Truffled Mushroom Mac and Cheese 黑松露芝士通粉

It seems like I haven’t posted a savory recipe in a long while.  Of course, my family doesn’t survive on just dessert, even though I know my kids won’t mind that at all!  In fact, I cook every meal of the day, almost every single day!  We only dine out occasionally on the weekends.  What do I cook every day, you might wonder?  I would say 80% Chinese or Asian dishes.  Which most of the recipes are simple and I have them memorized in mind; or I seldom measure the ingredients but simply tasting the dishes along the cooking process.  Hence, the lack of recipe posting on those dishes.

The remaining 20% would be American cuisines or pasta dishes.  And this Truffled Mushroom Mac and Cheese is a frequent dish on our dinner table!  It’s definitely my kind of comfort food in the cooler weather.  Imagine your favorite mac and cheese got “upgraded”, to a truffled version!  It takes your regular Mac and Cheese to a whole new level!  Yet, it’s still super easy to prepare that I make it almost once a week on the weeknights!     

It’s cheesy, gooey, packed with mushroom goodness and a hints of truffle’s earthy aroma.  Have you checked out my YouTube tutorial video on top of this post yet?  I do have to confess, I took a short cut and used a can of organic mushroom condensed soup for the base, which makes this dish super fast and easy to prepare.   But the soup itself is so good, which you can’t go wrong with it at all (you’ll see why if you check out the brand that I used)!  Nope, I don’t own the brand nor have anything associated with the company.  It just happened to be called Amy’s Organic Soup!   

Give this recipe a try, I’m sure it’ll soon be your family’s favorite comfort food as well.  I hope you enjoy today’s recipe and video.  Stay tuned for more easy and scrumptious recipes and video tutorials in the near future!

P.S. If you haven’t enter the worldwide giveaway, click here to check it out.  The deadline to enter is Feb 14, 2016.  Good luck!


Ingredients and props used:

Amy’s Organic Mushroom Soup (Click here for more information)

English Cheddar with Italian Black Truffle (Click here for more information)
CorningWare Etch 9-inch Baker (Click here for more information)

Core Bamboo 3-Piece Cutlery Set (Click here for more information)

Truffle Oil (Click here for more information)

Soccas with Mushrooms and Spinach

Socca, or farinata, is an Italian thin and unleavened pancake (or crêpe) made with chickpea flour.  Can’t you tell I’m on a crêpe mission these days?  I hope you didn’t miss the luscious Simple Sweet Crêpe recipe from my previous post (please click here for the recipe).  Since Soccas are made with chickpea flour, they are naturally gluten free.  So, if you, or know anyone who’s on a GF diet, these would be wonderful savory crêpes to add to the menu.  Even if you're not on a GF diet, these are too scrumptious to pass up!



I love the nuttiness from the chickpeas (also called garbanzo beans) flour in these soccas.  Below is a picture of the one that I used.  The chickpeas flour is widely available in most health food stores and supermarkets these days.  If you can’t find yours in the local market, please click here for the product online.  Hm…after checking, I noticed it’s even cheaper online than the one I got from the market.  Guess I’ll be taking advantage of the online one next time.



These Socca turned out soft and tender with a hint of spice and earthy flavor from the cumin.  They really stand up to strong flavors so I paired them with sautéed crimini mushrooms, oyster mushrooms and spinach.  I dolloped some Fresh Thyme Crème Fraîche on top for a little creaminess.  



There’s no right or wrong way on how to enjoy these soccas.  But I do like to get a little bit of everything all in one bite; soccas, mushrooms, spinach, fresh thyme and Crème Fraîche.  These soccas are decadent and satisfying.  Yet, they are also low in carbohydrates, and a great source of protein and fibers.  I say, they are the perfect healthy savory crêpe to enjoy without scarifying flavors.



Want to follow me to the kitchen to make these soccas?  Come on in!

1) In a medium mixing bowl, whisk together the chickpea flour, water, the olive oil, salt, and the cumin. 
2) This is how the batter looks after whisking.  Very smooth and not too thick.
3) In a 10-inch nonstick skillet, heat 1 teaspoon of the oil over medium-high heat.  With a measuring cup, pour around 1/3 cup of the batter into the pan.  Lift and tilt the pan to coats the batter evenly onto the bottom of the pan. 
4) Cook until the edges begin to bubble and the bottom side turns golden, about 3 to 4 minutes.  With a heat-proof silicone spatula, flip the socca and continue to cook the other side until golden, around 3 more minutes.  Repeat with the remaining batter.



