WHITE CHOC., CHERRY, MAC., ALMOND, OATS COOKIE

WHITE CHOCOLATE, CHERRY, MACADAMIA and TOASTED ALMOND

in an OLD FASHIONED CHOCOLATE CHIP OATMEAL COOKIE

i know, long name for a little crispy chewy disc, but this recipe is a big winner. actually the recipe i'm talking about is a great base to anything you want. i found this recipe at bigoven.com.

i was on the mad hunt one day to find a cookie that basically had a regular chocolate chip cookie flavor, but with a little oatmeal in it. why?..i don't know. in the back of my mind i was thinking a little oatmeal would make it a little healthy..right?... well, so many that i ran across were just oatmeal-chocolate chip. i wanted a chocolate chip with oatmeal...make sense?

i'll bet if you weren't told there was oatmeal in it you wouldn't even know...
well, maybe if you're a cookie expert.

so there's no need to really go on and on...i linked in the recipe (again) so please try it out. i found it to make about 90 cookies. maybe because i add so much/many extras. for this combo that i just made i added 1c. slightly chopped roasted macadamias, 1 c. white choc. chips, 3/4 c. dried cherries, and approx. 1/2 c. toasted slivered almonds. sounds like alot, but as you can see, this recipe can take it. also i didn't have quick oats so i just threw in regular oatmeal and that worked great, couldn't tell the diff. i think a while bake i did almonds and butterscotch chips. i think i might try something with apricot next.
so try it out, let me know what flavor combos you come up with...

Why do YOU cook, Allen Williams?

Allen Williams is a renaissance man, both in and out of the kitchen. His cooking style combines farm-style cooking with urban flavors. The photo of his childhood home in Michigan, where his cooking adventures began, is appropriate since he looks to the past as much as to the present to make great food. In addition to blogging at Eating Out Loud, he also writes about and digitally preserves vintage handwritten recipes at Recovered Recipes.

"For me, it's quite simple...I grew up in the kitchen with my mother, baking and cooking as soon as I could grasp a wooden spoon. I didn't choose to cook - it's just something I've always done. I do find that the greater distance I move from my parents home, the more I tend to cook. Although I could easily eat out every night, I find myself still drawn to spending time in the kitchen. It's relaxing, stimulates my creativity, and provides a direct connection to my family."

Strawberry Banana Trifle

I went to the park today with my kids and the air had that beautiful fall crispness to it that felt so good. I love summer, but I really love fall, so I'm welcoming it with open arms. However, I have loads of summer recipes from the previous months that I really want to share before it's too late!

I think trifles are fun. I love assembling them with their colorful and delicious layers that look so pretty when it's all put together. It's an impressive looking dessert that requires little effort, my favorite kind!

Strawberry Banana Trifle
Found in Taste of Home, Picnics, Potlucks and BBQs

Ingredients

1 cup sugar
1/4 cup cornstarch
3 tablespoons strawberry gelatin powder (Jello)
1 cup cold water
1 pint fresh strawberries, sliced
1 3/4 cup cold milk
1 package (3.4 oz) instant vanilla pudding mix
3 medium firm bananas, sliced
1 tablespoon lemon juice
6 cups cubed angel food cake
2 cups heavy whipping cream, whipped
additional strawberry and banana slices for garnish

Directions

1. In a saucepan, combine the sugar, cornstarch and gelatin; stir in water until smooth. Bring to a boil; cook and stir for two minutes or until thickened. Remove from the heat. Stir in strawberries; set aside.

2. In a large mixing bowl, combine milk and pudding mix. Beat on low speed for 2 minutes, set aside. Toss bananas with lemon juice, drain and set aside.

3. Place half of the cake cubes in a trifle bowl or 3-qt serving bowl. Layer with half of the pudding, bananas, strawberry sauce and whipped cream. Repeat layers. Cover and refrigerate for at least 2 hours. Garnish with additional fruit if desired.

BBQ PIG'S FEET aka "TROTTERS"

HAVE I GONE NUTS ???...

