Constant Craving

I Love to Swirl!

I love nutella. I think we all grew up with it as kids. So nutella cupcakes sounds like a no-brainer right? Here's some pictures of the cupcakes I made for the folks at Womad! :)

Baby Won't You Light My Fire!

Haha cheesy song. Well, Mr Sebastian Ng of Restaurant Ember conducted the 3-Course Modern Singapore class. To me, it was a must-go because, firstly it was Ember (!!) and secondly the appetizer was pan-seared fois gras (Yummy! I can just feel gout developing...) After dining at Restaurant Ember and tasting the excellent cod fillet, I knew that I had found heaven. Haha. And the molten chocolate lava cake is to-die-for!

It was funny, because Sebastian had brought along a "sous-chef". Normally the chefs work alone or seek the assistance of this elderly lady who works full-time with Shermay Lee. And guess who this "sous-chef" was... It was Mr Yong Bing Ngen of Majestic. Haha but I guess it was because they were good friends.

Here is the menu for today:

• Pan-Roasted Foie Gras with a Mango & Ginger Flower Salsa
• Pan-Seared Ikan Kurau (Snapper) with a Spicy Ponzu Dressing
• Baked Lemon & Calamansi (Asian Lime) Tart with Local Tropical Fruit

Here's some pictures to whet your appetite. Hee.

Foie gras. Yum yum yum... I like the effect he made with the concentric circles (kind of) of balsamic vinegar.

Doesn't the pan-seared snapper look divine? It certainly tasted divine. I love pan-seared cod fillets, snapper fillets and any-kind-of-fish fillets. Heh... The spicy Ponzu dressing reminded me of this appetizer I had with The Lawyer in New York at Kitchen 22, which was just this really big cabbage with that sauce. I was actually rather shocked at the crude presentation. But I guess the shock factor has its value as well.

Note to self: I must ask Shermay where she got those beautiful comma-like plates.

And this was the lemon and calamansi tart. I love sour stuff, so I was in seventh heaven. Heh.. Sebastian said that he would normally use berries, but Shermay had asked him to use local fruits instead.

And this is our funny chef, Sebastian Ng. I think I want to marry a chef. They are normally funny and flexible people with warm personalities. And think of all the yummy food! Heh..

Ice Ice Baby!

Some ice-cream to cool you off in this sweltering month of June! Heh.

Pistachio Ice Cream

• 1 cup unsalted whole pistachios, roughly chopped
• 2/3 cup sugar
• 1 1/2 cups milk
• 1 1/2 cups heavy cream
• 4 egg yolks
• 1 pinch of salt
• 1/2 tsp almond extract

1. Preheat an oven to 175 degrees Celsius.
2. Arrange the pistachios in a single layer on a baking sheet and bake, shaking the pan occasionally until the nuts are lightly golden and toasted after around 5 to 7 minutes.
3. Let cool to room temperature.
4. In a mini food-processor, combine 1/2 cup of the pistachios with the sugar and process until finely chopped and well blended.
5. In a saucepan, combine the milk, cream and the pistachio-sugar mixture and stir to blend.
6. Set the pan over medium-low heat and warm the mixture, stirring occasionally until the sugar is dissolved and steam beigns to rise from the surface after around 3 to 4 minutes.
7. Remove from the heat and let the mixture steep for 10 to 15 minutes.
8. In a bowl, whisk together the egg yolks and salt until blended.
9. Whisk in 1/2 cup of the pistachio-cream until smooth and blended and pour the egg mixture back into the pan.
10. Cook over medium-low heat, stirring slowly and continuously with a wooden spoon until the custard thickens and a finger drawn across the back of the spoon leaves a path around 8 to 10 minutes.
11. Do not allow the custard to boil.
12. Pour the custard through a fine-mesh sieve set over a clean bowl and discard the pistachios.
13. Nestle the bowl in a larger one filled halfway with ice and water and cool the custard to room temperature, stirring occasionally.
14. Refrigerate until chilled, at least 1 hour.
15. Stir in the almond extract.
16. Transfer the custard to an ice-cream maker and freeze according to the manufacturer's instructions.
17. At the end of the freezing stage, add the remaining 1/2 cup of pistachios and continue processing just until they are blended into the ice-cream.
18. Transfer the ice-cream to a chilled container, cover and freeze until firm before serving.

Wake Me Up Before You Go Go!

This was made especially for Goldfish, since she is such a lover of chocolate and coffee. But they are still sitting in my fridge. I must pass them to her soon, or else they might mysteriously disappear. Heh!

