Monthly Archives: July 2011

by | July 31, 2011

Fresh Strawberry Salad with Poppy seed Dressing

A refreshing strawberry summer salad that will cool your hot summer days.  Lime juice gives it a little tang with a kiss of sweetness.

Ingredients:
1 cup Fresh strawberries sliced
2 cups baby arugula
8 fresh mint leaves
1/2 cup fresh baby spinach or watercress
Poppy Seed  Salad Dressing:
1/3 cup extra virgin olive oil
1/4 cup  fresh lime juice
1 1/2  tablespoons poppy seeds
1/2 teaspoon sugar
salt & freshly ground  pepper  to taste

Feta cheese crumble ( optional )
1/4 cup sliced toasted almonds ( optional )

Directions: Rinse strawberries and dry with a paper towel before slicing.
Mix all the ingredients and pour into a jar and shake until well mixed.  Refrigerate and shake before serving.
Arrange greens and sliced strawberries on a platter or serving dish.  Pour dressing a few minutes before serving.

A great salad for brunch, or for BBQ lazy summer days.

Enjoy <3

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by | July 25, 2011

Delicious Zucchini Bread part 2

This Zucchini bread is super moist with a semi sweet delicious flavor. I posted two different way of making zucchini bread recipe part 1

Zucchini bread ingredients: 1 cup canola oil3 large eggs1 cup brown sugar firmly packed 1/2 cup white sugar2 teaspoon honey or maple syrup2 1/4 cups diced or thinly sliced zucchini (about 2 large zucchini or 4 small sizes)2 1/2 cups flour2 teaspoons baking soda1/2 teaspoon baking powder1/2 cup wheat germ

1/4 cup golden flax seeds

1/4 cup sesame seeds

1/2 teaspoon salt 

1 cup walnuts or almonds  chopped

1 teaspoon ground cinnamon (optional) 


Directions:Whisk eggs until well mixed. Add canola oil, sugar,  maple or honey and continue mixing until mixture is incorporated.  Mix in the zucchini.  Set a side.In a medium bowl,mix together flour, wheat germ, salt, baking soda, baking powder, walnuts or slice almonds.

Mix ingredients and blend into eggs mixture. Grease or spray with oil 4 mini pans or use 2 loaf pans and dust pans with flour. Pour batter into prepared loaf pans. Sprinkle cinnamon topping before baking.

Directions for Cinnamon Topping:

1 teaspoon cinnamon

2 tablespoons cold butter

3 tablespoons brown sugar

3 -4 tablespoons flour

Mix all ingredients, mixture will be crumbly in texture. Sprinkle on top of zucchini batter.  Bake for 1 hour at 350 degrees F

 


with a crunchy topping 


 


Cool bread before slicing.  Enjoy for breakfast, snack or brunch. <3

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by | July 24, 2011

Easy Cheese Cake with Seasonal Summer Fruits~ Delicious

Thin slice of Cheese Cake with  lots of Fresh Fruits

This is an old  recipe from some magazine,  I am sure your grandmother knows this recipe.
I recommend to buy two already made pie crust,  chocolate flavor or graham cracker.   You are eating only half the amount by using the pie crust.    You can make two cheese cake pies or use a spring-form pan to make one regular size thick cheese cake.

- oven at 350 degrees F Bake 45 minutes

Make your own crust:  If using a Spring-form Pan
2 cups crushed graham crackers
1/2 cup melted butter  ( 1 stick )
1/4 cup crushed walnuts or almonds )

easy to use a store bough pie crust

Crust : Buy two pre made pie crust. either graham cracker or chocolate crust.  One for your family and the other give as a gift to a dear friend or just freeze it for your next dessert.

