Holy Macarooni

While thumbing through Ferran Adria's cookbook, The Family Meal, I was rather taken by one recipe in particular.  Among all the dishes laid out in the book, this one I knew I could do.  And though it required baking, a skill I am still developing, I was certain it couldn't be that hard.  The appeal and the confidence came from the fact that this recipe was only three ingredients long.  They say good things come in threes.  

Recipe for Coconut Macaroons (Makes 15):

• 1 cup unsweetened dried coconut
• scant 1/2 cup sugar
• 1 egg

Preheat oven to 350 degrees F and line a baking sheet with parchment paper.  Mix the coconut and sugar in a big bowl.  Beat the eggs with a whisk and stir the eggs into the coconut mixture.  Mix with your hands until even. Use your hands or a teaspoon to shape the dough into walnut-sized balls.  Bake for 13 minutes or until slightly golden.  

My Heart's Aflutter for Cocoa Butter

Valentine's Day is on the horizon, and as an ode to this day of romance, I thought I'd share my love for all things chocolate.  On a recent trip to Edible British Columbia on Granville Island, I happened upon a most exquisite box.  Inside were carefully handcrafted Vanilla Salt Caramels created by Vancouver pastry chef and chocolatier, Wendy Boys. I could not resist, and really there was no need to. These chocolates are every bit as tasty as they are gorgeous to look at, and even better shared :o)

May your Valentine's Day be a sweet one!

For more information about Wendy Boys Chocolates, visit: www.cocolico.ca.  

To find out more about BC's food scene, and locally crafted products, visit: 

www.edible-britishcolumbia.com.

A Sticky Situation

The first time I tried Thai Sticky Rice and Mango Dessert (Kow Neuw Mamuang) was a few years back at a restaurant in San Francisco.  Although the main dishes were good, it was what finished off the meal that made it memorable.  Although my guy and I were already exceptionally full, like always we glanced over the menu to see if there was something we could make just a little more room for.  Two of our favourite food items jumped off the page:  sticky rice and mango.  The choice was made.  That dessert was so good that after the first, we made even more room for another.  

Ever since then, we've been on the lookout for this dessert about town and in our travels.  To much chagrin, it hasn't been that easy to find, and when we have, it's been with slight dissatisfaction. A hard mango, or undercooked rice does not a memorable Kow Neuw Mamuang make.  So when a perfect version was found at Maenam in Kitsilano, we were two very satisfied folk.  And after all that searching out there, that version inspired me to try making it right here at home.  

(This recipe is super fast to make, thanks in most part to the use of a microwave oven.  Yes, I shuddered too at first, but the results are amazing and the method is said to be perfected by the "Microwave Queen" :o) 

Thai Sticky Rice and Mango Dessert (Kow Neuw Mamuang) 

Thanks to ThaiTable.com for this recipe.

• 2 Tbsp sugar
• 1 cup glutinous rice (found at Superstore or most Asian markets)
• 2 pinches of salt
• 1 cup coconut milk
• 1 mango, peeled and sliced or cubed

Soak the glutinous rice for 10 minutes in warm water in a glass bowl (an essential step). Pour out the water and add fresh water. The water level should be just above the rice, so 1 cup of rice and a little over 1 cup of water (about 10% more).  Cover the glass bowl with a dish and cook in the microwave on high for 3 minutes. Stir the rice around to move the rice from bottom to top. Some of the rice will be translucent (cooked) and some will still have white centers (uncooked).

Microwave again on high for another 3 minutes. Check and see if it's done. When cooked, all the rice should be translucent. If it needs more cooking, continue microwaving on high for 3 minutes or so until done. The cooking time will vary depending on your microwave.

Heat the coconut milk in a pot over medium heat. (Be sure not to heat on high or the milk will curdle.) Stir constantly and let the coconut milk simmer. Add the sugar and salt. Remove from heat. Pour 3/4 of the coconut milk over the hot sticky rice and let it sit for 5 minutes. The rice will absorb the coconut milk. At serving time, place the mango on top or to the side, and spoon the rest of the coconut milk on top of the rice.  Best served up warm.

