Roasted “Frosted” Cauliflower with Cheese

Over sixteen years ago, this was one of the very first cookbooks that we dived into for vegetable inspired recipes. And it way back then that we came across this recipe for frosted cauliflower that we make on a regular basis. This recipe is like a part of our family now. Is it odd to ordain a cauliflower recipe onto our family tree? It’s permanently there and we’ve been known to bring in some odd characters into our family unit. Take a look at our silly and crazy dogs and you’ll now how far from normal we are.

It’s during this time of year that our farmers markets are exploding- repeat, exploding & overloading- with cauliflower. Colorful heads of gorgeous cauliflower in many different varieties, shapes and sizes are flooding market stalls and it’s hard to not resist making this recipe every day of the week. These beautiful tuffs of florets are mesmerizing and we have the urge to buy these heads of cauliflower in every single color. If we had a fridge big enough, we totally would. It’s that easy to be hypnotized by their beauty.

This cheese frosted cauliflower is roasted to perfection in the oven and it’s always our go-to recipe. You should consider making a huge batch if you’re serving these at a party. Or even if you’re only cooking for one, don’t be surprised to find yourself eating these to the very last floret, with abandon.

Enjoy!

before…

 and after. Delicious.

Yield: Serves 2-4

Total Time: 20 min

Different mustards will give the recipe their own unique tang, so play around to find your favorite. The shallots are heavenly, but if you can't find them or they are too pricey, substitute sweet onions for the next best option. You will be rewarded by splurging on a good parmesan. Either a Grana Padano or Parmigiana-Reggiano will give the frosting a perfect salty, sweet, milky bite which a poor knock-off will not accomplish. There are great domestic equivalents as well as other similar cheeses coming from other countries, just chose wisely. And don't be skimpy on the fresh cracked black pepper. Delish!

1 small head (@ 1 1/2 pounds - 680g) Cauliflower, cut into 1/2" thick florets1/2 cup (120g) Mayonnaise2 teaspoons (10g) Whole Grain Mustard2 Tablespoons (20g) finely minced Shallots3/4 cup (75g) freshly shredded Parmesan Cheesefresh cracked Black Pepper, to tastedash Worcestershire SaucePreheat oven to 400°F. Line a sheet pan with parchment paper.Combine the mayonnaise, mustard, shallots, cheese, black pepper, and Worcestershire sauce in a medium bowl. Mix until well combined.Scoop and dip the cauliflower florets into the mixture, frosting the head of each with a good teaspoon or more of the mixture. Lay them onto the prepared sheet pan in a single layer (use a second lined sheet pan if necessary).Bake for about 15 minutes or until the frosting is golden brown on top and edges and the cauliflower is tender but still has a bite. Serve warm.

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How to treat your favorite diabetic, on Valentine's Day and beyond

This is my second year of being a type 2 diabetic - my surgeries and other cancer treatments having somehow pushed me over the edge from the prediabetic range. Although diabetes is a very widespread disease (more than 100 million Americans are diagnosed with type 2 or pre-diabetes, a staggering number), many people have no idea what it’s like to live with it, and how diabetics keep it under control. Yes, us diabetics do have to be careful about our sugar intake, or anything that makes our blood glucose levels spike. But for most of us, unless we are at a very serious stage of the illness, manage to live with it pretty well.

What gets to me more sometimes is the way people react when I tell them I have diabetes. Too many times I’ve had people look at me with eyes full of pity, saying things like “Oh, you can’t have anything nice to eat anymore”. And yeah, having this diet or another pushed at you constantly isn’t so fun either. Holiday times are particularly hard for a diabetic, since everything and everyone wants to push sugary snacks at you, from 12 days of Christmas Cookies to chocolate Easter eggs and bunnies. But somehow Valentine’s Day is especially difficult, since it’s become closely associated with chocolate gifts and sweet things in general.

So, for those of you who have diabetics in your life, here is how I, as one of them, would like you to treat us, on Valentine’s Day or the rest of the year. Take it with a grain of um, sugar.

Believe it or not, most of us don’t feel as if our lives are over because we can’t indulge in a big box of chocolates, or a plateful of cookies, or three slices of cake, or whatever our furtive sugar-loaded indulgence used to be. Most of us have adjusted to the need to watch our sugar intake and monitor our blood glucose levels, and we’re pretty fine with it.

Most people who get diagnosed with diabetes and want to live a normal life take a lot of time gathering information about how to handle their condition. We are, in most cases, far more informed than you. We know about the importance of exercise and diet and all that. So, while you may mean well, we really don’t want to hear your unsolicited advice, thanks. In particular, if we look overweight to you chances are we’re working on that already and we don’t need to hear how we should lose that weight. (And not all diabetics are overweight either.)

Some people seem to have this idea that sugar is instant poison to a diabetic, and that if if a diabetic ingests sugar they’ll keel over instantly while foaming at the mouth. Some of this may be blamed on the portrayals on TV and in movies of people going into diabetic shock or comas, but this only happens rarely, and mostly in cases where the person does now know they have diabetes or just hasn’t been taking care of it. (My own father went into a diabetic coma several years ago, mainly because he wasn’t taking his medications or watching his diet at all. He was fine for many years after that until his health deteriorated again, again due to not taking care of himself properly after his 2nd divorce.) If your favorite diabetic says they are going to have a couple of mouthfuls of cake, they are most likely going to be fine afterwards, as long as they don’t make it a daily thing.

