Pan De Sal

The above is same recipe except I divided the recipe in half. For the mango side I used 1/8 cup of mango juice and 1 teaspoon mango extract.   For the guava side I used 1/8 cup of guava concentrate and 1 teaspoon guava oil. 

****I made a slight change in the recipe****

Pandesal

Hot snack bread rolls.  Filipino of course via the Spaniards.

I tweaked the recipe there was some things I didn't like from the other one but I like this one.

This pandesal recipe makes 24 pieces of pandesal.

Ingredients you'll need:

1 cup of warm water 105 degrees
1 3/4 tsp. of instant dry yeast  (change to yeast)
1 tsp. of kosher salt
1/4 cup of sugar
1 teaspoon Butter-Vanilla Emulsion (Sur La Table and Williams Sonoma carries)
1/4 cup of melted butter with 1 teaspoon honey (cooled down)
1-1/2 cup of all-purpose flour
1-1/2 cup of bread flour
have some additional flour for dusting ,maybe half cup if that
additional vegetable oil for greasing the bowl
1/4 c. of fine bread crumbs (Blend the Panko to make it finer or buy fine Panko).
for the Pan and on top the rolls.

Pour the water into a large mixing bowl. Sprinkle the yeast over it. Add 1 teaspoon sugar. Leave for 5 minutes until it foams.

Add the salt, sugar and melted honey butter to the yeast mixture. Stir. Add all purpose flour and bread flour. Mix.
The dough will be wet and sticky.
Turn out dough onto a lightly floured surface.
Put into a ball and start to knead. I fold the dough each time I kneaded it out, sprinkle with some flour but do so sparingly while kneading until the glutens have done their job and the dough is nice and soft 7-8 minutes.

After 7-8 minutes of kneading, the dough will be smooth. Keep kneading until the dough feels elastic. You’ll know.
Feeling the elasticity may take some practice but if it feels like your earlobe,(feel your ear and wash your hands before kneading)  it’s time to stop kneading. Usually, 8-10 minutes of kneading is enough to achieve.

Brush the inside of a bowl lightly with oil. Put the dough in the bowl, turning it around to coat the entire surface with oil.

Cover the bowl with cling wrap. Place in draft free area to rise. 1 hour to 1.15 hours.(no more than 1:30)

After an hour and a half the dough should have risen. Should have doubled in size.
After it's proofed. Punch down the dough and transfer to a lightly floured surface.

Light roll into a 2inch wide by 18 inch log the cut into equal pieces. This is for convenience and easier handling.

Put some bread crumbs on a parchment lined pan turn the rolls up cut facing up and shape softly and bread crumbs on top and let it go for the 2nd rise.

After the 2nd rise, sprinkle a little more crumbs on the rolls and bake in a 325 oven for 18-22 minutes keep an eye on them.

Voila!!

Lumpia with Salmon, Chive, Parmesan and Cream Cheese

Ensaimada #2 Recipe

Another run on Ensaimada

different recipe variation
This makes a small batch of 9 in baking cups or 6-8 flat on cookie sheet
For yeast:
1/4 cup warm water 105 degrees
1 tsp sugar
1 tsp yeast
let soak for 5 minutes or so

For dough
1/4 cup sugar
1 Tablespoon plus 1/4 teaspoon of milk
1 1/8 cup of all purpose flour
extra 1/2 cup flour for dusting
1/4 cup butter melted and cooled
1/8 teaspoon salt
1/2 teaspoon vanilla or butter emulsion
2 egg yolks

Once the yeast has bloomed add the egg yolks, milk, butter, vanilla,
add all the dry ingredients. Mix well and knead for 5-8 minutes dusting with flour a little at a time
and folding with your turning and kneading of the dough
once all the glutens have come together and done their job, place in bowl with a little oil,
add a little on top and cover with saran wrap and towel put in draft free place and let rise 1hour and 15 minutes. 
Punch down cut into 8-9 even roll lightly into a log and shape into snail on baking pan lined with parchment paper. Let rise for the 2nd proofing for another hour.

