Do you know that the majority of guys prefer strawberry instead of chocolate flavor? Well, it is no secret that my dad was a big fan of strawberries. Whenever possible, he always eat strawberry. He had his toast with strawberry jam, and like to consume anything strawberry, including ice cream. As a chocolate lover, I’m pretty open with having strawberry, but not in a daily basis. I tend to enjoy it casually. However, for some reason, I’ve been having strawberry madness lately. Last month, I went to Costco and bought myself 2 pounds of strawberries which I managed to finish – all by myself – in 2 weeks. And the madness happened again last week. I even thought of preserving the strawberries I bought, since the strawberry season is almost over. (more…)
I got so many bad news last week. It’s really just too much bad news for January. First, a friend of mine passed away while he was on vacation. Then two days later, there was a medical emergency on our commuting train two days in a row. The following day, my best friend’s uncle passed away. He had been in a good condition during the day, he went home and suddenly became unconscious. The next day, my grandma’s sister passed away while she was having a massage (uh, okay…). And just yesterday, a friend of mine was involved in a car accident and had to undergone a surgery. Honestly, it was like a wake-up call for me – to realize that I’m healthy and alive and surrounded by people who really care about me. To that, I am grateful.
Now, let’s talk about fried rice. I figured that I will need something light and easy to help me go through the week. Remember the butter I made for Chicken Kiev? Well, if you still have leftover butter, don’t throw that away because we will use the butter to add flavors to this fried rice.
Buttery-Herb Fried Rice
- 1 cup cold cooked rice
- 1 tbs leftover butter
- 1 tbs maggi sauce
- ¼ cup sliced cooked ham
- Green onions, thinly sliced
- Heat a wok or frying pan and add the butter. Let it melt and add the rice and ham. Cook, stir and mix well.
- When the rice is heated through, add the maggi sauce. Mix thoroughly for about 1 minute. Garnish with green onions and serve.
This Week’s Sunday Supper is all about “Retro Recipes”. It’s something that take us back in time. To be honest, there’s no favorite recipe in my family. Everyone just loves mom’s cooking and we never complain about how she does it. This made me realize that I need to start a tradition that I can pass on to my offspring.
I know Frederick loves chicken cordon bleu so much. The first time he had chicken cordon bleu is when he was in Junior High and he immediately fell in love with it. When I browsed the Internet for the retro food recipes, I could not stop thinking about chicken cordon bleu, but at the same time, I wanted to try something new. To me, being in the kitchen and messing around the kitchen is a stress reliever. So, this week’s inspiration came from Ukraine, Kiev; thus Chicken Kiev. This is a popular breaded cutlet dish of boneless chicken breast, rolled around garlic butter with herbs. Another great thing about this dish is you can make it ahead of time and keep it in the freezer. Yes, homemade frozen food!
Baked Chicken Kiev
- 8 tbs (1 stick) unsalted butter
- 1 tbs dried parsley
- ½ tsp garlic powder
- 1 tsp salt, plus more for seasoning chicken
- ¼ tsp black pepper, plus more for seasoning chicken
- 2 boneless, skinless chicken breast, halves (makes 4)
- 2 cups panko bread or bread crumbs
- 2 eggs, beaten with 1 tsp water
- ¼ cup finely shredded Parmesan cheese
- Mix the butter with parsley, garlic powder, salt, and pepper. Place the mixture on plastic wrap or waxed paper and roll into small log. Cover and freeze about 30 minutes or until firm.
- Flatten the chicken breast – 1 at a time between sheets of plastic wrap. Pound to no less than 1/8-inch thickness. Season each piece of chicken with salt and pepper.
- Lay 1 chicken breast and place 1/5 of the compound butter. Fold long sides of chicken over the mixture, fold up ends and roll breast into a log, completely enclosing the butter, roll very tightly. Wrap each chicken in a plastic wrap and refrigerate for 2 hours or up to overnight.
- Heat oven to 350°F.
- Melt the remaining 1/5 of the compound butter and combine with bread crumbs and parmesan cheese until fully combined.
