lundi 29 septembre 2014

Rainbow Chiffon Cake

My attempt at making the rainbow chiffon cake after seeing one of the bloggers

beautiful creation.
Making a 6 colours cake is a bit more challenging than making one. The colourful cake is pretty visually so its worth the effort and texture is very light and fluffy too.

Recipe adapted from Susanne's blog
Rainbow Chiffon Cake Ingredients (17 cm chiffon tin):
5 egg yolks
33g sugar
65g vegetable oil
70 ml water
8 ml vanilla extract
100g cake flour
Wilton colours

7 egg whites
75g sugar
1/4 tsp cream of tartar

1.  Preheat oven to 160°C.
2.  Beat egg yolks with sugar with whisk till pale yellow before stirring in oil,
     water and vanilla extract.
3.  Add in sieved flour and whisk till well blended
4.  Divide the batter into 6 (approx 10 tsp). Mix in respective rainbow wilton
5.  Meringue: Beat the egg whites with ¼ tsp cream of tartar till stiff peak,
     mixing in caster sugar in 2 additions.
6.  Divide the meringue into 6. Gently and quickly fold in the meringue into the
     6 colours batter. You need to work very fast for the meringue not to deflate.
7.  Scoop the pink batter into the chiffon tin, gently level the batter. Then
     repeat with orange, yellow, green, blue and violet respectively, levelling the
     batter at each layer.
     *The level of the batter should approximately be 2 cm from the top.
8.  Bake the chiffon cake for 15 min at 160°C and then 30 min at 150°C, or

     when skewer comes clean. The cake will break on top during baking which is
     normal and it will close up when cool.
9.  Invert the chiffon cake once removed from oven.
10. Unmould the chiffon cake by hand. Gently pull the cake from the sides of
     the tin at each angle and push the removable base up to unmould the
     sides. Make sure the cake has cool down or you will tear the cake when
     removing from tin.


Pumpkin Seed Brittle – Break Some Off This Halloween

This pumpkin seed brittle recipe was a lot easier to make than film. The procedure for nut brittle, or in this case, seed brittle, is very simple, but there are points in the recipe when you have to move fast, which is unfortunate when you have to move a camera and set up shots. 

Even with these challenges, it came out just fine, and I’m only complaining as a way to build confidence. Once your sugar mixture has turned a nice caramel color, you have to immediately turn off the heat, add your baking soda (be careful), then your nuts or seeds (be careful), and hastily mix until combined. As the concoction cools it hardens quickly, so transfer into your pan and press as soon as you can (be careful).

After that, you can relax, unless you are scoring yours into shapes. No pressure, but you only have about two minutes to make your marks. After the brittle is cool, simply break it up, and you’ll be enjoying a crispy, delicious, and very seasonally appropriate treat.

Regarding the salt: you can add it right into the mix like I did, or sprinkle it over the top surface before the brittle is completely cool. That does look kind of cool, but either way, it’s critical, and should not be omitted.

I can’t help you with the tricks, but at least you have one more idea for a treat now. I hope you give this pumpkin seed brittle recipe a try soon. Enjoy!

Makes enough Pumpkin Seed Brittle for 12 witches or 8 zombies:
2 cups white sugar
1/2 cup light corn syrup
2 tablespoons water
5 tablespoons unsalted butter
1/2 teaspoon baking soda
2 cups raw pumpkin seeds (pepitas)
1 1/2 teaspoons coarse sea salt (3/4 to 1 tsp if using fine salt)

dimanche 28 septembre 2014

Linguine with Seafood Mariana

This is my favourite pasta with tomato sauce which is less calories as compared to creamy carbonara which is also nice but sinful.

The sweet, sour tomato sauce is also appetizing which can be served as a dip for French loaf.

