CHERRY CLAFLOUTIS...and half healthy to...

i gotta say...i'm quite proud of my self on this one...clafloutis have intrigued me for many years. besides the fact that i never spell it right, i hardly even pronounce it correctly.

if you didn't know how good it's gonna be you'd think it was a big deflated mistake...trust me...no mistake.

i'll be back with the recipe...

Highlander Coffee @ Great Coffee in Kampong Bahru

Highlander Coffee is started by two brothers, Phil and Cedric Ho, who quit their engineering careers in pursuit of their passion for coffee. The cafe arrived after their primary business in supplying coffee machines, coffee appreciation and barrista courses. It was only a few years ago that they started their cafe. Their disciplined way of brewing coffee up to cleaning their coffee machines daily really lived up to their tag line, “Seriously Coffee”. Since the cafe is opened, they have attracted serious coffee fanatics in search of good gourmet coffee. 

One Friday morning, I decided to pay a visit to Highlander Coffee for a little caffeine high after a night shift duty. My destination was found smacked right in the middle of the row of shophouses along Kampong Bahru Road near to the entrance of SGH. There was some road works just outside the unassuming cafe front. Upon entering the front door, the noise from outside faded to a hum and all there was, a tranquil, relaxing mood with the inviting aroma of coffee. The cafe feels cosy, much smaller than the typical Starbucks and Coffee Bean joints. There was one caucasian guy sitting in one corner, tapping on his laptop with his coffee and then asked for another cuppa. There was another caucasian lady at another table and there was me. Looks like a quiet morning for my newspapers and magazine. 

The coffee menu on the wall behind the coffee bar shows a list of classic hot espressos and flavored coffees. As for food, there are some cakes, sandwiches and toast but nothing very fanciful. The main draw is definitely coffee. 

Here's the cafe latte with the rich and foamy milk (S$2.80/cup). I observed the barrista making extra effort to compact the freshly ground coffee powder which results in my aromatic esspresso, which when added to the milk forms a well balanced latte. I liked to my latte without sugar and this makes it easier to taste if the espresso was made properly. Poorly done ones will end up with the latte having bitter after taste from too much espresso or the other extreme, the lack of it. 

My breakfast comes in the form of a simple, thick wholemeal toast with butter an strawberry jam. I liked the thick toast for the slight crisp on the outside and the soft textured insides. This light breakfast still keeps the taste buds most sensitive to coffee pretty much intact, enables enjoyment from the cuppa. A meal with rich, complex taste would most likely spoil a good coffee experience. 

Another good place for cafe latte is at Jones the Grocer.  I'm afraid the consistency of the latte, cannot be compared to Highlander Coffee. The price is at S$4/cup which is much pricier. So Highlander is definitely a place to visit for good gourmet coffee at a economic prices. For the early risers, sorry, they are only opened at 9am and closed at 6pm. 

Cost : about S$7/person (coffee with food)

Address : 49 Kampong Bahru Road (opposite SGH entrance) 

Website : Highlander Coffee

Country : Singapore

SMOKIN' CHICKEN CHILI

FINALLY!...something savory

i had so much fun with the rich savory aromas wafting around the kitchen...i think i was in an aroma coma!...a baker's black-out you might say...

i came across this great recipe @

http://www.norecipes.com/2008/03/09/chipotle-turkey-chili-with-pickled-jalepenos/

loads of yummy stuff in this blog. can't wait to try more.

my "no recipes" version...

i used a little less ground turkey

added 2-3 shredded chicken breasts cooked on BBQ

and pinto beans (i thought they would hold up better through the week)

Potato Salad and other good things

When I think of summer foods, I think of potato salad. Then I think of hamburgers, hotdogs and apple pie, but potato salad is always first. What is it about that salad that just exudes summer, barbecues and picnics? It probably all boils (ha, no pun intended) down to the fact that it's just so darn good.

This potato salad definitely came with some inspiration. A while back Kim at The UnGourmet (a killer site that you must absolutely visit), posted her potato salad, and hallelujah she puts bacon in it! Now, perhaps I have actually been living under a rock for several years, but this was the first time I had ever seen bacon in a potato salad, and I found it to be genius! So, here is my version of potato salad with bacon, tweaked to accommodate the ingredients I already had. The entire batch was gone by the end of the day, pretty good review I'd say!

