Tom Kah Gai

After my previous success with the thai curry mussels, I decided to challenge myself and recreate one of my favorite Thai soups: Tom Kah Gai, also known as chicken and coconut soup. The subtle flavors of lemongrass and ginger complement the coconut and red curry paste. I always love to order the soup whenever I go to Thai restaurants and I was encouraged by my family to try making it at home.

Traditionally, the soup actually calls for galanga instead of ginger and kaffir lime leaves however, despite living in an extremely Asian influenced city, I had difficulty finding all of the ingredients so I substituted fresh ginger root and lime zest instead. I don't think my soup suffered because of it and I definitely did not have the energy to go searching the city for two ingredients.

The actual preparation of the soup was not at all difficult and the whole thing was ready within half an hour. Personally, I found the hardest part to be properly cleaning and preparing the unfamiliar ingredients before tossing them into the soup. Luckily I was wise enough to ask the shop clerks how to handle the lemongrass and ginger and was very grateful to them for their explanations, including how big to cut the pieces.

Once I made the soup the whole family was eager to try it and I was curious to see if they thought it actually tasted like the real thing. The verdict: total success! Apart from my little brother, for whom the soup was too spicy, everyone had seconds and the soup was completely consumed down to the very last drop. Funny enough, my older brother did not see one of the Thai bird chiles floating around in the broth and he ate it whole, seeds and everything. My mom claimed she could see the steam coming out of his ears as we sat there and watched him turn bright red and start sweating. Fortunately he ate some watermelon and that seemed to help cool off the heat and he was able to resume eating the soup. At the end of the night, I was quite pleased with myself not only for making the soup but also for having the confidence to venture into unknown territory. Who knows what else I can do now...I guess only time will tell.

Tom Kah Gai

• 1 stalk lemongrass
• 1 medium onion, chopped finely
• 2 cloves garlic, minced
• 2 tbsp vegetable or olive oil
• 1 tbsp Thai red curry paste
• 6 slices fresh ginger, cut 1/4" thick
• 6 Thai bird chiles
• 2 limes, juiced + zest of one lime
• 4 cups chicken stock
• 1 400 mL can coconut milk
• 2 skinless chicken breasts, cut into chunks
• 2 cups oyster mushrooms, stems removed and caps quartered
• 2 tbsp fish sauce

1. Prepare the lemongrass by peeling the outermost layer and cutting the stalk into 2" long pieces. Whack the pieces with the flat side of the knife to crush them slightly.
2. Peel the ginger and cut into disks about 1/4" thick. For a hotter tasting soup, cut up the Thai bird chiles, otherwise simply cut a slit down the side of each one.
3. Heat the oil in a large pot over medium-high heat until hot then add the chopped onions. Saute until the onions are translucent, about 2-3 minutes, then add in the garlic and saute for one more minute.
4. Add the lemongrass, curry paste, ginger, lime zest, and Thai bird chiles and continue to cook over medium heat for another 2-3 minutes.
5. Add the chicken stock and bring the broth to a boil then reduce the heat to low and continue to simmer for 15 minutes.
6. Add the coconut milk, chicken pieces, and mushroom caps and continue to cook for another five minutes or until the chicken is just cooked through.
7. Add the lime juice and fish sauce and stir through. You might find that after tasting the soup it could use a little bit more lime juice or fish sauce, it depends on your own preferences.
8. Garnish with some chopped cilantro and green onions.

Petite Lasagnas

After coming upon this recipe a week ago I knew right away that I wanted to try making it and based on the results I am so pleased that I did. My mom had actually approached me last weekend with the idea that I should make a lasagna, a pretty classic dish but something I had never tried before. I agreed to do so and made a mental note to look up some recipes. Then, as I was sitting on the computer one day doing my daily browsing of tastespotting.com I noticed this recipe for "petite lasagnas". Right away I clicked on it and as I read through it I was hooked.

This recipe appealed to me for several reasons, above all the fact that it makes individually sized portions which I am a huge fan of. Also it seemed to be relatively easy and not time consuming. Although the layering process did take me some time I knew that this would hold true of any lasagna. However because all of the ingredients are already cooked through and the wonton wrappers are so thin, the petite lasagnas only have to bake for ten minutes.

