tag:blogger.com,1999:blog-9746257837326257342024-03-14T03:03:07.640-07:00The Flavor of LifeJenny Huanghttp://www.blogger.com/profile/12147224623169125297noreply@blogger.comBlogger39125tag:blogger.com,1999:blog-974625783732625734.post-39864458266533759892010-12-04T14:51:00.001-08:002010-12-27T02:18:20.451-08:00Creamy Seafood Pasta & Pumpkin Pancakes<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_BOvI41JgHdg/TRhH4TQiIzI/AAAAAAAAAt4/NVIYvT8_rYc/s1600/IMG_5829%2Bcoppyy.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 366px; height: 245px;" src="http://2.bp.blogspot.com/_BOvI41JgHdg/TRhH4TQiIzI/AAAAAAAAAt4/NVIYvT8_rYc/s400/IMG_5829%2Bcoppyy.jpg" alt="" id="BLOGGER_PHOTO_ID_5555269172929372978" border="0" /></a><span class="Apple-style-span" style="border-collapse: separate; color: rgb(0, 0, 0); font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: normal; orphans: 2; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;font-family:'Times New Roman';font-size:medium;"><span class="Apple-style-span" style="color: rgb(51, 51, 51); line-height: 15px; text-align: left;font-family:'lucida grande',tahoma,verdana,arial,sans-serif;font-size:11px;">Seafood Pasta with White Wine Sauce<br /><span style="font-style: italic;">Buttery garlic-herb shrimp and manila clams with sauteed mushrooms, tossed in a creamy Chardonnay sauce.</span></span></span><div><br /></div><div>Needed to crack open that new bottle of Chardonnay, and what better way to do that than over good, fresh seafood? Bought a pound of fresh short-neck manila clams and shrimp, some fresh basil and we're good to go. My mom said she tried seafood linguine at a HK cafe and wanted me to make her something like that. Not hard at all. Delicious and 1/3 the restaurant price. <span style="font-style: italic;">Oui, oui, oui!</span><br /><br />I used the wrong cup to measure my ingredients so I cheated myself out of like... 25mL per each half a cup. Next time: use right measuring cups and more sauce, more! I also tend to be generous with the garlic. I'm just the garlic and onions kind of girl :) Smell me please<br /></div><div><br /></div><div>Creamy Seafood Pasta (serves 3)<br /></div><div><ul><li>1 lb pasta, cooked</li><li>1 lb clams<br /></li><li>1 lb shrimp, deveined<br /></li><li>5 gloves garlic, sliced<br /></li><li>4 tbsp butter</li><li>handful of fresh basil<br /></li><li>1/4 lb mushrooms, sliced</li><li>1/3 onion, chopped<br /></li><li>1/2 cup Chardonnay</li><li>1 cup cream<br /></li><li>1 cup reserved clam water</li><li>salt + pepper </li><li>1 tsp of red pepper flakes (if desired) or to taste<br /></li><li>hint of lemon juice</li><li> parmigiano reggiano<br /></li></ul><ol><li>Season shrimp with salt, pepper, and dried basil.</li><li>Cook clams until the part open. Set aside clams but keep boiling clam water to reduce.<br /></li><li>Heat pan to med heat and melt the butter, add half of the garlic and some red pepper flakes. The lower heat lets the flavors come out, but does not burn the garlic.<br /></li><li>Once garlic is golden, turn heat to med-high and sautee shrimp until cooked. Set aside.<br /></li><li>In the same pan sautee mushrooms with onions. Set aside.<br /></li><li>Add a bit of oil and the rest of garlic + red pepper flakes. Then deglaze with Chardonnay. Add the reduced clam juice and cream. Reduce until ... the alcohol is evaporated from the wine. (SALT+PEPPER+lemon juice HERE) Add parmigiano reggiano & rest of basil, but save some for garnish!<br /></li><li>Combine everything else and yum <3<br /></li></ol></div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_BOvI41JgHdg/TPrGFlmVwKI/AAAAAAAAAtc/UHZmsQc-5S0/s1600/IMG_5672.jpg"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 186px; height: 279px;" src="http://4.bp.blogspot.com/_BOvI41JgHdg/TPrGFlmVwKI/AAAAAAAAAtc/UHZmsQc-5S0/s400/IMG_5672.jpg" alt="" id="BLOGGER_PHOTO_ID_5546963690354753698" border="0" /></a>Holiday's not complete without some dessert :)<br /><div><br /></div><div>Way belated post for the holidays. I had a leftover can of pumpkin puree that I thought I was going to use for pumpkin pie but didn't cause I was such a pumpkin-pie fail. But that's okay because I didn't waste it!<br /><br />I think that per every 1 cup of Bisquick pancake mix I used about half a cup of pumpkin puree, some cinnamon sugar, and some nutmeg. Taste delicious with some candied walnuts, butter, and pancake syrup....! Mmmmh!<br /><br />Just some food for thought! Pancakes don't always have to be the same color :P<br /></div>Jenny Huanghttp://www.blogger.com/profile/12147224623169125297noreply@blogger.com0tag:blogger.com,1999:blog-974625783732625734.post-64327837031749995112010-08-01T22:03:00.000-07:002010-08-09T22:11:57.537-07:00BLT Salad<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_BOvI41JgHdg/TGDfhpoRtjI/AAAAAAAAAr8/8NeubtYvbZk/s1600/IMG_4560.jpg"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 267px; height: 177px;" src="http://2.bp.blogspot.com/_BOvI41JgHdg/TGDfhpoRtjI/AAAAAAAAAr8/8NeubtYvbZk/s400/IMG_4560.jpg" alt="" id="BLOGGER_PHOTO_ID_5503644513850209842" border="0" /></a>I've rarely made salad from scratch, but after making the BLT salad for my birthday party last Friday I realized that it is not such a bad idea! Prepackaged salads are way to expensive and cost much more than it's worth. You can get a head of romaine lettuce and red leaf lettuce for a much cheaper price and it could probably make 3 times as much as your packaged salad.<br />Get the freshest ingredients you can find, because that will result in the crunchiest and tastiest salad :)<br /><br /><span style="font-weight: bold;">BLT Salad </span><br />yields 1 large salad bowl (serves ~15)<br /><ul><li>1 head romaine lettuce<br /></li><li>1/2 head red leaf lettuce<br /></li><li>4 roma tomatoes, cut into chunks<br /></li><li>1/3 white onion, diced </li><li>5 strips of lean bacon<br /></li><li>crumbled feta cheese</li><li>optional: 1 sliced cucumber or avocado<br /></li></ul><span style="font-weight: bold;">BLT Ranch Dressing<br /></span><ul><li>1/2 cup mayonnaise </li><li>1/3 cup sour cream </li><li>1/2 cup milk<br /></li><li>salt & pepper to taste</li><li>garlic powder</li><li>dill weed </li><li>parsley</li></ul>Just whisk the dressing ingredients together, chill and drizzle over the salad! If you've had it last Friday you know it's delicious ;)Jenny Huanghttp://www.blogger.com/profile/12147224623169125297noreply@blogger.com0tag:blogger.com,1999:blog-974625783732625734.post-35947157236011083982010-07-07T22:45:00.001-07:002010-07-09T03:51:08.169-07:00Back to the Basics: Scalloped Potatoes<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_BOvI41JgHdg/TDVmDxUO4hI/AAAAAAAAAnE/EHR3fPsChhs/s1600/IMG_4533xx.jpg"><img style="float: right; margin: 0pt 0pt 10px 10px; cursor: pointer; width: 286px; height: 190px;" src="http://1.bp.blogspot.com/_BOvI41JgHdg/TDVmDxUO4hI/AAAAAAAAAnE/EHR3fPsChhs/s400/IMG_4533xx.jpg" alt="" id="BLOGGER_PHOTO_ID_5491407535612027410" border="0" /></a>I love eating fancy but sometimes we all need something good and simple-- like scalloped potatoes! This wonder is nothing more than thinly sliced potatoes and a delicious white sauce. To make the the white sauce, saute chopped onions in butter, add equal parts flour for a blond roux, and milk-- a familar technique used for many French/Italian recipes :) (like Alfredo, spinach-artichoke dip, chowder, cream soups, and so much more!)<br /><br />Layer the potatoes and the sauce in a casserole dish and bake it in the oven at 350 degrees for an hour or until the top becomes golden brown. Take it out, let it cool, and enjoy!<br /><br />Meanwhile, my mom's got a new blog! And it's awesome cause I made it for her! Hehe! Check it out! Plugs to my mommy!