Cardamom Pistachio Ice Cream

About a month ago, the whole family - Pau Pau & Gong Gong included - went on a quick, weekend trip the beach for my cousin Liana's college graduation. We spent a glorious afternoon playing in the ocean and watching sea lions, before scarfing down a delicious seafood dinner on the pier.


That night, Brandon & I left the munchkin with her grandparents and snuck off to an ice cream shop across the street from our hotel, where I had the most amazing scoop of Cardamom Pistachio Ice Cream. It was a perfect blend of spicy cardamom, rich, cold, creamy ice cream and roasted, crunchy pistachios.


I came home determined to make my own version.

Cardamom Ice Cream

adapted from Bon Appetit

1 3/4 cup unsalted shelled pistachios

3/4 cup sugar

2 cups whole milk

1 tsp. ground cardamom

1/2 tsp. freshly ground nutmeg

1/2 tsp almond extract

4 large egg yolks

1 cup heavy cream

In a food processor, grind 1 cup of pistachios with 1/4 cup sugar. In a large saucepan, combine nut mixture with milk, cardamom and nutmeg and bring to a boil. Remove from heat and add almond extract.

In a medium bowl, whisk together remaining 1/2 cup sugar and egg yolks. Gradually add        milk mixture, whisking constantly to make a custard. Pour custard into the saucepan and      cook over low heat, stirring constantly, until it thickens. This takes about 10 minutes. You'll know it's done when you draw a line on the back of the spoon and it leaves a path. Strain into a large bowl and chill until cold, about two hours.                                                     

Add heavy cream and remaining pistachios into custard and freeze in ice cream machine according to manufacturer's instructions.

One Scone, or Two?

Last week the playgroup Emi & I go to had a Mother's Day potluck in the park, and as usual, I was scrambling around at the last minute, searching the cupboards for something to bring. Then I spied a package of cream cheese in the fridge and instantly I knew what I to make.

Scones smothered in large dollops or rich, sweet Devonshire cream are lovely with cucumber sandwiches and cups of strong Earl Grey tea. They're also the perfect accoutrement for a picnic brunch. 

I dug out an old Bon Appetit scone recipe I like to trot out anytime I serve "high tea." I like this recipe because the scones come out light and fluffy, almost like cake, and they're ridiculously easy to make. Occasionally I'll add a cup of fresh strawberries or currants. For our Mother's Day picnic, I threw in 1/2 a cup of toasted pecans.

My other favorite teatime goodie is Devonshire cream. I discovered a great recipe years ago when I threw a baby shower for a friend who'd spent a few years living in London and came back with a taste for clotted cream. Now, I can't even remember where I got the recipe because I just scribbled the ingredients down on a piece of scrap paper, which is tucked safely in my three-ring-binder/family cookbook.

Like the scones recipe, this version of Devonshire cream is really simple and super yummy. It also goes great with waffles or fresh berries.

Devonshire Cream

3 oz. cream cheese

1/2 cup whipping cream

4 tsp. powdered sugar

1/4 tsp. vanilla

In an electric mixer, whip ingredients until soft peaks form. Chill until serving.

Slow - and Yummy - Asparagus

I never cared for asparagus growing up. The few times my mom prepared them, they were undercooked and bitter-tasting. As an adult, I tried a few overcooked versions and actually liked the vegetables a lot more, until I gradually learned to cook them myself and settled somewhere inbetween.

I got one of my favorite asparagus recipes from my father-in-law, who served them cold with this delicious, bright, creamy dill sauce. A friend offered a much simpler method - roasting with a little bit of olive oil, salt and freshly ground pepper - and one Christmas Eve I served asparagus spears wrapped in prosciutto and drizzled with olive oil.

Now, I have a new favorite asparagus recipe.

I was checking out the New York Times Dining & Wine section online not long ago, when I stumbled on this great article describing another way of cooking asparagus - slow-cooked in paper packets.

I wish I could say I put my own spin on Melissa Clark's recipe, but aside from a couple cloves of crushed garlic and a few dashes of truffle salt to finish the dish, I followed her suggestions exactly and dinner that night was perfection. I couldn't wait for Sunday, when I could go back to the Farmer's Market for more asparagus.

Give the NY Times' slow-cooked asparagus a go, or try my father-in-law's cold asparagus with dill sauce.

Brian's Cold Asparagus with Dill Sauce

2 lbs. fresh asparagus

1 cup plain yogurt

1/4 cup mayonnaise

4 tbsp. Dijon mustard

2 tbsp. chopped fresh dill

2 tbsp. chopped fresh chives

1/2 tsp. salt

freshly ground pepper to taste

Steam asparagus until tender, then shock in ice water. Drain and let chill in refrigerator.

In a small bowl, combine remaining ingredients and mix well. Once asparagus has chilled, drizzle with sauce and serve cold.

Oatmeal Pecan Cookies for Kids

I recently made a batch of Auntie Sharon's favorite polenta cookies, and of course, Emi got to try a few. They were an instant hit with my 18-month-old, and pretty soon the sound of Emi squawking "Coca, coca, coca" was ringing through the house - all day long.

I was good and limited her intake to about a cookie a day, all the while thinking I should find a more toddler-friendly recipe. Things came to a head on Sunday when we took Emi to an art show, and I made the fatal error of slipping her a few, broken cookie pieces. Poor Daddy had to follow her around the block about a half dozen times, then chase her up and down a short flight of stairs.

