Eat your Veggies!

I think there's no better way to cook asparagus than this. It's a versatile dish that goes well with many dishes. This is my cousin Jenny's specialty, although I have her full permission to replicate it for Mr. Bee.

Roasted Asparagus with Gorgonzola

20 stalks of fresh green Asparagus

Salt

Pepper

3 tbsp grated Parmigiano

3 tbsp crumbled Gorogonzola

Season asparagus with salt pepper. Drizzle olive oil. Top with the two cheeses.

Bake at 350 for no more than 15 minutes. Magnifico!

Secret Japanese Beef

On a recent trip to Hong Kong, my brother took Mr. Bee and I to a hole in the wall Japanese restaurant where only those who know the secret handshake are allowed to dine in there. Lucky for us, my non-Japanese speaking brother knows a whole lot about  the Japanese sign language for great beef! Since then I've prepared this dish a ton of times, but only when Baby bee gives me the secret handshake.

2 pounds rib eye sukiyaki cut

3 tbsps. butter

salt

pepper

onions slices as rings

Fry onions in butter, set aside but still in pan. Fry meat until it changes color. Season with salt and pepper when cooking. Serve on top of steamed Japanese rice. Konichiwa!

Nori's Tapa

This recipe is from Mr. Bee's maternal grandmother Mama Nor who was an excellent cook, hostess and simply a magnificent woman. This recipe was passed on to me along with many others, over cups of hot chocolate.

Tapa is  Filipino breakfast favorite. Served with garlic rice and fried egg it completes your entire morning.

2 pounds thinly sliced sirloin, rib eye or breakfast steak

1 tbsps. salt

3 tbsps. sugar

Dash of chili flakes

Marinate beef at least overnight. Fry in corn oil until well done.

On the Other Side of the Coast

This is by far my favorite pick me up dessert, although I rarely make it. I discovered it again on a recent trip to NY. How can I not replicate it now?

Magnolia's Famous Banana Pudding

1 14 oz can condensed milk

1 1/2 c ice cold water

1 3.4 oz package instant vanilla pudding mix, Jell-o is good

3 c heavy whipping cream

1 12 oz box Nilla wafers

4 c ripe sliced bananas

On medium speed, beat together the sweetened condensed milk and water until well mixed. About 1 minute.

Add pudding mix. and beat for about 2 minutes more.

cover or refrigerate for 4 hours for pudding to set.

On medium speed, whip heavy cream until stiff peaks form. Gently fold pudding mixture to the whipped cream, until well blended

to assemble dessert, use a trifle bowl. Use 1/3 of wafers, 1/3 of bananas, and 1/3 of pudding. Repeat alternating layers. Cover tightly with plastic wrap and chill in refrigerator for 4 hours or no longer than 8 hours, before serving.

Yummmmy! 

Banana Crunch Cake

Baby Bee has learned to say the word Monkey. In celebration I attempted to bake another oh so delicious banana breakfast muffins. I top these with a generous serving of whipped cream cheese frosting. (1/2 c. cream cheese, 1 tsp. vanilla, and 3 cups powdered sugar whisked together)

melt 1/4 c butter in saucepan

add 2 c cornflakes and 2/3 c sugar

cook until sugar is melted

cool in a tray

mash 2-3 c bananas (i like them chunky)

add 1 c evaporated milk

add 1 c condensed milk

2/3 c water

sift together 4 c flour

1 tbsp. baking powder

1 tsp. baking soda

1 tsp. nutmeg

cream 1 c butter

3 c sugar

beat until creamy

add 4 eggs one at a time

add the banana and flour mix alternately

bake 325 for 15 minutes

add cornflake topping and bake for 45 mins more.

Go Bananas!

Lazy Sunday Carbonara

My sister makes a mean version of this dish. It's an easy dish to prepare and hearty enough for Sunday brunch. Bon Apetito!

1 pack spaghettini
2 cloves garlic
1 carton heavy cream
5 tbsps butter
salt
pepper
1/2 c cheese
2 eggs

Boil noodles 'til al dente. Drain and remove from fire. In a saucepan, mix all ingredients. Pour over steaming hot noodles. Serve at once.

Homemade Almond Rocca

I had an instant craving for this candy and ventured out to get some pronto!
It's a perfect pick me up, get in a good mood snack. We bee's love it.
Here's a recipe I ought to make at home.