Ingredients:
2 pre made cookie or graham pie crust (optional)
3 packs 8 oz cream cheese
2 cups sugar (save I/2 cup for topping)
5 large eggs
3 tablespoons fresh lemon juice
1 pint sour cream
1 teaspoon  pure vanilla extract

Cream Sauce as a topping (optional)
1 cup sour cream
s brown or white sugar
1 teaspoon vanilla or lemon extract

Filling:
3 packages 8 oz each cream cheese at room temperature
1 1/2 cups sugar
3 tablespoons fresh lemon juice

Combine cream cheese and sugar in a mixer or kitchen aid.   Add one large egg at a time while mixing.  Add  lemon juice, pour half of the cream cheese mixture into each pie crust.

Bake for 45 minutes.  Do not open the oven door to take a peak.
Remove cooked cheese cake and reduce oven temperature to 300 degrees. F

Start from the center when adding  Fresh fruits

Topping:
1 pint sour cream
1/2 cup sugar
1 teaspoon pure vanilla extract

Mix ingredients and spread over each cheese cake. Return to oven and bake for 15 minutes longer.
Cool on a wire rack for several hours. When cool, refrigerate overnight.
Add fresh fruit when ready to serve or just serve plain.

Sour Cream Sauce as a Topping on fresh Fruits (optional)
1 cup sour cream
4 tablespoon brown sugar
1 teaspoon pure Vanilla extract or  lemon extract
Mix all ingredients until smooth.  Refrigerate until ready to serve.  Add  as a topping on top of fruits.

Summer Seasonal Fresh Fresh
add a little fruits
Add  lots of fruits

Enjoy this fruity and delicious Cheese Cake.

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by | July 22, 2011

A great tasting Burger

The secret of making a great juicy burger is almost an art form.  Always use the best of the best in flavor and meat.  Kobe beef or rib eye steak, it is all a matter of presentation and taste.

Rib eye steak (ask your  local butcher to ground the rib eye).

Remember toppings are endless,  with toppings you can be creative.  If you want an Italian flavor burger add oregano to ground beef and diced roasted garlic.   Grill and top the burger with a fresh slice of mozzarella cheese using a dab of extra virgin olive oil and balsamic vinegar dressing.   Add large sliced Roma tomato with fresh basil leaves. For a tastier treat add a few slices of grilled spicy Italian sausage.

For a Mediterranean lamb burger or beef burger,  add feta cheese or goat cheese with olive and hummus spread.  Sliced cucumbers,  yogurt,  fresh dill and a few Middle Eastern spices in your burger, such as  cumin, turmeric or saffron,

A Mexican burger  is also fun and tasty,  mix your ground beef with diced roasted jalapeno,  diced garlic, and cilantro.
Add grill green tomato slices with  slices of avocado dipped in lime juice.  Add as a spread sour cream mix with a few drop of a green hot sauce. Lots of fresh cilantro and lettuce and season to taste.

It is all about flavors and what taste you are presenting to your guest or family.  Burgers have come a long way,  from a simple traditional to international in flavors.  Enjoy your summer BBQ with Burgers!

Ingredients:
Olive oil
ground  rib eye
cheese to your liking
arugula
tomato
pickles
Russian mustard
Ketchup mix with a tonkatus sauce (a Japanese bottled sauce)

The Bun is always important for a great tasting burger, may it be a large dinner roll to fresh bake bread..

Optional   Toppings:
grill mushrooms
grill onions
grill green onions
grill leeks
cheese
feta cheese
crumble blu cheese

 

  • Directions:
    Make the burger patties with whatever ground meat you have.
    The secret to a tender burger is not to over work the meat.  When making your burger patties, be as gently as possible.  Do not overwork the meat by patting the patty.
     For a flat burger, make a small sized well in the middle of the hamburger. The ground beef will rise as it cooks and you will get a flat burger in the end.
    Lightly grease your pan or grill. Burger’s should be cooked 6-8 minutes. Flip the burger and cook it in less time. 3-5 minutes.
    Have a tray of condiments, toppings and let your family or guest built their own burgers.
  •  Enjoy your burger to your liking.
    “It is the Americans who have managed to crown minced beef as hamburger, and to send it round the world so that even the fussy French have taken to le boeuf hache, le hambourgaire.”
    Julia Child, American cookery expert


