Whole Wheat Pain

 

 

I have been expirementing with Wheat Flour baking lately.

So I do love a good croissant so here we have it.

 

I used no eggs, and used Stevia for Baking by C and H which I infused my dried lemon verbena

from my garden.

 

The chocolate ones have Valrhona Dark Chocolate bars in them.

 

Bon Appetit. 

 

 



 

 

 

Homemade Nutella

 

 

I woke up too dang early 5:30, so since I can't fall back asleep

back in the kitchen.

 

This wasn't as hard as I thought, but now that I know what is going into my own Nutella and tastes

really really yummy I will make my own.

 

This is adapted from Bon Appetit Better than Nutella

I did cut this in half and made 2 cups this will last a while for me.

 

Better Than Nutella

 (Chocolate-Hazelnut Spread)

We're big fans of Nutella, but this luxurious homemade gianduja tastes even better

Read More http://www.bonappetit.com/recipes/2012/12/better-than-nutella#ixzz2ErNU5JkC

Ingredients

• 2 cup2 (heaping) hazelnuts, preferably skinned (about 10 ounces)
• 1/4cup sugar
• 1 pound semisweet or bittersweet chocolate, coarsely chopped
• 1/2cup(1 stick) unsalted butter, cut into 1-inch pieces, room temperature
• 1 cup heavy cream
• 1/2 teaspoon kosher salt

Preparation

• Preheat oven to 350°. Spread out nuts on a rimmed baking sheet or in an ovenproof skillet. Roast, shaking sheet once for even toasting, until deep brown, 13-15 minutes. Let cool completely. (If nuts have skins, rub them in a kitchen towel to remove.)
• Grind hazelnuts and sugar in a food processor until a fairly smooth, buttery paste forms, about 1 minute.
• Place chocolate in a medium metal bowl. Set bowl over a large saucepan of simmering water; stir often until chocolate is melted and smooth. Remove bowl from over saucepan; add butter and whisk until completely incorporated. Whisk in cream and salt, then hazelnut paste.
• Pour gianduja into jars, dividing equally. Let cool. (Gianduja will thicken and become soft and peanut butter-like as it cools.) Screw on lids. DO AHEAD Gianduja can be made up to 4 weeks ahead; keep chilled. Let stand at room temperature for 4 hours to soften. Can stand at room temperature up to 4 days.

Hungry for More? If you have a question about this recipe, contact our Test Kitchen at askba@bonappetit.com. To see more recipes like this one, check out our Gifts from the Kitchen Slideshow.

·         Nutritional Information

32 servings, 1 serving contains: Calories (kcal) 170 Fat (g) 15 Saturated Fat (g) 6
Cholesterol (mg) 20 Carbohydrates (g) 11 Dietary Fiber (g) 2 Total Sugars (g) 9
Protein (g) 3 Sodium (mg) 55

Read More http://www.bonappetit.com/recipes/2012/12/better-than-nutella#ixzz2Emjo6FZE

 

 

 Whole Wheat Buns

 

Not too sure really what do name these but simply whole wheat buns.

 

I am trying to make things as diabetic friendly as I do love sweets.

 

Since I have my type II under control with no meds it is very important that

I try to make as friendly as possible.

 

This year I was able to buy a lemon verbena plant, it still small but I trim it all the time and

it bares some beautiful leaves which I have taken and dried myself. Thus taking the C and H

Stevia light for baking and making my lemon verbena sugar.  I have been able to make 3 fulls cups of this sugar and I only use a teaspoon or 2 for baking.  I don't use agave as I read that can be bad for diabetics.  I will use some regular sugar now and then depending on the recipes.

 

One of my goals was to be able to make a 1 pan of items like and this success today.

Here goes my way of course.  Bon Appetit.

 

6 piece Whole Wheat Buns

 

1 1/4 teaspoon yeast bloomed with 1 teaspoon stevia sugar and a tad of honey

in 1/3 cup of warm water.  Yup 1/3 cup

 1/3 cup milk set aside

 1 egg mix like to scramble

 1 and 2/3 cups bleached organic wheat and "00" combination

(have 2/3 -1 cup on side to knead by hand)

 1/8 teaspoon salt (I use hawaiian or himalayan salt it's what I have on hand)

 2 teaspoon lemon verbena sugar ( now I dry my own lemon verbena and made my own  lemon verbena sugar with C and H Stevia for baking)

1 teaspoon vanilla sugar

 

2 Tablespoons melted butter

 

For the top, egg wash and 2T each of lemon verbena sugar and vanilla sugar for the top ( save for when about to bake)

 

After yeast is bloomed, mix in milk and add all other ingredients mix well then start to knead it will be tacky for a bit until all the remaining flour is incorporated.

