Recipes, cookware reviews, and kitchen appliances in one cooking blog.

This past weekend, I went on a road trip to San Francisco with my girlfriends. It was more a culinary adventure than anything else and every meal we ate was insanely good. One of the standout dishes was the Tea Leaf Salad from Burma Superstar located at 309 Clement Street, San Francisco.

I’ve never had anything like it. Blogger Tea & Cookies describes it perfectly:

“The tea leaves are fermented, apparently hand-carried back from Burma, and have a deep vegetal flavor unlike anything I’ve ever tasted before. It is mixed at the table with romaine lettuce, peanuts, fried garlic and split yellow peas, sesame and sunflower seeds, tomato, and dried shrimp… It is crunchy and crispy and the flavor is out of this world, a musky, fragrant taste I’ve found nowhere else.”

There are no exact recipes, but Kitchen Caravan has one that apparently comes close:

• 4 cups thinly sliced Napa cabbage (about 2/3 head)
• 2 T unsalted roasted peanuts
• 1 tsp toasted sesame seeds
• 6 medium shrimp, shell on
• 2 garlic cloves + 2 T oil for frying
• 3 T sesame oil
• 2 T green tea leaves
• 1 tsp fish sauce
• 1 juicy lime
• 2 T cilantro, finely chopped
• ½ tomato, seeded and diced (optional)

Shell and de-vein the shrimp.

Fill a medium sized saucepan with water and bring it to a simmer. Poach the shrimp until just cooked through, which only takes a matter of minutes.

Remove them from their poaching liquid as soon as they are done cooking, cool, and refrigerate.

Clean the shrimp shells under running water. Dry them well.

Heat up the sesame oil in a small pan, (like this Swiss Diamond 8″ frying pan) and add in the shrimp shells along with the tea leaves. Let them infuse in the oil on moderate heat for 5-10 minutes, then turn off the heat and continue to let them infuse while you prepare the rest of the salad.

Slice the poached shrimps in half lengthwise.

Heat up the 2 tablespoons (I like the Anolon 4-piece measuring spoon set ) of oil in a skillet, and fry the garlic until golden brown. Remove the garlic with a slotted spatula and set it on some paper towel to soak up some of the oil.

Combine the cabbage, peanuts, sesame seeds, shrimp, and tomato (if you are using) together in a bowl.

Drain the infusing oil of the shrimp shells and tea leaves, pressing hard on the solids, in order to extract all of the flavored oil.

Make the dressing by whisking together the infused oil, fish sauce, lime juice, some salt to taste, and the cilantro.

Pour the dressing over the salad and toss well.

Top the salad with the fried garlic.

I don’t think there’s anything in this world that I crave more than ice cream. And not just during the hot summer months: I crave it year-round. I’ve been behaving myself lately and indulging less often since I’m trying to lose weight and train for a half marathon, but I just can’t seem to give up my ice cream addiction. I was discussing this with one of my more health-conscious friends recently, and he shared a little secret with me: how to make banana ice cream using just frozen bananas! Simply place a couple of ripe bananas in the freezer for a few hours and then process them (love my new Cuisinart food processor) until smooth and creamy. To make it even easier, I peeled the bananas, sliced them, and put them in a ziploc bag before freezing.

That’s it! Who knew something so easy (and healthy!) could be such an amazing treat?! Of course, you can always add a little peanut butter or chocolate if you so desire, but I’m telling you, the bananas on their own are sweet enough. It’s a great alternative to throwing away those bananas that are just a little too ripe for my taste. Plus, it gives me another great excuse to use my beautiful tangerine Cuisinart 3-cup food processor!

