Lemon Panna Cotta

A couple of weeks ago I finally went to high tea with one of my friends after hearing about it for so long. I met this friend at the beginning of September and we instantly connected over our shared passion for food. Throughout the school year we would go out to various restaurants in Vancouver, always carefully selecting the type of cuisine and reading through reviews to make our final decision. My friend frequently went to high tea and kept telling me about it, but somehow each time we went out it was overlooked as a possibility. Unfortunately we knew that we had a limited amount of time together because my friend was graduating this year. Therefore, upon realizing that we literally had only a couple of days left to see each other we quickly made a reservation and went to high tea on a lovely Sunday afternoon.

The experience was perfect and did not disappoint. I had a great time in the company of my friend and she and I relished in the opportunity to take a break from our exam preparations. It was also nice to be able to look back and compare all of the food spots we had visited over the course of the year. We each ordered a tea and selection of their various menu items and made sure to sample the food in the same order so that we could enjoy each bite at the same time.

One of the dessert items was a panna cotta. I had never had panna cotta before but once I tasted it I understood it was a custard much like crème brûlée, only without the crunchy top. Instead it was topped with a fruit jam. When I got home I researched the recipe and decided to try making it myself. Unlike the crème brûlée I had previously made, which required constant whisking and then baking, this panna cotta seemed much easier to make because it used gelatin and refrigeration to firm the custard. 

Unfortunately, one of the common problems with using powdered gelatin is that the crystals do not completely dissolve and can sometimes lead to a grainy texture. I tried to solve this problem by pouring the mixture through a fine mesh sieve before filling the wells, but still I could tell that the texture was not completely smooth when I tasted it. Perhaps next time I will try using sheet gelatin and see if that works better. As far as the flavor goes, I was pleased with how prominent the lemon flavor had turned out and even stood up against the warm jam I poured on top.

Lemon Panna Cotta

• 2 cups heavy cream
• 1/4 cup sugar
• 1 tsp vanilla
• 1 packet powdered gelatin
• 1 lemon, juiced
• Fruit preserves

1. Pour the lemon juice into a medium sized bowl and sprinkle the gelatin crystals evenly over the surface. Set aside for 5-10 minutes while preparing the rest of the ingredients.
2. In a small saucepan heat the cream and sugar until the sugar dissolves.
3. Remove the mixture from the heat and stir in the vanilla.
4. Pour the cream mixture slowly into the gelatin and stir until the gelatin crystals completely dissolve, about 2-3 minutes.
5. Distribute the custard evenly into well oiled cappuccino cups or a muffin tin. I used a cute heart-shaped silicone muffin tray and had enough to fill all six wells all the way to the top and even had some extra left over.
6. Refrigerate until the custard sets, about four hours.
7. To serve, carefully run a knife around the edges of the custard and then invert or scoop out onto a plate. Heat up the preserves in the microwave and then spoon about a tablespoon amount over top the panna cotta.

Stuffed Breakfast Tomatoes

The idea of stuffing a fruit or a vegetable has always been very appealing to me. Whether my orzo stuffed peppers or my stuffed zuchini with vegetable rice and cheese, I think that the concept is fun and allows for a lot of creativity. So of course when I came across a recipe for tomatoes filled with eggs I jumped on the chance to try it out.

The first time I made this for breakfast I had chosen tomatoes that were too small which was a big mistake. When I had originally cracked the egg into the tomato it had fit perfectly, but I forgot to account for the fact that the egg would expand during the baking process. My lovely stuffed tomato turned into an overflowing mess and a large portion of the egg ended up on the baking tray instead of inside the tomato.

This time, I used hot house tomatoes which were very big and wide. When I cracked the egg into the tomato there was about a centimeter of space between the surface of the egg and the top edges of the tomato. This was the perfect amount because it accommodated the egg once it baked and allowed it to puff out a little on top without overflowing.

