notes from my food diary

As the title simply tells you, I’m leaving this blog and moving to a new blog which is also named notes from my food diary.  I felt that after 5 years here, it’s time for me to find a better blog platform for my food recipes & photographies.  I’m quite sad leaving all my posts here because I can’t import my old posts to the new blog, it’s rather cumbersome to transfer one by one manually.  I’m excited with my new blog so please update your bookmark and visit me at my there! 

Happy Chinese New Year 2010!  It’s the year of Tiger for those who don’t keep track of the Chinese astrology and those who were born in the year of Tiger should feel luckier than the rest of us!  

I’m making these sesame seed balls for the celebration, even though I don’t keep all the traditions but I want my son to experience part of his heritage.  And he will definitely have red money envelope or "hong bao" tomorrow!  When I was young, growing up in Chinese community in Jakarta, Indonesia meant I had lots of hong bao from my older relatives on Chinese New Year.  But I hated going to some of my relative houses at that time, my new clothes itched and I didn’t like to be in my best manner particularly.  Now that I’m older I don’t have to do that part of tradition again but if someone younger and unmarried comes to my house then it’s my turn to give him or her hong bao.

The filling for these sesame seed balls are a bit different than the regular ones bought from a store.  My late grandfather from my dad’s side liked his sesame seed balls filled with sweetened mashed potatoes.  The potatoes were first boiled until soft then they were peeled and mashed.  Furthermore, they would be cooked with coconut milk, pandanus leaves, sugar, and a bit of salt.  Naturally, my mother learned this style of preparation from her mother-in-law and I’ve come to like this version better than anything else.  I will share the recipe even though it’s not exact in terms of its measurement.  I’ve learned to make these balls by looking at the consistency of the dough, the more you practice making it, the better the dough will turn out.  

Gong Xi Fa Cai! 

 

Sesame Seed Balls

Makes about 22 to 24 medium-sized sesame balls 

 

For the dough balls:

16 oz. glutinous rice flour

2 cups water

1/2 cup sugar

Sesame seeds 

Cooking oil 

 

For the sweetened potato filling:

2 medium russet potatoes

Sugar

Pandanus leaves

Coconut milk

Salt

 

To make the filling:  Wash the potatoes and boil them until soft.  Peel and mash.  Put them back into a saucepan and measure coconut milk, sugar and a pinch of salt to make a pretty thick consistency.  This filling should be very sweet.  Also, you don’t want to put too much coconut milk but just enough so the potatoes are not too thick.  Add pandanus leaves, 2 long leaves that’s tied in a knot would be sufficient usually.  Cook over medium heat and stir often.  Once it starts to boil, stir continuously until the mixture becomes smooth and very thick.  Let it cool completely.  This can be done a day ahead and store in the refrigerator.

To make the dough:  Boil the water with sugar until the sugar is dissolved.  Let cool completely.  Pour glutinous rice flour in a big bowl and add sugar water until you can gather the dough together to make a soft ball.  Have extra flour ready for keeping the dough from sticking to hands.  Also have ready a plate or baking pan dusted with some of the flour.  Gather a small dough and flatten it on your palm.  Put enough filling in the middle, pinch to seal and roll between palms to form a ball.  Put this on a floured plate/baking pan and do the same for the rest of the dough.  Have a small bowl filled with water ready and another bowl with sesame seeds in it.

Fill a deep fryer with cooking oil to about 3 inches deep and heat it to 325 degree F.   Dip each sesame ball into a bowl of water, let the excess water drips back.  Roll the moistened ball into the sesame seed and put it into the floured plate/baking pan.  Repeat the process with the rest of the balls.  Fry a few sesame balls at a time until they float on the top, then with a metal spatula or spider rotate the ball repeatedly in the oil so they brown evenly.  Place on a plate lined with several thickness of paper towels.  Repeat with the remaining sesame balls.  Serve immediately.

All Roads Lead to Rome—Even on Valentine’s Day!

 By Lidia Matticchio Bastianich,

Author of Lidia Cooks from the Heart of Italy: A Feast of 175 Regional Recipes

 

"This year, Valentine’s Day falls on a Sunday, and I’ll be celebrating it with my kids and grandkids "Roman style". After all, St. Valentine’s origins are actually considered Roman, although many of us look for romantic dishes like lobster, oysters and chocolate covered strawberries. I say keep the holiday simple, wholesome and still full of love with one or two delicious pasta dishes that can be put on the table in literally twenty minutes. That way, there’s more time for lots of hugs following dinner!

