Tag Archives: recipe

Mille-Crêpe Tiramisu Birthday Cake

4 Sep

millescrepes-recipe

You know you want to make this….

Mille-Crêpe Tiramisu Birthday Cake

Recipe adapted from Francisco Migoya of Hudson Chocolates, Poughkeepsie, New York

Yield: One 8-inch cake

Cook Time: 40 minutes (plus 5 hours chilling)

INGREDIENTS

Crêpes

  • ¾ cup plus 2 tablespoons cake flour
  • ¾ cup plus 1 tablespoon all-purpose flour
  • ¼ cup granulated sugar
  • 2 teaspoons kosher salt
  • 4 large eggs
  • 5 large egg yolks
  • 1 stick (8 tablespoons) unsalted butter, melted and cooled slightly
  • 2 cups whole milk
  • 3 tablespoons Armagnac or cognac
  • Nonstick pan spray

Tiramisu Filling

  • 1¼ cups confectioners’ sugar
  • 4 cups mascarpone cheese
  • ½ cup sweet Marsala wine (or half as much rum or coffee liqueur)
  • ¼ cup natural cocoa powder

DIRECTIONS1. Make the crêpe batter: In a fine-mesh sieve set over a medium bowl, sift together the cake flour, all-purpose flour and sugar. Whisk in the salt. In another medium bowl, whisk together the eggs and egg yolks. Add the egg mixture to the flour mixture and whisk until smooth and webby (it will be very thick). In a slow, steady stream, whisk in the butter, then the milk and the Armagnac, until the batter is smooth (if there are any lumps, strain the batter through a fine-mesh sieve and into a medium bowl). Cover the bowl with plastic wrap and refrigerate for 1 hour.

2. Line a baking sheet with parchment paper. Set an 8-inch nonstick skillet over medium-high heat. Lightly coat with nonstick pan spray. Gently stir the crêpe batter, then pour ¼ cup of batter into the skillet. Holding the skillet by the handle, tilt and turn the skillet to quickly disperse the batter. Cook the crêpe until the underside is golden-brown, about 1½ minutes. Lightly jerk the skillet to loosen the crêpe, then flip the crêpe over using a spatula, a more vigorous jerking motion, or your fingers. Cook on the other side until golden-brown, about 30 seconds, then slide the crêpe onto the parchment-paper-lined baking sheet. Repeat until all of the batter is used (you’ll end up with about 20 crêpes total, and will need 18 for the cake). Refrigerate the crêpes on the baking sheet until completely chilled, at least 2 hours or overnight.

3. Make the tiramisu filling: To a fine-mesh sieve set over a large sheet of parchment paper, add the confectioners’ sugar. Transfer the confectioners’ sugar to the bowl of a stand mixer fitted with the paddle attachment (or a large bowl if using a hand mixer), and add the mascarpone cheese and the Marsala wine. Use the paddle attachment to combine the mixture on low speed until well combined.

4. Remove the crêpes from the refrigerator. Insert an 8-inch cake round (a cardboard circle for the cake to rest on) into an 8-inch cake ring. Add 1 crêpe to the cake round so it lies flat. Add ¼ cup of the tiramisu filling to the center of the crêpe and use a small offset spatula to evenly spread the filling over the crêpe. Repeat with the filling and 17 more crêpes, leaving the last crêpe on the top plain (refrigerate the leftover filling; you’ll use it to finish the cake). Leaving the cake in the cake ring, chill the cake in the refrigerator for at least 2 hours or overnight.

5. Remove the cake from the refrigerator and use a blow-dryer to warm the sides of the cake ring and loosen it (a hot, wet and wrung-out kitchen towel pressed against the sides of the ring works too). Remove the ring by setting the cake on top of a tall, quart-size cylindrical can (a 28-ounce can of tomatoes works well). Slide the cake ring down (if it sticks, apply more heat); the ring should slide right off while the can supports the cake. Remove the cake from the can and set it on a cake plate or platter. Spread the remaining tiramisu cream on top of the cake. Add the cocoa powder to a fine-mesh sieve and sprinkle it over the top of the cake. Slice and serve.

