Restaurant Baby http://www.restaurantbaby.com From the daughters of a Chinese restaurant owner... Mon, 14 May 2012 05:00:37 +0000 en hourly 1 http://wordpress.org/?v=3.3.2 For Good Luck on Your Wedding Day: Sooji Halva (Semolina Pudding) http://www.restaurantbaby.com/2012/05/for-good-luck-on-your-wedding-day-sooji-halva-semolina-pudding/ http://www.restaurantbaby.com/2012/05/for-good-luck-on-your-wedding-day-sooji-halva-semolina-pudding/#comments Mon, 14 May 2012 05:00:37 +0000 Madeline Leung http://www.restaurantbaby.com/?p=477 Recipe and Photos by: Sonia Leung

Restaurant Baby (RB) #3 tied the knot in May of 2011. She was the first in our family to marry. If there was one thing Mom made sure of, it was for RB#3 to marry with all the luck and good wishes. Mom consulted relatives, and friends – especially those with an elderly at home, on our hometown Chinese wedding traditions. As it turns out, RB#3’s mother-in-law (Auntie K) was also doing the same.

On the day of the wedding, while all the girls were primping (starting at 6:30am), Auntie K brought breakfast galore and the much appreciated coffee to the bridal chamber. Along with breakfast she dropped off a tray of semolina pudding, and instructed that everyone eat some: “At least a bite. It’s sweet. This is a lucky food in our culture (Gujarati).”

After having a bite, we went “Mmmm…yummy! I’m going to get more luck,” and refilled our plates. We happily obliged, and made sure all family and friends coming into the bridal chamber at least had a bite.

It just so happened that three days before the wedding, RB#1 reorganized the kitchen cupboard for the conclusion to the Eat Down the House challenge. Overwhelmed with the variety of flours in stock – semolina, buckwheat, cake, bread flour – RB#1 made a passing comment, “What am I suppose to do with semolina flour?”

It occurred to us, that this simple, delicious lucky pudding was a perfect way to use up the semolina flour.

The overwhelming contents of a cabinet.

Ingredients for the Sooji Halva.

Adding semolina flour to pan.


Sooji Halva (Semolina Pudding)

Ingredients:

  • ½ cup sugar
  • 1 pinch saffron
  • 2 ½ cups water
  • ¼ cup raisins
  • 3 tablespoons ghee (or clarified butter)
  • ¼ cup sliced almonds, crushed cashews or pine nuts
  • 1 cup semolina, preferably coarse grind
  • ¼ teaspoon ground cardamom (optional)

Directions:

Make the syrup. On low heat, combine the water, sugar, and saffron. Stir occasionally until the sugar is dissolved. Add the raisins and set aside.

While the syrup is heating, cook the sooji or semolina. In a sauté pan on medium-high heat, heat the ghee. Add the nuts and toast briefly, about 30 seconds to 1 minute. Then add the semolina flour. Stir until semolina is more golden in color.

Next, add the syrup to the cooked semolina. Be careful, as there will be bubbling and splattering. Add the cardamom. Continue to stir lightly, until the pudding starts moving away from the pan edges by itself.

Serves eight. Garnish with remainder nuts and serve warm.

Happy One Year Anniversary – Wedding Hightlights:

All the lucky customs and lucky food must have worked. RB#3 and my brother-in-law are one of the most blessed couples. They have so much love for each other and from their family and friends. Happy 1 year anniversary! And many more sweet memories to come!

The happy bride and groom! Photo by: Raquel Castaneda

Puja Portrait Photo by: JLBWedding

At the Mendhi Party

RB#1, RB#2, Sassy Grandma, and RB#4 before the ceremony. Photo by: Kitty Leung

]]> http://www.restaurantbaby.com/2012/05/for-good-luck-on-your-wedding-day-sooji-halva-semolina-pudding/feed/ 2 Teriyaki-Dressed Quinoa http://www.restaurantbaby.com/2012/02/teriyaki-dressed-quinoa/ http://www.restaurantbaby.com/2012/02/teriyaki-dressed-quinoa/#comments Mon, 20 Feb 2012 06:00:16 +0000 Sonia Leung http://www.restaurantbaby.com/?p=480 Adapted from Chocolate & Zucchini’s Japanese-Inspired Quinoa

Kim (aka Restaurant Baby #4) is a fan of Heidi Swanson of 101 Cookbooks. We started accumulating all sorts of whole grains (and, yes, one bottle of blue agave nectar). When I was looking through our pantry for Eat Down the House, I found a handful of red quinoa, less than one cup to be exact. What to do with the quinoa?! Luckily, Chocolate and Zucchini posted a recipe for Japanese-Inspired Quinoa .