Sugar is not the only thing that is bad for us. Any carbohydrate, especially the ‘simple’ or refined kind, can make our blood glucose levels rise rapidly and to dangerous levels. By refined carbs I mean things like white rice, potatoes, white flour products like bread, pasta, and so on. So, giving us cookies that are baked with a sugar substitute but use lots of white flour is well-meaning but not that helpful. (And we don’t even know what the long-term health consequences are of ingesting large amounts of artificial sweeteners anyway.) In addition honey, corn syrup, maple syrup and agave nectar/syrup are all high in sugar, even if they aren’t called ‘sugar’ and some people like to tell you that they are ‘healthy’. (Agave syrup does have a lower glycemic index than regular sugar, but is still a sugar.) So are things like preserves and jams and many chutneys.

Once I was reading one of the crowdsourced advice-giving sites about ‘treats’ to give to diabetics, and someone recommended dried fruit. Um, no. Dried fruit is a pretty concentrated source of sugar, and some commercial dried fruits have been sweetened with additional sugar. Even fresh fruits have to be taken in moderation by us, so a big fruit basket which has to be consumed within a short time is not such a good idea. (Fruit juice, even the “100% juice” kind, is basically water with sugar plus a few vitamins and none of the fiber of whole fruit, so it tends to make the blood glucose levels zip up as fast as drinking non-diet soda.)

So what edible gifts can you safely give to your favorite diabetic? In general, think quality, not quantity. Here are some things I wouldn’t mind getting myself.

Nuts are great - no sugar or starch, fill of fiber, plus they satisfy that urge to have something crunchy to snack on instead of potato chips and Doritos. Good nuts tend to be expensive to boot, so they are a welcome treat. There are now an increasing number of pretty tasty, low or no-sugar chocolates that are certified as safe for diabetics available. Some of these are pretty good. (Switzerland, where people consume tons of chocolate, has quite a few good diabetic-friendly chocolate bars. If you find yourself in Switzerland and you’re diabetic, look for the ones marked “ohne Zucker/sans sucre”.) Some no-sugar candies are quite good too. Do some research to see what’s available. Sweet baked goods made specifically for diabetics can be ok, although some are pretty awful.Many people who have their blood sugar under control can indulge in the occasional sugary treat, in moderation. If your favorite diabetic is in this position (ask first), get them a small, exquisite quantity of the best you can afford, such as a tiny box of the best handmade chocolate truffles or pralines available in your town, or one perfect home baked cookie. In our town (admittedly it is in France, and yes the French are rather good with confectionery) we can get the most gorgeous chocolates made by a Meilleur Ouvrier de France chocolatier. They cost 2 to 4 euros (US $2.60 to $5.70 or so) per piece. We can get a big box of mass manufactured chocolates at the supermarket for around 8 euro, but for the decadent diabetic the top end expensive stuff will bring much more joy in each precious mouthful. While I nixed the idea of a big fruit basket, small quantities of really great fruit would be much appreciated, especially if it’s something exotic and expensive. And there’s nothing wrong with savory gifts either, even if they are not the expected thing. I remember those ‘gift basket’ catalogs places like Hickory Farms that used to arrive in the mail, usually around holiday time. Amongst the fruit and petit fours and cheese balls and such, they always had something called summer sausage. Growing up in Japan, England and around New York City, I’ve never had a summer sausage and have no idea what it tastes like, but it sure did sound delicious. Anyway, gifting a big sausage to your sweetie may send a provocative message, but if she or he likes it, why not? Other ‘safe’ savory foods include things like cheeses, hams (try not to get the ones with sugar glaze) and beef jerky (again, for for the ones without a lot of sweet marinade/sauce).

Chocolates and sweets aren’t the only Valentine’s Day gifts. Flowers are nice of course, and so is jewelry. Or how about a beautiful book, a lovely scarf, or taking us away on a great vacation? In other words, there are plenty of ways to treat your honey without making them dangerously sweet.

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Announcing Japanese Cooking 101: The Fundamentals of Washoku

The response to Bento 101, my introductory course to the basics of bento lunch making, has been overwhelmingly positive. So I’ve decided to follow it up with another structured online course titled Japanese Cooking 101: The Fundamentals of Washoku. We’ll be conducting it here on Just Hungry since it’s about general cooking methodology rather than specific to bentos.

As you may already know, the cooking that goes on in Japan is roughly divided into 4 cuisine types: Washoku, yohshoku (or yoshoku), chuuka, and everything else. The first three, washoku (which means “Japanese food”), yohshoku (meaning “western food” see a description of yohshoku) and chuuka (Chinese food) comprise most of what Japanese people cook for themselves every day. And of these washoku, which comprises what’s considered traditional Japanese food, is the most important to learn if you want to master Japanese cooking, since it forms the foundation for everything else that goes on in the Japanese kitchen.

In this course you’ll about the fundamental building blocks of washoku and Japanese cooking. After completion you should be able to tackle Japanese recipes with a lot more understanding and ease. It may even help you to recognize the difference between good and not-so-good Japanese food when you eat out.

During this 5 part course, we’ll be making 5 dishes: rice, soup, and three okazu - the foods that go with rice. Each dish will teach you specific skills and flavor combinations that are used all the time in Japanese cooking. And as a bonus, at the end you’ll have a “full course” Japanese meal that you can serve proudly to anyone, even your Japanese friends, with the knowledge that it’s pretty authentic.

Nope. Just like Bento 101, it will be free.

