Monday, October 28, 2013

Zwetschgen-Pofesen (Pronounced s-Vet-ch-gen po-FAY-zin)

When we were in Austria, we tried a dish that we absolutely loved, so once we got back home, we tried to duplicate it. It's Zwetschgen-Pofesen, basically a really unhealthy version of french toast and plum jam. Remember: this is not for health, it's for good food. *We used powidl, plum jam that is hard-pressed to find in the United States.
For 2 Sandwiches-
1 teaspoon cinnamon
1 tablespoon brandy or rum (optional)
1 egg
1 cup milk
1-1 1/2 tablespoons of butter
Tart jam (black cherry or strawberry works)

Mix the cinnamon, rum, egg, milk, sugar and vanilla. Take four slices of bread and spread jam on two. Make a sandwich and put it in milk and egg mixture. Let soak on both sides. Add as much flour as needed to make light pancake batter. Put stove on medium high and melt butter. Place sandwiches in pancake mixture then in pan. Let cook. Flip when golden brown in color.


Thursday, October 17, 2013

Happy Birthday!

When we were thinking of ideas for my other grandmother and I to make, the first choice was chocolate eau claire. It was my great-grandmother's birthday, so we figured we could kill two birds with one stone and make both a dessert and an item for this blog. While we were waiting for the crust to bake, though, my grandmother asked if I would like to make strawberry muffins. It was an opportunity I couldn't turn down. So now here is a breakfast and dessert in one post!

Chocolate Eau Claire

Crust Ingredients:
1 cup water
1 cup flour
1/2 cup butter
4 eggs

Heat water and butter until boiling. Add flour and mix until it forms a ball. Add eggs one at a time and mix in the mixer until smooth. Place on a cookie sheet and bake for 45-50 minutes at 400 degrees. Let cool.

Filling Ingredients:
2 cups pudding
2 1/2 cups milk
8 ounces Cool Whip
1 teaspoon vanilla

Mix pudding and milk. Fold in Cool Whip and Vanilla.

Chocolate Ingredients:
2 squares dark unsweetened chocolate
2 tablespoons milk
2 tablespoons butter

Melt chocolate with butter. Add 1 1/4 cups powdered sugar and stir.

Strawberry Muffins


1 pound of strawberries sliced
3 1/2 cups flour
2 cups sugar
1 tablespoon cinnamon
1 teaspoon salt
1 teaspoon baking soda
1 1/4 cold corn oil
4 eggs beaten
1 cup pecans chopped
Preheat oven to 375 degrees. Combine flour, sugar, cinnamon, salt, and baking soda. Add oil. Add beaten eggs. Blend lightly. Add nuts, strawberries and blend until dry ingredients are moistened. Put in greased muffin cups 2/3 full. Bake 20-25 minutes.



Sunday, October 13, 2013


Over the weekend, I went to visit an Indian friend, Fiona, and her family to make salmon curry. However, Fiona does not cook at all, so she took the amazing pictures while I cooked with her mother, Lynda. This recipe is super simple, but my mom and I fell in love with it at first bite.

Salmon Fish Curry           
1 ½  lb. Salmon (cut into 1 in. cubes)
1 teaspoon mustard seeds
2 stalks curry leaves
2 red dried chili peppers
1 1/2 cups chopped onions
4-5 pieces of pulli
1 cup boiling water 

3 teaspoon coriander powder
2 teaspoons red chilli powder
1 ¼ teaspoon fenugreek powder (uluva)
¼  teaspoon turmeric
2 teaspoons minced garlic (6)
2 teaspoons minced ginger
2 tablespoons diced shallots (3)
1 ½ teaspoon salt

Soak pulli in boiling water.
Add oil to pot, pop mustard seeds (1 tsp), 2 stalks curry
1 dried red chili. Add 1 ½ c chopped onions. Fry until brown.
Add ground masala. Add ½ of pulli water. Fry until smell comes.
Add rest of pulli water and pulli. Boil. Add fish. Put on medium-low
and cook covered for 20 minutes.
Salmon goes best with rice and yogurt.

As a side, a cucumber and tomato salad works great.
Cucumber and Tomato Salad Ingredients:
1 tomato chopped
1/2 cucumber chopped
1/2 onion chopped
1 tablespoon cilantro chopped
1 tablespoon olive oil
1 tablespoon vinegar
Salt and pepper to taste

Mix above ingredients.



