the va foodhead

holy grails

2011-12-24T11:07:00.000-05:00

in the makeup world (and to a lesser extent in the food community), holy grail, or HG for short, is an item deemed one's absolute favorite. the item is something one swears by, the perfect find typically after much searching (thanks, urbandictionary, for helping me word my thoughts).
i've finally found an amaaaazing cookie base recipe that i am proud to declare my holy grail. so, what's a perfect cookie to me?

crispy golden edges surrounding a soft, chewy center. buttery, vanilla-y, just enough salt to bring out the flavors. if the cookie is studded with treats, they're perfectly nestled and dispersed in a way that ensures a good piece in each nibble. the cookie isn't airy or cakey. it is neither domed nor thin like a crisp.

within the last week and a half, i've made the recipe (cut in half for smaller batches) 3 times for fam and friends. the first batch had M&Ms, the second chocolate chips, and tonight i made it with the remnants of a hershey's halloween bag that was languishing in the corner of my parents' library room. what resulted was nothing short of a sweet symphony. smooth peanut butter, gooey caramel, crispy rice, and wafers all covered in chocolate accented the sweet and salty cookie base in a way that would've made beethoven proud. er, if he'd been a baker. crappy chocolate CAN be made delicious!
definitely check the recipe out and start experimenting.

in the savory arena, i continue my quest for my HG of chilis. i've been tweaking my chili "recipe" (i say that in quotes because i physically measure absolutely nothing) for quite some time, so i have a lot of chili-related thoughts.

my idea of a great "everyday" chili involves chili pepper (duh), ground meat, beans, tomato, onions, garlic and occasionally corn. if you have a problem with that, i actually don't care. many people are engaged in an ongoing chili debate across the country. some people think it's blasphemous to put beans in chili. i think it's delicious. some people prefer chunks of meat, but when it comes to fixing a simple meal, i'm lazy and cheap (i'd love to try this recipe, though). others think too much tomato ruins chili, but i think "too much" differs from person to person. all regional variations of chili have a place in the world and in my kitchen. however, one thing i will never compromise on is the consistency of a good chili. i don't want rare sightings of meat and whatever else swimming for their survival in a pool of murky water. i want all ingredients suspended in a gravy- or stew-like base. to this end, i like to mash a portion of the beans into a paste and mix into the pot as a natural thickener. i can proudly say that i thought to do that on my own, but i quickly realized that many others do the same. anyway, try it. i'll get back to yall on my recipe when it is HG-worthy.

onto more interesting things. check out this gem of laughability, from delish.com:

wa... wait... $12.50 for 10 PIECES? WTF? friends, i will take on the laborious task of calculating the ridiculousness of your potential mistake: 12.50/10= $1.25 for each srsly pampered pig in a designer label blanket. and they're only available at gourmet stores and some supermarkets. get real! everyone knows pigs in a blanket are the quintessential trashy but delicious finger food. if you're in a hurry but still have time to go out, buy and bake the site's recommended brand, you have time to buy and bake a dang can of pillsbury crescent rolls (or puff pastry, if you HAVE to be fancy) and pack of mini hot dogs. you will also save a buttload of cash.

check out this one:

if you buy a jar of fungus and oil that looks like those jars of preserved animals you get at tourist traps along the boardwalk, and for 30 bucks at that, you should shuffle to a corner of your swanky party and weep in shame and regret.

sharks.
source

i don't have a problem with williams-sonoma so much as i have a problem with the person who will actually buy that jar of mushrooms when in a pinch for a party spread. enter my holy grail of marinated mushroom recipes, found here by blogger "one perfect bite." her recipe is pretty quick (note: you don't have to chill for hours, especially if you slice the mushrooms up like i do), includes more seasonings (you can use whatever's on hand. i leave out coriander) and costs a lot less than delish.com's recommendation. you control everything by making your own marinated mushrooms, most importantly sodium and oil content. i often increase the amount of oil because the marinade is delicious when sopped up by a crusty hunk of bread.

your homemade marinated mushrooms will also look a lot tastier (seriously, the store version looks just like that shark jar. don't kid yourself). the cherry on top is that you, too, can "hand-pack" your marinated mushrooms into a pretty jar and call it gourmet.

or not.

to end this drawn-out entry, i will share 3 sketches from the tumblr of America's Test Kitchen, one of the very few tumblrs i can bring myself to check out. i hate tumblr. these HG-worthy tips actually relate to what i talked about today: cookies, mushrooms and party tips. i didn't even plan it! this might actually be my HG of blog entries, because nothing ever works out as perfectly as that did.

keep cookies soft by placing a piece of bread in the container/bag.

submerge & rehydrate dried mushrooms (or whatever else) in a french press as long as the press doesn't absorb odors.

not enough space in the cooler or fridge for the party drinks? keep extras in your washer with some ice.

cheers,

love, food, and fire

2011-12-01T18:09:00.012-05:00

note: i've wanted to share about my gma for a while now, but couldn't find a good way to do that. last night, in the midst of stressful paper writing as i near finals, i decided to make a snack and could not help but feel the warm comfort of my grandma. so please bear with me if you decide to read the following. it's quite lengthy and disorganized since i just wrote down what was in my mindgrape, but if you have some free time and want to learn a lil more about my family and the way i am, read on!
______________________

as i roasted goguma (we refer to it as korean sweet potato) in the oven, i thought about my grandma. as i peeled the goguma, i started to cry. goguma was one of my gma's favorite snacks, and one of the few she was able to eat comfortably in her last days because of its soft texture. a lot of my food memories-- the happy ones, sad ones, and everything in between-- have her smack dab in the center, and i've always believed that it's thanks in no small part to her that i have an appreciation for my family, a love for food, and a fire in my belly.

many say that when people die, they automatically become saints in almost everyone's memory. for the most part, it's true. i mean, yeah, i'm pretty sure no tearful eulogy would be able to convince you that saddam hussein was a completely delightful person, but usually the resting are remembered for their good qualities.

but i will always remember my grandma as herself, with all the good and not so good stuff. the woman was stubborn as a mule, and her tendency to recollect events in a highly skewed light started quite a few feuds within the family throughout my life. but my dad's mom aka ahn si bok aka sarah (which means princess. how fitting! she chose it for herself) was seriously a second mother to all of the kids in the family. when our parents went to work, my grandma took care of all of our needs and most of our wants that we needed the most. she bathed us, she cooked (freaking delicious food), she played with us, she filmed (she and my grandpa were always fond of capturing memories), she'd tell us about God, she sang around the house...

well, after reading what i just wrote, i guess she actually wasn't much of a princess on the daily, but she pretty much got what she asked for as the matriarch of the family. i can't deny that matriarchs hold a lot of responsibility and burdens though. still, there was a specific family quarrel (it was over something stupid, i don't even remember) that got so nasty i remember getting on my knees alongside my parents to beg for forgiveness just so she would return back to her rightful place on the throne with dignity (she had temporarily "moved out" of the house to my grandpa's small apartment) and the Ahn crib could be at peace once again. lawl.

pan-roasted spice-rubbed chicken, butternut squash, rainbow chard and mushrooms w/ bacon and balsamic.

let me go back to her cooking though. she lived with my family, and she cooked dinner every night, not to mention most earlier meals and snacks. rice, a billion korean sidedishes, a few "mains" to be shared family-style, and a korean stew or soup made up the typical dinner spread. she'd slave over the kitchen to bring the most delicious and comforting food of the motherland to our mouths, and she could go American, too. many summer days, when the neighborhood kids were over to play in the backyard pool, my grandma would call us all in for burgers or fried chicken tenders from scratch. she would smile and sit with us, panting in the heat and dabbing away the pearls of sweat on her face. to know that she dedicated herself to others, even when her knees and body ached so badly, made the food taste even more special. later on when we had returned to the pool, she'd tiptoe her way outside with a tray heavy with juicy watermelon. my summer days were some of the best times of my life, and she was a big part of that. oh, and special occasions were like our daily feasts times a billion. grandma would go all out. lots of dishes that required heavy TLC, lots of special ingredients. for special korean holidays, she made chewy rice cakes (dduk) from scratch. mochiko/glutinous rice flour? NO, that's for SISSIES. she made a huge pot of rice and commanded it to smooth, sticky rice cake consistency with a wooden paddle like a bawse. i almost feel like watching her make rice cake was a dream because i've never seen anyone use that old method before or after her.

she put her heart and soul into food and helped me appreciate the bounty of the earth. korean sidedishes are mostly veggies, and we eat a lot of fruit for dessert (ask any korean), but she'd still let us indulge in processed things like spaghettios and tv dinners if we wanted to! haha. anyway, many times throughout my childhood, she'd pack the car with my siblings, cousins and me and drive to random houses that sat on large plots of land in the middle of nowhere. somehow, she'd gotten word that certain houses had apple trees and others had chestnut trees. we'd scurry to the trees and pluck as many as we could, bagging away our booty and heading to the getaway vehicle. because of my grandma's strong belief that "the owners couldn't possibly eat all of it anyway," i got to see firsthand what hellish spikeballs chestnuts came nestled in. i got to taste the yellow morsels raw, right out of the husk that she pried off with a pocket knife, in all of their crunchy, mellow, grassy glory. i got to taste them again right after roasting, so sweet, rich and creamy. my modern-day, female robin hood of a grandma allowed me to realize in such a visceral way how things could grow, change, and nourish.

panang curry w/ chicken, carrots and green beans

and the years went by like that. i grew up as she grew older. i changed my styles as she changed her walkers. and i was nourished by my grandma and her ways, every single day.

fast forward to 2011. within a few short months, my grandma became increasingly ill with complications due to her diabetes, bladder cancer, old age, physical injuries, etc. she became bedridden. she lost her ability to form coherent sentences and pretty much speak, except late at night for hours on end when she'd let out bloodcurdling cries for my parents, my siblings, me, and her parents (up to that point, i'd never heard her refer to them informally as "umma and appa," translated as "mom[my] and dad[dy]," and all i can say is you just knew she felt like a frightened child searching for her parents' comforting faces. several times, i heard her cry, "엄마, 내 배 아퍼..."). we still wonder, to this day, how she mustered up the energy and willpower to call out like that. guess it was just that undying fire she had inside.

i came home from school and from my summer internship during this difficult time to spend time with my grandma. i helped to change her soiled sheets. i helped to roll her to one side during one hour, and to the other side the next to inhibit bedsores. i talked to her as she looked towards me with hollow, sunken eyes. but the most difficult thing for me was when she would ask me to feed her. you see, by this point, she couldn't chew and swallow much of her pulverized rice porridge, let alone more solid foods. but the woman loved flavorful food and she was stubborn. one time, she asked me what the family had eaten for dinner the night before, already knowing that what we ate tasted a hell of a lot better than what she was getting those days. i hesitated as i wondered whether or not to lie to her to make her feel less cheated. but she caught me.

"tell me the TRUTH," she snapped in korean (i seriously don't know how she formed an intelligible sentence out of nowhere because, again, that was quite a feat by this time).

hoisin-honey pork riblets

i told her we'd had galbi (korean barbecue short ribs). right away, she told me she wanted to eat a few pieces. i pleaded with her to reconsider, telling her that it wouldn't be good for her to try to eat something so tough. but the lady wasn't havin it -___- so i walked to the kitchen, wrangled a sharp knife from the counter and the meat from the fridge, and minced away until the meat was almost a pulp. i heated the meat up and mixed it with some rice porridge so she could swallow the food more easily.

i fed her the first spoonful. i could tell she wasn't swallowing the food as hard as she tried to move it around in her mouth.

"grandma, i don't think you should eat more of this, it's too hard to swallow..."
"no. give me more, i'm so hungry!"
"i shouldn't... you can't swallow it well."
"please... just give me more."

i could hear the helplessness and desperation in her voice. all she wanted to do was be able to eat something delicious. she was so tired of eating bland gruel.

then, she started to choke and cough the food out. i scooped the food out of her mouth with my finger, because she just couldn't eat it. i wiped her mouth and face with a warm, wet cloth and told her maybe we could try again later. my heart was breaking... i felt so guilty and frustrated that i wasn't able to help her do something so simple that had become so difficult. by the last two weeks, she wasn't able to eat anything at all.

as she slipped through my fingers, i wanted nothing more than to go back to the days of my childhood. I found myself pleading in my head. God, I just want those summer days of floating in the pool and being forced by grandma to swim laps as exercise before we hunker down for lunch. Please! I just want to eat the chestnuts halmuni peels for us as she "hoooooooo"s on them to cool them down.

but you and i both know what was coming. her condition got a lot worse so we entered her into hospice care at her request that was given in advance, along with my grandpa's urging. a short while after all of her children drove and flew to virginia just in time to be with her, she passed away surrounded by her husband, children (and children in law), and a granddaughter (+fiance). i'd left to stop by my internship location and didn't return in time.

these days, i think to myself: maybe i will stick more to my memories of her before she was really sick. the good and bad events and qualities. they're still good and bad and whatever else, but they all feel good to me now. does that make sense? she was so vibrant for a good 80 years, and obviously part of being a real firecracker is being feisty and stubborn, which she was til the end. while i will remember her passing (and the difficult days leading up to it) as a testament to the fact that we, as believers, don't ultimately belong here on earth and instead long to be with Christ, i still weep when i think about her state towards the end of her days here. so i think more about how loving and crazy she was, about how loving and crazy she made me, and about the food that shapes both my memories with her as well as my life every day.

i'm not the only one who got my grandma's passion for all things delicious and her feistiness. out of the 7 kids on my dad's side who grew up in the states, 5 of us are females. we are fiercely supportive of our family, we love food, we are pretty damn stubborn, and we have fire in our bellies. it's actually a running joke that our bouts of frustration and 'tude are inevitable bc "we get it from grandma." ha!

i love you, grandma. thanks for the love, thanks for the food, and thanks for the fire.

phone pic palooza

2011-10-22T16:11:00.003-04:00

strictly phone pics of food from the past 2 weeks!

khanom chan, a sweet, steamed, 9-layered coconut dessert made with tapioca and rice flours. the green layers are pandan-flavored. i found out it is often given in celebration of advancement or promotion. nice and chewy, and many people enjoy peeling it layer by layer :) one of paul's favorite thai desserts so i wanted to make it for him after tasting a piece that his mom brought all the way from thailand! i was nervous about how close it'd be to the real thing since i'd only had about 2 bites of it. i followed this recipe, using pandan paste instead of pandan leaves since i couldn't find any at the asian grocery store. next time, i'll add a little more sugar, since paul said he's used to it being super sweet. personally, it was just the right sweetness for me.

i don't know why it looks a diff color here. lighting was weird, i guess!

it was interesting to make, since i had no measuring vessels at my disposal except for a sippy cup with mL and oz lines. yes, a sippy cup.
to my surprise and joy, his mom had tried the khanom chan that i made and even took some to her workplace. she told him that she really liked it, and it was on point! even her thai co-workers liked it... holy crap i almost died of happiness lol. i love her :) she even said to make it again.

steff gave me a donut plushy keychain from uo. bawse.

threw together a hot spinach dip yesterday as a trial run for today's potluck my bible study group is having :) it came out really well. chock full of spinach and cheesy goodness. has absolutely no mayo or sour cream, so you don't get that oil slick that sadly characterizes many hot spinach (and spinach artichoke) dips. i'll include the recipe at the bottom!!

sara, my aptmate, had a hankering for fried oreos after david changsta (christy's lil cousin) talked about it. so she looked up a recipe and we made it together. yummy heart attacky goodness.

random food fact of the day (via wikipedia): "Oreo (developed in 1912) is very similar to the Hydrox cookie manufactured by Sunshine, which was introduced in 1908, leading to speculation that Nabisco obtained the idea from Sunshine. Having lost market share to Oreo for years, Hydrox cookies were withdrawn in 1999."

Hot Spinach Dip
makes (1) 8x4 or 9x5 loaf pan (think: 2 generous restaurant-sized appetizers)

2 Tbsp butter
2 large stalks of scallions, sliced thinly
3 cloves of garlic

(2) 10oz packages frozen chopped spinach, thawed and thoroughly squeezed
8oz package cream cheese (reg or reduced fat), room temperature
8oz bag Italian blend shredded cheese
hot sauce (I used Sriracha hehehe)
pinch of nutmeg
garlic powder
salt & pepper

1. preheat oven to 400 F.
2. melt butter in a pan on medium-high heat and add scallions and garlic. sweat until fragrant, not browned! turn off heat.
3. in a large mixing bowl, add #1's mixture, spinach, cream cheese and shredded cheese, but reserve a handful of shredded cheese for topping.
4. add a few squirts of hot sauce, nutmeg, and garlic powder/salt/pepper to taste. mix well.
5. dump spinach dip mixture into a large loaf pan or other vessel, and sprinkle the reserved handful of cheese evenly on top. bake at 400F for 20-25 minutes until cheese on top is bubbling/browned. feel free to broil for the last 3-4 minutes for a crustier top, mmmmm.

love,
t

lame

2011-09-24T16:21:00.003-04:00

"The air-raid siren went off in Haifa. A woman rushed down the stairs
toward the basement. Suddenly she noticed that her husband had not
followed her down. "Come on, Sidney," she yelled.

"Just a minute!" answered the husband. "I gotta get my teeth!"

"Never mind your teeth!" the wife shouted back. 'What do you think they're
dropping-- pastrami sandwiches?' "

-______- this entry is so full of lameness.

my newest debit card features a bisection of a pastrami sammich.

also in lame news, i made a very sad first attempt to work with marshmallow fondant (MMF) to make a bday cake for paul about 3 weeks ago. it was kind of a failure. the cake ended up falling apart in transport during my second leg of the journey to get it to his bday dinner.

i guess i should explain what the heck this black turd of a cake was supposed to resemble:

source

paul lives and breathes car culture, and Unclassified, which i mentioned in my previous entry, is a brainchild of his and some of his close friends. anyway, he, along with probably every guy (and some girls) out there, has a thing for carbon fiber. he also drives a g35, so i made a lumpy version of the infiniti logo -____- it didn't go well. i used soft cake when i should've used rice krispies or something similar.

herro. most photos are by my aptmate steff :) idk why the pics look so saturated after i edited them, they didn't look so exaggerated until i uploaded to flickr.

i made it a point to paint the emblem a color close to his car's color, twilight blue, only available on '04 models. unfortunately, these pics are too yellow and i'm too lazy to re-edit them, but the last pic of the cake is pretty true-to-life.

photo by our friend kim, check her out!

i made 4 cupcakes for our friend v, whose bday was a few days before paul's. she was at paul's bday dinner, so i gave them to her. not pictured are the cupcake toppers i made, which were hands modeling peace, love, unity (2 joining hands) and respect (a soul fist.. lawls). we call her the P.L.U.R. fairy.

------

this past week, i whipped out my ice cream maker that i got for my 21st birthday to make froyo. topped it with local raspberry preserves and peach honey bunches of oats cereal. i didn't have much else that could top the froyo! again, lame.

i seriously don't know why all of my pictures look so saturated, but i'm too lazy to go back and fix them. hope i didn't blind you!

random food fact of the day: soybeans and peanuts are legumes.

t

fall

2011-09-19T18:26:00.001-04:00

this past weekend was the first "cool" one, just in time for Unclassified's cruise down to Sonic in fredericksburg and Import Alliance in bmore, md. Unclassified is a new family of people in the DMV brought together by friendship, good causes and cars. we've only been up and running for about 2 months, but we've grown a heck of a lot in more ways than one. stay tuned for toy drives, car meets and charity events :)

leading the cruise @ Sonic Run

the fam leaving Import Alliance to go eat at POSEIDON, a new seafood buffet in glen burnie

another thing that goes well with fall weather is woodchuck hard cider (this one here is the amber draft). a light, crisp and sweet fermented apple cider from vermont with 5% ABV.

this was my first hard cider, so i haven't really found a stance on ciders, but i know this really hit the spot. i think it would even be nice during the summertime when lounging by the pool or on the beach. woodchuck produces several varieties, including a summer one with a hint of blueberries, a fall one with hints of cinnamon and nutmeg, and other fun limited editions like pumpkin.

as long as you don't think of beer and hard cider interchangeably (that would be a monstrous error on your part), i think many people looking for a crisp, lightly carbonated alcoholic beverage will enjoy this. it sure beats wine coolers and crap like that, imo.

i made some strawberry-banana muffins 2 diff times before the weekend, but they were gobbled up before i got my camera and before i had enough natural light. the recipe was simple and tasty, though, so i will make it again and take pics when i do.

sry for the absence :(

random food fact of the day (via wikipedia): the UK has the highest per capita consumption of cider, as well as the largest cider-producing companies in the world.

t

my poor blog -_-

2011-09-14T13:30:00.002-04:00

i've neglected it for so long. does anyone still read this? i promise i'll update by the end of this week!

