A Spicy, Dicey, Mango Relish

I’m sure I’ve done at least 50 videos where I promise I’ll show a side dish or technique seen therein at a future date. Of course, I usually forget about it shortly thereafter, unless someone pokes me, but in the case of this spicy mango relish, I actually reminded myself.

I found myself in possession of some nice, fat shrimp, which I planned to spice up and sear simply (I promise to show that recipe at a future date). I was thinking of topping with some kind of fresh salsa, when I saw Michele had bought some mangoes for a lassi (I promise to show that recipe at a future date).

As luck would have it, the mangoes were sitting near a can of coconut milk, and I remembered the rice pudding video, and the diced mango technique I had so casually promised. The rest of the story is kind of anti-climatic.

This mango relish is wonderfully versatile and infinitely adaptable. It might be at its best simply enjoyed with tortilla chips, but a close second would be as I used it here, to dress some kind of spicy meat. It was crazy good on these shrimp. Promise me you will give it a try soon…or at a future date. Enjoy!

Ingredients for about 3/4 cup Mango Relish:

1 mango, prepped as shown

2 tsp chopped cilantro

2 tsp sambal chili sauce, or other type of fresh or jarred chilies

2 tsp rice wine vinegar

big pinch of salt

Please Note: everything here is “to taste.”

View the complete recipe

Mexican Cooking Class with Ruth Alegria

It's hard to spend time with Ruth Alegria, and not want to jump on the next plane to Mexico City. To say she knows Mexican food would be an understatement. Ruth has lived in Mexico City for almost 10 years and before that studied the cuisine with luminaries including Diana Kennedy and Enrique Olvera. She also opened the first Mexican restaurant in Princeton, N.J., in 1980 and received two stars from the New York Times.

Her culinary tours and cooking classes at Mexico Soul and Essence are not just beloved by her students, but were singled out by Saveur magazine as among the best in all of Mexico. But it's not just the recipes, it's the techniques and insights into shopping, ingredients and the history and culture that make her such a wonderful teacher and guide.

This past Sunday at the lovely Tamarindo Antojeria restaurant in Oakland, proprietor Gloria Dominguez hosted a cooking class with Ruth. We made salsas, agua fresca, a creamy poblano soup, an ensalada with nopales and another with grilled spring onions, cochinita pibil and pollo pibil, fish wrapped in hoja santa and more. I learned so much, it's hard to know where to start! But here are a few tidbits:

* Seek out Mexican oregano, it is much different than the Mediterranean variety, and very fragrant (a bit sweeter I'd say).

* Toast herbs on a comal, in addition to spices and vegetables. A cast iron comal is probably better than non-stick.

* Cook your salsas, if you want them to last longer in the fridge.

* Add chia seeds to agua fresca.

* Cut chayotes in half, then boil them just until a knife will pierce them, not till they are soft!

* If dried chiles are brittle, do not buy them. They should bend, not break.

* After grilling poblano peppers, put them in a paper bag, not a plastic bag, before scrapping off the peel otherwise they will continue to cook.

* Use only Mexican Jamaica flowers in vegetarian dishes, not the Sudanese variety which turns pink after steeping to make agua fresca.

I am looking forward to trying some Ruth's recipes, especially for salsas, and Gloria's recipe for Capirotada, a Mexican style bread pudding (with no eggs!).

Ruth is spending time in the San Francisco Bay Area, to take a class with her or to find out more about her tours and classes in Mexico, visit her Facebook page.

Mexican Mole Truffles

authentic Mole usually has a zillion ingredients.

with all it's many layers of complex flavors, it seems to be one of the "mother sauces" of Mexican food

AND everybody's Mother has their own interpretation of this classic "mother sauce".

being that mole is well known for it's chocolate enhancement...

i thought why not make a MOLE TRUFFLE ?

to keep with the mole tradition of a zillion ingredients, i tried to add in as many of the classic ingredients as possible.  i know it sounds involved, but the flavors hit you in layers and you can almost taste each one as the chocolate melts and lingers on the palate.

