Eat, Drink & Be Merry

Thank you!

2011-11-16T09:51:00.000-05:00

Thank you for visiting Eat, Drink & Be Merry.

Unfortunately, this blog is discontinued, but I have a new blog!
If you like to see my new recipes, please visit my new site:Beyond Gohan

Thanks again, and I hope you enjoy my new blog!

EMK

Amanatto Green Tea Muffins

2011-04-18T23:21:00.000-04:00

Amanatto is a Japanese traditional sweet made of beans such as azuki and snow peas. The name may remind you of the stinky fermented soy beans, natto, but they are completely unrelated. The beans are cooked in syrup, dried and then coated with sugar. To be honest, I'm not a huge fan of these sweet beans. When I was a kid, my grandparents often kept them in their snack can and offered them to me behind my mother's back, but I always refused. I would have gladly accepted if they were chocolate or cookies.

My father, however, loves amanatto. He brought one bag with him on his last visit and left it untouched. Though I still don't like them much, I didn't want to waste them since they had made such a long journey. So I used a tactic parents often use to make kids eat more vegetables: incorporate them into something more attractive. So I put them in muffins. The green tea muffin base was a perfect match for the sweet beans. As both my husband and I enjoyed the muffins, one batch wasn't enough, and after the second round, the bag was empty. More than 20 years later, I found a way to enjoy this Japanese confections.

Amanatto Green Tea Muffins		Print Recipe

Quantity	Ingredients
1	egg
1/2 cup	sugar
1/2 cup	oil
2/3 cup	milk
1 Tbsp	baking powder
1 Tbsp	green tea powder
1 1/2 cups	all purpose flour
1/2 cup	amanatto

Directions

Preheat oven to 350 degrees. Place baking cups in each cup in the muffin tin. (or lightly grease the cups, sprinkle flour, then shake off excess flour. )
In a large bowl, whisk the egg and sugar until the mixture becomes pale yellow. Mix in the oil, milk, baking powder and green tea powder.
Add the flour to the mixture and mix with a spatula until it's incorporated. Fold in the amanatto.
Add the mixture to the prepared muffin tin. Bake for 25 to 30 minutes. Check for doneness by inserting a toothpick near the center. If it comes out clean, it's done. Take out the muffins from the tin, and cool on a rack.

Yields 12 muffins

Support Japanese Home Cooks! - Daikon Salad

2011-04-12T22:24:00.000-04:00

One month has past since the devastating magnitude 9 earthquake and tsunami hit Japan. Right after I saw the news on March 11th, I called my family in Tokyo. The phone line was down, and that made me nervous and very worried. When the phone finally rang a few hours later, my aunt picked it up and said, "I thought I was going to die."  Even in Tokyo which is far from the epicenter, the magnitude was close to 6. More than ten thousand people died, mostly from the monstrous tsunami in northern Japan. Fifteen thousand people are still missing, and more than one hundred fifty thousands are displaced and living in shelters.

Many Americans will never experienced an earthquake in their lifetime, but Japan is one of the most earthquake-prone countries, and because of that, it is also one of the most educated on the subjects of earthquakes and tsunamis. In elementary school, we practiced drills both inside and outside of the school. Outside drills were held at a nearby park in small groups. The firefighters came with a special truck which can simulate earthquakes up to magnitude 6, and we all learned how powerful and horrifying the earthquakes could be. People were well-prepared, however, a magnitude 9 was unimaginable even by Japaneses standards.

As if the earthquake and tsunami weren't bad enough, everything was compounded by the nuclear disaster at the Fukushima power plant where Tokyo Electric Power Co., also known as TEPCO, failed to prevent a radiation leak. Because of this, many families living in a 20-mile radius of the plant had to be evacuated. Farmers around the area were completely at a loss as the land became contaminated by radiation. However, residents of the immediately surrounding areas were not the only victims of this crisis. TEPCO is a monopoly that services most of Japan's populated areas, including Tokyo and its surrounding seven prefectures. There were rolling blackouts, and everything including trains and traffic lights were shutdown for three hours a day. Batteries and instant food disappeared from store shelves, and one of the busiest cities in the world went dark. The situation is gradually getting back to normal, however as the Fukushima plant is still in critical condition and will likely be abandoned, people must reduce their electricity usage in order to prevent summer outages and possible further rolling blackouts.

In the midst of this energy crisis, Japanese home cooks are minimizing their energy consumption. My Japanese blog is registered at "Recipe Blog," a well organized Japanese food blog portal site.  The site always has several topics for posts by contributing bloggers. After the earthquake, the site added new topics such as recipes that don't require gas/electricity and recipes without water (due to the increased water radiation levels in certain areas.) Hundreds of recipes have been added to these categories, and I also became one of the contributors since, besides donations, this is one of the few ways I can support Japan while I'm here in the US.

This is my first recipe along the energy saving theme. It is for a refreshing Daikon (white radish) salad. Daikon is one of the most popular vegetables in Japan, and it can be served raw or cooked. top part of the radish has a milder flavor, and it gets slightly hotter towards the tip. The hotness is not like what you find in a chili pepper, but is more like wasabi, which leaves no burning aftertaste. Because of that, the top part is more suited for salads, unless you want to make it slightly spicy.