<div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://shuetping.blogspot.com/"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 321px; height: 215px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPSKrGUqBp9pIKt6JCQORYA4JpT_qwvei0Z-7FpJa41IA9zIGTjUYL_PNX7J1oOoXaRJQDdsHC4YmK4mA6Evgo-i_H0jYByX0941gSiMgqsqcfOMtNXxIG1vhSdS_lL74t_P5PzkOtUiA/s400/IMG_4338.jpg" alt="" border="0" /></a>BTW! I took this picture when she came down to San Diego to visit me! This is Black's beach along La Jolla shores, a 5 minute walk from campus!</div>Jenny Huanghttp://www.blogger.com/profile/12147224623169125297noreply@blogger.com0tag:blogger.com,1999:blog-974625783732625734.post-46417766556890445542010-07-02T21:00:00.000-07:002010-07-02T21:48:16.758-07:00Shucking Oysters<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_BOvI41JgHdg/TC66pUIK9OI/AAAAAAAAAm8/Rg2YIQhzqEY/s1600/IMG_4529.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="http://4.bp.blogspot.com/_BOvI41JgHdg/TC66pUIK9OI/AAAAAAAAAm8/Rg2YIQhzqEY/s400/IMG_4529.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5489530214751597794" /></a>So here's the question: how many oysters would Chuck shuck if Chuck could shuck oysters? I bet he could shuck lots of 'em. Today I went seafood shopping and saw some great stuff. Dungeness crab for 3.99/lb, small/large abalone (bao yu) for 3.79 ~ 27.99 each, and some live oysters for 0.69 each. I thought, wouldn't it be nice if I could have half a dozen oysters tonight served on half a shell with some lime? A delicious thought indeed. So I picked out the fattest looking oysters but didn't have the strength to pry them open-- so I let my mom shuck 'em. She's the man. Tehehe :)<div><br />Oysters tonight! Shuck 'em open, serve them on half a shell with some lime, and slurrrrp them. Nom nom! Nothing like the freshness of the ocean, and the sweet taste of fresh seafood! Two thumbs up! I'd give more if I had extra thumbs anywhere.</div>Jenny Huanghttp://www.blogger.com/profile/12147224623169125297noreply@blogger.com0tag:blogger.com,1999:blog-974625783732625734.post-67355020876202862122010-06-30T20:13:00.000-07:002010-06-30T21:25:55.842-07:00Pasta ai frutti di mare<i>Seafood pasta. Delicious Shortneck clams and tiger shrimp with a garlic-tomato and white wine sauce. Garnished with Parmesan cheese and fresh parsley.</i><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_BOvI41JgHdg/TCwVtbNMwGI/AAAAAAAAAl0/jnFE248SOAU/s1600/IMG_4469.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 267px;" src="http://4.bp.blogspot.com/_BOvI41JgHdg/TCwVtbNMwGI/AAAAAAAAAl0/jnFE248SOAU/s400/IMG_4469.jpg" alt="" id="BLOGGER_PHOTO_ID_5488785915999207522" border="0" /></a>I wanted a little kick in my dish so I chopped up some jalepeno peppers for some heat. Doesn't appear to have enough sauce-- next time I'll opt for some more tomatoes and water. This recipe can easily serve 2, if not 3 people. Great dish to cook for company. It's delicious and filling!<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_BOvI41JgHdg/TCwTvbuB22I/AAAAAAAAAls/zHytI27yRnI/s1600/IMG_4447.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 226px; height: 339px;" src="http://1.bp.blogspot.com/_BOvI41JgHdg/TCwTvbuB22I/AAAAAAAAAls/zHytI27yRnI/s400/IMG_4447.jpg" alt="" id="BLOGGER_PHOTO_ID_5488783751473388386" border="0" /></a>What you'll need for 3 servings <div><ul><li>1/2 lb spaghetti or linguine</li><li>1 lb tiger shrimp </li><li>1 lb littleneck clams or manila clams</li><li>1/2 cup dry white wine (I used Chardonnay)</li><li>4-5 large tomatoes </li><li>4 cloves garlic </li><li>Fresh, flat-leaf Italian parsley (about a small handful) </li><li>Basil </li><li>3 1tbsp unsalted butter, divided </li><li>some oil </li><li>salt & pepper</li></ul><div>Cooking instructions (multi-tasking skills required)</div><div><ol><li>Soak clams in white wine for a few minutes.</li><li>Bring stock of water to a boil, add enough salt to make the water taste like the ocean and then the pasta. Cook pasta until it is <i>al dente </i>or 2 minutes before "done." Drain pasta.</li><li><b>Meanwhile</b>, chop your tomatoes/jalepenos and sauté 2 cloves of sliced garlic in 1 tbsp of butter melted with some oil. When garlic turns golden brown, add 2 ladles of pasta water and cook tomatoes until they have turned into a sauce. Then add salt, pepper, some basil, fresh parsley, and jalepeno.</li><li><b>Meanwhile</b>, drain the wine into a pan and bring to boil. Reduce to medium heat, add clams and cover pan with a lid. Cook clams until they are parted. Then remove clams and set aside, reserving about a ladleful of cooked wine. </li><li>Marinate the shrimp with jalepeno, some lime juice, salt, and pepper. Heat skillet/pan to medium-high heat. Melt the remaining 2 tbsp of butter in some oil and sauté the shrimp until cooked. Quickly remove from pan and set aside. </li><li><span style="font-weight: bold;">Finally</span>, add the reserved wine and the pasta into the tomato sauce and cook for an additional 2-3 minutes. When pasta is done cooking, remove from heat and toss in the clams and shrimp. </li><li>Plate and garnish with the remaining parsley and Parmesan cheese. <i>Bon appétit! </i></li></ol></div></div>Jenny Huanghttp://www.blogger.com/profile/12147224623169125297noreply@blogger.com0tag:blogger.com,1999:blog-974625783732625734.post-87210997003584252842010-04-15T22:12:00.000-07:002010-04-15T22:33:03.517-07:00Best Buttermilk Biscuits Ever<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_BOvI41JgHdg/S8fyg2jOHFI/AAAAAAAAAkk/GhobXUfDBnE/s1600/IMG_4376.jpg"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 190px; height: 285px;" src="http://3.bp.blogspot.com/_BOvI41JgHdg/S8fyg2jOHFI/AAAAAAAAAkk/GhobXUfDBnE/s400/IMG_4376.jpg" alt="" id="BLOGGER_PHOTO_ID_5460599719422991442" border="0" /></a>Here it is Ladies and Gentlemen, the <b>only<i> </i><span class="Apple-style-span" style="font-weight: normal;">buttermilk biscuits recipe you will ever need. It's so delicious, I can eat a dozen of these and not have any room left for the mashed potatoes. It's great with gravy and sweet too! The texture is so wonderfully soft, one bite and you will understand :) So go ahead, give these a try. I baked these darlings in a dark cupcake pan. I felt it was the only way I could get them to hold their shapes. Spray with some oil to give it a light-golden coating! (And yes, I've got this baby memorized)<br /></span></b><div><b><span class="Apple-style-span" style="font-weight: normal;"><br /></span></b></div><div><b>Buttermilk Biscuits</b> </div><div><ul><li>2 cups flour</li><li>1/2 cup (1 stick) butter<br /></li><li>1 tbsp baking powder</li><li>1/2 tsp salt<br /></li><li>1 tsp white sugar<br /></li><li>1 cup buttermilk<br /></li></ul><ol><li>Preheat oven to 350 F. Mix dry ingredients: flour, baking powder, salt, white sugar<br /></li><li>Use pastry blender, fork+knife, or food processor to mix butter and flour mixture until it resembles coarse meal.<br /></li><li>Incorporate buttermilk and mix just until dough comes together.<br /></li><li>Shape and bake for ~12 minutes!</li></ol><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_BOvI41JgHdg/S8f1XxLhyqI/AAAAAAAAAks/dd-w3tkfYJ4/s1600/IMG_4388.