Today's 2nd (real) entry: soft pretzel bites, yawl.

2011-04-12T19:22:00.014-04:00

I dedicate this blog entry to Christy, who scoffed at my previous entry of "TWO LINES?!?!"

Last night, I stayed up till 8am writing a 10 page paper on the possibilities and limitations of German-speaking Jewish women's domestic power derived from their roles in the observance of kashrut, or Jewish dietary laws, in the late nineteenth and twentieth centuries. Perhaps it was all the pages I came across during my research that discussed bagels, challah and other carby delectables, or the fact that I was haggard and starving after turning the paper in, but in any case I had a hankering for some bread.

As I walked from Nau to Clemons library, I did two things: I sweated like a menopausal woman because I had dressed for cold rainy weather when in reality it was 70 degrees with 80 percent humidity, and I thought about how dang hungry I was. Alas, I had to go to Clemons for a different class to watch Journeys with George, which is a really crappy home video-style documentary on George Dubya Bush's 2000 Presidential campaign. Nancy Pelosi's daughter filmed it with a camcorder, and she was kinda-sorta-really awkward and obnoxious throughout the film. I was simply reminded of how campaign rallies rallied around nothing and how the traveling press, endearingly referred to as "The Pack," were miserable and submissive. I learned that political campaigns could be likened to a bologna and cheese sammich (George's meal of choice on the road), for what it's worth.

After wasting 79 minutes of my life, my stomach started to growl like it was about to hurt somebody if I didn't feed it soon. I could've gone for a bologna and cheese sandwich, but I'd bookmarked a recipe for soft pretzel bites while watching the documentary. I knew exactly what I was going to do when I got home.

For cinn-sugar pretzel bites, simply brush bites with butter while hot and dip in cinnamon and sugar in ratio of choice (maybe even add a pinch of salt to bring the flavor out). For garlic-herb bites, brush bites with a combination of melted butter and your favorite herbs + garlic powder (or freshly minced garlic).

Photo credit: Loosey

I used the same dough to make cinnamon sugar pretzel bites and garlic-herb pretzel bites. They were really good! The taste and pillowy but chewy texture remind me of Auntie Anne's pretzels, which are exactly how I think good soft pretzels should be. The recipe was super easy as well.

Photo credit: Loosey

While these pretzel bites would be deemed non-kosher, or trefah (treif or treyf in Yiddish), they were a delicious ending to my late-night, self-induced suffering that was my HIEU/RELJ/GETR research paper. I guess I'm blessed to be Christian because butter really makes the pretzels. Lawl.

Thank God I'm done with the paper! The rest of the week will be easier. Mazel tov :D

Random food fact of the day: While researching in a Jewish library in Paris, Claudia Roden was approached by a Jewish man from Alsace. He claimed that Alsace had the best Jewish food in France and gave her several recipes, including one for a creamy onion tart (tarte aux oignons d'Alsace). The tart is now one of Roden's favorite recipes. If you want it, let me know.

T

sorry, yawl

2011-04-12T16:54:00.000-04:00

a lot of the photos in my older entries got weirdly cropped out of nowhere, so i'll be fixing that later. also, my absence is mainly because i lack a camera. my b! phone pics just don't cut it.

kimchi bokkeumbap with kalbi (김치 볶음밥 with 갈비)

2011-03-17T01:14:00.011-04:00

taken by my new droid incredible :D my point and shoot had no juice.

ask people who've eaten korean food before, and i can almost guarantee that they will recognize kimchi and kalbi (galbi). kimchi, as most of you know, is a fermented vegetable dish that is most typically made with cabbage and red chili peppers. kalbi is soy sauce-marinated short ribs, often prepared on the grill. combine these two delicious korean staples in a fried rice and your mouth is bound to water. right before spring break, all of my food (about $70 worth of new groceries) went bad when my fridge shut off while i was out. i told myself that i'd go grocery shopping at home before returning to the univ this past weekend, but that didn't pan out. luckily, my mom packed me two different kinds of kimchi (homemade. my mom's B.A.), kalbi and japanese curry. ergo, i've been living on that janks since monday. it has been a delicious few days, but i'm gonna have to run to the grocery store soon. who wants to take me?! no, really. i'm carless. please post in the comments or text me. HAHAH.

kimchi fried rice is salty, spicy, and full of texture (slight crunch of kimchi, chewiness of the rice, and tender short ribs that still have a bite). it's extremely savory and packed with umami. i topped mine with a sunny-side up egg because i'm a naughty fatty like that. mixing in the runny yolk = priceless. the recipe is stupid easy to boot.

kimchi bokkeumbap (kimchi fried rice or 김치 볶음밥)

sesame oil or vegetable oil. better yet, a combo of both (veg oil will raise smoking point of the flavorful sesame oil)!
kimchi, chopped into bite-sized pieces
cooked kalbi or other meat of choice (spam is classic. i <3 spam)
cooked rice, preferably a day old (basically, chilled/cold rice-- short to medium grain works well, but so do long-grain varieties such as jasmine)

1. Heat a pan (preferably a wok) on medium-high to high and add enough vegetable oil, sesame oil or equal parts of both to barely cover the bottom.
2. When hot, add kimchi and saute till slightly translucent and less raw. Add kalbi and saute until warmed through.
3. Feel free to add a few teaspoons of gochujang or kimchi liquid at this point if you want more flavor and/or moisture, but remember that you don't want to make your rice soggy. Then, add rice and stir-fry till liquid is absorbed and everything is combined.

Optional: top with an egg, roasted seaweed (gim gui, or 김구이), furikake, etc. also, play around with adding diff veggies or even tofu!
Note: if your kimchi isn't overripened or flavorful enough, feel free to saute minced garlic with the kimchi and adjust salt content after adding rice.

random food fact of the day (via wikipedia): Gim (Korean-style seaweed) that has been grown for 50 days is considered best for consumption, as the color and flavor are at their best.

cheerioooo,
t

the dinner that didn't happen was good

2011-02-13T22:03:00.006-05:00

i wanted to make dinner for my friend yesterday. not wanting to slave away in the kitchen during the evening, i threw some short ribs in yooni's slow cooker in the afternoon when i had free time. i turned that junk on high and left the house.

we didn't go back to the house for dinner.

the ribs braised for 9 hours on accident, and it was a delicious accident.

taken by pump (THANK YOU!), edited by vafooooo.

i got to spend more quality time with my friend by not returning home to make the rest of the dinner, AND i didn't have to worry about tonight's dinner. double win and rainbow all around. saruzi (sara & suzi) helped me finish this warm and cozy meal, perfect for the cool weather.

i served the red-wine braised short ribs with chili-lime corn and creamy asiago mashed potatoes. ever since we got back from women's retreat, where i had the privilege to play sous chef to the amazing deborah, i've been on a mrs. dash kick. it seriously makes everything taste derishus, and the mashed potatoes were no exception. added the right amount of spice and a little je ne sais quoiiiii.

a shout out to sara, who told me that i'd better update soon, esp since both of us deactivated facebook. hope you enjoyed the reading material, sara! lob you.

i laugh because it's true.

random food fact of the day (woops. i've been forgetting as of late): Before settling on the name "Mrs. Dash," the company considered the name "Mrs. Pinch." -via wikipedia

t

wednesday dinner

2011-02-03T14:16:00.001-05:00

i deactivated facebook. maybe i'll update the blog more as a consequence?

spicy honey-brushed chicken sandwich (chicken, cheese, mayo, cucumbers on whole grain)

this isn't a real blog entry.

t

orzo? shorzo!

2011-01-25T15:28:00.006-05:00

that was a horrible, horrible title. i can't help myself.

orzo with sausage, kale, tomatoes, mushrooms, onion and garlic. dressed in lemon juice, balsamic vin, and evoo. shot by ongel, edited by meee.

i find it odd that i've never used orzo before. i guess i never saw the point of making orzo when i always have rice on hand. i mean, rulllly? pasta shaped like rice?

man, i was such a noob. i think deep down inside, i knew that orzo and rice were completely different beasts in terms of starch content, texture/mouthfeel, flavor, changes over time, etc. for serious, i'd never try to make what's pictured above with regular short grain rice. perhaps it was my strong cultural connection to rice (hello, i'm ASIANNN) that made me subconsciously reject orzo. obviously, orzo is just like any other pasta, but it has the advantage of being small enough to make spoonable pasta salad. its shape also lends itself well to getting coated in (and absorbing) sauces. this translates to a trip to flavor town, a place you wanna go to as often as possible.

and here comes a lame transition to my life/school matters:

just as i've tried something new (orzo) and broken out of my comfort zone (only using rice), i'm trying to do a lot more of both this semester and beyond. hee.

i want to join new organizations. i want to make lots of crafts. i want to be more prayerful and do my QTs more consistently, even if that means i have to stop being lazy. i want to talk to people i've never talked to before. speaking of which, i was thinking about going to the office hours of my "German Jewish Culture and History" professor to ask him about his favorite Jewish dessert. then, i will make it and blog about it. is that weird?

i want to buy new running shoes (i left mine in richmond), which will hopefully motivate me to live more healthily. i want to share with my loved ones (Christian and especially non-Christian) the love and blessings that God continuously pours on me.

i'm in a gooood mood! 2011, let's goooooo.

cheers,

montea (monty tea)

2011-01-05T23:08:00.010-05:00

i live in a house that has been dubbed "monty."

i've gotta say, i had mixed feelings about moving into monty back in august. on one hand, i was excited about moving in with three lovely ladies, redecorating the house, and living in a HOUSE rather than an apartment! on the other hand, there was a lot to clean up and out, a lot of stinkbugs (we pretty much live in the forest. sike... kind of), and no UTS bus stop directly by our house.

after the very first day, i knew i wouldn't want things any other way. the pros extremely outweigh the cons. most of the time, i'm actually all likeeee, "what cons, fool?" what really makes the house a home are the people i'm blessed to live with. one ritual that my homegirls and i do is drink craploads of tea (or hot apple cider, or hot chocolate!) together.

doong gool lae cha, aka solomon's seal tea, aka 둥굴레차. has a really heartwarming, barley-like flavor.

whenever we're up till the wee hours studying, you better beleeh dat our kettle is constantly whistling to us, beckoning us to the kitchen. whoever gets there first usually slings a couple of mugs onto the kitchen table, where we sit down to talk (or whimper). for those few minutes when we shuffle away our study material and talk about anything else, i feel truly happy.

every day, the girls that i live with make me happy by showing me Christ's kindness, love and grace. this entry is for you all. even though my teeth have literally turned yellow from all of our "montea" times (i've put myself on a crest whitestrips regimen over winter break), it's been worth it.

when i made this cranberry cake, i fondly thought of yall and knew this will be the first thing i'll make when we get back to charlottesville. it goes perfectly with tea or any other hot beverage. it's more of a country/rustic cake. dense, moist, slightly sweet, and tart.

if you want to skip the mushy talk and just want the recipe (along with an interesting activity), scroll to the very bottom :)

* * *

ongel, you are my sassy and fierce sistaaa. mhm girl, you bring out my inner beyonce. you work crazy hard, yet you always find the time to make a lot of people feel super special, including me. you're the mother hen. you're particular and peculiar (hehe, admit it), but these qualities give you a darn special eye for detail and creativity. you're curious, intelligent, thoughtful and supa stylish :) i remember having lots of "WHAT AM I DOING WITH MY LIFE?!" conversations with you, starting my second year. you've come a long way since then, and i know you'll continue to blaze new trails by God's grace. but, um, please never graduate. please? i'm so glad my life is touched by an ongel (lawl, lil c) like you.

lil c, thank you for being "unfeminine" enough to kill billions of stinkbugs with your bare hands, going so far as to squeeze them between your fingers in order to smell their guts. i still don't believe that they smell like lemon zest, nor do i plan on finding out. your basket of hot beverage selections sustains my nights, but your sense of humor sustains them even more :). you can see right through people. you are wise beyond your years, even though you don't think so, which is a good thing. we totally live the same lives as older siblings as we've tearfully come to realize over winter break, haha. you take study breaks at 1:30AM with me to tear chicken meat off the carcass in our little kitchen that's missing window blinds (i'm pretty sure the guys next door think we're insane). you are a rare one!

pump, my fellow richmonder :) i don't care that you officially live in texas now. once a richmonder, always a richmonder. HAAAA that sounded dumb. your calm demeanor relaxes me and has also become a quality i want to strive for. you're extremely hilarious, but not enough people know. your massive confusion when it comes to baking a recipe (bless your heart for those apple pie bars) makes all of us smile because you're such an instant pro at everything else. you know lots of sciencey things i will never understand. you are THE myers-briggs personality type test conductor and evaluator. you're so sweet, you don't even make fun of me when i nearly trip and fall on my face -_-. your photos take my breath away, and your written words (are you still updating your blog, hmmm?) strike me with emotion. rul talented :)

* * *

in lieu of a random food fact, i have a little treat for you. a "3D" picture! but you have to work for it, and i can't guarantee that you'll be able to see the 3D image. if you loved those "Magic Eye" posters as a kid, you'll be fine. now, i forgot to try and do this earlier in the day, and by evening only half the cake remained. maybe you'll feel like you can reach through the screen to grab the other half :)

directions: relax your eyes on the white dots, pretty much "crossing" your eyes till you get double vision. slowly bring the innermost "dots" from each side into the middle to create one central dot in your vision, and gaze directly below to the cake pic. you'll see a pic of the cake on the left, a clear "3D" version in the middle, and a pic of the cake on the right. good luck!

easy country cake with fruit
(if someone finds the original owner of the recipe, please let me know so i can give credit! i think i only decreased the sugar).
1. preheat the oven to 375F. cream 1/3 c softened butter with 3/4 c sugar until pale and fluffy.

2. whisk in 1 egg and 1 tsp vanilla until well combined. whisk in 1 c milk.

3. gently stir in dry ingredients (pre-combine 2 c flour, 1 tbsp baking powder & 1/4 tsp salt) until JUST incorporated.

4. pour batter into a 9-inch pan that's been greased and floured, swirl in your choice of fruit (i used homemade cranberry preserves), and bake for 30-40 minutes or until toothpick comes out clean.

cheers,

Thirsty Thursday?

2010-12-02T23:54:00.010-05:00

Is that what fratty partiers call tonight?

I'm a little out of the loop.

I've also been loopy. Finals are fast approaching, so my blog will be neglected for just a while longer :( not that anyone really cares. I promise to write a real entry come mid-December!

Lemon drop martini. A "girly" drink. I don't feel guilty about a girly drink, dagnammit! I can do things straight no chaser without making a face, but quite frankly, that don't taste as good. I'm honestly not big on alcohol in general. I'm not sophisticated or matoor enough to enjoy my spirits neat at this time..

This was before I realized I should probably make a bigger effort to take a nicer picture for you guys.

so I tried

but I failed. My eyessss! They burrrnnnnn!
Just like my throat does.

Reinstating random food fact of the day: Today, Pump tried the tiniest droplet of flavored rum and almost died on my floor from disgust.

cheerioooo,
trish

major recap

2010-11-09T01:03:00.012-05:00

hey, people!
i know i haven't updated in a long while. school and laziness make an extremely horrible combo. let me sum things up by saying i slept through a midterm last thursday, the same day i had a research paper, another paper and a presentation as well.

let me present a recap, mostly in photos, to give you a glimpse of what i've been up to for the past 2 months. sorry this post doesn't have more written thoughts (or is this a good thing? i'm no writer). many thanks to the ladies who took most of the photos in this entry. all of my friends utilize their SLRs more than i utilize my point and shoot, so i haven't been taking many pics of my own. hehe.

p.s. hope you like the new layout! the pic in my banner was taken by lil c :) big ups to blogger for stepping its game up and to lil c for schoolin me.

banh mi inspired steak sandwiches for bible study

don't make fun of my abnormally chubby, small baby hands. pretty sure they've been the same since 3rd grade. photo by yooni

pot roast served atop cheesy polenta w/ scallions. wish i had a few more hours, but it was still "pretty good"

photo by yooni

21st bday:
dinner @ brookville restaurant here in cville

columns, L to R: rosemary olive bread; components of a pork belly sandwich; some kind of salad; egg-topped steak w/ green beans; the most meltingly tender pork tenderloin ever w/ squash, some kind of grain, and greens; perfect roasted brussel sprouts w/ cheese and some kind of pig (bacon? pancetta?); and a cheese platter. all local. one of the best meals of my life. photo by yooni

i got an ice cream maker! the cuisinart ice-21 :D thanks, ladies!

yummy bday cake from albemarle baking co.

photo by yooni

my housemates are the BEST! they semi-surprised me with a lovely dinner at home :) i got a marble mortar and pestle too. thank you so much! i love you all!!

photo by ongel

trip to nyc:

$1 nyc pizza

photo by yooni

compost cookie, pork buns and crack pie @ milk bar

photo by yooni

me in my natural habitat. haha sike. last meal at some diner in nyc

photo by yooni

last meal of the trip outside of a dunkin donuts with food from wegmans. centreville, va.

photo by lil c

baking improv, failure (crap beer batter bread) and success (cheddar bread w/ chiles)

photo by ongel

ice cream from my ice cream maker! :D

top: blackberry-lemon vanilla froyo. bottom: pumpkin ice cream w/ pie crust chunks
photo by pump

another shot of the pumpkin pie ice cream. mm.

coca convention people @ carter mountain apple orchard!

phone pics @ va film festival:
vintage: the winemaker's year. great documentary.

happythankyoumoreplease. JOSH RADNOR AKA TED MOSBY WAS THERE! we were right in front of him.

hope you all enjoyed :) regular programming will resume shortly.

cheers,
t

Monty Sweets Swap

2010-09-15T19:44:00.004-04:00

My housemates and I hosted a sweets swap (Angela was inspired by a blogger she follows) last weekend. A smashing successss (say it in the Queen's English, pls). I def recommend hosting a dessert or appetizer exchange with your friends, but keep it on the smaller side for that intimate feel ;) What's better than good food and good company? Not much.
Thanks very much to Angela who took all of the photos in this post!

Lucy made scrumptious apple pie bars, Christy made perfect white choc, cranberry, and pecan cookies, and Angela made the cutest little red velvet cupcakes (w/ cream cheese frosting!) I ever did see.

I made mini cinnamon rolls. Think tealight candle size.

Even if I don't have a sweet tooth, I couldn't resist trying everything! Thanks to everyone who made it to the swap :)

Cheers,
t

new beginnings

2010-09-07T22:32:00.000-04:00

Note: this was written last Saturday.

There are new beginnings everywhere around me: a new era for UVA football (not hopeful though. Opener tonight vs. Richmond!), a new school year, new acquaintances, and a new home @ the university.

sneak peek of the room

someone please come and straighten these out for me.

I'm so thankful to God for lookin out for me 24/7. None of these new beginnings should be taken for granted! As classes begin and the campus is teeming with different faces, sometimes I need to go to my happy place. This happy place is the peaceful house that I share with Angela, Christy and Lucy :) It's a big change from my apt last year, and even though I miss Jojo and Steff, it's refreshing to change things up.

This morning, my housemates and I went to the farmer's market downtown, which always means a delicious time. The weather was perfect (temps in the 70s? HOW LONG HAS IT BEEN?!), my girls are the best, and the stands had so much to offer. I picked up some figs and Italian plums.

When we got back, I cobbled together a simple lunch: grilled ham and cheese (don't hate on the American cheese product. It is classic) and figs dolloped with vanilla greek yogurt.

I love how the fig's insides are crunchy with seeds and glossy with nectarrrzzz!

Oh, Lucy and I also picked up this ginormous locally-grown watermelon for $5.

Anyway, just a short little post to commemorate the beginning of great things. Thanks be to God.

cheers,
t

Where did the time go?

2010-08-12T15:07:00.014-04:00

OOOOOOPSSSS. Hello, my most likely very few readers.

Summer's been so relaxing. I guess I didn't realize how time was flying. How've your summers been? Let me know in the comments :) As for myself, the days have been filled with friends, family, and lounging at the pool. Sprinkle in a few weeks helping at the parents' store, a short run of VBS, and two day trips to Cville, and you've got the gist down pat.

While I haven't kept up with the blog, I've been in the kitchen. I'm not much of a baker, but I've done two trials of biscotti for a different post, so watch for that :D Spoiler: my first batch was horrendous in true sucky baker fashion.

Forgive me for all of the pics in this post, none of which were taken in natural lightning.