- Dip the chicken into the egg mixture and then roll in bread crumbs mixture. Gently place each breast on a baking sheet, sealed-side down. Bake for 20 minutes or until chicken is no longer pink in center.
- Remove to a cooling rack set in sheet pan and let it cool for 5 to 10 minutes before serving.
…and don’t forget to check this out for a chance to win CORE Food – Full Meal To Go.
Sunday Supper Retro Appetizers:
Sunday Supper Retro Salads:
Sunday Supper Retro Breads and Sandwiches:
SundaySupper Main Dishes:
Sunday Supper Retro Sides and Veggies:
Sunday Supper Retro Desserts and Cocktails:
Join the #SundaySupper conversation on twitter each Sunday.
We’ll tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET and you do not want to miss out on the fun. Follow the#SundaySupper
hashtag and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board
for more fabulous recipes and food photos.Would you like to join the Sunday Supper Movement?
It’s easy. You can sign up by clicking here → Sunday Supper Movement
Tired of something sweet yet? Or perhaps you need something different? I’ve been enjoying cookies every day since November, and not just one kind. So last week I decided to try something different. Well, still in the context of cookies.
My friend sent me this recipe and asked if I could make this for her. Sure, what not to love about sharing, right? It was completely different than any kind of cookies I’ve tasted. It’s crunchy, salty, and pretty much a perfect match if you’re not a sweet tooth.
Oatmeal Bacon Waffle Cookies
Recipe courtesy of Cuisine Holiday Cookies
Oatmeal-Bacon Waffle Cookies with Espresso Icing
makes about 3 dozen cookies
- 1 cup old-fashioned rolled oats
- 1/2 teaspoon ground cinnamon
- 8 strips of bacon, finely diced
- 1 cup unbleached all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon kosher salt
- 8 Tablespoons (4-ounces) unsalted butter, melted
- 1/2 cup packed light brown sugar
- 1/3 cup pure maple syrup
- 2 extra large eggs, at room temperature
- 1/2 teaspoon pure vanilla extract
- In a large bowl, combine the oats and cinnamon; set aside.
- In a medium skillet over medium heat, cook the bacon until browned and crisp. Using a slotted spoon, remove the bacon pieces to a paper towel-lined plate. Pour the bacon drippings over the oat mixture to soak.
- Meanwhile, whisk together the flour, baking powder, and salt in a small bowl.
- In a separate bowl, whisk together the butter, brown sugar, maple syrup, eggs, and vanilla until the sugar dissolves.
- Preheat a standard (not Belgian) waffle iron. Add the flour mixture, sugar mixture, and reserved bacon pieces to the oat mixture; stir to combine. Spray the hot waffle iron with non-stick spray and drop about 1 tablespoon of batter into each section of the iron. Close the iron and cook until the cookies are golden, about 1 1/2 minutes. Remove the cookies to a wire rack to cool. (The cookies will be soft, but will crisp as they cool). Repeat with remaining dough.
*Note– recipe can easily be halved or doubled
I was having a hard time searching for this week’s recipe because we’re doing holiday cookies! For real, I am one cookie monster. In fact, I’m nibbling on black and white cookies as I write this post. Don’t let me stay too long in a bakery or cake store because before you realize it, I’ll be carrying a big bag of cookies…to share, of course.
For me, cookies are fun and always good to enjoy any time of day. I have a weakness for Famous Amos cookies in Singapore. I always find Famous Amos’ in US too salty and not to be considered cookies, not even for emergency. The ones in Singapore have more texture and crispiness, as well as taste. A few years ago, a close friend of mine ordered these cookies directly from Singapore for my birthday. I was flabbergasted when I got the package. It’s one of the best presents ever! Well, back to holiday cookies – these cookies are phenomenal, especially if you’re attached to Biscoff.