OR in a nut shell...

it's a darn GOOD CHOCOLATE  BALL

MEXICAN MOLE TRUFFLES

1 Valrhona 61% dark chocolate bar...8.5 oz....chopped small

3/4 cup plus 1 Tbsp whipping cream

1/2 - 3/4 tsp cinnamon
1 Tbsp dark brown sugar

1/2 - 3/4 tsp ground cumin, rounded

1/4 tsp chipotle powder

1/2 rounded tsp Mexican oregano

1/2 rounded tsp espresso powder

1/8 tsp ground cloves

1/8 tsp ancho chili powder

1-2 tsp molasses

1/4 tsp almond extract

1/2 tsp vanilla bean paste or extract

15 raisins, chopped...more (softened) if adding into truffle.
roasted salted almonds and cocoa powder for rolling

put chopped chocolate in a glass bowl and set aside.

in a small sauce pan add the cream, brown sugar, cinnamon, cumin, chipotle, oregano, espresso powder, cloves, ancho chili powder and raisins.  bring to an "almost boil"...turn off heat and let sit for 15 minutes, stirring every now and then to prevent a skin on top.

bring temperature back to almost boil...just bubbling around the sides.

pour cream mixture over chocolate THROUGH A STRAINER.  lightly press what you can through the strainer.

begin stirring from the middle.  as the mixture comes together, stir all around to incorporate.  add vanilla bean paste, almond extract, and molasses.  stir to incorporate.  TASTE TEST.  you might  need a little more...something...you be the judge.

let it sit for a bit.  when it's getting close to room temp give it another stir and stick it in the fridge...UNCOVERED.  in an hour or so come back to it,  COVER IT and leave it for a few hours or over night is better.  it should be completely set.

when ready to roll, bring it out of the fridge for a while until it is a bit more pliable or easy to scoop.   roll into 3/4 inch balls using thin rubber gloves.  gloves make this process much easier and less messy, trust me...go get some.  at this point you can roll them in cocoa powder, chopped roasted salted almonds or dip in tempered dark chocolate.  please DO take the time to temper your chocolate if dipping.  check here for some tips and tricks i've learned so far and check here for some good tempering info.
keep truffles in the fridge and re-roll in cocoa powder if necessary just before serving for a fresh look.  truffles are best texture at room temp.

NOTE...for the first batch i strained the raisins out...but for the second batch i added in some soft raisins, chopped small.

ALSO...i have found that brands of good chocolate behave differently.  Valrhona seems to be a harder set than Guittard Coverture and Scharffenberger.  not to worry they all set and are delicious...but i DO recommend using Guittard "coverture"dark chocolate for dipping.

Lemon Rice Crispy Treats

Thanks to a friend who in turn would thank the world wide web, I found out that these are a thing that exist in the world.  Lemon + Rice Crispy Treats.  Lemon juice, lemon zest, lemon cake mix and RICE CRISPY TREATS!  If you are a fan of lemony sweets, then you will be a fan of these.  One friend told me she would eat a rock if it were lemon flavored.  Well, friend, I would like to see that, but I would also like to see you make these.  LEMON RICE CRISPY TREATS!!  Yup, still in shock over this.

(I used this recipe.)  

Vegetable Cookbooks

Is this the year of the vegetable? It sure seems like it! Vegetable centric cookbook are in the spotlight, and it's not one size fits all. There are cookbooks about foraging, using roots, healthy eating and more. In honor of Meatless Monday, here's a round up of some interesting ones I've come across lately.

The Duke's Table is a vegetarian book of Italian food, written in 1930 and now available in English. I learned to love vegetables in Italy where they are never, ever served plain. They are always "dressed" and I find this makes all the difference. Even a little drizzle of olive oil and lemon juice make a dish of vegetables more appealing. This book has a staggering number of recipes, over 1000 and everything from pasta dishes to souffles, egg dishes, soups, ice creams and even some raw dishes (those are a little out there!). Some of the recipes are healthy, some are not, but all are interesting and offer a peek into a fascinating diet of a man of means at the turn of the century (the duke lived from 1879 till 1946). Some of the recipes are fancy, but many are regional dishes like Bucellati, a sweet bread or Torta Napoletana. The vegetarian meatballs and meatloaves are inventive mixtures of mushrooms and walnuts. 

