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.

Aw, nuts.

Peanut Butter Balls ready for the freezer.

Not long ago, while making my way through a tub of chocolate peanut butter ice cream, I realized that I have yet to find a brand that has the perfect chocolate to peanut butter ratio. After trying many varieties, I still lament the fact that there is never enough peanut butter! I then recalled a snack that a friend had once brought in to work, and decided to create that same snack to satiate my need for the perfect choco-nut balance: the peanut butter ball. They require minimal work to make, are little packs of protein, and are especially great for kids or the kid in you. Best of all, you can create them to cater to your own taste desires, and they are perfect to pop in your mouth when you're on the go.

In a large bowl, combine:

1 cup crunchy or smooth peanut butter
1/4 cup honey (more or less)
1/2 cup quick oats
1/2 cup chocolate or carob chips

Use the above as a base, and then add any of the following you like, in the measurement that suits your taste:

ground almonds

ground flax seed

wheat germ

powdered milk

shredded unsweetened coconut

crushed corn flakes (to mix inside or to roll the balls in)

course salt (adds a touch of "gourmet", and great if you love that sweet/salty combo - use only a sprinkle)

Mix all the ingredients well, and hand roll into balls. (The texture should be somewhere between crumbly and moist.) Put in a covered container lined with wax or parchment paper. Place in the freezer for at least an hour, and then eat them fast for a cold, crunchy, perfectly choco-nutty protein punch. Tastes great with milk too.

Happy New Year!

Thank you so much to those of you who have taken the time to read my blog. A great big Happy New Year to you and may the coming year bring you much joy, peace, laughter, adventure, and of course, good food :o)

Back Bakin'

Banana-Carob Bran Muffins

It's been about five years since I last baked, and it's the first time in nearly five years that I actually have a kitchen that I love to work in. It makes such a world of difference, as does having some holiday time to dig out those favourite recipes of old, and reacquaint with nearly forgotten flavours. I have to admit that getting back to baking wasn't that successful a start. After an attempt at making "healthy alternative" shortbread cookies with whole wheat flour, I was rather dejected. I had planned to give these to my students as a Christmas treat, but after my guy took one bite, he looked at me solemnly and said, "You might want to consider not giving these to your students. " I had to agree. These things - brown, hard and dry - could not be considered cookies. Oh sad truth. I had even creatively (or so I thought) sprinkled them with crushed candy cane, which unfortunately also worked against me when they melted onto the things in hardened puddles of greenish-red goo.

Second attempt on the same night went surprisingly well, considering I had already been at it for over two hours and tired. (And I thought holiday baking was supposed to be fun.) Since I had already planned to make muffins that same evening, and by now was more determined than ever to make things right, I went ahead as planned. By the end of my night of baking, I had a dozen golden, pumpkin-raisin muffins on a cooling rack, two of which were promptly devoured with a feeling of triumph on my part, and muffled mouthfuls of "good, mmm, yah, good" from my guy.

Because of the success of this batch, I gave the muffin thing another try, this time with a different recipe. These ones turned out even better and I'm feeling like I'm really liking this baking thing. After years of baking absence, I had become a little intimidated by the whole idea. But now after several attempts, I'm ready for more. I'm certain there'll be further pitfalls and some ho-hum results, but I also have high hopes for more of the sweet taste of victory.

Recipe for (moist and scrumptious) Banana-Carob Bran Muffins

1 1/2 cups natural wheat bran
1 cup whole-wheat flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 cup carob or chocolate chips, or dried fruit

Combine the above dry ingredients and mix lightly in a bowl. In another bowl, thoroughly mix the wet ingredients below.

1/3 cup vegetable oil
1/3 cup packed brown or raw sugar
1 egg, slightly beaten
2 ripe bananas, mashed
1 cup plain yogurt

Add the dry ingredients to the wet ingredients and mix until just combined. Spoon the batter into paper-lined, greased or non-stick muffin tins. Bake at 400 degrees F for 25 to 30 minutes, or until firm to the touch. Remove and let cool on a wire rack. Makes 12 muffins.