1 cup (2 sticks) butter
1 cup sugar
2/3 cup semisweet chocolate chips
1 package (8 ounces) sliced toasted almonds, coarsely chopped



Line an 8x8-inch pan with aluminum foil. Melt butter in a heavy-bottomed 1-quart saucepan over medium heat. Add sugar and cook for about 10 minutes, stirring constantly until color turns a creamy light tan. (Be careful not to burn the mixture.) Test by dropping a small amount into a cup of cold water. It should curl and harden when ready. Stir in 1/3 cup of nuts. Pour into the foil-lined pan, distribute evenly and cool.Melt half of the chocolate in the top of a small double boiler. Spread melted chocolate over cooled toffee mixture and sprinkle with the remaining nuts. Allow chocolate to set at roomtemperature for several hours until completely hardened.Invert candy onto another 8x8-inch pan and repeat the chocolate procedure for the reverse side. To serve, break candy into uneven, jagged shapes. This is very yummy!A crunchy candy creation bestowed upon us by an Australian staff member, this down under delight is too easy to make and too good to be true. For variation, pour the toffee mixture over whole toasted nuts and eliminate the chocolate. This recipe makes a fine gift nestled in a decorative tin.

Vic's Fish

I first tried this fish in the home of baby bee's bestfriend, Vic. Although prepared for baby Vic, it is a fine fish dish for adults as well.

Parmesan Crusted Fish

1 cup dry bread crumbs
1 teaspoon garlic powder
1 tablespoon dried parsley leaves
1/4 cup grated Parmesan cheese
1/4 teaspoon sweet paprika
Salt and pepper to taste
4 catfish fillets, or other firm-fleshed white fish, about 8 ounces each
About 1/3 cup fresh lemon juice
About 2 tablespoons olive oil
Lemon wedges for garnish

Preheat the oven to 425° F. Combine the bread crumbs, garlic, parsley, cheese, paprika, salt and pepper on a large plate. Rub each fillet with lemon juice, then dredge in the crumb mixture to lightly coat. Line a shallow-sided baking sheet or pan with foil. Grease lightly with olive or vegetable oil spray. Drizzle olive oil over the fillets (or spray with cooking oil). Bake until cooked through, about 15 minutes, depending on thickness. If desired, place under a hot broiler until the tops are golden brown, about 3 minutes. Serve immediately, garnished with lemon wedges.

Uni Risotto

Wow!!! I lifted this recipe from Chef Rodelio of Koi in Los Angeles. I remember eating this dish and loved it to bits.

1/4 cup prepared risotto cooked in dashi 2 tablespoons uni puree (reduced cream with ratio of 1-ounce uni to 1 1/2 cups cream) 2 (10/20 count) scallops, preferably "dayboat" or Japanese Salt and white pepper 1 tablespoon vegetable oil 2 pieces fresh uni 1 teaspoon ikura (salmon roe) 1 teaspoon truffle vinaigrette (either store-bought or homemade), or sherry vinaigrette finished with white truffle oil
As the risotto finishes cooking, stir in the uni puree to coat the risotto. Set aside and keep warm.
Remove the "foot" of the scallops and pat them dry. Season scallops with salt and pepper. Heat oil in a small saute pan over medium-high heat. Add scallops and sear until golden brown on 1 side. Turn scallops over and sear on the other side until golden brown and just cooked through in the middle. Remove from the heat and keep warm. To serve, place risotto in a bowl and top with scallops. Carefully position a piece of uni on each of the scallops. Garnish with ikura and drizzle with truffle vinaigrette.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

Cat? Fish? or Both.

Here's something I ought to try.

Catfish Experiment

4 (6-ounce) catfish fillets 1 teaspoon salt 1/2 teaspoon Essence, recipe follows 1 cup all-purpose flour 2 tablespoons olive oil 1 stick, cubed, softened unsalted butter 1 tablespoon minced shallots 2/3 cup chopped pecans 2 tablespoons white wine 1/4 cup lemon juice 2 tablespoons chopped fresh parsley leaves Freshly ground black pepper
Preheat the oven to 250 degrees F.
Season the catfish fillets with the salt and Essence. Lightly dredge the seasoned catfish in the flour, shaking off any excess. Set a 10-inch saute pan over medium-high heat and add the olive oil to the pan. Once the oil is hot, place the fish fillets in the pan, 2 at a time and cook for 3 minutes per side. Place the cooked fillets on an oven-proof platter and place in the oven while you cook the remaining fillets.
Once the fish is cooked, return the skillet to the stovetop and set on medium heat. Add the butter to the pan and once melted, add the shallots and pecans. As the shallots cook, the nuts start to brown, and the butter stops foaming-about 30 seconds, add the white wine, lemon juice and parsley to the pan. Continue to cook for 15 to 20 seconds. Season with salt and pepper and remove from the heat. Remove the fish from the oven and pour the sauce over top the fish. Serve immediately.

