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Monday, May 31, 2010

Roasted Cauliflower - a review of the Poor Girl Gourmet Cookbook


first, congrats to Carter @ The Kitchenette. Please email or DM your info, as well as let me know what Angry Asian Creation you're interested in. thanks to everyone for participating!

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in reading this blog, you'll notice that i follow a very select group of food blogs. give me too many choices and i get nothing done. i also am very loyal to cookbooks. did you know statistically (don't ask me for the reference, i saw it on twitter once & it was interesting) that people generally do one recipe from a cookbook and then shelf it? i don't. i have plenty of cookbooks that i reference repeatedly. what is the point in BUYING a cookbook & not using it? never mind that my most recent cookbook was gifted to me by Amy of Poor Girl Gourmet, i would've bought it anyway.

the cookbook showcases gorgeous and perfectly thought out recipes, with price breakdowns for every measurement and ingredient. now, i keep a loose budget of what i buy and consume but this! wow. i could totally save up for... something. to be honest, i don't count my pennies that hard & i don't think this book would convince me to get into that habit. this book will however, get me into the habit of expanding what i eat: roasted garlic collard greens, pasta with ricotta & prunes, cauliflower and sweet corn & basil ice cream. yes, cauliflower. i never disliked this vegetable but now? i love it.this.way. it was a perfect side item with a rabbit stew i made a few weekends ago: warm, nutty, and soft but crunchy. the pecorino cheese on top had a nice salty flavor to it. it was absolutely divine. nuria and her friend Andres completely agreed. what's more, the cookbook also provides meal suggestions, and there's a chapter devoted for splurge entrees.

sweet corn/basil ice cream

the sweet corn & basil ice cream was an item nuria wanted to try. i purchased an ice cream maker for the holiday weekend and at the farmer's market sunday, we bought a bunch of basil. it's a refreshing dessert, but one that is startling to taste. now i know how the judges on Iron Chef feel when they taste a dessert made with a predominantly savory ingredient: it's good but it's... odd.

the other dishes i've made from Poor Girl Gourmet:
Rabbit Stew (recipe not included)
Apple Cranberry Bread

Roasted Cauliflower
recipe courtesy of Amy McCoy

1 head of cauliflower, stemmed, green leaves removed
1/4 cup extra virgin olive oil
Kosher salt
freshly groun black pepper
1/2 cup grated pecorino romano cheese

preheat oven to 400F

Cut the cauliflower head lengthwise into 4 approxamately equal parts
in a large mixing bowl, toss each quarter individually with the olive oil. do not fret if you don't completely cover the quarter with oil, everything will still turn out just fine. Transfer that first quarter to a 9X13" rimmed baking sheet, and repeat with the remaining quarters. season generously with salt/pepper, and place each quarter cut side down.

start roasting. about 20 minutes into the process, flip the cauliflower quarters so that the other cut side rests on the baking sheet. roast another 15-20 minutes, until all cut sides are browned at the edges and florets have begun to brown.

remove the cauliflower from the ovewn, place a floret quarter on individual plates & sprinkle each serving with 1TBL of the grated pecorino romano cheese.

i meant to make note of how much each ingredient cost but alas, i threw out all the receipts and the thought of figuring out the math portion gave me a headache and i reached for my glass of wine.

i will not post the sweet corn & basil ice cream, you'll have to purchase the cookbook for that. :)


Friday, May 28, 2010

Plate Cake Stand

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3 plates and 2 candlestick holders bought from goodwill. total cost: $8

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bought glue gun about 7 years ago, it's paid for itself.

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as inspired by DIY Cupcake Stand from Apartment Therapy

i had nuria make the stand to showcase cupcakes for a contest i had entered. this is one of two cupcake stands that were made for the occasion.

meanwhile, please don't forget about the giveaway i'm doing this week. comment there to be eligible. i see so many hits for that particular page & no permanent footprints. i'm curious to know how you save your pennies.

Wednesday, May 26, 2010

Pink/Orange Striped Sock Zebra

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for my blog friend Jen (of Delightful Delicacies), i made a stuffed animal. well, not specifically for her, but for her sweet baby jane.

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i was going to crochet something. but i'm a bit stretched for patience with yarn, i have just one more blanket to complete and then i'm going to take a mini-break until late summer when i need to think about xmas.

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i wanted to make use of my sock/glove book again, pick up a tiny needle & thread, and just hand sew something.

Martha Stewart does have the bunny and dog pattern for free. if i ever get around to it, i'll see about doing a proper tutorial of a sock/glove animal.

meanwhile, don't forget about the giveaway i'm doing this week. comment there to be eligible.