Tomato sauce
  • 1 onion, 1 big carrot, 1 stall celery finely
  •      chopped
  • 2tablespoon olive oil
  • 2 cloves garlic, finely chopped
  • 1/2 - 1 cup white wine
  • 2 cups tomato sauce
  • 2 Tomatoes diced
  • Button mushroom
  •  1 sotong cut into rings
  • 10 Prawn, with shelve to make soup base 
  • 10 Scallops
  • 10 Fresh clams and mussels rinse  
  •  1 tablespoon of sugar, depending your portion.
    1 packet fo linguine(paste of your choice) cooked  in boiling water, drained
    2 Tablespoon or more butter to mix with the drained linguine while its hot (so butter will melt)


    1. Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the linguine, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes. Drain well in a colander set and mix with 2 tablespoon of butter, mix well. 
    2. Heat 1 tablespoon of olive oil in a skillet over medium heat.
    3. Stir in the garlic, onion, carrot and celery cook and stir until the vegetable has softened. 
    4. Another pot 3 cups of water boil and thrown in the Prawn with pinch of salt and cook still gravy reduced by half. (alternatively can use instant fish cube)
    5. Pour the prawn soup into the vegetable and stir in diced tomatoes; cook and stir until the tomatoes have softened then add tomato paste. Simmer for 5 minutes.
    6. Stir in fresh mussels and clams,  then pour in the wine,lemon juice and sugar.
    7. Cover and increase heat to high. Cook until shrimp have turned pink and mussels have opened, discarding any that have not opened. Serve over pasta


    Does This Count?

    As I recently mentioned, I'd really love to make it to Video 2,000, and I just thought of a way to do that a little quicker than seven years. I may start doing golf tips on off days. This is me demonstrating my famous backwards-between-the-legs shot. I couldn't take a normal stance with the ball so close to the edge of the sand trap, so this was the only option. My father-in-law Al is on the green, and my sister-in-law Jennifer is filming. We were playing the gorgeous, Fairbanks Ranch Country Club. I don't remember if I made the put. ;) Enjoy!

    jeudi 25 septembre 2014

    Crostini Dijonnaise – Mustard-Infused Toasts for Extra Special Spreads

    If you’re going to serve your pate or rillettes with toasted bread and mustard anyway, why not save a step, and just make mustard-flavored crostini? That’s the question I asked myself while making the potted duck spread we just posted, and this was the answer. 

    For a first attempt I was very happy with the results. These had the same crispy crunch of traditional crostini, but also offered a fairly noticeable, mustardy zing.

    I’m looking forward to trying some variations using hot mustard powder, maybe mixed into a little olive oil. Speaking of oil, my only criticism is that these needed a little more fat. Next time I’ll use a little more of the butter spread, and/or drizzle in some olive oil to insure we don’t have any dry spots.

    That aside, I loved the color, and as we head into entertaining season, I think these would make a great addition to your appetizer arsenal, especially when paired with something as extra special as a batch of homemade rillettes (hint, hint). I really hope you give these a try soon. Enjoy!

    Ingredients for one baguette:
    1 baguette, sliced diagonally
    4 tbsp soft butter
    2 tbsp Dijon mustard
    1 tbsp yellow mustard
    salt, freshly ground black pepper, and cayenne to taste
    - bake at 350 F. until crisp and golden brown
    (Next time I may try to add a few tablespoons of olive oil, and a pinch of mustard powder to the mix)

    mardi 23 septembre 2014

    Pineapple tarts-Melt in your mouth (Using Corn flour)

    My search for the best melt in your mouth pineapple recipe continues with this 2nd recipe using corn flour to create the melt in your mouth pastry.

    As compared to Nasi lemak Lover recipe, the texture is firmer, crumbly and not so buttery but still have that melt in your mouth texture.


    Received different review from my samplers, some prefer this less milk taste and firm texture but personally I prefer Nasi lemak Lover recipe with a softer texture and creamy taste.

    220g unsalted butter, at room temperature
    1 tsp pure vanilla extract
    2 egg yolks
    375g plain flour
    2 tbsp corn flour
    1/4 tsp salt
    50g icing sugar
    1 egg yolk + 1 tsp milk for egg wash
    **500g Phoon Huat pineapple paste, roll into little balls in advance

    1. Sieve plain flour, corn flour, salt and icing sugar into a medium bowl.
    2. Beat butter in a mixer until it turns light in color and fluffy. Add in pure vanilla
        extract, mix well.
    3. Add in egg yolks one by one until well combined.
    4. Slowly beat in the flour mixture until just combined. Use your hand to knead it for a

        few minutes until the dough comes together. Do not over-knead it.
    5. Roll the dough into small rounds of 10g each. Flatten the rounds and use it to cover the

        prepared pineapple paste of 8g each. Brush the unbaked rolls with egg wash.
    6. Bake in a preheated oven at 180 deg C for 5mins. egg wash and back to oven for

        another 10mins or till golden brown.

    You may be interested:

    Pineapple tart using condense milk

    Duck Rillettes – It Only Tastes Like Duck Butter with Extra Butter

    Duck rillettes is one of the most amazing culinary magic tricks of all time. Even though most of the spread is made up of fairly lean duck meat, by emulsifying in a little butter, duck fat, and duck gelatin, you’ll swear the final product has the fat content of the finest foie gras torchon. By the way, I miss foie gras torchon.

    The key here is to mash the large chunks of cold duck with the warm duck fat and gelatin. As the meat breaks down, the fat cools and turns the whole bowl into creamy duck spread heaven. Pack it in a crock, keep it sealed with a layer of fat, and you have an incredibly tasty snack that will last long into the winter months.

    Some chefs prefer to let the duck sit overnight with the rub on, and “potpourri” in, but I skip that step, and instead let the duck cool in it’s own juices after roasting, and then sit overnight in the fridge, to continue developing flavor. Once made, it can be enjoyed right away, but if you can hold off a few days, it will really come into its own. Or eat right away, and in a few days.

    I know it’s a little early for edible holiday gift ideas, but keep this one in mind. The only problem is, once you’ve given duck rillettes as a gift, you’ll never give a gift as good. Just a little heads-up. That aside, I really hope you give this preserved duck spread a try soon. Enjoy!

    Ingredients for about 3 cups of Duck Rillettes:
    1 whole duck (about 4 1/2 pounds)
    - For spice rub:
    1 1/2 tablespoons kosher salt
    2 generous teaspoons fresh ground black pepper
    2 teaspoons dried thyme
    - For the potpourri:
    12 cloves garlic
    six 1/4-inch slices fresh ginger
    3 bay leaves
    peel from 1 orange (only orange parts)
    1 generous bunch fresh thyme

    - Roast duck at 250 F. for about 5-6 hours, or until meat pulls away from the bones

    To finish:
    cold pulled duck meat
    1 tablespoon Armagnac or cognac or other brandy
    2 tablespoons soft unsalted butter
    2-3 tablespoons warm duck fat (add as needed)
    2 tablespoons warm duck stock
    2 teaspoons parsley
    1 teaspoons chive
    1/2 teaspoon orange zest
    1/2 teaspoon Dijon mustard
    salt and fresh ground black pepper to taste
    pinch of cayenne

    dimanche 21 septembre 2014

    Korean Black Sesame Mochi Bun

    This is call the Korean black sesame mochi bun which I have never taste before.
    Saw this recipe which many been talking about and the ingredient looks simple enough to try.

    It uses simple ingredients and easy to prepare.
    The texture is chewy with bit of Q but the shell harden when it cool down.
    Its a savoury bun which I find it too bland but with fragrance from the sesame seed.

    I prefer it with a bit of sweetness so I added sesame paste left from Mooncake making and spread the sesame filling inside the bun which taste better.

    Its a acquired taste which some may not like it but surprisingly my mum likes it.

