So, even though I used the exact same recipe as I did the first time, it decided to not set on me – which is possibly the most devastating (I do realize that’s overly dramatic) thing that could happen when working with creme brulee. In fairness, it was probably my fault as I messed with the sugar ratio and texture by blindly adding melted chocolate chips. The only thing left for me to do – aside from trashing it all – was to of course muster all the common sense I had to tackle this issue. So then I thought about all the ingredients I used and figured out which one was most likely the contributing factor. Through trial and error, I finally added just the right amount of egg yolks in the mixture for it to set properly, after reheating everything on the stove and chilling it overnight, (an undesirable and time consuming process that you will now avoid should you ever encounter this problem. You’re welcome.) it resulted in the perfect consistency. I even topped it with some berries just for aesthetics . I’m getting better at this guys.
Once in a blue moon I cook something amazing that even blows my own mind. Once in a blue moon I’ll share my recipe here, although it’s unfortunate that I can’t take 100% credit for it.
One of my friends, Colin, made something similar a few months back and I couldn’t find the recipe from MensHealth so I just rolled with it, hoping it works out, and did it ever.
Not only is this recipe the best (for real, you won’t need to look elsewhere for chicken finger recipes), it’s dead easy too. All you need to do is take the following ingredients to marinate the chicken strips overnight. Preferably cut the strips relatively thin so that they cook easier.
Dijon mustard (the ones with seeds) – I don’t know how many chicken breasts you’re working with but essentially you want to apply a liberal amount of this baby all over that baby.
Lemon juice. Don’t go overboard. For each chicken breast, maybe 3-4 drops will do.
Dried rosemary. Again, just a little bit ’cause you don’t want it to be overpowering. The dijon mustard is key.
4 ingredients people. Unless you want to add a bit of salt, but you definitely won’t need it because the seasoned bread crumbs are so flavourful already.
The next day, take a piece of aluminum foil and fold it in half. This is is more advantageous in serving as a platform for bread-crumbing your chicken than using any other equipment (e.g. cutting board, bowl, kitchen counter) for a couple of reasons. One, it’s disaposable, no washing and no salmonella residue. Two, you can fold the foil onto the chicken to cover all the meaty crevices better instead of, say, using your chicken to dip into the crumbs. And you’re not likely to waste any bread crumbs for that reason. Anyway, I over-analyzed this way too much, but what the fuck else am I suppose to write about? This recipe is too straight-forward.
NEXT, prepare a hot pan of vegetable oil on medium-low heat. You don’t want the heat too high otherwise it will burn the outside before it looks inside. It will probably take a couple of minutes on each side.
Serve it with some plum sauce!! SO. GOOD. and tender.
Seriously, if anyone messes this up, there’s no hope for you. I’m half joking.
I love this recipe as a side dish though. Now, I only took one pretty photo, (how many different angles of potatoes do you really want to see?) but the real gem is the recipe itself of course
Wash all the potatoes in a huge pot and then boil them until tender. You can tell when they’re ready by poking it with a fork.
Drain the potatoes and cut each one in half. Then put them back in the pot.
Add the following ingredients, by taste. I don’t like to tell you the exact number of teaspoons and quarter tsp and half tablespoons to use, you’re smart enough to tailor that to your own desire. After all, there are way fewer rules in cooking than in baking.
Butter or margarine or heavy cream
Shaved parmesan cheese (or whatever cheese you fancy)
When mixing all the ingredients, just violently shake the pot in a circular motion so each and every one of the potatoes gets covered in all the goodness equally. Finally, top it off with some crumbled goat cheese. It’s my favourite so you’re not allowed to substitute
Bake it at 350F for about 20min and there you have it, easy side dish done.
(TIP: if the potatoes turn out too dry. Melt a little butter and drizzle it over)
Recipe is courtesy of the foodnetwork.
I went into this thinking it was a cake. After the mixture became more and more dough like I revisited the recipe and the photo resembled a stuffed scone. What do ya know it came out of the oven nothing short of a scone… well except for the shape.
I definitely recommend sticking to an actual cake recipe for strawberry short’cakes’. They’re meant to be simple so don’t try to overcomplicate it. That’s my advice. Don’t get me wrong, it’s still delicious I hardly ever pass up a piece of cake, even if it did turn out a different species.
I told you I would go batshit crazy eating my way through Brisbane in my last year. All the dishes I’ve posted a photo of below and have tasted it myself were worth every penny. When the new year started, I have been cooking and baking many new things; too frequently I may add (thank god I’m a physically active person. I would look like a whale by now if I wasn’t). I promise you this, I will make at least one new dish every week for the rest of the year. Let it be an appetizer, or dessert. Simple or complex. Side dish or sauce. I will try to incorporate new ingredients and textures along the way. While intensely exploring restaurant food has taught me so much about what I like, it’s time to move that towards the back burner and get my hands dirty.
This is my first guest and video blog! I made pho with a friend a couple of months ago – I know, too much slacking off, not enough blogging. But I am back in the blogging world now. Pho is a traditional Vietnamese rice noodle soup and one of my favourite dishes of all time. It takes hours to make the broth but if you’re patient enough, the longer it stews, the more flavour you’ll get.
Without further ado, here’s Quynh’s pho recipe!
Pot big enough for 3 kettle full of water
Knives to cut meat
Chopsticks to eat with
spoons for soup tasting
Ingredients for soup:
Pho seasoning packet
salt and sugar
beef stock/chicken stock
Ingredients for Pho:
veal meaty cut
Beef balls (not the testicles)
Hoisin sauce and/or chilli sauce
I attempted to film the entire process of the experience but only wound up getting a short clip of the part where we had to boil the beef and pork bones in order to clean it. I swear I was prepared and my camera was charged! But the battery died anyway and left me astray. Luckily I used Kim’s SLR to shoot the rest
Following the video, we combined the meat and the veggies together in that huge pot with lots of water and let it simmer on low – medium heat. Then the other ingredients were added. We adjusted the flavours intermittently after tasting.
To serve, we garnished the soup with basil leaves, some lemon juice, veal slices, red onions, no I did not forget the noodles (how embarrassing would that be), bean sprouts and hoisin sauce and chillies for even more flavour! The beef balls are always the first ones to go. Chewy beefy goodness yum.
I accidentally rubbed my eye after touching the chilli and had to wash it out, ice it, repeat it for almost half an hour. First experience ever, that shit burns.
Bon appetite! I’m off to the store to invest in a 20L pot. : )
This summer (Canadian summer, Australian winter. Just to be clear ) I decided to take a trip back to the motherland and spend some quality time with family. During holidays like Chinese New Year, and special occasions (i.e. me visiting, ha), by far the most common “activity” Chinese people partake in is dining out; and I had a lot of family to see. Their lifestyle revolves much more around food than what I’m used to. But then I started to understand how it’s not easy to resist the urge to eat when there’s damned good food every street you walk down and every corner you turn. Not just the type of cuisine, but the type of Chinese food all the restaurants offer boggles my mind. So needless to say, I spent a LOT of time eating these past 3 weeks, which I did not have the slightest issue with. Eating and bonding, what can be better? There’s always room for delicious food. I decided to put together a little gallery for some of my dining experiences while I bounced around Japan and China. Keep in mind that these were just a small percentage of what I ate. It was undoubtedly the greatest food journey of my life.