Bake 350 for 15-20 minutes until golden brown
spread butter and sprinkle sugar voila!!!!!

Miso with Steamed Manila Clams

Stir Fry with fresh veggies

Today made Lumpia.

Hamachi Kama and Haumea's Ponzu my way

My Momofuku Inspiration night.



Mango Panna Cotta with Vanilla Bean

Fooling around with this wonderful fruit.

I love the flavor of Mangosteen

So I enjoy making Panna Cotta as well and here it is



This is from the other day, I really wanted something chocolate.

I wanted another Souffle' now that I enjoy making them.

So of course I had some Dark Valhrona Chocolate and Cocoa

Snickerdoodle Muffins

Inspired by Heather Christo Cooks

I only did half a batch of these muffins to test and they are REALLY good.

I love Snickerdoodles and I am very picky about them if they are bad and there are alot of bad ones,

I will not eat them. 

I actually used some of my Momofuku Cereal Milk on top with the cinnamon sugar for a little more crunch.

Tonight Left over Dungeness Egg Flower Soup

Tako and Tobiko

Dungeness Crab

Saffron Rice

Lemon~Garli~Shoyu~Butter Sauce

Bibingka Souffle

Butter Mochi Souffle

Mango Panna Cotta with Vanilla Bean

I always have half and half and heavy cream in the fridge.... I wanted something sweet.

I had Mango Puree' in the freezer.

Whipped this Panna Cotta jewels.

1 cup Half and Half

1/2 cup Heavy Cream

1/2 cup sugar

3 Gelatin Sheets

1 teaspoon vanilla bean paste

1 tablespoon of Mango Puree (make yourself or Trader Joe's carries in their freezer)

2 teaspoons of malt powder

Heat cream and half and half almost to boiling add sugar whisk it up turn off heat and add gelatin sheets,

vanilla bean paste (Lorran Oils), malt powder and puree

Mix well and let cool down, pour into desired cups/glasses/container

chill in fridge and voila!!!

Bon appetit.

Dinner tonight Panko Fried Pork Chop, Gougeres and Homemade Mushroom Bisque

My Personal Valentines Passion Cake from Sweetie Pie's in Napa.

Valentines Brownie Cakes

Happy Valentines Day everyone

My beauties

Cinnamon Apple Bread Pudding

Okay, I was restless needed something to do to try out my new convection oven.

Well, I have Honey Crisp Apples, so I sliced one up on the mandolin.

I had 4 mini croissants 2 days old and didn't want to throw them out.

I always have cream and half and half so Voila!

The pan looks bigger than it is it's really only enough for 2 people

1 Honey Crisp apple sliced on the mandolin thin soak in lemon juice

4 mini croissants or 2 large ones sliced crouton size or tear

2 eggs

1/2 plus 1/4 cup of cream

1/2 teaspoon cinnamon

1 teaspoon vanilla bean paste

Mix it all up bake at 350 in a water bath for 45 minutes

Chocolate, Macadamia, Coconut Cookies

Valrhona Bittersweet Chocolate, Macadamia nut and Coconut Cookie. 

What can I say my Aloha Cookie of today.

1 Cup flour
1/8 teaspoon salt
1/2 cup butter
5/8 teaspoon baking powder
1 teaspoon vanilla
1/4 cup sugar
5/8 cup of brown sugar
1/4 cup of dehydrated coconut (I get this at Whole Foods or Nugget)
1/2 cup of chopped Valrhona Bittersweet Dark Chocolate Bar
1 egg
1/2 cup macadamia nuts

Cream butter, then add and cream sugars, add milk and mix well, add vanilla, add the dry ingredients mix well and stir in chocolate, coconut and macadamia nuts.

Use medium cookie scooper
Bake 350 13 - 15 minutes

 Macadamia Nut Eclairs with Ghirardelli Ganache and Whipped Cream with Chocolate Shavings.

Gougeres

Savory Puffs with Gruyere, Parmeggiano Reggiano and snipped chive.