Regardless of whether you decide to treat your spouse, loved one, or the entire family to these dishes, Valentine’s Day does need a little chocolate to top off the meal. And at my house, I’ll be serving my traditional chocolate crepes, served with a little fresh whipped cream or vanilla ice cream. Now THAT’S AMORE!"

 

LINGUINE ALLA CARBONARA

From Lidia’s Italian-American Kitchen, published by Alfred A. Knopf

 

Makes 6 servings

 

Salt

6 ounces slab bacon, in one piece

2 tablespoons extra virgin olive oil

2 large yellow onions, sliced 1/2-inch (about 3 cups)

1 1/2 cups hot Chicken Stock or canned reduced-sodium chicken broth, or as needed

1 pound linguine

3 egg yolks

Coarsely ground black pepper

Bring 6 quarts of salted water to the boil in an 8-quart pot over high heat.

 

Remove the rind, if necessary from the bacon. Cut the bacon into ¼ inch slices, then cut the slices crosswise into ¼ inch strips. Heat the olive oil in a large, heavy skillet over medium heat. Add the bacon and cook, stirring, until the bacon is lightly browned, but still soft in the center, about 6 minutes.

The amount of fat in the skillet will vary depending on the bacon. If there is more than 3 to 4 tablespoons of fat in the pan, pour off the excess. If there is less than 3 to 4 tablespoons, add enough olive oil to measure that amount. Add the onions and cook until wilted, but still crunchy, about 4 to 5 minutes. Add the stock, bring to a boil and adjust the heat to a lively simmer. Cook until the liquid is reduced by about half.

Meanwhile, stir the linguine into the boiling salted water. Return to a boil, stirring frequently. Cook the pasta, semi-covered, stirring occasionally, until done, about 8 minutes.

Ladle off about a cup of the pasta cooking water. If the skillet is large enough to accommodate the sauce and pasta, fish the pasta out of the boiling water with a large wire skimmer and drop it directly into sauce in the skillet. If not, drain the pasta, return it to the pot and pour in the sauce. Bring the sauce and pasta to a boil, stirring to coat the pasta with sauce. Check the seasoning, adding salt if necessary. If necessary, add as much chicken stock or pasta cooking water as needed to make enough sauce to generously coat the pasta. Remove the pan from the heat and add the egg yolks one at a time, tossing well after each. (A salad fork and spoon work well for this.) Add the grated cheese, then the black pepper, tossing well and serve immediately in warmed bowls.

 

 

CREPES WITH CHOCOLATE AND WALNUTS (Palacinke)

From Lidia’s Italy, published by Alfred A. Knopf

 

Makes a dozen palacinke, serving 6 or more

 

For the palacinke:

2 eggs

2 cups water

1 tablespoon dark rum

1 teaspoon vanilla extract

2 tablespoons sugar

1/3 teaspoon salt

2 cups flour

8 tablespoons melted butter or more

Finely grated zest of 2 lemons

For serving:

10 ounces excellent bittersweet or semisweet chocolate (12 ounces, or more, for extreme chocolate lovers)

1 1/2 cups walnuts, toasted and coarsely chopped

1 cup heavy cream, chilled (plus sugar to taste)

Recommended equipment:

A small ladle (1/3 cup volume or slightly larger)

A 7-inch crepe pan or a non-stick skillet, 7-inches wide on the bottom

 

To make the palacinke batter, whisk together the eggs, water, rum, vanilla, sugar and salt in a large bowl, until well blended. Sift the flour on top, a bit at a time, whisking each addition until smooth. Drizzle in 4 tablespoons of the melted butter, whisking until the batter has slightly thickened, with the consistency of melted ice cream. Finally, whisk in the lemon zest. Put the remaining 4 tablespoons of melted butter in a small cup and keep it warm.

Break or chop the chocolate into small pieces and put them a bowl set in a pan of hot (not boiling) water. When the chocolate begins to melt, stir until completely smooth and keep it warm, in the water, off the heat.

Set the crepe pan or skillet over moderate-high heat until quite hot. Pour in a couple tablespoons of butter, quickly swirl it all over the pan bottom, then pour excess butter back into the cup, leaving the bottom lightly coated with sizzling butter. (If the butter doesn’t sizzle, heat the pan longer before adding the batter). Immediately ladle in a scant ⅓ cup of batter, tilt and swirl so it coats the bottom, and set the pan on the burner.