Once I used the properly sized tomato, the only difficulty remaining was to make sure I didn't overbake the egg. Unfortunately, I was not as successful in that department. Due to the fact that I plated the tomatoes and took pictures of them for five minutes, they became a little cold so I decided to put them back in the oven to warm them up a little. Obviously I kept them in too long because instead of having a runny egg yolk when I cut into it, I was left with one hard boiled and one soft boiled egg. Still, I'm crazy about eggs and I enjoyed the delicious combination of the eggs, cheese, parsley, and tomato. There are of course variations that can be made, such as using dill instead of parsley or even some green onions. I saw one version online that had a little minced garlic inside the tomato. I wanted to keep my breakfast nice and simple, so I stuck to the basics, but maybe next time I'll try it a different way.

Stuffed Breakfast Tomatoes

• 2 hot house tomatoes
• 2 medium sized eggs
• Fresh parsley, chopped
• Parmesan cheese
• Salt and Pepper

1. Cut the tops off the tomatoes and then carefully hollow them out. Leave the walls of the tomato as intact as possible.
2. Sprinkle some salt and pepper along the bottom and walls of the tomatoes.
3. Add some Parmesan cheese and chopped parsley and use your fingers to evenly rub the mixture all along the inside of the tomatoes.
4. Carefully crack one egg into each tomato.
5. Bake at 350 degrees Fahrenheit for 25-30 minutes, or until the egg whites are set. During the last five minutes, sprinkle a little bit of Parmesan and parsley on top and then return to the oven. Don't keep them in the oven too long otherwise the eggs will overbake.

Caramel Fudge Brownies

This weekend my aunt, uncle, and cousins finally moved into their new house now that all of the major renovations were complete. Unfortunately, I had to study for upcoming exams and could not help out but that didn't stop me from taking some time to stop by and bring a yummy treat to celebrate and welcome them to their new home.

I honestly was not intending to blog about this recipe because I didn't think it was so extraordinary. However my family loudly objected and could not stop talking about the deliciousness of the brownies. My cousin, a big lover of caramel, was extremely pleased with the layer of caramel sandwiched inside the brownie. Together with the nuts the brownie was kind of reminiscent of a turtle candy. Personally, I like chewy brownies a little more (and I already have a recipe waiting to be tested) but everyone at the table was crazy about these brownies. Therefore I decided to honor their requests and post the recipe. I'm curious to see how this recipe would turn out if I combined the caramel portion with the brownie batter of my chewy brownie recipe. I guess I'll have to bake another batch to find out...but I don't think anyone will mind having to be a dessert tester for me.

Caramel Fudge Brownies

• 1 cup unsalted butter, cut into pieces
• 12 oz (336 g) chocolate, chopped
• 1 1/2 cups sugar
• 4 large eggs
• 1 tsp vanilla 
• 1 1/4 cups flour
• 1/2 tsp salt
• 1 1/2 cups nuts, chopped (walnuts, pecans, almonds...anything you prefer)
• 1 cup chocolate chips
• 12 oz (336 g) caramel soft chews
• 1/3 cup heavy cream

1. Using a double broiler, melt the chocolate and butter together.
2. Whisk in the sugar, eggs, and vanilla.
3. Stir in the flour and salt just until all of the dry ingredients are incorporated.
4. Pour half of the batter into a 9" x 13" pan sprayed liberally with cooking oil or lined with parchment or wax paper.
5. Bake for 15 minutes at 350 degrees Fahrenheit.
6. Meanwhile, combine the caramel soft chews and heavy cream in a small saucepan over medium heat and keep heating until the candies melt, stirring frequently to help break up the caramel.
7. At the same time, lightly toast the chopped nuts over low heat for about 3-5 minutes or until they are fragrant. Set aside to cool.
8. Once the caramel has melted, stir in half of the chopped nuts and then immediately spread the mixture evenly over the baked brownie layer in the pan. Work quickly because the caramel will start to set.
9. Spread the remaining brownie batter evenly over the caramel layer and then sprinkle with the remaining nuts and chocolate chips.
10. Return to the oven for another 18-20 minutes, or until the top of the brownie looks set and a toothpick inserted comes out clean (meaning free of chocolate but it's okay if some caramel sticks).
11. Cool in the pan before slicing and serving.

Thai Shrimp Stir Fry

Living in Vancouver means that my family is exposed to a lot of Asian food...Chinese, Japanese, Thai, Vietnamese, Malaysian...really the list goes on. As such, there are certain foods that have now become a regular part of our diet and one of those foods is stir fry.