Getting the Skinny on Bean Curd Skin

When I was a young Jennifer, I used to love it when my mom would add bean curd to her soups. Already chock-full of flavour from carefully simmered pork bones, Chinese veggies and herbs, the curds didn't so much add flavour, as they did texture and substance. But before those words were in my vocabulary, I just enjoyed watching my mom take those long, dry, wrinkly curd sticks and break them over the stock pot. Soon after their immersion, they would puff into shape and become completely different entities. It was science in the kitchen. My sister and I used to call the rehydrated curds "blankets", because of the way the soft sheets floated and gathered, covering the soup's surface. And after sitting in the soup for but a few moments, they quickly absorbed the soup's flavour, making them deliciously easy to slurp up.

Nowadays, you can still buy dried bean curds sticks at most Chinese markets, but about a year ago, I discovered them fresh. At first I was puzzled as to what to do with them. They didn't look like the ones I knew. They were flat, folded, and moist! I recollected the bean curd skin dishes I'd had at some Buddhist vegetarian restaurants, and those were good but deep-fried, and deep-frying at home can get messy. Plus, bean curd skin is rich in iron and calcium, and I wanted to appreciate their nutritional value by not burning them into oblivion. Thanks to a kind lady I met at T& T, I now have a quick and flavourful recipe for fresh bean curd skin. Thanks again kind lady wherever you are!

• Cut the fresh bean curd into squares.
• In a small bowl, mix equal amounts of soy sauce and *oyster sauce. Add enough water to make the sauce a little runny.
• Cut up some green onion and cilantro.
• Heat up a frying pan on medium heat with a little oil.
  
• Using chopsticks, dip the bean curd squares into the sauce, place them in the pan, and sprinkle on the cilantro and green onions.
• Once the bean curds are cooked through, eat them hot over a bed of steaming white rice. So good...
  

(*I like to use Lee Kum Kee brand Vegetarian Mushroom Flavoured Stir-Fry Sauce. It's a tasty, MSG-free oyster sauce alternative.)

Bean curd is made from the skin that forms at the surface when soybeans are boiled to make soy milk. This skin is skimmed off and formed into dried bean curd sticks or sheets, or fresh bean curd skin. Fresh bean curd skin can be bought at T&T Supermarket in the refrigerated section. The Honaji brand is my favourite. They use non-GMO soy beans and are a local company situated in Coquitlam. They make other soy products as well including tubs (now that's thinking!) of sweetened soft tofu dessert.

Roll With Me Hungry!

(a nod to Etta James for title inspiration)

Vietnamese Salad Rolls snuggling cozily

Vietnamese Salad Rolls are one of the things that I love to order when hungry, in a hurry, and not wanting to feel comatose after a large meal. When out for a bite, I usually eat a lot and gravitate towards set menus. This is mostly because of my rather grand appetite, an inability to decide on what to order (because I want everything), and because a variety of foods usually provides the full range of flavours I need to feel satisfied. Vietnamese Salad Rolls are not considered a full meal, but after eating a few, can satisfy just as a full meal can. Why? Because these tubular delights are filled with protein, fresh vegetables and starch. And when dipped in its accompanying sauce, achieves a perfect savoury flavour balance. I love the Salad Roll!

And thankfully, I now have a method for making these morsels that puts them on my regular menu at home. I had been all but discouraged in the past after creating too many rolls with holes in them. In retrospect, I had probably put too much filling in each, but it does take care not to tear the paper while rolling. My current method is virtually tear-free, and the recipe for the sauce is a true winner. I have to give kudos to one of my Vietnamese students for this recipe because it makes these rolls rock.

The ingredients for the rolls are: round rice paper, cooked vermicelli noodles, and the filling of your choice. Thinly sliced pork and prawns boiled, de-veined and sliced lengthwise are traditional, but this time I decided to use deep-fried tofu, green leaf lettuce, carrots and cilantro. Basil tastes great in this too.