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 209px; height: 314px;" src="http://2.bp.blogspot.com/_BOvI41JgHdg/S8f1XxLhyqI/AAAAAAAAAks/dd-w3tkfYJ4/s400/IMG_4388.jpg" alt="" id="BLOGGER_PHOTO_ID_5460602861897501346" border="0" /></a></div>Jenny Huanghttp://www.blogger.com/profile/12147224623169125297noreply@blogger.com0tag:blogger.com,1999:blog-974625783732625734.post-64020234029624869812010-04-11T18:52:00.000-07:002010-04-11T19:00:17.650-07:00Strawberry Granola Parfait<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_BOvI41JgHdg/S8J-XPZU-_I/AAAAAAAAAkc/o022smGveTo/s1600/IMG_0233.jpg"><img style="float: right; margin: 0pt 0pt 10px 10px; cursor: pointer; width: 182px; height: 271px;" src="http://1.bp.blogspot.com/_BOvI41JgHdg/S8J-XPZU-_I/AAAAAAAAAkc/o022smGveTo/s400/IMG_0233.jpg" alt="" id="BLOGGER_PHOTO_ID_5459064636061318130" border="0" /></a>Bought a tub of non-fat yogurt, one pound of salad greens, two pounds of strawberries and a box of honey granola from Costco and Albertsons. Looks like it's going to be a healthy month at San Diego starting tomorrow! I also got a large bottle of House Italian dressing for my salad and pasta. Sounds so great, I can't wait! :)<br /><br />I'm going back to San Diego tomorrow. It was a good weekend to stock up on fresh produce. I have a paper due tomorrow, oh I guess I'll get to that now...Jenny Huanghttp://www.blogger.com/profile/12147224623169125297noreply@blogger.com0tag:blogger.com,1999:blog-974625783732625734.post-56474210103605285692010-04-10T18:43:00.001-07:002010-04-10T19:52:39.903-07:00Cheese Crust Avocado Pizza<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_BOvI41JgHdg/S8E2pBWZ0BI/AAAAAAAAAjk/5NgUrbTe8ZA/s1600/IMG_0220.jpg"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 296px; height: 207px;" src="http://1.bp.blogspot.com/_BOvI41JgHdg/S8E2pBWZ0BI/AAAAAAAAAjk/5NgUrbTe8ZA/s400/IMG_0220.jpg" alt="" id="BLOGGER_PHOTO_ID_5458704301714690066" border="0" /></a>I went to Ralphs at 11pm with the intention of making pizza. A cheese-pepperoni pizza was all I intended to make, but I thought why not make the pizza healthy? I saw that the avocados were 2 for $1 so I bought two and incorporated that into my pizza. I made the dough from scratch with the following pizza dough recipe and included all the veggies that I thought were healthy and delicious on my pizza. I made avocado pesto with half of my fruit and thinly sliced the other half to garnish. I also included some thinly sliced red onion and hokkaido mushrooms (the only type available in my fridge) and some pepperoni bits. Leave out the bits of meat if you're vegetarian, but I assure you that this is <span style="font-style: italic;">delicious!</span><br /><div><br /></div><div>* PS: No SLR with me right now. Just using a regular Canon Powershot.<br /><div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_BOvI41JgHdg/S8E3v67yCmI/AAAAAAAAAj8/XAQK7uOj0z4/s1600/IMG_0206.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 330px; height: 185px;" src="http://1.bp.blogspot.com/_BOvI41JgHdg/S8E3v67yCmI/AAAAAAAAAj8/XAQK7uOj0z4/s400/IMG_0206.jpg" alt="" id="BLOGGER_PHOTO_ID_5458705519763130978" border="0" /></a>Pizza Dough</div><div><div><ul><li>1 (.25 ounce) package active dry yeast</li><li>1 tablespoon white sugar</li><li>1 cup warm water (110 degrees F/45 degrees C)</li><li>2 1/2 cups bread flour</li><li>2 tablespoons olive oil</li><li>1 teaspoon salt</li></ul><div><ol><li>Heat the water to around 110 degrees (I use my finger to test the temperature-- just make sure it's warm but not hot enough to burn your skin) and proof the yeast if it is active dry. If it is "rapid rise" you may skip the proofing step and add yeast directly to dry ingredients. </li><li>The process is the same as usual: knead the dough, proof the dough, flatten and roll out into flat circle. (See <a href="http://thegreenwasabi.blogspot.com/2009/09/some-serious-dough.html">dough-kneading process</a>) </li><li>Sprinkle some Italian seasoning onto the dough. Roll sides out thinly and add a border of mozzarella cheese. Then fold the dough over the cheese and pinch down.</li><li>Spread out pizza sauce OR avocado pesto. Then add other ingredients and brush crust lightly with extra virgin olive oil. </li></ol><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_BOvI41JgHdg/S8E4gg6-poI/AAAAAAAAAkU/z2I4cZrBPYo/s1600/IMG_0208.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 331px; height: 185px;" src="http://4.bp.blogspot.com/_BOvI41JgHdg/S8E4gg6-poI/AAAAAAAAAkU/z2I4cZrBPYo/s400/IMG_0208.jpg" alt="" id="BLOGGER_PHOTO_ID_5458706354594031234" border="0" /></a><div>Avocado Pesto</div><div><ul><li>1/2 tablespoon lemon juice</li><li>1/2 avocado, mashed into paste</li><li>salt + pepper to taste </li></ul></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_BOvI41JgHdg/S8E4WyKlW3I/AAAAAAAAAkM/vP7I_-jgfTQ/s1600/IMG_0212.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 331px; height: 185px;" src="http://4.bp.blogspot.com/_BOvI41JgHdg/S8E4WyKlW3I/AAAAAAAAAkM/vP7I_-jgfTQ/s400/IMG_0212.jpg" alt="" id="BLOGGER_PHOTO_ID_5458706187424193394" border="0" /></a><div>Avocado Pizza </div><div><ul><li>1 pizza crust</li><li>Avocado pesto </li><li>1 handful of coarsely chopped spinach </li><li>1/4 red onion, thinly sliced</li><li>1 cup mushrooms</li><li>1/2 avocado, thinly sliced </li><li>1/2 tomato, thinly sliced or cherry tomatoes</li><li>1/3 cup bacon bits/ sausage bits/ pepperoni bits </li></ul><div><span class="Apple-tab-span" style="white-space: pre;"> </span>* Note: avocado will turn brown without acid, so drizzle about 1/2 tablespoon of lemon juice on sliced avocado. </div></div></div></div></div></div>Jenny Huanghttp://www.blogger.com/profile/12147224623169125297noreply@blogger.com0tag:blogger.com,1999:blog-974625783732625734.post-38917644745424901892010-02-17T01:22:00.000-08:002010-02-17T02:01:25.300-08:00Congee with Century Egg (皮蛋瘦肉粥)<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_BOvI41JgHdg/S3u2HegqieI/AAAAAAAAAjQ/_bQFO_ukWyQ/s1600-h/IMG_3981.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 174px; height: 260px;" src="http://1.bp.blogspot.com/_BOvI41JgHdg/S3u2HegqieI/AAAAAAAAAjQ/_bQFO_ukWyQ/s400/IMG_3981.jpg" alt="" id="BLOGGER_PHOTO_ID_5439141214545414626" border="0" /></a>It seemed that every Sunday, without fail, my dad would make congee and we would eat that over a bowl of dumplings or noodles for brunch. The flavors varied; sometimes we would have leftover turkey for turkey congee (an unconventional creation of my dad's), fish congee (<span id="result_box" class="short_text"><span style="background-color: rgb(235, 239, 249);" title="fish slice congee">魚片粥</span></span>), and my favorite congee with century egg (皮蛋瘦肉粥). That is probably the most common type of congee and easiest to make (right next to plain congee). I've always had fond memories of this food; it was like chicken noodle soup, good for the heart, good for the soul. The Chinese believe that a bowl of congee will help you cleanse your diet and rid minor illnesses.<br /><br />This somehow fits into the category of <span style="font-style: italic;">strange Chinese dishes</span>; many people who are unaccustomed to century egg find the sight of it repulsive. Understandable of course, century egg by itself gives off a pungent odor of sulfur and ammonia. When broken up and added into a plain-tasting pot of congee, however, it becomes soft and its flavor mellower. But since I grew up with the acquired taste for century egg, I find it hard to believe that people would find the food so repulsive. Either way, I think it's great and I'm glad I can eat it again. (I've been craving it for a while) Century egg acquired from home, as usual.<br /><br /><span style="font-weight: bold;">Plain Congee</span> (<span id="result_box" class="short_text"><span style="background-color: rgb(255, 255, 255);" title="white">白</span></span>粥)<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_BOvI41JgHdg/S3u9cJvbRJI/AAAAAAAAAjY/DLMTPQklZTY/s1600-h/IMG_3963.jpg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 220px; height: 140px;" src="http://1.bp.blogspot.com/_BOvI41JgHdg/S3u9cJvbRJI/AAAAAAAAAjY/DLMTPQklZTY/s400/IMG_3963.jpg" alt="" id="BLOGGER_PHOTO_ID_5439149266328831122" border="0" /></a><br />yields: 1 pot<br /><ul><li>1 cup rice </li><li>9 cups water, might have to add more<br /></li><li>salt and white pepper to taste (optional)<br /></li></ul>Bring rice and water to a boil. As soon as it boils, turn down the heat to a med-low heat and simmer for 40-50 minutes, stirring every 5-10 minutes.<span style="font-weight: bold;"> <span style="font-weight: bold;">Caution:</span></span> It is very important to stir the bottom to make sure the congee does not burn! It will also burn if there is not enough water so check the consistency of the congee often to make sure it doesn't become too thick!