Madeleine in a Cube

Madeleines are of course baked in shell shaped molds but baking them in cubes made from parchment paper is fun too. To do this, you would have to learn to make a simple cube with a 7 square inch parchment paper origami. Then fill each one a little more than half full with a basic madeleine batter.

Bake them in a 350 degree oven for at least 12 minutes. Then let cool before serving.

Here's one I'll open for you.

Enjoy!

Citrus Cocktail Salad

Here's a refreshing dose of vitamin C in a cup full of flavor that will make the "medicine" go down without sugar. All these citrus tangy and sweet you can put together and make an incredible cocktail enjoyed as it is or add exciting flavors like chocolate mint, candied ginger and star anise. Steep any of the garnish in the juice of all the citrus and pour it in individual cup respectively. This way you can distinguish which one you like best.

Cara cara oranges, mandarines, and pomelo wedges are peeled and seeded. Juice is set aside for the dressing.

The tart ones like the calamondin oranges and kumquat are sliced thinly with the rind and put sparingly. The lemon and lime are cut without the rind and just put 1 thin slice of each for one serving.

Candied ginger, star anise or chocolate mint  are steeped individually in the juice of the sweet citrus.

Candied Ginger

Chocolate Mint

Star Anise

Enjoy!

Young Coconut Sherbet

   Coconuts we get from the market come from Mexico and Thailand. Most of the young coconut come from Thailand and are available all year round. They are sold in boxes already prepared and ready for use. One only has to open them properly to get every precious water and tender meat they offer. I open them with ease by slicing the white husk to expose the shell around the mid section then knock it with the blunt side of a cleaver or a similar object to open. This is done right above a huge bowl to catch every drop of the sweet coconut water.

To make the sherbet, you only need to freeze the coconut water that is slightly sweetened with white sugar and then put in a blender to make into a smoothie. Then incorporate some of the very tender coconut meat into the slush and serve in any way you like.

The tender meat looks like this. So soft, you can spoon and eat it from the shell.

Enjoy a really refreshing treat!

Mother's Day Ivory Carving You Can Eat

Mother's day is commemorated on different days in many parts of the world. Here we celebrate Mother's day on the 8th of May. A special day to honor mothers and motherhood. We get together and treat our moms to a special dinner and also give nice greeting cards and little gifts of appreciation. It has become a tradition we observe every year we don't want to miss.  I went to downtown San Francisco where my mom lives to look for things I could buy for her. I saw so many things but did not find anything my mom would really like. I went to  Chinatown on Grant Avenue and got an idea to make instead. Something my mom and all the mothers at the party could enjoy without harming beautiful creatures in the wild. Something I could afford and organic to carve in my kitchen. It's a white chocolate carving of an ivory tusk with a garden motif for all of you to enjoy!

Paella de Verduras

Paella can be done in many ways including vegetarian. Get your favorite vegetables in season, some arborio rice and a good pinch of Spanish saffron and you're ready to make a fabulous meal.

I make this special paella whenever artichokes are in season and with it the usual paella vegetables like bell peppers, green beans, onions,tomatoes and peas. I added zucchini,  green unions and fava beans well.

Start with an 18"wide paella pan and sautee in olive oil the aromatic vegetables first until wilt and transparent. Peppers first then the onions followed by the tomatoes. 

Add 4 cups of arborio rice at this point, stirring it together to coat every grain with the aromatic sofrito. Then add  the rest of the vegetables. Stir for a couple of minutes and add water just enough to cover the rice. Stir in the saffron that have been ground in a wooden mortar and pestle. I usually pour a little hot water to get every bit of it. Season well with your favorite salt for the rice will absorb every flavor. 

Allow the liquid to boil and reduce until you see the rice appear cooking away. Lower the flame to minimum and cover the pan for at least 20 minutes. Do not open at this point. Just make sure the heat is evenly distributed all over the pan by rotating it around every now and to prevent scorching at the bottom. 

The rice should be perfectly cooked after 20 minutes and ready for the table.

Garnish with half a lemon and serve immediately.

Enjoy!

Yogurt from 2% Fat Milk to 100% Homemade

Here's a fast and easy way to make yogurt of your choice at home. With this yogurt maker, you only need to boil 6 cups of milk then cool to lukewarm and add 1 cup of yogurt as starter. 

You can cool it faster when you place the hot milk over a pot of cold water.

Pour mixture into the individual jars and cover with the dome without the lids.

You can set the maker to 9 hours at night and have the yogurt ready the next morning for breakfast. 

You are now ready have a fresh jar of yogurt plain with muscovado sugar, topped with homemade jam or fruit macedonia.

Enjoy!

Chirimoya Ice Cream

The chirimoya is a tropical fruit that originated in South America. It is a species of Annona native to the Andean highland valleys. So priced that it is cultivated in parts of the world that  have similar climates. Here too but with much difficulty because they will not bear fruit unless they are hand pollinated. That is why they are so pricey and very seldom found in markets here. I found them so abundant and inexpensive in Spain when in season. They usually come from the Canary Islands or the Azores if sold in Portugal.

The chirimoya is one of my favorite fruit. I find the white flesh so creamy and almost like eating custard with a fruity flavor. Mark Twain called the chirimoya "the most delicious fruit known to men."

To make the ice cream you need to remove the dark brown seed. They are very easy to dislodged with a fork. You need at least 2 cups of the delicately sweet and creamy pulp.

Beat a pint or 2 cups of heavy cream and sweeten it with at least 6 tablespoons of powdered sugar. Mix the pulp gently and freeze until firm.

Enjoy!