Irish Brown Soda Bread

May 27, 2015

I had a splitting headache all afternoon but still needed to get dinner together. Daughter had an early soccer game so dinner could be slightly later. Maybe, I could have a little nap first...Husband wanted a steak, salad and bread for dinner. Thankfully, I had 3 pieces of steaks I had marinated and frozen for such an occasion. Bread? None to be found. So, I thought Irish Soda Bread. So much for me wanting to avoid carbs.

I looked online and found Irish brown Soda Bread by Merrill Stubbs on Food 52. I had all the ingredients, including buttermilk. I liked that this recipe uses whole wheat flour and oats, in addition to regular flour. I omitted the wheat germ it asked for, which I am sure I have somewhere in my pantry. Too lazy with the splitting headache to go looking for it.  

Corn and Poblano Lasagna

May 22, 2015

I watched Chef Marcela Valladodid on Food Network making this delicious looking alternative lasagna and was drooling. I am not a big fan of traditional lasagne; it is too rich for my taste. This lasagna I could get behind.  I love the flavor of roasted Poblano chilies. 

Then last Thanksgiving, my sister in law Katherine made it. Yum! Further more, she updated the recipe with changes she noted from comments on the website. She graciously shared the updated recipe with me. Right now, sitting in the fridge is a pan of Corn and Poblano Lasagna waiting to go into the oven for dinner. It is daughter's favorite- wanted to bake it fresh for her.

Pictorial of Indulgence

May 20, 2015

After my recent trip to Malaysia and indulgence in the rich and often meaty dishes of my childhood, I had been craving something a little lighter, a little fresher. I miss salads and my daily green smoothie of greens and fruits. Son came home from college to celebrate my birthday. Daughter was ready to eat out after cooking for herself while we were gone. We vacillate between eating healthy and indulging. Now that son's college semester is over and he is back in town, expect us to do more damage. Ha, ha. Here's a pictorial rundown of some of the dishes we ate this month. 

Carne Asada and Adobada taco from Tacos EL Poblano

"More Mexican Everyday" - Rick Bayless

May 17, 2015

To say I have a weakness for cookbooks is an understatement of gigantic proportions. Was by Costco the other day, when I spied Rick Bayless " More Mexican Everyday. I just had to have it. But I have a self imposed moratorium on buying more cookbooks.... It has to meet some criterias.

Ching Ming 2015

April 12, 2015

Lovely way to introduce Ching Ming tradition to my beautiful nieces. First time at their grandpa's grave. The colors of the marble etching had faded although they told us it would be permanent. Brother HT, myself and my adorable nieces Aubrey and Amanda renewed the etching by coloring with oil pastels. Mom was delighted by our artistic efforts. Lots of laughter, chatter and questions as they colored while we told them about their grandpa as well as their grand aunt, great grandmother and great grandfather, at whose adjoining plots we made offerings too. Many thanks to sister in law Racheal for organizing and helping educate us on Ching Ming customs. I think dad was very happy. Love and miss you Dad.

Walking down to Dad's grave

Baking bread with Sifu Emilia

April 9, 2015

I have been a quest to bake Hainanese White bread, of my childhood. Lightly toasted slices of bread, smeared with margarine (butter, if you are so fortunate!) and Kaya (rich custardy coconut jam), is something to swoon about. Old fashion Kaya toast, simple in its execution and utterly comforting in its consumption. Without fail, when in Malaysia, my USA born children would order this breakfast delight when they see it on the menu. The past 2-3 years we have been a quest to find a recipe for the bread so we can recreate the experience back home. Endless googling and blogs surfing to no avail.

Meanwhile, Facebook would show mouthwatering pictures of delicious breads, baked by my cousin Emilia. It looked like a promising start to our quest. I was very fortunate Sifu Emilia was gracious enough to show me how to bake Chinese style soft white bread. It uses a roux starter called Tangzhong. It is what gives the bread its soft, pillowy texture. The bread remain soft at room temperature for a number of days.

P.S. Can I tell you, biting into the hot, freshly baked buns was delicious heaven! The butter and sugar melted, beautifully flavouring the buns. I am drooling thinking of them.....

Blood Orange Cake

Found an unposted blog article from 2014 when my garden was pumping out blood oranges. I was unable to find pictures of the Blood Orange cake but thought best to post this recipe before I lose it! Here's some pictures of my blood orange harvest instead.

June 15, 2014

I have been on a cake making kick of late. The Rosemary Pear cake is one I have made often. I love the slightly gritty texture of the pear and cornmeal in this  moist slightly sweet cake. It has become the base of my "clear the fruit basket cake." I have used over-riped fruits such as mango as a substitute with equally delicious success.