Bonus Weekender: Spelling Food

I was reading an article on the National Spelling Bee that took place this past week, and came across a couple of interesting food-related words that were used in the finals. First, I learned that "geusioleptic" means "flavorful food," as in, "While Lena's geusioleptic cooking wowed her boyfriend, what really melted his heart was that she won the National Spelling Bee." And yes, I plan on using that word in a sentence on this blog, preferably to describe my own cooking. :)

Then, I also learned that "palatschinken" is "an unusual type of pancake." According to Wikipedia, it comes from Central Europe and is similar to crepes becuase it is so thin. They are usually rolled with with fruit jam or sauce inside and then sprinkled with icing sugar. I must say palatschinken looks and sounds awfully geusioleptic!

Do YOU know any interesting or rare words related to food or eating?

Ginger Glazed Mahi Mahi

I saw this on All Recipes a while ago and I really don't know what took me so long to finally attempt it (probably 'cause I had so many other recipes I wanted to try!), but OMG this recipe is seriously good. And easy to make, too! Oh, and the 259 calories per serving really just can't be beat!

GINGER GLAZED MAHI MAHI

Ingredients

• 3 tablespoons honey
• 3 tablespoons soy sauce
• 3 tablespoons balsamic vinegar
• 1 teaspoon grated fresh ginger root
• 1 clove garlic, crushed or to taste
• 2 teaspoons olive oil
• 4 (6 ounce) mahi mahi fillets
• salt and pepper to taste
• 1 tablespoon vegetable oil

Directions

1. In a shallow glass dish, stir together the honey, soy sauce, balsamic vinegar, ginger, garlic and olive oil. Season fish fillets with salt and pepper, and place them into the dish. If the fillets have skin on them, place them skin side down. Cover, and refrigerate for 20 minutes to marinate.
2. Heat vegetable oil in a large skillet over medium-high heat. Remove fish from the dish, and reserve marinade. Fry fish for 4 to 6 minutes on each side, turning only once, until fish flakes easily with a fork. Remove fillets to a serving platter and keep warm.
3. Pour reserved marinade into the skillet, and heat over medium heat until the mixture reduces to a glaze consistently. Spoon glaze over fish, and serve immediately.

Yields: 4 servings

Ginger glazed mahi mahi in good natural lighting.

Links:
http://allrecipes.com/Recipe/Ginger-Glazed-Mahi-Mahi/Detail.aspx

Cathy's Custom Cakes

R.'s cousin Cathy is an extremely talented cake decorator. Here are some of her masterpieces:

I just looove this cake! The sand is made of crushed graham crackers, by the way!

Can you believe everything is edible on this cake (except the two pieces of twine)?? Amazing!

According to Cathy, the flowers were made out of gum paste and took about 24 hours total.


If I were a little girl, I'd die to have a cake like this!


Camera cake! Is this cool or what?

Cathy has finally decided to take the plunge and start her own cake-making business, so if you're in the Pittsburgh area and have needs for a cake, check out Cathy's Custom Cakes. I'm pretty sure she can accommodate special dietary needs since her daughter is allergic to your standard cake ingredients (wheat and eggs).

Spinach and Mushroom Frittata

I've made this frittata a few times now and it's turned out really well every time. Not only that, it is super easy to make (pretty much just mix all the ingredients together and bake!). Based on the reviews, it seems that you can throw in any ingredient you want, though the recipe is great as it is (and not too fattening or anything either!) so I've never had the urge to be too creative with it. The only thing I did try was to use regular mushrooms (as opposed to portobello) which worked fine, though I think I prefer portobello.

SPINACH AND MUSHROOM FRITTATA

Ingredients:

• 1 (10 ounce) package frozen chopped spinach, thawed and squeezed thoroughly to remove liquid
• 4 eggs or equivalent egg substitute
• 1 cup part-skim ricotta cheese
• 3/4 cup freshly grated Parmesan cheese
• 3/4 cup chopped portobello mushrooms
• 1/2 cup finely chopped scallions with some green tops
• 1/4 teaspoon dried Italian seasonings
• 1 pinch Salt and pepper, to taste

Directions:

1. Preheat oven to 375 degrees.
2. In a large bowl, whisk together all ingredients until well mixed. Spray a 9-inch pie plate with cooking spray and fill with the spinach mixture.
3. Bake for 30 minutes, or until browned and set. Let cool for 20 minutes, cut in wedges and serve.

Links:
http://allrecipes.com/Recipe/Spinach-and-Mushroom-Frittata/Detail.aspx

Korean-Inspired Beef Stir-Fry

This is yet another great recipe I found on Yahoo! Food (originally an Eating Well recipe). In fact, it was one of their "featured recipes" and I figured I really couldn't go wrong. I'm calling it "Korean-inspired" rather than simply "Korean" because, as one reviewer mentioned, it isn't terribly authentic, but it is delicious nonetheless. The recipe presented below has been doubled to make four or five servings, but other than that, I found that no alterations were necessary.