Because I want to teach you what “real, authentic” Japanese food should taste like, you will be required to purchase some ingredients that are fundamental to the cuisine. While I usually offer ideas for substitutions and so on in my recipes, for this course we won’t be doing that. This does require you to make an initial investment in some foods that may be rather expensive or hard to get, depending on where you live. If that is an issue for budgetary or other reasons, then this course may not be for you. Unlike Bento 101, the focus of Japanese Cooking 101 will be entirely on cooking and cooking techniques. You should take this course only if you’re seriously interested in Japanese food, and in cooking in general. You should know your way around the kitchen. You don’t have to be an expert, but you should know how to wield a kitchen knife, cook something simple on the stove, and so on. However, I am going to assume that participants have no prior knowledge of how to cook Japanese food. I’ll be explaining what each ingredient is, and how it’s used, in detail. So it may be a bit too basic and tedious for people who have been making Japanese food for a while. You’ll need access to a computer or some way of getting online of course. If you want to share your results visually, you should have a camera or camera phone etc. The meal we’ll be creating will contain meat and fish products, so it may not suit you if you’re a vegetarian, although you may find some techniques useful. Since two alcoholic products, sake and mirin, are fundamental to washoku, if you have any reasons for avoiding alcohol in cooking this course may not be for you. Last but not least, you’ll get the very most out of this course if you follow every lesson in sequence and do each assignment. I estimate that it will require about 2 hours of your time per week. We’ll start the week of March 4th (right after Bento 101 wraps up) The course will go on for 4 to 5 weeks, and consist of 6 lessons with at least 5 cooking assignments.

There’s no formal sign up process. Just follow along when we start in March!

So there you have it. Interested? Questions? Let me know! I’ll post the required materials and so on later this week.

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Chinese Marbled Tea Eggs + First Cooking Video!

I’m excited to share with you all the first cooking video on Appetite for China! For a while I had considered adding video to enhance the content on this site, and finally the took the plunge after being inspired by fellow bloggers including Pinch of Yum, Crepes of Wrath, and Steamy Kitchen, plus a great panel on creating video at the Roger Smith Cookbook Conference a few weekends ago. So here’s the first, born out of a fun Saturday afternoon. Let me know what you think!

Chinese marbled tea eggs, stewed in a black tea/soy sauce/spice blend, are a ubiquitous and cheap snack sold all around China in snack stands and convenience stores. The aromas of tea, cinnamon, star anise, and soy sauce are intoxicating, just perfect for fall.The eggs are also easy to make at home. Getting the marbling effect is as simple as cracking the eggs once they’re cooked. You can use any black tea; just avoid green tea since it’s too astringent to use for simmering.) The eggs can be simmered for 1 to 2 hours; longer simmering means a more intense flavor and color.

Once the eggs are cooked, you can eat them hot or cold as a snack. I’ve made lazy meals out of just 2 eggs over ramen noodles, or chopped up eggs over fried rice. Or serve them as appetizers at a party, cut in half with caviar on top.

Update: Check out How to Make: Chinese Tea Eggs, the first of many cooking videos on Appetite for China!

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Chinese Marbled Tea Eggs

6 to 8 eggs, any size2 tea bags of black tea1/2 cup soy sauce or tamari1 tablespoon light brown sugar2 pieces star anise1 cinnamon stick1 teaspoon cracked black peppercorn (optional)2 to 3 strips dried mandarin peel (optional)Add enough water to a medium pot to cover the eggs. Bring the water to a boil, then lower the heat to simmer for 10 minutes, until the eggs are hard-boiled.Remove the eggs with a strainer and run under cold water until they are cool enough to handle. Tap the eggs with the back of a butter knife to crack them evenly all around, being careful not to peel off the shells. Return the eggs to the pot.In the same pot, add the tea bags, soy sauce, brown sugar, star anise, cinnamon, black peppercorns, and orange peel (if using). Add enough water to cover the eggs by an inch. Bring the liquid to a boil, then lower the heat to a bare simmer. Allow the eggs to simmer for 1 to 2 hours, longer for a more intense flavor and color.Remove from the heat and drain the eggs, saving a little of the liquid to serve with the eggs if you choose. You can either peel and serve the eggs immediately or store them in the fridge for up to 4 days in a tightly covered container. Serve as a snack as-is or as an addition to rice or noodles.

Updated February 19, 2013. Original recipe posted May 8, 2008.

Tagged as: Appetizers, Cantonese, Chinese, Eggs, Gluten-Free, Gluten-Free Adaptable, Healthy, Recipes, Vegetarian

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Devil’s Curry

For the month of February, I am working with Malaysia Kitchen NYC for a special feature of Malaysian recipes on Rasa Malaysia. Earlier this month, I have shared my nasi ulam, or Malaysia mixed herb rice recipe with you. I have received a few emails from the readers that they have successful attempted the nasi ulam recipe at home with great success. I am very pleased that many of my readers get a taste of Malaysian cuisine through the Malaysian recipes I share on this website. From preparing and cooking Malaysian dishes, you are exposed to the spices used in Malaysian cooking. Once you have sampled the delicious Malaysian food, you might consider dining out at a Malaysian restaurant near you, and eventually plan a trip to visit Malaysia. Such are the goals of the Malaysia Kitchen program—to evangelize and promote Malaysia through its colorful cuisines and its many quality products (food and non-food) to the world.

Today, I am sharing another classic Malaysian recipe with you, a curry dish named Devil’s Curry, popular in the state of Malacca, Malaysia. In the 15th century, Malacca was the most important trading port in Southeast Asia and the Sultanate of Malacca was a powerful empire. In 1511, the Portuguese conquered Malacca and started the colonization era of Malaysia. However, many Portuguese settled down and married local women and formed the Cristang/Eurasian community in Malaccca, and Devil’s Curry or Curry Devil is a special occasion dish for them.

Devil’s Curry is a fiery red curry made with a spice paste of red chilies, shallots, garlic, lemongrass, ginger, galangal, and turmeric. Unlike other Malaysian curries, Devil’s Curry is flavored with vinegar for the sharp taste. The end result is a curry dish that is spice-laden, complex in flavor, tantalizing to the taste buds—the reasons why it’s a must-have during festivities such as Christmas for the Eurasian Kristang people in Malaysia.

Before I developed this Devil’s Curry recipe, I made sure I checked with my good friend Chef Robert Danhi, whose sister-in-law is a Portuguese Eurasian born and raised in Malacca. Robert’s/his sister-in-law’s recipe is a very reliable reference, which I adapted to the recipe here.