Chocolate Espresso Bars

• 3/4 cup all-purpose flour
• 1/2 cup unsweetened Dutch process cocoa powder
• 3 tbsp instant espresso powder
• 1/4 tsp baking powder
• 1/4 tsp salt
• 8 tbsp unsalted butter, cut into pieces
• 2 oz semisweet chocolate, coarsely chopped
• 2 eggs
• 1 cup firmly packed light brown sugar
• 1 tsp vanilla extract

1. Preheat an oven to 175 degrees Celsius.
2. Generously grease an 8pinch square baking pan.
3. Sift together the flour, cocoa powder, espresso powder, baking powder and salt into a bowl and set aside.
4. In a small, heavy saucepan over low heat, combine the butter and chocolate and heat, stirring occasionally, until melted, about 2 minutes.
5. Remove from heat and let cool slightly.
6. In a bowl, whisk together the eggs and brown sugar until blended.
7. Gradually stir in the chocolate mixture until blended.
8. Stir in the vanilla, then add the flour mixture and stir until blended.
9. Pour the batter into the prepared pan. Bake until the edges pull away from the sides of the pan and the center is springy to the touch after around 35 minutes.
10. Transfer the pan to a wire rack and let cool.

For the glaze:

• 1/4 cup heavy cream
• 1 tsp instant espresso powder
• 4 oz semisweet chocolate, chopped
• 1 pinch of salt

1. In a small saucepan over medium heat, combine the cream and espresso powder and heat, stirring, just until the powder is dissolved and bubbles start to appear around the pan edges.
2. Add the chocolate and salt, remove from the heat and stir just until the chocolate is melted.
3. Let cool to room temperature and use a small offset spatula to spread the cooled glaze over the cookie in a thin layer.
4. Refrigerate until the glaze is set, about 30 minutes.
5. Cut into 1 1/2 by 2 1/2 inch bars or 2-inch squares.

Monsieur Patrick Heuberger

I signed up for this 3-course Classic French class way in advance. Because when I heard that escargots were one of the courses, I knew that I had to go. Heh..

Here is the course for the cooking class:

• Baked Burgundy Snails with Tomato & Garlic Butter
• Oven-Baked French Cod in Papilotte with Fresh Vegetables, Clams, Basil & Olive Oil
• Choux Buns Filled with Vanilla Ice Cream in Warm Valrhona Chocolate Sauce

The chef of the day was Patrick Heuberger, Executive Chef at Au Petit Salut, just next door to Shermay's Cooking School at Chip Bee Gardens.

That's a picture of the escargots before going into the oven.

Some garlic bread with herb butter to go along with the escargots. I bought the escargot dishes, so I'm looking forward to making them myself soon.

Here's the wonderful, yet light cod fillet in the papilotte. The taste is slightly reminiscent of the way fish is cooked in Chinese cuisine, due to the numerous different types of julienned vegetables used.

A picture of the choux buns fresh from the oven. Yum!!

A feast for the eyes: choux buns sandwiched with vanilla ice-cream, topped with warm Valrhona chocolate sauce, nuts and icing sugar!

And here's our cute little chef, who almost broke Shermay's tilt-head Kitchenaid mixer (same model as mine, but mine's red) and who suffered a cut on his finger.

It was a really enjoyable experience. I always have so much fun at Shermay's Cooking School.

And I struck up a conversation with my neighbour. And apparently, she had harboured thoughts of going to the Culinary Institute of America before as well, however, having finished her CFA at that time, her parents advised her against it. It seems like a lot of people are into cooking. So is it just a phase for me or what?

We'll think more about it after CFA is over! Damn CFA! Haha.

For Coffee Lovers

I made this especially for The Lawyer, as a thank-you for letting me stay at his place. However, I left it in the hotel in San Francisco. Sigh! However, California Dude liked it, though we both agreed that it didn't taste exactly like biscotti. And I forgot to take pictures, because I thought I would have a chance to later on and because I was in such a rush!

Almond Biscotti

• 2 eggs
• 1 egg yolk
• 3/4 cup sugar
• 2 1/2 cups cake flour
• 1 tsp baking powder
• 1 tsp salt
• 1 1/2 tsp grated lemon zest
• 1 cup almonds, toasted and coarsely chopped
• 2 tbsp milk

1. In a bowl, beat together the eggs, egg yolk and sugar until light and creamy.
2. Pour the flour into a mound on a work surface.
3. Add the baking powder, salt and lemon zest and stir briefly.
4. Make a well in the center of the mound and add the egg mixture.
5. Using the fork, swirl the mixture, slowly incorporating the flour from the sides of the well.
6. Add the almonds and knead to distribute evenly.
7. Spoon into a large, heavy-duty plastic bag and refrigerate for 1 hour.
8. Preheat an oven to 190 degrees Celsius and line a baking sheet with parchment paper.
9. Snip a large corner off the bag containing the dough and squeeze it onto the prepared baking sheet to make 2 logs, about 2 inches wide and 12 inches long.
10. Space them far apart and brush the tops of the logs with milk.
11. Bake until the logs are light golden after around 25 minutes.
12. Remove from the oven and reduce the temperature to 135 degrees Celsius.
13. Let the logs cool for 5 minutes before cutting crosswise into slices of 3/4 inch wide.
14. Bake the slices until golden for around 30 minutes.
15. Store the biscotti in an airtight container for up to 1 week.