Last night, I made cheddar cheese puffs for an appetizer. Super elegant and easy, homies. If you wanna get all fancypants widdit, call 'em gougeres with a French accent. They're basically savory versions of unfilled cream puffs. Be warned that cheese puffs aren't healthy, requiring a whole stick o' butta (for about 25-35 puffs, depending on size). Even though they were Xtremely tasty, so tasty that Xtreme doesn't start with an 'e', I could feel the puffs makin me puff in some unwanted places, namsayin'? I stopped eating after about 3 of them (or something ).

yummy specks of pepper and thyme. The inside of the puff looks really mushy, but really it's the melted cheddar.

The only thing that comforts me is that the puffs are hollow, so you're not taking in as many carbs as you'd suspect from the outside. Hehe. Pate a choux produces profiteroles (cream puffs), eclaires, cheese puffs and NUN'S FARTS among other things, depending on how you prepare it. If you're making gougeres, try to stay away from high-moisture content cheese like mozzarella. They're traditionally made with gruyere and other hard cheeses. But yay for adaptability! I just finished making cream puffs, but I filled them with fat free vanilla ice cream instead of creamcream. SOOO GOOOD! My mom turned spastic when she ate hers :)

o haaaaay, sis! and ice cream puffz.

Wherever you look, the basic recipe is pretty much the same. Because of that, I can't really cite a single website, so I'll repost everything here with my adaptations and notes.

Basic Pate A Choux
1 c milk
1 stick butter
1 tsp kosher salt for savory pastries, or 2 tsp sugar + pinch of salt for sweet pastries
1 c flour
4 eggs, room temp
1 egg beaten with 1 tsp water

Bring milk, butter and salt (or sugar) to a boil on medium high. Take off heat and stir in flour all at once. Return to heat, stirring the dough until it pulls away from the sides of the pot and forms a smooth ball. Stir on med-low heat for 1-2 more minutes to get rid of excess moisture. Take off heat and turn stove off. Let the paste cool off for 3-5 minutes. Whether by hand or with a mixer, incorporate the 4 eggs, one at a time (at first, the eggs won't seem to mix in, but keep stirring until the dough is smooth again). The dough/batter should slowly "tear" or drip off your spoon, leaving a hanging "V" shape. Add whatever flavorings at this time (1/2 cup grated cheese of your choice at this point for gougeres. I also added fresh cracked pepper, a pinch of nutmeg and thyme). Fill a piping bag or large ziploc bag with the dough, and pipe little mounds (about 1 Tbsp or golf ball size) onto parchment paper, 2 inches apart. Try to pipe with the bag standing vertically at all times for even distribution. Wet your finger and pat down any dough peaks, which will burn otherwise. Brush each mound with your last egg+water mixture. Bake at 425F for 10 minutes, and 350F for another 10-15 mins or so. Try not to open the oven door, since steam is what causes your puffs to puff! Keep an eye on your pastries during the 350F phase, because diff sizes require diff baking time. They're done when golden brown and puffy.
Shut off oven and take your pan out. Poke each puff with a toothpick to release excess moisture, and return to the cooling oven for 5 min. Serve as soon as possible, or freeze and reheat at 350F.

cheers, homies

t

lots of elote

2010-07-03T15:24:00.006-04:00

Mmmm. Summer means fresh sweet karnnnn!

My cousin had promo coupons to get a dozen ears of corn (and a cantaloupe!) for free at the Chesterfield Berry Farm's market off 360 West.There's nothing like produce straight from the source. Grilled. With butter. And chili powder. And lime juice... Do you see where I'm going here?

Enter: "Mexican" corn, or elote (our take, anyway). Sure, you can enjoy the pure, unadorned flavor and sweetness of corn. But why not indulge once in a while?

Boil and/or grill the corn, slather on some butter and mayo (I go lightly on both, but feel free to use your own judgment), dust with seasoning (we did a mix of chili, cayenne, and garlic powder), salt, and top with cotija cheese. We couldn't find cotija, so we used queso fresco. Squeeze on some lime, and you're on the flavor train to euphoria. I had cilantro on hand and added it for color, but it's totes unnecessary.

Everything works together in a big way. The corn is crunchy, creamy, tangy, spicy, smoky, and slightly salty. MMmmm I'll be having this again for the 4th of July. You better believe it.

Also picked up some CBF-grown green beans for 1.99/lb (I think the scale at the cash register makes your total even cheaper). Check out the little market down Hull St. towards Amelia, less than a mile past Skinquarter Rd on your right.

Cheers.

These streets will make you feel brand new

2010-06-26T18:41:00.010-04:00

..and 10 lbs heavier.

My cousin and I hit up the city that never sleeps. Our adventure was about beautiful things: delishuzzz food, all kinds of art, beautiful people, and irresistible clothing & accessories.

Sorry to my nyc acquaintances for not meeting up; our schedule was packed. And I'm lazy. These excuses ultimately explain my lack of photos documenting the trip. I literally didn't take any digital cam pics other than these -_- I promise we did a lot more than what follows. Sure, my feet perpetually ached, I sweat like Park Chu Young with his nasty hair (with none of the effort), and I was more concerned about "being in the moment" than snapping a shot. But deep down, I was just lazy and we were constantly on to the next scene.

Wafels & Dinges

Call the W&D hotline or check their Twitter for the daily password in order to receive a free 2nd topping. Sometimes the password is actually a dare/challenge, such as impersonating a soccer player or telling your best Knock, Knock joke o_o we were wussies. Sigh.

The Brussels waffle with Nutella. We liked this the best. Light, crispy, slightly lemony, with a crunch from sugar crystals that were sprinkled on top of the batter before being waffled.

The Liege waffle with Belgian chocolate fudge. Denser than the Brussels, pleasantly chewy (more of a bread/doughy treat), and rich.

Sun Say Kai (or Gai), Chinatown

Roast pig with crispy skin lunch special for $4.50. Comes with steamed rice and napa cabbage. Some people expect totally irrelevant things from a hole in the wall, ducks hangin in the window kinda place like this. They complain that the rice is plain, the "cabbage-like" veggie is whatever, blahblah. Realize that this joint serves up simple, fast, unapologetic food. The O.G. cooks do meats justice for the most part. I ordered the roasted pork, and it was pretty darn tasty, but the skin prob wouldn't have been a tad stale (it was still crispy) if I'd come earlier in the day when it was fresh. That's my bad. I wanna try the roast duck and short ribs next time. Great service from red-vested old schoolers, hot tea, and juicy meat makes one happy girl (that's what she.. nevermind).

Chelsea Market

Need I say more? This is what [edible] dreams are made of. Food Network is also made of this. Rather, the network has some office space in this building. So does Oxygen network, MLB.com, and Google (all closed to the public). Try to go when the place isn't crowded, which is probably never :( That's my main gripe about the place.

Check out the grocery store for cheap spices (20-25 whole nutmegs for $1.89?!). Of course I HAD to buy a microplane (for the NUTMEG!) and swhing shwing it around the market like a ninja. $1-2 cheaper than retail price at Bowery Kitchen Supply.

Hale & Hearty Soups in Chelsea Mkt. Chicken and avocado sandwich with really tasty lobster bisque.

Kvass

People were handing these out for free, but it just wasn't my thang. My reaction might have been different if I'd been given any background info, but my initial thought was that the bev tasted like a beer-gone-wrong without the alcohol. Guess I wasn't far off. Very little sugar, which I wasn't expecting when I read "soda". After reading the article, though, I'd give it another sip. Maybe.

Calexico

Yep, Calexico's got a sit-in location in addition to its carts.

Steak burrito. At first, I thought $8 was kinda steep. Then I noticed how much freaking steak they gave me. Happy stomach. Great flavors, though I wish I could've tasted the avocado crema more.

Salsas from the complimentary salsa bar. L-R: roasted pumpkin arbol, maybe jalapeno and then habanero or vice versa. What really matters is the pumpkin arbol sauce, which I've since discovered has a huge fan base. That jank is tangy, peppery, nutty, and straight up delectable with a wonderful texture. I think my head would explode from uncontainable delight if I could drizzle that over...

53rd & 6th halal. Some quick clarification.

Combo plate, baby!! :D :D :D :D before white/red sauce. This is Peter freaking Parker, ok? Once you mix with the rice/sauces and spoon it into your mouth, the Spiderman side will be jumpin all up in there. Nothing more needs to be said. Go get some.

And so ends my nyc post. Hope you enjoyed some part of it! I can't wait to go again in the fall.

Cheers,
t

Q Barbeque, Midlothian/Richmond, VA

2010-05-19T08:14:00.003-04:00

Located off of Midlothian Tpke, Q Barbeque is a (could you guess it?) BBQ joint hidden in a small shopping center. I'd never even heard of the place before my youth pastor Andrew called some of us home-from-college kids to eat dinner today.

Now, I've never had Buz and Ned's, nor am I a BBQ expert, but I enjoyed the food here.

A man named Tuffy runs the establishment, and I can tell he put a lot of thought into each of his items, including his sauce. His is Kansas City style (thick, molasses/brown sugar, tomato-based, etc.) and not your North/East Carolina (thin, vinegary) variety. I naively expected the bbq sauces to be akin to KC Masterpiece or Hunt's, but I was pleasantly surprised to pick up several different components. A little citrusy tang, a tiny kick of spice, and not cloyingly sweet. I must mention that I didn't taste much difference between the 3 choices, but I barely used any sauce to begin with. You know what that means...

Smoky, juicy meat that can hold its own.

2 meat combo plate ($11): ribs, brisket (covered by ribs), collard greens, complimentary roll + pickle (hidden)

Look at that caramelization. It may have ruined my pictures by causing a crapload of glare, but can you blame them? THEY JUST WANNA SHIIIINEEE! The meat was pretty tender, but not fall off the bone tender. That's how ribs should be prepared, anyway; you should be able to bite into a rib and pull a bite's worth, not all, of the meat away. And look at that smoke ring (the pink ring around the edges). So fly.

The brisket (hidden in the pic) was even more tender, and it did fall apart. It was presented in chunks rather than slices, but that's fine with me. I couldn't identify any outer layer/bark, but I honestly don't know enough to tell you if that was intentional or not. Overall, the meat I had was good.

I chose collard greens for my side, and they were the best greens I've had at a bbq joint. Tangier and sweeter than your standard collard greens, but Tuffy werrrks it. My sister just had some of my leftovers and confirmed that they are indeed delicious.

Andrew ordered the table a round of chicken wings, fries and hush puppies. Nothing wrong with any of those items.

While your Q Barbeque experience shouldn't be swayed by the fact that Tuffy is on TLC's "BBQ Pitmasters", you've gotta admit that's pretty awesome. I've never even seen the show, but I watched a video clip where he forgot to put sauce on his pork entry before delivering to the judges at a BBQ invitational. Huuuge mistake, yet he still managed to place third overall. That is freaking impressive. Not to mention all of the man's hard-earned competition trophies that stud the restaurant. I didn't find anything bad about the place, so give it a try. At least give it a try to compare it to Buz & Ned's if that's who you usually subscribe to!

phone pic of my froyo @ SF

Oh, and after dinner we got frozen yogurt at Sweet Frog near Short Pump. While I don't really buy into all the hype of pinkberry, red mango, blahblahblah, I do enjoy me some tangy frozen yogurt. With mochi (chewy rice cake). THIS IS FOR YOU, EUNICE!!!
The first and last time I went to Sweet Frog, I felt like the froyo was a lot creamier than it was tart. Today, the froyo was on point. For those who haven't been, I definitely recommend the place. Fresh toppings (fruits, chocolate, candies, etc), a variety of frozen yogurts and custards, and a clean family-friendly atmosphere. The price is $0.39 per oz, which is super easy on the wallet.

Perhaps one of my entries in the near future will be about homemade froyo and mochi? We'll see.

Cheerrrrs!
t

Q Barbecue
2077 Walmart Way
Midlothian, VA 23113
(804) 897-9007
11AM-9PM
Catering, take-out available

Sweet Frog
11638 W Broad St.
Richmond, VA 23233
(804) 874-8440
Weekdays 11:30am-9:30pm
Sat 11:30am-10:30pm

I falafel lazy right now.

2010-04-21T03:44:00.008-04:00

I should be reading for politics right now, but I'm in food mode (when am I not?). All photos in the entry, except for the last phone pic I lazily snapped tonight, were shot by the lovely Yoonis. Mad props to her and her never-ending need to take photos.

Sometime during the week, we made tilapia en papillote and pasta with peas. En papillote ("in parchment") is a method of baking/steaming. All you do is place the ingredients on a piece of parchment paper and crimp the parchment edges together to create a neat little parcel.

Sunday evening, to celebrate the Sabbath (SHABBATTTTT!), we made falafel and tzatziki-esque sauce. Some homemade flatbread, local greens from the farmer's mkt, and a fruit platter (yum, thx angela) completed the meal. I really enjoyed this dinner; good food in good company (yoonis, diana, angela :D). I love them girlies!

Our first batch was a delicious failure though. We didn't add enough flour.

Don't mind the ink on my thumb nail. I got bored. Also, I just want to point out to the world that my pinky looks like a nub from this angle. Hehe!

And tonight, we had cupcakes from scratch. This is no easy feat for me, you guys. Like I've mentioned before, I'm REALLY bad at baked desserts. Like, embarrassingly bad, like omg bad enough to go with this valley girl speech impediment. These cupcakes were moist and light. I used this vanilla cupcake recipe as the base, then I added a tsp of pure lemon extract (add 1.5tsp next time) and swirled in about 3 heaping spoonfuls of homemade cranberry sauce (add a lot more next time). Eunice whipped up some cream and folded in more cranberry sauce. So good, I must say!

Random food fact (via wikipedia): "A common misconception about cranberry production is that the beds remain flooded throughout the year. During the growing season, cranberry beds are not flooded, but are irrigated regularly to maintain soil moisture."

t

Hongry pig is hongry

2010-04-19T21:02:00.007-04:00

Fo' mac and cheeeeeeesssseeeee!

The first and last time I tried to make macaroni and cheese from scratch was a FAIL. I think it was last summer or fall. I made it at CLiu's and the recipe I followed called for way too much roux and not enough saltiness. What resulted was a bland, goopy/grainy sad excuse for mac and cheese. But tonight I redeemed myself, and no one was around to witness it. Surprisingly, this took less time (20 min) and less effort AKA I didn't follow a recipe or measure anything.

I had made parsley garlic butter over the weekend for flatbread, so I used that for my roux. After making a standard roux, I whisked in milk followed by sharp cheddar and an unnecessary slice or two of American cheese (just for fun, and just to tick off foodies). A few turns of fresh cracked black pepper, a dash of cayenne pepper, optional garlic and onion powder, and deliciousness ensued. Cheesy, creamy, flavorful deliciousness.

I'm not averse to the blue box stuff, but I've gotta say that this was much better :)

Random food fact of the day (it's the COMEBACK, OOOOH!): Annatto, a reddish derivative of the achiote tree, is commonly used to color many cheeses such as Cheddar. Paprika is also used.

t

Impromptu frittata

2010-03-19T14:03:00.010-04:00

For a large part of my life, I didn't fancy frittatas or similarly thick egg-type dishes. I thought they were perpetually rubbery, dry and blah. Then I realized I'd just had really bad representations of them.

I'm glad my feelings have changed for such foods, because an impromptu frittata can be just the perfect lunch (or brunch) on a sunny Friday like today.

I texted Eunice (I consider her one of my bfflz) asking her if she'd like some, and so we ate together. I enjoy spending time with good friends, even if it's simply to have a nosh and watch Paula Deen make pumpkin cake with a CUP of oil, or watch Giada with her boobs hangin' out. I've decided that I like impromptu lunch dates with friends just as much as I like impromptu frittatas :)

So... How do you all like your eggs? Let me know.

Veggie Frittata (without the oven)

2 medium sized potatoes, peeled and diced
1/2 onion, diced
1 clove garlic, minced
1-2 Roma tomatoes (or equivalent amt of another kind), diced
corn (I used probably about a handful)
parsley (some chopped for frittata itself and some for garnish if desired)
5 eggs, beaten (I used 4 for today's but one more would've been ideal)
optional: parmesan or any other hard cheese, grated

Heat medium-sized saucepan to medium-high. Add in potatoes with some water and cover to slightly steam/boil them. This ensures that your potatoes are cooked through in the end. When potatoes are almost fork tender, drain and set aside, returning a dry saucepan to the stove. In some oil or butter, sweat onions and garlic until fragrant but not browned. Add potatoes, corn, tomatoes and parsley, seasoning accordingly and sauteing until well incorporated. Pour in enough oil to coat the pan, if necessary (this is so the eggs don't stick when you try to slide the frittata out). Add in beaten eggs (which should be seasoned with a little salt and pepper), gently stirring a few seconds to make sure the egg penetrates veggie mixture. Cook until the bottom is browned and the top begins to set enough to flip. Flip the frittata with the aid of a large plate and cook until browned. Serve with optional grated cheese and parsley.

Cheers,
t

Oh my cauliflower.

2010-03-17T16:23:00.006-04:00

Raw cauliflower is not a favorite flavor of mine. There's just something unappealing about it that I can't put my finger on, but I love it more almost any other way: brined/pickled, pureed, mashed, and ROASTED.

Roasted cauliflower is omgdelicious. The parts that make contact with the pan get all golden brown and slightly crisp, and that "raw" flavor disappears. What you end up with is a slightly sweet, perfectly tender-crisp veggie side dish or snack. All you need to add is olive oil and salt and pepper. Adding grated cheese or a squeeze of lemon juice during or after ovening it up tastes great too, but all you really need = salt and pepper.

If you don't like raw cauliflower or any other veggies, try roasting them in the oven. You won't regret it. The best part is that you can eat a whole bowl and not feel too guilty about it :)

Roasted Cauliflower

cauliflower
olive oil
kosher salt and fresh cracked black pepper
additional seasonings of your choice, if desired (cheese, fresh lemon juice, garlic or onion powder, etc)
chopped parsley for garnish

Preheat your oven to 400F. Cut your cauliflower into similarly sized pieces, preferably sliced like you would mushrooms so you get a lot of flat surface area (I'd already cut mine the night before without knowing I'd be roasting, so they're just in regular florets). Wash and thoroughly dry cauliflower pieces. Spray/oil a sheet pan and spread out cauliflower in a single, even layer. Drizzle with olive oil and sprinkle a generous amount of salt and pepper (+ optional additions). Roast for about 25-30 minutes until cauliflower has browned where it makes contact with the pan. Broil for a few minutes at the end in order to slightly brown the tops. Sprinkle parsley and serve immediately!

Cheers and happy St. Patty's day!
t

I enjoy carbs and rainbows

2010-03-10T18:34:00.012-05:00

I've been using yeast on a regular basis since my first real post about it. Honestly, I've experienced a lot of flops along the way, but the whole journey has been enjoyable, rewarding, and teaching. In the beginning, I didn't really think about crumb, crust, preferments for more flavor, etc. I just tackled simple breads that usually took little time and were soft all around. Those can be really good, such as KitchenAid's 1 hour dinner rolls, but I'm just thankful that I've had the time to learn about the other options out there. All of this isn't to say that I even have an inkling of knowledge about serious bread baking, but I'm glad I'm starting to improve a bit.

There really isn't anything like using your hands to form something so wonderful. It brings families together... Love, time and care goes into making it. It can be an art. All of this may sound corny (and I said something similar in my first challah entry), but bread really is something special. I take my hat off to all bread bakers.

This bread used a no-knead dough recipe (let me know if you want the recipe). What baked up was crusty on the outside, moist and "holey" (I don't care if that's not the PC term, because I like saying holey) on the inside, and a wonderful sourdough-esque flavor. You make a relatively wet dough with flour, yeast, salt and water, let it rise for a bit on the counter, then stick the dough in the fridge for many, many hours. This allows the gluten to form, and flavor to enhance. Then you get the dough to room temp, fold and shape, rise, slash and bake at a high temp with some water splashed in the oven to create steam (for a nice crust). A lot of bread bakers point out that good flavor comes from the living yeast eating sugars and farting CO2 and alcohol! That little fact makes me smile. Who knew farts could make things so delicious?

I made rainbow cupcakes today. What more can I say about that?

So bright and groovy. Gel food coloring is the key (super concentrated gel food coloring = even better, but that's not available to me).
Just separate white cake batter into 6 bowls and add respective colorings drop by drop until you get the desired shades. Then spoon the first color into lined cupcake molds. Spoon the succeeding colors in the center of the previous color. Bake for recommended time and voila!

Cheers,
t

Mythbusters

2010-03-03T19:16:00.016-05:00

Today, I wanted to get to the bottom of a couple myths, Jamie and Adam style.

