fête à fête

Korean food is one of my fave Asian cuisines, and I'm real lucky to live near so many Korean restaurants. But for those who are curious about making bulgogi, pa jeon (green onion pancakes), or bibimbap (mixed rice bowl), you're in luck. Cecilia Hae-Jin Lee demystifies Korean cooking in her new book, Quick & Easy Korean Cooking.

With over 70 recipes, you get to learn to make different kinds of kimchi, tofu hot pot, soups, noodles, kalbi (barbecued ribs), and much more. Best of all, these recipes can be prepared in 30 minutes. Even busy folks can cook Korean dishes!

The following recipe is for one of my absolute favorite style of noodles. Try your hand at it and I know you'll love it.

Sweet Potato Noodles (Japchae)

Japchae is traditionally made for parties or celebrations, but I like to make it for a light lunch or part of a big dinner. Dried sweet potato noodles can be found in most Asian supermarkets. They are incredibly chewy but healthy and delicious. This recipe works as a side dish (banchan) or can even be served as an appetizer or light snack.

8 ounces sweet potato noodles
1/2 bunch spinach (about 4 ounces), rinsed and trimmed
2 cloves garlic, minced
1 tablespoon plus 1 1/2 teaspoons Asian sesame oil
1/4 teaspoon salt
1 tablespoon vegetable oil
6 ounces beef rib-eye, cut into 1/4- to 1/2-inch-thick strips
1/4 cup plus 1 teaspoon soy sauce
1/4 medium onion, sliced
3 to 4 pyongo or shiitake mushrooms, sliced
1 carrot, shredded or cut into thin strips
3 green onions, cut into 1-inch pieces
1/4 cup sugar
Toasted sesame seeds for garnish

Cook the sweet potato noodles in a large pot of boiling water for 4 to 5 minutes. Immediately drain and rinse thoroughly under cold water. Be sure not to overcook the noodles, or they will lose their chewy texture. If you like, cut the noodles with scissors into 6- to 7-inch lengths for easier eating.

Blanch the spinach in boiling water. Rinse immediately under cold water, squeeze the water from the leaves and form into a ball, and then cut the ball in half. Combine the spinach, half the garlic, 1/2 teaspoon of the sesame oil, and 1/4 teaspoon salt in a small bowl. Set aside to let the flavors soak in.

Heat the vegetable oil in a large skillet over medium-high heat. Add the beef, the remaining garlic, 1 teaspoon of the soy sauce, and 1 teaspoon of the sesame oil. Stir-fry until the beef is cooked, 3 to 4 minutes. Add the onion, mushrooms, and carrot and cook until the onion is translucent, about 3 minutes. Add the green onions and stir-fry for another minute. Remove from the heat.

In a large bowl, thoroughly combine the noodles, beef mixture, spinach, remaining 1/4 cup soy sauce, 1 tablespoon sesame oil, and the sugar. Serve warm, sprinkled with sesame seeds.

Makes 4 or 5 servings.

Recipe used with permission from Chronicle Books. Photo credits: Julie Toy

Tagged as: books, cookbook, cooking, cooking techniques, drink, food, recipes

Posted by Tami Yu at 6:04 PM | Permalink | Comments (1) | TrackBacks (0)

May is Asian Heritage Month, and to celebrate this, we're doing a special and fun book giveaway with Hachette Book Group! We're giving away 3 sets of books of the following great titles:

Free Food for Millionaires By Min Jin Lee
Trail of Crumbs By Kim Sunée
The Fortune Cookie Chronicles By Jennifer Lee
Transparency By Frances Hwang
Strangers from a Different Shore By Ronald Takaki

Each winner will receive the entire set of books (five books per set). What a deal, huh?

To Enter:

Step 1: Tweet this post on Twitter (RT @feteafete: Win a set of books! Asian Heritage Month Giveaway w/ Hachette! Enter at http://tinyurl.com/pqg2gb ). IF you don't have a Twitter account, please leave an interesting comment below on which title you'd like to read (please no generic ones like 'this sounds great!').

Step 2: Email your full name & mailing address to feteafeteswag@gmail.com. DO NOT forget to send your name and address to this email after you comment or tweet, or you'll be disqualified automatically.

Three winners will be chosen at random. Deadline is May 31, at 11:59pm EST.
U.S. and Canadian residents only. No PO Boxes please. Good luck!

www.hachettebookgroup.com

Tagged as: Books, giveaway, Lifestyle, shopping, special events

Posted by Tami Yu at 3:43 PM | Permalink | Comments (15) | TrackBacks (0)

Tequila in cupcakes? Who would have thought? This Coco Loco Tequila Cupcakes recipe from Joanne Weir's new book Tequila: A Guide to Types, Flights, Cocktails, and Bites is worthy of a try. I'm gonna give them a whirl for Cinco de Mayo week.

