Recipe Index (by Ingredients)

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Recipes that include flour (all-purpose)

Chinese Breadstick Twists (Dza Ma Hwa)

Friday, April 2, 2010

Do you ever feel so conflicted, like how could something feel so right yet be so wrong? Or was it, be so wrong but feel so right? Uhm…let me start over. You know the rule of eating fried food right? You eat it as soon as it comes out of the fryer, as soon as you can take the heat. Thin and crispy French Fries are one of my favorite things on Earth! Yet, ten minute old fries, I don’t want it, not even in a doggie bag. Hot Tonkatsu – hip! Cold Tonkatsu – poor college student food. Fresh, hot, crispy bottomed Potstickers = dangerous stuff your face food. Cold Potstickers = hang-over breakfast. You got the point. Well, Dza Ma Hwa (let’s call them Chinese Breadstick Twists) are deep-fried, but don’t even think of eating them while they’re hot. They’re no good. You have to wait till they cool completely, for hours! Doesn’t that make your brain twist and turn?

Chinese Breadsticks in paper cone 2

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Parsnip Gnocchi with Braised Oxtail

Tuesday, February 23, 2010

I’m quite fond of fatty meats and root vegetables together. It’s possible that both being winter foods, it becomes a familiar combination. But I’m convinced that it’s more than that. Parsnips, carrots, yams, sweet potato, and more are storage organs for the plant and typically contain more sugars and starches than other vegetables. It just works exceptionally well with fatty meats, standing up to it with more flavor and texture.

I’ve been thinking about parsnips and oxtail for a while, flipping from some kind of ravioli, to a mash, to a terrine, and finally deciding on a Parsnip Gnocchi with a Braised Oxtail Sauce.

Parsnip Gnocchi with Oxtail and flower background

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Perfect Biscuits

Saturday, February 13, 2010

I have played around with this biscuit recipe many times now, which started out as the Cheddar and Chive Biscuit recipe from BLT Fish. I have suspicions that it’s not the same recipe they use in the restaurant, but that’s a different story. I started with the recipe they shared, made it, liked it, then decided to play with it at times when I didn’t have the exact ingredients. Over the year since I tried the recipe, different cheeses have replaced the cheddar, and different herbs have replaced the chives. Almost every way is good.

Biscuit on napkin in front of cooling wrack 3

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Caramel Macchiato Cupcakes

Wednesday, February 10, 2010

It was time to make something special for Winnie’s birthday. Besides that, I kind of owe her. She was one of my first friends in college, possibly the second person I met. We were sitting next to each other in an economics class (theater style seating) when I just fell asleep on her. I had yet to speak to her but I already drooled a bit. Anyone who will then foster a friendship with the weird girl that just fell asleep on them is surely the sweetest and most forgiving person ever. We’ve been friends for 12 years now.

Caramel Macchiato Cupcakes 6

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Fortune Cookies with Love

Wednesday, January 27, 2010

We’re on a tight schedule of recipe themes here, moving right on from Superbowl, to Valentine’s Day, and don’t forget Chinese New Year (or Lunar New Year) is the same days as V-day this year. I knew as soon as I took my last bite of Un-fried Buffalo Wing, I’d start thinking about hearts and good fortune. Can I combine the two into a loving Fortune Cookie?

Fortune Cookies out of box 3

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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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My Black & White Cookies

Thursday, January 7, 2010

You may be thinking that this does not look exactly like the Black & White Cookie you just bought at the deli/bakery/bagel shop. You are right. I’ve changed this long time classic.

bitten black & white cookie 8

You see, I made classic Black & White Cookies from Carole Walter’s Great Cookies book. These big waist busting beauties were very good. I love the lemon oil that brightens and lightens the simplicity of vanilla and chocolate. But, the best part is the middle. I tend to like the thicker parts and not the thinner edges. I like that these are cakey cookies.

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Rugelach

Thursday, December 17, 2009

Rugelach, not to be confused with arugula (a lovely peppery green), is a traditional Jewish pastry. To pronounce correctly, you should sound like you’re coughing up phlegm at the end.

rugelach 7

Rugelach is the perfect thing to make this time of year. First of all, you can use it for Hannukah or Christmas because everyone loves it. You can make a huge batch and bring to both houses like us, one Jewish (sorta), one not. My Chinese family got addicted to rugelach from eating the giant boxes from Costco, which are dangerously good. Secondly, in December, fresh fruits are not very good in New York, so jams, preserves, and dried fruits are what’s in season.

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Double Chocolate Truffle Cupcakes

Friday, November 20, 2009

It was another day for experimenting, and again, things did not come out quite as expected, but just like the Cloud Topped Pumpkin Loaf (which I hope to be famous for one day), these cupcakes were a hit, and will remain in my repertoire.

Double Frosted Cupcakes  5

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Cloud Topped Pumpkin Loaf

Tuesday, November 10, 2009

I’m so excited to tell you about my Cloud Topped Pumpkin Loaf. I think I may have come up with a totally new dessert! But I guess I have to admit that this all happened by accident. It’s all because I completely messed up the idea I had, failed horribly, total embarrassment to bakers. I hope none of my old pastry instructors read this blog.

Cloud Topped Pumpkin Loaf 7

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