All the ingredients are accessible outside of Malaysia. For the spices such as mustard seeds, galangal and turmeric, you can find them at Asian stores. The recipe serves four people so it’s perfect for the whole family. For smaller family, you can have this dish for the day, both lunch and dinner, as the flavor develops and becomes richer. Try this and enjoy Malaysian food on your dining table!

About Malaysia Kitchen for the World

Malaysia Kitchen for the World is a global initiative of the Malaysian government that aims to educate and inform consumers about Malaysian cuisine and Malaysian restaurants throughout the world. The New York campaign seeks to boost interest among American food lovers to try Malaysian cuisine and visit Malaysian restaurants in the New York metropolitan area as well as in other locations in the United States. The program also seeks to facilitate local chefs and restaurateurs to introduce Malaysian cuisine at their establishments.

About MATRADE

The Malaysia External Trade Development Corporation (MATRADE) is Malaysia’s national trade promotion agency. Established in March 1993 as a statutory agency under the Ministry of International Trade Industry (MITI), MATRADE is responsible for assisting Malaysian companies to succeed in the international market by developing and promoting Malaysia’s exports to the world. MATRADE is the lead agency for the Malaysia Kitchen campaign.

(Click Page 2 for the Devil’s Curry Recipe)

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Favorite Dumpling Recipes

Whenever I have a free weekend or a couple of hours on a weeknight, I like to sit in front of the TV…and wrap dumplings at the same time. It’s a good way to relax. Plus, whatever I don’t end up making for dinner I can freeze.

Here are some favorite recipes for dumplings I’ve made over the last few years. Try them out for a Chinese New Year feast (there are still 6 days left!) or any other day of the year:

Shrimp and Chive DumplingsTurkey and Mushroom DumplingsSichuan WontonsChicken and Apple Dumplings
Ramp and Swiss Chard DumplingsPork and Cabbage DumplingsPea and Shiitake DumplingsPork and Shrimp Shu Mai

What are some of your favorite dumpling recipes?

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Chocolate Cookie Dough Oatmeal Pancakes

A great way to start our morning always begins with a well made cappuccino. Inspired by Lindsay of Love and Olive Oil, we made this morning even better by adding a stack of pancakes stuffed with cookie dough. Now, how is it that a few balls of cookie dough added to pancakes can take a breakfast to elevated perfection? Chocolate.

The answer: Cookie dough stuffed with chocolate chips, stuffed inside a stack of pancake-goodness is the best way to treat someone on Valentine’s morning.

If your lover, girlfriend, boyfriend, hubbie, kids or best friend doesn’t like chocolate (shame on them), then you can make a batch of peanut butter cookie dough, snickernoodle cookie dough or what ever it takes to say “I Love You”.

Out of cookie dough ideas? Then you must explore Lindsay’s adorable book, The Cookie Dough Lovers Cookbook. It’s a collection of a wonderful recipes made with her own egg-free cookie dough creation. From a collage of baked treats, she’s been able to masterfully make and inspire dishes for everyone who has ever loved cookie dough. Or at least in her own words, “… for anyone who’s ever been caught with a finger in the mixing bowl.”

We used our own chocolate chunk dough recipe for these luscious stack of pancakes, but thoroughly enjoyed her oatmeal pancake recipe. And a heaping dollop of our favorite orange marmalade added the perfect, fruity balance to the stack. These hearty pancakes are filled with the texture and scent of oatmeal in every bite. To It’s one of those recipes that make you feel less guilty about the cookie dough because there’s the whole oats in there. When in guilt phase, just add more oats and all will be better.

Enjoy!

Yield: Serves 4

Total Time: 1 hour

1 cup (150g) Old-Fashioned Oats, divided3/4 cup (95g) Flour, use less flour if refrigerating overnight1 1/2 Tablespoons (20g) Brown Sugar1/2 teaspoon (2.5g) Baking Soda1/2 teaspoon (2.5g) Baking Powder1/4 teaspoon (2g) Sea Salt or Kosher Salt1 cup (240ml) Buttermilk *see Note 11 Egg, lightly beaten2 Tablespoons (30g) unsalted Butter, melted1/2 teaspoon (3ml) Vanilla Extract@ 1 cup (@300g) Chocolate Chunk Cookie Dough *see headnotePut 1/2 cup of oats in a food processor or blender and pulse until oats are coarsely ground but not pulverized, about 8-10 seconds.In a large bowl, whisk together flour, brown sugar, baking soda, baking powder, and salt. Stir in ground oats and remaining 1/2 cup of oats into flour until evenly mixed.Stir in buttermilk, egg, butter and vanilla extract until just incorporated. Refrigerate for at least 30 minutes or up to overnight to allow it to thicken.When ready to make pancakes, form cookie dough into many marble-sized balls.Heat a large non stick skillet over medium-high heat. Melt a little butter in the pan and spread across pan surface.After butter just finishes sizzling, ladle 1/4 cups worth of batter to make pancakes. Place about 5 pieces of cookie dough in each pancake.Cook until bottoms are browned and top is bubbly, about 2 minutes. Carefully flip over and cook until browned, about 2 more minutes. If pancake outsides are cooking faster than the inside can finish, lower heat so they cook at the same rate.Serve warm with preferred syrup, jam, or whipped cream.

Note 1: To make a quick buttermilk substitute, add 1 Tablespoon of lemon juice to just under a cup of milk. Stir and wait for about 5 minutes or until it curdles.

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Zucchini Bread

Weekday breakfasts are a complicated matter.

