Sunday, November 29, 2009

North American Gobbler Pie

Yohboh dubbed this North American Gobbler Pie:
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It is Thanksgving gravy mixed with peas, and leftover turkey topped with mashed potatoes and cheese and baked until bubbly (350 for 45 minutes). I also served it with leftover stuffing and a crunchy salad.

Thanksgiving 2.0

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This is a muffin full of leftover goodness.

Thanksgiving Leftover Muffins
1/2 cup brown sugar
1/2 cup oil

2 eggs
2 cups leftover sweet potato casserole
2 cups leftover cranberry apple casserole
1 teaspoon vanilla

3 cups self rising flour

Preheat oven to 375.

Beat the first two ingredients until they look creamy. Add the next four and combine until it looks like a creamy soup. Add the flour until it is just barely together.

Put in muffin tins and bake for 20-25 minutes (It took 20 in my oven).

Quite good!

Saturday, November 28, 2009

New Bento Box

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This is a new Lightning McQueen Lunchbox.

Thankgiving Leftovers

So for breakfast today, yohboh made:

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Fried Mashed Potatoes

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Scrambled Eggs with Onion and Ham

Thursday, November 26, 2009

Thanksgiving

So this year, we hosted Thanksgiving. There was MORE food.

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I have SO MANY dishes to wash!

Wednesday, November 25, 2009

A smaller cheesecake

So I make a really fancy cheesecake based on this recipe. It is delicious but requires 5 blocks of cream cheese. Every time I make it, there is over half leftover. It is supposed to be 16 servings.

So this time, I pulled out a recipe from college for cheesecake that I made before I had a spring form pan and a Kitchen Aid:

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This recipe makes a cheesecake in a graham cracker crumb pie crust. It is delicious and I (hopefully) will not have half of it leftover. Also, this cheesecake I made with a fork and the power of my own arm.

Minjenah's smaller cheesecake

2 8 ounce blocks cream cheese at room temperature
2/3 cup of sugar
2 eggs
1 teaspoon vanilla

1 commercial graham cracker pie crust

Preheat the oven to 350.

Mix the first four ingredients until well blended. Pour into piecrust and bake for 20-25 minutes until the center is just set. (I do this by picking up the pie on one side and dropping it a bit. If it barely jiggles in the center then it is done) Let cool in the oven with the door open until room temperature. Chill in the fridge until firm.

Sunday, November 22, 2009

PreThanksgiving

So every year we host a pot luck party for Pre Thanksgiving. There is a LOT of food and wine. Here are some pictures:

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Roasted Turkey

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Deep Fried Turkey

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Lebanese Potatoes and Mac and Cheese

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Mashed Potatoes, Green Bean Casserole and Ziti

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Deep Fried Duck

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Dessert Table

And we are doing it again for Thanksgiving!

Thursday, November 19, 2009

Hog Fish

In St. Thomas, we ate something called Hog Fish. Ugly fella, yes? We got him off the back of a truck.

He had a firm meaty quality. He had a LOT of scales. Also, he is VULNERABLE according to the website I linked to. That means that I should feel guilty about eating him.

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Monday, November 16, 2009

Culinary Point of View

When Minjenah cooks, the whole house smells like garlic and onions.

When Yohboh cooks, the whole house smells like Waffle House.

Monday, November 9, 2009

More Press

So I found this article that included me and a recipe I posted but I never was interviewed for it.

The writer did say I was witty.... and that I was from Singapore.

COOL!

See Bakerella's Sesame Street cake pops.

I actually said SQUEEE! when I saw Oscar the Grouch. He was my favorite because he was so grumpy, much like me.

Saturday, November 7, 2009

Peanut Butter Cookies

This is a good cookie, but not really my favorite. I made them as a favor to Elrod who told us about a hook up.

