Butterscoth Brownies or sometimes called Blondies

I might be the only person I know who is not fond of chocolate. I do like it in small quantities such as in tiramisu, café mocha, or maybe a small square of dark chocolate after dinner.  Marcel on the other hand LOVES chocolate so I am always trying new recipes that use chocolate but not too much of it. Here is one I tried recently from the Joy of Cooking book. I expected it to be a little bit more dense and less chewy but mine came out with loose crumbs and breaking apart. I can only blame the white whole-grain flour I used, and maybe the lack of corn syrup? Let me know if you have a good recipe for it or have any advice.

Costello's Menu

We discovered this wonderful little café on NE Broadway last weekend.

Cafe Mocha

Costello’s Travel Café serves breakfast, lunch, and dinner as well as delicious coffee. They brew Caffé Umbria and serve bread from the Pearl Bakery. The place was delightful and the food, delicious!

Firenze Ciabatta Panini and Mykonos Wheat Levain Panini

It was just like the dream we’ve always had, to open a travel-themed coffee shop. For now, we’re happy to hang out in one.

Shrimp Curry

I discovered Curry Simple a few years ago when I was looking online for a curry recipe. When I first tried it, I was pleasantly surprised at how easy it was to make an authentic curry dish at home. I know I can buy a $2 tub of curry and pay $0.89 for coconut milk at an Asian market but somehow they never taste quite right. Just add desired meat and vegetables – one small package is perfectly portioned for 4 even though it claims to serve 3.

In this recipe, I just added 1 large potato, 1/2 small onion, 1 small carrot, and 1/2 lb shrimp. A tasty Thai meal made in my own kitchen.

We buy the bestseller package every couple of months or so. Even the included Tom Kha Soup is very good.

As you might know, I am very careful when selecting pre-made ingredients and this one fits the bill. There are no artificial ingredients or preservatives. Just pure spicy goodness. The flavors are on the sweet side, allowing you to spice it up with chilies as you wish. I keep a jar of  Thai and True Hot Chili Oil for these occasions because we like our meals firecracker hot!

Something is not right about my camera. The pictures are coming out grainy or soft focus and it is not as light-sensitive as usual.

Best Tomato Sauce Ever

I first read about this sauce from Orangette who was inspired by The Amateur Gourmet and now it is all over the food blogosphere. The original recipe was from Marcella Hazan’s Essentials of Classic Italian Cooking. Three ingredients: San Marzano Tomatoes, Onions, and Unsalted Butter. Now it’s my turn.

I’ve used San Marzano tomatoes for quite some time. They are the gold standard in canned tomatoes. I first learned about them during a trip to Napoli where we were served the simplest but most flavorful pasta dish ever.  Later on, a friend introduced us to Tutta Bella in Seattle, who serves some of the best pizzas I’ve ever had. As part of their certification, they have to use San Marzano tomatoes. The authentic ones are grown around Mt Vesuvius in Napoli. Apparently, the volcanic soil adds to the sweetness of the tomatoes. These days, there are domestic versions in the US but I have yet to try them. So for this recipe, I am using California San Marzano canned tomatoes. As for the spaghetti, I like Barilla N0. 5. This one is on the thin side, just like they serve in Italy.

The verdict:  After adding the onion and butter, I can’t even tell the the difference between US domestic tomatoes and certified San Marzanos. Maybe I have to test them side by side? Either way, this sauce will transport you to Italy!

San Marzano Tomato Sauce
Adapted from Marcella Hazan’s Essentials of Classic Italian Cooking
Serves 4

1 28-oz can of San Marzano tomatoes
5 tablespoons unsalted butter
1 medium yellow onion, peeled and cut in half
sea salt

1. Combine tomatoes (use the entire contents of the can), butter and onion in a saucepan. Add a pinch of sea salt.
2. Simmer uncovered at a very slow but steady simmer, for about 45 minutes, or until the butter fat separates from the tomato.
3. Stir occasionally, mashing the tomatoes with a potato masher to desired chunkiness. Add salt as needed.
4. Discard the onion (save for something else if you wish) and toss the sauce with spaghetti, cooked al dente.

Serve with freshly-grated parmigiano-reggiano cheese.

Something is not right about my camera. The pictures are coming out grainy or soft focus and it is not as light-sensitive as usual.

Food Carts are very popular in Portland. I wish I could try all of them but my list of food carts and restaurants to try is endless! Here is one that I recently tried.

Nong's Food Cart

Nong’s have been praised by various food critics and the locals rave about it in online reviews. Marcel and I have been wanting to try it but they are only open on weekdays.

