How to cut pasta by hand (a step-by-step picture tutorial)

My favorite time of the year is August when the big back-to-school sale occurs. I love that $1 can buy me an insane amount of supplies. I have bought notebooks, filler paper, and folders for 1 cent. Today I managed to purchase two glue sticks and one 4 oz. school glue for 50 cents.

When I was in elementary school, my parents didn't buy me over priced Crayola or Lisa Franks school supplies.  Instead, I used off brands that worked just as well and I learned that you don't always need the name brand. As a result, I feel strongly about improvising to get the job done instead of buying tools for every single task.

Since I don't make pasta that frequently, I never purchased a pasta machine. When it comes to cutting the pasta, it's a painstaking task that takes between 30 minutes and an hour depending on the batch. I use a knife to cut so the dough bunches up, tears, and gets stretched out. 

One day when I was ripping paper by creasing the edges, I thought, why can't I do that with the pasta? The technique I'm about to show you is all about creasing and ripping so the process is faster and more efficient  with minimal effort and time.

Roll out the dough.

Using the edge of a pastry scraper, put pressure into the pasta dough and slide/drag the pastry scraper down to create a line in the dough. It doesn't need to go all the way through the dough.

When you have finished "drawing" lines, gently pull the noodle away from the rest of the dough. It should break away easily -- like tearing paper with a perforated edge. 

Whoo. The batch of completed noodles.

Magic [Chocolate Mousse from Water and Chocolate]

Magic. The art of using illusions to make the impossible a reality. I thought that I would do my own magic trick in the kitchen with only chocolate and water to create mousse. What? Trust me; it works.

When I first heard about this technique, I was skeptical. I had the impression that mixing water and chocolate would ruin the $10 bar of chocolate. It turns out that mixing melted chocolate and water and then whisking vigorously will cause something to happen to the water molecules, which in effect stabilizes the chocolate and creates the mousse-like texture.

This was a fun experiment. It's mind boggling to see the liquid mixture suddenly thicken and resemble a creamy mousse. Once the mixture reaches the desired consistency, it has the exact texture of mousse. However, if you let it sit for more than 30 minutes, it will firm up and take on the texture of ganache. The flavor is of pure intense chocolate. Because the mousse texture doesn't last long, it's best if made prior to serving.

A cake layered with this as the filling will certainly taste wonderful. You can also pipe this mixture out as decoration or fill cupcakes and cream puffs. So many possibilities....it's time for another experiment in the kitchen!

Chocolate Mousse made from Water and Chocolate
Recipe from Beyond Baked Beans
Video of Heston Blumenthal making it with an explanation

Ingredients (Original)
230mL Water
270g Chocolate, 70%

Ingredients (Adjusted to Serve 6)
100mL Water
117g Chocolate, 70%

Note: (1) It is very rich so less is more. (2) Be observant while whisking. It will quickly go from creamy to ganache-like, which is no good. (3) The best part: if you make an error, simply melt the mixture and whisk again. 

Directions

1. In a pot, add water and chocolate. Have heat on low and stir occasionally until melted.
2. Gather two bowls. Fill one bowl with ice and water. Place another bowl on top and pour the chocolate mixture into the top bowl.
3. Begin whisking quickly. In approximately 2 to 3 minutes, the mixture will thicken up. Once it thickens up, decrease speed of whisking and stop when the chocolate becomes creamy and leaves a slight trail. If you over whip, it will stiffen and have a grainy ganache-like texture. To restart, melt it in a double boiler. Then begin whisking in an ice bath again.
4. Serve mousse in a small cup topped with fruits.
5. For best results, I recommend making the mousse prior to serving to retain the creamy texture. 

Dessert for Two #1 - [Pavlova and Lemon Curd]

Sometimes you only want to make enough dessert for two, but changing the ratios of recipes can be a headache. To help you out, this recipe was created specifically to feed enough for two individuals. (If you want a larger yield, you're S.O.L.) I present to you the "Dessert for Two" series.

I have always wanted to make pavlova, but didn't like that most recipes made huge pavlovas or many mini ones. Then I thought, why can't I just use 1 egg white and make a pavlova out of it? I took that route. The pavlova came out crisp on the outside and soft and pillow-ey on the inside. I paired the pavlova with lemon curd to cut the sweetness. Great Combo I must say! Topping it with blueberries was a winner.