What is quinoa (KEEN-wa)? It resembles couscous and bulgur and looks like a grain. However, according to Wikipedia, it is actually not a grain but is “grain-like” and is closely related to spinach. When cooked, quinoa has this awesome nutty flavor and is super nutritious to boot. Originally from South America, it is gaining popularity here in the States, so much that we may be making it less accessible to local Bolivians . I feel a little guilty, and reminded that moderation and diversity has its virtue.



Teriyaki-Dressed Quinoa

Adapted from Chocolate & Zucchini’s Japanese-Inspired Quinoa

Ingredients:

  • 1 cup uncooked quinoa
  • 1 small knob fresh ginger, peeled and minced
  • 1 small yellow onion, diced
  • 1 tablespoon sesame oil
  • 3 tablespoons Chinese rice cooking wine or sake
  • 3 tablespoons soy sauce
  • 1 teaspoon unrefined brown cane sugar
  • 1 pinch of ground chili
  • 1 dab (1/8 teaspoon) Korean hot pepper paste(Gochujang)
  • 1 scallion, chopped to ½ cm rounds
Directions:

Rinse the quinoa in fresh water to remove any dust. Bring 1.5 cups water to simmer. Add the quinoa and simmer for 10 minutes, partially covered. Remove from the heat and let rest for another 10 minute, until the quinoa is unfurled and plump. The water should be absorbed by the quinoa.

In a medium skillet, heat the sesame oil over medium heat. Add ginger and onion and cook until onions are softened, for about 3 minutes. Stir in cooking wine. When cooking wine is absorbed or evaporated, add the soy sauce, sugar, ground chili, hot pepper paste, and ¼ cup of water. Simmer for 2 minutes, until slightly thickened. Remove from heat.

When the quinoa is ready, fluff and add it to the skillet. Stir to coat the quinoa in the sauce. Serve warm or at room temperature; top with the scallions.

Serves 3 to 4.

Other Recipes for Quinoa:

]]> http://www.restaurantbaby.com/2012/02/teriyaki-dressed-quinoa/feed/ 0 Lap Cheong and Shitake Mushrooms Risotto http://www.restaurantbaby.com/2011/07/lap-cheong-and-shitake-mushrooms-risotto/ http://www.restaurantbaby.com/2011/07/lap-cheong-and-shitake-mushrooms-risotto/#comments Tue, 05 Jul 2011 03:06:43 +0000 Sonia Leung http://www.restaurantbaby.com/?p=461
Finally! There is finally time to make the lap cheong and mushrooms risotto. You may recall the lap cheong and dates dish from Eat Down the House. Well, a small supply of lap cheong is still hanging out in the fridge, and I have been saving it for for a risotto. Today is the day!

And “Why today?” you ask. This risotto will be my “carb-loading” for a running race tomorrow. I have never carb-loaded before, at least not for a purpose. (In our household, you may think every day is a carb-load day.) What do you like to carb-load on?



Lap Cheong and Shitake Mushrooms Risotto

Ingredients:

  • 5 tablespoons butter
  • 1 medium yellow onion, finely chopped
  • 1 cup shitake mushrooms, reconstituted and thinly sliced
  • 2 lap cheong sausages, diced
  • 1 ½ cups Arborio rice
  • 1 cup dry white wine
  • 6 cups chicken broth
  • ¾ cup frozen peas
  • ½ cup Parmessano-Reggiano cheese
  • Salt and pepper for flavor

Directions:

Heat broth in a saucepan and keep simmering over low heat.

Melt better in a large pot on medium heat. Add the onion and stir occasionally until translucent, about 3 minutes. Then add the lap cheong and mushrooms. Cook until lap cheong is fragrant and mushrooms slightly wilted, about 3 minutes.

Add the rice and stir so that it is glazed with butter and glistening. Cook for 1-2 minutes. Add the wine and allow it to be absorbed by the rice.

