Sheng Jian Bao (Pan-Fried Pork-Filled Buns)

Hi all! So while looking up various bao (bun) recipes, I found out that the dough for sheng jian bao (and cha shau bao/char siu bao depending on Mandarin vs. Cantonese) used pretty much the same dough, a yeast dough (as opposed to shao long bao, or potstickers, etc.). So, of course, I had to make sure of my new awesome discovery of fluffy white bun dough, and didn't feel like going to the Chinese market for cha shao meat, so I settled for making sheng jian bao! Sheng jian bao translated basically means pan-fried buns. The "fun" part of eating these is supposed to be the crispy bottom that is created from pan-frying the bun, as such.

Crispy bottom aside, these are delicious. :d They require some random ingredients more commonly found in a Chinese pantry, but, as silly as this is, I'm getting happy that my cabinets are more filled with Chinese condiments/ingredients such as Sriracha, rice wine vinegar, and Shaoxing cooking wine. I get a little smile from opening my cabinets.

Anyhow, the dough is fairly easy, and aside from draining the cabbage, it's actually a pretty simple recipe. The only majorly annoying part is (a) making sure you have all the ingredients, and (b) figuring out the best way to quickly pleat the buns so they come out pretty and the first ones aren't overly-risen by the time you finish making the last one. Anyhow, recipe behind the cut. :)

Cioppino (seafood stew)... kind of

So I had been craving lots of seafood for the past... well, long time. I love seafood. Especially shrimp. And clams. And crabs. And scallops. And, oh yeah, shrimp. Shrimp is tasty. Okay, yes, I think you get the fact that I love seafood. Anyhow, because I love seafood and because seafood is so much more (relatively) expensive compared to other things (read: chicken salad or giant burrito), I've laid off the seafood thing for a while. I kept on coming up with excuses like it's too expensive, I don't really know how to pick out fresh seafood from a market, I don't trust most frozen seafood, especially shellfish, it's really expensive, I don't know how to handle/cook it properly, I've never really had that dish before so I wouldn't know how to make it... oh yeah, "I'm too tired to cook anything fancy" was a commonly-used one as well ...but then I ran across a cooking blog where the writer said that that Trader Joe's frozen shrimp collection wasn't half bad. So, after weeks of procrastinating and excuse-making, I finally decided last weekend that I was going to make a cioppino-esque dish.

Oh! Random, but I love the colors of bright green fresh parsley against the deep red of fresh tomatoes.

Cioppino is a dish that originated from the Italian fishermen in San Francisco that would make a tomato-based stew with all the left-over seafood from the day's catch usually featuring crabs, clams, squid, mussels, shrimps, scallops, and fish in a tomato-wine sauce. While visiting Monterey Bay about two years ago, we stopped by an amazing seafood restaurant (I must remember which restaurant that is some day...), and as great as my dish was, I couldn't stop looking over to the table next to ours... some guy had this amazing-looking seafood stew with pasta. Apparently it was cioppino. So I've been obsessed with cioppino ever since.

I made a very lazy-person's and poor(ish)-man's cioppino. I used frozen seafood and canned clams. It wasn't bad, but maybe when I make it for company, I can use some fresh seafood. :) It was a very tasty soup. Unfortunately, as I predicted, it was a bit salty due to the ingredients that I had in my cupboard. Anyhow, like many soups and stews, these measurements are all approximate and have a lot of give and take, depending on how heavily tomato-based you want your soup, how hearty you want your stew, and what types of seafood you want in your stew. Click below for a recipe. :)

Lunar New Year and Valentine's Day!

Xing nian kuai le! Gong xi fa cai. (i.e. Have a prosperous new year.) Oh yeah, and Valentine's Day. And President's Day! ...And happy Mardi Gras today. Goodness gracious it's a bunch of things to celebrate about recently!

Of course, that means there has been lots of baking/cooking and handing out of delicious goodies. There have been various dark chocolate truffles, Chinese almond cookies, and red bean nian gao (sticky rice cake)!

So February 14th was not only Valentine's Day, but it was also Chinese/Lunar New Years! It's now the year of the Tiger... it's my year! This meant only one thing: hot pot!

