NYAM | adventures in cooking and eating

Korean Honey Cakes

2010-11-06T19:54:00.000-07:00

It's a fact, the world is getting smaller everyday and seemingly huge gaps between cultures and continents continue to wane. I'm always interested in how cultures connect and their similarities and this same curiosity carries over to food.

Recently, I stumbled across an online community that focuses on Korean cuisine -- a cuisine that over the years has become a favorite of mine -- and it ultimately inspired me to start blogging again.

Since it's almost holiday season in the States, my mind is already geared towards the cookies, the cakes, and all the good stuff that goes hand-in-hand with family, sharing and gift-giving.

Enter Yakkwa or Yakgwa, a honey-soaked donut cookie (yes, they're deep-fried!) traditionally made for Korean Thanksgiving Chuseok and offered to ancestors. I love the history behind this confection, and I thought it would be a perfect fit for our own upcoming holidays, not to mention its dominant flavors of ginger and cinnamon fall right into season.

Another thing I found interesting about these cookies was the use of sesame oil. To my knowledge, I have never had dessert that used an oil with such an overpowering flavor, so I was a bit leery. However, after trying them, I realized the oil's earthy, almost peanut-y aroma works really well with the cinnamon and honey flavors.

If you're looking to incorporate a bit of global flair into your holiday traditions this year, these sweet little honey cakes may be just the thing you've been looking for.

They take a little bit of time, but they're definitely worth it. Here is my interpretation of this traditional Korean treat:

YakGwa 약과 (Korean Fried Honey Cakes)
makes 25-30

1 2/3 cups all-purpose flour

1 teaspoon baking powder

1/4 teaspoon salt

2 tablespoons ground ginger

1/2 teaspoon ground cinnamon

3 tablespoons dark sesame oil

3 tablespoons honey

2 tablespoons soju (or sake, vodka, dry sherry)

4 tablespoons water

Spiced Syrup

2 1/2 cups granulated sugar

3 tablespoons honey

1 cup water

1-inch knob peeled ginger, sliced

1/2 tsp cinnamon

1/2 lemon zest (add to syrup once off the heat)

3 cups vegetable oil for frying

Garnish

Sesame seeds for garnish

Pine nuts or slivered almonds (optional)

Begin by whisking the the dry ingredients together in a large bowl.
Separately, mix the sesame oil, liquor, honey, and water together thoroughly, then gently combine with the flour mixture.

Gently hand-knead the mixture in the bowl until a nice non-sticky dough forms, about 4-5 minutes. If the mixture is too dry, add 1 tablespoon of water at a time until it comes together.

On a lightly floured surface, roll the dough out to about 1/4-inch thickness.

Traditionally, YakGwa are made in the shape of a chrysanthemum, but you can use a simple flower-shaped cookie cutter, or any other shape you'd like (I made a few heart-shaped ones). You can also forgo the cookie cutters all together and just cut the dough into 1 1/2 inch squares or diamonds.

Heat the oil over medium heat for about 8 minutes. Meanwhile, prepare the syrup:

In a medium saucepan, combine all of the syrup ingredients except the lemon zest. Bring the syrup to a boil, then reduce the heat to medium low and simmer for about 10 minutes. The syrup will be slightly thickened. Remove it from the heat, stir in the lemon zest and set aside.

Frying the YakGwa:
Just before frying, lightly prick the cookies with a fork to prevent air bubbles.
Test the oil temperature by dropping in a piece of dough. The dough should sink and remain near the bottom of the pan for several seconds, then slowly rise to the surface. If the dough rises too quickly, turn the heat down some.

Fry the yakgwa in batches, flipping them over to ensure an even deep-golden brown color on both sides. Set the cookies to drain.

Next, lay the yakgwa in a single layer in a shallow bowl and drench them in the warm spiced syrup. Allow the cookies to soak for at least 2 hours. Drain off any excess syrup (which tastes great in tea, btw) and garnish the yakgwa with sesame seeds and / or nuts.

That's it!

The cookies will last for about 2-3 days, but hopefully you won't have them around for that long :).

What interesting things are you planning to do to shake up your usual holiday menus this year?

Helloooooo. Anybody out there? :)

2010-11-03T15:19:00.000-07:00

Well, just in case anyone is still watching this space, I wanted to poke my head in and say NYAMfood is not dead. :0)

Despite how it may seem, I really had no intention of abandoning NYAM so abruptly; a short break snowballed from 2 weeks, to 2 months, to almost 2 years!

I really should have posted some sort of explanation... so for that I apologize.
I've missed it here.

I'd like to breathe some life back into this blog, so I will be updating from time to time...just to get the juices flowing again.

Pomegranate Blue Cheese Dip

2008-11-23T13:37:00.000-08:00

Hello out there! I've been a little incognito lately... but luckily I'm just in time for some fun holiday recipes! :o)

Fresh pomegranates are abundant in the States this time of year...but sometimes it's hard to figure out what to do with them...

So here's a festive holiday dip that uses fresh pomegranate...and it's really simple to put together. The flavor ranges from sweet, to tangy, to spicy, and the pomegranate seeds provide a nice crunch.

Not sure how to remove pomegranate seeds without making a mess? No worries, all is explained in my pomegranate post from earlier this year. :)

I hope you give this dip a try!

Pomegranate-Berry Cheese Dip

4 oz cream cheese, softened
1/4 cup chunky blue cheese dressing
2 tablespoons seedless raspberry jam
1 tablespoon worcestershire sauce
1 teaspoon red wine vinegar or lemon juice

2 scallions, finely chopped
4-6 drops chipotle tabasco sauce
1/3 cup fresh pomegranate seeds, plus some for garnish

In a small bowl, whisk the cream cheese, blue cheese dressing and raspberry preserves together until smooth. Stir in the worcestershire sauce, vinegar, scallions, and chipotle.
Then, gently fold in the pomegranate seeds. Garnish with extra pomegranate and scallion if desired.

Serve with crackers and/or crunchy raw veggies.

Enjoy!

Happy Thanksgiving!!!!

Pomegranate Vinegar Drink

2008-10-02T05:52:00.000-07:00

Isn't it weird how you can be totally oblivious to something, then all of a sudden it pops up everywhere you turn?

This happened last year when I kept coming across articles and info about drinks / cocktails made from vinegar. Yes, vinegar!

I'm sure at one point or another, many of us have heard of those apple cider vinegar cure-alls, but it was new to me that people actually drank vinegar for enjoyment, lol.

photo: my korean diet

The most recent resurgence of trendy vinegar coolers began in Asia, where drinking aged vinegar for health reasons has already been in practice for centuries. But even here in the States, refreshing vinegar drinks called shrubs were very popular during the late 19th century through mid 1900's, usually made from summer fruits like raspberries and apricots.

Consuming acetic acid, a main component in vinegar, has been linked to improving cholesterol, blood sugar levels, cravings, arthritis, and interestingly even acid reflux.

Who knows if this is all true...all I know is it tastes good mixed into a nice fruity drink. :o)

The one caveat: acetic isn't much of a friend to tooth enamel, so do use a straw when indulging in vinegar drinks.

I got the final push to try vinegar drinks after stumbling onto the photograph in this post from Near and Far: This Time in Seoul, a wonderful blog with enchanting photographs of daily life in Seoul (and beyond), all from an ex-pat's perspective.

An array of fruit vinegar drinks from (the now defunct) Cafe Vine Eau, Seoul (Photo: Felicia Shelton)

Although all the flavors in the photograph were intriguing, I was especially interested in the pomegranate because it seemed the most accessible compared to cactus and red ginseng!

