blank"><img src="http://i84.photobucket.com/albums/k2/marias23/IMG_3464.jpg" border="0" alt="Photobucket"></a><br /><br />It was waaay larger than I expected and it's now occupying the whole dining table, which is fine because I don't really dine on it. However, if I were to do it all over again, I would use smaller poster boards. Now, the only problem is, my white background is turning up light blue. It's not something that I can't fix with image editing software but I would really like it to be super white by itself. Any ideas?Unknownnoreply@blogger.com6tag:blogger.com,1999:blog-5474984258466516853.post-28451828457917976322008-04-27T17:11:00.000-05:002008-04-27T17:12:31.796-05:00My April DB challenge- Cheesecake Brulee BitesI love love love mini, bite-sized treats! Which is why I was so elated to find out this month's DB challenge are bite-sized cheesecake treats! There's just something about diminutive, individually-portioned bites that is appealing to me. I think part of the reason is portion control so I won't overeat, but I can promise you that's a hard feat because these cheesecake treats are so very yummy! And the challenge comes in good time too as I have been hankering for creamy, rich cheesecake lately.<br /><br />The lovely <a href="http://workingwomanfood.blogspot.com/">Deborah</a> and <a href="http://feedingmyenthusiasms.blogspot.com/">Elle</a> were the kind hostesses this month and chose the <a href="http://daringbakers.blogspot.com/2008/04/april-challenge-cheesecake-pops.html">recipe</a> from a cookbook that simply the most scrumptious title ever: <a href="http://www.amazon.com/Sticky-Chewy-Messy-Gooey-Desserts/dp/081185566X">Sticky, Chewy, Messy, Gooey</a>. Seriously, how can you not love it?<br /><br />The recipe itself was very simple and straightforward. However, I had a slight problem with the cheesecake not setting beautifully. All I did to solve the issue was to freeze the cheesecake balls with the popsicle sticks for about half an hour. I just had a pretty decadent weekend and wanted something lighter. My daring adjustments include using Neufchatel cheese that supposedly has 1/3 less fat than normal cream cheese, and coating the cheese balls with sugar and bruleeing them instead of super rich chocolate.<br /><a href="http://s84.photobucket.com/albums/k2/marias23/?action=view¤t=IMG_3414.jpg" target="_blank"><img src="http://i84.photobucket.com/albums/k2/marias23/IMG_3414.jpg" border="0" alt="Photobucket"></a><br /><br />The cheesecake balls didn't freeze completely but was solid enough to withstand a super hot torch. Unfortunately, they weren't as perfectly spherical as I wanted them to be and the not-so-perfect-ly-spherical shape was more detectable without a nice chocolate coat. Overall, the cheese pops were delish and just the right-sized "light" treat I wanted. Like the book its recipe came out of, these sure were sticky, chewy, messy and gooey, just the kind of dessert I like *winks*<br /><a href="http://s84.photobucket.com/albums/k2/marias23/?action=view¤t=IMG_3408.jpg" target="_blank"><img src="http://i84.photobucket.com/albums/k2/marias23/IMG_3408.jpg" border="0" alt="Photobucket"></a><br /><br />If you want to salivate over more of these cheesecake balls, check out my friends' creations <a href="http://daringbakersblogroll.blogspot.com/">here</a> and be prepared to be blown away!Unknownnoreply@blogger.com18tag:blogger.com,1999:blog-5474984258466516853.post-90668919583271297402008-04-22T06:56:00.002-05:002008-04-22T07:11:01.181-05:00Where on Earth is the Foodiva?It has been a crazy month or so to say the least. Let's recount what has been going on during the past month or so:<br /><br />1) A hop across the Atlantic for a whirlwind weekend Parisian trip with my dearest sis. I don't think I ever regained my normal footing after that; it's been insane since then. And I still have one more post on this trip!<br /><br />2) Two different sets of college friends visiting over two different weekends. This was a total treat for me and I tried my best to minimize my work time during the weekends they were here. But that left me quite guilt-ridden for not working enough!<br /><br />3) A departmental retreat at Wisconsin; just another excuse for grad students to party/get drunk/bond on the university's wallet. Another fun, boisterous weekend with no work getting done.<br /><br />4) The incorporation of my business idea. My partner was actually the one who did most of the paperwork for our business and I'm so so so excited about this!!! I will definitely show off the website to you guys once it's up and running. Also, on this thread, I'm finally certified by the federal government and the Illinois state to handle food for sale! Yippee! The food sanitation class basically took two whole Saturdays of my life and I'm just so thankful it's done!<br /><br />5) Training for the Soldier Field 10-mile. As if there's not enough on my plate, I have to be crazy enough to sign up for a 10-mile race with my friend. Actually, I'm kind of glad I did because now I have to get my butt of the couch and exercise!<br /><br />6) Regular work. There's nothing regular about what I fondly refer to as "work" because even though my official title of grad student sounds all distringuished and noble and intellectual, nothing could be further from the truth. We're really just lab slaves in disguise. Paying us a meagre stipend that we have to pay taxes on (!), we easily spend 60 hours per week in lab. And then, when we get home, we'll be all guilt-ridden if we didn't spend some more time actually reading up and keeping up on the current research.<br /><br />It's been crazy busy, but you know what? It's been fun too :)Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-5474984258466516853.post-33267055858250487202008-04-03T20:11:00.005-05:002008-04-03T20:55:33.186-05:00Paris in Spring 3 - restaurantsWhile frolicking arouund the arrondisements of Paris, my sister and I rarely ever sat down for full meals. We probably only did that about 2-3 times; but we did splurge on chillaxing with cups of strong coffee and wonderful pastries. The few times we did go to restaurants, we had a pleasant time.<br /><br />We had lunch at <a href="http://www.bestrestaurantsparis.com/en//restaurant-paris/detail/le-castiglione.html">Le Castiglione</a> while we were strolling around the chic shopping area. A friend of mine works in this district and recommended it for lunch. Their menu offering is mostly classic bistro fare. The dining room was a rich velvety red; the furniture is mostly wood and the lighting was "flattering". As with all restaurants in France, every meal starts with bread and pure butter, which was one of the indulgences I love about France.<br /><a href="http://www.flickr.com/photos/54079084@N00/2386620416/" title="IMG_3274 by chic_nut_stud, on Flickr"><img src="http://farm3.static.flickr.com/2060/2386620416_06a4de6a6a.jpg" width="375" height="500" alt="IMG_3274" /></a><br /><br />Starting with a delicious glass of red wine (yes, I had wine with lunch! As they say, in Rome, do as the Romans do), I had their "special" of the day, which was a pot roast with mashed potatoes. The roast was cooked very nicely, i.e. medium rare (more rare than medium, the way I like it). The mushroom sauce was yummers too. Although I'm not a big fan of potatoes, the mash was quite tasty and very well-seasoned.<br /><a href="http://www.flickr.com/photos/54079084@N00/2385795137/" title="IMG_3275 by chic_nut_stud, on Flickr"><img src="http://farm3.static.flickr.com/2220/2385795137_79e39bfb8f.jpg" width="500" height="375" alt="IMG_3275" /></a><br /><br />My sister had their salmon cooked (fried, really) on one side with a bed of baby greens and potatoes. The fish was on the salty side but the greens were super fresh! (BAD PHOTO ALERT!)<br /><a href="http://www.flickr.com/photos/54079084@N00/2385800757/" title="IMG_3276 by chic_nut_stud, on Flickr"><img src="http://farm3.static.flickr.com/2186/2385800757_8a445b4e51.jpg" width="500" height="375" alt="IMG_3276" /></a><br /><br />The other restaurant we went to was <a href="http://www.thoumieux.com/restaurant/index.php">Thoumieux</a>. I wanted to go here after reading about their cassoulet (which I had) on <a href="http://www.davidlebovitz.com">David Lebovitz's blog</a>. A classic French restaurant, Thoumieux's menu is nothing but French. The dining room is quaint, with mirrors lining the walls and small tiles lining the floor. It reminds me very much of <a href="http://www.balthazarny.com/">Balthazar</a>. in New York. Actually, Balthazar probably tries their best to emulate this classically comfortable French restaurant decor. Besides a restaurant, Thoumieux also has a cafe and a hotel in the same building. With a jar of pungent mustard on every table, how much more French can you get? *winks*<br /><a href="http://www.flickr.com/photos/54079084@N00/2355835671/" title="IMG_3278 by chic_nut_stud, on Flickr"><img src="http://farm3.static.flickr.com/2245/2355835671_65f8c4bb05.jpg" width="375" height="500" alt="IMG_3278" /></a><br /><br />We started our dinner with an appetizer of stinky and melty but so deliciously creamy chunks of cheese on toasted bread on a bed of greens. That's not its official name, but I can't remember what it is!