Manila Clams

This is a sure fire dish when you spot fresh Manila clams at your local market. It's quite a no brainer to make, it's so easy it won't even make your hands clamy.

Linguine Vongole

1 pound dry linguine 1/4 cup extra-virgin olive oil, plus more for serving 4 garlic cloves, slivered 1/4 teaspoon red pepper flakes 2 pounds littleneck or Manila clams, scrubbed and rinsed well 3/4 cup dry white wine, such as Pinot Grigio 1 lemon, juiced 3 tablespoons unsalted butter Sea salt and freshly ground black pepper 2 handfuls fresh flat-leaf parsley, finely chopped 2 tablespoons lightly toasted and fried bread crumbs (optional)
Prepare the sauce while the pasta is cooking to ensure that the linguine will be hot and ready when the sauce is finished.
Bring a large pot of salted water to a boil, add the pasta and cook for 8 to 10 minutes or until tender yet firm (as they say in Italian "al dente.") Drain the pasta well.
Meanwhile, heat the olive oil over medium flame in a deep saute pan with a lid. Add the garlic and red pepper flakes; saute for 2 minutes. Add the clams, wine, and lemon juice. Cover and cook, shaking the pan periodically, until all the clams are opened, about 7 minutes. Discard any that have not opened.
Crank the flame up to medium-high heat. Add the hot, drained linguine to the pan; add the butter and season with salt and pepper. Toss the pasta with the clams to it's nicely coated. Shower with chopped parsley and toasted bread crumbs. Drizzle with a nice dose of olive oil before serving.

Sweet Tooth Squares

I wiped out an entire tray of lemon squares that did not even taste good. Here's my attempt at something a little bit better. Try it, it satisfies every sweet tooth.

Lemon Lemon Squares

For the crust:
1/2 pound unsalted butter, at room temperature 1/2 cup granulated sugar 2 cups flour 1/8 teaspoon salt

For the filling: 6 extra-large eggs at room temperature 3 cups granulated sugar 2 tablespoons grated lemon zest (4 to 6 lemons) 1 cup freshly squeezed lemon juice 1 cup flour Confectioners' sugar, for dusting
Preheat the oven to 350 degrees F.
For the crust, cream the butter and sugar until light in the bowl of an electric mixer fitted with the paddle attachment. Combine the flour and salt and, with the mixer on low, add to the butter until just mixed. Dump the dough onto a well-floured board and gather into a ball. Flatten the dough with floured hands and press it into a 9 by 13 by 2-inch sheet, building up a 1/2-inch edge on all sides. Chill.

Bake the crust for 15 to 20 minutes, until very lightly browned. Let cool on a wire rack. Leave the oven on. For the filling, whisk together the eggs, sugar, lemon zest, lemon juice, and flour. Pour over the crust and bake for 30 to 35 minutes, until the filling is set. Let cool to room temperature. Cut into triangles and dust with confectioners' sugar.

Broccoli With Oyster Sauce

For mom's birthday, the entire clan was treated to a Chinese restaurant. There's a unique way, the Chinese prepare their vegetables and often times it does the magic trick of making them vegetables disapear from Mr. Bee's and Baby Bee's plates.

Bunch of green leafy vegetables such as Kailan, Pechay or Bok Choy
Peanut Oil
3 cloves of finely chopped garlic
1/2 c ground beef
1/4 c oyster sauce
pinch of sugar
pepper
chili flakes

Steam vegetables and set aside.
Sautee garlic and beef in peanut oil. Once cooked, add the oyster sauce, sugar, chili flakes and pepper.
Pour over steamed veggies.

Bouncin' Burger Balls

Here's a lazy recipe that's easy enough to make when you have company that shows up for dinner in the last minute. Serve with buttered vegetables for that extra bounce!

1.7 kilos ground beef
1 cup bread crumbs
1 egg
1 packet powdered onion soup mix
2tbsps olive oil

Preheat oven to 375. Mix all ingredients. Shape into giant meatballs. Place in a cookie sheet. Bake for 18 minutes. Makes about 12 burgerballs.