Lower the heat to medium and cook the palacinka for a little less than a minute, until the underside is lightly browned in a lacy pattern. Flip it over with a spatula and fry for a half minute or longer, until the second side is lightly browned, then remove it to a warm platter. Heat the empty pan briefly, then rapidly coat it with butter, fill it with batter and cook another palacinka. Repeat the sequence, stacking up the finished palacinke on the platter, until all the batter is used up.

Fill and serve the palacinke as soon as possible, while fresh and warm. Keep the platter in a warm spot and cover the stack with a tent of foil or a large bowl turned upside down. Whip the heavy cream, unsweetened or with sugar to taste, to soft peaks. Stir the melted chocolate and reheat it if necessary so it is smooth and warm.

Take one palacinka off the stack and place it with its lacy-patterned side down. Spoon a generous tablespoon (or more) warm chocolate in the center of the pancake and spread it over the palacinka, leaving an inch wide border uncoated. Scatter a spoonful of chopped walnuts on the chocolate layer then fold the round in half, hiding the fillings, and fold again into a plump quarter-round.

Fill and fold all the palacinke the same way. For each serving, place two rounds, overlapping, on a dessert plate, heap some cream on top, scatter some nuts on top of the cream and drizzle warm chocolate in streaks and squiggles over the palacinke and the plate.

 

© 2010 Lidia Matticchio Bastianich, authors of Lidia Cooks from the Heart of Italy: A Feast of 175 Regional Recipes

 

Author Bio

Lidia Matticchio Bastianich, coauthor of Lidia Cooks from the Heart of Italy: A Feast of 175 Regional Recipe, is the author of five previous books, four of them accompanied by nationally syndicated public television series. She is the owner of the New York City restaurant Felidia (among others), and she lectures on and demonstrates Italian cooking throughout the country. She lives on Long Island, and can be reached at her Web site, Lidia’s Italy

A few jars of lemon curd in the refrigerator will end any pursuit of happiness in winter days.  The mere mention of lemon curd conjures up an image of luscious and creamy blend of butter, eggs, and lemon juice.  Made with Meyer lemon, the curd is instantly lifted up to a higher status; it is tangy and sweet at the same time, it feels so silky in the mouth.  

My husband has begged me to make cream puffs for almost two weeks, it’s one of his favorites pastries.  I finally had the time to make a special one, the one with the lemon curd in the puffs.  I prefer to make at least 2 batches of lemon curd and store in the refrigerator because I’m sure there would be another revelation of using leftover lemon curd in the future.

Choux

Makes about 15 large puffs

 

1/2 cup whole milk

1/2 cup water

6 tablespoons unsalted butter, cut into 1/2-inch pieces

1/4 teaspoon salt

1 cup unbleached all-purpose flour

4 large eggs

 

In a saucepan over medium-high heat, combine the milk, water, butter, and salt and bring to a full boil.  When the butter melts, remove the pan from the heat, add the flour all at once, and stir vigorously with a wooden spoon until blended.  Return the pan to medium heat and continue stirring until the mixture leaves the sides of pan and forms a ball.  Remove from heat and let cool for 3-4 minutes.

When the batter has cooled, place it in a mixer bowl fitted with a paddle attachment.  Add eggs one at a time and mix at medium speed.  The mixture will separate and appear shiny after eggs are added but continue mixing until the batter becomes a smooth paste.  Let paste cool for 10 minutes before shaping.

Position 2 racks evenly in the oven, and preheat to 425 degree F. Line 2 half-sheet pans with parchment paper.

Fit a pastry bag with a 5/8-inch plain tip and fill the bag with the paste.  Pipe about 1 tablespoon of paste onto a prepared pan, forming a mound about 2 inches in diameter.  Space the mounds at least 2 inches apart to allow for expansion.

Bake puffs for 15 minutes, then reduce the heat to 375 degree F and continue baking until golden brown, 15-20 minutes longer.

Remove from the oven and immediately prick the side of each puff with the tip of a knife.  Return to oven, leave the door open, and allow the pastries to dry out for 10-15 minutes.  Let the pastries cool completely on the pans on wire racks before filling. 

 

Meyer Lemon Curd

Makes 1 1/4 cups 

Zest of 4 Meyer lemons, in wide strips

Juice of 4 Meyer lemons, strained

8 tablespoons sugar

4 large whole eggs, plus 6 large egg yolks

1/2 cup unsalted butter

In a large heatproof bowl, combine the lemon zest and juice, sugar, eggs, and butter and place over gently simmering water in a saucepan.  Whisk steadily until the sugar dissolves and the butter melts, then continue to whisk until the curd coats the back of a spoon, about 6 minutes.  Do not let the curd boil.

