Sweets

In All recipes, Bakery/Pastry, Dairy, Sweets, updated recipe

HONEY WHIPPED RICOTTA-STUFFED SCONES

THE THICKENED AND EMBRACIVE RICOTTA-MASCARPONE MOISTENS THE CRUMBS LIKE A SCONE CARRYING ITS OWN CLOTTED-CREAM

Sometimes, we wait for the perfect recipe-publishing moment to present itself. Iced dairies to fend off the heat in August… festivities to baste in the spirit of October… chocolates to sweeten the tones of February, and austerities to bring in those bikini-lines in May. Recipes, like romance, like good stories. I get it. But sometimes, most times actually, the birth of a certain recipe comes as forcefully and inevitably as the bad news it carries. Sometimes, we just have to make something, quite simply, because it’s Monday.

I hate Mondays. And please note, that coming from someone who is technically unemployed, that is saying a lot. Because Monday feels like standing at the bottom of an endless stairwell, and a monkey is holding a $20-bill at the top. Monday feels like watching the prelude of a documentary on counting alphabets in a foreign language without subtitles. Monday feels like powering through the infuriating hunger on the last day of a juice-cleanse, but only that it is still the first day. Monday feels like a brand new sandbag. Monday makes my coffee tired. So even though I’ve came up with this buttery scone stuffed with honey-whipped ricotta a while back, and have been waiting for the perfect timing to tell you all about it, it dawned on me that today, which is a Monday, is actually when your joy-deprived souls will need it the most.

This time-tested, my go-to scone-dough (or biscuit dough, whatever, who knows the difference really) is crispy and flakey on the surface, but its moist and crumbly interior houses a good dollop of creamy, slightly salty, zesty whole milk ricotta whipped with mascarpone and floral honey. Eaten hot out of the oven, the oozy filling bursts enthusiastically to lift your most stagnant Monday-blues. Eaten cooled with rewarded patience, and the thickened and embracive ricotta-mascarpone will moisten the crumbs like a scone carrying its own clotted cream. I don’t know about you, but my Monday is nearing its end, and I haven’t yet raised the first thought to smash my computer on the pale wall. And I say no human should go another Monday without it.

09.14.2015

In All recipes, Dairy, mobile slider, Sweets

NO-CHURN MASCARPONE SOFT-SERVE W BALSAMIC VINEGAR

THIS LAUGHABLY GOOD, ALMOST MOCKINGLY EASY MASCARPONE SOFT-SERVE… YEARNS FOR HER TRUE LOVE AT THE HEIGHT OF HER SOFTLY BLOOMING PRIME

AND HE AIN’T MR. SOFTEE

08.12.2015

In All recipes, Dairy, Sweets

FIGS AND RICOTTA CHEESECAKE POPSICLE

IS IT ME OR THERE’S A ZINNGG INSIDE MY HEAD?

Leaving you quickly today with this beautiful inspiration I got from Erin Ireland on Instagram, gorgeous cross-sections of sweet figs being encased in a thick and creamy, lightly sea-salted ricotta “cheesecake” mixture, like frozen eternal jewels! And we are not just talking about figs here. Think peaches, summer berries, tropical dragon fruits or pineapples, KIWIS! How pretty are those gonna be huh?!!

OK. That’s about as much enthusiasm as I can spare today. Is it me or do you hear a zinnnngg inside my head, too? Now this head-aching zombie must go lay down.

07.29.2015

In All recipes, Bakery/Pastry, Sweets

CHURROFFLE AND CHOCOLATE ICE CREAM SANDWICH

YES, CHURRO WAFFLES

Gotta run today! Leaving you quickly with yet another inbred waffle abomination. Churros + waffles = churroffles. Yes, apparently, churro waffles, too. A clear proof that I spotted on Instagram, from Monochrome Bistro in Singapore, where they serve it with what looks like a huge scoop of cookies’n cream ice cream. But you know, call me romantic. I’d like to think that even after being barbarically deformed in between the burning metal teeth of a waffle griddle, that even when its own mother couldn’t recognise him anymore, that even when his previously tall and slender physique now seem like the mirage from another life… that deep down, churro still wants chocolate. And chocolate still wants churro too, stubby and crooked as he is. It’s true love.

So here it is. Churroffles tumbled in light brown sugar spiced with cinnamon, allspice and nutmeg, then go on to hug his soulmate, deep dark chocolate ice cream in a summer reunion. Love is in the air. Can you feel it?

