Saturday, February 26, 2011

Clafoutis with apricot and orange sugar


This was the first time disaster. It was the mother of the later success.


This is the candied orange sirop used in place of sugar.


This is the first time I made it right.



This is the final apricot version



Clafoutis with apricot and orange sugar

The other day, I wanted to make a cake, I mixed flower, butter, sugar and it came out very hard and rough.

Then I made it again.
I blended one block of butter, 3 whole eggs, 1 cup of orange sugar which is the left over of making candied orange, 1 cup of whole milk yogurt, one table spoonful of vanilla extract, blend them for about 3 minutes then add in 1 cup of flower, and a sachet of levure. Blend everything until it comes into a smooth mixture.

On the other side, I opened the apricot into two parts and put about 6 of them into pot, adding two spoons of orange sugar sirop to cook in slow fire for about 10 minutes.

Lay the cooked orange on the bottom of the baking pan, pour in the mixture. Bake for about 5o minutes under 375. Then I got this.

Tuesday, February 22, 2011

Collard green with MSG

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Collard green with MSG

Shitake mushroom has the most condensed elements of MSG, this makes it so distinguishing delicious.

I decide to cook of western green, that different from my usually Chinese Bokchoy, so I got a few different kind from farmers market. This is collard green.

Saturday, February 19, 2011

Budget noodle soup


Budget noodle soup

I was sick, so sick that I could not even get up to make food for my children. So it was actually Manu, the 11 year old who turned reheated the lunch for dinner on Wednesday, and boiled dumplings on Thursday. Friday, I could stand up, so I decided to teach or watch or do together with him a 火车面条, instant noodle soup.

The name 火车面条 comes from our family trip to China back in the summer of 2003. We whole family got together in Shanghai and we took train to Huangshan. In the Chinese train, the most typical food was instant noodle, it seems everyone was eating that, The whole train was infused in the hot spicy soysaucey smell. It was so tempting. Just as the boys wondering what everyone ate, there was a guy holding a bowl of hot noodle walking to his seat. Train had a little turbulence, his paper bowl dropped to floor with explosion of of that irresistible aroma. Then, I bought a bowl of instant noodle for Manu, went to fill in hot water section, covered, waited 3 minutes.

Then, Manu quietly, solemnly ate his noodle. It was so impressive that it gave birth of this name 火车面条 (Train noodle)as well as a life time memory.

From that day one, Manue has never eaten any noodle soup as delicious as that one. However, it is a sure rescue in time of hardship or emergency, such as when Mom is silk and dad is travel across the ocean.

Here is what I did today,
Boil a big bowl of water, about 3 cups,
add in instant noodle, and condiments pack, (half of the Korean spicy power)
stir,
add a pinchful of seaweed
add one egg, do not stir so it keeps complete as poached egg,
Cook for 3 minutes
stop fire
Serve in bowl
Run 1 circles (long enought to let the noodle cool down a little bit)
Slurp!



Eggplant and capsicum


Eggplant and capsicum

Eggplant is always so delicious. Whichever way to cook it.
Put capsicum, eggplant in pot, add salt pepper herbs cooking oil, cover and cook for 5 minutes. All good.

Salad with blood orange and cheese




Salad with blood orange and cheese

Simple as it looks, salad, blood orange and cheese, mix with olive oil, salt and pepper. Here is another no taste dish that pleases me.

Friday, February 18, 2011

Baked chicken leg

Baked chicken leg


This time, I boiled the chicken legs with vinegar, sugar and chili, so it is much more flavorful.

Sunday, February 13, 2011

Salad with peanut butter dressing


Salad with peanut butter dressing

I am running out of tricks. I still have that tasteless romain salad, even orange can not save the boredom of eating the same thing 3 days in a row. So, I decide to put peanut butter in it to make a new dressing.

Here is how the dressing is made:
1 table spoon of sauce sauce
1 tea spoon of vinegar,
1 table spoon of peanut butter
2 small pieces of caramel orange skin as suger
2 table spoons of water

Blend everything for 2 minutes or till homogeneous

Mix with salad, a kind of so called oriental salad dressing.


Saturday, February 12, 2011

Valentine tiramuse



Valentine tiramuse

Valentine weekend. Olivier is in Paris, messy house, two kids, Saturday morning in theatre for stage design. All calls for reason to celebrate myself. So, I checked internet, and found a recipe and made such.


Friday, February 11, 2011

菜心豆腐 Cabbage and tofu


菜心豆腐 Chinese cabbage and tofu

There was the last half bunch of Chinese cabbage in fridge, so I wanted to finish it.

