12:36 PM | Posted by Mabel Chan | | Edit Post
One more exam and then I'm feeling the ocean breeze from the Pacific, and the warm warm sunshine... I'm sure you've heard enough about In 'n' Out burgers and our incredible sunshine! But, seriously. West coast, best coast :D
Just finishing an exam makes me feel like I have time to cook, but I really don't because I have a cumulative exam next Thursday *cue for little kids popping balloons* Although, I just baked a batch of muffins in literally 5 mins with my new kitchenaid mixer. Yay! I love that beast.
Here's something I made last week. It doesn't taste strongly of pumpkin, but it makes the cheesy sauce super smooth and creamy.
Pumpkin Mac and Cheeseserves 4-5
2 cups dried elbow pasta
3 tbsp butter
1 tsp garlic, minced
1/4 cup flour
1/2 tsp salt
1 tsp pepper
1 tsp fresh thyme leaves
1/2 tsp fresh rosemary, chopped
1 cup pumpkin puree
1 cup half and half
4 oz cream cheese, cubed
2 cups cheddar cheese, shredded
seasoned bread crumbs (optional)
- Cook pasta according to package (with salt), drain and set aside
- Preheat oven to 400F
- Make the roux: In a large pot, melt butter and toss in the garlic for 1 min. Whisk in flour, salt, pepper, thyme and rosemary for 1 min.
- Pour in half and half, pumpkin puree and cream cheese. Stir until well blended and thickened ~5-8 mins
- Remove from heat and stir in 1.5 cups cheddar cheese. Add pasta and mix. Taste and add more salt and pepper if needed.
- Place in a baking dish or individual ramekins. Top with remaining cheese and breadcrumbs (and more pepper if you like)
- Bake until heated through and cheese is nice and crusty!
10:25 AM | Posted by Mabel Chan | | Edit Post
Sometimes, I wish my birthday and Christmas wasn't lumped together. It means half the amount of presents and balloons you receive, and half the amount of cake that you get to eat every year! December babies, am I right?? Although, I got a Kitchen Aid mixer from my bf, so no excuses there... Yay! I finally have the excuse to make bread, sticky buns and more buns :D
Sooo, a friend at school gave out some deliciously soft and chewy mochi for Christmas. What a great idea. Asian girls can't get enough of mochi ;) These are sooo good though. I totally forgive him for being Japanese and not like sushi...
Anyhoo, his mum was so kind to share the recipe.
Christmas Coconut Mochimakes 76 one inch squares
16 oz box mochiko (sweet rice flour)
2 cups sugar
1 tsp baking powder
12oz can coconut milk
1.5 - 2 cups water (depending on how firm you want your mochi to be)
1 tsp vanilla
red and green food color
potato starch (for dusting)
- Preheat oven 350F, grease and place parchment paper on a 9 X 13 pan
- In a large bowl, combine mochiko, sugar and baking powder. In another bowl mix water, coconut milk and vanilla. Add wet to dry ingredients and mix thoroughly
- Take 2 cups of the mix and add 3-5 drops of green food coloring. Pour into prepared pan and place the pan on top of a cookie sheet (so bottom doesn't harden/bake too quickly), cover pan with foil and bake for 15 mins.
- Take another 2 cups of the mix and add red food coloring. Set aside and pour the rest of the mix (white layer) over the baked green layer, cover with foil and baking for 30 mins.
- Final layer, pour red mochi mix, cover with foil again and bake for 30 min. Let it rest with the foil cover for 15 mins
- Stick it in the fridge for several hours or overnight (best) before trying to cut it. Seriously too sticky to cut and handle if it is still warm.
- Using kitchen scissors, cut into desired sizes (my friend did then in mini 1/4" squares). Remember to coat fingers with potato starch so you don't stick to the mochi. You can trim the hard side off.
- Dust lightly with potato starch and put them into cute baggies to share!
4:29 PM | Posted by Mabel Chan | | Edit Post
I can already hear Christmas music! So excited to go home, see family and do outdoorsy things! Seriously, my roommate and I stayed at home from Thursday night until Monday morning. Didn't even get past the front door. That's bad :/
But, we had a fully stocked fridge and some leftover thanksgiving goodies. And so this sandwich was born!
Roasted Yam, Cranberry Sauce and Feta SandwichMakes 2 sandwiches
1 sweet potato, peeled and cut into 1/4" rounds
1/2 tsp garlic salt
1/2 tsp paprika
salt and pepper
4 slices of bread, toasted
4-5 tbsps cranberry sauce
handful of spinach or arugula
- Preheat oven to 400F. Lay sweet potato rounds in a single layer on a baking tray. Drizzle some olive oil and season with garlic salt, paprika, fresh thyme and pepper. Roast for 5-10mins
- Assemble sandwich: place spinach on a slice of toasted bread and layer with the roasted potatoes, 2 tbsps of cranberry sauce and chunks of feta. Add your other slice of toasted bread and you are ready to noms!