I am not the sort of person who can have cereal, oatmeal, or toast every single day of the year, as great as they are for folks like me who are married to their computers. Sure, I’ll go through week-long spells of eating one of the aforementioned foods. But then I get bored and move on to the next, and the next, until the cycle repeats itself.  Every once in a while (too often, actually), I’ll break down and buy a bagel. But alas, one can’t do that every single day, especially with the amount of cream cheese New York bagel shops typically slather on.

Lately, I’ve gotten back into baking. And hopefully this will solve my breakfast dilemma. My goal is to bake at least one new (healthy-ish) breakfast item a week that can last me 3 or 4 mornings. Then maybe cereal and oatmeal won’t seem so boring after all.

First up is zucchini bread, something we’ve adored in the US since the 1960s. I had been craving zucchini bread since Saturday, when my friend Amy told me she made a loaf to get her vegetable-phobic husband to eat something green. (He ended up loving it.) And I had been wanting to try out a bookmarked zucchini bread recipe from The American Century Cookbook. The author got the recipe in the 1970s from an Illinois woman she interviewed for Family Circle magazine. “This was my first encounter with zucchini bread but by no means my last,” the author wrote. “I have been offered zucchini bread recipes by cooks from all over the country but have yet to find a finer one.”

And it certainly was better than other zucchini bread recipes I’ve tried. There is a good amount of zucchini here, but it still feels like a solid bread. The ground cinnamon and ginger notes are faint but pleasant, and lemon and orange zest add a nice citrusy scent. (I substituted orange zest for the orange extract in the original recipe.) But mostly it was because the outside developed a perfect crust while the insides stayed moist and light.

Now I’m off to look for more bread ideas for next week. If you have a recommendation, let me know!

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Zucchini Bread

Makes 1 loaf

3 large eggs3/4 cup vegetable oil1 1/2 cups sugar2 cups coarsely grated zucchini, packed (about 2 medium zucchini)1 teaspoon lemon zest1 teaspoon orange zest1/2 teaspoon vanilla extract3 cups all-purpose flour3/4 teaspoon salt1/2 teaspoon ground cinnamon1/4 teaspoon ground ginger2 teaspoons baking powder1 teaspoon baking soda1/2 cup chopped pecansPreheat the oven to 350°F. Grease and flour a 9?x5? loaf pan. Set aside.In a mixer, beat the eggs at medium speed until foamy on top. Continue beating while you carefully add the oil. Add the sugar and cream the mixer on high speed. Add in the zucchini, lemon zest, orange zest, and vanilla.In a separate bowl, combine the flour, salt, cinnamon, ginger, baking powder, and baking soda. Mix the dry ingredients into the batter one cup at a time, stopping the machine once the last cup is well-incorporated so you don’t over-mix. Manually fold in the pecans.Pour the batter into the loaf pan. Bake for 60 to 70 minutes, checking at the 60 minute mark. The bread is done when the top is brown and a butter knife or toothpick stuck in the middle comes out clean.Allow the zucchini bread to cool in the pan on a wire rack for 15 minutes. (It might fall apart if loosened too soon.) Loosen the bread around the edges with a spatula or butter knife, then turn out onto the rack. Allow it to cool for another 5 to 10 minutes before cutting.

Adapted from The American Century Cookbook by Jean Anderson

Tagged as: Baking, Bread, Breakfast, Recipes, Zucchini

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Dark Chocolate Mousse with Raspberry Puree

It is too easy for the daily “I love you” ‘s and quick kisses to have the same depth as a “what up, bro” or a “hey, girlfriend”. Happens to the best of us. Well maybe not the best, but at least us mortals.

Now you don’t have to bust out the Marvin Gaye, blindfold and feed each other, (although that was a great scene in Mostly Martha), or cover the bed in rose petals. Unless that is your thing and you want to rock that.

But at least take the time to remember the things you love about the one beside you. Slow life down and look into their eyes when you tell them, “I love you.” Kiss a little softer and longer, even if it is just on the way out to work. And make something special for dinner or dessert. It does wonders for the flame in the heart.

-Todd

P.S. This is the second time we’ve posted a chocolate mousse. This first time was an adaptation from The Professional Pastry Chef. It is a great recipe although a bit more complicated. In looking for a simpler version we came across Julia Child’s classic recipe for chocolate mousse and then later when browsing online saw David’s adaptation and praise of the recipe, we knew we had to make this one. If David calls it perfect, you know it is damn good.

Yield: Serves 5-6

Total Time: 45 Minutes

Recipe adapted from Julia Child's Mastering the Art of French Cooking. We used dark chocolate because we love it, but the recipe works fine with milk chocolate as well. In the recipe we used orange bitter, which any cocktail making household hopefully has, but in case you don't feel free to use an orange liqueur instead of the bitters and brandy. And if you don't have an espresso maker, use a strong coffee instead. The recipe is quite easy, but it does require a bit of hand whipping to develop the mousse's desired fluffiness. Great for an arm workout or it may also be good time to bust out the hand mixer.

4 Eggs, separated3/4 cup (150g) superfine Sugar1/4 cup (60ml) Brandyseveral dashes Orange Bitters6 oz. (170g) Dark Chocolate, chopped1/4 cup (60ml) Espresso3/4 cup (1 1/2 sticks - 170g) unsalted Butter, softened and cut into piecespinch of Salt1 Tablespoon (15g) Sugaroptional - 4 oz. (115g) fresh Raspberrries