"why yes, i believe you have", i say to myself.

and they say that's the 1st sign ya know...talking to yourself...myself...

any-whoo...i have no idea what has gotten into me and why i just had to try me some pig's feet. last month i wanted to cook my own octopus, but as stated a few days ago, i found an easier way out of that obsession. i thought this would be a bit easier to find, so i called around and asked for pig's feet, but found out i would have to special order them and 5 lbs is the minimum. i knew i was all alone on this one so i thought 5 lbs might be just a bit much. one of the butchers at Bristol Farms suggested going to a Mexican market or a carniceria. so off i went. obsession going at full speed.

BINGO!..i hit up the 1st carniceria and WOW!...beautiful meats and poulty. i was like a kid in a candy store...so to speak, but i was there for one thing so i stayed focused. i ran into a little language barrier (at first he was going to sell me a beef foot/HOOF the size of a small tree stump), but i walked out with a huge smile of sucess and 3 feet-1 whole and 4 halves.

so...cooking them....i googled and googled about the preparation. i found that you have to get friendly with your feet. wash them carefully and one REAL special thing you must do is get out a disposable razor and shave the stray hairs you will undoubtedly see. YIKES! after that i threw them in a large pot filled with water, 1/2 - 1/3 c. white vinegar, onion, celery, carrot, garlic, peppers, chili powder cayenne, cumin and red pepper flakes. basically a spicy stew. bring to a boil, then simmer for about 2 1/2 hrs or untill tender. i really didn't know what a tender pig foot was supposed to feel like, so i guessed. when i thought they were done, i drained them, stared at them, and decided to put them in the fridge overnight and deal with them later. (my insecurities about the whole ordeal were creeping back).

so the next day i gave them a little reheat and i'm thinkin' they don't look half bad. i'll bet if i was more "cheffie" or just more aquainted with pig's feet i could get creative with them at this point. newbie that i am, i had to play around a little.

i had to take this picture...sorry, but i started to feel like this was a 3rd grade science project. the yellow pointer is showing the exact area and, i might add, THE ONLY area that there is any real meat. oh, by the way, the feet are cut in half...i had the option to buy whole and half(the butcher cut them right then for me), but they usually are sold in halves. also, (the weak stomach people cover your eyes and ears) you'll notice, as most certainly DID I, the lovely toenail directely above the yellow pointer. yes, that was hard to deal with. i probably should have removed it, but i was unaware and will know better next time.....next time?...maybe

for this 1st time experience i decided to go the safe route...

now you're speakin' my language...slop some BBQ sauce on anything and i'll eat it...well, i couldn't reeeeally say that was true before..., but i sure can now. solid proof right here.

all i did was slather them with Stubb's Classic Sauce and stuck them in a 390 oven. i think in the end it was about 40 minutes total. i kept taking them out, inspecting, poking and turning them...

one more shot for a comparison of before and after BBQ sauce...this is the next day warmed up after being refrigerated over night, before the BBQ treatment...trust me, you didn't want to see them straight out of the cooker. REEEELLLY gelatinous!

let's face it, there is nothing pretty about feet.

here we have the finished product. i think i could have left them in the oven a bit longer or moved them up to the broiler. i'll bet they would have gotten a nice crispy pig skin effect.

in conclusion...

will i eat these again?

if faced with the situation, i will not be afraid..

will i cook them again?

if given the task...i will not run...

all kidding aside...YES, i just might give this another try and i challenge anyone else who is a bit adventurous to just give it a shot...you'll have fun and maybe find your new favorite delicacy.

PORTUGUESE CUSTARD TARTS

ahhh... the Portuguese Custard Tart. they are quite cute and really not that hard to make, although i AM wondering why they are "donned" Portuguese. they seem kinda country French or you might think the same thing in a pie crust dough would be English?...anyway, thanks to the Portuguese for these little babies AND many thanks to almostbourdain where i found this recipe.





the recipe does make 12 in a regular size muffin tin and i must say, these should be eaten the day of baking. i'm saying this only because due to HOT weather, i had to refridgerate some and it's just not the same(well, no different than anything with pastry dough). BUT don't let this deter you because they probably won't make it through the night...one just doesn't seem to be enough.




the most time consuming part of the recipe is the handling of the dough. i know, you look at the recipe and sigh relief taht you can use frozen dough, BUT the rolling it up and rolling it out, then pressing into the cups takes a bit more effort. i'll cut the whining...because as you can see in this photo of the bottom, it becomes an important part of the tart cup. i think it makes it much better than some of the recipes that just say to form the dough straight into the tin.

i don't quite know what i would serve with these. just one on a plate looks kinda lonely...besides, they are definitely one of those things you just have to pick up and take a bite. no utensil would do it justice

anyhow..try them yourself. i think they would be great for a brunch.

