A Super Hearty Sunday Breakfast

This must be my proudest breakfast so far. No exaggeration. Except I made a mistake in the portion. It's way too HEARTY. Also, the Breakfast Salad was good but it just didn't belong to the Strawberry Cheesecake-French-Toast-Cinnful-Apple-Fruit-Salad-Hulled Hot Chocolate perfect combo. Plus, there was simply too much food already. We had to refrigerate it for another meal. Next time I should probably serve a savory (like Breakfast Salad) first and sweet (like the French Toast or some pancake) after.
It's the only breakfast menu, so far, that I look forward to making again. Choose a picture that tempt you the most for the recipe. Bon Appetit!

Breakfast Salad that could be put on dinner table, too

The original recipe calls for cubed cucumber, diced red bell pepper, and halved cherry tomatoes tossed together in olive oil vinaigrette dressing. I decided to use whatever there was in the refrigerator instead: diced green bell pepper, cubed beef tomatoes, parsley, chopped green beans, and frozen corn kernels.
Instead of serving over shredded lettuces, I served it over arugula leaves, sun dried tomatoes and topped with pine nuts. I over cooked the egg - instead of soft boiled (that would give a beautifully oozing yellow yolk), I got hard boiled eggs. Sprinkle with some crumbled goat cheese and you are ready to serve.
It's a delicious way to bring more vegetables to breakfast table. I bet it could just as well be served on dinner table, too.

Strawberry Cheesecake French Toast.

Some time ago I bumped into a website dedicated to breakfasts. I didn't give much thought about it because frankly, Mr Breakfast himself doesn't look all that much of a breakfast role model. Recently, I revisited the site because I was desperate for more breakfast recipes. I must admit that Mr Breakfast does have good stuffs. For instance the Strawberry Cheesecake French Toast. I can feel my saliva whirling as I read the recipe.
Before I give out the recipe, I'd like to, once again, stress the beauty of frozen berry: CHEAPer than fresh. If you are lucky to live in a place where fresh berries are aplenty throughout the year, I'm jealous. I've been having similar discussion with a few friends the last few days. We unanimously agreed how inexpensive the imported berries are. Then came my lecture on the wonderful locally (Thai) produced frozen berries. If you still haven't seen one, I just bought a packet of frozen raspberry and strawberry (see picture) from Gourmet Market at Paragon. Most of the times Tops at Central Chidlom has them (blueberry too), too, but not recently. They are probably trying to sell the imported ones which are currently on 1/2 price if you are their member.
I don't usually buy frozen strawberry. This is an exception because I wanted to make strawberry jam for this Strawberry Cheesecake French Toast. It feels like such a waste to make jam out of fresh strawberry.

Homemade Strawberry Jam
Of course you use strawberry jam from the store. I just figured it's so easy to make, why not? The sourness of lemon juice neutralise the sweetness of both strawberry and sugar.




Ingredients:
2 pounds fresh or frozen strawberry, hulled and mashed slightly if you are using fresh.
4 Cups white sugar
1/4 Cup fresh lemon juice

In a saucepan, toss together strawberry, sugar and lemon juice over low heat until sugar is completely melted. Turn the heat to high and let it comes to a rolling boil. Stirring constantly. Remove from heat when the strawberry are melted and transferred to a sterilised jar**. Seal and invert the jar for 10 minutes before you transfer it to the refrigerator.



**Put jar and its cap into hot boiling water bath. Remove and let it stand with the top side down on a clean towel. Do not touch the inside of the jar or lid with your fingers.






Strawberry Cheesecake French Toast

I must tell you how great this Strawberry Cheesecake French Toast is. You have to try this if you like strawberry AND French Toast. I'm so glad that I made the strawberry jam because it's THE bomb. It's not overly sweet and went extremely well with the french toast.