CHURROFFLE AND CHOCOLATE ICE CREAM SANDWICH

Yield: 4 small sandwiches

The churro dough is adapted from Saveur

Ingredients

CHURRO DOUGH:

1 cup (235 grams) water
5 tbsp (70 grams) unsalted butter
3 tbsp (45 grams) dark brown sugar
1/3 vanilla bean, or 1/2 tsp vanilla extract
1/4 tsp salt
1/8 tsp ground cinnamon
1 cup (125 grams) all-purpose flour
1 large egg
1/4 tsp baking soda

SPICED SUGAR:

1/4 cup (44 grams) light brown sugar, or granulated sugar
1 1/2 tsp ground cinnamon
1/3 tsp ground allspice
1/8 tsp freshly grated nutmeg

TO FINISH:

1~2 tbsp melted unsalted butter for brushing
Good chocolate ice cream

Instructions

TO MAKE THE DOUGH: Split 1/3 of vanilla bean in half and scrape out the seeds. Add both the seeds and pods into a pot, along with water, unsalted butter, dark brown sugar, salt and ground cinnamon, and bring to a simmer. Remove the vanilla bean pods and discard, then add the all-purpose flour all at once. Keep on medium heat, stirring with a wooden spoon until the mixture has come into a thick paste/dough. Keep cooking and stirring for another min, until a thin film of dough starts to form on the sides and bottom of the pot. Now turn off the heat and continue to stir for another 30 sec to release excess moisture/steam. Set aside for at least 5 min until cool (so it doesn't cook the egg, or activate the baking soda prematurely before cooking).
Meanwhile, mix all the ingredients under "SPICED SUGAR" until even, and set aside. Preheat your Belgian-style waffle griddle on medium-high heat according to instructions. Now, beat the egg into the cooled dough with a whisk until very smooth (or with a handheld mixer with whisk attachment), then sprinkle the baking soda on top, and whisk again until even. Add about 2 tbsp of dough in the centre of the griddle, close the lid, and cook for 6~7 min until browned and crispy. The churroffles take slightly longer than other types of waffles, so if you don't mind them not being "round-ish", you can cook 2 at once on each side of the griddle (this dough won't expand much during cooking). Repeat until you're done with all the doughs, which should give you about 8 small churroffles.
Let the churroffles cool on a cooling rack for 5~8 min, then brush very thinly with a bit of melted butter, then drench in the spiced sugar (spoon the sugar over the top so it gets into the folds). IT'S IMPORTANT to let them cool for at least 10~15 min before eating. The centre of the churroffles will appear gummy while hot, then once they cool down, will become light and airy. Sandwich a big scoop of good chocolate ice cream in between and dig in.

Notes

Because of the cooking method, the extra baking soda will help lift the dough and give the churroffles more air-bubbles in the centre.

https://cj8.98d.mwp.accessdomain.com/2015/07/08/churroffle-and-chocolate-ice-cream-sandwich/

07.08.2015

In All recipes, Dairy, Sweets

OMBRE SALTED CARAMEL FLAN POPSICLES

IN A COOK’S UNIVERSE, THE BAKER’S REALM IS A MYSTICAL AND DANGEROUS WORLD

Recently, someone asked me what’s the typical number of trials I have to go through before arriving on a satisfying recipe. And to that I said, “Two, I guess? Most likely?”. Well… in all honesty, I didn’t mean to lie. I just forgot to ask, if they were asking the cook? Or the baker?

I’m definitely more cook than a baker. And as a more-cook, relatively speaking, I have a more optimistic repertoire of savoury things where I have demonstrated slightly more competence in not screwing up. But in reality, if I were to take into account of the other side of the fence as well, the wild and parched, the untamed and unpredictable, the land of where the sweet things are… then my friend, I don’t think I have hairs enough to count my failures. In a cook’s universe, the realm of the bakers is a mystical and dangerous world, governed by a whole different set of laws and physics and creatures who look beautifully from afar like a herd of pink unicorns, but once approached, will vaporize into a cloud of black smokes and swallow my expectations in whole. It is scary. And it is real. And it is a place, unless guided by other wizards specializing in this black magic, that I do not like to enter lightly.

But sometimes the universe, especially my universe, is not perfect. Sometimes there’s no precedent, or magic potion to follow for what I wanted to create, or more accurately, re-create. For this instance, a childhood treat that Jason and I practically grew up with and hold dearly in our heart, the caramel flan popsicle (or as they called it in Taiwan, “pudding popsicle”) that we used to be able to buy in almost every convenient stores, but mysteriously vanished in the past decade. And in times like these, I just had to hood up, bid the loved ones farewell, climbed over the fence, into the woods, and hoped that something, anything, would make it back in one piece.

Well, it didn’t.

