christine wei

Baked Plums with Blueberries and Mascarpone

Wed, 15 Jun 2011 12:43:00 -0400

I first fell in love with poetry when I was in middle school. I chuckled at William Carlos Williams’ silly-sounding name, but I loved his simple and tangible words even more. The first time I read his “This Is Just to Say” aloud, I could feel the cold deliciousness of his icebox plums rolling across my tongue with the lines I spoke.

Ever since, I’ve viewed plums somewhat romantically, as strange as that might sound. Something about this fruit makes me feel safe and warm, evoking childhood summers as treats like condensed milk do.

These simpletastic baked plums make an effortless dish that perfectly suits a nostalgic evening. Not too sweet and not too sour, it’s a just-right summer dessert. Though I prefer this dish warm, the chilled mascarpone adds a little sweetness and a touch of the icebox-coldness from that poem I love so much.

I’m sharing the original recipe’s 4-person serving size below, though I was only able to eat two halves in one sitting. That said, the plums are also great during breakfast or for a snack and can still go pretty quickly.

As far as substitutions go, the grocery store didn’t stock mascarpone, which is pricey anyway. Not wanting to get too fancy, I used this shortcut: 8 oz cream cheese, 1/4 cup heavy cream, and 2.5 tbsp sour cream. I also added a pomegranate black currant juice instead of wine.

BAKED PLUMS WITH BLUEBERRIES AND MASCARPONE
adapted from The Golden Book of Desserts

Ingredients

12 ripe plums or small nectarines
2 tbsp dark brown sugar
2 tbsp butter
1/4 cup dry red wine or black currant juice
1 cup fresh blueberries
8 oz mascarpone
2 tbsp confecioners’ sugar
1/4 tsp vanilla extract

Directions

Preheat the oven to 400F. Wash the plums, splitting them into halves and pitting them. Lay them flat side up in a bake-safe pan (or two) lined with aluminum foil. Rub the brown sugar in on the cut surface.

In a small dish, zap the butter in the microwave until just melted. Dip two fingers into the butter, spreading it onto the plums evenly. Don’t be afraid to apply a liberal layer. The butter should cool pretty quickly and firm up on the plums.

Drizzle wine or juice over the plums, then bake for 15 minutes. In the meantime, combine the mascarpone, confectioners’ sugar, and vanilla in a bowl. Set aside and chill. Remove the pan from the oven, sprinkle the dish with blueberries, then bake for another 5 minutes.

Let the plums cool slightly. Serve with a dollop of mascarpone and a splash of juice from the pan.

____________________________________

THIS IS JUST TO SAY
I have eaten the plums
that were in
the icebox

and which
you were probably
saving
for breakfast

Forgive me
they were delicious
so sweet
and so cold

- William Carlos Williams

Eggless Kahlua Coffee Mousse

Thu, 02 Jun 2011 14:27:00 -0400

For some people, impulse buys tend to be candy, magazines, and other paraphernalia by the checkout counter. Me? My impulse decided to buy me a can of condensed milk at the supermarket this week.

There’s something decidedly summery about condensed milk to me. Come June, I looked forward to drenching strawberries in a big fat bowl of it when I was young. This time around, I wanted something a little more decadent (and a little more grown up). And as summer starts becoming unbearably hot, I found a perfect, chilly solution in kahlua coffee mousse.

As I’m trying to work on my presentation, I decided to dress the mousse up with some homemade whipped cream and garnish with chocolate shavings to boot. I’m pretty embarrassed to say that I destroyed an entire chocolate bar doing this — I kept breaking the bar into pieces because it’d become pretty soft in the weather. If you’re working under hot conditions, definitely stick your chocolate in the fridge for a bit!

Other than this seasonal snafu, this dessert was pretty painless. Just beware that condensed milk burns easily, so stir well and avoid gelatin clumps. If you don’t like sweets that are too sweet, try tweaking the milk to cream ratio.