Ingredients:

(4 servings)

• 8 slices of French bread - cut diagonaly
• 1 cup fresh strawberries -- hulled and sliced
• 1/2 cup ricotta cheese
• 1/2 cup milk
• 1 large egg
• 2 Tablespoons powdered sugar
• 1 Tablespoon butter
• 1/2 teaspoon vanilla extract
• Strawberry syrup or jam for topping

In a medium bowl, mix together ricotta cheese, powdered sugar and vanilla extract until smooth.

Take 1/2 of the halved bread slices and and spead the ricotta on one side. Top with remaining bread to create a collection of half-sandwhiches.

In a large shallow bowl, beat together eggs and milk.

Melt butter in a skillet or griddle set to medium heat.

Dip ricotta sandwiches in the egg mixture, coating both sides.

Cook until golden brown on each side. You can place completed French Toast slices on a serving plate in an oven set to 100 degrees -- to keep finished slices warm as you cook the others.

Serve with strawberry slices and syrup or jam. It works with the Cinnful Apple Fruit Salad, too.

Is Chocolate better than Sex?

I'm a chocolate addict and I'm not ashamed. Chocolate is one of the best things in the world! "Isn't chocolate fattening?" Well, how can any food be called "fattening"? Wake up! It's the amount consumed that determine whether it will contribute to body fat. In fact, most people can eat a small amount of extra foods as part of a healthy diet. Chocolate has its place in healthy eating.

Some one once told me women like chocolate because they are deprived of sex. I don't know about that. However, it's true that chocolate stimulates the release of natural opiate (endorphin) in the brain to reduce pain and enhance one's mood and sense of pleasure.

As a sensually pleasing vehicle, chocolate contains flavonoids just like many fruits and medicinal plants. in contrary to what many believe, eating chocolate does not elevate blood cholesterol level. In fact, it actually helps to inhibit the absorption of dietary cholesterol and protect against damage to cholesterol and the lining of arteries. The flavonoids in chocolate also prevent the clumping together of blood platelets that can cause blood clots. Therefore, consuming chocolate can regulate blood flow, inflammation and blood pressure.

So what are you waiting for?

Mulled Hot Chocolate

It's amazing how difficult it is to get a decent hot chocolate. When I was in Zurich, I thought "man, I'm gonna be bathing in hot chocolate!" I was dreadfully disappointed. How bizarre that the famous land of chocolate doesn't have good hot chocolate. Are they THAT difficult to make or are they just not as popular as coffee? I can name the very few places where I had good hot chocolate: a posh street side cafe in Prague that serves a very thick, almost mousse-like hot chocolate, and (surprise, surprise!) an unassuming local cafe in Ranong, Thailand! I'm not kidding. Adrian and I went there everyday when we were in Ranong. What a magical little town, by the way. Oh! And also the spicy frozen hot chocolate at the fancy chocolate specialty in New York. It's so rich that I got a sort of high drinking it.

Now that I made my first hot chocolate I shall forever despise the restaurant/ cafe hot chocolate.

Ingredients:
(6 servings)

• 6 Cups Soy Milk (I used whole milk)
• 1 1/2 teaspoon Cinnamon
• 1 Tablespoon Nutmeg
• 3 Ounces Semisweet Chocolate
• 1/2 Cup pure Cocoa
• 1/2 Cup natural cane sugar
• 1/2 Cup Boiling Water
• 2 T Vanilla Extract
• Whipped Cream

1. In a medium, heavy saucepan over medium heat, heat milk, cinnamon, nutmeg and chocolate. Stir continually, until chocolate melts.
2. In a large saucepan, combine cocoa, sugar and boiling water. Stirring until a thick paste is created. Whisk in milk. stir over medium until well blended and hot. Stir in vanilla extract.
3. Serve in mugs, topped with fresh whipped cream (which I forgot)
   

Cinnful Apple Fruit Salad

This was my first at tempt of making fruit salad. I just can't resist it because it comes with cinnamon. And I thought it would work well with the Strawberry Cheesecake French Toast. Indeed. They went SO well together that the Breakfast Salad paled in comparison.
It's super easy - you just need to soak the raisin in apple juice the night before and toss all the ingredients together just before serving and Voila!