Coco Loco Tequila Cupcakes

Makes 2 dozen cupcakes

These soft, moist, and very coconutty cupcakes should come with a warning! Not only can you not stop after eating just one, but these adult-only cupcakes provide enough kick to make you feel like you are on vacation south of the border. The inspiration for this recipe comes from my friend Tina Gherzi, who loves tequila and coconut as much as I do.

Cupcakes

2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
Large pinch of salt
1 cup unsalted butter, at room temperature
1 cup sugar
2 eggs
1 cup unsweetened coconut milk
2 tablespoons fresh grated ginger
1 teaspoon coconut extract
1/4 cup 100 percent agave tequila
1/2 cup buttermilk
1 cup shredded sweetened coconut

Coconut Cream Frosting

1/2 pound cream cheese, at room temperature
2 tablespoons unsweetened coconut milk, or more as needed
2 tablespoons 100 percent agave tequila
2 teaspoons coconut extract
3 cups confectioners’ sugar, sifted, or more as needed
1 cup shredded sweetened coconut

Preheat the oven to 350°F. Butter and flour two 12-cup cupcake pans or line with paper liners.

Sift the flour, baking powder, baking soda, and salt into a bowl and set aside.

In a large bowl, using an electric mixer, cream together the butter and sugar until fluffy. Add the eggs one at a time, occasionally scraping down the sides of the bowl and mixing well after each addition. Add the coconut milk, ginger, and coconut extract and beat for 1 minute at high speed until well blended. In a measuring pitcher, stir together the tequila and buttermilk. Add the dry ingredients in 3 batches to the egg mixture alternately with the buttermilk mixture in 2 batches, beginning and ending with the dry ingredients and mixing well after each addition. Fold in the shredded coconut.

Fill each cupcake well about three-fourths full with batter. Bake until a toothpick inserted into the center of a cupcake comes out clean, 20 to 25 minutes.

Let the cupcakes cool in the pan for 10 minutes. Turn out onto a rack and let cool completely before frosting.

Meanwhile, to make the frosting, using the electric mixer, beat the cream cheese on high speed until smooth. With the mixer on high speed, slowly add the coconut milk, tequila, and coconut extract. Continue beating until thoroughly combined and smooth, about 5 minutes. Add the confectioners’ sugar and continue beating on high speed, occasionally scraping down the sides of the bowl. The frosting should be smooth and spreadable. Adjust with more coconut milk if the consistency is too thick, or more confectioners’ sugar if it is too runny.

To assemble, spread the frosting on the cooled cupcakes and sprinkle with the shredded coconut.

Recipe from TEQUILA: A Guide to Types, Flights, Cocktails, and Bites by Joanne Weir. Photo credit: Lara Hata. Copyright © 2009. Ten Speed Press, Berkeley, CA.

www.tenspeed.com

Tagged as: baking, book, chef, cocktail, cookbook, cooking, cooking techniques, drink recipe, food, gourmet, Lifestyle, spirits

Posted by Tami Yu at 2:52 PM | Permalink | Comments (1) | TrackBacks (0)

For those who are stumped by the millions of beauty products in the market, Beauty Confidential will help you cut across the confusing brand jungle. Beauty expert Nadine Haobsh (of JolieNadine.com) does a detailed crash course on explaining different types of cosmetic procedures, products, and her favorite items.

Looking for a good mascara? How to dye your hair at home? What's the shelf life of makeup? Look no further. Nadine will have you polished and groomed like a stylin' urbanite in no time.

Buy it at Amazon.com.

Tagged as: beauty, Books, cosmetics, entertainment, hair care, Lifestyle, makeup, makeup tips, shopping, skin care

Posted by Tami Yu at 12:39 AM | Permalink | Comments (0) | TrackBacks (0)

Turkey day is coming up, and everyone will have much more Thanksgiving leftovers than they bargained for. Rather than use the extra meat for turkey sandwiches (boring), try the following casserole recipe from Beatrice Ojakangas’ The Best Casserole Cookbook Ever. It's easy to follow and the curry powder puts an exotic twist on a classic dish.

Happy Thanksgiving!!

Turkey and Curried Rice Casserole

* 3 tablespoons butter, divided, plus extra for the dish
* 2 medium onions, chopped
* 1/2 pound mushrooms, sliced
* 2 cups diced cooked turkey
* 1/2 cup diced cooked ham
* 1 cup crumbled leftover stuffing or toasted and seasoned bread cubes
* 2 tablespoons chopped fresh parsley
* Pinch of dried thyme
* Salt
* Pepper
* 1 tablespoon curry powder
* 1 cup rice
* 2 cups hot turkey or chicken broth

1. Preheat the oven to 375 degrees F. Butter a 2 to 3-quart casserole.

2. In a large skillet, melt 2 tablespoons of the butter and add the onions and mushrooms. Sauté over medium heat for 5 minutes, or until the vegetables are softened.

3. Transfer the onions and mushrooms into the casserole and add the turkey, ham, stuffing, parsley, and thyme, and season with salt and pepper.

