Blackberry Vanilla Basil Jam

a perfect example of a bright idea that i thought was soooo unique and original...

but alas...i found that it's been done and it's been done a lot.  so much so that it's even on the Food Network by Giada De Laurentis.

well i thought it was original and worthy of making...so i changed things up a bit and made it my own.  quite different than recipes i came across.

i must admit, the name sounds a lot more exotic than the actual flavor.  don't get me wrong...this IS a fabulous Blackberry Jam.  most recipes called for 2-3 full cups of basil.  i opted to lower the basil amount quite a bit because 2 full cups of basil brought visions to my mind of enjoying a lovely breakfast with a friend laughing and smiling...with a big chunk of green basil stuck to my tooth...besides i just wanted a hint of basil, not "in your face" basil.

to make this blackberry basil concoction a little more interesting i added zesty lemon slivers from 1 whole lemon, 1 Tbsp of vanilla extract AND my secret ingredient of 1 large roasted clove of garlic.  i was told by one of my taste testers that the jam had many layers of flavor...unlike any blackberry jam they had had.   GOOD that's what i wanted...something delicious,  a little different with layers of unexplainable sweet, yet slightly savory spreadable goodness.

BLACKBERRY VANILLA BASIL JAM

2 1/2 lbs fresh blackberries, washed and dried as much as possible

(weigh berries before washing)

3 3/4 cups granulated white sugar

juice from 1 lemon

zest from lemon.  peel with a potato peeler and cut zest into very thin slivers

1 large clove of roasted garlic

1/4 cup finely minced fresh basil

1 Tbsp dried basil in a tied cheesecloth pouch

1 Tbsp vanilla extract

start your huge pot for the water bath if you are canning.   get everything ready that you might need because when your jam comes to the right temp you don't want to be fumbling around looking for tongs or trying to sterilize your lids in a hurry.

i like to clean my jars and finish sterilizing in a 220 degree oven for 20 minutes...then turn oven off and let jars sit in warm oven until ready to fill.

put a few small plates in the freezer for your plate test...jam 101

add all ingredients into a large stock pot...i use one with tall sides because of the splatter once it gets to a syrupy boil.

bring to a boil over medium high heat while stirring to combine...it will quickly change from sugary thick lumpy to nice macerated raspberry moosh.

cook, stirring and skimming foam from surface...i skimmed towards the end.  take your cheese cloth basil sachet out before the mixture gets to thick.  cook until temperature reaches 220 F degrees on a candy thermometer.  lower heat to lowest and do a plate test.  if mixture sets on plate to your liking then you are ready to fill sterilized jars.  if not...bring back to medium heat and do another plate test.

process in a water bath for safe pantry storage up to a year.

OR...seal tightly and let come to room temperature before refrigerating for use with in a month or two.

NOTE...i am not the food safety police, i am new to canning AND most of my jams have been given or consumed quickly, however, i DO have a few jars set aside for the pantry.  i have inserted some links for sterilizing and water bath caning, but google around and get more info if you need it.  ALSO.....check out this website for some good tips on food safety

Double Ginger Chewy Chocolate Chip Molasses Cookies

GINGER ?... MOLASSES ?....summertime?

YES...why not?  there are no holiday flavor police. 

i love ginger and i love molasses...i love both fabulous flavors all year 'round.
why does molasses only come around during the Christmas holidays?....
it seems everyone forgets how to use it  'til the "holiday spice fest" rolls around.  these delicious flavors pop at specific times of the year, then get stashed in the back of the pantry and we quickly move on.  
what's wrong with...say...
pumpkin pie in the summer...
lemon tart in the dead of winter...
or fruity popsicles when it's pouring rain...?!

i know there are a zillion molasses/ginger cookie recipes out there and you've probably tasted each one during the winter holiday months, but i didn't see too many with chocolate. 
 i'm on a chocolate kick right now and i always love the zing of ginger so i thought the two would be a good combo with the deep molasses...and that, it is.  something a little different for the normal summer cookie line up.  move over lemon bars and macaroons.

i'll be quick about it and get to the recipe.

NOTE...i made mine a little smaller than usual so i could stretch the recipe, but when you make them large they really are good and chewy in the middle with that slight crunch on the sugar coated edges.
i made 4 1/2 dozen from this batch, but 3 dozen would make a nice large cookie.

CHEWY MOLASSES with CHOCOLATE CHIPS and CRYSTALLIZED GINGER

my apologies to the person i got the base recipe from.  i ALWAYS like to give props to the original.  it's hand written in my file drawer and i don't have any info at all to pass on.  it might have evn been good ol' Betty Crocker.
i changed it up a little by lowering the sugar content with a little splenda,  substituted with 1/2 white whole wheat flour, added some crystalized ginger bits AND added chocolate chips.

