ta name="google-site-verification" content="LnUtT_d1nKFEi6qCVRa2VtURKXcUowdpcm2UMwFTZUk" /> hummus recipes: September 2007

Saturday, September 29, 2007

Folk Implosion - Natural One

"Natural One" was one of my favorite songs from the 90's (a decade in which I became very disillusioned with the music scene). I was in NYC on business, and I went to see Larry Clark's excellent and disturbing movie "Kids" at the Lincoln Center Cinemas. This song was featured in the movie and I loved its raw energy and hypnotic beat.

I remember thinking, finally, a new direction in music.

Friday, September 28, 2007

Los Mono - Promesas

The song is catchy, the video is awesome. It combines cute and funky in a whole new way (filmed on an impossibly long walkway) - I haven't enjoyed this much dancing in a video since Christoper Walken and Fatboy Slim joined forces. Fun!

(sounds best when driving through the Mission at full volume with your windows open, after the perfect night out. Oooh.......la!)

Monday, September 24, 2007

Let Them Eat (Cup)cake


I received this adorable cake pedestal for my birthday from Jude & Ken, and I thought that I would break it in by making some cupcakes.

I made Devil's Food Cake with Mint Icing (I think I will call it "Girl Scout Cookie"), and Vanilla Cake with Cherry Icing (hmmmm, "Cherries in the Snow"? Wasn't that a lipstick color way back when?). The color of the cherry icing came out so beautifully, a delicate ballet pink. It would be very pretty against a chocolate cupcake, too.

I was pleased with the results, especially since I invented the flavor combinations in my head the day before, and also since I used a pastry bag to pipe the icing for the first time. Not as easy as it looks. Some of them came out little lopsided, but still looking better than spreading the frosting with a knife, which always looks so high-school-bake-sale to me. It will take some practice, but after frosting 48 cupcakes today, I am starting to get the hang of it.

I also bought some tins at the grocery store that come with raised lids and make excellent cupcake carriers.


"Good morning, Mr. M. Looks like you could use a CUPCAKE!"
- Reece Witherspoon as Tracy Flick, in "Election"

Older, yes; Wiser, perhaps

Well, another one has gone by. I am now officially 41, and I had such a nice birthday. Shelley (best friend since she stopped by my dorm room Freshman year of college) came up from Orange County for the weekend and we had a great time. Saturday we had lunch at Samovar Tea Lounge followed by a couple of hours at MOMA seeing the Olafur Eliasson exhibit, then yoga for her and a luxurious mani/pedi for me at The Pampered Girl. That night we had dinner with friends at Bushi-Tei, and stopped by Harry's Bar where for some reason I was given B52's and Jaeger shots. My poor, tired body really felt it the next day. So like I said, perfect.

I always take a moment to pause as I usher in a new year of my life. I think it's important to occasionally step outside yourself and take a good look at what is in front of you, especially in this busy and distracting life. I was sitting at dinner, looking around the table at my friends and loved ones, and thinking of how rich I felt. The sound of my friends' laughter surrounded me, and it made me so happy. They are a gift that I recieve every day. It was a sweet, sweet moment, one that I would have liked to freeze and keep near me always.

Sunday, September 23, 2007

View From the Fence's Korean Redneck Wings

Oh my god - this will be my favourite chicken recipe from now on. The perfect combination of sweet - savory - and heat!



View the so awesome Korean Redneck Wings recipe here.

Warning: this came out really spicy. I LOVE it. I used Vietnamese Sriracha hot sauce instead of Tabasco sauce and Thai crushed red chilies instead of Korean red pepper powder. This might have increased the heat in the recipe... Oh and I used chicken drummettes - that's why they look so big in the picture.

Tequila Chicken

What do you do with all kinds of alcohol you have when you (sort of) don't drink anymore? I use them of cooking. Chocolate liqeur for cupcakes, beer in chocolate cake, red wine with chicken and this time it's tequila's turn. I got an idea from this recipe from Epicurious.com but it's too complicated for me. Instead of making a glaze - I'll just marinate the chicken in the sauce and cook it.



Ingredients
  • About 2 pounds boneless skinless chicken thigh

  • 3 jalapeno peppers - seeded and chopped

  • 1 tablespoon whole coriander seeds

  • lime juice from 1 lime

  • 2 tablespoons brown sugar

  • 2 teaspoons salt

  • 1/2 cup tequila

Directions
  1. Mix all the ingredients except chicken together. Marinate the chicken in the sauce for at least 30 minutes.