Photograph courtesy of Avi

What is 火鍋 (i.e. hot pot), you ask? Clearly, as you can see from the photograph, it is loads of fun. (And no, I wasn't the only girl there!) Click below to see more of what hot pot is and for Chinese Almond Cookies and Red Bean Nian Gao (stick rice cake)! :)

Garlic and Herb Focaccia (and an Egret)

Hey all. I can't believe it's already February. If you didn't know, this coming weekend is Chinese New Years, Valentine's Day, and President's Day! And then Tuesday is Mardi Gras. Craziness, ain't it? I can't believe it's February already.

Anyhow, this past week I also decided to come face-to-face with something I've been avoiding... breads that take overnight to proof (to do that whole... developing the flavors thing!). The only other one I've done was that ridiculously amazing but labor-intensive brioche loaf. Of course, there are less time and labor intensive focaccia recipes out there, but oh, how can I deny Peter Reinhart? His recipes and formulas and instructions have yet to fail me. Anyhow, this involved lots of waiting, over-night refrigeration, and making my own garlic and herb olive oil! But it was worth it... doesn't it look tasty?



Oh. Minor digression. While I walked to Trader Joe's to buy fresh basil (I forgot fresh basil! How could I forget the fresh basil?!?), I saw a gorgeous white egret that decides to show itself on our little bay every so often. All I had was my phone camera, so I took a picture with my phone for the time being (it's my new phone wallpaper!), annoyed that I didn't have my camera with me. On the way back from TJs, I saw it was still there! Awesomeness. Still, it was starting to get really cold, windy, and cloudy, so I decided to hide back in my apartment. However, discussing this with my friend, I decided that I might as well go outside and track this bird outside.



Click below to see more photos and to read about Peter Reinhart's focaccia!

Peanut Soba Noodles

Here's a little bit of non-baked vegetarian food! I was to have lunch with a grad student who had worked on the safe water and hygiene project in the slums of Mumbai--in fact, she became the head project manager. She's been locked up in her little office on campus, and has vowed to have lunch outside every day. So we met up for lunch... she's been traveling non-stop for the previous 7-8 months in India and Asia for her research, so I haven't really talked to her for a while. She's vegetarian, so I decided to make a soba noodle salad/pasta with a slightly spicy peanut sauce.

Here are some of the ingredients!

Cheesy Crusty Loaf and failure.

So perhaps an explanation of my little cheesy bread monster is called for...

So my volcano of bread and cheese (i.e. the CHEESE SQUID MONSTER!) was an attempt of making the King Arthur's Hot Cheese Bread. Unfortunately, aside from amazingly tasty cheese, the bread dough itself didn't turn out well. It looked like it wasn't completely cooked thoroughly, but I don't think that was the problem... maybe I added too much gluten protein? I had substituted some AP Flour for the bread flour (since bread flour is more expensive!), and it usually works out well, but maybe I put too much? Or kneaded it too much? Not sure. Anyhow, click below for a step-by-step.

Zucchini Turkey Lasagna

Hi all.

So it's been a few days, and there's a backlog of baking to write about, including that zucchini turkey lasagna I made. I haven't quite been in the mood to write much... the insane amount of cover letters going out and the few responses, much less callbacks for interviews (read: basically none) has been getting to me. Still, I feel like I owe it to my zucchini turkey lasagna to write about it! That, and my friend had introduced me to Matt Costa, who is currently rooting me on the write something. That, and my kitchen currently smells of baking bread and melting cheese, and is begging me to write about it, and I don't want to have to write a thesis worth of food blogging in a couple of days. :P

So last week I made a zucchini turkey lasagna, which can be easily transformed into a vegetarian zucchini lasagna. Honestly, I didn't follow any specific recipe... I kind of tossed together 4 or 5 various lasagna recipes together, and came up with this one. I didn't exactly take notes, but I plan to make it again (and make it better!), and I will let you guys know the recipe later. :)

But until then... look at the layers building up!



And look at the beautiful zucchini slices all lined up and pretty! ...It took a few tries to figure out how to properly slice the zucchini all nice and evenly (zucchini are not uniform in size, boo!)



The top looked pretty after baking!