Now, I didn't know how to get or make pomegranate vinegar, but even if I did, I probably wouldn't have wasted it being experimental! So I figured if I couldn't really make it, I'd fake it...

Actually, I did have lofty plans to make some of my own fruit vinegar from scratch this summer...but yeah, that didn't work out, lol.

But, I looked up how to make fruit-infused vinegars, recently...so I now have a small batch brewing. Hopefully it'll turn out okay (read: I won't poison myself! ) and then I can play around with some more vinegar-based cocktails!

Homemade Plum Vinegar

1 1/2 cups natural apple cider vinegar
~1 cup chopped ripe plums

I'm going to let it rest at room temperature for about 4-5 days, then drain off the vinegar into a new bottle and store.

The color from the plums has already started leaching into the vinegar after only one day.

Okay, enough of my rambling, here is an easy little mocktail, inspired by fruit vinegar drinks...

It's surprisingly refreshing, a little like lemonade...

Pomegranate Vinegar Drink
serves 1

4 ounces pure pomegranate juice (no added sweeteners)
4 ounces water
1 tablespoon honey
2-3 teaspoons apple cider vinegar
Ice cubes (optional)

Mix the honey and vinegar together until dissolved...

Then top off with water and pomegranate juice.

Add ice if desired!

I've also made this with apple juice and pineapple juice, but I had to adjust the honey because they were a little too sweet. So play around with other fruit juices and see what you like.

Enjoy! :o)

One lonely tomato + an interview

2008-09-28T07:26:00.000-07:00

Caramelized Onion & Green Tomato Frittata

The perfect "use-it-up" fallback: the frittata

But before I get to the frittata, I have some really neat news to share! I was asked to do an interview recently! How cool is that? So a few days ago, I was interviewed by the lovely Mikelah of JAMROCK magazine, a "premier glossy lifestyle publication with a distinctly Caribbean-American flair". You can check it out here if you'd like, and then stick around for the other great articles!

Thanks again Mikelah! :o)

Now, in my last post I mentioned that I might try something interesting with my remaining green tomatoes. But...I ended up playing it safe and just made more yummy fried ones, lol.

This left me with one odd tomato...

Doesn't it look sad? :(

What can you make with one random green tomato? A frittata of course!

Frittatas are a great way to use up odd and ends...from leftover herbs and veggies, to cooked meats, they're all fair game. The other cool thing about a frittata is that it can pass for an appetizer, breakfast or even a light lunch or dinner.

I love the nutty flavor that parmesan brings to a frittata, and it seems to work well with the tartness of the green tomato too. Parmesan is also great because you don't have to use as much salt!
The caramelized onions add a little depth and natural sweetness to the dish.

Caramelized Onion & Green Tomato Frittata

6 large eggs
1 tablespoon mustard
1/4 teaspoon dried thyme
1/4 teaspoon oregano
dash of garlic powder
1/2 - 3/4 teaspoon salt, or to taste
2 tablespoons parmesan
2 tablespoons milk

1 medium yellow onion, thinly sliced
1 medium green tomato, chopped
1 garlic clove, minced
1 scallion, chopped
1/8 teaspoon red pepper flakes, or to taste
salt and black pepper to taste
1-2 tablespoons olive oil

Sour cream for serving (optional)

Preheat the oven to 425 degrees.

Prep the ingredients...

Whisk the eggs, salt, herbs, garlic powder, and mustard together in a small bowl. Then mix in the parmesan and milk and set aside.

Heat about 1 1/2 tablespoons of oil in a 10-inch oven-safe skillet, over medium-high heat. Add the finely sliced onions and cook until wilted, then reduce the heat to medium. Cook the onions for about 10 minutes, stirring only occasionally so they brown evenly.

Once the onions are caramelized, set them aside on a plate to cool.

Turn the heat up slightly, add a little more oil to the pan and saute the chopped scallion and garlic until softened a bit. Add the green tomato, chili flakes, a few pinches of salt and fresh black pepper, cook for another 2-3 minutes.

Stir the caramelized onions into the egg mixture, then pour into the skillet.

Make sure not to stir the eggs, so a crust will form.

When the edges look set and middle looks puffy and bubbly...

...place the skillet in the preheated oven for 8-10 minutes, until the top is set. Allow it to cool slightly, then turn it onto a plate.

Slice and serve with a dollop of sour cream...

Enjoy :o)

Parmesan Fried Green Tomatoes

2008-09-22T18:00:00.000-07:00

I never had fried green tomatoes...until last week.

Years ago, when my mom brought home a small handful of green tomatoes and explained her plans for them, I squealed, "Like the movie?!!".

I couldn't believe that they actually existed.

Armed with instructions from a co-worker, my mom cooked them up that weekend...and they must've been amazing because I never even got a bite! My mom nibbled away at the whole batch while I was away doing my girl scoutly duties, lol.

My mom never got around to making them again, so I always wondered what they tasted like....

I'm a city girl through and through...so sometimes I actually forget that fruit and vegetables aren't supposed to be these perfectly round, uniformly-shaped products!

So when I saw a box of these brightly-colored beauties outside of my local health food store, I couldn't pass up buying a small handful of my own. I instantly turned back into that curious 9 year-old who missed out on a taste so many years ago, lol.

Between my mother's notes of how she remembered fixing them and some recipes around the net, I settled on a version that I felt suited my taste. I added a bit of parmesan...beacuse, what isn't better without a little parmesan cheese? :)

The verdict:

They were juicy and an interesting mix of sweet and tangy. Fried up, they really reminded me of onion rings! They definitely tasted like tomatoes though, just extra tart ones.

I definitely liked them, but I can't say I'm a new member of the green tomato fan club as of yet...

Apparently green tomatoes are pretty versatile...people make them into jams, bake them into pies, and a whole host of interesting things. So, since I have a few more, I'd like to play around with different ways to use them before they ripen...

Any suggestions? :o)

Parmesan Fried Green Tomatoes

3 medium-large green tomatoes (they should give a little when you press them)

1/2 cup all-purpose flour
generous amount of fresh black pepper

1 large egg, lightly beaten
1/2 cup milk

1/2 cup fine yellow cornmeal
1/3 cup grated parmesan cheese
1 teaspoon salt
1 tablespoon brown sugar

oil for frying
extra salt for sprinkling

Cut the tomatoes into ~1/4 inch slices...

Prepare the breading station...

Combine 1/4 cup of the flour and a generous amount of fresh black pepper together in a shallow bowl or plate.

Whisk the egg and milk together in another bowl.

Mix the cornmeal, parmesan, brown sugar, salt, and remaining 1/4 cup flour together in the third bowl.

Lightly dredge the tomato slices in the flour, then dip into the egg mixture, letting the excess drip off.

Bury the wet tomato slices in the cornmeal mixture, pat the coating onto them, then gently shake off the crumbs.

To avoid swamp-man hands, use one hand for dipping the dry ingredients and the other for wet.

Pour about 1/4-inch of oil into a heavy skillet and warm over medium-high heat...

Once the oil is hot, fry the slices in batches until golden brown, about 2 minutes on each side.

Drain on paper towels and sprinkle with salt while still piping hot.

Enjoy!

Marbled Molasses Cornbread

2008-09-18T03:23:00.000-07:00

Sometimes an idea is sparked by the smallest gesture.