Ingredients:

(makes about 9 cups)

4 crisp sweet apples

2 bananas, sliced thin

2 sweet pears

½ cup raisins (I mixed raisins with dried blueberry and cranberry)

1 cup unsweetened apple juice

1 cup plain low-fat yogurt

¼ tsp. lemon juice

1 tsp. vanilla extract

½ tsp. cinnamon

Sliced roasted almonds (optional)

1. Pour raisins into juice and refrigerate overnight. Also refrigerate all uncut fruit overnight.
2. Chop fruit shortly before serving and mix in large bowl.
3. Fold in yogurt, lemon juice, apple juice with raisins, vanilla and cinnamon.
4. Sprinkle each serving with sliced almonds. (I forgot this last step....)
   

Smoked Salmon Egg Florentine to start the day

Have I raved enough about my crave for breakfast yet? I get particularly excited on days when I don't have to leave home early. Well, late enough to have breakfast at home anyway. And this is one of those beautiful days.
I have made this egg Florentine many times before. It even got me a "I'm impressed" from my elder sister whose affection for me is so deep you can never tell from her face. It's also one of Adrian's favorite morning egg dishes. Although I doubt he recognized this one. It's simply because I finally used proper measurement for the white sauce instead of playing with the amount as I did. And, I added Smoked Salmon.
I don't eat much fish. Restaurant fish always come with funny taste. I'm very doubtful of their freshness. Having said that, I do enjoy sashimi. And I have to thank Adrian for introducing me to the store bought smoked salmon. They smell marvelous! I also did another dish with smoked salmon before.

Smoked Salmon Egg Florentine
I used apple cider vinegar for poaching the eggs. I did it with balsamic vinegar before. Although it worked but it browned the eggs. White vinegar would do if you don't use apple cider vinegar.

Ingredients:
Serve 2
4 eggs
A bag of spinach leaves, about 150gram
1 tomato, sliced
4 smoked salmon fillets (or more)
Milk, 150mL
1 Tablespoon flour
25 gram Cheddar cheese, grated
Shave Romano Cheese (Optional)

1. Add a splash of vinegar to a pan of water. Break one egg to a small bowl. When the water simmers, gently tip the egg in the pan. Scoop the egg out with a slotted spoon when ready. Rest on paper towel to drain off excess water. Repeat with the other eggs.
2. Preheat oven to 180C.
   
3. Cook spinach leaves with just the water clinging to it until just wilted. Remove from heat to a colander. Drain off excess water. Add a tablespoon of butter and pinch of salt and pepper.
   
4. Arrange spinach into to baking dish. Top each plate with 2 tomato slices and then 2 smoked salmon fillets. Cover the dishes with foil and let it bake for 20 minutes until the fish become flaky.
5. Meanwhile, in a saucepan, boil together milk, flour and butter. Stirring constantly until the mixture thicken. Add 1/2 the cheese and let melt. Remove from heat.
6. Distribute milk mixture evenly over the two dishes. Add the remaining Cheddar cheese to top. I added some shaved Romano too.
7. Shove the dish to the top layer of oven and let broil til golden brown.
   

Absolutely the Best Blueberry Cobbler

I'm sure you all know by now many of the berries have been categorized as "superfood". Frozen berries are one of those things that we always have. I often fantasize living in a place where I'm surrounded by berry shrubs, where I hand-pick the berries that go into the cereal bowl every morning. Just like Michael Doucett's house by the sea in Seattle. I was absolutely mesmerized when I visited his house last August. The best part is: he didn't even grow the berries!

The blue or purple-black skin of blueberry is a good indication of the presence of the antioxidant anthocyanidins. These antioxidant compounds have practical application in protection against Alzheimer's disease, to improve vision and protect against age-related macular degeneration. Traditionally, blueberry has been used for treatment of diarrhea and constipation; thanks to its high fiber content, as well as tannins,which act as astringent to firm up loose stool.

The fresh berries sold in the store are not only expensive but also spoil quickly. I'm so glad they have locally grown frozen berries (good quality, too) that are sold at half the price of the imported ones.