Antoine Amrani Chocolates

Sour cherry, Grand Marnier, coffee and dark chocolate. That was the bon bon that won me over. I'm not sure what the inspiration was for the combination, though I was intrigued because coffee beans come from fruit called coffee cherries. I've always wanted to try the fresh fruit of the coffee tree. It's supposed to be very sweet. But it was the bitter edge of sour cherries, coffee and dark chocolate that I found so intoxicating.

The former Executive Pastry Chef from the acclaimed Le Bec Fin in Philadelphia, who trained at the Ritz Escoffier in Paris, Antoine Amrani recently launched his own chocolate company making exquisite confections. Coffee Sour Cherry was just one of the imaginative flavor combinations in my nine piece chocolate assortment.

I'm always happy to try a sample of high quality chocolates and those from Antoine Amrani did not disappoint. Really great chocolate is so satisfying that only a piece or two is plenty. I liked all the fruit infused flavors including an Earl Grey (bergamot) chocolate, the Orange Grand Marnier with a hint of cardamom and the intense Raspberry. The chocolates are very smooth, with balanced flavors and that melting moment that feels like settling into a pile of fluffy down pillows. It doesn't hurt that they are handmade and pretty as sparkling jewels.

It's interesting that chocolate sales continue to rise during tough economic times. Like lipstick and top shelf cocktails, buying a few pieces of great chocolate is something indulgent that you don't have to feel terribly guilty about. This year I'll be participating in the Hunger Challenge again and will have to forgo such treats for a week, but for right now, I heartily recommend pampering yourself or someone one deserving with the best chocolate you can find.

A Nice Substitute for Coleslaw

Hey everyone! I'm just about back to normal. Glenn's parents have been here for the last few days and we have been having a lot of fun exploring PA. We've been checking out places like Hershey, Lancaster, and Longwood Gardens. It has been a lot of fun seeing them and hearing their stories of their last eighteen months on the Trinidad Islands where they have been living.

So, since I'm still entertaining guests, I thought I'd stop by with what our beloved Donna calls a quickie! I like coleslaw, but I don't love it. Too often it tastes soggy, gloppy and void of any nutritional value at all. So, while at my parents house, we thought we'd give this broccoli slaw a try. It comes preshredded, just like regular coleslaw, but it's shredded broccoli and cabbage, so it's much crisper, denser and full of a lot more vitamins. I made a light dressing, just enough to lightly coat the slaw, and then threw in some sliced almonds and cranberries. My mom said it was her favorite part of the meal, which she may just have said to make her daughter happy, but I'm pretty sure she meant it :-).

Broccoli Slaw

Ingredients (the dressing ingredients are not specific, make it to your preferred taste)

1 bag broccoli slaw
1/2 cup low fat mayo
2 teaspoons vinegar (i used a seasoned rice vinegar)
1-2 tablespoons Splenda or sugar until sweetened to desired taste
salt and pepper
1/2 cup dried cranberries
1/2 cup almonds

Directions

Open bag of slaw and pour in bowl. In a separate bowl, combine mayo, vinegar, sweetener and salt and pepper. Adjust accordingly to taste. Pour dressing in with slaw, toss until coated evenly. Add almonds and cranberries. Enjoy!

Does life ever actually slow down? I remember saying things like "when it slows down in the summer..." and now I'm saying "when things slow down in the fall..." I'm beginning to think that things never actually slow down, they just change!

Fusion French Fine Dining @ Jaan

Wagyu du Japon Grillé à la Plancha

Received a mid week sms from HY.

HY : Want to go Jaan this Friday for dinner? I have one for one with my card (refering to the Feed at Raffles card)

After checking on the internet about Jaan .....