<br /><a href="http://www.flickr.com/photos/54079084@N00/2386655242/" title="IMG_3279 by chic_nut_stud, on Flickr"><img src="http://farm4.static.flickr.com/3104/2386655242_ac43a560ea.jpg" width="500" height="375" alt="IMG_3279" /></a><br /><br />I had the cassoulet, which was basically a slow-cooked bean stew containing different kinds of meat. The one at Thoumieux a piece of fatty pork belly, a sausage and some chicken. Talk about meat overload! But anyway, is that a beautiful cassoulet or is that a beautiful cassoulet?<br /><a href="http://www.flickr.com/photos/54079084@N00/2385836283/" title="IMG_3281 by chic_nut_stud, on Flickr"><img src="http://farm3.static.flickr.com/2295/2385836283_6e6f825888.jpg" width="500" height="375" alt="IMG_3281" /></a><br /><br /><a href="http://www.flickr.com/photos/54079084@N00/2386672098/" title="IMG_3284 by chic_nut_stud, on Flickr"><img src="http://farm3.static.flickr.com/2388/2386672098_2a81cd242b.jpg" width="500" height="375" alt="IMG_3284" /></a><br /><br />My sister had their fried fish, which was too oily and overly salted; but with the fresh greens, it wasn't too bad.<br /><a href="http://www.flickr.com/photos/54079084@N00/2385831897/" title="IMG_3280 by chic_nut_stud, on Flickr"><img src="http://farm4.static.flickr.com/3260/2385831897_1cc521bf5a.jpg" width="500" height="375" alt="IMG_3280" /></a><br /><br />We ended with a profiterole drizzled with dark chocolate sauce. I was too excited by the prospect of French profiteroles to even take a picture. Silly me! But anyway, the ice cream and the chocolate were superb. This might sound mighty snooty of me to say but I've made better puffs at home. The puffs were a tad dry but were acceptable partners to the ice cream. The highlight of the evening was the sight that greeted us outside the restaurant. With the cool spring air bathing our faces the sight of this, how can you not be satisfied with life?<br /><a href="http://www.flickr.com/photos/54079084@N00/2355835405/" title="IMG_3277 by chic_nut_stud, on Flickr"><img src="http://farm4.static.flickr.com/3234/2355835405_93e31223d4.jpg" width="375" height="500" alt="IMG_3277" /></a><br /><br />Le Castiglione<br />235, rue Saint-Honoré, 75001 Paris<br /><br />Thoumieux<br />79, rue Saint Dominique 75007 ParisUnknownnoreply@blogger.com1tag:blogger.com,1999:blog-5474984258466516853.post-27369772739675322552008-04-02T08:54:00.001-05:002008-04-02T08:56:12.128-05:00Paris in Spring 2- "street" foodMy sister and I were pleasantly surprised by the nice-ness of the Parisians we encountered (with one exception, which I'll describe in a later post). I mean, we didn't think they would be nasty or anything, but we keep hearing about how the French despise the English, the Americans and English-speaking people. I found them quite friendly and accomodating, though not as warm as the neighboring Italians. My sis and I joked that maybe they're so nice to us because they keep mistaking us for being rich Japanese tourists, who visit France in droves.<br /><br />My sister and I visited Paris at a good time; the city wasn't choc full of tourists unlike in summer and all the shops are open. So, in a way, we got to experience Paris fully. I think it helped that the small hotel we stayed at is located in a residential neighborhood (the 9th arrondisement). Paris is a truly beautiful city. Each day, my sister and I would marvel at the intricate, old apartments that line the streets of Paris. The older buildings are prettier. I have to say that French modern architecture that we saw in the outskirts of Paris were rather ghastly!<br /><br />Paris is also a true blue food heaven. The streets are littered with patissiers, boulangers, boucheries, fromageries, fishmongers, cafes and restaurants. It seems that Parisians still shop for food every day to ensure freshness. Small mom-and-pop shops that specialize in different food items still flourish (thank goodness!), although we also saw many modern convenient supermarket chains around town. <br /><br />My favorite food neighborhood in Paris is <a href="http://en.wikipedia.org/wiki/Montmartre">Montmartre</a>. Known better as Amélie's neighborhood and a nightclub district in the 18th arrondisement, it is a quaint Parisian area rife with narrow streets that are littered with various specialty grocers in the daytime. We walked down Rue Abbesses, only to be welcomed with the sights, sounds and scents of fresh fruit stands, baked breads and pastries, wonderful cheeses, and cafes. It looks like a residential area except for the droves of tourists coming to see Amélie's neighborhood, the Basilica of the Sacré Cœur or the Moulin Rouge just a few steps away. It's one of those neighbourhoods where you'll see people walking around holding a partially-eaten baguette, wrapped with only a small square of baker's paper.<br /><a href="http://www.flickr.com/photos/54079084@N00/2363196757/" title="IMG_3237 by chic_nut_stud, on Flickr"><img src="http://farm4.static.flickr.com/3028/2363196757_664778ae86.jpg" width="375" height="500" alt="IMG_3237" /></a><br /><br />Besides the adorable little cafes lining Rue Abbesses, I loved the little shops selling various goodies. We saw a long line outside of a bakery and decided to get in it. The lines are a pretty good gauge of how good a place is, no? I mean, it's got to be pretty good if there are so many people clamoring for it! The bakery is Le Grenier à Pain and like many others, my sister and I were attracted by the heady scent of freshly-baked breads. We didn't get their baguette (silly us!); instead, I went for a delicious pistachio madeleine and my sis had some mini pigs-in-a-blanket (I'm sure there's a more elegant name for it in French though I don't know what it is) and a chocolate chip-studded mini bread that looks like a cheese stick. The breads were very yummy and the perfect snack for our stroll through Montmartre.<br /><a href="http://www.flickr.com/photos/54079084@N00/2356664096/" title="IMG_3238 by chic_nut_stud, on Flickr"><img src="http://farm3.static.flickr.com/2242/2356664096_7d7079dd84.jpg" width="500" height="375" alt="IMG_3238" /></a><br /><br />Walking down Rue Abbesses, we saw many people holding a pretty pink cake box tied up with a flourish of red ribbons. Our curiosity piqued, we tried sussing out the source of this mystery, only to find a quaint little tart shop, <a href="http://www.lespetitsmitrons.com/">Les Petits Mitrons</a>. Best known for their tarts (both sweet and savory), they also sell pizzas and little pastries and chocolates. After our little feast from Le Grenier à Pain, I can only thank God that Les Petits sells their tarts in slices too, so we can have a taste! My sis got a classic apple tart (that we consumed before we could snap a pic) and it was yummy. We found it a little too sweet and unlike tarts we've had in the US, Les Petits' doesn't have a layer of custard between the crust and the fruit. We particularly enjoyed the glaze on the fruit and can understand why so family French families in the neighborhood decided to make it a part of their Sunday ritual.<br /><br />Another pretty friggin' awesome place we went to was this legendary ice cream place, <a href="http://www.berthillon.fr/">Berthillon</a>. After hearing that it's the best ice cream in Paris, how can I, an ice cream addict resist? The ice creamerie also has a cafe with an outdoor section for customers to people-watch (how French!).<br /><a href="http://www.flickr.com/photos/54079084@N00/2356659396/" title="IMG_3227 by chic_nut_stud, on Flickr"><img src="http://farm3.static.flickr.com/2195/2356659396_963e007d56.jpg" width="500" height="375" alt="IMG_3227" /></a><br /><br />They have a little freezer in front for orders to go and this was the offering of the day.<br /><a href="http://www.flickr.com/photos/54079084@N00/2356659886/" title="IMG_3228 by chic_nut_stud, on Flickr"><img src="http://farm3.static.flickr.com/2251/2356659886_3a41ed1ec1.jpg" width="375" height="500" alt="IMG_3228" /></a><br /><br />With the exception of cannelle and noix, we pretty much deduced what the ice cream flavors were. My sister got a scoop of caramel and I foolishly tried cannelle, only to realize after the first lick that it's cinnamon. I don't hate cinnamon or anything like that, just that it's not my favoritest spice ever. Still, the ice cream was pleasantly creamy, smoothly gliding over my tongue as it melts. It was also not excessively sweet, which was surprising because believe me, the French love love love sweet. Maybe it's because it was cinnamon flavor; my sister's caramel was decidedly more sugary.