EGGLESS KAHLUA COFFEE MOUSSE
Adapted from Gourmet’s iced coffee mousse on Epicurious

Ingredients, for mousse

1 tsp unflavored gelatin
4 tbsp water
1 cup condensed milk (sweetened)
3 tsp instant coffee or espresso powder
1 cup heavy cream

Optional, for garnish

1/2 cup heavy cream
chocolate for shaving

To make the mousse

Leave the heavy cream in the fridge. Sprinkle gelatin over water in a sauce pan, making sure the powder is evenly distributed throughout. Let it soften for two minutes, then swirl the mixture around to minimize clumps.

Add the condensed milk and stir over low heat, until hot enough to steam. Add the coffee powder and stir quickly until it dissolves. If it’s taking a while, you can turn up the heat slightly, up to medium-low. Being patient with the condensed milk and making sure the powder doesn’t settle will help prevent burning.

Remove the pan from heat and place in it a bowl of ice water. Stir until the mixture cools and thickens. Add the Kahlua and mix evenly.

Take out the heavy cream and beat 1 cup in a separate until it holds stiff peaks. Be careful not to over-whip, which will make the texture lumpy. Fold the cooled coffee mixture into the bowl evenly but gently. Spoon into glass containers and chill for 3 hours. Serve as soon as possible, since the whipped cream will start losing air.

To dress up your dessert

Right before you serve, beat the remaining 1/2 cup of cream until it holds stiff peaks. The better the peaks hold, the prettier the whipped cream will look (but again, avoid over-whipping). An electric blender is recommended.

Spoon the whipped cream into a zip loc bag, keeping the cream away from one bottom corner. Make a quarter-inch snip in that corner, then swirl the cream on top of the mousse. I spiraled mine up in circles the way one does with soft-serve cones, looping the cream as I went to create a ruffled looked.

Using a peeler, shave chocolate into the glasses. A knife also works, but shave the chocolate on a cutting board, then sprinkle over the mousse and cream. Serve proudly and enjoy.

Xiao long bao (soup dumplings) + dinner in Taipei

Tue, 31 May 2011 11:09:44 -0400

I’m currently visiting Taipei, Taiwan, where my parents live.

Anyone who knows their food in Asia will tell you that steamed xiao long bao (小籠包), otherwise known as soup dumplings, is a must-try. Whether you’re in Taiwan, Hong Kong, or China, this dish is loved by all locals alike.

But not all xiao long baos are made equal. Ding Tai Fung (鼎泰豐), a Michelin-starred chain with many international restaurants, originated in Taiwan and is argued to have the best xiao long bao in the country. So when a friend claimed that he knew a better place, I had to see for myself.

And that’s how I ended up at Yi Ping Qiao Chu (一品巧廚) in the Tien Mu neighborhood for dinner.

Like many traditional eateries in Asia, this one provides order forms listing everything on the menu. Instead of firing dishes at the waiter, all you need to do is mark how many of each dish you’d like. Probably because Tien Mu is home to Taipei American School and Taipei Japanese School, this restaurant also has an actual menu with dish names in English as well as pictures.

Upfront, there are shelves of self-serve small dishes like bean curd and pickled veggies that are popular as appetizers (top and bottom left). We also ordered some snow pea shoots that was slightly greasy for my tastes, but this is typical of any eatery here. Though I’ve had crispier, the fried pork chop was still delicious — and the scallions certainly didn’t hurt.

I’ve had better fried rice, but this wasn’t terrible. Tien Mu just has a lot of really good fried rice. And look how cute! Only in Asia…

Now this thin-sliced pork I definitely loved. Don’t be put off by the fatty bits — it adds a deliciously chewy texture to the meat. And since it’s boiled, you could argue that the cooking method balances out on the health factor. Besides, the dipping sauce is a garlic lover’s dream. (It’s literally garlic made into dip with soy sauce.)