Okay, so it was really hard taking pretty pictures... hot lasagna falls apart really easily! Especially when it's got giant layers of cheese in between the zucchini. Basically, a general ingredient list is:

* tomato/pasta sauce layer: tomato paste, diced tomatoes, ground turkey, onion, dahs of brown sugar, oregano, basil (I got to use my fresh basil from my sad little abused basil plant... yay!)
* cheese layer: ricotta cheese, egg, grated Parmesan, shredded mozzarella cheese
* zucchini layer: zucchini!

I wasn't completely happy with it... I'm not sure if it's because of the cheese to zucchini or tomato sauce, or if it's because I didn't think it was flavorful enough. I might try and add a little spicy kick to it, or add a starch to it... either brown rice or some quinoa (I bought a bag of quinoa... I'm still finding something awesome to make with it!).

That's about it for now... I did have a chance to bake some chocolate chocolate fudge cookies and some chewy oatmeal raisin cookies.





I have also had a chance to hang out with some of the old (and new!) Chinese dance girls! And, of course, it's not an FTD gathering unless we have food:



I made a casatiello and a batch of cinnamon buns. :)

So much home-made food, eating, and laughter. ^_^

Cinnamon Buns and a Humble Dinner

So apparently I was inspired enough to bake last night after all. I think part of it has to do with the fact that, since the only people that end up eating my baked goods are people at my roommate's office, I needed to get the baking out of me since he's not able to have any modes of transportation up here for basically the rest of the week.

First, I just wanted to show off a picture of my humble dinner, a simple pork soup.



This tends to be generally what I go for when I make dinner... often it's a nice pot of soup or stew, or the simplest stir-fry ever. I actually missed my simple home-cooked meals a lot during the mini road trip down south... I hadn't eaten out so much in such a short period of time in a while. Home-cooked meals are so nice, and can be so simple... not to mention healthier and cheaper, too! This soup is very simple. Beforehand, you get some pork ribs/bones from the market (in about 1-2" cubes) and parboil them to get rid of some of the excess blood, fat, and marrow, and then freeze that for a later date (or, just use right away). On the day you want to cook it, you boil a nice big pot of water with a slice of ginger. After it comes to a boil, you toss the pork in, let it come back to a boil, turn it down to a medium-low, and let the meat stew enough to make a tasty broth (use a ladle to scoop away the frothy bone marrow that floats to the top). Season with salt to taste. In the mean time, when it gets close, prepare your noodles. This time around I used... thick green bean noodles (also known as cellophane noodles, glass noodles... I think? I know the Chinese name...! English names are so confusing!) which I soaked in water first. Tossed the noodles in for a few minutes, tossed in (many) handfuls of spinach, and voila, it is done!

Meanwhile, there were tasty things on the rise...



Now it should start looking familiar...



Especially after being baked...



And finally, glazed!



Yes, if you can't tell already, those are cinnamon buns. :d

I used Peter Reinhart's recipe this time around. I used to use just a recipe I found on Allrecipes.com which was fun, but a lot messier. Comparing the two... honestly? I don't know if I can tell the difference. It's been over half a year since I made the other cinnamon buns, though, and I wasn't as good at baking with yeast back then either. In fact, cinnamon buns were the first yeast breads I made! I think, in the end, Peter Reinhart's dough recipe stood up to the test, though... just with regards to how it tasted after it cooled down and how well it stood together. Another big difference between this cinnamon bun and any others I've seen is that the filling isn't overwhelmed by butter. Most other ways I've seen it done is rubbing softened butter all over the insides before sprinkling it with cinnamon and sugar. Personally, I like this way better, but that might be because I don't like butter. It's definitely a lot less rich and a lot less gooey and sticky, but it tasted wonderful, especially still warm. I decided to use a simple white glaze, which hardened beautifully. I usually prefer a cream cheese frosting, but since these were going to be eaten a whole day later by people running around the office... I figured this would be a nice solution... and it was great! It hardens ever so slightly when cooled, making it less messy (even though working with it was kind of messy!).

I heard reception at my roommate's office was good. :D This shall be my new go-to cinnamon roll recipe. ...I want to make the sticky buns some day. :D

Does it look amazing? (And so cute! It's like a little snail shell...)