Daikon can be prepared with a shredder, but hand slicing produces a crunchier texture. If you are not a fan of the sour taste, replace half the amount of lemon juice with sesame oil.  You could also add ham strips or a half can of tuna if you wish.

Daikon Salad		Print Recipe

Quantity	Ingredients
7oz (200g)	daikon

1 Tbsp	soy sauce
1 Tbsp	sesame oil
1 Tbsp	lemon juice
1 1/2 tsp	sugar

1~2 tsp	roasted and grounded white sesame seeds*
1/4 sheet	nori, cut into thin strips (use scissors)

Directions

Prepare Daikon: Peel the daikon and cut it in very thin stripes. Soak them in water for five to ten minutes. Drain well and set aside.
Make Dressing: Combine the soy sauce, sesame oil, lemon juice and sugar in a bowl and mix well.
Add the daikon and the grounded sesame seeds to the dressing bowl and combine until well mixed. Put them on a plate and dress with the nori strips.

Serves 2~4

*If you are using regular white sesame seeds, place sesame seeds in a pan and roast over medium heat until some seeds start popping (I recommend using a lid to prevent the seeds from popping out of the pan.) Cool them down and put them in a Ziplock bag, then crush them using a rolling pin.

Blueberry Pancakes

2011-04-01T00:10:00.003-04:00

Do you know your state food? Some of them are somewhat obvious, such as oranges for Florida and jalapenos for Texas. But I would have never guessed Jell-O as a state food (Utah.) You can find your state foods at your state government website, or look here or here. In New Jersey, blueberry is the state fruit, and many farms host blueberry festivals during the harvest season.

I spent the past few weekends making pancakes using our state fruit. I keep a box of pancake mix in my pantry, but I thought that such fresh, low-mileage blueberries deserved better. In this recipe, yogurt and whipped egg whites are the keys to making these pancakes light and fluffy. Sprinkle just enough powder sugar to cover the pancakes, and drizzle your favorite maple syrup for more sweetness.

Blueberry Pancakes		Print Recipe

Quantity	Ingredients
110g (3.9oz)	cake flour
1 tsp	baking powder
1 tsp	baking soda
2	egg whites
2	egg yolks
1/2 cup	milk
1/2 cup	yogurt
2 tbsp	sugar
1/2 tsp	salt
1 tbsp	vegetable oil or melted butter
1 cup	fresh blueberries, washed
	powdered sugar

Directions

Sift in the flour, baking powder and baking soda in a bowl.
In a separate bowl, whip the egg whites until stiff peaks form.
In another bowl, mix the egg yolks, milk, yogurt, sugar, salt and vegetable oil and mix well. Add the flour mixture and mix until combined, then fold in the egg whites.
Pour the batter onto a hot, slightly greased griddle or pan. Bury a few blueberries in each pancake. When small bubbles appear on the uncooked surface and the edges are getting a little dry, flip the pancakes and cook until golden.
Using tea strainer, sift the powdered sugar on to pancakes, and serve with more blueberries and maple syrup.

Serves 2

Artisanal Macaroni and Cheese

2011-03-08T21:19:00.001-05:00

There is a reason why Kraft Mac and Cheese is in so many pantries. It's quick and easy comfort food that's perfect for lazy or busy days ... or so I thought. Then I came across the artisanal mac and cheese recipe developed by Terrance Brennan, the chef at the Artisanal Fromagerie, Bistro in New York. This recipe was featured on the cover of the May 2010 issue of Saveur, and the picture looked inviting. I wonder why it didn't catch attention when I flipped through the magazine for the first time.

This recipe uses three different types of cheese and a generous panko-parmesan crust. The cheese sauce is bubbly, and the crust become super crunchy after 30 minutes in the oven. The combination of the cheesy pasta and the crunchy crust is irresistible! This isn't a quick dinner, and there are more than three steps to follow, but it's worth spending one hour for this Kraft substitute. My family and I were rewarded by the best mac and cheese we ever had.

Artisanal Macaroni and Cheese by Terrance Brennan		Print Recipe

Quantity	Ingredients
	kosher salt, to taste
12 oz	hollow pasta, preferably penne
6 Tbsp	unsalted butter
3/4 cup	panko
1 oz	finely grated Parmesan
1/4 cup	flour
3 1/2 cup	milk
4 oz	grated Gruyère (about 1 1⁄2 cups)
4 oz	grated Comté or Cantal (about 1 1⁄2 cups)
4 oz	grated fontina (about 1 1⁄2 cups)
	ground black pepper, to taste

Directions

Heat oven to 350°. Bring a 4-qt. saucepan of salted water to a boil. Add the pasta and cook until not quite al dente, about 7 minutes. Drain pasta, transfer to a bowl, and set aside.
Melt 3 tbsp. of the butter in a 4-qt. saucepan over low heat. Add the bread crumbs and Parmesan, toss to combine, and transfer to a small bowl; set aside. (EMK's note: you can melt the butter in a microwave safe bowl and simply mix with the panko and Parmesan.)
Wipe out the saucepan and set over medium heat. Melt the remaining butter and whisk in the flour until smooth. Whisk in the milk and cook, continuing to whisk often, until the sauce coats the back of a spoon, about 10 minutes. (EMK's note: It's easier if you add about a cup of milk first. When the mixture thickens, add another cup.) Stir in the Gruyère, 1 cup of the Comté, and 1 cup of the fontina and whisk until the cheese is melted and incorporated. Season with salt and pepper. Remove pan from heat and stir in the reserved pasta. Pour the mixture into a 2-qt. baking dish and top with the remaining Comté and fontina. Sprinkle bread crumb mixture over the top and bake until golden brown and bubbly, about 30 minutes. Let cool for 10 minutes before serving.