But enough dillydallying. On to the star of the show: so named for the juices trapped inside, soup dumplings are usually eaten in one big bite. This way, you don’t risk losing any of the “soup.” Simply dip in vinegar and soy sauce — with some ginger if that’s up your alley — and it’s a party in your mouth.

So were these at Yi Ping Qiao Chu better than the ones at Ding Tai Fung? Because I haven’t been to the latter for a long time, I don’t honestly think it’s fair to rank one restaurant above the other. But I will say that these xiao long bao sure are comparable: the meat is flavorful, the skin is soft, and broth abounds.

Whether or not it’s infinitely better, the price is definitely cheaper and the lines much, much shorter. So if you want to maximize your funds and skip the long lines, I’d vouch for these xiao long bao as a more than satisfying alternative to the world-famous chain.

And if anyone’s been to both these restaurants, please feel free to chime in on the comparison!

Brussels sprouts braised w/ bacon and apple

Wed, 25 May 2011 10:46:42 -0400

Bacon makes everything better…even brussels sprouts.

I found this recipe in The Bacon Cookbook during my recent bacon frenzy and really loved how beautifully all its flavors came together. For those of you who aren’t usually fans of bitter veggies, the apple does a great job of balancing out the mini cabbages. And I know bacon speaks for itself, but I wanted to sing praises for how its savory smokiness adds delicious depth to the dish anyhow.

Since it was my first time cooking brussels sprouts ever, I wanted to make sure I was doing the prep work correctly. Because the sprouts I picked up at the market were rather large, I chopped them in half and scored them according to this video below instead of cutting Xs on the bases.

All in all, it’s a deliciously buttery dish that’s hearty enough for a rainy spring day and bright enough for the luckier days of nicer weather. Mm mm good!

Brussels Sprouts Braised with Bacon and Apple
from The Bacon Cookbook

Ingredients

1 quart fresh Brussels sprouts

2 slices lean hickory-smoked bacon, cut into small pieces

1 tablespoon butter

1 cooking apple, cored and cut into chunks

2 teaspoons lemon juice

Salt and freshly ground black pepper to taste

Pinch of grated nutmeg

Remove and discard any wilted leaves from the Brussels sprouts, trim off the stems (but not too close or the sprouts will fall apart), cut an X in the base of each sprout, and set aside.

In a large, heavy skillet (not cast-iron), fry the bacon over moderate heat till it releases its fat, add the butter to the fat, add the Brussels sprouts, and stir gently till they begin to brown, about 10 minutes.

Add the apple and lemon juice, season with salt and pepper and nutmeg, cover, reduce the heat to low, and cook till the sprouts are tender and the apple has softened, 10 to 15 minutes. Serve hot.

Gourmet Doughnuts from Zac Young @ Flex Mussels

Sat, 21 May 2011 10:04:00 -0400

A comfort food over two centuries old, doughnuts evoke chains America supposedly runs on more than they evoke upscale dining. But if someone’s going to glam up these globs of fried dough as gourmet sweets, it’ll be Zac Young, the dessert-loving pastry chef who proclaimed he couldn’t do anything without a deep fryer and edible glitter.

This disco dust diva might have caught your attention on Top Chef: Just Desserts last year when he cried, “Have you been snorting buttercream?!” But long before his TV appearance, Young had always favored whimsy and creative expression, whether in his language or in his pastries. Classically trained in French technique at the likes of Bouchon Bakery, Valrhona, and Chocolate Michel Cluizel, Young revealed in an interview: “I see desserts as a funny, almost irreverent pursuit…desserts are silly! Dessert is such a luxury—let’s make fun of it a little.”

And amidst many servings of traditional chocolate cakes and vanilla ice cream, Young has indeed brought an inspired twist to post-dinner indulgences in the Upper East Side since he joined Flex Mussels in 2009, most notably in the form of housemade doughnuts. Served with a side of vanilla dipping sauce, the fluffy doughnuts are coated with just the right amount of sugar for a satisfying crunch.

