Bocadillo

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

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!"

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.

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.

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!

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.

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.

Pochero

Mr. Bee works so hard, it's unimaginable. So when he gets home, tired from a long day's work -- there's nothing better to fill his tummy with than a fresh pot of Pochero.

For the Soup:

4 pounds of beef shortribs in the bone
1 large onion
salt
pepper
fish sauce
6-8 c water

Boil everything covered in a large stock pot. Low-Medium heat until beef is very tender. Skim the fat off the broth.

Once beef is tender,add to the pot to cook
Saging Saba (Philippine Plantains)
Cabbage
Green Beans

For the Salsa:

1 large onion chopped
5 cloves of garlic chopped finely
2 large tomatoes chopped
salt
pepper
1/4 c cilantro
1/4 c olive oil
1 c beef stock
fish sauce

Sautee like you would a tomato sauce.

For the Salad:

2 chinese eggplants
3 cloves garlic, minced
2 tbsp vinegar
pepper
salt

Boil eggplant. When cooked, sliced and add all other ingredients. Refrigerate. Serve cold.

Asian Pear and Corn Cereal

I think I've created a gourmet baby bee. Add unexpected ingredients to a common puree and baby bee is all smiles.

1/2 pound Asian pear

1/3 c water

1/2 cup corn cereal

Steam Asian Pears in water and it's own juice. Puree. Mix in corn cereal for texture.

Gravenstein Apple Pie For Winners

It can be a tad bit intimidating to bake a pie. But to keep mr. bee on his toes, it's all worthwhile.

Crust:
2 c flour
1 c shortening
¼ c water
½ tsp salt

Filling:
6 large Gravenstein apples, sliced medium
1 c sugar
4 Tbs butter
2 tsp cinnamon
dash of nutmeg

Sprinkle 2 Tbs flour & 2 Tbs sugar in bottom of crust.
Mix apples, sugar, cinnamon, & dash of nutmeg
Pour into bottom crust,
Dot with butter
Put top crust onto apples
make 3-5 small slits

Bake 400 degrees for 5 minutes; turn down to 350 degrees for 1 hour.
Serve hot.
Top with vanilla bean ice cream for desert or melted Gruyere for breakfast

Homemade Siomai

It's actually quite hard to find the perfect siomai recipe. And from what I've tried, the best is actually just the simplest.

1 bunch spring onion
2 eggs
1 kilo ground pork
2 tbsps water
Salt
Pepper
1/2 cup chopped carrot (optional)

1 pack siomai wrapper

Chop onion, spring onions and carrots very fine.
Mix all other ingredients into ground pork.
Wrap in siomai wrapper
Steam for about 15 mins.

Serve with garlic chili and kalamansi soy sauce

Lemon and Tarragon Chicken

here's a quick, easy and refreshing recipe for chicken. it's flavor combinations are new and gives a kick to an everyday dish.

8 parts chicken
Salt
Pepper
Chili Flakes
1/2 c olive oil
12 cloves of garlic
1/2 large onion, quartered
2 tbsp chopped fresh tarragon
1 tbsp oregano
1/2 lemon juice from a large lemon


Preheat oven to 375F
In a large dutch oven, arrange chicken
Season chicken with salt, pepper and chilli flakes
Insert garlic cloves and onion in between chicken piece
Sqeeze lemon juice
Coat chicken with oregano and tarragon
Drizzle olive oil

Cover with foil
Bake for 45 mins. Remove cover and bake for another 15.