Serves 6~8

Meatball Cupcakes

2011-03-02T19:39:00.001-05:00

Yes, they are cupcakes for meat eaters! After using a mini muffin tin for baking meatballs(link), I was looking for ways to use a muffin tin for savory dishes, and this is my first idea. I buried meatballs in polenta, covered with store bought marinara sauce and topped with pizza cheese. I can't wait to serve these cupcakes for my next party!

Meatball Cupcakes		Print Recipe

Quantity	Ingredients
4 cups	water
1 tsp	kosher salt
1 cup	instant polenta
1/2 cup	finely grated parmigiano reggiano or grana padano
12	meatballs
3/4 cup	marinara sauce
3/4 cup	shredded cheese

Directions

Prepare polenta: In a pot, bring water and salt to a boil and gradually whisk in the polenta. Cook for 3~5 minutes over low to medium heat, stirring constantly until thick. Add the grated parmigiano reggiano and season with salt if necessary.
Preheat oven to 400 degrees. Place baking cups in each cup in the muffin tin. Fill the each cup about halfway with the polenta. Keep the remaining polenta for later use. Bury meatballs in the center of the polenta cups, cover each with one tablespoon of the marinara sauce and top with the shredded cheese. Place the muffin tin in the oven and cook for 7~10 minutes until the cheese melts.
Remove the cupcakes from the oven. Let them cool in the muffin tin about 15 minutes until the polenta sets and is easy to take out from the tin.

Yields 12 cupcakes

Italian Meatballs

2011-03-01T07:24:00.002-05:00

I have been baking meatballs in a mini muffin tin after reading Alton Brown's Good Eats. My Sage meatballs came out with nice brown color on the top side only, and I wasn't satisfied with the result. This time, I flipped the meatballs half way through, and they were golden brown on all sides! A regular baking sheet works fine too, but I found a mini muffin tin useful as it keeps meatballs from rolling around.

They are perfect meatballs for spaghetti and meatballs. These types of meatball recipes often call for Parmigiano Reggiano, however you can certainly substitute with Grana Padano. Just like Parmigiano Reggiano, Grana Padano is a hard granular cheese from northern Italy. Grana Padano has a slightly more delicate flavor, and it is less expensive than its counterpart. Also, you can use dried herbs instead of fresh and vice versa. I used fresh parsley since it was available at the grocery store. Generally, you can substitute one teaspoon of dried herbs with one tablespoon of fresh herbs (one to three ratio.)

These meatballs are a bit spicy. If you are making them for kids, you will probably want to omit red pepper flakes.

Italian Meatballs		Print Recipe

Quantity	Ingredients
1.3~1.4 lb	meatloaf mix (beef, pork,veal)
1	egg
1/3 cup	finely grated parmigiano reggiano or grana padano
2/3 cup	panko (Japanese bread crumbs)
2 cloves	garlic, minced
1/4 cup	loosely packed fresh minced parsley
1 1/2 tsp	dried basil
1 tsp	dried oregano
1/2 tsp	chili pepper flakes
1/2 tsp	salt

Directions

Prepare the meatballs: In a large mixing bowl, combine all the ingredients for meatballs. Mix well until well incorporated. (I recommend using plastic gloves for easy cleaning.) Wrap the bowl and let it rest in the refrigerator for 30 minutes to overnight.
Preheat the oven to 400 degrees. Divide the meat into 24 even pieces. Shape all the meatballs into balls and place them in a mini muffin pan. Place the pan in the oven and bake for 10 minutes. Take out the muffin tin from the oven and flip all the meatballs. Return the pan to the oven and cook another 10 minutes.

Serves 4~6

Sage Meatballs with Honey Mustard Sauce

2011-02-14T22:58:00.002-05:00

A friend came over to our house a couple weeks ago, and brought a thoughtful gift, the second volume of Good Eats by Alton Brown. The hefty book is filled with great tips, interesting food related facts, and recipes that look worth trying. As I flipped through the pages, one picture caught my attention. It was a muffin pan stuffed with meatballs. According to the book, the mini muffin pan retain shape and cooks more evenly. What a great idea! Alton's recipe looked great, but I wanted to apply the method for my own meatball recipe. The mini muffin pan worked well, however, I felt there was nothing wrong with the meatballs baked on a regular baking sheet. Perhaps it will take several tries before I fully appreciate the effect of the mini muffin pan. I'll work on it.

Sage is one of my favorite herbs for meatballs, and it goes well with a mustard flavor. I prepared two kinds of meatballs along with several sauces to go with. As I guessed, the honey mustard sauce was the best choice for the sage meatballs.