INGREDIENTS

1 1/2 cups white sugar...i substituted with 1/2 cup splenda (no one knew)

1 cup unsalted butter, room temp.

1 CUP MOLASSES!

2 eggs, room temperature

4 cups AP flour...i substituted with 2 cups white whole wheat

1 Tbsp baking soda

1 tsp cinnamon

1/2 tsp ground cloves

1/2 tsp ground nutmeg

1/2 tsp ground ginger

1.5 - 2 oz of crystallized ginger, diced or baking pieces

1/2 cup (or more) semi sweet chocolate chips...more would have been better

HOW TO...
preheat to 350 F degrees.

using a paddle attachment on your mixer, cream the butter and sugar until light and fluffy.

add molasses and eggs...mix thoroughly.

in a separate bowl mix all the dry ingredients with a whisk.

add dry to wet 1/3 at a time.  mix until well combined...dough should be soft and smooth

chill at least 30 minutes.

form dough into balls 1' - 1 1/2" in diameter.

roll balls in sugar...i used raw Tubinado sugar for a good extra crunch

bake on parchment (allow room for spreading) at 350 degrees till edges are firm...approximately 13 minutes depending on the size of your cookies

Apricot Ginger Vanilla Chai Jam

if you think you can...you can.
i knew i could...NOW I CAN.
my very first CANNED JAM !
so excited to finally be a "canner".
if you haven't done it yet, this is a great way to get your feet wet...
dried fruit.
guaranteed flavor if apricots aren't in season where you are.
it's inexpensive for a small batch such as this....and if it doesn't turn out right, it's not such a sinful waste of beautiful fruit.  i lucked out as a first timer, and this turned out fabulous.
the flavors are sweet, fresh and bright from the apricot, ginger and lemon, but slightly warmed by the vanilla and chai.
all jammed together it reminds me a little of a sunny Christmas morning...
but guess what???
i'll be able to give it away at Christmas because i am a successful canner !
they'll be good in the pantry for a whole year.  although...i was so proud of my jam i already gave 5 jars away.  by the way...i used small 4 oz jars and got 6 with a little extra for immediate consumption.
i love the dried apricot idea and will be doing it again.

Dried Apricot Ginger Vanilla Chai Jam

makes about 3 8oz jars

8 oz. dried apricots, small diced

2 3/4 cups filtered water

1 Chai tea packet

2 star anise and 6 - 8 cardamom pods(smashed open) tied into a cheesecloth pouch

2 Tbsp grated fresh ginger...a cheese grater is better than microplane...or finely minced

1 large Tbsp lemon zest...(see note)

2 Tbsp lemon juice

2 1/2 cups granulated sugar

2 Tbsp vanilla extract

2 - 3 small plates in the freezer for "plate test"

heat the filtered water and steep the chai tea.  while it's steeping dice apricots fairly small (they expand).  put apricots and cardamom/anise pouch in bowl with tea water and let sit over night.  in the morning they will be fragrant and plump.

pour the soaked apricots, cardamom pouch and tea liquid into a large non-reactive pot.  add 2 Tbsp lemon juice, fresh ginger and lemon zest.  bring to a boil, cover pot and simmer for 30 minutes.

NOTE...i removed the cardamom pouch after 15 minutes because i could smell that it was fragrant enough...you don't want to over power the other flavors.

when the apricots are tender, remove the cardamom pouch, raise the heat and slowly add the sugar and 2 Tbsp vanilla extract.  bring to a boil and cook over high heat until the liquid is reduced and the jam seems quite thick.  when temperature reaches 220F (for sea level jam makers) degrees do the plate test.

if your jam passes the test you can now funnel the jam into sterilized jars and proceed with canning.  please follow instructions to the "T" when canning (they should come with the jars)...

or check here for oven sterilizing instructions.

and here for water bath instructions 

OR close lid tight, let sit to room temperature and refrigerate to consume with in a month or two.  check here for proper food safety
NOTE FOR LEMON ZEST...use a potato peeler to remove strips of the lemon zest, then using a sharp knife cut the strips of peel in very fine slivers.  i find this gives a nice pop of lemon flavor in each bite rather than thrown into the over all mix.