Myth 1: VAFOODHEAD, EVERYTHING YOU MAKE PROBABLY TASTES DELICIOUS. MIDAS TOUCH, BABY!
BUSTEDDDD. Nah. Everyone makes sub-par food sometimes. Maybe you forget to add an ingredient, maybe you add too much. Maybe you bake an item so long that it burns or turns dry. I experience all of these things and more weekly. Yesterday, I made brownies using a random recipe online and it turned out dry, crumbly and weird. I set a fire alarm off a few days ago. You get my drift, yeah?

Myth 2: vafoodhead, you must eat such gourmet meals all the time! you've got skeelz.
BUSTED, on both accounts. Most of the time, for my meals, I eat whatever's around or whatever's easy. Yesterday, I had spaghetti noodles with a scrambled egg, tomato and onion mixture. With a slice of American cheese on top.
Yeah. Sounds gross, tastes ok. And yes, I'm okay with American cheese product. Also, I don't think I have special "skills"-- I just enjoy cooking.

Tonight, I had rice and a basic Korean side dish (or banchan- 반찬) that's called gyeran jorim (계란조림, meaning egg + simmered in a sauce). It's pretty much boiled eggs cooked with soy sauce, garlic, and a little sugar. Quick and easy, and one of my childhood favorites. Threw some rice in the cooker while I boiled some eggs. Usually, food cooked in the "jorim" preparation is simmered/braised in a soy sauce base for a long period of time. The most popular jorim dish uses a tough cut of beef that's cooked until tender and permeated with soy sauce. The way I cook my gyeran jorim, though, is a quick way I've seen my family do it. The sweet-salty combo of the side dish really goes well with a bowl of plain rice. Mm.

Gyeran Jorim, my family's version:
Ingredients:

soy sauce
water
sugar
boiled and peeled eggs
garlic, whole or minced
optional: minced garlic, sliced or whole jalapenos, Asian chili peppers, etc.

1. Heat up a pan and add about a 1:4 ratio of soy sauce and water (seriously, just eyeball it. You can't really mess up). Then, add sugar to taste. You want the liquid to come more than halfway up the eggs, so some white is still peeking out. Bring to a simmer.
2. Once the liquid is simmering, add everything else and simmer while stirring for at least 10 minutes, or until the white of the eggs is a brownish hue and the sauce has reduced. The eggs break up easily, so be careful when swirling/tossing the pan to coat the eggs with the soy sauce mixture.
Feel free to garnish with sliced scallions or toasted sesame seeds. Can be eaten hot, room temp or cold. I like it warm.

And that's it! See, my dinners aren't crazy complicated. And thankfully, this one turned out deliciously.

Cheers,
t

happy birthday, sara and jinmin!

2010-02-22T01:17:00.009-05:00

Today (Monday) is my friend Sara's birthday, and Saturday is my friend (and her apt mate) Jinmin's birthday! In addition to going to univ together, living in the same complex, and being straight up fabuluuuzz, we all teach Sunday School at a Korean church nearby along with some of our friends. In celebration, we teachers decided to bring her a cake. I used Dorie's Perfect Party Cake for the cake, a mango custard for the filling, and some sugar glass on top. Then I baked a Funfetti cake (in the background below) just in case there wasn't enough to go around.

Oh, hay, Juno.

Sugar glass, or candy glass, is really simple to make. Simmer plain granulated sugar with a little bit of water until you get a golden syrup, put out some parchment paper, and drizzle away with a fork or wooden spoon. For the little dome in the middle, I used the bottom of a tiny glass cup. Pretty cool, eh? After the syrup cools (about an hour), you can peel the pieces off and go wild. But make sure you don't refrigerate the glass or it'll absorb moisture and get sticky.

In retrospect, I think the cake would have been prettier if perhaps I'd surrounded the sugar dome with fresh fruit, but I was running low on time! Eeek. Flipping the dome over and nestling some fruit inside of it would've been neat too. But it's the thought that counts, right? I love Sara and Jinmin... They're two amazing gals and I'm lucky to have them in my life!

A few weeks ago, I retried my hand at making challah. Thanks to Eunice for taking the photos! I lub her.

I think it turned out a lot better than the first time. A deeper and more even color on the outside, more complex flavor thanks to a 6-hour preferment, and a better braid. I decorated the loaf with some flax seeds, since I didn't have the more typical sesame seeds. I used Peter Reinhardt's recipe from The Bread Baker's Apprentice, which you can find all over the web. I'd repost it here, but I should really get to studying :)

Once again, happy bday to you special ladies!

T

P.S. Shout out to Sara's chingoo marina! Yeah, you! HAHAH I'm glad you like the blog!

Chicken and pasta with marsala sauce

2010-02-01T16:08:00.002-05:00

Sans the typical mushrooms (I was out of them). Very delicious nonetheless... I'd include a recipe, but I always wing it. Therefore, I encourage you to find some marsala sauce recipes via Tastespotting and get to it! The first time I made it this semester with Eunice, it was kinda fail because we didn't cook the wine down enough and it was a soupy mess. With practice comes better fud. That is the lesson here!

T

Apples to Aaaapplessss

2010-02-01T13:47:00.009-05:00

What makes this experience go from 'eating an apple' to 'eating an aaappleeeeomgsogood'?

I mean, you still want the fruit to take front stage, but there's something simple you can do to make this 1) unhealthy and 2) absolutely delicious...

Makes you think of apples in that Joey-from-Friends-How-YOUUUU-doin' kinda way.

Making rich homemade caramel sauce is a cinch, even without a candy thermometer. All you need is sugar, water, cream and butter. I added some vanilla extract and salt, which doesn't exactly require much more effort, eh?

Caramel Sauce
1 cup sugar
Less than 1/2 cup water (using same scoop for sugar)
1 cup heavy cream (again, using same scoop-- easier cleanup. Yes, I know there's a diff between dry and liquid measuring cups)
3-4 pats of butter
1/2 tsp vanilla extract
1-2 pinches of salt (to taste)

Combine sugar and water in a high-sided saucepan on med-high heat. Let boil until a golden amber color without stirring (you can swirl the pan once in a while), about 5-10 minutes. Take off of the heat and slowly stir in the cream. It will bubble up and sometimes solidify a bit, but don't worry and return it to the stove on med-low heat. Add pats of butter, one by one, while stirring. Once everything is combined and the sauce is a caramel brown color, take off heat and stir in vanilla and salt. If the sauce is too thick, add a tiny bit of cream or water. Combine, let cool, and store in a jar or squeeze bottle for up to 2 weeks in the fridge.

Making your own caramel sauce gets easier with a few tries, and it's so much cheaper and tastier than store-bought stuff! Top off cakes, pancakes, cheesecakes, fruits, cookies, ice cream, or even a spoon (guilty!).

Cheers,
T

An evening of nothing-- kind of.

2009-12-28T20:20:00.003-05:00

I know that I haven't blogged much about things outside of edibles, and I kind of like keeping it that way. Not because I'm afraid to open up (I am an open book, foreal), but because this is the va foodhead blog. Still, I wanted to take some time to tell you what happened today.

Which is nothing.

Well, I guess that's only partially true. I didn't go out nor did I do much around the house, but I spent today thinking in silence. Now that I think about it, I haven't spoken a single word today, and it's 6:45pm. At first, there was a part of me that felt extremely restless as I was lying on my bed and the sun went down. But I wanted to use today to ponder various matters in soledad: how I'm almost halfway through undergrad, what I've achieved, what I've lacked, how easy it is to forget the One who works so mightily in my life, my family, my shortcomings as a sister, daughter and granddaughter. I thought about my childhood and how the world is so different and technologically-crazed now.

My friend Christy posted about a hectic but eye-opening time at the airport right before Christmas, and what she wrote made me took a good look at myself. It's so easy to get wrapped up in our own "woe is me"s and in today's ways of "connecting" with people: facebook, myspace, twitter, and yes, even blogging. I do see the value in and advantages of these avenues, but I, like many others, end up getting addicted to the sites for all of the wrong reasons. Creepin on people, complaining about trivial things for the world to hear, reading the latest statuses about people we 1) could get to know better by actually talking to them in real life, or 2) will never actually know or talk to in real life.

While I won't swear off blogging (because, yes, it can be a good way to jot down what's been on your mind, or get caught up with people who are out of reach *coughCHRISTYIMISSYOUPLEASECOMEBACKcough*), I have chosen to take a break from facebook. I'd become a huge creeper, wasted a lot of time when I could've studied or spent time with loved ones, and my mind was so full of junk. When it comes to blogging, I want to make a more conscious effort to write about things that will make myself or someone out there think, smile, remember, or question. Not necessarily something serious, because we all need a lil silliness in our lives. I guess it could be seen as a new resolution, along with being more joyful, more considerate, and less idle. These are my ~~new year's~~ lifelong resolutions.

I know I will surely slip up along the way,

but I'll try not to status update all about it :)

Who says you can't post about peppermint bark after christmas? I used some leftover peppermint bark to make these meringues.

My family enjoyed these very much :) I love baking for and eating with them. Smiles and noms are my faves. These were airy, crunchy, chewy, and sweet. Who else loves fellowship through feasting? Raise yo hands.

No random food fact today :( parents just came home early as a surprise and it's time to eat dinner!

Cheers,
trish

Snow, family, and noms.

2009-12-19T21:15:00.005-05:00

Whassup, hooligans?

Long time no blog! My sincerest apologies to the very small number of people who actually read this sad excuse for a site (SARA I KNOW YOU CREEPIN. COMMENT HAEJWO)... For the past few weeks, finals have rocked my world (in a bad way). 5 tests and 3 papers later, I am done for the semester, yezzirrrr. Thank God for pulling me through and always blessing me with so much more than I deserve. I got back to Richmond a few days ago and not a moment sooner because as of last evening it has been snowing nonstop.

I bought a lb of yeast from king arthur flour, which is a GREAT site. For $12 ($5.95 for the yeast itself), you bet I'm saving a lot by not having to buy those tiny packets at the grocery store. I strongly encourage purchasing SAF Red Instant Yeast if you bake a lot of yeast goods, and even if you don't; this stuff keeps in the fridge/freezer for years. Wowwww, tangent!

Sorry. I used some of that yeast to make an adjusted version of these cinnamon rolls for the family, and it couldn't have been easier. Even though I'm not much of a sweets person, these really hit the spot and weren't cloyingly sweet. Well, that's because I cut down on the filling's sugar by half, and it still tasted great. I also decreased the butter. Aaannnd instead of 12 rolls, I rolled them thin enough to make 18 servings so you don't feel as guilty eating one. Instead of cream cheese icing, I just combined a little confectioner's sugar and milk. The recipe calls for a bread machine, but I just did everything by hand. You can do it too!

This one was a little wonky but still DUHLICIOUS!

Cinnamony, soft, chewy, slightly gooey and iced, and unravel-able as any good cinnamon roll should be. Look at these photos and tell me you ain't want some too?

Before I finish, let's play catch up for a second.

Just because I don't blog frequently doesn't mean I don't make food during that time... A lot of the time I'm too hungry or too lazy to whip out my crap point and shoot. I always have my cell phone around, however, and sometimes I snap a pic if I remember. Here are a couple things that have been tickling my fancy:

Baked kale chips. Try it! Super crispy, light, and healthy. Has a nori flavored end-note

Sauteed kale (I was on quite a kale kick) with garlic! Ate it for dinner with ham and egg on baguette.

Cinnamon caramel popcorn

Salted caramel sauce (this was way after and unrelated to the popcorn :| )

I also made some rose-shaped dinner rolls for Thanksgiving..

And my new ink...
Ever since my last entry, I'd been working on this huge description of my tattoos. What memories they stand for, the contemplation surrounding them, why I got them where I did, etc. Then I realized I had written over 3 pages single-spaced, and decided you don't need to know AWL dat. I got a knife and fork on my left and right upper inner arms, respectively. They were done by Mike at Salvation Tattoo here in Richmond, and he is an amazing artist. They don't mean I regard myself as a great cook, because I don't. It's nothing of the "I earned this tattoo" variety. The tattoos remind me of my memories from childhood to recent days, mainly having to do with the food/cooking of my family (this is the part that made my initial draft a NOVELLL). It's more than food. It's about fellowship and thankfulness, love and emotion. Corny sounding, but true to me. My fork's on my right and my knife's on my left (opposite of how most of us would hold them when using both) for specific reasons that take too long to explain.. And for those of you who don't care for tattoos, that's cool too, but expressing that strong dislike to me won't benefit anyone, so spew that somewhere else yo

Random food fact: A standard cinnamon roll from Cinnabon has over 700 calories. The recipe I used had a lot less (so try it).

Cheers,
T

P.S. I'm in the process of switching over to Wordpress, so hold on to your hats.

Tastes of fall

2009-11-07T17:44:00.012-05:00

Oh, hey there, baby. I'm pumpkin bread. Full of spice and errthin nice.
Moist, a lovely speckled orange shade, and seasonal... Look, even the autumn leaves want in on the action.
This pumpkin bread is simple and best the next day. The recipe I used yields 3 sizable loaves-- I've finished almost half a loaf on my own, one is going in the freezer for later, and the other's going to friends... Celebrate the season yo. Recipe's at the bottom of this post with my adaptations, the main change being a sugar reduction.

Oven steak fries (dried oregano, salt). Photo by Eunice!

Eunice C. and I made chili (and steak fries) last week for the first time. We went purty crazy and put things in such as cocoa powder, beer, turkey bacon, and chipotle in adobo... It was good, though we both agreed that the flavor was a bit too heavy/"rich" and that it was better the next day.. I think after I added more stock, tomato puree and tomato paste it tasted a lot more chili-like.

Photo by Eunice C.

We're gonna take another stab at it soon, so I'll post the improved recipe then. Speaking of stab, I got tattoos of a knife and fork, but more on that in the next entry. Until then, savor the season with all things fall and delicious.

Pumpkin Bread
Adapted from Laurie Bennett's recipe. Adaptations in italics.

1 (15 ounce) can pumpkin puree
4 eggs
1 cup vegetable oil (this may seem like a lot, but it's for 3 large loaves, none of which you'll finish off alone.. right?)
2/3 cup water
3 cups white sugar *I reduced to 1 2/3 cups sugar
3 1/2 cups all-purpose flour
2 teaspoons baking soda
1 1/2 teaspoons salt

*1 tbsp pumpkin spice instead of all of the below

1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/4 teaspoon ground ginger

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease and flour (I didn't flour and it was fine) three 7x3 inch loaf pans (my loaf pans ran a little bigger).
In a large bowl, mix together pumpkin puree, eggs, oil, water and sugar until well blended. In a separate bowl, whisk together the flour, baking soda, salt, and pumpkin spice. Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared pans.
Bake for about 50 minutes (mine ran close to about 55-60 minutes) in the preheated oven. Loaves are done when toothpick inserted in center comes out clean.

Random food fact: I ate a lot of food today and I'm too tired to find real food trivia.

Cheers,
T

Happy 21st, Eunice and John!

2009-10-18T03:50:00.017-04:00

First, let's get some ear candy goin' on.

Honey Bee by Zee Avi (so excited to see her play @ the Tea Bazaar Nov 6! Christy and I are going. Come with.)

Feelin more soul/r&b? Make Me Whole by Amel Larrieux is one of my all-time favorite songs... I think this might be my future wedding song

Happy birthday to two vurrry special 3rd years, Eunice and John! There was a little class potluck to celebrate, and I made my favorite chicken salad. I'm glad to have been an honorary third year tonight :p but I'm pretty sure I was supposed to be the noob server (according to Joe and co.). Sike. Anyway, Eunice and John, I feel blessed to know yall here at the Univ and pray that God watches over both of you on this special day & beyond!

I've been making chicken salad more or less like this for a couple years now, though today was the first time I added pomegranate seeds. I love the sweet, tangy crunch it gives the salad, much more than grapes or craisins (both of which are still delicious in chick salad). I think pomegranate is gonna become an official part of my recipe from now on :) No one has ever disliked this salad, which is super simple and fresh-- a very easy departure from those mushy chicken, relish-laden, bland chicken salads that you see around. I say save the abnormally creamy meat and relish for tuna salad. CHICKEN salad is a whole other creature yo

Photo by the talented Angela W. :) Thanks for letting me borrow!

My favorite chicken salad
I wish I could give you a serving size, but I have no idea. hehe

For chicken:

3 skinless, boneless chicken breasts- butterflied, rinsed and patted dry
1/2 tsp salt
couple cracks of black pepper (I like the black specks.. If you don't, use white pepper)
couple pinches of garlic powder- optional

For dressing:

quarter of an onion, minced (red is pretty, white/yellow works just as well)
2 tsp dijon mustard
juice of half a lime
pinch of salt, couple cracks of pepper
2 small stalks scallions, chopped (reserve half of one for garnish)
about 2-3 "sections" of a pomegranate (reserve ~1 tbsp for garnish)
mayo (as little or as much as you'd like)

For chicken:
Heat a saute pan on medium-high. Sprinkle salt, pepper and garlic powder on butterflied chicken breasts and lightly rub to coat. Pour a tiny bit of oil into pan, swirl around and place chicken in in one layer. Cover loosely with foil to prevent splattering (just in case there's still water on your chicken. Water + oil in a pan = sizzlin pain fo you). Cook for ~3 min each side, or until cooked through. Remove chicken from pan and set aside to rest while you prepare the dressing.

For dressing:
Add all ingredients into a bowl and mix thoroughly. The amount of mayo is to your preference; I usually add 3-4 heaping spoonfuls at first and gradually add more if needed.

Chop chicken into small pieces and mix into dressing. The salad tastes best when placed in the fridge for at least 30 mins so flavors can meld together, but you can still serve right away :) Garnish with reserved scallions and pomegranate seeds and serve with crackers or bread.

Note: If you don't like raw onion flavor, soak minced onion (minced as tiny as you can so there aren't chunks!) in cold water for a few minutes and drain before adding.

Random food fact: there are about 600 seeds in each pomegranate.

Cheers,
T

Pumpkin Cinnamon Rolls

2009-10-09T03:15:00.007-04:00

Quick post..

Had free time and decided to do a little late-night baking and deliver to people studying for tests!
I used this recipe, but I made a few changes. Instead of 3 cups AP flour, I mixed 2 cups AP flour and 1 cup bread flour. I only had cinnamon so I upped the amt in place of the other spices... I didn't have cream cheese for the icing (which would've been sinfully delicious), so I mixed a tiny bit of unsalted butter, confectioner's sugar, vanilla extract and warm water together until I got the right consistency. Too bad the pretty icing streaks just melted because I didn't have time to let the rolls cool.
The rolls were said to be really tasty (I was happy when Clarissa said it was better than Cinnabon :D), but I don't think the pumpkin flavor was particularly pronounced. Maybe the other traditional "pumpkin pie" spices would've enhanced that pumpkin taste we all know and love!

Phone pics that I hastily snapped:

Puffed up and ready to go in the oven! They have such a pretty color.

Ready for delivery :)

Definitely try the recipe. It's so nice for autumn!

Random food fact: The word pumpkin originates from the word pepon, which is Greek for “large melon".

Cheers,
T

5am baking and the best allusion ("ILLUSION, MICHAEL!") ever.

2009-10-04T07:37:00.015-04:00

So basically my biological clock = totally not calibrated. Thankfully, I'm on my [unfairly] short fall break-- at least I think that's what they label these extra two days off.

It all started on Thursday night/morning: I had to stay up for one reason or another, and ended up going to bed at around 7:45am. The rest of Friday came around, and I couldn't help but catch up on Glee episodes, the one show I was very reluctant to watch or like. Too bad early in the day, I needed something to watch while eating dericious Chapagetti (a staple in the diet of vafoodhead) hehe *wiggles eyebrows*.

source: shinmart.com

All of this is relevant because I stayed up til 4am Friday night watching Glee. Subsequently, I woke up at 7PM Saturday, MY BIRTHDAY. Yes, sadly I slept through most of my birthday. And yes, the show is corny and predictable. BUT it is so, so good, and packed with talented singers. Hot guys too. Glee, my friends, is a guilty pleasure. Don't question it, just watch and indulge. Some of the cast's covers are amayzin.

SO back to what I was saying.

I was awake at 5am, and in the MOOOD. The mood to bake. I'd been wanting to try this recipe, supposedly (and literally named) the easiest cake ever, and I was feelin lazy so "easiest" rang sweetly in my ears. I was sort of shocked to discover that the house only had bread flour, and we were out of vanilla extract. What?! But I pushed on. I also only had limes as opposed to lemons.

Phone pic yet again. Sorry.