But more important than the plush dough and textural contrast are the tantalizing fillings like salted caramel, meyor lemon, raspberry, and fluffernutter. As a huge fan of sweet-and-savory concoctions, I instantly fell in love with the salted caramel flavor. The savory complimented the caramel and kept it from being too cloying, as all sweet treats risk. If you like your dessert tart, the lemon provided a refreshing balance to the fried dough, and lovers of all things marshmallow can’t go wrong with fluffernutter. It was only the raspberry filling that was too sweet for my tastes.

It turns out that the salted caramel is Young’s favorite, too. “I think there’s something about finishing a meal and then coming off a savory buzz to something too sweet,” he explains. “A meal should have an arc to it. Savory, then salty sweet—then maybe more sweet.” Perhaps this explains the creamy sauce on the side, which didn’t enhance the donuts particularly but was delicious to lick off a fork for a vanilla bean lover like me.

The Flex doughnut flavors are often updated and vary slightly at the West Village location, so check the website often. And If you find yourself wanting one last drink, consider asking for the night’s off-the-menu boozy doughnuts instead.

Fancy making your own boozy pastry? Here’s the recipe for Young’s dark chocolate Grand Marnier filling.

Childhood summers Something about these glowing mason jars...

Sat, 21 May 2011 06:49:00 -0400

Childhood summers

Something about these glowing mason jars reminds me of childhood summers.

Maybe it’s the incandescent colors that evoke lemonade in the backyard, beach balls in the pool. Maybe its the fading daylight that orchestrates the buzz of chirping crickets warming up to sing into the night.

Either way, something about this photo propels me into a place of faint breeze and endless swaths of suspended time. And looking at this photo, my mind stretches back with the lazy essences of these summer memories and yawns.

Asparagus and mushroom tarts

Wed, 18 May 2011 10:47:12 -0400

Do you know someone with a deathly fear of mushrooms?

I don’t understand the aversion at all. A few of my friends make claims about mushiness and tastelessness, but I passionately beg to differ. Mushrooms soak up so much flavor and make deliciously juicy mouthfuls. Unless you like bland and dry, what’s not to love?

In the midst of all my dessert-making a few weeks ago, I decided I needed more green in my diet. And that’s when I found the best recipe in defense of mushrooms: Asparagus and mushroom tarts from Bon Appetit on Epicurious.

Since I was cooking for two and didn’t have a rolling pin, I simply divided a single pastry sheet into four equal tarts. Don’t be afraid to pile on the veggies: The asparagus and mushroom will flatten while baking, and the puff pastry will rise to cradle the filling.

Creme fraiche sometimes proves tricky to track down. For a substitute here, I whipped a mixture of heavy cream and sour cream in a 4:1 ratio until soft peaks formed. (Other substitute recipes call for 1:1 ratios or use buttermilk instead of sour cream, but this second kind usually needs to sit for a day and I wanted to make these tarts the same night.)

Considering we gobbled the tarts right up without the thyme and lemon peel, which I’d forgotten in my hunger-induced haste, I’d say those two ingredients are quite optional.

This recipe does require some prep work, but other than the extra steps for making the creme fraiche substitute, this dish was pretty straightforward — and an absolute pleasure to the palate. If you want to change someone’s mind about mushrooms, I’d definitely give this a shot.

Asparagus and mushroom tarts

Ingredients

1 17.3-ounce package frozen puff pastry (2 sheets), thawed

1/4 cup (1/2 stick) unsalted butter

12 ounces fresh shiitake mushrooms, stemmed, caps cut into 1/4-inch-wide strips

1 teaspoon coarse kosher salt, divided

1/2 teaspoon coarsely ground black pepper, divided

1 pound slender asparagus spears, trimmed, cut on diagonal into 1-inch pieces

1 1/2 teaspoons chopped fresh thyme

1 1/2 teaspoons finely grated lemon peel

1/2 cup crème fraîche*

1/2 cup (packed) coarsely grated Gruyère cheese (about 2 ounces)

Fresh thyme sprigs (for garnish)

Roll out each pastry sheet on work surface to 10-inch square. Cut each into 4 squares. Using small knife, score 1/2-inch border (do not cut through pastry) around inside edges of each square. Arrange squares on 2 rimmed baking sheets. DO AHEAD: Can be made 1 day ahead. Cover and chill.