4. Melt the remaining tablespoon of butter in the skillet and add the curry powder and rice, stirring. Add the broth, stir well, and pour over the ingredients in the casserole.

5. Bake, uncovered, for 25 minutes, or until the rice has absorbed all of the liquid.

Credit: Beatrice Ojakangas, The Best Casserole Cookbook Ever, Chronicle Books (2008)

Tagged as: cookbook, cooking, dinner, entertaining, food & drink, Holiday, recipe

Posted by Tami Yu at 11:46 AM | Permalink | Comments (0) | TrackBacks (0)

I am in love with Flo Braker's new Baking for All Occasions: A Treasury of Recipes for Everyday Celebrations. My all-time favorite baking author has compiled over 200 of her favorite recipes to celebrate any and every occasion. It goes beyond birthdays and graduations - you can celebrate your first day on a new job, or the day you moved into a new home.

The first section is a huge primer on baking ingredients and techniques, so beginners need not worry. I'm excited to try the Walnut Breton Cake recipe, as well as the Deluxe Lemon-Lavender Mail-a-Cake. It makes me want to bake everyday!

Try the recipe below...you will be addicted to Flo's warm and spirited baking advice.

Fresh Mint Brownies

This is truly an old favorite with a completely new dimension. Infusing the batter with fragrant fresh mint leaves is a simple technique that complements the chocolate with a depth and intensity of flavor that can’t be achieved with an oil or extract. Frosted mint leaves garnish the top of each brownie to provide a natural finish with a taste that is indisputably the real thing.

Brownies

1 1/3 cups (6 1/4 ounces/175 grams) all-purpose flour
1/2 teaspoon salt
1/4 teaspoon baking soda
6 ounces (1 1/2 sticks/170 grams) unsalted butter
4 ounces (115 grams) unsweetened chocolate, coarsely chopped
2 tablespoons water
1/2 cup finely chopped fresh mint
2 cups (14 ounces/400 grams) granulated sugar
4 large eggs, lightly beaten

Candied Mint Leaves

Organic fresh mint leaves, at least 1 leaf per brownie
1 egg white, lightly beaten until foamy
3/4 cup (5 1/4 ounces/150 grams) granulated sugar

Before baking: Center a rack in the oven and preheat the oven to 325 degrees F. Press a sheet of aluminum foil to cover the outside bottom and sides of a 9 x 2-inch square pan. Lift off the foil, invert the pan, and gently press the foil into the pan to fit the contours.

To make the brownies: Sift together the flour, salt, and baking soda onto a piece of waxed paper; set aside. In a small, heavy saucepan, melt the butter and chocolate over very low heat, stirring with a silicone spatula until smooth. Or, combine in a medium microwave-safe bowl and melt in a microwave oven at 50 percent power (medium) for 30-second bursts, stirring after each burst, until melted, 1 to 1 1/2 minutes. Remove from the heat, stir in the water, and then stir in the mint. Set aside to cool for 5 minutes.

Press the chocolate mixture through a medium-mesh sieve into a large bowl; discard the mint. Stir in the sugar and then the eggs just until thoroughly blended. Add the flour mixture, stirring until well blended.

Pour the batter into the prepared pan, spreading evenly with the spatula. Bake the brownie until the top is no longer shiny and a thin crust appears, 42 to 45 minutes. Don’t overbake; the brownie will firm as it cools. Transfer to a wire rack and let cool completely in the pan, at least 3 hours or up to overnight.

To make the Candied Mint Leaves: Gently rinse the leaves and pat thoroughly dry with paper toweling. Select a baking sheet that will fit in your refrigerator and line it with aluminum foil; set aside. Have the egg white and sugar ready in separate small bowls. Using a small paint or pastry brush, and working with 1 leaf at a time, lightly coat the leaf with the egg white. Immediately sprinkle the leaf lightly on both sides with the sugar, or dip both sides into the bowl of sugar to coat lightly. As the leaves are coated, place them in a single layer on the prepared baking sheet. Let dry in the refrigerator for at least 1 hour or up to 3 days.

To serve, using the edges of the foil as handles, lift the brownie slab onto a cutting board. Using a santoku (page 00[X-ref to knives in Equip]) or other sharp knife, cut the slab into 2-inch squares. Top each brownie with a candied leaf. To store after cutting, return the bars to the pan, cover with aluminum foil, sealing the foil around the edges of the pan, and keep at room temperature for up to 3 days.

Yield: sixteen 2-inch square brownies

Recipe and Image Credit: Baking for All Occasions by Flo Braker, Chronicle Books (2008)

www.chroniclebooks.com

Tagged as: baking, bay area, Books, cake, cookbooks, cooking techniques, dessert, food, food & drink, gourmet, recipe

Posted by Tami Yu at 1:46 PM | Permalink | Comments (0) | TrackBacks (0)

For authentic Northern Chinese cuisine, Cecilia Chiang's The Seventh Daughter has a solid collection of classic dishes that's worth keeping in any kitchen. Amidst a backdrop of her adventurous escape from Japan-occupied Shanghai to settling in San Francisco, the culinary pioneer presents her life story that's filled with extraordinary stories of courage, determination, and of course, food.