(order some now! :P)

Oh yeah! And I baked another banana bread again... low fat, again, as usual, with whole wheat flour (half white whole wheat, and half whole wheat), and this time, with sugar cut down and replaced with agave nectar. That stuff is interesting... I need to experiment more with it at some later point. I also added some extra spices, and I think that they added a nice touch without really being over-powering, or even discerning. Must play around with that more as well... I have another 3 bananas frozen in the freezer...

Also, I totally need to just bake during the day instead of at midnight... my pictures turn out so much prettier with natural lighting, sigh.

Casatiello and Pasadena/LA Foods

Greetings! So it's been a while since I posted about baked goods, but it doesn't mean that I haven't been busy with my lovely oven (Oh yes, I love it so... it's big enough to fit my large baking sheet, as opposed to my old oven in my old apartment which was tiny.) Also, I just went on a mostly spontaneous trip down to Pasadena with one of my good friends from high school, visiting his old college, Caltech, and his old college friends. It was a fantastic trip full of fantastic food... I haven't eaten out so much in so many days in a row in a while. Though, I suppose that's what happens when you go on a trip. I'm genius.

On the way down, we took Highway 101, a longer, but definitely more scenic drive down from the Bay Area down to the South. On the way down, we stopped by Morro Bay with its ridiculous fog, giant platters of salads, and shell stores, then Solvang, a quaint little Danish town (unfortunately, we arrived around 6:00, so everything was closed for the most part), and Butterfly Beach in Santa Barbara to walk along the beach at dusk (we missed sunset by about 15 minutes).

At Morro Bay, we stopped by Outrigger Restaurant, and I polished off a giant plate of Caesar Salad with giant prawns.


Photograph courtesy of Andrei Lita.

The giant plate sitting in front of me was an Ahi Salad with seared Ahi tuna, a delightful vinaigrette and a slightly spicy mango salsa. His was more delicious, but he decided to order it first, so I defaulted to my usual Caesar Salad with dressing on the side.

The next day, we ate at some Asian noodle restaurant in the Alhambra area for lunch, explored the Caltech campus, and eventually ended up at his newly-wed friends' house. There, we proceeded to eat dessert at Bulgarini Gelato, an amazing little gelato store tucked away in the back corner behind a Rite Aid in the middle of Pasadena. Although I wasn't too hungry, I snuck some bites from everyone else. Their chocolate gelato is slightly salted and was fantastic. The hazelnut gelato is made from hazelnuts freshly roasted and ground right there, and is amazing. They also had interesting flavors such as goat's milk with cocoa nibs (I'm not a fan of the goat flavor, but I can see how somebody who likes it would love it), lime with milk, cantaloupe, and just so many different unique flavors. I wish I had a chance to take photos, but unfortunately, I wasn't able to bring my giant camera with me.

After gelato, we proceeded to Park's BBQ in Korea Town in Los Angeles. There, I watched what was basically 3 small-ish guys finishing off what must've been about 7 or 8 pounds of beef--2 orders of Bulgogi (seasoned sliced beef), what I think was an order of another type of beef cut, and 1 order of beef tartar, which is raw ground beef with an egg (or just an egg yolk?) cracked over it. My goodness, I wish I had my camera to show just how much meat was consumed. I can't say how good the beef is since I personally do not eat beef (although, I did eat the smallest sliver of beef tartar just as a new experience, and, well, I guess it tasted like meat?), but the others seemed to like it. There was also an order of pork belly... I'm not a big fan of slices of fat, but I can see how it was good. The meat aside, though, Park's BBQ had an amazing assortment of small Korean dishes like kimchi, pickled cucumbers, and the like. All of it was great, and if you or your friends are big meat eaters, I suggest that you try out Park's BBQ. Next time if I end up there, I would love a chance to try out their marinated shrimp and assorted mushrooms (basically the only thing on the menu not beef and not pork belly).

The next morning, for brunch we all went to Elements Kitchen, which has an amazing and fantastic brunch menu. When my friend and I arrived (late, oops), there were small slices of a raspberry cream cheese danish that was delectable, and a piece of a candied ginger scone that I did not try, but had rave reviews. People ordered an array of things from Ebelskivers to Mac 'n Cheese with Truffle Oil to Banana Fosters French Toast to a Farmer's Market Salad.

What are Ebelskivers, you ask?

