All My Sugar

Something About Wine

2012-03-04T21:14:00.002-05:00

I like how the following infographic from Wine.com looks like the art from one of my favorite shows, Good Eats. It even resembles the art/approach Alton Brown uses in his books. As for wine itself, although it's not something that's always on the dinner menu (I mostly prefer to get my extra calories from dessert), I do have an appreciation for a nice glass of Merlot or Shiraz, or a cool Sauvignon Blanc or Pinot Grigio, or even a good Riesling or Muscato. Come to think of it, given the right setting—e.g. a restaurant in Napa Valley—wine is definitely in order.

Buttermilk Biscuits, Revisited

2012-01-14T14:36:00.006-05:00

One of the most delicious ways one can start the weekend is by baking a fresh batch of warm, buttermilk biscuits. I've made this recipe by Ina Garten, Buttermilk Cheddar Biscuits, countless times in Denver, and in Manila, had gone with my modified version, Calamansi-milk Breakfast Biscuits (which were featured in Yummy Magazine's website before the reformat). Today was the first time I've ever made them here in New York.

Best served with orange marmalade.

It's an easy recipe that you can make by hand should you wish to skip the mixer. I like either method and both yield the same buttery, flaky results. Here's a tip though: You don't actually need to buy buttermilk. The quickest, easiest substitute is adding about a teaspoon of lemon juice to regular milk, swirling it around, and letting it sit until it's time to pour it onto the flour mixture (don't forget to beat in the egg before that though).

And, once you get past the thought of cutting calorie-laden butter through flour, salt, and baking powder, you'll rarely ever go for store-bought
biscuits again!

The recipe calls for egg wash—a mixture of one egg and one tablespoon of milk—which you'll brush along the tops of the biscuits before popping them inside the oven.
If you're making scrambled eggs anyway, just use your usual eggs-and-milk-in-a-bowl combo before cooking in the pan.

Buttery, flaky biscuit!

Happy New Year!

2012-01-01T14:58:00.021-05:00

No celebration is complete without chocolate. Hence, this decadent hodgepodge of Belgian Chocolate seashells—a last-minute purchase on the way home from New Year's Eve dinner with family.

I have plenty to be thankful for as I welcome 2012. For one, my husband and I have just recently moved in to our new home: a coop rental near a touristy spot, which I'm actually loving. I now enjoy a shorter commute to work, and—the best part so far—I have my own kitchen! I can cook, bake, sauté, chop, broil, roast to my heart's content. It's also delightful to finally be able to consolidate all the things I've collected over the years, and organize them in one place.

This kettle for example: I bought it a few years ago in Denver, hoping to bring it to New York once I had my own place. Now, it's a nice fixture in the kitchen and makes making green tea a joy.

Of course, another delightful part of New Year's Eve celebrations is champagne—and two bottles of Veuve Clicquot graced our household. The first one was a gift from work, and the other, we bought as a gift for family. What can I say, when it comes to good bubbly, it's nice to pay it forward!

Cheers to a wonderful 2012, everyone!

Thanksgiving

2011-11-29T12:03:00.001-05:00

Dark chocolate turkey!

How was your Thanksgiving? Mine was dessert-tastic! This chocolate turkey was a tablepiece at a family dinner, and it's made from lush, dark chocolate. I still have one at home—a take-away treat from the hosts.

Apart from this, dessert was a sweet and decadent spread of chocolate cake, apple tart with vanilla ice cream (both cake and tart baked by an auntie), pumpkin pie, cupcakes, figs, fruit...all followed up with freshly brewed coffee.

Mmm...

Back to Cocoa

2011-10-22T14:26:00.001-04:00

Image courtesy of Serenatachocolates.com

I still remember the first time I saw the Chocolate Room at Harrods' Food Hall. I was amazed by the sheer concept of having a whole floor in a department store dedicated to cocoa alone. Rows and rows and stacks and stacks of fine chocolate fare, and all you needed was one enthusiastic swipe of a credit card.

Fast-forward to today, I have yet to go back to Knightsbridge. Although I like to tell people that one of the reasons why I moved to New York was to make it easier for me to eventually live in London. But, that's still far along the horizon. In the meantime, if I want a chocolate fix from Europe, I apparently am just a few clicks away, thanks to e-commerce. I have a particular bias to dark chocolate, but to be honest, any cocoa—in all its luscious forms—is welcome in my home.

I've recently come across the online retailer, Serenata Chocolates. I think it's worth checking out, if you're a chocolate enthusiast like myself.

Oh, and if you've read my Chocolate Hiatus/Secret post, obviously that has now concluded.

- Posted using BlogPress from my iPad

Gourmet Coffee

2011-07-31T23:08:00.001-04:00

Give it a shot.

Over the holidays, I gifted myself with my first Moka Pot—the traditional contraption that percolates coffee right on the stove. I'd initially pondered a Nespresso machine, which, at the time, was way over my budget. The 3-cup espresso Moka Pot however, was perfect for my needs. Besides, I'm not a big coffee drinker, but I do love a good cup, especially when done right.

Fortunately, the Key Food near where I live carries a decent selection that I was able to get a canister of Lavazza ground espresso. It's sitting in the back of the refrigerator now. Like I said, I don't always have coffee at home, but when I do, want it good.

I got my Moka Pot from Amazon.com. Ground espresso beans and gourmet coffee in general are also easy to find online. You'll find brands like Illy, Lavazza, Senseo, and of course, the popular Keurig and Nespresso pods. But, if I may suggest, give the Moka Pot a shot first before going the pod route—it's fun and worth it.

Choux-in

2011-04-05T23:27:00.000-04:00

I'll huff and I'll puff...

Pâte à Choux ("pat-teh-shoo") is the building block for all cream puffs, eclairs, and profiteroles. And, I just found out that it's the same dough used for churros (usually dipped in chocolate, once fried). Same goes for donut holes, and, if you wish, for savory chicken or tuna salad sandwiches.

I first chanced upon the idea of making cream puffs at a birthday party, where my cousin-in-law's former roommate prepared these delightful airy treats. She said they were easy to make, and shortly after that party, I saw a recipe in an issue of Martha Stewart Everyday Food. I've made it twice so far ever since, but it was only last week that I decided to make a full-fledged batch filled with pastry cream made from scratch, folded with Crème Chantilly (a.k.a. sweetened whipped cream) and dipped in melted dark chocolate. The results were phenomenal, and the cream puffs even tasted better once refrigerated.

I referenced three recipes—Martha Stewart's, Alton Brown's, and Chef Eric Crowley's (of The Culinary Classroom in L.A.). I went with Crowley's, whose how-to video may be viewed on YouTube. But, note that if you're making smaller cream puffs, to go with the oven temperature in Stewart's version. Brown is usually my go-to for precise measurements, but given that I do not own a kitchen scale here in NY, I had to skip the Good Eats host's Pâte à Choux. But, I highly recommend watching his "Choux Shine" episode—educational and entertaining as always.

For the filling, again, it was a combo of Francois Payard's Pastry Cream recipe from Marthastewart.com and Crowley's Crème Chantilly (you basically just have to fold in the aerated cream into the cooled custard).

Recipes follow (modified and edited as applicable). You'll find the rest after the jump. Enjoy!

You'll need:

1/2 cup milk
1/2 cup water
3 oz butter (6 tablespoons)
1 cup all-purpose flour
1 teaspoon sugar
1/4 teaspoon salt
4 to 5 eggs

powdered sugar to sprinkle on top of finished dessert (optional)
muffin tin or baking sheet
parchment paper (a.k.a. Glad Bake and Cooking Paper)

Directions:

1) Preheat oven to 400-425°F. Place butter, water and salt in a saucepan and heat until mixture boils.

2) Add the flour and stir until mixture forms a paste. Keep stirring until the dough pulls away from the sides of the pan, forming a ball that leaves traces at the bottom of the pan.

3) Move the dough into a large mixing bowl. Using a wooden spoon, add eggs one at a time, until the mixture forms a sticky, gooey paste. (Make sure the paste has slightly cooled before adding the eggs or else they will scramble.) You may also use a mixer for this part.

4) Transfer the dough into a piping bag or a disposable resealable bag with one corner cut half an inch wide. Pipe little mounds onto a parchment paper-line baking sheet.

5) Bake puffs for 10 minutes. Lower the temperature to 350-375°F and bake for another 10 to 15 minutes. Transfer to wire racks to cool, and use a toothpick to poke holes in each puff.

6) In a separate bowl, add equal parts of pastry cream and Crème Chantilly. Fold gently to combine and transfer mixture to a plastic bag to pipe into each puff.

7) Melt chocolate for one minute in the microwave or in a heat-proof bowl set over simmering water (making sure that the bowl doesn't touch the water). Add a few drops to oil and mix until shiny. Dip each puff into melted chocolate and let set in the refrigerator.

Francois Payard's Pastry Cream
(Source: Marthastewart.com)

(Makes 1 1/2 cups)

Ingredients

1/2 cup milk
1/2 cup heavy cream
1 vanilla bean, split
3 large egg yolks
1/4 cup sugar
2 1/2 tablespoons all-purpose flour

Directions

1) In a small saucepan over medium heat, scald milk, heavy cream, and vanilla bean by bringing the mixture just to a boil. Remove from heat, cover, and let steep for 10 to 12 minutes. Remove vanilla bean.

2) In a small bowl, whisk together egg yolks and sugar until light and fluffy, about 2 minutes. Add flour and continue whisking until smooth.

3) Slowly pour the hot-milk mixture into the egg mixture. Whisk until completely smooth and free of lumps. Return the mixture to the saucepan, and place over medium heat. Bring the mixture to a boil, whisking constantly, and cook for another 2 minutes.