I finally got to try it on one of my days off. While Marcel was freezing on a ski trip at Whistler, I was warming myself up with the delicious broth from Nong’s. I must say, I totally agree with the reviews. This humble dish looks simple but the flavors are complex. I loved the garlicky chicken and the rice was infused with some broth too. The ultimate Asian comfort food.

Khao Man Gai (Chicken and Rice but oh so much better in reality)

Google shows a few recipes.

Portland Monthly magazine named it one of the best “restaurants” in 2009 and here’s what the locals say at Yelp.

Check out Food Carts Portland and this Portland Food Cart Scene video by the NY Times.

Swedish Pancakes

The Swedish knows breakfast. I will never forget the hotel we stayed at in Stockholm where they had everything you can imagine on their breakfast buffet. We had to get up early every day just so we had enough time to eat

Ingredients based on my calculated "formula"

In my attempt to duplicate the pancakes, I’ve tried different mixes and recipes but none of them had the right texture or flavor. So, I created my own version based on these ingredients. Now, I know these brands work so I cannot speak for substitutes. I’ve tried regular milk but the pancakes came out too thick. Another brand of buttermilk pancake mix was not smooth enough. Real butter burns too fast and besides Earth Balance (not to be confused with smart balance) is made with olive oil, a healthy fat.

Swedish Pancakes
Makes 4 thin pancakes

Ingredients:

2.8 ounces 365 buttermilk pancake mix
8 ounces Silk vanilla soy milk
Earth Balance buttery spread for frying

Method:

1. Pre-heat round non-stick pan to medium heat.
2. Add soymilk to pancake mix. Whisk until well blended and smooth.
3. Scoop about 1/2 teaspoon buttery spread on the pan. The buttery spread will sizzle. Rotate the pan to distribute the “butter”.
4. While sizzling, pour about 1/4 cup of mixture into the pan. Rotate to spread the mixture to make a thin layer. The sizzle results in random holes and lacy edges.
5. Once edges turn brown and starting to lift, turn the pancake over. Cook for another minute or so.
6. Serve with lingonberry jam or whatever you like.

Crispy, lacy edges

Broder in SE Portland serves awesome Swedish breakfast “bords”.

IKEA is a good resource for all things Swedish.

Pizza Margherita

I am constantly trying out new recipes, even some that are too complicated for my limited culinary skills. However, most days we eat simple meals that are quick and easy. Like a lot of you out there, I don’t always have time to spend  hours in the kitchen to make a great meal.  We don’t eat a lot of processed food but sometimes I need some help from those little boxes.

A weekend lunch might consist of pizza and salad. A favorite of ours is the refrigerated pizza dough from Whole Foods Market. We toss the dough, add tomato sauce (this time I used  leftover spaghetti sauce), add fresh tomatoes drizzled with olive oil and slices of mozzarella cheese. Sprinkled with red pepper flakes and parmigiano reggiano cheese,  I have just made a gourmet pizza in my own kitchen. A bag of salad greens with good quality store-bought dressing completes the meal.

Halibut Steamed in Onion-Ginger Sauce

A couple of weeks ago, my friend Sokbun and I went to Ocean City Restaurant for dinner. We ordered the steamed sea bass and it was delicious – delicate but flavorful. As I was searching online, I found this recipe on Steamy Kitchen. I am not going to post the recipe here as it’s hard to beat Jaden’s take on this classic method.

The only substitutions I made were omitted the cilantro and used halibut instead of rock fish. The fillet was purchased frozen from Trader Joe’s. After watching Alton Brown’s Good Eats (I’m a big fan), I was convinced that unless the source is local, fish is better purchased frozen. Obviously, live fish is ideal but most US markets don’t have them. Apparently, fish and other seafood are quick-frozen at the source. The stores thaw them out so unless you know the source, you don’t really want thawed out fish that could have been sitting in the case for several days.

My steamed fish came out good. I think my mom will be impressed the next time she comes to visit

Rasa Malaysia has another version of this recipe.

Lovejoy Bakers

When I first discovered Ken’s Artisan Bakery, I was extremely delighted to find such a place in Portland. It is so European and reminded me of our travels in the old world. I also admire the bakery’s philosophy of using local ingredients and sustainable practices.

Even though I am a fan of Ken’s, I am always looking for great places to eat. Today, I found myself strolling through the Pearl District when I discovered another European-style bakery, the Lovejoy Bakers. It had a contemporary style and was more of a lunch place than a bakery. Although they showcased different kinds of bread, the hustle and bustle of the lunch crowd made it less of a bakery.  I ordered a croissant and a lemon bar to go. I noticed the croissant was much smaller than Ken’s and lighter in color. I had a light bulb moment. How about I compare them side by side? On my way home, I stopped at Ken’s to get a croissant and a cranberry macaron.