Crème de la Crème

I've never considered myself an actual sweet tooth, but upon taking a closer look at my relationship with all things sugary, there is evidence that I am. For one, I am almost never without a tub of ice cream in the freezer, (my favourites being Soy Delicious, Udder Guy and sorbetto of any sort), and as full as I am at the end of any restaurant meal, I abide by the cliché that there is always room for dessert. But as tempting as any treat on the menu may be, if there is Crème Brulée, the decision is clear. I have always held this creamy custard in high regard, partially because of its fatty decadence, but also because I love the aroma of vanilla, and the great fun of whacking its signature sugar-crusted top. Because of its heavenly taste, I always imagined that much labour was behind the making of it.

When a friend suggested we try creating it at home, I was at first confounded by the idea. Could it really be done, and done with any justice to the French? With her encouragement and conviction that it was possible, we took on the challenge. The process was not as difficult as I imagined. All it required was focus and patience, and the motivations of a true sweet tooth. The results were surprisingly magnifique.

Recipe for Crème Brulée:
4 cups of heavy cream or whipping cream
1 tsp pure vanilla extract or 1 vanilla pod, split and scraped
1 cup white sugar or cane sugar, divided
6 large egg yolks
8 cups hot water

Preheat oven to 325 degrees F. In a medium saucepan on medium-high heat, bring the cream and vanilla (pod and pulp) to a boil. Remove from heat, cover and let sit for 15 minutes. If using a vanilla pod, remove from the mixture.

In a medium bowl, whisk 1/2 a cup of sugar and the egg yolks until well blended and colour slightly lightens. Add the cream a bit at a time, stirring continuously. Pour the mixture into 6, 7 to 8-ounce ramekins. Place the ramekins into a large cake or roasting pan and pour in the hot water until it reaches halfway up the sides of the ramekins. Bake for 40-45 minutes until set, but still jiggly in the center. Remove the ramekins from the pan and refrigerate for 2 hours or up to 3 days.

Remove the Crème Brulée from the refrigerator at least 30 minutes before browning the sugar. Divide the remaining 1/2 cup of sugar equally among the 6 ramekins and spread evenly on top. Using a torch, melt the sugar to form a crusty top or broil in the oven until the sugar is caramel brown. Let sit until cool prior to serving, and then get cracking :o)

Baking Lessons

Matcha Green Tea Cupcake

Cooking is fun, and often forgiving once you’ve got some basic skills down. I don’t consider myself a great cook, but a cook that’s good at making certain things. Most of all though, I just love playing around in the kitchen. Once motivated by a craving, it's so much fun to fiddle, plunk and experiment until something satisfying results. Sometimes I’ll use a recipe, but I never quite like to abide by them entirely – there is always something I’ll add or change or measure differently. It’s not a purposeful act of rebellion, but more a desire to try things my own way, just to see what happens…and in hopes of getting that subjectively perfect flavour and texture.

Baking appears to be a whole different beast.

Recently, I bought myself a Kitchen Aid mixer. It was at a sale price that was impossible to refuse, and it felt time to expand beyond hand-mixed muffins and stovetop savories. (And thank you friends who helped me lug this monster home on foot.) After three weeks of sitting on my counter unused, I finally had the time and inspiration to put it to use. I had some matcha green tea that was sitting around, and so decided to make green tea cupcakes.

After my cupcake experience, I realize it is true what I have heard – baking is a strict art. Or it should be at least, while I’m at my newbie stage with so much knowledge to acquire. What I’ve learned from this bake is: never add water to frosting when it's too thick, be sure to sift the flour for fluffiness, do not over-mix, even if you have a heavy duty mixer to do all the work, and do not overfill the baking cups. How I learned these lessons? Overly puffy, dense cupcakes with runny frosting. But I am thankful for loved ones both creative and appreciative of dense cakes. It wasn’t all a failure. And the sprinkling of white chocolate shavings on top worked perfectly to cover all visual foibles. They were decent for a first try and definitely still quite edible, but for next time, I will follow all rules!

