dimanche 30 novembre 2014

Leftover Turkey's Last Stand

You had some on Friday, and maybe Saturday; but by today, leftover turkey is the last thing you're craving. Well, we may have just the thing(s). The following recipes are perfect for using up the last of that holiday bird, while at no time reminding anybody of that holiday bird. If you're interested in seeing the full post, just click on the recipe title, and away you go. Enjoy!

Turkey Manicotti

The moist filling will bring the driest turkey back from the dead, and you can literally add anything that can be chopped up. Leftover green beans? Throw it in. Peas and Onions? You bet’cha. Cranberry Sauce? Don’t be ridiculous.

Turkey Matzo Ball Soup

If chicken soup is called, "Jewish penicillin," then we're going to have to refer to this as "American amoxicillin." Really doesn't have the same ring to it. Regardless, this is a great soup.

Turkey Noodle Casserole

Come for the great way to use up leftover turkey, stay for the crispy potato chip topping.

jeudi 27 novembre 2014

Happy Thanksgiving!

I wanted to wish you all a happy and healthy Thanksgiving! We’re taking a couple days off, but I’ll be back with a new video before you can say, “Man, I can’t believe I ate that much turkey.” Enjoy your holiday!

.

mardi 25 novembre 2014

Thanksgiving Leftover Special: Tom Turkey Kha Gai

One of the great blessings, and curses, of Thanksgiving is leftover turkey. The next day it’s great reheated, or made into sandwiches, but by Day 3 you want something that tastes like not turkey. That’s where this spicy Thai coconut soup recipe comes in.

This is my take on Tom Kha Gai, and as usual I make no claim as to its authenticity. I do know it tastes amazing to me, and will make you forget you even roasted a turkey. There’s lots of everything going on here, so be prepared to adjust radically to your tastes. It should be fairly spicy, sweet, sour, and salty, all at the same time. 

If you can, see if you find galangal, or galanga root, as it's sometimes called. It looks like a thin-skinned ginger, with a sort of similar flavor, although people that make this soup for a living will say it's much different and far superior. I decided to use ginger, since that's what the majority of my audience will use, but I thought it was worth mentioning, in case you live in an area where this rhizome is available.      

As far as the chili oil goes, all I did was mash together a couple tablespoons of sambal with twice as much vegetable oil with a mortar and pestle. Once it settles, the gorgeous, red oil rises to the top, and you’re ready to drip. I hope you have a great Thanksgiving, and that some of your leftover turkey finds its way into this delicious soup. Enjoy!


Ingredients for 4 serving:
 6 cups turkey or chicken broth
3” piece ginger, sliced thin
2 stalks fresh lemongrass, bruised and sliced
kefir lime or lemon leaves, sliced
2 tbsp cilantro stems
1/2 tsp chili flakes, or to taste
Simmer for 15 minutes

Add:
1 pound cubed turkey or chicken
1 cup little mushrooms
2 tsp sugar
2 tbsp. fish sauce
1 (13-oz) can coconut milk
1/4 cup lime juice
1/4 cup green onion
2 tbsp chopped cilantro leaves
Chili oil, cilantro leaves, and lime wedges to garnish

dimanche 23 novembre 2014

Cranberry Sauce Like a Boss

Just in case you’re still deciding on which of the roughly one million different cranberry sauces you’ll be going with this Thanksgiving, here are a few ideas. Technically, the Cumberland isn’t a cranberry sauce, but it’s close enough, and serves the same delicious purpose. If you're tempted, just click on the bold titles, and away you go. I hope you give one of these great sauce a try, and as always, enjoy!


Tangerine Cherry Cranberry Sauce


Could you just use orange, and call it "tangerine?" Sure, why not, it's only your family you'd be misleading.

Ginger Pear Cranberry Sauce


This one just sounds like it will be great with roast turkey. In fact, when you tell people what it is, they'll say, "Oh, that sounds great." Try it, and see.

Cumberland Sauce


Do you think they just name any old sauce after the Duke of Cumberland? Well, they don't 

Maple Walnut Cranberry Sauce


As you'll read, there was a time when I didn't think putting nuts in a cranberry sauce was a good idea. I've evolved on the issue.

vendredi 21 novembre 2014

Whole Boneless Thanksgiving Turkey – As Close to Turducken as I’ll Ever Get

If you’re a turkey, and you’re getting boned-out, there’s a good chance you’re about to become Turducken, which in this chef’s opinion, is one of the most overrated recipes of all time. When was the last time you sat down in a restaurant and thought, “I hope the chef’s doing a turkey, duck, chicken trio.”