Grapes replaced strawberries or other typical fruits, mostly because that's all we had. AND! I've wanted to try baked grapes for a while (grape focaccia, anyone?). Grapes are true berries, afterall, so using them isn't all too weird.

Even with the substitution of lime zest (though lemon would pair better) and subtraction of vanilla extract, this cake really hit the spot, especially after taking its simplicity into account! I'd say the texture is more akin to coffeecake (without the cinnamon sugar topping and such, of course) rather than a birthday cake. It forms a really nice crust, and the fruit becomes "embedded" in the cake for a pretty presentation. Baking this cake led me to realize that BAKED GRAPES ARE SO GOOD! Dang.. Now I know that grapes are great as is, frozen and baked. After grapes take a trip through the oven, their flavor gets all concentrated. They're sweet, tender, juicy and.. I don't even know what to say. Just see for yourself sometime.

While waiting for the easiest cake ever to do its thang in the oven, I turned on the TV. Saturday nights/mornings are absolutely the worst times to watch TV, because every channel is infested with infomercials. So I flipped to trusty PBS, and Sesame Street was playing. I love Sesame Street. I love Will Arnett more, which is pretty fortunate because HE WAS THE GUEST STAR ON THE EPISODE I WAS WATCHING.

AND HE WAS "MAX THE MAGICIAN."

WITH "FINAL COUNTDOWN" AS HIS INTRO SONG AND THE BELIEF IN THE MAGICIAN'S "CODE OF HONOR"
HAHAHAAHHAAHAHHAHHAHA

If you have no idea why this is so funny, clearly you haven't watched the best show ever, Arrested Development. Will Arnett plays a failtastic magician named Gob who refuses to reveal his secrets because that would break the rules of the Magician's Alliance.

In both shows he's super lame, as evidenced by Sesame Street's Chris and his reaction to Max the Magician's card trick:

No lie, I took a screen capture during the clip.

In sum: try the cake, indulge in Glee, and definitely get into Arrested Development.

Random food fact: Coca-Cola and PepsiCo products are readily available in every country in the world, except North Korea.

Cheers,
T

A golden opportunity

2009-09-25T19:30:00.013-04:00

These bread loaves are incredibly fluffy and chewy, homemade, done in 1 hr, worth it, and cheap. I found the recipe at La Fuji Mama, and I can't be more thankful! The amount of effort (which is barely any to begin with) you put into making this recipe is beyond justified by the final product. It's also easily adaptable, whether you want to embed it with garlic or cinnamon sugar (as I did for one of my boules).

In my haste, I forgot to slash the loaves until I'd already placed them in the oven... That's why mine were sort of flat/ugly. Hehe Go on, accept the opportunity. Learn the craft and be rewarded greatly.

Recipe here.

Random food fact: Two weeks ago, I bought a loaf of sandwich bread at Harris Teeter for well over $3. After some calculations, I figured that the recipe used above yields 2 sandwich-sized loaves for $1.21 TOTAL. When including prices for ingredients everyone already has (sugar, salt, oil), the grand total is $1.35. ONE DOLLAR AND THIRTY-FIVE CENTS. Come on. And you know this jank tastes and feels better.

P.S. I have a severe cold right now, so taking pics was not a priority of mine (well, it never really is.. This and the past couple entries were composed of cell phone pics. Sorry!). Narsty fluorescent lights don't make things better, either.

Cheers,
T

These little piggies went to the market...

2009-09-12T16:42:00.037-04:00

Note: Photos are a mix of phone pics and regular digicam pics. Ooops. Thanks to C.C. for some of the market photos as I only had my phone camera!

Waiting for the free trolley to go downtown

This morning, my friend C and I decided to go to the Charlottesville City Market, located in the Historic Downtown Mall. I'd only been there once in April, just as the market opened for the season. Vendors were selling flowers, artwork, jams, cheeses, and specialty meats. When we went today, the market was bursting with all of that PLUS nature's summer bounty! Veggies and fruits overflowed their baskets. Now it was lookin' like a real farmers market, and we were ready to eat and sniff our way through the stands.
We met a retired bio researcher named Curtis who has a beautiful addiction to growing dahlias. He raises 71 different varieties about a mile away from the market. He does weddings if you're interested (434-293-5754).

another vendor's flowers
tomatoes being [french] kissed by the morning sun. bahahaimagine using these beautiful Willy Wonka-esque bell peppers in your next dish

Probably a little before 9am, C and I split a humongous spinach and cheese pastry (the sign said something about Bosnian treats just like your mother made 'em... but uh.. My mother's not Bosnian, so I can't say much about that). The pastry was probably even better fresh out of the oven (fryer?), but it was still flavorful. Buuut I'd pass on it next time for the $5 price tag and lack of means to reheat. You can see a bit of it in the background of the next photo.

A little before 10am, we had tacos al pastor.

Tacos.
For breakfast.
Not breakfast tacos, but tacos for breakfast. Understand? We're hardcore.
Washed the taco down with fresh horchata. Horchata is usually made from soaked and ground up rice (or a different grain, or nuts), sugar and cinnamon. I think I could taste some nutmeg in the one I had. Regardless of what went into the family's brew, I was into it. Creamy, sweet and spicy.

In addition to our "breakfast" and samples of cheddar, berries, etc., I took away some more spoils.. Mahaha

an assortment of tomatoes, parsley, black mission figs

If you've never had figs before, go try some. Are you scarred by dry and crumbly Fig Newtons from days of yore? NEVER FEAR! A fresh fig isn't anything like its Sloth Fratelli counterpart (if you caught the reference, I owe you a marble bag).

My total for the parsley and figs was supposed to be $5.50, but the vendor only charged me $5. He probably didn't want to wait for me to find the change, or he didn't want the possibility of having to give me change. Maybe he charges everyone $5-- but I'm gonna say it's because I look ah-mazingly beautiful early in the morn'. Mhm

Soft, jam-like flesh with crunchy little seeds... Sweeter than honey with a unique earthy flavor.

I cooked lunch for some of my girls today: linguine with chicken and tomato/cream sauce, sprinkled with the parsley and cherry tomatoes I bought this morning. Topped the whole shebang off with freshly grated Romano cheese and called it a meal. For dessert we had concord grapes from a VA vineyard and the black mission (best variety ever) figs, without any adornments. I was kinda surprised to hear that none of the 5 girls had ever tried a fig. The most common reaction after tasting was that they were "unique" and "tastier than they appear." Maybe the typical, boldly flavored fruits we've grown to love have turned us off of these yummy gems, but I call for a revival amongst the young'ns! HUZZAHHH! *pumps fist*

Yeah.

Random food fact (via Wikipedia): Figs are one of the highest plant sources of calcium and fiber. According to USDA data for the Mission variety, dried figs are richest in fiber, copper, manganese, magnesium, potassium, calcium, and vitamin K, relative to human needs.

Cheers,
T

CHALLAH ATCHA GURRRRL

2009-09-11T02:26:00.022-04:00

There are few things more gratifying than making dough with your own two hands, feeling it, nurturing it, molding it.. then watching it become something magical, something that has brought hearts together throughout the ages and the world.

Making bread is such an intimate experience (no dirty thoughts yo). It is also a tasty one. Tonight, more specifically from 11pm-2:30am, I finally got around to using my forgotten stash of yeast. It went into some beautifully chewy, dense yet airy challah. Challah, more or less pronounced hal-lah (but start the first syllable like you're about to hock a tiny loogie), is a braided egg bread eaten on the Sabbath and other Jewish holidays.

All I gotta say is, HOLLA IF YOU LOVE CHALLAH!
I made a 3-strand braided loaf, a 6-strand braided loaf, and a couple knots. Some of the challot got brushed with garlic powder, onion powder, chili powder, thyme, black pepper and salt. Some got brushed with brown sugar and cinnamon.
The big kahuna (6-strand) was left unadultered. I kind of messed up the braiding, but as long as it tastes good..

"It looks like a dinosaur's tail!" -j. ku

I really didn't take my time with the photos, considering I was way too hungry to care and so were my apt mates :)

"I WANNA TAKE A PICTURE WITH IT!"

the savory challah speckled with black pepper, thyme, garlic powder, etc.Recipe here (make sure to use the appended version at bottom). Now back to studying..

Random food fact (via Wikipedia): On Rosh Hashana, the "Jewish New Year," challah may be rolled into a circular shape, symbolizing the cycle of the year.

Cheers,
T

Crème de la crème

2009-09-08T12:57:00.032-04:00

A few weeks ago, my dad gave me this pocket torch just in case. I wasn't planning on soldering anytime soon, so I used it for something even better...

Photos taken with my phone again. Sorry!

Crème brûlée. The cream of the crop when it comes to custard-based desserts, IMHO.
With the tap of a spoon, the caramelized top shatters like glass and gives way to the cold, creamy custard hiding underneath...

It's like the scene in Little Women when that annoying girl falls into the frozen lake as the ice cracks beneath her skates... Yep, it's EXACTLY like that-- except this is more soul-satisfying, and no one gets hurt.

..And there's no lake or ice, or... Ok, that was a horrible metaphor.

This dessert is stick-to-your-ribs phenomenal, and couldn't be any simpler. The version below doesn't even require you to whisk the custard on the stove. To top things off (literally), you get to play with fire-- and only good things can come out of that. Add some fresh strawberries or any other fruit on top, and you have a lovely foil to the rich custard.

Crème brûlée
Technique based on Debbie Puente's Elegantly Easy Creme Brulee
Makes approx. 4 servings

4 egg yolks
4 tbsp sugar
1 tsp vanilla extract or seeds of 1/2 vanilla pod
1 cup heavy cream

hot water (for water bath)
4 ramekins, custard cups, or disposable aluminum muffin tins (can be cut to separate cups)
extra sugar for caramelizing tops
blowtorch (the fancy cooking kind, or a regular one from the hardware store)

Preheat the oven to 300F. In a bowl, whisk egg yolks and the 4 tbsp of sugar until mixture is pale yellow. Whisk in cream. Strain/skim to get rid of bubbles and pour into ramekins. Place a paper towel inside of an oven-safe pan and place ramekins on top of paper towel. Move pan to oven rack and pour hot water into pan until halfway up ramekins. Bake for 40 minutes or until custard sets on the outside and slightly jiggles in center. Cool to room temp and chill in fridge for at least 2 hours.

Prior to serving, pour sugar on top of custard and shake to coat. Pour out excess and torch tops until bubbly and caramelized. Let cool so sugar can harden.

Random food fact: The Catalan version of crème brûlée is called crema catalana, and it is typically flavored with orange/lemon zest and cinnamon.

Cheers,
T

Grozen Frapes

2009-09-07T16:53:00.008-04:00

Apologies for the lack of updates. I'm back at school, I'm living in a new apt, and I'm too lazy to find my charger for the camera. Oops! Consequently, this is a half-arsed entry and photos were taken with my phone. On to the grapes. I got graaaapes (if you know where that's from, you are a certified hyphy head in my book.. llllawl!).

If you've never had frozen grapes before, you HAVE NOT LIVED!!!

Okay, maybe you have lived sans frozen grapes-- but you will live with new gusto if you try em.*

When frozen completely, grapes don't take on the solid quality of ice. Instead of being brittle and completely rock-solid, the flesh becomes hard but creamy like a firm sorbet or popsicle.

Simply rinse and dry some grape bunches, place in a ziplock bag or tupperware, and stick them in the freezer. Red/dark grapes work best, and make sure they're awesomely sweet. And there you go: an instant, healthy snack or dessert. Frozen grapes are all the rage at snazzy luxury resorts and such... If they're good enough for that crowd, they're good enough for us simple folk ;)

A glimpse of what's to come...

What could that be for? You're probably guessing correctly... but for now, I gotta do some reading!

Random food fact: botanically, grapes are true berries.

Cheers,
T

* not guaranteed, but VERY LIKELY, HOMES!

Corn Fritters.

2009-08-02T19:53:00.012-04:00

Wow. First of all, note my oh-so-creative entry title. Hahaha.

Second, these corn fritters are ahhhmazing. My dad told me to do something with a can of corn for a dinner side, and I remembered a really tasty corn fritter app I had at Cheesecake Factory (I usually just prefer their cheesecakes). I searched for some recipes on TasteSpotting, came across an easy one @ i found happy, made some changes for kicks, and had a delicious dinner side in no time. Mine has a tad bit more flour, so if you want barely any "batter" and almost all corn, use i found happy's amt.

Ugh. I hate snapping pics in the evening. No sun = fluorescent lighting -> crappier than usual photos. Anyway, these were pan-fried in a tiny bit of oil. They're surprisingly light and airy, which is because you fold in whipped egg whites right before dropping spoonfuls into the pan.
I served the fritters with a chili-lime mayo, which paired with the little bites perfectly! The combo of flavors kinda reminded me of elote, or "Mexican corn on the cob." I really didn't wanna use mayo on top of pan-frying, but I didn't have any sour cream or plain yogurt. So I just whisked the crap out of the dip like a maniac to incorporate some air. Next time I'll use low-fat sour cream or greek yogurt.

People may say BLLLLEH to fried food, but think about the reasonable amt of butter or oil used IN foods such as breads, vinaigrettes, etc.. and the natural fats in, say, cows (beef. hehe) or ducks (duck :p). I say a tiny amount of pan-frying (2tbsp oil?!) once in a while is fine and dandy, esp since the actual batter itself has no fat. Give this a try, yo. Bomb appetizer or sidedish.

Corn Fritters
Adapted from i found happy's recipe, which was adapted from Joy of Baking

15.5-16 oz can of corn, drained (or any style corn, as long as it's properly drained)
2 egg yolks
3 tbsp flour
1 tbsp sugar
3 stalks scallions, chopped
1/2 tsp salt
1 tsp garlic powder
1/2 tsp onion powder
1/2 tsp chili powder
an enthusiastic pinch of cracked black pepper
2 egg whites
2 tbsp olive oil (for pan-frying)

Set pan on medium and add the oil. In a bowl, combine everything else EXCEPT the egg whites until well incorporated. In separate bowl, whisk egg whites until fluffy. Gently fold whites into corn mixture, and drop in pan by the spoonful. Makes ~20 big fritters.

Chili-Lime Dip

1/2 cup mayo, low-fat sour cream, or greek yogurt (if using sour cream or yogurt, reduce amount of lime juice)
1 tsp chili sauce (I use Sriracha, ALWAYS!)
juice of 1/2 small lime
1/4 tsp hot chili garlic oil (found in Asian aisle)
1/4 tsp chili powder (optional)

Mix everything together. If using mayo, whisk furiously to make it airier, in order to make your eaters feel better :P

Random food fact: A can of soda typically contains 10 tsp of sugar.

Cheers,
T

A family favorite & a family visit.

2009-07-31T19:47:00.019-04:00

source: wikipedia.org

If you're Korean, you know what these delicious frozen things are. Melona (메로나) bars are creamy, honeydew-flavored popsicles by Binggrae (also maker of BBBig red bean popsicles, banana milk, and more). Ever since I was little, these were a summer treat in the household. Grandma would buy a whole box of them when we went to the korean grocery store, and she'd open one and give it to me for the ride home. I can't describe the creamsicle except that it tastes like the real deal melon, with a hint of cream or milk. Not too sweet, full of fruit.

source: gall.dcinside.com

The consistency is really firm at first, but once it melts, the flavor is more pronounced and the creamsicle is like sherbet on a stick. I don't even knowwwwww it's just crazy delicious!

Today I was exploring our freezers, and found a gallon-size bag of cubed honeydew. I guess my mom spotted an overripe melon in the house many moons ago, cut it up and froze it. I remember my dad made an awesome honeydew smoothie two or three weeks ago (he is the smoothie master of the house-- makes one every few days without fail), so I guess this is where the melon came from. When I tasted his smoothie, I remember exclaiming that it tasted just like our favorite melon popsicle! It was even thick like a slightly melty Melona. Yumyum.
I also found some organic coconut milk frozen in an ice tray (had leftovers from pina coladas I made a while back), which I accused my mother of throwing away when I didn't see the milk in the fridge last night. Oops. Of course when I found the fruit and coconut milk, I blended up some smoothies-- er, I guess "milkshakes" would be more PC.
I threw some melon, coconut milk cubes, and mint (I had just pruned my mint plant) into the blender and enjoyed a cooling summer drink with a nostalgic touch. Gotta say, though, I like it without the mint! The flavors work (e.g. melon balls w/ mint), but I prefer the classic "Melona" flavor. The coconut milk was a nice background note, as it wasn't too strong and still let the melon flavor stand out.
"Melona" Milkshake/Smoothie
Makes ~4 cups

2 cups ripe honeydew, cubed and frozen
5-6 cubes of coconut or regular milk, frozen in ice cube tray
Some milk on standby

Throw honeydew and milk cubes into blender. Slowly pulse to get things going, adding some milk (coconut or regular; I used regular) when the blender doesn't... blend. Blend til smooth and thick like a milkshake. Taste and add a TINY bit of sugar if your melon isn't ripe enough. Serve with a spoon or stirring stick just in case.

Visiting Cousin J in Cape Canaveral, FL

My sister J and I spent a week down in Florida to visit our cousin J and her bf. Needless to say, we gorged ourselves on seafood, home cooked meals and local favorites. It was a week of gluttony. Sadly, these two photos were the only ones of food. Actually, they were practically the only photos I took while there... I didn't want to risk getting sand or water in my camera.

We hit up a place called Sandbar Sports Grill in Cocoa Beach, just a short stroll from the beach. I feel like every beach has their own "Sandbar" kinda place-- an open-ended joint, with fans whirring and AC almost non-existent. Lots of locals and tourists alike, sun-kissed (or sun-smothered) and enjoying a cold brewski and food in the outdoor seating provided.Sandbar is known for its fish tacos, which you can order grilled, baja or blackened. Blackened is by far the most seasoned. I enjoyed my tacos, though nothing screamed "BEST TACOS IN THE WORLD" to me, but who cares when you're in a wonderful place like that? It was good food, I was hungry before and full afterwards, and the fish was fresh. The seasoning/sauce is what really made the tacos: spicy, slightly creamy, and just enough salt. The sides weren't bad either. A small pet peeve of mine is being served lemon or lime slices that are hard to squeeze, such as the above.

Sandbar Sports Grill
4301 Ocean Beach Blvd
Cocoa Beach, FL 32931
(321) 799-2577

www.sandbarsportsgrill.net

Random food fact (via the maker's site): Melona was launched in 1991, and sold 280 million bars in 1994.

Cheers,
T

Pho Ga-t about ittttt

2009-07-30T21:42:00.008-04:00

This was my first foray into the world of homemade pho, and I chose to make the chicken version, AKA phở gà. I took "short cuts" and made what I deem a ghetto pho, and I'm still adjusting ingredient levels. Therefore, I'm not gonna post a recipe that doesn't get the VSA (Vafoodhead Seal of Approval). Mahaha. It was still tasty with that distinctive "pho" flavor, but I know it can be better.. This time I used boneless tenderloins and some organic chicken stock, but that ain't legit. So pho-get about huge shortcut pho, and stay tuned for a kosher recipe in the future.

As for now, I'll post some tips/tidbits about making pho, and specifically phở gà.

Don't cut corners when it comes to the chicken. Use a whole chicken if you can, because the meat will have more flavor, as will the soup (bones->stock).
Parboil the chicken in plain water before making the broth, to get rid of impurities. Rinse pot and chicken after boiling.
Skim the top of the broth often while simmering, as scum and nasties will rise and float.
Don't be afraid to adjust spices to your preferences. Chicken pho usually has way less spices than its more famous beef cousin, phở bò, but I like the spices that usually go in the beef version.
Char and rinse onions and ginger (if using) before adding to pot. This releases more flavor.
While you're at it, toast yo spicesssss!
They say the less cloudy the broth, the more superior the pho.
If you're using fresh bánh phở (rice noodles), you only need to put them in boiling water for half a minute. If you're using dried noodles, boil for approx 4-5 minutes, keeping a close eye on it.
Pull chicken meat out of the broth after it's cooked, or it'll disintegrate from extended boiling. Have your broth boiling RIGHT before plating(bowling? roflcopter), which will reheat the meat and soften/loosen your noodles a bit.

Random food fact: Star anise contains anethole, the same ingredient which gives the unrelated anise its flavor.

Cheers,
T

♫ Animal Crackers in My Toast ♫

2009-07-13T22:22:00.017-04:00

Wait. That's not how the song goes?

Meh, I was never a fan of Shirley Temple anyway.

Ok but really, I thought it'd be a cute title (and I'm really not a fan of Shirley). I made French toast for dinner, because I never got up to see breakfast time. I made it extra special by coating the toasts in crushed animal crackers before cooking! It added a subtle crunch and layer of flavor. Making this recipe up also helped me get rid of some animal crackers that I impulsively bought by the huge bagful yesterday (I was depressed and wanted to munch, shut up).

