HAPPY CHINESE NEW YEAR

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Happy Birthday Lemon Bundt Cake Recipe for Bountiful Cookbook

We’re celebrating a birthday today! Our cookbook, Bountiful, is finally released and we can give a big exhale to the last year and a half of writing, photographing, recipe developing and eating-till-we-drop.

In the cookbook, we actually don’t have any cake recipes, however for this occasion, we made cake.  A lemon bundt cake for Bountiful, our 3.7 pounds and  10.6 x 8.5 x 1.3  inch baby. We learned so much over this process of cookbook-making. First off: don’t try to eat everything you make because you’ll quickly feel how tight your pants will get. Find some neighbors to pass the goodies to. Make friends with your mail man. What ever you do, find good-eaters. They are as important as your recipe testers. Secondly, regardless of what topic you’re writing about, try to incorporate a cocktail recipe in there, some how. Trust us, after hours editing the manuscript, recipe details, conversations and photo editing, you’ll NEED that evening inebriation.

So do we have cocktail recipes in Bountiful too? Of course we do. Seven, to be exact.

Now the next stage starts: meeting all of you who we kinda-know-but-really-don’t. How odd it is to tell our parents that we’ll be traveling the country to meet our friends that we’ve never met before. This is the internet life, no doubt.  It’ll be fun to finally meet up with all of you who have supported us through the years on the blog.

If you’re free, stop by one of our signings and give us a hug. We want to see your purty faces.

Every single one of you have a special place in our lives. This blog wouldn’t be as rewarding without you. And the book? Bountiful? We’ll we wouldn’t have had the inspiration to make it without your support and encouragement.

Thank you a million times for making our lives so incredibly inspired and fulfilling.

You all mean so much to us. And in the meantime, here’s a slice of a wonderful and tender bundt cake for you all.

Happy Day!
Todd, Diane, Sierra and Lexi

Here’s the latest date and cities we’ll be visiting. Come hug and eat together.

Where to buy the book online? Here’s also a list of some great independent bookstores in your area. Please support them! And you can visit our Book Signing/Tour Page Here.

Amazon
Indiebound
Book Larder, Seattle
Book Soup and Vromans, Los Angeles
Kings English, Salt Lake City, Utah
Powells Books, Portland, Oregon
Barnes and Nobles

Yield: one 12-cup Bundt Cake

Total Time: 1 hour 30 minutes

This is not a recipe from our cookbook, we didn't have any in Bountiful. However the occasion needed a cake and this is an insanely moist and tender bundt cake. Easily the best we've ever eaten, let alone made. Because of its moistness, the batter probably won't work in a regular pan, the center will fall in, however in a bundt form it is perfect. It also works great to divide between a couple smaller forms instead of the larger 12-cup bundt form. The recipe is adapted from Shirley Corriher's Bakewise, "Take-Your-Breath-Away Lemon Pound Cake". Like Shirley mentions in her book, the key to the incredible texture comes from whipping the cream before adding it to the batter. She also recommends baking the bundt forms on a pre-heated baking stone in the oven. We have the Emile Henry stones at home and the studio and love them.

2 3/4 cups (345g) flour1 teaspoon baking powder1 teaspoon kosher or sea salt1 1/4 cups unsalted butter3 cups sugar1/3 cup canola oilzest from 4 large lemons1/4 cup fresh lemon juice1 tablespoon vanilla extract6 eggs1/2 cup (120ml) heavy cream1/3 cup (80ml) fresh lemon juice1/2 cup (100g) sugar1 cup confectioners sugar1 teaspoon vanilla extract2 tablespoons heavy creamPreheat the oven to 350°F. Butter and flour a 12-cup bundt pan or 24 fluted brioche tins.In a bowl, whisk together the flour, baking powder, and salt for at least 20 seconds. Set aside.In a mixer on medium speed, cream together the butter and sugar until light and fluffy, about 3 minutes (if the bowl does not feel cool while creaming, place it in the freezer for 5 minutes, then continue creaming).Beat in the oil, lemon zest, lemon juice, and vanilla extract. On the lowest speed, beat in the eggs, one at a time, until just incorporated.Mix in the flour mixture in three stages, until just combined.Whip the cream just past the soft peak stage. Stir in about 1/4 of the whipped cream into the batter, and then fold in the remaining whipped cream. Pour the batter into the prepared bundt pan (or brioche tins). Drop the pan from about 4" above the counter to knock out any bubbles.Bake on the middle oven rack for 50-60 minutes (about 20 minutes for small tins), or until a toothpick comes out clean near the center. Allow to cool for 10 minutes, then loosen the cake by knocking it against the counter. Invert the cake onto a serving platter.Stir together lemon glaze ingredients (if needed, heat them briefly to help dissolve the sugar). Brush on the hot cake until all of the glaze is absorbed. After it has cooled, if serving within a day or two continue to final step, or if serving later in the week, wrap in plastic wrap and refrigerate until ready to serve (keeps 4-5 days wrapped in the fridge).On the day you are ready to serve (or the night before), take the bundt out of the fridge to come up to room temperature. In a bowl, whisk together the icing ingredients, adjusting the cream or confectioners sugar amount to make the icing fairly thick but pourable, not too runny. If the icing is close to the thickness you want, but still a touch too thick to pour, warm it slightly and it will become more fluid until it cools off (perfect for icing the bundt cake). Drizzle the icing over the top of the bundt cake and serve.