So I did a little online research and came up with this adaptation of Ina Garten's Raisin Pecan Oatmeal Cookie recipe. I cut out the raisins, since I hear they're not good for kids' teeth, swapped out all-purpose flour for whole wheat flour and replaced white sugar with agave syrup. I kept the brown sugar in because I like the molasses flavor, but I cut the amount in half.

My cookies came out very moist, almost cake-like. I'm guessing the agave syrup had something to do with it, so next time I might play with the ratios a bit and use only about 2/3 cup of agave for every 1 cup of sugar. I usually like a bit more crunch to my cookies, but Emi likes them!

Oatmeal Pecan Cookies

1 1/2 cups pecans, toasted
1 cup unsalted butter, room temperature

1/2 cup dark brown sugar, lightly packed

1 cup agave syrup

2 eggs, at room temperature
2 tsp. vanilla

1 1/2 cups whole wheat flour

1 tsp. baking powder

1 tsp. cinnamon

1 tsp. kosher salt

3 cups old-fashioned oatmeal

Preheat oven to 350 degrees F.

In the bowl of an electric mixer fitted with the paddle attachment, beat butter, brown sugar, and granulated sugar on medium-high speed until light and fluffy. With the mixer on low, add the eggs, one at a time. Add the vanilla.

In a medium bowl, sift the flour, baking powder, cinnamon, and salt together. With the mixer on low, slowly add the dry ingredients to the butter mixture. Add the oats and pecans and mix just until combined.

Using a small ice-cream scoop or a tablespoon, drop 2-inch mounds of dough onto sheet pans lined with parchment paper. Bake for 12 to 15 minutes, until lightly browned. Transfer the cookies to a baking rack and cool completely.

Reconstructing Shrimp Salad

A few years ago, I put together a cookbook for my brother-in-law and his wife using favorite family recipes from my mother-in-law, Jacque, who got many of them from her mother-in-law, Grandma Pete. I figured it would be a pretty easy gift to make - type up the recipes, write an intro, slap on some photos and I'm done.

I figured wrong.

Most of the recipes were pretty straight-forward and complete with a list of ingredients, measurements and directions. I'd even made one or two dishes before such as the Cornish pasties we always serve on Christmas Eve. Others, however, proved more challenging to decipher.

Grandma Pete's Peach Cobbler, for instance, was a handwritten list of five ingredients with precious few instructions. I'd never made cobbler before, so I had no idea how to write a recipe that a novice home chef could successfully execute. I ended up spending a Saturday afternoon making a test cobbler with blackberries. It turned out great, and now it's one of my favorite desserts - warm and comforting and super easy.

But Grandma Pete's Shrimp Salad - one of Jacque's favorites - mystified me. Not only were the measurements absent, but I couldn't quite envision how to put the salad together. Did the lettuce merely serve as a bed for the dressed shrimp, or was I supposed to toss it along with the shrimp, mayo, lemon juice and salt? And was that really all there was to the dressing? Unlike the cobbler, I didn't do a test-run. I typed up the ingredients sans measurements and just made up the instructions.

I had a chance to redeem myself when I was asked to bring a salad to my mother-in-law's birthday party.

Since the recipe wasn't clear, I made an executive decision to make a green salad with shrimp rather than a true shrimp salad. I included more veggies - tomatoes, cucumbers and avocado - to boost the nutrition and turned up the flavor by roasting the shrimp. I also couldn't resist adding some fresh dill to the dressing.

I tested my concoction on Brandon even though he claimed to have no memory of his grandmother's salad. "Huh," he said, after biting into a drenched lettuce leaf. "You know, it kind of tastes familiar."

My reconstructed salad (which I forgot to photograph during the festivities) turned out surprisingly well, and I even munched on the leftovers later that night.

Grandma Pete's Shrimp Salad

I found out later that Grandma Pete's recipe was indeed for a true shrimp salad. Apparently, she shredded the lettuce and used bay shrimp, although I prefer the larger crustaceans. You could also add diced avocado for a little richness and nutrition.

1-2 lbs. medium-sized raw shrimp

2 tbs. olive oil

kosher salt

freshly ground pepper

lettuce, shredded (I like butter lettuce, but Pete used iceberg.)

1/2 purple onion, diced

2 celery stalks, halved length-wise and diced

1 avocado, diced (optional)

Dressing:

1 cup mayonnaise

juice of half a lemon

2 tbs. fresh dill, finely chopped

Preheat oven to 400 degrees. Peel and devein shrimp, removing the tails. Spread on a cookie sheet with olive oil, salt and pepper. Roast for 6 to 8 minutes, until the shrimp are pink and firm. Be sure not to overcook, or shrimp will become rubbery. Let cool for several minutes.

Combine mayonnaise, lemon juice and dill, and whisk until smooth. Season to taste with salt and pepper.

In a large bowl, combine shrimp, lettuce, onion, celery and avocado. Add dressing one spoonful at a time, and toss gently.

Five Dollar Plate: Marylou's Adobo

Many, many months ago, my good friend, Marylou, gave me her recipe for traditional, Filipino adobo, and for many, many months it sat, untouched, in my email box. The ingredients were simple enough - pork or chicken, soy sauce, vinegar, garlic - but the method of simmering the meat for an hour, then browning it in a skillet, was foreign to me.