    2010_02_ohdear.jpg
    Although Joel Robuchon has 23 restaurants around the world and has racked up more Michelin stars than any other chef, until this past weekend, the man had never experienced one of the greatest culinary thrills in life: In-N-Out. As seen by the ambiguous Mona Lisa grin/frown above (is he smiling? is he not?), the culinary god finally experienced the West Coast fast food chain. Eater LA has more on Joel’s first trip to In-N-Out, his thoughts on the Animal-Style burger, and his desires to open a restaurant in LA.
    · On the Subject of Joel Robuchon [~ELA~]
    [Photo: GoodBite]


    My favorite Fast food burger is In N Out <3

 

 

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by | July 19, 2011

A Perfect Cubano Mojito

A real Cubano Mojito on a hot summer day, makes you think you are on a vacation. The original Cuban style is the best.  I’ve seen coconut mojitos,  my friend Rachel swears it’s the best!  Champagne mojitos are turning up at brunches as ” Royal Mojito”.  Watermelon mojitos has a fantastic flavor!
A Japanese restaurant had a saki mojito,  now that is not a mojito since there is no rum!
I read that in Cuba,  yerba buena ( cousin to mint )  was used instead of mint leaves.  Everyone has their best Mojito recipe,  and there are plenty out there. Whatever recipe you desire is the recipe for your mojitos! There is just something about fresh lime and fresh mint like a perfect marriage!

Basic ingredients for  making a Mojito

1.25 oz white Rum ( a good rum )
3 drops of Angostura Bitters
bunch fresh sprigs mint leaves
1 tablespoon sugar or use a simple syrup or raw brown sugar (guarapo original sugar cane juice  used in Cuba )
0.05 oz fresh lime juice lime wedges
2 oz  club soda ( dash of soda )
1 tall glass
plenty of crush ice

Try using champagne instead of soda for Sunday brunch.
Crush mint using a mortar to release mint fragrant oils.  Mint has a wonderful flavor on its own.

Mix mint,  lime and muddle it.  Muddle the mint only enough to bruise the leaves,  as it releases menthol without the bitterness.

Place mint and lime wedges in the bottom of the glass.  Using a shaker, adding crushed ice, rum, sugar, lime juice  and 3 drops of Angostura Bitters.   Add  soda water and into a shaker and shake for a 10 seconds.  Pour into your tall glass with lime,  mint and crush ice.  Garnish with any of the following,  mint leaves,  lime slices, stick of sugar cane or a tropical flower.

Sugar cane sticks adds a nice touch to stir the Mojito.

Make your own simple syrup.  Dissolve 2 cups sugar per one cup water stir and skim off the top.   The syrup will keep in your refrigerator all summer long.  This syrup is also great for ice tea or juleps .  Cold summer drinks that are very refreshing are made with simple syrup,  even Japanese ice  green tea.

Pure sugar cane syrup

Monin Pure Cane Syrup, a premium simple syrup made with American pure cane sugar. Monin Pure Cane Syrup is an easy to use substitute for regular table sugar as it dissolves instantly in hot and chilled beverages,  for incredible versatility in non alcoholic beverages and cocktails alike.

Enjoy your long hot summer days with an ice cold refreshing out of this world Cuban Mojito. <3

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by | July 18, 2011

Sweet Potato & Chestnut Muffins Japanese style

Chestnuts with every bite!

This muffin recipe similar to Japanese bake goods.  Japanese bakers love to use chestnuts and sweet potatoes in sweet pastries,  even in mochi.  The muffins are moist and has the sweetness of  sweet potatoes.  There are chestnuts until the last bite.

