Posts from — February 2014

When it comes to giving gifts on Valentine’s Day, you might consider mushrooms and other fungi if you’ve reached your limit when it comes to chocolates and roses. Mushrooms are culinary delights in their own right, but none is more renowned or desirable than the truffle. The fungal truffle lent its name to the confectionery treat in the 1920s and is still a worldwide delicacy. The smell and flavor of truffles are largely described as being earthy, musky, and intense by experts in this field. The scent is special in other ways, too. Truffles grow underground, so they require animals to dig them up, eat them, and disperse their spores in order to reproduce.

Truffles release chemical scents that mimic pheromones produced by mammals to encourage animals to eat them. Boars produce androstenone, one of these chemicals, in their saliva, which is the primary sexual hormone. Therefore, truffle hunters often use female pigs to track down the elusive mushrooms. As androstenone is also found in human sweat, some people consider truffles to be aphrodisiacs.

Now, if you are making a special Valentine’s meal for your significant other tomorrow night, you might want to take some of these suggestions into consideration.

Just saying…

Click on the name of the various aphrodisiacs to find a recipe for each.

asparagus – loaded with essential vitamin E

basil – libido lifting nutrients vitamins A and C, magnesium, beta carotene, and potassium

caviar – luxurious jewels from the sea, salty and sexy

chiles  – elevates heart rate, raises body temperature, makes lips swell

chocolate – releases phenylethylamine, the same hormone love-making releases and increases endorphin secretions and raises heart rate

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A quick note before we get to today’s recipe: If you read yesterday’s post about the amazing cauliflower, you’ll recall that I said my friend, Ronnie had the dish at the Roosevelt Hotel in New Orleans. Ronnie sent me a fabulous photo of the hotel lobby all decked out for Christmas. It’s a must-see, so I’ve added it to the bottom of that post, for all to enjoy. Check it out!

So… I heard about an amazing snack that is served at a bar in Brooklyn. The bar is called Pork Slope and the appetizer  – Is chicken & Waffle Sliders. How perfect would that have been for the Super Bowl?!?

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Dang it. Oh well, you know what I did? I served it as our Official Olympics Opening Ceremony Snack. Yeah, take that lopsided 2014 Super Bowl! You were not worthy of these Olympic sliders!

I found a recipe online, changed it just a tad… and …. it was a major hit with my two guys.

A quick word about the frozen waffles. The recipe I found called for Aunt Jemima’s frozen square waffles. I could not find Aunt Jemima waffles at my grocery store, nor could I find square waffles. Belgium waffles – that was all they had in any and all brands. The closest thing to a square that I was able to find were octagonal waffles.

What you want to use for each slider is four squares of a waffle for the top “bun” and another four square piece for the bottom “bun.”  Here is what I did.

Take a waffle.

Cut 3 “four square” pieces from each waffle.

A package of 6 frozen octagonal waffles yielded 9 sliders. Here’s the math:

6 waffles = 18 “buns” = 9 sliders

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My dear friend and neighbor, Ronnie, recently turned me on to this recipe. She had returned from eating at the Domenica Restaurant at the Roosevelt Hotel in New Orleans. She raved about a cauliflower dish she had there.

So, of course, I had to give it a try. She was spot on! This is one of the best side dishes I’ve had in eons! It is already bookmarked as one of our “must-have” and “go to” sides. An instant family favorite! Thank you, Ronnie! xoxo

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Valentine’s Day is Friday. Are you ready? Maybe this decadent chocolate dessert will get you in the mood.

Barbara Fenzl taught this recipe during the last semester of classes at Les Gourmettes Cooking School. It is too creative, beautiful, and delicious to not share with you. <3

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Instead of the usual Friday Funnies, today we’re going to do a Friday Question and Answer. A loyal blog follower emailed me and asked:

Q: Linda, do you always cook your family dinners from scratch or do you sometimes buy ready-made dinners?

A: Of course, I buy ready-made! And we order take-out and delivery pizza and I cheat, not just sometimes, but often enough.

Last night for instance… after a long day working on the upstairs with Connor, we ran into Trader Joe’s and picked up a “quick cheaters” meal.

Allow me to explain. For an entire week, the two of us have been working on cleaning out and changing up the upstairs area of our house.

Upstairs there is a linen closet and five rooms; Marissa’s bedroom, a bathroom, Dave’s office, Connor’s bedroom, and a big room that we’ve always called “The Playroom.”

When I say big, I’m talking about a rectangular 26 feet long by 19 feet wide room without closets or other cutout areas. Just four walls, 2 windows, 1 sliding glass door that leads to the deck, and double doors that open into it. There is so much potential for that room, now that a “playroom” is no longer needed.

More on what we’ve been cleaning out and changing up later. The point is – I was too tired to make a homemade meal after all that work and heavy lifting. So while we were in Trader Joe’s, I asked Connor what he wanted for dinner. He said, “Noodles.”

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There is so much I have to tell you about this recipe that I hardly know where to begin. So, how about at the beginning?

Almost exactly one year ago, on January 30, 2013, I wrote about how Marissa and I had gone into a kitchen store in San Francisco and found wonderful watercolor postcards of famous dishes from various San Francisco restaurants. We framed the postcards and they now hang in Marissa’s kitchen. One dish, in particular, caught our fancy. It is a breakfast muffin from Craftsman & Wolves.

The next day, 1/31/13, I tried to recreate “The Rebel Within” at home. Although the end product was tasty, it was not at all what I was looking for… there was no runny egg yolk in the middle of a baked muffin.