<br />The congee is done when it becomes <span style="font-style: italic;">mien</span> or soft. (You can't taste the individual grains of rice)Jenny Huanghttp://www.blogger.com/profile/12147224623169125297noreply@blogger.com0tag:blogger.com,1999:blog-974625783732625734.post-48266488331050703812010-02-09T17:05:00.000-08:002010-02-09T19:51:20.126-08:00Spicy, sour, a hint of sweetness-- Kimchi!<span style="font-size:100%;"><a style="font-size: 24px; line-height: 27px;" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_BOvI41JgHdg/S3IHn8nFFPI/AAAAAAAAAik/66Ruq_ZLje0/s1600-h/KIMCHI.jpg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 263px; height: 175px; font-size: 24px; line-height: 27px;" src="http://1.bp.blogspot.com/_BOvI41JgHdg/S3IHn8nFFPI/AAAAAAAAAik/66Ruq_ZLje0/s400/KIMCHI.jpg" alt="" id="BLOGGER_PHOTO_ID_5436416083055940850" border="0" height="262.5" width="394.5" /></a>I've pickled cucumbers, I've pickled carrots, now I'm pickling napa cabbage. I don't know why I suddenly felt the urge to *attempt* to make kimchi-- maybe because my aunt made it last month and my suitemate had a tub of it in the fridge-- that I suddenly felt like I wanted to make it. I pickled the cabbage overnight in a salt brine. I used about 4 cups of water to 1.5 pounds of napa cabbage, then set a plate over it. The pickled cabbage will smell terrible if you don't refrigerate, just so you know.<br /><br />So I added my own variety of ingredients such as sliced ginger root, scallions, garlic, julienne carrots and cucumbers. Don't forget the chili paste and chili powder to give it that signature red hue!<br /><br />Kimchi<br /></span><ul><li style="line-height: 27px;font-size:24px;"><span style="font-size:100%;">1 head (~1.5 lb) napa cabbage</span></li><li><span style="font-size:100%;">4-5 cups of water</span></li><li><span style="font-size:100%;">2 tablespoons coarse salt<br /></span></li></ul><span style="font-size:100%;">Wash (and wash it well! because napa cabbage tends to be dirty!) and cut up into square pieces. Mix salt, water and soak cabbage in brine. Don't worry if the water doesn't completely cover, because the cabbage will soften up as it pickles. For this reason, remember to set a big plate over the cabbage to weigh it down.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_BOvI41JgHdg/S3IK7WjStqI/AAAAAAAAAis/79Nr6C2nsfc/s1600-h/KIMCHI_LARGE.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 282px; height: 400px;" src="http://4.bp.blogspot.com/_BOvI41JgHdg/S3IK7WjStqI/AAAAAAAAAis/79Nr6C2nsfc/s400/KIMCHI_LARGE.jpg" alt="" id="BLOGGER_PHOTO_ID_5436419714971776674" border="0" /></a></span><ul><li><span style="font-size:100%;">shredded ginger</span></li><li><span style="font-size:100%;">julienne carrots</span></li><li><span style="font-size:100%;">julienne cucumbers<br /></span></li><li><span style="font-size:100%;">minced garlic </span></li><li style="line-height: 27px;font-size:24px;"><span style="font-size:100%;">korean chili paste<br /></span></li><li><span style="font-size:100%;">2 tablespoons rice vinegar</span></li><li><span style="font-size:100%;">2 tablespoons white vinegar (more or less to taste)<br /></span></li><li><span style="font-size:100%;">reserved salt-brine<br /></span></li></ul><span style="font-size:100%;">prepare all the ingredients, and mix them all together. Use the reserved salt-brine to sort of soak up the kimchi half way or until the desired dilution. Yep. Kimchi, yay.</span>Jenny Huanghttp://www.blogger.com/profile/12147224623169125297noreply@blogger.com0tag:blogger.com,1999:blog-974625783732625734.post-63541333846614045352010-01-31T20:18:00.001-08:002010-02-09T17:05:44.102-08:00Taste of HomeYou know how when you're at home and your mom makes you soup, you never really feel like drinking it? Then when you're far away from home, suddenly that bowl of soup is warming and delicious like never before. Well, today's bowl of soup was kind of like that.<br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_BOvI41JgHdg/S2ZW8V-QbHI/AAAAAAAAAiU/oEzkVum-poc/s1600-h/IMG_3843_S.jpg"><img style="cursor: pointer; width: 256px; height: 170px;" src="http://2.bp.blogspot.com/_BOvI41JgHdg/S2ZW8V-QbHI/AAAAAAAAAiU/oEzkVum-poc/s400/IMG_3843_S.jpg" alt="" id="BLOGGER_PHOTO_ID_5433125595159489650" border="0" /></a><br /><br /><div style="text-align: left;">Ingredients were: ginger root, sliced lean pork, salted egg, kai choy. If I knew it was this easy, I would've made it all the time. :)<br /><br />Then I made some fried rice from all the ingredients I had left-- corn, spam, green onion, an egg, and a clove of garlic (pressed, not minced or chopped). Seasoned with salt instead of soy sauce because I wanted white rice for some reason. *sigh* Food is great.<br /></div></div>Jenny Huanghttp://www.blogger.com/profile/12147224623169125297noreply@blogger.com0tag:blogger.com,1999:blog-974625783732625734.post-17503121957830809342010-01-29T22:13:00.000-08:002010-01-30T03:52:01.570-08:00Smoked Salmon Appetizer, Salad, Cream Corn<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_BOvI41JgHdg/S2PSXen8EyI/AAAAAAAAAh0/c1AE9J0UU_s/s1600-h/IMG_3624.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 259px; height: 173px;" src="http://3.bp.blogspot.com/_BOvI41JgHdg/S2PSXen8EyI/AAAAAAAAAh0/c1AE9J0UU_s/s400/IMG_3624.jpg" alt="" id="BLOGGER_PHOTO_ID_5432416876338352930" border="0" /></a><span style="font-size:130%;">Creme Fraiche, Crackers, Smoked Salmon </span><br />Nom nom. A lot of food all in one line. I was supposed to make a post about the salmon a month ago but it just left my mind. Crackers with crème fraiche and salmon. Most people don't think about making their own "sour" cream, but it's easy and very exciting to watch the bacteria develop in front of your eyes :)<br /><br />Creme Fraiche, originally a French product, is pronounced "krem fresh." It can be used sweet or plain, with berries or soups! It's sold in some specialty stores, but for an expensive price. Why buy it when you can make it yourself? All you need is:<br /><ul><li>1 cup pasteurized heavy whipping cream</li><li>1 tablespoon buttermilk OR 1/2 cup of sour cream<br /></li></ul>Make sure the heavy cream is at room temperature (or heat it up slightly, making sure it's <span style="font-style: italic;">below</span> boiling) Mix it with the buttermilk in a container with a lid. Close the lid and let the bacteria develop for 24-36 hours in a warm room. It's done when it becomes thick. Also, don't worry about the creme going bad because the good bacteria will protect it from the bad ones :) Creme fraiche will keep in the refrigerator for 7-10 days.<br /><span style="font-size:130%;"><br />Time for another episode...<br /> -- of what Jenny eats! </span><br />Stuff that's easy to make but super-duper tasty.<br /><div style="text-align: right;">Salad with my <span style="font-style: italic;">favorite vinaigrette</span>: Asian sesame dressing!<br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_BOvI41JgHdg/S2PTDnUqP-I/AAAAAAAAAh8/R2U4mxxG9So/s1600-h/IMG_3775.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 213px;" src="http://2.bp.blogspot.com/_BOvI41JgHdg/S2PTDnUqP-I/AAAAAAAAAh8/R2U4mxxG9So/s400/IMG_3775.jpg" alt="" id="BLOGGER_PHOTO_ID_5432417634587656162" border="0" /></a>This one's for my mom because I know she wants to know about everything that it eat >_> And it's not yellow barf on rice. It's cream corn with ham -__-" <a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_BOvI41JgHdg/S2PTnG_EelI/AAAAAAAAAiE/tIPuOqa1D70/s1600-h/IMG_3774_s.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 214px;" src="http://2.bp.blogspot.com/_BOvI41JgHdg/S2PTnG_EelI/AAAAAAAAAiE/tIPuOqa1D70/s400/IMG_3774_s.jpg" alt="" id="BLOGGER_PHOTO_ID_5432418244382456402" border="0" /></a>Next time I'm going to put less corn and more "sauce." Contains 1/2 can whole kernel corn, chopped SPAM, 1 egg. I used the water from the can and additional water with corn* starch to make a sauce. Used about 1 teaspoon. Next time, more starch, more water.