The concept of a stir fry is quite simple and it involves as few or as many ingredients as you choose. It's quite versatile because really all you need are some vegetables, a protein, and a sauce. Of course there are vegetarian stir frys, but I prefer to have at least one form of protein so that the dish feels complete and is filling. Depending on the sauce you choose the stir fry can be more Chinese, using soy sauce, or Thai, using chili sauce.

In my family we usually make stir fry as a way of "cleaning out" our fridge of any vegetables that we have sitting around and need to be consumed. Commonly we use chicken as our protein but occasionally we mix it up with some beef or shrimp. A couple of times I used tofu but the general consensus amongst my family members was that it didn't absorb enough flavor so I stopped trying it.

One time my mom came up with a great stir fry combination using shrimp and garlic chili sauce. The stir fry was a hit, especially with my shrimp-loving brother, and it became one of our regular family dishes. Last night I decided to try and make it when some guests came over for dinner. I served the stir fry along with some jasmine rice and it was a great success. In fact, there was none leftover at the end of the night and I received compliments from everyone. Of course the big thanks goes to my mom for creating the recipe and sharing it with me.

Thai Shrimp Stir Fry

• 900 g (about 60) frozen pre-cooked shrimp, thawed
• 1 medium onion,diced
• 2-3 cloves garlic, finely chopped
• 1 medium eggplant, chopped
• 1 large zucchini, chopped
• 2-3 large mushrooms, chopped
• 2 tbsp chili garlic sauce
• Salt and Pepper to taste
• Olive oil

1.  In a large skillet over high heat saute the onion until golden, about 10 minutes. Stir occasionally and reduce the heat if it starts to burn, but make sure you keep sauteing until the onion starts to caramelize.
2. Stir in the garlic and saute for another minute.
3. Reduce the heat to medium high and add in all of the chopped vegetables. Season with some salt and pepper and continue to saute until the mushrooms brown, about 5-8 minutes. Reduce the heat to low and continue to saute for another 5 minutes, stirring occasionally. You want all of the vegetables to become soft but not breakdown completely.
4. Meanwhile, in a separate skillet heat the shrimp on high heat for about 1-2 minutes, making sure all of the excess water drains from them.
5. Using a slotted spoon, add the shrimp to the vegetables and stir through evenly.
6. Add the chili garlic sauce and mix throughout. If you want the dish to be a little spicier add one more tablespoon of sauce, otherwise just add some additional salt and pepper to your liking.

Note: In my family we like to eat this stir fry with some rice or Thai noodles, but it tastes great on its own as well.

Flourless Chocolate Cake

The day that I have long been dreaming of has finally come...I own a Kitchen Aid Stand Mixer! I know that it was a mere five months ago that I happily blogged about a different stand mixer that my mom and I had bought and I had used to make some chocolate chip cookie cakes. In that post I had mentioned that it was my first recipe using the stand mixer and I had yet to try one of my cake batters in it. Needless to say, the mixer did not stand up to the test. I don't quite remember the capacity of the mixer but I do remember that it was nowhere near the large size I needed it to be. Within a week of buying it, I carefully repackaged the stand mixer and my mom returned it to the store.

After witnessing my troubles with the stand mixer, my mom and I agreed that we needed a Kitchen Aid. We decided that we had waited long enough and the time had come to invest in a proper stand mixer. However we both recognized that Kitched Aids are expensive and, after waiting for so long already, agreed that we could wait a little longer until a good sale came along. Also, my mom had one contention...she insisted that the mixer had to be red. Knowing how large the mixer was, and my probable frequent use of it, she admitted that it would most likely sit on the kitchen counter. That being decided, my mom said that the only way she would permit the Kitchen Aid to permanently reside on the counter was if she found it pleasant to look at. As a lover of red accents (our kitchen sports red sugar canisters and a red spoon rest) she wanted the Kitchen Aid to fit right in.

We shared our plan with my aunt and last week she happily called me to announce that she had seen a sale on Kitchen Aids at Costco. I went online and confirmed her observation and, after consulting with my mom, proceeded to order it. When the Kitchen Aid finally arrived on my doorstep I was so excited I think I almost kissed the mailman (I didn't get that far but I definitely squeaked with excitement as I signed for the package)!