06.29.2015

In All recipes, Bakery/Pastry, Sweets

BRIOCHE WAFFLE STUFFED W/ GROUND PEANUT BRITTLE

THEY MELTED… THEY BUBBLED… THEN THEY GOT ABSORBED IN THE SWELLING CUSHIONS OF THE CRISPY EDGED, SOFT HEARTED, BUTTERY AND CHEWY BRIOCHE WAFFLES

You know how like in the movies, when they really want to make you feel sorry for a certain character, let it be the sweetest human being or the most hated villain, doesn’t matter, that all they have to do is to show you a scene where he/she comes home to a dimly lit kitchen, where his/her inner loneliness get stripped naked in front of an even emptier fridge? Yes, empty fridge. What is it about an empty fridge that so tenderly strokes our sympathy? I mean that trick works every time. I mean, even the most stone-hearted audiences would feel something, must feel something, if they see… I don’t know, Darth Vader, after slaughtering a whole village of Ewoks, comes back to his space-chamber behind closed doors, and starts eating a half-empty jar of mustard with stale crackers (with that labored breathing oh god I’m gonna cry…). I mean, that shit is just sad.

But lately, I’m starting to feel the opposite about my fridge.

I think, no, I believe, that if I were to take a photo from the inside of my fridge at any given moment in the past several months, it would probably strike a close resemblance of a jacuzzi pool, inside the Playboy’s Mansion, on a New Year’s Eve in the 80’s, right before countdown. Or at the very least, the kind of chaotic and repulsive glut that I would imagine it to be… There had been clearly some management issues, I admit. It had gotten to a point where I actually cracked an egg with just my index finger, in the failed effort to rest it in between a head of cabbage and a jar of peanut butter, which sat on top a pot of stew next to 3 bags of kimchi. I mean, it’s not the same kind of sadness, but this shit is just as bad.

So yesterday, I had to do something. I committed what I would call, an inventory genocide, where I killed half of the population inside my fridge, ruthlessly, purely based on the justification of… well, illogical madness. Anything that I couldn’t remember who or what or when or how it got here, or simply because it looked at me the wrong way, must go. Just 5 minutes in, I could already see a ray of the fridge-light breaking through a cloud of blackened asparagus. But just when I was red-eyed amidst my efficient bloodbath, I reached deep down to a corner of the fridge, and something stopped me dead on my track.

A box of forgotten but pristinely delicious, ground peanut brittle from the making of this. I couldn’t… I just couldn’t bring myself to do it. It looked so innocent, so sinless, in fact, completely filled with scrumptious roasted peanut flavours and practically, did I mention, ground salted caramels! What kind soulless human being would I be if I put ground salted caramel to sleep!? I must figure out a way to do them justice… and in a way, looking back now, I think that I have always known what it would be, the most buttery brioche waffle I have been wanting to sink my fingers in for quite some time now. They call it, the liège waffles, the Belgian waffles, the yeasted dough practically drowned in butter then strangled with pearl sugar, browned and melted in between the searing teeth of a hot waffle-griddle, and it sounded just like the beautiful, alternative death for my well deserved victim. I mean, what is a pile of ground roasted peanuts and crushed salted caramel, but the perfect brioche stuffing?

They melted… they bubbled… then they got absorbed into the swelling cushions of the crispy edged, soft hearted, buttery and chewy brioche waffles, while the rest of the undeserving fridge-scraps watched, howling in jealousy. Not a bad way to go… not a bad way to go at all.

BRIOCHE WAFFLE STUFFED W/ GROUND PEANUT BRITTLE

Yield: 8 small waffles

Brioche/liege waffle dough is halved and slightly adapted from Smitten Kitchen

Ingredients

BRIOCHE/LIEGE WAFFLE DOUGH:

1/3 cup (80 grams) whole mik
2 tbsp (30 grams) water
2 cups (250 grams) all-purpose flour
1 large egg
1 tbsp (12 grams) light brown sugar
1 1/4 tsp instant dry yeast
1 tsp vanilla extract
1/2 tsp salt
7 tbsp (100 grams) unsalted butter, softened

FOR STUFFING:

Ground peanut brittle as instructed here, or you can ground any type of store-bought brittles the same way
Honey to drizzle

