renh's blog: August 2008 Archives

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August 27, 2008

is it worth 43 billion or not?

After the BJ2008O, there are a lot of thoughts. China has got more gold medals and put on a great show for the world. Even six or seven years ago when we first heard that BJ was going to be the host city, I had no doubt about that. But, I wasn't one hundred percent supportive for this idea. My concern was the budget. Now, after all those extravaganza, there is the bill 43 billion. Compared with the US deficit, it is a tiny amount. But to a lot of average Chinese working class people, this is an astronomical number, let alone to those still in poverty and struggling for everyday life. The Chinese people are always smart, hard-working, and with a great sense of hospitality, even at the expense of stretching too hard.

Posted by renh at 09:21 AM | Comments (0)

August 23, 2008

fresh tomato basil sauce

Crush 2 cloves of garlic, mince.
heat up the sauce pan, add EVOO and garlic.
Add fresh tomato (chopped).
add salt and cover to simmer.
when it's soft, add coarsely chopped basil.
simmer for a little while.

I put some onto the sunny-side-up egg. Nothing beat the fragrance of this homemade sauce. Happy.

Posted by renh at 11:33 AM | Comments (0)

O & B

Ok, the ticket is O&B.

I like Hillary. I am disappointed in a way. But, again, I think it is unfair for her to settle for the 2nd position. I think her offering as a running mate is a much appreciated gesture.

I actually like Biden, too. I am a little happy to hear this new. Here is what I wrote on my blog after watching the CNN/Youtube debate.
"Biden: I like him. he seems to be realistic about the war and knowledgable. he's been in the green zone several times and darfur."

Posted by renh at 11:17 AM | Comments (0)

August 21, 2008

It's a lot of fun to discover new music at npr/music.
Today I bought Sydney Wayser's Papa don't worry and greylights. Pretty good, actually.

Posted by renh at 07:06 PM | Comments (0)

August 20, 2008

piano

I am not particularly fond of classical music. But, I really love the piano work of Ludovico Einaudi.

Posted by renh at 09:35 AM | Comments (0)

August 19, 2008

豆浆

I will try these recipes

黄豆做豆浆豆渣做点心全攻略

from yankitchen.com
做法：干黄豆一小把。还是wholefood 的有机黄豆，反正我没觉得跟一般黄豆有啥区别。加水泡七八个小时，
放blender里，加水打，我一般用mileshake 那一档。打完后放锅里煮。以前都是过滤了再煮，后来觉得太
麻烦，给省了。

煮到快开的时候转小火，能看到豆浆在锅里微微的沸腾但又不会溢出来。沸腾五六分钟后关火，晾凉，装杯
子放冰箱。像我用的这种高高的杯子，豆渣会沉底，喝的时候轻轻地倒出来就好。剩下的豆渣不用扔，可以
用来做健康点心。

豆渣小蛋糕
做法：倒完豆浆后剩下来的豆渣（大概一杯的样子，比较稀），三个鸡蛋，三杯面粉，半杯糖，1/4杯色
拉油，半个柠檬汁，3/4 teaspoon baking powder, ? teaspoon baking soda.

把鸡蛋和糖放在一个大碗里，打蛋器中速打发，十分钟的样子。一直到三个鸡蛋打成这样的一小盆。加油，
柠檬汁和豆渣，另外把面粉和baking powder 和baking soda 一起过筛。加到蛋糊里，用打蛋器打匀，倒入
事先抹了油的烤盘里。送入烤箱，375F,大概烤30到35分钟。各家烤箱不一样，时间可能会稍微长一点或短
一点，以牙签插入不沾为好。

出炉啦！很香，完全没有豆腥味。唯一的缺点是表面有一点点硬，下回要想办法解决这个问题。

豆渣发糕
这个是仿了鸡蛋糕的做法。一份豆渣（一杯的样子），一杯白面，半小包酵母yeast，半杯糖，1/2茶勺泡
打粉，一个鸡蛋，半杯油，半杯温开水。所有的材料在大碗里混合均匀，放烤箱里发酵一两个小时，视烤
箱内温度而定。