Originally my plan was to double the recipe and make twenty four petite lasagnas but once I saw how much meat my mom had defrosted I knew that I would have extra. Luckily, after trying the lasagna, my dad liked it so much that he asked if I wouldn't mind using the leftover meat to prepare some lasagnas for my parents to take with them to a potluck dinner that evening. I was so honored that he asked me to do this and I of course agreed. When they came home later that night they told me that the lasagnas were a big hit and my mom admitted that this recipe will probably become a new staple in our family. To me, that spells success!

Petite Lasagnas
Note: This recipe makes 12 individually sized lasagnas using a standard muffin pan.

• 24 wonton wrappers
• 1 lb. ground beef
• 1 large onion, chopped
• 1 cup mushrooms, chopped
• 3-4 cloves garlic, minced
• 1 28 oz. can plum tomatoes, crushed
• 4 tsp oregano, divided
• 1/2 tsp dried basil
• 1 1/2 cups ricotta cheese
• 1 1/2 cups shredded mozzarella
• Olive oil
• Salt and pepper to taste 

1. In a large skillet, 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. Drain the beef and set aside then, using the same skillet, heat the oil once again and add the onions.
3. Cook over medium heat until the onions are translucent, about 3-5 minutes, then add the mushrooms and cook until they turn brown, another 5 minutes or so.
4. Return the beef to the skillet and mix in thoroughly with the onions and mushrooms. Stir in the garlic as well.
5. Add the tomatoes and 3 tsp of oregano, as well as salt and pepper. Bring the mixture to a boil then reduce the heat and simmer for 10 minutes. Afterward remove from the heat and allow it to cool.
6. Meanwhile, in a separate bowl combine the ricotta cheese with 1 tsp of oregano and the basil.
7. Coat a 12-cup muffin tin with non-stick cooking spray and place one wonton wrapper in each cup, making sure to press firmly on the bottom and along the sides. 
8. Using half of the ricotta cheese mixture, divide it evenly amongst the 12 cups and spread along the bottom of each.
9. Divide half of the meat mixture amongst the cups as well and then sprinkle with mozzarella cheese.
10. Gently place another wonton wrapper on top of the mozzarella layer in the opposite direction of the first wrapper. Repeat the layering process.
11. Bake at 375 degrees Fahrenheit for 10 minutes, or until the cheese on top starts to bubble and the corners of the wonton wrappers become golden.
12. Let the lasagnas cool in the pan for 5 minutes before carefully spooning them out and serving.

Happy Birthday Blog

Happy first birthday to my blog! Wow, I can't believe that a whole year has passed since I first started this blog. In truth, when I created this blog a year ago I really didn't envision myself continuing it past the summer. I did it mainly because I thought it would be entertaining and I had the time for it. I honestly believed that once school started up again in September the blog would probably fall by the wayside as I would not have any time to cook and bake, let alone take pictures and write about it.

Sitting here at this moment and looking back, I am so glad that I was wrong. What started off as a fun summer project has become a passion and escape. When I step into the kitchen I am transported into another world, one where I don't have to worry about school and stress and schedules (those three evil S's), where the only thing that matters is if something tastes good. Cooking has become a way for me to getaway from any problems I may be facing, albeit temporarily, and enjoy life in a whole new way. I learned that I don't just like to eat food (and believe me I do) but that I also enjoy the process of creating it. The time, energy, and thought process behind every dish is something that I relish as much as the food itself.

Although I originally started off unsure about my cooking capabilities, and therefore meticulously followed recipes step-by-step, I have now grown into my talents and am able to be more creative. I have enough experience to be able to judge flavors that will pair well together or substitutions that can be made when certain ingredients are missing. If something doesn't turn out as I expected it to, I can analyze the steps that I took and try to come up with alternative methods or solutions to problems I may have encountered. When before I would actively search the internet and other food blogs for recipes, I know can develop my own ideas and create recipes from scratch.

Since starting this blog a lot of changes have occurred in my life, some for the better while others for the worse. Unfortunately, during the course of the year, I attended more than my fair share of funerals as both my great grandmother and maternal grandfather passed away, as well as the mother of a friend of mine. Still, I also had great things happen to me: I made many new and close friends in my classes and was accepted into the Faculty of Nursing at UBC.

As I turned twenty a couple of months ago I realized that I have entered a new chapter of my life. I am no longer a teenager simply going to school and living at home...I am now a young woman studying for my future. I am proud of how this past year has turned out, proud of the person I have become and am on my way to becoming. During this time, cooking and baking has been a large part of my life and I believe it will continue to be. Although I do not know what the future holds, I am hopeful that I will still find the time and energy to keep this blog running because it has become a part of me. This blog means more to me than I ever imagined it would and I am thankful for the experiences it has inspired me to have.