Peanut Butter Toffee Chocolate Chip Cookies
- 1¼ cup all-purpose flour
- ½ tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- ½ cup unsalted butter
- 1 cup brown sugar
- ¼ cup corn syrup
- 1 egg
- ½ tbs vanilla extract
- 1 cup creamy biscoff spread (or peanut butter)
- ½ cup quick oats, finely ground in a food processor
- 1 cup semisweet chocolate chips
- ½ cup toffee bits
- Preheat the oven to 350°F. Line a baking sheet with parchment paper. Set aside.
- In a bowl, combine flour, baking soda, baking powder, and salt. Set aside.
- In a mixer, cream together butter and sugar. Add the corn syrup, egg, and vanilla, then beat until combined.
- Slowly add the flour mixture and mix well. Add the oats and biscoff spread, and beat until evenly distributed.
- Add the chocolate chips and toffee bits, then combine using a spatula.
- Drop cookie dough by rounded cookie scoop onto prepared baking sheet, about 2 inches apart. Bake for 20 minutes until the cookies turn a slight golden brown.
- Remove from the oven and let completely cool.
#SundaySupper has a special host this week, who knows all about Cookies ~ Janet Keeler, Food & Travel Editor for the Tampa Bay Times and Author of Cookielicious. Janet be joining us with tips on baking for the Ultimate Cookie Exchange and to answer any of your baking questions. Grab a glass of milk and join us for The Ultimate Cookie Exchange during #SundaySupper this week. We are giving away 5 signed copies of Cookielicious with 150 fabulous recipes to bake and share.
The Sunday Supper Favorite Cookie Exchange Cookies:
Do you have a favorite cookie to take to a Cookie Exchange? Please join on us on Twitter throughout the day during #SundaySupper on December 9th. In the evening we will meet at 7pm EST for our #SundaySupper Ultimate Cookie Exchange live chat.
All you have to do is follow the #SundaySupper hashtag or you can follow us through TweetChat.
We’d also love to feature your recipe for The Ultimate Cookie Exchange on our #SundaySupper Pinterest board to share them with all of our followers, too.
Today is the day. I used to make a big fuss of this day and can’t wait for this day to come because I got all excited about receiving presents and having friends over. I had no choice but to trumpet and toss confetti to celebrate another wonderful year. But not anymore — because I don’t want to be reminded that I don’t get any younger. And this year, I’m dragging myself even more since my aunt just passed away few days ago.
Today is the day where calories do not count (according to me) and people grant all my wishes (most of the time). A couple of years ago I decided to start make my own cake because it’s my excuse to have more than my regular portion. Yes, I bake my own cake. It first started when we moved to LA and I had no idea what I wanted as my birthday cake. Plus, I wanted to use fondant, so I decided to do it my own and it took me 2 days plus to finish it since I could only do it at night.
I wish I had more time to decorate one this year, but I do believe that simplicity is the best. This is one of my favorite cakes because it has sweet taste from the cake and a bit of saltiness from the cheese, plus the smooth spongy texture. Yes, we use cheese to decorate, but it’s not any kind of cheese. I was lucky to find this at a local Asian grocery store just in time to make this cake. So today is the day when I celebrate my birthday. Today is the day when I’m growing wiser.
Sponge Cake with Cheese
- 4 eggs, separate the yolk and white
- ¼ cup powdered sugar
- ½ tsp vanilla extract
- 1 tbs milk
- ¼ tsp salt
- ½ tsp cream of tartar
- ¼ cup sugar
- ½ cup all-purpose flour
- 1½ tbs corn starch
- ½ tsp baking powder
- 4 tbs butter, melted
- 200 gr cheese, shredded
- Your favorite buttercream recipe
- Preheat oven to 350°F. Grease and flour 6-inch cake pans and line bottoms with parchment paper.
- Beat the egg yolk and powdered sugar in a mixer. Add the milk and vanilla, then combine. Set aside.
- In a mixer, beat the egg white, salt, and cream of tartar. Add the sugar and mix well.
- Slowly combine the egg yolk mixture to the egg white mixture.
- Sift the flour, cornstarch, and baking powder into a bowl. Beat the flour mixture into the liquid ingredients. Add 1/3 portion of the cheese and mix well until batter is smooth
- Add the melted butter and combine well.