Me : OK. 70 storey view shld be great.

HY : We go pak tor :)

After I found out that Jaan is a fine dining place but it's such a pity not snapping some food shots.

Me : Can I bring camera?

HY : I will check. You sound like an excited little boy.

Me : I m :P

Here we go for our 'pak tor' dinner at Jaan, a fusion French culinary experience created by Chef André Chiang.

We did not have much expectations to start with as we were not impressed with fusion cuisine that we had before. However, the experience was so much better than we expected. Our dinner runs with the fusion tune of French, Mediterranean style with Japanese ingredients.

Our Amuse Bouche

Sea Trout with tomato and cucumber. This didn't amuse

us as much as the goodies that were to come.

Breads to fill you up ......

Olive bread on the left, onion bread on the right

and the rich but lightly salted butter in the background. HY

was usually cautious of her carbo intake but

the olive bread was hard to resist a second helping.

ENTREES

Marriage d'Oursin de Méditerranée et Araignée de Mer

Servi en Trois Températures (S$56)

Symphony of Mediterranean sea urchin and Alaskan

King Crab Served in three temperatures and kaffir lime consomme

First Temperature : Sea urchin and minced king crab roll

Refreshing taste of the sea with the king crab and the sea urchin

Second Temperature : Sea urchin topped over croutons

served with a cup of clear crab soup. The crab soup was

paired well with the croutons.

Third Temperature : King crab served in Sea Urchin shell

and topped with crab flavored emulsion. It was amazing

that the foam stayed intact the whole time we took to finish

the sea urchin and crab in the first two temperatures.

Déclinaison de Foie Gras " Création du Moment"

Accompagne une Salade d'Herbes Fraiches (S$58)

"Creations of the moment" foie gras in multi textures

Accompanied with baby herb salad.

First Creation : Foie Gras pate cut into cubes that made it

look like I was eating kueh lapis and cheese cake. The presentation

was good and the slightly chilled foie gras rich and creamy.

Second Creation : Thin slice of foie gras sandwiched between

two wafers with a cup of foie gras jelly. Would you have

thought that I was having a coffee break? The wafer

taste good when dipped with the foie gras jelly

Third Creation : Baked foie gras. This was like the

finale, a climax to a very exciting movie. It'was lightly salted

with frgrance of the almond nuts. My favourite

among the three creations.

MAINS

Wagyu du Japon Grillé à la Plancha, Feuille de Quinoa,

Asperges Poché au Lait, Gratiné Aux Dragées (S$138)

Oven baked Japanese Wagyu, summer asparagus poached in Brebi milk.

Toasted almond dragée, truffle egg Marmalade

The three little chunks of wagyu with the truffles at the side.

A close up of the perfectly grilled Wagyu. HY had found her most

satisfying beef dish for 2009 and noted that W and J would love this dish.

Araignée de Mer Grillé, Risotto et ses

Rissoloes Croustilantes (S$88)

Grilled Alaskan snow crab on baby leek risotto,

Pernod étrille emulsion and Crispy rissoles

The risotto infused with minced king crab and

topped with a crab leg. There was no escaping from

the explosion of natural sweetness of the King Crab.

Crispy Tomato filled Rissoles. I don't know that tomato

can be deployed so tastefully into a spring roll until today.

This was one of the side dish that I liked.

DESSERTS

Snickers version 2009 (S$22)

I was tickled by the name of the dish and decided to

order this signature dessert. The manager immediately

told me not to expect a Snicker bar but Snicker ball.

This Snicker ball may have the same basic ingredients

as the Snicker bar but the taste is so much smoother,

refined and not so hard on your teeth.

"Tarte au Citron" sur Mini Churros,

Granité de Campari-Pomplemousse (S$22)

"Lemon tart" on mini churros,

granité of pink Campari-grapefruit

Complimentary desserts ....

Financier, tasty but OK. Macarons, also pretty nice

Strawberry Lollipops, the strawberry sorbet melts

once we get through the white chocolate exterior. But, the

best were hidden inside the bland looking slices of

chocolate. When the the chocolate melts, the fizzling candy

bits started popping in our mouths. Two thumbs up!

