Ricotta Hotcakes Recipe: Stories & Video from Australia Trip

We thought we were just going to eat our way through Australia when the amazing folks at Tourism Australia, Air New Zealand and Go Mighty, offered us an experience to die for. There were many questions that floated in our bewildered heads as to why were were invited to visit the food and wine regions of Australia. First of all, we didn’t know that there was  Australia’s incredible local food culture and second, what did we do to deserve the invite?  For what-ever reasons why we were some of the lucky ones, we certainly didn’t want to disappoint. So, we literally, ate and drank every 2-3 hours  because we wouldn’t want our gracious hosts to be disappointed. We’re respectful that way. Ha! ha! and yum.

Visiting Australia was beyond just a food and wine experience, it was a lesson in humility, understanding more about how we are so truly connected as a world community and pursing what you truly love.

These lesson didn’t come from what was on the plate that was shared with us, nor did it lie in the glasses of wine that we drank. But rather, it was lessons from the people that made this food, who made it by hand and who made it with such devotion. And it wasn’t just about making food, but pursing each ingredients, each process and the philosophy of why food is so important to these farmers, wine-makers, craftsman, chefs and purveyors.

Is this exaggerating to say that our freaking minds were blown with inspirations? You decide. But what we can truly say is that our brains went……boom!

It was the stories of these local folks that made us realize how much we, in America and a world away, have so much in common. Listening to why they did what they did and why they loved their food craft so much was like listening to a family member speak. Regardless of where we grew up and how far apart we are, all our food inspirations and passions parallel along the same universe: we all love food for how it connects us and we will pursue it with utmost abandon.

We shared images and stories of our eating adventures on Go Mighty. We hope to share more stories later on our blog here because the list of wonderful food people is endless. So much to share, and never enough time to jot it all down.

In the meantime, we’ve made a video story about the Barossa Valley for you to get a glimpse of one of the food stories there, and head on over to Go Mighty for the rest of our Australian stories!

Throughout our stay, Tourism Australia connected us to what makes Australia so unique, the people. These local folks really are representative to the spirit, love and energy of what makes Australian food culture so amazing. One of the first special accommodations they set us up with was at Abbosford Country house in the Barossa Valley, South Austrlia.

This ricotta pancake recipe is inspired by our incredible morning breakfasts during our stay in the Barossa Valley at Abbotsford Country House. Julian and Jane Maul left their busy corporate lives to pursue their dream of running a small country house and accommodations. They cooked for us in their kitchen, made morning coffee for us and took care of us like we were members of their own family. Their hospitality was one example of how warm, welcoming and nurturing the Australian people are.

Here’s a video sharing the story of Abbotsford Country house and their love of the Barossa Valley, their home.

This video and Julian’s words are a reminder of pursing what you love and not being afraid to try, regardless of failure.

It’s this resonating theme that keeps our communities focused, inspired and driven. And how about you and your plans for 2014? Take some chances, why don’t ‘cha. Write down your goals and just give it a try. Just do it.

Biggest thanks to everyone in Australia who fed us with your food and shared bits of your life with us. We’re thankful for you.

hugs,

diane and todd

Not only did we discover so much about Australian food culture, we learned new words….

Brekkie for breakfast, sunnies for sunglasses, peckish for hungry….

punt for placing a bet, bush telly for campfire ….. and do any of know of any more?

Yield: Serves about 4

Total Time: 20 min

Adapted from Nigella Lawson and inspired from our morning breakfasts with Jane and Julian of Abbotsford Country House in Barossa Valley, South Australia.

2/3 cup (100g) flour2 tablespoons (30g) sugar1 teaspoon baking powderpinch of salt1 cup (250g) whole milk ricotta cheese1/2 cup (125ml) milk1/2 teaspoon vanilla extract2 large eggs (separated)zest from one large lemonbutter or clean tasting oil for cooking pancakesjam of choice or fresh berries partially crushedCombine the flour, sugar, baking powder, and salt. Whisk together for 20 seconds by hand to thoroughly combine. Set aside.In a large bowl, combine the ricotta, milk, vanilla extract, egg yolks, and lemon zest and mix well. Stir in the flour mixture. Beat the egg whites until they are a fine foam (this is quick work even by hand), and then fold the egg whites into the batter.Heat the butter or oil in a large skillet over medium heat. Drop large spoonfuls of batter onto the skillet and cook each side for 1-2 minutes or until golden. Serve with jam or fresh berries.

If the ricotta is firmer, briefly stir it smooth before mixing with the other wet ingredients to help minimize clumps.

