From my Haumea's Kitchen and others

Saturday, December 31, 2011

Half batch of Blueberry Scones

Small batch of Blueberry Scones
Adapted from Martha Stewart's Recipe
I cut the recipe in half.
They aren't as beautiful as the Maple Oat ones but oh boy these were good.

Pork Sparerib Adobo Momofuku style with Octo-Vini

I'm a fan of Momofuku, I think David Chang is an awesome Chef.

Although I haven't had the opportunity to fly back east and go to his establishments after going through his cookbook I can imagine.
Since I understand far east ingredients it's simple it imagine the taste and impact to the dish.

So here I did the typical Filipino Adobo with Spareribs.  I think of my mom when I make this, because she could make a real good pot of Ilocano Adobo.  She'd adobo anything to be quite frank. 

So I used Momofuku's Octo-Vinaigrette and voila!!!! 

My daughter and hubby loved it.

Maple Oat Scones

I love Maple Oat Scones
We spent holiday at my brother in law's house in Monterey so I cooked a few times.
I whipped these up shaped and pre-cut and they came out delicious.
They had roasted some almonds which I used 2/3 cup to put in these. 
They came out light and the glaze was perfect.
Recipe to follow

Miso Glazed Salmon Filet with Sake Butter (Buerre Blanc)

We don't have a Cheesecake Factory Haumea's Kitchen Factory went to work.
So here we have a Miso Glazed Salmon Filet with a Sake Butter ( Buerre Blanc)
and Saffron Rice.

In the back was some Dungeness Crab that I shelled the whole thing.
I took the Crab Butter (da boogie) added 2 T butter a pinch of thyme, chive and a small dab of jalapeno for a little heat.  I freeze the jalapeno's now, because I don't like spicy hot just like the flavor of the heat.  Add half a lemon and that goes on the crab.

I will re configure the recipe for the miso glaze and procedure I used to make the skin crispy.

Bon Appetit! 

Tuesday, December 20, 2011


Made Tamales last Friday, you know I only make these twice a year too much work

My version of Spanish way of course, I use some Capalleni noodles and toast those up before I put the Tomato Paste then off to the rice cooker it goes.

My shredded Short Rib filling simmered 2 hours with mexican seasoning

My masa
Before going into the steamer for an hour

Then I made my Enchilada sauce, a friend of mine showed me how to make my it.

Cabernet Braised Short Ribs

Saute'd Veggies, Yellow Zucchini, Carrots, Caramelized Crimini and Chives
Cabernet Sauvignon Braised Shortribs 

Kobacha Squash Risotto

Tuesday, December 13, 2011

Sunday's Mexican Dinner Night @ Casa de Haumea

When I think I have a lot of time......
Yes, I made the chicken meat and it had some kick.  Made the enchilada sauce, and the Spanish rice.

Chicken Vegetable Soup

Homemade Cream of Mushroom Soup with Black Truffle Butter


Caramelized Onions and Leeks

Caramelized Mushroom

Pot full of Soup

Sunday, December 4, 2011

New York Crumb Cakes

6 inch Crumb Cake with Huckleberries

This is a Crumb Cake with Huckleberries, the huckleberries are hiding under the crumb topping.

New York Crumb Cake
Adapted by Cooks Illustrated Magazine with a minor change

Crumb Topping

1/3 cup granulated sugar (2 2/3 ounces)

1/3 cup dark brown sugar (2 2/3 ounces)

3/4 teaspoon ground cinnamon

1/8 teaspoon himalayan pink salt (you can use table salt)

8 tablespoons unsalted butter (1 stick), melted and still warm

1 3/4 cups cake flour (I use King Arthur's Cake flour)

For Cake

1 1/4 cups cake flour

1/3 cup granulated sugar

**1 Tablespoon of golden brown sugar

** 1 teaspoon lemon zest

1/4 teaspoon baking soda

1/4 teaspoon Himalayan pink salt (you can use table salt)

6 tablespoons unsalted butter (3/4 stick), cut into 6 pieces, softened but still cool

1 large egg + 1 large egg yolk

**1 teaspoon vanilla bean paste

1/3 cup buttermilk

Confectioners’ sugar for dusting

1. FOR THE TOPPING: Whisk sugars, cinnamon, salt, and butter in medium bowl to combine. Add flour and stir with rubber spatula or wooden spoon until mixture resembles thick, cohesive dough; set aside to cool to room temperature, 10 to 15 minutes.

2. FOR THE CAKE: Adjust oven rack to upper-middle position and heat oven to 325 degrees. Cut 16-inch length parchment paper or aluminum foil and fold lengthwise to 7-inch width. Spray 8-inch square baking dish with nonstick cooking spray and fit parchment into dish, pushing it into corners and up sides; allow excess to overhang edges of dish.

3. In bowl of standing mixer fitted with paddle attachment, mix flour, sugar, baking soda, and salt on low speed to combine. With mixer running at low speed, add butter one piece at a time; continue beating until mixture resembles moist crumbs, with no visible butter chunks remaining, 1 to 2 minutes. Add egg, yolk, vanilla bean paste,lemon zest and buttermilk; beat on medium-high speed until light and fluffy, about 1 minute, scraping once if necessary.

4. Transfer batter to baking pan; using rubber spatula, spread batter into even layer. Following photos below, break apart crumb topping into large pea-sized pieces and spread in even layer over batter, beginning with edges and then working toward center. Bake until crumbs are golden and wooden skewer inserted into center of cake comes out clean, 35 to 40 minutes. Cool on wire rack at least 30 minutes. Remove cake from pan by lifting parchment overhang.

Dust with confectioners’ sugar just before serving.

Udon last night

This was dinner last night.

I made the Kakuni (Pork Belly, braised with Sake/Honey and other things) the night before.
Cooked the Udon Noodles for 10 minutes, made the Dashi, added green union.
Toppings with crimini mushrooms, bok choy and sweet pea sprouts.