In this case, it was watching my father pour a smooth river of molasses over a warm chunk of cornbread one Christmas.

I thought, why not work the molasses into the bread itself? Inspired by this comforting, old-fashioned way of enjoying cornbread, I went to work on an updated (and less sticky!) take on the idea.

I knew I wanted it to be in a loaf shape, so it would be easy to cut into nice slices for a piece of toast, for instance.

So here it is... a simple cornbread recipe, with just a touch of sweetness to bring out the corn flavor and a ribbon of molasses running through. If you enjoy cornbread that's more sweet than savory, feel free to double the sugar.

If you're in the mood for cornbread but are looking for something a little different, you may want to give this a try!

Marbled Molasses Cornbread

1 1/2 cups all purpose flour

1 1/4 cups fine yellow cornmeal

1/4 cup sugar

3/4 teaspoon salt

1/2 teaspoon baking powder

1/2 teaspoon baking soda

2 large eggs

1 cup buttermilk*

1/2 cup oil or melted butter

1/4 cup molasses

freshly grated nutmeg (optional)

*Don't have buttermilk? Make sour milk instead: Add 1 tablespoon of vinegar to a measuring cup, pour in milk until it reaches the 1-cup line and stir. Let stand for a couple of minutes.

Preheat the oven to 350 degrees F.

Spray a 9"x5" loaf pan with oil, sprinkle in some cornmeal, then tap out the excess.

Mix the flour, cornmeal, salt, sugar, baking powder and baking soda in a large bowl.

Whisk the oil, buttermilk, and eggs together, then stir into the dry mixture until well combined.

Share out about 1/3 of the batter into another bowl and stir in the molasses.

Sprinkle a dusting of nutmeg into the molasses mixture if you like...

Add the batter to the prepared pan by alternating spoons of plain and molasses batter.

Run a butter knife through the batter in a figure-8 motion.

Bake for 45-55 minutes in the preheated oven.

Let the bread sit in the pan for a minute or two, then turn out onto a rack to cool...

Slice, slather with butter and...

Enjoy! :o)

Chocolate Cloud Cupcakes

2008-09-15T04:13:00.000-07:00

This past week, I've been dreaming of cupcakes. But not just any cupcakes...ones that capture the beauty of a pavlova: that sweet crispy shell encasing a light fluffy center, all in a bite sized package.

Coincidentally, I was catching up on one of my favorite blogs this weekend, and noticed that she's hosting a cupcake event for Sugar High Fridays. This month's theme is basically a call to arms for all those who love cupcakes and want to give them the respect they deserve, lol!

So, I took the event as an excuse to actually try out these cupcakes, because honestly, I probably wouldn't have gotten around to making them for a couple of months otherwise!

At first, I was going make the cakes out of plain pavlovas, but the idea of cocoa-flavored ones, studded with melted bits of chocolate, became much more intriguing. I'd never made chocolate pavlova before, but it seemed like a fun challenge!
To reinforce the chocolate flavor, I subbed some of the caster sugar with brown sugar and added a touch of instant espresso powder.

Instead of the usual whipped cream, I wanted a stiffer frosting, so I opted for a lightly sweetened whipped cream cheese deal (this proved to be a bit of a mistake), along with a drizzle of chocolate sauce and colorful summer fruit.

This is the first time I've ever participated in a food blogging event like Sugar High Fridays, so I'm really excited.

Cupcakes aren't dead, they're definitely here to stay and I hope these pavlova inspired cupcakes do the cause justice, lol! So here goes...

Chocolate Cloud Cupcakes w/ fresh summer fruit

makes 12

4 large egg whites
1/8 teaspoon cream of tartar

3/4 cup packed light brown sugar
1/4 cup superfine sugar

1 teaspoon vinegar ( I used red wine vinegar this time, it doesn't really matter though)
1/2 teaspoon pure vanilla extract
1/4 teaspoon instant espresso powder

1 tablespoon cornstarch
2 tablespoons natural cocoa powder

2 ounces finely chopped semisweet or bittersweet chocolate

Fresh fruit: blueberries, diced strawberries, diced kiwi, raspberries, etc...

Lightly sweetened whipped cream or

Whipped Cream Cheese Frosting
4 ounces cream cheese
2 tablespoons sugar
1/2 teaspoon vanilla extract
1 1/2 cup heavy cream

Chocolate Sauce
1/4 cup semisweet chocolate
2 ounces heavy cream

Line a 12-cup cupcake tin with paper liners.

Preheat the oven to 300 degrees F.

Prepare all the ingredients like the chocolate, fruit, etc...
Combine the caster and brown sugar to get out any lumps.

Whip the egg whites on high speed until foamy, then add the cream of tartar and continue to whip until soft peaks form.

Beat in the sugar a little at a time, until you see stiff peaks.Rub a little of the egg whites between your fingers to check if the sugar has dissolved. If it still feels gritty, beat the mixture a little more...

Gently fold in the vinegar, espresso powder, and vanilla.

Sift the cornstarch and cocoa powder over the egg whites, then gently fold in.

Fold in the chopped chocolate.

Spoon or pipe the batter into the prepared cupcake tins and place in the preheated oven. Reduce the temperature to 250 degrees and bake for 35 minutes. After that, turn off the heat and let the cupcakes cool inside the oven for another 15-20 minutes.

After cooling in the oven, carefully remove the cakes from the tins and place on a rack to cool completely...

While the cupcakes are baking /cooling, prepare the toppings...
Chocolate Sauce:

Heat the heavy cream just until little bubbles form around the edge of the pan, then pour into the chocolate. Stir until smooth and set aside to cool.

Cream frosting:
Whip the cream cheese, sugar, and vanilla until smooth. Beat in the cold heavy cream until fluffy.

I didn't feel like pulling out the icing kit, so I just used a big ziploc bag with the corner snipped off when it came time to frost the cakes.

With some of the cupcakes, I drizzled the chocolate before adding the fruit, others after...

Now, isn't that kinda cute?

Well, unfortunately, the cuteness was short-lived for most of these cupcakes because...

::Womp Womp::

...after a few minutes they caved under pressure!

I'm not sure if this was due to me using a heavier frosting than plain whipped cream or maybe they needed to stay in the oven longer.

So these will be headed to the oops, try again file for a little tweaking, lol...

So, besides the collapsed roof issue, I was pretty happy with the taste. And, I got the crispy shell and rich fluffy center I imagined. Like a cloud made out of chocolate :o)

Do you want to give all those cupcake naysayers a piece of your mind, too? Well, you can participate in the "Sugar High Friday"cupcake event, just submit your recipe and pics up until September 26th.

Head over to foodbeam for the details!

Happy Baking!

Zesty Mango Chicken Wrap

2008-09-12T03:15:00.000-07:00

Tortillas are really my saving grace when it comes to making lunch for work. I'd be lost without them! Whenever I get tired of bringing in leftovers, I just figure out something to stuff inside a tortilla, lol.

Since I'm still trying to hang on to summer in any way I can, I thought adding some juicy mango slices and crunchy veggies to a simple chicken roll-up would bring that vibe. I've mixed mango and chicken before, but this sandwich turned into something extra special because of a new dressing I stumbled into...

Usually, I just fall back on my usual honey-balsamic mixture when I need a dressing...but this time inspiration came in the form of one leftover little can of pineapple juice, lol. I'd stocked up on the stuff when I had my wisdom tooth surgery a little over a month ago since it's supposed to reduce swelling. I can't say it helped much in that department, but pineapple juice definitely comes in handy when you need to dress up a chicken sandwich!