Service was flawless and I was actually encouraged to take as many photos I liked.

Fusion food did not appeal to us before until now. Whether was it Chef André creativity doing a perfect job on us or our choice for the food from the menu were totally tuned to our taste buds, we did left Jaan with total satisfaction, even without taking into account the breathtaking 70th floor Marina bay view (minus the constructions for the Integrated Resorts).

Address : Level 70, Equinox complex, Swissotel The Stamford, 2 Stamford Road,

Tel : +65 6837 3322

Country : Singapore

Jaan Website

PEANUT BUTTER CHOCOLATE CHIP. My fav.

well, i'm pretty sure this is my favorite PB cookie recipe so far. good ol' Betty Crocker. i found this old school cookie recipe book among my moms library of cook books, ranging from her original Good Housekeeping 3 ring binder to Jaques Pepin's le Technique. it looks like a childrens picture book, only the pictures are awful. some of them almost unappitizing, but i knew i couldn't go wrong with something basic and something Betty.

oh yeah...i forgot...i was also surprized by Betty's recipe in the fact that she gives the option of whole wheat flour. imagine that. who'd of thought Betty would be bringing up whole wheat so early in the game?...

i think my 1st try, i used 3/4 c. whole wheat and 1/2 c. reg. and the second time i used all whole wheat and they were still just as crisp/chewy and yummy.

the recipe's not so huge that you're making cookies for hours and they keep really well in a tupperware for days












one of the things that really makes this cookie is that i used HUGE salted Virgina peanuts and barely chopped them. when you bite into one of the chunks you really get the peanutty thing going on. also i used mini chocolate chips because i didn't want the choc. to overpower the peanut in flavor, texture AND looks.

BETTY CROCKER'S PEANUT BUTTER COOKIES

1/2 c. granulated sugar

1/2 c. packed brown sugar

1/4 c. butter or margarine

1/4 c. shortening

1/2 c. peanut butter

1 egg

1 1/4 c. all purpose or whole wheat flour

3/4 tsp baking soda

1/2 tsp baking powder

1/4 tsp salt

mix sugars, butter, shortening, peanut butter and egg

stir in remaining ingredients

cover and refridgerate for at least 3 hours

heat oven to 375

shape dough into 1 1/4 in balls and place 3 in. apart on ungreased cookie sheet. flaten in criss-cross pattern with fork dipped in flour.

bake untill light brown 9-10 min.

makes about 3 dz.

as i said, i added mini choc chips and huge pieces of peanuts...i have also tried it with craisins and they were even better...like a PPJ on whole wheat toast?

OCTOPUS SASHIMI WITH CHILI SESAME OIL

easy sashimi?
well, of coarse it's easy. what is it? sliced raw fish made pretty on a plate. how hard can that be? so, i have no real secrets for ya, but i can tell you a real quick cheater way to have some dee-lish octopus sashimi at home and you can impress your friends with this as a starter or a side to a great meal.

so what's my big secret?...

1st. don't try to deal with this eight legged bugger and think you're going to cook it to proper sashimi texture yourself..unless your an octopologist of some sort.

2nd..."you're only as good as your tools"...in this case, i let my fingers do the walkin'. i googled all the Japanese markets in the area and chose the best one.

i found this beautiful octopus at Mitstuwa. funny thing is...i was on the hunt for chicken feet!!!...my octopus obsession was last month, hence the reasoning for my suggestion of not trying to cook this yourself. cleaning the thing alone, i mean with a BEAK and all, didn't sound fun, let alone the fact that i couldn't find a whole, fresh octopus anywhere. they were all frozen. then there's the fact that cooking it so that it's buttery tender enough for sashimi, might be a different cooking technique than just the normal instructions i found.

so long story short, go to a Japanese market and pick out a perfectly cooked octopus tentacled leg. i bought one that was a little less than 1/2 lb and it would have been great for 4-5 people to enjoy a few slices (kinda all you need for an app.). while you're there look at the dressings...good luck!...it's really hard to pick out something when you can't read the lable. instead i went to Bristol Farms and asked how they make thier yummy chili oil they use on thier spicy poki.

sesame oil, chili oil, cayenne, sea salt, seaweed, white and black sesame seeds and ground pepper. you could, of course just go traditional and serve with soy, ginger and wasabi.

so that's it...go and have fun investigating your local Japanese/Asian market. some of the stuff you'll find is definitely and eye-opening experience. i wouldn't do my shopping there, but i will go back for sushi grade goods.