My verdict? A fascinating book for Italian food lovers. 

I am very excited about Tara Duggan's book Root-to-Stalk Cooking because I am the kind of cook who wonders, can I eat carrot tops? What can I do with squash blossoms other than stuff them? And is there a good use for apple peelings? Fortunately this book answers all those nagging questions and more. It's all about using the whole vegetable and that just makes good sense.

Recipes I've bookmarked include Chard Stalk Relish with Pine Nuts & Sultanas, Pea Pod Pudding, Carrot Top Salsa Verde with Roasted Root Vegetables and Apple Peel Bourbon. Note this book won't be available until August. 

My verdict? Great for adventuresome and thrifty cooks, farmer's market shoppers and gardeners who often end up with whole, untrimmed vegetables. 

Vegetable Literacy is the latest book from Deborah Madison and the closest thing to a vegetable bible both for cooking and gardening. It's organized by families, such as nightshades, lily, grass, cabbage and sunflower. It really makes you think about vegetables in a new way!

There are recipes for vegetables you use all the time like carrots and squash but also recipes using less common vegetables like burdock, quelites, parsnips and escarole. I have so many recipes bookmarked I don't know where to start, but a few that caught me eye are Young Leeks with Oranges and Pistachios, Corn Simmered in Coconut Milk with Thai Basil and Sweet Potatoes with White Miso Ginger Sauce. I am in awe of Deborah Madison. She's like a national treasure and though no longer living in the Bay Area, she was deeply involved in the restaurants that made a big impact in our local cuisine specifically Chez Panisse and Greens. 

My verdict? Buy this book! It is destined to become a classic. 

Ripe is written by Cheryl Sternman Rule with stunning photography by Paulette Phlipot. It came out last year but is still making waves! Organized by color, it really does embody passion and excitement. It's written in a slightly cheeky style that's fun to read and each ingredient gets a set of tips for using them and how to combine them with other ingredients.

There are lots of surprises in this book like Swiss Chard stuffed with Polenta (smart!) a juicy salad of Honeydew, Cucumber and Grapes with a poppyseed and lime dressing and show stopping Persimmon, Apple, Radicchio stacks (you can't tell me you've seen that elsewhere). 

My verdict? Inspiring recipes, ideas and photos, and a great coffee table book. 

The Longevity Kitchen by Rebecca Katz and Mat Edelson focuses on 16 "age busting" foods, they are asparagus, avocado, basil, blueberries, coffee, dark chocolate, garlic, green tea, kale, olive oil, pomegranate, sweet potatoes, thyme, walnuts, wild salmon and yogurt. Let's face it, you are going to get old, no matter what you eat. But the ingredients in this book may help you live a more healthy life.

The photos are good and the book is really jam packed with inspiring recipes for things you probably haven't considered like Nori Rolls stuffed with Avocado and Smoked Salmon, Edamame Wasabi Spread and sardines mixed with loads of herbs and mustard. Many of the recipes, including all of the baked good and desserts are gluten-free, often relying on almond flour. Also Rebecca Katz writes wonderfully informal headnotes with each recipe.

My verdict? Great for anyone wanting to incorporate more healthy foods into their cooking and looking for new ideas.

Backyard Foraging. Yay! Another book on foraging! And this one is not about going far into the wild, but simply into your own backyard. Full color photographs and a guide to seasonality will be helpful to those just starting to forage for food. Did you know you could eat magnolia flowers and buds? I didn't! Watch out foliage, this book is coming after you! 

There are instructions for how to prepare the foraged food, but only a few recipes at the end of the book, for things like Dandelion Wine, Dahlia Tuber Bread, Mushroom Ravioli and Rose Hip Soup. 

My verdict? Great for budding naturalists living in the suburbs or less urban areas with access to common plants. I fear urban plants growing wild are probably exposed to more pollution and not as suitable for eating, though perhaps I'm wrong about that.

The Passionate Vegetable is a weird name for a cookbook. I mean, what exactly is a passionate vegetable? Written by a health educator, Suzanne Landry the book provides a roadmap for better health through the "flexitarian" style of eating. Perhaps most importantly the recipes are easy to follow.