Potato Salad-ala Teresa'a cupboard!

Ingredients

8-10 red potatoes, boiled and cubed (don't peel, the skin is so tender after boiling, you won't need to)
4-6 boiled eggs, boiled, peeled and cubed
2-3 dill pickled cubed
1/2 can olives chopped
3-4 stalks celery, chopped
4 slices thick bacon cooked, dried and chopped
1 1/2 cups mayo
1/4 cup mustard
1-2 teaspoons horseradish
1-2 teaspoons Worcestershire sauce
1 teaspoon garlic powder
1-2 teaspoons seasoned salt
1-2 teaspoons black pepper

Directions

Combine potatoes, eggs, pickles, olives and bacon. In a seperate bowl combine dressing ingredients, be sure to adjust according to taste and how much dressing you want. Combine dressing and salad, and top with a sprinkling of seasoned salt.

Enjoy with a cold drink and something hot off the grill!

I also have to share a long overdue award I received from Jenn at Bread + Butter. Isn't Jenn cool? I'm always amazed at the foods she posts everyday, they're so mouthwatering! Thanks Jenn!


This award is to be passed to ten other bloggers. I'm going to pass this on to the following:

1. Emaline at The Open Pantry
2. The gals at Three on Food
3. Michele at My Italian Grandmother
4. Barbara at Barbara Bakes
5. Katherine at Smoky Mountain Cafe
6. Elizabeth at Elizabeth's Edible Experience
7. Kristen at Watcha-Eatin?
8. Reeni at Cinnamon Spice and Everything Nice
9. Kim at The Ungourmet
10. Elyse at Elyse's Confectionery Creations

All of these bloggers are fantastic and deserving of a lot of attention. Of course, I could say that for all of you, I love my food bloggy friends!

Strawberry Chocolate Cakeballs

If I ever want to lose weight, it's very important that I never make these again...yeah right!

Have you ever visited Bakerella's blog? If you are even remotely interested in baking, it's very important that you check out her site, her amazing pictures and recipes will have you drooling for days. She also makes the CUTEST cake pops that you have ever seen. And with her step by step directions, they seem so simple! I have no doubt that I'll be trying several variations of these magnificent little treats, but for my first time, I started very simply.

These were inspired by Melissa's strawberry cakeballs at Schweet 'N Savory, definitely check her blog out too, this girl's got such a headstart being such an accomplished cook at such a young age! I loved her idea of the strawberry cake wrapped inside a chocolate shell.

These were so simple and a lot of fun to make. It was nice having something to keep my hands busy while watching Arrested Development! I tried to drizzle them with white chocolate, but it just did not work out for me this time, better luck next time. They were also SO tasty, very creamy and almost reminded me of a truffle rather then cake. I can't WAIT to make these again.

Strawberry Chocolate Cakeballs

Ingredients

1 box strawberry cake mix
1 tub strawberry frosting
1-2 bags chocolate chips (I tried both milk chocolate and semisweet, I definitely preferred milk chocolate)

Directions

Prepare cake according to directions. Combine cake with frosting and mix in a bowl until completely combined (I actually felt that it was easier doing with while the cake was still slightly warm to help soften the frosting a bit). Once cake and frosting are mixed into a slurry, shape into balls, or whatever shapes you want. Chill for a few hours in the fridge or freezer (I blasted mine in the freezer for an hour). Melt chocolate chips. Dip each cake ball into the melted chocolate and coat completely. Lay on wax paper to cool and dry. Devour!

To get much better instructions and "how-to" pictures, check out Bakerella, she's the pro at these!

Roast Beef Panini with Caramelized Onions and Butter Cheese

My first panini post, it's about time! My sweet, amazing mom got me a panini press for Christmas after knowing that I was drooling over one for sometime. In all honesty I haven't used it near as much as I should just because I'm still getting acquainted with some good recipes, but it does make a killer grilled cheese for my kids!

This sandwich is very quick and easy and PACKED with flavor. I loved the sweetness of the caramelized onion, with the full flavored cheese and rich roast beef. The cheese that I got was found at Kettle Kitchen Village in Intercourse, PA (that's right Donna, Intercourse, PA, I thought you'd enjoy that!).