I was tempted to disregard Marylou's exacting instructions and take the more familiar route - sear, then braise. Tradition won the day. I defrosted a couple of pork shoulder steaks I bought on sale at Safeway for less than two bucks a piece, and got to work. I was transferring the meat to the skillet when I realized I was basically making carnitas - duh!

Marylou's recipe was easy, with minimal prep work. Although her instructions said to let the meat marinate for 30 minutes, other online recipes called for a minimum of three hours. I let it sit for an hour. Even then, the adobo only took a little over two hours to make, including an hour for simmering.

The adobo was tangy and flavorful with a bit of heat - an instant family hit. I served it over long-grain, white rice with half a bag of TJ's organic baby spinach leaves I sauteed with a dollop of vegetable oil and dash of salt. We liked the adobo so much, next week I'm going to try it with a combination of pork and chicken.

Traditional Filipino Adobo

1 1/2 lb. pork shoulder or butt cut into 1 1/2" cubes

1/2 c. vinegar

2 tbsp. soy sauce

1 tsp. salt

5 cloves garlic, minced

1 small bay leaf

1/4 tsp. pepper

1 tbsp. sugar

1 c. water

2 tbsp. cooking oil

Combine all ingredients, except cooking oil, in a pot and let stand for at least 30 minutes. Simmer covered for at least 1 hour or until meat is tender. Drain and reserve sauce.

Heat cooking oil in skillet. Brown meat on all sides. Transfer to a serving dish. Pour off all remaining oil from skillet. Add reserved sauce and cook for a minute or two, scraping all browned bits sticking to pan. Pour sauce over meat and serve.

Variation: May be made with chicken or a combination of chicken and pork.

Some online recipes said Filipino adobo should have some heat to it and called for a jalapeno or peppercorns, which are removed before serving. I tossed in a few dashes of red pepper flakes, and it turned out great.

$3.72 - 2 lbs. pork shoulder

$1.00 - organic baby spinach
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$4.72 total

Five Dollar Plate: 'I'd Like the Chipper Chicken'

Ever since I was laid off, I've been finding ways to save a little money here and there. I shop less at Macy's and more at Old Navy. I've learned to comb through consignment shops for great deals on designer labels - think Marc Jacobs vest for $13 - and I've all but abandoned Barnes & Noble in favor of my local Friends of the Library bookstore, where I can pick up paperback mysteries for a buck and Jacques Pepin Celebrates for $4.

When it comes to food, I try to be inventive with the ingredients already in our fridge so we waste less and save more. Once, when I was in charge of dessert for a family birthday party, I did a quick inventory of my pantry, then poured through all my recipes and whipped up a Chocolate-Espresso Mousse Cake without a single trip to the grocery store.

Every penny we save allows us to spend more on quality ingredients such as fresh, organic fruits and veggies, preferably from our Farmers' Market because everything there just tastes better.

I also love Trader Joe's because I can get rBST-free cheeses at reasonable prices, nitrate-free lunch meat and bacon, as well as organic eggs, milk, juice, peanut butter, flour, granola, etc. Every so often I hit the national grocery chain near my house for stuff I can't get at TJ's and deals on meat. A few weeks ago I hit the Mother Lode - packages of five chicken breasts for a little more than $5, and six thighs for just under four bucks!

That night I made my mom's chicken and donggu (dried shiitake mushrooms) stir-fry with organic Chinese broccoli I'd picked up for $1 at the Farmers' Market. As I was cooking, I realized the total cost of dinner was somewhere in the neighborhood of $5. Beat that Melissa d'Arabian! Emi loved it, and we even had leftovers for the next night.

I was inspired. I decided to challenge myself to come up with more Five Dollar Plates and make it a regular Mixed Plate feature. (My Curry Lentil Soup recipe comes pretty close to being a Five Dollar Plate: $2 bag of lentils, $2.50 head of organic cauliflower, plus a couple more bucks for an onion, bacon and a carrot.)

Next, I tried David Lebovitz's Roast Chicken With Caramelized Shallots. I love his blog. Not only does it have awesome recipes, but I get to vicariously live the life of an American in Paris. When I read his yummy-sounding recipe for a new twist on roast chicken, I just had to try it out. Lucky for me, I had a freezer full of chicken thighs.

Ultimately, this recipe was more than $5. The shallots cost as much as the chicken - $1.99 for a package of two at Trader Joe's. I also made mashed potatoes using veggies leftover from our St. Patty's Day corned beef boil, and sauteed about 1/2 a bag of organic baby spinach ($1.50 for a 6 oz. bag) in a little bit of olive oil and garlic.

Still, I decided to include it because I think you can trim the cost a bit with some savvy shopping. For instance, substitute thighs with drumsticks ($2.50 for five drumsticks at Trader Joe's) and look for shallots at a discount grocer. Plus, I really needed some photos for this post.

UPDATE: I just bought a pound of shallots from Safeway for $3, and 4 shallots weighed less than 1/2 a pound which brings the total for this dinner less than $5.50.

This recipe was as delicious and effortless as its creator claimed. One thing I'd do differently: skip turning over the chicken. The skin stuck to the dish, leaving some of the tastiest bits inaccessible.

Chicken and Donggu Stir-Fry with Chinese Broccoli

1 chicken breast, sliced into thin strips roughly an inch long

2 lap cheong (Chinese sausage), diced

6 dried shiitake mushrooms

1 bunch of Chinese broccoli, chopped into 2-inch lengths

2 cloves garlic, minced

2 tbs. oyster sauce

2 tbs. soy sauce

1 tbs. peanut oil

Combine chicken, soy sauce and garlic and let marinate for two hours.