Read more:http://www.tastingtable.com/entry_detail/chefs_recipes/12552/Mille_Crepe_Tiramisu_Birthday_Cake_Recipe.htm#ixzz3koGBco7a

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Avocado Caesar Salad

4 Oct

Avocado Caesar Salad

Ingredients
1 ripe Hass avocado
1/3 cup extra-virgin olive oil, plus more if needed
1/4 cup grated Parmesan cheese
2 tbsp red wine vinegar
1 tbsp freshly squeezed lemon juice, plus more to taste
1 to 2 garlic cloves, peeled and sliced
3/4 tsp Worcestershire sauce
1/4 tsp kosher salt, plus more to taste
1/4 tsp freshly ground black pepper, plus more to taste
2 hearts of romaine, torn into bite-sized pieces
8 thin slices of baguette, brushed with olive oil and toasted until golden
Shaved Parmesan cheese (or grated)
Flaky sea salt

Instructions
1. Cut the avocado in half lengthwise, and carefully remove the pit. Scoop flesh into a blender, then add extra-virgin olive oil, 1/4 cup Parmesan cheese, red wine vinegar, lemon juice, sliced garlic, Worcestershire sauce, kosher salt, and black pepper. Pulse for 1 to 2 minutes until the dressing is smooth. You will still see some small flecks of avocado in the dressing.

2. Season to taste with additional lemon juice, kosher salt, and black pepper. Store dressing in the refrigerator for up to three days.

3. To make the salad, spoon some of the dressing in a big bowl, and add torn romaine. Gently toss until the lettuce is lightly coated. You don’t want the leaves drowning in dressing. Divide the dressed greens and golden crostini among four plates.

4. Finish with shaved Parmesan, more black pepper, and a sprinkling of flaky sea salt. Serve extra dressing on the side.

POMEGRANATE AND CUCUMBER SALAD

27 Aug

Cucumber Pomegranate Salad

What you will need:

1 1/2 to 2 cups pomegranate seeds
2 1/2 cups chopped cucumber (English or Persian)
1/3 cup Greek yogurt
1-2 cloves garlic chopped or pressed
red onion thinly sliced
1 T chopped fresh or dried dill
lemon
salt & pepper

 

1. Cut up cucumber and chop dill. Thinly slice red onion. Place in a mixing bowl with the pomegranate seeds and add the pressed garlic.

2. Add the yogurt, a few squeezes of lemon and salt and pepper to taste. Mix well. Eat as a side dish or pairs well with fish.

 

Thank you peaceloveshea.com

 

 

Japanese Marinated Soft Boiled Egg for Ramen (Ajitsuke Tamago)

13 Jan

JAPANESE MARINATED SOFT BOILED EGG FOR RAMEN (AJITSUKE TAMAGO)

Japanese Marinated Soft Boiled Egg for Ramen (Ajitsuke Tamago)

About This Recipe

YIELD: makes 6 eggs
ACTIVE TIME: 10 minutes
TOTAL TIME: At least 4 hours to marinate

Ingredients

  • 1 cup water
  • 1 cup sake
  • 1/2 cup soy sauce
  • 1/2 cup mirin
  • 1/2 cup sugar
  • 6 eggs

Procedures

  1. Combine water, sake, soy, mirin, and sugar in a medium bowl and whisk until sugar is dissolved. Set aside
  2. Bring 2 quarts of water to a boil in a medium saucepan over high heat. Pierce fat end of each egg with a thumbtack to make a tiny hole (this prevents them from cracking and eliminates the air bubble at the end). Carefully lower eggs into water with a wire mesh spider or slotted spoon. Reduce heat to maintain a bare simmer. Cook for exactly 6 minutes. Drain hot water and carefully peel eggs under cold running water (the whites will be quite delicate)
  3. Transfer eggs to a bowl that just barely fits them all. Pour marinade on top until eggs are covered or just floating. Place a double-layer of paper towels on top and press down until completely saturated in liquid to help keep eggs submerged and marinating evenly. Refrigerate and marinate at least four hours and up to 12. Discard marinade after 12 hours. Store eggs in a sealed container in the fridge for up to 3 days. Reheat in ramen soup to serve.

Thanks to Serious Eats

Avocado Toast

18 Apr

avocado toastWhat you will  need:

  • 1 ripe avocado
  • REALLY good bread – dense, seedy – I like Cob’s Cape Seed Loaf. Believe me, the bread makes the difference.
  • extra virgin olive oil that’s just for eating – I like Bom Dia
  • truffle oil (optional)
  • fresh lemon juice (for sprinkling)
  • sea salt
  • freshly ground pepper
  • cayenne pepper
  1. Toast bread till crispy
  2. Drizzle extra virgin olive oil and truffle oil (optional, to taste) – can go on bread or on avocado. Personal preference.
  3. Put as much avocado on your toast as you want – some recipes call to mash like guacamole but I prefer mash some, leave some chunks. It’s a personal preference.
  4. Sprinkle lemon juice on avocado.
  5. Season with sea salt (crunchy), freshly ground pepper and a healthy sprinkle of cayenne pepper.

