Must Read

This is a must read article about the restaurant Alinea and it's chef Grant Achatz. It is a truly inspiring story about an amazing chef. The article is long but it is well written and a good read. It is detailed on so many levels. Grant Achatz is young and very talented, the kind of talent that you have to be born with and can't be learn. Ironically and tragically he is battling tongue cancer. He chose not to cut out his tongue because he didn't want to lose his taste buds so instead he is undergoing alternative methods and treatment. I believe a man who has such will to work in a kitchen and such perseverance to be one of the best will be able to pull through this. I wish him the best, even though he doesn't know me. It would be a sad sad day in the kitchen without him.

http://www.newyorker.com/reporting/2008/05/12/080512fa_fact_max

Sesame Crusted Tuna with Miso Sesame Dressing

For dinner today I made sesame crusted tuna on a cabbage salad with homemade miso sesame dressing. Unfortunately I didn't take any pictures of the dish. I overcooked my tuna so it wasn't photogenic! So instead I am putting up a picture of a 635 lb tuna about to be sliced into sashimi at the Japanese supermarket, Mitsuwa. I should have only cooked it for 1 min 45 sec on each side instead of 3 min. *making sad face*

Tuna
one inch thick tuna steaks
white and black sesame
salt & pepper

1. Heat pan until very hot. Pour in 2 tablespoons oil.
2. Sprinkle tuna with salt and pepper.
3. Sprinkle on sesame and pat it slightly so it sticks.
4. Sear tuna in pan for 1 min and 45 seconds each side.

Salad with Miso Sesame Dressing
Cabbage very thinly sliced or shredded
3 tablespoons white miso paste
3 tablespoons rice vinegar
1 tablespoon light brown sugar
4 teaspoons toasted sesame oil
1/3 cup orange juice
1 tablespoon lemon juice
1/4 cup vegetable oil
2 scallion thinly sliced

1. Place all of the above in a jar and shake vigorously.
2. Pour a couple of tablespoons onto cabbage and toss.
3. Cut tuna into slices and arrange on salad.

The salad was really good. I wish I didn't overcook the tuna steaks but it still came out great. The next time I make this I think I'll make a wasabi mayo and drizzle it on the tuna.

Here's a pretty cool video of the tuna being cut. It's hard to see how massive the tuna really is because I'm on an angle but trust me, it was huge and really dense!







* Edit: I forgot to mention that I bought 16 slices of chu-toro from this fish and it was melt in my mouth so delicious, it was like sex on a plate.

OMG I've Been Tagged!

Desperate Chefs' Wives tagged me. OMG! I feel like the nerdy girl that just got invited to the cool girl's party in the basement of her parents house while they are away on vacation! Those parties are notorious for spin the bottle! Thanks for the nice shout out Desperate Chefs' Wives! I feel cool =)

The Rules:
Once you’ve been tagged, you have to write a blog with 10 weird, random, facts, habits or goals about yourself. At the end, choose 6 (but I'm changing it to 3) people to be tagged, list their names & why you tagged them. Don’t forget to leave them a comment saying “You’re it!” & to go read your blog. You cannot tag the person that tagged you, so since you’re not allowed to tag me back; let me know when you are done so I can go read YOUR weird/random/odd facts, habits and goals.

1. I will eat anything, anywhere, anytime. Hopefully it's delicious.

2. I am a fat girl trapped in a skinny girl's body.

3. I'm still not sure about this whole cooking thing (I'm a pastry cook). But somehow I can't seem to let it go.

4. I moved to China by myself for 6 months.

5. I hate carrying an umbrella in the rain because I'm scared it will close on my head.

6. I don't really eat sweets! =X I like my savory food!

7. I hardly bake at home! =X But I do cook.

8. I use Cambro's at home to store goods. I also label food with tape and a sharpie marker. And of course I date it.

9. If I win the lotto I would buy a farm with horses, cows, chicken, pigs, and a garden full of veggies, fruit, and flowers.

10. When I was little I had a crush on Arnold Schwarzenneger.

You're It!

1. My Cake Wardrobe because she takes really great pictures!

2. The Wandering Eater because I remember when she came to a restaurant I was working at for dessert.

3. Adventures in Culinary School & Beyond because he gives an accurate and interesting depiction of how it's like to be fresh out of school and working in the kitchen.

Happy Birthday!

Happy Birthday to one of my dearest friends, Anna!

