Sunday, September 26, 2010
I couldn't help but be impressed with the shape and layers on this bread the first time I saw it on King Arthur Flour's blog, Baking Banter. The one on the bottom is mine, filled with sundried tomatoes, basil, and cheese. The one on the top is better -- I'm annoyed to admit -- and made by Joe. It's got the same ingredients in different proportions, plus ham and pepperoni. They're like our pizzas -- I'll scoff when he goes for the meat lover's variety, and I'll choose tomato and basil or eggplant and caramelized onion. I do love meat, just not a whole barnyard of it. But this time it just made the bread so moist and flavorful. Although this bread may look complicated, it's actually a cinch to pull off. Honest!
I'm not a fan of garlic powder, so we spread half a head of mashed roasted garlic on each bread. And in addition to the cheese blend, we added chunks of fresh mozzarella.
Thursday, September 23, 2010
Who doesn't love maple, or maple ice cream? Scoop it over waffles for waffles à la mode, or nestle scoops in little homemade waffle cone cups like I did here. In my mind, maple is a fall flavor and very New England, perfect for these parts and this time of year.
Wednesday, September 22, 2010
The gelato recipe also didn't get a thumbs-up. I thought it was all right, but both Joe and Sis complained the lemon flavor was too aggressive, and lemon aside, it just failed to wow them. I found that funny, since I used only the zest of one lemon. And I left the pine nuts out, since no one wanted them. The Mascarpone Gelato recipe is on this page. If you know of a better one -- and if it doesn't cost over $10 to make -- let me know! I've got another ice cream post on the way, a winner that I make over and over again. Stay tuned!
Saturday, September 4, 2010
I was happy to tackle this dish since my dad is from Singapore, (though my parental sources informed me it was created by Cantonese people who thought the flavors were like Singapore's, not Singaporeans). Also, because I attempted it a couple of months ago with the result of mushy and crumbled noodles. Happily, all went right with this attempt, and I have another old favorite under my belt. In a departure from the recipe, I used roast pork (char siu) instead of ordinary pork for added flavor. There are roast pork recipes online, but most people, myself included, just buy it from the restaurant.
Thursday, September 2, 2010
Bellini on Manhattan's Upper West Side was awfully underwhelming for Italian food. Dessert was another disappointment, at the famed Magnolia bakery. My devil's food cupcake was all right but nothing exciting, and the frosting was just too sweet. The Crack Pie at Momofuku's Milk Bar was good, if a bit on the too-sweet side, but it wasn't as addictive as its name would have you believe and I was disappointed after all the hype. Ippudo with my friend Bao, who writes some dining pieces for The New York Times, was a real winner -- delicious pork buns and ramen noodles that are nothing like what you get in the cheap plastic packets. I also had some mooncakes (yue bing) with the Mid-Autumn Festival not far away, and this pandan version was not only flavorful but very pretty.
sha he fen. They're only sold fresh, not dried, and sometimes they're already sliced and other times sold in a sheet. Look for them and the bean sprouts, which lend a nice crunch, at your Asian market or Chinatown.