Yay! Last night around 11pm my cooking mood came back and I researched and got inspired from different new recipes. I have a list of seven other things to do in the upcoming weeks. I wanted something simple and delicious for lunch today (and when I take pictures during the day with my crappy camera, it turns out better than if I take it at night).
[100% organic]
Ingredients:
- 1.5 lbs chicken wings
- Salt and black pepper
- 4 TB olive oil
- 1 head garlic, minced
- 2-3 thyme sprigs
- Splash of red wine vinegar
- 0.25 cup dark soy sauce
- 4 TB honey
- 1 large lemon, finely sliced, save a few slices for garnishing
- Bunch of flat leaf parsley, chopped, and save for garnishing later
Instructions:
- Season the chicken with salt and pepper and heat the olive oil in a large pan
- Brown the chicken pieces (in batches if necessary) over a high heat with the garlic and thyme for 2–3 minutes on each side until golden brown
- Return all the chicken to the pan, add the vinegar and bubble until reduced by half
- Drizzle over the soy sauce and honey and shake the pan to mix
- Pour in a 0.5 cup of water and add the lemon slices and chopped parsley
- Let the liquid bubble and reduce down until syrupy, which will take about 10 minutes or so. By now the chicken should be cooked through
- Transfer the chicken to a platter and sprinkle leftover parsley and lemon slices for garnishing
*Adapted from Cook. Eat. Love.
Filed under: american, cooking | Leave a Comment
Tags: chicken, appetizers, parsley, honey, red wine vinegar, lemons, thyme
Disgusting Weather
I haven’t been in the “cooking-something-new” mood lately. I have just been making blah food for myself… I totally think the weather affects what I cook. Austin has been raining for a long time now and the temperature went back to being cold. And I’ve been busy too, with my new schedule and all.
According to my weather widget, Saturday will be sunny. Hopefully I can feel something new to cook and then post it.
I’ve been eating pasta for two weeks now and I decided that linguine is my favorite long pasta and farfalle is my other top choice.
Filed under: miscellaneous | Leave a Comment
Tags: atx, random
Cranberry Squares
Sugary food is good for healing sad hearts. Uhhhh… I don’t know what went wrong but these look more like something for Halloween. They look like bloody squares.
[100% organic]
Ingredients:
- 0.75 cup unsalted butter, cut into half-inch cubes
- 2 cups all-purpose flour
- 0.50 tsp salt
- 1 cup granulated sugar
- 3 cups fresh cranberries
- 0.25 cup raspberry jam
- 0.25 cup water
- Lemon zest
- Powder sugar for dusting
Instructions:
- Preheat oven to 350°F
- Line a 9-inch square baking pan with 2 crisscrossed sheets of parchment, leaving an overhang on 2 opposite sides, then butter the parchment
- Blend butter, flour, salt, and 0.50 cup granulated sugar in a food processor until mixture begins to clump together, then press into bottom of pan
- Bake until pale golden and sides begin to pull away from pan, 25 to 30 minutes
- While crust is baking, cook cranberries, remaining cup of granulated sugar, and water in a pot over medium heat, stirring occasionally, until berries burst, 6 to 8 minutes
- Add the raspberry jam and the lemon zest and stir to combine, cook for 5 minutes
- Pour cranberry mixture into a blender and blend well
- Pour cranberries over crust and bake until edge is golden, about 25 minutes
- Sift confectioners sugar over top and cool completely in pan on a rack
- Lift out of pan using foil overhang and cut into 12 squares, then sift more confectioners sugar over top.
*Adapted from Picky Cook.
Filed under: american, baking, mixing | Leave a Comment
Tags: cranberries, desserts, flour, jam, lemon zest
Primizie is CLOSED
I just heard from my friend Trey that Primizie closed! Now that’s TWO of my favorite restaurants in Austin that have closed without me knowing about it! Grrrr. The other was Mars.
Filed under: miscellaneous | Leave a Comment
Tags: random
Garlic Shrimp Farfalle
Filed under: cooking, italian | Leave a Comment
Tags: cwST originals, farfalle, pasta, red pepper flakes, shallots, shrimp, spinach
I had my first post-college class today. I’m just taking a couple of classes to introduce myself to the business world. Accounting is so boring though. The entire 1.5-hour class, I was thinking about what I should eat for lunch.
[100% organic & wild]
Ingredients:
- 2 TB butter
- 1 TB EVOO
- 0.25 cup Italian flat leaf parsley, finely chopped (reserve pinches of them for garnishing later)
- One 14.5 oz. can diced tomatoes
- 1 TB dried red pepper flakes
- Salt & pepper
- 0.50 cup bay scallops
- 8 baby octopuses, cleaned
- 0.25 lb linguine, cooked in salt water to al dente
- Parmesan cheese, shredded
Instructions:
- First boil the octopuses in a pot of hot boiling water for 7-8 minutes
- Remove from pot and chop into two pieces each
- Melt the butter and heat up the oil in a pan on medium heat
- Add the tomatoes and parsley, cook for 5 minutes
- Add the chopped octopuses, season with salt, pepper, and red pepper flakes
- Cook uncovered for 25 minutes, on medium heat, stirring occasionally
- Add bay scallops and cook for another 8-10 minutes
- Cook the linguine and once done, rinse under cold water to stop the cooking
- Put some linguine on a plate, spoon seafood tomato mixture on top of pasta, sprinkle with parsley and Parmesan cheese
What should I eat for my pre-dinner? I have business management at 6pm.
Filed under: boiling, cooking, italian | 2 Comments
Tags: pasta, scallops, cwST originals, linguine, parmesan, red pepper flakes, parsley, diced tomatoes, octopus
That’s a lot of C’s in the title. I guess I’m in a sweet-tooth craze. When I saw these, I just knew I had to make them. And what better way to use more of that finely shredded coconut from the panko shrimp?; I was thinking in the back of my head of ways to use the remaining 10 cups of shredded coconut.