To be honest, though I do want to try The Passionate Breakfast Cookie, much of the photography is not terribly inspiring in this book and the recipes remind me of the things I cooked when I moved into my first apartment--Mushroom Barley Soup, Black Bean and Corn Salad, Ratatouille over Spaghetti Squash. 

My verdict? This book is best for beginning cooks. 

Disclaimer: Some of these books were review copies, and this post includes affiliate links. 

Wakey Wakey!

For your busy Monday mornings...  

How to poach eggs in the microwave and how to scramble eggs using an espresso machine?!  

I know I suggested there would be a major blog remodel over here today.  I got ahead of myself, but it's still going to happen.  I will keep you posted!  

More egg dishes here.  

A Humbling Strawberry Rhubarb Reminder

I was checking Twitter mentions last week, and saw that a viewer by the name of

nguyen4 had posted a strawberry rhubarb pie photo on Instagram (left), and credited me for the recipe. At first, I thought they were mistaken, as I didn’t recognize the pie as one of my creations, but then I realized that was because they’d made it so much better looking than mine. I hate/love when that happens. 

Anyway, once I got over this blow to my ego, I decided to repost this in case you missed it the first time, or just needed a little reminder as to what a fantastic spring pie this really is. Enjoy!

To read the original post and get the ingredient amounts, click here.

Low cal.-Low Fat, Moist Delicious Cupcakes...too easy

are you really serious about that BIKINI ? 

go to the gym 4 times a week ?

eat fish and vegetables EVERY DAY ?

give up on all the sweets ???

NO...but you might want to consider some alternatives...

BEWARE...that swimsuit will be moving to the front of the closet before you know it.

DIET SODA CUPCAKES

original found everywhere on google, but i like Skinnytastes blog

makes 18 "good size" cupcakes at about 100 calories each...

1 box cake mix

for this one i used the sugar free vanilla cake mix

10oz diet soda. i used diet ginger ale

2 egg whites, slightly beaten

preheat oven according to cake mix

spray muffin tins (these stick to paper cups)

OR...i  like to use silicon muffin cups, then put them in paper cups after cooled.  i HATE it when some of my cupcake sticks to the paper!

mix eggs, cake mix and soda

pour into cupcake cups of choice... 3/4 full

bake as directed on the box.

let cool completely and add icing...SPARINGLY

ICING

1 cup powdered sugar

1/2 tsp vanilla or lemon extract

1-2 Tbsp milk of choice

add only enough milk to get icing consistency.  if it's too thin add powdered sugar...too thick? add a little more milk.

put into a small freezer baggie and cut the tip for an easy throw away piping bag.  you probably will not use all the icing (icing equals more sugar...equals more calories).  save in the fridge in the piping baggie for the next batch you will be making soon.

NUTRITION (approx,) PER 18 CUPCAKES

without icing...82 cal...19.4g carbs...1.7g protein...2.3g fat...0 sugar

with icing (if using ALL the icing), i'm guessing....110 cals, 26g carbs and 6g sugars

use the icing sparingly and they will be about 100 cals each for a good size cupcake.

go ahead, eat 2 !

BY THE WAY....the flavor combinations are endless...chocolate cake with diet cherry soda, 7 up with lemon cake, pineapple ginger ale (shown here),  cream soda with vanilla cake,  diet chocolate soda with chocolate cake(shown here)?...

you get the idea...

Crock-Pot Tomato Soup

It's great to let your crock-pot do all the work! I put mine on just before picking up Titus from pre-school, and then, with minimal effort, dinner is ready when we're all home again.This is a super tasty and simple soup. and most of the ingredients are easy to have in your basic cupboard at all times.

Crock-Pot Tomato Soup
1 tbsp olive oil
1 yellow onion
2 garlic cloves
1 tbsp tomato paste
2 grilled red peppers (from a jar is fine)
400 g crushed tomatoes
400 ml water (just use the empty tomato tin)

Later:
200 ml cream
salt, pepper
cooked pasta
large bunch fresh basil

Start by mincing the onion and garlic. Place in the crock-pot with the olive oil and tomato paste. Finely chop the red peppers and add those, too. Cook on high for half an hour.