We'll often use two spatulas coming in from opposite directions for the first side's pancake flip in order to keep it from sliding around the pan and to make it easier to get one spatula fully under the pancake.

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Apple Cider Waffles & a Video: Colorado Gold

Can’t believe it’s been about three years since we’ve gone apple picking. Normally every October we venture up to the San Ynez Valley to make a day of gigantic-pumpkin searching and apple picking. And when we say gigantic, we really do mean the really huge pumpkins that you can use as a seating stool for two. Yup, we used to like our pumpkins big and our October apples fresh and super crunchy.

But life got the best of us and our yearly tradition of apple picking disappeared until a fee weeks ago. Not only did we pick our bags of apples again, but we also picked beautiful pears and crunched on local Colorado apples with our friend Jen Yu at Use Real Butter.

We made the most of our Colorado vacation with a fly fishing trip with family, then road tripped down to crusted butte to visit Jen, Jeremy and Kaweah. We love those three. They’re great people. And Kaweah? She’s our favorite mountain dog, ever.

Visit Jen and Jeremy for two days meant having to adjust to high altitude living. This means being winded every time we hike up their stairs. Gosh, we must be out of shape. Luckily we had a few days to acclimate before Jen took us on morning hikes where the Fall scenery was breathtaking.

Breathtaking. We mean it literally cause our jaws kept dropping at the gorgeous mountain scenery and gasping for air at the same time while we gained every 100 feet of elevation. And we loved every single minute of it!

We caught the first changing of the fall colors. It was glorious. So glorious that we tried our best to capture those gold-aspen-moments when the leaves we’re signing and swaying in the wind.

It was magical. Hopefully this video will convey a fraction of the beauty that we experienced:

Aside from the beauty that Jen and Jeremy shared with us, they fed us extremely well too. It’s hard not to love these two, their hospitality and food.

On our last morning Jen made is an incredible power breakfast: homemade apple cider pancakes with all the trimmings. It was like thanksgiving, but with pancakes and bacon. It was a special meal with those we love.

To relive that amazing breakfast we adopted her recipe (that she adapted from Rachael) and made waffles out of it. Our waffle breakfast were still great, though we still miss their company and seeing Colorado mountains out the window. Till next year!

Happy Fall,

diane and todd

Yield: Serves 4

Total Time: 30 min

Adapted from Jen at UseRealButter.com's Apple Cider Pancakes she made for us while we were visiting. You can always skip the step of separating the eggs and whisking the whites to a soft peak if you are pressed for time. Just beat the whole eggs into the buttermilk milk mixture, however if you have time, the whisked whites give the waffles a nice texture. If you want to go over the top, you can reduce down a larger amount of cider and use 3/4 cup of apple cider reduction in this recipe for an extra apple punch.

2 cups flour2 tablespoons sugar1 teaspoon ground cinnamon1 teaspoon baking powder1/2 teaspoon baking soda1 teaspoon kosher or sea salt2 eggs, separated1 cup buttermilk *see note 11/4 cup unsalted butter, melted3/4 cup apple ciderIn a bowl, whisk together the flour, sugar, cinnamon, baking powder, baking soda, and salt for at least 20 seconds. Set aside.In another bowl, whisk the egg whites to soft peaks. Set aside.In another bowl, beat together the egg yolks, buttermilk, melted butter, and apple cider until well combined. Stir in the flour mixture. Fold in the whisked egg whites.Heat the waffle iron, spray or brush with oil or butter, and cook according to manufacturers instructions until golden. Serve with berries, butter, maple syrup, apple cider reduction, whipped cream, or whatever else you prefer.

To make a buttermilk substitute, for every cup of milk add one tablespoon of lemon juice. Stir and set aside for 5 minutes. Use as directed in recipe.

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Bountiful, our cookbook Tour Dates and Video

Hi Friends, it’s almost here. We’re the proud parents of a cookbook that weights 3.7 pounds. It’s 10.6 x 8.5 x 1.3  inches and we named it Bountiful: recipes inspired by our garden , which comes out October 15, 2013.

Last year we made the announcement and mentioned that many seasoned authors described writing a book was like giving birth. Well, it sorta-kinda was, we think. We survived the first year and half of this cookbook frenzy, which meant being buried in dirty dishes and recipe testing for the first half. Then it was followed by the next four weeks of shooting the cookbook ourselves. And that included washing every single dirty dish, pot, spoon, fork, knife, glass– including the kitchen sink and floor—twenty times over. Still, probably not as bad as dealing with dirty diapers.

To give you a sneak peak into our inspiration for Bountiful, we made a little video, starring the pups!