<br /><a href="http://www.flickr.com/photos/54079084@N00/2382884180/" title="IMG_3230 by chic_nut_stud, on Flickr"><img src="http://farm3.static.flickr.com/2139/2382884180_3d75d03871.jpg" width="500" height="375" alt="IMG_3230" /></a><br /><br />Another famous French food is the crepe. I've made some at home before, but due to the limitation of my small non-stick pan, I was never convinced it was really French. My home-made crepes were also too thick, I thought; nothing like a paper-thin French crepe. So when we saw a line in front of this man's creperie-on-wheels in the St. Germain area, we just had to have one! I mean, check out his expertise! He has two crepe irons going at the same time to get in the groove!<br /><a href="http://www.flickr.com/photos/54079084@N00/2355832249/" title="IMG_3261 by chic_nut_stud, on Flickr"><img src="http://farm3.static.flickr.com/2173/2355832249_319fed103b.jpg" width="500" height="375" alt="IMG_3261" /></a><br /><br />Fortunately, we didn't get a crepe near Notre Dame, where the crepes were already pre-made and stacked for uber tourist-trap convenience. I mean, how good can it be if you didn't know when it was made. Maybe an hour ago? Or yesterday? So if you're in Paris and wants a crepe, stay away from the touristy areas. Crepe fillings include the savory four cheeses and mushrooms to sweet classics such as butter and sugar, Nutella and fruit jams. Nutella and jam seemed to be the most popular one, and who can resist Nutella anyway? I mean, check out this guy skilfully filling and folding the crepes!<br /><a href="http://www.flickr.com/photos/54079084@N00/2356666986/" title="IMG_3262 by chic_nut_stud, on Flickr"><img src="http://farm4.static.flickr.com/3016/2356666986_483540dd65.jpg" width="500" height="375" alt="IMG_3262" /></a><br /><br />As I expected, the crepe was much larger and thinner than my homemade ones (duh!). Filled with melty Nutella and soft bananas, it was a party in my mouth. I can only imagine going back to that crepe stand every day if I lived in the area.<br /><a href="http://www.flickr.com/photos/54079084@N00/2382069937/" title="IMG_3296 by chic_nut_stud, on Flickr"><img src="http://farm3.static.flickr.com/2044/2382069937_8eac198b4f.jpg" width="375" height="500" alt="IMG_3296" /></a><br /><br />Another "streety" food that we enjoyed immensely was the falafel. You wouldn't expect it but apparently, Paris has many fantastic Middle Eastern/North African cuisine offerings, thanks to immigrants from these countries. We tried the falafel that supposedly had Lenny Kravitz's stamp of approval, because of course, we trust Lenny Kravitz!<br /><a href="http://www.flickr.com/photos/54079084@N00/2356673628/" title="IMG_3292 by chic_nut_stud, on Flickr"><img src="http://farm4.static.flickr.com/3067/2356673628_5e45caa2b5.jpg" width="375" height="500" alt="IMG_3292" /></a><br /><br />Besides that, my Parisian friend had recommended <a href="http://travel.nytimes.com/2006/12/31/travel/31bite.html?ref=travel">L'As du Falafel</a>. I mean, if the New York Times had reviewed and recommended the place, how bad can it be, right? So my sis and I trekked to the beighborhood of Marais, got lost a couple of times, and finally found the holy grail leading to this falafelerie. It's rather funny that right across from L'As du Fafafel was anotther famous, fancier-looking falafelerie, <a href="http://www.123cacher.com/fr/restaurant_cacher/mivami.html">Mi-Va-Mi</a>. Could it be that they're owned by the same person? Who knows? Anyway, one big mistake we made is we didn't order the original falafel sammich, but instead decided to go for the meatier schwarma because we felt like meat, dammit! How can you not want meat once you see this huuuge chunk of meat displayed shamelessly, teasing your eyes and nose and taste buds?<br /><a href="http://www.flickr.com/photos/54079084@N00/2356673204/" title="IMG_3291 by chic_nut_stud, on Flickr"><img src="http://farm3.static.flickr.com/2309/2356673204_a604a03814.jpg" width="500" height="375" alt="IMG_3291" /></a><br /><br />And boy, was the schwarma good! Check out those chunks of chicken bursting from the pita! And the cabbage! And the sauce! This thing is so big that you need a fork to eat it, unless you don't mind (or want!) the sauce schmeared all over your face, that is, haha, which might not be so bad *winks* We were quite glad we only got one sammich after seeing just how humongous this thing is! At 7 euros a pop, it had better be humongous! It was very delicious; the chicken chunks were nice and juicy and tender, the veggies crisp and fresh, the sauce was tangy and slightly spicy at the same time. I would definitely go back to L'As du Falafel again but I wouldn't mind trying out their competitor either.<br /><a href="http://www.flickr.com/photos/54079084@N00/2382933552/" title="IMG_3293 by chic_nut_stud, on Flickr"><img src="http://farm3.static.flickr.com/2341/2382933552_5d52765eb5.jpg" width="375" height="500" alt="IMG_3293" /></a><br /><br />I thoroughly enjoyed Paris' street food scene more than its fine dining, at least, what we got to experience of the "fine" dining anyway (which wasn't that much). I love that there are so many delicious options for eating on-the-go, whether it's the classic Nutella crepe, a bite of falafel, or a perfect cup of cappucino.<br /><a href="http://www.flickr.com/photos/54079084@N00/2355842101/" title="IMG_3304 by chic_nut_stud, on Flickr"><img src="http://farm4.static.flickr.com/3114/2355842101_1a2ff30f0a.jpg" width="500" height="375" alt="IMG_3304" /></a><br /><br />Le Grenier à Pain<br />38, rue des Abesses, 75018 Paris<br /><br />Les Petits Mitrons<br />26, Rue Lepic, 75018 Paris<br /><br />Berthillon<br />29-31 rue saint Louis en l'ile, 75004 Paris<br /><br />St. Germain Crepe stand<br />Near the St. Germain metro stop, right across from a Starbucks<br /><br />L'As du Falafel<br />34, rue des Rosiers, 75004 ParisUnknownnoreply@blogger.com4tag:blogger.com,1999:blog-5474984258466516853.post-4019789151574889472008-03-30T11:02:00.000-05:002008-03-30T11:03:22.167-05:00Spring has sprung!Once upon a March, a teeny weeny bunny faced a Daring Bakers challenge. It was the daring <a href="http://foodartandrandomthoughts.blogspot.com/">Morven's</a> turn to host and she wisely picked a sprightly recipe for us: the <a href="http://daringbakers.blogspot.com/2008/03/march-challenge-dories-perfect-party.html">Perfect Party Cake</a> by the one and only <a href="http://www.doriegreenspan.com/">Dorie Greenspan</a>. Having only salivated at <a href="http://www.amazon.com/s/ref=nb_ss_b/102-6736628-2819340?url=search-alias%3Dstripbooks&field-keywords=dorie+greenspan">Dorie's books</a>, the bunny was uber excited about the cake, only to despair having no special occasion to bake for.<br /><br />Though the bunny's birthday is in March, she was away in a foreign land with her beloved sister for the occasion. Fortunately, the Easter holiday came to the rescue! Even though the funny bunny didn't celebrate the holy day, she had plenty of friends who did. The bunny quite liked cake allright, but being pint-sized, the bunny liked all things small and cute. She then decided that instead of baking a large, beautiful cake, she will bake cupcakes because there's really nothing more adorably delicious than cuppy cakes. <br /><br />But how should the bunny ensure that she follows the challenge rules, for one of the rules is that it has to be a layer cake! Think and think, the bunny did, before she thought, "Eureka! Layer cupcakes!" And layer cupcakes, the bunny made.<br /><br />She started with the batter, which was easy breezy and a beautiful daffodil yellow, very apt for a springy occasion such as Easter.<br /><a href="http://www.flickr.com/photos/54079084@N00/2355846649/" title="IMG_3319 by chic_nut_stud, on Flickr"><img src="http://farm3.static.flickr.com/2077/2355846649_7bb39c3703.jpg" width="375" height="500" alt="IMG_3319" /></a><br /><br />To make layer cupcakes, the daring bunny baked the layers separately; she baked half of them in cupcake baking cups and the other half sans paper in the cupcake pan, with only a tablespoon of batter in each.<br /><a href="http://www.flickr.com/photos/54079084@N00/2355847037/" title="IMG_3320 by chic_nut_stud, on Flickr"><img src="http://farm4.static.flickr.com/3152/2355847037_97caa257eb.jpg" width="375" height="500" alt="IMG_3320" /></a><br /><br /><a href="http://www.flickr.com/photos/54079084@N00/2355847183/" title="IMG_3321 by chic_nut_stud, on Flickr"><img src="http://farm3.static.flickr.com/2159/2355847183_46b78eb9c3.jpg" width="375" height="500" alt="IMG_3321" /></a><br /><br />The mini cupcakes (as if cupcakes weren't mini enough!) rose slightly and were a pretty yellow.<br /><a href="http://www.flickr.com/photos/54079084@N00/2356681834/" title="IMG_3322 by chic_nut_stud, on Flickr"><img src="http://farm4.static.flickr.com/3027/2356681834_f571047329.jpg" width="375" height="500" alt="IMG_3322" /></a><br /><br />To start the assembly process, the funny bunny laid out the cupcake in a baking cup, which will be the bottom layer.<br /><a href="http://www.flickr.com/photos/54079084@N00/2355849773/" title="IMG_3323 by chic_nut_stud, on Flickr"><img src="http://farm4.static.flickr.com/3221/2355849773_d97be5599a.jpg" width="500" height="375" alt="IMG_3323" /></a><br /><br />She then spooned a teaspoonful of luscious strawberry jam and smoothed it over the top...