5) Now, we’re ready to prepare the fillings.  In a large nonstick skillet, heat the oil over medium-high heat. Add the shallots and garlic and cook until slightly golden brown and fragrant. 
6) Add the mushrooms and cook for 5 minutes, stirring frequently, or until the mushrooms begin to soften. 
7) Then, add the thyme leaves and wine.   Cook until the liquid is almost evaporated, about 3 minutes.
8) Remove from heat and add the spinach.  Gently toss the spinach and the residual heat will wilt the spinach.  Then, fill each socca with fillings and enjoy!



Super easy, right?  They look more complicated and sophisticated than they actually are.  The beauty of these soccas is that they are very versatile, you can fill them with whatever fillings you like.  Since mushrooms and spinach are my family’s favorite, so those were what I used.   You can even make the batter or even the soccas and fillings ahead of time.  Simply fill and roll them right before you’re ready to enjoy.  They really make a wonderful brunch, or great for a light dinner as well.  I hope you’ll give this recipe a try soon.

Portobello Mushroom and Avocado Oven Fries—Easy, Fun and Healthy Entertaining Recipe

Cheesecake Factory is one of my favorite restaurants to dine out.  If you haven’t check out my Brown Wheat Bread (Cheesecake Factory Style) recipe, you’re missing out.  (Simply click here for the recipe)  A while ago, I tried one of their appetizers and fell in love right the way.  Yup, they have these Portobello Mushrooms and Avocado Fries on the menu.  Who would think of turning mushrooms and avocados into fries, right?  I think they are genius!   



But you might already know, I don’t like deep frying in my kitchen.  Not only that uses lots of oil, but also means lots of left over oil.  I hate to see ingredients go to waste. Plus, I’m sure all of you would appreciate some healthier snack options around the holidays, right?  These oven fries are also much easier to prepare than heating up a pot of oil to deep fry.  Most importantly, you’ll feel much better after enjoying these fries.  They are so addictive that you won’t be able to stop at just one.




These oven fries has a super crispy crust, which contrast really well with the meaty and creamy textures of the mushroom and avocado.  What gives these oven fries that super crispy and crunchy crust?  The Panko bread crumbs!  Panko bread crumbs are the Japanese version of bread crumbs that are super flaky.  You can see through from the package in the picture below that the crumbs are much bigger in size than the regular bread crumbs.  The panko is light and crunchy, perfect for oven-fries in my opinion.  I combine the panko with some parmesan cheese to make the coating more flavorful with a hint of nuttiness.  That compliment well with the earthy flavor from the Portobello mushrooms and mild, yet creamy avocado as well.




Still remember my Homemade Ketchup recipe?  Oh yeah, the Homemade Ketchup is perfect for these Portobello and avocado fries!



You can hear the crunch when you bite into the fries.  The Portobello mushroom is so meaty and juicy at the same time.  So good, and so addictive.



The avocado fries are equally good. Imagine slightly cheesy crust, along with the mild and creamy avocado inside. 



Oh my…these are simply divine.  With the Roasted Garlic Mayo as a dipping sauce, I can definitely make these fries a meal!  If you find yourself finishing the whole batch without sharing, you’ll then remember I’ve already warned you in this post.  Did I mention addictive?  



Are you ready to see how they are prepared?  Please, follow me to the kitchen.

1) Cut the Portobello mushrooms and avocado into 1/2-inch strips.
2) In a shallow dish, whisk together the flour, salt and pepper.  
3) Gently  toss the mushrooms and avocado in the flour mixture.  Coat evenly and shake off any excess flour (work on a few pieces at a time). 
4) In another shallow dish, lightly beat the eggs.  Then, dip the floured fries into the eggs, drip of any excess eggs.
5) In the third shallow dish, combine the panko and the Parmesan together.  Then, place the fries into the panko mixture.  Gently press the panko mixture onto the mushrooms and avocados. 
6) Place the fries onto the wire rack, leaving an 1/8-inch space between each fry.  Bake for 15 minutes or until golden brown and crispy.  Serve with Homemade Ketchup and Roasted Garlic Mayo.



Pretty simple, right?  If you want to get your Kids to eat more veggies, these fries certainly will do the trick.  Your Kids will be happy to devour these Portobello Mushroom and Avocado Oven Fries in no time!   These fries are great as appetizers for any party or celebration.  You can even make them ahead and reheat them in a 350 F degree oven for a few minutes before the guests arrive.  I hope you enjoy today’s recipe and pictorial.  Stay tuned for more easy entertaining recipes.