<br />* I used corn starch in substitution for TAPIOCA starch, which is why the sauce isn't as "glossy" as it should be. They're both thickeners used for sauces and filling, but they differ in that the tapioca imparts a glossier sheen, which is ideal for sauces.Jenny Huanghttp://www.blogger.com/profile/12147224623169125297noreply@blogger.com0tag:blogger.com,1999:blog-974625783732625734.post-31505526348313867192010-01-16T20:26:00.001-08:002010-07-09T02:23:48.002-07:00Butternut Squash and Steak<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_BOvI41JgHdg/S1KRngQtNFI/AAAAAAAAAhk/H6mpi-4hw1o/s1600-h/IMG_3641.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 258px; height: 172px;" src="http://4.bp.blogspot.com/_BOvI41JgHdg/S1KRngQtNFI/AAAAAAAAAhk/H6mpi-4hw1o/s400/IMG_3641.jpg" alt="" id="BLOGGER_PHOTO_ID_5427560608795800658" border="0" /></a><br /><br /><br /><br /><br /><br /><br /><br /><div><br /></div><div><br /></div><div><br /><br />Yeah, I know. I like to eat my cows while they're still moo-ing. Could have used an additional 5 minutes in the oven.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_BOvI41JgHdg/S1KSAoNth_I/AAAAAAAAAhs/-b-LSA1OXLA/s1600-h/IMG_3662.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 291px; height: 191px;" src="http://4.bp.blogspot.com/_BOvI41JgHdg/S1KSAoNth_I/AAAAAAAAAhs/-b-LSA1OXLA/s400/IMG_3662.jpg" alt="" id="BLOGGER_PHOTO_ID_5427561040427452402" border="0" /></a></div>Jenny Huanghttp://www.blogger.com/profile/12147224623169125297noreply@blogger.com0tag:blogger.com,1999:blog-974625783732625734.post-43717110108024379212010-01-16T20:21:00.000-08:002010-01-16T20:32:41.518-08:00Toast Mornings, French Style!<div style="text-align: left;">Short post: Woke up and made some french toast for Tony. Although when he <i>finally</i> did wake up, it was nearly noon. -_-</div><div><br /></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238);"><img src="http://3.bp.blogspot.com/_BOvI41JgHdg/S1KROBzi7qI/AAAAAAAAAhc/0qCj7vWc6is/s400/IMG_3664.jpg" alt="" id="BLOGGER_PHOTO_ID_5427560171123699362" style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 317px; height: 211px;" border="0" /><br /><span style="color: rgb(0, 0, 0);">By the way, do you see that terrible shadow from my lens? This is the reason I want an external flash with bounce. :(</span><br /></span></div>Jenny Huanghttp://www.blogger.com/profile/12147224623169125297noreply@blogger.com0tag:blogger.com,1999:blog-974625783732625734.post-64911401164001049322009-12-27T20:33:00.001-08:002010-02-17T13:40:08.564-08:00New England Clam ChowderI cant believe Christmas has already passed me by. Never felt like it happened at all. Winter break is almost ending, and when winter quarter comes, it's time to get cracking once again. Many things happened during winter break and I don't really want to blog about it because I don't know where to start. But in terms of food, I haven't really been making anything. For one thing, it's because I don't know where all the things are in the kitchen, and another because I don't really need to. Didn't have any sort of Christmas gathering/party with my friends although I would have liked it. Didn't really exchange any gifts; therefore didn't feel much like Christmas. I made clam chowder today and my mom requested MORE apple pie... I'm really sick of it. Please, no more.<div style="text-align: justify;"><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_BOvI41JgHdg/Szg6qqdBFVI/AAAAAAAAAg8/FBAMIFTQgxA/s1600-h/IMG_3558.jpg"><img src="http://2.bp.blogspot.com/_BOvI41JgHdg/Szg6qqdBFVI/AAAAAAAAAg8/FBAMIFTQgxA/s400/IMG_3558.jpg" alt="" id="BLOGGER_PHOTO_ID_5420146656165303634" style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 300px; height: 200px;" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_BOvI41JgHdg/Szg6rNChHQI/AAAAAAAAAhE/jOz0Lek5gN8/s1600-h/IMG_3591.jpg"><img src="http://4.bp.blogspot.com/_BOvI41JgHdg/Szg6rNChHQI/AAAAAAAAAhE/jOz0Lek5gN8/s400/IMG_3591.jpg" alt="" id="BLOGGER_PHOTO_ID_5420146665449397506" style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 267px; height: 400px;" border="0" /></a><br />And that's all was left of that pie. So difficult to roll the crust thin because it would always break apart. Not sure what I'm doing wrong. More egg perhaps? And flour?<br /><br /></div>Jenny Huanghttp://www.blogger.com/profile/12147224623169125297noreply@blogger.com0tag:blogger.com,1999:blog-974625783732625734.post-57020626727573478642009-12-14T17:36:00.000-08:002009-12-14T17:58:41.197-08:00Gingerbread Cookies<div>I'm finally back home! It's going to feel so strange being away from my apartment for three weeks. I thought I would make butternut squash soup when I get back to LA but I left my butternut squash and spice rack back in San Diego. Bummer. There's so much that I want to make this winter break-- I'm so excited for that! I'm planning to set up the Christmas tree and lights tonight; hooray for holiday festivities! I'm going to make the most of my three weeks back home and end 2009 with a ..."!" (bang!) Fall quarter's over so everything else will just be "fun, fun, fun!" </div><div><br /></div><div>First thing I did when I got back was hang out with Illa and make gingerbread cookies. Illa did help spread the frosting... sort of. Then we went to Yogurt Land and saw Natalie there and I stole a Tokidoki spoon. :D Gingerbread cookies turned out great! So soft and chewy and GOOD! </div><div><br /></div>Pictures might come later when I make a new batch :) <div><ul><li>1 cup white sugar</li><li>2 tsp ground ginger</li><li>1 tsp ground nutmeg</li><li>1 tsp ground cinnamon </li><li>1 pinch of salt</li><li>1 1/2 tsp baking soda</li><li>1 cup butter, melted</li><li>1/2 cup milk</li><li>1/2 cup molasses </li><li>1/2 tsp vanilla extract</li><li>4 cups unbleached flour</li></ul></div>Jenny Huanghttp://www.blogger.com/profile/12147224623169125297noreply@blogger.com0tag:blogger.com,1999:blog-974625783732625734.post-44045060840195139862009-11-09T20:04:00.000-08:002010-12-08T12:59:28.961-08:00Marsala Chicken Pasta<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_BOvI41JgHdg/SvjnOwvaZoI/AAAAAAAAAdo/5gI69iXhi7s/s1600-h/IMG_3327.jpg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 215px; height: 322px;" src="http://4.bp.blogspot.com/_BOvI41JgHdg/SvjnOwvaZoI/AAAAAAAAAdo/5gI69iXhi7s/s400/IMG_3327.jpg" alt="" id="BLOGGER_PHOTO_ID_5402321993818859138" border="0" /></a><span style="font-weight: bold;">Marsala Chicken Pasta </span><br /><ul><li>1 serving of Penne pasta<br /></li><li>1/4 onion<br /></li><li>5 baby bella mushrooms, quartered<br /></li><li>1 clove garlic, chopped</li><li>~5 oz chicken breasts<br /></li><li>1/2 tbsp tapioca or corn starch (as thickener)</li><li>3/4 cup Marsala wine, dry</li><li>1/4 cup water<br /></li><li>1/2 cup chicken broth </li><li>~A dash of balsamic vinegar</li><li>optional: grated Parmesan to top</li><li>basil & oregano, salt+pepper for seasoning</li><li>some SUGARR! :) </li></ul><ol><li>Cook penne al dente.<br /></li><li>Oil pan and sauté garlic, onion, and mushrooms until soft. Set aside.<br /></li><li>Chop chicken into bite-sized pieces and cook on medium heat. Set aside.<br /></li><li>On medium heat add wine, vinegar, and broth and let it come to a boil. Let wine/broth reduce for about 2-3 minutes. Dissolve starch into water. Turn to medium-high and add (water+starch). It should be nice and thick when it starts to bubble.<br /></li><li>Immediately reduce heat to low and toss with chicken and sauted mushrroms+onion. Garnish with Parmesan and parsley. Serve.<br /></li></ol><div>** Note: Have tried the beef variation with beef broth and ground beef. Very flavorfullll.