Category Archives: recipes

Chai Cupcakes

It amazes me that I haven’t seen a blue sky in over 2 weeks. I wish I was exaggerating but honestly, it’s been nothing but clouds, rain, and low temperatures day after gloomy day. I’m going nuts! I’m craving sunshine! I want it to hot and humid! I want to be sweaty and miserable, darnit!

With rain pouring nonstop outside, there’s really nothing to do. Except bake moist, delicious chai cupcakes and then slather it with honey ginger swiss meringue buttercream. (Yep, this was the ONLY option)

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Asian Carrot Slaw

I’ll be the first to admit that I’m not a fan of raw carrots. There’s something about its crunchiness that isn’t satisfying to me. But ironically enough, this slaw features carrots as its main ingredient. Following my train of thought yet? …Me neither.

There is no real recipe for this. Just grate up some (or a lot) of carrots, slice up some cabbage, dress with a little scallion, ginger, garlic, salt and pepper and then drown it in rice wine vinegar, lemon juice, soy sauce, sesame oil, and and a touch of honey. Let the veggies soak up the goodness and enjoy.

Fruit Tart


What I love about summer is the over-abundance of fruit – gloriously sweet, deliriously delicious fruit. A trip to the farmer’s markets turns into a trip to the candy store with aisles of bright colored produce, and of course, I revert back into my five-year old self, squealing with glee as I run up and down the aisles and grab everything I can get my grubby paws on. My over-excitement often translates into overbuying fruit, which is bad most of the time. But if a fruit tart is on the menu, it’s a beautiful bad habit to have.


First thing’s first – you need to make the sweet tart dough and let it rest in the refrigerator for at least 30 minutes. Once that’s ready to go, roll it out into your trusty tart pan and then freeze it for at least 30 minutes (needless to say, the longer, the better!). Bake it off, make some vanilla pastry cream, throw on a few pounds of fruit and voi la! Instant fruit tart! (Okay… so maybe it’s not that simple…)


Decorating the fruit tart is like making that macaroni picture frame from second grade.


Prettifying with a little smackling of glaze.


Hello, wondrous tart of goodness.


I cannot wait until you get in my belly.


Rich, buttery crush. Smooth, decadent vanilla cream. Fresh and sweet but slightly tart berries. In one bite? Yes, please.
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honey wheat bread

Carbohydrates. The mere sound of this word makes me feel warm and tingly inside. My eyes dart around the room looking for this delicious item, my mouth watering in anticipation. I’m a fiend for carbs, an addict for its soft and chewy texture, a worshipper of its perfection. One of the only things that can make bread any better is when it’s fresh from the oven. That and a generous slathering of butter.

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Steamed buns with azuki bean past

Is there anything more welcoming than a Chinese steamed bun? Oh-so-fluffy, slightly chewy, piping hot with sweet adzuki bean paste filling waiting in the middle… my mouth is watering just thinking about it! These buns were my first foray into the world of working with yeast and it was quite time consuming, considering that I had some problems with letting the dough rise. But the effort was well worth it — they came out pretty darn tasty. My rolling out and folding techniques, however, leave much to be desired…

I’m definitely making these again but next time, I might try the store bought bean paste. There’s something about the excessive amount of sugar in and smoothness of the prepackaged stuff that’s very appealing to me.
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here, chickee chickee!

After a ten month hiatus, I have clawed my way out of the cave and ventured back into the world of blogging. During these long months of inactivity, I’ve managed to study abroad in China, lose two twonails from a bad pair of heels, pull more almost all-nighters than I care to remember, and shake (Sir? Lord? Duke? Master?) Anthony Bourdain’s glorious hand. I’ve been a busy bee, you see.

This semester, I’ve been holed up in an apartment-style suite, complete with a delightfully crusty stove and oven in the kitchen. Having access to a kitchen was probably bad for my food addiction, especially when I decided I wanted to start roasting things. And roast, I did. Asparagus, potatoes, onions — if it sprouted naturally from the ground, I’ve probably nuked it in the oven. One thing that I didn’t get to roast, however, was a whole chicken, something that’s so simple, hearty and delicious. Something that I had absolutely no clue as to where to start. After coming home and stumbling upon 2 cornish hens in my freezer (why my mom had cornish hens in the freezer, I’ll never know) and some sleuthing on the internet, I found a bunch if recipes that I thought would be fun to try.

But of course, when I decided to roast the hens, I ended up not following any of the recipes because a.) I didn’t have half of the ingredients on hand and b.) I’m pretty horrible with exact measurements (unless it has to do with baking, but even then…) Luckily, this little experiment of mine turned out a-okay. Keep in mind that these measurements are rough estimates and that this was my first attempt at flavoring a chicken — definitely a work in progress.

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