Sage Meatballs with Honey Mustard Sauce		Print Recipe

Quantity	Ingredients
0.9 lb	ground beef (10~15%fat)
0.6 lb	ground pork
1	egg
1/4 cup	bread crumbs
1 tsp	garlic powder
1 tsp	onion powder
1 tsp	salt
1/2 tsp	pink pepper
1 1/2 tsp	dried parsley
1 1/2 tsp	dried sage

Sauce
1/4 cup	sour cream
2 tbsp	mayonnaise
1 tsp	Dijon mustard
1 tsp	whole-grain mustard
1/2~1 tsp	honey
a pinch	salt

Directions

Prepare the meatballs: In a large mixing bowl, combine all the ingredients for meatballs. Mix well until well incorporated. (I recommend using plastic gloves for easy cleaning.) Wrap the bowl and let it rest in the refrigerator for 30 minutes to overnight.
Preheat the oven to 400 degrees. Divide the meat into 24 even pieces (each piece will be 1.3~1.5 oz.) Shape all the meatballs into balls and place them in a mini muffin pan. Place the pan in the oven and bake for 20 minutes.
Prepare the Sauce: In a small mixing bowl, combine all the ingredients for the sauce. Serve with the meatballs.

Serves 4~6

Homemade Chili

2011-02-05T16:25:00.004-05:00

I'm finally back.

It has been a very busy winter. My husband and I joined a gym at the end of 2010 and have been exercising three times a week. We feel good about our new lifestyle as we always wanted to be more physically active. I also started learning bass guitar with lessons once a week. The workouts and bass practice on top of my full time job (which includes a three hour commute) leaves very little free time.

That being said, I still cook everyday and would love to share the recipes here. In order to do that, I had to develop better time management skills. The first step was to start batch cooking on weekends, and it has been a big time saver. I have been working on my chili recipe for the past few weeks, and it worked out very well since chili is a great meal for cooking in bulk. There are so many ways to enjoy it. It's great with crackers, bread, over the pasta or rice. The meat can be used for deluxe nachos. There are many pre-packed chili powder mixes at the store, but it's fairly easy to make from scratch. We have had so much snow in East Coast this year, and it seems like there is more to come. Take a break from all the shoveling and have a bowl of chili to warm yourself up!

For the quantity, use A for regular chili, B for super chunky chili. Enjoy!

Homemade Chili			Print Recipe
A	B
Quantity	Quantity	Ingredients
2~3 Tbsp	2~3 Tbsp	olive oil
1.5lb	1.3~1.5 lb	ground beef
2 cloves	2 cloves	garlic
1	1	medium onion, minced
1	1	jalapeno, seeded and minced
2 Tbsp	2 Tbsp	paprika powder ▲
2 1/2 tsp	1 tsp	cumin powder ▲
1 tsp	1 tsp	garlic powder ▲
1 tsp	1 tsp	onion powder ▲
1/2 tsp	1/4 tsp	red chili powder ▲
1/8 tsp	1/8 tsp	black pepper ▲
1/2 tsp	1/2 tsp	worcestershire sauce ▲
1 cup	1 1/2 cup	crushed tomato
3 cup	1 cup	water
1 can(15oz)	1 can(15oz)	kidney beans, rinsed
		salt

Directions

In a pot, heat the olive oil over medium heat. Add the ground beef and cook until brown. Add the garlic, onion, and jalapeno and cook for 2~3 minutes.
Add the spices marked with ▲ and mix well. Add the crushed tomatoes and water and bring to a boil. Add the kidney beans and cover the pot with a lid. Simmer for 40 minutes over low heat. If you are using pressure cooker, secure the lid after adding the kidney beans. Bring to pressure and cook for 15 minutes.
Season with salt. Serve with your favorite toppings.

Topping ideas: shredded cheddar cheese, sour cream, finely chopped scallion, tortilla chips, Tabasco.

Serves 4~6

Dr. Konstantin Frank Gewürztraminer Reserve 2007

2010-12-14T22:16:00.000-05:00

Name:	Dr. Konstantin Frank Gewürztraminer Reserve
Vineyard:	Dr. Konstantin Frank Wine Cellars
Vintage:	2007
Varietals:	Gewürztraminer
Type:	White
Country:	USA
Region:	New York, Finger Lakes
Rating:	4 - Above Average
Notes:	It has a gorgeous scents of pear, apple, lychee, followed by a bit of spices. Refreshing sweetness on the palate. Enjoy this wine with Asian dishes.

Tilapia with Mediterranean Tomato Sauce

2010-12-08T21:07:00.000-05:00

Quick and easy dishes are important for any domestic chef to have in their repertoire, and if they happen to be health and tasty too, then even better. This recipe covers all the bases. The sauce is super simple, and the tilapia fillets cook in a few minutes. The sauce goes well with cod and swordfish as well. If you happen to have feta cheese at hand, sprinkle some on top. It will add another layer to the flavor.

Tilapia with Mediterranean Tomato Sauce		Print Recipe

Quantity	Ingredients
3~4 Tbsp	olive oil
1	shallot
1 clove	garlic
3	roma tomatoes, diced
5~6	kalamata olives, chopped
1/2 Tbsp	capers
	salt
	pepper
2	tilapia fillets
	flour for dredging
	feta cheese, crumbled (optional)

Directions

Prepare the Sauce: Heat up 1 ½ ~2 tablespoon of the olive oil in a pot over medium heat. Add the shallots and cook for 3~4 minutes until semi-transparent. Add the garlic and cook for another 1~2 minutes.
Add the tomatoes, olives, and capers and bring to a boil. Turn the heat down to medium low, and cover with a lid. Let it simmer for 5~6 minutes then season with salt and pepper. Set aside.
Cook the Fish: (If you are worried about the fishy smell, treat the fish according to the directions here. ) Combine the flour, pinch of salt and pepper in a shallow bowl. Pat dry the fillets, dredge with the flour mixture and shake off excess.
Heat 1~2 tablespoon of the olive oil in a pan over medium heat. Place the fillets in the pan and cook for 3~4 minutes on each side. Place the fillets on plates and pour the sauce over the fillets. Sprinkle with some feta cheese if desired.