Makes @ 1/3 cup

6 0z. (170 g or 1 heaping cup) fresh Raspberries1/4 cup (50g) Sugar1/4 teaspoon fresh Lime JuicePrepare a pot of barely simmering water that your medium bowl with fit over and prepare an water bath that will fit the same bowl.In a medium bowl, beat the egg yolks and superfine sugar until it forms a slowly dissolving ribbon when it falls back on itself. Whisk in the brandy and orange bitters.Set the bowl over pot with simmering water. Continue beating for about 3 minutes or until it thickens to a runny mayonnaise texture.Place bowl in water bath, whipping frequently for 3-4 minutes or until it is cool again.While the egg/sugar mix cools, place the chocolate and espresso in another medium bowl and melt the chocolate over the hot water. Remove from heat and stir in the butter a few pieces at a time. Stir until everything is smooth.Stir the chocolate into the egg mixture.In a separate bowl, whip the egg whites and salt to soft peaks *see note 1. Add the tablespoon of sugar and continue to whip to stiff peaks.Stir in 1/4 of the egg whites into the chocolate mix. Fold in the remaining egg whites.Place in serving dish or cups (if using optional fresh raspberries, layer raspberries while filling cups) and chill at least 2 hours to overnight. Serve with raspberry puree or fresh whipped cream.Combine ingredients in a small saucepan. Over medium heat, cook until the raspberries release their juices and soften.Continue cooking until the juices are syrupy thick.Stain through a fine mesh strainer to remove the seeds. Taste and add more sugar or lime juice if necessary. Allow to cool and store the in refrigerator. (After puree cools and you feel it is too thick, you can thin it by adding a touch of water to your desired consistency.) Keeps for a few days in the fridge or store for several months in the freezer.

Make sure there is no water in the bowl and the whites are completely free of any yolk. A copper bowl will give you a more stable whipped whites but a glass or ceramic bowl will still work great. Avoid a plastic bowl since there is often a bit of residual fats left in the bowl and that will affect the ability to stiffen the egg whites.

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Spicy Thai Chicken Wings

In the United States, all the sports fans are counting down to February 3, for Super Bowl 2013. Super Bowl is all about chicken wings, as the football enthusiasts watch the game while nibbling mouthwatering chicken wings. Other than the regular buffalo wings, you might want to try out something different this year, and I have just the perfect recipe for you—spicy Thai chicken wings that are sure to fire up the appetite and add some heat to the intense Superbowl game.

The flavor of these spicy Thai chicken wings is similar to the regular spicy buffalo wings but with an Asian twist. The heat comes from Sriracha, everyone’s favorite Thai hot sauce, with a tint of briny umami taste from soy sauce and Chinese oyster sauce, plus the subtle aroma of Chinese cooking wine. To serve, keep it American style by pairing the spicy Thai chicken wings with celery sticks.

Try this recipe this Super Bowl and I am very sure that everyone will be in for a treat and will not stop eating! Have fun.

(Click Page 2 for the Thai Spicy Chicken Wings Recipe)

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Dark Chocolate Almond Bark – although it was almost Raspberry Cream Chocolates

I suck.

At least I did this weekend. Just when I thought I had my dessert mojo going… splunk.

I was on a chocolate raspberry kick. The chocolate mousse was delicious – which for some reason I’ve recently been saying “delicious” with a Smeagol-like enthusiasm.

I had spied a raspberry cream chocolate candy recipe in the Bon Appetit desserts cookbook and jumped on it like Lexi on Sierra. Raspberry creams are my second favorite See’s candy, just after the Rum Nougats.

How hard could it be? After all, we’ve photographed so many great chocolatiers, Mr. Chocolate  himself – Jacques Torres, a chocolate master from Mexico, the instructors at ICE, and they make it look so easy. We even photographed a candy making cookbook, Sweet Confections by Nina Wanat. Nina made it look effortless.

I know there is quite a bit of skill and experience behind their craft, but it isn’t like I haven’t taken a crack at similar things and have had a bit of success. It’s been a while, but at one point I had worked my way through over half of The Professional Pasty Chef.  However, I should have know I’d be in trouble after I had the “How hard could it be?” thought.

Day 1 started ok. I made the cream fillings, but had a feeling I had cooked them a bit too firm, so made a second batch. “Delicious.” Which was thought again with that wriggling Smeagol-like tone. The creams were intended to wrap around fresh raspberries, so I chilled them and wrapped as instructed. Just as I had guessed the first batch was too firm for that delicate task so I made them into hearts. Cute, huh?

These were my first dips. A little thick and messy. I started loosing the temper after re-warming too hot. Still cute and tasty.

The second batch wrapped fine around the raspberries. Now I just needed to chill them overnight and then dip. Money.

Day 2.  Oh for the love of over confidence. Just temper the chocolate, dip, and raspberry creams are mine. Or Diane’s.  After all, Valentine’s is almost here.

In the book we shot for Nina, she taught a great way for tempering chocolate, the “seeding method”. Melt 2/3rds of the chocolate, then remove from the heat and stir in the remaining 1/3. Easy peasy.

Let the fail begin. But through no fault but my own and a less than good attitude. I hoped the second batch of creams would be good. They had wrapped around the raspberries ok, but I would only know if they firmed up properly after a full night in the deep freeze.

Um, no. They were firm-ish, but as soon as they were dipped in the chocolate, all was lost. They quickly got soft and sticky, making it almost impossible to gracefully remove from the dipping fork. It began a struggle in disaster.

It didn’t help that my candy thermometer was broken and I was trying to make do with a meat thermometer which didn’t exactly clip on to the chocolate bowl very well. Between struggling with the candies, to struggling with keeping the chocolate a proper working temperature, to having the thermometer repeatedly flip off, I was not having a good day. Somewhere in the middle I lost my temper and so did my chocolate, as is evident in the streaky blobs that were meant to be fresh raspberry filled creams.

Bad Mental State = Bad Candy Making.

In the end, the hearts were salvageable, but the raspberry filled candies were a complete fail, and I sucked. After a few calming breaths and a level head once again, I remembered Nina’s trick of not wasting the tempered chocolate by pouring it out onto parchment paper. A great way to allow it to harden for future use, or… to make into almond bark. So I seeded the chocolate a bit more to get a better temper, toasted some almonds, sprinkled a bit of sea salt, and now have some almond bark. Sigh.