发酵好之后，可以看到面糊里有很多小泡泡。倒入抹好油的盘子，开水上屉蒸12到15分钟就好了。

豆渣葱油饼
这个很简单，往豆渣里面加一小勺盐，加面粉直到可以调成糊糊为止。注意啊，我的豆渣是很稀的，要是
干干的豆渣的话，是要加点儿水的。撒一大把葱花，搅匀。

锅里放油，一勺豆渣面，像煎面饼那样小火慢慢煎，煎到两面金黄就好了。很香的，也健康。

Posted by renh at 11:51 PM | Comments (0)

August 18, 2008

驴打滚- donkey roll

I researched several recipes on the internet. Some of them don't give exact amount of each ingredient, while others use certain ingredients that I don't know. So, I tried to make this traditional Chinese dessert my version.
While researching for this recipe, I came across a website yankitchen..com. I read the statement of this website and was deeply moved. I share the girl's passion of cooking and certainly cherished the movie moment when Eagle first tasted ratatouille made by Remy. Donkey roll is available in Asian grocery stores. I think it is more fun to make it and I take great pride to refine the traditional recipe. Whoever might try this recipe, I wish you enjoy it as much as I do.

ingredients:
1 package glutinous rice flour (500g or 17.64oz)
red bean paste (homemade is preferred)
2 cups of water
plenty of saran wrap
0.27 lb soy flour (why this odd number? Because I got if from wholefood.)
powdered sugar (for dipping)

mix rice flour with water, stir well to achieve smooth consistency.
Take half of the mixture and put into a bowl. steam for 25min.
During steaming, fry the soy flour using dry heat in a big pan and stir constantly, until the color is yellowish. Takes about 15min of me. Low heat. Do not burn.
once the steamed rice flour dough is cooled to warm temperature, take half of the dough. cover the other half with saran wrap to keep the top soft.
line the cutting board with saran wrap. dust the wrap with fried soy flour. roll the dough on top of that. The dough is really sticky. Cover the top with another piece of saran wrap to prevent the dough sticking to the rolling pin. dust more flour during rolling when necessary. roll the dough to 8x4 inch square.
spread red bean paste evenly on top of that. roll up to make a 8-inch long stick.
cut the rolled stick into half-inch thick pieces. dip one end of one piece into powered sugar then into the soy flour. you can cover the whole piece with soy flour. But I like leave the top exposed to show the spiral.
Put the piece on the bottom of a container lined with saran wrap. Make sure the end covered with soy flour sit at the bottom. Once the container is full, fold the extra wrap over on top to cover the entire layer. Several layers can be stacked on top of one another. close the lid of the container tightly. put into fridge. The texture can be hard after refrigeration. Heat with microwave briefly (<30s) before serving.

Homemade red bean paste
one cup of red bean in water (add sugar), boil on stove top. add water when it is dry. after several hours, add a little baking soda. stop adding water after this. stir constantly and mash the beans with fork if they are soft. continue to stir to evaporate the water in order to achieve consistency.

Posted by renh at 10:53 PM | Comments (0)

August 02, 2008

frittata

Fritatta with red peppers and peas.

2 tablespoons extra virgin olive oil

2 bunches scallions, trimmed and cut in thin slices

1 large red bell pepper, seeded and diced

1 to 2 plump garlic cloves (to taste), minced

Salt and freshly ground pepper

1 cup frozen peas, thawed (you can do this by covering with boiling water for 10 minutes, then draining)

10 large or extra-large eggs

3 tablespoons low-fat milk

2 tablespoons minced flat-leaf parsley

1. Heat one tablespoon of the olive oil in a 12-inch nonstick frying pan over medium heat and add the scallions and red pepper*. Cook, stirring often, until the scallions are tender and the red pepper beginning to soften. Add the garlic, salt (about 1/2 teaspoon), and a few twists of the pepper mill, and continue to cook until the pepper is tender, another 3 to 5 minutes. Stir often. Remove from the heat and scrape into a bowl. Rinse and dry the pan.

2. Beat the eggs in a large bowl. Stir in 1/2 teaspoon salt, some freshly ground pepper, the milk, peas, parsley, and the cooked scallions and red pepper.