Add broth in 1-2 cups at a time, enough to barely cover the rice. Stir often. When the broth is absorbed, continue adding broth at 1-2 cups at a time. Repeat until rice is tender and the mixture starts to look creamy, about 25 minutes.

Turn to low heat. Add the frozen peas; stir to mix. Add cheese. Flavor to your liking with salt and pepper; the lap cheong is already salty, so not much extra salt should be needed. Serve hot.

Serves 6.

Other Recipes with Lap Cheong:

]]> http://www.restaurantbaby.com/2011/07/lap-cheong-and-shitake-mushrooms-risotto/feed/ 5 Eat Down the House: Wrap-Up http://www.restaurantbaby.com/2011/06/eat-down-the-house-wrap-up/ http://www.restaurantbaby.com/2011/06/eat-down-the-house-wrap-up/#comments Mon, 13 Jun 2011 09:00:23 +0000 Sonia Leung http://www.restaurantbaby.com/?p=439 Eat Down the House: Wrap-Up

Eat Down the House was inspired by an overflowing pantry and refrigerator, a lack of time, and a desire to save money. It lasted about six weeks, from the end of March until the beginning of May. Perhaps the experiment could have lasted longer, but alas our humble abode became wedding central and hosted bridesmaids and friends from afar. I had no choice but to go grocery shopping and make sure our guests were well fed.
The content of just one cabinet.


Looking back, Eat Down the House was a fun distraction from work and one of my favorite projects in quite a while. As the weeks went on, I could see the shelves getting sparser and felt a sense of accomplishment. What I enjoyed most though was working with my sisters on Restaurant Baby. Though Eat Down the House is over, I look forward to future posts and collaborations with my fellow Restaurant Babies.

A few lists and fun facts to sum up Eat Down the House

How to Not Go Grocery Shopping for Six Weeks

  • Start with a well-stocked pantry.
  • Work 70 to 90 hours per week. If you are working that much, your work place should be providing your food.
  • Be so exhausted from working too much that when you actually are home, you only eat enough so you do not have trouble falling asleep from a growling stomach.
  • Live near parents who love to feed you as much as possible and bring food over to your house on a regular basis even when you ask them not to, but they do not really understand the word “no” especially when it comes to food, so why do you even bother?
  • Loosely interpret “best use by”, “sell by”, “expires on”. Trust the Sniff Test or the Hm-It-Is-Not-Curdled Test. Don’t judge me.
  • Eat out at restaurants for every single meal. Just kidding! I actually ate out less than usual during Eat Down the House.

Cumulative Grocery Bill during Eat Down the House:

3/25      Bananas          $   4.00
3/27      Bananas          $   1.25
4/10      Coffee             $24.00
5/01      Half & half     $   1.66

Total $30.91

Related Posts:

]]> http://www.restaurantbaby.com/2011/06/eat-down-the-house-wrap-up/feed/ 4 Bangladeshi Ambassador at Khaabar Baari http://www.restaurantbaby.com/2011/06/bangladeshi-ambassador-at-khaabar-baari/ http://www.restaurantbaby.com/2011/06/bangladeshi-ambassador-at-khaabar-baari/#comments Thu, 09 Jun 2011 22:32:20 +0000 Madeline Leung http://www.restaurantbaby.com/?p=443 Khaabar Baari
37-22 73rd Street
Jackson Heights, Queens 11372
(718) 639-6868

I celebrated Memorial Day by participating in the Bangladeshi Ambassador Program organized by Jeff Orlick of Iwantmorefood.com, and hosted by Bangladeshi Ambassador Mr. Rashid Mohammad and the owner of Khaabar Barri Restaurant Mr.Kaysar Halim.

The colorful tricycle in front. Photo by: Jeff Orlick.

The Ambassador Program, as described by Jeff Orlick on Iwantmorefood.com:

“The Ambassador Program has one expert of a culture lead a group of people for their own dream meal… This allows us diners to let go, eat well, and expand our boundaries for the city, the world and our palates.”

It was no surprise that Mr. Mohammad chose to showcase Bangladeshi cuisine at Khaabar Baari. On this Monday afternoon, Khaabar Baari was a bustling hub for the community – filled with families, as well as groups of men socializing both inside and outside of the cafe. On the main floor are savory snacks, and sweets, along with a buffet of hot foods. The downstairs dining room offers Bangladeshi Halal Chinese fare.