Kettle Kitchen is full of food prepared by the Amish community, and oh my gosh do those people know how to cook. The funnest was the cheeses and meats. I picked up some butter cheese at the strong recommendation of my cousin-in-law. It's very delicious and it kind of a cross between provolone and a very sharp cheddar. It's a strongly flavored cheese that is incredibly creamy and melts like a dream. Since I know butter cheese isn't very available though, you could sub with just about any cheese you'd like, Swiss, provolone, fontina, their all fantastic. In fact, the first time I made this, I used Gorgonzola, which was just as tasty.

I got my caramelized onion recipe from my Aunt's blog Sugarbliss...Cookies etc. It's a very easy and delicious way to caramelize your onions, and you can use them in so many ways.

Ingredients (per sandwich)

1 ciabatta roll, or kaiser roll
5-6 slices roast beef
3-4 slices favorite cheese, or 1/8 cup Gorgonzola
1/4 cup caramelized onion

Directions

Assemble sandwich, I like to put the cheese as the middle layer to adhere it all together. Place on heated panini grill and grill until bread is browned and cheese is melted.

Homemade Applesauce

Are any of you insomniac bloggers? Do you blog late at night when your body and brain won't let you sleep? I only ask because that is what I'm doing right now. Fortunately it's not something that happens too often, but every couple of nights or so the sandman forgets to stop at my place...so I blog. Thank goodness for the miracles of technology to keep us entertained late at night!

My mom often had homemade applesauce for us while growing up as a kid. Mmm, there was nothing better then getting a ladle of that stuff, still steaming, right after being prepared. It just has so much more texture, depth and flavor then any of the jarred stuff that's available at the grocery store. I am also a huge fan of applesauce because it's one of the few forms of fruit that my son will actually eat!


Any chance those necklaces are made with real fruit juice?

For some reason, I always had it in my head that applesauce was way too intimidating to make, and required fancy kitchen equipment and techniques that I didn't have. But, as it turns out, making homemade applesauce is just about as hard as making a pot of mashed potatoes. And just like making mashed potatoes, there really isn't much measuring to do, so trust your gut, and your tongue!

Homemade Applesauce

Ingredients

10-20 Golden Delicious apples (just depending on how much you want), peeled, cored and cubed
brown sugar
granulated sugar
cinnamon

Directions

Put apples in a large pan and add about an inch of water, boil down for several minutes. Apples will release their own juices. Apples will be ready to mash when they are practically falling apart on their own. Mash to desired consistency. Add cinnamon, and sugars to taste, but add sparingly because applesauce will sweeten as it cools.

APPLE CAKE TART

apple cake?...not really...apple tart?...not so much...layered apple goodness?...exactly!

can make for a nice impressive presentation, BUT i would recommend cutting it out of spectaters view...although if you had a nicely sharpened knife (i don't...on the list of things to-do) it might cut just fine. it's knid of a rustic looking thing anyways, so who cares what your slice looks like when it's goin' down.







the sides are beautiful and cakey looking. i think the scallopped tart dish is the best way to go. i was going to try this in a spring form, but glad i opted for the pretty one.

layers and layes of yummy golden delicious apples. this looks like it could double for a potato gratin.



as seen in the photo, i thought it would be more cake-like..., but it really was more...hmmmm....clafouti-ish inside.

end results ???...

i might try this again...i might try cooking it a bit longer...i might try a little less apples and maybe chunkier slices to allow the batter more room to cake-up...hmmmm more thoughts later...

many thnaks to fellow foodie IRENE for this recipe

found here...

http://confessionsoftart.blogspot.com/2008/11/apple-cake.html

Chinese Noodles Recipe

I'm sure Asian cooking guru Jaden of Steamy Kitchen would cringe if she saw this noodle recipe, but I can't help it. It was my go-to dish my last year in college and it's a keeper. My senior year I shared a big beach house with four other girls in Santa Cruz, California. I seemed to be the only one really interested in cooking. One was a Japanese American basketball player who ate bowls and bowls of rice, one was a perpetual dieter, another favored baked or fried foods that always seemed to incorporate Crisco, and one was a pint-sized Chinese American sophomore from Sacramento who came from a very large family. She didn't cook very frequently, but this easy noodle recipe was something I learned from her.