- Bake in the preheated oven until the cakes have browned lightly and a toothpick inserted into the center of a cake comes out clean, 25 to 30 minutes. Allow the cakes to cool in pans before removing.
- With an offset spatula, frost the sides and top of cake. Fill the cake with the remaining cheese and serve.
It’s been raining since Wednesday, as if something bad is happening in Heaven, and all the angels are crying. I love rain. Gloomy – with a chance of good nap time. However, as much as I love rain, I have to admit that I detest driving in the rain. Somehow the image of car spinning or accident keeps playing in my mind. Thankfully, I’ve never been in a car accident, but I’ve witnessed so many accidents; including roll over car. So, I was so stressed out when I had to drive hubs to the city on a rainy Saturday morning. I could sense my blood pressure went up as I drove under heavy rain. I should have stayed under my blanket with hot cocoa, instead. But, that’s love.
I love rain. Gloomy – with a chance of something soupy to keep me warm. Just like this lobster bisque, inspired by Bobby Flay. Our theme this week includes Celebrity Chef; hence you’ll see many familiar names below. I have so many favorites and it’s so hard to just pick one, and this dish is one of my favorites – perfect for rainy days. So, who is your favorite celebrity chef?
Lobster Chowder with Roasted Corn Salsa
- 4 (1½-pound) lobsters, steamed
- 3 tbs unsalted butter
- 2 cups large-diced unpeeled Yukon gold potatoes
- 1 medium Spanish onion, finely chopped
- 2 cups diced celery
- 3 cloves garlic, finely chopped
- 1 cup dry white wine
- 2 cups fresh corn, roasted
- 4 cups lobster stock, or low-sodium chicken broth
- 1 red bell pepper, roasted, peeled, seeded, and diced
- 3 cups heavy cream
- 1 teaspoon sweet paprika
- Kosher salt and freshly ground black pepper
- ¼ finely chopped fresh parsley leaves, plus whole leaves for garnish
- Remove the claw from the lobsters. Carefully crack the claws, and remove the meat in one piece if you can. Remove the tail meat and chop it into 1-inch chunks. Set the lobster aside in the refrigerator. Coarsely chop the shells and reserve.
- Melt the butter in a large pot over medium-high heat. Add the onion and cook until soft, about 4 minutes. Add the garlic, bell pepper, celery, and cook for 30 seconds. Raise the heat to high, add the wine, potato, and lobster shells, and cook until the wine has completely reduced. Add the 4 cups lobster stock and bring to a boil. Reduce the heat and simmer for 15 minutes. Strain the broth into a bowl, discard the shells, and return the broth to the pot.
- Add 1 cup of the toasted corn kernels, sweet paprika, and cook until the corn is just tender, 15 minutes. Transfer the soup to a blender, in batches, and puree until smooth. Strain into a clean saucepan and bring to a simmer. Stir in the remaining 1 cup roasted corn kernels and cook for 5 minutes.
- Meanwhile, put the heavy cream in a medium saucepan, bring it to a simmer over medium heat, and cook until reduced by half, about 10 minutes.
- Add the reduced cream to the chowder and simmer for 5 minutes. If the chowder appears too thick, add additional stock or water to thin it slightly.
- Add the reserved chopped lobster meat, season with salt and pepper, and stir in the chopped parsley. Ladle the chowder into bowls and top each one with parsley.
Inspired by Bobby Flay.
Starters or Snacks :
The Main Dish:
Please join on us via Twitter for #SundaySupper on December 2, 2012, throughout the day. In the evening, we will meet at 7 PM EST for our weekly #SundaySupper live chat. All you have to do is follow the #SundaySupper hashtag or you can follow us through TweetChat.
Are you wild about blueberries? I know Frederick is. He’s so much in love with blueberries that he always craves to have blueberries after dinner. I always call him the blueberry monster at home and everytime I purchase blueberries, I have to hide 1 extra bag for myself. Otherwise, I won’t be able to bake muffin, cookies, or anything I plan to have. Speaking of which, here’s a delicious recipe that you don’t want to miss from Wild Bluberry.