    Without filling
    Spread with Sesame paste or jam

    Recipe source -Kenneth Goh
    • 180 grams of glutinous rice flour
    • 20 grams of bread flour (optional)
    • 10 grams of milk powder
    • 120 grams of milk
    • 60 grams of vegetable oil
    • 20 grams of roasted black sesame seeds
    • 1 tablespoon of light soya sauce
    • 1 egg
    • Pinches of salt
    • Sesame paste or preferred jam
    • * bread flour make the glutinous rice flour less springy and it is optional if you are looking for gluten free recipes.
    1. In a pot, place milk, vegetable oil, light soya sauce and salt. Bring to boil.
    2.  Once it boils, add in glutinous rice flour, milk powder and bread flour.
    3. Off the heat and stir until it form a dough. Transfer the crumbly dough to

        the whisking bowl of a standing mixer and crack the egg.
    4. Beat until smooth,add in black sesame seeds and beat until well combined.  
        If the dough is overly sticky, add glutinous rice flour tablespoon by
    5. Divide equally into 12 balls (about 40 grams each), pat your hands with some
        flour and shape it round.
    6. Bake in the pre-heated oven of 180 degree Celsius for 20 minutes or until
        golden brown. To ensure even colour distribution, turn the tray after 10
        minutes interval. If you want the crust to be even more crispy, you can spray
        some water mist on the buns before sending in to the 
    7. Cut the bun into half and spread a teaspoon of sesame paste of another
        prefer jam to sweeten the bun.

    Pineapple tarts -melt in mouth 凤梨酥(Using Condense Milk)

    Am not a pineapple tart fan but would usually order a few for CNY and saw this recipe from Sonia which claims it Melt in your mouth and that really entice me to bake it.
    This recipe is a keeper! The tarts just taste better after days..

    It uses 4 ingredient and the dough is pliable and the texture is soft buttery.
    Indeed, it melt in your mouth. For a more buttery taste, you can use SCS butter, I used Phoon Huat butter so the butter taste is subtle not too overpowering.

    For the filling, I used ready Readman Premium Pineapple paste(Phoon Huat -$5.60 for 1kg) that is sour sweet. If you have time, prepare your own paste with the level of sweetness you prefer.

    Recipe source from Sonia a.k.a Nasi Lemak Lover
    *makes 100pcs
    350g butter (I used 360g for a more buttery taste)

    100g condensed milk or sweetened creamer
    510g plain flour/all purpose flour/Top flour
    2 egg yolks
    1 egg yolk +1tsp milk, for egg wash
    700g Pineapple filling (homemade or store-bought)

    1. Cream butter and condensed milk till light.
    2. Add in egg yolk one at a time, and beat until combine.
    3. Mix in flour, mix till become a soft and not sticky dough.
    4. Roll pineapple filling into ball (8g each) and roll dough into ball (10g each).

    5. Flatten a piece of dough and place a piece of the roll pineapple filling in the
        middle. Bring the edges of the dough together and press lightly to seal.  

        Roll it in between your palms to shape it into a roll.
    6. Using knife cut few lines on the pineapple balls to create pineapple
        pattern, apply egg 
    wash with a brush.
    7. Bake in preheated oven at 165C (fan forced) for 10mins and egg wash and
        back to oven
    for 13mins. or till golden brown.
    8. Cool completely before storing.

    Homemade pineapple filling
    1.5kg pineapple flesh (from ripe pineapple but not over ripe) , process finely in a food processor (do not add water)
    250g coarse sugar (adjust accordingly)

    1. Cook pineapple flesh together with the juices in a wok over medium low heat until water reduced, stir from time to time.
    2. Add in sugar and cook over low heat till thick, stir from time to time, takes about 1 hour.


    vendredi 19 septembre 2014

    Remoulade Sauce 2.0

    I believe there’s a very old remoulade video floating around the channel somewhere, but after making some to go with our salmon cakes, I figured it was high time to share an updated version. Better known as tartar sauce, this easy and adaptable condiment isn't just for fish sticks anymore.

    As I mentioned in the video, it was originally invented to go alongside meat, so it comes as no surprise that it’s excellent on everything from grilled pork chops to double cheeseburgers. And when it comes to sandwiches, as long as you have some of this sitting around (should last at least a week), no mayo should touch your turkey on whole wheat. 