Jamaican Coconut Drops

these chunky little glistening globs are deeeelicious!

three ingredients...fresh coconut, fresh ginger and brown sugar.

they are definitely a labor of love...BUT they are totally worth the effort.

each ingredient shines on it's own, but together they make a fresh almost healthy tropical treat.  

 i have yet to go to Jamaica, but i discovered these are a very traditional treat and found just about everywhere...maybe as common as our chocolate chip cookie...? 

they sound easy enough to make, with only three ingredients...but it's  those three ingredients that are a bit of a bear...the cubed coconut meat, diced fresh ginger and cooked down brown sugar.  still, i say well worth it.

here are some tips i have found very helpful...

#1...THE COCONUT...getting to the meat of the matter

buy the brown dried coconut and shake it to make sure it still has it's coconut water.  poke holes in the eyes of the nut (the three indentations at one end).  drain water and reserve for a cool refreshing drink.  now, whack the coconut on the ground to get a nice crack in it,  place on a sheet pan in a 400 F degree oven for about 10 - 15 minutes.  remove and let cool to the touch.  whack it again on the ground or with a hammer to break open and into large pieces.  the meat should now be easily removed from the shell.  gently pry out the meat with a butter knife or i use the end of a screw driver.  the meat will still have a brown outer layer...use a potato peeler to remove this and you will have beautiful white coconut meat ready for dicing.

#2  THE GINGER...to peel...simply use the edge of a spoon to scrape off the outer skin.  it's much easier than a paring knife and less wasteful.

#3  THE BROWN SUGAR...can't help ya there.  reducing the brown sugar mixture just takes time,  near continuous stirring and a watchful eye.

JAMAICAN COCONUT DROPS

helpful information and other Jamaican recipes found HERE

1 lb. coconut meat diced...from 1 1/2 0r 2 brown coconuts

i used almost 4 cups

4.5 ounces (125g) fresh ginger diced...about 1 cup

2 cups packed golden brown brown sugar

3 cups water

spray a large cookie sheet with non stick spray (or i used parchment).  combine all ingredients in a large heavy bottom sauce pan. stir ingredients over medium heat until sugar dissolves and mixture comes to a boil.  attach a candy thermometer to the pan or just stick it in to check where your at. boil until the mixture starts to thicken and the temperature reaches 295 F degrees.  use a large spoon to continuously stir so as not to burn on the bottom or the sides of the pot...stir more towards the thickening stage.  one of the recipes said 15 minutes, but mine took more like 40 minutes.  

NOTE...it is hard to get a proper read on the thermometer when it is almost done.  look for the sugar to caramelize, sugar begins to form at the bottom of the pot and it becomes very hard to stir.

lower the heat to the lowest flame or setting...working quickly, drop about 2 tablespoons of mixture for each coconut drop onto prepared baking sheet.  let sit until cool and firm.  

these are best eaten within a few days.  i noticed the sugar becomes more crystallized the longer they sit, but still yummy.

Queso de Puerco...Pig's Head Cheese

QUESO de PUERCO...or...QUESOS de CABEZA
sounds a lot better than the translation...HEAD CHEESE

but wait...don't go...come back...

all this talk about nose to tail eating, waste not want not, being green and everything...you can't tell me you're gonna shy away from a little head cheese.

come on...be the adventurous foodie that you think you are...it's delicious!

i know the picture is a little alarming...

but you DO have to get over the shock factor that it IS all ingredients from a pig's head.  part by part it can be a little daunting...maybe disturbing for first timers, but nowhere near as disturbing as  tackling the whole head.
authentic Queso de Puerco is made from the WHOLE pig's head boiled and broken down...

I COULDN'T DO IT.  i'm not there yet...baby steps...besides it's a well known fact that a whole pig's head would not be allowed into this house.  i've snuck ears, tails and trotters in before, but i think the head with a face...eyes and teeth might just sign my walking papers.

SO...i had a better idea...

i simply bought all the parts.  a few ears, a couple of snouts, some trotters and a Pozole meat mixture (grab bag) which includes tongue, cheek, ears, lips, and various other bits of fatty meats that work well for this thing called head cheese.  i'll bet you didn't know that delicious authentic Pozole you love so much from your favorite Mexican restaurant actually had all those parts in it.  well, consider yourself christened.  

now come on...try the Queso de Puerco

this is nothing like the head cheese you're afraid of.  if you consider yourself an adventurous foodie this is a fabulous challenge to take "head on".

when presenting it to unsuspecting guests and those less adventurous, slip a few slices onto your next meat/charcuterie platter...call it a fancy "terrine"  or "Pate de Tete" if you have to..., but this one really is good ol' head cheese with some spicy Mexican flavors

...it will surely be the conversation at the table.

the left overs...i'm sure there will be some...make a delicious sandwich...or sear a slice or two in a hot skillet.  it renders into crispy little unctuous fatty bits that are delicious on top of a cold crisp salad.