3. Heat the remaining olive oil over medium-high heat in the 12-inch nonstick skillet. Hold your hand above it; it should feel hot. Drop a bit of egg into the pan and if it sizzles and cooks at once, the pan is ready. Pour in the egg mixture. Swirl the pan to distribute the eggs and filling evenly over the surface. Shake the pan gently, tilting it slightly with one hand while lifting up the edges of the frittata with the spatula in your other hand, to let the eggs run underneath during the first few minutes of cooking.

4. Turn the heat down to low, cover (use a pizza pan if you don’t have a lid that will fit your skillet), and cook 10 minutes. From time to time remove the lid and loosen the bottom of the frittata with a wooden spatula, tilting the pan, so that the bottom doesn’t burn. It will however turn a deep golden brown. The eggs should be just about set; cook a few minutes longer if they’re not. Meanwhile, light the broiler.

5. Finish the frittata under the broiler for 1 to 3 minutes, watching very carefully to make sure the top doesn’t burn (at most, it should brown very slightly, and it will puff under the broiler). Remove from the heat, shake the pan to make sure the frittata isn’t sticking, and allow it to cool for at least 5 minutes and for up to 15. Loosen the edges with a wooden or plastic spatula. Carefully slide from the pan onto a large round platter. Cut into wedges or into smaller bite-size diamonds. Serve warm, at room temperature, or cold.

*If using jarred red peppers, drain, rinse, pat dry and dice. They do not need to be cooked with the scallions.

Advance preparation: The filling can be made a day or two before making the frittata and held in a covered bowl in the refrigerator. The frittata can be made several hours ahead of serving, or a day ahead if serving cold. It does not reheat well.

Yield: Makes one 10-inch frittata, serving 6 as a main dish, 12 as a starter
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Posted by renh at 09:41 PM | Comments (0)

August 01, 2008

chicken wing

Roasted Asian Chicken Wings
Recipe courtesy Emeril Lagasse
See this recipe on air Monday Aug. 25 at 10:30 AM ET/PT.
Show: The Essence of Emeril
Episode: Tastes Like Chicken
5 pounds chicken wings, separated at the joints, wing tips reserved for another use
1 tablespoon Emeril's Asian Essence
1 teaspoon salt
1/2 teaspoon ground white pepper
2 cups fresh orange juice
1 cup canned pineapple juice
1 cup sugar
1/2 cup soy sauce
1/2 cup mirin
2 tablespoons orange zest
2 tablespoons minced garlic
2 tablespoons minced fresh ginger
2 tablespoons minced green onions
1 tablespoon sesame oil
3/4 teaspoon crushed red pepper
2 tablespoons sesame seeds
2 tablespoons diagonally sliced green onions, for garnish
Preheat the oven to 425 degrees F and line a baking sheet with 1-inch sides with aluminum foil.
In a large bowl, season the chicken wings with the Essence, salt and pepper, tossing to coat well. Spread the seasoned wings in the prepared roasting pan evenly and bake until browned, about 35 minutes.

While the wings are baking, in a large skillet, combine the remaining ingredients set over medium-high heat, except the sesame seeds and green onions. Bring to a boil, stirring occasionally, until the sugar is dissolved and the liquid has reduced to a syrup, 7 to 8 minutes. Remove from the heat and cover to keep warm until ready to use.

Remove the wings from the oven and reduce the oven temperature to 350 degrees F.

Place the wings in a large, heat-proof bowl. Drizzle half the prepared sauce over the wings, reserving the other half, tossing to coat well. Sprinkle the sesame seeds over the wings and toss again. Place a wire cooling rack inside a large baking sheet lined with aluminum foil and arrange the coated wings on top of the rack. Return the pan to the oven and bake an additional 20 to 25 minutes, or until cooked through and crispy.

Arrange the wings on a large serving platter and top with sliced green onions. Serve immediately with the remaining sauce passed on the side for dipping.