Melt butter in heavy large skillet over medium-high heat. Add mushrooms; sprinkle with 1/4 teaspoon coarse salt and 1/4 teaspoon pepper. Sauté until tender and lightly browned, about 4 minutes. Transfer mushrooms to large bowl; cool 15 minutes. Add asparagus, chopped thyme, lemon peel, 3/4 teaspoon coarse salt, and 1/4 teaspoon pepper to mushrooms. Mix in crème fraîche and cheese. DO AHEAD: Filling can be made 1 day ahead.Cover; chill.

Position 1 rack in top third and 1 rack in bottom third of oven and preheat to 400°F. Mound filling atop pastry squares, leaving 1/2-inch plain border.

Bake tarts 12 minutes. Reverse sheets. Continue to bake tarts until crusts are puffed and golden and filling is cooked through, about 10 minutes longer. Transfer to plates; garnish with thyme sprigs.

via Bon Appetit / Epicurious

Good morning! I’m currently loving “Breakfast...

Wed, 18 May 2011 09:24:00 -0400

Good morning!

I’m currently loving “Breakfast Interrupted,” a beautiful slow-motion video that captures the best kind of start to the day. Panning a pristine table of yummy breakfast foods, it’s one of those sleepy mornings where you wake up appreciating the small details around you. Then the music quickens playfully and the food goes flying, and everything suddenly comes to life with bright energy. For some reason, I’m particularly tickled by the frames where berries collide with an arch of OJ…it’s these kinds of beginnings that make me happy about waking up early!

Bacon peanut butter truffles

Fri, 13 May 2011 11:19:00 -0400

There aren’t many ingredients I love more than bacon, so it’s not a huge surprise that I turned to The Bacon Cookbook for my next culinary project. Though I was looking for dinner dishes more than dessert, as someone who loves sweet-and-savory concoctions, I couldn’t resist some bacon peanut butter truffles.

These did turn out a little messier than I’d prefer. Part of this was probably due to substituting some of the butter with bacon fat, following The Wicked (Awesome) Whisk’s adaptation, for a stronger flavor of bacon. The chocolate coating didn’t set and harden perfectly, since the recipe doesn’t call for tempering, and I opted to skip the cocoa powder. I’m guessing it didn’t help that I used chocolate chips instead of bars, which are better for tempering, or that I might’ve been a little impatient and heated up the chocolate a little too quickly.

Some other notes: I didn’t have a food processor, so I chopped the peanuts with a knife. Because the peanuts weren’t ground as finely as they would have been if they were put through a blender, the truffle filling was slightly lumpy. Next time, I’d up the peanut butter and use less peanuts. The bacon was easy to handle, since it was so crispy.

Despite the messiness, the truffles were amongst the most delicious things I’ve made. What can I say — bacon never ever fails to please!

Bacon and Peanut Butter Chocolate Truffles Recipe

adapted from The Bacon Cookbook

Ingredients:

6 slices lean streaky bacon

4 oz salted peanuts (about 1/2 cup)

1 tablespoon sugar

1/4 cup smooth peanut butter

2 tablespoons butter

2 tablespoons bacon fat

six 1-oz squares semisweet chocolate

In a large skillet, fry the bacon over moderate heat until crisp, drain on paper towels, and let cool completely. Reserve 2 tbls of the rendered bacon fat and let cool.

In a blender or food processor, combine the bacon, peanuts, and sugar and grind to a fine texture. Transfer the mixture to a bowl, add the peanut butter, and stir until well blended and smooth. Cover with plastic wrap and chill about 1 hour.