However, the idea of removing those pesky bones before your bird makes its grand entrance may be worth considering. Not only do you get an impressive looking roast to wow the table, but carving is significantly easier. I didn't have time to show here, but of course you are making a killer turkey stock with all those bones, so that's another advantage. Also, if you're worried about losing flavor, don't. This tastes virtually identical. 

If you’ve ever found yourself hacking up a perfectly good turkey in front of the family, while flop-sweat drips onto the mangled meat, then this approach may be for you. Sure, it takes a good hour to prep, but that’s pretty much where the hard work ends.  

These types of videos are near impossible to edit into any reasonable length, but the good news is this is a lot easier to do than I make it look. Just go slow, and keep that knife against the bone, and you’ll be fine. By the way, chickens make an affordable and delicious thing to practice on.

I’ve included my “prop” stuffing below, which was great. It’s more the style you’d see in a stuffed pork chop, but as I said in the video, your favorite stuffing will work beautifully.

I’ve also posted a bonus video below that goes into more detail on the tying technique. So, if you’re looking for a new and exciting challenge for Thanksgiving, I hope you give this a try. Enjoy!


Notes:
  • My turkey was about 15 pounds, but this will work on any sized bird.
  • I wanted to try salt only on the outside, without butter or oil, like in our salt chicken recipe, just to see what would happen, but nothing did. So, feel free to slather on the butter.
  • You’ll need about 3-4 cups of prepared stuffing depending on the turkey.
  • My pan sauce was nothing more than the drippings with a big splash of cream, reduced until slightly thickened, and strained.  
Procedure:
Start in a 450 F.  oven for 15 minutes
Reduce to 325 F. until you get an internal temperature of 150 F. (mine took about 1 1/2 hours more)

For the stuffing I used:
1 1/2 cup plain breadcrumbs
1/2 cup butter
1/4 cup finely minced onions, sautéed golden
1/4 cup dried cranberries
1/4 cup golden raisins
1/2 cup turkey or chicken broth, or enough to moisten
salt and pepper to taste
1 tbsp chopped fresh sage
1 tbsp chopped fresh tarragon
2 tsp fresh thyme leaves
2 tsp fresh chopped rosemary leaves


Bonus Knot Tying Video

mercredi 19 novembre 2014

Singapore Chili Crabs – King of the Crab Recipes?

Living in San Francisco, I’ve had more than my fair share of crab; prepared in more ways than I can remember, but I’ve never enjoyed it more than in this Singapore-style chili crabs recipe. Just be sure to have lots of napkins around. Lots of napkins.

Apparently, this is the national dish of Singapore, and you can’t throw a rock without hitting someone eating a plate of it. By the way, that’s not something you’d want to try. Just ask Michael P. Fay.

As far as I can tell, there’s no one standard way to make this. Besides the crab, and some kind of tomato product, I couldn’t find two recipes alike. What you see here is my take on this, but it does contain many of the most typical ingredients.

Most are easy to find, except maybe the tamarind paste, although any high-end grocery chain should stock some in their international foods section. If you can’t find it, maybe add a little extra pinch of sugar, plus the juice and zest of one lemon.

Obviously the most important ingredient is the crab, so find something really nice. The store up the street had a special on freshly steamed, Dungeness crab, so that’s what I used here, but any similar variety will work. 

If you can somehow get live crabs, that’s the ultimate choice, but I know that’s not realistic for most of you. The good news is, this is incredibly delicious either way. I really hope you give this Singapore-style chili crabs recipe a try soon. Enjoy!



Please Note: My friends in Singapore tell me they serve this with at least twice the amount of sauce, and a type of fried roll to soak up the goodness with. So, if you want to rock the chili crab like a Singaporean, then you should probably double the sauce ingredients!

Ingredients for four appetizer size portions:
2 whole cooked Dungeness crabs (about 2-3 lbs. each), cleaned and cracked
2-3 tablespoons vegetable oil
1/4 cup minced shallots, or other onion
6 cloves garlic, minced
2 tbsp minced fresh ginger root
1 tbsp minced serrano pepper

For the sauce:
1/2 cup tomato ketchup
2 tablespoons soy sauce
1 tablespoon oyster sauce
1 tablespoon tamarind paste
2 tablespoon sambal (or any spicy ground chili sauce)
2 tsp fish sauce
2 tsp palm sugar
1 large egg
1/2 cup chicken broth or water

Finish with:
2 tbsp chopped fresh cilantro
2 tbsp sliced green onions (the green parts) or 1 tbsp sliced chives

lundi 17 novembre 2014

Salted Egg Custard Egg Tarts


This is a interesting combination when am left with salted egg custard and ready puff tart so I create the salted egg tart .. interesting flavour with the rich and creamy custard and the flaky tart which my friend said its taste good and advise me to quickly chop and stamp on it before someone steal the idea hahahah ...