To celebrate we went to Kotobuki for sushi. All I have to say is: huge portions, great prices, fresh fish, and friendly service.

Can you believe that this sushi is for two! Plus it comes with fried oysters, two soups, and two salads. The four of us ordered two apps and the sushi for two and in the end there were 4 pieces of sushi left! Crazy I tell you!

Thanks Cake Wardrobe for the recommendation!

Kotobuki
1530 Old Northern Blvd
Roslyn, New York 11576
Tel: (516) 621-5312

What's so fun about Churng Fun?

Churng fun (cheung fun) also known as steamed rice noodle can be typically found at dim sum and in street carts. It can be found in varies forms, plain with just some dried shrimp, scallions and cilantro, or rolled around shrimp or chopped beef or roasted pork or fried dough. The churng fun you get at a dim sum restaurant is usually served with soy sauce. The street carts serve it with an addicting concoction of soy sauce, sesame oil, peanut butter, hoison sauce, and chilli sauce.


Churng fun is made out of a mixture of two flours, rice flour and tapioca flour. The rice flour comes wet which I've never seen before. If you are in the chinatown area in NYC you can purchase it at the address shown on the bag. You can also purchase some already made ready to eat churng fun at the store. I think it's the best in chinatown.


Rice flour, tapioca flour, salt, water, and oil get mixed together in a mixer making sure there are no lumps. The batter will be very loose. Change the ratios of the flour as you like. Add more tapioca flour if you like it with more of a toothy chewy texture. Chinois into a bowl with a ladle.


Get your mise en place ready because the process is pretty fast and it taste so good that you want to keep up with demand! I'm filling mine with chopped roasted pork and lots of cilantro and scallions.

Lightly oil the pan and spoon enough better to cover the bottom in a thin layer. My aunt got this churng fun steamer specially made in China. You can use a regular steamer and a dish or a pan.


Sprinkle your toppings on and steam until the batter turns slightly translucent and little bubbles form.


My aunt made a sauce with hoisin sauce, oyster sauce, Maggi sauce, Chinese cooking wine, and sugar.


It was so good even the dogs wanted to know what was going on! Here's a video of me unmolding the churng fun from the steamer. I woke up at 8am on a sunday morning to make this and I don't regret it one bit, although I was sleepy. The whole process was really "fun" no pun intended. I would definitely make this again at home. It's a great sunday morning treat to do with your friends and family.

Mine is a little sticky because I didn't want to drench it in oil. Making it at home is much healthier and less oily then when you get it from outside.

Dark Chocolate covered Fleur de Sel Espresso Caramels

I love caramel. I especially love salty caramel. So I decided to jump on the caramel bandwagon after seeing all these lovely candies on everyone's blog.

http://www.101cookbooks.com/archives/espresso-caramels-recipe.html
http://desertculinary.blogspot.com/2007/11/different-look-on-caramels.htm
http://chezpim.typepad.com/blogs/2007/11/do-it-yourself-.html

I love how everyone has their own rendition of this caramel and how ideas just took off from one single thought. I thought the caramel was a little soft (I like my caramels a little chewier and toothy!) so I dipped them in tempered 64% couveture chocolate. Next time I think I will try Chez Pim's recipe because I too love my caramels dark and a little burnt.

Today's Lunch

Shrimp Sauteed with Garlic and Black Bean on Brown Rice

Leave me a comment and tell me what you had for lunch!

Hey! Get Your Hands Off My Buns!

Hahahah it's more like "Get My Hands of David Chang's Juicy Buns!" Hehehehehe

Nothing can be more delicious then pork fat, be it soft and melting on the palate or golden brown and crispy. I can count the many ways I love thee, bacon, Jamon Iberico, pork rillete, chicharrones, roasted suckling baby pig (oh the cochinillo asado at Tia Pol), Proscuitto di Parma, pulled pork sandwiches, bbqed pork ribs, and it goes on and on and on.

I really like the pork buns at Momofuku but I had no idea that it would be a hundred times better made at home! The pork almost didn't make it to the buns. I ate some right out of the oven when the fat was still crispy, meat all juicy, and fat just melting in my mouth! MMMMM food orgasm!