  2. In the broiler, broil chicken for about 10 minutes on each side.

  3. Move the chicken to a baking pan - pour leftover marinate over the chicken and bake in the oven at 400 degrees for 10 more minutes.


The chicken came out pretty good although I should have used one more pepper with seeds for a little more heat....

Friday, September 21, 2007

Voice of an Angel


Last night I went to see Sheila Chandra at Grace Cathedral. What a venue, what a voice.

It was one of those perfect San Francisco evenings - a cloudless sky, the hint of a fall breeze, and a good book in hand as I waited in the Will-Call line. The crowd was as to be expected - women in flowing attire (Stevie Nicks + Wicca + Whole Foods + incense), and the soft, balding men who accompany them. I don't know why - for all of their supposed good karma, people like this make me feel the opposite of peaceful. The woman standing behind me kept bumping into me with her enormous ugly purse and I found myself wanting to throttle her. I was wondering what would happen if I suddenly shouted out "Mountain Pose!" or "Downward Facing Dog!" - would the crowd obey?

Rob arrived just in time. He is a good partner for my cynicism. He allows me to make snide comments while calling my bluff from time to time (I never act on my evil thoughts, just silently stew in them).

The concert was lovely. I chose a pew towards the back, but with a good view and a clear escape route should it prove to be too kum-bay-yah for our taste. No need - the music was pure and beautiful and inspiring. Even with the dolphin video playing in the background (hello, is the Mother Ship coming?). It is impossible to remain cynical with your mind and body filled with note upon note lifting your spirit towards the heavens.


Sheila Chandra has one of those voices that touches you completely. I remember buying her CD "Sheila Chandra/Moonsung - A Real World Retrospective" about 8 years ago when we first moved to California, and I was in awe of her range and skill, as well as her natural talent. She fuses traditional Indian chanting with Western music, in a style that is very unique. Hearing it under the canopy of the cathedral ceiling, it felt like all sense of time and place was lost - we could have been in medieval Europe, present-day Asia, or on a remote moutain top. Rob said that he wanted to lie down on the ground and close his eyes to hear the music, in a version of Savasana, and I couldn't agree more.

Her most known piece is "Ever So Lonely", which she has recorded both in English and traditional Hindi. I never tire of hearing it.

Wednesday, September 19, 2007

Mark Ronson - Oh My God

This is one of the best re-makes I have heard in a long time. As it should be, since the entire album from Mark Ronson, called "Versions", is entirely made up of songs reinterpreted.

Here, Lily Allen grooves up the Kaiser Chief's song "Oh My God" and gives it a dose of sass (and ass!). I enjoy both the original version of this song and this remake equally - that's pretty rare.

I am loving the album "Versions" at the moment (thanks, Viv, for letting me copy it while I was in London!!). Check out another single, Daniel Merriweather singing the Smith's classic "Stop Me".

Tuesday, September 18, 2007

Bananas on a Date


Elizabeth Prueitt, one of the owners of our wonderful SF bakery Tartine, was on Martha Stewart the other day making quiche. I love her style, which is laid-back but with meticulous attention to detail (she and her husband studied in France). You cannot cheat or improvise much in baking - it is truly chemistry. In order to get the desired results, you must follow exact measurements, methods, and cooking times with scientific accuracy. As a recipe-lover, this appeals to me - and I also love the level of difficulty that baking presents. I think that is why it is so satisfying when something turns out well, and so crushing when something fails.

I have to admit that I have had the Tartine cookbook for over a year, and while I have spent many hours pouring through its pages, I had yet to make a recipe. Some of them simply looked too involved (am I ever going to need to make croissants from scratch? Not unless I live somewhere so remote that they can't be bought - not very likely), and others had no pictures and therefore not as much appeal.

I had some ripe bananas and I had been considering the recipe for Banana-Date Tea Bread, so when I was at the store today and found myself face-to-face with a package of organic Barhi dates, I took it as a sign from the food gods that tonight I would finally pop the cherry of the Tartine cookbook and make a recipe.

Now, baking presents many challenges (no overmixing! fold, don't stir! have your ingredients at room temperature!), but I think that I have the biggest challenge of all in my kitchen, my asshole of an oven, that lies to me on a regular basis. I swear I can hear it snickering as it proudly trills "ready" and reads 350 degrees, when in fact it is at a mere 175!! So while most people cook at 325, 350, or 375, I cook at 273? 159? whatever it decides to be that day. And so cooking times can vary from an hour to three. In trying to see the bright side of things, I think that this has made me a better baker, as I have to use my intuition and ability to eyeball my baked goods to determine done-ness.

