Saturday, October 22, 2016

My BlueApron Cooking Photo Journal

My photo journalling of adventure in cooking with   I started their service last year, and I am quite pleased with it.   Some are great and tasty, some are adventurous, I am learning to eat new vegetable types every month that I would have not otherwise even paid them any respectable attention for their nutrition value and existence at the market place ... never a dull moment in cooking.  There are few Asian fusion style menus that I am finding out that it's better to prepare them the 'way we know' rather than following its cooking methods, but over all I am and my family is pleased when I share the dish with them.
The shrimp is one of the downside in their menu because of their supplier, I think.  Even though their staff inform me that it's the type of shrimps from the gulf area that give the iodine taste and pinkish color (even if they are raw).  But slimy?  come on!  Even After - adding 1 cup of wine to soak and or to cook in, it is 'fishy' and taste so iodine like.... too bad, otherwise, shrimp is my favorites, and it's a great dish.  I have to skip shellfish in my preferences.   

Homemade BISCOFF

We fell in love with this BISCOFF biscuits served on American Airline during our trip to DC.
I studied the package's ingredients, then found a couple of credible recipes to try.  This one turned out quite delicious and more flavorful than the real ones.  
The recipe I used is found at (I think...I will have to double check.). The best part of it is that there is no eggs involved.
 It is so much tastier than the ones sold at the COSTCO.  I am not sure why, exactly because the package being sold at the COSTCO is the same one as the ones distributed during the flight.  Comparing it to the San Francisco's Fisherman's Warf's BICSCOFF shop's, the ones sold at the COSTCO tasted a bit off ...  too much sugar and not enough spice??
This recipe is found at this and I really like the taste.

 I am sure I have a bar cookie cutter somewhere, but for this tasting, cutting with sharp knife and rounding it off the edge a bit would just do the job.
 Hmm... not very uniform...
 Okay, so it expands.   For next time, I need to slice it into an 1/2 inch bar.

 Ready for delivery in my new àplat tote bag by   It's a very stylish tote bag that comes in various size to carry 13x9 cake pan or pie pan, etc.

Tuesday, September 27, 2016

Cherry Quick Bread with All the Healthy Stuff

This is one of the quick bread. It looks like Scones, but it's more like a bread as you can see from the recipe.
1-3/4 C Pastry flour - sifted with 1 tsp baking powder
3/4 C Butter - cut into small 1/4" squares, then, mixed into flour
Add 1/4 tsp Kosher Salt
2 Tbsp of Hemp seeds - organic
2 Tbsp of Flaxseed mill - organic
2 Tbsp of Poppy seeds
3/4 C Cold Milk
1/4 C Condensed Milk - Borden's less fat
4 oz DAGOBA Chocolate bar with superberry
2 C organic Frozen cherries
1-1/2 Tbsp cane sugar - organic
Some Sour Cherry Preserves

Have 1/4 C of sifted flour on the side. Use some of the pre-sifted flour the work surface. Mix all together the ingredients in a bowl but not all the way - Add 2 C frozen cherries. Finish mixing without smashing the cherries
Transfer the sticky dough onto work surface.
Preheat the oven to 425'F Make Egg yolk wash mixed with 1 Tbsp milk.
Prepare a baking sheet with parchment paper
Sprinkle some flour on the dough.
Knead the dough gently to form into disc shape. Transfer to parchment paper on baking sheet.
Brush with egg wash.
Bake until golden brown - about 35 minutes depending on your oven's BTU.
Serve with Sour Cherry Preserve (You get the sweetness from the preserve.)
Serve while still warm or serve it after toasting.
Basically enjoy mixing in anything you like.
Use the similar basic scones or quick bread techniques and basic ingredients to build your own.
 Time to share with office worker.
This reusable 100% organic cotton chic tote carrier by àplat make my morning steps across the parking lot to the office a delight.