The pineapple-flavored vinaigrette ended up working really well the mango, and I added a touch of curry and red pepper flakes just to make things a little interesting. Next time I'll try it out with a little crushed pineapple mixed in, I think that would bump the flavor up even more!

If you're low-carbing it, you can use a large romaine lettuce leaf to roll everything up instead of a tortilla :o)

The ingredients in this wrap would make a pretty tasty salad too...

Mango Chicken Wrap
w/ pineapple curry vinaigrette
makes 2

2 10-inch whole wheat tortillas

1/2 of a lime

1 thin chicken cutlet (~4-5 oz)

1 teaspoon coarse or kosher salt

1/2 teaspoon fresh black pepper

1/4 teaspoon ground ginger

1 teaspoon canola oil

1 small red bell pepper, thinly sliced

~ 1/4 cup sliced red onion

~1/2 cup mild white cheddar, diced

~ 1 cup ripe but firm mango, sliced

Watercress or baby spinach

Avocado slices to serve, either included in the wrap or on the side

Prep all the veggies...

Combine the salt, ginger, and black pepper and oil, set aside.

This might seem like a lot of salt for one thin piece of chicken, but the meat needs a punch of flavor since it's not going to be marinated. Plus, this is pretty much all the salt in the sandwich besides what you decide to add to the vinaigrette.

Rinse the chicken in cold water an trim any excess fat. Rub down with the juice of half a lime and pat dry. Rub the spice mixture all over the cutlet.

Warm a cast iron skillet or grill pan over high heat, then spray with a light coating of oil.

Cook the cutlet for around 2 - 3 minutes on each side.

Transfer the chicken to plate to rest for a couple of minutes, then slice into thin strips.

To make the tortillas more flexible, warm them in the microwave for a couple seconds.

Pile on the vegetables, chicken and cheese...
Drizzle with a few spoonfuls of the dressing, then roll it all up.

The Vinaigrette
This is a tangy, fruity dressing with just a hint of spice. The longer it sits, the deeper the flavor, so it's a good idea to make it first...

3 oz pineapple juice

4-5 teaspoons apple cider vinegar

tablespoons olive oil

teaspoon soy sauce

1/2 teaspoon sugar

1/4 teaspoon red pepper flakes

1/4 teaspoon curry powder

dash of cumin

salt to taste

Whisk all the ingredients together in a small bowl or shake up in a small jar. Put aside for a few minutes so the flavors can set.

Shake well before using.

Enjoy!

Fresh Strawberry Pavlova

2008-09-08T04:52:00.000-07:00

A couple of years ago, if someone had asked me what Pavlova was...I wouldn't have had a clue. It's funny how times have changed, because now I can't get enough of it!

Mainly because I'm a sucker for desserts that look amazing cool without too much work! LOL
Pavlova definitely falls into that category—it's got wow factor, but still has a down-to-earth feel.

What is Pavlova? It's a baked meringue shell piled high with fruits and cream. You can change up the fruits based on the season or your taste.

The dessert comes from a land down under, either New Zealand or Australia—but since there seems to be some issue with who rightly claims its creation, I'll stay out of that argument, lol.

One thing that's clear, it's named after the famous ballerina Anna Pavlova...probably because of its light as air texture...

Just imagine your fork traveling through all these tasty layers: ripe juicy fruits on top, velvety clouds of whipped cream, down to a crispy sweet meringue shell...and finally, a fluffy marshmallow center...

Texture overload!

This is a wonderful dessert for entertaining. It takes a little time to bake, but it's pretty simple to put together. Plus, you can even make the meringue shell up to two days ahead of time.

Fresh Strawberry Pavlova
makes 6-8 servings

4 large egg whites
1 cup caster (superfine) sugar*
1 tablespoon cornstarch
1 teaspoon white or apple cider vinegar

1 1/2 cups fresh strawberries, sliced

Whipped Cream
1 1/2 cups heavy whipping cream
1 tablespoon sugar
1 teaspoon vanilla extract (optional)

*If you can't find caster sugar, no worries, just pulse regular granulated sugar in a blender or food processor a few times, then measure from that...

Preheat the oven to 300 F degrees

Trace a 7-inch circle on a piece of parchment paper, then flip over onto a baking tray (this way the meringue isn't in contact with the pencil markings).

In a clean glass or metal bowl, whip the egg whites on medium speed until foamy soft peaks form. On high speed, gradually beat in the sugar until the mixture is stiff and glossy looking.

Sift the cornstarch over the meringue, then fold in the vinegar.

Pile the meringue into the outlined circle, then level out with a spoon, making a slight indentation towards the center. It's fine if the egg whites run over the circle, it's just a guideline and the meringue will spread while baking anyway...

Place the meringue in the oven and reduce the heat to 250 degrees. Bake for 1 hour.

After 1 hour, turn off the heat and let the pavlova cool in the oven for another hour.

Once completely cooled, carefully peel the meringue from the parchment paper. If you're not yet ready to assemble the dessert, you can keep the shell in an airtight container for up to two days.

making the whipped cream
Since the meringue is pretty sugary, the whipped cream only needs to be very lightly sweetened.

The trick to getting heavy cream to whip up really quickly is for everything to be really cold...

Try chilling the bowl and beaters in the freezer for 10-20 minutes before you plan to make the cream...

Whip the cold cream on high speed until ribbony streaks form, then sprinkle in the sugar and vanilla flavoring. Continue to beat just until the cream forms soft peaks.

Pile on the cream and fruit and serve immediately!

I hope you'll give it a try!

Enjoy!

Great Friday!

2008-09-05T09:20:00.000-07:00

You are now reading the words of a Black Weblog Award winner!! I can't believe it!

NYAM won the Judge's vote for Best Food Blog, along with Everyday Cooking who won the Popular vote!

This is really an amazing honor and I'm so proud to be a part of this year's awards! :o)

Words cannot express how wonderful this is...

SO many thanks out there to give! Thanks to Maurice Cherry who takes his precious time to organize and run the Black Weblog Awards...an amazing platform for bloggers of color.

Huge thanks to all of you readers out there!! I really appreciate you actually visiting NYAM in the first place, lol! Thanks to all who nominated and voted for me!

And of course, a big thank you to the Judges! I'll try my best to live up to the award!

Congrats to all of this year's winners!
(You can check out the full list of winners HERE!)

I think I'll celebrate with a slice of Ice Cream Cake, lol!

Have a wonderful weekend everyone!!
:o)

Tropical Ice Cream Cake

2008-09-04T19:03:00.000-07:00

Ice Cream Cake from Gorgeous Cakes (credit: Chris Alack )

Okay. It's pretty tough not to be inspired by the picture above...

As soon as I laid eyes on this recipe, I knew I had to give it a try (with my own little twist of course)! And even though ice cream cakes bring out the kid in all of us, I like that you can easily give this treat a grown up touch with the addition of a little flavored liqueur... it fits all occasions!

Since there's still some time before summer is technically over, I figured I'd try and sneak in some more warm weather recipes while I can! So, I finally got around to making it...

In this version I left out the alcohol, but added some fresh chopped kiwi for visual and textural interest. The bright mango and raspberry sherbets bring a colorful, tropical edge.

Ladyfinger biscuits soaked in juice lend some structure, and legitimize the "cake" status, lol.