    Regarding the dried tarragon reduction at the beginning; this is an old-school step that many people will skip, but if you can find dried tarragon, I really think you should give this method to try, as the flavor is quite different than if fresh is used. With condiments like this, every single ingredient is “to taste,” so be sure to adjust according to yours, especially when it comes to the pickle combination.

    If you’re going to serve with something on the spicy/tangy/savory side, you may want to include some bread-and-butter picklesfor sweetness. On the other hand, if you're doing something like fried scallops, which have a naturally sweet flavor, you may want to go with just dill pickles to balance the flavor. Either way, I hope you give this remoulade sauce a try soon. Enjoy!

    Ingredients for about 1 1/2 cup of remoulade sauce: 1 teaspoon dried tarragon
    2 tablespoon white wine vinegar
    1 cup mayonnaise
    2 teaspoon anchovy paste
    1/4 cup finely diced dill pickles
    1/4 cup finely diced bread & butter pickles
    1 tablespoon chopped capers
    1 tablespoon minced green onions
    1 tablespoon chopped parsley
    1 teaspoon Dijon mustard
    1 teaspoon paprika
    1/4 teaspoon freshly ground black pepper
    salt to taste

    Tang Zhong Soft Bun with cream cheese filling

    This is another bread recipe using Tang Zhong method, apparently it makes the bun softer and remain soft for few days.

    Adapt from Christine recipes
    Ingredients of tangzhong (湯種 The amount is enough to make two loafs):
    50gm/ 1/3 cup bread flour
    250ml/ 1cup water (could be replaced by milk, or 50/50 water and milk)

    Ingredients :
    350gm/ 2½ cups bread flour
    55gm/3tbsp+2tsp caster sugar
    5gm/1tsp salt
    56gm egg (equals to 1 large egg)
    7gm/1tbsp+1tsp milk powder (to increase fragrance, optional)
    125ml/ ½cup milk
    120gm tangzhong (use half of the tangzhong you make from above)
    5 to 6gm/2 tsp instant yeast
    30gm/3tbsp butter (cut into small pieces, softened at room temperature)

    Ingredients for Cream Cheese Frosting:
    • 250g cream cheese, room Temperature
    • 113g unsalted butter, room temperature
    • 190g icing sugar
    • 1 tsp vanilla extract/essence

    Almond Flakes

    Preparing tangzhong:
    1.  Mix flour in water well without any lumps. Cook over medium-low heat, stirring 
        consistently with a wooden spoon, whisk or spatula to prevent burning and sticking
        while you cook along the way.
    2.  The mixture becomes thicker and thicker. Once you notice some “lines” appear in
         the mixture for every stir you make with the spoon. It’s done.  Remove from heat.
    3.  Cover with a cling wrap to prevent from drying up and let it cool.
    4.  Tangzhong can be used straight away once it cools down to room temperature. 
    5.  Measure out the amount you need. The leftover tangzhong can be stored in fridge up
         to a few days as long as it doesn't turn grey. If so, you need to discard and cook some
         more. (Note: The chilled tangzhong should return to room temperature before adding
         into other ingredients. )

    Preparing Cream Cheese:1. With an electric mixer, mix the butter, cream cheese and vanilla extract, about 3 minutes on medium speed until extremely light and smooth. Scrape down the sides and bottom of the bowl to ensure even mixing.

