Project Kim Chee (Attempt 1)

Molly and I decided to try making kim chee this weekend...and there you see the fruits of our labor. Now we just need to let it "pickle" for a few days and then start eating it. I am so terrified right now I can't even explain it.

So the above is Gakkdukki or radish kim chee that is cut into cubes..

Verdict from the moms?
"Not bad for your first try. Just a little salty."

Holiday Cookies

I had a monster batch of sugar cookie dough sitting in the refridgerator just waiting to be used so I spent a couple of hours today rolling them out and decorating them so they can join us on the trek down south for the Christmas holiday.

All rolled out, cut out and waiting for their turn in the oven. I do love parchment paper to roll out the cookies on. I don't have to specifically use it in the sheet pan though for baking. I find that most cookie recipes use enough butter that the cookies will just pop off the baking sheet once cooled.

All decked out in their holiday best... I used some assorted snowflake shapes and christmas tree shaped cookie cutters for this batch. There was a cutter which I wasn't sure if it was a snowman or a rattle.... I thought about making it into a snowman but quickly got over it and just stuck with my snowflakes.

Sugar Cookie Recipe

3/4 cup softened butter

2 eggs

2 1/2 cups flour

1tsp salt

1 cup sugar

1 tsp vanilla

1tsp baking powder

Cream butter, then add sugar, eggs and vanilla. Sift together flour, salt and baking powder and then stir into the butter mixture. Chill the dough for one hour Roll dough onto a floured surface and cut with cookie cutters. Bake in a 400 degree oven for 6 to 8 minutes.

To decorate, mix powdered sugar with a couple of tablespoons of lemon juice. Separate royal icing batches and add food coloring to batches as desired. Decorate and let the frosting harden on cookies before packing into a box or cookie jar.

ENJOY

Mushroom Soup

Lately I have been in love with soup. I don't know if it is the cold weather or the fact that it is the easiest meal to make in the world and I am lazy as all get out these days... but mushroom soup has to be one of my favorites...

Mushroom Soup
A whole bunch of mushrooms sliced
one whole onion, halved then thinly sliced
beef broth
olive oil
butter
salt and pepper

Saute onions in olive oil and butter until partially carmelized. Add mushrooms and saute for a few minutes...add salt and pepper then broth and simmer until mushrooms are soft but still hold their shape.

ENJOY

Double Chocolate Cupcakes with Peppermint Frosting

It's holiday time and I wanted to share some baked goodness so I made a batch of the double chocolate cupcakes with peppermint frosting to take in to work. I like having the full peppermint candy at the top for decoration better than the crushed candy cane as it is not quite as messy and a whole lot easier, but I think the crushed candy cane is probably easier to eat.

Repeat of this recipe...

Forrest's work potluck

This week Forrest had an early evening team potluck in the East Bay to which we headed out to around 4pm for some eats and hanging out. We signed up for an appetizer and salad. Below are Cucumber cups with smoked salmon and cream cheese.....and salad.

Smoked Salmon in Cucumber Cups
English hot house cucumbers
Wet Smoked Salmon
Green onions or chives
Capers
Cream Cheese, softened
Sour Cream or Creme Fraiche
Lemon Juice

Chop up the smoked salmon and capers and chives/green onions and mix together in a bowl, set aside. Peel the cucumbers and cut into about 1 1/2 - 2 inch pieces. Use a melon baller to hollow out the cucumber to make a cup. In a separate bowl, mix equal parts cream cheese, sour cream and about a tablespoon of lemon juice with salt and pepper to taste. If you like, you can add some hot sauce here too. Mix well to remove any lumps in the cream cheese...put into a sandwich bag or a piping bag.

To assemble, squirt a little cream cheese mix into the bottom of the cup, then spoon in some of the smoked salmon mixture and top with a little cream cheese.

Mixed Green Salad
Red butter lettuce
Baby arugula
Radishes
Ruby red grapefruit
Dijon mustard
Red wine vinegar
Olive oil
Salt and pepper

Wash all the vegetables. Tear the red butter lettuce leaves with your hands instead of cutting with a knife to avoid having the lettuce leave brown where you cut them. Using a food slicer, cut the radishes into thin "chips" and set aside. Peel the grapefruit and remove the sections, leaving behind all of the pith. Layer all of the produce into a serving bowl leaving the grapefruit for the very top.

To make dressing, take one tablespoon of mustard add about two tablespoons of vinegar and mix well. Slowly pour in olive oil while mixing to incorporate the dressing...add salt and pepper to taste.

ENJOY!

Kale and Apple Soup

It was very interesting. I didn't get it to blend smooth enough so it was a little "grainy" but the flavor was good. And well, the deep rich green color was kind of fun. I did not use any pancetta as the recipe calls for but I thought the flavor was fine without it...just a little more "green."

Recipe at Apartnment Therapy

Passionfuite Key Lime Cupcakes

As part of Hiroko's birthday bonanza, a group of us girls met up at Burke Williams for an afternoon of relaxation and gab time. It was a bit lonely sometimes for me as I was not allowed to use the amenities, being pregnant and all. But regardless, it was so much fun I think we should really make it a birthday tradition...heeheehee

These are super easy cupcakes...just add some passionfruit and key lime juices to both a standard yellow cake and buttercream recipe.

Double Chocolate Cake with White Chocolate Peppermint Frosting

This weekend was Hiroko and Andy's joint birthday party...we hadn't realized until later but this is the fourth combined birthday party....has it really been that long already? Anyhoo the pre-party was at Hollis & Hiroko's pad and the actual party at Gravity. Forrest and I only went to the pre-party as I am basically useless after 10pm.

So to help celebrate, I made a couble chocolate layer cake with a buttercream with white chocolate ganache and peppermint oil...around the sides of the cake, I put some crushed up candy canes to keep with the festive december theme.

White chocolate ganache... basically about 1 cup white chocolate and 1 cup heavy cream melted together in a double boiler. Cool completely then pour into creamed butter with a few teaspoons of peppermint oil and powdered sugar to help stiffen the frosting to a desired consistency.

Crushed up candy canes. Basically just unwrap a bunch of standard candy canes, put into a plastic bag then crush with a meat tenderizer.

Close up of the sides and the writin on the top. My frosting penmanship is getting better :)

Udon

The latest in my asian food fest is udon. I bought some packaged udon from the Japanese market. This is the package you find in the refridgerated section where the noodles are fresh, not dried like ramen.

To the package I added sliced mushrooms, two different kinds of fish cake and sliced scallions. Heating the soup with the mushrooms added to the flavor of the broth quite a bit. Next time I will have to try and make the broth from scratch.

YUMMY!