Well, all of my personal roadblocks aside, this is an excellent recipe. It's fairly easy with a minimum of ingredients, and the final presentation is impressive. I even managed to circumvent the usual raw spot in the middle by turning the pan 1/4 turn every 20 min or so. Take that, you cheeky oven! I will have my cake, and eat it, too!

Banana-Date Tea Cake

Ingredients:
1 C. all-purpose flour
2 T. cornstarch
1 t. ground cinnamon
2 t. baking powder
1 t. baking soda
3 med bananas, very ripe
2 large eggs
1 1/2 t. vanilla extract
1/2 t. salt
6 T. unsalted butter, room temp
3/4 C. + 2 T. sugar
1 C. walnuts, lightly toaste
d and coarsely chopped
1 3/4 C. dates, pitted and co
arsely chopped

Topping:
1 med banana
2 T. sugar

  • preheat oven to 325 degrees
  • lightly butter the bottom and sides of a 9 X 5 loaf pan
  • in a mixing bowl, combine flour, cornstarch, cinnamon, baking powder, and baking soda. stir to mix.
  • in a 2nd bowl, place the peeled bananas and mash them with a fork
  • add the eggs, vanilla, and salt to the bananas and stir to mix well
  • in a 3rd bowl, beat the butter until light & creamy, about 2 min (use mixer with paddle attachment, or by hand with a wooden spoon)
  • slowly add the sugar and beat until light & fluffy, about 2 min
  • slowly add the banana mixture and beat until incorporated, scraping down the sides of the bowl with a rubber spatula
  • mix another 30 sec to make sure that all ingredients are incorporated
  • using the rubber spatula, fold in the dry ingredients
  • fold in the nuts and dates, scraping down the sides of the bowl to make sure all ingredients are fully incorporated
  • transfer the batter to the prepared pan, and smooth the surface with a spatula
  • to top the cake, peel and slice a banana, lengthwise and then lengthwise again
  • lay the slices on top of the batter and sprinkle with sugar
  • bake about 1 hour
  • cool in the pan on a wire rack for about 20 min, then out of the pan right side up on the wire rack until cooled completely




Fried Chicken a la Japonais


Sometimes I get inspired to cook by visiting a new grocery store. Today I was in Fairfax with my friend Claudia and we went to her local market, Good Earth Natural & Organic Foods. Once I saw how good and fresh the corn on the cob looked, I knew it there was going to be a home-cooked meal on the table that night.

What I love best with corn on the cob is fried chicken. But I know from my friend Sarah that making good fried chicken is an involved process involving a long soak in buttermilk and other things that she has promised to teach me as long as I don't share her secrets with anyone.

So instead, I bought boneless skinless chicken breasts and made them katsu-style: first pounding them to thin them out, then coating them in flour, beaten egg, and panko bread crumbs. I heated vegetable oil in a heavy pan with a little bit of minced garlic, and fried them, about 5-10 min on each side. When they were done, I squeezed some fresh lemon juice on them.


They turned out really well - moist inside with a very satisfying crunch outside - and I didn't miss the skin at all. They were not oily, either. I made 2 extra which will be easy to slice up and put into a salad or burrito tomorrow. This is a dish I know I will make time and time again.

Monday, September 17, 2007

Women on the Verge

As some sort of final day of vacation (I returned over a week ago but it has been non-stop ever since), I stayed home today and watched movies. And by some coincidence, the common theme was women of questionable behavior on a downward spiral in New York City.

I started my day with "Factory Girl" starring Sienna Miller as Edie Sedgwick, the darling of Andy Warhol's heyday and his muse. She was the original It-Girl, named by Vogue magazine as a "youthquaker" of her time. This is a photo of the real Edie, before drugs overtook her life and her relationship with Andy fell apart.


I was fascinated with Edie when I was in college, after reading Jean Stein's biography "Edie" - she was young, stylish, original, and fearless. She was inseparable from Andy, famous for being famous, the poor little rich girl with the great legs and cool hair. Her disintegration was tragic, as was her death from an overdose at age 28, when she had moved back to her birthplace of Santa Barbara and was trying to rebuild her life. She made one last movie called "Ciao Manhattan" before she died, which she starred in and basically told the story of her life. It's so sad to watch. Even though "Factory Girl" was not a critical or box-office success, I thought that Sienna Miller did a great job of capturing her spirit.