 I knead for 7 minutes until all the glutens have done their job and feels smooth supple.

Place in bowl with a little canola on the bottom and put a little on top, cover in non draft area and let it rise for 1 to 1.5 hours.

 

Punch down, and roll into rectangle.

 I use simply a mix of lemon verbena sugar and a little vanilla sugar.  If you want to make it cinnamon roll type you can do that too.

Sprinkle all over and then tuck and roll, cut into six  equal parts place on silpat let them rise for the 2nd time for 1 hour.

 Egg wash and bake at 350 preheated oven for 25-30 minutes.  I have a medium convection oven so I put straight in and I turn the pan around halftime into baking.

 

Once done golden brown pull out and enjoy. Voila!!!

 

You can make glaze sugar icing of course if  your heart desires.

 

 



 

 

 

Organic Wheat Flour Cinnamon Rolls

 

Well, I'm thinking I was craving sweets really bad.  But I tried to make them

as friendly as possible.

 

Organic wheat flour, stevia with lemon verbena.

All the sugar will be in the cream cheese icing where I did use 1 cup of icing sugar.

 

 

 

 

 

Last month we had dinner at 5A5 in San Francisco with our son.

That had this fantastic Bacon bread.

Well today a little bored thought I'd try it. So I did this with part

"00" flour and Organic Wheat flour.

 

It came out tasty.

 

I found some Maeda den Culinary Grade Matcha Green Tea.

 

Since I already make a New York style crumb cake, I thought why not.

Well, it was very tasty just enough flavor of the Matcha Green Tea.

 

 

 

 

 

I had my 2nd zen moment and made some Matcha Green Tea Panna Cotta with Lemon Verbana.

 

 

 

Happy Holidays 2012 everyone.

 

The past few days have been stormy here.  Yesterday we had a Holiday Hula event with

our Sister Halau and journeyed over to Redd for Dinner.

 

 

The above main entree was my Petrale Sole with Jasmine Coconut Rice with Chorizo and

a Saffron Curry Nage with manila clams. This was excellent.

 

Hubby and I of course shared the Pork Belly Appetizer that I had posted previously.

 

For dessert I had the above like a Struedel but Chef Reddington had a specific name to the dessert that I forgot the name of it.  It also had an apple sorbet hubby and I shared the dessert which was yummy.

 

 

Chef's Cabernet Sauvignon '09 is a beautifully bodied wine.

 



 

Basque Cake from Illy Cafe at CIA

Culinary Institute of  America

 

 

I was reading a tweet from a Chef pal Zen Chef, and he referred to a Basque Cake,

low and behold as I was working at Flavor Napa Valley this weekend I saw this

at the CIA Bakery.

I prayed they would have at least one at the end of the day.

 

So as my daughter and worked the book signing for Andrea Robinson and

Scott Conant I could see the display case and my

daughter as sweet enough to go get the last one.

 

It was fantastic.  I ate half of it as I didn't want to push the glucose levels up.

Especially now that I have everthing in check .

 

 

I might have to venture and make this cake.  Not too sweet and just enough delicacy.

 



 

Bello Family Vineyards

 

 

One of my best friends is the Director of Operations at Bello Family Vineyards.

Since I worked at Flavor Napa Valley this past weekend I had time to stop in

and visit with him and of course taste Bello's wine.

 

 

I was quite impressed with these CABS they are all beautiful.

Now the '07 Reserve is 100% Cab is is gorgeous.  Soft tannins not fully fruit forward

some hints of black cherry, some currants with a nice finish.

 

 

If you get up into St. Helena, please do stop in and see Rick or Christopher Bello.

The tasting room is the beautiful structured building next to Gott's Roadside.



 

This is a Rooster from our yard.  I have only claimed him as he has adopted my yard.

We have an almond tree that bared nuts this year, last year the rains were hard and the blooms all washed away. So we didn't have any almonds. 

This years we had some and what has fallen on the ground this big boy has been at them  and is a thick boy.

 

 

Pancit Bihon my way

 

 

Hello out there.  It's been a while since I have updated.

Work had been hectic and now I'm no longer with Summit Funding, Inc.,

I will officially be on board with Provident Bank 11/19/2012.  I'm blessed that

I will be back near home with a commute of 7 miles.

 

Well I had been off a few weeks and trying to do as much as I could that

I was unable to back in April after our lay-off from PNC.

