I was introduced to Bar Cesar years ago, when I first moved to San Francisco. Located in Berkeley's famous district, dubbed the Gourmet Ghetto, Bar Cesar did not always garner rave reviews vis-a-vis its next door neighbor Chez Panisse, although for me it always made the cut. Just for their selection of Bocadillos I would make the trip to Berkeley from the city, until one day tired was i from the frequency of my visits, I finally had the bright idea of replicating my favorite sandwhiches in the comfort of my own home. And so as Baby Bee looks on I make bocadillos for myself. Here's one of them replicas.
Spicy Tuna and Egg Bocadillo
For the Tuna:
1 can yellow fin tuna, liquid drained
3 tbsp olive oil
3 tbsp capers
salt
chili flakes
pepper
squeeze of meyer lemon
Mix all ingredients together.
To assemble:
Use a kind of bread thats both crunchy and soft such as sweet baguette or dutch crunch.
Warm the bread until the inside gets soft
Spread a generous layer of French aioli
Add mix greens, slices of hard boiled egg, and top with the tuna
Thursday, November 29, 2007
Wednesday, November 28, 2007
Kiss From a Rose
Today I got my own copy of the cookbook from Paris' famous Rose Bakery entitled Breakfast, Lunch, Tea. How cool is that? My three favorite things in the world tackled all in one book, save for my other three favorites dinner, coffee, and my afternoon merienda. Needless to say, three for three is not a bad batting average, hence the reason I now own the cookbook. It is an amazing book. Very artfully done. Very pleasingly aesthetic. If anything it makes for a great coffee table book.
The recipes are superb too. The first things I want to sample are: Amazing Banana Smoothie, wowee Ricotta Pancakes, Cod in Tomato Water and oh my Hazelnut Brownies!
I am defintely so excited to try the recipes from the book but I think what I am more excited about is a gift from Mr. Bee on my birthday. "So, what would you want for your birthday this year? he asks me." "Just tea, " I reply, "at Rose Bakery in Paris!"
The recipes are superb too. The first things I want to sample are: Amazing Banana Smoothie, wowee Ricotta Pancakes, Cod in Tomato Water and oh my Hazelnut Brownies!
I am defintely so excited to try the recipes from the book but I think what I am more excited about is a gift from Mr. Bee on my birthday. "So, what would you want for your birthday this year? he asks me." "Just tea, " I reply, "at Rose Bakery in Paris!"
Super Duper Chocolate Cake
I've searched all my life for the best ever chocolate cake. I always think I've found "the one" but every year or so I always find something that's better. So from all of those better cakes, I've combined my own version to make the best. And what can I say? It's just super. Duper.
For the cake:
1/4 c Dutch processed cocoa powder
1/2 c 70% cacao pure melted chocolate
1 c milk warmed
1 c lowfat buttermilk
1/2 c European style unslated butter
2 large eggs
1 1/2 c sugar
1 tbsp good vanilla
2 c flour
2 tbsp baking soda
3/4 tsp salt
Preheat oven to 350%
Combine dry ingredients
In a separate bowl, combine wet ingredients
Fold the wet ingredients into the dry ingredients
Mix at low speed until smooth
Do not overbeat
Bake whole cake for about 35-40 mins.
For the icing:
3/4 c cocoa powder
1 1/2 c evaporated milk
1 1/4 c condensed milk
1/4 c butter
1/2 c water
1/2 c sugar
In a large saucepan, outside of heat, dissolve cocoa and sugar in water. Add milk.
On medium heat, mix until thick. (about 30-45 mins)
Finish off with the butter to glaze.
While still warm, pour icing over the cake.
For the cake:
1/4 c Dutch processed cocoa powder
1/2 c 70% cacao pure melted chocolate
1 c milk warmed
1 c lowfat buttermilk
1/2 c European style unslated butter
2 large eggs
1 1/2 c sugar
1 tbsp good vanilla
2 c flour
2 tbsp baking soda
3/4 tsp salt
Preheat oven to 350%
Combine dry ingredients
In a separate bowl, combine wet ingredients
Fold the wet ingredients into the dry ingredients
Mix at low speed until smooth
Do not overbeat
Bake whole cake for about 35-40 mins.