<br /><a href="http://www.flickr.com/photos/54079084@N00/2355852239/" title="IMG_3324 by chic_nut_stud, on Flickr"><img src="http://farm4.static.flickr.com/3045/2355852239_bb4e7cac6b.jpg" width="500" height="375" alt="IMG_3324" /></a><br /><br />... before she plopped the paperless cupcake (the top layer) on the jam-frosted cupcake!<br /><a href="http://www.flickr.com/photos/54079084@N00/2355854713/" title="IMG_3325 by chic_nut_stud, on Flickr"><img src="http://farm3.static.flickr.com/2011/2355854713_cd1fbb6304.jpg" width="500" height="375" alt="IMG_3325" /></a><br /><br />And as if this isn't sufficient fabulosity, the bunny decided to be funny and slathered the top with Dorie's decadent vanilla buttercream, only to top it off with a sprinkling of fluffy flaked coconut.<br /><a href="http://www.flickr.com/photos/54079084@N00/2355859965/" title="IMG_3327 by chic_nut_stud, on Flickr"><img src="http://farm3.static.flickr.com/2086/2355859965_4979804edb.jpg" width="375" height="500" alt="IMG_3327" /></a><br /><br />Nothing is more fun than decorating cupcakes, but the bunny couldn't wait to tuck into this darling lemony cake! She split it in half, only to show off that the cupcake crumb is delectable and its layers simply exquisite (if she must say to herself!).<br /><a href="http://www.flickr.com/photos/54079084@N00/2355862439/" title="IMG_3328 by chic_nut_stud, on Flickr"><img src="http://farm3.static.flickr.com/2006/2355862439_8c2c10c368.jpg" width="500" height="375" alt="IMG_3328" /></a><br /><br />In no time did the greedy bunny polished off the pretty cupcake, leaving only mysterious yellow crumbs and flakes and pink paper on the plate.<br /><a href="http://www.flickr.com/photos/54079084@N00/2356699126/" title="IMG_3330 by chic_nut_stud, on Flickr"><img src="http://farm4.static.flickr.com/3202/2356699126_48c6e99646.jpg" width="500" height="375" alt="IMG_3330" /></a><br /><br />Fortunately, the funny bunny managed to hide a bunch more cuppy cakes away from her tummy, so that her friends who celebrate Easter actually had a chance to enjoy them too! Really, she's rather impressed she had this much self-control considering how yummy the cakes were!<br /><a href="http://www.flickr.com/photos/54079084@N00/2355872011/" title="IMG_3332 by chic_nut_stud, on Flickr"><img src="http://farm3.static.flickr.com/2266/2355872011_fd4976da49.jpg" width="500" height="375" alt="IMG_3332" /></a><br /><br />Now check out more daring creations of other talented bunnies and chickies that are popping all over the internet <a href="http://daringbakersblogroll.blogspot.com/">here</a>. Please be kind to your computer; prepare some napkins for your mouth in case my friends' pictures are excessively mouth-watering!Unknownnoreply@blogger.com26tag:blogger.com,1999:blog-5474984258466516853.post-67963514169407206692008-03-25T16:17:00.003-05:002008-03-25T16:22:53.551-05:00Paris in Spring 1- the Mac postAs some of you may already know, I recently spent a long weekend in Paris with my dearest sister. It was a much-needed respite from the usual stresses of work and the daily grind. It was also a just-us-sisters QT getaway that we both wanted to have before real jobs and families get in the way. My sister had been to Paris once but I had never been to the city of lights, so I was uber excited about this spring getaway. And seriously, Paris in spring sounds just positively fabulous, doesn't it?<br /><br />Overall, it was quite a decadent weekend, what with butter croissants, scrumptious desserts, wonderfully strong coffee and cheesy croques. Despite the calorie overload, I'm rather surprised that I didn't pack on the pounds. I suppose it can be attributed to our extensive walks around the city. Before the trip, I did some research on <a href="http://roboppy.net/food">Robyn's</a> and <a href="http://www.davidlebovitz.com/">David's</a> blogs for (what else, but) food recs around Paris. I totally recommend their sites for any Paris restaurants/eateries!<br /><br />Armed with a list of some twenty restaurants, patissiers and boulangers, my sis and I explored not only Paris' stunning monuments and sights, but also its array of decadent eateries. Can I just add that we were totally gaga over maccarons? We have had maccarons in the US before. As a matter of fact, I tried to make them once but failed miserably. The maccarons in Paris were totally awesome and addictive! French maccarons are not to be mixed up with the American macaroon. American macaroons are basically super dense and super sweet cookies made with flaked coconuts, egg white and tons of sugar. I enjoy these on occasion, but I much prefer the delicate and elegant traditional French ones. French maccarons are basically sandwich cookies, where the cookies are made with ground almonds, egg whites and sugar.<br /><br />Maccarons are sold everywhere in Paris; and I mean EVERYWHERE, whether it's just a chain bakery or artisan patissiers. The maccaron's status is almost like that of the baguette in France (though not quite, yet). We mostly made our maccaron pilgrimage to the legendary shops we've heard or read of online. The first maccaronerie we visited (or really, stumbled upon) was <a href="http://www.laduree.fr/">Ladurée</a> on Rue Royale, the very first Ladurée shop. The bakery was founded by Louis-Ernest Ladurée in 1862 and this is the shop that invented the French maccaron. There was a 5-minute long line when we got there consisting mainly of women clamoring for their legendary baked goodies. Besides maccarons (they're on the top three racks in this picture), Ladurée also sells breads and cakes.<br /><a href="http://www.flickr.com/photos/54079084@N00/2362118432/" title="IMG_3241 by chic_nut_stud, on Flickr"><img src="http://farm3.static.flickr.com/2187/2362118432_eb5f9ea7de.jpg" width="375" height="500" alt="IMG_3241" /></a><br /><br />Trying to pace ourselves, we bought merely four mini macs (from leftmost, going clockwise): rose, cassis (blackcurrant), pistachio and caramel. Aren't they just pretty?<br /><a href="http://www.flickr.com/photos/54079084@N00/2361278435/" title="None by chic_nut_stud, on Flickr"><img src="http://farm3.static.flickr.com/2047/2361278435_541e8b5d2d.jpg" width="500" height="375" alt="None" /></a><br /><br />Unable to secure a table at Ladurée (they only allow lunch patrons at the time), my sis and I trekked to a nearby cafe and ordered some wonderfully strong French coffee as accompaniment for our macs. As a sidenote, although I don't normally drink coffee, when I do, I love super strong coffee. The French are pretty damn good at making strong cappucinos; its aromatic bitterness is the perfect contrast to the very sweet maccarons.<br /><a href="http://www.flickr.com/photos/54079084@N00/2362129194/" title="IMG_3244 by chic_nut_stud, on Flickr"><img src="http://farm4.static.flickr.com/3225/2362129194_3cfe31a8fe.jpg" width="375" height="500" alt="IMG_3244" /></a><br /><br />The Ladurée maccarons were yummy. My favorite was the nutty pistachio and I think I found out that I don't like blackcurrant. I find their cassis maccaron bitter and sweet, though not in a good way. Another maccaronerie we also stumbled upon is Toraya, a Japanese confectioner that has a Salon de Thé in the heart of Paris. Toraya specializes in the Japanese sweets, known as wagashi; but in their Paris branch, they also have maccarons. Unlike other maccaroneries, Toraya's macs have a Japanese twist. Toraya's maccaron offerings include distinctly Japanese flavors such as matcha (green tea), azuki (red bean), kinako (toasted soybean flour), shiro-goma (white sesame) and kuro-goma (black sesame). We tried all five and agreed that we liked all of them. The flavors were strong but not overpowering; the cookies were perfectly crisp on the outside and chewy in the middle; the cookie-to-filling ratio was just nice. Unfortunately, my hands were slower than my mouth because I didn't get to take a picture of these wonderful macs. But if you're in Paris, this is hands-down one of the maccarons to try!<br /><a href="http://www.flickr.com/photos/54079084@N00/2355834171/" title="IMG_3272 by chic_nut_stud, on Flickr"><img src="http://farm3.static.flickr.com/2366/2355834171_5fb1694f4b.jpg" width="375" height="500" alt="IMG_3272" /></a><br /><br />Kitty corner from Toraya was another dessert bar/Salon de Thé, <a href="http://www.jphevin.com/">Jean-Paul Hevin</a> that a friend recommended. The shop was inconspicuous and we almost missed it if we hadn't been looking so hard. There were so signs on the front door or window, just a little white piece of wood jutting out the wall of the shop. Upon entering the shop, I thought we got it wrong. It felt very much like an exclusive haute couture boutique or something like that! The counter was full of pretty dessert creations, lined up neatly like little soldiers. Shelves carried the signature truffles in beautiful blue tin cans and cookies in elegant boxes. Again, I tried out some maccaron; I think it was green apple and praline that I tried. Both were chocolatey and I couldn't taste the actual flavors they claimed to be. I guess it's to be expected as JP Hevin is really famous for his chocolate creations. My sister chose one of his meringue chocolate creations that was reminiscent of a giant, fluffy Ferrero Rocher. It was a chewy meringue surrounded with a crisp layer of cookie (I think), that's then chocolate-drizzled and sprinkled with chopped hazelnuts.