rocky road brownies

Lynden made these heavenly treats as one of my xmas presents.  I had it for breakfast, lunch, and dinner.
Made 2 mini squares for Kaitlyn. :-)

Martha Stewart's Recipe
makes 16
1/2 cup (1 stick) unsalted butter, cut into pieces, plus more for pan
1 bag (12 ounces) semisweet chocolate chips
1/2 cup granulated sugar
1/2 cup packed light-brown sugar
1/2 teaspoon salt
2 large eggs
3/4 cup all-purpose flour (spooned and leveled)
1 cup miniature marshmallows
1/2 cup chopped nuts, such as cashews, pecans, or walnuts -  I used pecans, walnuts, and honey roasted peanuts.

1.Preheat oven to 350 degrees. Butter an 8-inch-square baking pan. Line bottom with parchment paper, leaving an overhang on two sides; butter paper.
2.In a heatproof bowl set over (not in) a saucepan of simmering water, combine butter and 1 cup chocolate chips. Heat, stirring occasionally, just until melted, 3 to 5 minutes.
3.Remove mixture from heat; stir in sugars and salt, then eggs, and finally flour, stirring just until combined. Spread batter evenly in prepared pan. Bake until a toothpick inserted in center comes out with moist crumbs attached, 30 to 35 minutes.
4.Remove from oven, and sprinkle with remaining chocolate chips, then marshmallows and nuts. Bake until chocolate is shiny and marshmallows are puffed, about 5 minutes. Cool completely in pan. Using paper overhang, lift cake onto a work surface; cut into 16 squares.

bar nuts!

Christmas ain't over yet!

Recipe:

under construction

testing out my new camera - thanks, ahppa! :-)

christmas dinner - short rib ragu with pappardelle

Recipe: Bobby Flay's Short Rib Ragu with Pappardelle

Serve it with freshly grated horseradish - totally enhances the flavor of the meat.  Totally.

                               ...and for dessert, ChocoPie :-)

chocolate-mint cupcakes

big pain in the a$$ to make chocolate mint leaves!

my mint butter cream is missing peppermint extract and egg whites....still tasted fine, I think.

Recipe: www.marthastewart.com/recipe/chocolate-mint-cupcakes

star cookies

gingerbread peeps

molasses does stink.

recipe: http://www.marthastewart.com/recipe/gingerbread-people

shrimp curry rice

serves 3
.

Ingredients

1/2 box House Vermont Curry Sauce mix (3 curry blocks)

1 1/2 lbs large shrimp (about 16)

1/2 medium onion

2 small yukon gold potatoes

1 large carrot

2 1/2 cups veggie stock

.

Directions

1. Cut onions, potatoes, and carrots into bite size.

2. Saute in a saucepan until lightly browned.

3. Add veggie stock and bring to full boil

4. Remove from heat. Break curry sauce mix into pieces and add to the saucepan.

5. Cook over low heat until curry thicken, 13 minutes.

6. Add 1 1/2 lbs of large shrimp. Cook for 2 minutes.

6. Serve over rice!

gomoku meshi

고모쿠메시 - 맛있는 건 다 넣은 영양밥

mini pumpkin cupcake with maple cream cheese frosting

Gunmo helped me collect some beautiful autumn leaves yesterday. Life is good.

Recipe:
Used Martha's pumpkin cupcake recipe + maple cream cheese frosting.
http://www.marthastewart.com/recipe/pumpkin-cupcakes
http://www.marthastewart.com/recipe/maple-cream-cheese-frosting

chocolate cupcake

Dear Chocolate Cupcake,
Why are you so dense? or do I just suck at baking? :-(

Martha Stewart's Recipe:
http://www.marthastewart.com/recipe/chocolate-cupcakes

indian spiced turkey breast

Pre-Thanksgiving potluck dinner at my tiny studio with Jo, Karen, and Bev. I should have marinated the meat for at least 12 hours...couldn't resist going out for a few drinks the night before. Oops.

Recipe: http://www.foodandwine.com/recipes/indian-spiced-turkey-breast

wine poached pear with mascarpone

Recipe:
http://www.foodnetwork.com/recipes/michael-chiarello/red-wine-poached-pears-with-mascarpone-filling-recipe/index.html

myulchi bokeum

멸치볶음 주먹밥 ^_^

raspberry mini cheesecake

My coworkers absolutely loved these mini cheesecakes.
And yes, I dvr Martha Stewart show and watch it every night before I go to sleep.