Add the tomatoes and water. Cook on high for two hours.

Add the cream, and let the soup get warm again. Just before serving, add cooked pasta, basil and season with salt and pepper. A little grated parmesan doesn't hurt, either.

Strawberry Granita – So Forking Refreshing

We never had air conditioning growing up, and the closest we’d get was a visit to the refrigerator. You’d open the door, and let the cool air wash over you, as you pretended to look for something to eat. Of course, after a few glorious minutes, mom would figure out what was going on, and yell to close the door. I wish I had known about this strawberry granita recipe back then.

You can make and serve this gorgeous granita any time, but it’s really best enjoyed during the summer months. Not only because it’s cold and delicious, but also because it forces you to stick your hot, sweaty face in the freezer four or five times to stir. It’s such a bracing and refreshing experience that I almost feel sorry for people that do have AC. Almost.

Besides a welcomed respite from the heat, this mandatory, periodical forking creates the dessert’s signature texture. By breaking up the ice crystals as the granita freezes, you’ll get what looks exactly like ground granite, which is where this sweet treat’s name actually comes from.

I know it’s still early spring, but strawberries are beautiful right now, so why not practice a few times before the serious heat waves hit? By the way, let me be the first one to say it to you this year…it’s not the heat, it’s the humidity. I hope you give this a try soon. Enjoy!

Ingredients for 8 servings:
(Note: Yes, this will work with other fruit and berry purees)

2 pounds strawberries

1 cup water

1/3 to 1/2 cup white sugar (depending on sweetness of berries)
(Note: I've not tried other types of sweeteners)

1/4 tsp balsamic vinegar

1/2 tsp lemon juice

very small pinch of salt
*Note: freezing times will vary greatly depending on how cold, empty, large, etc., your freezer is. Just keep checking and forking!

View the complete recipe

Rice Paper Salad Rolls Recipe

Rice paper salad rolls are basically salads wrapped in rice paper. You probably already have plenty of salad ingredients in your fridge, but what about Vietnamese rice paper?  It's one of those pantry ingredients I've sometimes bought and used once, and then forgot about. And that's kind of a shame because it has a lot going for it. It's cheap, keeps forever and is easy to use.

Rice paper is traditionally used to make Vietnamese "Summer rolls" but like tortillas, it's extremely versatile and shouldn't be limited to only Vietnamese cuisine. Use it as a wrapper for pretty much whatever you like and you've got a great appetizer, snack or meal. While tortillas are served warm, rice paper rolls are served at room temperature.

I believe eating outdoors is more fun than eating inside, and that eating with your fingers makes everything taste better. So that makes rice paper salad rolls perfect for picnics (or take from home lunches). I have used all kinds of different fillings and this is a combination I really like, but experiment! Try sprouts, shredded chicken, smoked salmon, enoki mushrooms--the possibilities are endless. 

Rice Paper Salad Rolls

Makes 2 rolls

Ingredients

4 sheets rice paper

1 English cucumber, peeled

1 small carrot 

1 daikon radish
Avocado 

1 piece marinated or baked tofu, (or use homemade gluten free baked tofu)

4 lettuce leaves

Peanut sauce 

Instructions

Prepare the vegetables by peeling long lengthwise strips of each the cucumber, daikon radish and carrot using a vegetable peeler. The number of slices will vary depending upon the size of the rice paper you have. Then slice each strip into long skinny slivers. Cut the tofu and avocado into thin strips. 

Fill a bowl with warm water. Dip two rice paper sheets into the water, making sure the water flows between the sheets. Let the water drip off the rice paper, and then lay it on a flat surface. You want the sheets to be just softened enough so you can roll them. 

Lay one lettuce leaf on the double layer of rice paper. Top with thin strips of vegetables and tofu, but don't overstuff. Roll up like a burrito, either tucking the ends in or leaving them open. Serve with peanut sauce

Enjoy!

More Cake Batter Cookies + Giveaway Winner

Happy Friday!  I have some business with you.  Ready?

