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Posts filed under 'wine and food'

Sweet corn ice-cream

Last weekend I made two new flavor of ice-cream: sweet corn and black sesame. They smell so good when they were cooking…. and they turned out much better than expected.
seaeme ice cream seaeme ice cream

I am probably going make one more batch of the corn before the last of the late summer corn is over.

  • 2 ears of fresh local corn
  • 1 3/4 cup of whole milk
  • 1/4 cup of heavy cream
  • 4 large egg yolks
  • 1/3 cup of sugar

Separate the kernels from the corns cob and break the cob in half. Cook the cob and the kernels in the milk and cream with medium heat until boil. Turn heat to lowest setting and simmer until kernels are soft. Fish out the cob and leave the milk alone until cold. Filter out the kernel and press the remaining juice with a cheese cloth. Reheat the milk mixture. In a separate bowl, beat the egg yolks with the sugar until creamy. Slowly add the hot milk to temper the yolk. Add the custard back into the pot and cook with lowest heat. Keep stirring with a wooden spoon. When custard thickens, remove to a container and refrigerated over night. Filter again with cheese cloth and put in your ice-cream machine.

1 comment August 20th, 2007

Chai Gelato

Following up on my brave world of ice-cream posting, I have made some break through today. My first attempt was chestnut ice-cream, with canned chestnut puree and chest nut in water bits. With “il laboratorio del gelato” as my benchmark, needless to say, I failed. It tasted pretty darn good, but the texture was a little to hard and too loose. The puree also contributed to a powdery texture.

So today I tried making chai gelato.

  • one cup of 2% milk
  • one cup of heavy cream
  • 1/4 cup of heavy cream
  • two table spoon of loose chai
  • 1/2 cup of sugar
  • 5 egg yolks at room temperature

First mixed the cup of milk and cup of cream, add the loose chai tea and bring to a boil, then simmer for 10 minutes. You will loose 1/4 cup of liquid in the process. While watching it simmer, remove the yolk sac in a large bowl with your hand and whisk in the sugar. Temper the eggs by mix in the hot cream slowly. Return the mixture to pan.

Here’s where my happy accident happened. While cooking the custard and stirring with a wooden spoon, my friend called. The custard has now thicken to a “Bird’s English custard” consistency. So I quickly remove from fire and put it in an ice bath while adding 1/4 cup of cold heavy cream. Then I strain the mixture with a Chinese soup bag (also know as cheese cloth but at 1/6 the price). The mixture needs to be chilled overnight.

Put it in the ice-cream machine, chill in a metal bowl for 3 hours. I tried it just now. It’s not Sant Ambroeus good, but man, its texture is on par with il laboratorio, might even be better. Not as sweet as their normal offerings, but the Chai taste comes much more intense. I claim this experiment a success!

The only problem is now I have 5 egg whites. Do I hear green tea macaroon :)

Add comment August 7th, 2007

The brave world of ice cream

My ice-cream machine that I bought arrived today, so I started thinking about all the possibilities: Chestnut ice-cream, Chai ice-cream, Hollick ice-cream… Little did I know a Google search turns up more recipe for the same ice-cream than I can possibly imagine. Seems like it is going to be more complicated that I thought.

It has to do with how each ingredient alters the characteristic of the custard, and how egg yolk, cream and milk contribute to compensate the texture, fat and emulsification agent of the mix. I guess I’ll let you know after this weekend.

Add comment July 25th, 2007

Juan Gil 2003

Bought this back in Seattle for $13. Really amazing wine. Medium to full body, big fruit, vanilla, cinannman, well balanced. Great for a duck or pork dish, or to drink by itself.