Serves 2

Butternut Squash and Coconut Milk Soup

2010-11-22T22:18:00.001-05:00

I received a text message from one of my friends saying, “may I have the recipe for your butternut squash soup?” I served the soup when she came over for a dinner a long time ago. She liked the soup and is planning to make it for Thanksgiving with her boyfriend. It's such an honor to provide recipes for these special occasions, especially for a good cook such as herself!

Butternut Squash with Coconut Milk Soup		Print Recipe

Quantity	Ingredients
1~2 Tbsp	olive oil
20 oz	pre-cut Butternut squash, cut into 1/3 inches
1/2	sweet onion, chopped
1 1/2 cup	vegetable stock
1 1/2 cup	water
1/2 tsp	cinnamon powder (adjust according to your liking)
	salt
1~1 1/2 cup	coconut milk

Directions

Heat the oil in a pot over medium high heat. Saute the onion for 3~4 minutes until semi transparent. Add the squash and saute another 2~3 minutes then pour in the vegetable stock and 1/2 cup of water. Cover with a lid and bring to a boil. Turn the heat down and cook for 10 minutes or until the squash is soft
Turn off the heat and add 1 cup of water and slightly cool down the squash (Adding the water after cooking will cool down the soup faster. If you don't mind waiting, you can add all the water at once at the beginning.) Using a hand blender (you can also use a regular blender, which result in smoother texture), puree the squash.
Add the cinnamon and season with salt. Then stir in the coconut milk, stirring. Turn on the heat and heat up the soup over low heat. Do not boil the soup, because that will cause it to curdle. Serve in a bowl and sprinkle with a pinch of cinnamon powder if desired.

serves 4

Chicken Marsala Pasta

2010-11-11T10:25:00.001-05:00

Chicken Marsala is one of my go to dishes. I always serve bread with it to soak up all the sauce on the plate. I was running out of bread the other day but didn't want to waste the sauce either. My solution was to use it as a pasta sauce. I cut the chicken into bite size pieces. It's quicker to cook, and no knife is necessary while eating!

Chicken Marsala Pasta		Print Recipe

Quantity	Ingredients
1 1/2 cup	short pasta
2	boneless/skinless chicken thigh
	salt
	pepper
2~3 Tbsp	olive oil
1	medium onion
1 clove	garlic
1/4 cup	dry or sweet marsala
1/2 cup	low sodium chicken broth
1/4 cup	heavy cream
	parmigiano reggiano, grated

Directions

Boil water in a pot and cook the pasta according to the directions on the package. Set aside.
Cut the chicken into 3/4 inch pieces and lightly season with salt and pepper. Heat 1 Tbsp of olive oil in a pan over medium heat. Add the chicken and cook until lightly browned on all sides. Remove the chicken from the pan and keep warm.
Add 1~2 table spoon of olive oil in the pan and add the onions. Cook for 6~7 minutes until soft and transparent. Add the garlic and cook for another 1~2 minutes. Pour in the marsala and scrape off the brown bits from the bottom of the pan. Cook until the liquid is reduced by half, then add the chicken broth and bring to a boil. Return the chicken into the pan and season with salt and pepper if necessary. Add the heavy cream then the pasta. Cook it for a few minutes and serve with parmigiano reggiano.

Serves 2

Cantina Zaccagnini Montepulciano d'Abruzzo

2010-11-02T21:22:00.003-04:00

Name:	Cantina Zaccagnini Montepulciano d'Abruzzo
Vineyard:	Cantina Zaccagnini
Vintage:	2007
Varietals:	Montepulciano
Price:	$12.99
Country:	Italy
Region:	Abruzzo
Rating:	4 - Above Average

My Notes: Ruby in color, the nose bursts with plums, black berries and black cherries along with a hint of clove. It possesses a flavor of juicy black fruits and chocolate. Medium body and medium tannin. Perfect for pastas and grilled meats. Great wine for the price.

Pumpkin Muffins

2010-11-02T21:04:00.001-04:00

Pumpkins are in season! Every time I see them at the grocery store, I am tempted to buy some, but I never do because cooking pumpkins seems like a lot of work. It's hard to cut and peel and it takes time to cook. However, that doesn't stop me from using pumpkins in the kitchen. There are canned pumpkins for lazy people like me. They are perfect for pies and quick soups. This pumpkin muffin recipe also calls for canned pumpkins. The aroma of the spices reminds me of the holiday seasons, which is actually around the corner. These muffins are for grown ups, slightly sweet and a bit spicy. You can increase the amount of sugar to one cup and reduce the clove and nutmeg to 1/4 tsp for a more kids-friendly version.

