Recipe Index (by Ingredients)

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Recipes that include cornstarch

Almond Meringues with Dulce de Leche

Sunday, February 28, 2010

Since I posted that incredibly easy method for making Dulce de Leche, I’m sure you’ve been wondering what I was going to do with it. Yeah, me too. Ideas have been tumbling around, but each one gets pushed to the back of my mind. I’ve been distracted with all the details of moving. Normally, I wake up and think about breakfast. Eat breakfast, and then think about lunch. Eat lunch, and then think about dinner. These days, I’ve been thinking about boxes, how to wrap fragile stuff, where is that book I can’t find? (of course Lon packed it), and what if I get there and hate it? Yea, I’m panicking.

Almond Meringue and tulip 4

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Blueberry Topped Fiori di Sicilia Cake

Sunday, February 7, 2010

It was time to make a birthday cake for my little brother, Justin, 6 foot 1 inch tall and about twice my weight, but still my little brother. He doesn’t really get excited about cake so I struggled a little over this one. Lon reminded me that Justin isn’t into frosting. It seems he often wipes some off. Janny reminded me that Justin likes blueberries. So, despite using blueberries on a cake just recently, I was going to do it again, but in a birthday cake with no frosting. I know some would not call it a birthday cake if it does not don the billowy puffs and swirls of sugar, so if that’s you, just call this a perfect tea time cake.

Blueberry Topped Slice 4

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Blueberry Coconut Cream Cake

Sunday, January 17, 2010

It was Angie’s birthday and Angie is a Taste Bud, a term I’ve given to friends who share my love of food and have impeccable taste. I get restaurant recommendations from her all the time. You can thank her for introducing us to Degustation, Eletarria (closed now), The Red Head, and many more. She’s no stranger to the bakery scene either, so my brain was cranking. What would it take to impress her?

Blueberry Coconut Layer Cake 6

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Hot & Sour Soup

Wednesday, December 16, 2009

I consider Hot & Sour Soup a stuffy nose remedy. Like wasabi, it instantly opens the flood gates, and for a heavenly 10 minutes after drinking this soup, you can breathe, through both nostrils if you’re lucky.

Hot & Sour Soup 5

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Stuffed Peppers with Black Bean Sauce

Saturday, October 24, 2009

Marc at No Recipes started Blog Away Hunger, a way for us to contribute to a great cause while cooking and blogging. The idea is to make a meal that is cheaper than your usual meal and donate the rest to World Food Programme. Easy!

I’ve been wanting to participate for a while now, but I’ve been waiting for the perfect recipe. I wanted it to be cheap (the cheaper it is, the more I can donate) and I wanted it to be a complete meal with protein, veggies, and carbs. It should be filling and delicious, a good cost-saving way to feed any family.  Growing up, my mother never let us leave the table without a balanced meal. We couldn’t pick out the veggies, or leave pieces of rice. She taught us early on not to waste. Taught may not be the right word there, more like beat it into our skulls. In any case, these Stuffed Peppers with Black Bean Sauce was always a favorite of my brother’s and this complete meal is so cheap to make. I’m estimating $4.50 for 2 people: $3 for peppers, $1 for ground pork, 50 cents worth or sauce and rice. I don’t know how much we usually spend on meals. It really varies, but let’s say $20 for the two of us, so I’ll be donating $15.50. Don’t forget to check out Marc’s page on Blog Away Hunger.

Stuffed Peppers with Black Bean Sauce 6

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Chinese Chicken Corn Soup: Quick and Easy

Friday, October 2, 2009

Chinese Chicken Corn Soup is a nostalgic childhood favorite for me. I first wrote about it a year and a half ago (see short write up and not-so-good picture here) and it’s that time of year, when I need comfort again. Cold weather hits me like a ton of bricks. No…more like sharp dagger-shaped icicles stabbing me. I’m not usually such a drama queen but rain and cold temperatures are the things I’m just a big baby about. Every winter, I swear I’m going to move to a warmer climate, but 29 years of winter and I’m still here. Seriously, this Chicken Corn Soup is one of the things that saves me from collapsing into seasonal depression. It’s the fastest 10 minutes of barely doing anything, a little stirring, and you get a pot of Chicken Corn Soup. (This recipe makes enough for 6 people but I’ve eaten it all in one sitting before.)