For the sauce you will need: 3 tbsp hoisin sauce, 2 tbsp coconut milk, 1 tbsp peanut butter, a minced clove of garlic, and oil. Mix it all together in a small saucepan, add water for the desired consistency and taste, and stir at medium heat until it bubbles. Turn the heat off and serve.

Now for the rolling. In the past, I have rolled it with the rice paper open, (and this is the way it's done at the restaurants), but this is the trick I am most pleased with: folding the rice paper in half before you roll it. This way, the skin is thicker, and it is easier to keep the filling together as you roll without any tearing. It seems simple but it made a big difference for me. I think it makes them look nicer too, because the stuffing sticks out at each end enticingly. And after the first bite, you will be enticed into another and another. That's because Vietnamese Salad Rolls really are fresh, filling, and flavourful all in one. And perhaps, a little too fast to eat!

No Longer Sheepish About Shepherd's Pie

Homemade Ground Beef and Lamb Cottage Shepherd's Pie
(quite a mouthful!)

Not too long ago, I had one of the best Shepherd's Pies ever. In truth, I think I've only eaten about 5 in my whole life, (including one that was made with Yves Veggie Ground Round), and everyone of them was damn fine. This latest one was had at the Vancouver Art Gallery Cafe, one of my favourite eating spots downtown. The service, being cafeteria style, is efficient, it's in a great location, you can dine alfresco on a clear day, they have delectable desserts, and they serve drinks! Considering the food is pre-made and heated after you order it, it is all very good. And so was the Shepherd's Pie. What I liked most about their pie was that it was made with ground lamb. I'd only ever had it made with beef (or soy protein) before that. It was also served in a ramekin so when all the pie was gone, there was still the tasty jus resting at the bottom, ready to be souped up. I was inspired (again!) and decided to try making Shepherd's Pie at home. After all, the 5 or so I'd eaten had been good; I hoped mine could be too.

After researching some recipes, I found a few good ones, and fused them to create my own. Along the way, I also learned that traditionally Shepherd's Pie is made with lamb, and owns its moniker because shepherds' wives made it with, well sheep. The version with beef is actually called Cottage Pie! I decided to fuse my newly acquired meat pie name knowledge into my own dish to make Cottage Shepherd's Pie. Here's the recipe:

Rosemary and Italian Parsley are the key herbs

• 1 large onion, diced up
  
• 2 cloves of garlic, minced
  
• 1/2 lb ground lamb
• 1/2 lb lean ground beef
• 1 cup beef or chicken broth
• 1 tbsp tomato paste
• 1 tbsp worchestershire sauce
• 1/2 tsp cayenne pepper (optional)
  
• 2 tsp fresh or dry rosemary, chopped up
  
• 2 tbsp Italian parsley, chopped up
  
• 1/2 cup frozen peas
• 1/2 cup frozen corn
• 1 big carrot, cut into small pieces
• 2 lbs yukon gold potatoes, peeled and cut up
• 6 tbsp butter
• 1/2 cup milk
• salt and pepper, to taste

Preheat oven to 375°F. In a large sauté pan, heat a little oil over medium-high heat and add the onion, garlic, carrot, and meat. Cook for about 10 minutes or until brown. Drain the fat and add the broth, tomato paste, w. sauce, herbs and seasonings. Simmer for about 10 minutes until the juices thicken, then add the peas and corn. Pour the mixture into a 1 1/2-quart baking dish and set it aside.

Bring the potatoes to a boil in salted water. Cook for about 20 minutes or until tender, and drain. Mash the potatoes with the butter, milk, and salt. Add a clove or 2 of garlic if you wish. Spread over the meat mixture.

Bake for about 30 to 35 minutes, or until golden.

Considering how tasty Shepherd's Pie is, I always thought it'd be much harder to make, but not so at all! And I'm so glad I tried. Now, it's 6 (Cottage) Shepherd's Pies I've had, and counting...