1 comment December 13th, 2006

my next menu

  • tofu hotpot cooked on the table, served with 5 different toppings
  • stir fry lotus root, bean sprout, celery with XO sauce
  • wild mushroom soup poured on stove cooked rice
  • lotus root mochi cake
  • greentea suffle
  • omatch latte

just as soon as I figured out how to make them :)

Add comment November 27th, 2006

tofu hotpot

One of the key ingredient of tofu hotpot is a salt called nagari.  I keep looking it up on the internet and everyplace I found show it as a pack of salt.  Finally a blog said they have it at sunraise mart, which I search previously.  It’s in all Japanese and in a liquid form.  I would have never found this. Now I just need to figure out what the instruction said in the back…

Add comment November 25th, 2006

My new apprentice, making a dough

Add comment November 24th, 2006

bake in a water bath definition

Amazingly a lot of hit to my blog is looking for the definition to “bake in a water bath”. Go figure…

What it means is you need to bake your item in a double container. For example, if you are making creme caramel, you would first fill your porcelin cup with custard. Then put the porcelin cup in a bigger container. When the oven is preheated, place both container in the oven, and fill the outer container with water, up to 1/2 the height of the porcelin cup. Remember, water bubbles when boil. Then, you cover the outer container with tin foil. Then, poke some hole on the tin foil to allow water to escape, so the condensation doesn’t drip back into the creme caramel. Close the oven door, then you are on your way.

Add comment October 17th, 2006

Fresh Fruits from the Pacific Northwest

Got a little “hand itch” and got a few tomato back from Seatle. Tomato and egg it is then…

Add comment October 2nd, 2006

Morimoto NYC

I went to Morimoto NYC with my sister and her friends on Friday.  As with any celebrity resturant, I would have any high expectation.  But another reason I wanted to go there was to check out the interia design by the same guy who did the water temple in Japan.

There was no running water walls in the resturant.

We order a $100 raw bar, a $120 9 course set dinner, a $23 miso black cod and a $39 lobster and wayugy.  Not to my surprise, I wasn’t impressed.  So naturally I resort to the alcohol.  And to my surprise, they are pretty good.  I order a house martini, which was made with wasabi infused vodka, daijimai and cucumber.  The house sake is properly aged in ceder wood barrel, comes in a glass craft in an ice bucket.

The 9 course dinner begin with a toto tarta, paired with 6 different kind of pastes, including seaweed, rice crakles, spiced avacado, cream cheese, some Japanese fern and wasabi.  it’s a conversational food piece, presened like a sanpan floating on the bowl of shaved ice.  Second course was a suchimi assortment.  Nothing more special than Matsuri.  Third was a seared golden eye snapper, cooked skin on.  Forth course was 5 pieces of sushi.  The blade work and craftmanship of the rice piece is nothing short of perfection.  The grading of a wasaibi was just right, still with traces of root in it.  The best I’ve tasted this side of the Pacific.  But at $120, I expect nothing less.  Then comes the disappointing duck moose.  Think a milk flan that’s made of duck and soy sauce.  Talk about textue and tast association.  With something dense like frio gras, you normally work expect a very rich texture.  You would be disappointed if it doesn’t.  With somethign as light as a flan, you normally don’t expect a powerful hit coming at you.  I would give the credit that this dish strike some interesting conversation, and is very original.  But I would not order it again.

The next dish showcase the quality of the say sauce they use.  You can smell from far away the soy bean in the soy sauce, the brewing technique that the soy sauce make uses brings out all of its aroma.  A piece of white fish was marinate in it and then seared.  If I wasn’t Asain, I think I will be impressed, cuz the soy sauce IS superb.  But being Chinese, I know Yumajimiya  sells it for $10.99 a bottle, and I know how to make this dish.  Sorry, didn;t make my book.  Then comes the miniture macha that’s 1/5 the size of a real one, without the foam.  The dessert is a pastchio sandwich in filodough.  It taste exactly like what it sounds like.
We also ordered a red miso souffle.  Red miso is the variety that is femented for a longer period of time.  When I was at Takayama, one of the region’s famous product was red miso.  The place we were staying in used it with wild mushroom.  Red miso has a very strong and distinct taste.  Everything cooked in it will take on its taste.  Like a tuna ice cream, something this original is nice try once, but never again.

4 comments June 4th, 2006

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