Instructions

TO MAKE THE DOUGH: Combine whole milk and water in a glass, then microwave on high for approx 50 seconds. It should feel very warm but doesn't burn, around 110F/43C (this will help the dough start faster). Transfer into a stand-mixer bowl with dough-hooks, or large bowl with hand-held mixer with dough-hooks, along with all-purpose flour, egg, light brown sugar, instant dry yeast, vanilla extract and salt. Knead on low until all ingredients are evenly incorporated, then on medium speed for 3 min until smooth and elastic. The dough should be slightly sticky at this point. Start kneading in the butter, 1 tbsp at a time. Only add the next when the previous addition has been fully incorporated, about 2 min for each tbsp. Once all the butter's been added, knead on high speed for 3~4 min, until very shiny, smooth and elastic.
Cover with plastic-wrap and let proof for 1:30 ~ 2 hours, until fully doubled, then punch out the air and transfer to a working surface (the dough is so buttered up, you won't need to flour), and divide into 8 equal portions. Flatten 1 portion out into a flat disk about 1/4" thick (7 mm), then set on top of a small bowl (the natural dent will make the stuffing easier). Place 2 tbsp of ground peanut brittle in the center, then bring the edges of the dough together over the top and pinch tightly to seal. Try to make sure there's no holes or tears. Set aside and repeat with the rest (if there seems to be butter oozing out of the dough, it's totally fine).
You can now either let the stuffed brioche proof again at room-temperature for 40 min, or space them over a sheet-pan covered with plastic-wrap and leave in the fridge overnight. I did this at room-temperature, but the overnight-method will result in better flavours. The brioche will expand and almost doubled again.
TO COOK: Preheat your Belgian-style waffle-griddle on medium-high heat. There's no need to oil the griddle. Place 1 brioche in the center and cook according to the manufacture's instruction, for about 5~6 min until golden browned on both sides. If any peanut brittle oozed out of the waffle during cooking, just wipe them away before cooking the next. Place the cooked brioche on a cooling rack and repeat with the rest. Serve immediately with drizzled honey.

https://cj8.98d.mwp.accessdomain.com/2015/06/26/brioche-waffle-stuffed-w-ground-peanut-brittle/

06.26.2015

In All recipes, Dairy, Sweets

APPLE FUNNEL CAKE W/ APPLE YOGURT SORBET

The yellow bowl, my recent favourite for everything, is from Dishes Only.

I STARED HATEFULLY INTO THE FUNNEL CAKE LADEN IN CINNAMON SUGAR AND MELTED CREAM, THEN REACHED OUT MY TENTACLES AND TOOK ANOTHER “ONE LAST BITE”

I think we’ve all been there. There, every year in the first week of June, when the temperature abruptly severs from the safe briskness that was Spring, and ready or not, takes a sudden dive into the skin-binding, armpit-greasing humidity and heat that lays the red carpet for the bikini-season to come. When we realize that it’s already too hot to cuddle with the safety of our long-sleeves and sweatpants, but when we look down upon the masses that used to hanged so discreetly underneath the winter-coats around our waists, thighs and oh-fuck-everywhere, we see the rings of humiliations, as if in an awkward smile, still hanging. And for the epic beach vacation forever in planning and the sleeveless dress that’s been waiting since 2005, that it is once again, all too late.

That moment came, or shall I say, ambushed me last weekend while I was spending an otherwise lovely afternoon on the patio of our favourite hang-out, The Taco Bar. As usual, after an epic feast, we sat there rounding up the finale on their fantastic funnel cake with vanilla ice cream, which came in an oversized Chinese porcelain bowl as big as the size of our winter delusions, and all of a sudden, the sky clouded up and a low thunder roared deeply in the air (I’m not shitting you). Right then and there, in a time-freezing moment amidst the pre-summer warmth, as shocking and hollowing as any unanticipated bad news, I felt the tip of my multi-rimmed belly and the surface of my bulging thighs behind the veil of the thin fabrics, unexpectedly… touched. Yes, touched I said. There are you who would either laugh this off completely as science fiction, the normal people. Or there are you who would nod profusely in empathy, most of whom have been through a pregnancy of some sorts. But me? I’m just the f-word. In the awakening, I stared hatefully into the funnel cake laden in cinnamon sugar and melted cream, but instead of pushing it away, I reached out my tentacles and took another “one last bite”…

That. That was the moment when I realized… I had to come up with a version that is at least 5% healthier.

06.10.2015

In All recipes, Dairy, Snacks, Sweets, updated recipe

THE PARADOX OF ICE CREAM-SPRING ROLL W GROUND PEANUT BRITTLE

…BUT IT DOESN’T STOP THERE. THE REAL MIND-BLOWING PART IS THE LAST DESCENDING SPRIGS OF THE UNIMAGINABLE… FRESH CILANTRO LEAVES

If you were those who like to travel to unfamiliar places, see unfamiliar pictures, eat unfamiliar things, chances are that for many times, you have been caught up in moments where I’d like to call – the encounters of food paradox. Foods that don’t make sense, shouldn’t make sense, but the moment we put one in our mouth, the argument between logics and instincts all quiets down, and the only sensation left with any capacity for thoughts, is how defiantly delicious it stood against our prejudice. It changes everything, on top of the very least, our palette henceforth, will never be the same. This post, I hope, is about exactly that.