Roll the mixture into balls about 1 inch in diameter, place on a baking sheet lined with wax paper, cover with plastic wrap, and chill about 30 minutes longer.

Meanwhile, combine the butter, reserved bacon fat, and chocolate in a small sauce pan and stir over very low heat till melted and smooth. Remove from the heat and let cool until slightly warm.

Using a fork, coat the balls completely in the melted chocolate. Set them back on the baking sheet and refrigerate until firm (about 30 minutes more). If there is melted chocolate left over, give the balls a second coating. Store in the refrigerator till ready to serve. Or eat them all now. It’s your choice….don’t think it’ll be an easy one.

via The Wicked (Awesome) Whisk

Epic stolen laptop recovery: What went down

Fri, 13 May 2011 08:55:00 -0400

Epic stolen laptop recovery: What went down:

I’m sure everyone’s heard of this epic stolen laptop recovery via Twitter by now. For those who are curious about what went down, here’s a summary and chronological compilation of key tweets in a easy-to-read format.

My fave part: “A thoughtful(?) spambot offers Sean a chance to win an iPad to replace his laptop.”

A tweeter who was on scene also wrote his own summary of the rescue mission.

Restaurant Owner Jason Wang Feels the Heat at Xi’An Famous Foods

Wed, 20 Apr 2011 08:00:05 -0400

Restaurant Owner Jason Wang Feels the Heat at Xi’An Famous Foods:

Recently, I got the chance to interview the co-owner of Xi’an Famous Foods, a hot new Chinese noodle restaurant in NYC, for Mochi Magazine. My story focused on what working in the food industry is really like and what it takes to run your own restaurant, but I just wanted to gush about the actual noodles here on Tumblr too.

The liang pi cold skin dish above ($4) is what made Xi’an Famous Foods so famous in the first place. According to Jason Wang, who also runs the St. Marks branch and can be spotted at the register there every day, the restaurant is the only one in the States to serve these kinds of noodles. Known for its chewiness, each noodle is hand-pulled to order. Liang pi in particular take two entire days to make, with a super secret family recipe that I unfortunately was not let in on.

And man, were those noodles chewy. As an Asian, I know my noodles. But even the ones in the best bowl of beef noodle soup from all the 18 years I spent in Taiwan couldn’t quite compare. Noodles aside, I loved the gluten cubes (not sure what else to call these tofu-looking things that aren’t actually tofu) which soaked up a lot of the flavors in the dish. One word of warning: this dish is super, super hot. If you’re weak sauce like me, you’d better order it mild…and get a drink to douse your tongue anyway. A tube of Burt’s Bees original, minty chapstick is highly recommended, too.

I also got the chance to try the cumin lamb noodles ($6). This was much more manageable, although it still took me a while to work through the dish. It’s a little heavier than the vegetarian liang pi, but it was made with the same chewy noodles—and delicious just the same. I didn’t find the lamb gamey at all, but for full disclosure I never had any kind of lamb that I didn’t like before.

Next on the list: the stewed pork or cumin lamb burgers ($2.50 and $3). They’re supposed to be all the rage, and I’ve definitely seen them sell out. So if you’re in the area and want to try them out, don’t wait until the end of the day!

In the meantime, head over to Mochi Magazine for more about the restaurant and what Jason has to say about running Xi’an Famous Foods. At the age of 23. Way to make the rest of us feel unaccomplished, right?

Lunchytime love: Asian meatballs

Thu, 14 Apr 2011 13:09:00 -0400

Ground pork, scallions, soy sauce, rice wine, sesame oil, salt, pepper

You know it’s a good day when I bother with making actual meatballs out of this recipe (instead of mashing everything up in a bowl—which is still delicious).

Taipei memories Harold’s scarf, aka Skunk; Audrey, HS...