After an introduction, Mr. Mohammad led us into a private party room that is available for banquets and meetings. We were invited to sit in the audience of 100+, who came to meet the candidates running for election in the Bangladeshi Business Association of Jackson Heights. We got a sneak peek into the organization and leadership of an active community in Jackson Heights.

Mr. Mohammad welcoming us. Photo by: Jeff Orlick.

The pre-election meeting. Photo by: Jeff Orlick.

Brought back to the dining room, we were greeted with an abundant and varied buffet. Appetizers included chotpoti, a popular snack of chickpeas in tamarind tomato sauce, topped with slices of boiled eggs. The rest of the appetizers consisted of deep fried savory snacks: singuara (samosa), samucha, aloo chop (giant potato croquette), moglai (stuffed naan), vegetable oakora (pakora/battered fried veggies).

Samucha, flat triangular fried dumplings. Chotpoti, a popular snack in Bangladesh. Photo by: Jeff Orlick.

Aloo chop, huge croquettes. Photo by: Jeff Orlick.

Singuara and oakora. Photo by: Jeff Orlick.

Moglai is naan stuffed with meat and spices, deep fried. Photo by: Jeff Orlick.

Behind the scenes: the making of moglai. Photo by: Veronica Chan.

Behind the scenes: singuara and samucha. Photo by: Veronica Chan.

The main course consisted of grilled king fish seasoned with fish masala, a spicy beef bihari kekbab, and a stew of mixed vegetables. Though there are commonalities between Indian and Bangladeshi food, according to Mr. Mohammad, Bangladeshi food can be summarized as simpler and homier. He also pointed out that fish is major staple.

There were three types of polao (biryani/rice pilaf): mutton, chicken, and beef. Since Islam is the majority religion of Bangladesh, the food reflects the religious customs. At Khaabar Baari, alcohol is not served, all meat are halal, and pork is nowhere in sight. Mutton and beef are more commonly served.

Grilled king fish. Photo by: Jeff Orlick.

Behind the scenes: grilled king fish. Photo by: Veronica Chan.

Beef bihari kekbab – off the skewers. Photo by: Jeff Orlick.

Three types of palao and a platter of mixed veggies. Photo by: Jeff Orlick.

When there are so many flavorful foods, it’s nice to cool the mouth with something refreshing like a green salad. And when eating dry food, like fried snacks, bread, and rice, it’s nice to put season with relish, chutney, or what the Bangladeshi are known for – bharta. A bharta is essentially cooked mashed vegetables seasoned with onion, garlic, chilies, and spices. Many varieties of vegetables can be made into a bharta. The bharta is like a spread. We had two varieties: tomato and eggplant.

Tomato bharta. Photo by: Jeff Orlick.

At the end of the meal, the chef, who has over 30 years of experience, greeted us and explained the process and ingredients that went into our meal. Common seasoning consists of garlic, onion, ginger, cilantro, coriander seeds, fresh chilies, and a blend of spices.

No meal is complete without tea and dessert. We enjoyed rich, hot chai tea with rosmalai, soft patties of cheese curd in sweet milky cream; rogolla, a dough made with semolina flour and cheese, soaked in syrup; chom chom, a cube of milk and sugar; and gurer sandesh, a packet of moist fudge like sweet make with milk and molasses. Mr Halim proudly explained that gurer sandesh is unique to Bangladesh and made out of all natural ingredients. The desserts were intensely sweet, and a perfect finish to our feast.
Gurer sandesh (Bangladeshi fudge). Photo by: Jeff Orlick.

Meet the chef. Photo by: Jeff Orlick.

Mr. Halim and his staff showed warmth and hospitality. After serving folks at the buffet line, Mr. Halim personally went around the tables, asking “More? Here, eat more,” as he filled up our plates with extra meat, fish, and rice. There was plenty of food leftover, which we were encouraged to pack and take home. Not only did I leave with a full belly, but I left with a snack for later. Mr. Halim and Mr. Mohammad enthusiastically shared with us their warmth and hospitality, culture and lifestyle, as well as their love and aspiration for the community.