1. The winner of the Madhava Giveaway is Amy Ohlson - Amy, please email me : )

Thank you for all the lovely comments and thank you Madhava for the wonderful products!

2. I made more Cake Batter Cookies (above), this time with Funfetti Cake Mix.  YES.

3. You might see a major remodel of this blog come Monday.  I hope you like!

4. I'm eating a cookie for breakfast, dammit.

5. See ya next week!

Happy birthday Dante!

I can't believe how quickly this year has passed. My baby is one years old today, and not so little anymore.

From this...


to this...

English Muffin Pizzas

I know I always talk about the english muffins at M Street Kitchen but GAH!, I wish I could send one to each of you so you knew why I said things like GAH! when referring to them.  Last night, in an effort to do more with our farmer's market vegetables, I made mini pizzas with the muffins.  They were ridiculously perfect.  Of course, you can use any english muffin for this, but if you're able to purchase some from a bakery DO IT.  They're usually larger than the supermarket kind and made with more butter, which results in a crispier pizza crust.  Jack had a regular old cheese pizza (with a can of crushed tomatoes as the sauce) but our adult version included sautéed red chard (olive oil, salt, pepper)...

...and roasted garlic (Power Ranger hands not included).  

For the adult versions, instead of the shredded mozzarella I used for Jack's pizzas, I used these mozzarella pearls.  I love having these on hand for salads or school lunches...

450 degree oven for 15-20 minutes.  They were PERFECT.  And a fun way to shake up dinner, because I say things like that because I write a food blog.    

Nambé CookServ

Wedding season is coming up and I recommend going off the registry to buy something really special. There are lots of basic items that end up on registry lists, for example, a stock pot or soup pot. You need a big one, but a smaller one is very useful too, especially for households of two people. I use mine for pasta, boiling potatoes, making soup and blanching vegetables. 

A soup pot will probably last you a lifetime so it's worth getting the nicest and most pleasing one you can find. To that end, the CookServe line of Nambé cookware fits the bill. Nambé recently sent me a soup pot to try and I really love it. It's so pretty to look at, I don't want to take it off the stove! All of the CookServ line is designed to be oven to table, made from 5 ply stainless steel and is compatible with all ranges including induction. It also has nubs on the interior of the lid to baste. I've found all the handles stay cool when I am cooking on the stove. The design of the cookware is one of the things that makes it so special, the uniquely curved shapes and handles. 

I know it's tempting to buy non-stick, but especially for a pot like this, it's really not necessary and most certainly isn't as long lasting. Non-stick is great for things like eggs and crepes, but you'll find alloy pieces much better value in the long run. 

Named for an ancient village, Nambé is a company based in Santa Fe, New Mexico and has been designing beautiful cookware, tableware, kitchenware and more since 1951. They work with some very well-known top designers including Karim Rashid, Their beautiful award-winning designs have been in museum collections since the early 1950's. 

Nambé is hosting a giveaway of a set of four Nambé CookServ Sauté Pans (8, 10, 12 and 14 inches) with a retail value of $650. Click on the link to enter : a Rafflecopter giveaway

Disclaimer: I was given a piece of cookware to try, I was not paid to write this or any other post

Huy Huy, Vietnamese in Footscray

Sorry for the long time between drinks, folks!  I've been under the pump working on an exciting new personal project, which is tantalisingly close to being launched.  Let's have some light and refreshing Vietnamese food while we wait, shall we?

Neighbouring restaurants may come and go but Huy Huy keeps on keeping on.

It's neat as a pin inside.  I'm always scouring menus for the point of difference, be it banh khot, bun cha Ha Noi or something else.  At first glance Huy Huy doesn't seem to have one, but there is one must-order dish on their menu.

When I ordered these, the waiter smiled knowingly and exclaimed, "Ah, yes, number one!"  They're meaty chicken ribs in a light batter with sweet and spicy salt, and they are darn tootin' delicious.  (I love chicken ribs - they are a million times better than drumettes and wingettes.  I buy mine from Footscray Market - most of the chicken shops there sell them.)