I am one of those people that cannot face my day without a hearty breakfast and when waffles are on the menu, I am one of those people that cannot exercise any self restraint. Crispy on the outside and soft on the inside with a pat of salty butter with sticky sweet maple syrup…it’s waffle heaven. Of course the beginning of any good waffle recipe is the batter, waffle maker , and waffle stand cooling rack . This recipe from Better Home and Garden via Apartment Therapy is an interesting one—these waffles are called “overnight yeasted waffles” and are less sweet and less dense than traditional waffles.

ingredients

2-1/4 cups all-purpose flour

2 tablespoons sugar

1 package active dry yeast

1 teaspoon vanilla (optional)

1/2 teaspoon salt

1-3/4 cups milk

2 eggs

1/3 cup cooking oil or butter, melted

directions

1. In a large bowl stir together flour, sugar, yeast, vanilla (if desired), and salt; add milk, eggs, and oil. Beat with an electric mixer until thoroughly combined. Cover batter loosely and chill overnight or up to 24 hours.

2. Stir batter. Pour about 3/4 cup batter onto grids of a preheated, lightly greased waffle maker (I like the Cuisinart Nonstick Waffle Iron). Close lid quickly; do not open until done. Bake according to manufacturer’s directions. When done, use a fork to lift waffle off grid. Repeat with remaining batter. Serve warm. Discard any remaining batter. Makes about 16 (4-inch) waffles.

I’m a huge fan of the cooking TV show Top Chef, DC . This season, one of the most common judge complaints stem from food that had been unevenly cut, thus cooking the food at different rates. An important kitchen tool called a mandoline can ensure even cooking time for cut fruits and vegetables. Get a stainless steel commercial mandoline —it’ll be easier to clean and much safer to use than any old cheapie mandolin. The quintessential recipe to test out your new stainless steel commercial grade mandolin would be Ratatouille ! I will admit, until Disney’s culinary rat Remy came into town, I had no idea what Ratatouille was and now, thanks to Smitten Kitchen , she’s taken this movie fantasy dish and turned it into a reality using her very own trusty mandolin.

Ratatouille’s Ratatouille As envisioned by Smitten Kitchen

1/2 onion, finely chopped, 2 garlic cloves, very thinly sliced, 1 cup tomato puree (such as Pomi), 2 tablespoons olive oil, 1 small eggplant (my store sells these “Italian Eggplant” that are less than half the size of regular ones; it worked perfectly),1 smallish zucchini, 1 smallish yellow squash, 1 longish red bell pepper, Few sprigs fresh thyme, Salt and pepper, Few tablespoons soft goat cheese, for serving.

Preheat oven to 375 degrees F.

Pour tomato puree into bottom of an oval baking dish , approximately 10 inches across the long way. Drop the sliced garlic cloves and chopped onion into the sauce, stir in one tablespoon of the olive oil and season the sauce generously with salt and pepper.

Trim the ends off the eggplant, zucchini and yellow squash. As carefully as you can, trim the ends off the red pepper and remove the core, leaving the edges intact, like a tube.

On a mandoline , adjustable-blade slicer or with a very sharp knife, cut the eggplant, zucchini, yellow squash and red pepper into very thin slices, approximately 1/16-inch thick.

Atop the tomato sauce, arrange slices of prepared vegetables concentrically from the outer edge to the inside of the baking dish, overlapping so just a smidgen of each flat surface is visible, alternating vegetables. You may have a handful leftover that do not fit.

Drizzle the remaining tablespoon olive oil over the vegetables and season them generously with salt and pepper. Remove the leaves from the thyme sprigs with your fingertips, running them down the stem. Sprinkle the fresh thyme over the dish.

Cover dish with a piece of parchment paper cut to fit inside. (Tricky, I know, but the hardest thing about this.)

Bake for approximately 45 to 55 minutes, until vegetables have released their liquid and are clearly cooked, but with some structure left so they are not totally limp. They should not be brown at the edges, and you should see that the tomato sauce is bubbling up around them.

Serve with a dab of soft goat cheese on top, alone, or with some crusty French bread, atop polenta, couscous, or your choice of grain.

If you get bored of the regular steak and chicken that most people cook at home, I recommend trying lamb.  I’ve got a recipe for a very simple Dijon Rosemary Crusted Leg of Lamb that I think is a home run.  It needs to marinate overnight and the cooking time is considerable (over an hour), but the prep is quite simple.