    2. Slowly add the icing sugar on low speed beat until incorporated. Increase the speed to high and add the lemon juice.

    Method of making bread:
    1. Combine all dry ingredients: flour, salt, sugar and instant yeast in a bowl. 
    2.  Make a well in the center,  whisk and combine all wet ingredients: milk, egg and tangzhong and add into the well of the dry ingredients.
      Knead until you get a dough shape and gluten has developed, then knead in the butter.
    3. Knead until the dough is smooth, not sticky and elastic. Do the membrane stretch test (I use mixer to knead the dough) 
    4. Knead the dough into a ball shape. Place in a greased bowl and cover with a wet towel or cling wrap. Let it proof till it's doubled in size, about 40 minutes
      it in closed oven with a glass of hot water)
    5. Deflate and divide the dough into 12 portion and Knead into ball shapes. Cover with cling wrap, let rest for 15 minutes.
    6. Roll out each portion of the dough with a rolling pin into an oval shape. Spread cream cheese evenly and seal from bottom and leave it in cupcake tin for the 2nd round of proofing, about 40 minutes, or until the dough rises up to 3/4 of the height of the tin inside.
    7. Brush whisked egg on surface for those that you will sprinkle wth almond flakes.. Bake in a pre-heated 170C oven for 15-20minutes. Remove from the oven and tin. Transfer onto a wire rack and let cool completely.

    mercredi 17 septembre 2014

    Butter walnut Cake (Rice Cooker)

    Another recipe to my Rice cooker cake collection and I must say this cake is light and fluffy and taste just like any bake cake and adding the walnut simply enhance the cake flavour and texture.


     Recipe adapt from Everybodyeatswell

    3 eggs
    90g castor sugar
    165g butter

    2 tbsp condense milk
    1 tbsp milk
    140g cake flour (sifted)1 tsp baking powder
    1 tsp vanilla extract
    6 Walnuts  

    1. Mix flour and baking powder using a hand whisk. Set aside.
    2. Whisk egg and sugar till thick and fluffy and mix in the flour till well blended.
    3. In a separate bowl, whisk butter/milk and condense milk till creamy
    4. Add the butter mixture to the egg mixture using electric mixer to blend well.
    5. Lightly coat the rice cooker pot with butter or oil.
    6. Pour the thick batter into rice cooker and lightly tap the pot to remove any trapped
        air within he batter.
    7. Press Cake function(40mins.) or Press Cook x 2 
        (When skewer come out clean from centre of cake, its cook).
    8.  Invert the rice cooker pan and the cake will fall out easily. Cool before serving 

    Fresh Salmon Cakes – Uncanny

    Salmon cakes are one of my go-to, emergency meals. We keep a few cans of salmon in the pantry, and when faced with that dreaded “there’s nothing in the house to eat” situation, we pop one open, and are soon enjoying a batch of these easy, affordable, and pretty delicious patties.

    That’s the typical scenario, but every once in a while I like to use fresh salmon. Salmon is one of those products, like chicken, that’s very easy to get into a rut with. People generally find a few recipes that work for them, and just stay with those, but this fairly simple preparation should be easy to add to anyone's rotation.

    Like other seafood “cakes,” we want to use the minimum amount of filler. Just a touch of breadcrumb is all you need here, as the raw salmon is the real binder. That’s one of the big advantages over canned salmon cakes, where we’re cooking something that’s already cooked. The result is something much moister, and more tender.

    As far as flavorings go, you’re faced with an infinite number of possibilities. Using this basic method, you can go hog-wild with variations, including, but not limited to, actual hog parts. These are also perfect for a burger bun, as well as a base for poached eggs. That may be my favorite use. I hope you give these fresh salmon cakes a try soon. Enjoy!

    Ingredients for 4 salmon cakes:
    1 tbsp extra olive oil
    1/4 finely minced onion
    2 tbsp finely minced red pepper
    2 tbsp minced celery
    salt and pepper to taste
    1 tbsp capers
    1 1/4 pounds fresh wild salmon, trimmed, coarsely chopped
    1/4 cup mayonnaise
    1/4 cup panko breadcrumbs (any will work)
    2 clove finely minced garlic
    pinch cayenne
    pinch Old Bay
    1 tsp Dijon mustard
    additional olive oil for frying

    Chocolate Mooncake

    This chocolate mooncake is very chocolaty which kids and elders who dun like it too sweet will love.

    The chocolate cut the sweetness of the mooncake filling which I used black sesame and pandan paste.
    It look a bit dry which I suppose its becos I didn't add the coffee oil but think its less oily.

