Saturday, May 22, 2010
Tuesday, April 27, 2010
Here are some of the pictures I took.....
Steamed shrimp wontons
Chicken cabbage dumplings
Scallion pancakes with shitake mushrooms
Chinese style green beans
Seared sesame beef in rice paper
Lotus flower Pork Puff Pastry
Seared scallop lo mein
Sweet wontons with orange, dates and walnuts
All the recipes were delicious!! I'll mention a few favorites.
Trust me....this was actually very easy to do. Once you gather your ingredients you let your food processor do all the work!..then, steam! Even wrapping the stuffing in the dumpling skin was simple. Once you get the fanning technique down, your dumplings look cool and taste great! Next time I think I'll try pork.
Scallion Pancakes Stuffed with Shitake Mushrooms
This was my best plating picture-so I had to post it. I really enjoyed the flavor of the pancake, however the sole shitake filling was a little too chewy for my liking. I would add a meat and something crunchy like water chestnuts or shredded carrots. But the pancake was a hoot to make!
I liked these so much that I made some that night!! The dates really make this dessert outstanding! Its like a sweet paste. And filling the wonton skins was easy as well. The wontons skins are easy to handle and frying was a cinch. I have many ideas of what else to stuff in these wontons, such as peanut butter and chocolate! yum!
Hipcooks is such an awesome place to learn new and fun ways to entertain! I will definitely sign up for another class! Warning: Classes are very popular and fill up months in advance, so sign up early!
Friday, February 26, 2010
Big Man Bakes' Red Velvet and Carrot cake ...yum!
The Breakfast Cupcake...I have to recreate soon!! (if you love pancakes and bacon, you'll be hooked!)
Wednesday, February 3, 2010
For the Cupcakes:
2 large eggs plus 4 egg whites, at room temperature
1 cup cream of coconut
1 teaspoon coconut extract
1 teaspoon vanilla extract
2 1/4 cups cake flour, sifted
1 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt
12 tablespoons unsalted butter, cut into pieces, at room temperature
2 cups whole milk
1 14-ounce package shredded coconut
1 tablespoon confectioners' sugar
1/2 teaspoon vanilla extract
Pinch of salt
6 ounces bittersweet chocolate, finely chopped
3 tablespoons light corn syrup
1 tablespoon unsalted butter
48 roasted almonds, for garnish
Make the cupcakes: Position a rack in the middle of the oven and preheat to 325 degrees F. Line two 12-cup muffin pans with paper liners. Whisk the whole eggs and egg whites in a large bowl. Whisk in the cream of coconut and the coconut and vanilla extracts until smooth.
Whisk the flour, sugar, baking powder and salt in a large bowl. Beat in the butter, one piece at a time, with a mixer on low speed until the mixture resembles coarse meal, 3 to 4 minutes. Add half of the egg mixture, increase the speed to medium-high and beat until fluffy, about 1 minute. Beat in the remaining egg mixture until combined, scraping down the bowl as needed.
Divide the batter among the prepared cups, filling each about halfway. Bake until a toothpick inserted into a cupcake comes out clean, 18 to 22 minutes. Let cool in the pans 10 minutes; transfer to racks to cool completely.
My favorites were the chocolate mousse and the butterscotch brownies! The chocolate mousse with the mango sauce was so delectable but the butterscotch brownie with the thyme ice was phenomenal!! Ok, so thyme ice cream may sound weird to you but trust me, it was so refreshing! With the sweetness of the brownie, the thyme ice was a welcomed subtle hint of spice!
Definitely check this place out for your next dessert/game hangout! I love SF!!
Monday, January 11, 2010
Some of the favorites of the night seemed to be ..anything with pork belly, fish claypot with haddock, eggplant, honshimejis, thai chili and crispy half duck (cured in fragrant spices). We ended up ordering spicy niman lamb skewers, cumin, chili, sweet pickles. The tenderness and flavor of the lamb was excellent and I loved the pickles.
Chicken curry claypot, carrot, potato, coconut milk. This was very good as well. I'm a bit particular about my curry flavors but this was definitely a great flavor.
Heritage berkshire pork chop, lemongrass, pickled chanterelle. Sooooo yummy! The pork had just enough fat and crispy ends and the chanterelles were a great combo.
Kung pao tofu, fresh bamboo, toasted cashew
Having been to Heaven's Dog I now must explore the fusion vietnamese food in Los Angeles. This was a great experience and introducing me to Vietnamese food, other than pho. Like most awesome restaurants in San Francisco, the prices can run high, especially with alcohol, but it makes a perfect place for a special night with friends!