4) Remove the pastry cream to a bowl. Place a sheet of plastic wrap directly on top of the pastry cream to prevent a skin from forming. Refrigerate until ready to use.

Crème Chantilly
(Source: Mahalo.com)

Ingredients

1 cup heavy or whipping cream
1-2 tablespoons powdered or granulated sugar
1/2 teaspoon vanilla extract

Directions

1) In a metal or glass mixing bowl, whisk heavy cream until it forms soft peaks. Do not overmix or it will curdle.

2) Add sugar and vanilla. Keep on beating until stiffer peaks form.

Carrot Cake Makeover 2

2011-03-31T14:28:00.001-04:00

A sweet way to celebrate.

Here's the latest incarnation of my favorite carrot cake recipe, which you'll find in the first Carrot Cake Makeover post. In cupcake form, one gets the best of both worlds in terms of convenience (easy to tote to dinner parties) and time saved (no need to butter and flour pans!).

For the cream cheese frosting, I've also played around with the large "daisy" tip—the results simply remind me of soft-serve ice cream. Yum.

Enjoy the pics! Today I'm celebrating 31 days of being productive and "resetting" my body clock, so, think of this post as my virtual cupcake party. Sending love and sweet thoughts to all you readers and friends out there! As always, thank you for reading :)

(Originally published at NyMinuteNow.com, "Carrot Cake Update 2" 03/31/11.)

Fluffy, chewy goodness.

Cupcakes a la NYC

2011-03-09T23:50:00.006-05:00

Once you get past the novelty and nostalgia of eating cupcakes from the famous Magnolia Bakery in the West Village (or in any of the branches that have cropped up all over town, for that matter), your taste buds would promptly determine how sickeningly sweet the little cakes are.

That said, the cloying qualities of said sugar bombs have not stopped me from reaching for one every now and then. It's the sweet equivalent of craving KFC—unadulterated and greasy—when nothing else would hit the spot.

I recently stumbled upon a Magnolia-esque bakeshop at the Chelsea Market called Eleni's, where I got to order a vanilla cupcake covered in chocolate buttercream frosting. Their version is sweet enough (not too much), creamy, and perfectly portioned for the walk from the store to the subway. It was definitely a delicious moment...so much so that I continued to fixate on the choco-vanilla combo for two days, prompting me to take the cupcake plunge: I had to make my own.

If you Google "vanilla cupcakes with chocolate frosting" you will come across similar versions of the recipe I've listed here. There are two major-nice things to note about churning your own sweet treats. One, you know exactly what goes in and you can use premium ingredients (you know how I feel about vegetable shortening, blech!). Two, it's way way cheaper!

Easy to make, easy to eat!

Most recipes call for either cake flour or self-rising flour—both of which are easy to substitute with all-purpose flour. For every cup of cake flour you need, combine two tablespoons of cornstarch and AP flour in one measuring cup. To make your own self-rising flour, add 1 1/2 teaspoons of baking powder and 1/2 teaspoon salt to one cup of AP flour. The recipe below is a modified version featuring the latter.

More important than the flour you use is actually the method with which you combine the ingredients. As in the case of making any type of fluffy cake, be careful to not overmix the batter. I paraphrase Good Eats host Alton Brown in saying that overbeating the batter produces gluten—the stretchy protein strands that render your finished product chewy and "not good eats."

Cupcakes a la NYC
(a.k.a. Vanilla Cupcakes with Chocolate Frosting)

Mmm...

You'll need:

1/2 cup (one stick) butter, softened
1 cup sugar
1 1/2 cups all-purpose flour
2 1/4 teaspoons baking powder
3/4 teaspoon salt
2 eggs
1/2 cup milk
1 teaspoon vanilla extract

(You may refer to the original recipe using cake flour here.)

Directions:

1) Preheat oven to 350°F. Place cupcake liners in muffin pan.

2) In a mixing bowl, cream butter, gradually adding sugar until light and fluffy. Add eggs one at a time, beating well after each addition. In another bowl, whisk together flour, baking powder, and salt (you may also sift this mixture to aerate it). Add flour mixture alternately with milk and flavorings to creamed mixture, beating after each addition until smooth. Do not overmix.

3) Fill cupcake liners 2/3 full. Bake for 17 to 20 minutes, or until a toothpick inserted in the center of cupcakes comes out clean. Cool in pans 10 minutes. Remove from pans and finish cooling on racks.

Ready to frost?

Frosting

You'll need:

3 3/4 cups confectioners sugar
1 stick of butter, softened
3-4 tablespoons milk
1 teaspoon vanilla extract
3 ounces unsweetened chocolate, melted and cooled
(use more for an extra-chocolatey frosting)

Directions:

Combine in a large bowl, confectioners sugar, butter, milk and vanilla. Beat at medium speed 1-2 minutes until creamy. Add chocolate and beat until well blended. If necessary add more milk 1 tablespoon at a time to reach desired spreading consistency.

Mis En Place

2011-03-08T00:09:00.003-05:00

Easy to assemble.

While I've never attended chef school, I have an appreciation for the French term tossed around by culinary students and professionals, Mis en place, meaning, "everything in place." It refers to having all ingredients laid out, in order, before cooking commences. This makes the assembling process smooth and orderly, without any interruptions (such as additional chopping, measuring, and the like).

Chopping, peeling, and tossing made easy.

In my own home-cooking life, I try to employ this culinary credo (although I do avoid using too many bowls to make cleanup easy). And, as of recent domain renewal issues (don't ask!), I realized that my blogs could use a little Mis en place—or, to be more specific, "everything in ONE place."

Hence, I've decided to post all succeeding food entries and recipes this point forward, back at my original blog, NyMinuteNow.com—next to musings and random snippets about my life in (and out) of New York City. Call it streamlining, call it simplifying, call it Spring Cleaning... Think of All My Sugar from now on as a recipe enclave of sorts; a happy place. I definitely will keep browsing this site because it holds many recipes that I still regularly reference.

So, this isn't goodbye. I'll see you at NyMinuteNow.com!

UPDATE 03/09/11: The domain is up and running, thanks to the support folks at Google Apps (they're pretty great!). I was rereading some entries and decided to continue uploading to this blog—by reposting the food-specific entries that I will be writing at NyMinuteNow.com. Call it twice as nice, and still Mis en place!

Sautéed Lentils

2011-02-25T04:18:00.001-05:00

A fiber-rich, protein-packed meal. (And, delicious!)

One night back in January, I had planned on making my go-to lentil soup—a warm and hearty slurry featuring the chewy, protein-packed grains, slowcooked and served with crusty bread and a sprinkling of parmesan. But upon defrosting the Mirepoix I'd saved in a zip-top bag, I noticed that the carrot-celery-onion mix had gone rancid even before I got to store it in the freezer. Hence, my plans for a wintry night sipping soup were shelved for the time being.

As the lentils had already been soaking in a bowl of water, waiting to be immersed in vegetable broth, I ended up boiling the grains for about 10 minutes, draining, and sautéing them in olive oil, garlic, cumin, and fresh flat-leaf parsley, finishing with a little lemon juice and parmesan cheese (and, in the pan, of course, salt, pepper, and a hint of sugar). Simple, yet satisfying. This side dish is usually paired with grilled or poached salmon, yet, is robust (and healthy!) enough to stand on its own as a main dish or (midnight) snack.

Quick, Quick Tuna Stir-Fry

2011-02-25T00:35:00.000-05:00

It's not the most photogenic dish
in the world, but it's good.

Today I wanted to:

• make more vanilla cupcakes
(will blog about the ones I've already made)
• go to the supermarket/deli
• make brownies or blondies a.k.a. Fast Bars

But, I've willed myself to stay close to my writing desk and finally, FINALLY, churn out all the posts that have been sitting in the (blog) backburner for way too long, posts which already need to be served up—fast!

So, instead of whiling my time in the kitchen like I usually do (because, really, it makes me happy), for my late dinner/midnight snack, I've turned to a tried-and-tested recipe from my QC apartment days. The addition of cumin is a little recent, but it's essentially the same hodgepodge of pantry staples. And, really, you can make it with any seasoning you want.

You'll need:

a tablespoon of olive oil
a pat of butter
a teaspoon of garlic
a can of tuna
a splash of soy sauce
half a cup to a cup of rice
(the tuna-rice ratio is really up to you)
salt, pepper, and a little sugar
a dash of dried thyme
a dash of cumin
a sprinkle of dried parsley... or any dry spice of your liking
a squeeze of lemon (or calamansi)

Directions:

Stir-fry in a hot pan starting with the olive oil, butter, and garlic. Brown the tuna and toss in the rest of the ingredients, finishing with a squeeze of lemon or lime juice. Transfer onto a bowl, head to your desk, and WRITE!

Make-do Pound Cake

2011-02-16T02:12:00.004-05:00

Pair with fresh fruit or melted chocolate. Mmm…

You don't need fancy schmancy gadgets in the kitchen. It's just easier sometimes if you did—but it's not a prerequisite to sound cooking and baking. To re-quote The New York Times writer Mark Bittman from my "Cookies!" post at NyMinuteNow.com, "…It’s fully possible to cook just about anything just about anywhere, with just about any equipment at hand. … As runners run and writers write, cooks cook, under pretty much any circumstance."

Remember, in the olden days, people made cakes, cookies, and bread without Kitchenaid mixers. My grandmother regaled me with stories from the war, when she made cookies to sell to Japanese soldiers, using a makeshift oven made from a large biscuit can.