</div>Jenny Huanghttp://www.blogger.com/profile/12147224623169125297noreply@blogger.com0tag:blogger.com,1999:blog-974625783732625734.post-29114596531647428212009-11-07T22:43:00.000-08:002009-11-08T01:18:54.862-08:00Fu Yu Ong Choi, Mabo Tofu, Mushu PorkThe previous post was a belated one. A result of me... procrastinating for the duration of the week. Here's another episode of ... <span style="font-weight: bold;">what does Jenny eat? </span><br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_BOvI41JgHdg/SvZq8oAg-KI/AAAAAAAAAdg/kHfku9v0-L4/s1600-h/IMG_3211.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 300px; height: 200px;" src="http://3.bp.blogspot.com/_BOvI41JgHdg/SvZq8oAg-KI/AAAAAAAAAdg/kHfku9v0-L4/s400/IMG_3211.jpg" alt="" id="BLOGGER_PHOTO_ID_5401622392841762978" border="0" /></a>Fu Yu Ong Choi (Water Spinach with Fermented Bean Curd)<br /><br /></div><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_BOvI41JgHdg/SvZq8fM-_9I/AAAAAAAAAdY/zN5Xb-BMTPw/s1600-h/IMG_3287.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 267px; height: 400px;" src="http://4.bp.blogspot.com/_BOvI41JgHdg/SvZq8fM-_9I/AAAAAAAAAdY/zN5Xb-BMTPw/s400/IMG_3287.jpg" alt="" id="BLOGGER_PHOTO_ID_5401622390478143442" border="0" /></a>Top: Mabo Tofu<br />Bottom: Mushu Pork<br /><div style="text-align: left;"><br />I want to make a little comment about the Mushu pork though. I didn't have Mok Yee (Black Wood Fungus) so I tried substituting in mushrooms. A little weird but close enough?? (As in they're both fungus) I'll post up the recipe for this one:<br /><br /><span style="font-weight: bold;">Mushu Pork </span><br /><ul><li>1/2 head of cabbage<br /></li><li>2 oz Pork, thinly sliced </li><li>Black wood fungus (mok yi)<br /></li><li>2 eggs</li><li>Ginger root<br /><br /></li><li>Oyster Sauce<br /></li><li>Soy Sauce<br /></li><li>Lao Chau (Mushroom Soy Sauce) </li><li>Brown sugar</li><li>Sesame oil<br /></li><li>Tapioca Starch (just a little for a slightly thicker sauce)</li></ul>Some brief instructions?<br />Make sauce. Just use your imagination as to how much of each to add. Overall sauce should not exceed 1/4 cup.<br />Scramble the egg first. Fry the pork. Set aside. Cook fungus according to directions. Oil the wok and brown the ginger a little. Then throw the cabbage into the wok with the sauce and cook. When it's almost done, put everything in and give it a good toss before serving. Based off of my memory of my dad's mushu pork. :) </div></div>Jenny Huanghttp://www.blogger.com/profile/12147224623169125297noreply@blogger.com0tag:blogger.com,1999:blog-974625783732625734.post-67802742028217850122009-11-07T22:00:00.000-08:002009-11-07T22:42:57.804-08:00Simply the Best Cheesecake<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_BOvI41JgHdg/SvZfRUcv_YI/AAAAAAAAAdI/xnKVdxAAgrw/s1600-h/IMG_0122.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 221px; height: 330px;" src="http://1.bp.blogspot.com/_BOvI41JgHdg/SvZfRUcv_YI/AAAAAAAAAdI/xnKVdxAAgrw/s400/IMG_0122.jpg" alt="" id="BLOGGER_PHOTO_ID_5401609554229198210" border="0" /></a>Cheesecake was definitely one of the hardest things for me to get right. I've made so, so many cheesecakes in the past, none of which I was completely satisfied with. Back then I over-mixed the batter, which made the batter watery and gross. After that I could never figure out how long to really bake the cake. It just never seemed to set properly. When the cake did set, the top would always crack and it would look like the earth opened up and swallowed it.<br /><br />But this time was better. I baked the cake in a water bath and let the residual heat set the rest of the cake. I was glad that it turned out so perfectly. I baked this for Tim's 20th birthday so I didn't bother too much with getting a good picture. Take my word for it though-- it's delicious. The real picture is at the bottom.<br /><br /><span style="font-weight: bold;">The Best Cheesecake </span> <ul><li>15 crushed graham crackers</li><li>3 tbsp butter, melted<br /><br /></li><li>4 (8 oz) packages of cream cheese, slightly softened<br /></li><li>1 1/4 cup granulated sugar</li><li>3/4 cup milk</li><li>4 eggs<br /></li><li>1 cup sour cream</li><li>1 tsp vanilla extract<br /></li><li>1/4 cup all-purpose flor</li></ul><ol><li>Preheat oven to 350 degrees F (175 degrees C) <span style="font-weight: bold;">with</span> a pan of water. Grease a 9 inch springform pan.<br /></li><li>Combine crushed graham crackers and butter. Press onto bottom of pan.<br /></li><li>Cream together sugar and cream cheese. </li><li>Add milk, vanilla, incorporate slowly. Then add sour cream and eggs. Lastly add in flour. </li><li>Use aluminum foil to wrap the bottom of the pan and bake for 1 hour and 10 minutes in the water bath. <span style="font-weight: bold;">Without opening the oven</span>, turn it off and let the cake continue to bake in there for 3-4 hours. Remember to let the cake cool before refrigerating or freezing.<br /></li></ol><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_BOvI41JgHdg/SvZoKFLhchI/AAAAAAAAAdQ/AwJY807UtgQ/s1600-h/IMG_3246.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 324px; height: 216px;" src="http://2.bp.blogspot.com/_BOvI41JgHdg/SvZoKFLhchI/AAAAAAAAAdQ/AwJY807UtgQ/s400/IMG_3246.jpg" alt="" id="BLOGGER_PHOTO_ID_5401619325475975698" border="0" /></a>Jenny Huanghttp://www.blogger.com/profile/12147224623169125297noreply@blogger.com0tag:blogger.com,1999:blog-974625783732625734.post-51474140015639934352009-10-25T23:04:00.000-07:002009-10-26T02:14:02.221-07:00Those Cakes Are Poppin'<a style="color: rgb(0, 0, 0);" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_BOvI41JgHdg/SuVFIB5obYI/AAAAAAAAAc4/gsx81oM_zLE/s1600-h/IMG_3183.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 200px; height: 300px;" src="http://4.bp.blogspot.com/_BOvI41JgHdg/SuVFIB5obYI/AAAAAAAAAc4/gsx81oM_zLE/s400/IMG_3183.jpg" alt="" id="BLOGGER_PHOTO_ID_5396795732724837762" border="0" /></a><div style="text-align: left; color: rgb(0, 0, 0);">Red Velvet cake pops! Ever since Alison showed me <a href="http://bakerella.com/">Bakerella</a> I haven't been able to get my eyes off those sexy looking cake pops. Bakerella makes it look at lot easier than it really is. She does. I had no idea dipping cake balls was so messy. The crumbs turned the melted candy pink =\ Maybe I am just noob at it. But it was fun and definitely cool! I used red velvet cake mix this time. Hooray for mixes! I like red velvet because it's not overly sweet like other mixes. Used white almond bark to dip. Basically just melted the candy and rolled the balls around. I tried taking pictures of every step this time! (No studio lighting but who cares :\) So here's sort of how I made the pops:<br /></div><div style="color: rgb(0, 0, 0);"><span class="Apple-style-span" style="color: rgb(0, 0, 238);"><div style="text-align: left;"><span class="Apple-style-span" style="color: rgb(0, 0, 0);"><br />1. Made cake according to box instructions. Let it cool and then crumbled the cake into a bowl. Threw in some <span style="font-weight: bold;">whipped cream cheese frosting</span>.<br /></span></div><div style="text-align: left;"><span class="Apple-style-span" style="color: rgb(0, 0, 0);"><span class="Apple-style-span" style="color: rgb(0, 0, 238);"><img src="http://1.bp.blogspot.com/_BOvI41JgHdg/SuVEI6ci-4I/AAAAAAAAAcY/ifEpa9bQuu4/s400/IMG_3131.jpg" alt="" id="BLOGGER_PHOTO_ID_5396794648392039298" style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 350px; height: 233px;" border="0" /><span style="color: rgb(0, 0, 0);">2. Mix, mix, mix well until its mold-able! </span><br /></span></span></div><span class="Apple-style-span" style=""><img src="http://1.bp.blogspot.com/_BOvI41JgHdg/SuVEJD0hNFI/AAAAAAAAAcg/hBLQ4253Pgw/s400/IMG_3141.jpg" alt="" id="BLOGGER_PHOTO_ID_5396794650908505170" style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 350px; height: 233px;" border="0" /><span style="color: rgb(0, 0, 0);">3. Dip in melted almond bark </span><br /></span></span></div><div style="color: rgb(0, 0, 0);"><span class="Apple-style-span" style="color: rgb(0, 0, 238);"><div style="text-align: left;"><span class="Apple-style-span" style="color: rgb(0, 0, 0);"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_BOvI41JgHdg/SuVEJc_dq3I/AAAAAAAAAco/lx09BJULtwI/s1600-h/IMG_3148.jpg" style="text-decoration: none;"><img src="http://2.bp.blogspot.com/_BOvI41JgHdg/SuVEJc_dq3I/AAAAAAAAAco/lx09BJULtwI/s400/IMG_3148.jpg" alt="" id="BLOGGER_PHOTO_ID_5396794657665297266" style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 350px; height: 233px;" border="0" /></a>4. Stick in the pop sticks and let em cool!