 

Cream Puffs

filled with Godiva Milk Chocolate Shavings and Whipped Organic Cream

Adapted from the Joy of Cooking

The Baking time below is 30-40 minutes. I made medium sized ones and used my Convection oven so I baked for 13 minutes and rotated pan and baked for another 13 minutes or until golden.  I removed from pan right away and let the puffs cool on rack.

So if you follow recipe on the baking part set you timer and watch them.

Choux Pastry: Preheat oven to 400 degrees F (205 degrees C) and place rack in center of oven. Line a baking sheet with parchment paper.

Choux Pastry:

1/2 cup (70 grams) all purpose flour
1/2 teaspoon granulated white sugar
1/4 teaspoon salt
1/4 cup (4 tablespoons) (57 grams) unsalted butter
1/2 cup (120 ml) water
2 large eggs, lightly beaten

Egg Wash Glaze:
1 large egg
1/8 teaspoon salt

Whipped Cream:
1 cup (240 ml) heavy whipping cream
1/2 teaspoon pure vanilla extract
1 Tablespoon (14 grams) granulated white sugar

Garnish:
Powdered (Confectioners or icing) sugar

In a bowl sift together the flour, sugar and salt. Set aside.

Place the butter and water in a heavy saucepan over medium heat and bring to a boil. Remove from heat and, with a wooden spoon or spatula, quickly add the flour mixture. Return to heat and stir constantly until the dough comes away from the sides of the pan and forms a thick smooth ball (about a minute or two). Transfer the dough to your electric mixer, or with a hand mixer, and beat on low speed a minute or two to release the steam from the dough. Once the dough is lukewarm start adding the lightly beaten eggs and continue to mix until you have a smooth thick paste. Spoon or pipe 12 mounds of dough onto the baking sheet, spacing them a couple of inches apart. Beat together the egg and salt for the glaze. With a pastry brush, gently brush the glaze on the tops of the dough.

Bake for 15 minutes and then reduce the oven temperature to 350 degrees F (177 degrees C). Bake for a further 30 to 40 minutes or until the shells are a nice amber color and when split, are dry inside. Turn the oven off and, with the oven door slightly ajar, let the shells dry out for a further 10 - 15 minutes. Remove from oven and let cool on a wire rack.

For whipped cream: In a large mixing bowl place the whipping cream, vanilla extract, and sugar and stir to combine. Cover and chill the bowl and whisk in the refrigerator for at least 30 minutes. When chilled, whip the mixture until soft peaks form.

To Assemble: Split the pastry shells in half and fill (or pipe) with whipped cream. Place the top half of the pastry shell on the whipped cream and dust with powdered (confectioners or icing) sugar.

Makes 12 cream puffs.

Read more: http://www.joyofbaking.com/CreamPuffs.html#ixzz1D9QzEt5l

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A few of my favorite Chefs.

Chef Kevin from La Toque (awesome experience dining there) and

Chef Chiarello from Bottega Napa Valley

This was from the recent Battle of Chef's Benefit and CIA in Napa.

I missed the event but I was able to watch via Livestream.

Chef Eric Ripert

Le Benardin NYC

Avec Eric (PBS Series)

This is on my bucket list of 100 things to do kind of thing.

Well there's several places I'd like to go but this is one of them.

 

I was so lazy to cook I forgot what day this was last week.  I had some left over Crispy Pork Belly, had some baby Bok Choy in the veggie keeper and green onions. I always have dry organic udon noodles and Kombu and Dashi.  Udon..............

Buttermilk Cake this is sooooo good.  I used Valrhona cocoa of course.

The Spanish side came out one night last week, so I made Chili Colorado, Frijoles and Spanish Rice (with brown rice)

Tako Poke with lots of Tobiko mmmmmmmmmmmmmmmmm need I say more?

In honor of Chinese New Year, Chinese Almond Cookies I only made half batch, and I accidently threw away the recipe from my Nt, so I am waiting for the recipe again because hers is the best recipe.

Blood Orange Panna Cotta with Vanilla Bean.  I fresh squeezed the Blood Oranges myself and voila!

I am a little out of date here sorry.   But this is Bisteka Tagalog.  I changed a few things but came out good.