 

So finally I've done some cooking here and there nothing to worthy to post about as I continue

to try to cook everything as Diabetic friendly as possible.

Although I have pretty much reversed the disease I still watch everything I eat.

 

Well , this is Pancit Bihon, a traditional filipino dish.  It's made with a rice stick noodles,

veggies and meat selections of your own choice.   Like italian pasta or chow mein

the other ingredients are endless. Here I used, shitake mushrooms, green onion, celery, julienned carrots, bok choy and lep chong chinese sausage.

 

 



 

A couple weeks ago the fog really rolled in midday. 

The top of Golden Gate Bridge, this was from Tiburon

 

Mondrion Vanilla Cake at SF MOMA, San Francisco.

I saw this on either the best thing I ever ate, or something like that.

Well........it was good but for me wasn't the best thing.

 

 

Paradigm with dinner at Dry Creek Kitchen

Just love this one by Heidi Barrett.

 

No photo's of dinner it was good we had before.  I had the Rib Eye and it was not

Camera Pretty

I took this photo walking down the square in Healdsburg before dinner at Charlie Palmer's

Dry Creek Kitchen, which by the way I really enjoy.  This was a pretty shot

 

Goose and Gander

My dessert coffee ice cream with a salted caramel brownie

Goose and  Gander in St. Helena

This is the Halibut Entree

 

Goose and Gander

Went here for my Birthday last month.

This is their rendition of Charcuterie really yummy

 

 

Chicken Wings from The Kitchen Door Napa 

 

Tri Tip, Garlic Noodles and Saffroned Brown rice.

I fixed this a bit back

Just a little saffron really adds nice flavor to brown rice.

 

These are the variety from my garden. They were all good.  I also had some San Marzano as well.

 

Guava Cheesecake for Dessert Forbe's Mill

 

Pappa's birthday dinner Kobe at Forbe's Mill, Danville, Ca.

Halibut entree' at Forbe's Mill Danville, Ca. 

 

Pappa's Birthday Dinner Forbe's Mill Danville, CA.

Nice touch on the menu for his special day along with a special bottle of Merus Cabernet one

of our favorite wines.

 

Lechon Kawali my way

 

 

Saifun with mixed vegetables.

 

This one is diabetic friendly.  Sweet mini pepper, green onion green beans, shitake and beef.



 

Mini New York Crumb Cakes

 

Just when you only want a little piece.

 

I've neglected the old blog here.  I have been so busy at work.

This weekend I caught this flu/cold bug going around and still recuperating.

I did need to eat so I had these items and voila.

 

So since I have my Diabetes type II controlled.  I am lucky as I didn't and don' have to take meds.

I dropped 30 lbs and work out 3 times a week and Zumba twice a week.

 

I am still experimenting with dishes and haven't been able to post.

So here I made a Foccacia with bleached organic flour surprised myself it came out good. But it's not the same as "00" flour.

 

 

 

Here, I was inspired by a friends photo of a pasta dish with Artichoke and Spinach.

So, well this is Orzo with Pancetta, Artichokes, Spinach, Fava Beans and leeks, in  a porcini with white wine sauce with a splash of cream. Voila!!!

 

 



These are from my Garden.

I only have 5 varieties of Tomatoes.

Steamed Bao with Kawali Lechon

Homemade Hoisin Sauce

I was kind of craving these dang bao's so.....well here you have it.

Yes I made the bao from scratch. Kawali'd the pork belly.

I would have rather have had Kakuni Pork Belly in there but it's all good and nothing like the

crunch of the skin.

I made my own Hoisin Sauce and was quite happy with the results.

The fixins, fresh coriander, julienned baby carrots and chive from my herb garden.

I forgot I had sweet pea sprout to throw in there as well.

Bon Appetit!

I thought i'd post about the latest wines we've had. 

Mother of Exile - Denner Winery Paso Robles *****

This was a very very nice one.  This one was food friendly but really a lovely wine to sit and sip. 

Scott Palazzo's 

2006  Cabernet Franc ****

This too was also very very good.  Had this at Alexander's in SFO with hubby and was quite impressed. 

Called our friend at Pebble Beach Market and picked up 2 bottles. 

Chimney Rock**** 

When I started drinking reds, I was introduced to Chimney Rock, hubby and I try so many different reds, I 

forget about Chimney Rock, we this time we stopped in and Lucas served us and well well the passion 

came back a case later we enjoyed several.  The Tomahawak was really good and had several others. 

Pancit Bihon my way 

I wanted Rice Sticks today, so this is Pancit Bihon my way. 