I eagerly unpacked it and proudly set it on the counter for the whole family to see when they got home. My brother instantly asked me which recipe I would use to "christen" the new addition to the family. Knowing that Passover was coming up I thought it fitting to "christen" the Kitchen Aid with a Jewish-holiday-friendly recipe...a chocolate flourless cake. On Passover it is customary to eat unleavened bread called matzah and to not prepare any foods requiring flour.

I had first discovered this recipe when I went to go visit my cousin in New York two summers ago. She did not prepare the cake for Passover but after reading the list of ingredients I realized it would be perfectly suited for such an occasion. The cake is extremely chocolatey and rich therefore one small piece is more than enough to cure a chocolate craving.

Originally when my cousin made it she prepared the cake in a small square silicone mold. This made it quite easy to invert onto a plate and serve. I have adapted the recipe for a larger springform pan. Unfortunately, one of the adverse side effects is that the time required to bake such a large cake results in the sides rising significantly while waiting for the middle to bake through. However as soon as the cake is removed from the oven the sides fall and create an edge. I usually solve this problem by cutting off the edge and decorating the cake with some sort of fruit. Alternatively, the cake can be made as it was intended, in a smaller pan, and that problem is avoided. Since I have a large family I tend to make large cakes therefore I choose to accept the edge problem and cover it up in other creative ways.

Due to the fact that it was my first time using the Kitchen Aid, I can't say that I whipped up the cake batter any faster than usual...in fact I was probably even slower because I was nervous with the speeds and kept stopping to scrape the sides of the bowl. I am sure that with more practice I will get the hang of it. Regardless, I love coming downstairs every morning and seeing my lovely Kitchen Aid Stand Mixer sitting peacefully on the counter, waiting for me to use it.

Chocolate Flourless Cake

• 300 grams chocolate
• 1 cup unsalted butter, cut into pieces
• 1/2 cup water
• 3/4 cup sugar
• 1/4 tsp salt
• 6 eggs

1. In a small saucepan over medium heat, dissolve the sugar and salt in the water and set aside.
2. Using a double broiler (see how to set up here) melt the chocolate.
3. Beat the butter pieces into the chocolate, a couple at a time.
4. Beat in the sugar water.
5. Slowly beat in the eggs, one at a time.
6. Spray a 10" springform pan with cooking spray or line with foil or parchment paper. Pour the batter into the pan and bake in a water bath at 300 degrees Fahrenheit for 45-50 minutes. The center will still look a little wet.
7. Turn off the oven and allow the cake to sit for 5 minutes inside before removing the pan from the oven. Allow the cake to cool to room temperature before sticking it in the refrigerator to chill completely. Don't be surprised if the cake deflates a little, it's supposed to.

Note: I don't normally post any pictures on this blog that are not of the food itself...however I felt that I should make an exception in this case. I had to take a picture with my new baby and proudly feature it. The make-up and costume are a result of a tap dancing competition I had just come home from. I was so eager to take a picture with the Kitchen Aid that I couldn't wait to go upstairs and change.

Beef Chili

A couple of years ago, before I developed my passion for cooking and baking, I had an idea that I wanted to make chili. I don't quite remember what had inspired this...a sudden craving I guess...but my mom agreed to make chili if I provided her with a recipe. Obviously back then I did not browse food blogs on a regular basis so I simply typed "chili" into Google and clicked on the first recipe that popped up and sounded relatively easy. We made the chili later that week and it was a hit; better yet my cravings were satisfied and I got to spend some quality time in the kitchen with my mom.

Since then my mom has made her own adjustments to that basic recipe from years ago and I love her chili even more. A week ago my mom asked me to prepare the chili for dinner since I had the time and we had all the ingredients. The funny thing is that I honestly felt a little unsure and scared. Although I had prepared the original chili with my mom it had been a long time ago and she had since made even more delicious versions. I was a little intimidated because I loved her chili so much and was afraid mine wouldn't stand up.