Note: (1) Please excuse the awkward measurements of ingredients. (2) I used the left over yolk and half an egg for french toast!

Pavlova
adapted from Donna Hay

Ingredients
1 egg white
3 TBSP caster sugar
1/2 TBSP corn starch, sifted
1/2 tsp white vinegar

Directions

1. Preheat oven to 300°F.
2. Whip egg white to stiff peaks. Gradually add in sugar until shiny and glossy.
3. Mix in corn starch and vinegar until combined. Put mixture on parchment paper and make a slight indentation in the middle.
4. Reduce heat to 250°F and bake for 45 minutes to 1 hour. When you touch the pavlova, it should be firm to the the touch. Turn off heat and let it cool in the oven.

Lemon Curd

Note: To measure out half an egg, whisk the egg in a bowl so that the yolk and whites are combined. Option #1: You can either eyeball it with a spoon. Half an egg for me was approximately 2.5 - 3 TBSP. Option #2: If you have the time, take a scale and measure the egg. Split the egg into 2 equal portions. 

Ingredients
half an egg
2 TBSP sugar
juice of 1 small lemon, strained to rid of pulp/seeds
1 tsp of butter

Directions

1. Whisk egg, sugar, and lemon juice in a heatproof bowl set above simmering water in a pot (or a double-boiler). Stir occasionally so the mixture doesn't curdle. Stop when it has thicken, approximately 8 to 10 minutes.
2. Add butter and stir. Strain the mixture.
3. Put saran wrap right on the surface of the lemon curd to prevent a skin from forming.

To assemble
Smooth lemon curd on top of the pavlova. Top with fresh berries. In my case, I used blueberries.

A rough weekend = A trip to the Farmer's Market [Rhubarb Strawberry Crisp]

I was having a rough weekend so I decided to head out to the farmer's market at 9 a.m. to calm my mind. Navigating through the narrow pathways between the stalls, I craned my neck around passerbays to see the fresh produce. I noticed the usual summer fare: strawberries, spring greens, tomatoes, and cherries. As I was about to head out after purchasing 2 pounds of strawberries, I noticed rhubarb hiding at a small booth and my fate was sealed. I would be would be making rhubarb and strawberry crisp in a few hours.

I have never tried or touched rhubarb before, but I was surprised by how closely it resembled celery in shape and texture. The color is gorgeous as well.

Rhubarb and Strawberry Crisp
adapted from Joy of Baking's Strawberry Rhubarb Tarts and Apple Crisp

Ingredients

Filling
1 lb rhubarb, cut into 1 inches pieces
1 lb strawberries, cut into 1 inches pieces
1/2 cup (or less depending how sweet your strawberries are) sugar
1 TBSP (10g) cornstarch

Topping
70g flour
50g white sugar
55g brown sugar
3/4 tsp ground cinnamon
1/8 tsp salt
6 TBSP unsalted butter, cut into pieces
55g old-fashioned rolled oats

Directions

1. Preheat oven to 375° F.
2. Mix rhubarb, strawberries, and sugar in a large bowl and let it macerate for 30 minutes. Add flour and mix thoroughly.
3. In the meantime, combine flour, white and brown sugar, cinnamon, salt, butter, and oats in a bowl. With clean hands, pinch the mixture together until crumbly in texture. 
4. In a 8x8 dish, pour the filling in and evenly spread the topping all over the surface. 
5. Bake for 40 to 45 minutes or until golden brown. Allow 30 minutes for the crisp to cool down before serving. I actually prefer the crisp the next day after it has been refrigerated. 

Alice's Summerthing 2011 [White Chocolate & Dried Cranberries Oatmeal Cookies]

Every year in June, we San Franciscans are blessed with Alice's Summerthing, a free concert in the park where well-known bands play. This year we had a great line up: One Republic, Michelle Branch, Matt Nathanson, Parachute, and Andrew Allen. For the last few years, JSB and I go to the concert if we have time, but we have one criterion. Good food is a must. We made pasta salad, mini-sandwiches, and jello in the past.

Because our other sister, K, was joining us and JSB had invited some friends, I decided that this year I needed to up my game. I decided on a potato salad for the main and white chocolate & dried cranberries oatmeal cookies for dessert. K contributed by making some beef jerky. JSB helped out by making grass jelly and a fruit salad.