I have been longing to find a way, an accessible angle, to tell you about a thing called, ice cream-spring roll. It’s a common street-food in Taiwan, not particularly flashy or groundbreaking. In fact, among the immensely competitive and ever evolving Taiwanese street-foodscape, one may even argue, standard stuff. But if you have no affiliation with the food-culture from this island proud for nothing but, the concept of this ice cream-spring roll, with its deceivingly predictable name, may just very well be your next big revelation. Up front, what is expected surely is that there’s ice creams, most likely local flavours like taro or mango but could also include strawberry and vanilla, which are rolled inside a chewy crepe made with simply flour, water and salt. No innovation there. But to make things more interesting, a tall pile of sweet nutty and salty ” sandy streusels” is being shaved directly from a ginormous brick of peanut and caramel brittle, matching its proportion to the ice creams to almost 1:2. The shaved/ground peanut caramel brittle alone, already completely push the texture and flavour of the spring roll to another dimension, but, it doesn’t stop there. The real mind-blowing part, is the last descending sprigs of the unimaginable, the last to belong in the dessert isle, the controversially pungent… fresh cilantro leaves. What?!

You know I would describe it to you if I could. I’d say it’s melty, creamy, sandy and crunchy all encased inside a film of chewiness. I’d say that it’s sweet with pops of saltiness, the permeation of powdered peanuts and caramel and a whiff of herbs in the back-note. But for the life of me, I cannot describe to you the immense confusion upon the impact of the first bite, then the gentle surrendering into the next, then a breeze of exhilaration on the last. So I won’t. You’ll have to try this one out yourself. Because, that’s the beauty of a food-paradox isn’t it? One that does and should be lived outside the limitation of words. Maybe you’ll hate it. Maybe you’ll love it. Whatever it is, we will celebrate the forever-forward exploration that is eating.

05.26.2015

In All recipes, Bakery/Pastry, Sweets

MOLTEN TRUFFLES MOCHIFFLES

THE UGLIER IT APPEARS, THE BETTER THAT SON OF A MOCHI TASTES.

I want you to do something for me, okay? I want you to just… blindfold your judgement towards the bizarre appearances you’re fixated at, and forget the unfamiliarly gooey bias you have towards this thingy called mochi, and just… just do what you need to do, to head into the kitchen at your next convenience, and make these. Okay? I know, I know, I don’t wanna hear that I’m-not-a-mochi-person kind of self-doubt, okay, at least not in this particular case here. Because listen, this is not tough, okay, and yes, it is chewy, but in the softest and supplest sense of a perfect liège waffle or a toasted warm brioche, okay? It will be a game-changing, crispy-edged and bouncy-hearted hybrid between waffle and mochi that, oh man… so-carefully houses the scattered and irregular morsels of – you following? – molten chocolate truffles. Yes. Yes. Oh god… the molten chocolate truffles… they melt, oh yes, and they become chocolate caramels, and then they harden! Okay? Not loose like a fudge or blunt like chocolate chips, but what their low melting-point are creating here, so epically, are the eroded nooks and crannies of a candied porous surface, the volcanic rock-formations that embodies crème brûlée-like edges with sticky and thinly fudge-painted interior, okay? What you’ll witness here, is the gloriously delicious aftermath in the death of chocolate truffles post-high heat, then the rebirth from caramel into candy, then encased inside a crispy and chewy waffled mochi called mochiffles! Does that compute for you?! Gah.. I mean… you know… just proma… promise that you’ll make them, okay? I know sticky rice flour, probably not your forte, but just, just promise me that much, please, just let me have the comfort of knowing that when I’m gone from this post, into this world filled with darkness and injustice, that my dear friend you… will at the very least, have this. Okay? Yes?

Vibrant yellow bowl is from Dishes Only.

05.21.2015

In All recipes, Dairy, Sweets

YOGURT OATMEAL W BROWNED BUTTER HONEY + CANDIED PINE NUTS

I AM PERSONALLY NOT FOND OF BITING INTO NUTS IN ANY FORM OF FOODS… I CONSIDER THEM AN OBSTACLE, LIKE FISH BONES.

The enamel mini casseroles are a durable and very affordable selection from Dishes Only.