I set forth on cooking the chili and was pleased when the family gobbled it up, just like they would my mom's. She said that she had no doubts I could create a chili that would probably be even better than hers. I assured her that could never be the case because her chili had her heart in it...I swear you could taste the love in every spoonful.

Although I used ground beef and red kidney beans for my chili, I've discovered that this recipe is quite versatile and lends itself to plenty of add-ins or substitutions. For example, the original recipe I got from the internet years ago called for ground turkey and white beans. Also, my mom tends to add vegetables such as eggplant or zucchini if we have it on hand. The recipe below is really just the bare bones; it can be used as a starting point for more robust chilis or it can be made as is in basic form. Either way, it makes for a nice and comforting soup that can warm you up on a cold day.

Beef Chili

• 2 lbs. ground beef (can use leaner meat instead)
• 1 large onion, chopped
• 2 28 oz. cans diced tomatoes (I used plum tomatoes and squished them by hand)
• 2 14 oz. cans red kidney beans (can use white instead)
• 1 cup water
• 2 tbsp olive oil
• 3 tbsp chili powder
• 2 tbsp ground cumin
• Salt and Pepper to taste
• Optional: 1 cup diced eggplant or zucchini 

1. In a large pot, heat the oil on medium-high until hot. Add the ground beef and cook for 6-8 minutes or until no pink is visible.
2. Add the onion and continue to cook for another 3-4 minutes. Stir in the chili powder and cumin and then cook for an additional minute.
3. Drain and rinse the beans and add to the pot. Also add the tomatoes and their juices, water, and any other additions you choose.
4. Heat to boiling on high then reduce heat to medium and continue to cook uncovered for 10 minutes, stirring occasionally. Season with salt and pepper.

Note: You may find at the end that you want a little more flavor; in that case add about one more teaspoon of cumin and chili powder.

Ice Cream Phyllo Cups

In addition to making the polka dot cheesecake for my birthday, I also made these cute little ice cream filled phyllo cups. My reason for making them was in large part due to the fact that I was using phyllo for an appetizer and had extra sheets leftover. I knew these cups would be quick to make and would lend themselves to an elegant yet simple dessert.

The dessert is really quite simple: a phyllo cup filled with one scoop of ice cream and then topped with a warm berry sauce. The beauty of this dessert is that it requires virtually no effort, the components can be prepared ahead of time, and the flavors can be interchanged and added to. For example, my brother chose to top his phyllo cup with some peanuts for an added crunch. Also, one could add some chocolate shavings or use a different flavor of ice cream or fruit. Truly the possibilities are endless and I find that very fun and exciting!

Ice Cream Phyllo Cups

• 1 package phyllo dough, thawed
• Ice cream (I used vanilla)
• 2 cups fruit, fresh or frozen
• 1 tbsp sugar
• Optional: nuts, chocolate, any toppings

To make the cups:

1. Using three to four sheets at a time (depending on how thick you want the cup) spray each sheet of phyllo dough with PAM and then lay them on top of each other.
2. Cut each sheet into 12 squares and press into metal tart shells. Let the edges hang out for a more elegant look. Lightly spray the tops again with PAM.
3. Bake the phyllo cups at 400 degrees Fahrenheit for 4 minutes, or until edges become golden.

To make the sauce:

1. Combine the fruit and sugar in a small saucepan and heat until the fruit becomes soft.
2. Depending on the type of fruit, and your preferences, you can either puree the fruit into a uniform sauce or mash it lightly or even leave it as is. I used strawberries and chose to mash it, therefore leaving some chunks. Perhaps if I had used blueberries or some other small berry I would leave it alone.

To assemble:

1. Cool the phyllo cups completely before assembling.
2. Scoop one scoop of ice cream into the center of each cup.
3. Drizzle warm fruit sauce over top and add any additional toppings you desire.

Polka Dot Cheesecake

I wasn't planning on blogging this cheesecake recipe, at least not without some tweaking, but various family members objected when they found this out so this post is in honor of them. Mainly this includes my mom, aunt, and brother who all brushed off my concerns and disappointment and insisted that I blog the recipe.