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Happy July 4th!

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Happy July 4th!

This week I’m taking a little breather from recipe testing for my birthday and the 4th. It’ll be the first long weekend off from work I’ve had in a while, so I’m excited to explore more of New York and its surroundings. It’s funny how you can call a city home for 9 years and still find plenty to be surprised and delighted by.

Hope you all have a safe and happy holiday weekend!

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Happy Chinese New Year 2013

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Happy Vintage Ornament Holidays

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December 22, 2012Happy Vintage Ornament Holidays

My husband and I haven't put up a Christmas tree since we moved to Santa Cruz in 1998.  We spent the holidays with our families in Southern California so it didn't make sense. This year, around Thanksgiving, we got sentimental and fell in love with a tiny tree at our local market. (Note the tiny theme going on. ^_^)

The store began displaying Christmas trees about a week before Thanksgiving. We walked past them nearly everyday to get groceries for dinner. The piney smell romanced us. We'd purposefully brush by the stand of trees or I'd touch one to get a touch of its scent on my hands. Then we'd walk home talking about what we'd miss not decorating during the Christmas season.

The small "table top" trees were $19.95 each and we decided to buy one. I'd secretly picked out one during the many times that we strolled by. To make sure that the tree didn't go to another home, we drove down to the store a couple days before Thanksgiving and bought "the one". The cashiers had barely noticed that their store was selling Christmas trees already. We may have been the first purchase of the year.

The weekend after Thanksgiving, Rory climbed a ladder into the upper reaches of the garage to retrieve boxes of ornaments and lights that we'd not seen for 15 years. There were ones that we bought together but for 2012, we mostly used ornaments that belonged to his family. He'd inherited many from his mother and some them date back to the 1950s.  

You don't get craftsmanship or whimsy like this anymore:

The strutting pig and dog at the top? Who makes anything like that any more? There used to be a frogman in that set, Rory said, but he sadly broke years ago. 

But delicate miniature works of art like this glass spider survived the multiple moves and decades: 

I got all swept up in the vintage ornament thing and went shopping online for some "new" ones to add to our collection. When I showed my husband my picks, he responded,  "They're cute and beautiful but what's special about ornaments is the time that you spend with them. They're about memories." 

Every night, as soon as things get dark, we plug in our little tree. We situated the Christmas tree in the dining room so we can see it while cooking and eating (what we spend a lot of time doing). It has given us utter joy to see piggy and the meditative mushroom again, thinking about holidays past, present and future.

This year has been a roller coaster for all of us. I'm taking a break till and will be back after January 1.

I hope you and your family enjoy a

holiday full of peace and good food wherever you may be!

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My husband and I haven't put up a Christmas tree since we moved to Santa Cruz in 1998.  We spent the holidays with our families in Southern California so it didn't make sense. This year, around Thanksgiving, we got sentimental and fell in love with a tiny tree at our local market. (Note the tiny theme going on. ^_^)

The store began displaying Christmas trees about a week before Thanksgiving. We walked past them nearly everyday to get groceries for dinner. The piney smell romanced us. We'd purposefully brush by the stand of trees or I'd touch one to get a touch of its scent on my hands. Then we'd walk home talking about what we'd miss not decorating during the Christmas season.

The small "table top" trees were $19.95 each and we decided to buy one. I'd secretly picked out one during the many times that we strolled by. To make sure that the tree didn't go to another home, we drove down to the store a couple days before Thanksgiving and bought "the one". The cashiers had barely noticed that their store was selling Christmas trees already. We may have been the first purchase of the year.

The weekend after Thanksgiving, Rory climbed a ladder into the upper reaches of the garage to retrieve boxes of ornaments and lights that we'd not seen for 15 years. There were ones that we bought together but for 2012, we mostly used ornaments that belonged to his family. He'd inherited many from his mother and some them date back to the 1950s.  