As an interesting note, Sienna Miller was taken off of the project originally, because she was not known enough at the time, but was brought back because of her controversial relationship with Jude Law. She definitely shows her chops in this role, as if to prove her worthiness for the part.

I spent my afternoon with "Butterfield 8", which is one of the few Elizabeth Taylor movies that I have never seen. And now, one of my favorites. She is just wonderful in this role. And, as a bit of trivia - she only played this part to finish off her contract with MGM, and hated the film. Somehow she channeled this resentment into a powerful performance, and won an Oscar for it.


The story line is a little melodramatic - wild girl Gloria falls for a rich, married man and sees the error of her ways, while her pureness of heart awakens him and saves his life...and tragedy ensues. What is riveting is how Taylor plays the part - she really sinks her teeth into it, and you are able to see the layers being peeled back to reveal the woman within, which she does without sentimentality.

The story was based on a true story, adapted from a book by John O'Hara, about a call girl who was found dead on the highway. The movie elevates her status to model (although even that job is sort of dubious as well), and adds her real-life husband Eddie Fischer as her lifelong friend and the only man with whom she has a healthy relationship.

Both Gloria and Edie have in common that their fathers are physically or emotionally absent, and their fierce fight for attention and independence stems from a little girl's desire to have the comfort of a loving father to fall back on. Men are drawn to them and enamored with them, but both women are ultimately alone. They use New York as their stage, feeding upon its energy and lighting up its nights with their presence, but end up escaping New York when their dreams are shattered. Both of them do find real, true love - but the nature of their lifestyles gets in the way and they are only able to experience this love in a fleeting, although life-altering, way.

Live fast, die young - it's a train wreck that you can't look away from.

Sunday, September 16, 2007

Hummus



Just got my new food processor. Can't believe I live this long without it. After all these years dating Israelis, now I can make hummus!

Got idea for ingredients from this recipe from AllRecipes.com. I used a pound of dry chickpeas - soaked overnight, boiled for about an hour until soft. Drained and then blended in a food processor with lots of garlic - a few pinches of salt - a couple tablespoons of olive oil - tahini - lots of Hungarian paprika and water reserved from drained cooked chickpeas.

It tastes fine to me but I have no idea how it will compare with the real thing....

Update: My personal food critic said it's one of the best hummus he had. And I might secretly be an Arab.

Zucchini Ginger Muffins

I'm on a roll with muffins. Still the same favourite basic recipe. Just added a teaspoon of ginger powder, a cup of grated zucchini and a cup of chopped candy ginger.



Breakfast of champion.

Ingredients
  • 1 cup all purpose flour

  • 1 cup wholewheat flour

  • 1 teaspoon baking soda

  • 1/2 teaspoon salt

  • 1 teaspoon ginger powder

  • 1/3 cup extra light tasting olive oil or canola oil

  • 1/3 cup sugar

  • 2 eggs

  • 1 cup non-fat plain yogurt

  • 1 cup grated zucchini

  • 1 cup chopped candied ginger

Directions
    Preheat oven to 350 degrees and line a muffin pan with liners.
  1. Combine all purpose flour, wholewheat flour, baking soda, salt and ginger powder in a small bowl.

  2. In a large bowl, whisk oil and sugar together. Add eggs and yogurt. Beat until will blended.

  3. Gently stir in flour mixture until just combined. Gently fold in zucchini and chopped ginger.

  4. Drop by tablespoonful into prepared pan. Bake for 20 to 25 minutes.

These muffins are good although they are not my favourite. I had extra grate zucchini leftover from zucchini brownies and found candied ginger in my cabinet. So I decided to make these. It's a good idea but I think the sugar in ginger is a little too much for muffins.

Wednesday, September 12, 2007

Blackberry Muffins (with Flax)

I don't know why I have frozen blackberries in my refrigerator. And I don't remember since when. I despise the fruit. It's super tart, too juicy, with weird texture. It was probably on sale.

Anyway, since I have my favourite muffin recipe - I might as well put it to the test with this alien-looking berries. I doubled the sugar because the fruit is super sour. To offset the point lost from increased sugar, I added ground flax seed and reduced oil. And since I used 2 cups of frozen berries - I baked them higher temperature.



Ingredients
  • 1 cup all purpose flour

  • 1 cup wholewheat flour

  • 2 tablespoons ground flax seed

  • 1/2 teaspoon salt

  • 1 teaspoon baking soda

  • 1/4 cup extra light tasting olive oil (or canola oil)

  • 2/3 cup sugar

  • 2 eggs

  • 1 cup non-fat plain yogurt

  • 1 teaspoon vanilla extract

  • 2 cups frozen blackberries

Directions
  1. Preheat oven to 400 degrees and line a muffin pan with liners.