The chefs, Mr. Halim, and Mr. Mohammad. Photo by: Jeff Orlick.

]]> http://www.restaurantbaby.com/2011/06/bangladeshi-ambassador-at-khaabar-baari/feed/ 4 Eat Down the House: Grandma’s Tomato Eggs http://www.restaurantbaby.com/2011/06/eat-down-the-house-grandma%e2%80%99s-tomato-eggs/ http://www.restaurantbaby.com/2011/06/eat-down-the-house-grandma%e2%80%99s-tomato-eggs/#comments Mon, 06 Jun 2011 23:27:09 +0000 Sonia Leung http://www.restaurantbaby.com/?p=433 Grandma’s Tomato Eggs

The Eat Down the House Challenge, is to go without grocery shopping, and eat from the stock in the fridge and pantry.

The dish in the pictures has a higher egg:tomato ratio than the recipe below. I only had 2 tomatoes in my fridge.

Tomato eggs is a common Chinese dish. There are many versions, the more common version has chunks of tomatoes stir-fried with egg scrambled. But my favorite is my Grandma’s version, which is a silky blend of eggs and skinless tomatoes. During our grandmother-granddaughter trip to North Carolina to visit my cousin Vivian, my grandma taught us both how to make her tomato eggs.

The beginning of our grandmother-granddaughter trip

I took some shortcuts today with this recipe, but no worries! I will share with you my Grandma’s secrets too. The first secret is that you have to remove the skin of the tomatoes. She does this by soaking the tomatoes in hot water, for 15 minutes or so. Carefully remove the tomatoes from the hot water and don’t burn yourself. And just rub the skin off the tomatoes. For you medicine people out there, it is like Nikolsky’s sign .


Tomato Eggs

Ingredients:

  • 4 tomatoes (or 28-ounce can of tomatoes), with skin removed and roughly chopped
  • 1 tablespoon vegetable oil
  • 1 thumb-sized piece of ginger, peeled and sliced to ¼-inch thick pieces
  • 2 tablespoon sugar
  • 2 large eggs, beaten
  • Salt and pepper to taste
  • 1 scallion (or small bunch of chives) for garnishing


Directions:
To remove the skin of the tomatoes, soak tomatoes in warm (hot, but not boiling) water for 15 to 30 minutes. Carefully remove tomatoes from the water and rub the skin; it should easily rub off.

Heat oil in a 2- to 4- quart saucepan on medium-high heat. Add ginger and lightly stir for 30 seconds until fragrant. Add chopped tomatoes, salt, and sugar, let sit covered for 2 minutes. Then stir occasionally, squishing the tomato chunks so that the tomatoes are broken down into a smoother but still chunky consistency. Cook until tomatoes have released a good amount of their juices, about 3 more minutes.

Fold the eggs into the cooked tomatoes, until eggs are cooked. Salt and pepper to taste. Garnish with chives or scallions before serving. Serve with white rice.

Makes 4 servings, as part of a multi-course meal.



Other Tomato Eggs Recipes: Rasa Malaysia’s Tomato Eggs

Both Vivian and I had so much fun cooking with our grandmother. Hopefully, more opportunities will come. Next, I want her to teach me how to make “lup lup” or literally “dots dots” which is essentially a diced vegetable stir fry. More photos of our North Carolina trip to visit Vivian:

Vivian cooking.

Steamed chicken – another dish we made together.

Related Posts:

]]> http://www.restaurantbaby.com/2011/06/eat-down-the-house-grandma%e2%80%99s-tomato-eggs/feed/ 2 Eat Down the House: Easy Spiced Roasted (Sweet) Potatoes http://www.restaurantbaby.com/2011/05/eat-down-the-house-easy-spiced-roasted-sweet-potatoes/ http://www.restaurantbaby.com/2011/05/eat-down-the-house-easy-spiced-roasted-sweet-potatoes/#comments Mon, 23 May 2011 09:00:23 +0000 Sonia Leung http://www.restaurantbaby.com/?p=428 Eat Down the House: Easy Roasted (Sweet) Potatoes

The Eat Down the House Challenge, is to go without grocery shopping, and eat from the stock in the fridge and pantry.
Please welcome guest blogger Sonia, my oldest sister and Restaurant Baby #1, as she eats down her house with one of her go-to roasted potatoes dish. ~Madeline

This is a variation of one of my go-to dishes and one of the few reasons I always keep potatoes handy in the house. The roasted potatoes are really a vehicle for two of my favorite spices, ginger and cumin.