Soak mushrooms in hot water for several minutes to rehydrate. Drain, and squeeze out excess water, reserving a few tablespoons for later. Slice the mushrooms and set aside.

Heat oil in a pan on medium high heat and add lap cheung, rendering out the fat. Throw in the chicken and stir frequently. When chicken is completely cooked, add mushrooms, broccoli and oyster sauce. Mix thoroughly. For a thicker "sauce", dissolve 1/2 tsp. of cornstarch in a tablespoon of water and mix with the chicken and veggies.

Serve with rice.

Cost:
$1 - chicken breast
$1 - broccoli
$3 - sausage, mushrooms, rice
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$5 total

Gung Hay Fat Choy!

I love dim sum.

The Chinese equivalent of afternoon tea, dim sum is an assortment of small dishes including, steamed and fried dumplings, cakes, noodles, sticky rice wrapped in lotus leaves and savory meats, distributed through the restaurant on rolling carts and served with pots of hot tea.

Seriously, Yum.

So when my mom brought over a couple of taro roots, I decided to make standard dim sum fare, woo tul gow, or taro cake, in honor of Chinese New Year.

These days, most people would rather go out to a dim sum restaurant than make it themselves, but a few years ago I set out to learn how to make some of my favorite Chinese comfort foods and tried out a few dim sum recipes along the way, including taro cake. After sampling a nearby restaurant's dried, tasteless version, Brandon, my mom & I decided that my recipe was far superior.

Woo Tul Go (adapted from Ellen Leong Blonder's Dim Sum turnip cake recipe)
2 tbs. small dried shrimp

1 small taro root, about 12 oz.

2 tsp. oil, preferably peanut oil

1 Chinese sausage, finely diced

1 scallion, finely sliced
1 tbs. fresh cilantro, finely chopped
1 3/4 cup rice flour
1 1/2 tsp. salt
1/2 tsp. sugar
1/2 tsp. ground white pepper

Soak the shrimp in hot water for 30 minutes. Drain, reserving the water.

Using rubber gloves, peel taro root and dice into 1/4 inch cubes. (Taro's rough exterior can irritate skin.) In a saucepan, combine taro with 2 cups of cold water and bring to a boil. Reduce the heat and cover, letting it simmer for about 15 minutes until it turns a pale purple and is tender. Drain, reserving water.

Heat oil in a skillet and stir-fry shrimp, sausage and scallions. Toss in cilantro and mix, then remove from heat and set aside.

In a medium bowl, mix together rice flour, salt, sugar and pepper. Combine reserved shrimp and taro water. Measure out 3 cups, adding water if necessary. Add water and taro to the rice flour and stir until it becomes a thick paste. Add sausage mixture and combine well.

Line the bottom of a 9-inch round springform pan with a parchment paper circle and oil the paper and side of the pan generously. Pour the cake mixture into the pan and cover with another oiled parchment paper circle, using a spatula to level off the top.

Set up a steamer (You can use a bamboo one, those aluminum, tiered steamers or do what I did - inserted a round, metal trivet into a regular 7-quart pot. If you don't have a trivet, try inverting a pie tin.) Cover and steam for 40 minutes, replenishing water when necessary. Let cool and remove from cake pan, carefully peeling away parchment paper. Cut into wedges or diamonds. Heat oil in a skillet and pan fry, giving the tops and bottoms a crispy, brown crust. Serve hot with soy sauce and spicy chili oil on the side for drizzling.

Tangy FroYo

When we lived in Hawaii my friends and I used to hang out at Kahala Mall, where we spent countless hours after school or on the weekends, browsing through the stores, munching on McDonald french fries or cooling down in the dark movie theater. Of course, no trip to the mall was complete without a cup of frozen, tangy goodness from Yami Yogurt. In addition to exotic, fruit flavors such as guava, coconut and passion fruit, good, old-fashioned plain frozen yogurt was also a favorite stand-by - sprinkled with crumbled cookies, naturally.

It wasn't until we moved back to the mainland that I realized not all froyo was Yami. Most frozen yogurt tries too hard to be something it isn't - ice cream. Creamy and sweet, yet lacking true flavor. It was enough to make me swear off frozen yogurt for good. Or at least until I can make it back to the Islands for vacation. Although my old middle school hangout has since closed, there is still one remaining Yami Yogurt left on Oahu - a tiny cube tucked into the dark, lower level of Ala Moana mall. Tart and refreshing, a cup of Yami is the perfect shopping snack.

But now, with the rising popularity of chains like Red Mango and Pinkberry, tangy frozen yogurt is suddenly trendy. An Asian-style froyo shop that serves the tangy treat with cubes of mochi - a sticky, sweet Japanese rice candy - opened near my home not long ago. Last summer when I was 7 months pregnant I'd waddle over and scarf down a large plain yogurt topped with the mochi of the day. At $5 a cup, it wasn't a cheap treat.

Ever since I got the ice cream maker, I'd been wanting to experiment with frozen yogurt, and after last night's rich, espresso-laced dessert, I was craving something clean and bright with bit of a bite. So at 3 a.m. I dug up a container of organic, plain yogurt from Trader Joe's and got to work. Here's what I did:

Frozen Yogurt

32 oz. tub of plain, whole milk yogurt

3/4 cup sugar

In a bowl, combine the yogurt and sugar, and mix until sugar is dissolved. Freeze in ice cream maker, according to manufacturer's instructions.