<br /><a href="http://www.flickr.com/photos/54079084@N00/2361359417/" title="IMG_3290 by chic_nut_stud, on Flickr"><img src="http://farm3.static.flickr.com/2219/2361359417_df980a2334.jpg" width="375" height="500" alt="IMG_3290" /></a><br />I must say that although the macs weren't my favorite, I regret not getting some of his legendary chocolates! Well, there's always next time...<br /><br />Ok, now, for the maccaron highlight of my life (so far, I hope), I present to you Fetish! Please rid yourself of any naughty thoughts now, I'm not that kind of girl! If you're a French pastry enthusiast, you probably know what I'm talking about. It is a theme that was launched by the legendary pattisier, Pierre Herme in 2006, to celebrate his "favorite tastes, sensations and epicurean delights". Now doesn't that sound simply pleasurable? And lucky me happened to be in Paris for his first Fetish of the year, and the theme is "Ispahan" this time around.<br /><a href="http://www.flickr.com/photos/54079084@N00/2362266134/" title="IMG_3295 by chic_nut_stud, on Flickr"><img src="http://farm4.static.flickr.com/3145/2362266134_1170e0605b.jpg" width="375" height="500" alt="IMG_3295" /></a><br /><br />Ispahan is PH's most famous creation thus far. I've heard about and seen pictures of it all over the blogosphere, only to despair at not being able to taste this mythic pastry ... until now, that is! Ispahan is actually a clear pink, half-open Damask rose originating in the Middle East. Its name is derived from Isfahan, a city in Iran. In the pastry world, Ispahan is basically a novel combination of the flavors of rose syrup, lychee and raspberry that was created by who else, but Pierre Herme himself. We almost didn't make it to his shop because we left it until the last day (I can't believe I actually did this! We should've gone there on our first day!), but fortunately, we had some spare time on our last day to make our pilgrimage to his shop in St. Germain.<br /><br />Everything about the shop was beautiful. As I went in, I felt like I was entering a box of precious jewels. The walls were a dark, deep chocolate, providing contrast to the bright pastries on the counter and the boxes of cookies and chocolates on the shelves. The store had gone Ispahan-crazy and so did I. There were many Ispahan creations, including cakes, nougats and tea. The PH packaging was also very simple and clean. Guess what I have in my box?<br /><a href="http://www.flickr.com/photos/54079084@N00/2362299898/" title="IMG_3297 by chic_nut_stud, on Flickr"><img src="http://farm4.static.flickr.com/3118/2362299898_9a89e297f6.jpg" width="500" height="451" alt="IMG_3297" /></a><br /><br />Okay, if you're not jealous yet, check out the loot I had in it!<br /><a href="http://www.flickr.com/photos/54079084@N00/2362311480/" title="IMG_3298 by chic_nut_stud, on Flickr"><img src="http://farm4.static.flickr.com/3004/2362311480_e28b02625d.jpg" width="492" height="500" alt="IMG_3298" /></a><br /><br />Now, what about this angle? *winks*<br /><a href="http://www.flickr.com/photos/54079084@N00/2361561291/" title="IMG_3299 by chic_nut_stud, on Flickr"><img src="http://farm3.static.flickr.com/2289/2361561291_9e586c1883_m.jpg" width="240" height="183" alt="IMG_3299" /></a><br /><br />There are really no apt words to describe this genius creation. It was delicious and the flavor combination was definitely more than the sum of its parts. It just simply, magically works! Of course, it helps that the cookies were baked to perfection and it was just so darn pretty! I also like the symbolism of the Ispahan; it combines flavors and ideas across multiple cultures: the maccaron (French), rose (Middle-Eastern), lychee (Asian) and raspberry (Western). I haven't tasted a better pastry ... yet, I hope. If there is a perfect dessert taste-wise and ideologically, the Ispahan is IT! You may think I'm crazy for waxing poetic about a pastry like this, but the Ispahan has inspired me to re-try making macs at home again soon :)<br /><br />Of course, one maccaron from PH isn't sufficient to judge his genius, right? Here's our other set of loot (from top to bottom, left to right): olive oil, apricot, 2 Ispahans, vanilla and jasmine. They were all very delicious and beautiful. The apricot and Ispahan macs had a shiny, silvery sheen on the cookies. The idea of the olive oil mac was a bit weird but the flavor was very nice. I could definitely taste the olive oil but it wasn't icky or savory at all. I love jasmine tea and I wasn't at all disappointed by the jasmine mac. Its aroma was pleasant and the jasmine flavor was delicate.<br /><a href="http://www.flickr.com/photos/54079084@N00/2356676014/" title="IMG_3302 by chic_nut_stud, on Flickr"><img src="http://farm4.static.flickr.com/3162/2356676014_173cb223b3.jpg" width="375" height="500" alt="IMG_3302" /></a><br /><br />It's quite unfortunate that maccarons are so fragile and delicate. I suppose that's part of its appeal too. If they weren't so delicate, I would've bought boxes of them, enough to sustain me for a few months. After being so spoiled for choice for a few days in Paris, I was yearning for some mac action back here in Chicago. Upon my return, while I was grocery shopping, I remembered that a French-style bakery in the same shopping complex had maccarons. I had one of their pistachio creations and was rather disappointed. It was nicely chewy but it didn't have a nice crisp layer at all. The creamy filling wasn't flavorful enough and the whole mac was ever-so-slightly soggy. You probably think that I've probably snobbed up, having had the best macs in the world. Maybe so, maybe not. I suppose I'll always have Paris...<br /><br />Ladurée Royale<br />16, rue Royale, 75008 Paris<br /><br />Toraya<br />10, Rue Saint-Florentin, 75001 PARIS<br /><br />Jean-Paul Hévin <br />231, rue Saint-Honoré, 75001 Paris <br /><br />Pierre Hermé<br />72, rue Bonaparte Paris 75006Unknownnoreply@blogger.com3tag:blogger.com,1999:blog-5474984258466516853.post-80078173678494382012008-03-21T17:12:00.000-05:002008-03-21T17:13:20.386-05:00Yippee!I just returned from a whirlwind weekend trip with my sister and although I enjoyed it thoroughly, I am glad to be back. "What?!?" you say, "Another trip?"<br /><br />Yes, I know, I know. I also just recently returned from a two-week-long homecoming to Asia for Chinese New Year and I shouldn't be taking time off again so soon! But anyway, my sister and I have planned it for some time and we get so little time to spend together, just the two of us, that we just did it! So, watch out for that post soon.<br /><br />But anyway, my dear fellow Hyde Park blogger <a href="http://cococooks.blogspot.com/">Coco</a>, was so very sweet to give me this prize. I feel so undeserving but am so very honored *blush*<br /><br /><a href="http://s84.photobucket.com/albums/k2/marias23/?action=view¤t=excellentblog-1.jpg" target="_blank"><img src="http://i84.photobucket.com/albums/k2/marias23/excellentblog-1.jpg" border="0" alt="Photobucket"></a><br /><br />Like Coco, I'd like to pass on this prize to fellow food bloggers I admire and respect. It's a tough one because there are so many great food bloggers out there, but here goes...<br /><br />First, I'd like to recognize Christina of <a href="http://runningfoodie.blogspot.com/">She Runs, She Eats</a>, a fellow Midwestern foodie and runner. It's quite fun to find foodie bloggers out there who are also training for races.<br /><br />Then there's <a href="http://apotofteaandabiscuit.blogspot.com/">Sylvie</a>, an absolutely adorable German lady living across the pond popularly known as the Atlantic Ocean, who makes a lot of awesome British-style food. Like her, I think there's nothing that a freshly-brewed pot of tea can't solve *winks*<br /><br /><a href="http://justsomecrumbs.blogspot.com/">Jess</a> is a wonderful SAHM and fellow knitter who recently started her blog.<br /><br />So, those are just a few of the deserving bloggers of this prize! Yippee!<br /><br />Anyway, I recently encountered an absolutely rad music video during my travels. The music is super funky, by Martin Solveig, a French electronica musician. I found the dancers in this video quite "sick" (in a good way) and uber cool. It's also quite appropriate for Easter as it features a rather large egg prominently. Check it out and towards the end, an adorable little prize emerges out of the egg! Happy Easter to one and all!