"Is cobbler the same as crumble?" that rose to my head when Adrian told me how much he used to enjoy the berry cobbler his mother made when he was a kid. Although I was told they are similar, I wasn't too satisfied with the hesitation in the answer. I once made a berry crumble for Adrian's birthday. The topping was made of rolled oat, sour cream and chopped nuts, giving it a more flavorful crisp. Cobbler on the other hand has a scone-like or biscuit-like topping. Do you know that although cobbler is common in both America and United Kingdom, they each have different meanings? In the United State, cobbler is a sweet dessert with fruit filling such as an apple cobbler. In the United Kingdom, it consists of savory such as lamb casserole.

The Best Blueberry Cobbler

I didn't make the claim. It was by a website dedicated to blueberry and blueberry only. Some changes I made

1. I mixed 1/4 cup brown sugar with 1/4 cup white sugar
2. I used sour cream (1 tablespoon lemon juice + 1cup cream for homemade if you prefer like I do) instead of milk
3. Be generous with cinnamon
   

We had it together with the Smoked Salmon Egg Florentine for breakfast YUM! The crust resembled scone except much softer and moist.

Ingredients:
2 1/2 cups fresh or frozen blueberries
1 teaspoon vanilla extract
1/2 lemon, juiced
1/2 cup white sugar, or to taste
1/2 teaspoon all-purpose flour
1 tablespoon butter, melted
1 3/4 cups all-purpose flour
4 teaspoons baking powder
6 tablespoons white sugar
5 tablespoons butter
1 cup milk
2 teaspoons sugar
1 pinch ground cinnamon
Lightly grease an 8 inc h square baking dish. Place the blueberries into the baking dish, and mix with vanilla and lemon juice. Sprinkle with 1/2 cup of sugar and 1/2 teaspoon of flour, then stir in the tablespoon of melted butter. Set aside.

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In a medium bowl, stir together 1 3/4 cups of flour, baking powder, and 6 tablespoons sugar. Rub in the 5 tablespoons butter using your fingers until it is in small pieces.
Make a well in the center, and quickly stir in the milk. Mix just until moistened. You should have a very thick batter, or very wet dough. You may need to add a splash more milk. Cover, and let batter rest for 10 minutes.

Preheat the oven to 190C. Spoon the batter over the blueberries, leaving only a few small holes for the berries to peek through.
Mix together the cinnamon and 2 teaspoons sugar; sprinkle over the top.






Bake for 20 to 25 minutes in the preheated oven, or until the top is golden brown. A knife inserted into the topping should come out clean - of course there will be blueberry syrup on the knife. Let cool until just warm before serving.
This can store in the refrigerator for 2 days.

Corn Casserole and Chickpea Salad

I love corns. I can smell the sweetness of boiled crisp corn on the cob splashed generously with butter as I think about it *drool* I remember someone once regarded corn being a useless food - nothing but starch. He was an Atkin's. I wish I had known better then; I was totally ashamed to stand up for my love for corn. I wish I could have educated him about the high fiber content and B Vitamins (B1 and B5) of corn that could help lower blood sugar level in diabetics, prevent colon cancer and heart disease, as well as to improve memory! There, I said it.

Corn Casserole

This is hearty corn casserole comes with onions, celery, bell pepper and green beans mixed and baked with cream of celery soup and cheese. Good way to get rid of frozen celery soup sitting in the freezer. The sweetness of the corn would go well with something tart, such as the following Chickpea Salad. I was surprised that it gave no hint of celery at all! Did the cooking rid it of its taste?

Ingredients:
1/2 cup chopped onion
1/2 cup chopped celery
1/4 cup chopped green bell pepper
1/2 cup shredded mild Cheddar cheese
1 (11 ounce) can white corn, drained (I used frozen)
1 (14.5 ounce) can French cut green beans, drained (Frozen bean for me)
1 (10.75 ounce) can condensed cream of celery soup (leftover homemade)
1 (8 ounce) container sour cream (1 cup cream + 1 tablespoon lemon juice)
1/4 (16 ounce) package buttery round crackers, crushed (digestive biscuits)
1/2 cup butter, melted

1. Preheat oven to 175 degrees C.
2. In a large bowl, combine onion, celery, green pepper, cheese, corn, green beans, soup and sour cream. Spoon into a 2-quart casserole dish.
3. Combine crushed crackers with melted butter and sprinkle on top of vegetables.
4. Bake in preheated oven for 45 minutes.