I sucked, and then learned from it. I always have to remember that when I am struggling is actually when I am learning the most. And at least there is the almond bark and a new day to try again. And it is “Dellliiccious!”

-Todd

Yield: @ 1 1/4 pounds

Total Time: 15 min

This is a great way to use up leftover chocolate that you've tempered for another recipe. Tempering in this recipe is done using the "seeding method" (adding un-melted, reserved chocolate to the already melted) and instructions based off of Nina Wanat's Sweet Confections (which we had the pleasure of photographing). For best tempering results, use a candy thermometer until you are experienced enough to know the chocolate's temperature by feel (which we personally are not that good). And make sure not to get any water in the chocolate or else it may seize up on you. Don't have the water simmering too hard and wipe the bottom of the bowl after taking it off the hot water as a precaution. If using milk chocolate, the method is the same, but the temperatures needed will drop by a couple degrees.

1 pound (455g) Dark Chocolate3/4 cup (110g) Almonds, roasteda pinch of flaky Sea Salt, such as Maldon Flaked Sea SaltLine a sheet pan with parchment paper and tear a couple small strips of parchment to use in testing the chocolate's temper. Heat a pot of water to a bare simmer. Chop the chocolate into pieces smaller than 1/2" *see Note 1.Place two-thirds of the chocolate in a medium bowl. Put the bowl over the pot of hot water and melt the chocolate completely (it should be 115°F for dark chocolate), stirring occasionally.After the chocolate is melted, remove from heat (dry the bottom of the bowl so water won't drip on your workspace) and stir in the remaining one-third of the chopped chocolate. Let it cool down, stirring occasionally until it reaches 88°F. If there are any chunks of un-melted chocolate remaining, remove them.Test the chocolate. Dip a small strip of parchment in the chocolate then let it sit for 3-5 minutes. If it sets shiny, well done, it is correctly tempered. If it is streaky, stir in more chopped chocolate and test again in 5 minutes.If the chocolate in the bowl is starting to cool off and harden along the edges, place it back over the hot water for 3 second intervals, stirring and checking the chocolate each time you take it off (make sure it doesn't warm up too much or you'll lose your tempering).When it is a pourable consistency, pour the chocolate in wide strips over the parchment paper. Spread with a spatula to your desired thickness, then sprinkle the almonds over the chocolate. Lightly sprinkle the sea salt.Let it cool to room temperature, then store in an airtight container.

Note 1: A large serrated knife, cutting the chocolate block diagonally from the corners works the best for cutting up large blocks of chocolate.

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The Most Delicious Laap in the World/ลาบอร่อยท่ีสุดในโลก

I was driving along a rural road outside of Pai when I encountered the above sign. It says, “The Most Delicious Laap in the World, 1km.”

Obviously I had to investigate.

Upon arriving, I realised that the claim wasn’t just a ballsy boast; it appears to be the actual functioning name of the restaurant.

I ordered laap muu suk, northern-style cooked pork laap. It was a solid laap:

garlic-heavy, lots of dried spice flavour, and slightly ‘wet’. But the best in the whole, entire world?

Nah. Not even the best laap in Pai.

But the restaurant is located in an attractive setting:

And it serves the mostly meaty repertoire you’d expect at northern Thai-style laap restaurant: grilled pork, kaeng om and steamed beef with a galangal dip.

The Most Delicious Laap in the World
Wiang Nuea, Pai
10am-10pm

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Chom Mai Restaurant/บ้านชมใม้

Khao soi, egg noodles in a curry-like broth, is generally considered a northern Thai dish. But in recent years, I’d begun to think of it as more of a Chiang Mai dish. Although the stuff is available just about everywhere in northern Thailand, there are only a handful of restaurants outside of the city that, at least in my opinion, live up to what khao soi is supposed to be (if you’re curious, they are Khao Soi Lam Duan Fah Ham, Khao Soi Prince and Khao Soi Islam), and most bowls I encounter are generally pretty bland and boring.

Despite this, when up north, I’ll still try just about any khao soi that crosses my path. And in Mae Hong Son, where I thought I’d already been to every vendor, this willingness led me to the bowls served at Chom Mai.

The restaurant’s beef khao soi (pictured above) boasts a strong and distinct spice profile, one that seemed to emphasise warm and slightly ‘sweet’ spices such as cinnamon, clove and perhaps even anise. The broth was also rich and meaty, something that’s often lacking in many bowls of khao soi. The chicken version — the better khao soi vendors make two separate broths — was entirely different, and was mild and slightly sweet, with very little dried spice flavour. In fact, I’d venture to say that the chicken version was almost tomato soup-like, which frankly, may not be too far off the mark, as Thai Yai/Shan cooks in Mae Hong Son tend to put tomato (or sometimes even ketchup) in just about everything. Both bowls came served with the spicy, almost kimchi-like Shan style pickled greens and smooth noodles, and were some of the some of the most interesting and distinctive versions of the dish that I’ve encountered in a long time.

Chom Mai also do an excellent and slightly unusual khao mok kai (called ‘khaw mok kai’ on the menu), chicken biryani:

Also seemingly emulating local tastes, the dish as served here was exceedingly turmericy; the rice was bright yellow from the root, and both the rice and chicken were garnished with a splash of an oily, turmeric-heavy broth. This was countered by a refreshing ajaat (a sweet/sour cucumber relish) and a spicy/tart dipping sauce, and the dish was served with a tasty (and graciously turmeric-free) broth.

And to top it off, Chom Mai also serves what are easily the best coffee drinks in Mae Hong Son, although some of their nomenclature is slightly off: what they call a cappuccino is probably closer to what Australians would call a flat white.