Fast-forward almost a year to January 22, 2014, when I wrote about how Marissa and I finally went to Craftsman & Wolves and tasted “The Rebel Within” for ourselves and about my renewed passion to try to recreate it at home.

Just as I had done back in January 2013, I went online to research what I could about how it would be possible to bake a whole egg in a muffin and get it to be “soft-boiled” with a runny yolk.

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First, I stumbled upon this website and read up on “egg cookery” – I then found out that two wonderful women had “cracked the code” to The Rebel Within. They went through dozens of eggs and baked more muffins than I would have ever had the patience to bake… and they did it!

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Tuesday morning, I used their method.  The result?

Although my “Rebel Within” was not as beautiful, as perfect, or as tall and well-shaped as the muffins at Craftsman & Wolves or as the muffins the brilliant women at Follow Me Foodie baked, it tasted exactly like the muffin Marissa and I enjoyed at Craftsman & Wolves!  And the yolk – it was perfectly runny!

If you would like to make this masterpiece at home, I’ve posted the recipe here, the majority of which is copy/pasted from the Follow Me Foodie post, with just bits and pieces of my own additions and omissions.

I still strongly suggest you go to the Follow Me Foodie recipe post and read from top to bottom about their trials and tests and all of their tips and suggestions. It’s truly amazing and a really good read, even if you do not plan to bake the muffins. There’s a whole boatload of interesting information, dedication, perseverance and patience to be seen there!

If you don’t have the time to read it all, allow me to let you in on a few of the notes that I found to be more important:

The recipe makes six muffins. Even so, I suggest you start with 12 eggs, as I did when you’re making the Extra-Soft Boiled Eggs. Of the 12 eggs I started with, seven turned out perfectly.

Another two would have been “usable” but were less than perfect … and the remaining three … completely unusable.

It is imperative that you “warm” the eggs before dropping them in the boiling water. Use hot tap water to do so. I actually brought the eggs to room temperature first, and then let them sit in the hot tap water for the amount of time it took the water that the eggs would be cooked in to come to a boil. Even so, two of the eggs cracked almost immediately as they were placed in the boiling water. I took those out and discarded them straight off the bat. They were two of the “completely unusable” eggs mentioned above.

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The Follow Me Foodie women used bacon for their recipe, I used breakfast sausage, just as they do at the C&W. As much as I love bacon, I’d suggest going with sausage for this.

Be certain to boil the eggs for EXACTLY 4 minutes and 30 seconds. If you want to achieve that runny yolk, this is the most important part of the recipe.

The Follow Me Foodie women suggest that you either use a popover pan or a large muffin tin. I have 2 popover pans, so of course, I used a popover pan. I can’t begin to imagine how it would work in a muffin tin. It wouldn’t be tall enough.

If you don’t own a popover pan, buy one or borrow one! If you live anywhere near me, you can borrow mine.

Once the muffins were done baking and had cooled, I found it easiest to remove them by placing a baking sheet on top and flipping it over, then gently lifting the popover pan off. Because of how much they overflowed, I feared that the tops would rip off if I tried to “lift” them out of the molds individually. This is the method that worked for me.

Finally, when peeling the extra-soft boiled eggs, take care to gently crack all over. While peeling the last couple of eggs, my mind was wandering and I failed to do so. The egg on the left is what happened as a result of not cracking all over. The egg on the right is an example of how to do it correctly.

Oh, and to those of you who so generously and selflessly volunteered to be taste-testers … I’ll have to soft-boil and bake up another batch. Those first six muffins are long gone, my friends!

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Please come back tomorrow to see if I’ve finally “cracked the code” of how to make these mind-boggling and out-of-this-world-delicious breakfast muffins.

Here’s a hint … I’m busy formatting the 30+ photos I took of the process and doing my best to edit one of the longest recipe posts I’ve put up in a long time.

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San Tung is that restaurant in San Francisco that Marissa and I have to eat at the night I arrive in San Francisco each and every time I visit her. It serves the famous “dry-fried” chicken wings that we crave and love.

I desperately wanted to make them for the family on Super Bowl Sunday.

After much online research and some trial and error, I have the recipe for you to make at home!

You’re going to need a large pot, Dutch oven, or preferably a deep fryer. If using a pot, you’ll also need a candy thermometer. Plus, you’ll need a couple of big bowls, wire racks, paper towels, and a baking sheet.

If you’re like me, you like your wings cut into two pieces, the drumette, and the wing.

When cutting the wings in half, just cut through the skin, then bend the wing so you see where the joint is and cut right through the joint.

It’s easy once you find the joint and don’t try cutting through the bone. Then cut off the wing tip, there is a joint there too.

Save and freeze the tips for the next time you make chicken stock.

This recipe makes about 60 wings (30 wings cut in half) and it takes over an hour and a half to fry them all – twice. The recipe can easily be cut in half.

OK, let’s get started…

Homemade San Tung “Dry-Fried” Chicken Wings

Sweet and Spicy Sticky Sauce
1 bunch green onions, minced (green and white parts)
1 small bunch cilantro, minced
1/2 cup soy sauce
1  1/2 cups honey or agave nectar
3/4 cup water
1 head garlic, peeled and minced
3 tablespoons rice vinegar
2 tablespoons Szechuan chili sauce

Wings
8 pounds chicken wings
Salt and freshly ground black pepper
10 cups canola oil
2 cups cornstarch, divided
1  1/2 cups water

Sauce: Mix together the green onions and cilantro. Divide in half, place half in a small bowl, cover, and refrigerate.

Place the other half in a large bowl and…

…whisk in the remaining sauce ingredients.

Pour the sauce into a large skillet and simmer for 10 minutes until thickened.

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