Your support and encouragement has been tremendous and integral in getting us to share our garden and recipes more.  For years, we turned away at every thought and opportunity of ever writing a cookbook. But it wasn’t until we sat in our garden one day and thought about what garden recipe to share with you all on the blog, that the idea of a cookbook for us made sense. Go figure! See what comes around when you aren’t even looking?

Our Bountiful cookbook really is an extension of our heart, lives and everything that we love. This book makes sense to us, it’s a reflection of who we are and that’s what really matters.  And best of all, we were able to include lots of pictures and stories of the pups! Thanks to our awesome publisher, Abrams Books, for understanding and allowing all of that. They’re dog-people too. Woof!

And now we’re going on a little Bountiful cookbook tour over the next few weeks. Will we be able to see you? Can you come visit and give us a hug? All this new “author” stuff is intimidating. We’ve always been behind the scenes shooting for other cookbooks, now it’s our turn to talk about our own 3.7 pound baby!

hugs and love,

diane and todd

Connect with us with the hashtag #BountifulCookbook

Where to buy the book online? Here’s also a list of some great independent bookstores in your area. Please support them!

Here’s our latest schedule and updates- come see us, we need hugs!  (please note : some events and bookstores politely ask that you support by buying a cookbook at the event or buying a ticket or reserving  space ):

Los Angeles: Book Soup in Hollywood on Tuesday, October 15th, 2013 at 7pm.

Talk and Signing. We’ll will share a talk about the story behind the inspiration for Bountiful and the photography behind it. And maybe even share some tidbits of what you don’t and won’t see on the blog.Event is Free and open to the public,  but you would be the coolest-people-in-town if you reserve a copy of the cookbook from Book soup, so for Book Soup you can pre-order a copy HERE.

Orange County: Seed: Peoples Market at The Camp on Wednesday, October 16, 2013 at 6pm.

Talk and signing. We’ll will share a talk about the story behind the inspiration for Bountiful and the photography behind it. And maybe even share some tidbits of what you don’t and won’t see on the blog.Event is Free and open to the public.  You can reserve a copy of the cookbook and save yourself a spot for this Seed event HERE.What if you already have a copy of Bountiful? Sure, bring it but can you still rsvp for a spot at the event to help our gracious hosts manage the evening? Thanks all! Space is limited.

New York City: Special Bountiful Signing, Talk and Celebration with OXO at OXO headquarters on Tuesday, October 22, 2013 at 6pm

You must RSVP for the event.Event if free if you have a copy of the cookbook, but you must RSVP for a ticket to attend here. If you don’t have a copy, then you can purchase a copy at the event. Buy a copy and RSVP for the event here.Talk and signing. We’ll will share a talk about the story behind the inspiration for Bountiful and the photography behind it. And maybe even share some tidbits of what you don’t and won’t see on the blog.Snacks will be served that are inspired from BountifulIf you’re good guys/gals, you might leave the evening with some cool OXO goodies!

Seattle, WA: Book Larder on Friday, October 25th

Talk, signing and munchies inspired from the cookbook. We’ll will share a talk about the story behind the inspiration for Bountiful and the photography behind it. And maybe even share some tidbits of what you don’t and won’t see on the blog.The event is Free, though a reservation isn’t required, it helps them for planning and having enough books available.  When you get a chance, please RSVP for the Book Larder Bountiful Signing Here

Salt Lake City, Utah: Kings  English on Saturday, November 16th at 2pm.

Talk and signing. We’ll will share a talk about the story behind the inspiration for Bountiful and the photography behind it. And maybe even share some tidbits of what you don’t and won’t see on the blog.Places in the signing line are reserved for those who purchase a copy of Bountiful from The King’s English.  So support these cool folks and Pre-order your signed copy of Bountiful online here or  calling the store at 801-484-9100. Please specify if you will be attending the event and if you want your book personalized.

San Francisco: We’re finalizing details on a location and date, check back soon

Melbourne, Australia— around 2nd week of November- TBA- stay tuned!