So perhaps I was wrong, and khao soi is, after all, a northern dish. Or maybe it’s the case that Chiang Mai now has a serious khao soi rival?

Chom Mai is located about 4km outside of Mae Hong Son, just after turn off to Tha Pong Daeng — look for Doi Chaang coffee sign.

Chom Mai Restaurant
Ban Mai Ngae, Mae Hong Son
053 684 033
8.30am-3.30pm

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Step-by-Step Crab Picking plus Viet Crab Recipes

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February 15, 2013Step-by-Step Crab Picking plus Viet Crab Recipes

Along with folding dumplings, my mother used to assign me toclean a dozen stope crabs at a time for Vietnamese deviled crab (cua farci). Igot a lot of practice, starting around the time I was 12. Whether you cooked acrab yourself or bought it pre-cooked, you still have to get the meat out yourself.

Some tips to pre-cooked crab buyers, don’t let the fishmonger crack the crab for you. Chances are, the person will bang on the crabwith a mallet, and dump out all the tomalley and fat. Also, don’t forget to askwhen the crab was cooked. If you get home with the crab and it smells off –ammonia like, or if the flesh is mushy, take it back to the store for anexchange or refund. One time I got a crab that was totally black inside. Eewwww.

Whether you pick Dungeness, blue, stone crab or anothervariety, it’s a fun thing to do. Kind of meditative. Keep a glass of winenearby and turn on the tunes. Invite someone to join you. I’ve trained myhusband and we do it together.

Here’s how I typically clean and pick a crab:

If the crab was just cooked (see this post for info on buying and cooking live crab), transfer it to a plate orbaking sheet for about 20 minutes, or until it is cool enough to handle. Peoplewith skin reactions to crab shell may want to put on a pair of thin gloves.

Work near the sink and have a plastic bag nearby to holdunwanted shell bits. Put the crab, top side down, on the work surface. Pull offthe claws and legs and pile them nearby. Lift up and break off the triangularflap (the apron). Holding the crab down with one hand, pry off the body sectionwith the other hand, lifting from the back hinge. Set the body section aside.

Be firm and pull.

Discard the shell if you don’t want the tomalley (liver) andfat, which some call the viscera. Otherwise, pour out the liquid insidethe shell, stopping short of the more solid, thickish contents, which is thegreenish gold tomalley and white fat. It may look like the contents of a poopydiaper, but it’s crab gold to those who love it. If you’re fond of the stufflike I am, use a teaspoon to scrape the tomalley and fat into a small bowl anddiscard the empty shell.

Crab tomalley and fat

Discard the fang-shaped spongy gills on the body section.Snap off and discard the thin jaws. If present, discard the reddish membranethat covers the center and the squiggly white pieces underneath. Scrape out anyadditional tomalley from the body section with the spoon.

Crab comes with its own picker!
Use your hands to snap the body in half. Use your fingersto remove the meat from all the little channels, depositing it in another bowl.Then crack and remove the meat from the claws and legs, adding it to the bowl. Ametal nutcracker is handy for cracking, and the pointy tip of a crab leg is perfectfor digging out the meat.

Your reward. Eat a chunk. You deserve it.
How much stuff willyou get? A 2-pound Dungeness crab yields about 8 ounces (225 grams) of meatand 1/4 cup of tomalley and fat. To save time, cook, clean, and pick crab a dayor two in advance, then cover the bowls of meat and tomalley and fat andrefrigerate. My personal rule is that I get a chunk of fresh crab to eat when I’mdone.

What to do with yourcrabby treasure?

Sriracha crab deviled crab wontons and Viet cellophane noodles with crab (mien xao cua)

 

My favorite way to show off crab is in a Viet mien xao cua, a stir-fry of cellophane noodles and crab. The tomalley and fat, along with an egg, imbues the noodles with golden color and briny flavor. It’s a fabulous and effective way to make the most of your efforts. The recipe is in Into the Vietnamese Kitchen, page 236. If you get Edible SF, the recipe was featured in the Winter 2013 issue; look for Celia Sack’s essay. You can also make a Franco-Vietnamese deviled crab (cua farci). There’s the ramekin version on page 44 of the Viet cookbook. Or, try this one made with a Sriracha and crab mixture baked in wonton skin cups.A classic northern Viet crab noodle soup preparation is bun rieu cua, which I make with crab and shrimp. See page 215 of the Viet cookbook for a recipe. There’s a vegetarian version posted here that includes a nifty trick of coagulating soy milk. If you like to pick crab at the table, consider a Viet nosh treat called cua hap bia (crab steamed in beer). Or, keep things ultra simple and eat the crab with a dip in a salt, white pepper and lime dipping sauce. Homemade mayonnaise ain't bad either!

Crab finds its way into many Viet dishes. Check the index ofInto the Vietnamese Kitchen for moreideas, as well as search this site for “crab.” 

What's your favorite way to eat crab? 

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Comments Step-by-Step Crab Picking plus Viet Crab Recipes

Along with folding dumplings, my mother used to assign me toclean a dozen stope crabs at a time for Vietnamese deviled crab (cua farci). Igot a lot of practice, starting around the time I was 12. Whether you cooked acrab yourself or bought it pre-cooked, you still have to get the meat out yourself.

Some tips to pre-cooked crab buyers, don’t let the fishmonger crack the crab for you. Chances are, the person will bang on the crabwith a mallet, and dump out all the tomalley and fat. Also, don’t forget to askwhen the crab was cooked. If you get home with the crab and it smells off –ammonia like, or if the flesh is mushy, take it back to the store for anexchange or refund. One time I got a crab that was totally black inside. Eewwww.

Whether you pick Dungeness, blue, stone crab or anothervariety, it’s a fun thing to do. Kind of meditative. Keep a glass of winenearby and turn on the tunes. Invite someone to join you. I’ve trained myhusband and we do it together.

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