Remove from the heat.  With a rubber spatula, push the curd through a sieve into a clean, dry bowl.  Cover with plastic wrap, pressing it directly onto the surface of the curd to prevent a skin from forming.  Poke a few holes in the plastic wrap to allow steam to escape.  Refrigerate until well chilled, about 3 hours, or for up to 5 days.

 

Source:  adapted from Essentials of Baking 

 

I finally have time to post this after a busy week, remember this post?  These are the two dishes from Mary Ann Espositos’ new book, titled Ciao Italia Five Ingredient Favorites: Quick and Delicious Recipes from an Italian Kitchen.  You should know by now that I love Italian food  When I was asked to review it the first thing that popped into my mind was that there’re only five ingredients to create a dish!  How exciting is that?  Well, I am.  Most of the time when I cook Indonesian food, the ingredients are sometimes a mile long  Not that I want to complain too much, the end result is as always delicious.  But I’m also looking for something quick and not too complicated when I cook during the weekday.  Life is busy enough with lots of activities that I think cooking is something that needs to be a bit easier, especially when I come home tired already.  What I also like about this book is that it encourages us to use good quality ingredients to achieve optimal flavor.  Plus, I think this book also represents home-cooking Italian style, something that’s very comforting to have when dinnertime comes.

I actually have tried two other recipes from the same book but I didn’t have enough time to beat the ray of light that’s fading into the west.  Those two were roast chicken with lemon and that I paired with whole wheat spaghetti with roasted vegetables, and believe me they were wonderfully delicious, you don’t need photos to proof them.  The short ingredient list and ease of preparation make the meal making was such a breeze.  This time I chose stuffed flounder with spinach and carrots and potato casserole.  The fish dish was just perfect, the ginger in the fish was a nice touch for a mild fish like flounder or dover sole.  The potato casserole was similar to scalloped potatoes but much simpler.  The addition of egg is something that I’ve never tried before with potatoes, it’s said that it is a northern Italian style cooking, but my family loved it.  I only needed to add green salad to the dinner menu and we’re all set to eat! 

Stuffed Flounder with Spinach and Carrots

Serves 4

 

1 pound fresh spinach, well washed

1 medium carrot, peeled and grated

1 tablespoon fresh ginger, grated

Fine sea salt

Freshly ground black pepper

5 tablespoons unsalted butter, melted

4 flounder fillets (about 5 to 6 ounces each)

 

Preheat the oven to 400 degree F.

Cook the spinach, covered, without any additional water, just until the leaves wilt.  Drain and squeeze dry.  Coarsely chop the spinach and place it in a bowl.  Cook the carrots with the ginger in 2 tablespoons of the butter until the carrots begin to wilt.  Transfer them to the bowl with the spinach.  Season to taste with salt and pepper.

Divide and spread the spinach-carrot mixture on top of the fish.  Starting at the short end, roll each fillet up like a jelly roll.

Brush a casserole dish with 1 tablespoons of the remaining butter.  Add the fillets, and drizzle the tops with the remaining 2 tablespoons butter.

Bake the flounder for 20 to 25 minutes, or until the fish turns white and easily flaked with a fork.  Serve hot.

 

 

Potato Casserole

Serves 4 to 6

 

1/2 stick (4 tablespoons) unsalted butter, melted

2 pounds red-skinned potatoes, peeled and thinly sliced

1 large egg, lightly beaten

1 1/2 cups whole milk

1/2 teaspoon freshly grated nutmeg

Fine sea salt

Freshly ground black pepper

 

Preheat the oven to 400 degree F.

Brush a 12×9-inch casserole dish or 12-inch cast-iron skillet with 1 tablespoon of the melted butter.

Layer the potatoes in the casserole dish, and pour the remaining melted butter over them.

Whisk the egg, milk, nutmeg, and salt and pepper together in a bowl.  Pour evenly over the potatoes.

Bake the casserole, uncovered, for 40 to 45 minutes, or until the top is browned, and a knife is easily inserted into the potatoes.  Serve hot.

 

Source:  Ciao Italia Five Ingredients Favorites: Quick and Delicious Recipes from an Italian Kitchen by Mary Ann Esposito.  Reprinted with permission.