Monthly Archives: December 2013

Christmas Tree Cones

I love making gingerbread houses. But then I realized that I MAY tend to micro-manage the project. I prevent young creative juices to flow. So this year, I decided to come up with a simpler holiday project for Ciel to participate in, and better yet brought it to her classroom.  Decorating “Christmas Trees” and holiday wreath.

It was a hit. The three and four year old students beautifully decorated their own and had such a ball doing it. Even hearing the three years old kid exclaim, “I did it myself!” made me happy that I let them organically fulfill their inner-artist talents. The most entertaining aspect was watching how different each student goes about it. One kid was rushing to get the frosting to apply the candy while another meticulously applied the frosting covering every centimeter. Yes, not inch, centimeter! This is such a super simple project for children.

What they did not know was that I was auditioning for future ginger bread house engineers. 😉

IMG_4402

Continue reading

Rosemary garlic dijon roast pork

Rosemary garlic dijon roast pork

The best thing about having a child that isn’t too picky is that you can throw in last night’s dinner into tupperware and call it, lunch. One thing that she has discovered is that there are so many different and fun snacks that I have denied my child. The other day she asks about oreos. A few days later, cheese puffs. More recently, go-gurt. But if Trader Joe’s has the knock off version of it, it’s fair game.

Menu: Roast pork with smashed potatoes, broccoli, and Asian pears. Not pictured: TJ’s go-gurt.

Tagged

Yukaejang (Korean Spicy Stew)

It wasn’t until I moved to LA and went out to dinner in K-town that I had yukaejang. And when I first had it, I knew that I would have to attempt to make it. It is definitely a lot more laborious than most of the other Korean stews but I just love the fernbrake/bracken fern in it. I swapped my yukaejang meat from brisket to stew meat, and it worked out fine. I also loved throwing in enoki mushrooms into the mix.

 

Image

Continue reading

Ginger Chocolate Molasses Cookies

A cup of water and a molasses cookie, please. That used to be my regular order at Starbucks in Seattle. They used to sell these amazing molasses cookie that had a deep chocolate flavor and color to them. I loved them. It was the one thing that drew me into Starbucks. Okay, maybe an occasional caramel macchiato but that cookie was just simply awesome.  Then around the end of 2007, they stopped carrying them. I have tried various recipes online that claim to be the original recipe, but it has never been close. I miss you,  Starbucks Molasses cookie.

These cookies are still delicious, a nice kick of fresh ginger with the combination the chocolate. Adapted from Martha Stewart but much better with my modifications!

Image

Continue reading

Avocado rolls

Avocado rolls

While I was rolling out mini avocado rolls, C comes up and asks if she can have rice with furikake. Of course it happens when I’m inspired to do more. Hence the little side cup of the leftover avocado cut up.

Menu: Mini dumplings, rice with furkikake, avocado rolls, and avocado with pear sauce and tangerine.

Tagged ,

Meatballs with Tonkatsu sauce

Meatballs with Tonkatsu sauce

There’s something about “bulldog (tonkatsu) sauce” that makes meat so delicious. Pour it on a can of cat food, and it could be a gastronomic “fancy feast”.

Menu: Turkey meatballs with tonkatsu sauce, mac n cheese, roasted cauliflower and green beans, and strawberries. Yes, the strawberries in SoCal are still quite delicious in mid-December.

Tagged ,

Just like everyone else

Just like everyone else

We went grocery shopping and C requested that her lunch is like her friends at school.

Menu: Turkey Avocado sandwich, pretzel sticks, apples, applesauce crusher, and string cheese.

Tagged

Brown Butter Buckwheat Dark Chocolate Chip Cookie

The holiday baking has begun again. Already, within the last two weeks, I have gone through two boxes of butter. Not two sticks, two boxes of butter. Not to mention the cups of coconut oil I substitute for some recipes. And I love it. However, this year, I’m going to be adventurous and bake things out of my normal routine.

Buckwheat flour. I love buckwheat. Its nutty flavor, and grainy texture can really add so much to a recipe. So when I stumbled upon The Little Loaf’s recipe, I realized that it was pretty similar to my brown butter salted chocolate chip cookie recipe and had to test it out myself. Of course, I made a few changes to mine seeing that we don’t have caster sugar in America… and replaced dark chocolate and bittersweet chocolate with the milk chocolate chunks. I do agree with her in that chunks make for a great chocolate chip cookie but until they offer them in dark or bittersweet chocolate, I’m stickin’ to my chips!

At first bite, you don’t realize anything unusual, just warm chocolateness oozing onto your tongue. But then as you start to chew, your bite becomes nutty and the earthiness of the buckwheat flour becomes pronounced. The outside has a nice crispness to it that you enjoy at each bite. For it to be a gluten free cookie, it’s definitely a very delicious one. But I have to say that there’s nothing like the bread flour that makes for a nice chewy chocolate chip cookie.

Image

Continue reading