Ingredients
1 1/3 cup flour
1 cup sweet potatoes mashed ( baked & peel )
1/3 cup brown sugar
1/2 cup sugar
5 tablespoons soft unsalted butter
2 teaspoons canola oil
!/2 teaspoon baking soda
1 teaspoon baking powder
2 eggs
1 teaspoon cinnamon
1/2 cup water
1 teaspoon pure vanilla extract
dash of salt
1/2 cup golden raisins
1 1/3  cup chestnuts  chopped ( pre cooked  and de-shelled )

You can buy chestnuts in Asian markets already prepared . Photo above, chestnuts were already cooked and de-shelled  sold in a vacuum package.

Topping
mixture of brown sugar, white sugar and cinnamon
a few whole chestnuts for topping ( optional )

Muffin top is crunchy and moist inside.

Directions: Oven at 350  degrees  Bake for 35-40 minutes or until golden brown.makes 16 muffins
( using a cupcake pan ).   If using a muffin pan, makes 12 muffins.

In a large bowl mix  dry ingredients,  flour,  sugar,  salt,  baking soda , baking powder,  cinnamon. Set aside

In a medium bowl whisk the eggs, butter,  oil, water,  and vanilla.   Mix  egg mixture into the flour mixture and whisk gently.  Add  cooked sweet potatoes,  chopped chestnuts and golden raisins.  Mix lightly.
Prepare a muffin pan,  using paper cupcake holder.   Spoon mixture into paper cupcake holders.
Sprinkle topping mix on muffin before baking.  Top  muffin with a whole chestnut.
Bake until golden brown.

Taste great with coffee or Japanese green tea

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by | July 11, 2011

Vanilla Buttermilk Waffles

Crispy on the outside and fluffy in the inside. Can be eaten for Brunch, Sunday Breakfast or just make it a dessert.  If  waffles get a little soft just pop the waffle into a toaster for a fresh crispy taste.

Ingredients:
2 eggs
2 cups buttermilk* see below if no buttermilk
2 cups flour
2 teaspoon baking powder
1 teaspoon baking soda
1/4 cup canola oil
pinch of salt
2 tablespoons sugar  ( add 3 tablespoons sugar if making a dessert waffle )
1/2 teaspoon vanilla I add 1 teaspoon vanilla if making a dessert waffle )
Beat  egg yolk adding one cup of buttermilk.  In another bowl add all dry ingredients and mix well.
add the other cup of buttermilk into the dry ingredients with canola oil and vanilla.
Makes 6 waffles.

Toppings. To your liking
Fresh berries ( strawberries, blueberries, raspberries )
slice bananas
butter
maple syrup
honey
nutella
dust with powder sugar
cinnamon & sugar
scoop of ice cream
whipping cream

* If you do not have buttermilk,  add 1 tablespoon white vinegar in a measuring cup than add whole milk  equaling 1 cup. Let it sit for 8-10 minutes and you will have buttermilk.

Enjoy as a snack .

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by | July 9, 2011

Funnel Cake summer time carnival snack

Summer time is State Fairs and carnival time.  You want the Fair snacks but sometimes wonder how long has it been since the oil was changed with some of these ” Fair ” snacks.  You are disappointed when you smell stale oil on your funnel cake.
Homemade funnel cake has the flavor of a buttermilk donut and made with fresh oil at home.

Ingredients:
1 cup sugar
1 teaspoon pure vanilla extract
1/2 teaspoon salt
1/2 teaspoon white vinegar
1 cup buttermilk ( if no buttermilk add 1 tablespoon white vinegar to
1 cup of milk let it sit for 10 minutes , mix. )
1/3 cup heavy cream or use half & half
2 1/2 flour
1 teaspoon baking soda
1/2 teaspoon baking powder

Vegetable or canola oil for frying

Powder sugar for dusting( topping )
any kind of fresh berries

Directions:
In a large bowl cream eggs and sugar,  mix well.
add vanilla, vinegar, salt.
Add flour, baking soda, baking powder and grated nutmeg .
Pour  buttermilk & heavy cream into the flour mixture and mix.

I used a bakers bag with a medium tip and zigzag the dough into the hot oil creating a circle of dough.
( 375 degrees ). Use what ever shape you like but not too thick or the donut dough will not cook in the center.