Thu, 14 Apr 2011 11:13:00 -0400

Taipei memories

Harold’s scarf, aka Skunk; Audrey, HS biology teacher’s turtle; violin installation by the school auditorium

I miss the ocean

Fri, 25 Mar 2011 22:02:54 -0400

Nothing quite compares to the feeling of being small but knowing that you’re a part of something much bigger. Needless to say, I’m itching to get out of the city a little..!

Buttery garlic & sage tilapia pasta

Tue, 15 Mar 2011 15:38:00 -0400

Cook time: 20 mins
Serving: 1 (about a quarter-pound of tilapia)

Boil water and cook spaghetti according to instructions. Once you get the pasta into the pot, you have about 10 minutes to…
Mix 1/4 cup flour, 1/4 tsp sage, 1/4 tsp garlic powder, and 1/2 tsp salt on a plate or wide bowl (I like using a soup plate. Seriously.)
Dredge the tilapia fillet in the mixture. For extra crispiness, pat the flour in on both sides.
Melt 1 tbsp of butter in a pan
Fry the tilapia on one side for 3 minutes on medium. Sprinkle a thin layer of garlic powder on the top side.
Flip and repeat step 5.
Flip and fry for 1 more minute, then place the cooked fillet in a clean bowl. At this point, the spaghetti should be about done, too.
Drain the spaghetti and pour it in to the pan.
Stir on low and soak up all the fried, buttery goodness.
Add salt and garlic powder to taste. I usually add about 1/2 tsp salt and at least 1 tsp garlic powder. (I’m a garlic fiend!)

At this point, I usually transfer my tilapia into the empty pasta pot so I can pour my pasta into the bowl without getting the fish soggy. Enjoy!

Starbucks rocky road cake pop

Fri, 11 Mar 2011 16:13:00 -0500

I was feeling way too sleepy for the middle of the afternoon today, so I decided to nip out to Starbucks and take advantage of their 40th birthday celebration. Between 2 and 5pm today and tomorrow, they’re giving out one of their new Petites treats with any coffee order. After much contemplation (if you eat with me IRL you’ll know just how much) I settled on trying a rocky road cake pop.

It’s probably the Asian in me, but I normally don’t shell out two dollars for something I can eat in four bites or less—why, unlike every other New Yorker I know, I never indulge in macaroons—or pay for coffee when I can make tea at home. Except I have a thing for anything miniature, whether it’s food, airplane liquor, baby shoes, walnut carvings, or other super cool works of art. I think it’s mainly the details and intricacy that delight me, but someone of my stature also is required to see mini-me versions of everything as adorable and enjoy oddly feeling like a giant in comparison. So today these cake pops thus called to me, and I was lured out of my apartment.

On to the important part: the rocky road cake pop was delicious! I’m not a fan of nuts in my dessert, but I very rarely pass up on food with marshmallow—and this time I’m really glad I didn’t. The cake itself was surprisingly moist, which I really didn’t expect coming from Starbucks. There were some marshmallows inside the cake pop as well as on the outside. The marshmallows were more firm than fluffy, which could be gross normally, but that was a nice contrast to the moist cake.

I’d probably buy these again and again if I had to resources to do so, but maybe I’ll track down a recipe instead. Guess I know what my next baking project is now!

Inspiring travel videos from EF

Fri, 25 Feb 2011 20:40:00 -0500

LOVE.

That sums up how I feel about EF’s Live the Language campaign. You can see what the Modcloth blog says below—but really, you only need to know three things. It’s beautiful cinematography, it’s wonderful typography, and this one is about PARIS. With a super cute ending to boot.

Can’t wait to be there in person with Mary and Harold in May!

Modcloth:

Who says you have to speak a language to experience it? Not a single word is spoken in this breathtaking short film series, which was commissioned by the language-teaching company EF. Barcelona-based designer Albin Holmqvist crafted gorgeous type to reflect the languages of Paris, London, Beijing, and Barcelona, while filmmaker Niklas Johansson’s voyeuristic filmmaking envelops viewers in a world of uncertain adventure.

what do you do that allows you to travel so much?!