By now I have not gone “real” grocery shopping for three weeks. I had 2 potatoes leftover from at least a month ago. Typically this is a potato-only dish, but on my last visit to my parents’ house, my Mommy gave me two sweet potatoes to bring back. (*Foods that are given as gifts do not count as grocery shopping.) To add a little volume and variety, I made the dish with both regular potatoes (Idaho baking potatoes) and a sweet potato.

What spices and seasonings do you like on your roasted potatoes?


Spiced Roasted (Sweet) Potatoes

Ingredients:

  • 2 medium-sized potatoes, peeled and diced to 1-cm pieces
  • 1 sweet potato, peeled and diced to 1-cm pieces
  • 2 tablespoons vegetable oil
  • 1 thumb-sized ginger, peeled and minced
  • 1 ½ tablespoons cumin, whole
  • Salt and pepper

Directions
Preheat oven to 400 degrees F.

Place all the diced potatoes into the baking pan. Pour in the vegetable oil and stir to coat the potatoes in oil. Sprinkle the ginger and cumin over the potatoes and stir to distribute evenly. Season with salt and pepper. Make sure the potatoes are in one even layer in the pan.

Bake in oven for 40 minutes, or until the potatoes are lightly browned.

Salt to taste if needed. Serve nice and hot.

Other Roasted Potatoes Recipes:

Related Posts:

]]> http://www.restaurantbaby.com/2011/05/eat-down-the-house-easy-spiced-roasted-sweet-potatoes/feed/ 1 My Birthday Celebration: Carrot Cupcakes http://www.restaurantbaby.com/2011/05/my-birthday-celebration-carrot-cupcakes/ http://www.restaurantbaby.com/2011/05/my-birthday-celebration-carrot-cupcakes/#comments Fri, 20 May 2011 22:23:04 +0000 Madeline Leung http://www.restaurantbaby.com/?p=418 Growing up, my mother always celebrated every one of the kid’s birthday, by getting a cake. Being the birthday girl doesn’t mean that it’s all about me. All the kids in the household, not just the birthday girl, would get a red envelope from both my mother and grandmother.

A birthday celebration with cake and red envelopes for all.

Even though birthdays were always celebrated, it never excused my sisters or me from working at the restaurant during times of labor shortage. As a 12 year old, I protested “But mom! It’s my birthday,”- my last appeal to finagling out. My mother would respond, “So what? I have to work every day, including my birthday.” Point taken.

I was taught to seize every opportunity to celebrate, and that celebration does not only mean taking. For my birthday, I enjoy not only celebrating me, but those around me who makes my life so sweet. For my recent 28th my best friend, Lee Ann, gave me the perfect gift—a gift that keeps giving.

Lee Ann, an aspiring pastry chef, had wanted to make my birthday cake. Instead of making one cake, I started counting the folks in my life, and suggested she double the batch. Being the birthday girl, Lee Ann happily obliged and made a total of 44 carrot cupcakes over the course of six hours.

Doubling the batch means fractions!


It was a gift that kept giving back. I shared my cupcakes with friends over my birthday brunch, with my colleagues on Monday, and with my neighbors. As a result of sharing the cupcakes, I got that many more good wishes, birthday cheers, and a few more birthday treats.

Next time when your friends gather for your birthday dinner, it’s a nice courtesy to bring a treat.
A carrot cupcake made by Lee Ann

Cupcakes being boxed up and ready to go.


Carrot Cupcakes:

Lee Ann took my special request for carrot cake – my favorite. I love texture of the nuts and raisins. I just love this all American cake. This particular recipe is adopted from Ina Garten, the Barefoot Contesta of Food Network

Ingredients:

  • 2 cups sugar
  • 1 cup vegetable oil
  • 1 teaspoon pure vanilla extract
  • 3 extra-large eggs
  • 2 cups all-purpose flour
  • 2 teaspoons ground cinnamon
  • ¼ teaspoon nutmeg
  • ¼ teaspoon cloves
  • 2 teaspoons baking soda
  • 1 1/2 teaspoons kosher salt
  • 3 cups grated carrots (less than 1 pound)
  • 1 cup raisins
  • 1 cup chopped walnuts

For the Frosting:

  • 1/2 pound cream cheese, at room temperature
  • 1/2 pound unsalted butter, at room temperature
  • 1 teaspoon pure vanilla extract
  • 1 pound confectioners’ sugar

Directions:
Preheat the oven to 350 degrees F.