OK, quick post today, because I’ve got a whole day of shooting-blanks on writing something else (which, if you can imagine, is very time-consuming)(but Jaime, if you’re reading, everything’s going swell). Today, I bring to you a wholesome and classy creation inspired by a great product, perhaps the most important humanitarian relief for all wo-mankind, that is… Activia. Girls, you understand. Without going further into the detailed records of accomplishment by this effective yogurt-brand, I would just like to say that the day it entered the direly needy market of China, that was a good day.

Just like any other international food brands, Activia offers different flavours depending on where it’s sold. So I don’t know if this is available elsewhere, but here, it comes in the flavour of oatmeal and walnuts. Weird? No. It is really good. So good that I must turn it into a completely overblown and yogurt-purpose defeating extravaganza. OK.. well.. maybe except that… I am personally not fond of biting into nuts in any form of foods, ice cream… breads, nothing. I consider them an obstacle, like fish bones. So the walnut has to go. However my peeve does come with the one and only exception – pine nuts. Pine nuts are not very nut-like, with its buttery and almost creamy texture, they don’t interrupt as much the pure pleasure of ice cream melting in my mouth, nor the soft and chewy progression of breads in between chews, nor in this case, the thick and creamy texture of a perfectly cooked oatmeal.

Oh no, not just any perfectly cooked oatmeal. This oatmeal has two distinctive texture between soft and chewy (thanks April Bloomfield :), and that at the end of its cooking process when it gets as good as any, it’s further creamed with loads of thick Greek yogurt which adds not just body, but great flavours and a mild tanginess. Oh wait, you thought I was just gonna throw some sad nuts over the top and call it a morning? No, my friends, we are gonna coat these pine nuts in an almost-simple syrup, and then… and then we’re gonna fry them in a little butter. You heard right. This is not Paula Deen talking. This is Brooks Headley with the James Beard thing. So everyone just zip it. And then since we already have that gloriously browned butter, it would be a complete shame if we don’t take a few tbsp of it, and make it a sticky sauce-thingy with honey, dark brown sugar and a good dose of salt.

See, it’s so good that I just couldn’t stop getting long and wordy with it. OK now I really got to go. I believe you have an oatmeal to attend to.

YOGURT OATMEAL W BROWNED BUTTER HONEY + CANDIED PINE NUTS

Serving Size: 2

Candied pine nuts are adapted from Brooks's candied pecans.

Ingredients

CANDIED PINE NUTS:

1/4 cup (47 grams) pine nuts
2 tbsp (25 grams) sugar
2 tbsp (30 grams) water
1/8 tsp ground cayenne
Small pinch (about 1/16 tsp) salt
1 tsp turbinado/raw sugar

BROWNED BUTTER HONEY:

5 tbsp (70 grams) unsalted butter
3 1/2 tbsp (70 grams) honey
2 tbsp (24 grams) dark brown sugar
1 tsp water
1/2 tsp salt

GREEK YOGURT OATMEAL:

3 cups (700 grams) water
1 cup (123 grams) rolled oats
1/4 cup (50 grams) sugar
1 cup (75 grams) quick oats (not instant)
1 scant cup (180 grams) Greek yogurt

Instructions

TO MAKE THE CANDIED PINE NUTS: Combine pine nuts, sugar, water, ground cayenne and salt in a small pot, then bring to a gentle boil over medium heat. Cook and stir occasionally for approx 2 min, until the mixture is sticky and slightly thickened. Drain through a sieve to get rid of excess syrup, set aside.
In a stainless-steel or aluminum pot (not non-stick), bring the unsalted butter from "BROWNED BUTTER HONEY" to a boil over medium heat. Add the pine nuts and stir gently with a fork to disperse. Keep swirling the pot during frying, until the pine nuts turn golden browned (any further they will be bitter). Drain immediately through a fine sieve, and reserve the butter. During the cooking process, the mixture will be filled with alarming burnt bits, but don't freak out. They will mostly stick to the side of the pot. Toss the fried pine nuts with turbinado sugar and another pinch of salt.
TO MAKE THE BROWNED BUTTER HONEY: Discard 1/2 of the butter and leave the rest in the pot. Add honey, dark brown sugar, water and salt, then bring to a simmer over medium-low heat. Stirring constantly, and cook for 30 seconds until the ingredients have fully melted. Set aside.
TO MAKE THE GREAK YOGURT OATMEAL: Combine water, rolled oats and sugar, then bring to a gentle boil. Cook for 5~7 min until soft, then add the quick oats, and cook for another 5~6 min. The mixture should be quite thick. Stir in the Greek yogurt, then cook only until heated through. Do not boil the yogurt. You can thin out the oatmeal with a bit of milk to your liking.
Serve immediately with a good ladle of browned butter honey (may need to be reheated slightly to loosen), and sprinkle with candied pine nuts.

https://cj8.98d.mwp.accessdomain.com/2015/05/08/yogurt-oatmeal-w-browned-butter-honey-candied-pine-nuts/

05.08.2015

In All recipes, Bakery/Pastry, Dairy, Sweets

RE-CONSTRUCTED BANANA AND PEANUT BUTTER MASCARPONE PIE

As seen on my Instagram, this vibrantly yellow bowl is from Dishes Only.