KOREAN-INSPIRED BEEF STIR-FRY

Ingredients:

• 6 tablespoons mirin (can be found at an Asian market or the Asian food aisle of your local supermarket, or use sherry or white wine with a pinch of sugar as a substitute)
  
• 4 tablespoons reduced-sodium soy sauce
• 4 teaspoons cornstarch
• 2 tablespoon canola oil
• 1 pound flank steak, trimmed of fat and very thinly sliced against the grain
• 2 tablespoon chopped garlic (about 5-6 cloves)
  
• 4 teaspoons chopped jalapeno pepper, or to taste (about 1 pepper)
• 3 teaspoons chopped fresh ginger
• 8 cups (about two 8-oz bags) mung bean sprouts
• 2 (6 ounce) bag baby spinach
• 1/2 cup chopped fresh cilantro
• 2 teaspoon toasted sesame oil
• 4 tablespoons toasted sesame seeds (optional)

Directions:

1. Combine mirin, soy sauce and cornstarch in a small bowl.
2. Heat oil in two large nonstick skillets over medium-high heat.
3. Spread steak out in the two pans and cook until seared on one side, about 1 minute. (Clara's note: Don't overcook.)
   
4. Add garlic, jalapeno and ginger and cook, stirring, until fragrant, about 30 seconds. Add bean sprouts and spinach (the pans will be very full).
5. Pour the mirin mixture into the pan and stir gently until the sauce thickens and the spinach is wilted, about 3 minutes.
6. Stir in cilantro and sesame oil. Serve topped with sesame seeds (if using).
7. Serve with rice or rice noodles.
   

Yield: 4-5 servings

The finished product.

Other Notes and Tips from Yahoo:

• If you have a little extra time before dinner, put the steak in the freezer for about 20 minutes to help make it easier to slice thinly.
• To toast sesame seeds, heat a small dry skillet over low heat. Add sesame seeds and stir constantly until golden and fragrant, about 2 minutes. Transfer to a small bowl and let cool.

Links:
http://food.yahoo.com/recipes/eatingwell/1096/korean-beef-stir-fry/

Bonus Weekender: Great Wall Supermarket (Falls Church, VA)

Those of you who have been reading this blog regularly probably know that I've been on a quest to find a good Chinese supermarket in the DC area. I'm happy to report that I've found The One: Great Wall Supermarket in Falls Church, Virginia!

Even though Great Wall is located in a whole different state, it didn't take me as long to get there than I thought it would; in fact, it took about the same amount of time it took to get to Kam Sam. The difference is that Great Wall is much bigger and better! There is a massive selection of pretty much anything Chinese. I was particularly impressed with the live fish tanks:

and the roasted meat takeout area:

Of course, Great Wall has a great selection of Asian sauces:

And I saw (though didn't buy) "Taro Frozen Dessert," which is probably the closest thing to the elusive purple yam ice cream; however, I don't think they're quite the same thing. Somebody, pleeeeease import some purple yam ice cream here!! (And while you're at it, please bring in some dofuhua, too!)

Between this place and H Mart, I think I've got about 90% of my Asian food needs satisfied. Overall, I was happy with my shopping experience at Great Wall and will definitely go back should the need arise.

Pertinent info:
Address: 2982 Gallows Rd, Falls Church, VA 22042
Phone: (703) 208-3320

Julia Child's Kitchen

On display at the National Museum of American History in Washington, DC is Julia Child's kitchen, which is where she taped her last three cooking shows (In Julia's Kitchen with Master Chefs, Baking with Julia, and Julia and Jacques Cooking at Home) in her home in Cambridge, Massachusetts. Julia Child's husband custom designed the kitchen, complete with tall counters, to accommodate her height of 6'2". These are the pictures I took at the museum:

I love how she was so efficient with space by hanging all her pots and pans and other cooking utensils on every spare inch of the wall. Love it. Particularly the knife racks.

Curried Apple Couscous

This is another one of my absolute favorite recipes, from 101 Cookbooks. I've made this many times and have never needed to make any adjustments; it is perfect as is. And it is amazingly easy to make, too! (It is what I call "truly ready in under 30 minutes.")

CURRIED APPLE COUSCOUS

Ingredients:

• 4 tablespoons unsalted butter
• 1 tablespoon curry powder
• 1 medium apple, cored and chopped
• 3 green onions, washed, trimmed, and thinly sliced
• 1 cup whole wheat couscous (or regular)
• 1-3/4 cup water
• 1 teaspoon sea salt
• 1/2 cup pine nuts, toasted
• Small handful of mint, chopped

Directions:

In a large saucepan over medium-high heat add 3 tablespoons of the butter, the curry powder, and a couple generous pinches of salt, and cook for a minute or until the spices are fragrant. Stir in the chopped apples and cook for about 3 minutes, enough time for the apples to soften up a bit and absorb some of the curry. Scoop the apples from the pan and set aside in a separate bowl.