<br /></span></div><span class="Apple-style-span" style=""><span class="Apple-style-span" style="color: rgb(0, 0, 0);"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_BOvI41JgHdg/SuVEJh1BdHI/AAAAAAAAAcw/rlGiYD30JFQ/s1600-h/IMG_3152.jpg"><img src="http://3.bp.blogspot.com/_BOvI41JgHdg/SuVEJh1BdHI/AAAAAAAAAcw/rlGiYD30JFQ/s400/IMG_3152.jpg" alt="" id="BLOGGER_PHOTO_ID_5396794658963682418" style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 350px; height: 233px;" border="0" /></a></span></span></span></div>Jenny Huanghttp://www.blogger.com/profile/12147224623169125297noreply@blogger.com0tag:blogger.com,1999:blog-974625783732625734.post-16505227689610477162009-10-13T15:00:00.000-07:002009-10-13T15:20:08.117-07:00Quesadillas<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_BOvI41JgHdg/StT69XFR08I/AAAAAAAAAbQ/2bWsRsm0l8M/s1600-h/IMG_3037.jpg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 244px; height: 162px;" src="http://1.bp.blogspot.com/_BOvI41JgHdg/StT69XFR08I/AAAAAAAAAbQ/2bWsRsm0l8M/s400/IMG_3037.jpg" alt="" id="BLOGGER_PHOTO_ID_5392210585944445890" border="0" /></a><span style="font-weight: bold;"></span><span style="font-style: italic;">Heat skillet or non-stick pan to med heat. Spray one side of flour tortilla with PAM cooking spray and lay down on skillet. </span>Sprinkle cheese evenly on half of the tortilla and layer your desired ingredients. After the last ingredient, sprinkle cheese on top, fold, and flip over. Grill until golden brown and crunchy.<br /><br /><span style="font-weight: bold;">Quesadillas</span><br /><ul><li>Medium flour tortillas<br /> </li><li>Mexican-blend cheese<br /> </li><li>Pinto beans<br /> </li><li>Salsa</li><li>Lettuce<br /> </li><li>Grilled chicken, sliced<br /> </li><li>Sour cream to dip<br /> </li></ul> I'll do a little re-post of the do-it-yourself salsa recipe. After you've tried this, you will never look at store-bought brands the same again, I guarantee it. Try not to substitute other types of tomatoes for Romas. Roma tomatoes have less water content and are redder-- which will make your salsa so much better.<br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_BOvI41JgHdg/StT6y6I3lVI/AAAAAAAAAbI/kSHsDDbcLkY/s1600-h/IMG_0560+copy.jpg"><img style="cursor: pointer; width: 400px; height: 89px;" src="http://1.bp.blogspot.com/_BOvI41JgHdg/StT6y6I3lVI/AAAAAAAAAbI/kSHsDDbcLkY/s400/IMG_0560+copy.jpg" alt="" id="BLOGGER_PHOTO_ID_5392210406376183122" border="0" /></a><br /></div><br /><span style="font-weight: bold;">Salsa</span><br /><ul><li>3 Roma tomatoes, diced </li><li>1/2 small red onion, diced<br /></li><li>2 tbsp Cilantro, finely chopped<br /></li><li>salt and pepper to taste</li><li>2 tsp lime juice</li><li>optional: jalapenos, hot sauce<br /></li></ul><span style="font-weight: bold;"></span>Jenny Huanghttp://www.blogger.com/profile/12147224623169125297noreply@blogger.com0tag:blogger.com,1999:blog-974625783732625734.post-26836498129177874782009-10-11T13:56:00.000-07:002009-10-11T20:11:28.107-07:00Lattice Apple Pie<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_BOvI41JgHdg/StKc-MziX6I/AAAAAAAAAa4/ICrjjQS3c-Q/s1600-h/IMG_3988+cropped.jpg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 225px; height: 337px;" src="http://3.bp.blogspot.com/_BOvI41JgHdg/StKc-MziX6I/AAAAAAAAAa4/ICrjjQS3c-Q/s400/IMG_3988+cropped.jpg" alt="" id="BLOGGER_PHOTO_ID_5391544296319115170" border="0" /></a>I set my alarm clock to 9:30 am, thinking that it would be enough sleep, but when I heard Schubert's Rosamunde, I just turned it off and went back to sleep. :( When I woke up again at 11:30, I leapt off my bed and made pie. I didn't have a rolling pin, so I kept pounding my dough to flatten it. It worked-- to some extent, but it still wasn't flat enough. I ended up with a very thick pie crust. The filling was alright. The crust was good too-- at the parts where it was not too thick. :{<br /><br />MY ROOM MATE IS EATING CELERY STICKS WITH PEPSI!<br />And she just called me a jerk. HAHAHAHA<br /><br />Okay back to blogging. So Chef Jacky Chan and Jonathan came over and made fried rice. Then I <span style="font-style: italic;">tried</span> making <span style="font-style: italic;">fan shu tong sui </span>but stupid me left the bag out on the counter to defrost when the bag clearly said <span style="font-weight: bold;">Warning: Do not defrost</span>. I'm such an idiot. So the rice balls all cracked and it became <span style="font-style: italic;">ji ma wu</span>. (Sesame soup?) It's so funny. Everything is funny right now. My whole suite was at the common area a while ago, watching chemistry educational videos. Those were hilarious. <span style="font-style: italic;">Hilarious.</span> I think I'm going to microwave myself some leftovers right now. Let me just post this recipe up for the pie crust.<br /><br /><span style="font-weight: bold;">Grandma's Pie Crust</span><br />Yields: 1 full crust, and one bottom crust.<br /><ul><li>4 cups flour </li><li>1 3/4 cups shortening</li><li>3 tbsp white sugar</li><li>2 tsp salt<br /></li><li>1 large egg</li><li>1/2 cup water<br /></li></ul><ol><li>Dry ingredients in a bowl, and cut in the shortening with two knives or a pastry cutter. Use your fingers to crumble until it resembles cornmeal.<br /></li><li>Beat egg with water and mix with the rest of the ingredients.<br /></li><li>Form into a ball of dough that can be rolled out. If it is too dry, add a bit of water at a time.<br /></li></ol>To make a lattice top, visit this website: http://elise.com/recipes/archives/005134how_to_make_a_lattice_top_for_a_pie_crust.php<br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_BOvI41JgHdg/StKeQWgXMfI/AAAAAAAAAbA/gOf-ETSzOss/s1600-h/IMG_3026+collage.jpg"><img style="cursor: pointer; width: 267px; height: 400px;" src="http://1.bp.blogspot.com/_BOvI41JgHdg/StKeQWgXMfI/AAAAAAAAAbA/gOf-ETSzOss/s400/IMG_3026+collage.jpg" alt="" id="BLOGGER_PHOTO_ID_5391545707672318450" border="0" /></a><br /></div>Jenny Huanghttp://www.blogger.com/profile/12147224623169125297noreply@blogger.com0tag:blogger.com,1999:blog-974625783732625734.post-105166450271514842009-10-10T20:08:00.000-07:002009-10-11T13:55:10.676-07:00Chocolate Mousse Float<div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_BOvI41JgHdg/StFm70r2_qI/AAAAAAAAAao/nH3ZJI1fAlU/s1600-h/IMG_2896_collage.jpg"><img style="cursor: pointer; width: 270px; height: 400px;" src="http://1.bp.blogspot.com/_BOvI41JgHdg/StFm70r2_qI/AAAAAAAAAao/nH3ZJI1fAlU/s400/IMG_2896_collage.jpg" alt="" id="BLOGGER_PHOTO_ID_5391203406880112290" border="0" /></a><br /></div><br />Adapted from Julia Child's <span style="font-style: italic;">Mastering the Art of French Cooking</span>, <span style="font-style: italic;">Mousse Au Chocolat.</span> Modified the recipe a bit. Second time trying this recipe, and I think it turned out far better than last time. Chocolate was rich, and the mousse was light and airy. I did have some trouble combining the ganache with the whipped egg whites. I folded the chocolate into the whites, instead of the whites into chocolate, which may have been the main error with my mousse. I have corrected myself in the instructions, so yours may well be better than mine.