Month: May 2015

Ginger Creme Brulee

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Creme brulee, a French dessert that is a rich custard made of eggs and heavy cream, top with a layer of caramelized and harden sugar. The term creme brulee means “burnt creme,” as you normally torch or broil sugar to create a crunchy shield above the velvety custard. To make this French sweetness a little Asian, I infused the cream and sugar with ginger. It was so delicious I skipped dinner and ate three of these. Worth it! 3 cups heavy whipping cream 1 large ginger root, about 3 inches long, peeled and cut into slices. 10 large egg (yolks only) 1 and 1/2 cups of white sugar 1. In a sauce pan, warm up your heavy cream, add 3/4 of the ginger slices and simmers until boiled. Set aside to cool for about 30 minutes. 2. While the cream cools, add the rest of the ginger slices to the sugar and mix well. Also let it sit for for about 30 minutes. 4. Strain the cream and discard the cooked ginger. 5. Remove the ginger …

Kitchen Hacks pt 1: How to Keep from Crying When Cutting Onions

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We have all been there before, standing at the kitchen counter crying hysterically like we’ve just lost our cat, but really, we were just prepping for dinner, like paella or braised lamb shoulder. Why do we cry when chopping onions? According to Google, onion contains a gas called propanethiol S-oxide. When it comes in contact with your eyes, they create something called sulfuric acid, which stings and creates tears. Chemistry! The important question is how to chop onions without crying. Here are a few methods to prevent crying when cutting onions. I find that everyone reacts differently and there is no one-fit-all method. Try a few of these and see if they will work for you. Comments below and let me know the results, or if you have a different approach about it. Contact Lenses. This works best for me! I normally wear contact lenses anyway, so this is no hassle. The lenses block the onion’s…what it is again?..oh yeah, propanethiol S-oxide, from reaching your eyes and irritates it. Of course, if you are fortunate enough …

Last Minute Kitchen Gift Ideas for Mother’s Day

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Mother’s Day is May 10th, only a few days away. If you’ve been busy and needs a last minute gift for Mother’s Day, below are some suggestions that are available via Amazon Prime. You can get these gifts in 2 days, just in time to show mom how much you appreciate her. 1. Needless to say, she will get a great laugh out of these “muffin man” cups. You may even get muffins. 2. The mother of coffee makers, for your mother. 3. If not coffee, why not tea? 4. Mason Jar Measuring Cup. So cute! 5. Because CATS…and WINE! 6. For the good days, for the bad days, and for the don’t-even-ask days. 7. “Mom, thanks for feeding me so I don’t die” coffee mug. You gotta say it from the heart, you know? 8. This knife is so awesome, you’re going to want to borrow it. 9. With this, she will be the IronChef in her kitchen 10. This is not an appliance you want to store away in the cabinets, this should …

Tenderloin Steak Rolled with Prosciutto and Sage

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I love cooking with sage. I love the fragant smell and the earthiness to it. I normally use sage with turkey. The combination reminds me of Fall and of Thanksgiving. Today, I tried sage with beef tenderloin and prosciutto. This is a fun recipe that requires very little time and effort. It makes a great appetizer but you can also serve it as an entree. Enjoy! 2 lbs of beef tenderloin 1/2 of prosciutto, sliced thinly and cut in half lengthwise 1 small bunch of fresh sage leaves 2 carrots, cut into thin, long strips (about 1.5 inches long and 1 cm wide) 2 stalks of green onions, cut into strips about the same size as the carrots (use green parts only) olive oil, salt and pepper Skewers (soak them in water for about 30 minutes before cooking) 1. Use a meat tenderizer to soften the beef. This is great to do after a bad day at work. 2. Slice the beef crosswise to get long, thin strips. You want it long enough to be …

Raku Tonkatsu & Ramen

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Ramen, a Japanese term meaning noodle soup. It is commonly made in a broth that has been infused with miso or soy, topped with proteins such as eggs, tofu or pork. The noodles are made with flour, salt, and kansui, a type of alkaline mineral water. The kansui gives the ramen its identity, turning the noodles creamy yellow and gives it that distinctive taste from the mineral in the water. Tonkotsu is a version of ramen describing its pork bone broth. This is not your typical ramen noodles that are often associated with the college student life. This is a new foodie trend that has demanded America’s attention and captured its heart in the past few years. While Atlanta still plays catch up in the foodie scenes, we do have a few ramen noodle places to mention. Sandwiched between multiple Korean shops and eateries of H-Mart Shopping Center in Pleasant Hill, Duluth, is Raku Tonkatsu & Ramen. Its red frames and wooden front are reminiscent of a casual Japanese establishment. Inside, the decor is a balance of new industrial …