Matcha Green Tea Cupcakes
from Cupcake Bake Shop by Chockylit

• 1 cup (2 sticks) unsalted butter, at room temperature
• 2 cups sugar
• 2 large eggs
• 2 large egg yolks
• 3 cups all-purpose flour
• 2 teaspoons baking powder
• 1/8 teaspoon salt
• 1 cup milk
• 2 tablespoons matcha green tea

Beat butter on high until soft for about 30 seconds. Add sugar. Beat on medium-high until light and fluffy for about 3 minutes. Add eggs/egg yolks one at a time and beat for 30 seconds between each. Whisk together flour, baking powder, and salt in a bowl. Add to batter and mix to combine. Mix matcha in with the milk and mix it into the batter. Scoop batter into the cupcake papers. Bake for 22-25 minutes at 350 degrees F until a cake tester comes out clean. Makes 24 muffins.

Go, Bananas!

Banana Filled Wonton Crisps

Bananas are a mighty fine fruit. "Meal in a Peel" I call them, and I do find that term truly meaningful. I don't know how many times a banana has saved me when I've had no time to eat and could have quite possibly passed out from hunger. (Have I mentioned I have a high metabolism and need to eat all the time?) This time the banana has saved me by being a key ingredient in one of the most tasty and hassle-free desserts around. Yes, there may be major exaggeration going on here, but for those times that you have guests over and want to keep it simple, and save yourself from rolling, blending, kneading, and other such baked good making gerunds, this dessert is it. And since practically everyone loves bananas, and no one can seriously deny loving deep fried, it can't help but be a guest pleaser. These crunchy on the outside, sweet and smooth on the inside morsels are best accompanied by a scoop of ice cream, and drip of honey anywhere you want it. (Yes, quite like deep fried bananas with ice cream, only you save yourself from making batter!)

How to make it happen: You will need oil, wonton wrappers, bananas. Ice cream and honey are optional. Cut up the bananas and mash them up. Place a good helping inside the wonton wrapper and press the edges down to seal. Heat the oil until very hot, drop the wontons in, and fry them until golden brown. Three basic ingredients and a whole lot of yum.

A Grainy Day

Having a good chunk of the summer off means that I get to try my hand at cooking up a few of the things I've been meaning to make, and to clear out the cupboards. So out came those grains that have been sitting around for...well, let's say a long time, and out sprung these three super simple and delightful concoctions.

Bubur Hitam is a Malaysian and Indonesian black rice pudding. It is sweet with a hint of saltiness, fragrant, creamy, and stunning maroon in colour. I had this for the first time at the Pondok Indonesia Restaurant when it was still on The Drive, and fell in love with it immediately. It's one of those homey desserts that you'll never tire of. It's kind of like the congee of desserts, and I will never ever tire of congee. (For the best congee, try Congee Noodle House on Broadway and Main.)

Recipe:
3/4 cup black glutinous rice (can be bought at *Chua A Asia Market)
4 cups water
1 pandan leaf, tied in a knot
(can be bought fresh at Chua A Asia Market or frozen at T& T)
about 1/2 cup sugar
1 cup coconut milk
1/4 tsp salt

Instructions:
Wash rice thoroughly and soak for half an hour. Drain the rice and add the fresh water and pandan leaf. Bring to a boil, cover and let simmer on low for about 1 hour or until water is evaporated and consistency is porridge-like. Add more water if necessary. Add sugar, and cook for another 10 minutes. In another small pot, heat coconut milk and salt to a boil, and remove from heat. Serve in bowls with coconut milk swirled on top.