<br /><br /><object width="425" height="355"><param name="movie" value="http://www.youtube.com/v/po-CIdjvWvY&hl=en"></param><param name="wmode" value="transparent"></param><embed src="http://www.youtube.com/v/po-CIdjvWvY&hl=en" type="application/x-shockwave-flash" wmode="transparent" width="425" height="355"></embed></object>Unknownnoreply@blogger.com3tag:blogger.com,1999:blog-5474984258466516853.post-17768654505480009352008-03-13T10:14:00.005-05:002008-03-13T13:01:54.299-05:00Top chef madnessMarch has come around and unlike many others who experience March basketball madness, my madness is over the new season of Top Chef. The inaugural 4th season episode premiered last night and it didn't disappoint. Contestants were thrown into the kitchen for a quick-fire challenge barely hours after they scoped out their rivals. And to honor the host city's food tradition, the first challenge involves making their own signature deep dish pizza, which they just enjoyed for lunch.<br /><br />As usual, the show moved at breakneck speed and the chefs tried both true-and-tried classics (like sausage, onion and mushroom combo) and the seemingly absurd (think vegemite and peaches on a pizza?). This might seem out of the point, but I really like soundtrack of the show; a little bit electronica, kind of jazzy and very upbeat. Next time you're watching, listen in.<br /><br />Anyway, Chicago chef Stephanie Izard won the first challenge (yay!), but for me, the highlight of last night's episode was the oh-so-dreamy guest judge, Rocco DiSpirito. I mean, really, he's so scrumptious!<br /><br /><a href="http://s84.photobucket.com/albums/k2/marias23/?action=view¤t=IMG_3185.jpg" target="_blank"><img src="http://z.about.com/d/gourmetfood/1/8/U/2/Rocco.jpg"></a>Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-5474984258466516853.post-18101639802326751462008-03-07T18:15:00.002-06:002008-03-07T18:19:33.868-06:00Survey time :)Hi folks!<br /><br />My friend and I have been super busy with and excited about our business idea lately. We are going to join a business competition with it and currently, besides working on starting it up, we would like to learn more about our market. The idea is food-based (of course!) and is basically about letting you customize nutrition bars according to you own taste and nutritional needs. We would love to listen to the customers' taste and needs, so this is where you come in! We would like you to fill a short online survey that can be found <a href="http://kellogg.qualtrics.com/SE?SID=SV_1Ha6jWvZG8LNA68&SVID=Prod">here</a>.<br /><br />Unfortunately, being struggling graduate students, we cannot pay you for your invalueable opinions, but we can offer you our eternal gratitude for your kindness. Please feel free to spread the survey around to friends and family who might be interested. Thank you again and have a wonderful weekend!Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5474984258466516853.post-61585415479966417032008-03-06T19:04:00.000-06:002008-03-06T19:05:07.661-06:00Devilled egg: simple party food with staple ingredientsA friend graciously invited a bunch of us for the Project Runway finale viewing at her place. Our Molecular Nutrition graduate program is famous (or is it notorious?) for loving our food. I mean, seriously, Nutrition program equals food, right? :)<br /><br />Well, anyway, it was a potluck and I decided to bring something salty instead of my usual forays into the land of desserts. This is not my first time making these devilled eggs. I first made these for another friend's wine party earlier this year. Devilled eggs are no-fuss to make and are so delicious and nutritious; they belong in every party tray. Here's how I made mine...<br /><br />Start with some nice-looking eggs.<br /><a href="http://s84.photobucket.com/albums/k2/marias23/?action=view¤t=IMG_3185.jpg" target="_blank"><img src="http://i84.photobucket.com/albums/k2/marias23/IMG_3185.jpg" border="0" alt="Photobucket"></a><br /><br />Place the eggs in a pot and cover with room temperature water.<br /><a href="http://s84.photobucket.com/albums/k2/marias23/?action=view¤t=IMG_3187.jpg" target="_blank"><img src="http://i84.photobucket.com/albums/k2/marias23/IMG_3187.jpg" border="0" alt="Photobucket"></a><br /><br />Next, bring water to a roiling boil and let the eggs boil for 5 minutes. Then, put the pot lid on and leave for 10 minutes.<br /><br />Pour hot water out of pan and to make it cool faster, add tap water into the pot and leave for 5 minutes.<br /><br />Next, peel the eggs. This is probably the most time-consuming part of the recipe, but I figured out a simple way to do it. Tap the egg on a hard surface lightly until it is cracked all over (and I mean ALL OVER). Now, start peeling from a spot. I was able to peel the egg easily, by pulling out the membrane layer underneath the shell. For one egg, I peeled off the shell in one piece ;)<br /><a href="http://s84.photobucket.com/albums/k2/marias23/?action=view¤t=IMG_3189.jpg" target="_blank"><img src="http://i84.photobucket.com/albums/k2/marias23/IMG_3189.jpg" border="0" alt="Photobucket"></a><br /><br />Cut each egg lengthwise.<br /><a href="http://s84.photobucket.com/albums/k2/marias23/?action=view¤t=IMG_3190.jpg" target="_blank"><img src="http://i84.photobucket.com/albums/k2/marias23/IMG_3190.jpg" border="0" alt="Photobucket"></a><br /><br />Scoop out the yolk into a medium-sized bowl and place the "hollowed" egg white shell on a platter with "hollowed" face up.<br /><a href="http://s84.photobucket.com/albums/k2/marias23/?action=view¤t=IMG_3191.jpg" target="_blank"><img src="http://i84.photobucket.com/albums/k2/marias23/IMG_3191.jpg" border="0" alt="Photobucket"></a><br /><br />Once you've cut and scooped out all the eggs, mash the yolks. Add salt, pepper, paprika and Dijon mustard to your taste. You can add some mayo if you'd like it to be smoother. If you're piping out the mashed yolk mixture, it's recommended that you add the mayo for easier piping.<br /><a href="http://s84.photobucket.com/albums/k2/marias23/?action=view¤t=IMG_3192.jpg" target="_blank"><img src="http://i84.photobucket.com/albums/k2/marias23/IMG_3192.jpg" border="0" alt="Photobucket"></a><br /><br />Scoop about a teaspoon of mashed yolk mixture on the hollowed egg white. If you want to be fancy schmancy, you can pipe the yolk mixture on.<br /><a href="http://s84.photobucket.com/albums/k2/marias23/?action=view¤t=IMG_3194.jpg" target="_blank"><img src="http://i84.photobucket.com/albums/k2/marias23/IMG_3194.jpg" border="0" alt="Photobucket"></a><br /><br />At the end, garnish with a dash of paprika, sprig of dill or a sliver of chive. For a more substantial bite, you can top each with a teeny weeny slice of smoked salmon.<br /><br />Now, isn't that a fierce?Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5474984258466516853.post-75730930524265059732008-03-04T09:08:00.002-06:002008-03-04T09:13:35.033-06:00What a difference a day (or two) makes...It's Tuesday in Chicago and winter has returned. Not that it went away for that long. This past Sunday was gloriously beautiful! Think mid-50ish Fahrentheit weather, little wind, partly sunny (or partly cloudy, depending on how you look at it). Even though I had to trek in to work for a few hours, I made sure I came home early enough so there's a few hours of daylight left. I surprised myself by hauling my lazy butt out of the apartment for a 3+ mile run along the lake, something that I sorely needed. The fresh, brisk air felt so good on my face and I miss having a hard ground underneath me to run on.<br /><br />But come Monday, old man winter's back. How cruel of him to tease us with a taste of spring, only to return howling down on us the next day! Well, at least it's sunny ... sort of.Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-5474984258466516853.post-62184259202196532842008-02-29T22:42:00.004-06:002008-03-01T23:02:31.298-06:00French bread, oh, French bread. How do I serve thee? Let me count the ways...French bread is one of my favorite things ever. It is so simple yet complex; crusty yet chewy; and delicious both unadorned and ... well, adorned! So imagine the joy (and slight apprehension, which I will get to later) when the wonderful Daring Bakers announced that our mission for February is to make French bread with Julia Child's (deceptively) simple recipe. Upon first inspection of the recipe, I was simply floored by its length and contents. I mean, really, we're going to need canvas? And plywood? Sounds more like an art project, no? And can you blame my slight apprehension? I'm not going to wax poetic too much about it but when you come right down to it, baking is artistic!<br /><br />Unlike my normal baking/cooking projects, I set out to be uber organized this time. I printed out the recipe (10 pages long, thank you very much!), laid out all the special equipment and ingredients ("mise en place") before I even started. Baking French bread took way longer than my usual baking recipes (think a whole Sunday!), but it was totally worth it because my French breads turned out beautiful! It was Sunday anyway, so during the multiple proofs (or incubation steps, as we call it in lab/geek talk), I just tinkered around the house, reading the paper, watching TV and doing little chores.