By the way, if you're someone who wants to get into making homemade desserts, but are still a little scared of baking... a few packs of ladyfingers are great to have around! They're perfect for trifles, or as I call them, throw-together-and-chill desserts like: tiramisu, banana pudding, strawberry shortcake...and of course, easy ice cream cakes!

Strawberry pudding cake - no baking involved!
All thanks to a package of ladyfingers...

There are so many ways to play around with this cake by switching out various ice cream flavors, soaking liquids, you name it. It has great payoff with minimal effort...

Tropical Ice Cream Cake

adapted from Gorgeous Cakes by Annie Bell

1 pint mango sorbet

1 1/2 cups raspberry ice cream or sherbet

1 cup mango juice

3 tablespoons rum or flavored liqueur (optional)

7 ounce package of ladyfingers

2 kiwis, diced

Let the ice cream sit out for about 10-15 minutes, so the texture becomes soft and spreadable, not soupy though.

Line an 8.5" (1.5 quart) loaf pan with plastic wrap, leaving enough to hang over the edges.

Using a shallow dish, dip the cookies in the juice mixture for several seconds. They should soften up, but still feel kind of crunchy in the middle, not soggy.

Line the bottom and long edges of the loaf pan with the soaked ladyfingers, sugary side down, then saw off the tops for an even level.

Mix the chopped fruit into the softened mango sorbet...

Then spread the mango/kiwi mixture followed by the raspberry...

Cover with the flaps of plastic wrap and place in the freezer, the setting should be nice and high.

The original recipe said to freeze the cake for about 1 1/2 hours...but just to let you know from experience ...that could be a disaster, lol! I took the cake out after 2 hours and it was a runny mess, luckily some quick thinking saved it...but I would suggest at least 4 hours of freeze time to be safe.

Turn the cake out onto a large plate...

...and cut into slices with a serrated knife to serve. That's it!

Enjoy!

Labor Day Fun!

2008-09-02T08:02:00.000-07:00

So the summer has unofficially come to a close...

...but not without one last hoorah!

This saturday was spent with family which was really nice, and the food was plentiful. :o)

I really wish I could have gotten a good picture of the entire spread, it was delicious...

We had everything from buffalo and jerk chicken wings to mac & cheese, grilled tilapia, seasoned string beans, and so much more. And of course there was usual BBQ fare of hot dogs, sausage, hamburgers - no summer get-together would be complete without them, lol.

I made a vegetable Lo Mein that seemed to go over pretty well!

...My banana cake though, not so much...lol...

I actually didn't have much planned for actual Labor Day besides taking it easy and resting before the work week...but at the very last minute, I decided to hang out with some family over at the West Indian Labor Day Parade that's held here in Brooklyn every year.

I'm so glad I did!

We did alot of walking, so I was beat...but it was worth it. To think, I would have missed out on all the vibrant colors, great weather, and of course...amazing street food!

Me, my aunt, little sis, and cousin shared the best plate of spicy fried shrimp, rice & peas, plantains, and fried fish ever! Oh, it was so good...especially after standing in the hot sun...

I topped the meal off with one of my favorite summertime treats...a snow cone - shaved ice soaked in cherry and coconut syrup, drizzled with a bit of condensed milk...the.best.thing.ever!

Here are a few photos I took to try and capture some of the mood and excitement of the day...

(If the slideshow doesn't show up, click HERE)

I hope you all are enjoying these last days of summer! :o)

Avocado...for dessert?

2008-08-28T05:58:00.000-07:00

My mother and I became obsessed with these shakes last summer...you practically had to hide avocados from us. It was serious, people.

As much as I love food, I very rarely become so carried away with something that I have to declare a self-imposed ban! These smoothies are amazing!

I've tried to share my sweet-avocado love with others, but people see that pale green color and chicken out, lol!

And it's no surprise, especially since here in the U.S. we automatically associate avocados with salty, garlicky flavors...but when you really think about it, avocados have a very mild taste. They're more of a blank slate, really...

Combine that with their naturally velvety, creamy texture, it's no wonder that they'd be a great asset to an indulgent dessert. From the Philippines, to Cape Verde, to Brazil, they're all hip to the perfect match between sweet flavors and the "butter pear"...and hey, avocados are fruits anyway!

Avocado smoothies have the most sinfully rich texture...

...most milkshakes wish they could be this creamy, lol.

Any type of avocado will do, from the smooth green caribbean style to the bumpy-skinned hass variety.

The smooth type generally have a higher water content and an even subtler flavor, so it all depends on what's available and what you like...

A little squeeze of lime juice helps preserve the drinks color and brighten the flavor a bit...not really to add much citrus taste, although that's nice too!

You can even try replacing the condensed milk with a nice scoop of vanilla ice cream...there are so many ways you can play around with this idea.

You can't be much of a calorie counter to enjoy these though, they're jam packed... but the indulgence is so worth it!

Avocado Smoothie
makes 2-3 servings

6 ice cubes
3-4 tablespoons sugar
1 ripe avocado
1/4 of a lime
1/4 cup sweetened condensed milk
1 cup cold milk (you can add more if you want to thin it out)

Add the ice cubes and sugar to the blender, then pile on the avocado chunks, lime juice, condensed milk and blend. (If the ice cubes are being a bit stubborn, pour in some of the cold milk to help things along)

Once the sweetened avocado mixture is nice and smooth, blend in the cold milk and serve.

non-dairy version
Try replacing the condensed milk and milk with honey and vanilla soy or almond milk! It's a slightly different flavor as the the lime juice seems to come through a bit more in this version, but it's still really tasty...

Some other ways I've played around with this recipe is by drizzling a bit of chocolate sauce on top or blending in some frozen banana chunks. Yum!

While writing this, I just thought of using coconut milk and adding a bit of coconut-flavored rum for a tropical avocado daiquiri...maybe? Seems like it might be kind of cool...

I'd love to hear any other ideas on how you'd mix it up with this recipe!

**ETA: For another great way to work avocado into dessert, check out Nik Snacks Avocado Buttercream cupcakes!

Have you ever tasted something that at first glance seemed strange, but you ended being pleasantly surprised?

Have a wonderful Labor Day Weekend!

Tastes like a miracle

2008-08-25T02:51:00.000-07:00

Berries from the west african synsepalum dulcificum plant

Surfing the net a little while ago, I came across information on this really interesting fruit.

It's called "miracle fruit" and it could definitely become a cool new thing in specialty foods...

The berry contains a protein called miraculin which binds to the flavor receptors on your tongue - so for a period of time (usually between 20 minutes to an hour), anything sour...and even some bitter foods...will taste incredibly sweet.

here's a clip of some people experimenting with the miracle berry

Quite the mind-bender, huh?

One caveat is that the fruit is very fragile, so it's kind of difficult (and pricey) to purchase fresh. Conveniently, it's also available in tablet form which supposedly has the same effect.

The effects of the miracle fruit look to go way beyond the usual foodie novelty, though. The medical industry and food manufacturers are researching how miraculin can aid in the development of diet products, and possibly help people with chronic sweet tooths, and even those with diabetes!

The strange thing is that a few food companies tried to utilize the benefits of miracle fruit back in the 70's, but a bit of controversy may have stopped things in their tracks.
Things that make you go, hmmm?

Now, if only I could get my hands on some... I can only imagine what a jar of dill pickles would taste like with my newly altered tastebuds! :)
Too bad miracle berries are a bit expensive - and I'm broke, lol.

In any event, the long term impact of mainstreaming miraculin is potentially huge...

I mean, imagine getting kids to scarf down bitter veggies with no problems, lol?