Barley Water is exactly what it's name says: water and barley. Sounds kind of boring, and well, maybe it is, but many of my favorite tastes are based on memories, and all the wonders created in my mom's kitchen. (I am still deeply fond of everything that comes out of my mom's kitchen, and creating new food memories there all the time :o) I had this drink at a Singaporean restaurant in Hong Kong a few years back, and was reminded of how refreshing a drink this is, especially in the stinking heat. I decided I had to make it for myself, and finally, the time came.

Recipe:
1/2 cup pearl barley
16 cups water
2 pandan leaves, tied in a knot (optional)
sugar to taste

Instructions:
Thoroughly wash the barley and put into a large pot with the water. Bring to a boil, and let simmer on low for about 45 minutes, or until grains have bloomed. Add the pandan (if you wish - I don't) and the sugar during the last 10 minutes of cooking. Cool, or add ice and serve.

Bori Cha is Korean roasted barley tea that is often served at Korean restaurants, and said to serve as a digestive aid. I first had it at Jang Mo Jib on Robson many moons ago, and was quite taken by it, as I love tea and discovering new brews. My sister-in-law heard of my affection for this tea, and promptly bought me a 5 kilogram bag. Thanks to her, I am now making it at home, and will continue to do so for some time to come :o) It is common to drink cold, and I do prefer it this way. Add a splash of Bek Se Ju (a traditional Korean herb rice wine), and some lemony water for a unique version of iced tea.

Recipe and Instructions for Bori Cha tea:
1/2 cup roasted barley (found at most Korean markets)
8 cups water

Bring barley and water to a boil, cover and simmer on low for 20 minutes. Drink and digest.

*Chua A Asia Market is located at 265 East Hastings (near Gore) and is a super place to find Southeast Asian foodstuffs.

A No-Tech Blackberry Experience, Part Deux

I have a lot of blackberries. And now that they are neatly packed in zip lock bags in the freezer, there is a very good chance I'll forget about them. And when I rediscover them, they will taste like cardboard. So, inspired by a recipe in my first Food and Wine magazine my sister kindly gave me (a very good read indeed), and the desire to not eat cardboard blackberries anytime in the future, I decided to make blackberry popsicles. The original recipe is actually for watermelon and mint popsicles, which sound incredible. Unfortunately, there hasn't been any good watermelon to buy nearby, which is a true shame because I do love watermelon. But I did have blackberries...

Recipe and Instructions: Blend fresh or defrosted frozen blackberries with lemon, sugar and water to taste. Strain if you wish (if you don't they will be a little seedy) and freeze in popsicle molds (so hard to find!), or an ice tray. If you're using an ice tray, leave it in the freezer for about 45 minutes so the ice can harden slightly, and then put in your sticks. I couldn't find popsicle sticks either, and figured toothpicks would be too flimsy, so instead used wooden skewers cut in half.

The result: A very nice summer treat, though eat them fast or it could get messy.

Blackberries are loaded with nutrients, so it really is best to eat them fresh. They contain polyphenol antioxidants (which are found in many "superfoods"), and are high in fibre and Vitamin C, among many other things. The seeds are also rich in essential fatty acids, Omega 3 and 6. When frozen, the berries do retain some nutrients, but lose some too. Ya win, ya lose...

Popsicles remind me of my two nephews who I truly miss, and who truly love popsicles. These two are for you!

A No-Tech Blackberry Experience

I don't own a Blackberry device, but what I do have in my fridge are real blackberries. Sweet and tart blackberries picked from scores of bushes lining the outskirts of a park nearby. On a cool evening after a sweltering hot day, my guy and I took our frisbee out to the park. After a good workout (really about 2o minutes worth of leaping and bounding), we noticed a lot of people hanging out in the bushes. They weren't "up to no good" - they were picking blackberries. One woman even had two large grocery bags brimming with her stash. We looked at each other and heard our calling. Luckily for us, we had our frisbee which proved the perfect vessel for our impromptu assignment. All along the path we picked, and soon we had our very own stash. Small, but substantial enough for a delicious dessert later that night - 2 dollops of vanilla ice cream topped with fresh off the bush blackberries. Yum.

Hooray for the blackberry, wild and free!