Posted by renh at 10:54 PM | Comments (0)

frill
1 a: a gathered, pleated, or bias-cut fabric edging used on clothing b: a strip of paper curled at one end and rolled to be slipped over the bone end (as of a chop) in serving
2: a ruff of hair or feathers or a bony or cartilaginous projection about the neck of an animal
3 a: affectation, air —usually used in plural b: something decorative or useful and desirable but not essential : luxury

Posted by renh at 08:36 PM | Comments (0)

orzo

Orzo with Roasted Vegetables
Copyright 2001 Barefoot Contessa Parties!, All rights reserved
Show: Barefoot Contessa
Episode: Anniversary Dinner
This recipe is available for a limited time only. Why?
This recipe is a slight variation of a wonderful summer dish invented by Sarah Leah Chase in her book, The Open House Cookbook.
1 small eggplant, peeled and 3/4-inch diced
1 red bell pepper, 1-inch diced
1 yellow bell pepper, 1-inch diced
1 red onion, peeled and 1-inch diced
2 garlic cloves, minced
1/3 cup good olive oil
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1/2 pound orzo or rice-shaped pasta
For the dressing:
1/3 cup freshly squeezed lemon juice (2 lemons)
1/3 cup good olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

To assemble:
4 scallions, minced (white and green parts)
1/4 cup pignolis (pine nuts), toasted
3/4 pound good feta, 1/2-inch diced (not crumbled)
15 fresh basil leaves, cut into julienne

Preheat the oven to 425 degrees F.
Toss the eggplant, bell peppers, onion, and garlic with the olive oil, salt, and pepper on a large sheet pan. Roast for 40 minutes, until browned, turning once with a spatula.

Meanwhile, cook the orzo in boiling salted water for 7 to 9 minutes, until tender. Drain and transfer to a large serving bowl. Add the roasted vegetables to the pasta, scraping all the liquid and seasonings from the roasting pan into the pasta bowl.

For the dressing, combine the lemon juice, olive oil, salt, and pepper and pour on the pasta and vegetables. Let cool to room temperature, then add the scallions, pignolis, feta, and basil. Check the seasonings, and serve at room temperature.
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Grilled Meats and Vegetables over Saffron Orzo
Recipe courtesy Giada De Laurentiis
Show: Everyday Italian
Episode: Mixed Grill

For marinade:
5 cloves garlic, minced
1 cup fresh lemon juice, from about 5 lemons
2 cups extra-virgin olive oil
2 teaspoons smoked salt, or kosher salt
2 teaspoons freshly ground black pepper
1/2 teaspoon red pepper flakes
1/2 cup chopped flat-leaf parsley
For grill:
3 skinless, boneless chicken breasts
4 boneless, skinless chicken thighs
1/2 pound medium shrimp, shelled and deveined
2 ears corn, husked and cut into thirds
1/2 pound cremini mushrooms, wiped clean
1 red bell pepper, halved and cored
1 yellow bell pepper, halved and cored
1 orange bell pepper, halved and cored

Saffron Orzo, recipe follows

In a medium bowl, combine the marinade ingredients.
In a large bowl, combine half the marinade with the chicken breasts, chicken thighs, and shrimp. Toss to combine. Cover and let marinate for at least 1 hour. If marinating for longer than 1 hour, make sure to refrigerate.

Place a grill pan over medium-high heat or preheat a gas or charcoal grill. Brush the corn with reserved unused marinade and wrap in foil. Toss the mushrooms with 1/4 cup of the reserved unused marinade. Grill the chicken breasts and thighs to an internal temperature of 165 degrees F, about 7 minutes a side. Grill the corn inside the foil, for about 5 minutes a side. Grill the peppers for about 5 minutes a side. Grill the shrimp and the mushrooms, about 2 minutes a side. Brush the grilled peppers with the last of the reserved unused marinade. Slice the peppers and mushrooms before serving, if desired.

Arrange grilled meats and vegetables over the saffron orzo on a large platter and serve immediately.

