Thursday, December 30, 2010

Foodie Obsession

Binchotan is my current foodie obsession. Anyone know where I can get some for the Kamodo Joe?

Wednesday, December 29, 2010

Golden Rabbit

I found these at my local Asian mega mart. Yohboh has taken to putting them in his pocket so they are soft when he eats them.

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Tuesday, December 28, 2010

Not the prettiest soup

Not the prettiest soup but darned tasty

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Monday, December 27, 2010

A change of pace

I have enjoyed the tasty food of the holidays in the last few weeks. But today, I was craving something different. I love gut busting rich food but today I wanted spicy with a sharp chili heat. So I made:

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MaPo Tofu
I threw in some cubed eggplant that my brother in law left when he visited. It was exactly what I wanted, spicy and comforting.

Wednesday, December 22, 2010

Cookbooks I like

So I use the library a LOT. One of the things I have really enjoyed is borrowing cookbooks. I get to flip through, try a recipe and return the book. There have been a few cookbooks I liked so much that I actually bought them after I returned them from the library.



The Gift of Southern Cooking was a book that I just liked reading. It was interesting to hear how an old school cook and a chef had a meeting of minds.



Eating Korean was reliving my childhood. It is also interesting to see how as immigrants we adapted to our surroundings.


Pat Conroy writes wonderfully overwrought Southern prose. I enjoy his books as a lovely beach read. This cookbook was much more like an autobiography. Also, interesting fact, Pat Conroy lived in Dunwoody, Georgia.

Tuesday, December 21, 2010

White Rabbits

Does anyone remember white rabbit candy? They were discontinued because of the melamine scare from a few years back.

Do they even make it anymore? According to Wikipedia, they have Golden Rabbit Candy. Has anyone seen this?

Saturday, December 18, 2010

Rib Roast

This time yohboh cooked the roast to 105 instead of 110. We liked it much better.

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Thursday, December 16, 2010

Pizza

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This pizza was inspired by this video of DiFara Pizza in Brooklyn.


I just like the idea of someone doing the best he can do for 50+ years.

Wednesday, December 15, 2010

Naughty Cakes

These are the cakes my sister bought for Yohboh.

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Saturday, December 11, 2010

Uber Gingersnaps

So I am doing my holiday baking. And yohboh requested extra ginger gingersnaps. Heretofore known as Uber Gingersnaps, which are just my gingersnaps with extra candied ginger on top.

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Wednesday, December 8, 2010

Pot Roast

I make pot roast in the slow cooker. It is one of the first things I learned how to make. I actually use the Lipton powdered soup mix recipe. To change it up, I used different root vegetables. A rutabaga is like if a potato made out with some horseradish but did not do the deed.

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Sunday, December 5, 2010

Double Smoked Sausage

So yohboh decided to take the smoked sausage we had and smoke it again on the Kamodo Joe.

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It was astonishingly good.

Saturday, December 4, 2010

National Cookie Day

In order to celebrate National Cookie Day, guess what the kidlet and I did?

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Friday, December 3, 2010

Cracked Italian Cream Cake

Behold Yohboh's birthday cake.

Cracked Cake

It cracked because I did not wait long enough to let it cool completely.

Normally, I like to make a dessert the night before it is served but that did not happen. Also, THIS IS A CHEATER CAKE! I used cake mix. Yeah, I admit it. I like to bake cakes all the way back from flour but I was short on time. I did make the frosting all the way back from sugar, though.

But I did doctor this cake to make it Italian Cream Cake-esque.

Cracked Italian Cream Cake

For the cake
White cake mix
3 eggs
1 cup buttermilk
1/4 cup praline liqueur
1/3 cup oil
3 ounces shredded coconut
Additional 1/4 cup praline liqueur

For the frosting
1 8 ounce block of cream cheese at room temperature
1 stick of butter at room temperature
1 pound powdered sugar
3 tablespoons praline liqueur
3 ounces shredded coconut
halved pecans

Make the cake based on the box instructions but instead of the water use the buttermilk and liqueur. Add the coconut when the cake is well mixed. Bake the cake in two pans according to the instructions.

When the cakes are done, let them cool completely (I did not follow this step.) Brush them with the 1/4 cup of praline liqueur.

While the cake is cooling, make the frosting. Take a hand mixer and combine the butter and cream cheese until it is well whipped and fluffy. Sift the sugar in and use the mixer to whip it up. Add the praline liqueur and whip it up too.

Frost your cake and add the pecans and shredded coconut to decorate. I let my three year old do the coconut. She said it was funny but kinda good cheese.

Wednesday, December 1, 2010

Truffled Pasta with Shrimp

I really like the Barefoot Contessa. Her recipes always work and I always garner complements on them. This recipe I actually made for the first time and I changed it up, I added shrimp. It was moan inducingly good.

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Truffled Pasta with Shrimp
(adapted from the Barefoot Contessa's Taliarelle with Truffle Butter)
makes four servings

One pound of thick pasta noodles (I used parpadelle)

6 ounces White Truffle Butter
1/2 cup heavy cream
1 pound of shrimp

1/2 cup parsley minced
1/2 cup parmesan cheese

Freshly ground black pepper
Salt

Make your pasta according to the instructions. So you should be boiling water.

Meanwhile, melt the truffle butter (This was a Dickens to find- I actually had to go to a couple of stores to find it. I eventually found it at Fresh Market) and add the heavy cream.

When the pasta is ready, add the shrimp to the butter cream mixture. Also take a coffee cup and dunk it in the pasta water to collect a cup's worth of the starchy water before you drain the pasta.

Add the drained pasta to the butter truffle shrimp sauce and toss to coat. If it looks a bit dry then add some of the pasta water.

Sprinkle with the parmesan and parsley.

Season with salt and pepper.