Saturday, August 30, 2008




1/3 cup heavy whipping cream
1/2 cup vanilla sugar
2 tablespoons Starbucks coffee liqueur
2 tablespoons cold strong espresso

16 ounces marscapone cheese

2 packages ladyfingers
2/3 cup strong espresso
1/3 cup Starbucks coffee liqueur

Cocoa powder

Beat the first four ingredients until whipped. Should take two minutes with a mixer. Add the marscapone cheese and whip until combined.

Take an 8x8 baking dish. Mix espresso and liqueur in a dish. Dip ladyfingers in the coffee mixture. Line bottom of the baking dish. Add 1/2 the cheese mixture. Add another layer of the ladyfingers dipped in coffee. Add the rest of the cheese mixture. Sprinkle cocoa powder on top.

Refrigerate for at least one hour.

Thursday, August 28, 2008

Peach Blueberry Cobbler

I am not really a cooked fruit dessert person. I really prefer an apple to apple pie. But this is heaven:


The Crust is
1.5 cups flour
1 teaspoon baking powder
6 T Vanilla sugar
Fat pinch of salt
Zest of 1 lemon
1 stick melted Butter

Fruit filling is
5 big peaches, peeled and skinned and sliced into 16ths.
A pint of blueberries
.5 cups flour
.5 cups vanilla sugar
Juice of the zested lemon

To make the crust:
Combine first five ingredients together thoroughly. Add melted butter and combine until it looks like coarse crumbs,

Fruit filling:
Combine all and let the fruit get juicy and syrupy.

Put fruit in bottom of a buttered casserole. Pour the crumb mixture on top. Bake in a 400 degree oven for 40 minutes.

I like it best like this:
Cobbler with ice Cream
With vanilla ice cream.

Tuesday, August 26, 2008

Fried Chicken

Yohboh is our resident fryer. I used to fry but I am more than happy to relinquish this duty to him. I hate when oil pops out and burns your skin. This recipe was a combination of the two of us working together, much like a marriage.

Fried Chicken
A few pounds of chicken (we used really large breasts and thighs)
Ice Cubes

Hot sauce

Cayenne Pepper
Baking Powder

A few hours before you start frying, soak the chicken in salt water in the refrigerator. It is better to do it overnight. This step is key. It will make your chicken very moist.

Get two bowls.

Combine the buttermilk and hot sauce in one bowl.

Combine the flour, salt, cayenne and baking powder in the other bowl. I use three pinches of baking powder.

Pat dry the chicken and dip in the flour mixture, then the buttermilk mixture then back in the flour.

Let stand for a minute to dry the crust.

Deep fry at 350 until it looks like this:

Fried Chicken

Monday, August 25, 2008

Yohboh's philosphy on steak

1) It should be eaten often
2) No sauces necessary
3) Grilled lightly (NOT WELL DONE)
4) Rib eyes are good
5) Eaten immediately (as in the day you get them from the store)


Sunday, August 24, 2008

Vanilla Extract

Do you want to see the progress of the vanilla extract?

Bottle with Vanilla Beans
On July 29

Vanilla Coke

Friday, August 22, 2008

Whole Fish Deep Fried

Yohboh saw on article online about someone making a whole fish. So he decided to do it tonight. He had two snappers and one mackerel. I hate mackerel. It smells like old dirty twat. So now, you will think of that when you eat mackerel. We also made tempura.

Tempura of asparagus, broccoli and squash.

Deep Fried Fish

1/2 cup all purpose flour
1/2 cup rice flour
1/2 teaspoon baking powder
1 cup ICE cold soda water

This batter should be made RIGHT before frying. Beat with chopsticks. It will be a very loose batter. Dip veggies in and deep fry.

Yohboh made the fish, so I will get him to share at a later date.

Wednesday, August 20, 2008

Arroz Con Pollo

Arroz con pollo

This is an every other week dish at our house. It is this recipe but tweaked.

Here are my tweaks:
I brown sausage with the chicken.
I add cumin with the paprika, about the same amount as the paprika.
I omit the saffron. Saffron is tasty but too expensive to use every other week.
I omit the olives because yohboh hates olives.
I double the peas because I think I need more vege.

Normally, I like to put a little red pepper flake in when I brown the meat but I am trying to be less spicy so I can feed the toddler this too. She liked it a lot by the way.

Tuesday, August 19, 2008

Ugly but tasty Salmon

This salmon was cooked in a foil bag with lime juice, scallions, ginger, garlic, soy sauce, a little mirin and sesame oil. It is ugly but surprisingly tasty.

Monday, August 18, 2008

Something that rarely gets said at our house

Yohboh said yesterday: "We have nothing in the house to deep fry"

And it was true. I rectified that today.

Sunday, August 17, 2008

Pancake Puffs

Have you seen this infomercial?

You can make pancake puffs! Because pancakes are more fun in a BALL. Especially when they are 19.99 a pan.

Then I got this:

I got it at this at the local Asian market. It was one dollar because one of the little ball things was damaged. These are savory pancakes I made with chopped hot dogs and scallions. Yohboh liked them.

Saturday, August 16, 2008

Too Cheesy

So I am making pizza and it ended up looking like this:


I told Yohboh they were too cheesy. He said there is no such thing as too cheesy.