Here in New York, I have a modest-sized kitchen that I share with roommates. I've finally reconciled my aversion to taking pots and pans out of the oven and have embraced the task in preparation for churning my next sweet treat. However, since I did (and still do during holidays) most of my baking at my mother's home in Colorado prior to moving back to New York, I do not have the "proper" equipment out here, and I have yet to migrate the candy apple red Kitchenaid mixer she gave me before the wedding.

But, I make do.

Case in point: this pound cake. One night, I seriously craved for this classic buttery concoction traditionally made with a pound each of flour, butter, eggs, and sugar—hence, the name. I Googled both Alton Brown and Martha Stewart's recipes; both are similar and easy to follow. I own a small Chefmate hand mixer purchased from Target for $7(!), and in place of a large glass mixing bowl, I used a heavy stainless dutch oven to assemble the batter. Oven-bound, in it went to a roommate's smaller stainless steel pot (pictured here).

Find an oven-proof stainless steel pot.

Voila! A super cute pound cake.

The result was pretty awesome (and cute!) for a make-do pound cake with minimal tooling around. I did cut the recipe to one-fourth of the original, and the next day, I bought disposable aluminum loaf pans for three for a dollar. But, even so, I wouldn't think twice about doing it this way all over again.

(Full recipe after the jump.)

Disposable aluminum loaf pans are actually reusable.

Classic Pound Cake
(from Martha Stewart Living, July 2009; courtesy of Marthastewart.com)

Makes 2 loaf-pan cakes

You'll need:

1 pound (3 1/4 cups) all-purpose flour
1 tablespoon coarse salt
4 sticks softened unsalted butter, plus more for pans
2 cups sugar
1 teaspoon pure vanilla extract
9 large, room-temperature eggs

Directions

1) Preheat oven to 325°F. Butter two 5-by-9-inch loaf pans. Combine all-purpose flour and salt in a bowl.

2) Cream butter and sugar with a mixer on high speed until pale and fluffy, for 8 minutes. Scrape down sides of bowl. Reduce speed to medium, and add vanilla extract.

3) Lightly beat eggs, and add to mixer bowl in 4 additions, mixing thoroughly after each and scraping down sides. Reduce speed to low, and add flour mixture in 4 additions, mixing until just incorporated. Divide batter between pans. Tap on counter to distribute; smooth tops.

4) Bake until a tester inserted into center of each cake comes out clean, about 65 minutes. Let cool in pans on a wire rack for 30 minutes. Remove from pans, and let cool completely on wire rack.

For Alton Brown's recipe, go to FoodNetwork.com.

Fast Bars

2011-02-13T14:42:00.002-05:00

I got a fast bar... Maybe together we can get somewhere.

I recently had a craving for chocolate chip cookie bars—the kind reminiscent of chewy revel bars or soft cookie squares from Bun on the Run from back in the nineties. The melt-in-your-mouth, sloppy version of good old chocolate chip cookies. One pleasant realization I had while making these was that they were even quicker and easier to make than my go-to chocolate chip cookies! I think it has very much to do with not having to repeatedly drop little bits of dough into rounded tablespoons on a sheet pan, and instead, laying the whole chunky mass of sweet chocolate chip batter in a brownie pan and popping it into the oven. It comes out whole, you let it set, and cut it into squares. Easy peasy!

Below is the modified recipe I found at Realmomkitchen.com ("Thick and Chewy Chocolate Chip Bars"). I halved the original recipe, added oatmeal (for the fiber and revel-bar effect), and cut the flour and chocolate chips. The result: easy to make chocolate chip bars that come out of the oven warm and gooey and set to perfect chewiness in the fridge. They pair easily with a hot cup of coffee or tea, or cold milk.

Fast and Gooey Chocolate Chip Bars

You'll need:

3/4 cup all purpose flour

(for a crumbier version, add 1/4 cup more flour)

1 cup oatmeal

1/4 teaspoon salt

1/4 teaspoon baking soda

6 tablespoons butter, melted and slightly cooled

1/2 cup light brown sugar

1/4 cup granulated sugar

1 very large egg or two small eggs

1 teaspoon vanilla extract

1/2 cup chocolate chips

Fast and easy!

Directions:

1) Preheat the oven to 325 degrees. Butter a 9 x 9 brownie pan (or any disposable aluminum foil pan you have on hand that can hold the batter) and line it with parchment paper, letting the edges dangle to the sides for easy removal.

(If you don't have parchment paper, use foil, but I personally do not like lining with foil for baking because it gets to the cake if not careful when retrieving or slicing; not good if you have old amalgam dental fillings.)

2) Mix the flour, oatmeal, salt, and baking soda together in medium bowl; set aside. Whisk the melted butter and sugars in a large bowl until combined. Add the eggs, and vanilla and mix well.

3) Using a rubber spatula, fold the dry ingredients into the egg mixture until just combined; do not overmix. Fold in the chocolate chips and turn the batter into the prepared pan, smoothing the top with the spatula.

4) Bake until the top of the bars is light golden brown, slightly firm to the touch, and edges start pulling away from sides of pan, 20-26 minutes. Cool on a wire rack to room temperature and transfer onto a big plate or cutting board. To easily cut 1 to 2-inch squares, refrigerate. If you can't wait and resist, dig in!

Milk Chocolate and Marshmallow Cornflake Cookies

2011-01-27T22:17:00.020-05:00

You know you want one.

When I got the chance to participate in One Big Table: A Portrait of American Cooking by former New York Times food columnist, Molly O'Neill, I quickly put together ingredients to come up with the
Milk Chocolate and Marshmallow Cornflake Cookies now featured(!) in the hefty book. I ended up with two versions of the recipe, one with oatmeal and one without. The one without is what you'll see on page 756 and I'm delighted to finally be able to share it with the world...or at least, the world-wide-web!

Feel free to share your thoughts! If you ask me, while I love, love oatmeal in my chocolate chip cookies, for this particular recipe, leaving it out allows the flavor of the cornflakes and marshmallows to come out and pop in your mouth. Good call for O'Neill and team, I must say.

Ingredients:

Hooray!

8 tablespoons (1 stick or 1/2 cup) butter

1/2 cup granulated sugar

1/2 cup packed light brown sugar

1 large egg

1 teaspoon pure vanilla extract

1 1/2 cups all-purpose flour

1/2 teaspoon baking soda

1/2 teaspoon kosher (or regular) salt

1/2 cup cornflakes, plus more for topping

1/4 cup miniature marshmallows, plus more for topping

2/3 cup large semi-sweet chocolate morsels or coarsely chopped semi-sweet chocolate (preferably Nestlé Tollhouse Chocolate Chunks, but the bigger, the better), plus more for topping

1/2 cup white chocolate morsels, plus more for topping

Directions:

1. Preheat the oven to 375°F. Lightly grease 2 baking sheets.

2. In a large bowl, cream the butter and sugars with an electric mixer until fluffy. Add the egg and vanilla and mix well.

3. In a separate bowl, combine the flour, baking soda, salt, cornflakes, and marshmallows. Using a rubber spatula, fold the flour mixture into the butter and egg mixture. Then gently fold in the chocolates. Do not overmix.

4. Drop in rounded tablespoons onto the baking sheet. Top each cookie with a chocolate chunk, a white chocolate morsel, and two cornflake "ears."

5. Bake for 6 to 8 minutes, until lightly browned. Transfer to a wire rack. While the cookies are still hot, top each with a marshmallow. Cool completely before storing.

Makes about 36 cookies.

How do you dough?

Happy Hearts

2011-01-27T15:19:00.004-05:00

I just saw this in the February 2011 issue of O, The Oprah Magazine ("The O List," p.73-75). It's the Staub Heart-Shaped Cast Iron Dutch Oven, isn't it adorable?

Like many home cooks, I've been jonesing for an honest-to-goodness, cast-iron enamel pot—perfect for making hearty soups and long-simmering pasta sauces. Alas, the heavy pot (it does weigh a brick) fetches a premium price, but it's the kind of kitchen item you pass on to your children and so forth.

On another heart-shaped note, included in the feature are Quotes Measuring Spoons with engraved quotes that say, "A heap of happiness" (1 tbsp), "A spoonful of fun" (1 tsp), "A pinch of kindness" (1/2 tsp), and "A dash of humor" (1/4 tsp). Good news is, I already have similar ones! Mine were favors from an aunt and uncle's wedding back in October. They're made by online supplier, Kate Aspen, and they have slightly different versions of the quotes but still imbibe the same happy-loving vibe. I've only recently started using them and I love getting them out every chance I get.

Send love! Heart-shaped measuring spoons.

Staub Dutch Oven image courtesy of Oprah.com (Gregor Halenda; Stylist: Renata Chaplynsky for Art Department).

One Big Table

2010-12-26T23:30:00.015-05:00

I have a recipe in this book! Talk about a FANTABULOUS birthday present!

I have yet to own a copy of the hefty 880-page read written by former New York Times food columnist Molly O'Neill, but as I've just found out tonight, my Milk Chocolate and Marshmallow Cornflake Cookie recipe made it on page 756! Here's a snippet from the Simon & Schuster website, describing the book and its author:

"Meticulously selected from more than 20,000 contributions, the cookbook's 600 recipes are a definitive portrait of what we eat and why. In this lavish volume—illustrated throughout with historic photographs, folk art, vintage advertisements, and family snapshots—O'Neill celebrates heirloom recipes like the Doughty family's old-fashioned black duck and dumplings that originated on a long-vanished island off Virginia's Eastern Shore, the Pueblo tamales that Norma Naranjo makes in her horno in New Mexico, as well as modern riffs such as a Boston teenager's recipe for asparagus soup scented with nigella seeds and truffle oil."