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Peanut Butter Cookies for Elrod

2 sticks of butter, softened
1 cup brown sugar
1 cup white sugar
1 cup peanut butter (a mix of creamy and crunchy for that extra texture)
2 eggs
1 tablespoon vanilla
1/2 Tablespoon kosher salt
2 1/2 cups flour
1 1/2 teaspoons baking soda
1 teaspoon baking powder


Cream the butter and the sugars until light and fluffy. Mix in the peanut butter and egg. Add the vanilla and salt. Mix together the remaining ingredients - flour, baking soda, baking powder. Stir into the sugar butter mixture.

Put dough in plastic wrap and let chill for a few hours (this is why peanut butter cookies are not a favoriite--I HATE WAIT!)

Preheat the oven to 375. Roll the dough into one inch balls and flatten slightly. Make the criss cross pattern with the fork.

In my oven it took fifteen minutes for each sheet. This made four dozen large cookies.

You could halve the recipe if you only want two dozen (I am a doubler NEVER a halver!).

Thursday, November 5, 2009

Country Captain

So I was craving bland curry so I made this:

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Country Captain

I also roasted some fennel and asparagus:
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I don't really like fennel.

Monday, November 2, 2009

Book Club Hostess

So I hosted book club. Normally, my mother does all the cooking but the ladies wondered if I could really cook.

The middle wine:

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was a huge hit. As was this:

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Mushroom Rigatoni


Mushroom Rigatoni

1 ounce dried porcini mushroom
1/2 cup hot water

2 tablespoons butter
2 tablespoons olive oil
1 tablespoon minced garlic
2 shallots, chopped finely
1 tablespoon fresh thyme

8 ounces baby portabellas
2 ounces oyster mushrooms
2 ounces enoki mushrooms

One ounce triple creme cheese (I used St. Andre)
1/2 cup half and half

4 counces parmesan cheese

4 ounces mozzarella cheese

Eight ounces of rigatoni

Cook rigatoni to package directions. Drain.

Take the porcini mushrooms and rehydrate them in hot water for at least five minutes.

Take a large skillet and add the next five ingredients on medium high heat until everything is translucent. Add the mushrooms and cover.

Take the porcinis out of the hot water but save the water. Chop the porcinis and add to skillet. Season with salt and pepper.

Cook until the mushrooms are golden brown. Add the St. Andre and half and half and the hydrating water from the mushrooms. Let it come to a simmer.

Add the rigatoni and toss to coat.

Put in a casserole. Add the parmesan and mozzeralla cheese on top.

Bake at 350 for 45 minutes.

Sprinkle with parsley.

Breakfast

I tend to eat the same breakfast for months at a time. This is what I have been eating lately:

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It is a porridge of millet, brown rice, quinoa, barley, amaranth and wheatberries. I sprinkle it with furikake and kecap manis and chop a scallion. I then fry an egg (or two) and mix the egg yolk with the porridge.

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It is strangely satisfying.

Sunday, November 1, 2009

Mocha Cake

So I made this mocha cake for my MIL's birthday. It was so good that it was requested for someone else.

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I never made it to cake decorating class.

Mocha cake

It is the chocolate mayonnaise cake but I put in cold double espresso instead of cold coffee. What is double espresso in Minjenah's world? I make regular espresso in a moka pot. Then I run the espresso again with fresh grounds. The resulting stuff is like coffee syrup.

The other thing is I make a mocha boozy syrup with one part double espresso, one part sugar and one part dark rum. I usually do two ounces of each. After the cake is baked, I brush it with the syrup. I use about a half cup of the boozy mocha syrup.

The remaining quarter cup of boozy goodness is mixed with four ounces of cooled melted dark baking chocolate, one stick of softened butter, one 16 ounce box of powdered sugar, a teaspoon of vanilla and a pinch of salt. It is whipped in my Kitchen Aid. That is the frosting.

I decorate it with dark chocolate covered espresso beans.

If anyone wants me to actually write the whole recipe in a post I will. But this is how I do it.