Mon favorite!

This is my most most most favorite dessert! I just love how the clink of the spoon breaks apart the hard, caramelized layer atop the smooth custard below. Actually maybe I do like the sugar layer more than the custard. Haha. California Dude and his friends enjoyed the dessert, so that made me really happy!

Classic Crème Brûlée

(Note: The black specks in the custard are actually genuine seeds from a vanilla pod, so it's not the result of poor baking. :P)

• 6 large egg yolks, chilled
• 6 tbsp castor sugar
• 1 1/2 cup single/whipping cream (approx 35% cream, not too heavy)
• 1 tsp vanilla paste or 1 vanilla pod
• 6 tsp white or brown sugar

1. Preheat the oven to 140 degrees Celsisus.
2. Lightly butter six 1/2 cup ramekins and place them in a baking pan.
3. In a bowl, whisk the egg yolks and sugar together until the sugar has dissolved.
4. Add the cream and the vanilla paste or the scrapped seeds of a vanilla pod.
5. Whisk together until just combined.
6. Pour the mixture equally among the ramekins.
7. Carefully pour warm water into the baking pan until it reaches halfway up the sides of the ramekins.
8. Bake uncovered until the custards are just set, around 45 minutes.
9. Remove the baking pan from the oven and leave the ramekins in the hot water.
10. Allow to cool to room temperature, around 30 to 45 minutes.
11. Once cooled, remove from the baking tray.
12. Cover the ramekins with cling film and chll in the fridge for at least 2 hours.
13. Sieve or sprinkle about 1 tsp sugar and some water on the surface of the custard.
14. Using a blow torch, caramelize until light golden brown.
15. Return to the fridge and serve later (up to 1 hour) or serve immediately.

The Rise of the Empire

Yay I just got myself a spiffy, red (Empire Red, so the description says) Kitchenaid Mixer! Woohoo. This is the mother of mixers man.

So what if California Dude said, "So what does this do?", while processing the credit card transaction for me.

"Hm... It mixes?"

"That's all?"

Haha. Well, there was this online offer, so I'm getting it delivered to his address in the States and I'll pick it up there and handcarry it back. I know I'm crazy! And I'm becoming such an aunty. I go to Carrefour near my workplace almost every few days! Heh.

Choc-a-Bloc

Somehow, the baking monster has captured me this weekend. So I actually came up with three yummy, chocolatey goodies. Feast your eyes! Heh.

French Chocolate Macaroons

Macaroons:

• 1/2 cup blanched whole almonds
• 1 3/4 cup confectioners' sugar
• 1 tbsp unsweetened cocoa powder
• 3 egg whites
• A pinch of salt
• 2 tsp granulated sugar

1. Preheat oven to 205 degrees Celsius.
2. Line 2 large baking sheets with parchement paper.
3. In a food processor, combine the almonds with 1 cup of the confectioners' sugar and pulse, until finely ground.
4. Add the cocoa powder and the remaining 3/4 cup of confectioners' sugar and pulse until well blended.
5. Using an electric mixer, beat the egg whites and salt on medium-high speed just until the whites form soft peaks.
6. Add the granulated sugar and beat just until the whites form stiff peaks.
7. Using a whisk, gently fold in the almond mixture.
8. Transfer the batter to a pastry bag fitted with a 1/2-inch plain tip.
9. Pipe out 1-inch diameter mounds about 2 inches apart on the prepared baking sheets.
10. Bake until the tops are cracked and appear dry, but still slightly soft to the touch, around 6 to 8 minutes.
11. Transfer the cookies, still on the parchment paper, to slightly dampened kitchen towels and let cool for 5 minutes.
12. Carefully peel the paper off the macaroons, transfer to wire racks and let cool completely. (The macaroons can be made 1 day in advance and stored in layers separated by waxed paper in an airtight container).