Lovejoy Bakers < > Ken's Artisan Bakery

Croissants

Flakiness:
Both are nice and flaky but Ken’s had thicker flakes which made it a little too chewy.
Color and Texture:
I like the color and texture of Lovejoy’s. Ken’s is darker and had a hint of dark, almost burnt caramel flavor.
Inside:
Ken’s is lighter inside and has more air which I like. Lovejoy’s is more dense.
Butter-iness / Moisture:
Lovejoy’s is moist all throughout. Ken’s is on the dry side but less greasy.
Flavor / Sweetness:
Since Lovejoy’s is more buttery, it had more flavor while Ken’s thick flaky crust seems to take away from the buttery flavor.

Ken's Artisan Bakery < > Lovejoy Bakers

Desserts

Lemon Bar – Lovejoy Bakers
I’m sorry to say that I like the ones I make using Smitten Kitchen’s Recipe better. Theirs tasted like lemon candy. The crust did not have a bite to it, not crumbly like I expected.

Cranberry Macarons – Ken’s Artisan Bakery
I’ve never had macarons before, not anywhere in Europe or here. This one from Ken’s is so delicious! Lightly sweetened with a nice chewy texture. I am so going back there to try the other flavors.

Lemon Bar < > Cranberry Macaron

For me, Lovejoy Bakers makes the better croissant. It’s been a while but I think their version is closer to what you would get in Paris. The lemon bar from Lovejoy Bakers was disappointing while the macaron at Ken’s was wonderful. I know that’s not apples to apples but I wanted a different angle of comparison. With that said, I highly recommend both places and the next time I find myself in the neighborhood, I will be coming back for more.

P.S. If you haven’t already tried it, head over to Ken’s Artisan Pizza for some of the best pizzas in Portland.

How about you? Let me know what you think of Lovejoy Bakers and Ken’s Artisan Bakery.

Leche Flan

Leche Flan is one of my favorite Filipino desserts. Unfortunately it is so high in cholesterol and sugar I rarely make it. An appearance is only warranted when we can share it with a hundred other people. This is not one of those times but I have some homemade ube (purple yam) ice cream sitting in the freezer waiting for a companion. I’m sure my co-workers would be happy to see something sweet on Monday.

Now I’m curious about the nutritional value of this recipe. I’ll tell you after you enjoy a slice Besides, I like eating real food in moderation rather than counting calories.

Farm-Fresh Eggs | Caramelizing The Sugar

Leche Flan
Adapted from various family and friends

Ingredients:
1/4 cup sugar
8 egg yolks
1 x 14 oz can condensed milk
1 x 12 oz can evaporated milk
1 teaspoon vanilla extract

Equipment:
- Baking pan 9″ or 8″ round (Note: You could possibly ruin this pan when caramelizing the sugar. Keep this in mind as you might have to designate it for this purpose)
- Steamer big enough for the round pan to fit in

Method:
1. Pour sugar on the round baking pan.
2. Heat the baking pan directly on medium heat until the sugar starts to caramelize. Using kitchen tongs, swirl the pan to create an even layer. Let cool.
Caution: The pan could get very hot. Use kitchen tongs and/or pot holders. Keep the pan moving to keep the sugar from getting burned.
3. Mix egg yolks, condensed milk, and evaporated milk in a bowl using a wire whisk until smooth. It is not necessary to use an electric mixer.
4. Pour and strain the mixture into the cooled round pan.
5. Cover tightly with aluminum foil making sure the top is not touching the mixture or you will have an unwanted crater.
6. Steam for about 30 minutes. The flan is done when a fork inserted in the middle comes out clean. It will have the consistently of gelatin but will firm up while cooling down.
7. Refrigerate for a few hours or overnight. To serve, run a knife around the edges of the pan to loosen the flan. Place a serving platter with the top down on the baking pan. Turn upside down and slowly lift the baking pan to release the flan.

Cooking Notes:
1. I use a steamer pot but have heard people successfully use an oven for steaming. I have not tried it myself so hopefully Google can point you in the right direction.
2. I like to use farm-fresh eggs which are known to have a higher nutritional value than commercially produced ones and they taste so much better. You can tell by the color of the yolks. These were from a co-worker who has a chicken co-op in her urban farm.
3. Some canned condensed milk contain artificial ingredients. Pick one that contains only milk and sugar.
4. Some recipes call for whole eggs but I prefer egg yolks only for a creamier texture. I also think whole eggs make it taste “eggy”.

Cookie Cutter Leche Flan

Nutritional Value (Calculated from The Daily Plate):

Serving Size: 1/16th
(Normally it would be 1/8th but this is richly satisfying you won’t need that much)
Calories: 140
Fat: 5.6 grams
Carbohydrates: 17 grams
Protein: 5 grams

If you have similar recipes or have any questions about the recipe please post it in the comments section.