Simple ingredients and super easy to make! You can vary it up a bit by pureeing some fruit and adding it to the mix for different flavors, and I know it sounds weird but try crumbled biscotti as a topping.

Birthday Burgers & Espresso Ice Cream

My parents celebrated their 42nd wedding anniversary a few weeks ago by going to Chili's, of all places, for dinner. "I had a hamburger," Mom said defensively. "Sometimes all I want is a really good burger."

So for her birthday, I grilled thick, juicy burgers served with fries and her favorite - onion rings.

Since it was my mom's birthday, I bypassed lean ground beef and went for two pounds of 85/15 ground chuck. My initial instinct was to try and fancy things up a bit with bits of cooked bacon or blue cheese, but Brandon convinced me to stick to the basics. "Burgers are real simple," he said.

Kimi's Burgers

2 lbs. ground chuck

5 cloves garlic, finely minced

1 onion, finely minced

1 tsp. kosher salt

1 tsp. freshly ground black pepper

Combine all ingredients in a bowl, and mix thoroughly using clean hands. Divide into six balls, roughly 3 inches in height, and gently flatten into patties. Season both sides with more kosher salt and freshly ground pepper, then refrigerate until ready to cook.

I like to grill my burgers, whether its indoors on a grill pan or on out outdoor bbq. Either way, make sure the cooking surface is nice and hot before you put the meat on. Be careful not to press down on the patties because it squeezes out the juices and you want to keep all that yummy goodness in the meat. Cook until the burgers are firm to the touch. Remove from grill and let rest for 10 minutes before serving.

Once the burger patties were in the fridge, I got started on Ina Garten's Cornmeal-Fried Onion Rings. This was the first recipe of Ina's that I had a little trouble with. I couldn't find buttermilk at my neighborhood market, and I didn't feel like schlepping to another store just for one ingredient, so I mixed whole milk with half & half cream. I don't know if having buttermilk makes a big difference or not, but the batter slid off the first batch of rings I tried to fry.

So I whisked an egg and dredged the milk-soaked rings in the egg before tossing it in the dry ingredients. That seemed to do the trick. My onion rings didn't look as nice as Ina's, but they sure tasted good! I've never been a big fan of onion rings, but I think I've been converted.

As far as I'm concerned, you can't have hamburgers without fries. So I quickly sliced five small russet potatoes, skins and all, into thin wedges, which I fried in oil while the onion rings were soaking in the milk. Be sure to season the fries with salt as soon as you take them out of the oil. Same goes for the onion rings.

My mom loves good, strong coffee, so for dessert I decided to serve Ina's Espresso Ice Cream. It was my first attempt at a French-style ice cream, which involved tempering eggs and cream, so I was a little nervous. Everything seemed to be going smoothly until I had to reheat the egg and cream mixture over the stove. I may have cooked it too long because once I went to pour it through the sieve, it was pretty lumpy. Then again, maybe it's supposed to be and that's why you have to use a sieve.

I had to use a spatula to push the mixture through the sieve, and I ended up tossing some of the lumpier parts, but it turned out in the end and that's all that matters. My Espresso Ice Cream was so good, I couldn't resist licking the big, rotating spatula from the ice cream maker, and even then I was scraping every bit I could out of the bowl.

Be forewarned, however. If you use regular espresso (I bought 1/4 lb. for under $3 at my corner cafe), serve dessert early because you get quite a buzz and will be up for hours.

One of my biggest culinary pet peeves is a wasteful recipe. In other words, recipes that call for only the zest of two lemons, or only the yolks of six eggs. I mean, what the heck are you supposed to do with six egg whites?

Unfortunately, I quickly discovered that most ice cream recipes, including espresso ice cream, call for a lot of egg yolks.

"Looks like we're having scrambled egg whites for breakfast tomorrow," I lamented to Brandon as I separated runny eggs through my fingers.

But by the time I'd tempered the cream and eggs, heated the custard and sifted it through a fine sieve, I had a new plan. Fried rice!

It was perfect since I still hadn't figured out what to have for dinner that night. Fried rice is the ideal lazy, go-to meal - just throw in whatever's in your fridge. I diced some leftover bbq jerk chicken, Chinese picked mustard green and bacon lardons for added flavor. We didn't have any green onions in the house, or I would've used those, too.

Kimi's Fried Rice

2 cups white long-grain rice

2 green onions, chopped

2 cloves garlic, minced

1 tsp. shrimp paste (optional)

2 tbs. pickled Chinese mustard green (optional)

4 strips bacon, diced

2 eggs, beaten

1 tsp. sesame oil

soy sauce to taste

Wash and cook rice in a rice steamer or on the stovetop. While the rice is cooking, fry the bacon pieces on medium heat until crispy. Add shrimp paste and garlic, then stir in the green onions and mustard green. If you have other veggies, such as diced cabbage, bean sprouts or green beans, stir those in along with any other diced meats. Lower heat.

When the rice has finished steaming, add to frying pan and turn up heat. Stir well, making sure to combine with other ingredients and rendered bacon fat. (I know, so bad and yet soooo good!) Sprinkle in soy sauce and stir until the rice becomes a nice, golden, caramel color.

Pour beaten eggs over the rice mixture and stir until the eggs are thoroughly cooked.