Filling:

• 1/2 cup heavy cream
• 2 tbs unsweetened cocoa powder
• 5 oz bittersweet/ semisweet chocolate, finely chopped
• 8 tbsp (1 stick) unsalted butter, at room temperature

1. In a saucepan over high heat, bring the cream to a boil.
2. Remove the pan from the heat and whisk in the cocoa powder.
3. Add in the chocolate and butter and whisk until smooth.
4. Cool to room temperature, cover and refrigerate until the filling is firm enough to hold its shape when spread, at least 30 minutes.
5. Transfer the filling to a pastry bag fitted with a 1/2 inch plain tip.
6. Pipe the filling generously on the flat side of half of the macaroons.
7. Top with the remaining macaroons, flat side down, pressing together gently to form sandwiches. (The cookies can be stored in layers separated by waxed paper in an airtight container in the refrigerator for up to 2 days).

Luscious Hazelnut Truffles

• 1 1/4 cups heavy cream
• A pinch of salt
• 12 oz bittersweet/ semisweet chocolate, finely chopped
• 1 cup hazelnut pieces
• 1/4 cup unsweetened cocoa powder

1. In a saucepan over medium heat, bring the cream and salt just to a boil.
2. Remove the pan from heat, add the chocolate and whisk until smooth.
3. Pour the mixture into a bowl and cool to room temperature, then cover and refrigerate until firm, around 2 to 3 hours.
4. Preheat oven to 175 degrees Celsius.
5. Put the hazelnuts on a baking sheet and toast in the oven until dark golden brown, 10 to 15 minutes.
6. Let cool completely, then finely chop and place in a shallow bowl.
7. Place the cocoa in another shallow bowl. Working quickly, roll a rounded measuring teaspoon of the chocolate mixture into a 1-inch ball in your hands, then roll in the hazelnuts, pressing them slightly into the truffle, lightly coat with the cocoa and set on a tray.
8. Repeat with the remaining truffle mixture, hazelnuts and cocoa.
9. Store between layres of waxed paper in an airtight container in the refrigerator until ready to serve, up to 1 week.
10. Let the truffles stand at room temperature for about 15 mintues before serving.

Five Pepper Chocolate Pots de Creme

• 1 1/4 cups heavy cream
• 1 tbsp coarsely crushed five pepper blend
• 2 oz bittersweet chocolate, chopped into small pieces
• 3 egg yolks
• 3 tbsp sugar
• 1 1/2 tsp vanilla extract

1. Preheat an oven to 165 degrees Celsius.
2. In a small saucepan over medium heat, whisk together 3/4 cup of the cream and the five pepper blend and warm until small bubbles appear around the edges of the pan.
3. Remove from the heat, cover and let stand for 15 mintues.
4. Pour through a fine-mesh sieve into another small saucepan and stir in the remaining 1/2 cup of cream.
5. Set the pan over medium heat and warm until small bubbles appear around the edges of the pan.
6. Remove from the heat and gently whisk in the chocolate until melted and well blended and cool slightly.
7. In a bowl, combine th egg yolks and sugar and, using a whisk, beat until pale yellow and ticket enough to fall from the whisk in a lazy ribbon, around 5 minutes.
8. Slowly stir in the warm chocolate cream and add the vanilla.
9. Place 4 ramekins in a baking pan.
10. Pour the chocolate mixture through a fine-mesh sieve set over a bowl with a pouring spout.
11. Divide the mixture evenly among the pots.
12. Add boiling water to fill the pan halfway up the sides of the ramekins.
13. Cover the ramekins with a single sheet of aluminium foil.
14. Bake until the custards are just set at the edges, around 15 to 20 minutes (They should still tremble slightly).
15. Remove the foil from the ramekins and transfer to a wire rack and cool to room temperature.
16. Cover and refrigerate for at least 4 hours or up to 2 days before serving.

How now Brow(nie) Cow?

With friends bidding farewell and visiting friends in Hong Kong, I had to bake everyone's all-time favorite: The Brownie! This version has a flaky crust and a fudge-like interior. Enjoy!

Snowdrop Brownies

• 2/3 cup all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1/2 tsp baking powder
• 1/2 tsp salt
• 1 cup sugar
• 1/2 cup unsalted butter, room temperature
• 2 eggs
• 1 tsp vanilla extract
• 1/2 cup white chocolate chips

1. Preheat oven to 175 degrees Celsius.
2. Butter 8-inch square baking tin, preferably made of glass.
3. Sift the first four ingredients into small bowl.
4. Beat sugar, butter, eggs and vanilla together in medium bowl.
5. Mix in dry ingredients, then mix in chocolate chips.
6. Spread batter in prepared dish.
7. Bake until tester inserted into center comes out with moist crumbs still attached, after around 25 minutes.
8. Cool completely, before cutting into 2-inch squares.