You don't get craftsmanship or whimsy like this anymore:

The strutting pig and dog at the top? Who makes anything like that any more? There used to be a frogman in that set, Rory said, but he sadly broke years ago. 

But delicate miniature works of art like this glass spider survived the multiple moves and decades: 

I got all swept up in the vintage ornament thing and went shopping online for some "new" ones to add to our collection. When I showed my husband my picks, he responded,  "They're cute and beautiful but what's special about ornaments is the time that you spend with them. They're about memories." 

Every night, as soon as things get dark, we plug in our little tree. We situated the Christmas tree in the dining room so we can see it while cooking and eating (what we spend a lot of time doing). It has given us utter joy to see piggy and the meditative mushroom again, thinking about holidays past, present and future.

This year has been a roller coaster for all of us. I'm taking a break till and will be back after January 1.

I hope you and your family enjoy a

holiday full of peace and good food wherever you may be!

Stay Connected                    Asian Tofu in the News"A whole cookbook devoted to tofu? Yes, please."
— Kate Williams, Serious Eats 2012 Favorite Cookbooks

"Cooking with Tofu (Are You Serious?!)"
— Michael Rulhman on his tofu conversion

"This book should be a priority for anyone with the slightest interest in Asian cuisines."
— Anne Mendelson, Taste & Travel

"The most gratifying part about cooking from Asian Tofu is that all the recipes work the way they’re written."
— T. Susan Chang, Boston Globe

Book info, reviews, radio & TV . . .2013 EventsHands-On Classes @LoveAppleFarms, Santa Cruz

Sun, Jan 27, 12-4pm:Asian Dumplings (CNY is Feb 13)
Sun, Feb 24, 12-4pm: DIY Asian Tofu ++
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More soon on 2013 classes...

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Happy 5th Birthday, Appetite for China!

How time flies! A few days ago, it dawned on me that I have been blogging at Appetite for China for five years. I never wrote anniversary posts in previous years, but for some reason “five” seems significant. Five years of seeking out interesting eats to blog about. Five years of recipe testing. Five years of photographing meals. When you really think about it, it’s kind of weird, to spend your days documenting things you eat in detail.

But luckily, this has been a great ride. I’ve been lucky enough to go from this very first post on Nov. 11, 2007, an uncertain “hello world” kind of greeting, to turning blogging and food writing into a full-time career. I’ve also made a lot of great friends through blogging. And because of Appetite for China, I got the amazing opportunity to write and photograph a cookbook, which comes out in exactly 1 month. (Eek!)

So, to borrow from media year-end round-ups, I wanted to take a trip down memory lane and reflect on some of the most interesting posts and moments from the past five years.

Most popular post ever: General Tso’s Chicken – Ever since it was published in March 2009, General Tso’s chicken has been the most viewed, searched for, and commented on recipe on this blog. So many of you have tried it and loved it. After a number of revisions, the current General Tso’s is crunchier and tastier than ever. (You can also find it in The Chinese Takeout Cookbook and a GrubKit recipe kit!) The more I’m writing about it, the more I crave it right this second…

New reader favorite: Shrimp with Spicy Garlic Sauce – This easy shrimp dish I made on a whim back in 2010 has really taken off on Pinterest and StumbleUpon! Goes to show that sometimes the best dishes need only 5 minutes to make.

Most memorable meal while traveling: Banh Mi Op La! – In 2009 I traveled through Vietnam and met up with a former culinary school instructor in Hoi An. One morning, we were looking for breakfast and stumbled upon a busy stall serving this amazing concoction pictured above: banh mi op la. It’s a beautiful mess of runny eggs, sausage bits, onions, and tomatoes still sizzling on a thin hotplate, with a baguette on the side.  Pure comfort food heaven. We went back again and again. To this day I’m still on the lookout for a place in New York that serves this perfect, perfect breakfast dish.

Most fun and retro party: Mid-Winter Tiki Party – During the blizzard-y and arctic winter of 2010/2011, I decided to throw a tiki party to ward off the winter doldrums. Also, I reasoned, it was research for my cookbook, as tiki culture played a key part in the history of Chinese food in the U.S.  The night was filled with mai tais, Singapore Slings, pupu platter appetizers, plastic leis, and retro surf rock. Research had never been more fun.

Happiest moment: Getting a book deal! 