Martha Stewart's recipe:
http://www.marthastewart.com/recipe/raspberry-swirl-cheesecake

LLP bapsang

buttermilk oven-fried chicken with coleslaw

Recipe:
http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1867546

bento box#3 - mapo tofu

bento box#2 - salmon with yuzu sauce

bento box#1 - spicy pork

lynden's sandwich

triple creme cheese + baby arugula + turkey + bacon + fig spread...mmmm

Lynden is one of my dear friends - she is a great cook with a good heart. Lynden - cohl me when you are bored to dess. ;-)

twinkle twinkle little star

bibimbap

너무 많이 만들어서 일주일 식양. 아멘.

julia's boeuf bourguignon!

my red dutch oven cracked...but, we still managed to save julia's boeuf bourguignon!

Ingredients
1 6-ounce chunk of bacon
1 9- to 10-inch fireproof casserole 3 inches deep
1 tablespoon olive oil or cooking oil
3 pounds lean stewing beef cut into 2-inch cubes
2 sliced carrot
salt and pepper
2 tablespoons flour
3 cups of a full-bodied young red wine such as one of those suggested for serving or a Chianti
2-3 cups brown beef stock or canned beef bouillon
1 tablespoon tomato paste
2 cloves mashed garlic
1/2 teaspoon thyme
a crumbled bay leaf
the blanched bacon rind
18-24 small white onions, sauteed in butter
1 pound quartered fresh mushrooms sauteed in butter
parsley sprigs

Instructions
1. Remove rind and cut bacon into lardons (sticks, 1/4-inch thick and 1 1/2-inches long). Simmer rind and bacon for 10 minutes in 1 1/2 quarts of water. Drain and dry.
2. Preheat oven to 450 degrees.
3. Saute the bacon in the oil over moderate heat for 2 to 3 minutes to brown lightly. Remove to a side dish with a slotted spoon. Set casserole aside. Reheat until fat is almost smoking before you saute the beef.
4. Dry the beef in paper towels. Saute it, a few pieces at a time, in the hot oil and bacon fat until nicely browned on all sides. Add it to the bacon.
5. Brown the sliced carrots with olive oil and butter.
6. Return the beef and bacon to the casserole and toss with the salt and pepper. Then sprinkle on the flour and toss again to coat the beef lightly with the flour. Set casserole uncovered in middle position of preheated oven for 4 minutes. Toss the meat and return to oven for 4 minutes more. (This browns the flour and covers the meat with a light crust.) Remove casserole and turn oven down to 325 degrees.
7. Stir in the wine and enough stock or bouillon so that the meat is barely covered. Add the tomato paste, garlic, herbs and bacon rind. Bring to simmer on top of the stove. Then cover the casserole and set in lower third of preheated oven. Regulate heat so liquid simmers very slowly for 2 1/2 to 3 hours. The meat is done when a fork pierces it easily.
8. While the beef is cooking, prepare the onions and mushrooms. Set them aside until needed.
9.When the meat is tender, pour the contents of the casserole into a sieve set over a saucepan. Wash out the casserole and return the beef and bacon to it. Distribute the cooked onions and mushrooms over the meat.
10. Simmer sauce for a minute or two, skimming off additional fat as it rises. You should have about 2 21/2 cups of sauce thick enough to coat a spoon lightly. If too thin, boil it down rapidly. If too thick, mix in a few tablespoons of stock. Pour the sauce over the meat and vegetables.

wild mushroom risotto with peas

Ugh - this tasted like white wine soup. It was definitely missing pork fat.

Ingredients
1/4 oz dried porcini mushrooms, rinsed
5 1/2 cups vegetable broth
1 cup dry white wine
1 tablespoon butter
1 tablespoon olive oil
1 small yellow, finely chopped
2 cups arborio rice
1 cup frozen peas
1/2 cup parmesan (i used truffle parm)
salt and pepper

Instructions
1. Place the mushroom in a small bowl. Add 1/2 cup hot water and let stand until the mushrooms are soft, about 20 minutes. Drain and finely chop the mushrooms.
2. Meanwhile, in a suacepan over medium heat, bring the broth and wine to gentle simmer, the maintain the simmer over low heat. Meanwhile, in a heavy-bottmed saucepan or Dutch oven over medium heat, melt the butter with oil. Add the onion and saute until softened, about 4 minutes. Add the rice and cook, stirring constantly, untl the grains are opaque and well coated, about 1 minute. Add 2 cups of the simmering broth mixture and cook, stirring frequently, until the liquid is absorbed, 3-4 minutes. Reduce the heat to medium-low and continue to add the broth 1 cup at a time, stirring occasionally, and adding more only after the previous addition has been absorbed.
3. When the rice is tender and creamy, but still al dente, after about 20 minutes, stir in the mushrooms and peas and cook for 2 minutes. Stir in the 1/2 cup parmesan cheese. Season to taste with salt and pepper, and serve in shallow bows garnished with the shards of cheese.