I recently received a number of Annie Chun's noodles. The dried chow mein noodles reminded me of this long forgotten recipe. Perfect for a college student or anyone else for that matter, it's fast, cheap and easy. It can be eaten very simply or dressed up any number of ways with toppings. It's good served hot or cold. I like it with a sprinkling of chopped cilantro and green onions and shreds of chicken. But it's surprisingly satisfying plain too. I have no idea if it is in any way authentic, I only know it makes a comforting meal when you can't think any further than the pantry.

When you make chow mein noodles be sure to rinse them or they can get very sticky. I've used this sauce on flat rice noodles and even on spaghetti in a pinch. While the recipe I learned was equal parts ketchup and oyster sauce, you could add ginger, toasted sesame oil, Chinese chile garlic sauce, Sriracha sauce, whatever you like! It is one of the reasons I always have a bottle of good quality oyster sauce on hand.

Chinese Noodles
serves 4

Ingredients

12 ounces dry chow mein noodles
3 Tablespoons ketchup
3 Tablespoons oyster sauce

Optional garnishes:
Sliced green onions, cilantro, cucumber, roast pork or shredded chicken

Instructions

Cook noodles according to instructions and rinse briefly. Combine ketchup and oyster sauce in a large bowl, then add noodles and toss to combine. Top with any garnishes you like.

Enjoy!

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Note: This recipe is very similar to one in the New York Times by Mark Bittman called Egg Noodles with Soy Broth. It calls for noodles dressed in equal parts soy sauce, ketchup and a dash of rice wine vinegar.

Beard Papa ....... Probaby the best choux la creme in Singapore

Choux la creme is a pastry dessert originating from France as the name suggest. I haven't visit France yet but I've tasted many good choux la creme in Japan. Japanese are crazy about French pastries and choux la creme is one pastry that they can make real good. Last December, I've been "sniffing" the basements of Japanese shopping malls (their food sections) in search of good food and have found a couple of good choux la creme brand names that cause long queues.

Back in Singapore, Beard Papa is probably the best in choux la creme and the Beard Papa Chain happens to be a Japanese franchise. The choux (pastry) that they make are consistent and most appealing is the filling that  is pumped into the choux. Every one is freshly prepared as you order them.

I did a takeaway and then "smuggled" them to Spinelli's coffee at The Heerens. The choux la creme go very well with the Spinelli's daily roast. No sugar is needed to extract the best coffee frgance. The complimenting sweetness from the choux la creme goes very well with the coffee.

Original Cream Puff with vanilla custard (S$2.20/pc)

Eclair cream puff (S$2.50/pc)- Chocolate coated with vanilla and cocoa custard

Cookie Choux Cream Puff (S$2.50/pc) - Cookie crisp coat with vanilla custard

Locating a Beard Papa : Takashimaya, Bugis Junction, Vivo City, Plaza Singapura, Changi Airport

Website : Beard Papa Website

Country : Singapore

Chocolate Chip Oatmeal Cookies

Okay, there is a small (big) chance that I posted these cookies just to show off my Mother's Day gift, which is the silpat! Oh, how I have lived without one of these my whole life is beyond me. Have you ever baked with one of these? They stick to nothing, they are amazing. I'll never bake without one again.

Okay, sales pitch aside, the cookies were really good too. They weren't FULL of oats, they just had enough to give it a bit of texture of flavor. So if you want a great chocolate chip cookie with a bit of earthiness, here you go, they're delish. The reason they are pictured on wax paper is because my mom told me that if you let them cool on wax paper, they end up softer. To be honest, I didn't notice much of a difference, but then again, my family doesn't have the patience to let anything cool before we shove it in our mouths. So there's a little experiment for you, let me know if you notice a difference!

Chocolate Chip Oatmeal Cookies
Found in Debbie Fields Great American Desserts

Ingredients

2 1/2 cups flour
1/2 cup quick oats
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup firmly packed light brown sugar
1/2 cup white sugar
16 tablespoons unsalted butter at room temperature
2 large eggs, at room temperature
1 tablespoon pure vanilla extract
1 tablespoon creme de cacao (optional)
16 ounces chocolate chips (I used semi sweet)

Directions

1. In a large bowl, whisk together the flour, oats, baking soda and salt.

2. Put the sugars in a large bowl and beat using an electric mixer on medium speed for 2 or 3 minutes until fluffy. Beat in the butter, several pieces at a time, until combined.