You'll find the full article here. And, my friend, Bianca Garcia—whose Pork and Chicken Adobo recipe is on page 502—blogged about One Big Table at Confessionsofachocoholic.com.

Will post my feature and recipe once I have a copy of the book!

Image courtesy of Simon & Schuster.

UPDATE 02/25/11: I now have the book (so does my mother), plus photos!

Here's the spread:

And here's the page:

Click on the photos to zoom in :)

Santa Fudge Pie

2010-12-23T22:00:00.002-05:00

Ho ho ho...

This is literally a pie my brother and I made for Santa Claus. It's a recipe taken from the side of a vanilla wafer box, and, it is very, very sweet—considering I've already excluded one-fourth cup of sugar called for in the original recipe. Just so you know, this is not the healthiest pie in the world, and it's the kind you dive into with full conviction knowing exactly how sugary, buttery, and carbohydrate-y it is. Just so you know.

But, it's good. It is what it is. Just have a salad or a cup of tea after enjoying a slice.

Here's the modified recipe (with even less sugar than above). The pie is a serious chocolate bomb, and the vanilla wafers used for the crust (crushed and mixed with butter) and decoration give it texture and crunch. The fudge filling will also go well with a store-bought graham crust or homemade flaky pie dough. Either way, I think Santa will approve.

Merry Christmas!

For the crust:

1 ¼ store-bought vanilla wafers (e.g. Safeway, Nilla)
¼ cup finely chopped pecans (not included in pie featured here)
6 tbsp. butter

For the fudge filling:

¼ lb or 1 stick butter
3 oz or 3 squares unsweetened chocolate, chopped
1 cup sugar (original calls for 1½ cups)
⅓ cup all-purpose flour
¼ tsp salt
3 eggs
½ tsp vanilla extract
whipped cream for serving (optional)

Makes 8 servings.

Directions:

1. Preheat oven at 350°F. Combine crumbs, pecans, and butter. Press into bottom of pie plate and up the sides. Bake for 8 minutes until firm.

2. To make filling, melt chocolate and butter in a microwave-safe bowl. Cool slightly.

3. Whisk in sugar, flour, salt, eggs, and vanilla until smooth (you can do this manually or with an electric mixer on low). Pour into pie shell.

4. Bake for 25-30 minute or until center jiggles slightly. (Do not overbake, or it will form a crust on top. It will still taste good though.)

Modified from original recipe developed by cookbook author Marlene Sorosky Gray.

Orange Chocolate

2010-12-06T23:12:00.001-05:00

I can still vividly, vividly remember when I first tried orange milk chocolate. I was about four and my aunt and uncle were visiting from Italy and brought with them goodies and treats, as is customary for family flying to the Philippines. Also in our refrigerator at the time were Perugina Baci chocolate (Auntie Vio and Uncle Ciro lived near the factory) and triangles of this creamy cheese (think, Happy Cow, but probably the Italian version).

These days, I keep a constantly updated chocolate stash in my room. Just like people store premium Armagnac or Scotch, I get a kick out of collecting chocolate. I usually take a few bites to cap a savory meal; or even as a nightcap or midnight treat. I don't go overboard and I try to be French in my approach—I still have an unfinished slab of dark chocolate almond bark bought from Zabars a couple of weeks back. When it comes to sweet picks, variety—along with a discerning palate (with the occasional indulgence of drugstore-bought cookie dough bites)—is key.

My recent find is from the holiday candy aisle at Target: Terry's Chocolate Orange in Milk Chocolate, also available in Dark Chocolate. I picked it among rows and rows of sugary treats because it listed three, straightforward ingredients: chocolate, vanillin, and orange oil. And you know what they say about reading food labels and choosing those with the least amount of additives possible.

Terry's Chocolate Orange is made in Poland by Kraft Foods Global, Inc.
Visit terryschocolate.com.

Go For A Bite

2010-12-04T03:27:00.001-05:00

Walking home from a friend's Happy Hour birthday celebration, I spotted a small cafe selling Belgian waffles. After a savory dinner at Maoz Falafel before heading to the bar, I did have a craving for something sweet en route to the subway. Paired with a robust demitasse of espresso, it was the perfect nightcap.

Go For A Bite in Greenwich Village, NYC.

I was greeted by two jolly fellows from Israel, and two display refrigerators brimming with cream puffs (along with other delicious-looking sweet treats). First thing that came to mind was, "Oh, Israelian cream puffs, not French, ooh!" To that, one of them said, "Cream puffs are actually made all over the world, and called by different names."

One of them proceeded to hand me a quarter of a portion and IT WAS SO YUMMY that I'd totally bypassed the waffles and ordered a pack of four. I'd planned to have a piece with my espresso (ended up eating two), and take home a single-serve chocolate pie (had a few bites of that too). And, the two guys proved to be fun conversation, teaching me a little Hebrew, and I, sharing a bit of Filipino:

"Todah!" = "Thank you!" (Hebrew)
"Talaga?" = "Really?" and "Salamat!" = "Thank you!" (Filipino).

Go For A Bite is located at 120 W 3rd St (between MacDougal St. and Avenue Of The Americas) in Greenwich Village, New York City. If you're ever in the area it's simply a must that you stop by for a cup of coffee and at least one cream puff...and then some.

Puff, the magic pastry.


They also sell savory (pizza?) bread. Yum.

Lemon pie, anyone?

Nutella One

2010-11-24T23:49:00.000-05:00

Classic Nutella...

Today I saw the Nutella version of the Meiji Yan Yan pretzels with chocolate dipping spread I grew up with that I still snack on every now and then.

...and then some.

One On One

2010-10-15T15:38:00.004-04:00

"I wanna play that game tonight..."

It took a good 10, 15 seconds standing across the shelf at the grocery store before I got the pun on this cereal box.

How about you? How long did it take before music started playing in your head?:)

Polka Dot Brownies

2010-10-04T17:20:00.003-04:00

These triple chocolate brownies culled and customized from a Nigella Lawson recipe found on YouTube are perfect for a classic Pinoy New Year’s celebration, following the age-old ‘requirement’ of donning polka dots and having round-shaped food at the table to help channel abundance in the coming year. As for me, I forgot to wear polka dots on New Year’s Eve, but fortunately, I was able to make these delightful cocoa squares dotted with creamy buttons of white chocolate way before the clock struck midnight. These brownies leave a particularly sweet type of fireworks in your mouth and are surprisingly, very, very easy to make. Here’s the recipe.

You'll need:

6 ounces bittersweet chocolate (or four squares of Baker’s Semisweet Chocolate)
1 1/2 sticks (or 12 tablespoons) unsalted butter
3 eggs
1/2 tablespoon vanilla
1/2 teaspoon salt
3/4 cup sugar
3/4 cup flour
1/4 cup semisweet chocolate chips
1/4 cup white chocolate chips, plus a handful for topping

Makes 16 brownie squares. Prep Time 5 minutes. Baking Time 20 to 25 minutes.

1 Preheat oven at 350°F. Melt bittersweet chocolate squares and butter over low heat, or in a tempered glass bowl set over simmering water.

Good butter and chocolate: building blocks of decadent brownies.

2 Remove from heat and let melted chocolate cool for a few minutes. Add eggs one at a time, stirring completely with every addition. Add the rest of the ingredients and stir with a wooden spoon. Do not overmix.

Add eggs for a silky-smooth, chocolatey batter.

3 Pour brownie batter onto a square pan (the disposable aluminum ones from the supermarket work well) lined with parchment paper for easy removal once done. Sprinkle top with white chocolate chips and bake for 20 to 25 minutes or until an inserted toothpick comes out clean.

Tip: White chocolate chips aren’t always available in the supermarket, so stock up and keep them in the freezer.

Happy New Year, everyone!

Mariel Chua is already planning the next batch of brownies and other baked goodies to give away to family and friends.

[Originally published in "Baked!"—Mariel's old blog at Yummy.ph, January 6, 2010]

Sweet Spots

2010-10-04T17:17:00.002-04:00

Buttery sylvannas at Kitchen of Cakes and Coffee

I understand that as long as it involves blueberries, fresh cherries and strawberries, or Valrhona chocolate discs, baked treats can be quite expensive, thus justifying the exorbitant prices some establishments charge for good-quality desserts.

That’s why I find neighborhood hubs and small bakeshops truly delightful, not only for their friendly price points, but also for their cozy atmosphere. Two current favorites are the Kitchen of Cakes and Coffee in Tomas Morato and Brewing Point in Tierra Pura Homes—both in Quezon City.

At KOCC, one can enjoy buttery sylvannas for P35, cheese rolls (with a lot of cheese filling) for P30, ensaymadas for P20, giant soup bread bowls to-go (and fill with your own pumpkin soup) for P20, rhumballs (think amped-up Dunkin Munchkins) for P15 each. Wash it all down with your choice of mild, standard, or strong coffee served with real cream and brown sugar.

KOCC's delightful cakes, at realistic prices

Brewing Point on the other hand dishes up an assortment of sweet, layered cakes—from the fruity and chocolatey—alongside homemade value meals and bento boxes (the servings are huge!). On top of the reliable and speedy Wi-fi connection, I enjoy the village-ambience and most importantly, the taste of their savory dishes.

I should probably include in this list Figaro, Starbucks, Seattle’s Best, and Coffee Bean & Tea Leaf, but I find the sweet selections in these commercial establishments hit or miss, with a few staples (like Figaro’s bread pudding) that may be worth ordering something else other than the coffee these places are known for.