Beat the sugar, oil, and vanilla together in the bowl of an electric mixer fitted with a paddle attachment. Add the eggs, 1 at a time. In another bowl, sift together the flour, cinnamon, baking soda, and salt. With the mixer on low speed, add 1/2 of the dry ingredients to the wet ingredients.

Add the grated carrots, raisins, and walnuts to the remaining flour, mix well, and add to the batter. Mix until just combined.

Line muffin pans with paper liners. Scoop the batter into 22 muffin cups until each is 3/4 full. Bake at 400 degrees F for 10 minutes then reduce oven temperature to 350 degrees F and cook for a further 35 minutes, until a toothpick comes out clean. Cool on a rack.

For the frosting, cream the cream cheese, butter, and vanilla in the bowl of an electric mixer fitted with a paddle attachment. Add the sugar and beat until smooth.

When the cupcakes are cool, frost them generously and serve.

Other Carrot Cake Recipes:

Lee Ann’s boo-boo from grating carrots

]]> http://www.restaurantbaby.com/2011/05/my-birthday-celebration-carrot-cupcakes/feed/ 5 Eat Down the House: Star Anise Beef Stew with Bok Choy http://www.restaurantbaby.com/2011/05/eat-down-the-house-star-anise-beef-stew-with-bok-choy/ http://www.restaurantbaby.com/2011/05/eat-down-the-house-star-anise-beef-stew-with-bok-choy/#comments Mon, 09 May 2011 16:44:10 +0000 Sonia Leung http://www.restaurantbaby.com/?p=415 Star Anise Beef Stew with Bok Choy

The Eat Down the House Challenge, is to go without grocery shopping, and eat from the stock in the fridge and pantry.
Please welcome guest blogger Sonia, my oldest sister and Restaurant Baby #1, as she eats down her house with beef stew. ~Madeline

The good ‘ol beef stew typically conjures up a “just-like-Mom-used-to-make” sentiment. However in Restaurant Baby household, we did not eat traditional Western beef stews. Beef stew did not hold a special place in my heart.

It wasn’t that I did not enjoy a good beef stew, but there was never a craving or a fond memory associated with this classic American comfort food. Well, that all changed on a journey down into the Grand Canyon a few years ago. My friend Tommy and I decided to hike all the way down and back up the Grand Canyon on a free weekend.

Many a good memories came from that trip, and one of them is the Hiker’s beef stew dinner at the Phantom Ranch. Maybe it was the whole day of hiking, maybe it is the crack they put in the stew . . . either way it was awesome. To this day, a good bowl of stew brings back memories from that trip. What memories do you have with your favorite comfort foods?

The beef stew made today is from Nina Simonds’ Spices of Life . The inspiration came from a half bottle of red wine in the fridge, some accidentally half-frozen bok choy and carrots at the bottom the veggie drawer, and a couple of questionable onions. I love the star anise flavor in this; it totally made the stew!

Carrots from the bottom of the veggie drawer and the questionable onions

The left over bok choy from the back of the fridge


Star Anise Beef Stew with Bok Choy

Adapted from Spices of Life by Nina Simonds
Ingredients:

  • 2 pounds beef stewing meat (chuck or bottom round)
  • ½ cup all-purpose flour
  • 1 teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • 3 tablespoons virgin olive oil
  • 8 cloves garlic, peeled and smashed lightly
  • 6 small onions (1 pound), peeled and cut into 6 wedges
  • 1 ½ whole star anise, smashed lightly with the flat side of a knife
  • 1 cup rice wine or sake
  • 1 cup red wine
  • ½ cup reduced sodium chicken broth
  • 1 pound carrots cut in half lengthwise and then into 1 ½-inch lengths
  • 1 bunch bok choy, for 4-6 cups of greens and stalks when chopped until 2-inch lengths

Directions:

Preheat oven to 350 degrees.