Monday, May 24, 2010

Arepas ... and a giveaway


update: 5/31 @ 5:42pmEST. Congrats to Carter @ The Kitchenette. Please email or DM your info, as well as let me know what Angry Asian Creation you're interested in. thanks to everyone for participating!

as promised, there is going to be a giveaway. but first, my submission for June/July's Beet 'N Squash Battle Corn.

arepas



i'm early but i have a wicked busy june. i used Nuria's friend's recipe for arepas and kinda felt my way thru the process. Nuria helped out tremendously and as luck would have it, our friend Andreas came over for dinner and he taste tested. he's from columbia and so is very familiar with this dish. it was denser than i expected but both Nuria & Andreas enjoyed it, they just kept snacking on it throughout the meal. i served it with a very light yogurt mixture of lemon, chopped cilantro, jalepeno and onions.

Arepas
adapted and inspired from Nuria's friend Ana and sixoneseven

2 cups super fine cornmeal
2 tsp salt
1 TBL, heaping sugar
approx. 15 TBL warm skim milk, added one by one. could require more or less*
1/2 medium onion, minced
1 jalapeno, diced, to your taste
cilantro, minced fine, to your taste
1 cup corn kernals (i used canned & drained it till VERY DRY)
veggie oil for frying

from Ana, she said to knead the cornmeal, salt & sugar together, adding in the liquid 1 tablespoon at a time until the dough is elastic. the dough is ok when you can make them into balls without breaking. from there, add the minced onion, jalapeno and cilantro. if more liquid is needed, add it, again 1 tablespoon at a time. then fold in the corn. allow dough to rest for 15 minutes.

when ready to cook, form small patties, about palm size, 1/2" thick. fry in hot oil until golden brown. drain on paper towels.

it was all around lovely...

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ok, as promised on Friday, i am hosting a giveaway this week. the prize is the cookbook itself (which showcases gourmet meals on a budget) but to sweeten the pot, i will also include an original angry asian creation, be it yarn, stuffed animal or art on canvas. the publisher will only ship in the US but since i am international and i seem to have more international readers than domestic, i will keep this giveaway open for outside the US as well. should a non-US reader win, i'll just have the publisher ship the cookbook to me and i will then forward to the winner myself. done.

onto the rules:

1) Leave a comment telling me what your money saving tips are in regards to food consumption/prepping/shopping? Tell me all about it!

2) For a second chance to win, tweet about this giveaway, be sure to include my handle @angry_asian and come back and leave a comment linking me to the tweet. (and seriously, don't be a stranger on twitter, i don't bite).

3) Visit Poor Girl Gourmet's page (she is also hosting a giveaway), comment on her most recent post, and come back & leave a comment linking me to it.

that is THREE ways you can enter into this giveaway.

Giveaway ends Monday May 31st, 2010 at 5pmEST. One winner only. Winner chosen by Random.org.

Friday, May 21, 2010

Lemon Thyme Cheesecake

before proceeding further, just to give you dear readers a heads up: next week i will be hosting a giveaway contest type thing that will climax on the 31st. my blog friend Amy of Poor Girl Gourmet's cookbook comes out on the 1st. for this event i will once again open the "comments" section. i know, gasp. if you haven't guessed, the prize is the cookbook itself but to sweeten the pot, i will also include an original angry asian creation, be it yarn, stuffed animal or art on canvas. i know, exciting. simmer down. details to come.

carry on.

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the day before i went off on vacation i had a slew of things to do. one of them was bake a cheesecake. the day after my departure, nuria was due back from Spain. since i had welcomed her to America last year with a cheesecake, i wanted to have one waiting for her when she arrived home.

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Lemon Thyme Cheesecake
adapted from your{everyday}mama

crust - your basic graham cracker one, ground up about 2 cups of graham crackers, mix with 6 TBLs melted butter and 2 TBL sugar. press into spring foam pan, going up the sides if you choose. i did, just so that there wasn't any leakage. bake for about 9 minutes in preheated oven at 350F. *be sure to wrap pan with foil just to be safe.

filling -

2 packages of softened cream cheese (16oz total)
1 cup sugar
lemon zest, however much you can get from 1 large lemon
juice of 1 lemon
minced thyme, however much you want. i ended up with about 2 TBL worth
1 1/2 TBL flour
1/2 tsp salt
3 eggs, room temp

whip up the cream cheese and mix with sugar, lemon zest & juice, thyme, flour, and salt; constantly scrapping down the sides. add the eggs one at a time, again, being vigilant about the scraping down the sides.

pour into the pan and bake in oven for about 45 minutes. (the original recipe calls for 60 minutes). i baked at 45minutes, turned off the oven and just let it sit in there until it tickled my fancy to take it out, about 30-40 minutes later, like how i had made her bday cheesecake. i did put a pan of water on the lower rack to help prevent cracking on top but there was crack on the sides, some rising but when i pulled the pan out, it had sunk and no crack was to be seen.

allow to cool to room temp, wrap properly and keep in fridge.

verdict - it was nice. not my fave but nuria liked it. can be eaten plain or with the sour cream topping and raspberry stuff the original recipe calls for.

you know, no muss, no fuss.