Mariel recently wrote about coffeeshop and Wi-fi etiquette over by her blog, NyMinuteNow.com. Check out her story entitled, “I’m with the Bandwidth.”

[Originally published in "Baked!"—Mariel's old blog at Yummy.ph, December 30, 2009]

Easy Chocolate Chip Cookies

2010-10-04T17:07:00.006-04:00

Perhaps the quickest and most enjoyable treat one could whip up in the kitchen is a batch of chewy, chocolatey cookies that could rival any boxed brand in the supermarket (with the exception of Striped Chips Ahoy of 80’s fame).

One could also find a multitude of recipes online and just about any cookbook around. Currently for me, it's a toss-up between a mock-Mrs. Field's recipe and the chocolate chip cookie recipe from the Kitchenaid baking book. They're quite similar and only vary in terms of the amount of (and lack thereof) certain dry ingredients. Both keep well in zip-top bags.

The first recipe calls for oatmeal, which makes for a chewier cookie with lots of texture. I also find this a bit healthier, from the added fiber from rolled oats. The second has a different flour-baking soda proportion, yielding a crisper cookie if kept longer in the oven. Both call for a 375°F oven temperature with baking times from 8 to 12 minutes.

I have yet to try and compare the two again; it’s been a while since I last tried. But if any of you beat me to the punch to this taste test, I would absolutely love to hear your comments.

(Note: I usually divide each recipe into two or four for smaller batches of cookies.)

Mmm...cookie dough.

Recipe 1
(‘Mock’ Mrs. Field’s)

1 cup butter (2 sticks or one whole block of Anchor)
1 cup white sugar
1 cup brown sugar
2 eggs
1 tsp vanilla
2 cups flour
2 ½ cups oatmeal
½ tsp salt
1 tsp baking soda
1 tsp baking powder
8 oz (about 1 cup) semi-sweet chocolate chips

Recipe 2
(from Kitchenaid)

1 cup butter
1 cup white sugar
1 cup brown sugar
2 eggs
1 ½ tsp vanilla
1 tsp baking soda
1 tsp salt
3 cups all-purpose flour
12 oz semi-sweet chocolate chips

Directions:

Cream butter, sugar (both brown and white), eggs, and vanilla in a glass bowl with a wire whisk or hand mixer. In a separate bowl, combine baking soda, salt, and flour. Add the dry mix to the butter mixture, scraping down the sides of the bowl. Do not overmix.

Add chocolate chips to cookie dough until combined. Drop cookie dough in rounded teaspoonfuls (or tablespoonfuls for bigger cookies) on an ungreased sheet pan. Bake for 8 to 12 minutes [update 01/27/11: 5 to 8 minutes is actually enough spoon-size cookies] and cool on wire racks.

Store in zip-top bags lined with parchment or wax paper.

Mariel Chua is the former beauty editor of Seventeen, Cosmopolitan, and Ok! Magazine Philippines. She has so far traded the lipstick and stilettos for more time in the kitchen.
[Originally published in "Baked!"—Mariel's old blog at Yummy.ph, December 16, 2009]

Calamansi-milk Breakfast Biscuits

2010-10-04T16:52:00.001-04:00

Start your day with a batch of soft, flaky, buttery biscuits.

Since October, I've made several batches of buttermilk biscuits, mostly on weekends. They're great for breakfast—with tart orange marmalade and fluffy scrambled eggs—or for random snacking—plain or with strawberry jam.

Buttermilk is relatively easy to find in big grocery stores in the U.S. In Manila on the other hand, a quick Google search yielded me the following (very ingenious and convenient) substitutes:

• 1 tablespoon lemon juice or vinegar plus enough milk to make one cup; let stand for 5 to 10 minutes.

• 1 cup milk and 1 3/4 tablespoons cream of tartar

• yogurt or sour cream

As in the first case, instead of lemon, today I experimented with calamansi juice. And so far, the results have turned out great, nothing strange or extremely funky and sour—just flaky, buttery rounds of breakfast goodness.

Here's the Buttermilk Cheddar Biscuit recipe from Ina Garten, which I normally use:
[source: FoodNetwork.com ]

2 cups all-purpose flour; add more as needed for the board
1 tablespoon baking powder
1 ½ teaspoons kosher salt (or 1 teaspoon iodized salt)
12 tablespoons cold unsalted butter, diced
½ cup cold buttermilk, shaken
1 cold extra large egg
1 cup grated extra sharp Cheddar
1 egg beaten with 1 tablespoon water or milk
sea salt, optional

(Note: The original instructions call for a mixer. Below is the modified version easily done by hand.)

1 Preheat the oven to 425°F. Line a metal sheet pan with parchment paper (or the locally available, Glad Cook ‘n Bake).

2 Place 2 cups of flour, the baking powder, and salt in a large bowl. Using hands, work in the diced butter into the dry mix until the butter is the size of peas.

3 In a small cup, lightly combine the buttermilk and egg. Pour the wet mixture onto the flour-and-butter mixture only until moistened (you’ll most likely have a little extra liquid left).

4 In a small bowl, mix the Cheddar with a small handful of flour and add this to the dough until roughly combined.

5 Dump out onto a well-floured board and knead lightly about six times. Roll the dough out until about half an inch thick throughout. Cut out rounds with a biscuit cutter, or slice even-sized rectangles using a sharp, floured knife. Transfer onto sheet pan and brush the tops with the egg wash; sprinkle with salt if desired.

6 Bake for 20 to 25 minutes until biscuits are browned and cooked through (for a smaller batch, lessen baking time). Serve hot or warm and store in zip-top bags or in an airtight container.

For shiny tops, brush dough rounds with egg wash before baking.

Mariel Chua is Yummy.ph's official baking blogger. For breakfast, she scrambles eggs in hot olive oil sprinkled with red pepper flakes. To finish, she grates Cheddar cheese on top while the eggs are still steaming hot. On random occasions, she uses Gorgonzola.

(Orange marmalade photo courtesy of Smuckers.com)

[Originally published in "Baked!"—Mariel's old blog at Yummy.ph, December 7, 2009]

Lemon Vanilla Caramel Cake

2010-10-04T16:36:00.002-04:00

I must admit, I’ve made cakes in the past that have lingered quite a bit in the kitchen, uneaten. But this lemon vanilla caramel cake wasn’t one of them. It was gone within three days of baking, filling, and frosting it.

It’s also fun to make. The steps may come across as tedious (as with anything that involves folding fluffy egg whites into batter) but honestly, the least enjoyable part will probably be the first thing you have to do when making a cake, which is cut rounds of parchment paper to line the bottom of the pans with, and buttering all sides. I find this part of baking anti-climactic yet essential. Once you get that out of the way—don’t forget to preheat the oven—the baking process is quite soft and relaxing, just like the two spongey white cakes you come up with.

What sweet dreams are made of.

This cake is a combination of two recipes, plus a lemony tweak I picked up from watching Ina Garten's Barefoot Contessa. The base is a white cake recipe from Martha Stewart, and the caramel filling is from a Fleur de Sel (a special flaky salt from France) chocolate cake recipe from GoodBite.com [see this AllMySugar post]. A quick Google search will yield video results for all of the above. Out of convenience, I've taken to culling recipes from all sorts of websites, versus getting them from cookbooks.

This lemon vanlla caramel cake can also easily transform to cupcakes. I would suggest using a melon baller to make a small hole on top to fill with caramel, before frosting the top with your marshmallow icing of choice. Personally I love watching egg whites transform into fluffy white frosting, so I don't mind making it from scratch. Here's the quick recipe I follow, also from Martha Stewart:

Seven Minute Frosting
[Source: http://www.marthastewart.com/recipe/perfect-seven-minute-frosting]

Ingredients:

1 1/2 cups sugar
2 tablespoons light corn syrup
1/4 cup water
6 large egg whites
1 teaspoon pure vanilla extract

1 In the heatproof bowl of an electric mixer set over a saucepan of simmering water, combine sugar, corn syrup, water, and egg whites. Cook over medium heat, stirring frequently, until mixture registers 160 degrees on an instant-read thermometer, about 2 minutes.

2 Attach bowl to a mixer fitted with the whisk attachment. Beat mixture on high speed until glossy and voluminous, about 5 minutes. Beat in vanilla. Use immediately.

You'll have a lot of extra frosting left to eat from the bowl. Enjoy!

Tell me: What's your favorite cake? Please feel free to comment and share!

[Reposted from "Baked!" at Yummy.ph, November 2009]

A Cake For All Reasons

2010-10-04T16:10:00.006-04:00

A merry mound of chocolatey goodness!

Up until recently, I’ve only used the Chocolate Cake with Fleur de Sel Caramel Filling & Dark Chocolate Ganache recipe by David Lawrence of Goodbite.com for its excellent caramel recipe, which I fill my Lemon Vanilla Caramel cake with. A few days ago, I decided to go ahead and follow the recipe to the letter, except replacing the posh, hand-harvested sea salt, “Fleur de Sel,” with regular iodized salt, and also holding off on the generous sprinkling originally called for. The result: a beautiful, moist, decadent chocolate bomb that was easy on the tooth (not too sweet) and perfectly-textured with a wall of crunchy toasted almonds in the background. Truly delightful also when paired with a cup of coffee.

Silky chocolate ganache and smooth buttery caramel are fun to make and both keep well in the refrigerator.

My only issue with this recipe—or any recipe that calls for different types of cocoa, powdered and otherwise—is the availability of good baking chocolate in Manila. The common denominator among home and small-business bakers seems to be the famous Chocolate Lover store where one could get huge hunks of bittersweet, semi-sweet, and other varieties and percentages of chocolate. As much as I enjoy the flavor, friendly prices, and availability, I seem to get a headache whenever consuming their product. But I still have yet to do a taste-test and experiment of sorts to validate this observation, so don’t take my word for it (or kindly leave a comment if you’ve experienced the same thing).