Apple and Pineapple Meringue Cake

I have very fond memories of this cake because I always remember my mom making it in the summertime. The cake is composed of a layer of grated apple and crushed pineapple sandwiched in between two layers of shortbread cake and then topped with meringue. Just writing a description of it makes my mouth water. This cake has been passed down from generation to generation as my grandmother used to make it as well, back in Tashkent. In fact, my mom recently informed me that back then they used to make it only with apple since pineapple was not readily available to them. It was only once my mom moved to Canada that she altered the recipe and added pineapple as well. Personally, I love the flavor so I definitely can't complain!

Although I have made this cake together with my mom in the past, I have never tried baking it on my own until now. My brother was hosting a barbeque for his birthday and it was Hawaiian themed. I thought this cake would be perfect for the occasion and decided to whip it up. My mom helped me out by translating the recipe from Russian and explaining her technique for making the cake. Despite some initial problems I had whipping the egg whites, the meringue layer still puffed up in the oven and had the perfect crispy texture on the outside and marshmellowy softness on the inside. Many people came up to me during the party and commented on the cake and the next day my mom tasted it for herself; it got her seal of approval and in my books, that's a success!

Apple and Pineapple Meringue Cake

• 4 eggs, separated
• 2 cups sugar
• 6 tbsp (100 g) unsalted butter, softened
• 3 cups flour
• 1/4 tsp baking powder
• 1 medium-sized apple, grated
• 1 can crushed pineapple or pineapple tidbits

1. Beat together the egg yolks and 1 cup of sugar. Beat in the softened butter in pieces.
2. Mix in the flour and baking powder until a crumbly mixture forms.
3. Spray a 10" springform pan with cooking spray and then spread half of the mixture along the bottoms and 1 cm up the side.
4. In a separate bowl mix together the apple and pineapple and then spread the mixture evenly over the shortbread layer in the pan.
5. Top the fruit layer with the remainder of the shortbread mixture and spread it evenly across.
6. Bake for 30 minutes at 350 degrees Fahrenheit.
7. Meanwhile, beat the egg whites with the remaining 1 cup of sugar until stiff peaks form.
8. Take the cake out of the oven and reduce the temperature to 305 degrees Fahrenheit. Starting from the center, place spoonfuls of meringue all along the top of the cake until the entire surface is covered.
9. Return the cake to the oven for another 20 minutes. Turn off the oven and leave the cake inside for 50 minutes before removing.

Panko Crusted Salmon

Last night I learned how to prepare salmon, courtesy of one of the three chefs in our family...my dad. I came home and saw that he had two salmon fillets out and asked if I could prepare one and he prepare the other. I had a particular recipe in mind that I had read on one of my favorite blogs online, Annie's Eats. With his help, I tweaked the recipe a little and came out with a delicious product.

I think that the recipe was quite successful and everyone in the family seemed to enjoy, my dad included. The panko breading on the salmon gave it a nice crunch while the lemon drizzled over top provided a nice acidic and flavorful note. I was pleased with myself at the end of the evening not just because I cooked a nice meal, but also because I got to learn new things from someone I greatly admire. I felt that we had a great bonding time in the kitchen, each of us working on our separate fillets, and I enjoyed every minute of the experience.

Panko Crusted Salmon
Note: I used a sockeye salmon fillet that was freshly caught and then frozen. As a result, I don't actually know how big it was, in terms of weight, but it was roughly the length of my arm from my fingertips to my elbow. I was able to cut it into seven individual fillets.

• 6-7 individual salmon fillets, skin on (6-8 oz each)
• 3/4 cup panko breadcrumbs 
• 1 lemon, zested
• 2-3 tbsp freshly chopped cilantro
• 3-4 tbsp olive oil
• 2-3 tbsp Dijon mustard
• 1/2 large onion, roughly sliced
• Salt and pepper to taste

1. Mix the panko, lemon zest, cilantro, and about 3 tbsp of olive oil together in a small bowl. Season with salt and pepper and make sure all of the crumbs are evenly coated with oil.
2. Place the fillets, skin side down, on a cutting board and rub the Dijon mustard over them. Sprinkle with a little salt and pepper as well.
3. In the bottom of a large baking dish, drizzle the remaining olive oil and sprinkle the sliced onion all over. The bottom of the pan should be almost invisible. 
4. Place the fillets, again skin side down, on top of the sprinkled onion slices. Press a thick layer of the panko mixture firmly on top of the mustard on each fillet. 
5. Cover the pan with aluminum foil and bake at 400 degrees Fahrenheit for 20-25 minutes. Uncover the salmon after 15 minutes. It will be ready once the salmon turns light pink in color and the panko crumbs a golden brown. Serve with lemon wedges on the side for drizzling over top.