QUESO de PUERCO...or HEAD CHEESE with Mexican flavors

things like this always change in flavors, size and shape...it depends on what parts of the pig you can get your hands on...AND are you willing to handle the said parts?... 

this is what i started with....

2-3 full pig ears

2 full trotters, sliced in half by the butcher

2 lbs. (or a little less) of Pozole mix...various pieces of pig including tongue, cheek, ear, snout, butt.

2 pig snouts...i found cooked, roasted snouts at the hot food area in my favorite Mexican market..Northgate, Santa Ana, CA

1 1/2 tsp cumin

1 big Tbsp dried oregano

1 tsp chipotle powder

1/2 tsp cayenne, optional

8-10 peppercorns

 1 large onion, quartered

3-4 bay leaves

6 smashed garlic cloves

2 Tbsp apple cider vinegar

salt and fresh ground pepper

before you begin to cook, you need to take care of a couple things...

#1  you must look for any stray hairs that have made it past the first cut, so to speak.  check the ears, snout and trotters.  i find the easiest way is to burn them off with a lighter or even better, and more fun, use a kitchen torch...yes the one you use for creme brulee.

#2  i like to boil a big pot of water, big enough to hold everything and put all the meat in and boil the parts for about 5 minutes.  then remove, discard the water and clean the pot before using for the actual cooking.  this will take care of any lurking exterior impurities.

now...i could go on and on and get really involved with instructions, but really it "boils" down to this...

EVERYBODY IN THE POOL

all meats, veggies, herbs and spices into a pot big enough to hold it all.  cover with water,  water should just cover meats throughout the cooking process.

bring it to a boil, then to a nice simmer.  cook until all is fork tender.  approximately 3-4 hours.

again...trying to keep it simple...

remove meat and let cool to the touch.  remove bones, large fat and any unwanted parts...NO don't toss it all...that was a joke!

strain broth through cheesecloth.  taste broth.  it should taste quite over seasoned, so add more salt and spice if necessary.

pack meats into a large loaf pan lined with Saran wrap.  i like it well packed.  pour warm broth over and weigh some sort of lid down on top so as to press everything together packed tightly.  you will be pressing out most of the liquid so do this in the sink.  the more packed it is...the less gelatinous your block of head cheese will be.

refrigerate for a few hours.  it's ready when it is solid.

slice and enjoy with pride.

now you are a true nose to tail-er

or...snout to trotter...er

PS...if you truly want to attempt this and need more instruction, i would be more than happy to answer any questions.

here are a few other terrines i have posted about that pretty much use the same method.

once you have made one terrine you can make anything into a terrine.

Asian Pig Ear and Pork Terrine

Trotter Terrine with Roasted Chicken

Mean Green Collard Terrine

Chorizo Tortilla Egg Bake ...with a little less guilt

hi folks...it's almost Cinco de Mayo...

so dust off your sombrero and shake out that dusty old poncho...

Chorizo Tortilla Egg Bake is a perfect way to start the day...AND if you're watching your carbs and calories due to the swimsuit season fast approaching...not to worry.

believe it or not...this version is low carb, high protein and not as much fat as you might think. 

 chorizo can be quite fatty, but cooked down and given a little tender care it can be a big flavor punch without all the grease and fat.  

tortillas ARE really full of carbs, but if you just use a couple you'll be surprised at how much delicious corn masa flavor will carry through the whole dish.

eggs...full of good stuff, but cut the real eggs with some egg beaters and you'll never know the difference in an egg bake...i guarantee.

give this a try for a fun Mexican brunch.  the dish keeps very well and reheats in the microwave for a perfect on the go spicy breakfast or snack.  oh...and it freezes well too.

approximate NUTRITION

for 9 servings

cals...170

carbs...7

fat...8

protein 16

CHORIZO TORTILLA EGG BAKE

basic concept from Kalyn's Kitchen Egg Casserole

1/2 white onion, diced

1 1/2 jalapeno, diced , seeded and de-veined

(you can substitute jalapeno with canned diced green chiles)

1 Tbsp olive oil

4 large eggs, slightly beaten

2 large egg whites

1 cup egg beaters or substitute

4 oz fat free sharp cheddar cheese, grated

8 oz chorizo

1 cup cottage cheese, rinsed in a strainer and patted dry

2 1/2 corn tortillas, cut in to 1/2 inch long strips

1/2 tsp ground cumin

1/4 tsp ground coriander

a good pinch of cayenne if you can handle the heat

salt and pepper

a handful of fresh cilantro, chopped

NOTE...seasonings depend on how flavorful your chorizo is.