Served with maple syrup, strawberry preserves and blueberries.

I'm slowly trying to build up my tolerance for lactose, so I ate my toast with a glass of milk. Uh ohhh..

I found that blue plate in a deep, dark compartment of our dining room buffet. I thought it was pretty neat with its "cracked" texture and all, but I bet it bothers some of you that its color clashes with the blueberries. And I bet it also bothers some of you that the title is grammatically incorrect. Whatever, don't chap my pants about it.

...Wait. That's not how the saying goes?

Dang.

Animal Cracker French Toast
Makes 4 slices
4 slices of white or whole wheat bread (or anything. Brioche is even better, but we don't have that. Oh! Sourdough or Texas Toast would be great too)
2 large eggs
1/2 cup milk
1 tbsp sugar or sugar substitute
1/2 tsp vanilla extract
1 tsp cinnamon
a tiny pinch of salt
1 cup animal crackers
butter (preferably unsalted) for cooking

Pour animal crackers into a gallon-sized ziplock bag and crush with blunt object such as a rolling pin (I used a meat mallet on the animals because I'm sadistic like that--- but not the sexual kind, you dirty clown). Alternatively, pulse very slightly in a food processor. Pour crushed crackers into a shallow plate/bowl.
Set a pan or griddle on medium-low. Beat eggs, milk, sugar, vanilla extract, cinnamon and salt together. Take note of the cinnamon's tendency to clump together-- you'll prob need to whisk mixture before each dipping. One by one, dip both sides of bread in mixture and let excess drip off. Then, dip both sides in animal crackers and gently press on.
Melt a small pat of butter (1 for each slice) in hot pan and place toast[s] in. It is very important to leave some elbow room between toasts, or else your crap will be as pale and soggy as... anything that's pale and soggy? Cook until golden and flip to cook other side.
Serve w/ maple syrup and jam/preserves, fresh fruit, butter, cream cheese, etc.

French Toast TIPS:

An alternative to animal cracker crust is cornflake crust, which I've seen floating around the intarweb. FROSTED Flakes would be even better. As a matter of fact, try a buncha different crushed up cereals. Just make sure you don't crush them too finely, or you'll end up with dust.
When using regular sandwich bread, DO NOT soak in egg mixture for a long time. Your bread will disintegrate. BUT, if you're using a thick bread such as Brioche, Texas Toast, French baguette, or challah, soak longer.
If you want a thick, rich french toast that has a custardy center, use the thick breads listed above after they are slightly old/stale. This way, soaking won't destroy the texture of the bread, and the center will retain more egg mixture when cooking.
If you want an eggier french toast, reduce milk to 1/3 cup. The less milk you put, the longer you can soak (especially with thicker toast).
Another delicious way to have french toast is by "stuffing" it; simply place a filling on top of one slice of bread, top with another slice, and continue with regular steps. Try stuffing with cream cheese + fruit/jam, nutella, etc.
Turn French toast into a legit dessert by adding a scoop of ice cream.

Random food fact (via Wiki): In Brazil, French toast is called "rabanada" and follows the Portuguese recipe. It is quite often used to celebrate a birth, as well as at Christmas and New Year celebrations.

Cheers,
T

Jalapeño bites & queso

2009-07-11T00:53:00.013-04:00

Remember the jalapeños that were growing in our tiny garden? Well, they got me fiendin' for some jalapeño poppers: peppers covered in crunchy breadcrumbs and stuffed with a creamy cheese filling. Mmmm. TOO BAD I didn't have any cream cheese! I looked in the fridge and all we had was a tiny bag of shredded "Mexican blend" cheese :(

That's where these fun little bites come in. I sliced some jalapeños and coated them in panko breadcrumbs, roasting and crisping them up in the OVEN, not in a fryer. Hooray for making this pub/party favorite a little healthier! And they're not extremely hot either, which may or may not be a good thing depending on what you like. For me, it was a good thing; the lack of spicy [mainly Korean] food in my freshman year diet really KILLED my tolerance for heat. Eating a bowl of spicy cup noodles will now induce stomachaches and you know what follows. I know, I know. I am a disgrace to my roots :(

I still wanted the creamy cheese element, so I made a simple queso dip. Yo, it tastes even better than that jarred Tostitos queso dip. And beleehhh me, my dormmates and I lived off of that stuff this past year. Best with lime chips (AHHH Y, K, S, L!!! I MISS YOU ALL!). If you have Velveeta lying around, that'd be good too. It melts a little nicer and has more density/texture.

O hay. Please ignore my chipping nail polish :x

My bro, Grams and I killed all the bites right before dinner. Makes a great appetizer, football party dish, etc. etc.

Jalapeño Bites
jalapeño peppers
flour
eggs, lightly beaten (2 eggs were enough for about 7-10 peppers)
panko breadcrumbs
salt, pepper and any other seasonings you'd like (I used garlic and onion powder)

Preheat the oven to 400F. Slice jalapenos into 1/4 inch rings. Pour flour, eggs and panko into 3 separate bowls. Heavily season flour and eggs. Coat rings in flour and shake off excess. Dip in eggwash and shake off excess. Coat in panko breadcrumbs and sure to gently press it on. Spread rings onto a baking pan in a single layer and bake in the oven for about 25-30 minutes or until golden brown.

Queso Dip
NOTE: If you have and like Velveeta cheese, skip this recipe-- just melt the Velt and add salsa. Classic foreal
1 tbsp butter
~1/2 small onion, minced
1 spoonful of minced garlic
1 tbsp flour
milk
1.5 cups shredded cheese (I used a 4-cheese "Mexican" style blend, but whatever floats your boat)
salsa
s&p

Melt butter on med heat and saute onion and garlic. Sprinkle and whisk in flour (kiiiinda makin a roux, namsayin?), getting rid of any flour lumps. Whisk in a couple dashes of milk (just enough to make it a thin pudding consistency) and add cheese. Add more milk at this point until you get a creamy consistency, and season with salt and pepper. Take off the heat and mix in as much salsa as you'd like. Serve warm/hot with your jalapeño bites :D

Random food fact (via Wikipedia): Velveeta cheese is made, in part, from whey, a by-product of cheese-making that contains a high amount of nutrients.

Cheers,
T

Nostalgia.

2009-07-09T20:49:00.037-04:00

Let me preface this entry by saying it's a LONG one, and maybe boring. But I enjoyed writing it because I got to share the setting of my childhood :) Also, pictures of flowers at my old house were taken with a very crappy Logitech webcam (yes, I detached it and carried it outside) many years ago when I still lived there. Old family pictures are pictures of pictures (did you catch that?) because I'm too lazy to scan.

Before my family and I moved into our copy-and-paste house in modern Suburbia, we lived in a very quaint neighborhood. Every house was a different color, shape and story. You could see the age on the roofs and paneling, woody vines creeping up sides of houses. Most importantly, each house had a real YARD, something we absolutely don't have in our new 'hood. Our front yard was full of old trees that had seen generations come and go. An untamed bush of forsythia blossomed yellow stars next to our mailbox, wild chives were as common as grass, and azaleas grew in every shade of red. Creeping myrtle grew in patches everywhere, leading me to think it was a beautiful but rampant weed (it's not). If our plot were in a popularity contest judged by ladybugs and bumblebees, it would've won.

Forsythia in the background.

Haha I'm the dork on the bottom left.

Azaleas by the front porch.

We also had a large vegetable garden. It spanned the full width of our backyard, hidden by our old pool and rickety playground that I loved so much.

Playground with cousins after church :)

My grandfather tended to the garden non-stop, nursing red-leaf lettuce, peppers, cherry tomatoes, heirloom tomatoes, eggplants, zucchini and cucumbers to greatness like the expert gardener he is. Now that I think about it, he even built a mini greenhouse next to the lettuce row.

The vegetable garden was just behind the wooden railing (our pool) and flowers seen in this picture. We also had pink and blue hydrangeas (my other favorite flower) to the left of these azaleas.

A ginormous heirloom from the backyard.

Grandpa planted a multi-grafted tree that would've produced peaches, plums and more on the very same tree, but the climate was never right to ripen any budlings. In the summer, wild blackberries would grow on thorny bushes that engulfed our wire fencing (it wasn't smart to place our trampoline next to them, yet we never moved it). I remember plucking the berries that were so heavy with juice they drooped from the vine, feeling them burst between my teeth, and reaching for more even though I was (and am) deathly afraid of thorns. In retrospect, I guess it wasn't very smart to pick wild things and put them in my mouth, but curiosity killed the cat. I loved taking the risk and trying things that looked tasty.

I recall trying to chew seeds that grew in velvety pods over my backporch's terraced roof (see: trying things that looked tasty). I just Wiki'd the thing, and turns out the pods are toxic. Awesome.

Virginia's ugly state flower (dogwood) in the background, as well as the back porch. Oh, and an angry looking me, but I was just squinting b/c of the sun.

Anyhow, the deathpods belonged to my favorite flowering vines (wisteria), which decades ago had climbed a support beam of our porch and taken over the terraced roof. Every spring, the hardy wisteria vines produced beautiful clusters of purple flowers that gave off an intoxicating fragrance reminiscent of ripe Concord grapes, but more floral and complex.

These web cam pics don't do any justice, trust. But I'm surprised I saved any photos at all..

I can still feel the warmth of the sun and smell the flowers this very moment. Soft, purple clusters would crowd the roof, bowing downwards to tease your nose with their delicious scent. There is nothing like it in this world, and wisteria remains one of my favorite flowers-- er, vines-- ever.

A shaky 360 of the backyard by that old webcam. I'm glad I salvaged this from an old HD that crashed years ago. The sun peeking through vines, birds chirping, the low hum from the pool filter: sights and sounds of my youth.

I can't believe I left our yards virtually untouched during my teenage years... Stayed indoors all the time, busy with the computer and television. I regret it now!

All's to say, moving into my current home 4 or 5 years ago was a drastic change. It is a nice, modern house and we have wonderful neighbors, but I miss my old home and yard. Stuff here seems so... sterile in comparison. So many memories of playing in the old yard with cousins, siblings and neighbors. Picnics with mom. Driving the Barbie Jeep around the cul-de-sac. Building igloos during the blizzards we never see these days. I've since driven to my old house several times since my sister's still friends with kids in the neighborhood, but it's all too creepy to walk around my former home, right? Darn.

Though we are without space for a garden, we've made do with our tiny backporch. Zucchini, cucumbers, red peppers and jalapeños are grown in little pots. I believe my Grandpa planted the stuff you see in these photos too. We eat the fruits of our labor daily, especially in Korean soups or simple salads. It's so nice to be able to walk outside, pick some veggies (well.. most aren't true VEGGIES, but you know what I mean), and make a dish with them.

The one in the front is still growing, and we'll never be able to reach the ripe one in the back -_- dangit

Ate this zucchini in Grandma's dwenjang jjigae (된장 찌개) during tonight's dinner.

Gma also stuck some jalapeños in the jjigae for spice.

I've added my little pots of basil and mint to the family, as you can see!

It just goes to show that you can grow some greens no matter how small your space is! I hope to start my own (even tinier) balcony garden when I move into my apartment back at the Univ in August.
Made a light cucumber-basil salad this evening, both elements picked straight from our "garden" right before they hit the dish. Cucumber salads are very popular in Asian cuisine, so the dressing included sesame oil and crushed red pepper flakes (Korean style). We usually use brown rice vinegar as the acid element, but I used balsamic vinegar instead, as it is commonly paired with basil, and it is nice with cucumbers as well. A drizzle of honey, some salt and pepper, and carrots for some vitamin A. You really don't need measurements, just adjust things to your liking as you would a regular vinaigrette.

So, readers, have you had your own gardens of any kind before? What did you grow?

Cheers,
T

Fruit surplus in the haus.

2009-07-05T18:56:00.008-04:00

WE HAVE TOO MUCH FRUIT!

"Is that even possible? To have too much deliciousness?" you fruit-lovin' Fruity Mcfruitfruits might ask.

I say HAIL TO THE YES! Large quantities that even our family of 5 (plus Gramizzle) cannot finish = large rottage. So I made an apple crisp yesterday for the 4th festivities; some of our apples were even getting shrively with age :( Today, I made a white nectarine and cherry crisp. It was a good way to use some leftover topping and the not-so-sweet (and rock-hard) white nectarines we have too many of. Grabbed some cherries I saw lying on the counter and voila.

Let me tell you. The crumbly topping is so easy to put together, and the way it gets crispy, golden and aromatic (from the cinnamon) when baked is divine. Then imagine that goodness ON TOP of some sweet and tender slices of your favorite fruits bubbling in their own juices. PARTY IN THE MOUF, SON. Top things off with some ice cream (O, WOE! We were all out) and then your mouth's hostin a flippin' party with magical unicorns.

And bohemian gypsies. They know how to partay.

Ignore the background hahaha :)

Fruit Crisp
The most vague but useable recipe ever!
Slices of fruit, enough to fill about 2/3 the depth of baking dish (apples, blueberries, cherries, peaches, strawberries, etc)
1/2 cup brown sugar
1 stick unsalted butter, cold
1 cup all purpose flour
cinnamon
a handful of oats (I have found that instant/rolled is fine)
a pinch of salt
a handful of nuts (optional, but I like toasted walnuts)
some granulated sugar (optional)
a sprinkle of cornstarch
a splash of mild-flavored fruit juice (such as apple juice) or water

Preheat oven to 375F. Place slices of fruit in a bowl with a small dash of cinnamon, a splash of juice or water, a sprinkle of cornstarch and some spoonfuls of granulated sugar IF NEEDED (as in, the fruit is sour or not ripe enough). If fruit is overly ripe/sweet or mushy, you can add a splash of lemon juice to brighten flavor. Toss until fruit is evenly coated. Pour into baking dish (I believe mine was a 9-inch) and press with fingers to ensure evenness.

For topping: Cut butter into flour until mixture has a crumbly texture. You can do this by pulsing them together in a food processor, or just slice butter into tiny cubes and mix thoroughly w/ flour. Add brown sugar, oats, nuts, about 1/2 tsp of cinnamon, and a pinch of salt. Mix until just combined.

Top baking dish with an even layer of topping and bake in the oven until golden and bubbly. Time depends on type of fruit, but I'd say about 30-45 minutes.

Random food fact: A hard-boiled egg will spin perfectly on its side while a raw/undercooked egg will wobble this way and that. This is definitely a trick I use when I'm not sure an egg from my fridge has been boiled by someone or not!

Cheers,
T

Growin' that herb.

2009-07-01T18:19:00.020-04:00

Hahaha. I couldn't help myself, especially these days when I'm anticipating the next episode of Weeds! Horrible content, I know, but the show's so disgustingly outrageous that I'm hooked.
Today, I went out to buy some organic herb plantlings (basil and mint) in order to pot and grow. Hopefully I'll be able to keep them alive and thriving til I move into my apartment back at school. I'm going to try and grow them on my tiny balcony there. As for now, they're sitting in front of a window in our library room, and I slightly pruned/"pinched" them. This helps to stimulate new growth. Just pinch off the very tops (and any flowers) once in a while, right above the "second growths." Make sure to pinch off at the stem, not just the leaves. This ensures proper growing.

I used some basil in a whole wheat penne dish (I know, finally something healthier than cupcakes and butter), inspired by some pasta I had down in South Carolina at Immaculate Consumption. Definitely check that place out if you're near USC's campus; it's located at 933 Main St. "Immac," as students fondly call it, is a coffee and sandwich type of place. Their coffees are roasted in-house, the sandwiches and pastries are fresh, and prices are reasonable. What really stood out to me was their pasta you can have as a side to your sandwich. The whole wheat penne was perfectly al dente. The dressing was simple, comprising of fresh crushed garlic, chiffonaded ribbons of basil, and olive oil. My cousin said they put a little balsamic in there too, but I didn't catch it. Everything was tossed together in a hot pan and seasoned with just enough salt. Perfect!

Where the heck did my basil chiffonades go?! I will never know...

I paired the pasta with some minted lemonade, and it was a fine day.

Whole Wheat Penne, inspired by Immac
1 box whole wheat penne (I like the thin kind)
olive oil
5-6 garlic cloves, minced (or crushed if you don't like pieces when you eat)
1 handful of basil leaves, chiffonaded
1 tsp balsamic vinegar (optional)
1/2 small lemon
s&p to taste

Bring heavily salted water to a boil and add pasta. Meanwhile, heat up a saucepan on medium-high and add olive oil. Throw in basil and garlic and saute until fragrant. Fish garlic out now, if you only crushed the cloves (for those who don't like pieces of garlic in pasta). Drain penne when al dente, and add to saucepan. Stir to mix, squeeze in lemon juice (to your taste), and add optional balsamic vinegar. Add salt and pepper to taste (I go pretty heavy on the pepper). Serve warm, and maybe add a little grated cheese (a good Parm or Pecorino Romano).

Minted Lemonade
1 cup water
1/2 cup - 3/4 cup sugar
lemons
a handful of mint leaves, ripped up
ice

Bring water and sugar (add as little as 1/2 c or as much as 3/4 c to start) to a simmer until sugar is dissolved; let cool. In a pitcher add ripped up mint leaves and a teaspoon of sugar. Crush and muddle (add a little lemon juice if needed). Add juice of about 4 lemons and sugarwater. Taste to check sweetness. You'll probably need to add a little more water and/or sugar at this point. Adjust to your liking! Add some ice and stir. Rim glasses with raw or crystal sugar (I only had regular refined sugar hehe) because you're classy like that. Serves about 3-4 and then some.

Note: for a stronger mint flavor, rip up some mint leaves and throw them in the pot when making simple syrup/sugar water.

Random food fact of the day: The demand for lemons and their scurvy-preventing properties hit a peak during the California Gold Rush of 1849. Miners were willing to pay huge sums for a single lemon. As a result, lemon trees were planted in abundance throughout California (via Sunkist.com).

Cheers,
T

Winner, winner, chicken liver: lunch at The Black Sheep

2009-06-24T22:20:00.022-04:00

Wow. Today, I ate the most delicious sub-- no, BATTLESHIP-- in my life. Before you read on, do me one favor and promise yourself you'll visit this place as soon as possible.

Located at 901 W. Marshall St. and run by talented chef/owner Kevin Roberts, The Black Sheep is a quirky restaurant that serves breakfast, lunch and dinner. The walls are adorned with eclectic artworks and a huge "black sheep"s head. Even the furniture is interesting and full of personality: my cousin E settled on a church pew across from me, while I sat on what used to be a park bench. Black Sheep is also known for their unique lamps and salt and pepper shakers (forgive me for all of these phone pics. I didn't take my camera).

The menu is creative but grounded in familiarity, topped off with a French-N'awlins twist. Actually, there are various cultural influences: dishes like the Shrimp Saganaki appetizer ($8) and Lamb Kebab entree ($14) can be found on the dinner menu. Prices are very reasonable, and the ingredient quality is top-notch (and local when possible). Although the place is known for its huge "Battleships" (imagine a sub on steroids that is also sprinkled with fairy dust, all made in a perfect fantasy land where edibles are magically delicious), everything has gotten great reviews. Today, my cousin and I tried some Battleships. I CANNOT wait to go again. And again... and again. I think I'll ask to go here for my birthday.

...And baby Jesus' birthday?

Beverages are served in wide, stocky glasses that make you feel small and awesome. It's like you're drinking out of a bowl but people don't look at you funny! Perfect pairing with your humongous Battleship.

I got the CSS Virginia ($9): "fried chicken livers served in toasted french baguette with shredded cabbage, green onions, granny smith apple, & remoulade sauce." Lemme tell you something. I've never tried chicken livers, nor have I had Louisiana-style remoulade... BUT I THINK I'M IN LOVE. The livers were breaded and fried to perfection: wonderfully crunchy on the outside, not greasy, and creamy on the inside. The remoulade was bursting with fresh lemon juice, zingy whole grain mustard and pure deliciousness. The baguette was everything a baguette should be; reminded me of the times I'd walk to the local bakery in Courcouronnes (umm, the mayor was hot, btw) to buy warm baguettes and pan au chocolat.

Ok, seriously. This thing is no joke. I'd guess it's about 2 ft long.

My cousin ordered the USS Cumberland ($9): "roasted eggplant & white bean spread, roasted red peppers, black olives, spinach & an herb cucumber tomato salad." I believe she enjoyed it very much. Didn't snap a pic.

"All come with a knife for doing battle & a napkin to signify your surrender."