Mentions of Bountiful and shameless self-promotion:

Redbook (October 2013 print issue)Food and Wine Magazine (September, 2013 print issue) – F&W Digitial Food Award Winner and mentionSimply Gluten Free Magazine (September, 2013 print issue) — 5 page featureWhere Women Create Business Magazine (Sept, 2013 print issue) — 6 page featureCake & Whiskey Magazine (Sept, 2013 print issue)– 4 page featureGlamor Magazine (sept, 2013 print issue)– Coffee Table Book mention“Diane Cu and Todd Porter’s first book, Bountiful, is as charming as their blog”,  Food and Wine , October 2013Food and Wine (F&W Book Club )Feature, September 2013 : Bountiful’s Chicken and Kale Egg Rolls “…my favorite cookbook of the year…”- Daily Mail, UK, October 2013The Guardian’s, Cook (Sept. 2013)- Bountiful’s Roasted Pumpkin Ice Cream was featured as one of “The 10 Best Squash Recipes”.“the stunning food blog featuring snippets from their daily life in Orange County and recipes inspired by their childhood comforts” OC Weekly, June 2013“The Costa Mesa duo’s book features the bounty of their stupendous home garden in recipes and photos.” Orange Coast Magazine, May 2013

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Thoughts on Instagram Video

Hi Friends. Are you all on Instagram? If not, you’re missing out on really simple, yet fun community of friends catching up with one another via pictures. We enjoy it and it’s always been a serene place to browse though our friends day from their mobile photographs. But now video is a new 15 second feature on our once simple feed of quiet images.

We’ve heard so many different thoughts about Instagram video, but are curious to read what you think? Are you loving it? Liking it?

The feature itself is great to be able to give folks the option to share moving images. We’re big fans of video if you already didn’t know. The feature to choose your lead photo for video is great and being able to customize that give us more creative liberty and choice. But what was hard for us to appreciate right away was how intrusive the sound and audio can be.

When scrolling through our feed, it can be awfully disruptive to get a jolt of audio from the video. We love seeing the videos, but just wish there was an option to click play when we choose to, rather than have the video auto-play.

So we really wanted to share some video and figured that the only way for us to not scare our followers with a sudden rush of loud sound, was to first share a quiet video with music playing in the background. That way, we don’t shock the heck out of our followers.

Here’s our first Instagram video we worked on together called “Morning Ritual”.

We’re on Instagram as @ToddPorter and @DianeCu

And we’re overloaded with garden heirloom tomatoes now. So here’s an Instagam video about…..tomatoes!

Have you tried instagram video? We want to learn more about it and understand what folks like to see?

hugs,

diane and todd

View the original article here

For the Love of Meyer Lemons: Video & A Little Giveaway

This giveaway has ended, thank you all for sharing your love of meyer lemons. Scroll to end of post to see winner.

We do love to share, but sometimes it’s really impossible to pass around a few baskets of citrus from our garden to all you kind folks. When we can, we do enjoy sending out a little bit of our Southern California sunshine to friends in the chilly parts of the country. A little box of  citrus love can warm up even the coldest days during the Spring Season. We’ve given away some garden citrus before, but it’s been a while.

Because we love meyer lemons so much and we appreciate you all, we thought it’s time to share some of our garden meyer lemons. It’s not much, but for those of you who don’t get an opportunity to enjoy a really fresh meyer lemon, this little giveaway will bring a little warmth to the chilly part of your world.

And we made a little video, sharing a little glimpse of what’s sprouting up in the garden this month.

There’s just something special about meyer lemons. Their floral fragrance, their delicate beauty and vibrant flavors really add so many wonderful elements to cooking. One of our favorite articles on the many uses of meyer lemons always inspires us to continue cooking and creating new dishes with one of our favorite lemons. It’s so hard to not want to make everything on that list. When the conversation of meyer lemons comes around, everyone’s faces always seem to light up!

The Giveaway has ended, thank you all for sharing your love of meyer lemons! Congrats to Winner #288, Alexandra! Thanks to twitter for helping us be our random number generator.

For the love of meyer lemons, here’s the giveaway details:

Giveaway only available to folks living in the continental United States. Winner will receive a box of fresh meyer lemons from our garden!Just leave a comment below and tell us what you would make if you won!You are welcome to have another entry if you want to tweet or facebook the giveaway. Just leave the link in another comment.Giveaway ends Sunday April 7th, 2013 at midnight pst. Check back here for the winner on Monday April 8th.

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Sichuan Wontons + New Video!

Photo by The Crepes of Wrath

Today I’m excited to share with you a special video collaboration I recently did with Sydney from The Crepes of Wrath. Sydney and I met a few months ago at a BlogHer theater and networking event and since then, her blog has been one of my new favorites for regular reading, for both the photography and the writing. I’ve bookmarked so many of her recipes, including these beer braised ribs, miso kale salad, and chocolate chunk cookies. When she started posted short, fun cooking cooking videos, I became inspired to finally start making my own.