For the icing:
3/4 c cocoa powder
1 1/2 c evaporated milk
1 1/4 c condensed milk
1/4 c butter
1/2 c water
1/2 c sugar
In a large saucepan, outside of heat, dissolve cocoa and sugar in water. Add milk.
On medium heat, mix until thick. (about 30-45 mins)
Finish off with the butter to glaze.
While still warm, pour icing over the cake.
Tuesday, November 27, 2007
When life hands you lemons...
I am in love with Meyer Lemon. Believe it or not, there was once a Mr. Meyer who brought this excellent fruit to the US from China. Oooohhh how it changed the world.
Here are some recipes I ought to try...and some I'm already hooked on.
Meyer Lemon Curd
Good enough to eat by the spoonful, this curd can be used as a cake or tart filling or served with scones, muffins, or fresh fruit.
Active time: 20 min Start to finish: 20 min
Servings: Makes about 1 2/3 cups
3 to 4 Meyer lemons (about 1 lb)
1/2 cup sugar
2 large eggs
1 stick unsalted butter, cut into 4 pieces
Finely grate enough zest from lemons to measure 2 teaspoons and squeeze enough juice to measure 1/2 cup. Whisk together zest, juice, sugar, and eggs in a metal bowl and add butter. Set bowl over a saucepan of simmering water and cook, whisking, until thickened and smooth and an instant-read thermometer registers 160°F, about 5 minutes. Force curd through a fine sieve set into another bowl. Serve warm or cover surface of curd with wax paper and cool completely.
Cooks' notes:• Lemon curd keeps, covered and chilled, 1 week.• If substituting regular lemons, increase sugar to 3/4 cup.
Meyer Lemon Fluff Pie
This marvelous fluffy pie has an oat crust and uses the sweeter tasting Meyer lemon for the filling.
c r u s t i n g r e d i e n t s
1 1/3 cups quick rolled oats, uncooked1/2 cup golden brown sugar, firmly packed1/4 cup butter (or margarine), meltedf i l l i n g i n g r e d i e n t s1envelope unflavored gelatin (such as Knox)1/3 cup cold water4 eggs, separated2/3 cup sugar, dividedGrated peel of 1 lemon1/3 cup Meyer Lemon juice1/8 teaspoon saltOptional: Heavy whipping cream for garnish
c r u s tPreheat oven to 375F degrees. Combine all the ingredients; mix thoroughly. Press mixture firmly on the bottom and sides of a 9" pie pan. Set an 8 inch pan inside the crust to hold the crumbs in place. Bake for 8 minutes. Remove the inside pie plate and set the pie shell on a rack to cool.
f i l l i n g
Place the gelatin in a small bowl and add the cold water. Beat the egg yolks slightly; combine with 1/3 cup of the sugar, lemon peel and lemon juice in the top of a double boiler. Cook over (not in) lightly boiling water stirring constantly , until thickened. Stir in softened gelatin until it is dissolved.
Beat the egg whites and salt until soft peaks form. Add the remaining 1/3 cup of sugar 1 tablespoon at a time, beating well after each addition. Beat until still and glossy; fold into gelatin mixture. Pour into crust; chill thoroughly.
To Serve: Let the pie stand at room temperature about 10 minutes before cutting. You may serve with a dollop of whipped cream if you wish.
Here are some recipes I ought to try...and some I'm already hooked on.
Meyer Lemon Curd
Good enough to eat by the spoonful, this curd can be used as a cake or tart filling or served with scones, muffins, or fresh fruit.
Active time: 20 min Start to finish: 20 min
Servings: Makes about 1 2/3 cups
3 to 4 Meyer lemons (about 1 lb)
1/2 cup sugar
2 large eggs
1 stick unsalted butter, cut into 4 pieces
Finely grate enough zest from lemons to measure 2 teaspoons and squeeze enough juice to measure 1/2 cup. Whisk together zest, juice, sugar, and eggs in a metal bowl and add butter. Set bowl over a saucepan of simmering water and cook, whisking, until thickened and smooth and an instant-read thermometer registers 160°F, about 5 minutes. Force curd through a fine sieve set into another bowl. Serve warm or cover surface of curd with wax paper and cool completely.
Cooks' notes:• Lemon curd keeps, covered and chilled, 1 week.• If substituting regular lemons, increase sugar to 3/4 cup.
