I Want Proof

Rob used to cook a lot. I mean a lot a lot. When he was groing up, he was usually responsible for cooking for his family, resulting in his ability to use fresh veggies, bake fresh loaves of bread from scratch, and - miracles of miracles - bake pie crusts and other fanciful desserts. He says he would put famous bakers and dessert chefs to shame, and make 'em cry for their mommas.

So how come in three years time I have never seen this?

I mean, he can grill up a mean steak, do an awesome blue cheese burger, has done a bread pudding once. He even banged out a rockin' Thanksgiving turkey but that's pretty much it. Overall, I'm starting to have my doubts.

Especially in the baking department of his story. Apparently When I told him I had never seen him make bread and to prove his claimed ability he said he had and that I was crazy. He was insulted at my conviction. My response?

“The bread machine and the box mix don’t count, babe.”

“Oh… well still. I can.” And he walked away.

Seriously, I want proof.

Vanilla Poached Pears etc.

I have to say, I'm not the biggest fan of CHOW.com. They do have a few good recipes I have taken to heart though, and I enjoy reading Table Manners (probably a result from those manners classes and cotillion courses mom put me through; thanks mom, I really do appreciate it now that I'm older) so it has its plusses. I do love some of the recipes they make though, they have a simple decadence to them. A sort of Napa Valley... je ne sais quoi.

But this one really does beat all.

This recipe for vanilla poached pears was a real winner with me, Rob, and everyone whom I have served it. Very simple and easy. I always have lemons and stray vanilla beans laying around (How bourgeois does that sound?) so it's a simple dessert to bang out for company or for the hell of it.

Plus, you can always save and dry out the vanilla beans afterwards and place them in a small container of sugar, then grind it in the food processor for vanilla sugar. Thank Shuna - of the great Eggbeater blog - for the advice, which I got when I attended her egg whites class. Go here for more vanilla bean advice, or see some of her artful writing as she guest blogs at Simply Recipes about how to make a perfect pavlova as she taught me.

However, if vanilla sugar isn't your thing, pop them in some vodka, and let it sit a while in a dry, temperate place. It's a perfect way to party with the coming heat.

Take this recipe into a new direction by creating a sorbet! Go see!

Graham Cupcakes with Key Lime Filling and Whipped Cream

My friend Cara came up with the idea for a key lime pie cupcake sometime last summer. It stuck in my mind since and I always put it off for one reason or another. Limes weren’t in season, I had a new idea that pushed it to the side, it didn’t seem like the right time to try it out; excuses were always plenty and in reach.

I finally sat down to figure it out, and this cupcake put me through some trials let me tell you. The first attempt was basically a mini key lime pie more or less. While tasty, the graham cracker crust was soggy, and the pies ugly. It was a no go. The second attempt I decided to make a graham cake with a key lime filling. Sadly the graham was way too understated in flavor, and didn’t really have enough rise or fluffy texture. Still it seemed a step closer to what I wanted to accomplish.

The last attempt was well… wonderful. The feeling of accomplishment when something finally comes together is just so relieving, like a large weight being lifted that’s been pressing down upon you.

Honestly these are one of my favorites thus far, if not the favorite. No exaggeration. The graham cupcakes look dense but are light and fluffy with that distinct flavor of graham crackers you loved since childhood. The bilious mound of whipped cream wasn’t overly sweet and would get on your upper lip and the tip of your nose with each bite as whipped cream is should. The key lime filling was thick and custardy with a nice tangy zing that was subtle yet strong; it didn’t punch you in the mouth like a key lime pie would.

Easy, tasty, and fun to eat with friends. Really, it was the quintessential cupcake and one I plan to make again tonight.

Graham Cupcakes
Makes 12-14 cupcakes / 350 F oven

What You’ll Need...
1/2 cup of butter, room temperature
1 cup of sugar
3 eggs, room temperature
1 cup of milk
1 cup of flour
1 1/2 cups of graham cracker crumbs
1 teaspoon of baking soda
1 teaspoon of baking powder
1/8 teaspoon of salt

What You’ll Do...
1) Beat the butter for about 30 seconds until well creamed. Add the sugar and mix for 3 minutes using a paddle attachment until light and fluffy.
2) Add the eggs, one at a time, being sure to beat for 30 seconds for each egg.
3) Place graham crackers in a food processor or in a plastic bag and beat the crud out of them until it's been ground into small crumbs and powder.
4) Sift together the flour, graham cracker crumbs, baking soda and powder, and salt. Add about 1/4 of the mixture to the butter mixture, then add some of the milk. Continue to add the ingrdients in adry-wet-dry method, ending with the dry. Continue to mix until just combined.
5) Scoop into cupcake papers and bake for 15-18 minutes in a 350 F oven or until a cake tester comes out clean.


Whipped Cream
What You’ll Need...
3 cups of heavy whipping cream
1/3 – 1/2 cup of powdered sugar

What You’ll Do...
Place together in a mixing bowl until big, billowy and holds very stiff peaks.