So when Sydney asked if I wanted to do a cooking video together, as a way for food bloggers in New York to support and promote each others’ work, I immediately said yes. Earlier this month, I spent a fun Sunday afternoon with her and her husband Kramer making (and eating!) Sichuan wontons, one of the dishes I regularly teach in my Dumplings and Wontons classes at West Elm Market and Brooklyn Brainery.

Check out the video below, then read on for more about Sichuan wontons!

If you’ve never had Sichuan wontons before, and you’re a big fan of spicy food, this is one dish that will surely go on regular rotation after you try it once. This is one of my favorite Sichuan dishes of all time, with a deliciously savory, tangy, and spicy sauce that is positively addictive. Unlike with Cantonese wontons, which usually goes into a soup with or without noodles, you just boil the wontons and drizzle a chili oil mixture over them.

I adore this sauce: chili oil (store-bought or homemade), dark or balsamic vinegar, soy sauce, sugar, Sichuan pepper, and garlic, just mixed together.  It’s spicy and numbing and tart and sweet. And you can easily make a big batch to share with family and friends, should they happen to stop by.

And the folding is pretty easy once you get the hang of it. The name for Sichuan wontons in Mandarin, chao shou, literally means “crossed hands”.  The wontons themselves are folded in a way in which the tips cross each other like arms.

In Sichuan, I’ve seen the wontons folded two ways. In the first one, you start by folding the wrapper into a triangle and then crossing the tips (“arms”) over the belly of the wonton. The second method, the “boat” method is to fold the wrapper into a rectangle; then, crunching the belly a little, you overlap the bottom edges of the two sides, as shown in the photo above. The second method is trickier at first, but more impressive once you get the hang of it.

Photo by The Crepes of Wrath

So give these a try! Just be aware: in the words of a student who recently attended one of my dumpling classes, the sauce “is so good I can drink just it straight.”

Also see: Sydney on learning to make Sichuan Wontons, over at The Crepes of Wrath

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Sichuan Wontons

Serves 6 o 8 

1 pound ground pork1 egg6 scallions, thinly sliced2 teaspoons sesame oil½ teaspoon salt¼ teaspoon black pepper½ package wonton skins

Sauce:

1 tablespoon minced garlic2 tablespoons soy sauce½ tablespoon sugar1 tablespoon chili oil2 teaspoons Chinese black vinegar or good-quality balsamic vinegar¼ teaspoon ground Sichuan pepperIn a large bowl, combine the pork, egg, sesame oil, salt, pepper, and most of the scallions (reserving a small handful for garnish at the end.) Mix until everything is well-incorporated. The filling should be sticky and just slightly wet.Fill a small ramekin or bowl with water and place it by your side. This will be for sealing the wontons.Angle a wonton wrapper so that it faces you like a diamond. Place one heaping teaspoon of filling in the center of the wrapper. Dip your fingers in the water and wet the outside corners of the wonton wrapper. (Keep the extra wrappers covered with a barely damp towel until ready to use, to prevent them from drying out.) One easy way to wrap is to form a triangle by folding the bottom tip to the top tip and pinching out as much air as possible. Add a dab of water to the inside of the left tip, fold it over the right tip to overlap (as shown in the picture above) and press together For the “boat” version, start by folding the wrapper in half to form a rectangle. Add a dab of water to the bottom edge of the left side and and fold it over the bottom edge of the ridge side, so that one overlaps the other. The end result should resemble a boat, with two tips cradling a puff of filling in the middle.Place the finished wonton on a plate. Keep the finished wontons covered with a barely damp towel while you repeat the process with the remaining wontons.In a medium bowl, mix together the garlic, soy sauce, sugar, chili oil, black vinegar, and Sichuan pepper. Stir until the sugar is fully dissolved and set aside.Bring a large pot of water to a boil. Put in the wontons and boil for 4 minutes, until the wontons float to the top. Remove them with a slotted spoon and transfer to a serving dish. Drizzle the chili sauce over the wontons and sprinkle the remaining scallions on top.One easy way to wrap is to form a triangle by folding the bottom tip to the top tip and pinching out as much air as possible. Add a dab of egg wash to the inside of the left tip, fold it over the right tip to overlap (as shown in the picture above) and press together.

Recipe first posted February 3, 2011. Revised April 22, 2013.

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Chinese Barbecued Pork (Char Siu) + New Video!

For the fourth video in my Chinese cooking video series, I decided to make a family recipe that’s also one of the most popular in my new book The Chinese Takeout Cookbook. It’s a quick fun video set to American folksy music, a nod to the Chinese cooking culture here in the U.S. dating from the late 19th and early 20th centuries. Enjoy!