Saffron Orzo:
4 cups chicken stock
1 teaspoon saffron threads
1 pound dried orzo
1/4 cup extra-virgin olive oil
1/2 lemon, juiced
1 teaspoon salt
1 teaspoon freshly ground black pepper
1/4 cup chopped flat-leaf parsley
In a large pot, bring the chicken stock to a boil over high heat. Reduce the heat to low, bringing the stock to a simmer. Add the saffron, stir, and allow the saffron to bloom, about 5 minutes. Return the heat to medium and the stock to a boil, then add the orzo and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain orzo and transfer to a large bowl. Add the olive oil, lemon juice, salt, pepper, and parsley. Toss to combine.
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Greek Orzo and Grilled Shrimp Salad with Mustard-Dill Vinaigrette
Recipe courtesy Bobby Flay
Show: Boy Meets Grill
Episode: Urban Picnic
3/4 pound orzo, cooked al dente
1 large cucumber, seeded, quartered lengthwise, and sliced
3 green onions, thinly sliced
1 pint grape tomatoes, halved
1/4 cup chopped fresh dill, plus extra for garnish
1/4 cup white wine vinegar
3 tablespoons Dijon mustard
1/2 cup olive oil, plus additional for brushing shrimp
Salt and freshly ground pepper
3/4 pound feta cheese, crumbled
16 medium shrimp, peeled and de-veined
Combine orzo, cucumber, green onions, and tomatoes in a large bowl. Place dill, vinegar, and mustard in a blender and blend until smooth. With the motor running, slowly add the olive oil and blend until emulsified. Season with salt and pepper, to taste. Pour the vinaigrette over the orzo mixture and stir well to combine. Gently fold in the feta cheese.
Heat grill to high. Brush shrimp with oil and season with salt and pepper. Grill for approximately 2 minutes per side or until just cooked through. Divide orzo salad among 4 take-out containers or plates and top with 4 shrimp. Garnish with additional dill.
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Crispy Rice Treats
2008, Ellie Krieger, All rights reserved
Show: Healthy Appetite with Ellie Krieger
Episode: Yes Can Do

1/2 cup honey
1/2 cup natural chunky-style peanut butter
6 cups crispy brown rice cereal
2/3 cup chopped dried cherries (3 ounces)
Cooking spray
Combine honey and peanut butter in a large pot and heat over medium-low heat until melted, about 2-3 minutes. Add brown rice cereal and cherries and stir to combine until mixture is sticky. Press into a 9 by 13-inch pan sprayed with cooking spray. Let cool, then chill in refrigerator for 30 minutes. Cut into 15 (2 1/2 by 3-inch) squares.

Posted by renh at 04:56 PM | Comments (0)

potato salad

3 pounds small white potatoes
Kosher salt
1 cup mayonnaise
1/4 cup buttermilk
2 tablespoons Dijon mustard
2 tablespoons whole-grain mustard
1/2 cup chopped fresh dill
Freshly ground black pepper
1/2 cup chopped celery
1/2 cup chopped red onion
Place the potatoes and 2 tablespoons of salt in a large pot of water. Bring the water to a boil, then lower the heat and simmer for 10 to 15 minutes, until the potatoes are barely tender when pierced with a knife. Drain the potatoes in a colander, then place the colander with the potatoes over the empty pot and cover with a clean, dry kitchen towel. Allow the potatoes to steam for 15 to 20 minutes.
Meanwhile, in a small bowl, whisk together the mayonnaise, buttermilk, Dijon mustard, whole grain mustard, dill, 1 teaspoon of salt, and 1 teaspoon of pepper. Set aside.

When the potatoes are cool enough to handle, cut them in quarters or in half, depending on their size. Place the cut potatoes in a large bowl. While the potatoes are still warm, pour enough dressing over them to moisten. Add the celery and red onion, 2 teaspoons of salt and 1 teaspoon of pepper. Toss well, cover, and refrigerate for a few hours to allow the flavors to blend. Serve cold or at room temperature.