3. In a small bowl, whisk together the eggs, vanilla, and creme de cacao, if using.

4. Beat the egg mixture into the butter mixture until smooth using the mixer at low speed. Scrape down the bowl, with a rubber spatula. Beat in the dry ingredients until just combined-a light dusting of flour should be visible in the dough. Add the chocolate chunks and mix until evenly distributed. Scrape down the bowl again. Refrigerate the dough for about 1 hour, or until firm.

Cooking with Amy on View from the Bay!

Last week I was on View from the Bay and you can watch me demonstrate a recipe with only three ingredients! Ok, it has four if you count the salt.

There are also three delicious Spring recipes reprinted from my book, Williams-Sonoma New Flavors for Appetizers: Chilled Pea Soup with Creme Fraiche and Chives, Fava Bean and Ricotta Crostini with Fresh Mint and Deviled Eggs with Watercress. If you can't find or don't want to bother with fresh fava beans, edamame make a great substitution. For the demo I used frozen green peas in the soup. Only use English peas if they are sweet and not starchy.



I was also on Dining Around with Gene Burns yesterday. It was a great experience, Gene is a wonderful interviewer. You can download the podcast or listen online if you like.

white chocolate butterscotch toasted pecan cookies

i'm always looking to have just a little something in my sweets that could be considered...good for you? well, i found this old fashion chocolate chip oatmeal recipe at BIGOVEN, so i bake these puppies up and dole 'em out saying, "sure, have another....they're good for ya". i definitely wouldn't consider this an oatmeal cookie so don't be put off for that factor, but it has just a little, so there ya go....a little healthy.


















by the looks of the dough, i thought i might have overdone it a bit with the goodies. the finished product came out just right, although i think i could have added even more toasted pecans.

this is a great recipe to play around with...

http://www.bigoven.com/117091-Old-Fashioned-Chocolate-Chip-Oatmeal-Cookies-recipe.html

this time, as you can see, i used white chocolate chips, butterscotch chips and toasted pecans...(personally, i think toasting is important)

the recipe makes about 90-95 medium cookies

you decide if you prefer crunchy or chewy or maybe a bit of both

the bigger they are, the softer the center

baked french toast

i believe this picture says it all....

all i can say about this is.....YUMMMMmmmmm!!!!

it's quite pretty on top. it would make for a nice presentation if you cooked it in an attractive baking dish.







ok...i had to stick this one in.


my serving looks way too much like that character RUBY in the background...

in a hurry...will post more about this in a while, BUT here is where i found this KILLER recipe
at the Mountain High Yogurt website (click for link)

quick n' simple CHERRY CAKE PIE

this ROCKS!

big winner at my house...and so easy too.

it was fun to watch how it just randomly puffed up where ever. even though i evenly spread the dough and then the topping i could tell it was gonna have a mind of it's own.

each serving has it's own little personality. lotta cherry, little cake, lotta cake, hint of cherry, then there's the 50-50. any way you cut it every bite is good...AND you can definitely change it up with different pre-made pie fillings or go all fresh...

i found the recipe here with many thanks and kudos to the writer http://www.dontforgetdelicious.com/2009/quick-dessert-cake/

Lion House Orange Rolls

A while back I found this gem on Katy's blog Food for a Hungry Soul. Have you visited her yet? If not, you really must, she's always got such gorgeous pictures and recipes on her blog. So while I was wondering what I should make for Mother's Day brunch (that's right, I make my own brunch, I wouldn't appreciate being forced out of the kitchen on my own day!) these orange rolls came to mind. You can find the link to the recipe here.

Not only were these completely delicious, but they were so much fun to make. This was my first time doing any kind of pastry like this, and I thoroughly enjoyed myself. Since I did get a little confused at how we were supposed to cut them, I figured I'd take pictures of how I did it...after Glenn explained it to me. I loved rolling these up, it was like play dough for grown ups!



Definitely give yourself enough time if you plan to make these, as you do have to wait for the dough to rise etc. But I promise they will be worth every second! Thanks again Katy!

And hey, have a wonderful Memorial Day weekend! I wish sunshine, good company and great food your way!