Chinese Chicken Corn Soup in tea cups

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Strawberries and Fiori di Sicilia Cream

Thursday, July 23, 2009

Strawberries in Fiori di Sicilia Cream

I bought a little bottle of Fiori di Sicila from King Arthur. It was one of those times where you see   something and go, hmm…what’s that? …and then of course, I have to try it. It’s described as a combination of citrus and vanilla, which is pretty accurate, and recommended as an alternative to vanilla extract. It’s used in Panettone and when I tasted it, that’s exactly what came to mind. So with this, you can make anything taste like Panettone. For my first use, I wanted something simple so that I could really taste what it was all about. I decided on Pastry Cream, using a recipe from the Tartine cookbook as the basis.

Fiori di Sicila Cream

  • 2 cups whole milk
  • 1 1/2 tablespoons Fiori di Sicilia
  • 1/4 teaspoon salt
  • 3 tablespoons cornstarch (use 4 for thicker pastry cream)
  • 1/2 cup + 1 tablespoon sugar
  • 2 large eggs
  • 4 tablespoons unsalted butter, cut into tablespoons

Instructions -

1. Set a fine mesh sieve over a bowl and set aside.

2.  Whisk together cornstarch and sugar in a large glass bowl. Whisk in the eggs until smooth. Set aside.

3. Heat the milk, Fiori di Sicilia, and salt over medium high heat until it just starts to bubble at the edges (not boiling). Remove from heat.

4. While whisking vigorously, slowly ladle milk into cornstarch/egg mixture until 1/3 of milk is incorporated. Pour the egg/milk mixture back into the pot of milk and whisk over medium heat until that custard has thickened. It needs to start to bubble but can’t boil vigorously or it will curdle. Pour through sieve into bowl (that you prepared in step 1) immediately.

5. Let it cool for 10 minutes, stirring occasionally. When the cream reaches 140 degrees F, add butter, 1 tablespoon at a time, whisking until smooth between each addition. Cover the cream with plastic wrap flush against the surface of the cream. Refrigerate. Do not whisk chilled cream. It can be kept in the fridge for 5 days.

Fiori di Sicilia Cream 2

I suggest serving with strawberries, for a light and summer-y dessert.

Strawberry dipped in Fiori di Sicilia Cream 2

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Shrimp Stuffed Tofu

Tuesday, July 7, 2009

Shrimp Stuffed Tofu

You are in for a real treat! Shrimp Stuffed Tofu is a childhood favorite of mine. I remember watching my mom make it and getting excited instantly. Lon just tried it for the first time this weekend and hasn’t stopped talking about it. He took some left-overs to work for lunch and said it was still amazing.

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Chicken and Flowering Chive Lettuce Wraps

Monday, July 6, 2009

You may remember the Pork and Shrimp Lettuce Wraps I did last winter. If you missed it, don’t forget to check it out. I still remember how delicious they were. This past weekend, my mom showed me one of the ways she makes lettuce wraps, with a chicken and flowering chive filling. Its also super delicious!

If you’re unfamiliar with flowering chives, you prepare them by picking off stiff ends, kind of like the way you break off the bottoms of asparagus. Then remove the flowers, which are bitter, and cut as you like.

flowering chives picked

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Kelly’s Lion’s Head Casserole

Tuesday, June 23, 2009

Lion’s Head Casserole is a traditional pork meatball dish that every Chinese kid is familiar with. It’s definitely Chinese comfort food. There are so many variations of this recipe out there from different regions and just varying family tradition. Most use some sort of filler, bread, breadcrumbs, or tofu, but my mom’s version doesn’t. She said that my brother and I preferred it this way as kids. She also says that if you use tofu, it must be eaten within two days or the meatballs will get a little sour. In any variation, this is a great make-ahead meal. I think it actually tastes better the next day.

Lion's Head Casserole 3

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