Both of us ended up "surrendering" after eating about 1/2 of the monstrosities and got the rest wrapped up to go. We split La Brea Tarpit ($4) for dessert: "dark chocolate crème brûlée with animal crackers captured in the bruleed top." Pretty much the best crème brûlée I've ever had. The custard was cool and rich underneath the crackly brûlée, and the animal crackers complemented the whole thing with a buttery, crunchy bite. The desserts are made in-house, and all of them seem drool-worthy. Also, I've gotta mention that our server was attentive and made sure our dining experience was smooth.

I have so many more good things to say about this place, and I'll probably write about The Black Sheep again, but for now I bid you adieu. And PLEASE!!!!! For the sake of your forlorn stomach, taste buds, and whole being, CHECK THIS PLACE OUT!

Cheers,
T

P.S. Keep in mind that I write this only having tried very little of the menu, but I have high hopes with good word from trusty sources.

The Black Sheep
901 W. Marshall St. Richmond, VA 23220
(804) 648-1300
Mon-Thur: 9am-9pm; Fri-Sat: 9am-10pm; Sun: 9am-8pm
www.theblacksheeprva.com
Take-out available.

TRANSFORMERS: REVENGE OF THE CUPCAKES

2009-06-23T19:24:00.008-04:00

MIDNIGHT PREMIERE TONIGHT

Vanilla cupcakes (boxed :D!) w/ cinnamon-vanilla frosting.

Man I'm so excited. Not expecting much substance from this kind of movie, esp by Michael Bay (sry). I just love the testosterone-driven action and such. And who didn't like Transformers growing up? For a laugh, read this article my fraaaand Seyoung linked to.

Cheers,
T

P.S. Random food fact: I have eaten way too many cupcakes today.

Homemade Pasta

2009-06-21T21:54:00.011-04:00

It is what it is.

Served with a homemade tomato sauce (fresh tomato, garlic, red onion, herbs, etc) w/ Italian sausage

I think I'd like a pasta machine in the near future (AKA when I have some moolah). More uniform shape/thickness = more uniform deliciousness. Still, these had a great bite to them, and I was full faster than if I'd eaten boxed pasta. Not knockin the boxed though, because I live off that stuff and there's nothing wrong with it.

Bleh. fluorescent lights.

Random food fact: Arabs invented caramel, which served as a depilatory (hair removal) for women in a harem.

Cheers,
T

BAKING NOOBS, UNITE!!!! Simplest banana bread ever.

2009-06-17T13:59:00.012-04:00

Don't hate on the tattered green oven mit. It's my favorite.

Ok, so everybody knows that I kind of don't like baking. I have the utmost respect for patissiers and zealous home bakers. Such precise measurements, various factors that can make or break the dish, and I've always been a savory/salty girl. Mix in a few bad baking adventures, and voila! I'm a pretty lousy baker and I do not enjoy baking.

But.

this.

BANANA BREAD! AHHHH!

All fellow baking n00bs/haters, huddle over here! Heck, even if you DO have baking skills, try this recipe. It's so simple, so moist, and rich with banana goodness. Found the recipe via TasteSpotting, and the original recipe is from a lovely lady named Ms. Hockmeyer, who has sinced passed. I think it's really sweet how she lives on every time this recipe is discovered and loved! Recipe found here, my adapted version below (because, AGAIN, I didn't have all the ingredients).

Simple Banana Bread
Adapted from Ms. Hockmeyer's banana bread recipe, via Simply Recipes

3 or 4 ripe bananas, smashed (I only had 2 bananas, so I added the puree of 1 peeled small red apple. This provides the missing nanners' sweetness/moisture/some texture)
1/3 cup melted margarine
3/4 cup sugar
1 egg, beaten
1 teaspoon vanilla
1 teaspoon baking soda
Pinch of salt
1 1/2 cups of all-purpose flour

No need for a mixer for this recipe. Preheat the oven to 350°F (175°C). With a wooden spoon, mix butter into the mashed bananas in a large mixing bowl. Mix in the sugar, egg, and vanilla. Sprinkle the baking soda and salt over the mixture and mix in. Add the flour last, mix. Pour mixture into a buttered 4x8 inch loaf pan. Bake for 55 minutes or until a toothpick comes out clean when inserted. Cool on a rack. Remove from pan and slice to serve.

C'MON! How much simpler can it get? The outside crust is TO DIE FOR. Slightly caramelized, crunchy, and sweet, giving way to the moist banana-y inside... Mmmm...

I like it slightly chunky.. Look at all those banana bits :D

Sometimes, when I scroll through my photos, I cringe at the thought of how cloyingly sweet or rich everything would be as a daily diet. It's at these times that I have to remind myself that I don't gorge myself on all these things, all the time hahah. Hmm maybe I should post up some healthier things next :D Believe it or not, I do eat salads and such!

Random food fact: Starburst was created by the European confectionery Mars Inc. in 1960 and was originally named Opal Fruits.

Cheers,
T

Biscuits and My Visit to Sticky Rice

2009-06-16T14:21:00.020-04:00

Afternoon!
I woke up at 7AM today, which is a major feat for me. Especially during the summer. With so much time on my hands before I had to go to Short Pump (I got my macbook bezel/frame replaced for free even without warranty.. hollaaaa), I decided to make a breakfast nibble. I turned to TasteSpotting for a biscuit recipe, and decided on one of the simplest ones, found at The Cooking Photographer (her blog/recipe found here). Definitely try that recipe. You can easily add extra flavorings, and she even has suggestions for buttermilk substitutes if you're in a pinch (which I was). Here, I added sharp cheddar cheese, garlic and scallions.

Mmm.. look at all the cheese, scallions and garlic speckled throughout these tasty morsels!

These biscuits were garlicky, slightly cheesy, and wonderful with a glass of milk. They were firm and flaky on the outside, which I absolutely adore in biscuits. The insides were soft and fluffy with nothing left to be desired. SO GOOD! Making biscuits is surprisingly easy, and you can feel good about sending family off to work/school with something homemade to nosh on. Give these a try, they take less than 30 mins (including baking time).

Cheddar Garlic Biscuits
Adapted from The Cooking Photographer's Buttermilk Biscuit recipe

1 ¾ cups all-purpose flour
2 teaspoons baking powder
½ teaspoons baking soda
½ teaspoon salt
6 tablespoons cold butter cut into pieces (I used 6 tbsp veg shortening because I was out of butter.. butter would def be more flavorful)
¾ cup buttermilk (I used 2 tsp vinegar and milk as suggested by TheCookingPhotographer)

1 cup (more or less if you'd like) of grated sharp cheddar cheese
1 tbsp minced garlic
½ tbsp garlic powder
1 handful chopped scallions, white and green parts

Pre-heat oven to 450 degrees. Cover a baking sheet with parchment paper.

Put flour, baking powder, baking soda and salt into a food processor and process to mix. Add butter and pulse until crumbly with small pea sized butter pieces still in places. Add buttermilk and pulse just until the dough comes together. Pour mixture into bowl and stir in cheddar, garlic, garlic powder and scallions.

Flour a surface, dump out dough, and then flour top of dough. Kneed a few times and roll out to about 1 inch thick. Cut out biscuits with a drinking glass or biscuit cutter. Continue to roll out dough and cut biscuits until dough is used up. *I was too lazy make them pretty, so I just scooped and shaped the biscuits by hand. Then I lightly brushed the tops of the biscuits with some garlic+oil (garlic and butter would be even better!)*

Place on a cookie sheet and bake for 12 to 15 minutes.

On to my review of Sticky Rice, located on W. Main St. (Richmond). It's a low-key, hole-in-the-wall place that serves fusion sushi and other Asian-inspired dishes.

I don't understand how this place has gotten 5 stars (on Yelp). The first thing I noticed when I walked in was the smell. It sort of smelled like a public bathroom at the amusement park... But I digress.. On to the food.

The lettuce wrap appetizer was probably the best thing I had there, only because it didn't taste off. There was a lotttt of ginger though.

I'm not an extreme sushi purist, but I've gotta say that the sushi here is mediocre. Creative ideas, I guess, but not as delicious as you'd hope. Fish didn't seem very fresh/high grade either, but I'm not complaining too much about that because the place isn't pricey. I ordered the eel roll, broiled salmon skin roll and tuna tempura. The eel was mushier than it should've been (and there wasn't much), broiled salmon skin was soggy (but dry?) and sort of flavorless. I couldn't detect the tuna in my tuna tempura, and the tempura wasn't even thick, so what the heck? It wasn't bad though, and it looked pretty cute all dolled up with some red tobiko. Haha.

My friends ordered the Mongolian beef entree w/ udon noodles. They enjoyed that, and even had leftovers. Maybe you should go with non-sushi dishes, unless you're drunk (there were some obnoxious 20something females next to us downing sake and shoving tater tots down their throats.. I overheard that the tots were "SO FANTASTIC!"). Then it probably wouldn't matter what you eat.

Service was good. We had our waters refilled frequently, and questions/requests were heeded graciously.

Sticky Rice
2232 West Main St.
Richmond, VA 23220
(804) 358-7870

And finally, the RANDOM FOOD FACT OF THE DAY!
A lot of people wonder wtf canola oil is, so here we go (info selected from Wikipedia): Canola was originally naturally bred from rapeseed in Canada in the early 1970s. However, due to the negative associations with the seed's unfortunate name ("rape" comes from the latin word for turnip), the name was changed to Canola and marketed. Canola = Canadian oil, low acid (referring to the lower levels of erucic acid compared to traditional rapeseed oil).

Cheers,
T

HEADS UP, RICHMONDERS!

2009-06-10T07:18:00.004-04:00

It is currently 7:28am and I should be fast sleep (or early to rise), but for the past couple of hours I've been going through countless food blogs. From the very moment I saw a TasteSpotting photo regarding the "Broad Appetit" festival, I was introduced to a GINORMOUS blogosphere of RICHMOND-based food bloggers!

Now, it's not that I thought these wonderful creatures failed to exist; my searching skills (or lack thereof) just weren't keen enough!

So I introduce to you an aggregate of rva food blogs run by rvafoodie (definitely check that site out too-- super informative yet fun to read) and others: eatingrichmond.

The place offers links to blogs regarding food in general, cooking, dining, and other great tidbits. Do visit and increase your knowledge (and appetites) of Richmond gems! I think I've made note of more than 20 Richmond places I MUST visit once my checkbook allows me ;) I've also learned what chia seeds are and who makes the best cupcakes in town. You know it has to be a great find if I'm raving about it and it's [now] 7:35am. So take a look ASAP!

Cheers,
T

A Market for Tapioca Pearls

2009-05-28T19:39:00.012-04:00

I love how the strawberry looks HUMONGO. From bottom to top: organic tapioca "seeds", pineapple puree, strawberry puree, coconut milk (sweetened and blended with ice)

DEAR MIDLOTHIAN, VIRGINIA,

There is a large market for tapioca pearls meant for bubble tea/boba. Of course, by large market, I mean ME. But possibly many other Asians in this area have been on a search for the large, chewy orbs that are tapioca pearls (again, the large ones used in bubble tea). I've been hooked since I had bubble tea at the well-known TT Lounge, the only boba establishment in Richmond, many years ago. The pearls, which come in many colors, are glutinous like rice cake but are made from the cassava/yucca plant.. So pleasant to chew on while slurping slushy/milk tea. I MUST HAVE! Please start selling them in grocery stores or at least in the shoddy, tiny Asian grocery stores that are located way too far away. I'll probably resort to buying online soon..

Sincerely,
T

P.S. I had to make my boba concoction with the really tiny "seed" sized tapioca pearls sold in the baking section (it's gluten free!). I went to four different grocery stores, including an Asian one out of my way. Then, I drove 30 mins to Whole Foods and bought these overpriced buggers. Oh well.

A close-up of the tapioca... Don't be put off by their "frog eggs" look... They're delicious and have a fun texture :) You can mix the drink and scoop up with a spoon (or drink it through a straw), or eat layer by layer..

Whisked away to the islands with such tropical flavors.. Sippin' as the sun goes down...

Random food fact: If you put a raisin in a fresh glass of champagne, it will rise and fall continuously.

Cheers,
T

Orange you glad...

2009-05-25T19:43:00.025-04:00

...I'm writing a new entry?

BWAHAHAHA!

:|

Happy Memorial Day, everyone. If you've forgotten, this federal holiday is to honor everyone who has passed away while serving in the military. Originally, the day was to honor Union soldiers who died fighting in the Civil War. Random tidbit..

This weekend I've been candying citrus peels... These gorgeous treats can make elegant garnishes on cakes, ice cream, cocktails, and more. My family and I just eat them straight. They have a beautiful citrusy taste, a slight crunch and no bitterness. First, I started with lemon rinds, but my grandmother took ALL of them to her room before my family and I could enjoy much of it. It was too awkward to go in there and ask for some back.

Then I snatched up the peel of an orange my dad was eating yesterday and candied that too! And lastly, I candied some lemon slices just for kicks.

The "candying" process is really simple. It only requires three ingredients. Water, sugar and whatever's being candied. You basically boil the citrus in sugar water til it's saturated, and toss in sugar afterward for a sparkling, crystalline finish. Dipping in chocolate afterward is optional, but I went with it since I had a bag of semi-sweet chocolate chips lying around.

Candied Citrus Peels

* Citrus peels, cut into thin strips and free of pith (causes bitterness)
* Water
* Sugar

1. Bring the peels to a boil in enough water that all peels are submerged and there's about an inch more water on top.
2. When water comes to a boil, drain and repeat the process 2 more times (this can be skipped if you're in a hurry or you have absolutely NO pith on the peels.. it's mostly to boil out bitterness).
3. Drain the peels after repeating and set aside. Combine equal parts water and sugar in pot and stir until sugar completely dissolves (I use about 2 cups each for 3 lemons or 2 oranges).
4. Add peels and bring to a boil, then reduce heat to medium-low. Simmer like this for 30-45 minutes.
5. Drain peels and set to cool/dry. Then toss in sugar and set aside to harden up. You can use the simple syrup you just created for cocktails, teas, lemonades, or other recipes :D

The process is even easier for slices. You should place slices in equal parts sugar and water (once again, dissolved) TWICE at a low simmer, for 15 minutes the first time and 30 minutes the next. Allow for 10 minutes resting time in between.

Excuse this entry's lack of cohesion, but here's a test shot in a light box I finally got around to making. It's not too crappy for some tissue paper, a cardboard box, and a dying point and shoot. Toodles.

Random food fact: Refried beans are only fried once. The reason for this misconception is a translation error. "Frijoles refritos" really means "well-fried beans."

Cheers,
T

A childhood favorite: chapssal dduk/tteok

2009-05-20T15:48:00.017-04:00

Known as chapssal dduk/tteok (찹쌀떡) in Korean or daifuku mochi (大福餅) in Japanese, red bean-filled rice cakes are a childhood favorite of mine. My grandmother and the other women in the family would get together before special occasions to make these glutinous rice balls and other types of rice cakes all day. They'd make this labor of love from scratch, slapping the hot, white glob of rice flour batter with a rice paddle til it firmed up enough to work with.

The dduk was used to prepare different versions of the confectionary... Some covered in savory black sesame powder, some mixed and dipped in herby green tea or mugwort powder, some filled with decadent chestnut paste. And then there were these... Dduk filled with sweet red bean paste.

Dduk is so sticky (no, seriously.. sweet/glutinous rice flour + water + microwave/steam = most difficult stuff you'll ever handle) that it has to be rolled in starch, confectioner's sugar, or sesame oil when preparing. Here, it is dusted with starch like I remember back in the day.

The most prized affirmation when it comes to these babies definitely came from the G-Unit herself. She saw them on the counter just now and asked me how I'd made these (I guess she didn't know we had all the ingredients, as I didn't either until I was rummaging through the pantry last night at 2am) and popped one in her mouth.

"으와~ 맛있다 (wow! it tastes goood)!!" she said with a smile.

Making them was all worth it.

Random food fact: Fortune cookies were invented in 1916 by George Jung, a Los Angeles noodle maker.

Cheers,
T

Sesame Ice Cream

2009-05-15T16:03:00.011-04:00

A little melty... oops.

Custard-based sesame seed ice cream-- well, I guess it's frozen custard, then, huh? Whatever. You don't need an ice cream machine to make frozen treats! Freezing concept is similar to making granita, except you whisk/mix instead of scrape...

Recipe here.

Random food fact: The Romans considered beet juice to be an aphrodisiac.

Cheers,
T

Afternoon Snack feat. Homemade Butter

2009-05-14T16:06:00.020-04:00

Doesn't my entry title sound like a song title? "Afternoon Snack" featuring artist Homemade Butter. Haw-haw-haw. I crack [only] myself up.

Sorry it's been a while. I feel like I start way too many entries with the same apology. My camera battery died right after my last entry, and I left my charger at home. So no pictures of my last days @ the university. Sadness..

Finals are over, THANK THE GRACIOUS LORD! Although I didn't do as well as I wanted, I deserve all the grades I receive (except maybe for ECON. But I'm not gonna whine anymore). Now I'm back in the comforts of my own home! No more dingy bed used by dozens of previous students, no more sharing of unhygienic toilet stalls and "showers," etc. Mmmm. And MY KITCHEN! O, HOW I'VE MISSED YOU!!!!!

On to my snack. I wasn't all too hungry, but I knew I had a carton of heavy cream in the fridge from Mother's Day dinner (which I didn't take photos of. Cooking and Mom deserved all the attention that day!). I didn't have anything to top with whipped cream, so that idea flew out the window with the quickness. I recalled seeing many Tastespottings of homemade butter, so I thought I'd give it a go w/ the additions of dried rosemary and fresh garlic.

The last time I made butter was in elementary school as a class project. Today's butter was a nice way to refresh and upgrade this memory. I used it to flavor some dinner rolls I found on the kitchen counter, and let me tell you... This butter was creamy, not waxy or laden with preservatives/chemicals, and absolutely easy. I sat here wondering why I ever bought butter from the store (and then I remembered I'm lazy). Try it sometime just for fun, if not to eat something simply delicious and better for you (not that butter will ever be "healthy").

I toasted up some rolls w/ the butter and put a slice of tomato on top of each. The crispy, herby bread straight out of the pan combines with the cool, tangy tomato to create magic in your mouf. Beleeh dat.

Homemade rosemary-garlic butter

*heavy whipping cream
*some good salt (if you want)
*dried rosemary
*fresh garlic, minced
*any other flavorings of your choice (in addition to, or in place of, the above)

This is the ghetto way I made my butter in under 10 minutes.

1. Pour heavy cream into a jar with a lid or tupperware with a tightly sealing top. Shake constantly, like you're making yourself the best darn martini in the world.

Note: After a certain point, your cream may be extremely hard to shake because it becomes a thick sludgy texture. This is right before the butter separates from the liquid. Don't fret, just keep shaking!

2. After a while, you'll see that the butter has started to form and separate from a milky liquid (also known as buttermilk! Well, kinda. I'll explain more at the end). Shake a while longer, then strain your butter by using a cheesecloth or something similar.

3. Squeeze the remaining liquid out of the butter, then rinse/knead the butter under cold water to prolong shelflife.

4. Add salt, rosemary, garlic, or whatever else. Refridgerate for about an hour for a firm butter, or use right away!

Alright. So, that is the most basic butter recipe. A lot of butters are made with slightly soured/cultured cream, which gives the resulting butter a more complex flavor. This is to mimic the flavor of churned butter from the olden days, when cream was slightly soured by the time people gathered enough to start making a batch of butter. If you wanna try that out, just add a tsp or two of plain yogurt to your cream and let it sit for a while. Then proceed with the recipe above. You can use THAT resulting buttermilk for any recipes calling for conventional buttermilk.

Random food fact of the day: Children under the age of one should not consume honey, as it carries spores that can cause infant botulism.

Cheers,
T

The Dining Club's first outing: Mas (tapas)

2009-04-28T23:36:00.007-04:00

HEY! Ok.. this is a lengthy entry, so read at your own discretion.

Tonight, the self-proclaimed "Dining Club" (CL, JK, JC, EC, AW, LS, CC, and I) went to Mas, a tapas bar in Middleofnowhere, Charlottesville. Mas gets good reviews when it comes to food and consistently bad reviews when it comes to service. Not to mention the owner doesn't know how is intarweb formed? No, but really. He was involved in a huge online saga with site owner of Charlottesville-dining.com (a great site for Cvillers!!). See the whole thing here. Tomas seems like a douchebag (excuse my français).