Celebrated by the likes of Julia Child, Alice Waters, and Chuck Williams, Chiang's repertoire is showcased in recipes such as the beloved Sichuan Dan Dan Mian, Tea-Smoked Game Hens, or the Red-Cooked Pork. Check out the Clams in Black Bean Sauce recipe below. It's one of my favorite Cantonese dishes.

Clams in Black Bean Sauce (dou chi chao xian)

Serves 6 to 8 as part of a Chinese meal and 4 to 6 as a Western-style entrée

11/4 pounds small Manila clams
1/4 cup fermented black beans
3 tablespoons Shaoxing wine
2 tablespoons soy sauce
11/2 tablespoons oyster sauce
2 tablespoons vegetable oil
Pinch of kosher salt
3 chopped garlic cloves
1 tablespoon peeled, minced fresh ginger
1/4 teaspoon freshly ground white pepper, for finishing
1/4 cup thinly sliced green onions, green part only, for garnish

Swish the clams in a large bowl of cold water to clean them. Drain well and set aside.

In a small bowl, generously cover the black beans with cold water and soak until soft, about 10 minutes. Drain the beans, rinsing off any excess salt, and squeeze until dry. Set aside.

To make the sauce, whisk together the wine, soy sauce, and oyster sauce in a small bowl and set aside.

Heat a large wok over high heat until a bead of water dances on the surface and then evaporates. Add the oil and a pinch of salt and swirl to coat the pan. Add the garlic, ginger, and reserved black beans, and stir constantly to coat in the oil for 30 seconds. Toss in the clams and cook 30 seconds. Pour in the sauce and cook, stirring and tossing constantly, until the clams open, 1 to 2 minutes. Sprinkle with the white pepper and green onions and quickly remove from the heat.

Turn the clams out onto a serving platter and serve immediately.

(Reprinted from The Seventh Daughter: My Culinary Journal from Beijing to San Francisco by Cecilia Chiang. Photography by Leigh Beisch. Copyright © 2007, Ten Speed Press, Berkeley, CA)

www.tenspeed.com

Tagged as: chef, China, chinese, cookbook, cooking, cooking techniques, entertaining, food, food & drink, international, Lifestyle, recipe, recipes, restaurant, San Francisco

Posted by Tami Yu at 2:57 PM | Permalink | Comments (0) | TrackBacks (0)

Fall is definitely creeping up, and reading A Harvest of Pumpkins and Squash has me in the mood for comfort food. Covering summer and winter squash, this lovely book contains 40 cool recipes by Lou Seibert Pappas, and you can make any of the dishes for all seasons and occasions.

Maren Caruso's photographs had me drooling. Try the Delicata Squash Rings, or the Sugar Pumpkin-White Cheddar Cheese Souffle. The Five-Spice Pumpkin-Ginger Cake got me all curious. My baking sensors are all fired up.

Not just for the holidays, pumpkin pies should be made year-round. I can eat it all the time. So here's a fun recipe for y'all to check out:

Pumpkin-Maple Pecan Pie with Cognac Whipped Cream

Flaky Pastry Dough:

1 1/3 cups all-purpose flour
1/4 teaspoon salt
1/2 cup (1 stick) plus 1 tablespoon cold butter, diced
1/4 cup ice water
3 eggs
1/2 cup firmly packed light brown sugar
1/3 cup pure maple syrup
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/4 teaspoon ground ginger
1 3/4 cups pumpkin purée
1 1/2 cups half-and-half or whole milk

Caramelized Pecans:

1 tablespoon butter
1 tablespoon sugar
1/2 teaspoon ground ginger or cinnamon
1 tablespoon water
1 cup pecans

Cognac Whipped Cream:

1 cup heavy (whipping) cream
2 tablespoons confectioners’ sugar
2 tablespoons cognac or rum

To make the Flaky Pastry Dough, in a food processor, combine the flour and salt and pulse briefly to mix. Scatter the butter over the top and pulse just until the mixture forms coarse crumbs about the size of peas. Drizzle the ice water over the flour mixture and pulse just until the dough starts to come together. Remove from bowl and pat into a disk. Wrap and refrigerate for at least 30 minutes or up to 3 days.

Preheat the oven to 425°F. Place the dough disk on a lightly floured work surface and roll out into a 12-inch round. Fold the dough in half and transfer to a 9-inch pie pan. Unfold and line the pan bottom and sides. Fold the overhang under itself and pinch to create an edge. Prick the dough a few times and place in the freezer for 5 minutes. Transfer to the oven and bake just until lightly golden, about 10 minutes. Transfer to a wire rack and let cool completely.

In a large bowl, whisk the eggs until blended. Add the brown sugar, maple syrup, salt, cinnamon, allspice, and ginger and whisk to mix well. Beat in the pumpkin and half-and-half until smooth. Pour into the partially baked pastry shell.