These cookies are crispy on the outside and chewy in the center. The sugary creamy sweetness from the white chocolate works well with the tangy cranberries. Oh, and the addition of oats give the cookies the chew, which adds another texture. If you want a taste bud sensory party, these are for you!

White Chocolate & Dried Cranberries Oatmeal Cookies
Servings: 22 cookies

Ingredients
1/2 cup butter
1/2 cup brown sugar
2 TBSP granulated sugar
1 egg
1/2 tsp vanilla
3/4 cup flour
1/2 tsp baking soda
1/4 tsp salt
1 cup old-fashioned oats
1/2 heaping cup dried cranberries
3 oz white chocolate, cut into chunks

Directions

1. Preheat oven to 350°F. Cream butter and sugars (brown and granulated sugar) in a large bowl.
2. Add egg and vanilla extract. Mix well.
3. Combine flour, baking soda, and salt in a separate bowl. Pour the entire mixture into the wet ingredients and mix well.
4. Add oats, cranberries, and white chocolate and stir until incorporated. Drop tablespoon sized dough onto cookie sheet lined with parchment paper.
5. Bake for 12 to 14 minutes or until the edges are golden brown.

What to do with Fennel Pesto? [Warm Avocado Salad or Shrimp Pesto Linguine]

Our family went to a U-Pick organic cherry farm this past weekend. It was only $3.50/pound!! Half the price of the farmer's market!! The damage: 20 pounds = $70. The worst part: we (family of 5) finished all the cherries in 4 days. Yikes. Is it possible to get diabetes from eating too many fruits?

On another note, I thought I would show you some quick meals I made from using the fennel pesto.

Warm Avocado Salad

Warm Pesto Avocado Salad
Servings: 1

Ingredients
3 handfuls of spring salad mix
1/4 of a small red onion, thinly sliced
1/2 an avocado, cubed
handful of homemade croutons
7 to 10 slices of Parmesan cheese
1 TBSP of fennel pesto or traditional pesto

Note: I like minimal amounts of salt and light sauce in my food. Feel free to add more pesto, salt, or pepper so that it suits your taste.

Directions
Add 2 tsp of butter or oil to skillet -- enough to coat bottom of pan. Allow oil to warm up, then saute the onions over high heat until slightly cooked. Store the onions in a separate bowl.
With flame on low, put pesto and stir it around to warm it up. Turn flame off, add avocados, stir it around to coat it in the pesto.
To assemble: put the salad mix on the bottom, top with onions, the avocado, and sprinkle with croutons and Parmesan Cheese.

Shrimp Pesto Linguine

Variation
Another recipe that uses pesto as well is my shrimp pesto linguine. It's similar to the warm avocado salad. Instead of using salad mix, cook 1 serving of linguine, toss with a bit of olive oil, and set aside. Pan fry 4 to 6 shrimps; set aside. Brown some onions, toss in the pesto sauce to warm it up, add in the avocado and linguine, and mix everything together well. On a plate, pour the linguine, avocado, and onion mixture in the center. Top with shrimp and fresh slices of Parmesan cheese. Enjoy~

How to pit Cherries with a Chopstick and Knife (step-by-step picture tutorial)

It's the season where all the wonderful sweet cherries flood the markets. It's also the time where cherry desserts are popular and cherries need to be pitted. Before I came up with this technique, I used to halve cherries and dig pits out with my fingers. Not so pretty, but it worked.

Sometime last year, I remembered reading about using a chopstick to pit a cherry. I tried it once and the cherry was mangled with juice leaking everywhere. I figured that there had to be an easier way and I came up with this method. All you need is a chopstick, knife, plate, and cherries.

Note: I recommend "X-ing" all the cherries first then pushing them out with the chopstick to make the process go faster.

Mmm. The finished bowl of cherries.

Gather your tools: a blunt tip chopstick, knife, and plate. Don't forget your cherries!

Muahhaha. The victim: a ripe cherry.

Make a "X" with your knife on the bottom of the cherry. (NOTE: Watch your fingers! I almost nicked myself a couple of times.)

When you make your "X," make sure the incision goes all the way down to the pit.

Grip the cherry like so. Hold it firmly.

With the chopsticks, give a firm push through the top (where the stem used to be).

The pit should pop right out with minimal juice and flesh loss.

Sometimes pits have a hard time coming out so you'll need to help it along by digging  from the bottom.

X marks the spot!

Done~ Enjoy your bowl of cherries!