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_BOvI41JgHdg/StFWBk9fG9I/AAAAAAAAAag/aC5tM94djsY/s1600-h/IMG_2974.jpg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 157px; height: 236px;" src="http://1.bp.blogspot.com/_BOvI41JgHdg/StFWBk9fG9I/AAAAAAAAAag/aC5tM94djsY/s400/IMG_2974.jpg" alt="" id="BLOGGER_PHOTO_ID_5391184814040619986" border="0" /></a>I was at the Triton Bookstore and I felt compelled to buy Julia Child's <span style="font-style: italic;">Mastering the Art of French Cooking</span>. Hundreds of recipes in there-- I don't know where to start. I'm very excited, and I can't wait to start making more delicious desserts and dishes! I will repeat the recipe here, while eating a red velvet cupcake from the OVT.<br /><br /><span style="font-weight: bold;">Mousse Au Chocolat </span><br />level: medium<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_BOvI41JgHdg/StFWBk9fG9I/AAAAAAAAAag/aC5tM94djsY/s1600-h/IMG_2974.jpg"></a><ul><li>2 oz rich, bittersweet chocolate (use quality chocolate, because you will definitely be able to taste the difference)<br /></li><li>1 tbsp butter</li><li>3 eggs, separated<br /></li><li>4 tbsp sugar, confectioner's<br /></li><li>1 tsp strong coffee<br /></li><li>1 tsp white rum<br /></li><li>pinch of salt</li><li>1/2 tsp vanilla extract </li></ul>How<br /><ol><li>Melt chocolate and butter over simmering water with coffee and rum. After melted, let cool <span style="font-style: italic;">completely</span>.<br /></li><li>Beat yolks and 2 tbsp of sugar until double in size and pale in color. Then add extract and whisk over simmering water, until mixture becomes thicker. Then transfer to to ice and whisk until mixture cools and becomes like runny mayonnaise. Fold with cooled chocolate.<br /></li><li>Making sure that whisk attachment is clean, whisk the whites until frothy, then add the remaining sugar and salt, whisking until stiff peaks form.<br /></li><li>Mix 1/3 of egg whites into chocolate-yolk mixture. Combine thoroughly. Then <span style="font-weight: bold;">fold</span> the remaining mixture in. Scoop mousse into serving cups and refrigerate for at least 4 hours.<br /></li></ol>Jenny Huanghttp://www.blogger.com/profile/12147224623169125297noreply@blogger.com2tag:blogger.com,1999:blog-974625783732625734.post-64194092997342970642009-10-07T20:25:00.000-07:002009-10-07T21:49:55.705-07:00Eggplant Parmigiana<div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_BOvI41JgHdg/Ss1fSI3te2I/AAAAAAAAAaA/Qm0hsH0Hh0w/s1600-h/IMG_2873.jpg"><img style="cursor: pointer; width: 323px; height: 215px;" src="http://1.bp.blogspot.com/_BOvI41JgHdg/Ss1fSI3te2I/AAAAAAAAAaA/Qm0hsH0Hh0w/s400/IMG_2873.jpg" alt="" id="BLOGGER_PHOTO_ID_5390069094255786850" border="0" /></a><br /></div><br />Finally! I'm finally posting up my eggplant Parmesan recipe. Ate this with some leftover veggies. I have already done my ranting for today so I have nothing more to say. Gotta do homework. Way behind. Enjoy the Recipe :)<br /><br /><span style="font-weight: bold;">Eggplant Parmigiana </span><br /><ul><li>1/2 of an American eggplant or a Chinese eggplant (smaller = cuter)<br /></li><li>Mozzarella cheese</li><li>Parmesan cheese<br /></li><li>All-purpose flour<br /></li><li>Italian seasoning</li><li>1 egg<br /></li><li>Bread crumbs (Panko recommended)<br /></li><li>8 oz can of tomato sauce (Italian or regular)<br /></li></ul>How:<br /><ol><li>Cut eggplant into 1/4 inch rounds and salt for 10 minutes.<br /></li><li>Meanwhile, set up your breading station: flour with Italian seasoning, beaten egg with some water, and bread crumbs. Bread eggplants.<br /></li><li>Preheat oven to 350. Heat pan to medium heat and fry breaded eggplant rounds. Should be a golden brown color.<br /></li><li>Then in a oven-safe pan layer your ingredients in this order (from the bottom):<br />- tomato sauce<br />- eggplant rounds<br />- tomato sauce<br />- mozzarella<br />- eggplant rounds<br />- tomato sauce<br />- mozzarella<br />- Parmesan</li><li>Bake for 30-45 minutes. </li></ol><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_BOvI41JgHdg/Ss1fiSmcBdI/AAAAAAAAAaQ/qbNJCQV_NJ8/s1600-h/IMG_2869.jpg"><img style="cursor: pointer; width: 267px; height: 400px;" src="http://1.bp.blogspot.com/_BOvI41JgHdg/Ss1fiSmcBdI/AAAAAAAAAaQ/qbNJCQV_NJ8/s400/IMG_2869.jpg" alt="" id="BLOGGER_PHOTO_ID_5390069371745600978" border="0" /></a><br /></div>Jenny Huanghttp://www.blogger.com/profile/12147224623169125297noreply@blogger.com0tag:blogger.com,1999:blog-974625783732625734.post-46889218774131201552009-10-07T16:35:00.000-07:002009-10-07T23:46:55.166-07:00Balsamic Chicken with Mushroom<div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_BOvI41JgHdg/Ss0wveERRZI/AAAAAAAAAZw/YuiWNDjYNuA/s1600-h/IMG_2856.jpg"><img style="cursor: pointer; width: 330px; height: 221px;" src="http://2.bp.blogspot.com/_BOvI41JgHdg/Ss0wveERRZI/AAAAAAAAAZw/YuiWNDjYNuA/s400/IMG_2856.jpg" alt="" id="BLOGGER_PHOTO_ID_5390017921115309458" border="0" /></a><br /></div><div style="text-align: center;"><br /></div><span style="font-style: italic;">Tender chicken grilled to perfection, drizzled with sweet, reduced balsamic, and served on a layer of sauteed baby bella mushrooms and onions. </span><br /><br />^ is probably what it would look like on a menu. lawl<br /><br />Now from here on, let me digress onto my college life. I spent about 5 hours at the computer lab last night working on my programming assignment, only to have the TA tell me that I should probably change my program because I had used arrays and constructors, topics not yet discussed in the lectures. Now I don't know what has or has not been covered in Ord's lectures, as I have been decorating my notes the whole time, but I do remember this: programming is used to make repetitive tasks easy. Plus, efficiency is always the best policy. So why give up elegance for inefficiency, just because the professor has not covered those topics? But <span style="font-style: italic;">anyways,</span> I was in the lab for so long because I was stubborn and wouldn't budge from my seat until I had fixed all my glitches. (failed. and i went home)<br /><br />I woke up this morning just to go to Ralph's and Trader Joe's to get some groceries. Now I can spend another paragraph talking about my market adventure this morning, or I can just not, and talk about what I made <span style="font-style: italic;">with</span> my food. I made balsamic chicken with boneless chicken thighs (brought it from home and my mom didn't have chicken breasts)<br /><br />Food is cheaper at home. :X<br /><br />And I actually didn't look at a recipe for this one! Hooray!<br /><br /><span style="font-weight: bold;">Balsamic Chicken</span><br /><ul><li>Halved chicken (breasts)<br /></li><li>1 cup baby bella mushrooms, sliced<br /></li><li>1/4 onion, sliced<br /></li><li>Green onion, for garnish</li><li>Salt and pepper</li><li>(Crushed bay leaves & thyme) or Italian seasoning<br /></li><li>2 tbsp balsamic vinegar<br /></li><li>1 tbsp white wine (Chardonnay)<br /></li><li>1 clove of garlic, halved </li><li>A few *asparagus spears</li><li>A tiny bit of tapioca starch<br /></li></ul>How:<br /><ol><li>Season the chicken with salt, pepper, and herbs. You can also pre-season it and stick it in the freezer/fridge until you need it.<br /></li><li>Heat pan to med-high and add a few drops of oil. When hot, chicken in pan and sizzle it for 3 minutes on each side.<br /></li><li>After that, you'd want to turn down the heat to med-low and add the onion and mushroom. Deglaze with wine and a few drops of balsamic vinegar, then put the lid on to cook until done. </li><li>Mushrooms and onion at the bottom and place the chicken on top. Garnish with green onion (tossed around in the pan some time between steps 3 and 4) and a few artichoke spears.<br /></li><li>Time to make the balsamic drizzzle. Mix a little bit of tapioca starch with water until it has dissolved and combine with balsamic vinegar. Pour that into the pan and it should sizzle and bubble. Reduce it until it's <span style="font-weight: bold;">half</span> of it's original amount. (Should only take a few seconds) Drizzle on the chicken. Yum :)<br /></li></ol>Jenny Huanghttp://www.blogger.com/profile/12147224623169125297noreply@blogger.com0