Along with wonton noodle soup, char siu (Chinese barbecued pork or Chinese roast pork) is the Cantonese people’s greatest contribution to mankind. Really, who can resist slices of half-fatty, half-lean roast pork, crisp and dripping with caramelized juices? (I first posted this recipe for Chinese Barbecued Pork back in February 2009 and it became an instant hit.)

You know those enticing pieces of pork dangling in Chinatown restaurant windows? When you get char siu at a Cantonese restaurant, it will most likely be red from a little food dye, used to attract customers. A small amount of dye isn’t harmful (think of all those M&Ms and Skittles you’ve eaten). But sometimes a restaurant will go overboard. My mother still has nightmares of glowing magenta char siu from Boston’s Chinatown.

The solution, if you want to avoid unnatural coloring altogether, is to make char siu at home. Char siu is often translated as Chinese barbecued pork, but these days hardly anyone skewers the pork and cooks it over an open fire. (Roast pork is a more apt description). Rather, the name has stuck because the outside of char siu is slightly blackened from roasting.

My method for making Chinese roast pork, which I learned from my mom, is very easy, and still produces very succulent and drool-worthy meat. Rather than food coloring, you can get good color (not ghastly color) from dark soy sauce, a little hoisin sauce, and honey. The key is marinating the meat for 2 to 3 hours to allow the flavors to seep in, and roasting the pork belly whole. Lean pork doesn’t work as well, because the fat keeps the insides moist.

You can serve this as-is, as part of a multi-course meal, or add them to noodle soup with shiitakes and Chinese greens. Or make char siu bau (roast pork buns.)

Have you ever made Chinese roast pork at home?

Check out my new book The Chinese Takeout Cookbook for many more Chinese restaurant favorites!

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Chinese Roast Pork (Chinese Barbecued Pork)

Serves 4 to 6 as part of a multi-course meal

1 pound whole pork belly, skin removed2 tablespoons Chinese rice wine or dry sherry2 tablespoons dark soy sauce, or substitute regular soy sauce2 tablespoons sugar2 cloves garlic, minced½ tablespoon hoisin sauce½ teaspoon five-spice powder2 tablespoons honeyMarinate the pork belly: In a large bowl, mix together the rice wine, dark soy sauce, sugar, garlic, hoisin sauce, and five-spice powder. Rub the pork belly with the marinade mixture and marinate for 2 to 3 hours in the refrigerator.Preheat the oven to 325°F.Hold up the pork for a few seconds to allow excess marinade to drip off, then place the pork in a roasting pan. Brush the top with the honey. Roast the pork for about 45 minutes, flipping over the pork belly half-way through and brushing honey on the other side. The pork is done when the outsides begin to crisp and blacken and the center of the pork belly strip feels firm.Remove the pork from oven and let it cool for 5 to 10 minutes. Transfer to a cutting board and cut into thin slices. Arrange the slices on a plate and serve.

Recipe first posted February 24, 2009. Updated April 2, 2013.

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Tomato Egg Drop Soup + New Video

Love egg drop soup? For the second video in the new Appetite for China Cooking Videos series, I decided to update this post with a fun visual guide on making egg drop soup with tomatoes. Let me know what you think!

I first made tomato egg drop soup in 2008 while living in Beijing during the Summer Olympics. At the time, I was in desperate need of  something light and healthy for lunch to go with a salad, to counteract all the fried food I had been eating at the Olympic venues. And what could be more healthy and comforting at the same time than tomatoes and eggs in homemade chicken broth? Over the years I’ve tweaked the recipe bit by bit and come up with this revised version.

There are few ingredients in this soup, so it’s important that the chicken stock (or vegetable stock) be homemade. (You can use either Chinese or Western homemade stock.) If you must use store-bought, try to find organic stock or broth that does not have too many preservatives in the label.

This soup is incredibly simple to prepare, with no special technique other than the swirling in of the egg whites to create the egg strands. It may sound intimidating, but rest assured you’ll get a hang of it easily! (Just read the recipe over and familiarize yourself with Step 2 before beginning cooking.) You may soon be making egg drop soup like a pro!