Dijon Rosemary Crusted Leg Of Lamb

Ingredients

• 1/4 cup honey
• 2 tablespoons prepared Dijon-style mustard
• 2 tablespoons chopped fresh rosemary
• 1 teaspoon freshly ground black pepper
• 1 teaspoon lemon juice
• 4 cloves garlic
• 5 pounds whole leg of lamb
• 1 teaspoon coarse sea salt
• 2 beef bullion cubes

In a blender or food processor (I like my Cuisinart Mini Prep Food Processor), combine the honey, mustard, rosemary, ground black pepper, lemon juice and garlic. Blend until it forms thick paste and apply to the lamb. Place in large ziplock bag and marinate in the refrigerator overnight. Preheat oven to 450 degrees F. Place lamb on a rack in a roasting pan and sprinkle with salt to taste. Add 2-3 cups of water and 2 beef bullion cubes to bottom of roasting pan . Bake at 450 degrees F for 20 minutes, then reduce heat to 400 degrees F and roast for 60 to 70 more minutes for medium rare. The internal temperature should be at least 145 degrees F when taken with a meat thermometer. Let the roast rest for about 10 minutes before carving.

When I get back to my apartment after work, it is a bonafide sauna. The last thing I want to do is eat a heavy meal—I just want something substantial and simultaneously light.

Here are two recipes, one for a Zucchini Butter and the other is a Chilled Beet soup that are simple and light; the main tool for both recipes is a grater —no need for hot ovens and they’re so perfect for this heat wave!

This unique recipe for Zucchini Butter from a Los Angeles based caterer Jennie Cooks and was featured on TheKitchn . My favorite grater is a Cuisinart box grater because it gives you good control with the handle and the wider base.

Super Easy and Delicious Zucchini Butter (or Marmalade)
Makes about 2 cups. Recipe from Jennie Cook .

2 pounds zucchini, more or less*
1/4 cup olive oil or butter, if you prefer
2 minced shallots, garlic, or combination of both
Salt and pepper

Coarsely grate the zucchini. Let it drain in a colander for 3 to 4 minutes or until you are ready to begin cooking. To hasten cooking time, squeeze the water out of the zucchini by wringing it in a clean cloth towel.

In a deep skillet, heat the olive oil/butter. Sauté the shallots briefly. Add the zucchini and toss. Cook and stir over medium to medium-high heat until the zucchini reaches a spreadable consistency. If you scorch the bottom, turn the flame down! (And scrape those delicious bits into the marmalade for added flavor.) The zucchini will hold its bright green color and slowly caramelize into a nice vegetable jam.

Enjoy on toast, or as a side dish all summer long!

*Feel free to add extra zucchini. It may take a little longer to cook, but this recipe keeps well and can be stored in the refrigerator for about a month.

There is no better accompaniment to bread and butter than soup. This Chilled Beet Soup with Kefir and Chives from Crumpets and Cakes is a perfect compliment to the Zucchini Butter recipe and also a refreshing diversion from the usual chilled summer soups.

Ingredients:

• 1 bunch baby beets with stems and leaves, peeled and finely chopped
• 3 large radishes or about 6 small, grated
• kefir, I used LifeWay organic
• bunch of chives or about 6 green shallots, finely chopped
• fresh dill about 6-8 sprigs, chopped
• english cucumber, grated
• vegetable stock
• salt and freshly ground black pepper to taste, minced garlic(optional)

Directions:
place chopped beets with their stems and leafs in a large pot , add only enough stock to barley cover them and boil until tender, about 20 min, add salt to taste. Set aside and cool, reserve the stock.
In the mean time, in a large bowl mix all vegetables, finely chopped or grated with dill and chives(or green shallots), add cooled beets and stock. In a final step add kefir , more or less 12 oz, depending on what color and consistency you would like to achieve. There is no hard rules to follow in a preparation of this recipe. I often eyeball amounts and alternate ingredients, always successfully. Add salt and ground pepper to taste. Serve chilled

I love cake. Imagine a beautifully baked and frosted cake, disappointingly plopped onto a dinner plate–it’s not okay! Ceramic cake stands are sturdy and beautiful, and if you’re having cake for dessert, then you deserve to present that confection of heavenly goodness on something equally as stunning, right?

image via Heart of Light

There are stands that are simple and understated, like this Lenox Opal Innocence Carved Footed Cake Plate , that let’s the cake, well, take the cake.