If you could eat one dish for the rest of your life, what would it be?  Mine is Vietnamese coleslaw.  A zingy jumble of thinly-sliced cabbage, herbs, pickled carrot and more, sprinkled with roasted peanuts or fried shallots.  This seafood version was good, not as epic as, say, Dong Que's or Sapa Hills', but tasty nonetheless.

Now, just a few quick shout outs:

Do not - I repeat - DO NOT miss the latest incarnation of Soi 38.  Thai food obsessives Andy and Tina Buchan debuted their street food cart at last year's North Melbourne Spring Fling, selling authentic Thai "boat noodles".  They are now appearing this Sunday at the Indonesia Street Festival at the Vic Market, this time serving up Sukhothai noodle soup.  You can read more here.

Colour Box is a pop-up arts space in Footscray which provides a space for small and emerging artists and craftspeople to show and sell their wares.  It is not for profit and 100% volunteer run.  Colour Box is running a crowdfunding campaign to pay for the costs associated with the next six months of programming (eg, rent and utilities).  I attended their fashion pop-up launch and it was unreal - such an empowering and accessible space for local creative folks.  Check out their website or Facebook page, the Pozible widget here on Footscray Food Blog (on the web version, if you're reading from email or your phone) or think about getting your groove on at their event next Tuesday.

Banh Gan...Vietnamese Flan with Espresso

and so continues my fascination into the Vietnamese culinary world.
 
there are so many sweets and savories that i find interesting, odd, delicious and dare i say...just a bit SCARY?

scary is what keeps me coming back for more.

this Vietnamese treat is strangely addicting.  i've made it 4 times now with different recipes each time.  one better than the next.  i posted Banh Gan #1 here, but didn't find it necessary to post about the others until this one.  the espresso, chocolate and star anise pair so well with the rich caramelized brown sugar.  the texture was spot on....like a very dense flan or egg custard.

a thin slice or a few simple cubes with a nice little Vietnamese coffee or espresso will settle your afternoon or polish off a lovely dinner party.

lately i find my self roaming the streets of Little Saigon here in Westminster about twice a month.   my first experience was rather unpleasant, but that might be due to the "unknown" and my American ways.  i have since gained a little rapport in a few of the tiny shops.  occasionally i can make the vendors crack a smile or two and let me on a few of their secrets...with translation from a helpful customer.

i still stick out like a sore thumb,  have no idea what anyone is saying to or about me, but it has now become a little more familiar and i feel somewhat comfortable in the chaos of a Saturday afternoon.

VIETNAMESE MOCHA FLAN...BANH GAN

ORIGINAL found at Playing With My Food

12 eggs (apprx. 600g)
1/3 cup (35g) tapioca starch (best to weigh this)
4 tsp single acting baking soda, Alsa brand
pinch of baking soda
1 tsp espresso powder
1 tsp cocoa powder
1 can coconut milk
8 star anise
375g dark brown sugar

preheat oven to 350F
vegetable oil an 8x8 or 9x9 pan
in a sauce pan add coconut milk, sugar and star anise.  bring to a soft boil for a moment, then turn off heat and let steep and cool completely.  remove star anise.  whisk dry ingredients together in a small bowl.   lightly beat egg in a separate bowl then sift dry ingredients in. sifting it in helps create less lumps.  tapioca powder is a hard one to mix in, but combine as well as possible.
NOTE...single acting baking soda works ONCE, when the dry meets the wet.  so it is best not to let that sit.  try to work as quickly as possible (not super speedy) after this point to ensure nice air pocket tunnel  effect.
...at this time put your greased pan into the hot oven for about 5 minutes (empty greased pan).
add cooled syrup/milk mixture to the egg mixture.  combine well.
strain the batter mixture straight into the HOT greased baking pan.  lightly push through left-overs and get this into the oven.
bake at 350F for 30-35 minutes.
remove and cool in pan on wire rack to room temp.
refrigerate and serve chilled.

above is an example of the Banh Gan i found in Little Saigon.  this began the fascination and i have to buy it everytime i'm there.

PS...not to toot my horn or anything...but my trusty taste testers said they preferred mine over the store bought.