Skirt steak, micro bell pepper, garlic chives, chives, scallion, carrot and zucchini along with some Funghi, and Black mushroom. 

Lechon Kawali my way 

Kawali is one of those filipino dishes utilizing Pork Shoulder. 

It's usually boiled then dried chilled then deep fried the next day.  Pre-diabetes diagnosis, I did like this dish but never cooked it the traditional way as it seemed so tedious. 

Since I cook Pork Belly, and I use my turbo oven alot , why not give it a try.  I usually make the lechon in here.   So the butcher here was able to slice the pork belly think enough I cooked at 375 for about an hour twenty minutes.  

The nice thing this way is the fat will render off very nicely. 

My New York Crumb Cakes with huckleberries and valrhona crisps

Pappa needed his coffee cake so I made him a New York Crumb Coffee cake now I altered the sugar for Stevia and it works quite nicely and he can't tell the difference which is nice.  Then this way I can have a piece. 

Well, Happy 4th of July 2012 it's been a while since I posted. 

Bon Appetit!!!!!!

Aloha everyone, I know it's June going into July.  Been really busy with the new company.  Also now that I have tackled by diabetes and brought all my numbers down all is in good check. This doesn't mean I can go back to all the delish foods daily but on occasion.  
Wines we have ventured lately were:
Chimney Rock "Tomyhawk Cab was really a nice wine" 
LMR Cabernet , also impressed me and went well with dinner. 
Stay tuned and I'll be posting some dishes soon.   Bon appetit!

Alex Italian Restaurant

Rutherford, CA.

For Mother's Day, I chose to go to Alex Italian Restaurant in Rutherford.

It's the old La Toque location up the street from the Rutherford Grill.

I met the Chef de Cuisin a while back, so I know that the menu would indeed be good.

This is the Pork Cheeks over Polenta topped with mushrooms and Chervil with a wonderful sauce.

4 of us had this.

Give it a try, the decor is nicely done.

Truffled Noodles with Porcini Sauce and Caramelized Crimini

Pilipino Classic

Chicken Adobo my way

I've been so good with the weight loss and keeping my glucose down.  Today just needed some down right Pilipino Food.

Mini Tamale Pie

Mini Tamale Pies easy as pie

Featured in Chow hound but I modified it a tad. 

Mushroon Lasagne

Mushroom Lasagne

I made this mid-week. 

It's a caramelized 3 mushroom (Crimini, Shitake and Button) along with a caramelized onion. 

The sauce is a Porcini and Black Tuffle sauce base 

Grated Asiago, Parmesan and Fontina Cheese and Gruyere for the layers 

Baked at 350 for 30 minutes covered.  

Bon appetit.

Modified Portugeuse Bean Soup

My pot of Modified Portugeuse Bean Soup

I have been in between things and haven't been able to update my blog. I have been craving this soup in a while.  My mom loved this soup and she made it time to time.

I modified it a little.

1 Goveas Portugeuse Sausage from Hawaii of course. Diced small or diagonal

1/2 of Tocino Pork Loaf (Filipino Sausage) Diced small or diagonal

1 Spanish yellow onion diced

1 small Yukon Gold Potato diced
1 can cannellini beans or kidney beans

1 small carrot diced small  (Save potato and carrot for the last 8 min. of cooking)

3 cloves garlic diced/crushed

1 Tablespoon tomato paste

1 teaspoon onion powder

1/2 celery salt

1-2 Kumato/Brown tomato (they have lower acid I blended this with 1 clove of garlic) 

1/2 Savoy Cabbage or Napa ( I like the taste of the Savoy) Save for the end

2 teaspoons sugar

1 squirt of Umami paste

1 teaspoon thyme leaves

Wondra or Cornstarch slurry on the side

1/2 cup of Isreali Couscous

4 cups of chicken stock or beef stock

Salt and Pepper to taste.

Cooking time about 2 hours.

Saute the onion and garlic followed by the tomato paste and blended tomato to cook out the raw taste.

Add both sausages and seasonings, add stock, seasonings thyme leaves, sugar, Umami paste, bring to boil then reduce to medium simmer for 1.25 hours, then add the beans and simmer an extra 15 minutes.   Add couscous and cook the 10 minutes, then add potato and carrot cook until the veggies are fork tender, if the liquid has evaporated too much then add some more liquid, if there is too much liquid add the wondra or cornstarch slurry to slightyly thicken bring up to the boil it should thicken, turn off then add the cabbage and stir around leave cover off, then it's ready to serve.

Bon appetit.