EASY SIMPLE PUFF PASTRY FRUIT TARTS

seen before...I KNOW !...but it was my 1st time solo with puff pastry (store bought, of course) and i know there are a few more dinosaurs out there who have yet to experience the wonder and amaze themselves with the instant gratification one can get from that small thin frozen box of ready-made dough.

i don't see a time where i would ever want to make pastry dough from scratch...WAIT...scratch that...i never thought i'd be making my own candy either !!!...

anyway, go out and buy a box and try some variations on the old tired fruit tart.

WAIT !...that didn't come out right, did it...!?

my 1st try started with seeing the strawberry black pepper tyme tart recipe that kevin found (Kevin's blog at closetcooking) and he in turn found it at the hungry mouse. both sites are great and i can always find something interesting and yummy. (check 'em out!).

so...use any variation(s) of fruit, being that we are still blessed with beautiful summer goods right now and play with spices and herbs and nuts. just follow these easy prep and cooking instructions . i decided i really liked the strawberry and thyme tart because i liked the fact that it had cardamom in it, and i hadn't worked with that either. come to find that in a regular market it's kinda expensive. i found a really good price at World Market (FYI) . now i've used cardamom quite a few times and love it.
also...these are best eaten same day, otherwise, of course, it tastes like a day old danish. anyway, they are so quick to whip up, why not have fresh all the time. keep some frozen pastry in the freezer at all times...i do now....

Harvest Spaghetti

Hello my friends! I'm back...kind of. We are home from vacation, and while it was such a good time, it's also very nice being home. Now we have one more visit from Glenn's parents, and then I am going to be spending the month of September hibernating like a bear!

I missed you all and your mouthwatering creations. I am going to be doing my best in the next few days getting caught up, and I really look forward to seeing what you've all been up to!

My mom and I had so much fun getting in the kitchen together and putting together some delicious meals. Okay, I'm going to be honest, she did most of the cooking, while I tasted, learned and marveled. That woman can cook! This, however, is a dish we made together and we both enjoy so much. It's a spaghetti dish packed with tons of veggies and whole wheat noodles. It's satisfying, rich, and oh so good for you. It's a good thing too, because the majority of the trip was spent eating things that, well, were not!

Harvest Spaghetti

Ingredients

1 onion, chopped finely
3 cloves garlic, minced
1 green pepper, chopped
1/2 zucchini, either grated, or diced finely
1/2 yellow summer squash, grated, or chopped finely
1 cup white or cremini mushrooms, chopped
1/2 can olives, chopped
1 pound lean ground beef, turkey, or sausage, cooked and drained
fresh basil, torn
1-2 tablespoons Italian Seasoning
1 teaspoon fennel seeds
1 14 oz can tomato sauce
1 14 oz can diced tomatoes
salt and pepper to taste

1 medium sized box whole wheat spaghetti, cooked and drained

grated Parmesan cheese

Directions

Heat olive oil in a large skillet. Saute onions, garlic and green peppers for 2-3 minutes, until they begin to soften. Add zucchini, squash and mushrooms, cook until vegetables are soft. Add olives, beef, Italian seasonings, and fennel, stir until combined. Add tomato sauce, diced tomatoes, and salt and pepper. Simmer for 10-20 minutes, or until sauce reduces and thickens to desired consistency (I like mine nice and thick).

Pour sauce over individual helpings of spaghetti noodles and top with Parmesan cheese. Enjoy!

Why do YOU cook, Hank Shaw?

Hank Shaw is not your typical cook or your typical blogger. He hunts, fishes and gardens and is something of an expert when it comes to seafood. He was a 2009 James Beard Award nominee for his blog Hunter Angler Gardener Cook, but what impresses me the most is his thoughtful approach to food. In addition to his blog and he also runs the About.com site, Fish & Seafood Cooking.