Pumpkin Muffins		PrintRecipe

Quantity	Ingredients
1	egg
3/4 cup	sugar
1/2 cup	oil
1/2 cup	milk
1 cup	canned pumpkin
1/2 tsp	baking soda
1/2 tsp	baking powder
1 tsp	cinnamon powder
1/2 tsp	clove
1/2 tsp	nutmeg
1 1/2 cups	whole wheat flour
2/3~3/4 cup	walnuts

Directions

Preheat oven to 350 degrees. Place baking cups in each cup in the muffin tin. (or lightly grease the cups, sprinkle flour, then shake off excess flour. )
In a large bowl, whisk the egg and sugar until the mixture becomes pale yellow. Mix in the oil, milk, pumpkin, baking soda, baking powder, cinnamon powder, clove and nutmeg.
Add the flour to the mixture and mix with a spatula until it's incorporated. Please remember this dough may be a bit thinner than regular muffin dough. Fold in the walnuts.
Add the mixture to the prepared muffin tin. Bake for 25 to 30 minutes. Check for doneness by inserting a toothpick near the center. If it comes out clean, it's done. Take out the muffins from the tin, and cool on a rack.

Yields 12 muffins

Josephine Dubois "Montmains" Premier Cru Chablis 2007

2010-10-24T12:40:00.000-04:00

Name:	Josephine Dubois "Montmains" Premier Cru Chablis
Vineyard:	Joséphine Dubois
Vintage:	2007
Varietals:	Chardonnay
Price:	$18.99
Type:	White
Country:	France
Region:	Burgundy > Chablis > Montmains
Rating:	5 - Very Good

Notes: Gold in color, with a captivating nose of apple, pear and hint of honey. Its good acidity keeps the wine crisp and refreshing. Long finish with full of minerals.

Valpolicella Allegrini 2008

2010-10-24T12:34:00.000-04:00

Name:	Valpolicella Allegrini
Vineyard:	Allegrini
Vintage:	2008
Varietals:	Corvina Blend
Price:	$12.99
Type:	Red
Country:	Italy
Region:	Veneto > Valpolicella

Rating:	4 - Above Average

Notes: Good everyday wine from Allegrini. Bright cherry nose with a hint of spice note. It has a silky, light palate with cherries and strawberries. Its good acidity makes it food friendly. This is a perfect wine with antipasti, tomato sauce based pastas, pizzas and much more. Should drank young.

Smoked Salmon with Cream Cheese Mousse

2010-10-23T15:46:00.000-04:00

It's nice to have several "go to" recipes for quick appetizers for when you have impromptu parties. They could be casual or elegant depending on how you serve them. A while ago, a friend invited me to a Christmas party, and I particularly liked one of the appetizers: smoked salmon with goat cheese mousse. She served the mousse in glasses and topped them with chopped smoked salmon. What a great idea! In my version, however, I used cream cheese instead of goat cheese and served it in shot glasses. If you are going for something more casual, mix the smoked salmon into the mousse and serve as a dip.

Smoked Salmon with Cream Cheese Mousse		Print Recipe

Quantity	Ingredients
3 ounces	cream cheese
2 Tbsp	heavy cream
1/2~1 tsp	chopped fresh dill or chive
	salt
2~3 slices	smoked salmon, chopped

Directions

Take out the cream cheese from the refrigerator and keep it at room
temperature for about 30 minutes.
In a bowl, whip the heavy cream until it holds peaks. In another bowl whip the cream cheese.
Fold in the whipped cream into the cream cheese. Add the dill and
season with salt.
Fill a Ziploc or snack bag with the cream cheese mixture and cut off a corner of the bag. Squeeze the cheese mixture into the shot glasses and top it with the smoked salmon.

serves 4~6

Tofu and Mushroom Stir-Fry with Peanut Butter Sauce

2010-10-14T22:49:00.003-04:00

Chinese style stir-fry is quick, easy and perfect for weekday dinners. I often season stir- fry dishes with soy sauce and oyster sauce. Sometimes though, I get the hankering for stir-fry flavors. I needed a stir-fry make over.

I replaced soy sauce with miso paste and added some peanut butter. These two ingredients added depth to the sauce. I also dropped a bit of and hot chili paste to give it a good kick. My carnivorous husband said he didn't miss the meat. Based on that, I guess this recipe seemed like a success.

Tofu and Mushroom Stir-Fry with Peanut Butter Sauce		Print Recipe

Quantity	Ingredients
1 pack	firm tofu
10oz	baby bella mushrooms
1	green bell pepper
1 clove	garlic, minced
oil
1/2 cup	low sodium chicken broth
1 Tbsp	peanut butter
2 Tbsp	oyster sauce
1 Tbsp	miso paste
1/2 tsp	doubanjiang* (chili bean paste), optional
1 tsp	sesame oil
2 tsp	corn starch

Directions

Preparation: Squeeze the tofu gently over the sink and remove excess water and cut into 3/4 inch cubes. Clean the baby bella mushrooms and cut off the stems. Cut into quarters or halves if large. Halve the green bell pepper and take out seeds and cut off the stem. Cut them into 1 inch strips then cut into 3/4 inch pieces.
Make Sauce: In a medium bowl, combine the chicken broth, peanut butter, oyster sauce, miso, doubanjiang, sesame oil and corn starch. Whisk until well mixed. Set aside.
In a wok or large frying pan, heat the oil over medium heat. Add the tofu cubes and cook until slightly brown. (This process is for taking the moisture out from the tofu.) Remove the tofu from the pan and set aside.
Add a little more oil to the wok. Add the mushrooms to the pan and cook for 2~3 minutes. Add the green bell peppers and garlic and cook for another 3~4 minutes. Add the tofu and cook for another 2 minutes.
Add the sauce and mix well until thickened.

serves 3~4

*Available at Asian grocery stores.