Recipe from WS Vegetarian cookbook.

sansai udon

I saw Julie & Julia today, finally. After the movie, I picked up a copy of 'The French Chef Cookbook'. I'll attempt to make 'Boeuf Bourguinon' this week. Wish me luck! For tonight, I'm sticking to my favorite cuisine...

mmm...

chicken tikka masala & oven roasted cauliflower

pari pari-style chicken

serves 2
x

Ingredients
1 1/2 lbs chicken thighs on the bone with skin on (I used chicken breast on the bone with skin on)
1 tablespoon dry sherry
1 tablespoon soy sauce
1/2 tablespoon sesame oil
1 teaspoon freshly greated garlic
pepper
2 tablespoons sesame oil - to coat the chicken

Instructions
1. Debone the chicken. Lightly score the chicken skin.
2. Mix together the dry sherry, soy sauce, sesame oil, garlic and pepper and marinate the chicken for 15 minutes
3. Preheat the oven to 425F. Cover a baking tray with foil and place the chicken on it, skin side up. Baker for 20 minutes, then remove and brush with sesame oil. Continue cooking for about 10 minutes more until the skin is crispy.
4. Remove from the oven. While out, cut the chicken into smaller pieces and arrange on a serving plate.

Recipe from 'Harumi's Japanese Home Cooking'

chirashi

tamago

Ingredients
1/4 cup mirin
4 eggs
4 tablespoons dashi
1/2 teaspoon light soy sauce
1 tablespoon superfine sugar
vegetable oil
freshly grated daikon
soy sauce -to taste

Instructions - wip :)

yaki udon

Ingredients
400g / 14oz frozen udon noodles
2 tablespoons sunflower oil
175g / 6oz squid, cleaned and sliced
450g / 1 lb large cooked prawns, shelled and deveined
4 spring onions, roughly chopped
225g / 8oz bean sprouts (i used broccoli/carrots instead)
15 fresh shiitake mushrooms, sliced
4 tablespoons bonito flakes
4 tablespoons Japanese or light soy sauce
salt and freshly ground black pepper

Instructions

Bring water to the boil, add the noodles and cook for 7 to 15 minutes. Rinse under cold water and drain.
Heat the oil in a wok or frying pan until very hot and stir-fry the squid and prawns for 2 minutes. Add the spring onions, bean sprouts, and mushrooms and stir-fry for 2 minutes.
Add the noodles and remaining ingredients and seasonings, and stir-fry for 1 minute. Divide the noodles and seafood among four plates and serve.

good wasabi

recession friendly dinner - $3.99

spicy string beans with minced chicken

watching anthony bourdain's no reservations... i <3 tony. Ingredients
3/4 lb minced chicken
2 tablespoons soy sauce soy sauce
1 1/2 tablespoons mirin
1/4 teaspoon fresh ground black pepper
1 tablespoon tobanjang sauce
1 tablespoon black bean garlic sauce
1 teaspoons fish sauce
1 1/2 teaspoons sugar
peanut oil or vegetable oil
1 lb string beans, trimmed
4 garlic cloves, thinly sliced (1 tablespoon)

Instructions
1. In a small bowl, marinate the chicken with soy sauce, mirin, sugar and pepper.
2. Heat a wok or large frying pan over medium-high heat and add the oil.
3. When the oil is hot, add the beans and stir-fry them for 5 minutes. Remove the beans from the pan using a slotted spoon and pour off all but 2 tablespoons of the oil. Return the pan to the heat, and add the chicken and garlic. Stir-fry for about 5minutes. Add fish sauce, tobangjang, and black bean garlic sauce.
4. Add green beans and mix well.
5. Serve with rice.

saturday morning

yep - i'm slightly hungover this morning. :-)

rice with salmon flakes

serves 3

x

Ingredients

for the salmon flakes:

1/2 lb filet fresh salmon, seasoned with salt and grilled until cooked

1 tablespoon sake (i used 1/2 tablesppon of sake and 1/2 tablespoon of mirin)

1 teaspoon light soy sauce

6 tablespoon furikake or toasted black sesame seed

1 3/4 cups hot cooked rice

ikura (salmon roe) - to taste (i used flying fish roe instead. wish i lived closer to nijiya. :-( )

chopped spring onions or chives - to garnish

Directions

1. Discard any skin or bones on the salmon and flake the flesh.

2. Transfer the salmon to a small pan and pour over the sake. Put on a medium heat until cooked through. Flake again then add the light soy sauce.

3. Turn off heat and add the fruikake or sesame seeds.

4. Put the cooked rice into individual bowls and put some of the salmon flakes on top. Add a spoonful of kura and garnish with choppied spring onions or chives.

x

Recipe from 'Harumi's Japanese Home Cooking'