Tortilla Espanola

Chef Anna here. This photo is from a while ago, when I decided to make a Spanish themed dinner (or at least it's my conception of what one would like... it's probably not that accurate). Anyways, this dish is called tortilla espanola (Spanish omelet). It's sort of tricky to actually make but the preparation is easy. Basically several pounds of potatoes are cut into circular slices and are fried in a pan with onion. A few eggs that have been whisked are then added. The tricky part is keeping the potatoes, the onion, and the egg formed into an object that looks like a pie. Just like paella, the bottom is browned before serving. However, unlike paella, the tortilla espanola is served bottom side up so you get a beautiful brown top as seen in the picture.

I served the tortilla espanola with a bit of romesco sauce, a Spanish sauce made with pimiento peppers, red pepper flakes, garlic, paprika, tomato, and almond paste. It is EXTRAORDINARY!

The salad is simple, being just a bunch of spring greens and dried apricots, tossed with balsamic vinaigrette, and some parmesan cheese on top (so maybe that's not totally Spanish, but whatever). I'm dipping into my Italian roots there. =)

L'amour du chocolat

I've experimented with a few truffles recipes and I've finally settled on Alton Brown's recipe. However instead of using brandy in the truffles, I prefer to use Grand Marnier or some other flavored alcohol. So far I've tried Bailey's, homemade cherry brandy, and peppermint schnapps.

Truffles are surprisingly not that hard to make if you're not trying to get a crispy outer chocolate shell. It's dark chocolate, butter, cream, corn syrup and some flavored alcohol in a pot, all melded together into chocolatey deliciousness.

The truffles you see above are the ones that I made for Jay on Valentine's Day. They were quite a success. =)

Here's the link to Alton Brown's recipe if you want to try it:

http://www.foodnetwork.com/recipes/alton-brown/chocolate-truffles-recipe/index.html

Beef Ragu

This is Italian comfort food or at least I think it is. What is better than stew meat simmered in red wine, tomatoes, onions, fennel seeds, oregano, basil, and other veggies for hours until the meat becomes all stringy and tender? This meal was rather cheap to make since the beef and red wine were both on sale. I suggest getting a table red wine for this meal. You'll end up putting a lot of the wine into the sauce but having some extra left to drink makes the meal that much better.

Seared Albacore Salad Nicoise

As complicated as this dish looks, it took only 20 minutes to make and even less time to put together.

1. Cut 3 large red potatoes into quarter and boil until softened, but not so that they fall apart.
2. Steam green beans
3. Rub 2 tuna steaks (1-1.5 lbs) with salt and pepper, olive oil and sear in a pan, about 2-3 minutes per side. Slice into 1/2 inch wide slabs.
4. Toss potatoes and tuna in large bowl with the following: 2 TB dijon mustard, 1.5 TB white wine vinegar, 1 tsp dried tarragon, 1/2 cup fresh parsley, 1 TB olive oil, 1/2 cup red onion slices and pepper.
5. Plate tuna/potato mix over salad greens with green beans, tomatoes and olives.

After a long 2 weeks, Anna and I had a chance to sit and enjoy a nice dinner with a bottle of reisling. =D

Persimmon

Every weekend A and I take a walk around the neighborhood to see what wonders we can find. Sometimes its fresh rosemary and mint, other times a cool looking stick that could make a 3 foot tall sling shot. This time it was a persimmon!

The story behind getting this persimmon is sort of funny. A and I saw it from a block away near Hawthorne and Euclid. My fingers twitched and my eyes brightened, and A thought to himself, "Oh no, Eileen's going to try and get the fruit. She's always getting into trouble." Of course, I coerced him to help me. You should have seen our human ladder. He hoisted me up and tried to balance as I frantically lunged for the fruit. Several people passed us during these minutes and must have thought we were nuts.

Not quite sure if taking fruit off someone else's tree is lawful since it is "poaching" but if anyone asks, the fruit needed to be picked. At my future home, if I have any fruit trees in the yard, there'll be a clear sign saying "Please take whatever fruit you can reach."

Pandan Chiffon Cake

Anna turned 24 earlier this week (the baby of the house!) so we surprised her with this creation. She got home before we go the chance to decorate it, so I ended up hiding the cake and frosting it in my room, with no one the wiser. So what is this curiously green cake? It's a pandan flavored chiffon cake with coconut frosting between the layers and a sweetened whipped cream frosting with fresh pineapple. Pandan is a flavoring used in Southeast Asia that tastes like a cross between vanilla, taro and hazelnut.

Sharri was the first to introduce me to Pandan. Thanks girl!

Pancakes so fluffy, you'd want to roll up in them!

Buttermilk pancakes are really the only ones worth making. Once you've made them, they'll become a brunch staple.

This is probably one of the fluffiest buttermilk pancake recipes I've come across that has generous amount of both baking powder and baking soda. Here's a little info on what makes these similar chemicals different.

Here are the basics for this recipe.