use more or less to your liking.

preheat oven to 375F degrees

spray a 2 quart, 8 x 8 or 7 x 11 baking dish with non stick spray or olive oil.

saute the onion and jalapeno, in as little oil as possible.

add chorizo and cook 'til done.

transfer to a paper towel lined bowl or dish and let the fats absorb in the towels.  change paper towel if necessary.

layer the bottom of your chosen cooking dish with 1/2 of the tortilla strips...evenly spread out.

now start layering 1/2 the chorizo onion mixture, 1/2 cheese and 1/2 cottage cheese curds, a little cilantro.

sprinkle 1/2 of your ground spices...and a little salt and pepper.... and then start again with the rest of the tortilla strips, chorizo, cheese, cottage cheese and cilantro.

sprinkle other half of ground spices...and a little salt and pepper

NOTE...watch your salt additions due to the chorizo, grated cheese and cottage cheese all have salt in them.

ANOTHER NOTE...not exact instructions, but you get the idea...you want a little of everything in each and every bite.  the remaining tortilla strips should be evenly distributed for maximum masa flavor.

in a bowl mix all the eggs and beaters until combined (not frothy).

pour eggs over layered ingredients.

gently use a fork to make sure egg mixture is well incorporated.

grate a little extra cheese over the top.

NOTE...if it doesn't look like the egg mixture is enough,  just beat up another and add it in.  i get carried away with my additions and often need to add another egg and an egg white.

bake until eggs are firmly set and top is lightly browned

20 - 25 minutes for an 8 x 8 dish

NOTE...mine might have taken a bit longer so keep an eye after 20 minutes.

the middle should rise a little and you will know it is cooked trough.

AND sometimes i need to tent with foil if getting too brown.

serve with some fresh pico de gallo, sliced avocado and a dollop of low fat sour cream

OR...just eat as is...reheat a square for a good breakfast though the week.

LAST NOTE...pretty darn good at room temperature while driving the car in a mad dash to work.

(i tested the freezing and thawing...it came out great.)

Roasted Bone Marrow with Tarragon Orange Gremolata and Pickled Shallots

BONE BUTTER...

unctuous bone marrow on crispy sauteed butter bread from 85c Bakery.

not for the meek, nor the weak...no pansy palettes allowed at this table.

i love bone marrow...every time i see some beautiful bones at the market i HAVE to get them.  

if you haven't had the pleasure, this is an easy introduction to a delicious savory...

primal indulgence. 

it's simply something you must try.  easy to prepare, makes a stunning presentation and a great conversation piece at your next dinner party.

 i have written about marrow in the past... Rendering Bone Marrow and Marrow with Walnut Pesto, but this time i had the idea that a nice citrus tarragon gremolata along with pickled shallots would be a good balance for the warm fatty marrow. 

i also had just bought wonderful Butter Bread from 85c Bakery.

what could be better...?

BONE BUTTER on BUTTER BREAD...!!!

 i just discovered 85c here in Irvine.  if you haven't been to one, i highly suggest going for the experience.  there is always a crowd.  you pick up your tray and tongs, load up on all kinds of beautifully baked goodies and proceed to the zig zag line that works like a line at an amusement park.. the baked goods are warm and fresh coming out every few minutes marked by someone in uniform yelling out,"fresh bread!"...you'll end up buying things unknown and way too many pastries, but it's all fun.  i have yet to try the Salted Coffee that is supposed to be outta this world AND one of their signature drinks...next time.

PICKLED SHALLOTS

adapted from Fergus Henderson

2 small shallots, sliced very thin 

juice of 1/2 small lemon

2 TB apple cider vinegar

pinch granulated sugar

salt and pepper

place shallots in a small bowl with lemon juice, cider vinegar, a large pinch of sugar, a small pinch of salt and enough water to barely cover.  allow to stand at least 1 hour.

TARRAGON ORANGE GREMOLATA
more of an idea than an exact recipe...depending on how many you are serving

1/2 bunch (or less) parsley, chopped
tarragon...1/3 amount of parsley
zest from 1/2 bright colored orange
capers if you have them...i didn't have any at the time
small drizzle olive oil
juice from 1 orange wedge
salt and pepper

add oil and juice just before serving to stay fresh.