Let me begin with saying that I had a very bad first impression of Mas even before I got there. I called to ask if they had a "call ahead" option (giving the place a heads up about your party and possibly putting you on the wait list). The guy answered with all kinds of noise in the background, asked me to repeat myself literally over 3-4 times (I understand you're standing behind the bar and it's loud, but don't give me the 'tude like it's my fault), and snapped back: "WHY does everyone ask me that?! IT'S THE SAME THING AS A RESERVATION! No, we don't do call aheads." Then I dared to ask him if a gratuity was automatically added for parties of a certain number. He curtly replied with, "Yeah, there's an autograt. *click*."

And so went our conversation. Thank goodness we had a pretty nice server, though. She was attentive and servers came around to refill our glasses often.

We were seated at the outside patio, which was full of tables and gigantic orange parasols. The weather was quite warm and breezy, which was awesome! I never checked out the inside, but from what I could see, it was dimly lit with low tables and a bar.

Tapas come in two portions: tapas (for about 2 people) and raciones (for about 3-4 people). We went with the tapas portions in order to try a larger variety. It took a while for all the tapas to hit the table, but everything was served hot. Meats came last. We ordered 15 tapas and shared (7 people total). DELICIOUS complimentary olives began the journey.

Photos by the lovely LS ;)

Ensalada de espinaca: baby organic spinach w/ mango vinaigrette, Manchego cheese, pine nuts and golden raisins.

This was the better salad of the two we ordered. I could really taste the mango vin, though I mistook it for cheese at first. The pine nuts were toasted and added a lovely nutty flavor that went well with the mango. But really, I wouldn't order salad at a tapas place for the price.

Ensalada de arugula: baby arugula w/ aged sherry vinegar, extra virgin olive oil, tomatoes, organic eggs and Manchego cheese.

Rabbit food. Actually, I'm not sure a rabbit would like this... The arugula was surprisingly bitter (not really Mas' fault). There was a total of 3 or 4 tomatoes, and barely any vinegar or oil. I don't know why "eggs" is plural, seeing how there was only one. Lots of cracked black pepper. Nobody was a fan. I see that I made a note of CL's "BLEGH!" when he tasted this.

Broccolini salteado: fresh broccolini sauteed with Madeira, garlic and olive oil.

This was a straightforward tapa. It was perfectly cooked, but I would've enjoyed more garlic. I like the broccolini better at Edo's Squid in Richmond (though it was a bit salty).

Papas bravas: spicy roasted Yukon potatoes w/ garlic alioli

These papas were perfectly roasted, and the alioli was out of this world. LS (along with everyone else) really liked this. It was the first "hearty" tapa we had. I loved the peppery seasoning on the potatoes and the crunch of the sea salt that was sprinkled over the dish.

Queso con mermelada: melted artisanal Monte Enebro goat cheese over brick oven bread w/ wild strawberry preserves.

This was simple and absolutely delicious! The goat cheese wasn't too pungent but had that distinct flavor. It was quite nice and creamy... Paired with the preserves, it was awesome! It was like the upscale version of my lunch today (stale dining hall bagel with cream cheese and strawberry jam.. HAHA)

Membrillo con queso: sweet quince paste w/ a slice of Valdeon blue cheese.

This is definitely not for blue cheese dislikers. I don't like blue cheese (this was extremely strong-- look at all the "blue" in the background!). But I did appreciate the quality of the cheese. Quince paste was alright; I loved the texture of it more than the flavor.

Queso con miel: melted Bica cheese over brick oven bread w/ lavender honey.

This was good. According to my googling, bica is a raw Portuguese farmhouse cheese made from a blend of cow, goat, and sheep's milk. It was mild in flavor and went well with the lavender honey that the bread had absorbed underneath. Wish I tasted more lavender.

Bocadillio Jamón: a small sandwich of dry-cured Spanish ham, crusty roll, Manchego cheese.

A nice take on the traditional "ham and cheese." The bread was extremely tough, which made this an unattractive thing to eat. But the ham and cheese were good, and they smeared some garlic alioli on it (which, again, is delicious). I usually spread a lemon garlic aioli on my sammiches at home.

This is the point where JC asked, "So... Where are we eating for dinner?" Obviously none of us were full.

Datil con tocino: dates wrapped in applewood smoked bacon, roasted til crispy

Simple and delicious. And who doesn't love bacon? Especially when it's wrapped around somethin fruity like a date or fig? I could definitely taste the smoky wood flavor of the crispy bacon. I have a thing for sweet&salty combos in food. And BACON! CMON!!

Carne asada: marinated hanging beef tenderloin grilled rare over flatbread w/ smoked tomato alioli

Yay for meat. I loved the char on the beef, but was left wanting something more in this tapa. I love that the beef was rare, but my piece was SLIGHTLY chewy (I did get an end piece, though...). Flatbread was meh, I could've done without. The tomato alioli added a creamy heat which I liked.

Atun a la parilla: yellowfin tuna grilled rare w/ smoked tomato alioli

Mas certainly loves its aliolis! This was good. I liked the seasonings on the tuna. Pretty fat portion too.

Solomillo de Akaushi: chilled rare Akaushi Wagyu beef strip loin w/ baby arugula, truffle oil and Manchego cheese.

This was my first time having Wagyu beef and I was not disappointed! It really was melt-in-your-mouth good. The only thing I could've asked for was MORE! JK loved this like nobody's bidness. So did everyone else! I have a small qualm with the waitstaff when it comes to this though: they go around calling it Kobe beef carpaccio, which is false. Kobe beef comes from cattle in the Kobe region of Japan... This doesn't. Akaushi Wagyu beef comes from Japanese cattle bred in Texas.

gulf shrimp grilled Catalan style in the shell w/ garlic and grey seal salt, served with garlic alioli.

This was great. And who doesn't like more alioli?! The shrimps were fat, hot, flavorful and juicy.

The sun started to set and soon we were sitting in the dark, save for one lit streetlight across the restaurant. For some reason, the festive Christmas lights strung across the outside of Mas weren't on, so patrons were left sitting in the dark trying to figure out what exactly they were forking into their mouths. No pictures of the last two tapas for this reason.

Croquetas de jamón: applewood ham, Yukon Gold potatoes, and Manchego cheese pan-fried with crème fraîche. I thought these were ehhhh. Hot, creamy and hammy, but I thought it was a little too mushy. LS liked this one a lot.

EC: It's alright, but it's pretty... normal.
LS: I like normal.
(L doesn't like things like undercooked beef, blahblah. hehe)

Pecho de pato chamuscando: pan-seared duck breast (medium rare) w/ apricot and candied ginger glaze. The duck was definitely cooked a lot more than "medium rare." The meat was too dry and chewy. I'd say it was pretty much cooked all the way, but I couldn't tell because it was too dark out. We didn't even know we were eating sauteed apricot slices, so we thought we were eating strange, overly tangy and sweet caramelized onions. I do like the duck/apricot paring. I really wanted the duck breast to be a lot rarer. and YUMMMM for duck fat! I was lucky enough to get an end piece with lots of delicious fat. Hehe.

I like that Mas uses fresh, local and seasonal ingredients. This allows for simplicity in dishes, or better flavor in more complex ones. The menu has so much variety and lots of vegetarian options too. The cheeses and other specialties are great and hard to find. But I think some tapas had so much potential that wasn't being showcased! Still a great, "hip" place to try out here in lil ole Charlottesville, especially if you're part of the 21+ crowd.

Tapas are small portions, almost like appetizers, that are usually eaten leisurely with a drink (sangria, cocktails, wine, etc). We knew we probably wouldn't be full (especially with the broke student's budget), but a lot of us wanted to try the place out anyway. We ended up bouncin to Wendy's afterwards for some frosties and burgers (GOURMET!!!!).

Thanks for reading, and thanks to the Dining Club for making this such a great experience. Hopefully there will be many more outings in the coming years :D

Cheers,
T.

P.S. CL would like me to announce that he found a strand of hair in his glass of water ("DOCUMENT THIS!" he exclaimed), and one of the servers kept brushing up against his shoulder every time she passed. Haw haw.

Mas
501 Monticello Road, Charlottesville
Mon–Sat 5:30pm–1am
434 979–0990
No reservations or call-aheads
http://www.mastapas.com/

Random food fact: The Popsicle was invented by an 11 year who kept it secret for 18 years.

The inventor was Frank Epperson who, in 1905, left a mixture of powdered soda and water out on the porch, which contained a stir stick. That night, temperatures in San Francisco reached record low temperature. When he woke the next morning, he discovered that it had frozen to the stir stick, creating a fruit flavored ice treat that he named the epsicle. 18 years later he patented it and called it the Popsicle.

How I feel right now

2009-04-26T03:47:00.009-04:00

source: garfieldminusgarfield.net

Don't be scurred...

2009-04-21T02:07:00.015-04:00

This isn't the best or newest picture I've taken. But it holds a significant food memory for me.

Those garlic knots were my first (and sadly, only-- I'm kitchenless!) attempt at bread making. I'd been scared to make bread until then: I remember being over at my aunt's old house as a child, and it'd take her hours to go from flour, eggs and yeast to hot bread fresh from the humungous breadmaker.

But the memories of eating hot, delicious breads with pats of cold butter in the company of my cousins pulled at my heart and appetite. I can still smell the lovely yeasty aroma that wafted through the kitchen and overflowed into the living room while I watched cartoons. I can still see those air pockets in each steaming slice of bread that caught the melting butter which had started to pool.

Scared and intimidated as I was, I picked up a recipe for garlic knots. Literally only using my hands for the entire recipe (minus the measuring and baking... My hands cannot accurately measure nor produce enough heat to bake something), I followed the recipe with anxiety. The wait for the dough to rise TWICE didn't help the situation.

On that very fateful August day, I did not keel over in despair. The knots came out well and edible! My family scarfed the knots down within minutes, and bread wasn't scary no' mo'.

So the moral of the story isssss: don't be afraid to try an intimidating recipe! You might be pleasantly surprised ;)

Recipe and tutorial here.

Cheers,
T

P.S. I've decided to end every entry with a random food or food-related fact.

Ears of corn always have an even number of rows of kernels.

Happy birthday, Mom!

2009-04-11T22:59:00.045-04:00

Long entry ahead.

Hey dudes and dudettes,
First of all... Sorry for the lack of updates. Maybe if I saw some evidence that people actually read this piece of crap, I'd be more motivated.. *nudge nudge*. Like my puppy friend JK likes to say, "I NEED WORDS OF AFFIRMATION!!!!"

Last weekend, my little sister stayed with me. When my parents came to pick her up, they gave me a box full of goodies: vibrant and succulent strawberries, two oranges, a corn bread muffin the size of my head, and... umm.. contact solution (I was running low). I finished the strawberries and corn bread muffin that very night and left the oranges for another time. That time came a few days later, when my darling hallmate Y and I each had one. She ate hers first, and said the flesh was really "dark." WTF? I was kind of worried. Apparently it was a dark orangish-red color... I was so confused.

Then we realized...

YESSS!!! THE TWO ORANGES WERE BLOOD ORANGES! WHAT MY VERY DREAMS ARE MADE OF (FOR REAL. If you missed it, it's right here). I grabbed my orange eagerly and ripped it open. DEAR GOODNESSSSS! I WAS SO ECSTATIC! Yes, yes. I'm a freak. I took pictures of my "first time." D:

BEAUTYYYY!

The blood orange had a very floral note. This sweet, perfumy air lingered in the back of my mouth well after an hour. The flesh was really soft, as was the outside. It was juicy as heck, and stained really easily so be careful. Mmm.. very interesting. I'd love to make a granita or sorbet out of it some day.

In other news, I'm home in Richmond for Easter weekend. It also happens to be the weekend after my mom's birthday (April 9), so I thought I'd whip up dinner for the family so she wouldn't have to worry about what to make. I was MORE THAN HAPPY to drive to Whole Foods in Short Pump and shop around anyway! Man... I love grocery stores, especially Whole Foods... I spend hours in there. Anyway, the menu was simple and random.

- Pan seared flank steak with chimichurri (argentinian-style.. thanks for the tips, silv!) on the side
- Red potatoes au gratin (fancy shmancy for thinly sliced and baked potatoes in this case)
- Thin spaghetti with a tomato cream sauce
- Pan-warmed baguette
- Baby green salad with corn, peas, and beets in a honey-lemon vinaigrette (inspired by EC's salad when we had dinner ;) )
- Crepes for dessert (choc-hazelnut spread aka Nutella, strawberries, blackberries, and bananas)

I didn't think we'd finish all the meat, but we did somehow. The flank, which is stereotyped as tough and stringy, was tender and flavorful. Recipes will follow pictures. Also, forgive me for the crappy pictures. I wasn't thinking about composition or anything other than cooking! My hands were perpetually saucy and herby.

Oops.. Make sure you use a sharpened, serrated knife for the meat. My knife sucked which resulted in some not-so-pretty slices on the right.

From well-done to med-rare (this is only half the meat). My family members have lots of different preferences pahaha. MEDIUM RARE FOR ME THX

chimichurri

My precious mommy right before prayer

A makeshift open-face sandwich (the salad, flank, chimichurri on baguette)

This is when my camera lens started to fog up / screw up

My family is pro. Demolishedddd! Phone pic (cam ran out of battery).

Lens still foggy

If I'd had confectioner's sugar, I would've dusted that jank on top for a nice touch. Alas, we ran out. Also, acknowledge the ghetto paper plates we used throughout the whole meal.

Hope you enjoyed the pictures! Here are the recipes (some are guesstimates because I just threw a bunch of crap together when cooking).

Flank Steak Marinade
Adapted from For the Love of Cooking's carne asada marinade

1 1/2 - 2 lbs of flank steak
1/3 cup vinegar (I used brown rice vinegar because that's all I had)
1/4 cup soy sauce
1/2 cup olive oil
1 tsp cumin
1-2 tsp black pepper
1 tsp salt
1 tsp garlic powder (I eyeballed... put in as much or as little as you'd like. Same for onion powder)
1 tsp cayenne pepper
1 tsp paprika
1 tsp onion powder
1 tsp dried rosemary
1 lime, juiced
4-5 cloves garlic, minced
1 tbsp brown sugar

Dump everything but flank in a gallon size ziplock bag, seal, and shake/mix around. Throw in the flank steak, seal, and lightly move around so the steak is completely covered by marinade. Marinate in fridge for at least an hour; the longer the better (I marinated for about 5 hours). Take the bags out of fridge 30 mins prior to grilling/pan searing. After cooking, let the meat rest for at least 10 minutes. This will lock in the juices, hollaaaa.

Argentinian-style Chimichurri

a crapload of fresh Italian (flatleaf) parsley, finely chopped
5 cloves (more or less) of garlic, minced
vegetable or olive oil
vinegar (I used brown rice vinegar)
red pepper flakes (optional)

Put the parley and garlic in a bowl. Add a glurg (hehe) of oil and a dash or two of vinegar. Add a pinch of red pepper flakes (honestly I just did it for color). Adjust things to your liking, you can't really go wrong. Add s&p if needed (I didn't need them). Warning: breath will be kickin' for hours.

Red Potatoes Au Gratin

6-7 red potatoes (depends on size. Mine were smaller than a clenched fist).
5 tbsp butter or butter substitute
parmesan or gruyere cheese, grated
any seasoning of your choice (I used a mixture of dried rosemary, garlic powder, onion powder, salt and cracked black pepper)

Preheat oven to 400 degrees. Slice potatoes thinly, about 1/16 of an inch (I used a mandolin). You can leave the skin on or peel; Personally, I think the red rings are gorgeous. Parboil the slices for about 7-10 minutes, pour out water, and let cool (you can speed this up by pouring in cold water and draining. But you'll lose some starch that helps keep the galette together). While you're waiting, melt butter and mix in seasoning. Spray/butter a 9-inch cake or tart pan. Starting from the outer edge, line the bottom of the pan with potato slices, overlapping just a bit each time. After every two layers, brush the top with butter mixture and sprinkle with cheese. Continue until you get to the last layer, and top with butter/cheese (and fresh herbs if you'd like). Bake for about 40 minutes, checking often for doneness by sticking a thin knife or fork in the galette (it should be tender, not crunchy at all). The cheese should be golden on top, and the potato slices should shrink away from the pan a bit.

Baby Green Salad w/ Honey-lemon Vinaigrette

salad mix, your choice. I used baby greens obviously
frozen peas, thawed but still cold and firm
1 can beets, drained and diced/sliced
1/2 can corn, drained (or half bag of frozen corn, thawed... or even better-- some fresh corn)

1 tbsp honey
1 small lemon, juiced
olive oil (I prefer extra virgin)
1-2 tsp balsamic vinegar
1/2 tbsp dijon mustard
salt and pepper to taste

Put honey, lemon juice, oil, vinegar and dijon mustard in a container. Tightly seal and shake vigorously until vinaigrette is emulsified. Test and adjust levels. Add s&p to taste. Oil to acid ratio is roughly 2:1, but it's up to you. You'll have a good amount of vinaigrette, so you can leave some on the table. Add to greens, peas, beets and corn. Toss gently and serve!

Basic Crepe Recipe
Via norecipes.com. Click here for tips and further instructions!

1 1/2 C milk
1 C flour
2 eggs
1 tbsp sugar
1 tsp vanilla extract
pinch of salt

Note: I added a tbsp of water to the batter, but adjust however you like until the batter is slightly thicker than heavy cream)

Whisk everything together and refridgerate for about an hour. Click here for cooking tips/directions. Add any type of filling. I added nutella, strawberries, blackberries and bananas. Dust with powdered sugar and maybe a sprig of mint!

As for the pasta recipe, there isn't one. I just put random stuff in there because I was in a hurry. Experiment with tomato sauce / cream combinations! Try adding sauteed shallots, garlic, sausage, etc! And some parm cheese and fresh herbs :) Yummy.

HAPPY BIRTHDAY, MOM!!!
T

edit
hey, cool! my picture actually got published on TS :D exciting for a noob like me.

A Semi-Failed Trip Downtown

2009-03-28T00:48:00.035-04:00

On a search...

Hi friends,
This afternoon, some friends and I took the trolley to Cville's "downtown mall" area to check out Spudnut Shop, an old donut joint that's been around since the 60s. Okay, so it's not located IN the downtown mall, but rather on a road nearby. I read that the donut shop is part of a dying nationwide chain, but the Cville location has been a staple in the town for years. My homegroup leader H actually introduced a dozen Spudnut donuts to us girls during bible study and I pretty much gained 25 delicious lbs that night. So some of my friends and I went on a journey to find the shop, which isn't reached easily by trolley.

Long story short, we got lost, ran across a bridge, found the shop, and watched the owner lock up and drive away for the day. We missed donuts by one minute, and much grief filled our hearts (and stomachs). The trip was only a semi-failure, however, because I got to explore the area with amazing friends and eat some good dumplings.

A: "WHYYYYYYYYYYYY?!!"

We returned downtown and explored the area, stopping by a charming bookstore that sells used books for cheap. We also found cool slate panels where anyone can leave his/her mark.

The goodies I picked up at the bookstore. Total cost = $14!

Jewelry displayed at one of the many vendors chillin outside.

S drawing a groovy "Peace & Love" sign

Shamelessly promoting myself... But I mainly wanted to say Food = Love, I promise! Pls note chicken drumstick inside heart.

Grumbling stomachs, ACTIVATEEEEEEE! The group chose to get food from Marco & Luca dumplings, Five Guys and Christian's Pizza, all located in the same part of the mall. Marco & Luca is a dumpling shop that has a very small menu, but that makes for fast service.

S ordering some noodles, since she can't eat meat during Lent. Good vegetarian option foshodo

I ordered the famous panfried dumplings (~7 for $3) and Sweet & Sour Spicy Noodle (~$3.50?). The dumplings, as always, were DELICIOUS. Hot, absorbing delicious sauce, crispy on the outside and meaty on the inside. Oh btw, everything comes in flimsy styrofoam boxes. Heh. No big deal though.

The noodle dish is basically thin spaghetti noodles (Bertolli brand, I believe) served with a soy/sweet chili-based sauce, sliced apple, and cilantro. It's nothing AMAZING, but it's pretty refreshing. I find the sauce a bit too sweet, and I know I could make the same cold noodle dish for less than a dollar at home. I'll eat it if it's in front of me though!

Demolished.

So check out Marco & Luca for a quick, delicious bite that's guaranteed to be cheaper than most places downtown. Always order the dumplings. ALWAYS! And I'll update you on the Spudnut Shop mission after our next attempt.

Cheers,
T

Spudnut [Coffee] Shop
309 Avon St, Charlottesville, VA
(434) 296-0590
Obviously closes by 2pm, that's all I know for now. It seemed like 2pm was the closing time for every day.
http://spudnutshop.com/

Marco & Luca
112 E Main St Charlottesville, VA 22902
(434) 244-2605
M-Sa, 11am-3pm, 5pm-8pm