Purple Pleasure

I saw some beautiful, deep purple Japanese eggplant at the Farmers' Market and couldn't resist buying them. I love eggplant whether its Trader Joe's eggplant hummus or eggplant parmigiana. I particularly love the delicate flavor of Japanese eggplant, which is often used in tempura, but I've never done anything with it myself.

When I got home I tried an epicurious.com recipe for Eggplant Salad with Miso Ginger Dressing. My first batch was a disappointment - the dressing was too oily and a little heavy on the sweet miso paste. It was also desperately crying out for some salt. So here's what I did instead:

Miso Eggplant

1/2 cup rice vinegar

1/4 cup peanut or vegetable oil

1 tbs soy sauce

1 tsp miso

1 tsp fresh basil, minced

1 tsp fresh ginger, minced

1/2 tsp red pepper flakes

2 cloves garlic, minced

3 Japanese or Asian eggplants, sliced lengthwise in 1/2-inch strips

olive oil

To make the dressing, combine vinegar, peanut oil, soy sauce, miso, basil, ginger and garlic in a bowl and whisk until emulsified.

Heat grill pan. Brush eggplant slices with olive oil then place on grill, cooking about 3 minutes on each side. Remove from grill and cut at an angle into pieces about two inches wide, then lightly toss in a bowl with dressing.

I ate the eggplant with basmati rice, but it could easily be served as a cold salad over Asian rice noodles.

Cloning Clafouti

I'm reading David Lebovitz's The Sweet Life in Paris, (yes Noriko, I hijacked your copy from Mom's), and every page transports me back to the tree-lined, cobblestone streets, where Brandon and I wandered two summers ago, during what I've come to think of as our second honeymoon.

Lebovitz, a blogger and former San Francisco pastry chef, described the beauty of Paris as being "magnified in the darkness", and it reminded me of our last night in that marvelous city, when we glided along the Seine past a glittering Eiffel Tower. Light from the tower illuminated the hazy drizzle that had begun to fall, making it look like delicate snow flurries, and it was as if all of Paris was glowing.

I was still reminiscing when I spotted fresh, organic figs at the Farmers' Market and immediately decided to make clafouti, a classic French dessert similar to a cobbler and traditionally made with cherries.

On our last night in Paris, after what can only be described as the perfect dinner at Bistrot Les Sans Culottes on Rue de Lappe in the Bastille neighborhood, I ordered the only dessert on the menu I'd never heard of. I was feeling adventurous and reasoned I could have creme brulee or a sorbet assortment anywhere. The only thing I did know about the dish I'd ordered was that it had figues, or figs, according to my handy-dandy, little French dictionary.

My dessert was served in a warm, shallow bowl. Pieces of a quartered fig were arranged like a flower and covered with something that was a cross between a custard and a cake, then dusted with powdered sugar and topped with an oval quenelle of peach sorbet.

It was the best dessert I'd ever had - and I didn't even know what it was!

"I want to lick my plate," I told Brandon.

Back at home, I searched in vain for some kind of French dessert recipe with figs. Months later while leafing through a French cookbook, I stumbled upon something that sounded familiar - pear clafouti.

That is how I found my favorite French dessert and discovered Ina Garten - all while standing in line at Costco.

I've made pear clafouti several times since then, to rave reviews, but never with figs. Driving home from the Farmers' Market I realized I'd also bought organic peaches for Emi's babyfood, and I decided to "borrow" a few to make my own sorbet. It was the perfect dish to bring to my in-laws' when we visited in a couple of days.

I started on the sorbet as soon as we got back from the market. I chose to puree uncooked peaches, but I think next time I might try baking them first because I think it will bring out their sweetness more and intensify the peach flavor. (Later, I read online that a tablespoon of peach liqueur also adds more flavor and smooths out the sorbet so it's more creamy than icy.) Since I'm not working, I couldn't run out and buy an ice cream maker. Instead, I searched online and found an easy technique that worked pretty well (see recipe below).

My in-laws live a couple hours away, so we planned to visit for three days. It would be our first overnight trip with Emi, and it took me most of Monday to organize and pack everything we'd need. I almost forgot to make the clafouti until I happened to notice the bag of figs sitting in my refrigerator later that evening. Luckily, Ina's clafouti recipe is super easy. I used about six figs, which I quartered and arranged on their sides in a floral pattern.

Ina's recipe makes more batter than I need for my shallow Emile Henry tart dish, so I decided to make two small clafoutis using a couple of creme brulee dishes. I gave one to my parents when we dropped off the "granddog", and kept the other one for quality control.

In other words - I ate it.

The figs were sweet and bright, perfectly complementing the brandy in the custard, while the tartness of the peach sorbet balanced the rich dessert.

It was just like Paris, only better because this time I could lick the plate!

Peach Sorbet

2/3 cup sugar

1 1/2 lbs. to 2 lbs. fresh, ripe peaches

1/2 cup lemon juice

Make a simple syrup by combining the sugar with 1 cup of water in a saucepan and stirring over low heat until the sugar is completely dissolved. Let cool.

Peel the peaches and cut in half, removing the pits. Place the peach pieces in a food processor or blender and add lemon juice before pureeing.

Combine with the cooled simple syrup. If you have an ice cream maker, follow the manufacturer's instructions for freezing. If your kitchen is lacking this pricey gadget like mine is, than pour the puree into a container such as a metal bowl and freeze for one hour. Remove from the freezer and beat using an electric mixer before returning it to the freezer. Repeat every hour, 3 or 4 times.