Reduce the temperature to 350°F. Bake until the filling is set and the crust is golden brown, 35 to 40 minutes. Transfer to a wire rack and let cool slightly.

Meanwhile, prepare the Caramelized Pecans: Line a baking sheet with parchment paper. In a heavy medium saucepan, combine the honey, sugar, ginger, and water and stir to blend. Bring to a boil over medium heat, add the nuts, and boil for 2 minutes, stirring. Turn out onto the prepared baking sheet and spread in a single layer. Bake until golden brown, 8 to 10 minutes. Remove from the oven and let cool. Sprinkle over the baked pie in a wreath pattern or at random.

To make the whipped cream: In a medium bowl, using an electric mixer on medium-high speed, whip the cream until soft peaks form. Beat in the confectioners’ sugar and cognac just until combined.

To serve, cut the warm pie into wedges and top with the whipped cream.
Makes one 9-inch pie; serves 8.

Recipe Credit: A Harvest of Pumpkins and Squash by Lou Seibert Pappas (Chronicle Books)

Tagged as: baking, book, cookbook, cooking, dessert, entertaining, entree, food, food & drink, holiday, recipe

Posted by Tami Yu at 10:29 PM | Permalink | Comments (1) | TrackBacks (0)

David Sedaris has done it again with his new essay collection When You Are Engulfed in Flames. Hysterical and absurd, his sixth book recounts bizarre and ultimately awkward moments in his daily life - from accidentally dropping a lozenge on a rude airplane passenger's lap to his not-so-fun experience of using the Stadium Pal, an external catheter to assist with his bathroom dilemmas. There is even a story on how his boyfriend lanced a boil from his backside. If that's not true love then I don't know what is.

For Sedaris fans, the last essay "The Smoking Session" calls for nostalgic comparisons to Me Talk Pretty One Day. There are many comedic moments as we observe the author struggle through language and cultural barriers while orchestrating his painful attempt at quitting smoking in Tokyo. This is a humorist worthy of a permanent spot on your bookshelf, and you can count on many laughs with each reading.

www.whenyouareengulfedinflames.com

-Tami

Tagged as: author, Books, humor

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For all you Francophiles, here's a cute little travel book about the City of Light. Famed food blogger (Chocolate & Zucchini) Clotilde Dusoulier's new book, Clotilde's Edible Adventures in Paris, is a fun reference guide too all things decadent and delicious in Paris. Follow the native foodie as she picks her favorite wine shops, bakeries, restaurants, and markets in each arrondissement. Easy to follow, Clotilde's infectious warmth shows on each page.

fête à fête recently caught up with Clotilde about her new book:

If you had all the time in the world, what would be the ultimate edible adventure for you?

CD: I am inordinately curious about all things Japanese, and for many years now, I have been wanting to go to Japan and taste its cuisine in context. It looks like I may finally have a chance to go this year, and I am beside myself with excitement.

What was the process in determining the top places for your book? Did you have a systemic rating system, or was it purely based on personal preferences?

CD: I started with a list of personal favorites, then worked my way through long lists of places -- old and new -- I'd heard good things about. I paid those restaurants and food shops a visit, sampled their offerings, and ultimately decided whether I liked them enough to include them. I didn't have a rating system, but rather trusted my instinct, asking myself this simple question: would I send a friend there?

Any particular dish you've been meaning to try, or perfect on its technique?

CD: Baba au rhum (a sponge-like yeast cake doused with rum) is all the rage in Paris these days, and I've been meaning to try and make my own -- I've already purchased the aged rum, and now I'm just waiting for the opportunity to serve this grownup dessert to friends.

So there you have it! Visit www.chocolateandzucchini.com/edibleadventures

Bon Appétit!

Tami

Tagged as: book, culinary, food & drink, France, international, interview, Paris, Shopping, travel, Trends

Posted by Tami Yu at 2:10 PM | Permalink | Comments (1) | TrackBacks (1)

It's so easy to make ice cream these days, so there is no reason why you should stick to plain ol' vanilla. David Lebovitz's The Perfect Scoop has all the gourmet ideas you will need for the ultimate ice cream treat. There is a wonderful chapter on mastering the techniques, and there are sections devoted to sorbets and granitas. Try the divine Crème Fraîche Ice Cream recipe with the Salted Butter Caramel Sauce. If that is too much decadence, the elegant Champagne‐Cassis Granita will be the perfect refresher after a relaxing summer meal.

Toasted Almond and Candied Cherry Ice Cream

Makes about 11/2 quarts (11/2 liters)

Crack open a cherry or apricot pit and you'll discover a soft kernel inside with the pronounced scent of bitter almonds. I took a cue from whatever higher power designed these two flavors together and paired cherries with almonds in one heavenly ice cream. Adding anything chocolate makes this ice cream amazingly good.

Be sure to drain the cherries in a strainer very well before folding them into the ice cream. They should be dry and sticky before you chop them up and mix them in.