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 3 tablespoons sugar
• 2 large eggs, lightly beaten
• 3 cups buttermilk
• 4 tablespoons unsalted butter, melted, plus 1/2 teaspoon for griddle

The full recipe can be found here. We halved this recipe and added 1 tsp of vanilla extract to make them more delectable. They are so lightly sweet and fluffy that they're great just on their own.

Fractal Broccoli

Awesome fractal broccoli at Monterey Market.

Vegan Creamy Asparagus Soup (with Cashew Cream)

This cream of asparagus soup is so creamy and yet so vegany--oh the wonders of cashew cream. It doesn't taste at all nutty. This is the recipe from vegan chef Tal Ronnen as recommended by Yumi garnished with spinach and sunflower seeds.

Home made Horchata and Soy Milk

Soy milk and horchata is kind of like mayonaisse. When asked where it comes from you respond "Obviously, it comes in a jar or container." It never really occurs to most people that these foods can be made at home. There's good reason why...it's a bit labor intensive for what you get. But, the results are fantastic.


For soy milk:

Step 1: Soak beans overnight by covering them with water so that there's 1/4 inch of water on top. About a cup of dry beans (50 cents!) will make well over a half gallon of milk depending on how "beany" you like your drink.
Step 2+3: Once the beans are soft, use a food processor to blend them. Boil blended beans in pot with 4-5 cups of water over medium heat. Make sure you don't burn the beans or you'll get a burnt flavor. Boil for 20-25 minutes. Strain mixture.
Step 4: Adjust flavor, dilute with water to the consistency you like and if you like add sugar 1 tsp at a time until you get it to the sweetness you like. I like my soy milk very beany with just barely a touch of sweetness.

How to make Horchata:

Step 1: Take 3/4 cup of white rice and pulse to break into small powdery pieces. In large pot, add blended rice, 1 cup of blanched or slivered almonds, 2 cinnamon sticks or cinnamon powder and cover mixture with 6 cups of water. Set for 3 hours. After 3 hours, remove cinnamon sticks, blend the mixture in a food processor and strain liquid.



Horchata is the perfect drink for a humid day.

Meyer Lemon Marmalade

Its citrus season and the meyer lemon tree out back has been a baby making machine =D, so we made some lemon marmalade with whole cloves based on this recipe. It's amazing how when sugar is heated it becomes syrupy and when you heat up fruit, it becomes jelly! Chemistry in action. Even if you're not into jam, making lemon clove marmalade just makes the kitchen smell so inviting.

Here's Aleister investigating our lemon marm-topped yogurt.

Spinach-Shitake mushroom Tofu Dumplings

A standby favorite recipe from my vegetarian soul-mate Yumi

Dumplings are such comfort food. Whatever form they take, perogis, wontons, potstickers, mandoo!, samosas, ravioli, etc, they will warm your heart and stomach. They're also great because it doesn't matter what you put in them. They will be good no matter what.

Does everyone get this much comfort from dumplings? Maybe it's the case especially for me because growing up, on Sundays, my dad and I would fold dumplings together. We'd compare how "neatly" pleated our dumpling folds were. "Like this--90 degrees, see? Like this?" My dad would say as if he had somehow engineered the perfect dumpling folding technique. Sometimes we'd make over a hundred to store in the freezer! As soon we got enough made to feel confident that we were making progress, my mom would run over, take our wrapped works of art and toss them into boiling water. We'd eat them just as quickly as we made them.

This particular dumpling is normal gyoza skins. The filling consists of shittake mushrooms, minced garlic and ginger, drained frozen chopped spinach, crumbled firm tofu, scallions, pepper and soy sauce. Sautee dumplings in a pan and for the dipping sauce try a 1 part soy sauce to one part water with a bit of lemon juice and minced ginger. I dare you to try saving some because they will disappear! One time Yumi and I made 60 of these and ate all of them in one sitting. This is why we are best friends.

Spanakopitas

A's part Greek and his family always makes this spinach pie over the holidays, so we make a point to make it every year---because honestly, NOBODY DOESN'T LIKE SPINACH PIE! He insists that we use the recipe that his grandma uses, even if this means sometimes making multiple long-distance phone calls because we forgot. But for now, a copy was given to us and now after 3 years its a well-creased, stained 8x11.5 sheet of paper-- well-loved no doubt.

This year, we made the traditional sheet spinach pie and with the extra phyllo made cupcake versions that was good to grab on the way out as a buttery breakfast. Let us know if you'd like the recipe!

Apples

This is a photo from November, when it was still apple season. Every fall, Berkeley Bowl carries near 12-15 different varieties of apples. Not only is that freaking amazing, but the checkout folks have to keep track of all of them too. So A and I started to wonder what's so different about them? Here's a sampling of 4 we set out to try from left to right: washington, granny smith, jazz, and golden delicious. Golden delicious and Jazz were my favorites from this batch. Aren't the colors just gorgeous?