"To me it's almost like asking, "Why do you breathe?" Cooking is not something I consciously began doing; it just is what I do in the course of any normal day, and has been since I was a boy. Cooking is part of what makes me who I am, and it defines me to others -- especially because as a person who hunts, fishes, forages or grows much of what I eat, I am an outlier who represents the boundaries of what an otherwise "normal" person can and cannot do.

When Michael Pollan cited that food researcher in last weekend's New York Times magazine, the researcher scoffed at the notion of killing, plucking, gutting and cooking every chicken we eat, saying, "who does that anymore?" Well, I do. And after that story ran, I got a bunch of emails from people pointing me to that quote. I prove to them that it can be done. Easily, in fact.

Other men take cars apart and put them back together to understand how the pieces fit correctly. I take apart animals and plants in an attempt to understand the same thing. How I rearrange them in the kitchen is my own personal alchemy, something I find endlessly fascinating."

BORDEN'S TOFFEE PECAN BARS

BORDEN'S (Eagle Brand) TOFFEE PECAN BARS

i don't quite remember how or why i fell upon the Eagle Brand recipes, but i'm so happy i did. everything is so "retro". it all reminds me of going to a bake sale in the 60's or a holiday gathering at someone's grandma's house. it's amazing what you can create with that little can of condensed milk. i absolutly love the fudge recipes. a few weeks back i posted the CARAMEL BACON DIPPED FUDGE...and i've recently made the good ol' dolce de leche in the can...yummm! OH, and don't for get the easy peezy chocolate glaze i found that works for a ton of things, AND keeps well for late night chocolate dip or spread(oh yeah...)

anyway...here's this recipe...i think you'll find these to be a winner. warning that they ARE reeeally really sweet. most of the recipes are. check out the other stuff. it's all really easy and alot of the things are right from your pantry for quick gotta bring something to the party desserts. just remember to always keep a can of the stuff in the cupboard.

泸膳坊 Ye Shanghai Kitchen @ Bukit Timah

I had tried visiting Yan Qing's Shanghai Kitchen several times at Bukit Timah and found the restaurant either closed or under renovation. This Saturday evening I managed to call and get a reservation. However, when I was there, I realized that the restaurant has changed name. It was no longer Yan Qing's Shanghai Kitchen but Ye Shanghai Kitchen even though the phone number still remained the same. I heard that there was some story behind the name change but sorry I'm not interested, I'm here for the food.

The food that we have selected were all the chef's recommendations in the menu. However, some of them were just of average standard.

茉莉花茶熏鱼 Deep Fried Fish Fillet in Fragrance Jasmine Tea

This appetizer really enticed us to the other dishes to come.

Although, there was only a faint hint of jasmine flavour,

the dish did came through as delicious. Chef's recommendation!

咸香虾球 Sauteed prawn balls with salted egg Shanghainese style

Similar dish of prawns coated with salted eggs seem

to be quite popular in recent years. I had first eaten this

in Hong Kong and some restaurants and still prefer

the Cantonese style. This dish do not taste as heavy

as the Cantonese version.

阿婆红烧肉 Grandmother's Stew Pork with Secret Sauce

This was the highlight of the night for me. This stew pork

belly was marvelous. A 'must try' for pork belly lovers.

A close up of the stewed pork belly

A full pot would have "killed" us by the sheer quantity. It was

about 1/4 filled. The pot was more for decorative purpose.

My stewed pork belly sandwiched in the bun.
We have to order a second serving of the buns
to finish off the stewed pork belly

芥兰四喜冬菇 Hong Kong Kai Lan with Exotic Mushroom
This dish is tasty yet light and a good change
to the strong flavored stewed pork belly we had.

There were some other dishes that we ordered includes, Fried Rice with Egg and Crab Roe, and Yellow Fish Soup which I thought just slightly more than edible standard.

It was quite disappointing that there weren't any dessert available that day. I don't mind patronising again as I thought I'll have to give the restaurant sometime to recover from their "fallout" and I'll have to choose the dishes more carefully the next time.

Address : No. 791 Bukit Timah Road, #01-01 (off sixth avenue)

Tel : +65 6463 2989

Country : Singapore