1 cup (250 ml) whole milk
3/4 cup (150 g) sugar
Pinch of salt
2 cups (500 ml) heavy cream
2 cups (270 g) whole almonds, toasted (see page 13) and coarsely chopped
5 large egg yolks
1/4 teaspoon almond extract
1 cup (200 g) well-drained Sour Cherries in Syrup (page 185) or Candied Cherries (page 215), coarsely chopped

Warm the milk, sugar, salt, and 1 cup (250 ml) of the cream in a medium saucepan. Finely chop 1 cup (135 g) of the almonds and add them to the warm milk. Cover, remove from the heat, and let steep at room temperature for 1 hour.

Strain the almond-infused milk into a separate medium saucepan. Press with a spatula or squeeze with your hands to extract as much flavor from the almonds as possible. Discard the almonds.

Rewarm the almond-infused milk. Pour the remaining 1 cup (250 ml) cream into a large bowl and set a mesh strainer on top. In a separate medium bowl, whisk together the egg yolks. Slowly pour the warm mixture into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.

Stir the mixture constantly over medium heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula. Pour the custard through the strainer and stir it into the cream. Stir in the almond extract and stir until cool over an ice bath.

Chill the mixture thoroughly in the refrigerator, then freeze it in your ice cream maker according to the manufacturer's instructions. During the last few minutes of churning, add the remaining 1 cup (135 g) chopped almonds. When you remove the ice cream from the machine, fold in the chopped cherries.

Perfect Pairings: Try layering this ice cream with Fudge Ripple (page 210) for Almond, Cherry, and Chocolate Ice Cream (pictured opposite), or add Dark Chocolate Truffles (page 211) or Stracciatella (page 210) instead.

Reprinted with permission from The Perfect Scoop by David Lebovitz; photographs by Lara Hata. Copyright © 2007. Ten Speed Press, Berkeley, CA.

-Tami

Tagged as: book, cookbook, cooking techniques, dessert, food, Gourmet and Gourmand, ice cream, recipes

Posted by Tami Yu at 10:14 PM | Permalink | Comments (0) | TrackBacks (0)

Being healthy with the sweet stuff doesn't have to be hard (or taste yucky) anymore. Thanks to Ania Catalano's new book Baking with Agave Nectar, you don't have to compromise your taste buds with strange-tasting sugar substitutes in your baking. With over 100 recipes featuring this wonderful sweetener, you will be amazed at how the All-American Apple Pie and French Pear Frangipane Tarte recipes will taste, or try the Lemon Chiffon Cake. There is a chapter on using agave in buttercreams and other types of frosting and sauces.

Agave nectar carries plenty of health benefits, along with having a low glycemic index. Its taste is sweeter than sugar, and it's ideal for diabetics and those with hypoglycemia. It's also perfect for those who are trying to lower their sugar intake, and the texture is great to work with in baked goods. Try the refreshing sorbet recipe below - it's a great start to toast the start of summer...

Watermelon Sorbet

Makes 1 quart
Vegan & Gluten-Free

This particular sorbet is like really good Italian ice. It’s got an icier 
texture than some of the other 
sorbet recipes because it’s made from fruit that has a naturally high water content. It’s most appealing and quite refreshing on a hot 
summer day.

Half of a small seedless watermelon, 
rind removed, cut into pieces
½ cup light agave nectar
2 tablespoons fresh lime juice
Pinch of sea salt

Place the watermelon pieces in a food processor and blend until liquefied, about 1 to 2 minutes. Measure out 3 cups of the watermelon purée into a large bowl. Add the agave nectar, lime juice, and salt and combine well. Refrigerate for several hours or overnight until ready to freeze. Pour into the ice cream maker and follow the manufacturer’s instructions for freezing. Freeze 20 minutes. Transfer to a plastic storage container and place in a regular home freezer to firm up. Remove the sorbet from the freezer 10 minutes before serving to allow time to soften up.

Reprinted from Baking With Agave Nectar: Over 100 Recipes Using Nature’s Ultimate Sweetener by Ania Catalano, photographs by Lara Hata. Copyright © 2008. Ten Speed Press, Berkeley, CA.

-Tami

Tagged as: baking, cake, cookbook, cookies, cooking, cooking techniques, health, pie

Posted by Tami Yu at 4:16 PM | Permalink | Comments (0) | TrackBacks (0)

The Domestic Goddess strikes again! Trust Nigella Lawson to deliver another sassy cookbook for the busy home cook. With time-saving shortcuts, the Food Network celeb's latest title, Nigella Express, will provide inspiring menu ideas for every night of the week. The gorgeous photos will have you drooling as you run to the kitchen to try out all 130 recipes.

Craving Italiano? Just flip to the Hey Presto section and you'll find lightning-fast and yummy recipes for Pollo Alla Cacciatora, Black Pasta with Red Mullet, and Budino Di Cioccolato. Feeling Frazzled? Head to the Instant Calmer chapter for Cheddar Cheese Risotto or Rapid Ragu. Unexpected guests? Not a problem - just make the Curry in a Hurry from the Storecupboard SOS chapter. Check out the Scallops and Chorizo recipe below - it's a pretty crowd pleaser.