Here is a look into one:



What a beautiful breakfast pastry stuffed with home-made blueberry jam. If you look closely, there's a drip of amazing maple syrup dripping from it. Unfortunately, I did not know the other people well, so I was too embarrassed to ask for photos of their food.

But my Farmer's Market Salad was beautiful.



It was a decomposed salad (Yes!) composed of beets (I usually don't like beets, but it wasn't too bad in this salad), baby zucchini, figs, strawberries, pears, and heirloom tomatoes (which weren't too flavorful, alas), candied walnuts, prosciutto, and buttered lettuce with a vinaigrette drizzled on top. It was delectable, and the vinaigrette really tied things together. I had a bite of the Banana's Foster French Toast, and although I'm generally not a fan of french toast, this one was amazing. ...Maybe it just means that other french toast, including mine, wasn't amazing enough... :|

Anyhow, that was the culinary exploration for the past few days. If you're in the area, go check out these places--you won't be disappointed.

And now, back to the baking. I've been wanting to make Peter Reinhart's Casatiello, an Italian rich bread filled with pockets of cheese and spiced salami. I haven't had a chance to, just because, although I often have left-over cheddar from making quiches and such, salami isn't in my usual pantry, but I made a trip to Trader Joe's just because, and came back with this:



Which, after much mixing and kneading (oh my goodness, the mixing and the kneading...), I placed my dough in a 9" cake pan and sprinkled it with more sharp white cheddar:



After the oven, resulting in:



Isn't it beautiful?



And it was amazingly tasty. Which is amusing to me, considering I don't really like rich breads and I don't like salami, but it was still tasty, darn it! Next time, I want to cube the cheese more than grate/shred it, but I liked the white sharp cheddar as a choice for cheese. I was debating making a sort of "vegetarian version" with just different types of cheese. :d

I also made a whole wheat, low fat chocolate zucchini bread that day. I managed to only put half the sugar in compared to the original recipe... I had planned to halve the recipe, but then decided not to, but forgot about this fact when I put in the sugar. Oops. But it still didn't turn out too bad, and was polished off by people at my roommate's workplace.

Anyhow, that's all. I'm not really inspired to make anything right now... although, I did also pick up some agave nectar when I went to TJ's, and I have some bananas in the freezer, so I might play around more with the whole diabetic-friendly (or at least, more-friendly) banana bread loaf. I hope the amount of text wasn't too over-whelming, or, at least, was informative. :)

Cheers!

Pancakes and Chicken Giouvetsi

Hiiii! One thing that I've realized about keeping this blog updated is that it has required me to try and, you know, bake and cook new things. Often, I jump to my usual cupcakes or muffins or banana bread, but who wants to read and see pictures of the same food every day?? Not me.

That said, I have billions of different and new recipes to make, but I never get around to them because I keep on finding excuses not to do it--I don't have anyone to eat it, I don't have all the ingredients... you get the idea.

That said, I tried a new pancake recipe! Okay, I'm going to say right now, I don't really like pancakes. I don't even really like cupcakes or cookies--but I'll get back to that some other day. I don't really like pancakes, but I know that other people like pancakes and other such breakfast items. So, one of the things I love to do is make breakfast for people! I've made scones, home fries, french toast, blueberry syrup for said french toast... you name it! So this time around, I wanted to try these cinnamon apple whole wheat oatmeal pancakes! Doesn't it sound almost like it's healthy? I used Closet Cooking's Apple and Cinnamon Oatmeal Pancakes recipe, and it was a great hit! The only thing I did differently is that I didn't grind up the oats in a food processor since, well, I don't have one... I just used a knife and a cutting board to the oats, haha. That, and I added a bunch more cinnamon, because, well, it's cinnamon!!

On the frying pan...



And onto the plate.



Yes, those are hearts. You got a problem with that? No? Good. I didn't think so...

These pancakes were well-received, yay! They weren't your usual affair of buttermilk pancakes, but personally, I like them better that way. There were chunks of apple, and tasted of whole wheat and oatmeal goodness. :d Yum. I even liked them. Then again, it's got apples and oatmeal and cinnamon--hard to go wrong there! Hehehehe...