Homestyle Craving: 小米粥 Millet Congee

20 Dec

20121021_172600When I went back to Taiwan, out of the very many dishes I craved, I really wanted something that I dreaded to eat as a child. It was tasteless but nutty and had a weird texture – that’s probably because my mom wouldn’t let me put brown sugar in it. The secret to 小米粥 is to toast the millet before you make it into congee. Simple, but I couldn’t figure it out till I asked my grandma. If you have a chance to go to Taipei, hit up the restaurant on the corner across from the parking lot at the Shida Night Market (vague, I know) – really good stuff.

Note that if you apply heat to the millet beforehand, it will be more separate in the porridge as the starch will have hardened. Thus it’s recommended to toast QUICKLY 1/3 to 1/2 for flavour, then rinse with the rest and then cooked.

UPDATE: Mine wasn’t turning out in the same consistency as what I ate in Taiwan. Mom said to add half a cup (rice cup) or less of uncooked rice. Wash and cook with the millet.

UPDATE 2: For creaminess – boil water w/bit of salt then add millet. Cook like you would with oatmeal. Add almond milk for creaminess & boil down. Add raw sugar to taste. 

NOTE: if you need to add more water if the consistency is too thick, ADD BOILING WATER, not cold water!!!

小米粥 Millet Porridge (Xiao Mi Zhou)

Ingredients:

Serves: 3-4
Yield: 3 cups
  • 1 3/4 cups water
  • 2 cups boiling water as reserve
  • 1/2 cup dry millet
  • 1/2 chinese cup of uncooked rice (more like 2-3 tablespoons)

Directions:

  1. Toast 1/3 or 1/2 of the millet in bottom of pan or in skillet over medium-high heat for 3-5 minutes, until some aroma begins to waft.
  2. In the meantime, bring water to a boil. How much you use depends on how thick you want your porridge.
  3. Add the rest of the millet.
  4. Add millet to boiling water and boil over medium-high to low heat for 25 – 30 minutes, until done. It will not absorb all the water, but some color and starch will be released to let you know as cooking finishes.
  5. If desired, add a few tablespoons of milk for creaminess.
  6. Eat warm, adding  demerara sugar or honey to taste.

If you like chinese soups, check out The Chinese Soup Lady – for all the pregnancy soups, confinement soups etc.

Greek Quinoa Salad

18 Jun

Quinoa is a super food – it’s great if you’re on the South Beach diet, it’s high in fibre, low on the glycemic index and a complex protein. It’s really good depending on how you make it, because by itself it’s tasteless, bland, bitter and kind of beany smelling, even though it’s really a seed. I eat this particular quinoa salad 5-6 days a week for breakfast, lunch, dinner, snack or even as a late night snack. Prepare in advance, chill, and consume within 4-5 days, if it can last that long =)

Greek Quinoa Salad

note: some people like more quinoa, some less, o less tomatoes and more onions, so measurements based on personal preference.

  • quinoa ( prepared as per the package) – I like to use Bob’s Red Mill Organic Whole Grain Quinoa
  • grape tomatoes, halved
  • japanese cucumbers, diced
  • red onion, diced
  • minced garlic to taste
  • feta cheese (I like Happy Cow Goat Feta from the Okanagan – not as salty. Found at Whole Foods, Donald’s Market)
  • 1/2 lemon, juiced (or more if you want it to be more tangy)
  • 2-3 splashes white wine vinegar
  • 1 teaspoon extra virgin olive oil
  • salt, to taste
  • ground black pepper, to taste
  • agave
  1. Prepare quinoa – rule of thumb is rinse, 2 parts water to 1 part quinoa, let water boil, add quinoa, cover, cook for 10 minutes or till all the water has evaporated or been absorbed, fluff with a fork, cover and let stand for 15 minutes. Chill, because if you don’t and add the veggies, you’re going to have steamed vegetables on your hands.
  2. Add tomatoes, cucumbers, onion, minced garlic to cool quinoa. Fluff.
  3. Add lemon juice, white wine vinegar, olive oil and fluff till well blended.
  4. Salt & pepper to taste, and just a squeeze of agave.
  5. Lastly, crumble feta cheese and fluff.

L’Abattoir’s Bagnolet Cocktail Recipe **shh the secret’s out!**

16 Mar

Bagnolet Cocktail

1.5 oz Hennessy VSOP or VS cognac
3/4 oz Tio Pepe fino sherry
1 oz Giffard fig syrup
1 oz freshly squeezed lemon juice
2 dashes Fee Brothers Old Fashion Bitters
1 egg white

Add all ingredients except bitters into a mixing glass. Shake first w/o ice – this lets the egg white create a nice froth. Add ice and shake very hard. Strain into a chilled cocktail glass or a footed sour glass. Drip bitters onto the froth to finish.