Homemade Flatbread – If You Have Flour, You Have Bread

As I’m sure you’ve heard by now, possibly in our last post, today is National Homemade Bread Day. So, I decided to do a flatbread video, demonstrating what was probably the world’s first wheat-based bread.

It never ceases to amaze me how a little flour and water can be transformed into such delicious, gorgeous bread, and in just a matter of minutes at that. Inspired by the thought of these earliest flatbreads, I went with about half wheat flour and half all-purpose, as well as a little spoon of corn meal for some extra texture. 

I’ll be giving no ingredient amounts below. Flatbread’s not like that. Combine water, flour and a pinch or two of salt; and mix together as shown until you have a soft, sticky dough. That’s it. The other key is to use a very hot cast iron pan or griddle. You can wipe the surface with a tiny bit of vegetable oil, but basically a dry pan works the best.

If you’re not in a hurry, wrap your dough and let it sit on the counter top for an hour or two. This will give the flour time to hydrate, which will provide a little nicer texture. Having said that, I didn’t wait at all, and mine came out fine.

So, if you’re interested in making flatbread like they did when people thought the earth was flat, then I hope you  get this easy and delicious technique a try soon. Enjoy!

dimanche 16 novembre 2014

Macaron 3(less sugar)

Macaron is a very sweet treat and some can be so sweet and feel like you are swallowing a spoonful of sugar.  Many asked why can't we make it less sweet..unfortunately this dessert is not like any other cakes or pastry which you can control the sugar content as it required the high sugar and meringue to form the "feet".
I have been experimenting with few recipe and most with high sugar content gives a nice feet but most importantly to bake a successful macaron is the technique in the making.



My findings:
After comparing a few recipe on their sugar content, I prefer the less sweet version from Joy of baking recipe(Cocoa) which has less sugar(but it's still sweet) and still give you the "feet" My next try will be on the Luduree recipe! Cant wait to taste the difference! 












Make 30 Macaron

French Macarons(Cocoa)
100 grams ground blanched almonds or almond meal/flour*
170 grams confectioners (powdered or icing) sugar**
15 grams unsweetened cocoa powder (regular unsweetened or Dutch-processed)
100 grams "aged" egg whites, at room temperature***
1/4 teaspoon cream of tartar (optional)
35 grams superfine or castor white sugar


Preparation
1. Line baking sheet with parchment paper
2. To make all the Macarons the same size, use a template. Take a piece of 
    parchment paper and draw 20 - 11/2 inch (4 cm) circles, spacing the circles  
    about 2 inches (5 cm) apart. Place the template under your parchment paper
    so you can use it as a  guide.
3. Sieve ground almonds, confectioners sugar, and cocoa powder to remove
    any lumps.
4. Whisk egg whites and cream of tartar on medium speed until foamy.
    Gradually add the sugar, and continue to beat, on medium-high speed, until
    the meringue just holds stiff peaks 
5. Fold in the ground almond mixture over the meringue in 3 addition. When
    folding, cut through the meringue and then fold up and over. Once the
    almond mixture is completely folded (called macaronage) into the meringue
    (the batter will fall back into the bowl in a thick ribbon) .
6. Fill a pastry bag, fitted with about a 1/2 inch (1 cm) plain tip, with about half
    the batter. Pipe about 1 1/2 inch (4 cm) rounds onto the parchment paper,
    using the template as a guide. Remove the template and gently tap the
    baking sheet on the counter to break any air bubbles. 
7.  Let the Macarons dry for about 30-60 minutes or until the tops of the
     Macarons are no longer tacky when lightly touched.
8.  Preheat oven to 160C . Bake the cookies for about 14 - 16 minutes, rotating
     the pans top to bottom, front to back, about halfway through baking. The
     Macarons are done when it can be remove from the parchment paper.
9.  Remove from oven and let the Macarons cool completely on the baking sheet
     placed on a wire rack.
10. To assemble the Macarons, take two cookies and sandwich them together
      with chocolate ganache. The cook taste eveb better after a day or two to
      mature in the refrigerator.
11. Bring to room temperature before serving.

Chocolate Ganache:
Ingredient:
4 ounces (120 grams) semisweet or bittersweet chocolate1/2 cup (120 ml) heavy whipping cream (35-40% butterfat content)
1/2 tablespoons (6 grams) butter
1/2 tablespoons liqueur/Rum (optional)     

Preparation Chocolate Ganache: 
1. Heat the cream and butter in a small saucepan over medium heat (or in the
    microwave 1.5min).
2. Pour the hot cream over the chocolate and allow to stand for a few minutes.
3. Stir gently until smooth. If desired, add the liqueur(I used 1 tsp rum).