ROASTED BONE MARROW

1 or 2 bones per person, depending on the size.

i usually find them about 2 - 2 1/2 inches long at a regular market.  

place bones in an oven-safe dish...standing on end.

roast at 450 F degrees for approximately 20 minutes...depending on size.  watch them...don't overcook or too much fat will render and the marrow will become slightly chewy.

sprinkle with flaked sea salt and crushed pepper.

must be served fairly quickly...they will harden the same as butter would if it gets cold, or even room temperature.serve with toasted baguette or delicious sliced and sauteed "butter bread" from 85 degrees

PS...if you are interested for more in depth information and visuals... i found this post by The Hungry Mouse VERY helpful for those "first-timers" unfamiliar with roasting bone marrow.... great pictures of "how-to" and what to expect when roasting.
many thanks to Jessie who has a wealth of information

Chawanmushi. Japanese Steamed Egg Custard

Chawanmushi might sound exotic and look complex, but it's so simple to make.

it's really just a delicate egg custard filled with delicious little savory nuggets.

i'll be the first to admit that i DO NOT know Asian cooking techniques and terms as well as i would like to, so bear with me.  if you happen to be Asian or just know more about Asian cuisine...by all means drop me a note.  

BUT...for now i will keep it simple.

as i understand a classic Chawanmushi is egg mixed with dashi, a touch of soy, a splash of mirin...then poured over a few ingredients like diced chicken, shrimp, ginko nuts...and steamed to a delicious silky egg custard.

typically served as an appetizer, this dish can be transformed with just about anything you want to put into it...add udon noodles and you've got a main dish called Odamaki Mushi.

i've made this quite a few times...for a light dinner i added diced roasted chicken and sauteed crimini mushrooms in the custard and topped it with carrot, chive and a slice of octopus sashimi (shown in white bowl).   for a simple version (blue bowl) i added a few mushrooms i had already sauteed from the fridge...done...so simple...so delicious.  

NOTE...don't be scared off by the classic ingredients DASHI,  Mirin, Ginko Nuts...

this can also be made with good ol' chicken broth.

turns out this is an absolute "feel better" comfort food for any nationality.

BUT...i must say...making your own Dashi is too easy.  once you make it, you will recognize that distinct flavor.  Japanese cuisine uses it as a background stock in a lot of cooking. you'll find the Konbu Seaweed and the Bonita Flakes at most health food stores.  i really suggest going out and finding an Asian market near you.  they are a lot of fun with all kinds of goodies you've never seen.  i go just about every weekend and always find something new.  if you're in So. California, look for 99 Ranch Market...it's like a big Asian Ralph's.  they will have whatever you are looking for...and MORE.

CHAWANMUSHI

adapted from Allrecipes.com, submitted by conniel1m

check link for other's comments and original recipe

2 large eggs

3/4 cup dashi (see below) or broth of choice

NOTE...some recipes call for more broth.  i like this amount of broth, but you can experiment with the ratio of eggs to broth.

1 dash mirin or sake

1/2 tsp soy

1/2 cup cooked diced chicken

chives

shredded carrots

a few Ginko nuts if you can get them

just a few sauteed crimini or shitaki mushrooms, diced or left sliced for topping.

your choice for more toppings.

set up a steamer that your bowls of choice will fit in.  start the steamer...you will want it hot and ready to steam when filled bowls go in.

in a medium bowl, whisk eggs gently with broth, mirin and soy.  divide diced chicken and diced mushroom into 2 - 3 small bowls.  pour egg mixture through strainer into bowls, slowly as to not disturb the diced items.  you don't want to have them floating about.

cover each bowl.  i used double saran wrap a few times and it works well.  just take care removing wrap when done so as not get condensation into finished chawanmushi

set covered bowls into flat surface steamer (steamer that is good and ready).

cover steamer and turn heat to a simmer.  

steam for 12-15 minutes (depending on size of bowls) or until egg is set...firm, but soft like silken tofu.

top with chives, green onion, shrimp, seared scallop. mushrooms, etc.....

DASHI

2 1/2 cups water

1 square dried konbu (kelp)

15g dried bonito flakes

1/4 tsp salt

1/2 tsp soy

briefly rinse konbu, put in sauce pan with water and bring to a boil over medium heat.  just before boil, remove from heat and add bonito flakes and soy.

let this steep and come to room temp...strain

NOTES...i added a heaping Tbsp of fresh diced ginger  when i added the bonito.  then strain.

store in the fridge as you would a simple stock.  i think it would freeze well so you can have some ready for chawanmushi on the fly.

you never know...this could be your new comfort food.