  2. In a small bowl, combine all purpose flour, wholewheat flour, ground flax, salt and baking soda.

  3. In a larger bowl, whisk oil and sugar together. Add eggs, yogurt and vanilla. Whisk until well blended.

  4. Stir flour mixture into the wet mixture until just combined.

  5. Fold in 1 cup of the berries.

  6. Drop the batter into prepared muffin pan. Place the remaining berries on top of the muffins. Bake for 18 minutes.


The muffins still came out really tart. Blechhhh.... Maybe they will taste better in the morning.

Wednesday, September 5, 2007

Mango and Purple Cabbage Salad

Thanks Ellen for forwarding me this beautiful, delicious and super easy to make recipe.



Just be careful not to eat all the cabbage at once. Your belly might explode...

Note: I didn't use sesame oil and I up the chilies.

Sunday, September 2, 2007

Kicking it Old School

Wow, a whole week of not being connected online. At first it was hard...then, it was kind of nice. I realized how attached I am to the computer and the phone - and how much time I spend using them. All of that time looking down, which means time not spent looking around me and observing what is going on.

After this short hiatus, I find that I am not constantly checking my messages or emails. Just like anything else, it's a matter of habit how you spend your time, and I am feeling decidedly more balanced in terms of my choices.

Right now I am sitting in Toulouse airport, waiting (once again) for a flight. I am being re-routed through Munich and will arrive in London tonight. An entire day spent sitting on my tush, trying to get to a destination that is only a couple of hours away. In this case, it is time well spent catching up on my correspondance.

Saturday, September 1, 2007

Red Wine Chicken

I bookmarked this recipe from AllRecipes.com since April because I had half a bottle of leftover red wine. I didn't get a chance to make it until the past weekend. And the wine? It's the same leftover red wine from April.... Hopefully wine doesn't go bad.



Here's my take on the recipe:

Ingredients
  • 2 pounds boneless chicken breast - cut into portions

  • 1 tablespoon olive oil

  • 6 cloves garlic - finely chopped

  • 2 teaspoon cayenne pepper

  • 1/2 cup dark brown sugar

  • 1 teaspoon salt

  • 1 teaspoon pepper

  • 1 cup red wine

Directions
  1. Heat oil in a non-stick pan on a medium high heat. Stir in garlic until fragrant. Add chicken. Cook on each side until chicken is a little brown.

  2. Sprinkle pepper, sugar, salt and pepper over the chicken. Add wine. Reduce the heat to medium low. Let simmer until the liquid reduce and thick - about 15 minutes. Flip pieces of chicken occasionally.


The sauce from this recipe is very powerful. I think we have similar Thai dish called Gai-Ob-Lao-Dang (baked chicken in red rum) although I believe that we use ketchup for red coloring instead of red wine. Wine is very expensive in Thailand...

I might have to make it spicier next time by using red pepper flakes instead of cayenne.

Blueberry Lime Thyme Muffins

This is a reduced fat, reduced sugar, no electric mixture required version of lemon ginger thyme muffins. I think these might be the best muffins I've ever baked in my entire life! Although I didn't care much about thyme in this - it gave an interesting flavor to the muffins. The muffins came out soft and flavorful and not too sweet. Just perfect!



Ingredients
  • 1 cup all-purpose flour

  • 1 cup whole wheat flour

  • 1 teaspoon baking soda

  • 1/2 teaspoon salt

  • 1/3 cup extra light olive oil (or canola oil)

  • 1/3 cup sugar

  • 2 eggs

  • 1 cup non-fat plain yogurt

  • zest and juice from 1 lime

  • 1 tablespoon fresh thyme

  • 1 1/2 cups frozen blueberries (or fresh)

Directions
  1. Preheat oven to 350 degrees and line a muffin pan with liners.

  2. In a small bowl, whisk together all purpose flour, whole wheat flour, baking soda and salt.

  3. In a large bowl, whisk oil and sugar together until combined. Add eggs, yogurt, lime zest and juice and thyme. Whisk until everything is blended.

  4. Stir flour mixture into the wet ingredients. Stir until just combined.

  5. Fold in the frozen blueberries.

  6. Drop the batter into prepared pan and bake for 24 minutes (20 minutes for fresh blueberries.) Make 12 muffins.