Anvil Bar & Refuge‘s 100 Classic Cocktails You Must Try AKA “the List”

12 Mar

The Anvil 100 List

Anvil Bar & Refuge‘s 100 classic cocktails you must try, or, “the List”

  1. Absinthe Drip – absinthe, water, sugar
  2. Air Mail – rhum, lime, honey, champagne
  3. Alexander – spirit, creme de cacao, cream
  4. Algonquin – rye, french vermouth, pineapple
  5. Americano – campari, italian vermouth, soda
  6. Aperol Spritz – aperol, sparkling wine
  7. Aviation – gin, lemon, maraschino, creme de violette
  8. Bijou – gin, italian vermouth, green chartreuse, orange bitters
  9. Blackthorn – irish whiskey, french vermouth, absinthe, angostura bitters
  10. Blinker – rye, grapefruit, raspberry syrup
  11. Blood & Sand – scotch, orange juice, italian vermouth, cherry heering **Note: Glowbal’s Black and Blue makes a darn good Blood & Sand {VIDEO} **
  12. Bramble – gin, lemon, creme de mure
  13. Brandy Crusta – cognac, cointreau, lemon, maraschino, peychaud’s bitters
  14. Caipirinha – cachaca, sugar, lime
  15. Champagne Cocktail – brut, sugar, angostura bitters
  16. Champs Elysees – cognac, lemon, sugar, yellow chartreuse, angostura bitters
  17. Chrysanthemum – french vermouth, absinthe, benedictine
  18. Cocktail a la Louisiane – rye, benedictine, italian vermouth, absinthe, peychaud’s bitters
  19. Coffee Cocktail – cognac, ruby port, egg
  20. Collins – spirit, lemon, sugar, soda
  21. Corn ‘N Oil – blackstrap rum, falernum, angostura bitters
  22. Corpse Reviver #2 – gin, lemon, cointreau, lillet blanc, absinthe **You MUST try this at The Keefer Bar**
  23. Cuba Libre – rum, coca cola, lime
  24. Daiquiri – rum, lime, sugar
  25. Daisy – bourbon, yellow chartreuse, lemon, lime
  26. the Darb – gin, french vermouth, lemon, apricot brandy
  27. Death in the Afternoon – champagne, absinthe
  28. Dulchin – pisco, apricot brandy, curacao, lime, grenadine
  29. East India Cocktail – cognac, curacao, pineapple gomme, maraschino, angostura bitters
  30. El Diablo – tequila, creme de cassis, lime, ginger beer
  31. Fernet-Branca – it’s a shot of fernet-branca
  32. Fourth Degree – gin, french & italian vermouth, absinthe
  33. French 75 – gin, lemon, sugar, brut champagne
  34. Gimlet – gin, lime, turbinado
  35. Gin & Tonic – gin, tonic water, lime
  36. Gin Gin Mule – gin, lime, ginger beer, mint
  37. Gin Rickey – gin, lime, soda
  38. Hemingway Daiquiri – rum, lime, grapefruit, maraschino
  39. Hot Buttered Rum – rum, butter, sugar, water
  40. Improved Cocktail – spirit, maraschino, peychaud’s & angostura bitters
  41. Jack Rose – applejack, lemon, grenadine
  42. Japanese – brandy, orgeat, angostura bitters
  43. Jasmine – gin, cointreau, campari, lemon
  44. Knickerbocker – rum, raspberry syrup, curacao, lime
  45. Last Word – gin, lime, green chartreuse, maraschino
  46. Mai Tai – rum, curacao, lime, orgeat
  47. Maiden’s Prayer – gin, cointreau, orange, lemon
  48. Manhattan – rye, italian vermouth, angostura
  49. Maple Leaf – bourbon, lemon, maple syrup
  50. Margarita – tequila, lime, cointreau
  51. Martinez – italian vermouth, gin, maraschino, orange bitters
  52. Martini – gin, french vermouth, orange bitters
  53. Metropole – cognac, french vermouth, peychaud’s & angostura bitters
  54. Milk Punch – spirit, sugar, milk
  55. Mint Julep – bourbon, mint, sugar
  56. Mojito – rum, lime, mint, turbinado, soda
  57. Monkey Gland – gin, orange, grenadine, absinthe
  58. Monte Carlo – rye, benedictine, angostura bitters
  59. Morning Glory – scotch, lemon, egg white, absinthe
  60. Navy Grog – rum, honey, lime
  61. Negroni – gin, campari, italian vermouth
  62. Old Fashioned – spirit, sugar, angostura bitters
  63. Old Pal – rye, campari, french vermouth
  64. Opera – gin, dubonnet, maraschino
  65. Oriental – rye, italian vermouth, curacao, lime
  66. Paradise – gin, apricot brady, orange, lemon
  67. Pegu Club – gin, curacao, lime, angostura & orange bitters
  68. Pimm’s Cup – pimm’s no. 1, gin, lemon, soda, cucumber
  69. Pink Gin – gin, angostura bitters
  70. Pink Lady – gin, applejack, lemon, grenadine, egg white
  71. Pisco Punch – pisco, pineapple gomme, lemon
  72. Pisco Sour – piso, lemon, egg white
  73. Port Flip – ruby port, sugar, whole egg
  74. Punch – jerry thomas’ special punch recipe
  75. Ramos Gin Fizz – gin, cream, lemon, lime, egg white, soda, orange flower water
  76. Red Hook – rye, punt e mes, maraschino, angostura & orange bitters
  77. Rum Swizzle – rum, lime, falernum
  78. Rusty Nail – scotch, drambuie
  79. Satan’s Whiskers – gin, french vermouth, italian vermouth, curacao, orange, orange bitters
  80. Sazerac – rye, absinthe, peychaud’s bitters
  81. Scofflaw – rye, french vermouth, lemon, grenadine, orange bitters
  82. Seelbach – bourbon, cointreau, champagne, bitters
  83. Sherry Cobbler – sherry, sugar, fruit, soda
  84. Sidecar – cognac, cointreau, lemon **For a fantastic variation, try the Loire Sidecar at L’Abattoir**
  85. Silver Fizz – spirit, lemon, sugar, egg white, soda
  86. Singapore Sling – gin, cherry heering, lime, pineapple, cointreau, benedictine, grenadine, angostura bitters
  87. Smash – spirits, sugar, water, mint
  88. Stinger – cognac, creme de menthe
  89. Suffering Bastard – bourbon, gin, lemon, ginger beer, angostura bitters
  90. Tailspin – gin, italian vermouth, green chartreause, campari
  91. ‘Ti Punch – rhum agricole, lime, sugar
  92. Toddy – spirit, sugar, hot water
  93. Tom & Jerry – rum, brandy, egg, nutmeg
  94. Twentieth Century Cocktail – gin, lemon, creme de cacao, lillet blanc
  95. Vesper – gin, vodka, lillet
  96. Vieux Carre – cognac, rye, italian vermouth, benedictine, angostura & peychaud’s bitters
  97. Whiskey Skin – scotch, lemon, hot water
  98. White Lady – gin, cointreau, lemon
  99. Widow’s Kiss – calvados, benedictine, yellow chartreause, angostura bitters
  100. Zombie – jamaican rum, lime, lemon, pineapple, passion fruit syrup, brown sugar, angostura bitters