Holy Fish

We've given up eating meat on fridays for this Lenten Season. Most of you are probably doing the same thing. I created this recipe that's easy to make, easy to digest, and easy to forget you're giving up meat this Lent. Go fish!

1 fillet tilapia or rockfish
2 stems green onions
2 cloves garlic
1 tbsp grated ginger
sesame oil
light soy sauce
salt and pepper

In a skillet, lay the fillet of fish season with salt and pepper and top with chopped green onions, garlic and ginger. Add about 5 tbsps water and 2 tbsps cooking oil. Put skillet in medium heat, cover and cook for 11 minutes. When cooked, remove from heat and sprinkle sesame oil and soy sauce before serving. Enjoy with steamed rice.

A Chicken Called Max's

There's something special about Max's Filipino Fried Chicken. Eaten with Banana Ketchup and Worcestershire sauce it's the perfect comfort food... we can eat it everyday. Ooops...the only problem about eating it everyday is that it's fried and makes the perfect enemy to Mr. Bee and Baby Been's tender heart. In order to fix the problem, I whipped up a healthier more natural variation. Here below is the recipe of Max's Not-Fried Chicken.

Max's Not-Fried Chicken

1 whole young chicken quartered
Salt
Pepper
Corn Starch
Olive Oil

Preheat oven to 350 degrees. Season chicken with generous coatings of salt and pepper. Cover with corn starch, rubbing each piece with your hands. Set on a cookie sheet. Drizzle olive oil on top. Bake for 30 mins, and then Broil on low for another 30 minutes.

Serve with Banana Ketchup. Yummmy.

Ciao Bella

Family is coming over for brunch and I wanted to cook something light but hearty, and simple but fancy. Here's a good main feature for a simple family brunch.

Italian Style Meatloaf Muffins

2 tablespoons extra-virgin olive oil 1 red pepper, seeded, small diced 1 onion, diced 2 teaspoons (about 3 cloves) chopped garlic 1 pound ground pork 2 eggs 3/4 cup bread crumbs 1 cup grated Parmesan 1 tablespoon Worcestershire sauce 1 tablespoon balsamic vinegar 2 tablespoons chopped basil leaves 1 tablespoon chopped parsley leaves 1 teaspoon salt 1/2 teaspoon black pepper 1 Italian Sausage filleted.

Preheat oven to 375 degrees F. Heat 1 tablespoon of the olive oil in a medium saute pan over medium heat and add the peppers, onions and garlic. Saute until just soft, remove to a plate and cool.
When the peppers and onions are cool, combine all of the remaining ingredients together. You may or may not cook the onions.

Bake for approximately 20-30 minutes or until an instant-read thermometer registers 160 degrees F in the middle of the meatloaf. Remove from the oven and let rest for 5 minutes. Makes approximately 18 muffins.

Twisted Ribs

Crispy Tadyang

Ingredients:

2 kg. beef ribs in water
1/2 cup soy sauce
1/8 cup brown sugar
1 bay leaf
10 pcs. pepercorns
1/2 white onion
salt to taste.

Boil beef in about 4 cups water with above ingredients. Drain the ribs well. Let it dry. Broil in High until ribs are golden brown and crispy. Serve the ribs with a dip of soy sauce, vinegar, and chopped onions and chilli pepper

Goin' Bananas for Universal Cafe's Banana Bread

I know I've spotted a gem of an eatery when all of us three bee's are happy, content and excited to be eating there. At Universal Cafe for Sunday Brunch the Bee's were buzzing with delight. We especially loved the Banana Bread with Whipped Cream Cheese, and so again at my Beehive I begin to whip up my version of Universal Cafe's Banana Bread with Whipped Cream Cheese.

Ingredients
2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup butter
3/4 cup brown sugar
2 eggs, beaten
2 1/3 cups mashed overripe bananas
1 cup chopped nuts (walnuts perfered)Directions
Preheat oven to 350 degrees F (175 degrees C)
Lightly grease a 9x5 inch loaf pan.
In a large bowl, combine flour, baking soda and salt.
In a separate bowl, cream together butter and brown sugar.
Stir in eggs, mashed bananas, and nuts into creamed butter until well blended.
Stir banana mixture into flour mixture; stir just to moisten.
Pour batter into prepared loaf pan.
Bake in preheated oven for 60 to 65 minutes, until a toothpick inserted into center of the loaf comes out clean.
Let bread cool in pan for 10 minutes, then turn out onto a wire rack.