There are stands that make make-believe tea parties easy, like this one from Now Designs, a 12-3/4 inch Pink cake stand .

And for the unique cake lover: a BIA Cordon Bleu Melina Garden Cake Stand . This looks like it could be straight out of Alice in Wonderland. Smoking Caterpillar shaped cake anyone?

It’s Summer! Personally, I think sorbets are so much more refreshing than ice cream when it’s hot out. Cannelle et Vanille has this recipe on her site and her beautiful images make me feel cooler already!

The recipe is perfectly simple for those sticky summer afternoons.

Peach Sorbet

500 grams peach puree
75 grams atomized glucose
110 grams water
65 grams sugar
3 grams sorbet stabilizer

Pineapple Sorbet

500 grams pineapple puree
70 grams water
75 grams atomized glucose
60 grams sugar
1.5 grams sorbet stabilizer

Kiwi Sorbet

500 grams kiwi puree
225 grams water
65 grams atomized glucose
120 grams sugar
2 grams sorbet stabilizer

Method is the same for all of them

Start by making the sugar syrup. Place the water and the atomized glucose in a small saucepan . Bring to a simmer. In the meantime, whisk together the sugar and sorbet stabilizer in a separate bowl . When the water comes to a light boil, add the sugar and stabilizer mixture, whisk and bring to a boil. When it starts to boil, pour the syrup into a bowl and let it cool slightly before refrigerating. Refrigerate the sugar syrup overnight.

Add the fruit puree to the sugar syrup, mix really well and churn in ice cream machine . Freeze.

I don’t often wear aprons . Do you?

These from Stanley & Sons seem tough, reliable and perfect for an outside grill. With summer BBQs upon us, these aprons are the perfect protection for any wayward bits. Each apron is one of a kind and made from reclaimed materials, like old army tents.

For the more feminine chef or cook, I like the damask print on this Sur La Table Onyx Apron . It’s sophisticated enough for any fancy evening IN!

I also really like kitschy ones like Sur La Table’s Red Cherries Ava Apron and their Adult Cupcake Apron.

Very Mrs. Beaver!

Related articles by Zemanta

• 14 Awesome Aprons - From Quick-Reference Aprons to Aprons Out of Billboards (CLUSTER) (trendhunter.com)
• Aprons put you in the mood (orgjunkie.com)

Fried egg with chorizo and sage pesto sandwich

Preparation Time: 20 mins
Cooking Time: 4 mins
Serves: 1

Ingredients for the sandwich:

1 ciabatta roll
1 egg
5 hand cut slices chorizo  ( about 5mm or a little less than 1/4 inch thick)
A hand full of rocket
A little olive oil

For the pesto:

50g (2 ounces) sage leaves
50g (2 ounces) walnuts
150 ml (2/3 cup + 2 tablespoons) extra virgin olive oil
1 clove garlic
50g (2 ounces) Parmesan
5 grams (1 tsp) salt

Method:

To make the pesto using the traditional method take a pestle and mortar and crush all the ingredient with the mortar gradually incorporating  the extra virgin olive oil, if you don’t have time for this throw everything in to a mini blender and pulse until a rough texture  is achieved. You will have enough to fill a small jar and you can keep this in the fridge for up to 3-4 weeks or alternatively fill an ice cube tray and freeze, then you can pop a cube into pasta sauces or enrich soups etc…

To make your sandwich, fry the chorizo in a hot pan with a little oil, not too much as the chorizo will produce its own oil.

When the chorizo is starting to crisp up move to the side of the frying pan and fry your egg until the white is cooked through and the yolk is still runny.
Slice open a ciabatta roll and fill with the chorizo then the rocket and top with the egg, finishing with a drizzle of pesto.

via Design Sponge