10:28 AM | Posted by Mabel Chan | | Edit Post
Happy Belated Thanksgiving! I hope everyone ate until their buttons popped off their pants and have now settled into some expandable sweatpants and onesies. I am still feeling like a beached whale! I'm so lucky to have such amazing friends who can really whip up some superb dishes. There were some home-made cranberry sauce, green bean casserole, cornbread stuffing, bacon mac and cheese, fluffy mashed potatoes etc... I'm feeling kind of full just listing them out. I ate until my stomach was pushing against my diaphragm...no space left for breathing :/
The dessert line up was spectacular too. Pumpkin cheesecake, fudge-y brownies, a chocolate tart, all smothered with freshly whipped bourbon whip cream. I don't think I can eat until next Thanksgiving...
A picture of our Thanksgiving spread
Chocolate Ganache TartMakes a 9" tart
French Shortbread Tart Shell
6 tbsp butter, cut into pieces
1 tbsp oil
3 tbsp water
1 tbsp sugar
1/8 tsp salt
1 cup flour
2/3 cup heavy cream
1 tsp vanilla extract
8 oz good quality bittersweet chocolate, chopped into pieces
2 tbsp butter, chopped into pieces
1 tbsp sugar
1/8 tsp salt
2 large egg yolks
- For the shell: Set oven to 410F. In a medium saucepan, add butter, oil, sugar and salt and melt at low-medium heat
- Once the butter bubbles and browns around the edges, remove from heat and dump flour and stir quickly.
- The dough should pull away and stick to the sides. Put in your tart pan and spread it out with a spatula. When its not too hot, palm the dough to the bottom and push onto the sides, covering the entire tart pan. Bake for 10-15 mins or until golden (not brown, because we have to bake it again)
- For the filling: Reduce oven temp to 325F. Heat heavy cream and vanilla at low-med heat until it bubbles at the edges, remove from heat and pour over chopped chocolate and butter. Let it melt for a bit before stirring.
- Whisk in sugar and salt and make sure everything is nice and smooth. Beat the egg yolks in a small bowl with 1 tbsp of heavy cream, add a spoon of the ganache to whisk and temper the egg yolks.
- Add the egg yolks into the ganache and blend well.
- Pour into the tart shell, level with a spatula and stick it in the oven for 5 mins, just to set. It should still be wobbly when you take it out but if it will set after 2 hours at room temp or in the fridge for 30 mins.
- Before serving, let it sit outside for 20 mins (nobody wants to eat a chocolate bar). Serve with homemade whipped cream!
8:22 PM | Posted by Mabel Chan | | Edit Post
This week has been pretty tough. But, I am so touched by the outpouring of support from our class and the upper classmen in helping each other out. Love you guys so much!
My roommate also made this SUPER indulgent cupcake for friendsgiving, which I unfortunately did not go :( Just look at the name of this beast. Chocolate upon chocolate upon chocolate?! This girl... making delicious goodies to widen my waistline <3
Click "Read more" button below for recipe :)
6:23 PM | Posted by Mabel Chan | | Edit Post
Only 1 more week until Thanksgiving!! No more sleep deprived state... I am going to get in all my beauty sleep, eat and hibernate for the weekend. My bed and I are going to be best friends :D
I am also going to bake and cook up a storm and maybe I'll have to wear sweatpants for a while, but it is going to be SOoo awesome. Just one more hurdle of an exam. Here's one more recipe before the fat weekend - a super fast salad to make for potlucks and just gluttonous healthy eating (oxymoron?)
Click read more button below for recipe :)
5:23 PM | Posted by Mabel Chan | | Edit Post
One more exam until thanksgiving! So excited for the holidays, not so excited about the $$$ tickets to fly back to LA. Which is why I will spend thanksgiving in Richmond staring at pictures of cats. Although, I will be able to commiserate with my roommate and other desolate Cali people and have a friendsgiving away from home. Yay!
Anyhoo, I finally coughed up the money to buy tahini. I don't get why it's so expensive and why it's such an essential ingredient in hummus! Gad, it imparts such a deep and yummy flavor. I tried making hummus without it and just threw in some sesame oil. Needless to say, it wasn't the same :(
This recipe adds olive oil only when you're ready to serve it. Which apparently is the way to make it and it is super super smooth. Enjoy~
Click read more button below for recipe :)
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