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Archive for December, 2010


I’m always cheating when I make chocolate cakes.  Imagine I have to think of what mousse to match the cake base with, what icing to use for the cupcakes, and I have to make the chocolate cake from scratch?!!  Chocolate cake mix has a mild artificial taste, thus I have to cover the taste up carefully with delicious icing.  I have been using mayonnaise everytime I’m using a box of cake mix.

Super Moist Chocolate Mayo Cake Recipe – Food.com – 94886.

This recipe was originally from Hellmanns’ website (but somehow hellmann’s website doesn’t allow direct link to their recipe:    http://www.hellmanns.us/recipe_detail.aspx?RecipeID=8241&Version=1    )

Only sky is the limit when you make a cake.  You can top with toated nuts (I love sliced almonds), toasted shredded unsweetened coconut), fresh fruits, chocolate curls.  I like to surprise guests by throwing in jelly pieces inside.  I would like to share a tasty whipped cream to ice the chocolate cake with.

chocolate cake with coffee icing

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Black Cod (or sablefish) has been my most favorite fish when I dine out at restaurant.  At $30 minimum for an entree, it’s more economical to cook this fish at home.  The most common is the famous miso marinade that matches perfectly with the fish.  I tried this recipe and loved it too.

Black cod with mushroom pilaf

 

This is my version.  Use the sauce as marinade instead of spooning them after cooking the cod so the fish has more flavor.  Using rice cooker to cook rice and the shitake mushrooms at the same time to reduce pots and cooking time.

See original at Epicurious.com.

Alaskan Black Cod with Hoisin and Ginger Sauces Recipe at Epicurious.com.

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Clam Chowder


We went to Portland for our first anniversary.  It’s hard to resist clam chowder when you are at the coast.  So we ended up having clam chowder everyday.  Of course then I have to find the best clam chowder recipe:

New England Clam Chowder

This modified clam chowder recipe is very easy to make and extremely creamy like the ones you have from restaurant.  The trick is to add Old Bay seasoning (got that trick from watching food network).  Finish off with sprinkling smoked paprika on top will bring out the flavor very well.

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This is a healthy rice pilaf.  I like to use 2:1 portion of brown rice to wild rice.  You can mix in red grain rice too, but I decided not to play with too many rice colors that day.  As an advocate of conserving energy, I always like to have my rice cooker cooking an extra side dish using the top steamer rack.  I used the leftover black cod marinade (see my black cod in hoisin sauce recipe), mix with sliced fresh shitake mushrooms (add a little bit of sesame oil and 1 clove of minced garlic would be good).  Then you have 4 dishes (fish from oven, shitake and mushroom pilaf  from rice cooker, baby bak choy prepared on stovetop in 5 minutes) all hot and ready at the same time!  Planning and timing is the key.

Mushroom brown and wild rice pilaf

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I had a bag of Macadamia nuts from Costco in the states (somehow there’s no macadamia nuts in Canadian Costco)  and would like to try out the most common macadamia nut cookies – with white chocolate chip (using the recent purchase of the Ghirardelli chocolate chips, it’s so cheap in the states).  You can see that I love going grocery shopping in the states.

Macadamia White Chocolate Chips Cookies
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Pistachio ice cream


Whenever I eat to an ice cream parlour, I always order pistachio gelato.  I love its creaminess and pistachio’s mild nutty taste.   During my first anniversary trip to Portland, I bought an inexpensive ice cream maker from Costco.  Not sure if it’s my freezer that’s not cold enough or it’s the ice cream maker, the mixture is still runny after the expected 30 minutes process time.  Although it’s a pain to manually finish by alternating freezing and mixing, the product is satisfying without too much artificial additives found in store-brought ice cream.   This ice cream gets hard easily, thus it’s best to enjoy it within a couple days after making it.

PIstachio ice cream

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