[100% organic]
Ingredients:
- Sponge cake
- 1.5 all purpose flour
- 1 cup white sugar
- 7 eggs
- 0.33 cup unsalted butter, melted
- Coating:
- 2 cups finely shredded coconut
- 3.25 cups icing sugar
- 1 cup cocoa powder
- 0.50 cup butter, melted
- 0.50 cup hot water
Instructions:
- Preheat oven to 350ºF
- Whisk eggs and sugar with an electric mixer for about 10 minutes until light and fluffy
- Add the flour and fold through, then fold the third cup of melted butter
- Line the base of a rectangular/square pan with parchment paper and pour the batter into the pan
- Bake for 40-60 minutes. To check if the cake is ready, stick a metal skewer into the middle of the cake. If the skewer comes out clean, the cake is ready
- Cool on a wire rack. Once cool, cut off all the edges and crusts
- Cut this into roughly cubes, whatever size you want them to be
- Whisk the icing sugar, cocoa powder and hot water together in a bowl then fold in the melted butter
- Dip all sides of the sponge cubes into the chocolate mixture and then toss the cubes through the shredded coconut to cover
- Allow to harden on a wire rack, then refrigerate to fully solidify
*Adapted from Mowielicious.
Filed under: australian, baking, mixing | 1 Comment
Tags: cocoa powder, desserts, dried coconut, eggs, flour, icing sugar
I always order this dessert whenever available. I don’t think I’ve had it in America yet. I always order this at restaurants in Asia, especially Thai ones. It’s also served with a red glutinous rice or something like that. It’s red/deep purple-red in color.
[100% organic]
Ingredients:
- 0.50 cup sticky rice, cooked
- Mango, cup in cubes
- 0.25 cup coconut milk
- 1 TB powder sugar
- Sesame seeds, toasted
Instructions:
- Cook the sticky rice to your rice cooker’s guidelines
- Melt the sugar in the coconut milk on medium heat, remove when done
- Toast the sesame seeds
- Scoop the rice in a bowl or martini glass
- Pour some of the coconut milk over the rice
- Place the mangoes on top or to the side
- Pour the rest of the coconut milk
- Sprinkle with toasted sesame seeds
Filed under: boiling, thai | Leave a Comment
Tags: *favorites*, coconut milk, cwST originals, desserts, mangoes, quick & easy, rice
1/16 Lunch
Why didn’t I buy pork spare ribs earlier? #1, it’s *SO* much cheaper than baby back ribs. #2, when cooked in soup it tastes the same. I served it over udon noodles. It’s best to use unripe papaya.
[100% organic]
Recipe here.
*Oh crap!!! I forgot the Chinese soup nuts!!!!
Filed under: boiling, chinese | Leave a Comment
Tags: noodles, cwST originals, daikon radish, papaya, spare ribs
Traditionally in dim sum, this is made with chicken, shittake mushroom, salted duck yolk, and Chinese preserved sausage. This is one of my favorite things to order during dim sum. Who knew it was so easy to make? There’s a lot of waiting around but it’s not too bad.
You can buy all of these ingredients (except for the BBQ pork) and the bamboo steaming equipment at all large Asian supermarkets. Austinites, you can find everything (except for the BBQ pork) at MT Supermarket. You can buy BBQ pork, $6.99/lb, at First Chinese BBQ or make it yourself.
[100% organic except for sausage and BBQ pork]
Ingredients:
- 2 rice cups {1 rice cup ≈ 0.75 cup} glutinous rice = sticky rice = sweet rice = botan rice = mochi rice = pearl rice
- 2 dried lotus leaves
- 4 large shittake mushrooms, sliced
- 4 Chinese preserved sweet sausage, sliced 1/8 inch
- 0.5 cup BBQ pork, finely chopped
- 4 green onions, finely chopped
- 1 tsp canola oil
- 2 tsp soy sauce
- 2 tsp Chinese rice wine (Shaoxing wine)
- 0.5 tsp brown sugar
- Canola oil spray
- Water
Instructions:
- Carefully cut the center stem off and the outer torn rim off each leaf. Then cut in half and soak in hot water for an hour
- Wash the rice three times or until water is almost clear
- Soak the rice in your rice cooker for 2 hours before cooking it
- Set your rice cooker to normal or if you have a sticky rice setting, set it to that
- Turn your stove on high heat, get a wok and heat up the oil
- Quickly add the sausage, stir for 30 seconds, and add the green onions and mushrooms
- Stir for 10 seconds, add the soy sauce, rice wine, and brown sugar, and a little bit of water
- Cook for 2 minutes, then add the BBQ pork
- Cook for another 30 seconds or so and remove from heat
- Carefully wring out the water from the leaves and open them on a flat surface
- Spray oil in the center
- Layer a flat rectangle of rice
- Place 0.25-0.33 cup of filling mixture over the rice, then add another layer of rice over the filling
- Wrap the rice into a packet and place facing down on the bamboo steamer
- Steam for 30 minutes
Filed under: cantonese, chinese, cooking, steaming | Leave a Comment
Tags: rice, cwST originals, bbq pork, rice wine, sausage, dim sum, *favorites*
Fried Baby Octopus
My afternoon snack:
[Octopus wild from Thailand]
Filed under: frying, worldly | 1 Comment
Tags: appetizers, octopus, rice flour
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about me
enjoys cooking + never gets tired of grocery shopping + always finding new ways to cook the same ingredient + food snobbing + awesomeness + fine dining + walking clothes hanger
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