It was pancake Tuesday this past week, but since I’m not Catholic, this has less bearing on my life. Except for that pancake part. I’m always down with eating pancakes. So, some time ago, I sat for a talk that Hervé gave for the basics of his (then) new book. There are some very cool [...]
Never having made a cheesecake before (usually my sister’s domain), I settled on Cooking For Engingeer‘s New York style cheesecake to test-drive and tweak. Now, they call for a ridiculous amount of cream cheese and eggs to make a 10″ monster. Since I needed to serve only 5 people, I opted to scale things down [...]
As a child, I remember eating these pale and oddly-shaped cookies. Fragrant with pandan and coconut, these dry and crumbly treats end up melting on your tongue. It’s weird and delicious all at the same time. Goes well with a cup of tea – which sometimes becomes a necessity – to help wash it down. [...]
So, I had spoken of Hainanese Chicken in my last post on making soup. Why? Because for the best version of this dish, you don’t poach your chicken in water, you poach it in soup. However, water does work in a pinch, it’s just not as tasty. Now, I can hear some of you say [...]
My favourite soup happens to be chicken. But the chicken soup I grew up with had little to do with making a mirepoix and is closer to broth – with the addition of ginger, salt, and sometimes, pork. Having chicken soup on my mind, my eyes homed in on $1.29 chicken carcasses at the local [...]
Despite the fact that Christmas is over, production of green tea shortbread in my kitchen goes well beyond the 25th. I guess you’d call it my signature holiday cookie as the one year I decided to switch things up and leave it off the roster, all I got were comments noting the lack of the [...]
Peering into the fridge to ponder dinner last night yielded the makings for chicken salad. I was, however, without mayo. But I recalled the recipe on Cooking for Engineers, checked for ingredients, and decided to give it a go. I also pulled my shiny new digital scale from Salter out to measure everything out, so [...]
Despite the fact that my trip to Japan was many years ago, the sweet and fresh taste of Ichigo Daifuku still lingers on my tongue. I can still remember bringing this perfectly-shaped, white-dusted, pink treat up to my mouth with two hands, can still recall biting down, my teeth testing the soft give of mochi, [...]
The end of winter means, unfortunately, the end of risotto season. Personally, I’d eat it year-round — I love risotto — but I don’t think I’d get many takers if I served it in sweltering summer heat. Not exactly the sort of dish that you want to eat on the patio. No, risotto is best [...]
Confronted with two fats, I found myself in an optimal situation. Who knew?