<br /><br />I made the mistake of digging into one before it was cooled completely. I mean, it took 2 whole hours to cool and let the crust set, but I was just sooo seduced by the aroma of fresh bread out of the oven. I couldn't resist! The bread tasted good but the crust wasn't as crusty as I was hoping. Fortunately, the second bread that I let cool for the whole 2 hours was much better: super crusty crust and chewy, bubbly middle. Although it isn't a French bakery-standard bread, it comes pretty darn close! And as usual, there are a few hundred DB posts up today. Kinda crazy but oh so worth it to check out! So take a look the creations of my talented friends <a href="http://daringbakersblogroll.blogspot.com/">here</a>!<br /><br />As the title of this post suggests, how did I serve this divine bread?<br /><br /><a href="http://s84.photobucket.com/albums/k2/marias23/?action=view¤t=IMG_3179.jpg" target="_blank"><img src="http://i84.photobucket.com/albums/k2/marias23/IMG_3179.jpg" border="0" alt="Photobucket"></a><br />1. By itself: So simple and delicious! This may make me sound like a freak, but my favorite part of bread is actually the crust. Whenever I get a loaf of bread, I always attack the ends. Chewy middles are a distant second in my opinion. So the high crust-to-innard ratio of baguettes is a huge plus to me!<br /><br />2. With butter: Still very simple and oh, so decadent. I think it might be especially yummy if you can get butter from dairy farmers who make small batches of unhomogenized and sometimes, unpasteurized butter as featured in the <a href="http://www.nytimes.com/2008/02/20/dining/20dairy.html">NYT</a>.<br /><br />3. With butter and jam: To further bring your taste buds nearer to nirvana, add jam to #2. Not jelly please no! But J-A-M. My current favorite is this awesomely flavorful blackberry jam from Trader Joe's. I just ran out but I'm hoping it's not just a seasonal item...<br /><br />4. With butter and roasted garlic cloves shmeared on top. Now, THIS is sheer heaven!<br /><a href="http://s84.photobucket.com/albums/k2/marias23/?action=view¤t=6-13-07011.jpg" target="_blank"><img src="http://i84.photobucket.com/albums/k2/marias23/6-13-07011.jpg" border="0" alt="Roasted garlic-1"></a><br /><br />5. As part of a <a href="http://en.wikipedia.org/wiki/Bánh_mì">bánh mì</a>: If you haven't tried one of these yummy sammie, you have to try one right now. And I mean, go to a pho place right NOW! Banh mi is a Vietnamese-style sandwich made with baguettes. It is usually made with pork, chicken, pickled carrots, some veggies and cilantro.<br /><br />6. With chocolate: As exemplified by fellow DBer Tartelette <a href="http://tartelette.blogspot.com/2008/02/julia-childs-french-bread-with-plate-of.htmll">here</a>.<br /><br />7. With extra virgin olive oil as dip: Droooooolz!<br /><br />8. With cheese of all kinds: goat, brie, blue, Cheddar. Oh, the possibilities are endless!<br /><br />9. With Nutella: I suppose Nutella could be considered chocolate. But I think Nutella is just so good it deserves its own category. I really think the USDA should really reserve a place for this delicious hazelnutty chocolatey goodness in the food pyramid. Don't you?<br /><br />10. As crostini: Sliced thinly, toasted and topped with various yummies like chopped tomato and basil, garlic hummus and pine nuts, roasted tomato puree and sliced mozzarella, etc.<br /><br />11. For croutons: I've never been a fan of croutons and consider this one to be a bit of a waste of good bread. But hey, I'm sure there are folks out there who beg to differ and can't live without croutons...<br /><br /><a href="http://s84.photobucket.com/albums/k2/marias23/?action=view¤t=IMG_3183.jpg" target="_blank"><img src="http://i84.photobucket.com/albums/k2/marias23/IMG_3183.jpg" border="0" alt="Photobucket"></a><br />That's only eleven of the ways I can think to serve French bread. Care to share any of your own ideas?Unknownnoreply@blogger.com23tag:blogger.com,1999:blog-5474984258466516853.post-55904694239745568102008-02-23T07:40:00.001-06:002008-02-23T07:40:37.068-06:00I'm baaack!Imagine the horror that washed over me as I stepped out of Chicago's O'Hare airport this past frigid Monday with no coat on me. Yes, you read that right. NO COAT IN THE HEART OF THE MIDWESTERN WINTER!<br /><br />After all, I just returned from a luxuriously warm 2-week holiday visiting my family in Jakarta and Singapore for Chinese New Year. I didn't have space in my luggage for a damn winter coat! Not with all the goodies I was planning to bring back from home!<br /><br />Ok, ok, so it is partially my fault for not thinking ahead, but what do you think? If you were in my position, would you prioritize a stupid coat or the wondrous Asian goodies? Now you tell me!Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-5474984258466516853.post-80462283485285512762008-01-28T12:24:00.001-06:002008-01-28T12:31:41.352-06:00It's just not meant to be... Argh!Apologies for having to miss the new year's first DB challenge. I've been on overdrive at work because I'm going to be taking 2 weeks off to go home to Indonesia and Singapore for Chinese New Year. Needless to say, I've had no life whatsoever the past month because my lab's also trying to submit an abstract for a scientific meeting in June. And if this isn't enough, I'm thinking of joining a business plan competition centered around a food-related idea that will be web-based. Phew!<br /><br />At the same time, I'm sad that I have to sit out on this DB challenge because I've never made lemon meringue pie before and I actually have some funky ideas on how to make the recipe mine, so to speak. I will definitely try this out in the near future, so keep a look out for it here. Meanwhile, please enjoy the other talented DBers' creations <a href="http://daringbakersblogroll.blogspot.com/">here</a>!Unknownnoreply@blogger.com4tag:blogger.com,1999:blog-5474984258466516853.post-62404330732004490492008-01-18T20:42:00.001-06:002008-01-19T11:24:47.617-06:00Gawd, I'm so Asian!It's been a rough week. Not only has my experiments tanked (as usual), it is frigid here in Chicago. I walked home from the lab earlier this evening and by the time I got home, my cheeks and thighs were frozen solid! But there's nothing a bowl of homemade soup can't warm up immediately, so I made miso soup.<br /><br />Miso soup equates comfort to me. I grew up eating Japanese food pretty regularly because my parents love Japanese food. So, what is miso anyway? Miso is basically fermented soy bean paste. There are a few types of miso; namely, white, red and black miso. Miso soup is a Japanese culinary staple but miso itself is increasingly used in many other contexts, such as glaze on fish and in sauces. A few factors that determine the flavor of miso include the length of fermentation and the other raw materials added to it. Other grains that have been used include barley, quinoa and adzuki. Unfortunately, the miso I happen to have in my possesion isn't that exciting. It's just plain reduced sodium misoshiru, but it'll have to do! Don't you just love that the Japanese always uses cute cartoon characters on everything? Even miso! :)<br /><a href="http://s84.photobucket.com/albums/k2/marias23/?action=view¤t=IMG_3057.jpg" target="_blank"><img src="http://i84.photobucket.com/albums/k2/marias23/IMG_3057.jpg" border="0" alt="Photobucket"></a><br /><br />I started off by boiling a quart of water in a saucepan before putting a dashi bag in the boiling water for 5 minutes. Dashi is another uniquely Japanese ingredient that is analogous to bouillon but is flavored with kombu (edible kelp). The dashi bags I have happen to also have bonito flavor. The term "bonito" refers to a species of predatory fish that belongs in the mackerel family. Again, it gives dishes a distinctly Japanese flavor.<br /><a href="http://s84.photobucket.com/albums/k2/marias23/?action=view¤t=IMG_3056.jpg" target="_blank"><img src="http://i84.photobucket.com/albums/k2/marias23/IMG_3056.jpg" border="0" alt="Photobucket"></a><br /><br />While boiling the dashi bag, I diced some tofu and some green onion. Miso is an incredibly versatile ingredient. Besides tofu and seaweed, which are the most popular "fillings" of miso soup, you can many other things such as shellfish, mushrooms and noodles. I love love love tofu so I added a whole block of tofu to my soup. I'm so Asian sometimes, haha!<br /><a href="http://s84.photobucket.com/albums/k2/marias23/?action=view¤t=IMG_3055.jpg" target="_blank"><img src="http://i84.photobucket.com/albums/k2/marias23/IMG_3055.jpg" border="0" alt="Photobucket"></a><br /><br />After boiling the tofu for about another 5 minutes, I turned off the heat and removed the pan from the stove. After letting it cool for a few minutes, I stirred in two tablespoons of the delicious miso. It can take a few minutes for the miso to dissolve, especially if it is cold. It's crucial to never EVER boil miso and to add the miso paste only after you removed the soup from the heat. Boiling miso will create a bitter flavor and destroy the beneficial cultures. <br /><a href="http://s84.photobucket.com/albums/k2/marias23/?action=view¤t=IMG_3060.jpg" target="_blank"><img src="http://i84.photobucket.com/albums/k2/marias23/IMG_3060.jpg" border="0" alt="Photobucket"></a><br /><br />I topped my miso soup with sliced green onions and I had to have two whole servings! Other toppings include fried scallions (which is such an Indonesian thing to do) and seaweed. Homemade miso soup is the perfect remedy to a frigid Chicago winter day.