What do you think?

Joe Fornabaio / NYT

Fig and Asian Pear Salad

2008-08-21T04:14:00.000-07:00

A while back, I'd posted about Ya li pears and I'd wanted to find something cool to do with them. Well...here it is! Of course, "cool" is relative, lol.

I knew right off the bat that I wanted to combine the pears with figs...but finding fresh figs at the time was nearly impossible! When I finally did find some, they were way too expensive and they didn't look too hot either.

I ended up testing this salad out with dried figs, but it wasn't what I was looking for...

Now that it's alot easier to find fresh figs at a reasonable price (they're in season from June-September in most parts of the U.S.), I went full steam ahead with the salad I envisioned.

*
I've always liked salads that contain a mix of textures, so I try to include something crunchy, something crispy, something soft, and so on...
...And the same thing goes for the taste elements - some sort of combo of spicy, salty, sweet, etc., seems to work out well for the most part.

In this case I used some walnut pieces for crunch, pear for crispiness, figs for their sweetness and mushy texture, and some pepper jack cheese for a little touch of heat.

I wasn't too sure what to do for the vinaigrette at first, so I just picked stuff from the pantry. Sweet and tangy is always a safe bet, so I combined sweet maple and apple flavors with some apple cider vinegar for the zing.
And for some reason pepper seems to go well with pear...so I added some black pepper at the last minute...

The vinaigrette really benefits from having some time to let the flavors develop, so I'd suggest making before everything else. :o)

Fig and Asian Pear Salad
makes 4-6 servings

1 large ripe asian pear*
1 box of ripe black figs (~ 3/4 pound)
1 large head of red leaf lettuce
1 1/2 cups walnut pieces
4 oz. pepper jack cheese

*you can use any type of firm, ripe pear that you like, but since they may be smaller than the average asian pear...you may have to use two! Golden delicious or granny smith apples would be a nice variation as well :o)

Tear the lettuce into bite-sized pieces and wash in very cold water...

Dry well and set aside.

Cut the figs into either halves or quarters and slice the pear into thin wedges ...

Slice of shreds of the pepper jack cheese and scatter over the salad along with the walnut pieces...

Toss with some of the maple cider vinaigrette (or serve on the side). Simple as that!

* * *

Maple Cider Vinaigrette

2 oz. apple juice or apple cider
4 oz. apple cider vinegar
2 tablespoons olive or grapeseed oil
2-3 tablespoons pure maple syrup
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
Fresh black pepper to taste

Combine all the ingredients in an old glass jar and shake it up...that's it!Let the dressing sit for a few minutes so the flavors can mingle :o)

Enjoy!

Thank you!

2008-08-19T03:07:00.000-07:00

Woohoo!!

NYAM food blog is a finalist in the 2008 Black Weblog awards!! And it's all because of you!

A HUGE thank you to all who took the time out to nominate me! This is so cool...

It's definitely an honor just to have come this far, and your continued support would be greatly appreciated!

Voting for the finalists is under way, and I could definitely use all the help I can get...there's some great competition!

Please vote for NYAM for best food blog!
In order to vote, you must vote in every category... so you can check out the rest of the finalists here...you may discover some cool new blogs to bookmark! ;o)

Then, you can head over here and submit your ballot! Tell your friends, lol!

Voting is open until August 31st and the winners will be announced on September 4th.

Fingers crossed guys!!

Thanks so much everyone.

Spicy Shrimp and Okra Stew

2008-08-18T03:55:00.000-07:00

This recipe is based on a shrimp dish that one of my aunts made often while she was in town several weeks back. I love the simplicity of this stew, and that the flavors are still bold and satisfying.

Paired with a few boiled green or yellow plantains, and some watercress on the side…you’ve got a complete meal. :o)

This stew features okra, which unfortunately is an automatic turnoff for some... alot of people dislike its slippery texture. It doesn't bother me much though! I love the veggie, plus it's really good for digestion too!

In most okra recipes, that texture is desired to thicken the dish, like in a gumbo, for instance.

The general rule of thumb for okra is that the smaller you cut it, the thicker the sauce will be...but since this stew is more on the thin side, not much thickening action is needed.
To keep the "sliminess" to a minimum, use fresh, firm okra, and keep it as close to whole as possible. Also, since the total cooking time is less that 30 minutes, less of the okra's slippery mucilage is drawn out into the dish, so that helps as well.

I spiced this up with a touch of my homemade picante chombo (hot sauce) from a few posts back...but feel free to use whatever pepper or hot sauce you like!

So...this isn’t exactly like my Aunt's, but it’s pretty close :o)
The curry, okra, and tomatoes create a very light but flavorful sauce, perfect for warm weather.

Spicy Shrimp and Okra Stew

Serves 3-4

1 pound large shrimp, cleaned and deveined
half of a lime

fresh black pepper

4 tablespoons oil (you can sub 2 of the tablespoons with butter for a richer sauce)
1 medium onion, thinly sliced

2 cloves of garlic, crushed or finely minced

1 tablespoon curry powder

14.5 oz can of diced tomatoes
1/2 pound of whole okra, stem ends trimmed

1 cup water ( if you'd like to use stock, reduce the salt a bit)
2 sprigs of thyme (or 1 teaspoon dried)
1 1/2 teaspoons kosher or sea salt

1/2 teaspoon adobo seasoning

1/2 teaspoon homemade pepper sauce ( or 1 teaspoon tabasco / red pepper flakes, etc.)

Right before you start cooking, toss the shrimp with some lime juice and fresh black pepper and set aside.

Heat the oil in a large pan over medium heat. Add the thinly sliced onions and a pinch of salt, and let cook down until the onions are softened and translucent. Stir in the curry and minced garlic and continue to cook until the garlic and curry are really fragrant, about 3-4 minutes. Take care that the garlic and onions don't brown too much though, you can turn the flame down slightly if needed.

Stir in the chopped tomatoes (including liquid), salt, adobo, thyme, okra, and water / stock.

Cover the pot and bring to a boil over high, then reduce the flame and let simmer for about 10 minutes. Avoid stirring the stew too much since this will break up the okra and make it more slippery.

Stir in the shrimp and pepper sauce. Cover the pot , reduce to a simmer, and let cook until shrimp is cooked through has turned pink (less than 5 minutes)...

Serve with rice and / or boiled plantains and some salad greens for a complete meal. That's it!!

Enjoy! :o)

Boiled Sweet Plantains

2008-08-16T12:00:00.000-07:00

Looking back, I can't believe I haven't posted this method of cooking plantains earlier!

Boiling them is pretty much the easiest way to make them, and you can use both the yellow (sweet), or green (starchy) ones depending on what your taste is for the moment.

Boiled plantains go well with any type of main dish, really...and they're a nice, quick way to get some starch onto your plate if you don't feel like the usual rice, pasta, or potatoes. :o)

But, you can serve them along with rice as well.

I especially like boiled plantains with fish and seafood dishes, which is how I used them recently by pairing them with a tasty shrimp stew (more on that later).

So without further ado, here are the basics for making tasty boiled plantains:

Boiled Sweet Plantain
serves 4

4 large yellow plantains (with black spots / streaks)

1 tablespoon coarse salt

olive oil for drizzling

First, rinse and scrub the plantains well.

Cut off the ends, then slice each plantain in half, crosswise.

Make a small nick in each plantain peel (this just makes it a bit easier to remove after it's cooked).