Weddings in March

A number of very dear friends are going to tie the knot this March. What better way to celebrate here at Gourtmetbee than to whip up a batch of easy wedding cookies. This recipe I have yet to try but I've got a few more weeks before March anyway.

Ingredients
1 c. confectioners' sugar
1 c. softened margarine
4 c. Bisquick baking mix
1 c. chopped walnuts
2 tsp. almond extract
4 T. waterDirections
Mix sugar and margarine then add Bisquick. Add nuts, almond extract and
water. If not moist enough, add a little more water. Shape into balls.
Bake in 350 degree oven for 10-12 minutes on ungreased cookie sheets.
When slightly cool, roll in confectioners' sugar, then roll again. Makes
approximately 6 dozen.

Cheese Loueez

I honestly thought that I make a mean cheese pimiento sandwhich... until I tried this one. True to its name it's simply made up of cheese and pimiento. It tastes best spread on potato bread, but you can enjoy this any which way you like. Baby Bee loves it on animal crackers, flashing a big smile as he says cheese!

Easy Cheese Pimiento

1 c salted butter
1 c classic Kraft cheese
1/2 c pimiento
3 tbsp condensed milk

Mix everything in a food processor. Spread on potato bread, and you get amazing tea sandwhiches.

Puto Puto

Ingredients :
1/4 c. of butter or margarine, softened (not melted)1 c. of flour1 teaspoonful of baking powder5 rounded tablespoonfuls of sugar3/4 c. of milk4 egg whitesslices of any quickmelting cheese (you can also use slices of salted eggs or kesong puti)

Cooking procedure :
In a bowl, sift together the flour and baking powder.
In another bowl, cream the butter (or margarine) with three tablespoonfuls of sugar. “Cream” means to beat until light in texture.
Add the flour mixture and the milk alternately into the butter-sugar mixture mixing as you add.
Beat the egg whites until stiff. I did this with an electric mixer but you can use a wire whisk instead if no electric mixer is available. Using a wire whisk to beat the egg whites until stiff will exercise you arm muscles tremendously. I did that a couple of years ago. We just moved to the suburb and most of my kitchen stuff were still in boxes and I couldn’t locate the electric mixer so I used a wire whisk. I did it once and never again.
Anyway… “stiff” means that when you lift the beaters (or wire whisk), stiff peaks are formed on the surface of the egg whites. “Stiff peaks” means the tips do not bow down.
When peaks start to form, sprinkle the remaining two tablespoonfuls of sugar (I usually do this during the “soft peaks” stage) and continue beating until stiff peaks form.
Fold the egg whites into the flour-milk mixture. “Fold” means to mix lightly and carefully carefully so as not to break air bubbles. When you beat the egg whites, the volume triples because of air bubbles which will make the puto light and soft so you do not want to break them.
Fill the puto molds (you can use muffin pans) until about 3/4 full. Top with cheese slices. Thick slices in my case which made my 14-year-old daughter ask why the cheese was “exaggerated”. Well, they used to like lots of cheese on their puto.
Steam the puto for about 20 minutes. If you’re using a metal steamer, you may have to place a towel or muslin (katsa) between the pan and the cover. The cloth will catch the steam and prevent the condensation from falling into the puto which will prevent them from rising properly.
That’s the cooked puto after 20 minutes in the steamer. Cool before removing from the molds because the edges are still a bit wet and soggy while the puto is hot. If you remove them from the molds in that condition, you will disfigure them.

Winner Adobo: For Visitors

This dish gives off the memory of home. I make it everytime someone craves for comfort food. It is a real winner and a no brainer. I've had numerous requests for this particular recipe. It is fairly simple but I tell you, the secret is in the way it is cooked, slow on low fire. That way, the adobo is cooked perfectly... just like how it's done back home.

1.5 K Chicken
1.5 K Pork (preferably leave the fat on and just discard later on)
1 C Vinegar
1 C Soy Sauce (I use kikoman light)
2 C Water
3-5 Pcs of Bay Leaf
Freshly Ground Pepper
2-4 TBSPS Olive Oil
Lots of Garlic about ½ Cup minced

Variations:
¾ C. Sprite
¾ C. Red Wine
2 Envelopes Splenda


Low to Medium Heat. In pot sauté garlic in olive oil. Immediately add chicken and pork. Add pepper and bay leaf. Add vinegar, soy sauce, water. DO NOT STIR AT ALL.
In about 20 Mins, the pot will boil. That’s the only time you can stir.
Stir occasionally, about every 20 mins.
By this time you can decrease fire to low, allowing the meats to simmer in its sauce.
Cook for about 1 hour and 30 mins total until tender and cooked through.