 Important
1) Make sure egg white is whisk till stiff peak
2) If adding colouring , use only gel or paste form(not liquid type)
3) Folding in the almond flour and icing sugar to the meringue is the most
    challenging part:
    -Overfold will makes the batter too runny and you can say bye to your batter.
    -Underfold will cause the biscuits to  crack but still edible
    It should be approx. 50 folds and texture form ribbon liquid state when it drip
    down
4) Use parchment paper or siplas, its difficult to remove shell from baking or
    greaseproof 
paper.5) Drying of the Shell before baking - make sure the shell is dry!(use finger to     touch and it wont stick)6) Oven temperature ranges 145-160C, 12 -14 Mins (if you notice that the
    shell start to brown but shell still not cook, cover it with a aluminium foil and
    continue to bake till it can be removed from paper)
 









Lose Weight and Live Longer with the New Homemade Bread Diet!

Word on the street is that tomorrow, November 17th, is National Homemade Bread Day, and to celebrate I thought I'd post a few of our most popular, and critically acclaimed videos. By the way, I have this idea for a diet where you get to eat bread, but only if you bake it fresh yourself. 

Since most of us are fairly lazy, this would become maybe a once a week thing, which has to be a better alternative than that daily dosage of supermarket, pain d'preservative. It's still in the brainstorming stage, and there's no book deal yet, but I'll keep you posted. In the meantime, go make some homemade bread. Click on the title to see the original post, and as always, enjoy! 


No-Knead Beer Bread


You like beer. You like bread. So, what are you waiting for? Pro Tip: Even though you only need one beer, get a six-pack.

Perfect French Baguette


This is the video French bakers don't want you to see. People don't think they can make bakery-quality loaves at home, but those people are wrong.

No-Knead Ciabatta


One of the most popular Food Wishes videos of all time. If you've never made bread, this is the recipe for you. Warning: The dough is going to be sticky. Don't be afraid.

Pita Bread


What this amazing bread lacks in height, it more than makes up for in stuffability. And yes, that is a word.

jeudi 13 novembre 2014

How to Make Puff Pastry Shells – Vol au Venting!

As promised, here’s the video for how to make your own puff pastry shells, or vol au vents, as they'd be called in France, and select U.S. locations. These are fairly simple to make, and once baked the real fun begins, as they can hold so many amazing fillings, both sweet and savory.

The key is making sure your puff pastry dough is very firm, and very cold, preferably still partially frozen, before you start cutting it. You want nice clean cuts, because if you mash the layers of pastry together, your shells will not rise as high, and they can also bake into some strange shapes. Having said that, even though I was filming, and working way too slowly, these still came out pretty well.

Once they’re filled they look great, so it’s not that big of a deal, but in general, the colder the dough, the nicer the final product. Other than being too rough with the dough, the other common mistake is under cooking. Your shells might look beautiful at 15 minutes, but may still be kind of raw inside. As long as the outside is not getting too dark, don’t be afraid to let them bake a bit longer.

Regarding the scraps. You can’t re-roll the trimmed puff pastry and have the shells come out the same, but what you can do is cut it into irregular shapes, egg wash it, and dust with cinnamon and sugar. Once baked to a crispy, golden-brown, you’ll have a great little sweet treat to serve with coffee or tea. I hope you give this easy and fun technique a try very soon. Enjoy!

mercredi 12 novembre 2014

Macaron 2 (Angela Seah recipe)

Its been a while since I last bake (no Feet) macaron after trying at least 4 recipes. So here's my try on Angela Seah Thulin recipe and it comes with Feet!!!
 
This recipe is a bit sweeter as compared to Joy of baking  recipe which I supposed its the sugar content that makes up the beautiful "feet".
 
 

Recipe adapted from Angela Seah Thulin (video)
 
Ingredient
70g Almond flour
135g Icing Sugar
2 egg white (approx. 64g)
4tbsp castor sugar(112gram)
Wilton colour gel
 
1. Sieve almond flour and icing sugar
2. In a clean bowl whisk egg white till foamy, add colouring(Optional)
3. Add castor sugar in 3 times and whisk till firm peak
4. Add in the sifted almond flour and icing sugar and fold around 50folds or till see ribbon 
    texture.
*Careful not to over mix or it will become runny and mean u can throw away
   
the mixture.
5. Lay parchment paper on tray and pipe mixture to your prefer size
6. Let it macaron dry (around 30-45mins), touch on skin and it wont stick to finger
7. Preheat oven 140(my oven temp starts at 150C)for 12mins. If Macaron start to brown,
     use aluminium foil to cover.
8. Let it cool and remove macaron shell form parchment paper
9. Spread cream cheese or nutella or jam and keep it in fridge for a day (taste better 
    after the macaron  
absorb the filling to give a crispy crust but chewy texture.
 