Superbowl Recipes: Part 2 Homemade Bacon Bourbon Popcorn

4 Feb

Not just for Superbowl, mind you. Movie night, date night, party time, picnic… just watch your waistline!

BACON BOURBON POPCORN

Thanks to Sarah Sprague

  • 5 quarts of plain popped corn (Freshly air-popped or oil-popped corn is recommended.)
  • 1/2 to 1 pound of thick cut bacon, chopped and fried to just about crispy, well-drained
  • 1 cup butter
  • 2 cups brown sugar
  • 1/2 cup light corn syrup
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda
  • 3 ounces of bourbon (Any old bourbon will do here, so don’t feel like you have to break out your best reserve for the dish.)

Preheat your oven to 250º.

Melt 1 cup of butter over medium heat.  Mix in brown sugar, corn syrup and salt and then stir until boiling at the edges. Lower the heat slightly and let boil until the caramel is 250º or until a spoon dipped into the caramel comes out, well, looking like there is caramel on it. Remove from heat and add the baking soda and bourbon. Once fully incorporated, stir in the bacon.

If you don’t eat bacon, mix in 1 cup of chopped pecans. Pecans and bourbon are always awesome together.

Divide the popcorn into either two very lightly greased roasting pans or whatever else it fits into and coat with the caramel. Mix well — don’t worry if the caramel starts to cool on you here, it will warm back up in a second –  and then put the popcorn into your oven for about 45 minutes to an hour, mixing every 10-15 minutes so every last kernel of corn is coated in bourbon bacon bliss.

Once done, pour onto either parchment paper or wax paper to cool and break into pieces.

If whatever reason you don’t eat all of the bacon bourbon popcorn in one sitting (doubtful), refrigerate it for up to a week.  I actually think it tastes better when made the night before and has had a chance rest in the fridge overnight.