Meyer Lemon Fluff Pie
This marvelous fluffy pie has an oat crust and uses the sweeter tasting Meyer lemon for the filling.
c r u s t i n g r e d i e n t s
1 1/3 cups quick rolled oats, uncooked1/2 cup golden brown sugar, firmly packed1/4 cup butter (or margarine), meltedf i l l i n g i n g r e d i e n t s1envelope unflavored gelatin (such as Knox)1/3 cup cold water4 eggs, separated2/3 cup sugar, dividedGrated peel of 1 lemon1/3 cup Meyer Lemon juice1/8 teaspoon saltOptional: Heavy whipping cream for garnish
c r u s tPreheat oven to 375F degrees. Combine all the ingredients; mix thoroughly. Press mixture firmly on the bottom and sides of a 9" pie pan. Set an 8 inch pan inside the crust to hold the crumbs in place. Bake for 8 minutes. Remove the inside pie plate and set the pie shell on a rack to cool.
f i l l i n g
Place the gelatin in a small bowl and add the cold water. Beat the egg yolks slightly; combine with 1/3 cup of the sugar, lemon peel and lemon juice in the top of a double boiler. Cook over (not in) lightly boiling water stirring constantly , until thickened. Stir in softened gelatin until it is dissolved.
Beat the egg whites and salt until soft peaks form. Add the remaining 1/3 cup of sugar 1 tablespoon at a time, beating well after each addition. Beat until still and glossy; fold into gelatin mixture. Pour into crust; chill thoroughly.
To Serve: Let the pie stand at room temperature about 10 minutes before cutting. You may serve with a dollop of whipped cream if you wish.
Mojito for Pregnant Women
In a pitcher, add ice cubes, mint leaves, and slices of meyer lemon. Refreshing.
Key West Key Lime Pie
I copied this recipe from a magazine on the plane I took en route to San Francisco from Miami. Since then I've made a few revisions to the crust but otherwise I stumbled upon a very good version. My satisfaction comes from baby bee's face after he takes a bite of the lemon filling. Mmmmmm.
Crust:
1 c graham crackers
1/4 c sugar
5 tbsps butter
Mix the ingredients and press them into a 9" pie plate. Bake in a preheated 350F oven for 10 - 12 minutes until lightly browned. Place on a rack to cool.
Filling:
4 large egg yolks
1 14 ounce can sweetened condensed milk
2/3 cup fresh key lime juice (approximately 12 Key limes)
zest of 2 limes
1 tsp good vanilla
Topping:
1 c. whipping cream
3 tbsps powdered sugar
Use an electric mixer and beat the egg yolks until they are thick and turn to a light yellow, don't over mix. Turn the mixer off and add the sweetened condensed milk. Turn speed to low and mix in half of the lime juice. Once the juice is incorporated add the other half of the juice and the zest, continue to mix until blended (just a few seconds). Pour the mixture into the graham crust and bake at 350F for 10 minutes to set the yolks. Beat cream and powdered sugar and cover pie. Decorate with sliced lime.
Note: Ina Garten's version is as is, but the pie is frozen to set, and not baked. Hmmm worth the try!
Crust:
1 c graham crackers
1/4 c sugar
5 tbsps butter
Mix the ingredients and press them into a 9" pie plate. Bake in a preheated 350F oven for 10 - 12 minutes until lightly browned. Place on a rack to cool.
Filling:
4 large egg yolks
1 14 ounce can sweetened condensed milk
2/3 cup fresh key lime juice (approximately 12 Key limes)
zest of 2 limes
1 tsp good vanilla
Topping:
1 c. whipping cream
3 tbsps powdered sugar
Use an electric mixer and beat the egg yolks until they are thick and turn to a light yellow, don't over mix. Turn the mixer off and add the sweetened condensed milk. Turn speed to low and mix in half of the lime juice. Once the juice is incorporated add the other half of the juice and the zest, continue to mix until blended (just a few seconds). Pour the mixture into the graham crust and bake at 350F for 10 minutes to set the yolks. Beat cream and powdered sugar and cover pie. Decorate with sliced lime.
Note: Ina Garten's version is as is, but the pie is frozen to set, and not baked. Hmmm worth the try!
Monday, November 26, 2007
Linguini for Dinner
Mr. Bee is not a big fan of pasta except for authentic Bolognese. This dish is farthest from Bolognese but he wiped it out for dinner today.