Chocolate Raspberry Cheesecake

Despite the fact that I can now bake and cook a variety of items, I still consider my specialty to be cheesecakes. I have made cheesecake in so many different forms and flavors that I feel quite comfortable experimenting and look for new ways to present this classic dessert. For her birthday, my cousin requested that I create a cheesecake that had both chocolate and raspberry in the base flavor, not just a chocolate cheesecake with a raspberry topping. I welcomed her challenge and tried to come up with a chocolate to raspberry ratio that would allow both flavors to come out.

As I mixed the batter and tasted it I was concerned that the chocolate overwhelmed the raspberry, even though I used a whole jar of raspberry preserves. Unfortunately, my concerns were correct because the finished product, although delicious, was not very raspberry tasting. My aunt claimed that she could taste a little bit of frutiness in the cake but she admitted that she would not be able to identify what type of fruit it was. Next time, I will add less chocolate but keep the raspberry content the same and hopefully its flavor will be more pronounced.

Chocolate Raspberry Cheesecake
Note: This recipe is for an 11'' cheesecake. I have modified the recipe from my original version with half of the chocolate but the same amount of raspberry.
 
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
• 100 grams chocolate, melted 
• 1 250 ml jar seedless raspberry preserves

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, followed by the melted chocolate and then the raspberry preserves.
4. 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.

Thai Curry Mussels

People can be full of contradictions, and my family is no exception. I say this because there are certain foods that members of my family claim to dislike but will still eat in a particular form. This applies to my mother who doesn't like coconut yet is a big lover of Thai food, a cuisine which uses a lot of coconut infusion in many dishes. When ordering mussels in restaurants I tend to enjoy Thai style mussels and always find the broth to be quite tasty, as does my mother. So when my family asked me to prepare mussels for lunch one day I decided to try making it two different ways; one a repeat of my mussels in white wine and tomato broth and the other in a Thai broth.

I was a little concerned with how to use the coconut milk, a product I had never worked with in the past. In fact, as I opened the can I discovered that it wasn't at all liquidy like milk, but instead it was more like a paste. I did the best I could to create a flavorful broth and was reassured by the smell of it....my kitchen smelled just like a Thai restaurant.

Once the mussels were ready we all sat down and tried both versions. Everyone liked the mussels in the classic French broth, but to my surprise both my parents went crazy over the Thai style mussels. Both lovers of Asian flavors, they claimed it tasted authentic and they loved it even more than the other version. At the end of the meal my mom asked if I could start preparing more Thai dishes, such as soups, using coconut milk. I was so pleased that the mussels were a success and I managed to recreate such a powerful flavor combination.

Thai Curry Mussels
Note: If mussels are not already clean, please see previous post on how to properly clean them.

• 2 lbs cultivated mussels
• 1 tbsp butter
• 1 tbsp olive oil
• 2 large shallots, diced
• 3 tbsp Thai red curry paste
• 1 400 ml can coconut milk
• 2 cups chicken, vegetable, or fish stock
• 1 lime, juiced
• 1 tbsp sugar
• 1 tbsp soy sauce
• 2 tsp fish or oyster sauce
• 1 tsp chopped lemongrass
• 1 tsp ground coriander
• 1 cup cilantro, chopped

1. In a large pot combine the butter and olive oil over medium heat until melted. Add the shallots and saute for about 5 minutes until they are soft.
2. Add the red curry paste and half of the stock. Mix it around and use a spoon to break up the paste into the stock.
3. In a small bowl combine the lime juice, sugar, soy sauce, fish/oyster sauce, and lemongrass.
4. Once the curry paste is dissolved, add the rest of the stock, coconut milk, sauce mixture, coriander, and half the cilantro. Bring the broth to a boil and adjust the seasoning if necessary.
5. Reduce the heat to medium and add the mussels to the pot. Cover with a lid and allow to steam for 8-10 minutes, or until all of the mussels have opened up. 
6. Pour the mussels out onto a large dish with the broth overtop and discard any unopened ones. Top the mussels with the remainder of the cilantro and serve alongside some crusty bread.