Hangar Steak Hash

 

You know, I knew what Corned Beek Hash was, but didn't really think of Steak Hash.

 

So twice in the past 10 days, I saw a girlfriends dish she had at Orphan in Sacramento.  It looked

so delicious.

 

Yesterday a Chef friend posted his steak hash and that was it.

 

So when I saw Chef Pahk's posting (he's now the Executive Chef at the Mauna Kea Hotel

on Big Island up in the Kohala area.  I realized that I had leftover hangar steak that I made for

hubby and I. So I chopped some fingerlings, garlic and onion chives and voila.  I fixed one egg over medium to accompany my dish and finished it with Black Truffle butter.

 

I was happy, and so simple and what didn't I know of this before?

 

Bon Appetit.

 

 

 

 

 

Kouign Amann my way

 

 

I have only had these from Whole Foods. 

 

Although I remember the episode of the Neely's when the ventured to Le Madeliene

and I really wanted to try them. So expensive via the mail.

 

So after reviewing 20 pages in google of the Breton, I thought I'd give it a whirl my way of course.

 

So here they are, I did use wheat flour, 1/4 cup a/p flour and 1/4 cup cake flour.

For the sugar's I used Stevia for baking and mixed with the Lemon Verbena one I made here at home.

 

Turned out pretty good.  I have my daugher one and a couple Kouignettes.

 

Bon  Appetit.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

I love the Shrimp Dumpling Soup from

Wong's Cuisine here in town.

 

On my way for my labs I picked up some

Won Ton Pi at the local Noodle Factory.  $1.30

 

Picked up some Gulf Prawns, Water Chestnuts, Bamboo Shoots,

Pea Sprouts and Bean Sprouts.

 

Well here you have it my way, but of course I know I am missing

some certain seasoning.

 

But nonetheless it still came out ono.

 

Bon Appetit!

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Happy New Year 2013 all.

 

Spent New Year's Eve day in Napa, and had lunch at Redd/Yountville with hubby.

 

For lunch today to start our year, I made Lobster Bisque my way, we had a late dinner with Steak and Lobster that we shared.

 

Below we had lunch at Redd/Yountville, love this place, saw our favorite waiter as well.

 

 

I think I have posted before, I am not a true fan of Rissotto, however,

I do enjoy how it's cooked at Redd and Plumed Horse.

This was a wild mushroom one which was very delicious.

 

 

It was a beautiful day in Napa.  It got a tad colder in the afternoon,

But I couldn't ask for a better day from hubby.



 

 

 

 

 

 

 

 

 

Aloha Kakahiaka,

 

Well this week I have been working with wheat flour and making my favorite

morning buns and croissants.

 

I was lucky the recipes turned out great for me.

 

No I didn't eat them all up.  I actually scaled down the recipes as much as I could to make 1 tray making 8-9 medium sized ones.

 

I was glad how they turned out and were delicious.

 

I did use C and H Stevia light sugar it has 2 grams sugar and it works perfectly and no difference in the taste.  Because I grow my own lemon verbena I dried the leaves and I made Lemon Verbena Stevia sugar.

 

Bon appetit. 

 

 

Flan Cake

I've been tinkering on a small scale, what desserts I will be making for Christmas with

the ohana.

 

I found a recipe online Zoe bakes for deconstructed S'mores which I am dying to make.

 

I love flan but not too much on the filipino version.  I really like a brazilian type flan that I had in San Diego. I make mine more on the spaniard style.

 

So I toyed around with this Flan Cake.  It came out quite good.  I downscaled the recipe

and it came out good. I made some adjustments to the recipe to be a bit more diabetic friendly.
ie., I used C and H Stevia for baking.  This sugar I have blended with Lemon Verbena from
my garden this  year and adds a nice little hint of lemon.

This is made with wheat pastry flour so the cake is a little more dense but the textures combined

are quite beautiful, silkiness in the flan then into the cake.

I will post the recipe after I have fine tuned the cake part as it's not quite where I want it.

 

Bon Appetit. 

Energy Bars

 

 

This recipe was adapted from:

I used a conversion chart accordingly.

Lovely flavor, I cut back some of the honey for me. For the most part

I happened to have all the ingredients handy, which was odd meant to be.

I used my nut choice as I had almonds from our tree and have hazelnuts as I made Better then Nutella the other day.

Lastly, I added a quarter cup of mini semi sweet morsels.

 

 

http://www.flagrantedelicia.com/en/

 

 

Energy bars

Serves 8:

115 g butter, softened
150 g honey
1 egg
85 g powdered almonds (Almond flour)
90 g dried apricots, sliced ( I used dried cherries and cranberries)
50 g Goji berries
50 g cashew, chopped  (for the nuts I used, almonds and hazelnuts)
15 g sesame seeds
15 g sunflower seeds
10 g inflated quinoa ( I happened to have honey roasted quinoa puffs I got at Whole Foods)
85 g oat meal  (I used oatmeal that I processed)

Pre-heat the oven to 180ºC.
Grease a rectangular pan (18 x 27 cm).
Whisk the butter with the honey until creamy.
Add the egg and the powdered almonds and combine until smooth.
Add the remaining ingredients.
Pour the dough into the pan taking care to make an even surface.
Bake for 20-25 minutes or until firm and golden.
Let it cool down completely before unmoulding and cutting the bars.



 

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!!!