Thursday, September 21, 2017
Tuesday, August 29, 2017
Two pieces of chicken breasts taken off from a rotisserie chicken
Salt: a little, depending on how flavorful the chicken breasts are
Zhenjiang Vinegar: 4 tbsp
Light Soy sauce: 4 tbsp
Sesame oil: 2 tbsp
Spicy oil or spicy sesame oil: 1 tbsp
Numbing pepper oil: 1 tbsp
Ginger: 1 tsp, finely chopped
Garlic: 3 cloves, pressed
Green onion: 1-2 chopped
Cilantro: half a bunch, chopped
Red chili pepper (fresh, dried, or pickled): depending on your taste
Sesame seeds and crushed peanuts: as little or as much as you want
Mix chicken with all ingredients, add sesame seeds and peanuts on top. Voila!
Wednesday, August 23, 2017
Thursday, August 17, 2017
Friday, July 28, 2017
Wednesday, July 26, 2017
Saturday, July 22, 2017
Wednesday, July 05, 2017
20 to 24 Medjool dates (12 to 16 ounces)
4 ounces goat cheese or blue cheese
12 to 16 ounces bacon, preferably of medium thickness
20 to 24 toasted almonds, optional
- Heat the oven to 400°F. Line a baking sheet with parchment or a baking liner and set aside.
- Cut open the dates: Use a paring knife to cut a slit in the side of the date. Use your thumbs to open the date slightly. Remove the pits if your dates still have them inside.
- Stuff with cheese: Use a spoon to stuff a little goat cheese or blue cheese into each date. Use the back of the spoon to press the cheese into the date. If you're adding almonds, press an almond or two into the cheese. Press the date closed.
- Wrap the dates with bacon: Cut the strips of bacon in half. Wrap each date with a half-strip of bacon. Secure the end of the bacon with a toothpick.
- Arrange the dates on the baking sheet: Space the dates a little apart and lay them on one side.
- Bake for 15 minutes. After 15 minutes, flip the dates to the other side.
- Continue baking for another 15 to 20 minutes: Keep an eye on the dates and remove from the oven as soon as the bacon is as crispy as you like it.
- Transfer the dates to a plate with a paper towel to drain. If the dates seem greasy, blot the sides as well as the bottoms.
- Combine vinegar and brown sugar in a saucepan. Bring to a boil, reduce heat, and simmer til thick.
- Arrange the dates with toothpicks and drizzle with balsamic reduction.
- The dates can be prepped and refrigerated for up to a day before baking. Keep covered.
- Recipe can be doubled or tripled as needed.
Sunday, June 11, 2017
Monday, June 05, 2017
Wednesday, May 03, 2017
Monday, April 24, 2017
Sunday, April 02, 2017
I wanted a small birthday cake, so I cut the old 4 egg cake in half and baked it in 2 8" pans. It was delicious!
Preheat oven to 325 convect or 350 non-convect.
Take everything out of the fridge, so that it can come to room temperature.
Prepare 2 8"cake pans: *Cut 2-8" rounds of parchment paper to fit the bottoms of your pans. If you don't have parchment paper, use Release Aluminum Foil or wax paper. Don't skip this step! Spray your pans with Baker's Joy or butter & flour them. Then place the parchment paper in the bottom of the pan. Then spray it with Baker's Joy. *To cut the rounds--tear off a piece of paper large enough to cover your pan. Fold in 1/2, then 1/4, then 1/8, then 1/16. Set the point in the middle of the pan and eyeball where you need to cut. Crease to mark it and then cut. Unfold, and --this always seems like a miracle to me--you have a perfect circle. If it's too big, refold and cut it a little smaller.
Sift before measuring:
1 1/2 cups cake flour
1 1/8 tsp double-acting baking powder
1/4 tsp salt
1 cups sugar
Beat until soft:
1/2 cup butter (preferably unsalted)
Add the sugar gradually. Beat until very light and creamy. Beat in, one at a time:
2 egg yolks
3/4 tsp vanilla or 1/2 tsp vanilla and 1/4 tsp almond extract
With mixer on slowest speed, add the flour to the butter mixture in 3 parts, alternating with thirds of:
1/2 cup milk
Stir the batter until smooth after each addition. Whip until stiff, but not dry:
2 egg whites
Fold them lightly into the cake batter.
Pour into prepared cake pans and bake about 22-25 minutes. They are done when a toothpick inserted in the middle comes out clean. Remove the cake pans to a rack and let cool before turning the cakes out on to racks to finish cooling. Don't try to ice them until they are thoroughly cool, otherwise your icing will melt and slide off.