Citizen Cake 2008 Chicken Salad Dressing

I'm not sure if this is the exact recipe Elizabeth Falkner, Executive Chef and owner of Citizen Cake used for her 2008 version of a chicken salad, but it sure tastes like it. I've benn making this dressing for Mr. Bee the passed days as it works to make him wipe out his plate of greens. Just yesterday I dined at the famous Citizen Cake on Hayes, and ordered their chicken salad. And man it surely taste like my good 'ol Japanese dressing!


4 tbsp ground white sesame seeds
2 tsp rice vinegar
2 tsp vegetable oil
2 tsp sugar
2 tsp soy sauce (kikoman)
2 stems of green onions chopped finely
2 tsps mayonnaise

Mix all ingredients in a bowl. Add mayonnaise as you like.

And this is how I would guess to prepare the salad...

Arrange a bed of Romaine lettuce chopped as you would for a tossed Caesar Salad. Add shredded boiled chicken breast, seasoned with just a little salt and pepper and sesame oil. Add wedges of fresh grapefruit or blood oranges. Pour the sald dressing over. Add crispy wanton strips or crispy rice noodles. Garnish with cilantro, more green onions, and black sesame seeds.

Fantastico!

Lucca Deli Potato Salad

I've had yummy potato salad before. I've had fancy ones even, Russian, Caesar, Japanese, and even one time when it was a hybrid Waldorf salad with apples and tuna. Yummy? Yes! But the Lucca Deli Potato Salad just takes the cake. Or shall I say the potato?! Back in my beehive, again, after trial and error, this is the closest I've come to replicating this sumptuous neighborhood's classic.

Note: Lucca Deli is a small neighborhood specialty store on Chestnut St., San Francisco and is a favorite stop of Gourmetbee and Baby Bee.


Lucca Deli's Potato Salad

4 large potatoes, boiled until soft but firm
1/2 Mayer Lemon
1/4 c onions chopped finely in the food processor
Fresh Parsley
American mayonnaise
Salt
Pepper
2 tbsps olive oil
2 eggs, harboiled

Once potato is cooled, slice as you would lemon rounds. Add jiuce of 1/2 a lemon. Add the onions, parsley, salt and pepper. Toss trying as much as you can not to mash the potatoes. Add just enough mayonnaise to coat the potatoes. Add about 2 tbsps olive oil. Taste and season accordingly adding more salt or pepper.

Top with the hardboiled eggs. Oh... and some olives and pimientos for color and decor. Serve cold. Mmmm good.

Recipe, Stolen

I wish I can say this was my next door neighbor's recipe, but it's not. This is the famous Coffee Cake of the precious Mrs. Isabel Buerschaper, who first inspired famous cookbook author and foodie Molie Katzen to consider the kitchen. Today I was very much craving for coffee cake to go with my fantastic cup of Civet Cat coffee. And deciding against the easy way out of divulging a store-bought cake, I thought I should at least slave away for what I am about to divulge.