Here is David Chang's recipe copied from Epicurious:

Momofuku (David Chang's) Pork Buns

For pork
1/2 cup kosher salt
1/2 cup sugar
4 1/2 cups water, divided
2 1/2 lb skinless boneless pork belly, cut into quarters
1/2 cup reduced-sodium chicken broth

For buns
1 cup warm water (105-115°F), divided
1/2 teaspoon active dry yeast
3 tablespoons sugar plus a pinch
2 tablespoons nonfat dried milk
3 1/2 cups cake flour (not self-rising)
1 1/2 teaspoons baking powder
Canola oil for greasing and brushing

For Serving:
hoisin sauce
cucumber strips
scallions

Brine pork:
Stir together kosher salt, sugar, and 4 cups water until sugar and salt have dissolved. Put pork belly in a large sealable bag, then pour in brine. Carefully press out air and seal bag. Lay in a shallow dish and let brine, chilled, at least 12 hours.

Make dough for buns while pork is brining:
Stir together 1/4 cup warm water with yeast and pinch of sugar. Let stand until foamy, 5 to 10 minutes. (If mixture doesn't foam, start over with new yeast.) Whisk in dried milk and remaining 3/4 cup warm water.

Stir together flour and remaining 3 tablespoons sugar in a bowl, then stir in yeast mixture (do not add baking powder yet) with a fork until a dough forms. Knead dough with your hands in bowl until all of flour is incorporated. Turn out dough onto a floured surface and knead, dusting surface and hands with just enough flour to keep dough from sticking, until dough is elastic and smooth but still soft, about 5 minutes. Form dough into a ball.

Put dough in an oiled large bowl and turn to coat. Cover with plastic wrap and let dough rise in a draft-free place at warm room temperature until doubled, about 2 hours.

Roast pork while dough rises:
Preheat oven to 300°F with rack in middle.

Discard brine and put pork, fat side up, in an 8- to 9-inch square baking pan. Pour in broth and remaining 1/2 cup water. Cover tightly with foil and roast until pork is very tender, about 2 1/2 hours. Remove foil and increase oven temperature to 450°F, then roast until fat is golden, about 20 minutes more. Cool 30 minutes, then chill, uncovered, until cold, about 1 hour.

Cut chilled pork across the grain into 1/4-inch slices. Chill slices in pan juices, covered, while making buns.

Make buns:
Punch down dough, then transfer to a lightly floured surface and flatten slightly into a disk. Sprinkle baking powder over center of dough, then gather edges of dough and pinch to seal in baking powder. Knead dough with just enough flour to keep dough from sticking until baking powder is incorporated, about 5 minutes. Return dough to bowl and cover with plastic wrap, then let dough stand 30 minutes.

Cut 16 (3- by 2-inch) pieces of wax paper.

Form dough into a 16-inch-long log. Cut into 16 equal pieces, then lightly dust with flour and loosely cover with plastic wrap. Roll out 1 piece of dough into a 6- by 3-inch oval, lightly dusting surface, your hands, and rolling pin. Pat oval between your palms to remove excess flour, then brush half of oval lightly with oil and fold in half crosswise (do not pinch). Place bun on a piece of wax paper on a large baking sheet and cover loosely with plastic wrap. Make more buns with remaining dough, then let stand, loosely covered, until slightly risen, about 30 minutes.

Set a large steamer rack inside skillet (or wok) and add enough water to reach within 1/2 inch of bottom of rack, then bring to a boil. Carefully place 5 to 7 buns (still on wax paper) in steamer rack (do not let buns touch). Cover tightly and steam over high heat until buns are puffed and cooked through, about 3 minutes. Transfer buns to a plate with tongs, then discard wax paper and wrap buns in kitchen towels (not terry cloth) to keep warm. Steam remaining buns in 2 batches, adding boiling-hot water to skillet as needed.

Return buns (still wrapped in towels) to steamer rack in skillet and keep warm (off heat), covered.

To Serve:
Preheat oven to 350°F with rack in middle. Heat sliced pork (in liquid in baking dish), covered, until hot, 15 to 20 minutes.

Brush bottom half of each bun with hoisin sauce, then sandwich with 2 or 3 pork slices and some cucumber and scallions.

Cooks' notes:
• Pork belly can be brined up to 24 hours.
• Pork can be roasted and sliced 2 days ahead and chilled (in liquid), covered. Make sure it is covered in the liquid so it stays juicy.
• Buns can be steamed and cooled completely, then chilled, wrapped tightly in a double layer of plastic wrap, up to 1 day or frozen up to 1 week. (Thaw wrapped frozen buns in refrigerator.) Reheat buns, wrapped in a dampened kitchen towel and then tightly in foil, in a 350°F oven until soft and heated through, about 15 minutes.

