jeudi 31 janvier 2008

Where did Time go?

I have been very busy this last week with work and obligations *cough*
But I haven't been idle!
Here is a preview.


mercredi 23 janvier 2008

Asian Roots

I remember being a child and seeing my father fold dumplings on the kitchen table. I'd stand and watch while he mixed the meat and seasoning and dropped a spoonful in those edible 'skins'. I'd mentally count the rows of cute 'meat pouches' to see if there would be enough for all of us.

Now, being myself an adult and far from home, I decided to make some for myself :D And what is simpler then delicious wontons! I found a recipe in my asian cooking book, purchased some wonton skins at the nearest asian grocery store, rolled up my sleeves and gleefully mixing and filling.

I rather did a mess at first with overfilling the pouches *greedy smile* but I got the hang of it after 5 or so split skins.

6 ounce of minced pork
2 ounces of shrimps cut in small pieces
1 teaspoon of brown sugar

1 tablespoon of rice wine

1 tablespoon of light soy sauce

1 teaspoon of chives
1 teaspoon of minced ginger root
24 wonton skins

Next, I'll try dumplings! :D:D Shrimp dumplings!!! *squeals*

mardi 22 janvier 2008

Of Cinnamon Delights

After discovering a sweet dough recipe in my bread machine recipe book, I could not resist the urge for some cinnamon rolls!

The bread machine does simplify the task a lot but it is not impossible to do without. It's even better in some cases. I would of done it manually but for the controlled temperature in the machine that makes it rise without any trouble. The recipe is from but I modified it with ingredients from my book. I also cut the recipe in two since it was a trial-recipe, it is my first time doing these!

Sweet Dough
1/2 cup milk
1/2 cup water
2 tablespoons of butter
3/4 teaspoon salt
1/4 cup sugar
1 egg
3 cups all-purpose flour
3/4 teaspoon active dry yeast

I heated the milk, water and butter until just before it reached boiling point. I then poured everything (following the order of ingredients) in the bread machine pan. I selected the dough cycle and left the machine to its work.

When it was risen and ready, I took it out, punched it down and rolled it into a large rectangle. I smeared soft butter all over it. Now it was time for the filling. I didn't add in raisins since I don't like them. *grin*

1 1/2 teaspoon ground cinnamon
3/4 cup brown sugar
3/4 cup chopped pecans
3/4 cup raisins (optional)

I actually ended up making the filling double because I felt there was not enough when I spread it but it is really up to you. I tend rolled it up starting the long side of the rectangle, being careful to tuck it in when starting. It should then give you a log! I then used a sharp knife and cut them at 1'' interval.

I made a batch of sticky buns and one of glazed buns. The sticky buns are made before u cook them and the glazed ones are .. well glazed *laughs* when they are piping hot.

Sticky Buns
1 1/2 cup brown sugar
3 tablespoon butter
2/3 cup water
2 teaspoon cinnamon
1/4 cup chopped pecans

Boil the sugar, butter, water and cinnamon for 8 mins.
Pour the syrup in your pan and sprinkle with the pecans.

Cover and let rise in a warm place for 30-45 mins.

Bake them at 375F for 20-25 mins or until golden. For the Glazed buns, sprinkle the buns with the frosting using a fork or an egg beater. Enjoy when warm!

White Frosting
1 cup confectioners sugar
1 1/2 tablespoon butter
1/4 teaspoon vanilla extract
1 1/2 tablespoon milk

Overall, I liked them very much. The pecans gave it a very nice 'roasted peanuty' taste. I have to work on the syrup for the sticky buns because I feel it was not 'thick' enough. I will actually make them taller next time!

I also did some more goodies but that's enough for tonight.. *yawns* Good night!

jeudi 17 janvier 2008

The Beginning of an Adventure

I might as well call it an adventure! This blog will be dedicated to it. I've always loved cooking and some of my favorite childhood memories is about whipping something yummy! Now, I've always cooked and until recently, I've been satisfied with the basic chocolate cake or Add-water-muffin-mix.. It's time for a change!

I have basic tools and ingredients like measuring cups, measuring spoons.. err whisks, an electric beater.... stuff mostly everyone has! I have no 'real' training other then my mom's teaching and cooking videos. Nonetheless, I declare the summit of my culinary ambition (for the present) is to make a puffy, crispy, beautiful buttery croissant *crosses fingers*!! I believe I can do it! First, I'll start with something simpler *thinks about croissants she tried and failed last week*

I have a long way to go along the trail of crispy, flakey, good to eat goodness!