Classic Buttermilk Coffee Cake

Unwrap the butter ahead of time, and place it directly in the mixing bowl to soften.
Ingredients:
1/2 cup (1 stick) unsalted butter, softened1/2 cup sugar 2 large eggs1 teaspoon vanilla extract1-1/2 cups unbleached all-purpose flour 1/2 teaspoon salt1 teaspoon baking powder1/8 teaspoon baking soda1/2 cup buttermilk
Topping
2 tablespoons brown sugar1/2 teaspoon cinnamonWalnuts or pecans (optional)
Directions:
Preheat oven to 350°F (325°F for a glass pan). Lightly spray an 8-inch round or square pan with nonstick spray.
In a large bowl, beat the butter for several minutes with an electric mixer at high speed. Add the sugar and beat for several minutes longer. Add the eggs one at a time, beating well after each, then beat in the vanilla.
In a second bowl, combine the flour, salt, baking powder, and baking soda, slowly mixing them together with a whisk.
Add the dry ingredients in three installments to the butter mixture, alternating with the buttermilk, beginning and ending with the dry (dry-wet-dry-wet-dry). After each addition, mix from the bottom of the bowl--just enough to blend--with a spoon or a rubber spatula. Don't overmix.
Transfer the batter to the prepared pan, spreading it evenly into place. Mix together the brown sugar and cinnamon (and optional nuts), and sprinkle this on top before baking.
Bake in the middle of the oven for 20 to 25 minutes, or until a toothpick or sharp knife inserted all the way into the center comes out clean. Cool for at least 15 minutes before cutting and serving.
Makes one 8-inch round or square cake (about 6 or 7 servings)
Variations
Caramel-Nut-Crusted Coffee Cake
Make the preceding recipe, preparing the pan as follows.
•2 tablespoons butter, melted in the pan•3 tablespoons (packed) brown sugar, sprinkled into the melted butter•2/3 cup chopped pecans, sprinkled onto the brown sugar
Invert the cake onto a plate after it's cooled down. Scrape in all the topping that may have stayed in the pan.
Buttermilk-Rhubarb Coffee Cake
Before making the batter, toss the following together in a small bowl:•2 cups chopped rhubarb (1/4-inch pieces)
•2 tablespoons sugar•1 tablespoon unbleached all-purpose flour
Let the mixture stand while you prepare the batter. Increase the sugar in the batter to 2/3 cup, and fold the rhubarb mixture in with the last installment of dry ingredients in Step 4.
Bake the cake for 30 to 40 minutes.
Buried Treasure Coffee Cake
Yield: 12 to 16 servings
For a bigger cake that you can fill with extra goodies, double the recipe, and use a standard-size Bundt or tube pan. Instead of putting the topping on the top, put it in the center. To do this, just spoon half the batter into the prepared pan, then sprinkle in the topping (now a filling), then spoon on the rest of the batter. You can also add up to 1/2 cup of any or all of the following:
•Semisweet chocolate chips•Chopped almonds or walnuts•Sliced dried fruit•Shredded unsweetened coconut•Jam or marmalade (spooned in, blob by blob)
Bake this larger cake at 350°F for 45 to 50 minutes. Cool it in the pan for 15 to 20 minutes, then rap the pan sharply and remove the cake to finish cooling. Let it cool completely before removing the cake from the pan. Then invert it onto a plate (if you used a Bundt pan) or pull out the tube and gently lift the cake off and onto a plate (if it's in a tube pan). Cool for another 10 to 15 minutes before slicing.

Taco Salad Salsa

This sauce adds zesty goodness to a typical taco salad.

1/4 c sugar
1/2 c canola oil / olive oil
1/4 c vinegar
1 c tomato sauce
1 large onion, chopped
1 tsp paprika
1 tsp salt
1 tsp mustard
1 tsp worcestershire sauce
1/2 tsp pepper

Mixed. Uncooked.

You Shrimp!

It was one of them nights that I did not feel like a Gourmetbee in the kitchen. I was tired and lazy and wanted so badly to cuddle up to a new book that I had just bought. The book was entitled Aroma by Aftel and Patterson, which talked about how the senses play a large part in our culinary adventures. Nuff said, after reading the introduction, I was up and about on my feet excited at the prospect of whipping up something that smells as good as it tastes. And my solution? Gambas al Ajillo!

Gambas al Ajillo and More

24- 30 pcs. medium sized shrimp
olive oil
8 cloves garlic
1/4 cup onion, chopped
1 tsp paprika
1/2 tsp salt
1/2 tsp pepper
1/2 tsp chili flakes

Sautee garlic and onions in olive oil. Once onions are transparent, add shrimp, cooking just until it changes color. It is important not to overcook. Add salt, pepper, paprika and chili flakes.

Serve on a sizzling platter as tapas or atop really fine pasta.

Croissants aux Amandes

Everyday, I frequent my local boulangerie for my daily fix of pain aux cafe. It is a ritual that Baby Bee and I make right after Mr. Bee leaves home for the office. Although Baby Bee prefers plain croissant, I prefer mine made with almonds. And because I love them so much, one day I made them myself. Ce'st Magnifique!

4 day-old croissants, each of them about 80g
2 tablespoons sliced almonds
Confectioner's sugar

For the syrup:
2 tablespoons sugar
3 tablespoons light rum (optional)

For the crème d'amandes:
1/2 C sugar
2/3 C whole blanched almonds, or 1 C almond powder
pinch of salt
1 stick unsalted butter, diced
2 eggs


Prepare the syrup: combine 1 cup water, 2 tablespoons sugar and the rum (if using) in a saucepan. Bring to a slow boil over medium heat, and simmer for a minute, stirring to dissolve the sugar. Remove from heat, transfer into a shallow soup plate, and let cool completely.