Scallops and Chorizo

I’ve long been a fan of scallops and bacon and scallops with chile, and this is my combination of the two, using chorizo — the sausage, not the salami — to ooze its paprika-hot orange oil over the sweet, white scallops. It’s quicker than the speed of light to make and quite as dazzling.

4oz chorizo sausage
1lb small scallops (halve them to make 2 thinner discs if they are very fat)
juice of half a lemon
1/4 cup chopped fresh parsley

Slice the chorizo into rounds no thicker than 1/8 inch.

Put a pan on the stove to get hot and then dry-fry (the chorizo will give out plenty of its own oil) the chorizo rounds until crisped on either side; this should take no more than 2 minutes.

Remove the chorizo to a bowl and fry the scallops in the chorizo oil for about a minute a side.

Return the chorizo to the pan with the scallops, add the lemon juice, and let bubble for a few seconds before arranging on a serving plate and sprinkling with lots of parsley.

Serves 4 as a main course with the chickpeas and arugula that follow; would be fine with just a little leafage for 8 as a starter.

Recipe printed with permission from Hyperion.

www.nigella.com

See you in the kitchen!

Tami

Tagged as: celebrity, chef, cookbook, cooking, cooking techniques, dessert, dinner, food, food & drink, recipes

Posted by Tami Yu at 6:13 PM | Permalink | Comments (0) | TrackBacks (0)

Drawing on the great multi-cultural history of American food, the editors of Saveur succeed in creating another gorgeous collection of delicious recipes in Saveur Cooks Authentic American. Filled with great photography and anecdotes of the recipes' origins, you will find traditional faves like meat loaf and apple pie, as well as matzo ball soup and carne picada burritos. From Italian family recipes in San Francisco to finger-lickin' ribs in Memphis, Saveur Cooks Authentic American is a tasty quilt of preserved tradition and culture.

White Beans with Linguiça Sausage

Portuguese fishermen and their families along the Rhode Island and Massachusetts coastline still prepare many traditional dishes from their homeland. This one is flavored with linguiça, a Portuguese-style sausage—but any dried, smoked pork sausage may be used instead.

3 tbsp. extra-virgin olive oil
1 medium yellow onion, peeled and minced
2 cloves garlic, peeled and minced
2 tsp. red pepper flakes
1 ½ tsp. paprika
Freshly ground black pepper
½ lb. linguiça, sliced ¼” thick
¼ cup tomato purée
1 lb. navy beans or other dried small white beans
Salt
2 tbsp. finely chopped fresh parsley

1. Heat oil in a large, deep skillet over medium-low heat. Add onions and cook, stirring frequently, until soft, about 20 minutes. Add garlic and cook until fragrant, about 1 minute, then season with red pepper flakes, paprika, and black pepper.

2. Increase heat to medium. Add linguiça to onion mixture and cook, stirring frequently, for 2 minutes. Add tomato purée, beans, and 4 cups water and bring to a simmer. Reduce heat to medium-low, cover, and cook until beans are tender, about 1 hour (though some types of beans may take considerably longer, depending on size and age). Season to taste with salt and garnish with parsley.

Serves 4-6

www.chroniclebooks.com

See you in the kitchen!

Tami

Tagged as: Books, chef, cookbook, cooking, cooking techniques, food, food & drink, recipes

Posted by Tami Yu at 12:48 PM | Permalink | Comments (0) | TrackBacks (0)

Learn how to make the famous Chocolate Orbit Cake with John Scharffenberger (co-founder of Scharffen Berger) at the free Williams-Sonoma chocolate demo. John will also be signing copies of his cookbook, The Essence of Chocolate during the baking demo. It's a great book - I love the recipes in it, so grab a copy and try it out for yourself!

Wednesday, February 13
4pm
Williams-Sonoma
Union Square
340 Post Street
San Francisco, CA
415-362-9450

-Tami

Tagged as: chocolate, chocolate cake, cookbook, food, food demos, San Francisco, special events

Posted by Tami Yu at 9:48 PM | Permalink | Comments (0) | TrackBacks (0)

Cultivated for thousands of years in the Mediterranean, olive oil is long considered to be a sacred commodity in many cultures. In a loving tribute to this liquid gold, Peggy Knickerbocker's Olive Oil - From Tree to Table explores the history, cultivation, and harvest of the wonderful and versatile fruit.

The book includes tips on selecting the right grade of oil, along with usage and storage instructions. Filled with numerous tasty recipes, readers will be drooling over the easy-to-make Spaghetti with Lemony Seared Scallops, Celery Root Rémoulade, Beef Filets Sauteed with Balsamic Vinegar, and the Orange Ginger Cake.

Oven-Roasted Asparagus

Something magic happens to vegetables when they are roasted. Their flavors sweeten and intensify. This method takes about the same time as steaming, but it is easier and the results are tastier.