    Recipe adapt from Nasi Lemak Lover

    230g plain flour ( I use Hong Kong flour)
    30g cocoa powder ( I use Valrhona cocoa powder)
    170g special mooncake syrup
    50g cooking oil or corn oil
    1tsp coffee expresso coffee paste (Omitted in my recipe)
    1tsp alkaline water 

    720g white lotus paste filling or your choice of filling
    Roasted hazelnuts or other nuts, optional 



    1. Mix syrup, oil and alkaline water in a mixing bowl, stir to combine.
    2. Add in flour and cocoa powder, mix and combine to a soft dough. Set aside to rest for 30mins or more.
    3. Scale chocolate dough at 30g each and lotus paste filling at 40g each, and roll into ball. (based on my hello kitty mini plastic mooncake mould). If you prefer to add some nuts, add the roasted nuts with lotus paste before weight it.
    4. Flatten the chocolate dough ball, put a lotus paste filling at the centre, cover with chocolate dough and roll into ball. Place the dough into a mooncake mould. Press firmly, dislodge imprinted mooncake from mould.
    5. Bake at a pre-heated oven at 160c for 10mins, remove mooncakes from oven and set aside to cool for at least 15mins.
    6. Return mooncakes into oven and bake at preheated oven at 160c for 15mins.
    7. Store in air-tight container and room temperature. Best to enjoy wait till the next day when mooncake "return oil".

    lundi 15 septembre 2014

    Video 1,000! Your Most Frequently Asked Questions

    As I joke in the video, this little Q & A should serve as irrefutable proof that I’ve made the right decision to stay off camera. Talking while being filmed isn’t that hard; it’s the part about making sense that’s the real challenge.

    And if you’re thinking I took the easy way out here, just sitting around, talking to the camera, think again. These things are like a hundred times harder than a regular recipe video, so you’ll have to pardon all the questionable editing techniques. Despite the challenges, I really did enjoy finally getting to solve some of these mysteries for you.

    By the way, if I didn’t happen to get to your question in this video, I will be doing the same thing for video 2,000, so hold that thought.  A heartfelt thank you for all the support you gave during the first 1,000, and we’re on to the next one. Enjoy!

    samedi 13 septembre 2014

    Next Up: Video 1,000!

    It wasn't for a lack of great ideas, but I'm here to confess, I wasn't able to decide on which recipe to film for the big milestone. It was just too much pressure. So, instead I'm going to finally answer the most commonly asked questions I've received over the last seven years. 

    Do you have a restaurant? Why no written recipes? What's with the cayenne? I'll also make a rare appearance on camera, which will help answer the one about "why don't you appear on camera?" Stay tuned!

    jeudi 11 septembre 2014

    Fried Peach & Pancetta Pizza – A Savory Twist on a Childhood Sweet

    Growing up, I always loved when my family made pizza from scratch, but what I loved even more was what came after the meal. Any extra dough and scraps were rolled out, left to rise, fried, and sprinkled with sugar to create a simple, but delicious donut-like treat.

    Here we’re doing a savory twist; using the technique to make a pizza featuring ricotta, pancetta and peaches. Obviously, you can use any and all classic pizza toppings, but this particular combo comes highly recommended.

    Besides a fun change of pace, this method is great for making a bunch of crusts ahead of time, and then dressing/baking when needed. Imagine setting up a “make your own pizza” bar, with your guests customizing theirs any way they want. Add a couple cases of beer to the mix, and you’ll be hosting a pizza party of epic proportions. I really hope you give this a try soon. Enjoy!

    For One Small Fried Peach & Pancetta Pizza:
    (all ingredient amounts are purely guesses)
    2 tablespoons ricotta cheese, plus a pinch of salt if needed
    fresh thyme leaves
    fresh ground black pepper
    2 ounces pancetta
    5-6 slices fresh peach
    freshly grated Parmigiano Reggiano
    extra virgin olive oil, plus regular olive oil for frying