Key Lime Filling
What You’ll Need...
5 egg yolks, beaten
1 14 oz can of sweetened condensed milk
1/2 cup of key lime juice (about 20 key limes)
1 teaspoon of key lime zest

What You’ll Do...
1) Zest the key limes to get the 1 teaspoon first. Cut them all in half and juice them over a bowl with a little wire mesh strainer thing over it to catch any fruit or seeds. I suggest using a little wooden citrus juicer tool, or cut them in slices and juice them in a garlic press.
2) Seaparate the egg yolks and beat them like they owe you money. Pour in the citrus juice and sweetened condensed milk and wilk until smooth. Let chill for 10 minutes.
3) Take about 2 cups of the whipped cream you made earlier and fold in a little more than a third of the key lime mixture. Add more whipped cream or key lime mixture until you get a consistency and taste you want.
4) Cut a small cone shaped piece of cake out of each cupcake. Fill the cavity with the key lime whipped cream mixture (key lime curd). Cut the body of the cone off leaving just the cap of the cupcake. Replace it back on, on top of the curd. Dollop and spread remaining whipped cream and chill overnight. Serve.

NOTE: There will be a lot of key lime mixture left over. Bake it in a pie or tart pans or serve over ice cream, or do whatever sounds good.

ANOTHER NOTE: I have made this key lime filling a bajillion times for pies. You can either let it chill in the fridge or bake it, but I prefer the first. I know some people have a hardcore aversion to raw egg yolks (though the citric acid from the limes does cook it just fine), so if that be the case here is a link to a citrus curd recipe you can use in its place. It’s definitely more work, but it is a perfectly fine substitute if that’s the route you choose. Personally though, I say go with the one I provided above has no cooking it helps keep the some of the key limes’ tartness a bit more controlled and not overpower the cake.

Dual Post: -More Validation of My Fabulousness- & - So Long, Dear Friends-

Make sure you pick up a copy of Sacramento Magazine today. Why? Well, it's the annual food issue, so it's a quick way to get the nitty gritty on everything food wise here in the Sac area.

Another reason is a mini review I did on Moshi Moshi was published on page 266. Shibby indeed if I do say so! Sadly, no shout out to Vanilla Garlic in particular, but my name in print is still a happy thing.

Ann and Jennifer of Sacatomato also got a full page spread. It's awesome and worth reading! Be sure to check it out!

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Yesterday was my last day at work before I start my new position in Sac. I admit I got zilch done except say goodbyes. I actually thought I would be really excited and happy, but really I was just depressed while trying to keep a smile on my face.

I had to say goodbye to some truly fabulous people today. Well, maybe not goodbye, but just a "See you later," as I won't be seeing them every day anymore.

They made me a banner to say goodbye. We went out to a fabu dinner to chat and just be friends and throw off the co-worker personas, even if it was just for two hours. They even surprised me with a special cupcake courier. (Which you know will get use often.)

So to Megan, Andrea, Cara, David, Kristen, Taibou, Katrine, Audrey of course, and everyone else; thank you.

And don't worry, I'll send some more cupcakes soon.

How To Korean BBQ (Oz Korean BBQ - Sacramento, California)

Welcome to a step by step guide on how to enjoy Korean BBQ.

Step 1: Get in your car and go to Oz. Do not let the Denny's-ish outside facade and close proximity to the freeway fool you. Once you have entered, take a moment and awe at just how spacious the interior really is.

Step 2: Sit at a table. You have an option of one with a grill where you or your waitperson can grill the food, or one without where it will be prepared in the kitchen. Go for the grill if you can (make a reservation on weekends for dinner). Relax and take in the highly industrial, yet surprisingly cozy atmosphere.

Step 3: Go through the menu and make your choices. One grill entree can easily feed two people (they say otherwise), but variety is the spice of life and makes for a better meal. Whatever you don't eat makes great leftovers the next day.

Step 3-A: If you are having trouble deciding, get the crab wontons to keep you happy while you peruse the menu. Surprisingly tasty, these set the bar for crab wontons. Sweet, salty, and with that delicious crisp without a lot of soggy grease, it is the epitome of what a crab wonton should be.

Step 3-B: If you still cannot decide the Rancho Galbi - a marinated prime beef short rib is an excellent choice. Hearty cut fillets of prime beef short rib are dripping in a yummy, slightly sweet sauce that just makes your mouth wake up. The Bul-Go-Gi, thinly sliced prime sirloin marinated in Korean BBQ sauce is sweet, spicy and simply playful in it's taste and simplicity. But for both, the true depth of flavor comes from their being cooked at your table at the personal grill right in front of you.

The Tokyo X, oh-so-shibby marinated pork belly meat, has to be grilled in the kitchen however, due to the smoke and spatter. However if you are willing to forgo the flair n' flare, a tasty meal will await you.

Step 4: Take a piece of grilled meat and roll it up in a lettuce wrap, a variety of extras tp add such as peppers and sliced garlic. It's truly a step in a new direction away from you everyday taco or pita.

Step 5: Panchan (vegetable side dishes) will be provided. About 8-10 dishes of them. Traditional Korean meals are often accompanied with white starchy rice and a variety of pickled vegetables. Not kosher pickles mind you, but pickled spinach with feta, salty strands of seaweed, two style of kimchi (both powerfully strong), pickled sprouts, and other delectables await you. If that were not enough, a individual tin of rice is also provided.

6: The meal will end with a delicious cup of sweet rice water. It perfectly cleanses the palette and finishes the meal on a light note.

I hope you enjoy your experience at Oz. Perfect for a fun and interactive date, or a rambunctious night with friends, Oz will provide a truly interactive and exciting meal where flavors are exciting with each and every bite.

Oz Korean B.B.Q.
3343 Bradshaw Road
Sacramento, CA 95827
(916) 362-9292
http://www.usmenuguide.com/oz/