4 cloves garlic, minced
1/2 chopped onion
1/4 c butter
chili flakes
salt
pepper
1/2 c parmegiano, shaved
8 oz sour cream
rind of 1 lemon
2 tbsp lemon juice
Sautee garlic and onions in butter. Add sour cream once onion is transparent.
Add shaved parmegiano. Add lemon rind, lemon juice. Season with salt and pepper.
Toss cooked linguini into the sauce while still on the heat.
Garnish with parsley.
4 cloves garlic, minced
1/2 chopped onion
1/4 c butter
chili flakes
salt
pepper
1/2 c parmegiano, shaved
8 oz sour cream
rind of 1 lemon
2 tbsp lemon juice
Sautee garlic and onions in butter. Add sour cream once onion is transparent.
Add shaved parmegiano. Add lemon rind, lemon juice. Season with salt and pepper.
Toss cooked linguini into the sauce while still on the heat.
Garnish with parsley.
Discovering Giada
Giada is soo thin I don't believe she eats nor do I believe she can actually cook real good food. My friend KC convinced me otherwise. Here's something interesting I have yet to sample. But if I get hooked on this recipe I know I'm never gonna be as thin as Giada.
Pork Milanese with Creamy Caper and Lemon Sauce
Creamy Caper and Lemon Sauce: 2/3 cup mascarpone cheese 3 tablespoons mayonnaise 1/4 cup whole milk 1/4 cup capers, drained and chopped 1 lemon, zested 1 tablespoon fresh chopped flat-leaf parsley 1/4 teaspoon salt 1/4 teaspoon freshly ground black pepper
Pork Milanese: 3/4 cup all-purpose flour 1/2 teaspoon salt, plus more for seasoning 1/2 teaspoon freshly ground black pepper, plus more for seasoning 2 large eggs, lightly beaten 1 cup seasoned Italian bread crumbs 3 tablespoons vegetable oil 6 thin-cut pork chops
For the Creamy Caper and Lemon Sauce: Combine the mascarpone and mayonnaise in a medium bowl. Slowly add the milk, stirring as you go, until all the milk is incorporated. Add the remaining ingredients. Stir to combine. Set aside.
For the Pork Milanese: Combine the flour and the 1/2 teaspoon salt and pepper in a shallow dish and stir together. Crack the eggs into another shallow dish and beat until combined. In a third shallow bowl, place the breadcrumbs. Season the pork with salt and pepper. Dip the pork, 1at a time first in the flour, then the eggs, then the bread crumbs. Warm the vegetable in a large skillet over medium heat. When the oil is hot place the breaded pork in the pan. Cook until golden and cooked through, about 4 to 5 minutes per side. Transfer the pork to a serving platter and serve with the sauce alongside.
Pork Milanese with Creamy Caper and Lemon Sauce
Creamy Caper and Lemon Sauce: 2/3 cup mascarpone cheese 3 tablespoons mayonnaise 1/4 cup whole milk 1/4 cup capers, drained and chopped 1 lemon, zested 1 tablespoon fresh chopped flat-leaf parsley 1/4 teaspoon salt 1/4 teaspoon freshly ground black pepper
Pork Milanese: 3/4 cup all-purpose flour 1/2 teaspoon salt, plus more for seasoning 1/2 teaspoon freshly ground black pepper, plus more for seasoning 2 large eggs, lightly beaten 1 cup seasoned Italian bread crumbs 3 tablespoons vegetable oil 6 thin-cut pork chops
For the Creamy Caper and Lemon Sauce: Combine the mascarpone and mayonnaise in a medium bowl. Slowly add the milk, stirring as you go, until all the milk is incorporated. Add the remaining ingredients. Stir to combine. Set aside.
For the Pork Milanese: Combine the flour and the 1/2 teaspoon salt and pepper in a shallow dish and stir together. Crack the eggs into another shallow dish and beat until combined. In a third shallow bowl, place the breadcrumbs. Season the pork with salt and pepper. Dip the pork, 1at a time first in the flour, then the eggs, then the bread crumbs. Warm the vegetable in a large skillet over medium heat. When the oil is hot place the breaded pork in the pan. Cook until golden and cooked through, about 4 to 5 minutes per side. Transfer the pork to a serving platter and serve with the sauce alongside.
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