In the same pan, again over medium-high heat, add the remaining tablespoon of butter. Stir in the green onions, let them soften up a bit and then add the water and salt. Bring to a boil, stir in the couscous, cover and remove from heat. Steam for 5 to 10 minutes and then use a fork to fluff up the couscous. Stir in the apples, pine nuts, and chopped mint. Season with more salt and curry powder to taste.

Yields: 3 servings.

Links:
http://www.101cookbooks.com/archives/001509.html

Bonus Weekender: Yirasai Sushi and Cafe [Update]

I had a sudden sushi craving Friday night and decided to make a trip to Yirasai again (see previous post here). I ordered the sushi and sashimi combo (and remembered to take a picture this time!). It was, once again, delicious. I got to sit right in front of the sushi bar and watch Mr. Kim, the owner, make my sushi. Mmmm.... Anyway, after I paid my bill and was getting ready to leave, he said, "I'm making something special for you" and offered me (and everyone else in the restaurant) a piece of "soy bean nori." Gotta love the friendly atmosphere! I was SO full after that meal I skipped breakfast the next morning, which is an extreme rarity for me. (Note to self: Order less food next time!) But boy, did it hit the spot!

Anyway, here's the picture I promised:

Sushi and Sashimi Combo

Giordano's (Chicago, IL)

Chicago is known f0r its deep dish pizza, and Giordano's pizza is one of my favorite things about Chi-town and the one place I absolutely always make a point to visit whenever I'm in the Windy City. My most recent trip to Chicago was my first in three years, and boy, did I have a craving for some deep dish!!

Giordano's has a number of locations in Chicago; the one I frequent is just north of the Millennium Park, off of Michigan Ave, and a short walk from the Loop. I was able to get a large group to come along, which is always good for sharing different varieties of pizzas. The six of us who got there first went ahead and ordered two medium pizzas to share - one veggie (with mushrooms, onions, and green peppers) and one pepperoni and sausage, each stuffed with mounts of cheeeeeese. I'm not normally a big eater, but I managed to down two and a half slices of this baby. It was gluttony at its best!

I'm already looking forward to my next trip to Chicago!

Veggie pizza

Cheese oozing out of my pizza.

Pertinent Info:
Address: 135 E. Lake, Chicago, IL (Prudential Plaza); see website for more locations
Phone: (312)616-1200

Mrs. Fields' Marble Cookies

When I first became interested in cooking/baking about a decade ago, I bought a Mrs. Fields cookie cookbook. The first recipe I attempted was her marble cookies, which turned out so awesome (and are always a hit) that that was the only kind of cookies I'd ever make! They are chocolatey, slightly chewy (I love them out of the fridge, actually), and have just the right amount of tanginess to them thanks to the sour cream. The recipe for Mrs. Fields' marble cookies can be readily found online, but below is the one I follow, which doubles the original recipe ('cause I can't make just 30 cookies!) and probably includes some modifications I've made over the years as well. Enjoy!

Ingredients:

• 4 cups all-purpose flour
• 1 tsp baking powder
• ½ tsp salt
• 1 cup light brown sugar, packed
• 1 cup granulated sugar
• 1 cup salted butter, softened
• 2 large eggs
• 1 cup sour cream
• 2 tsp vanilla extract
• 2 cups (12 oz) semi-sweet chocolate chips

Directions:

1. Preheat oven to 300 degrees F.
2. In a medium bowl, combine flour, baking powder, and salt with wire whisk. Set aside.
3. In a large bowl, combine sugars using an electric mixer set at medium speed.
4. Add butter and beat until batter is grainy.
5. Add eggs, sour cream, and vanilla, and beat at medium speed until light and fluffy. Scrape bowl.
6. Add the flour mixture, and blend at low speed until just combined. Do not overmix.
7. Melt chocolate chips, using one of these two methods: a) Place chocolate chips in double boiler over hot but not boiling water. Stir constantly until melted. b) Place chocolate chips in a microwavable dish and heat on high, stirring every 20 seconds until melted.
8. Cool chocolate for a few minutes and pour over cookie batter.
9. Using a wooden spoon or rubber spatula, lightly fold melted chocolate in the dough. Do not mix chocolate completely into dough.
10. Drop by rounded tablespoons, 2 inches apart, onto ungreased cookie sheets. (I always mold and flatten each cookie a little bit to make sure that each has a nice marble pattern.) Bake 20-22 minutes. Do not brown. Quickly transfer cookies to a cool surface.

Fresh baked marbles

Bonus Weekender: Cappuccino Cuteness

Saw these super cute pics on Cute Overload:

I don't know about you, but I love seeing the kinds of creative things people do with food. I only wish I had that talent!!

In case you were wondering how they made the cappuccino art, there are actually several videos on YouTube that show the artist in action. Here's one I really like: