Snowy Walnut Melt-away Cookies

I was longing to be able to taste these melt-in-your-mouth walnut cookies ever since I tasted them in Boston Cookies swap end of last year. I was disappointed that the cookies was not nominated for the Best Cookies award that afternoon because it was one of the best cookies I have tasted there. Ever since, I have been browsing the internet for a recipe but without much success. 


So what makes this cookies so extraordinary? The key is that the cookies literally melt in your mouth! No kidding! No biting is necessary. Besides that, I simply love the fragrance of the baked walnuts. Mmm… Mmm… It is so addictive and impossible to resist them. 

Today I had the extra urge to make these snowy bites because there were flurries falling from the sky. For the past two days, Bostonians were afraid to see the end of the winter as the weather started to warm up. It is very rare to be ‘snowless’ in Boston and the freaky winter did shelved many skiing trips aside. Oh dear… Did we bring Singapore’s sunshine to this part of the world?  


I hope this snowy Walnut melt-away cookies will bring some snow to Boston and i can play in the snow again!

Recipe (20 cookies)
Ingredients:

• 1 1/2 cup Walnut, grounded
• 1 cup Cake flour
• 3 tbsp Granulated Sugar
• 1/2 cup Unsalted butter, cut into small pieces
• A pinch of Salt
• 1 tsp Vanilla essence
• Confectionery sugar 

Steps:

1. Preheat the oven to 300 degrees Fahrenheit.
2. In a mixing bowl, mix all the dry ingredients together. 
3. Add in vanilla essence and butter. 
4. Using hands, rub in the butter into the other ingredients. Mix well. 
5. Roll the dough into small balls and laid them on a baking tray. Give 1.5″ intervals between each balls. 
6. Bake for about 20 to 25 minutes. 
7. Let the cookies cool slightly in the tray. Approximately 5 minutes. 
8. Remove the cookies carefully with a palate knife and rest them on a cooking rack. 
9. After 5 minutes, coat the cookies with confectionery sugar. Side aside on a plate. 
10. When the cookies are totally cooled, dust confectionery sugar over the cookies. 

February 25, 2012April 15, 2013 by Lee Categories: Cookies and Biscuits Leave a comment

Gorgeous Sticky Sticky Buns

I was watching the Food Network sometime back while I was still in Singapore. I chanced upon an episode where they were introducing Joanne Chang’s Sticky Sticky Buns. It was so gorgeous looking and I knew I had to try one when I go to Boston. The buns were deemed so tasty that it defeated Bobby Flay’s! When I reached Boston, I had totally forgotten about it until one day I walked into ‘Flour’ Bakery and found myself staring at some golden caramelized buns. “Those buns looked so familiar” I said to myself. “Woo… they are the …” I exclaimed. So I bought one and packed it back to my apartment to share my new finding with my hubby. It was so delicious and I can tell you that I now frequent ‘Flour’. 

My new found love has prompted me to look for the recipe and get my hands busy. I did what I had to do and I am very glad for the invention of INTERNET! 

The recipe requires lots of patience and time. I did not have a mixer here in Boston so I was training my arms as I kneaded the dough.  

Recipe (For 8 buns)

Ingredients:

A) Dough

• 175g All-purpose flour
• 170g Bread Flour
• 1 package Active Dry Yeast
• 40g Fine Sugar
• 1/2 tbsp Kosher salt
• 1/4 cup Cold water
• 2 Whole Eggs and 1 egg yolk
• 155g Unsalted butter, cut into 10 small pieces

Steps:

1. Combine flour, yeast, sugar, salt, water and eggs. Knead the dough until all ingredients are well combined and smooth. The dough will looked dry. 
2. At this time, add the butter, 1 piece at a time. Knead the butter into the dough and add the rest of the butter slowly. It may seems impossible at first. 
3. Once the butter is completely incorporated, continue to knead for about 15 minutes. It will look smooth and shiny. The dough will have some elasticity when you pull a piece from it. 
4. Cover the dough with cling wrap and refrigerate overnight. 
5. Take the dough out from the refrigerator 1 hour before use.

B) Goo and Final assembling

• 170g Unsalted Butter
• 345g Brown Sugar (1)
• 1/3 cup Honey
• 1/3 Heavy cream
• 1/3 Water
• 1/4 tsp Kosher salt
• Prepared Dough
• 1/4 cup Brown Sugar (2) 
• 1/4 cup Fine sugar
• 1/8 tsp Ground Cinnamon
• 1 cup Toasted pecans, chopped

Steps:

1. In a saucepan, melt butter and whisk in brown sugar (1). Remove from heat and whisk in honey, heavy cream, water and salt.  
2. Set aside and let it cool for 30 minutes. 
3. Roll the dough into 12″ by 16″ and 1/4″ thick. 
4. In a bowl, mix brown sugar (2), sugar, cinnamon and 1/2 of the pecans. Sprinkle this mixture onto the rolled dough. Ensure it is evenly spread out. 
5. Using your fingers, roll the dough (like a swiss roll) from one side to the opposite side. Start with the long side. 
6. Use a knife and cut the roll into 8 equal parts. 
7. Pour the goo into a baking tray (make sure the tray is at least 2 inch high). 
8. Sprinkle the rest of the pecans over the goo. 
9. Arrange the buns in the baking tray in 2 rolls of 4s. 
10. Cover with cling wrap and let it proof in a warm place. It should double the size.
11. Preheat the oven to 350 degrees Fahrenheit.
12. Bake the buns unto golden brown, about 35 minutes. 
13. Let the baking tray cool for 20 minutes. Remove the buns and invert them on a serving plate. Spoon extra goo and pecans over the buns. 
14. Enjoy!

Recipe is adapted from Food Network.

February 16, 2012April 15, 2013 by Lee Categories: Bread Leave a comment

Shrimp Risotto

Being an Asian, rice has been a stable for me since young. My family enjoys rice in different forms: steamed, stewed, fried and boiled (porridge and congee). Recently, my hubby and I decided to go without rice in attempt to reduce our carbohydrate intake. It has been for 2 weeks. So far so good…. But today I decided to break it because I am making RISOTTO!


Risotto is an Italian dish, usually served on its own before an entree. It is cooked in broth and white wine to a creamy texture. The creaminess comes from the starch released during the cooking process hence it is very important to stir the risotto frequently. I have always enjoy risotto, especially with shellfish because it is sweet. 

There are a few things to take note when cooking risotto:

1. Use only short grain rice. Usually Arborio or Carnaroli. Carnaroli is considered to be the best as it is less likely to be overcooked. 
2. Do not wash the rice. You need the starch. 
3. Stir frequently during the cooking process to help to release the starch from the rice. 
4. Make sure the stock is simmering in another pot so you add in hot stock into the risotto. 
5. Do not overcooked. Best to be al dente and grains are separated. 

Recipe (For 2 servings)

Ingredients:

• 1/2 cup Arborio rice
• 2 shallots, chopped finely
• 1/2 cup Dry white wine
• 1 1/2 cup of Chicken stock (You can use seafood stock)
• 8 medium shrimps, shelled, deveined and halved
• 1 clove Garlic, chopped
• 1/4 cup of grated Parmesan Reggiano
• Olive oil
• Salt, to taste
• A small bunch of Flat Parsley, chopped (Optional)

Steps:

1. In a small saucepan, simmer the chicken stock. 
2. In a heated pan, add 1/2 tbsp of olive oil and garlic. Saute the garlic till fragrant. Add in shrimps. When it just turns pink, add a splash of white wine. Simmer for 1 minute and remove from heat. Set aside for later use. 
3. Using a larger saucepan over medium heat, add in shallots. Cook till it turns translucent. 
4. Add in the rice. Stir well for 2-3 minutes. You will see the grains turning translucent at the ends.
5. Add in 1/4 cup of white wine. Stir well. When the rice has absorbed the wine, add in 1/2 cup of stock. Add in the juice from the cooked shrimp to add extra flavor. Stir well. 
6. When you observe that the rice has absorbed the liquid, add another 1/2 cup of stock. Repeat this until the rice is Al Dente. During this process, stir the risotto frequently. 
7. Add in the cooked shrimps, salt and grated cheese. Stir well for 1 minute. Remove from heat. 
8. You may add in chopped parsley. 
9. Enjoy!

February 13, 2012April 15, 2013 by Lee Categories: Rice, Seafood Leave a comment

Panna Cotta with Berries sauce

I remember during my honeymoon trip in Italy, my hubby and I had dinner at an Italian restaurant nearby our hotel for two consecutive nights. It was a small and cozy family-run restaurant. The food was authentic, delicious and reasonably priced. On one of those nights, we had the best Panna Cotta by far. It was smooth, silky and yummy. Ever since, I want to learn to make some Panna Cotta.

