Tuesday, September 1, 2015

speculoos cookie crust


Why use graham crackers when you can use these infinitely better cookies as a cookie crust. Just try it next time you making a pie or cheesecake, it will change your life.


goat cheese cheesecake

the pineapple compote is hiding something

No matter what I do, my cheesecakes crack. I've tried everything—baking in a water bath, baking veeery slowly in 275 degree oven, baking until the center is exactly 150 degrees, immediately running a knife along the edge of the pan, letting the cake cool slowly in oven with the door slightly ajar—in the end, they still crack.

Thursday, August 27, 2015

Singaporean fried carrot cake | chai tow kway | 菜头粿


this has nothing to do with carrots

Why is this dish called carrot cake when it has nothing to do with carrots or cream cheese frosting? In Singapore, cubes of radish cake are stir-fried with egg, green onion, garlic, and dried preserved radish to make chai tow kway. But when translating into English, the terms radish and carrot became interchangeable, so instead of being called fried radish cake or fried turnip cake, this dish became affectionately known as fried carrot cake.


Monday, August 24, 2015

daikon radish/turnip cake | luo bo gao | 萝卜糕

It took me a few tries to get this recipe right. I wanted a luo bo gao where you can actually taste the turnip. But I found out the hard way that if you add too much daikon, the cake is a mushy mess that's impossible to pan-fry and smells a little like fart.


Monday, August 4, 2014

sriracha thousand island dressing | recipe

Reuben
Reuben with Sriracha Thousand Island

Let's add this dressing to the very, very, very long list of why rooster sauce is amazing. 

Friday, December 27, 2013

cheese gougeres | recipe

gougeres

Cheese Gougeres
makes 40 gougeres

1 cup water or milk
1/2 cup or 1 stick unsalted butter
1/2 teaspoon Kosher salt
1/8 teaspoon black pepper
optional: 1/8 teaspoon cayenne pepper or 1/4 teaspoon smoked paprika
1 cup or 5 ounces all purpose flour
4 ounce aged cheese of your choice, Gruyere, Parmesan, Cheddar, Gouda (choose an aged, harder Cheddar or Gouda)
Optional: 2 Tbsp chopped chives
3 - 5 eggs.

Preheat the oven to 400 degrees F. Line two baking sheets with parchment paper.

In a medium saucepan, add the water, butter, salt, sugar, cayenne and paprika if using and bring to a boil.

Reduce the heat to medium, add the flour all at once and stir with a wooden spoon or spatula until the mixture forms a ball. Continue to stir and cook for a total time of 1 minutes.

Transfer the dough ball to the bowl of a mixer fitted with the paddle and beat at medium speed for 10 seconds, then let the mixture cool for an additional 5 minutes.

Now with the mixer running on medium speed, add 3 eggs, one at a time, scraping the sides of the bowl between adding each egg and wait for the dough to mix evenly before adding the next egg. Stop the machine and lift up the beater to check the consistency of the batter. The batter in the mixing bowl should form a peak with a tip that falls over.

If it is too stiff, beat in the white of the remaining egg. Check again and, if necessary, add the yolk. Finally, mix in the grated cheese and chopped chives.

Use a 1 tablespoon cookie scoop and space the mounds of dough 2 inches apart.

Bake for 20 minutes at 400 degrees F, do not open the oven doors at all while they are baking. The gougères are done when they are golden on the outside and the inside should be hollow, steamy and moist but not uncooked.




Monday, December 23, 2013

twice baked potatoes | recipe

Much of the prep can be done in advanced and the whole dish can be assembled a day in advance. It can be baked with the turkey in the oven. When the turkey is rest, slide this under the broiler for a few minutes to brown the top of the cheese.