Wednesday, May 19, 2010

V-Stitch Baby Blanket

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you know, identity is a weird thing. the dictionary defines identity as sameness of essential or generic character in different instances, or the distinguishing character or personality of an individual. i used to identify myself by who or what i belonged to. it's taken me a long time to figure out who i am. i am still trying to figure out who i am.

i am Pham Dinh Thanh & Tu Ly's granddaughter, i am someone's cousin, friend, or recruiter. i used to introduce myself not with my name first, but with a title and/or relation. i didn't know exactly why, but it always annoyed me. and this blog? specifically this blog name? my friend bear, who was introduced to my blog before meeting me, recently confessed to me: "i was initally scared of you b/c you were the 'angry asian'".

My view is that it is desirable to be both loved and feared; but it is difficult to achieve both, and if one of them has to be lacking, it is much safer to be feared than loved. –Machiavelli, The Prince

this quote reminds me of my father Peter. Peter is not someone i feel warm&fuzzy towards. but as much as i loathe to admit it, i am my father's daughter. i'm not a mean person by any stretch of the imagination, i'm just not an overtly friendly person and i suppose i can be quite intimidating as first impressions go. and an online identity with a handle like angry asian? to be fair, i didn't start this blog to get readership, i just got tired of writing in my journals. angry asian was just a name that stuck.

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i blame blobert, an old colleague. our former place of work was quite stressful, i used to walk around with an intense expression, quick with a sassy retort but blobert never let me get too serious, he always called me out on my shit. he had many many many colorful nicknames for me like - "grasshopper" or "spicy shlimp roll" or "fortune cookie", names that clearly identified my ethnicity, albeit stereotypically.

and so, after a usual banter one day, me at my wit's end and he grasping at straws to ruffle my feathers busts out with "why you gotta be so angry? you're like a little angry asian." and i, in turn, busted a gut laughing.

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i made this blanket for his 4th baby, a baby girl due in a few weeks. i used a simple v-stitch pattern, J/10-6.00MM hook. for the main body, i used a lion brand yarn super soft 4 ply knitting worsted weight 100% premium acrylic yarn in antique white and for the trim (which was a row of single crochet stitches) i used bernat baby coordinates in baby pink.

just so you know, i made this blanket with the utmost love & respect for blobert, he did afterall mentor me, kept me in line, and holy shit did he make me think fast on my feet.

and, just so we're clear, i'm not cute&cuddly. i'm still angry {most of the time}. and i'm definitely still asian.

Monday, May 17, 2010

:: sunkissed ::

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a time away -
to reflect
to rejuvenate
to relax
more vacation pix.

i haven't been this sunkissed since i was a kid on the swimteam.
i'll be back to my food & craft posts shortly.

Wednesday, May 5, 2010

Roasted Garlic Hummus

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i tried hummus for the first time in college when i worked at a bagel shop. honestly, it grossed me out. i wasn't a big fan of beans and the fact that they're made from chick peas (or garbonzo beans) was enough to turn me off it.

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fast foward many moons. it may have been the cheap beer and fraternity boys that kept me from realizing the virtues of mashed up chick peas, cus i now know that this mushy stuff is really good. i made a lazy version of hummus a few weeks ago, having started on a binge of health food. unfortunately, i was overzealous with the garlic and it was more like... would you like some chickpeas with your garlic? thank goodness i don't frequent the fraternity parties anymore.

Roasted Garlic Hummus

i roasted about five cloves of garlic in the oven: put in foil, drizzle some olive oil, and sprinkle with salt. wrap and leave in oven for about 30 minutes, on low (325F)

i used two smallish cans of garbonzo beans (rinsed), juice of one lemon and processed in my food processor. slowly drizzle in the olive oil, throw in the garlic and season with salt and fresh thyme.

now a smart person would've just thrown in one or two cloves and added more as required. i did not do that. i threw all five cloves in and boy did it reek.

yeah. ultimate failure. learn from me, people.

Monday, May 3, 2010

.:Morning Edition - Sunday Breakfast:.

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Picnik collage
Picnik collage

Morning Edition
(410) 732-5133
153 N Patterson Park Ave
Baltimore, MD 21231

some of the worst service
the banana bread is to die for
the decor beautiful
but the company was the best, breakfast with jason is always the best

Morning Edition Cafe on Urbanspoon