 
125g cream cheese, thawed
57g unsalted butter, room temperature
62g (1 cup) icing sugar 
1 tsp vanilla extract
1 tsp/tbsp lemon juice 
 
  
 


 
My search for less sweet and nice feet macaron start with the little chart comparing the sugar content.

Rainbow Cake

Been holding on to this rainbow cake as I find it too tedious after reading the amount of work to create this cake.  Recently learn about this edible icing sheet which we can print carton/picture on it and is ideal for my nephew birthday who loves Minion character. Am being too aggressive, the process was tedious one to make 7 layers of cake with individual colour(left out the green layer in the fridge!)
A blessing in disguise, the one layer I miss out allow me to fit the cake nicely to my 10" x 10" cake box or I will have big problem transporting this heavy cake.
  

 



Recipe adapted from thebakingbiatch

Ingredients (For  9 x 9" square tin)
Batch 1 (Yields 4 layers)
320g plain flour
3 tsp baking powder
A pinch of salt
220g unsalted butter
300g castor sugar (I reduced to 260g)
1 cup milk
4 eggs 
1 tbsp vanilla bean paste(I used Vanila extract)

Batch 2 (Yields 3 layers)
240g plain flour
2 1/4 tsp baking powder
A pinch of salt
165g unsalted butter
225g castor sugar (I reduced to 210g)
3/4 cup milk
3 eggs (55 - 60g)
1 1/2 tsp vanilla bean paste( I used vanilla extracts)

Wilton Gel food colouring, I used 7 colours for 7 layers

Can bake all at once or in batch. I split into 2 days to prepare the cakes, cling wrap and keep in fridge.

Filling/Crumb coat(adapted from Martha Stewart)
250g cream cheese, thawed
115g unsalted butter, room temperature
125g (1 cup) icing sugar (I used 100g)
1 tsp vanilla extract
1.5 tbsp lemon juice
Whipped Cream Frosting
(Using Gelatine to stabilized and hold the cream decoration longer)
2 Cups whipped cream 
1/4 cup castor sugar 
1 tsp gelatine
2 tbsp. cold water

Sugar syrup(to moisture the cake while assembling)
Melt 1/2 cup sugar to 1/2 cup water
Decoration
Icing sheet 7.5" x 7.5" (order online from Cuppy Cakes.Sg)
M&M chocolate or candy or fruit of your choice

Method
A) Cake
1. Preheat oven at 170C. Shift Flour, baking powder and salt together.
2. Whisk Butter(room temp) and sugar till creamy.
3. Mix the egg in one at a time and add in vanilla extract/bean.
4. Add the milk and flour mixture alternately, 1/3 portion at a time, ensuring that each
   layer is well mixed before adding another.
5. Split the batter into 7 bowl (300g-306g) and add in the colour to individual bowl.
6. Line a 9" square pan and pour one colour batter and try to level it as smooth as
    possible.
7. Bake at 170C for 10min or when skewer come out clean.
8. Repeat step 6 for rest of the colour batter.

B) Cream Cheese Filling/crumb coat
1. Whisk cream cheese and butter till creamy add vanilla extract 
2. Mix in icing sugar followed by lemon juice and mix well.
3. Keep in fridge if not ready to use

C) Whipped Cream Frosting(exclude gelatine if its use for filling/scones/dressing)
1.  Pour cold water into gelatine for 5 mins(do not stir)
2.  Put into microwave and heat for 15 second to melt the gelatine , let it cool.
3. Whipped cold whipped cream till slightly thicken and add flavour essence eg coffee or
    vanilla (optional)
4. Continue whipping till soft peak and add in gelatine and whip till firm peak.



Assemble

1. Place 1st layer on cake board, brush syrup onto cake to add moisture to cake

2. Spread cream cheese on cake as even as possible

3. Place 2nd layer of cake and Repeat step (1 and 2)till all cakes are stack

4. Do a crump coat on the cake surface(all round)

5. Place icing sheet(Cartoon Image-optional) on the cake

6. Coat the cake with Whipped cream and pipe design to cover up the edge of the icing

    sheet and decorate the cake.



 
Edible icing sheet with self design Minion print

1st Batch of bake

Layering and crumb coating


 Whipped cream frosting and decoration