It has been wonderful sharing recipes and travel adventures with you all over the years. It feels great to be part of such a supportive food blogging community, and I feel really lucky to have met some of you and become good friends through a common interest (okay…obsession…)  Thank you, thank you, thank you for reading, commenting, and being a great support network for the past five years! I hope you continue to revisit for many years to come!

Tagged as: Anniversary, Birthday, Events, News

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On Turning 40 and Celebrating Happy Finds (Bakerella Cake Pop Holidays Video)

I turned 40 years old this month. Gosh, that feels like such a significant number when heard in the context of “over the hill”. In my teens, the big 40 felt like such a far distance away. I had my vision of where I wanted my life to go and what I’d be doing. The dream I had for myself was to finish medical school and be serving the Peace Corps on assignment in Africa, somewhere.  In between my life in Africa, I wanted to pursue music composition, art, literature and climb mountains.

Food, gardening, cooking, photography and blogging were never on the list. In fact, blogging and internet never existed back then. Cell phones—what?

I never reached the shores of Africa (yet), nor did I ever accept my acceptance to Yale. Writing a Broadway musical never happened and I’m so currently out of shape that even hiking up my local trails is traumatic on my lungs. Now my days consist of photographing client work with Todd, plenty of traveling, coming home to two very happy dogs, writing our food blog and digging in the garden dirt.

Though I’m far from my high school graduation goal list, I’ve never felt more successful, content, balanced, happy, in love and most importantly, young than I do this month.

I’ve had my fair share of challenges and struggles, but this 40-year-old-over-the-hill thing feels like just the beginning for me. If  anyone were to tell me that I have now reached the pinnacle of my life, I’d say that they’re far from right.  All the mistakes and failures I’ve experienced during my thirties made me even more ready for my fourties. This next decade of wisdom, new beginnings, friendships, love and calmness is really what I’ve been yearning for.

The one consistent dream I had when I was in high school and that am still living today is that I’m pursuing what I love, what makes me happy and with the people that matter most to me. I’m reminded of this every day when I wake up, do my daily work and connect with all of you.

Thank you all for making my life so complete and making my turn to 40 so exciting.

happy days. xoxo

-diane

So much of what makes me happy is seeing other people doing what they love so well. These are some of my happy finds that keep me young in mind and spirit:

Sweet Jennie’s yummy brown butter pumpkin seed cookies remind me that Halloween is around the corner.

and other sweet Jenny has a new cookbook out! and a new baby boy. Talk about busy.

and so do the beautifully humble trio of Veronica, Vangie & Yvette ! I mean a cookbook, not a baby.

Jessica’s brussels sprouts breakfast hash topped with fried egg is omg

These funny frankenstein cookies are ridiculously cute

This grilled turkey and brie cranwich recipe and photo is killer. Again, omg.

Kristen has a gorgeous new blog design. It’s beautiful and happy place.

And finally, everything that Bakerella makes keeps me young and smiling. Here’s the cookbook promo that Todd and I produced for her new Cake Pop Holidays Cookbook. Isn’t Angie and her cake pops just the cutest thing ever?! Has anyone made a cake pop of her “dork wave” yet? I’ll buy the first 4 dozen.

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Happy 5th Birthday, Appetite for China!

How time flies! A few days ago, it dawned on me that I have been blogging at Appetite for China for five years. I never wrote anniversary posts in previous years, but for some reason “five” seems significant. Five years of seeking out interesting eats to blog about. Five years of recipe testing. Five years of photographing meals. When you really think about it, it’s kind of weird, to spend your days documenting things you eat in detail.

But luckily, this has been a great ride. I’ve been lucky enough to go from this very first post on Nov. 11, 2007, an uncertain “hello world” kind of greeting, to turning blogging and food writing into a full-time career. I’ve also made a lot of great friends through blogging. And because of Appetite for China, I got the amazing opportunity to write and photograph a cookbook, which comes out in exactly 1 month. (Eek!)

So, to borrow from media year-end round-ups, I wanted to take a trip down memory lane and reflect on some of the most interesting posts and moments from the past five years.

Most popular post ever: General Tso’s Chicken – Ever since it was published in March 2009, General Tso’s chicken has been the most viewed, searched for, and commented on recipe on this blog. So many of you have tried it and loved it. After a number of revisions, the current General Tso’s is crunchier and tastier than ever. (You can also find it in The Chinese Takeout Cookbook and a GrubKit recipe kit!) The more I’m writing about it, the more I crave it right this second…

New reader favorite: Shrimp with Spicy Garlic Sauce – This easy shrimp dish I made on a whim back in 2010 has really taken off on Pinterest and StumbleUpon! Goes to show that sometimes the best dishes need only 5 minutes to make.

