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Archive for March, 2011


This is inspired by Olive Garden, the franchise restaurant that we always have dinner if we go down to the States to shop.  My husband liked their spicy sausage soup a lot, thus I searched online and found a few recipes about Italian soup. This is one of them:

Potato Sausage Soup Similar to Olive Garden’s Toscana Soup Recipe.

It seems like it’s common they add Kale in this soup.  I like the creaminess of my clam chowder recipe, thus I’m replacing clams with Italian sausage and come up with this Tuscano soup.  This recipe will be enough for 6 – 8 people.

Spicy Italian Sausage soup with vegetables and potato

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Lobster noodle


I’m sure everyone has cooked lobsters at home.  I still think steaming with garlic is the best way to enjoy this high-cholesterol high protein marine creature.   I think this is our first time doing a more proper job in preparing the lobster.  I remember throwing the whole lobster into boiling water once, then most of the time I rely on the T&T workers to clean and halve the lobster for me.   My husband wants to do it himself this time… then he complaint it was so much work at the end of the dinner.  I just realized both of us are not crazy about eating lobster.  I bought this merely because it’s on sale, and I want to reserve the heads to try making lobster bisque one day.

Steam Lobster with Garlic

Preparing Lobster:

1. Put a chopstick from the tail of a live lobster, and insert about 3-4 inches up, hold for 10 seconds.

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I had a really good apple pie recipe in a dessert book, yet it’s still on loan with my friend so I have to look elsewhere.  Then I came across Chef Pepin’s mom’s apple pie recipe and made it with the Granny Smith apples I have at home.  It’s interesting that the recipe wants you to use hand only to press onto the pie plate, instead of using a rolling pin for a nice uniform pastry in all other apple pie recipes.

Apple tart

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I’m really lazy to make any cakes lately, but realizing I bought too many eggs from the States and have to use it somehow.  Then I came across this recipe which I can triple the original recipe and use exactly the one block of cream cheese in my fridge.  It will make two 7 inches round cheesecake.  Please don’t reduce more sugar, as I have reduced from 270 gm sugar down to only 1 cup and a bit more sugar.

It tastes like a sweet moist chiffon cake with a little cream cheese flavor instead of heavy egg flavor.   All people who tasted the cake liked it.  Um… but I’m still going to try out another recipe which calls for whipping cream and involves more steps, just because the picture looks so much more appealing:

輕乳酪蛋糕 from Eupho Café – 愛在廚房.

Anyways, back to my first Japanese cheesecake, here’s the recipe I used as requested by my colleagues:

Japanese Cheesecake

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