I DON’T KNOW. IT’S NOT A DESSERT. IT’S THING.

When it comes to the awareness for Del Posto’s celebrated pastry-chef that is Brooks Headley, as well his critically acclaimed cookbook Fancy Desserts, I’ll admit, I was late to the game. To start, I’ve never been to Del Posto, even for the time while I was still living blissfully in New York, I never. I knew where it was. I knew it was good. But for the many times that I’ve passed it by, I dug into my dangling shallow pocket, and went for the Halal-truck parked around its corner instead, unregretted. Then to further my negligence, I didn’t even give it the slightest consideration when their Brooks published his first, wacky and unconventional cookbook named – reeked of intimidations – Fancy Desserts. I mean those who know me, from experiences perhaps too personal, already mourns my biological disability to even execute the dumbest-ass desserts, let alone, as if, fancy. The title only sounded slightly more appealing than watching a documentary on spaceship engineering. But, my firmly footed ignorance all began to shake when my loyal advisor, The Piglet, out of many many other the-Gisele-Bundchen of cookbooks, named it The Best of 2015. Finally, I sighed, I Amazoned, and I realized that for all this time…

I was so wrong.

Behind its unfiltered and seemingly unstudied photographs, is a smacking and dignified mockery to all the others who lack its otherwise overabundant substances. I realized that a cookbook can only dare this level of anti-pornographic statement when it’s got nothing, absolutely nothing more to prove to us shallow pigs, than to say, I’m too good for pretty. And it is. This is the most honest, egoless and humorous cookbook I’ve ever read, but LOL aside, the book mercilessly attacks my mortal imagination with one-after-the-other daring recipes that completely defies logic, but wins intrigues if not hearts (throw in a James Beard Award for good measure). I must, I murmured. I must immerse myself in his teaching…

05.05.2015

In All recipes, Dairy, Sweets, updated recipe

BLACK SESAME MOCHI ICE CREAM FOR EM’S BB-SHOWER

THERE IS AN UNUSUAL STURDINESS AND BOUNCINESS TO EACH BITE, AND DEEP NUTTINESS WITH EACH MELTING CHEWS

Hi Emily,

So, congratulations! Wow, new baby huh? I mean.. just.. WOW! Ayee-um… Mandy, by the way. Here, um, I sort of acted late on that race to the gift-registry and so I swear all I was left to choose with, was this leopard-print breasts-pump and a strange vampire binky… But seriously, I swear, I am not weird. Nor am I some random neighbour who’s trying to crash a party because she saw the sign “there will be cakes” on your lawn on her way to taking out the trash. Really, I was invited. But the truth is, you probably don’t know much about me. And I guess the fact that this being a baby-shower and all, probably one of the top three must-be-perv-free environment there is (among dressing-rooms, toilets and etc…) , I should re-introduce myself a little bit.

My last name is Lee, with my birth-Chinese-name, Huei Lin. When I was 11, in the month before my family immigrated from Taiwan to Canada, I picked out my own English first name, Mandy, from an English Names Guidebook that some idiot gave me. It was probably one of the most regrettable mistake of my life, one that I now have to live with until I die. I’m one of those whom you would call a “dog person” much more than a “people person”. I don’t care who or how many people die in a movie as long as the dog lives, and which-ever movie violates that rule, sucks. I Am Legend, sucks. But having said that, if you actually knew me, I’m a good friend. An overbearingly judgemental friend you might add, but that’s only because I think I care. My favourite things in life are puppies’ tummies, eating, travelling for eating, eating with friends, last but not least, good conversations over eating. I think whoever asks the question “what’s your favourite food?”, hates eating. I don’t have a favourite food, because there’s too many that it can only be defined by categories. Categories such as, carbohydrates, and proteins. Vegetables… I don’t wanna talk about it.

