030. Leafy salad with vinaigrette

(Date: 26-Feb-2013. The 30th recipe in 2013)

I'm never a salad girl. Grown up in Asia, I am too used to stir-fry vegetables or leafy veggie soup. However I am eager to do a meatless day once or twice a week - to eat further down the food chain and live lighter on the earth once in a while. I think salad is a good point to start with (and less dishes to wash too).

Vinaigrette, also known as French Dressing, is probably the easiest salad dressing. Despite of its fancy name, it is just an emulsion made with 1 part of vinegar with 3 parts of oil. Most regular home cook should have heaps of both already sitting in the pantry, so there is definitely no need to pay an extra two pounds to buy a bottle. It feels more natural to DIY at home too. I can hardly believe oil and vinegar (think about oil & water) can form stable emulsion without separating apart for the whole shelf life without a bit of help of chemical or additives.

029. Cantonese ginger milk pudding

(Date: 24-26 Feb 2013. The 29th recipe in 2013)

I found the following few recipes online but what I found really useful is a science project. A group of secondary students in Hong Kong had investigated the optimal temperature, ph level (aciditiy) and other factors for making this traditional dessert. To me, it's like a myth buster and truly enlightening. The pdf file can be found here. Other recipes I found online include: Magic ginger milk pudding, Ginger Milk Pudding, a Natural Custard by Taste Hong Kong, Ginger Milk Pudding by Kitchentigress, Wikipedia: Ginger milk curd

I have then experienced a bit to find the optimal temperature & ingredient ratios via 4 different attempts (using same kind of milk, sugar & the same knob of ginger).

[supermarket finds] Gail's San Francisco Style Sourdough

I chanced upon Gail's Bakery near Tottenham Court Road a few months ago. The window display was fabulously festive. Rustic-looking loaves, delicate cupcakes and a reindeer made with light bulbs were all very inviting. One afternoon in November, I decided to check out its croissant and cappuccino. I was, and still am, on a quest to look for the best croissant in the town. I wished Gail's was the right place to answer my prayer to the Almighty Croissant heaven.

Unfortunately it wasn't. I left with huge disappointment.

028. chicken wings with lemon & black pepper

(Date: 19 Feb 2013. The 28th recipe in 2013)

This is from Nigel Slater's The Kitchen Diaries: A Year in the Kitchen. I think I almost followed the recipe to word except 2 adjustments: (1) I left the tray of wings in fridge for 6 hours before baking, hoping to deepen the flavour by a prolonged marination, and (2) I used 1.5 kg of wings instead of 1 kg. And the wings I used did not have the tips - not sure if it's just some urban myth or old wife tale, but there have been lots of talks about how grown hormone might have accumulated in chicken tips and that could be really bad to health. Anyway that's not the particularly meaty part. And Halal counter in supermarkets do sell wings without tips. Why not?

Genoise (sponge cake)

(Date: 9 January 2013. The 5th recipe in 2013)

This is a belated birthday cake for my husband. My first attempt to make a Genoise sponge cake with cream frosting as I made several mistakes - cutting the cake too early, whipping the double cream too much, not leaving it long enough in fridge before serving. But I think the genoise recipe itself is terrific. It makes the English Victorian Sponge look as heavy as a stone. It's not difficult neither. I'll certainly make it again. That's why I finally decided to write this post for my future reference even I wasn't entirely happy with what I did.

chocolate bark

(Date: 6 Feb 2013. The 26th recipe in 2013)

The idea of making chocolate bars/barks is inspired from "How to make chocolate bars" by David Lebovitz. I also tried to follow his chocolate tempering tutorial to temper the chocolate before molding. Although the tempering was not quite successful, it's mainly because I didn't keep an close eye on the thermometer (and my thermometer seems inaccurate). I've used several of his recipes in the past, either from his website and his excellent book "Ready for Dessert". Most yield very satisfactory results. Hence I believe my failure in tempering the chocolate doesn't reflect the reliability of the original recipe/tutorial.

Anyway, the resulting chocolate barks are still very pretty. They may not possess the desirable property of tempered chocolates, but still absolutely gorgeous.

daikon turnip pudding

(Date: 5 Feb 2013)

The 25th recipe in 2013. This recipe is heavily adapted from "Savoury Kagoshima Thick Cut Daikon Turnip Pudding" from a cookery class organized by Intercontinental Hotel. I basically followed the ingredient ratios with some modifications. A very different method had been used to make the puddings though.