* I omitted making the buns myself and just bought frozen ones and steamed them. I served the pork the next day but I think it's better the day of right out of the oven. I also pickled the cucumbers in a little vinegar to balance the sweetness of the hoison sauce. Making the pork was really easy. I think next I will attempt to make his Bo Ssam Pork Butt =D

Come back for more!

Happy Mother's Day!

Happy Mother's Day to all of the mama's out there! Really just one day of appreciation is not enough compared to what you do for us. Today's weather was great! The skies were blue and the sun was shining just for the occasion.

I made banana bread for all the mom's in my family. It's just a little sweet something to say thank you, you are amazing. The recipe is very moist and delicious. It's a simple straight forward classic banana bread recipe that should be a staple in your kitchen.

The Best Banana Bread
adapted from Martha Stewart
Makes 1 9x5 loaf

1 stick Butter
3/4 cup Sugar
2 Eggs
1 1/2 cup AP Flour
1 teaspoon Baking Soda
1 teaspoon Salt
1 cup Ripe Bananas
1/2 cup Sour Cream
1 teaspoon Vanilla
1/2 cup Chopped Pecans

1) Cream butter and sugar.
2) Add eggs one at a time.
3) Add vanilla, sour cream, and mashed bananas.
4) Fold in sifted flour, baking soda, and salt.
5) Fill loaf pan 2/3 of the way up. I used two 6 x 3 inch loaf pans but you can put it in one big pan.
6) Sprinkle tops with chopped pecans or walnuts.
7) Bake at 350 degrees F for 50min- 1 hr 10 min. Make sure to check periodically with a skewer.

* Finishing the last bite of banana bread. Oh it's so good and moist!

Attack of The Killer Pots

Froyo at Forty Carrrots

Food trends, I'm on it! I'm out there tasting away just so I can report back to you guys! Okay maybe it's more for selfish reasons. I have fallen under the frozen yogurt craze. I love all things sour and tart so frozen yogurt is a nice refreshing change up from regular ice cream. I'm trying to "broaden my horizons" and expand my culinary palate by trying different froyo places. There are other places other then pinkberry!

Forty Carrots is located inside the Manhattan Bloomingdale's. It's been around for over 35 years, way before Pinkberry was thought up. Inside you'll find a bunch of spoiled teeny boppers and old cragly women skipping meals for huge cups of froyo loaded with sweet toppings. Good god woman! Do you really need a large froyo half plain half mocha with M&Ms?

Ok so how is the frozen yogurt? It's good. The texture is very creamy and smooth and a little heavy. The taste reminds me of sour cream and cream cheese then yogurt. It's flavor and texture profile is more like Red Mango then Pinkberry. So if you are Team Red Mango you probably will love the yogurt at Forty Carrots. Aside from the plain they also have chocolate which I didn't try, fresh mango which tasted artificial to me, and coffee which is what I got alongside my plain. It was very good. The coffee tasted like regular soft serve icecream. It lacked the tartness of yogurt which is a good thing if you've tried Pinkberry's new coffee froyo (mucho grosso!). $5 bought me a regular with no toppings. The portion was too big for me to finish! Although those spoiled teeny boppers and cragly old women sure didn't have a problem with that.

Ice Cream Cupcake Cones

I made these cute ice cream cupcake cones for my nephew's 4th birthday. I used a simple cupcake mix because it's just too easy and I don't think 4 year olds will appreciate chocolate cupcakes made out of Valhrona. The batter is baked right inside the cone. It's important not to overfill because they will rise in the oven and overflow, looking more like a sad melted ice cream cone. I decided not to use frosting because I just feel so guilty feeding kids all that sugar. Instead I used Reddi Wip spray whipped cream. It's made with real dairy cream and no hydrogenated oils . It comes in two flavors, vanilla and chocolate, and even a low fat version which is great because kids can't really tell the difference. I decided to have a ice cream cupcake cone stand where the kids can come and pick the flavor whipped cream and sprinkles to top their cones. They really got a kick out of having the cones made on the spot. Some licked off all of the cream and came back for another swirl! Since the cones only have a small space in the inside it's a great way to portion control cake for the kids.

Tonight's Dinner

Why are your chicken feet in my veggies?

Baby Shower Cake

This is the first fondant covered theme cake that we made at work. It's for a baby shower and I think it is so cute.

The cake is a yellow buttermilk cake filled with fresh strawberries and pistachio buttercream.