East Meets West

Today was our 9th wedding anniversary, and I woke to the aroma of potato latkes frying on the stove. Brandon made them just the way I like them, brown and crispy, with my favorite dipping sauce - soy sauce and minced garlic.

Given the latke's Jewish/German roots, soy sauce is a somewhat unusual dressing for this potato pancake, which is typically served with sour cream or applesauce. But I swear, I didn't make up the unique combo myself!

Growing up in Hawaii, my best friend was a hapa girl named Heide, whose mother was from Germany and father was Taiwanese. I never forgot those post-sleepover mornings, when we'd tear apart the pancakes with our fingers and dip them into little bowls filled with the murky, savory and slightly spicy mix of soy sauce and garlic.

Latkes and soy sauce exemplies what is best about Hawaii - it's colorful, mixed-plate culture.

By the time I thought to include Brandon's latkes in my blog, I'd already polished off the entire platter. Well, all but this lone pancake.

Green Tea and Guinea Pigs

Emi's upcoming 1st birthday has me in a tizzy over all the party planning details. Okay, sure it's still more than four months away, but I don't even have a theme yet! Last weekend we went to my friend's son's 1st birthday party and I was inspired by her toy blocks cake (which took her six hours to decorate.) On the way home I resolved to bake and decorate Emi's cake.

But what kind of cake should I make? And how should I decorate it? Should I go with something commercial like Sesame Street, or was there some way to incorporate Emi's favorite board book Where is Baby's Belly Button by Karen Katz? I quickly discarded both ideas - one was too easy, the other too hard. My sister wanted to make panda bear cupcakes, but I wasn't totally sold on the idea.

The next night I was up late watching "Cake Boss" when my muse struck. I remembered a beautiful wedding cake I saw on Charm City Cake's web site. It was covered in a pale green fondant with dark tree branches wending up along the sides. Delicate, pink cherry blossoms added another dimension to the cake, which was topped by an origami-like crane. I loved this cake.

"This cake is so amazing, it would almost be worth divorcing you and getting remarried, just to have this cake at my wedding," I'd told Brandon.

Not exactly appropriate for a 1 year-old's birthday.

But that didn't mean I couldn't play around with the motif, right? I'd made Emi's birth announcements using Japanese washi paper that had hopping bunnies and cherry blossoms ... Come to think of it, we had green tea cupcakes topped with fondant cherry blossoms cutouts at my baby shower.

"Brandon, I know what kind of cake I'm going to make for Emi's party!" I exclaimed, shaking my slumbering husband. "Green tea cake filled with fresh strawberries and whipped cream frosting, decorated with bunnies and cherry blossoms. What do you think?"

"I think you should go to sleep!"

But I laid awake for another hour, finalizing the details in my head. I decided to do a practice round using my Auntie Midori's family as guinea pigs. Brandon and my dad were going to play in a Bay Area golf tournament the day before Father's Day, so the whole family planned to spend the day visiting Auntie Midori.

I started baking late Thursday night, after the summer heat had waned from 96 degrees to somewhere in the low 80s. My initial plan was to use a recipe I found on the Internet, which I'd used to make green tea cupcakes for my baby shower last year. But after 45 minutes in the oven the center still jiggled slightly, while the edges were already well past "golden brown."

I decided to try a different tact.

Grabbing my copy of "Barefoot Contessa" from the cupboard, I scanned Ina's recipe for chocolate buttercream cake and a plan began to take shape. I just omitted the cocoa powder and vanilla, and substituted green tea for brewed coffee. Here's what I did:

Green Tea Cake

1 3/4 cups all-purpose flour

1 1/2 tsp. baking soda

1/4 tsp. kosher salt

3/4 cup unsalted butter, room temperature

2/3 cup granulated sugar

2/3 cup light brown sugar, packed

2 large eggs, room temperature

1 cup whole milk

1/2 cup sour cream, room temperature

2 tbs. green tea "matcha" powder

Preheat the oven to 350 degrees. Line the bottoms of two cake pans with parchment paper, then butter the paper and pans before dusting with flour. Tap the pans to remove any excess flour. In a bowl, combine flour, baking soda and salt.

Using another bowl, whisk together milk, sour cream and green tea until well combined.

Cream together butter and sugars using an electric mixer set on high. Lower the mixer's speed and add the eggs. Set the mixer to low and alternately add the milk mixture and flour in thirds, starting with the milk and ending with flour.

Pour the batter evenly into the two cake pans and bake on the middle rack for 25 to 30 minutes. Let the cakes cool for 10 minutes on a rack before removing from pans. Cool cakes completely before icing.

While the cakes were baking in the oven, I started working on the decorations. I kneaded food coloring into some fondant and rolled out pink and green pancakes, before cutting out floral and leaf shapes with vegetable cutters I'd bought at Nishiki Market in Kyoto. But I had used too much rose-colored icing gel and ended up with bright, pink flowers - day-glow bright.

They were also flat and uninteresting. I tried adding some dimension by curling up the petals using my thumbs since I didn't have one of those ball tool thingies I'd seen professional pastry chefs use on TV. But all I did was overstretch the fondant. Frustrated, I scrapped the flowers and rolled them back into a ball, deciding to tackle the issue later.

I was still chewing over the problem the next morning when Brandon came into the kitchen and started examining my cake decorations. "Are they supposed to be this hard?" he asked, tapping one of the leaves. "Is it edible?" Opening another container, he pulled out the fluorescent pink sugar ball I'd abandoned the night before. "What is this?"