Cut the meat into 1 ½-inch cubes. Mix together the flour, salt, and pepper on a plate. Coat the meat with the seasoned flour by rolling the pieces on the plate.

Heat a 4-6 quart Dutch oven and add 1 ½ tablespoon oil. When it is very hot, add a batch of the beef and brown on all sides over medium-high heat. Remove from the pan and set aside. Heat the remaining oil, fry the remaining beef, and remove and set aside.

Add the garlic, onions, and star anise to the pot. Fry briefly over medium-high heat until fragrant, about 30 seconds. Add the rice wine, red wine, and chicken broth and stir to mix together. Add the beef cubes and carrots, and bring the liquid to a boil.

Cover tightly and place on the middle shelf of the preheated oven. Bake for 1.5 hours, stirring occasionally. While the stew is baking, wash the bok choy and chop stalks into 2-inch portions. Separate out the thick stalks from the leafy greens. Add the thick bok choy stalks to the beef stew after 1 hour. Add the green leafy portions of bok choy when there is 10 minutes left in the oven.

Add salt and pepper to taste. Serve with steamed rice, noodles, or spelt.


Other Beef Stew Recipes:
Phamous Phantom Ranch Stew

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]]> http://www.restaurantbaby.com/2011/05/eat-down-the-house-star-anise-beef-stew-with-bok-choy/feed/ 1 Eat Down the House: Aunt Rancy’s Seaweed and Mushroom Soup http://www.restaurantbaby.com/2011/05/eat-down-the-house-aunt-rancy%e2%80%99s-seaweed-and-mushroom-soup/ http://www.restaurantbaby.com/2011/05/eat-down-the-house-aunt-rancy%e2%80%99s-seaweed-and-mushroom-soup/#comments Fri, 06 May 2011 05:00:34 +0000 Sonia Leung http://www.restaurantbaby.com/?p=413 Aunt Rancy’s Seaweed and Mushroom Soup

I am fortunate to have a wonderful family (despite our oddball ways). What is more awesome is that I have a very large extended family that includes friends and mentors all over the world who have all taught me more than they realize. That is why Mother’s Day is special — not only do I have my Mommy to celebrate, it is also a celebration of my other “Moms”. And I want to thank my Aunt Rancy for being one of them.

Growing up, the Restaurant Babies (all except for #4) spent summers in Hong Kong where we learned how to eat mango from the peel, how to live in nine-story buildings without elevators or central air, and how to speak Canto-slang. Aunt Rancy and I bonded quickly and easily during these summers. During our teenage years, we stopped spending our summers abroad, but luckily during my last year of official schooling, I had the opportunity to visit Aunt Rancy and Uncle again!

She took me to the gai see or the markets where everyone shops for fresh vegetables and fresh seafood daily for their meals (instead of doing a once-a-week grocery trip). On my last night, we prepared this seafood feast together.

Photo courtesy of Aashoo Tandon. Our seafood feast on our last night in Hong Kong

Aunt Rancy taught me how to make this very simple soup with seaweed and mushrooms. It reminded me of a miso soup in that it is quite light and acts like an appetizer for your meal. It can be made with other ingredients as well; in the past, I have added tofu or miso paste. By now, I’m at the bottom of the barrel (from Eat Down the House) and out of most perishables . . . so, no tofu for me.


Aunt Rancy’s Seaweed and Mushroom Soup

Ingredients

  • 1/3 sheet of dried seaweed
  • ¼ cup of dried shitake mushrooms (or a handful)
  • 2 ½ cups water + ½ cup of water
  • Salt to taste

Directions:

Soak shitake mushrooms in half a cup of lukewarm water for 30 minutes, or until soft. Slice your softened mushrooms if they are not pre-sliced

Bring 2 cups of water in a small saucepan to a boil. Add the mushrooms (water and all) and let simmer for 5 minutes.

Heat a small skillet on medium heat. When hot, add the dried seaweed to toast lightly, for 3-5 minutes on each side or until fragrant. Be careful not to burn it.

Add the toasted seaweed to the soup. Let simmer for another 3-5 minutes and stir occasionally. Salt to taste; the seaweed should be salty already, so you shouldn’t need too much.

Other Seaweed Soup Recipes:

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