Prepare the almond filling: combine 1/2 cup sugar, the almonds and the salt in the bowl of a food processor, and mix until finely ground. Add the butter, and mix again until well blended. Add in the eggs one by one, and process until creamy.
Preheat the oven to 180° C (350° F) and line a cookie sheet with parchment paper.

Work with each croissant one by one: dip it into the syrup, coating both sides and the ends well -- the croissant should be quite moist. Slice horizontally like you would for a sandwich, and place on the cookie sheet. Spread the inside with about two tablespoons almond filling, and place the top back on. Spread the top with another tablespoon almond filling, and sprinkle with sliced almonds. Repeat with the other croissants*

Put into the oven to bake for 12 to 15 minutes, until the almond cream is set and golden. Transfer onto a cooling rack, dust with confectioner's sugar, and serve, slightly warm or at room temperature. They will keep for a day.

*Depending on the size and shape of the croissants you used, you may have a bit of almond cream leftover: you can make small drop cookies with it afterwards, and bake them on parchment paper for about 8 minutes at 180° C (350° F).

Magic Fusilli

Growing up I remember Grandma Bee whipping up some Magic Food when she wanted me to eat a hearty meal instead of just picking on my plate. I never really figured out what it was made of but, it worked wonders in making me wipe my plate clean and asking for more. Many years later, I find myself making my own version of magic food for Baby Bee. Here is one example. I call it Magic Fusilli.

Fusilli with Tuna and Sweet Corn

500 pack fusilli
1 can tuna, drained
1 c sweet corn kernels
2 cloves garlic, minced
1/2 onion, chopped
1/2 tsp pepper
1/2 tsp salt
1/2 tsp oregano
1/2 tsp chili flakes
olive oil


Cook fusilli until al dente. Drain and splash cold water to stop cooking. Set aside.

Sautee garlic, onion in olive oil. Once onion is transparent, add tuna. Sautee until slightly brown, add corn and cooked fusilli. Falvor with salt, pepper, oregano and chili flakes. Add green beans or peas if desired. Cook until all ingredients and flavors are well absorbed by the fusilli. Eat with a side of garden salad.

Zuni! Zuni! Zuni!

Dining out with Baby Bee is no easy task. Child-friendly restaurants have to be picked with as much discrimination as you would organic ingredients for your home-cooked meals. From the outside, the popular San Francisco establishment Zuni Cafe seems like a stiff city joint, but inside it was as homey and earthy as it's dishes and it's service. Baby Bee defintely gives it his thumbs up!

Here's my version of the famous
Zuni Cafe Caesar Salad

2 to 3 heads romaine lettuce
2 eggs
1 tbsp red wine vinegar
2/3 cup mild-tasting olive oil
3 cloves garlic chopped
1tsp worcestershire sauce
juice of 1 lemon

salt
pepper

1 c garted Parmigiano
6 to 9 anchovy fillets

Whisk first 8 ingredients in a bowl, starting off with the eggs as your base. Once thick, toss the dressing with the chopped lettuce. Mix in the chopped anchovy fillets. Mix the parmesan cheese. Serve as is for go for the kill with applewood smoked bacon bits and croutons.

Note: Of the million or so versions of caesar salad I've eaten, and enjoyed, for some reason, the Zuni Cafe's caesar salad recipe is the one I choose to replicate in my home. I tell you, it's damn good, and it has a bite to it like no other! Hail Caesar!

Super Easy Beef Stroganoff

I was served this dish soo often as a child that I often forget how delicious and festive a dish this makes. It's Baby Bee's new favorite, and Mr.Bee's all-time favorite, hence I make it often.

Ingredients:
2 cups heavy cream
1 small onion
4 cloves garlic
1 c beef stock
salt
pepper
oregano
5 tbsp butter
1 cup mushrooms, sliced
2.5 pounds beef brisket

Boil beef with half the onion and water until very tender. (About 2 hours on medium heat) In a saucepan, sautee in butter, the garlic and onions. Add cream and season with oregano, salt and pepper. Add 1 cup of the beef broth as well as the already tender beef, cut into strips. Simmer and add mushrooms. Serve on top of fetuccini.

On Holiday!

Over the Christmas Break I was lucky enough to experience a whole lot of good food. But as I was on holiday, I was on holiday from writing as well, and so a lot of my recipes for the new year will be written from memory. I will try my best to fill you in on the exquisite and delicious flavors I've tried alone by myself as well as those that I've tried amidst family and friends. As the old proverb goes, there's no better tasting food, than the food we share... so hopefully these recipes for the New Year will inspire you to cook more, share more, and live more.