"Fondant," I replied defensively. "It's for the cherry blossoms."

He looked at the fondant skeptically. "Maybe you've been watching too many cake shows."

But another idea had come to me during the night. After shooing Brandon out of the kitchen, I used a knife to carefully etch veins on the now-hardened sugar leaves. It worked! The additional detailing gave the fondant leaves more depth. I used the same technique to give the flower petals some definition.

Ha! Eat that Brandon!

Since it was summer, I wanted to keep dessert light and refreshing so instead of the traditional buttercream frosting, I went with a chocolate whipped cream icing recipe I found on epicurious and just left out the cocoa.

I sliced some strawberries and dusted them with powdered sugar to take away some of the tartness. While the berries macerated in the fridge, I took out the first cake layer and placed it flatside up before carefully spreading a layer of frosting over the surface with an offset spatula. Next, I arranged strawberry slices over the frosting, making sure fruit covered the entire cake, and added more frosting. Then I carefully plopped the second cake layer on the filling, flatside up, and began frosting the rest of the cake.

When it was time to serve my dessert, I arranged three blossoms and three leaves in the center of the cake. In the end, the cake looked pretty, but the taste was only so-so. It was a lot denser than I thought it would be, and you could barely taste the green tea. I left the cake uncovered in the fridge for several hours, so that most likely contributed to the denseness and probably flavor as well.

Ultimately, I realized green tea cake with strawberry filling is probably too sophisticated for a 1 year-old. I still think it's a great flavor combination, and I'll probably tinker with the recipe a bit more. But for now, I've got to practice making white cake with buttercream frosting.

The other night I had another great idea - making homemade ice cream for Emi's birthday. I decided to let her eat cake and ice cream for the first time at her party...

A Taste of New York

For a few years when I was a little girl, my family lived in New York City, and even though I was barely five when we left, I remember a lot. Going to see the giant Christmas tree at Rockefeller Center, watching the Macy's Thanksgiving Day Parade perched on my father's shoulders, and late-night trips to the bakery for pumpernickel bagels.

Sometimes Auntie Sharon would visit, bringing with her a box of rugelach from Elmhurst's Du Bois Pastry as a special weekend treat. Possibly the world's best cookie, this Jewish sweet has a unique, tangy dough with a sweet, nutty center. I remember the anticipation as we all gathered around the table in my parents' cramped, New York kitchen, watching the twine fall away from the white, cardboard bakery box. I loved the crunchy nuts and the way puffs of powdered sugar would swirl beneath my nose when I bit into a cookie.

Despite trying countless store-bought rugelach, and sampling other bakeries attempts, I've never been able to recapture the perfection of those New York City cookies. But I have to say, this recipe I found comes pretty, damn close.

June 11 was Auntie Sharon's 60th birthday, so I sent her a belated batch of rugelach. In addition to the traditional version with raspberry jam, raisins and walnuts, I was inspired by a jar of Nutella I found in my cupboard. I replaced the jam with the chocolate hazelnut spread, then sprinkled some walnuts and cinnamon over the Nutella and OMG! Best. Cookie. Ever.

Happy Birthday Auntie Sharon!

Rugelach

2 cups all-purpose flour

1/2 teaspoon salt

1 cup, or 2 sticks, unsalted butter, softened

8 ounces cream cheese, softened

1/2 cup sugar

1 teaspoon cinnamon

1 cup apricot preserves or raspberry jam

1 cup loosely packed golden raisins, chopped

1 1/4 cup walnuts, finely chopped

milk for brushing cookies

Whisk together flour and salt in a bowl. Beat together butter and cream cheese with an electric mixer until well combined. Slowly add flour mixture and mix until a soft dough forms. If you have a stand mixer such as Kitchen Aid, you can replace the paddle with a dough hook.

Gather the dough into a small ball and wrap in plastic, then flatten into a rectangle roughly 7 by 5-inches in size. Chill in the refrigerator until firm, between 8 and 24 hours.

Preheat the oven to 350 degrees and place the rack in the middle position. Whisk 1/2 cup sugar with cinnamon. Cut dough into 4 equal pieces. Chill 3 pieces, wrapped in plastic wrap, and roll out remaining piece into a 12 by 8-inch rectangle on a well-floured surface with a floured rolling pin.

Arrange dough rectangle onto work surface with a long side nearest you. Spread 1/2 cup preserves evenly over dough with a spatula. Sprinkle 1/4 cup raisins and a rounded 1/4 cup of walnuts over jam, then sprinkle with 2 tablespoons cinnamon sugar. Using parchment as aid, roll up dough tightly into a log. Place, seam side down, in lined baking pan, then pinch ends closed and tuck underneath.

Roll out the remaining dough in the same manner and make three more logs. Place the logs on a pan 1-inch apart. Brush logs with milk. With a sharp knife, make 3/4 -inch-deep cuts crosswise in dough, but don't cut all the way through, at 1-inch intervals. (If dough is too soft, chill until firmer, 20 to 30 minutes.)

Bake until golden, 35 to 40 minutes. Cool to warm on pan or rack, about 30 minutes, then transfer logs to a cutting board and slice cookies all the way through. Then dust with powdered sugar and serve.

Update: I took some to my mom's office and instantly got recipe requests from her co-workers. I'm bringing in another batch next week for my mom's last day of work. I think this time I'm going to add some espresso to the Nutella ... Stay tuned!