Fry each side until golden brown,  flipping the dough over until golden brown.  Place fried funnel cake on paper towels to soak up the oil.  Serve hot or cold. Add powder sugar before serving.

Enjoy with fresh strawberries, blueberries or powder sugar and a dash of cinnamon.
You  can enjoy carnival or State Fair snack anytime with this simple recipe.

Enjoy <3

If you do not want to make your own dough there is plenty( see photos ) of Funnel cake mixes, a few samples.

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by | July 8, 2011

Taiwanese Street Food Grill Corn with Hot chili sauce

 

IMG_2219 IMG_2218

Corn steam or grill is street food in Taiwan.  You can find a few street vendors still selling at the night markets.   I really miss this style of eating corn and walking around the night markets.on hot summer evenings.  I do make grill ” Taiwanese Corn” at home.  In Taiwan they use to use lard but now a days, butter,  vegetable or olive oil is used to brush it on the cooked corn.

The sauce is called Shacha sauce, it has a savory spicy taste.  It is a Chinese condiment. It is used as a soup base,  a rub for BBQ meats,  stir fry dishes also for hot pot dishes-and dipping sauces.  If you do not want to make the sauce . You can buy this brand or any other brand. I like to make the sauce because there is nothing better than making a sauce according to your taste and with no preservatives.  After making the sauce store it in an air tight container and refrigerate it.

aka Sa Cha sauce

Ingredients:
One corn per person vegetable (white or yellow corn)
2 clove fresh garlic finely diced
1 stalk diced green onions or shallots
2 tablespoons soy sauce
1 tablespoon sweet chili, adding sweet chili you do not need to add sugar
1 teaspoon chili flakes,  according to taste
red chili sauce  Sriracha Hot chili sauce add last to the corn,  according to taste
shrimp sauce (optional) a fermented shrimp paste
Cayenne pepper
2 tablespoons olive oil (in Taiwan vegetable oil or lard is use)
All ingredients can be adjusted to taste. Everyone makes it different but those are the main ingredients. If making the sauce for other usage  just triple the ingredients.

                                                                          This chili sauce is a staple at our home

any brand of sweet chili can be  used

Directions;

Mince and mix the following ingredients or use a food processor, garlic, green onion, sweet chili and soy sauce.  Set a side.
In a large pot start to boil water at a high heat. Once the water is boiling add the corn and cook for about 3 minutes.
On a hot grill add the semi-cooked corn to the grill.  Brush  corn with  soy sauce mixture as it grills.  Brush a few times,  turning  corn so that corn is braised with the sauce.    Before removing  corn from the grill,  brush corn with olive oil adding hot chili sauce,  add a dash of the hot chili according to taste.

great for summer BBQ’s
Brushing soy sauce mixture while grilling  adds salty and sweet flavors. Taiwanese style corn is delicious.
IMG_2216
I took these photos on my last trip too Taiwan of street food in Taipei’s night market.
IMG_2217

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by | July 8, 2011

Okra Grill with Soy Sauce, Olive oil and Lemon juice

  

Okra is a favorite vegetable that we like to eat. There are so many ways to eat okra.  It is also used to thicken soup and stews.

Ingredients:
Okra 3 cups
2 tablespoon soy sauce
1/2 teaspoon sea salt
2 tablespoons extra virgin olive oil
sesame seeds
juice of one fresh lemon

Directions:
In a large pot,  boil water at a high temperature.  Once it starts to boil add  Okra and cook for about 4 minutes.  Transfer cooked Okra to a hot grill.  Brushing a mixture of soy sauce and sea salt.  Turn okra on the grill so that it does not burn.  Brush soy sauce mixture on the okra a few  times.  Once it is cooked sprinkle roasted sesame seeds and serve warm,  drizzle fresh lemon juice over cooked okra.

Serve with steam rice.

Enjoy as a side dish. <3

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