P.S.  I love these Wire Cone Baskets for the fries.  They are fun and festive.   Not only they are good for fries but also wonderful for serving bread sticks and onions rings.  If you’re interested to check out the product, please click here.  Have fun baking.

Valentine’s Day Dinner Ideas

As some of you might remember, I don’t always like dining out on Valentine’s Day.  I think it’s one of the most crowed day of the year at any restaurant.  So, I've always prepared Valentine’s day dinner at home.  I think it’s a sweet and warm gesture to take the time and prepare something delectable for our significant others, don’t you agree?  Here’s what’s on the menu: Raw oysters (picture above), serve with a splash of lemon juice and hot sauce.  To ensure freshness, I bought the oysters in their shells and planned to open them on my own when I got home.  Ahem…after 30 minutes, a curved butter knife, a few beat-up kitchen towels, and a cracked shell, here we have 6 super fresh oysters chilling on a bed of ice.  I say it’s not bad at all, for someone opening oysters for the very first time.  But I think I’ll leave that to the experts next time around. 



Up next, we have a mixed green salad and avocado, served with Meyer Lemon Vinaigrette.  In the dressing, I used both Dijon and whole grain mustard this time.  I love serving salad.  It’s simple and easy to put together.  Plus, you can basically put any ingredients you like along with your favorite dressing.  If you haven’t done so, you should check out this Meyer Lemon Vinaigrette.  It’s always been my favorite.



For the entrée, I have prepared this gorgeous black pepper crusted filet mignon, served with blue cheese cream sauce and chives, mushrooms stuffed scallops and homemade French fries.  Oh my, what a feast!



For dessert, you can check out the latest Vanilla Bean Panna Cotta with Pomegranate Lemon Gelée recipe, these Strawberry Sweetheart Macaron (picture above) or these Nutella Macarons (picture below).  These desserts will ensure a sweet ending to any meal.  What’s on your Valentine’s day menu?  Are you planning to cook at home or to rather dine out?  I would love to hear from you. 




Friendly Reminder: If you haven’t enter the current giveaway, please check it out here.  You have until the 28th to enter.  Good Luck! 

Chocolate Yule Log (Bûche de Noël au chocolat) For Christmas—with Step by Step Pictorial

Let it snow, let it snow, let it snow….

Sorry for the cheesy opening of this post, I really couldn’t help it.    But seriously, I envy those of you who get to enjoy a white Christmas.  Although I hate don’t like extremely cold temperature, I don’t mind it for the Holidays.  Oh, who am I kidding!?  If I live in an area that snows, I probably will stay indoor the whole winter with the heater on full blast! Please excuse my mumbling and let’s get to the cake.



Now, you know what I did with these Vanilla Meringue Mushrooms from the previous post!  They were made for decorating this Chocolate Yule Log Cake.  This is a very festive cake to make for the Holiday and it’s much easier to prepare than you think.  I make this chocolate roll cake all the time.  The chocolate roll cake is a very popular cake in Asian bakeries.  The only differences of this Chocolate Yule Log cake are the extras chocolate frosting that I spread on to imitate/resembling the log patterns and the Vanilla Meringue Mushrooms on top for decorations.

Here’s the step-by-step pictorial.  First, preheat the oven to 375 degree F. and grease a 10 by 15-inch baking pan with cooking spray.  Then, line the pan with parchment paper.  Make sure the parchment pager is large enough to have at least 2-inch excess on all sides for easy removal when the cake is done.



Next, beat the egg whites with cream of tartar and a pinch of salt until frothy.  Then slowly add around 1/2 of the sugar as stated in the recipe.



Beat until the meringue reach a medium peak.



In a separate bowl, beat the egg yolks with the remaining sugar until light and pale yellow.  Then add the vanilla, instant coffee, melted butter and heavy cream until incorporated.  Sift the cocoa powder and cake flour into the egg yolk mixture.  Fold until the dry and wet ingredients are just combined. 



Add 1/3 of the egg whites into the batter and stir until batter is lightened.  Do not worry about deflating the egg white here.



See how much lighter the batter is? 





Then, gently fold in the remaining egg whites in two batches.  Need to be careful now not to over beat the batter and deflate the egg whites too much. 





Gently spread the cake batter evenly onto the prepared cake pan. 