Super Soft Banana Muffins

2010-10-13T22:38:00.000-04:00

I posted a recipe for whole wheat banana muffins earlier this year. Now I have a better recipe. I increased the amount of bananas and used less flour. The muffins turned out super soft and moist. These muffins got three stars from my husband!

Super Soft Banana Muffins		Print Recipe

Quantity	Ingredients
1	egg
2/3 cup	sugar
1/2 cup	oil
1/2 cup	milk
3	large bananas (or 4 medium), mashed
3/4 tsp	baking soda
3/4 tsp	baking powder
1 tsp	cinnamon powder
1 1/2~2/3cups	whole wheat flour
2/3~3/4 cup	walnuts

Directions

Preheat oven to 350 degrees. Place baking cups in each cup in the muffin tin. (or lightly grease the cups, sprinkle flour, then shake off excess flour. )
In a large bowl, whisk the egg and sugar until the mixture becomes pale yellow. Mix in the oil, and milk, then add bananas.
Sprinkle baking soda, baking powder and cinnamon powder over the mixture and mix in.
Add the flour to the mixture and mix with a spatula until it's incorporated. Please remember this dough is thinner than regular muffin dough. Fold in the walnuts.
Add the mixture to the prepared muffin tin. Bake for 30 to 35 minutes. Check for doneness by inserting a toothpick near the center. If it comes out clean, it's done. Take out the muffins from the tin, and cool on a rack.

Yields 12 muffins

Wine Braised Short Ribs

2010-10-12T15:25:00.002-04:00

It's October and the t-shirt and shorts weather is long gone. I'm not a fan of cold weather, but there are a couple things that I enjoy about the impending winter season: skiing and cooking with the oven! Living in a house without air conditioning, one tends to avoid using the oven when it's warm out, so for me, summer is my off-season for oven based cooking. That meant no baking and no roasting. But all that changes in the cooler seasons. I get dual use out of the oven in the winter. I get to cook and heat up the room at the same time!

I was delighted to have my friend over for early dinner last Saturday. The menu included wine braised short ribs, which requires more than two hours of oven cooking.

Wine Braised Short Ribs		Print Recipe

Quantity	Ingredients
2.5~3 lb	boneless beef short ribs (about 6 chunks)
	salt
	pepper
	olive oil
1	medium onion, finely chopped
1	carrot, sliced
1	celery, sliced
2 cloves	garlic, minced
2 Tbsp	tomato paste
1/2~2/3 tsp	dried thyme
1	bay leaf (use 2 leaves if small)
2 cups	red full-bodied wine (e.g. Cabernet Sauvignon)
2 cups	beef broth
1/4~1/2 cup	water
1 Tbsp	unsalted butter

Directions

Take out the meat from the refrigerator about 30 minutes to 1 hour before cooking. Pat dry the meat and season with salt and pepper.
Preheat the oven to 350 degrees.
Heat oil in a large pot (preferably cast iron) over high heat. Sear the meat for a few minutes on all sides until browned. Remove the meat from the pot. Set aside.
Reduce the heat to medium heat. Add the onions to the pot and cook for 4~5 minutes until semi transparent. Add the carrots, celery and garlic, then cook for a few minutes. Add the tomato paste, thyme, and bay leaf and cook for another 2 minutes. Add the wine and scrape off the brown bits from the bottom of the pot. Bring to a boil and cook until the liquid is reduced by half. Add the beef broth and bring to a boil again.
Return the meat to the pot. Cover the pot with a lid, and place the pot in the oven. Cook for two and a half hours, turning over the meat every 30 minutes, until the meat is tender.
Take out the pot from the oven and remove the meat to a plate and cover with aluminum foil. Let the remaining sauce cool for 30 minutes then skim off the excess oil. Add the water if the sauce is too thick. Puree the sauce with a hand blender and add the butter. Season with salt if necessary. Return the meat to the pot, and cook over medium heat until the sauce is well heated.
Serve with bread, mashed potatoes or polenta.

serves 4~6

Fig and Goat Cheese Salad with Fig-Vinegar Dressing

2010-09-25T16:00:00.001-04:00

My husband and I became frequent visitors to Long Branch, NJ this year. The beach, boardwalk and many outdoor concerts entertained us throughout the summer. The beach season is over, but Long Branch has a lot more to offer than just sunbathing and watersports. We enjoyed Mexican/Hawaiian quick bites at Shaka, sipping great martinis at Avenue, and relaxing at Wine Loft with a glass of wine and tasty tapas-like plates. Last but not the least, there are interesting stores to satisfy shoppers. Among all the stores, my favorite is Carter and Cavero, an olive oil company where you can taste all sorts of olive oils and balsamic vinegars. We sampled most of their vinegar selection (some fifteen or more types of infused vinegars) from coconut to tangerine, though eventually getting a bottle of fig vinegar. There are many ways to use this slightly sweet vinegar, but I decided to pair it with the most obvious, fresh figs.