Recently I made a trip over to my grandparent's house and made chicken noodle soup with dumplings, an easy but time-consuming task. I found out that my great grandmother stuck five (or was it six?) whole chickens in the pot when she made the soup. Of course, she was feeding 20 more people than I am. (While waiting, take this as a prime opportunity to have a cup of coffee and chat with your foxy, all-adoring grandmother.)

 Chicken Soup Recipe

1 whole chicken (about 6 lbs)
1 tablespoon salt
4 whole allspice
2 cups carrots chopped bite-sized
2 cups celery cleaned chopped bite-size
1 cup onion diced fine
1 tablespoon pepper
Cold water 3 inches above chicken

Rinse chicken, then place in stock pot. Fill with cold water 3 inches past 
chicken. Add salt and allspice. Bring pot to boil, cover, and let cook on 
medium for 1-1 1/2 hours. Chop carrots, celery, and onion while chicken is cooking.
Skim tallow from top of pot.

Remove chicken from broth when falling apart. Place chicken in colander to cool for 15 minutes until it can be taken off the bone and cut into bite-sized pieces. Add chopped carrots, celery and onion, and pepper to broth. Cover and cook the vegetables until tender. Once tender, put chicken back in pot and enjoy.

3 eggs (minimum)
Cold water 3/4 of the way up the side of the pan
1 1/2 tablespoons salt
1 1/2 cups milk
3 cups flour (to start)

Crack eggs, cover, and let sit to room temperature. Add salt to water. 
Once room temperature, beat eggs and add milk. Add flour 2 cups at a 
and whisk well between. Test the batter. Separate a tablespoon of batter
with a spoon and place in water for each dumpling. Cook 7-10 minutes. 
Once done, strain and add to soup.



This is not a cultural food post. This is a, I-went-apple-picking-and-wanted-to-make-pie-post. This is the apple pie we make every year after we go apple picking.

Apple Pie Recipe

2-Crust Pie:
2/3 cups and 2 tablespoons Crisco
2 cups flour
1 teaspoon salt
4-5 tablespoons cold water

Cut shortening into flour and salt until pea-sized. Add
water a spoonful at a time. Roll crust into 2 balls, then
roll both out.

Apple Pie Filling:
3/4 cups sugar
1/4 cups flour
3-4 tablespoons cinnamon
Dash salt
6 cups apples-granny smith
2 tablespoons butter

Preheat oven to 425 degrees. Make crust. Mix all ingredients
except butter. Dot with butter. Seal and make slits. Sprinkle
sugar and cinnamon. Bake 40-50 minutes.

See ya!

Thursday, October 3, 2013

Selamat Datan

Over the weekend, I met up with family friends Lee, Ryan, and Aidon to make an Asian meal part of Lee's culture. We made Ants Climbing Trees, from the recipe book "The Food of China". While you're waiting, it's fun to have a concert.

LUSTROUS GLASS NOODLES                           
125 minced pork or beef                                         
1/2 teaspoon light soy sauce                                                                                       
1/2 teaspoon Shaoxing rice wine                                 
1/2 teaspoon roasted sesame oil                                         
125 g glass noodles                                                 
1 tablespoon oil                                                        
2 spring onions, finely chopped                              
1 tablespoon finely chopped ginger                              
1 garlic clove, finely chopped                                  
1 teaspoon chili bean paste
2 spring onions, green part only, finely chopped             
1 tablespoon light soy sauce                                            
1 tablespoon Shaoxing rice wine                               
1/2 teaspoon salt
1/2 teaspoon sugar
1/2 teaspoon roasted sesame oil
2250 mL chicken stock

Combine the minced meat with the soy sauce, wine and sesame oil. Soak the glass noodles in hot water for 10 minutes, then drain. 
Heat a wok over high heat, add the oil and heat until very hot. Stir-fry the minced meat, mashing and separating it, until it changes color and starts to brown. Push the meat to the side of the wok, add the spring
onion, ginger, garlic and chili bean paste and stir-fry for 5 seconds, or until fragrant. Return the meat to the
center of the pan. 

To make the sauce, combine all the ingredients. Add the sauce to the meat mixture and toss lightly. Add the 
noodles and bring to a boil. Reduce the heat to low and cook for 8 minutes, or until almost all the liquid has evaporated. Sprinkle with the spring onion.

We added dried mushrooms that we soaked for fifteen minutes before dicing and adding to the sauce.

 Glass noodles are fairly tasteless and kind of chewy but are perfect for this dish.
 You may not be able to view what I am speaking of in the picture, but glass noodles are relatively clear, and hard to find in the water.
Just brown the pork,

add the sauce and you're done!

Selamat Jalan!