Bake at 375 degree F for 8 to 10 minutes, or until a tooth pick inserted into the cake and comes out clean.  Let cool on a wiring rack completely.





To prepare the filling, beat the whipped cream with powdered sugar and vanilla until stiff peak formed.  Spread evenly onto the cooled cake.





Roll the cake up, from the shorter end.




To prepare the chocolate frosting, whip the whipping cream, powdered sugar and vanilla until stiff peak forms.  Sift in the cocoa powder and fold until well incorporated.  Cut about 2 inches off the rolled cake at an angle, set aside.  Reserve 2 tablespoons of chocolate frosting and spread the rest evenly onto the log.  With the back of a fork, gently press over the chocolate frosting to create the log patterns.  Place the cut off portion on the side of the log and spread the reserved 2 tablespoons of frosting on the side of the smaller log.  Use the fork to create the log patter on this piece as well.  Top with Vanilla Meringue Mushrooms and sprinkle the powdered sugar for the snow effect. 




This Chocolate Yule Log truly brings back many childhood memories.  I remember having my very first Yule Log cake for Christmas when I was about 7 years old.  The cake was bought at a store.  My Grandparents, Parents, Aunts, Uncles, my Brothers and Cousins were all there to celebrate together.  Spending time with family and enjoying good food together are precious and priceless.  I’ll forever treasure and cherish those sweet and warm memories.  I hope you and your family are creating new memories together during this Holiday Season.

Vegetarian Chop-Suey (羅漢齋) Semi-Home Made?

I’m a meat lover and don’t think I can ever convert to a vegetarian.  However, I also love vegetables to a point that I got to have vegetables everyday (although not every single meal).  Each week, there would be a day (maybe two in the future) that I prepare meatless dishes only and this is one of the vegetarian dish that I make most often for this special day of the week.   



Why a meatless day for a carnivore?  I guess my body is telling me I need to “detox”!  After consuming all the meats for a week, my body longs for a dish that is light and easy to digest.  During the summer, I often make salads.  (You can find some of my salad recipes here, here and here.)  But for winter or cooler days, it’s better to have a hot and hearty dish.  This Vegetarian Chop-Suey dish fits the bill.   Want to know why it is semi-home made?  You’ll see why as you read along.  

First, we need some vegetarian protein sticks.  What a funny name, huh?!  They are actually dried soybean curd.  They are convenience to use, nutritious and has a great texture.  You can find them in most Asian supermarkets. 



Soak them in hot tap water for 10-15 minutes.  Drain and gently squeeze out excess water and they’re ready to be used for the stir fry.  During the cooking process, these Vegetarian Protein Sticks will absorb quite a bit of the sauce.  So, they turn out to be very flavorful and delicious.
 

Up next, some beautiful baby Bak Choy.  I always love the baby version as they’re more tender.  Wash and drain them well.  I cut some of the bigger ones in half, vertically, so all of them cook evenly.

 
What make this dish so hearty?  The star ingredient is King Trumpet Mushroom.  The nick name for these mushroom in Chinese is “chicken drumsticks mushroom” or “abalone mushroom”.  It is because of their shape resemblances the drumsticks, and their texture is similar to the abalone.  These mushrooms are super meaty and add so much texture to the dish.    



Simply julienne them into thin strips and they are ready to go.  Of course, thin strips mean faster cooking time too.



Up next, the sweet yellow onions.  Simply thinly sliced them and sautéed them until crisp-tender.  They add a wonderful tender-crisp texture and sweet flavor to this dish.  
 



Last but not least, the secret ingredient to make this dish 'semi-home made' (and my life much easier) is a can of vegetarian chop-suey (羅漢齋).  I buy these cans all the time and never pay attention to the English name until now.  :)  The term chop-suey literally means the mixture of many chopped ingredients.   Which is exactly what’s in this can.  There are bamboo shoots, straw mushrooms, fried gluten, carrots, fried tofu, fungus, baby corn, soy sauce, salt and sugar, etc.  It’s fully seasoned and the sauce in this can is delicious.  You don’t need to add much to the rest of your ingredients except white pepper and sesame oil. 
 


I’m seriously considering having 2 meatless days a week instead of just 1.   With a dish so healthy and so easy to make, why not?  The most important thing is, you’ll feel GOOD after eating it.  I can guarantee that you won’t even miss the meat (for that day, at least).  Try this recipe out, your body will thank you afterwards.