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Tomato Egg Drop Soup

Serves 4

4 to 5 cups chicken or vegetable stock2 teaspoons grated ginger1 tablespoon soy sauce or tamari1 teaspoon sesame oil1 teaspoon sugar1/2 teaspoon ground white pepper1 teaspoon salt2 medium firm tomatoes, cut into wedges1 large egg1 scallion, chopped or thinly sliced for garnishIn a medium pot, bring the stock to boil. Stir in the ginger, soy sauce, sesame oil, sugar, white pepper, and salt. Add tomatoes and cook for just another 2 to 3 minutes. Adjust the seasoning with more salt and pepper if desired.In a small bowl, whisk the egg lightly with a fork. Slowly pour the egg into the soup in a steady stream while continuously stirring with a long spoon or chopstick. The egg should cook immediately and look like long yellowish-white strands. Turn off the heat right after to prevent the eggs from overcooking.Ladle the soup into individual bowls, sprinkle the scallions on top, and serve.Updated March 5, 2013. Original recipe posted August 28, 2008.

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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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Gift of Cheer- Video Rudolph Peanut Butter Cookies Recipe

In today’s times, let’s not forget the joy from a simple hug, smile, phone call and cheer. We all can certainly use a gift of love and laughter, regardless of what our circumstances are. We want to share a moment here,  a gift of holiday spirit because we, Diane and Todd, have been longing for something bright, fun and festive over this last week.

We sincerely wish you all, the warmest of the holiday season, with continued love, family, health and friendship. Without the joy that you bring to us everyday, we wouldn’t be here today.

So in the spirit of eating, calorie hoarding and more cookies, we’re adding to the pile of sweets because cookies just make us happy. And hopefully with these Rudolph cookies, we’ll be reminded of the eternal light of compassion, friendship, community and joy that resonates this holiday.

We have our own favorite peanut butter cookie recipe, but found this inspired decoration and couldn’t help it but to decorate our cookies in the same way. Rudolph makes us smile, big.

Enjoy the video, the cookies, Rudolph and his friends.  And we’re sending our love to you all this holiday season.

Merry Christmas to you all. xoxo

love,

todd, diane, sierra and lexi

Video: Rudolph & Friends Cookies

Rudolpoh and his other Friends. Can’t waste those other M&M colored candies.

Chomp. Rudolph is super delicious.

Yield: about 24 Cookies

Total Time: 30 min

Reindeer idea inspired from Ladies Home Journal. We recommend only baking one sheet pan at a time, since you need to quickly place the facial features into the cookies as soon as they come out of the oven and before they have a chance to set. Also have you eyes, noses, and antlers ready before you start baking so you aren't scrambling when the cookies come out of the oven.

1/2 cup (113g) unsalted Butter, at room temp.1 cup (260g) creamy Peanut Butter1 cup (220g) packed Brown Sugar1 Egg1 teaspoon (5ml) Vanilla Extract1 1/2 cups (187g) Flour1 teaspoon (5g) Baking Powder1/2 teaspoon (3g) SaltM&M's for the noses, we used the peanut onesDark Chocolate Chips for the eyesPretzel Pieces for the antlers

Preheat oven to 375°F. Line sheet pans with parchment paper.

In a mixer with a beater blade, mix together butter, peanut butter, and brown sugar until fluffy. Reduce speed to medium and mix in egg and vanilla extract.In another bowl, whisk together flour, baking powder and salt for 20 seconds. Stir into peanut butter mixture until combined.Roll dough into 1 1/2" balls and place on lined sheet pan 2" apart. Flatten the balls slightly.Bake for 8-10 minutes or until edges are just lightly browned. Immediately place eyes, noses, and antlers into cookies. Allow to cool for 5 minutes, then transfer to a wire rack to finish cooling.

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The Blue Bottle Craft of Coffee Cookbook Video & Vanilla Saffron “Snickerdoodles”

Nearly anyone familiar with the San Fransisco coffee scene knows of Blue Bottle Coffee. It began as a minuscule operation by self-confessed coffee lunatic James Freeman, and then after the word started spreading it quickly turned into a cult favorite.  Now nestled throughout unique crannies in California and New York, Blue Bottle has roasted and brewed its way into hearts coast to coast.

As many of you know, we are slightly obsessed with extraordinary coffee. So when Ten Speed Press contacted us about possibly doing a promo film for Blue Bottle’s new cookbook we answered as quick as a drop of coffee hitting the bottom of a mug.

Not only do they spend enormous attention to making a dignified cup of coffee, the pastries are developed by James’ inamorata Caitlin Freeman.  Quiet, dignified, and with a keen attention to detail, the couple was a pure joy to work with. Gliding through their operations from roasting, to cupping, to several of their SF locations is was a great day listening to and capturing their passion and story.

So many times we are pinching ourselves, testing to see if this is really our life. We feel lucky to be able to do something we love and have the chance to meet and get to know people chasing their dreams. To meet others who’ve risked failing and security to pursue passion. In this case, it was especially dear to us to see another couple’s success as they’ve partnered their love and skills together into creating something special.