Panna Cotta is a very common Italian dessert. It is very simple to make. You can make it in advanced and serve them chilled in pretty little glasses at your parties. There is a variety of accompanied sauces, flavourings or toppings which it goes well with. But today I would like to share a simple and easy-to-make recipe which gives you an idea of the creamy Italian puddings. 


Recipe (Four 3″ molds)
Ingredients

• 1 Gelatin Package, approx 1 tbsp
• 2 1/2 cups Heavy cream
• 1/2 cup Whole milk
• 1/3 cup sugar
• 1 1/2 tsp Vanilla essence (You can opt for 1/2 Vanilla pod or 1 tsp Vanilla paste)
• 3 tbsp Cold water
• 1/2 cup Blueberries
• 1/2 cup Blackberries
• 1 tbsp Honey
• 3 tbsp Sugar
• Mint leaves (Optional)

Steps:

1. Mix the gelatin powder in the cold water and let it sit for 5 minutes. 
2. In a saucepan, heat heavy cream, milk and 1/3 cup sugar over medium heat. 
3. When it starts to boil, remove from heat and add in vanilla essence and gelatin mixture. Mix well.
4. Divide the mixture equally among your molds. Cover and chill the puddings for at least 4 hours.  
5. In a separate saucepan, simmer the blueberries, blackberries, honey and 3 tbsp sugar until the sauce turns to a thick consistency. Chill. 
6. To serve, remove the Panna Cotta from the mold to a plate. Drizzle with berries sauce and top it with a mint leaf. 

February 7, 2012April 15, 2013 by Lee Categories: Desserts, Fruits 1 Comment

Making Cannoli

One of the signature desserts of Boston, Northend, is none other than Cannoli. There is a couple of famous cannoli stores which both tourists and locals adore. The tube-shaped pastry originated from Sicily and evolved as it traveled to America. The pastry is fried and filled with cream so it is best eaten fresh. You can make different flavors for its filling. I particularly enjoy almonds!

Cannoli is actually pretty easy to make. It will take some time but I am sure many of you can make your own cannoli and surprise your family and friends during tea time. 

Before you jump into this, please purchase some cannoli tubes. I bought mine from Amazon. 

Recipe (20 shells)

Ingredients:

A) Shells

• 3 cups All-purpose flour
• 1/4 cup Sugar
• 1/4 tsp Ground Cinnamon
• 3 tbsp Shortening, cut into pea-sized
• 1/8 tsp Salt
• 1 egg
• 1 egg yolk
• 1/2 cup Sweet Marsala wine
• 1 tbsp Distilled white vinegar
• 2 tbsp Water
• 1 Egg white 
• Cooking oil, for deep frying

Steps:

1. In a mixing bowl, mix the dry ingredients well.
2. Add in shortening. Mix well.
3. Make a well in the middle of the bowl. Add in egg, egg yolk, Marsala wine, white vinegar and water. Mix well with a spatula. 
4. When the dough starts to forms, use hands to knead for about 10 minutes. Add some water if dough is too dry.
5. Return the dough into the bowl. Wrap dough with cling wrap and refrigerate for 1-2 hours. 
6. Divide the rested dough into 4. Roll each dough with a rolling stick or a pasta maker. Make it as thin as possible. Paper thin if you can. 
7. Using a bowl or a cutter, cut rounds out from the rolled dough. Wrap a cut-out around cannoli tube and seal with egg white. Make sure it seals well.
8. Heat oil in a deep fryer or big saucepan over medium-high heat.  
9. Fry the cannoli until they turn golden brown. You may need to use tongs to turn the tubes to get an even colour.  
10. Place the cooked cannoli on paper towels. Remove the cooled cannoli tubes. 
11. Store cannoli in air tight containers and use when necessary. 

B) Filling

• 16 ounces Ricotta Cheese
• 1/2 cup Confectioner’s sugar
• 1/2 tsp Almond Essence  
• Toasted Almond nuts, chopped
• Confectioner’s sugar, for dusting

Steps:

1. Mix the ingredients well with a whisk. 
2. Using a piping bag, pipe the filling into the shells.
3. Sprinkle the ends with almonds. 
4. Dust confectioner’s sugar over the cannoli. 
5. Enjoy!

February 1, 2012April 15, 2013 by Lee Categories: Cookies and Biscuits, Desserts Leave a comment