Fig and Goat Cheese Salad with Fig-Vinegar Dressing		Print Recipe

Quantity	Ingredients
2 Tbsp	shopped walnuts
1	small shallot, minced
2 tsp	fig vinegar
4 tsp	olive oil
	salt
	pepper
7~8	lettuce leaves
2	fresh figs, quartered (if large, cut them into sixths)
2 oz	goat cheese, crumbled

Directions

Roast the Walnuts: Spread the walnuts on the toaster oven baking pan. Bake 4~5 minutes at 350 degrees until lightly brown (no preheating necessary.) Remove the nuts from the pan and let it cool. Set aside.
In a medium bowl, combine the shallots, vinegar, and olive oil. Whisk well and season with salt and pepper.
Tear the lettuce leaves into 1~2 inch pieces and add them to the dressing bowl and toss well.
Place the lettuce on the plates, and top them with the figs, walnuts, and goat cheese.

Serves 2

Corn Flake Crusted White Fish with Butter Sauteed Snow Peas

2010-09-12T13:53:00.005-04:00

Aside from a morning bowl of cereal, cornflakes are a great alternative to bread crumbs when making crusted entrees. You've probably seen or heard about corn flake crusted baked chicken, which was in fact on the Wegman's corn flake box. I've done that before and remembered I was satisfied with the result. This time, I went beyond chicken. This flavorful crust is a mixture of corn flakes, pine nuts, mayonnaise and lemon juice. I simply put it on white fish fillets and baked in the toaster oven. Any type of white fish will work fine, but I have found cod to be the best so far. My husband also loved the butter sauteed snow peas. It's a great side dish for light entrees.

Corn Flake Crusted White Fish with Butter Sauteed Snow Peas		Print Recipe

Quantity	Ingredients
8~12 ounces	white wish fillet, cut into two to three pieces
1 cup	corn flakes, crushed
2 Tbsp	light or regular mayonnaise
1/2 Tbsp	pine nuts, finely chopped
1/2 tsp	lemon juice
1/2 tsp	Dijon mustard
2 sprigs	fresh thyme, shopped (optional)
	salt

Directions

If you are worried about the fishy smell, treat the fish according to the directions here.
Prepare Corn Flake Mixture: In a small bowl, mix cornflakes, pine nuts, mustard, mayonnaise, lemon, thyme, and a pinch or two of salt. Set aside.
Bake the Fish: Preheat the toaster oven to 350 degrees. Cover toaster oven pan with aluminum foil and coat with olive oil. Pat dry the fish fillets and lightly sprinkle with salt. Spread the corn flake mixture over the fillets and bake in the toaster for 12 to 15 minutes, until the thickest part of the fish reaches 140 degrees. Turn the toaster to broil and cook for another 1 minutes and serve with butter sauteed snow peas made in the next step.
Prepare Snow Peas: Snap off both ends of the snow peas with your fingers. A few strings may come off as you snap the ends. If it does, go ahead and remove the strings. You should do this part before you start baking the fish. It takes a bit more time than you think.
After you put the fish in the toaster, melt the butter in a non-stick pan over medium heat. Add the snow peas and cook for 3 to 5 minutes until some parts of the peas brown. Season with salt and pepper and turn off the heat. Cover and keep warm until the fish is done.

serves 2~3

Creamed Corn

2010-09-04T11:58:00.001-04:00

The summer is almost over, but the corn season is not over yet! Corn on the cob used to be the only way I had fresh corn. It is delicious, but it gets boring after while (though my husband would probably never get tired of them.) So I tried to think of different ways to use fresh corn, and creamed corn was the first thing that came to mind. Most of the creamed corn recipes call for heavy cream and lots of butter. So, to make it healthier, I reduced the amount of butter, replaced half of the heavy cream with milk, then thickened with instant grits. This is my new go-to recipe for the summer!

Creamed Corn		Print Recipe

Quantity	Ingredients
3	ears corn, husks and silk removed
1/2~1Tbsp	butter
1/4	onion, finely chopped
	salt
1/4 tsp	thyme
1/2 cup	heavy cream
2/3 cup	milk
1 Tbsp	instant corn grits

Directions

Hold the corn vertically in a bowl, and remove the kernels from the corn using long smooth downward knife strokes, rotating the corn as you go. Scrape remaining pulp with the dull side of the knife and set aside.
Melt the butter in a sauce pan over medium heat. Add the onions with a pinch of salt and cook until semi-transparent, about 3~4 minutes. Add the kernels and thyme and cook for 1 ~2 minutes. Add the heavy cream and milk, cover the pan and cook for 5~7 minutes until the corn is tender. Add the grits and cook for another 3 minutes until thickened. Season with salt and pepper.

serves 3~4

Pork Saute with Herb Butter and Traditional Balsamic Vinegar

2010-08-31T20:16:00.001-04:00

This isn't really a recipe. This is totally a 30 minutes meal, but doesn't it look elegant? I simply sauteed a pork tenderloin with a bit of salt and pepper and served it with salted herb butter and traditional balsamic vinegar, which I paid a small fortune in Italy last winter. It is basically aged vinegar which lists grape juice as its only ingredient. A little bit of this balsamic vinegar goes a long way.

If you don't have aged balsamic vinegar, you can substitute with a balsamic vinegar reduction. Simply boil the vinegar over medium heat stirring constantly until it is reduced by half. I like it over sauteed meat and fruits, especially strawberries.