Assuming this ‘headache’ correlation were true, I am left with the premium baking chocolate at Santi’s Delicatessen (around P300 per 500-gram block) or pricey Baker’s, Nestle, Hersheys, and Ghirardelli from the grocery (ka-ching!). Talk about giving your wallet its own migraine!

Anyway, that aside, chocolate cake—whatever cocoa product it’s made with—will be a perennial, year-round fave. What better way to cap a crisp summer meal with a glass of cold milk and a slice of gooey ganache cake? Or when it’s cooler outside, say up in Baguio in the ber months, a belly-warming tandem of cake and hot cocoa? And how about a cup of espresso to highlight and enhance dessert time even further? For all of the above reasons, and perhaps even more, I am definitely keeping this cake in my recipe repertoire. And I’m only happy to share it with you.

Just some tips before you start:

1) For an easier recipe, slash the ganache and cake ingredients in half, and use two 7-inch diameter cake pans instead of the three 9-inch ones called for…

2) …But make the same amount of caramel because you can use it for other desserts, or even drizzle it over pancakes!

3) This cake is very chocolatey, and therefore, quite messy to make. Have plenty of paper towels ready!

Fleur de Sel Caramel Filling & Dark Chocolate Ganache

[Source: http://www.goodbite.com/recipes/chocolate-cake-fleur-de-sel-caramel-filling-dark-chocolate-ganache-david-lawrence]

Caramel
• 1 cup sugar
• ¼ cup water
• 2 Tbs. light corn syrup
• ½ cup heavy whipping cream
• ¼ cup (½ stick) unsalted butter, diced
• ¼ cup crème fraîche or sour cream
• ½ tsp. fresh lemon juice
• Large pinch of fine fleur de sel, plus additional for assembly

Ganache
• 1½ lbs. good quality bittersweet chocolate, chopped
• 2 Tbs. light corn syrup
• 2 cups heavy whipping cream

Cake
• 2 cups sugar
• 1 3/4 cups all-purpose flour
• 3/4 cup unsweetened cocoa powder, plus more for dusting cake pans
• 1½ tsp. baking powder
• 1½ tsp. baking soda
• 1 tsp. salt
• 1 cup whole milk
• 2 large eggs
• ½ cup (1 stick) unsalted butter, melted
• 1 tsp. pure vanilla extract
• 1 cup hot water
• 1 Tbs. instant espresso powder
• 1¼ cups unsalted almonds, toasted, coarsely chopped

Directions

Step 1
To make caramel, stir sugar, water, and corn syrup in deep medium saucepan, over low heat, until sugar dissolves. Increase heat to medium; cover pan and cook 4 minutes. Uncover, increase heat to high. Boil, without stirring, until syrup is deep amber, occasionally brushing down pan sides with wet pastry brush, about 6 minutes. Remove from heat. Add cream (mixture will bubble). Whisk in butter, crème fraîche, lemon juice, and pinch of fleur de sel. Cool completely. Can be made 3 days ahead. Cover; chill. Bring to room temperature before using.

Step 2
To make ganache, place chocolate in large bowl, along with corn syrup. In medium saucepan, bring cream to simmer. Pour cream over chocolate; let soften 1 minute. Whisk until chocolate is smooth. Can be made 3 days ahead. Cover; chill if not using right away. Bring to room temperature before using.

Step 3
Position rack in center of oven and preheat to 350°F. Line bottom of three 9-inch-diameter cake pans with parchment paper; butter paper and dust pan with coco powder and set aside.

Sift sugar, flour, cocoa powder, baking powder, baking soda, and salt into bowl of freestanding mixer, fitted with a paddle attachment. Add milk, eggs, melted butter and vanilla, and beat at low speed, until blended, scraping down sides of bowl as needed. In small bowl, stir 1 cup hot water and espresso powder, to dissolve. Add to batter; beat until blended (batter will be thin). Divide batter evenly among prepared pans.

Bake cakes until toothpick inserted into center comes out clean, about 25 to 30 minutes. Cool cakes in pans on racks 10 minutes. Cut around cakes; turn out onto racks. Peel off parchment, and cool completely.

Step 4
To assemble, place 1 layer on platter or cake pedestal; using offset spatula, spread ½ cup room-temperature ganache. Spoon 3/4 cup ganache into pastry bag, fitted with ¼-inch plain round tip, and pipe a ring of ganache around edge of layer. Spread ¼ cup room-temperature caramel filling evenly inside ring. Sprinkle caramel with large pinch of fleur de sel and 1 Tbs. almonds. Top with second cake layer, and repeat with ganache, caramel fleur de sel, and almonds. Top with third cake layer and spread remaining ganache over top and sides of cake and sprinkle the top with another large pinch of fleur de sel. Press remaining almonds onto sides of cake. Can be made 2 days ahead. Cover with cake dome and chill. Let cake stand at room temperature 1 hour before serving.

Mariel Chua is the former beauty editor of Seventeen, Cosmopolitan, and Ok! Magazine. Now working freelance, she spends most of her days wandering grocery aisles and tinkering about in the kitchen.

[Reposted from "Baked!" at Yummy.ph, January 2010]

Dream Come True

2010-10-04T16:01:00.003-04:00

I was around eight years old the first time I realized I could feed people with the things I whipped up in the kitchen. Carpenters were renovating our home (my parents bought our house barebones, with gray walls and hardly anything built in). I went into the kitchen to toss some flour and water to make my own Play-Doh and as an afterthought, decided to flatten and toast it in a hot pan and then finally coating it in sugar. One of the carpenters ate it, which I found really amusing—and gross, because to me, it was play-dough!

Before that, I spent weekends and summers at my aunt’s bakeshop. She let me tinker around and even let me use her candy thermometers, trays, and random ingredients—even the expensive ones. I made my own pink lollipops wherein I boiled sugar and water and waited until the thermometer pointed to ‘hard crack’; put in a few drops of red food coloring; poured the scorching mixture onto metal sheet pans; and then lay Zest-o straws over the hot sugar, slightly melting them in the process. I also watched my aunt create intricate Teenage Mutant Ninja Turtle birthday cakes, and she let me make my own cheese candies and butter frosting to decorate a small cupcake (or two) to take to my best friend’s house on a playdate. Thanks to her, I became aware at an early age how delightful and delicious butter could be (as opposed to lard or shortening).

Over the years, I would be in and out of the kitchen. But it wasn’t until these last two years that I’ve seriously perused a career in food. The plans may still be blurry at this point, but so far, I’ve taken to blogging plenty of times about the things I’ve made in the kitchen. Food was always in the background, no matter what job I held. Well, at some point, I did work in a restaurant as a hostess and maître d’ during my early months in New York. And when I started working in an office again, I brought freshly-baked banana chocolate chip muffins and nutella to share with colleagues. When I found myself jobless, I baked more muffins and brownies as I nursed my wounded ego and jumpstarted my freelance career.

Fast-forward to more than a year after and much to my delight, I was recently called in to blog for the new and improved, Yummy.ph! So here I am, chronicling my foray into the baking world, with lots of sweet (and at times savory) musings along the way.

As if right on cue, my mother also gifted me with a brand new Kitchenaid stand mixer: the 90th Anniversary Edition in Candy Apple Red. Certainly I no longer have an excuse to not officially tinker about in the kitchen. So far, since it arrived, I’ve made chocolate cake, buttermilk biscuits, carrot cake, lemon vanilla cake, chocolate chip cookies, and oatmeal raisin cookies with it. And I can’t wait to talk about and share with you all these sweet treats. Meet you back here next week!

[Reposted from "Baked!" at Yummy.ph, November 2009]

Taco Mix

2010-07-28T22:00:00.000-04:00

Exhausted tonight, but before I go to bed, let me share with you a recipe for taco seasoning. I know I've just recently blogged about the Endless Summer truck (Day 3 of the 30-Day Blog Challenge at NyMinuteNow.com) but thought I'd post this photo I took a few months ago when I first tried making the mix. Nothing beats the homemade version, with the most important reason for me is the guarantee of absolutely no MSG, as most ready-made packets have. It IS a lot of ingredients, but super easy to put together once you have everything on hand. One batch lasts a long, long time; and, you can use the spices for other delicious things (and if you're building a spice rack, this is a good way to start). Enjoy!

TACO SEASONING MIX
(Courtesy of http://busycooks.about.com)

Make your own taco seasoning mix to control the ingredients for better nutrition.
Prep Time: 10 minutes
Ingredients:

* 1/4 cup instant minced onion
* 2 Tbsp. chili powder
* 2 tsp. paprika
* 2 tsp. crushed dried red pepper flakes
* 1-1/2 tsp. dried oregano
* 1/2 tsp. dried marjoram
* 1 Tbsp. salt
* 1/4 tsp. pepper
* 2 Tbsp. cornstarch
* 1 Tbsp. instant minced garlic
* 1 tsp. ground cumin

Preparation:
Combine all ingredients in a small bowl and blend thoroughly with wire whisk. Spoon mixture into a tightly closed container and label as "Taco Seasoning Mix". Store in a cool, dry place. Use within six months. Makes 6 packages (about 2 Tbsp. each) of mix. 2 Tbsp. equals 1.25-oz. pkg. purchased taco seasoning mix.

To make Taco Filling:

Brown 1 lb. lean ground beef (I used tuna) in large skillet over medium heat; drain grease. Add 1/2 cup water and 2 Tbsp. Taco Seasoning Mix. Reduce heat, cover pan, and simmer 10 minutes, stirring occasionally. Makes enough filling for 8 to 10 tacos.