1 pound slender to medium asparagus, tough ends broken off.

3 tablespoons extra-virgin olive oil

1 tablespoon balsamic vinegar

Salt and freshly ground pepper to taste

¼ cup grated Parmesan cheese

Preheat an oven to 500 degrees F.

In a glass baking dish, arrange the asparagus in a single layer. Drizzle with the olive oil. Roast for 10 minutes. Test 1 spear; if it is not tender, roast for a minute or two longer. If it is tender, dribble the vinegar into the dish and shake the dish so that all the asparagus are coated with both the oil and vinegar. Season with salt and pepper. Using tongs so that most of the oil drips off, transfer the asparagus to a platter. Sprinkle with Parmesan. Serve immediately or at room temperature.

Serves 4

Photo Credit: Laurie Smith

www.chroniclebooks.com

See you in the kitchen!

Tami

Tagged as: appetizer, book, cookbooks, cooking, cooking techniques, entree, recipes

Posted by Tami Yu at 2:56 PM | Permalink | Comments (0) | TrackBacks (0)

Satisfy your giant sweet tooth with Jill O'Connor's Sticky, Chewy, Messy, Gooey, the bible for all sugar fiends. Adorably styled and beautifully photographed, this collection of desserts presents over 75 recipes that range from a decadent Chocolate Caramel-Pecan Soufflé Cake to a Sticky Toffee Pudding. I love the Chewy Lemon-Pistachio Financiers.

The author also shares useful tips and techniques on using phyllo dough, toasting and blanching nuts, and making a ganache that will make you swoon. Yum....Happy Baking!

Photo Credit: Leigh Beisch

www.chroniclebooks.com

-Tami

Tagged as: baking, book, cake, chocolate, cookbook, cooking techniques, dessert, pastry, pastry art, pastry chef, recipes

Posted by Tami Yu at 7:31 PM | Permalink | Comments (0) | TrackBacks (0)

Stuck on holiday gift ideas? Check out Christmas Sweets, Georgeanne Brennan's latest book for elegant gifts and entertaining recipes. The notable food author shares over 50 of her favorite holiday recipes, from festive candies and cakes to gorgeous centerpieces.

There are many easy and creative gift ideas (Candy Acorn Kissing Ball), along with decadent holiday treats (Chocolate Fudge, Christmas Petit Fours, Eggnog Ice Cream Profiteroles) that will please everyone. Filled with so many inspiring ideas, you friends and family will be absolutely charmed with their gifts.

Try the refreshing and cheery Peppermint Ice Cream recipe below. It is guaranteed to put you in the holiday mood...

Peppermint Ice Cream

Children—and adults too—are fans of peppermint ice cream. Colored palest pink and dotted with bits of peppermint, the scoops can be served in cones or bowls.

This is especially good with chocolate cake.

2 cups heavy cream
2 cups milk
¾ cup granulated sugar
¼ teaspoon salt
4 egg yolks
1 teaspoon peppermint extract
4 ounces hard peppermint candies, crushed into small pieces

In a large, heavy saucepan, combine the cream, milk, sugar, and salt. Bring to a boil over medium-heat and cook, stirring often, until the sugar has dissolved.

In a bowl, whisk the yolks together until they change to a lemon color. Gradually whisk about 2 cup of the hot milk mixture and continue to cook, stirring constantly, until the mixture thickens enough to coat the back of a metal spoon. Refrigerate for 2 to 3 hours. Add the peppermint extract, stirring well. Freeze in an ice-cream maker according to the manufacturer’s instructions. When the ice cream is partially frozen, stir in the candies. Makes about 1 quart.

Recipe used with permission from Chronicle Books.
Photo credit: Richard G. Jung

www.chroniclebooks.com

See you in the kitchen!

Tami

Tagged as: baker, baking, Books, cake, chocolate cake, confection, entertaining, gifts, holiday, pastry art, recipes

Posted by Tami Yu at 8:46 PM | Permalink | Comments (0) | TrackBacks (0)

Fans of classic cocktails will appreciate the book release of Wings of Cherubs. Written by Guillermo Toro-Lira, the historical narrative reveals the secrets of the Pisco Punch, the popular concoction (made with Peruvian Pisco brandy) that originated in early 1900s San Francisco. History buffs will enjoy the rare historical anecdotes of SF, which ultimately features the famous drink recipe.

Cantina Bar
580 Sutter Street at Mason (next to Hotel Rex)
Monday December 3, @ 7 p.m.

Free and open to the public; complimentary appetizers and Pisco Punch will be served.
The author will read from his new book, with a Q&A to follow. Signed copies of the book will be available for purchase.

www.piscopunch.com

-Tami

Tagged as: Books, cocktail, drinks, history, liquor, local events, recipes, San Francisco, San Francisco event, special events

Posted by Tami Yu at 5:30 PM | Permalink | Comments (0) | TrackBacks (0)