(woops...custard with chopsticks?...quite often my head is not using the right utensil)

Japanese Cheesecake with Ginger White Chocolate Ganache

oooh, the Japanese Cheesecake.

ever so hard to master the perfect cake, 

ever so delicious when you get it almost right.

and if this is almost right...i'm good with that...for now.

covered with a GINGER WHITE CHOCOLATE GANACHE...

it's a whole new ball game...

on it's own the cake is fabulous, light and airy, but matched with the rich ginger chocolate ganache it makes an even more fabulous decadent dessert...perfect for any special occasion.

this particular recipe is baked in a round spring form pan, but i think it is traditionally presented in rectangular servings.  to get the rectangles you lose a bit of cake, but throw some ganache on the funny shapes and i assure you, nothing will go to waste.

i consider those little scraps..."abstract petit fours".

as shown in the photo above you can see 

i have not conquered the perfect Japanese cheesecake.

i followed the instructions and tips from Little Teochew's fabulous blog post, but as she mentions over and over again in the comments...it's all in the egg whites.  i DO know how to whip a good egg white, but i think it takes practice to get it just right for this cake...AND PRACTICE I WILL.  i love this cake... light texture, slightly moist, holds up very well, cuts crisp and clean and works as a great blank canvas for ganache and other flavorful toppings.

 

photo on the left shows the shrinkage that i encountered.  this is something one tries to avoid, again, by following the tips from Little Teochew...and the photo on the right is a different kind of bain marie method.  instead of putting your cheesecake in the bath and risking leakage into the cake you set small dishes of water in the corners of the oven.

   

Japanese Cheesecake Recipe please go to Little Teochew's blog.  read all the comments and follow her instructions to the "T".  you might not have the perfect cake, but i guarantee you will have a delicious cake.

GINGER WHITE CHOCOLATE GANACHE

6 oz. good white chocolate, chopped.  i used Guitard white chocolate.

1/2 cup heavy cream (plus 1-2 Tbsp extra that gets lost to the pan and strainer)

1 heaping Tbsp. minced fresh ginger.

(you might need to make more (like 1/2 again) if you are doing total coverage of the cake)

put chocolate in heat resistant bowl.  set aside.

slowly heat your cream and ginger in a small sauce pan...stirring to almost boil.

pour hot cream/ginger through a strainer over chocolate in bowl.

let sit for a moment then begin to stir until all the chunks have melted.  i needed to set this over a double boiler i had ready just to melt the last chunks.  i found that i needed to stir vigorously towards the end because white chocolate acts different than regular chocolate.  it wanted to look separated.  if this happens just whisk until it comes together.

let it cool slightly so its not piping hot.  the hotter it is, the thinner your coating will be.  i like to have my cake slightly chilled when going for the "drip down the sides look".

if you want total coverage i suggest you put the cake over a cooling rack.  try to pour over the cake in one fell swoop...with ganache it needs to be one big pour for a smooth finish...no going back for a re-touch...that's why i like the drip method.  there is a little more leeway.

let sit to set...or chill in fridge for a more firm set.

i prefer the cake with ganache after it has set in the fridge.  it will have a slight dull finish, but after you bring it out and by the time you serve it should retain a slight beautiful sheen.

photos are after it set in the fridge, so you can see the sheen came back.

PS...if you have ganache left over...rewarm over double boiler.  you will need to whisk vigorously because of the separating i mentioned above.  i thought the left-overs were a gonner, but after whisking it came together and worked well for my "Abstract Petit Fours".

CAVIAR and EGGS IN A PERFECT EGG SHELL CUP

creamy eggs topped with Russian caviar tucked into a perfect little egg cup...

one of my all time favorite savory treats.  

so simple, so delicious, so delicate and SOOOO EASY !...

if you have the right tool !

i spotted this little uni-tasker egg gadget about 6 years ago, but i couldn't justify paying the whopping $55.00 for something that does one thing.  well, now that Rosle is making one and it only costs $20.00 bucks...i finally snatched one up.  now I can make the fancy looking froo froo caviar egg cup that i fell in love with years ago at L'Orangerie Restaurant.  piled high with caviar... my eyes would light up as it was brought to the table by the waiter wearing white gloves.  although it's doors are closed now, i'll never forget the wonderful dinners i had there and ordering this decadent first course every time.   

i missed my delicious little caviar egg cup...until now.

the Rosle Egg Topper...a must buy.  as far as gadgets go?  this one is worth it.  it does it's job and it does it well.  i purchased mine at Sur la Table, but i'm sure you can get one on line HERE or at the Sur la Table website...HERE.

this post isn't so much about the recipe, i'm sure you can all figure it out, but here is how i make caviar eggs.  these are not your every day scrambled eggs...they have way to much cream and butter, but they work well for the presentation in the shell and the rich creamy eggs compliment the savory dollop of caviar.