Fri, 25 Feb 2011 20:13:45 -0500

It’s interesting that you ask that, because I’m always yearning for more time to travel! I don’t actually think I do so very much — most of my latest travel-related posts have been from a single trip to Taiwan this past winter.

That said, I have been traveling a bit more recently than in the past few years—but I think that has less to do with what I do than where I am. Since moving to NYC last summer, I’ve become a huge fan of weekend trips. The Bolt bus usually takes me anywhere 5 hours out from Manhattan pretty painlessly for around $35 roundtrip, if I get the timing right, and there are tons of other choices like Megabus or Peter Pan. It’s cheaper than flying, and while the rides themselves might be longer, it doesn’t necessarily take more time overall and it’s a lot less of a hassle! Think: Getting through the airport, going through security, etc.

So if you also suffer from serious wanderlust, and there are places relatively close by you can get to by bus or train, I’d definitely suggest taking advantage of long weekends. I’m also really looking forward to Summer Fridays come June :)

Thanks for dropping a line!

Got a question? Ask me anything.

Bacon fried rice

Thu, 27 Jan 2011 21:58:00 -0500

1 cup jasmine rice, 2 stalks scallion, 2 eggs, 7 slices bacon, 15 baby carrots

steam rice
fry bacon, set aside and cool bacon
fry carrots in bacon fat until soft
add scallion and bacon, broken into pieces
add eggs, beaten, and stir
drain some bacon fat
add, mix, and fry rice

Hana Twinpeak teppanyaki in Taipei

Wed, 19 Jan 2011 04:32:00 -0500

I was recently at Hana Twinpeak teppanyaki for a special occasion in Taipei. Like I’ve said, there’s a lot of great Japanese in Taipei, from low end to high end. When you’re in the mood for something fancy pants, this place never disappoints — and since it’s teppanyaki, you’re really getting a dinner and a show.

This is where the magic happens. I would really like one of these in my kitchen one day — think food court grilled teriyaki, anytime.

Depending on the size of your party, you might have to share a room with other patrons. (Of course, there are open-space seats in the restaurant too, but we’d made reservations.)

When we got there, this was already sizzling on the grill. Needless to say, we couldn’t order fast enough.

For starters (or for hungry and impatient diners), everyone gets this “salad.” There’s a three-sauce dish that comes with mustard, diced onions in soy sauce, and thousand island dressing. I’m not a huge fan of carrots or mustard, but I love having the cucumber with the onions.

One of my favorite things here. Their bean sprout is simple, but absolutely delicious — salty and peppery.

We ordered a steak and prawn lunch combination for under $35, which included soup and garlic break. We also had a stamped book good for a free meal, so we just got more steak on top of that.

Our chef was delightful, taking time to explain to us what he did with each dish. He told us that all that steak actually came from the same meat but was cut three ways. Surprisingly, we really could tell the difference between the cuts (the one that resembles a big blob on the right was juicier than the one most like a rectangular prism, which was chewier).

The meat is great with that onion-soy sauce mix, too. Same goes for the bean sprouts and chopped garlic. (Confession: The steak came with a lot more of the garlic, but I was too excited and ate a lot of it before I remembered to take a photo!)

The fish was one of the most memorable dishes of the meal, with a very fragrant and creamy chive sauce. Most interestingly, the chef grilled some cheese on the slice of tomato under the fish — it almost didn’t taste like tomato anymore (a plus for me). I’m might have to start buying tomatoes now to make this way.

After the meal, the waitstaff took us to the lounge, where we were served fruits and dessert with tea. It’s a beautiful place to just sit and chat. There’s a baby grand a corner of the room, where they sometimes have live performances.

I know I’ve only had good things to say about this restaurant, but I pretty much adore the creme brulee. Extra crunchy sugar, just the way I like it.

All in all, it’s a great dining experience. If you’re looking for top-notch food, attentive waitstaff, entertainment, and an awesome deal, I couldn’t recommend this place more.