I must point out that there is absolutely nothing wrong with the taste of the cheesecake...in fact it was delicious. The cake was perfectly creamy and the mini chocolate cakes were insanely chocolatey and rich. My disappoint with the cake lay in the fact that I didn't accurately carry out my vision in terms of design. I had seen the polka dot concept online and tried to recreate it with my cake, for my birthday no-less. Unfortunately the recipes I saw online where for smaller cake pans than my own and also for different shapes. Therefore I tried to adapt the recipe to my needs but it didn't turn out quite how I would have liked.

My first problem, evident once I separated the batter into the vanilla and chocolate components, was that I had allotted to much batter for the chocolate polka dots and should have kept more for the vanilla. As soon as I piped out the polka dots and saw how much batter I had left I instantly regretted my approximations and knew that the cake would turn out quite short instead of tall like a regular cheesecake. Fortunately the extra chocolate batter did not go to waste as I poured it into a mini muffin tin and baked mini cheesecakes. I suppose it was fated this way because when I later plated the cake I had exactly the right amount of mini cheesecakes to completely surround the cake, not one more or one less.

My second problem, obvious once I removed the cake from the oven, was that the different densities of the chocolate polka dots as compared to the vanilla base created cracks in the cake. Each polka dot became separated from the vanilla and instead of looking like one smooth surface it appeared as though I had cut out vanilla holes from the cake and replaced them with chocolate ones of the same size.

Needless to say, I was not exactly thrilled with the look of the cake once finished, especially considering that I had made it for my own birthday and it didn't turn out as planned. Still, the taste exactly what I had wanted and I decorated the cake with some raspberries upon my mom's suggestion. I still haven't figured out how I could have prevented the cracks and separation of the layers, given the differing densities of the batters, but I'm willing to work on the issue. Despite my initial disappointment, I felt much better once everyone started to eat and enjoy the cake...and surprisingly enough the mini chocolate cheesecakes were everyone's favorite part. I guess sometimes the things you don't plan for actually turn out to be better than the original.

Polka Dot Cheesecake:
Note: This is the recipe I originally created and followed. It produced one 11" cake and 21 mini cheesecakes. Modifications in parentheses are for the new approximations I have made, meant to produce one 11" cheesecake without the minis, but taller.

For the crust:

• 2 cups Oreo crumbs
• 1/2 cup unsalted butter, melted

Combine the Oreo crumbs and melted butter and transfer to an 11" springform pan, pressing down gently along the bottom and sides. Bake at 350 degrees Fahrenheit for 8 minutes then set aside to cool.

For the filling:

• 2 lbs (4 blocks) cream cheese, room temperature
• 1 cup sugar
• 4 large eggs
• 2 cups sour cream
• 1 tsp vanilla
• 100 grams chocolate, melted (alternative: 25 grams)

1. Beat together the cream cheese and sugar until smooth.
2. Beat in the eggs, one at a time, making sure to scrape down the bowl occasionally.
3. Beat in the sour cream then proceed to separate the batter. I had originally taken out 2 cups of batter and mixed it with 100 grams of melted chocolate. (Alternatively: take out 1/2 cup batter and mix with 25 grams). To the remaining batter add the vanilla and mix through.
4. Pour the vanilla batter into the cake pan. Pour the chocolate batter into a piping bag. I just used a ziploc bag and cut off the corner.
5. Insert the tip of the piping bag into the center of the cake, about 1/4" deep. Gently squeeze out chocolate batter until a circle about 1" in diameter forms. You can play around and try bigger or smaller polka dots depending on how you think it looks best. Continue with this until you fill the surface of the cake with polka dots. Make sure to space them far enough so that there is no risk that they will fuse while baking.
6. If there is extra chocolate batter, pour into mini muffin pan or tart shells.
7. Bake the cheesecake in a water bath at 325 degrees Fahrenheit for 50 minutes. Without opening the oven door, turn off the oven and allow the cake to cool inside for 1 1/2 hours. Cool completely to room temperature before transferring the cake to the refrigerator and chilling for at least four hours, though preferably overnight.
8. For the mini cheesecakes: Bake at 325 degrees Fahrenheit for 15 minutes. Let them sit in the oven, turned off, for 10 minutes, then cool completely with the oven door slightly ajar. Once cooled, transfer to the refrigerator for at least four hours.