Monday, January 27, 2014

Laksa | Singapore | Travel

Marine Parade Laksa
the original Katong laksa
It's getting harder and harder to say goodbye to Singapore with each trip. While I love chili crab and chicken rice, two dishes vying for the title of Singapore's national dish, if I had to pick a last meal or a single dish to eat for the rest of my life, it would be laksa. The multiple variations of laksa can be subdivided into curry laksa, a coconut milk enriched curry-based soup, or asam laksa, a sour, fish-based soup. The most popular type of laksa in Singapore, and the one I crave, is Katong laksa, a type of laksa lemak also called nyonya laksa, which falls under the umbrella category of curry laksa.


Sunday, January 19, 2014

10 days in Singapore | Travel

Singapore

9 fresh pressed sugarcane drinks
8 pieces of kaya toast
7 warm barley drinks
6 giant Sri Lankan crabs
5 bowls of laksa
4 plates of sambal kang kong
3 plates of chicken rice
2 pisang goreng
1 best milk tea I have ever had, Okinawa Milk Tea

More Singapore to come!

Tuesday, January 14, 2014

Holidays 2013 Recap

With Thanksgiving falling on November 28 and my working the last week of December, the holidays seemed particularly short last year. Although we're midway through January, I wanted to recap my favorite moments of the 2013 holiday season.


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 then as the turkey is resting, put it under the broiler for a few minutes to brown the top of the cheese. I prefer regular yellow cheddar over white cheddar only because yellow cheddar makes for a more colorful dish.


Sunday, December 8, 2013

fruit crumb bars | Recipe

Image created with Snapseed
cranberry orange brown butter crumb bars
Take fruit filling of your choice and sandwiched it in between two layers of buttery shortbread-like cookie crust. The result: tiny pie bars.

Monday, December 2, 2013

Thanksgiving 2013

sticky buns
pecan sticky buns
We started the morning with pecan sticky buns and a caramelized onion, shiitake, and artichoke quiche.