But perhaps, the most important food-category of all that defines my entire existence, that trumps all other subordinate pleasures in life except for maybe rubbing a puppy’s tummy, so much so that I may not be able to friend you if you disagree… is anything and everything that could be described with the word – chewy. Chewy is my Holy Grail on my culinary treasure-hunt, my kitchen baby unicorn, my ambassador of quan. Chewy, completes me (and no, Jerry Maguire, doesn’t suck). I want it in my bread, my brownies, my donuts, my cookies, I want it in places that it doesn’t even belong, and yes yes yes, even in my ice creams. So I guess it’s only appropriate, since we’re on a roll of getting to know each other and all, that I introduce you to this closeted kink of mine – my black sesame mochi ice cream.

It’s not entirely mochi. It’s not really ice cream, either. This black sesame-blended mixture is thickened with just enough sticky rice flour, in order to land on that sweet spot where it’s too loose to be called mochi at room-temperature, but hardens just right when it is frozen. It has an incredible resistance to melting, an unusually sturdiness and bounciness to each bite, and a deep and rich nuttiness that fills the palette with each melting chews. It is almost unlikely to find a peer for comparison… Think of the densest, zero-air/ice-molecule ice cream you’ve ever had – this is way beyond that. Think of Turkish ice cream – well now you’re getting close. It’s the same kind of stretchy and springy texture that make this recipe impossible for a typical ice cream-churner, and hence, must be done by working your post-baby biceps. I mean is it too considerate on my part that I even calculated in a terrific solution for that last pound of baby-weight you’re physically but not emotionally attached to? I told you, I’m a good friend.

So hello Emily. Congratulations again. You won’t be able to return that leopard-print breasts-pump because my dog ate the receipt, but this black sesame mochi ice cream, will more than making up for it.

03.30.2015

Sweets

HONEY WHIPPED RICOTTA-STUFFED SCONES

THE THICKENED AND EMBRACIVE RICOTTA-MASCARPONE MOISTENS THE CRUMBS LIKE A SCONE CARRYING ITS OWN CLOTTED-CREAM

NO-CHURN MASCARPONE SOFT-SERVE W BALSAMIC VINEGAR

THIS LAUGHABLY GOOD, ALMOST MOCKINGLY EASY MASCARPONE SOFT-SERVE… YEARNS FOR HER TRUE LOVE AT THE HEIGHT OF HER SOFTLY BLOOMING PRIME

AND HE AIN’T MR. SOFTEE

FIGS AND RICOTTA CHEESECAKE POPSICLE

IS IT ME OR THERE’S A ZINNGG INSIDE MY HEAD?

CHURROFFLE AND CHOCOLATE ICE CREAM SANDWICH

YES, CHURRO WAFFLES

OMBRE SALTED CARAMEL FLAN POPSICLES

IN A COOK’S UNIVERSE, THE BAKER’S REALM IS A MYSTICAL AND DANGEROUS WORLD

BRIOCHE WAFFLE STUFFED W/ GROUND PEANUT BRITTLE

THEY MELTED… THEY BUBBLED… THEN THEY GOT ABSORBED IN THE SWELLING CUSHIONS OF THE CRISPY EDGED, SOFT HEARTED, BUTTERY AND CHEWY BRIOCHE WAFFLES

APPLE FUNNEL CAKE W/ APPLE YOGURT SORBET

I STARED HATEFULLY INTO THE FUNNEL CAKE LADEN IN CINNAMON SUGAR AND MELTED CREAM, THEN REACHED OUT MY TENTACLES AND TOOK ANOTHER “ONE LAST BITE”

THE PARADOX OF ICE CREAM-SPRING ROLL W GROUND PEANUT BRITTLE

…BUT IT DOESN’T STOP THERE. THE REAL MIND-BLOWING PART IS THE LAST DESCENDING SPRIGS OF THE UNIMAGINABLE… FRESH CILANTRO LEAVES

MOLTEN TRUFFLES MOCHIFFLES

THE UGLIER IT APPEARS, THE BETTER THAT SON OF A MOCHI TASTES.

YOGURT OATMEAL W BROWNED BUTTER HONEY + CANDIED PINE NUTS

I AM PERSONALLY NOT FOND OF BITING INTO NUTS IN ANY FORM OF FOODS… I CONSIDER THEM AN OBSTACLE, LIKE FISH BONES.

RE-CONSTRUCTED BANANA AND PEANUT BUTTER MASCARPONE PIE

I DON’T KNOW. IT’S NOT A DESSERT. IT’S THING.

BLACK SESAME MOCHI ICE CREAM FOR EM’S BB-SHOWER

THERE IS AN UNUSUAL STURDINESS AND BOUNCINESS TO EACH BITE, AND DEEP NUTTINESS WITH EACH MELTING CHEWS

ABOUT THE LADY, THE PUPS, AND BEYOND