Airport Food

2010-06-21T12:00:00.001-04:00

The food court at the Hong Kong International Airport.

Don't you just love eating in airports? I do. True, there is always a risk of ordering and eating the wrong thing, but I find it to be one fun, palate-teasing adventure. And with usually very little time to explore, all the more things can be exciting.

At a recent layover in Hong Kong, I ordered a hot bowl of Singaporean Seafood Laksa from the place in the food court that sold hand-pulled noodles. Well, I love noodles, as you may already know from reading this blog. I didn't get to take photos of it (I was so hungry), but the steaming bowl had most ingredients one would find in hot ramen soup. I just didn't like the coconut milk in this particular dish. But overall, it was hearty and filling enough. Again, noodles, being the operative word for me.

Take your pick from dimsum, hand-pulled noodles, freshly-baked cookies, and more.

Early this year, I got to try authentic Korean Bibimpap (or is it Bibimbop?) and Soondooboo Chigae (spicy tofu stew?) at the Incheon airport in Seoul, Korea and on the Asiana flight. I loved it. Up until then I'd never really been too ga-ga about the food from that region despite having been to many restaurants in the Philippines featuring the cuisine and enjoying a serving of Kimchi (spicy pickled cabbage) and Japchae (stir-fried potato starch glass noodles—ahem) every now and then. But, when my ultra-mega-hot 'n spicy bowl of soup with steaming white rice and 'interactive' side dishes arrived, I was hooked. To this day my mouth waters whenever I think about it or see the photo below. Yum!

This stew—served in a cast-iron bowl—is so hot that the raw egg cooks in it.

So THAT'S Buttercream...

2010-06-20T18:09:00.010-04:00

This may not be the prettiest cake in the world, but last night, I finally made buttercream frosting—a creamy, glossy concoction of sugar, fluffed-up egg whites, and butter (lots of it!).

If, like most people, you eat cake for the icing, this is a mini-milestone of sorts for me. With the exception of carrot cake, I bake and buy cakes on the basis of what velvety sugar-cream they're coated in. For the longest time, marshmallow frosting (a.k.a. Seven-minute Frosting, Boiled Icing) had been a distant memoir of my childhood that finally made its way into my current baking repertoire. And now, buttercream—that familiar topping you'd find on most birthday cakes—is my newest thing.

This cake tastes exactly how it looks like. If you've ever ordered a slice from a counter and expected it to taste a certain way, only to be disappointed with a bland, sugarbomb, you'll know what I mean by saying that. I should very well call this Honest Cake, straightforward in its taste and texture: an airy, classic moist chocolate cake partnered with creamy white butter icing.

The dark flecks of chocolate paired with the white icing are reminiscent of the popular cookies 'n cream combo, thanks to a modest amount of the rich frosting (I didn't want to make a full batch and waste too much butter if it didn't turn out right) that made the chocolate base show through. After reading up on this kind of icing, all have warned about how it can curdle and look like cottage cheese in the process of beating, but if you keep at it, the mixture comes together and transforms into this decadent, smooth buttercream topping.

If you're curious, I got the cake recipe from Confessions of a Tart, who actually made hers a Nutella Chocolate Cake, with the addition of the famous hazelnut chocolate spread to Martha Stewart's original Swiss Meringue Buttercream Frosting. I made mine following dearest Martha's recipe, and sandwiched it between two layers of chocolate butter cake, without the strawberries. It still turned out delicious.

Chocolate cake with buttercream frosting.

Savoring Local Food

2010-06-15T22:47:00.002-04:00

I truly love Filipino food. But in its abundance lies a disheartening caveat: MSG. It seems like local cooks like peppering dishes with monosodium glutamate to further enhance and 'balance' the mix of sweet and savory in one's palate.

Unfortunately, I am very allergic to this additive. It takes at least two days for me to get it out of my system, and I get bad headaches for hours on end. Not fun (or yummy) at all.

So when I find great-tasting, unadulterated Pinoy fare, like those made by my grandmother or the amazing cook at my relatives' home, I indulge. At a recent beach trip (read about it here), Ms. Malou prepared a belly-busting packed lunch consisting of large, salty-sweet shrimp, premium chicken adobo, chop suey, lots and lots of rice, complete with condiments to put a smile on any beachcomber or city slicker's face :)

If you're curious about what Filipinos love to eat, check out this Spot.ph article by JJ Yulo, "10 Pinoy Dishes I Can't Live Without"—it'll make you hungry.

Classic Pansit Luglog.

(Photo courtesy of Spot.ph and Milkyway Café)

Carrot Cake Makeover

2010-05-26T22:21:00.005-04:00

I recently made this carrot cake for my very pregnant friend, Frances, of Topaz Mommy. I mentioned in my other blog, Ny Minute No w that this has got to be the cutest one I've made to date, thanks to the carrot decals I picked up at the baking supply store.

I wrote about Ina Garten's Carrot and Pineapple Cake recipe in one of my earlier posts for Yummy.ph (the online home of Yummy Magazine). I've done some minor tweaks in the recipe, and I'm reposting it here. Enjoy!

Carrot and Pineapple Cake

Notes:
•If you halve the recipe, you can make a double-layer cake using two 7-inch round pans (but make sure you make enough frosting).
• This recipe can be easily used for cupcakes as well. Use half of everything, including frosting.
• You'll need a very large bowl for the batter.

For the cake:

2 cups granulated sugar
1 1/3 cups vegetable oil
3 extra-large eggs, at room temperature
1 teaspoon pure vanilla extract
2 1/2 cups plus 1 tablespoon all-purpose flour, divided
2 teaspoons ground cinnamon
2 teaspoons baking soda
1 1/2 teaspoons kosher salt
1 cup raisins*
1 cup chopped walnuts*
1 pound carrots, grated
1/2 cup diced fresh pineapple

*Use only half if desired.

For the frosting:

3/4 pound cream cheese, at room temperature
1/2 pound unsalted butter, at room temperature
1 teaspoon pure vanilla extract
1 pound confectioners' sugar, sifted

For the decoration:
1/2 cup diced fresh pineapple or carrot decals

1 Preheat the oven to 350F.
2 Butter two (8-inch) round cake pans. Line with parchment paper, then butter and flour the pans.

For the cake:

1 Beat the sugar, oil, and eggs together in the bowl of an electric mixer fitted with the paddle attachment until light yellow. Add the vanilla. In another bowl, sift together 2 1/2 cups flour, the cinnamon, baking soda, and salt.
2 Add the dry ingredients to the wet ingredients. Toss the raisins and walnuts with 1 tablespoon flour. Fold in the carrots and pineapple. Add to the batter and mix well.
3 Divide the batter equally between the 2 pans. Bake for 55 to 60 minutes, or until a toothpick comes out clean. Allow the cakes to cool completely in the pans set over a wire rack.

For the frosting:

1 Mix the cream cheese, butter and vanilla in the bowl of an electric mixer fitted with the paddle attachment until just combined. Add the sugar and mix until smooth.

2 Place 1 layer, flat-side up, on a flat plate or cake pedestal. With a knife or offset spatula, spread the top with frosting. Place the second layer on top, rounded side up, and spread the frosting evenly on the top and sides of the cake. Decorate with diced pineapple.

Original recipe source: Food Network.com.

Chocolate Chip Muffin Showdown

2010-05-08T06:43:00.013-04:00

Twice as nice. Two muffin recipes to indulge your chocolate chip cravings.

When all you need is an honest-to-goodness, hearty treat that is a little bit heftier than a regular chocolate chip cookie yet lighter than a full-size serving of chocolate cake, reach for a warm, chocolate chip muffin to fulfill any dessert (or breakfast!) craving.

Two recipes beckoned to me this week, both from Nigella Lawson’s website, Nigella.com. The first one I noted from an old episode of Nigella Feasts, while the second was a happy accident I stumbled upon while Googling the former.

But as much as I absolutely adore the fantastic British culinary queen, I find her recipes a bit tricky: Her Triple Chocolate Brownies were a success (check out my Polka Dot Brownie post here), while her Old Fashioned Chocolate Cake turned out to be bland (the frosting, however, is a must-try).

So to ensure perfectly tasty results, I went ahead and tried both recipes, carefully following instructions and measurements. Since I’d struggled with muffins in the past, here are some helpful tips culled from numerous attempts at achieving perfect domes of crumbly goodness. Follow them and I guarantee you’ll be whipping up batches for friends and family—or even just for yourself!

1. As stated above, when it comes to muffins, you absolutely must follow the recipe to the letter. If, like me, you enjoy jotting down notes from TV episodes or YouTube videos, try your very best to source the online written version to ensure you have the correct measurements of EVERYTHING, down to the last pinch of salt.

2. While some breakfast muffins are more fun to eat without paper liners, in terms of ease of cleanup, go with the liners. Nothing bursts one’s warm-muffin happy bubble and excitement more than the prospect of cleaning every crevice of the pan. Paper cupcake liners are relatively cheap and easily found in supermarkets, usually where the plastic utensils and paper plates are.

3. If your oven doesn’t have a digital thermostat, invest in a basic oven thermometer. There is no getting around this because the right temperature plays a crucial role in the whole baking process.

4. If it’s your first time making muffins, only fill up the paper cases halfway across. This way, in case your recipe falls flat, you’ll still be left with edible results perfectly contained in cups, and not sticking to the tops of the muffin pan, or worse, dripping (and then burning) at the bottom of the oven.

Always buy good-quality chocolate for baking.