Wild Blueberries: Seasonal Sensation
The Wild About Health! blog originates, fittingly, in the land of wild blueberries. It’s here in Maine and Eastern Canada that over 200 million pounds of wild blueberries are harvested during late summer. Some are eaten fresh, but most are frozen, at their peak of taste and nutrition, so we can enjoy them all year long. Their wild nature means they are exclusive to our area – only the “wild” blueberry grows here. Wild are distinct from cultivated berries in size, taste, and in their uniquely powerful antioxidant properties that are heralded for their anti-aging and disease prevention potential.
Here in wild blueberry country, we feel a special connection to this exceptional fruit for many reasons, but one is certainly their culinary contributions. They are celebrated in desserts, breakfasts, entrées, snacks and drinks – so much so that we are constantly reminded of chefs’ affinity for the local berry in restaurants here and across the country: using wild means more berries in every bite and more variety of sweet, tart and jammy tastes. And, they are notoriously easy to work with in their frozen-at-peak state.
We’re pleased to be able to share with you one palate-pleasing way we’ve put wild blues to work, right on time for the season.
Venison & Wild Blueberries: Wildly Powerful Pairing
Here in New England and Canada, hunting season has (or will soon) come to close, and venison has already begun to makes its debut on menus at home and in area restaurants. As a result, we’re particularly high on this venison dish: it shows off a flavorful pairing in a seasonal entrée.
Wild blueberries create an ideal flavor profile for all types of meats and seafood. Proteins come to life when complemented by a bright, tangy sauce, and wild blueberries fit the bill due to their particularly complex flavor – the resulting combination is exquisite. Even avid sportsmen admit that the secret of these Venison Medallions with Sautéed Apple Slices and Wild Blueberry Sauce is in the sauce, which combines red wine, beef broth, garlic, onion and currant jelly. At 414 calories a serving, it’s a healthy dish (venison is particularly low in saturated fat) that serves up the comforts of home.
Venison Medallions with Sautéed Apple Slices & Wild Blueberry Sauce
- ½ bunch of thyme
- 1 ½ pounds saddle of venison
- 1 ½ tablespoons clarified butter
- salt and pepper
- 2 red apples
- 1 teaspoon garlic, minced
- 2 tablespoons onion, minced
- 1 cup red wine
- 1 cup rich beef broth
- ¾ cup frozen Wild Blueberries
- ¼ cup currant jelly
- Sauté onions and garlic in drippings adding more butter if needed. Season with salt and pepper and let simmer for 5 minutes. Add wine and beef broth and reduce to 1 cup. Add frozen Wild Blueberries and current jelly. Simmer, stirring occasionally for 5 minutes. Remove from heat and cool slightly.
- Pluck thyme leaves from stem. Wash venison, pat dry and cut into 12 equally sized medallions. Fix with skewers. Heat 1 tablespoon of clarified butter in skillet. Sear medallions from all sides 3-4 minutes Season with salt and pepper. Remove medallions from pan, keep them warm.
- Wash apples and rub dry. Remove cores with corer and cut into slices. Heat ½ tablespoon clarified butter and sear the apple slices in it, cook about 3 minutes. Serve venison medallions, apple slices and Wild Blueberry sauce. Garnish with thyme leaves. Serves 4.
Care to heighten the enjoyment? Complete the meal with this fabulous Black Forest Wild Blueberry Gateau if you like, or check out other uniquely delicious recipes at WildBlueberries.
About the Wild About HealthThe Wild Blueberry Association of North America is a trade association of growers and processors of Wild Blueberries from Maine, Quebec and Eastern Canada, dedicated to bringing the Wild Blueberry health story and unique Wild Advantages to consumers and the trade worldwide. By creating the Wild About Health blog, we aim to broaden the conversation about nutrition, wellness, healthy aging, disease prevention, and how nutritious foods like wild blueberries can enhance our lives, our health and our plates.