Posted by renh at 04:42 PM | Comments (0)

barbecued chicken

Barbecued Chicken
Copyright, 1999, The Barefoot Contessa Cookbook, All Rights Reserved
Show: Barefoot Contessa
Episode: Sunshine Food
This recipe is available for a limited time only. Why?
2 chickens (2 1/2 to 3 pounds each), quartered, with backs removed
1 recipe Barbecue Sauce, recipe follows
Marinate the chickens in 2/3 of the barbecue sauce for a few hours or overnight in the refrigerator.
Heat the coals in a charcoal grill. Spread the bottom of the grill with a single layer of hot coals and then add a few more coals 5 minutes before cooking, which will keep the fire going longer. Place the chicken quarters on the grill, skin side down, and cook for about 45 minutes, turning once or twice to cook evenly on both sides. Brush with the marinade as needed. The chicken quarters are done when you insert a knife between a leg and thigh and the juices run clear. Discard any unused marinade.

Serve with extra barbecue sauce on the side.

Barbecue Sauce:
1 1/2 cups chopped yellow onion (1 large onion)
1 tablespoon minced garlic (3 cloves)
1/2 cup vegetable oil
1 cup tomato paste (10 ounces)
1 cup cider vinegar
1 cup honey
1/2 cup Worcestershire sauce
1 cup Dijon mustard
1/2 cup soy sauce
1 cup hoisin sauce
2 tablespoons chili powder
1 tablespoon ground cumin
1/2 tablespoon crushed red pepper flakes
In a large saucepan on low heat, saute the onions and garlic with the vegetable oil for 10 to 15 minutes, until the onions are translucent but not browned. Add the tomato paste, vinegar, honey, Worcestershire sauce, mustard, soy sauce, hoisin sauce, chili powder, cumin, and red pepper flakes. Simmer uncovered on low heat for 30 minutes. Use immediately or store in the refrigerator.
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Barbecue Chicken
Recipe courtesy The Neelys
Show: Down Home with the Neelys
Episode: The Man Can Cook

2 chickens (or 4 whole bone-in chicken breasts) halved lengthwise
1 1/2 cups Italian dressing, recipe follows
1/4 cup Neelys Barbecue Seasoning, recipe follows
1 cup Neelys Barbecue Sauce, recipe follows
Rinse chicken halves in cold water and pat dry with paper towels. Place chicken in a large bowl or baking dish, coat with Italian dressing and evenly season with Neelys seasoning. For best results, allow the chicken to marinate in the refrigerator overnight.
If Cooking Inside:
Take the chicken out of the refrigerator and brush chicken with Neelys Barbeque Sauce.
Place into a preheated 350 degree F oven for 45 minutes.
If Grilling Outside:
Thirty minutes before you're ready to cook, take the chicken out of the refrigerator and allow it to come to room temperature. Preheat the grill to a medium temperature, about 275 degrees F preferably over hickory and charcoal.
Place the chicken halves on grill, meat side down. Cover grill and cook for about 50 minutes. Flip chicken over and let it brown until the chicken becomes golden, about 15 to 20 minutes. The wing and the drumstick should become very tender and will easily pull away at the joints. Brush the chicken with Neelys Barbecue sauce during the last 5 minutes of cooking.

Neely Italian Dressing:
2 tablespoons ground mustard
2 garlic cloves, smashed
1 tablespoon crushed red pepper flakes
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1 tablespoon sugar
2 tablespoons Neelys Barbecue Seasoning
1/3 cup red wine vinegar
1 cup canola oil
Salt and pepper
Mix all the ingredients together in a bowl, except the oil and salt and pepper. Slowly whisk in the oil and season with salt and pepper, to taste.
Yield: 1 1/2 cups

Neelys BBQ Seasoning:
1 1/2 cups paprika
3/4 cup sugar
3 3/4 tablespoons onion powder
Add all ingredients to a bowl and stir until combined. Keep in an airtight container for up to 6 months.
Neelys BBQ Sauce

2 cups ketchup
1 cup water
1/2 cup apple cider vinegar
5 tablespoons light brown sugar
5 tablespoons sugar
1/2 tablespoon fresh ground black pepper
1/2 tablespoon onion powder
1/2 tablespoon ground mustard
1 tablespoon lemon juice
1 tablespoon Worcestershire sauce
In a large saucepan, combine all ingredients. Bring mixture to a boil, reduce heat to a simmer. Cook uncovered, stirring frequently, for 1 hour 15 minutes.
Yield: 3 1/2 cups

Posted by renh at 04:34 PM | Comments (0)