Chickpea Salad
Serve 2

The sourness imparted by the lemon juice in this unassuming salad went extremely well with the sweetness in the corn casserole. Although dried chickpeas take more time to prepare than canned, they do taste different and dried chickpeas hold up very well after cooking.
PS: I thought the corn casserole looks rather like chicken chop on the plate.

Ingredients:
1 Roasted red bell pepper (go here if you are new to this, just don't puree), peeled and sliced
1/2 cup dried chickpeas, cooked per instructed and let drained. Or 1/2 canned.
2 Tablespoons chopped fresh parsley
1 Tablespoon chopped mint
1 clove garlic, chopped
4 Tablespoon extravirgin olive oil
2 Tablespoon lemon juice
salt and pepper to taste

1. In a large bowl, toss together cooked chickpeas, roasted red pepper, chopped parsley and mint.
2. In another bowl, mix chopped garlic, lemon juice and olive oil together. Taste and adjust with seasoning.
3. Pour dressing over the chickpea mix. Either serve warm or let chill in refrigerator for the flavor to develop.
   

Cream of Celery Soup that makes me a convert

One thing about me is I like variety, especially food. In order to satisfy my own desire, I take the extra miles to cooking different things everytime. Remember the huge bunches of celery that I was ranting about? No doubt there's plenty of them left after the Butternut Squash Apple Soup. So what are you to do with those awful lot of celery? I decided to turn them all into soup. God forbidden, never in my life have I ever consider having celery soup. Until now.
I have to say I was absolutely surprised by how good the soup was. I stumbled upon the recipe while flipping through pages of outdated LA Times. One of the articles mentioned the hidden wonders of celery, and was nothing more than a pot of sauteed onion, chicken broth (of which I substituted with miso), cubed potato and a whole mess of diced celery. It doesn't sound like much, does it?

Cream of Celery Soup

When I strained the puree I was left with a pot of watery liquid and a strainer full of mush. What a waste, I thought. So I dumped the mush back to mix with the water liquid again - I always prefer thick soup anyway. I made the soup two days before and freeze it before adding cream. When I needed something little, I took it out and reheat, swirling a spoonful of cream in as it boiled. I added a swirl of cream to pretty-fie the soup. I found no need for salt and pepper - it was nicely seasoned from the miso broth already. If there's a celery dish that would change my taste, this is it. The result was a very light and delicately-flavored soup.

Ingredients:
(serve 4)
3 Tablespoons butter
1 medium onions, diced
1 potato , peeled and cut into 1/2 inch dice
10 stalks celery, trimmed and cut into 1/2 inch slices
5 cups chicken broth (miso worked fine)
1/4 teaspoon sea salt
1/8 teaspoon ground white pepper
2 Tablespoon heavy cream (optional)
Celery leaves for garnish, chiffoned

1. Melt butter in a soup pot. Add onions and cook until translucent.
   
2. Add potatoes, celery and chicken (miso) broth. Bring to a boil, then reduce the heat to let it simmer until the potatoes and celery are very tender (about 20 minutes)
3. Puree in a food processor or blender. Pass the soup through a medium sieve, pressing the solids with the back of a wooden spoon (I skipped the straining). Refrigerate or freeze if you are not serving it yet.
4. When ready for serving, defroze and reheat. Taste and adjust with salt and pepper (no need in my case).
5. Swirl in the cream if desired. Garnished with celery leaves.

Although I did enjoy the soup but it's till too much for two persons. No fret! I'm putting it in a Corn Casserole instead of using canned cream of celery soup. It got to be better with homemade, right?