RECIPE FOR CREAMY EGGS

(if you want concrete Martha Stewart instructions click HERE, but this is how i roll...pretty much the same idea.)

first...top your eggs with your new topper...snap the topper once on the egg, then when you see a slight crack carefully slip a thin knife in and ever so carefully pry the top off.  you'll get the hang of it quickly.

remove egg from shell and clean inside well.  carefully dunk them into a pot of boiling water for a min or two to remove any impurities and set them upside down to dry while cooking eggs.

you'll need...about 1 per egg cup

heavy cream

butter

salt, but remember the caviar is salty

pepper (white is best)

chives

 and your choice of topping

and toast, of course.

if filling egg cups you'll need to add one or two more eggs than you need.  the pan and the pastry bag will catch a bit...besides you might have an accident with one of your shells.

use about 1/2 Tbsp heavy cream per egg (might need a little more.  i don't measure)

dash salt and pepper

whisk well, but not fluffy

start your pan on low and add a healthy (more than usual) pat of butter to coat.

add the eggs and let them get started...these need to be cooked low and slow, stirring all along to prevent large curds from forming.

the key is to take them off the heat before you think they are done.  you can always cook them more, but you can't undo something that has been over cooked.

use your judgement...remember these need to be soft enough to go into a piping bag, but firm enough to hold shape and support your topping.

fill a pastry bag with eggs and start to assemble.  caviar isn't necessary, but it sure elevates the dish to something special.  small diced smoked salmon with a dollop of creme fraiche is delicious as well.

the toast?...i think the best way is to saute with butter in a pan...for some reason it tastes better than out of the toaster.

Triple Chocolate Mocha Cupcakes - almost sugar free

warm weather is just around the corner...AND

that swimsuit is about to move to the front of the closet.

beware that time is gonna come all too quickly. 

 besides...i don't know about you, but i can't eat full fat-full sugar all the time.  

i eat so much pork belly and other savory fatty goodness...

if i ate all the sweets i bake...

I WOULD BE THE PORK BELLY !

if i can sneak in a few of these guilt-free treats... i'm happy.

YES...i've posted about these diet soda cupcakes before, and i know i will again.  it's just that they are so darn easy, surprisingly delicious and moist for a low fat, low calorie nearly sugar free treat.

this particular recipe will definltely calm your chocolate cravings.

for these little cakes i DID try something different...

I USED PILLSBURY SUGAR FREE CAKE MIX

to my surprise they turned out fabulous.  i was worried the sugar free mix wouldn't have the same baking reaction with the diet soda, but...no problem.

all my friends (lovingly referred to  as my little Guinea Pigs) had no idea they were guilt free...or sugar free for that matter.

i don't like to call these "healthy" by any means..they are made from a cake mix and we all know there are ingredients in there we can't pronounce.  and...diet soda?...not so healthy.

BUT... they are fabulous AND you can eat TWO!

the nutrition #'s look like this...for the cupcake only (18 to a batch)

90 calories...3.0 fat...19.7 carbs... 0.1 sugars...1.8 protein

icing is approximate...30 cals...7.5 carbs...7.3 sugars

Triple Chocolate Mocha (diet soda) Cupcakes

sugar free without the icing

1 Pillsbury Devil's Food Cake Mix...sugar free

2 large egg whites

10 oz. Chesterfield's diet Chocolate Fudge Soda (NOT the whole can...only 10 oz.)

2 Tbsp Scharffen Berger Cocoa Nibs

1/2 tsp instant espresso powder

prepare the cake as instructed on the box...replace the requested additional ingredients with the egg whites and soda.

bake as instructed but use the toothpick test to make sure they are done in the middle.

i made 12 silicon mold cupcakes and 3 mini loaves form 1 recipe...or make 18 cupcakes if you have the silicon...

i say silicon, because they pop out easier with no additional oil or spray.  baking in paper really sticks and you loose a lot of delicious cupcake to the wrapper.  i bake in the silicon and then present them in wrappers as shown in photos

ICING

1 cup powdered sugar

1 shot brewed espresso

1/2 tsp espresso instant powder

1/2 tsp vanilla extract

mix the espresso powder into the brewed espresso and vanilla until dissolved.

add 1 Tbsp liquid mixture to powdered sugar stirring vigorously... add more liquid until you have the right consistency and no lumps.  too stiff?  add a little more espresso liquid.  if it gets too thin?...add more powdered sugar.

put into a small freezer baggie and cut the tip for an easy throw away piping bag.  you probably will not use all the icing (icing equals more sugar...equals more calories).  save in the fridge in the piping baggie for the next batch you will be making soon.