Most memorable meal while traveling: Banh Mi Op La! – In 2009 I traveled through Vietnam and met up with a former culinary school instructor in Hoi An. One morning, we were looking for breakfast and stumbled upon a busy stall serving this amazing concoction pictured above: banh mi op la. It’s a beautiful mess of runny eggs, sausage bits, onions, and tomatoes still sizzling on a thin hotplate, with a baguette on the side.  Pure comfort food heaven. We went back again and again. To this day I’m still on the lookout for a place in New York that serves this perfect, perfect breakfast dish.

Most fun and retro party: Mid-Winter Tiki Party – During the blizzard-y and arctic winter of 2010/2011, I decided to throw a tiki party to ward off the winter doldrums. Also, I reasoned, it was research for my cookbook, as tiki culture played a key part in the history of Chinese food in the U.S.  The night was filled with mai tais, Singapore Slings, pupu platter appetizers, plastic leis, and retro surf rock. Research had never been more fun.

Happiest moment: Getting a book deal! 

It has been wonderful sharing recipes and travel adventures with you all over the years. It feels great to be part of such a supportive food blogging community, and I feel really lucky to have met some of you and become good friends through a common interest (okay…obsession…)  Thank you, thank you, thank you for reading, commenting, and being a great support network for the past five years! I hope you continue to revisit for many years to come!

Tagged as: Anniversary, Birthday, Events, News

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Happy Family

Happy Family pictures (1 of 4)I was first introduced to Happy Family during my college days. I was in graduate school, back in the Midwest, and not quite cooking up a storm like I am doing now. So, hitting local Chinese buffets and take-outs was a good place to be for someone like me who misses their Chinese food. It was also then that I got acquainted to all the popular American-Chinese food selections. I was mostly intrigued by the American version of Sweet and Sour Chicken, BBQ Ribs, Crab Rangoon, Egg Drop Soup, to name a few, and among these, Happy Family was one of them. Although spending a whopping US$13 (I was a poor international student then) for a large order of Happy Family with white rice on the side seemed hefty for a college student, my friends and I would usually save up to order a few items and share among ourselves, sometimes enough to last us for 3 days! Being so far from home, Chinese food—albeit the Americanized version—was always our comfort food.

I missed home dearly, particularly mom’s cooking. At the end of the day, mom always made sure we had a balanced meal. A typical family dine-in experience is usually served with dishes consisting of meat, vegetables and seafood of some sort. And that is exactly what the dish Happy Family is! It is a popular Chinese stir-fry dish with colorful vegetables (broccoli, water chestnuts, baby corn, bamboo shoots, mushroom, carrots, etc.), meats (beef, pork/BBQ Pork and chicken) and seafood (shrimp, lobster/crab meat and scallops) cooked in a simple brown sauce.

I don’t think I have ever encountered any dish quite like Happy Family. It’s a great one-pot meal filled with goodness and taste! In my book, Happy Family is one of those delicious guilt-free happy meals that symbolizes a well-balanced Chinese dish and an American-Chinese creation that I actually enjoy.

What is your favorite American-Chinese dish?

(Click Page 2 for the Happy Family Recipe)

Pages: 1 2

Crab Rangoon is an appetizer found in many Chinese restaurants in the United States. A classic American creation, crab rangoon is basically fried wonton filled with cream cheese with tiny bits of crab meat. I first encountered Crab Rangoon at a Chinese restaurant in the Midwest, when I was pursuing my Master’s Degree. The restaurant serves typical American-Chinese fare; the…

(Chinese recipes, prepare authentic Chinese food now!) Vegetables are healthy and great, but they are boring and hard to cook. Unlike protein (such as meat or fish), vegetables don’t have much flavor. In Chinese cooking, the key to cooking vegetable dishes lies in the creative use of  side ingredients and sauces to bring out the taste and texture of vegetables….

Traditionally, Lo Mein is a popular noodle style in Hong Kong where noodles are boiled, drained and then stirred in with clear broth or on the side or with a house special soy sauce. The ‘stirred noodles’ are served with vegetables, wontons, and meats such as BBQ pork, Cantonese beef stew, etc. However, the popular chinese take-out Lo Mein here…

I am not sure if this is an authentic Japanese recipe, but this is certainly one of my favorite eat-out dish when I dine at Japanese restaurants. This dish is usually called Seafood Dynamite, or Baked Seafood in Dynamite Sauce, or something along that line. In any case, it’s basically baked assortment of seafood—usually baby shrimp, bay scallop, clam, etc.—…

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