Add the plantains and salt to a large pot of water and bring everything to a boil. As soon as the water starts to bubble, drizzle in some olive oil and allow the plantains to simmer for about 15-20 minutes.

You'll notice that the peels will start to open up when they're done.

You can keep the plantains in their little peel "jackets" until ready to serve...

Then remove them when you're about to eat. Drizzle with more olive oil and salt and pepper if desired...

Enjoy! :o)

Here they are served up with the meal that I'll feature in my upcoming post!
Spicy Okra and Shrimp Stew

Steamed Egg Custard

2008-08-13T03:35:00.000-07:00

Chinese-style savory egg custard

A couple of weeks back, I needed to find foods that were both soft and nutritious. I ended up making quite a few egg custards, inspired by the really smooth and silky custards you get at dim sum & chinese restaurants. Really simple and comforting.
I first started out with plain custards, then worked up to ones with little add-ins of meat and veggies. (Extra: the Japanese version of these custards is called Chawan Mushi).

Chawan Mushi

They're really simple to make at home and pretty quick too...

Besides being a relatively quick treat, steamed custards are very flexible in terms of ingredients. You can mix in anything from fresh shrimp, minced pork, soaked dried mushrooms, various dried seafoods, etc. Dried shrimp is a popular ingredient, so I decided to use that since I still had some left over from the Red Red.

Have fun and use whatever ingredients suit you...

Savory Steamed Egg Custard

1/4 cup dried shrimp, soaked in about 1/3 cup warm water

~ 3-4 tablespoons shrimp soaking liquid

3 large eggs

3/4 cup chicken stock

3/4 teaspoon salt

1 teaspoon sugar

1/8 tsp white pepper

1 inch piece of ginger, peeled, finely grated or chopped

2-3 large scallions, finely chopped

1 tablespoon soy sauce

1 teaspoon toasted sesame oil

Prepare your steamer:

Place a steamer basket or trivet into a large pot or wok. Pour in water just before it reaches the underside of the steamer basket. Cover the pot and put over a high flame to build up heat.

Whisk the eggs, salt, sugar, pepper together with a fork, then beat in the stock. Pass through a strainer.

Mix in the ginger, 2/3 of the chopped scallions, shrimp, and reserved shrimp liquid . Pour into a small, shallow ceramic dish (~ 2-cup capacity), and cover with plastic wrap or a plate.*

(Pour more water into the steamer if necessary) Steam for around 13-15 minutes on medium-high, until set but slightly jiggly.

Garnish with the remaining scallion and drizzle with soy sauce and toasted sesame oil.

The custard can be served as a side dish or with plain white rice.

* You can also divide the mixture amongst small teacups or ramekins for individual custards

Served with plain white rice.

Enjoy! :o)

Frozen Yogurt Tartlettes

2008-08-08T06:17:00.000-07:00

Simple frozen yogurt treats, lightly sweetened with honey and fresh berries...

I drew inspiration for this dessert from a similar recipe that included dried fruit and nuts (which I think would be great in the winter). But, since I'm currently on a summer fruit kick, I thought that these treats would be a cute way to showcase fresh raspberries.

The cupcake liners leave a pretty ruffle imprint around the yogurt cups that reminded me of fluted tart crusts...so I ended up calling them tartlettes. :o)

If you're looking for an alternative to the usual sugar-laden frozen desserts out there, this recipe is too easy not to try...

I mixed in two tablespoons of honey, but you can sweeten to taste.

Frozen Yogurt Tartlettes
makes 12

2 1/2 cups plain organic low-fat yogurt
2-3 tablespoons honey
1 teaspoon almond extract (or 1 tablespoon amaretto)
1 cup fresh raspberries
extra honey for drizzling

Line a 12-cup muffin tin with paper cupcake liners and set aside.

Gently rinse and dry the raspberries. Coarsely chop into bite-sized chunks.

Warm the honey in the microwave, for just a couple of seconds. Stir the honey into the yogurt until well incorporated, then mix in the almond extract.

Gently mix in the chopped berries, but reserve a few pieces for topping.

Divide the yogurt mixture evenly amongst the cupcake tins. Top off each cup with some of the reserved pieces of fruit.

Cover the tin with plastic wrap, then place in the freezer for about 1 1/2 - 2 hours, just until the yogurt is set.

Carefully remove the tartlettes from the cupcake liners.

Drizzle lightly with honey and serve immediately.

If you've frozen them longer than 2 hours, they may need a few minutes to thaw before serving.

Enjoy!! :o)

Some like it hot...

2008-08-06T01:03:00.000-07:00

The hottest peppers: also known as scotch bonnets / habaneros

If you have family from another country, I'm sure you know that whoever is making a visiting trip is automatically designated to bring back specific goodies from whichever country your family calls "home". This person is expected to schlep back with anything from special brands of toothpaste, your great-aunt's famous fried fish, cases of rum, etc., even at the risk of being accosted by customs, lol.

My mother's side of the family is from Panama, and I remember it being almost like Christmas when someone returned from a trip. I'd sit by the suitcase as everyone would divvy up the usual requested items: Panamanian-style jewelry, mola-themed clothing / accessories, various toiletries...and the one constant: pepper sauce. Honestly, I don't think anyone ever came back without bringing some.

Panamanian jewelry & Mola

Pepper sauce in Panama is very similar to other hot sauces popular throughout the Caribbean and West Indies. It consists mostly of spicy peppers called aji chombo (similar to the habanero or scotch bonnet pepper), onion, garlic, some sort of acid, and various spices and herbs.

A simple and unassuming reddish-gold sauce bottled in reused glass jars, but prized as if it were liquid gold. As a kid, I never understood why we always had to wait until someone came back from Panama to get a new batch...but now I realize that it was more about nostalgia and having a piece of home for many of my family members. Plus, there was usually a relative or friend in Panama that had a knack for making a great pepper sauce :o).

In many Panamanian households, homemade pepper sauce is a pantry staple, and everyone has their own version. The condiment is as essential as ketchup is here in the States, and I definitely have some family members who use the stuff like ketchup!

I love hot pepper, but my taste buds are definitely not as hardcore, so I can only take the tiniest bit at a time, lol. For the most part I like to use the sauce in marinades, stir it into stews, add a few drops to a pot of rice, etc...

And believe me...a little goes a loooong way. Habaneros / scotch bonnets are no joke!

For the past 3 years I've been making my own sauce and it's become a comforting new tradition for me to start a new jar every summer.

Each year's batch is unique because I use a mix of scotch bonnets and various other hot peppers.

In the past, I would add peppers purchased from a nearby historic house's garden market. I really loved the idea of using random local ingredients, but this year I had to be a little less romantic about things since the house's market closed down. I guess the yield was too small for the city to justify doing it anymore. :(

So this time I mixed things up by using a few jalapenos.

If you're a chili head and Tabasco sauce just isn't cutting it for you any more...give this simple version of Panamanian hot sauce a try! And if you're up to it, go for a more traditional taste and just use red scotch bonnet peppers (about 13-15) instead of a mix...

Panamanian Style Pepper Sauce
makes around 1 1/2 cups

9 scotch bonnet peppers
5 jalapenos
1 medium onion, coarsely chopped
3 garlic cloves, chopped
2 tablespoons dijon or brown mustard
1/2 cup apple cider vinegar
1/2 teaspoon salt
Juice of half of a lemon or lime
pinch of sugar

***Warning: habaneros / scotch bonnets / aji chombo are the hottest peppers in the world! Please use gloves when cutting them...you really don't want to get the oils on your hands or in sensitive areas like your eyes***

Coarsely chop the peppers, onions and garlic and add to your blender or food processor. Pulse the mixture until finely chopped, then add the mustard. Process until smooth.