Heat fire, place pot, put in vegetable, cover with tofu, add oil pepper herb.

Cover with lid, cook in high fire for 5 minutes.
The we got this.

Romain salad, queso fresco and garden orange




Romain salad, queso fresco and garden orange

Yesterday, I made a romain salad with queso fresco and cucumber. Some youtube friends suggest putting vinegars or lemon juice in salad. I do not like acid much. However, adding some garden orange will serve for its rich vitamin and sweet citrous flavor. So I picked up two oranges and made such.
Romain salad, queso fresco and garden orange

Leo did not want to eat the salad, but he wanted the orange. Same for Manu.
Ok with me, as long as they get fresh produce and good nutrition.

Therefore, I had only one bite of the orange, which was very good.

Fried eggs with tomato


Fried eggs with tomato

A long time no eating this dish. There are eggs and tomato in fridge. Then I am good to go:

Ingredients:
2 table spoons of cooking oil,
4 eggs, beaten
4 tomatoes, chunky cut
1 leek, chopped
salt pepper
1 teaspoon of sugar

Heat oil, pour in egg, cook for 1 minute or till scrambled egg
take out egg
put in leek, cook for a minute
put in tomato and egg
salt pepper and sugar
cover and cook for 5 minutes
stir and serve

I want to make this very simple delight.

Saturday, February 5, 2011

Cucumber, tomato and egg salad


Cucumber, tomato and egg salad

Green Persian cucumber, red cherry tomato, and white boiled egg. They make a pretty colorful family.

Dust of salt, pepper and coating of olive oil.

Such is fresh.

Friday, February 4, 2011

Jumbo prawn with julienned sweet capsicum



Jumbo prawn with julienned sweet capsicum

Olivier did a detour via Costco before coming back home. Therefore our dinner table would serve this jumbo prawn that only Costco could size up to.

I happily julienned the sweet capsicum and cooked broken rice.

It was a perfect match.

Moule Marinier


Moule Marinier

Olivier follows recipes unconditionally. He makes sure that our family can enjoy real authentic cuisine, such as this moule marinier. He has done this since I first went to Paris 15 years ago, the flavor has never change with time, nor continent (California, Brazil, Australia).

From soup I can see onion, celery, white wine, cream and moule.

Dice Cucumber meets Julienne Capsicum - then they live happy ever after


Dice Cucumber meets Julienne Capsicum - then they live happy ever after

Craving for something crispy, crystal, clean and clear. Just at this time, the handsome Mr. Cucumber and pretty Miss Capsicum visited my home.

I diced and cucumber and julienned the capsicum and arranged their first date. A few minutes later, they married. Salt, pepper and olive oil attended their wedding.

They lived happy ever after (in my stomach).

The end.




Cauliflower, broccoli and shrimp


Cauliflower, broccoli and shrimp

This week was big.
Chinese New Year, parent teacher conference and the spring summer autumn winter stage background and 15 years another spring calligraphy design. All doing, mostly done.

Those material demand was beyond my physical endurance. I was exhausted.
Everyday, I finished dinner and went to sleep with food in my stomach. It was very discomfort.

Today, Friday evening, when I got home, I turned on fire. Cooking as my rescue, would detox me.

I long for the fresh green, white and pink color. There came is cool dish.

Ingredients:
1/2 cauliflower, broken to pieces
one big broccoli crown, broken to pieces
1 cup of shrimp
salt, pepper, cooking oil, sesame oil, chive

Cooking:
Boil a pot of water, adding chive and bring to boil
add in cauliflower to boil for 1 minute
add in broccoli and boil for 1 minute
take cauliflower and broccoli out and leave aside
put shrimp in boiling brine and heat till boil, then take out
Mix shrimp with vegetables
add salt pepper and oil to taste
enjoy

Tuesday, February 1, 2011

Candied apple


Candied apple

Olivier bought some Costco apple slices. I do not like it, neither the boys. To avoid waste, I decide to candy them. Since I had the caramel from the orange preserve, I can use up that and make it orange flavored candied apple.

Here is the steps:
Put the apple slices into the caramel pot of orange skin,
Add 2 cups of sugar
turn on the slowest fire possible to simmer for one hour,
turn off fire and rest for a few hours
turn on fire again to simmer for one hour
turn off and rest
repeat 3 or 4 or 5 times
take out the apple and let dry
pour in sugar and shake,
take out apple slices
Here it is