I've also had a chance to play around with his Chicken Giouvetsi, which apparently is a Greek dish. I've had a bag of whole wheat orzo sitting in my pantry for goodness knows how long, and I've been dying to find a good reason to use it. I've debated between making a Parmesan orzo dish, but I don't really like creamy things, or making some sort of orzo pasta salad... but nothing seemed to be that appealing. Finally, I've been staring at this Chicken Giouvetsi recipe and decided that I had to try it. I love tomato cooked things, and chicken is just awesome, so why not?

Pan-frying the onions with the pepper.



I used an Anaheim pepper because, for the life of me, I could not find a cubanelle pepper (even at Whole Foods and at Berkeley Bowl!!), and Google search told me that I could use it, so hah! I don't know how it is with the cubanelle pepper, but it was pretty fantastic with the Anaheim pepper that adds just a hint of a spicy bite to the dish.

After adding the chicken stock and the tomato puree, you transfer it all into a baking dish with the chicken pieces (I didn't have a whole chicken, so I just used two chicken drumsticks and two chicken breasts), and bake it until the liquid evaporates and the top turns gold brown.



Then you plate it, and then dig in! (Or, in my guest's case, just take a giant spoonful to the baking dish, tsktsk.)



My photo doesn't look as tasty as Kevin's, but needless to say, it was still awesome. It's a one-pan and then one-baking dish type of dish. It's fairly simple, and the part that took the longest was just waiting for it to bake (I had also added an extra cup or so of chicken broth since that was all that was left in a giant can of chicken broth). The two of us finished off half of the entire thing, and then proceeded to finish off the second half the next day. Still great out of the microwave!!

Anyhow, that's all for now. The next few days involve birthdays and parties and meeting new people, so I'm sure that there will be something cooked or baked or whatnot coming up in the next week!

I hope everyone's week is going well.

Lemon Meltaways and Dill Bread

I'm out of flour! I know, ridiculous. But I'm out of plain ol' all-purpose flour. Oops. I do have many pounds of bread flour, whole wheat flour, and white whole wheat flour. ...I just don't have good old all-purpose flour. Oops. Consequently, I now have a(nother) vetekran dough resting on my counter made up of part all-purpose flour, part white whole wheat flour, and part bread flour. ...This'll be an interesting experiment, since I have always been shy about trying out different flours in recipes. Oh yes, and I forgot to mention last time that this recipe is from the The Great Scandinavian Baking Book by Beatrice Ojakangas.

The past few days have been pretty filled with baking... I received an order for a batch of ginger cookies, lemon meltaways, and a cream cheese dill bread. Then, I figured since I had left-over cream cheese and the whole wheat bread was running out, I might as well make another loaf for myself.

Doesn't it look tasty?



I've discovered it's amazing with something like one of those wedges of Laughing Cow Original Swiss and slices of turkey deli meat. Yum.

After the first rise:



After the second rise:



I have decided that there is just something so beautiful about risen dough. Whether or not that is because I'm biased and it means I did it right is another matter. :P

So yeah, I also realized that the bread is giant and fits in a 9"x5" loaf pan, not my 8"x4" loaf pan, so I need to make a change of that and the amount of compensation for that... oops.

Oh yes, and the lemon meltaways! I think that this batch of lemon meltaways weren't the most lemon-y of lemon cookies. I think it might have something to do with my lemon... I realized afterwards that the lemon itself wasn't the most fragrant of lemons, which probably resulted in a less lemon-y cookie. It was still tasty, though, I think.



A close-up, to address all your food porn needs:



Don't they look good? These cookies contain powdered sugar and cornstarch in the dough, resulting in a lighter, crumbly cookie that melts when you bite into it--much like a Mexican Wedding cookie, but without the nuts.

Anyhow, my new vetekran dough should be rested enough to roll out... I made it last night in part for my roommate. We were in a car accident last night on the way back to our apartment, and he was freaking out a little. We are both okay, but just a little shaken, and no other car was involved, thank goodness. Originally, he was going to stay at home and fix the car, but I convinced him to still go into work. ...Unfortunately, that means that he's not even going to be here now when it comes out of the oven! Alas.

Oh yes, and here is the second order! (I swear I'll stop posting pictures of my orders eventually, but I just think the scrapbook paper are so cute! That, and I'm obsessed with really cool boxes and packaging, and I had a field day at Joann's and at Michael's last week... I still need to find a cheaper way of packaging, though...)