Many Recipes for KC

KC (KC you should blog so I could link to you) chided me for not updating since Tuesday. So this is to make up for the lack of posts.

Raw Naked Tomatilloes

Clothed Tomatillo

Tomatillo Salsa

Tomatillo Salsa
I got the recipe from here
Instead of sugar, I used honey.

Fajita meat

Fajita Meat

The marinade for the meat is:
Lime Juice
Olive Oil
Jalepenos (The spell check on this word included penologist)

Marinade overnight.

This is a recipe but it is must be followed in order.
Chop one large onion. Put the juice of four limes on it and let it sit. The lime juice helps the onion be less acrid.
Chop cilantro. I use the stems and leaves. I finely chop the stems and loosely chop the leaves.
Four large avacadoes (the spell check wants to change it to desperadoes)
Mash the avacadoes with the rest of the ingredients by hand. Use a potato masher. It makes it nice and chunky. Add hot sauce, salt and pepper to taste. I like it a little hot but not too spicy.

Lime, thinly sliced
Sugar syrup
Soda water
Mash the shit out the mint and lime (we used a potato masher because you can make a pitcher). When you are done, add the sugar syrup and rum.
Fill a glass with ice and one part rum mixture to one part soda water. YUM.

Regular Salsa
Lime Juice
Garden Ripe tomatoes
Garlic, finely minced

Do the same thing you did with the onion in the guacamole recipe. Chop the tomatoes. Add the cilantro and garlic. Salt and pepper to taste. Put it in the fridge. Ignore it for a day in the fridge. Eat with chips.

I was also chided for not putting amounts. BUT I JUST DO IT BY FEEL SO I CAN'T! BE HAPPY I WRITE IT DOWN! :P

Tuesday, August 12, 2008

Abundance of tomatoes

When you have so many tomatoes, what do you go? You make gazpacho, salsa. But when it gets a little cool, you make marinara sauce.

Clothed tomatoes
You take a whole bunch of tomatoes and slice their little bottoms.

Naked Tomatoes
Because you have to remove their skins. These are naked tomatoes. They feel unsecure because they think they are fat.

Tomato Skin
Tomato Skins.

Saute onions in olive oil with garlic.

Add your tomatoes. I crushed them with my hands. There is also oregano and sugar.

Simmer a long time until thick and tasty.

Monday, August 11, 2008

Spareribs and Brunswick Stew

Yohboh made the spareribs:
Brown Sugar, Garlic Powder, Cumin, Cayenne Pepper Salt
Bake at 215 degrees for six hours.

I made the brunswick stew:
Brunswick Stew
Spare Rib Meat, shredded
Bell Pepper
Five tomatoes chopped
One cup ketchup
1/2 cup BBQ sauce
One bag frozen corn
One bag frozen lima beans
Cook on low for 3 hours.

We love pork!

Dried Figs

This is what dried figs look like:
Dried Figs

Sunday, August 10, 2008


So Yohboh got us some figs. I decided to dry them. Never having dried anything before, I decided to look it up on the internet. And I improvised.

I put the figs on a baking sheet and put them in the oven at 170 all day. They still are not done yet.

Think I should make fig newtons?

Saturday, August 9, 2008

You should care what I had for dinner

You should care what I had for dinner. It was sushi from Sushi House Hayakawa, 5979 Buford Highway (International Plaza), 770-986-0010.
Amazing Sushi
YUM! This is the chef's choice. When in doubt, ALWAYS get the chef's choice.

Even yohboh said so. And he has FOREVER been going on and on about this sushi he had in Seattle.

Thursday, August 7, 2008


I had an old roommate who taught me this recipe. It is good when you are broke. It's pasta and canned clams. Cheap, filling and totally delicious.

Dinner with tomatoes
Angel Hair pasta with Clams

Angel Hair pasta

Olive oil
Red Pepper flake
One can of clams per person, juice and all
Tomato, chopped preferable garden fresh

Make pasta according to directions. Drain.

Heat a large skillet. Pour in some olive oil, about two turns of the pan (Like Rachael Ray says). Add the garlic, red pepper flake and oregano to the oil. It should be really fragrant. Add the clams and heat through.

Add the drained pasta to the skillet. Toss to coat.
Salt and pepper according to tastes. Pour into bowl, add chopped tomato on top.

Tuesday, August 5, 2008

Blueberry Muffins

Blueberry Muffins

Sometimes I think muffins are cake without the frosting.

Monday, August 4, 2008

Summer in a Bowl


This pasta dish has no set recipe.
This is what is in this bowl
Whole wheat penne
Chopped garden tomatoes
Chopped Garlic
Olive Oil
Parmesan Cheese
Chopped Basil

Sunday, August 3, 2008


I had a roommate whose mother made the best gazpacho. It was the essence of summer in a bowl, or the way I like to eat it, glass.


It is the height of tomato season here and I will be probably making this 4 times before all our tomatoes are gone.

Gazpacho (I am not going to put measurements for this because it is really a composed salad)
Bell Pepper
Tomato Juice
Olive oil

Roughly chop your veggies and put all in blender. Do not puree, should be chunky. Taste add olive oil and vinegar until you like it. Refrigerate for an hour. Taste again, add salt, pepper more olive oil and vinegar if you like.

Makes a pitcherful.