Pour in the lemon juice, vinegar, and salt and process once again.
Lastly, sprinkle in a pinch of sugar and blend once more.

Transfer the sauce into a clean glass jar (at least 1- pint capacity).

The pepper sauce will be a little chunky, but if you'd like a slightly milder & smoother sauce, take a moment to cut out the ribs and seeds of the peppers before blending.

Store in the refrigerator and use as needed. For a marinade or a large pot of soup or stew, start with one teaspoon to perk up the dish. Experiment and see how much heat works for you. :o)

Enjoy!

The other nomination season...

2008-08-04T07:44:00.000-07:00

Hey there everybody! I've got some breaking news...

Preliminary nominations for the 2008 Black Weblog Awards, which celebrate the "best and brightest in the black blogosphere", have opened up recently!

I'm not even going to lie...if possible, I'd love to be in the running. However, since I'm not allowed to nominate myself, here is my shameless plug, LOL:
.
If you enjoy what I do here on my little humble slice of the web, I would be so appreciative if you'd show your support by nominating NYAM adventures in cooking and eating under the Food Blog category. Really, I'd be eternally grateful :o)
You can also nominate NYAM under any other category you see fit.

Nominations end on August 16th.

While you're there, be sure to show some love for any of your favorite blogs that fall under the other 29 categories!

...And you thought there was only one major primary season this year, didn't ya? ;o)

* * *

Also, I'd love to hear general feedback from you all out there. If you have any suggestions on things you'd like to see on NYAM, constructive criticism, etc...please sound off in the comment section!

Thanks for reading guys!
:o)

Red Currant and Plum Clafoutis

2008-08-01T08:05:00.000-07:00

So the month of July was pretty slow around these parts, and now I'm trying to play catch-up and get the most out of whatever summer fruits are still around. :o)

Unfortunately, I've been in and out of the dentist's office this entire month (which sucks), but there was a silver lining: the quaint farmers' market full of enticing fresh vegetables and summer fruits right across from the building. The gorgeous boxes of bright red currants caught my attention the most...the only problem was that I had absolutely no idea what to do with them!

aren't they pretty?

Well, yesterday I finally decided to buy a carton, despite not having a plan. I just hoped to figure something out once I got home.
Luckily, I also ended up finding some really cute red plums...and they sparked the idea of making a clafoutis. I like plum clafoutis in the fall, so I thought: why not throw in a few currants for good measure?
Okay, so it wasn't the most creative idea...but it was a start, lol.

Clafoutis (klah foo tee) is an old-fashioned french dessert that rests somewhere in between a custard and a pancake. Traditionally it's made with cherries, but you can use almost any fresh fruit you have available. Clafoutis is light in texture, gently sweetened, and perfectly unpretentious. I like to think of it as a "no excuse" dessert, as there's no reason not to make it... it's super easy! So easy, in fact, a child can put it together (and I'm not kidding, I had two adorable little helpers in the kitchen yesterday and they practically made the dessert themselves, lol).

For a gluten-free twist, I decided to use rice flour instead of standard all-purpose wheat flour.

Sweet ripe plums and tart red currants...a very summery combo. Grab those red currants while they're still in season!

Red Currant and Plum Clafoutis
makes 6 servings

1 cup red currants
1 cup halved or sliced ripe plums
3 large eggs
1/2 cup granulated sugar (+ extra for the dish)
1 teaspoon vanilla extract
1/2 cup rice flour
1/8 teaspoon salt
2 tablespoons unsalted butter, melted
1 cup (8 oz) milk
2 tablespoons cornstarch

softened butter for the dish
confectioner's sugar (for dusting)

Preheat the oven to 350 degrees.

If your plums are small like these, halving them is fine. If they're larger, slices might be a better idea. Most importantly, they've got to be ripe! These were so ripe the pits practically fell out as soon as I sliced them open, lol...

Prepare a 9"or 10" diameter skillet or deep pie plate: Spread a generous amount of softened butter around the the dish. Pour in a few tablespoons of sugar and rotate the dish until coated with sugar. Tap out the excess.

Arrange the plum slices around the bottom of the dish, then scatter roughly half of the currants over them. Set aside.

Making the Batter:
Whip the eggs, sugar and salt on high until pale and frothy. Add the vanilla extract.
Gently whisk in the flour, then the melted butter.

In a separate bowl, stir the cornstarch and milk together until smooth, then mix into the rest of the batter.

Gently pour the batter over the fruit. Top with the remaining currants.

Bake in the oven for 45 minutes, or until the top is golden brown and puffy.

Cool slightly and dust with confectioner's sugar.

Enjoy!!

Mmmm, mush!

2008-07-19T06:41:00.000-07:00

ripe avocado, fresh crushed garlic, lemon, sea salt

Makeshift Guacamole: My first foray into semi-solid food after my teeth and pieces of my jaw were barbarically ripped from my skull, lol.

Hello everyone, I'm in wisdom tooth hell. I guess it's a rite of passage for many, unfortunately I think I'm about 10 years too late, haha.

Actually, its not that bad pain-wise....the swelling and not being able to open my mouth much sucks though!

My fridge has been looking out of sorts, so there really isn't much real food, but I tried to be prepared so I'd have options:

Kefir and Danactive (during the antibiotics)
Some cook-n-serve butterscotch pudding (woohoo!)
Some silken and soft tofu, maybe for some soup. In fact, I see alot of soup in my future, but that's cool, I LOVE soup.
Some veggies for juicing
Pineapple juice.
Barley water*
Eggs
Chicken stock
Soy milk

Other stuff I plan to make into baby food: sweet potatoes, green plantains (of course!), boxed mash potatoes (yes, I'm being lazy!), frozen peas, frozen brussel sprouts, beans...

I've also got a healthy supply of ensure for backup, lol.

Before the surgery, I had asked my mom to help me with more ideas for soft but healthy foods, and she brought up a blast from the past: Barley water!

Barley water is a soothing, nutritious drink for those who may be ill or having issues with digestion or eating.

My grandmother used to make it when we were getting over a fever, stomach bug, or had reduced appetites for whatever reason. The barley water would help us get back on track.
(My mother also makes oat water like this, I have to get her recipe)

Barley water is good to the body because it's really easy to digest, but contains a nice basic mix of essential sugars, protein, some B vitamins, and even a bit of fat. (Barley also contains gluten, so it's best to steer clear if you have gluten allergies / intolerance).

Barley Water
~4 cups

4 cups water
2-3 tablespoons barley
Spices: cinnamon stick or star anise or 3 cloves..or some mix therein
good pinch of sea salt
1/4 cup raw cane sugar

Bring the barley, spice(s) and water to boil in a medium sized pot, allow to boil for around 15 minutes.

Fish out the spices. Take the boiled barley off the heat and puree with either an immersion blender or regular blender.

Pass the blended barley mixture through a fine strainer, then stir in the salt and sugar until dissolved.

Allow to cool slightly before transferring to a container. Refrigerate.

Enjoy!

(You can also add the juice of 1 lemon and make lemon-barley water, which is pretty tasty. Lemon and star anise is a nice combo as well!)

If you have any meal ideas for wisdom tooth extraction recovery, please share :o)

Happy Chewing Everyone! (I won't be, lol)