<br /><a href="http://s84.photobucket.com/albums/k2/marias23/?action=view¤t=IMG_3064.jpg" target="_blank"><img src="http://i84.photobucket.com/albums/k2/marias23/IMG_3064.jpg" border="0" alt="Photobucket"></a><br /><br />Recipe for Miso Soup<br /><br />Ingredients:<br />1 quart water<br />1 dashi stock bag<br />1/2 of a 16-oz block of your favorite tofu (you can use the whole block if you love tofu, like me), diced<br />2 Tbsp. miso paste <br />Sliced green onion<br /><br />Bring the water to a roiling boil in a saucepan. Put the dashi bag in the boiling water and let it continue to boil for 5 minutes.<br /><br />Take the dashi bag out and add the diced tofu. Boil another 5 minutes.<br /><br />Remove from heat. Add dashi and stir until it dissolves.<br /><br />Ladle into bowl, top with sliced green onions and itadakimasu!Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-5474984258466516853.post-60055937589723367312008-01-02T09:23:00.001-06:002008-01-02T09:23:51.214-06:00Happy New Year to one and all!The holiday season is almost over and I must say that I'm actually relieved. As you may know already, I was stuck in Chicago for the holiday season and ended up going in to work every day the whole month (and counting). It is days like these that makes me rethink the wisdom of my career choice. But anyhoo, the holiday season has been rather toxic nutritionally for me, what with sugary, chocolatey goodness tempting me from every single corner. I must say that I wasn't so effective at combating these tasty temptations and I've decided that I need to detox for the New Year, which brings me to my New Year resolutions.<br /><br />Of course, there's the requisite resolution of losing weight and leading a more healthy lifestyle, but the one resolution that I think will be more manageable and achievable is to try something new culinarily at least every other week. This includes eating or making a new food I've never eaten or made before. I must say that I've made pretty good progress on this one resolution because I have tried one thing that I've never had before today: caviar. I've heard many rave about this luxurious, exquisite food and I've always been curious about it.<br /><br />Considered a luxurious food item, real caviar is the processed, salted roe of the sturgeon. The most expensive are from the Beluga, Ossetra and Sevruga varieties. It is often used as garnish or served as an hors d'euvres with creme fraiche on a cracker or mini pancake. A friend of mine was nice enough to buy me a 2-ounce container of paddlefish caviar to further this project of mine. Sure, it may not be "real" caviar, but hey, grad students can't be choosers :)<br /><a href="http://s84.photobucket.com/albums/k2/marias23/?action=view¤t=IMG_3035.jpg" target="_blank"><img src="http://i84.photobucket.com/albums/k2/marias23/IMG_3035.jpg" border="0" alt="Photobucket"></a><br /><br />I figured that since I was going to pursue such a luxury, I had to do it right. Upon more research, classically, caviar is served with a touch of creme fraiche on blini, which is a yeast-raised buckwheat pancake. I found <a href="http://www.epicurious.com/recipes/food/views/107397">this recipe</a> on Epicurious and substituted some ingredients with whatever I had in my pantry. We started by mixing the yeast with warm water and sugar before letting it stand for 5 minutes until foamy, just to ensure that this dear eukaryotic microorganisms are still alive and well.<br /><a href="http://s84.photobucket.com/albums/k2/marias23/?action=view¤t=IMG_3031.jpg" target="_blank"><img src="http://i84.photobucket.com/albums/k2/marias23/IMG_3031.jpg" border="0" alt="Photobucket"></a><br /><br />Then, the flours, salt, milk, eggs and butter were added to yield a thin batter that looks like this.<br /><a href="http://s84.photobucket.com/albums/k2/marias23/?action=view¤t=IMG_3033.jpg" target="_blank"><img src="http://i84.photobucket.com/albums/k2/marias23/IMG_3033.jpg" border="0" alt="Photobucket"></a><br /><br />The batter was covered with plastic wrap and left to raise for about 2 hours, after which it looked a lot livelier and doughier, which was pretty darn cool! I've never made yeast-raised pancakes before and at this point, I wasn't really sure whether this was what it was supposed to look like, but I went ahead with it anyway.<br /><a href="http://s84.photobucket.com/albums/k2/marias23/?action=view¤t=IMG_3034.jpg" target="_blank"><img src="http://i84.photobucket.com/albums/k2/marias23/IMG_3034.jpg" border="0" alt="Photobucket"></a><br /><br />For this purpose, I heated my nonstick skillet and sprayed it with some canola oil before spooning one tablespoon of the batter onto the skillet for each pancake or blin.<br /><a href="http://s84.photobucket.com/albums/k2/marias23/?action=view¤t=IMG_3036.jpg" target="_blank"><img src="http://i84.photobucket.com/albums/k2/marias23/IMG_3036.jpg" border="0" alt="Photobucket"></a><br /><br />Like making normal pancakes, we wait until the bubbles have populated the surface before turning it and continue to cook until the blinis are browned on both sides. I found that about 1-2 minutes on each side sufficed.<br /><a href="http://s84.photobucket.com/albums/k2/marias23/?action=view¤t=IMG_3038.jpg" target="_blank"><img src="http://i84.photobucket.com/albums/k2/marias23/IMG_3038.jpg" border="0" alt="Photobucket"></a><br /><br />The blinis turned out beautifully fluffy and light. The buckwheat flour, I think, adds a faint nutty flavor to it, which I liked. It was pretty darn good by itself, though a tad bland. It is so fluffy that I think I'm a buckwheat flour convert when it comes to pancakes. I might just start making yeast-raised pancakes too!<br /><br />So, back to the highlight of this project, the caviar. Due to the unavailability of creme fraiche at my neighbourhood grocery store, I resorted to fat-free sour cream (my generous friend has a health condition that almost bans fat in his diet). Topped with a teaspoonful of sour cream, the blinis are ready for the star of the show. We then spooned a bit of the caviar onto each blini. Doesn't it look beautiful?<br /><a href="http://s84.photobucket.com/albums/k2/marias23/?action=view¤t=IMG_3042.jpg" target="_blank"><img src="http://i84.photobucket.com/albums/k2/marias23/IMG_3042.jpg" border="0" alt="Photobucket"></a><br /><br />I must say that even though I've never had caviar before, the taste is very familiar. It's not terribly fishy, as I expected it to be, but it quite salty, which was definitely brought out by the (relative) blandness of sour cream and blinis. Many told me that superior caviars are in fact, not very salty. Good caviars contain less than 4% salt. It has a yummy crunchiness and I like that the flavor just invades the whole mouth once I bit into these dark, luxurious orbs.<br /><a href="http://s84.photobucket.com/albums/k2/marias23/?action=view¤t=IMG_3043.jpg" target="_blank"><img src="http://i84.photobucket.com/albums/k2/marias23/IMG_3043.jpg" border="0" alt="Photobucket"></a><br /><br />At the end of the day, it was rather interesting. I wouldn't mind trying out the better sturgeon caviars that aren't as salty, but I'm not going to go out of my way to seek out the best caviar. After all, it isn't really within my humble budget. However, I loved loved loved the blinis. Those yeast-raised buckwheat pancakes were so good, even with my minot ingredient adjustments. I will definitely make the blinis again. The recipe's below and any ideas what would make a nice topping for this nutty, fluffy pancake?<br /><br />Recipe for yeast-raised buckwheat pancakes (Blinis)<br /><br />Ingredients:<br />1/4 cup warm water<br />1 1/4 teasp. instant yeast<br />1 1/2 Tbsp. sugar<br />1/2 cup sifted AP flour<br />1/2 cup sifted buckwheat flour<br />1/4 teasp. salt<br />1 cup warm skim milk<br />3 Tbsp. butter, melted and cooled<br />2 large eggs, lightly beaten<br /><br />Stir together warm water and sugar with yeast. Let stand 5 minutes until foamy. If it doesn't foam, start with new yeast.<br /><br />Add the flours, salt, milk, butter and eggs.<br /><br />Cover bowl with plastic wrap and place in a roasting pan filled with about an inch of warm water. <br /><br />Let rise for 1 1/2 to 2 hours until the batter has expanded in volume and has bubbles on the surface.<br /><br />Heat nonstick skillet and spray on it some canola oil (or you can use melted butter if you want). Spoon one tablespoon batter for each pancake. Depending on the size of the skillet, you can probably work in batches of 3 each time.<br /><br />Turn pancakes once bubbles surface and let cook for another minute or two.<br /><br />These are perfect with creme fraiche and caviar, or simply with some berry jam and cream. Enjoy!Unknownnoreply@blogger.com4