We hope you enjoy the promo as much as we did producing it.

The first part of the day was shooting at their roastery in Oakland. We filmed and witnessed one of their morning coffee cupping sessions. James and his team of experts walked us through this fascinating process of cupping.

The Blue Bottle Craft of Coffee is filled with extraordinary information from growing, roasting (including DIY roasting), drinking, and of course eating. The recipes aren’t so much “coffee” recipes, but are intended to be foods with are perfect to enjoy with your coffee.

For instance, take the recipe we are sharing, their Saffron-Vanilla Snickerdoodle cookies. Caitlin writes that they are not really a snickerdoodle cookie, but after initial slow sales and in the sense of business “co-opted the name snickerdoodle“.

After creating what I feel is a perfect snickerdoodle recipe a couple years ago I’ve become a serious snickerdoodle lover.  I initially made these with a little bit of cringe, however after the first soft, chewy, and slightly golden crisp bite their little white lie was forgiven. The combination of saffron, brown sugar, and vanilla produce a flavor reminiscent of butterscotch but with its own unique character. And was absolutely perfect with an afternoon espresso.

Yield: 9 Large Cookies

Total Time: 30 min

Recipe from The Blue Bottle Craft of Coffee and shared with publisher permisssion. These are not really a traditional cinnamon-sugar snickerdoodle, theses cookies are non the less exquisite and the lover of one will love the other.

Be careful measuring out the saffron threads, as they can easily pass the fine line between perfect and too much. These make a large cookie in order to create the perfect balance between the edge crispness and center softness. One can always make them smaller, just adjust baking times as needed and be aware it may affect the texture.

About 30 threads Saffron1/2 Vanilla Bean2 Tablespoons (30ml) Milk2 cups (280g) all-purpose Flour1 teaspoon (5g) Baking Soda1/2 cup (113g) unsalted Butter, at room temperature1/2 cup (100g) Sugar1/2 cup (109g) packed light Brown Sugar1 teaspoon (5g) Kosher Salt1 Egg (50g), at room temperature1/2 teaspoon (2.5ml) Vanilla ExtractCrush the saffron threads with a mortar and pestle until powdery or grind them in a clean spice grinder; alternately, you can finely mince the saffron. The finer the powder, the more intense the saffron color and flavor in the cookies.Split the vanilla bean in half and scrape the pulp into a small saucepan. Add the vanilla pod, milk, and saffron and cook over very low heat, just until the bubbles begin to form at the edges, between 180°F and 190°F. Alternately, combine the vanilla pulp, pod, milk, and saffron in a small microwaveable bowl, and microwave just until the milk is hot, 20-30 seconds. Cover and let steep for about 10 minutes; the milk should have a sunny yellow color.Sift the flour and baking soda into a medium bowl.In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on low speed until smooth, 1 to 2 minutes. Add the sugar, brown sugar, and salt and mix on low speed until well combined. Scrape down the sides of the bowl, then mix on medium speed until light and fluffy, 4 to 5 minutes.Remove the vanilla pod from the milk, squeezing off any liquid or pulp clinging to it back into the milk. In a medium bowl, combine the milk mixture, egg, and vanilla extract and whisk vigorously until well blended.With the mixer on medium speed, add the egg mixture very slowly, in a steady stream, and mix until well-incorporated and very smooth, about 30 seconds. Scrape down the sides of the bowl, then mix on medium speed for 30 more seconds.Scrape down the sides of the bowl, then add the flour mixture. Mix on low speed until just uniform in texture.Using a rubber spatula, scrape the dough out into an airtight container or onto a piece of plastic wrap. Cover the container, or, if using plastic wrap, shape the dough into a round disk, wrap tightly, and refrigerate for at least 3 hours or up to 5 days.

Preheat oven to 350°F. Line a baking sheet with parchment paper or a silicone mat.

Roll 1/4 cup (60ml) portions of the dough into balls, and place then on the baking sheet, spacing them at least 2 inches apart.Bake for about 16 minutes, until golden but not too dark, rotating the pan midway through the baking time. Ideally the baked cookies will be tall and slightly undercooked in the center, and will buckle shortly after coming out of the oven. If the cookies don't buckle, don't worry; they'll still be delicious.Let the cookies cool on the pan for 10 minutes before removing.

These cookies are best eaten warm, shortly after they come out of the oven. However, they can be stored in an airtight container at room temperature for up to 2 days. Alternately, the dough can be stored in an airtight container in the refrigerator for up to 5 days, so consider baking only as many cookies as needed and saving the rest of the dough to bake another day.

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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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