With those helpful hints out in the open, these two recipes should be a cinch to follow. Both are sweet and chocolatey in their own delicious way, and keep well in plastic zip-top bags or air-tight containers. The choice is yours. Personally, I prefer the second recipe, only because it is unbelievably easy to follow (I suggest going for that one if you’ve never made muffins before) and I simply like the vanilla-cake and chocolate chip contrast, as with chewy chocolate chip cookies.

The first recipe, however, provides a more robust chocolate experience, thanks to the cocoa powder called for in the batter. And if you’re health-conscious, it’s easy to slip in more nutritious additions like whole wheat flour, oatmeal, and bran, without sacrificing much in terms of flavor and even improving overall texture and heft.

But if you can’t decide between the two, do what I did and make both! Enjoy!

RECIPE 1

Chocolate Chocolate-Chip Muffins

(Source: http://www.nigella.com and http://www.foodnetwork.com)

Yield 12 medium-sized muffins Prep Time 15 minutes Baking Time 15 to 20 minutes

1 3/4 cups all-purpose flour (250g)
2 teaspoons baking powder
1/2 teaspoon baking soda
2 tablespoons best quality cocoa powder
3/4 cup superfine sugar (175g)
3/4 cup semisweet chocolate chips (150g), plus 1/4 cup for sprinkling
1 cup milk (250ml)
1/3 cup plus 2 teaspoons vegetable oil (90ml)
1 egg
1 teaspoon pure vanilla extract

1 Preheat the oven to 200°C or 400°F and fill a 12-cup muffin tray with paper cases.

2 Weigh out the dry ingredients into a large bowl. Pour all the liquid ingredients into a measuring jug.

3 Mix both, dry and liquid ingredients together—it will be a runny batter—then spoon into waiting muffin cases.

4 Sprinkle more chocolate chips on top then cook for 20 minutes or until the muffins are risen and springy.

Measure ingredients precisely and never overmix.

RECIPE 2 Chocolate-Chip Muffins

(Source: http://www.nigella.com and The Muffin Lady by Linda Fisher with Andrew Marton)

Yield 12 medium-sized muffins Prep Time 10 minutes Baking Time 18 to 35 minutes

2 cups flour (280g)
1 cup sugar (200g)
1 tablespoon baking powder
1 teaspoon salt
2 eggs
3/4 cup milk
1/4 cup vegetable oil
4 tablespoons melted butter
1 teaspoon lemon juice
1/2 teaspoon corn syrup (or golden syrup)
1 teaspoon vanilla extract
1 cup (170g/6 oz) chocolate chips

1 Preheat the oven to 350°F (175°C). Sift together all the dry ingredients.

2 Make a well in the center and add the eggs, milk, oil, melted butter, syrup, lemon juice and mix with a fork.

3 Fold in the vanilla and the chocolate chips.

4 Spoon into a 12-cup muffin pan lined with paper cases and bake for 25-30 minutes; 20 minutes or less, for smaller muffins. For larger muffins, cook at least 35 minutes.

(Originally published at Yummy.ph by Mariel Chua)

More Noodles!

2010-04-20T01:10:00.001-04:00

Here's another lovely portrait of one of my favorite food groups, taken from the maiden issue of Runner's World Philippines; helmed by none other than my great friend and mentor, Marie Calica (former beauty editor of Marie Claire). Congrats to her and the wonderful Glenn Concio, who's also the art director for the local Men's Health. I love how people get to multi-task here so much!

The new Runner's World.

Opening image scanned from Runner's World Philippines (international license by Rodale Inc). Cover image courtesy of Summitmedia.com.ph.

Un-smoked Salmon Sandwiches

2010-04-05T15:07:00.003-04:00

Whenever in Colorado, you will most likely find me waking up to and watching the morning lineup on Food Network, with my obvious favorites being Ina Garten and Giada de Laurentiis's shows, Barefoot Contessa and Everyday Italian (or the newer, Giada at Home) respectively. Unless I have a deadline or other work-related deliverables, I tend to linger in bed until I feel a grumble in my stomach.

Today I started with a lazy breakfast of Lucky Charms mixed in with Multigrain Cheerios and organic milk (can't beat the taste; I wish they had this kind of milk in Manila).

While I'm quite choosy with the things I put in my belly, I am definitely not wasteful. You could say that I could very well stretch a meal to the edges of the weekend, or even month's end. However, I do like a variety of tastes in the palate, so I almost always find myself with a bevy of leftovers stashed in the fridge.

Around noon and after watching Ina make salmon tea sandwiches for guests of her garden tour (sigh, someday I shall get to visit her East Hampton estate), I realized I still had some leftover smoked salmon and cream cheese in the fridge. Now, if you've ever bought salmon and cream cheese, you would know that these two kind of fall into the forgotten abyss after just a few days of consumption. Perhaps the combo is way to rich to be one's regular breakfast, that unless you are in a family of four or more, you end up with something fishy and not too palatable lingering in the refrigerator.

Anyhow, after watching Ina entertain her guests with tea sandwiches and cookies (go to Foodnetwork.com to see her recipes from the "Outdoor Entertaining" episode), I got up and planned to revive my salmon and cream cheese stash. And here's how you can, too.

1. Get two slices of any bread you like and warm it up however you like. Our bread is kept in the freezer, so I usually microwave it for a couple seconds and then pop in the toaster. For this recipe, you would want your bread to be in the soft, pliable side, versus crunchy-toasted.

2. Cut off the crusts to form nice squares. If you like them, keep them. Get a rolling pin or any weighted cylindrical shape such as a can of corn and flatten the bread.

3. Smear both sides with a little butter and as much cream cheese as you like. Set aside.

4. Lay the smoked salmon on a platter and sprinkle with some lemon or calamansi juice, salt and pepper. In a small pan, warm some olive oil (and some butter, if it's not too big of a deal) and lightly sauté the salmon. The fish cooks quickly in less than two minutes, so promptly remove from the pan.

5. Top the prepared bread with the cooked salmon and wilt some arugula over it. I happen to like arugula for its nutty taste and its robust texture which stands up well to warm temperatures, but you may use any leafy greens you like, Romaine or iceberg lettuce, whatever you have on hand and easy to get. Cut the sandwich into four squares, and enjoy with your favorite juice!

Oodles of Noodles

2010-04-04T19:17:00.002-04:00

Fresh and delicious homemade noodles.

If there's one thing that is a staple in my diet, even more than rice, it's noodles. All kinds: spaghetti, angel hair, ramen, macaroni... you name it.

Last night while reading the Kitchenaid recipe book, I chanced upon a very simple and straightforward recipe for egg noodles, consisting of the following:

Basic Egg Noodle Pasta
(Source: Kitchenaid® Best-Loved Recipes ©2008 Publications International, Ltd.)

4 large eggs
1 tablespoon water
3½ cups sifted all-purpose flour

Basically mix everything together and knead until you produce enough gluten to make the dough stretchy. You can do this manually or with the help of a mixer with the dough hook. Unlike breakfast biscuits which require the least amount of handling, pasta dough needs to be kneaded thoroughly, even if you choose to start the process with a mixer.

As for cutting and shaping, I don't have the pasta attachment of the mixer nor a regular manual pasta maker, but I figured, why not tool around with the recipe? I could always use a rolling pin to flatten the dough, and a sharp knife to make ribbons of chewy noodles. So that's what exactly I did.

Roll the dough as flat as you can.

I halved the recipe above and even halved the dough that I made with it. Today, Easter Sunday, I decided to refine my noodle-making skills using the other half and went ahead flattening and slicing relatively uniform strips.

Find a sharp knife and slice away.

Now, surely, there are better ways to spend the weekend other than hand-cutting pasta, but let me tell you, it's worth a try. If you're a noodle fan like me, it's good initiation and it will help determine if you should actually get some form of pasta-making equipment. After all, heeding Alton Brown's advice of avoiding the purchase of uni-taskers (Brown says that the only uni-tasker one needs in the kitchen is a fire extinguisher) makes sense here.

Beautiful, hand-cut noodles!

Since you will spend a good part of the hour slicing noodles (it's quite therapeutic, unless you suffer from A.D.D.), cooking the fresh pasta should be a breeze. This is a very easy, ramen-like dish (think Filipino pansit canton) you can make in five minutes, once the noodles have finished boiling al dente. Play with the proportions according to your own taste, but here's what you'll need, and simply toss/stir-fry together:

plain vegetable oil
chopped onion
minced garlic
soy sauce
sesame oil
lemon or calamansi juice
salt & pepper
brown sugar
red pepper flakes
garlic and onion powder
parsley (dried or fresh)

It seems like a whole lot of ingredients, but trust me, they should all be in your pantry and fridge within reach; cleanup will be a breeze. If you actually don't feel like mixing and matching, grab your favorite ramen flavor packet and use that instead. But try your best to get the sesame oil in there; it immediately perfumes the kitchen, like a Chinese restaurant—in a good way.

Welcome to All My Sugar!

2010-04-02T19:30:00.001-04:00

Since I'm starting a new chapter in my life, I figured I should move addresses online as well, or at least add a new one to call home. I've also been meaning to do this as I have been mostly out of New York City this past year, and I am thinking that my food-related posts should have their own special space, or even just for myself, when I want a less cluttered space to type in. Anyhow, I am raring for a fresh start.

But for now and for a long time hopefully, this is (another) home. I hope you enjoy this blog as much as Ny Minute Now. To quote from No Reservations host and food writer, Anthony Bourdain, "Who are we, really? Increasingly, wherever our hearts are."

Test Post

2010-03-04T09:46:00.000-05:00

This is my new blog coming soon.