Shabu Shabu (Family style soup)

Whether it's a party with a bunch of friends or an intimate dinner for four, this is the BEST way to gather around the dinner table.  Shabu Shabu is a Japanese dish that traditionally consist of thinly sliced meats with vegetables cooked in a hot seaweed broth at the table.  When your meat and veggies are cooked, you then can dip your items with a variety of dipping sauces. 

So of course I like to use my own style for Shabu Shabu and use meats, seafood, veggies, really cool mushrooms called Enoki and we dip our items into THAI FUZION, a sweet and spicy dipping sauce!!!  Some of the items in my recipe are not available at your local grocery stores, so I always make a trip to the 99 Ranch Asian Market in Fountain Valley for my ingredients.  Since Shabu Shabu is cooked at the table, this dish is super easy to prep for.  In my broth, I season with a pork bouillon stock along with fresh ginger, Asian style meatballs (which is also used in Pho) and daikon which is a Japanese radish.  When you cook your meat and veggies in the hot broth, it really makes a hearty stock .

This dish is fun, interactive and very healthy.  Another great thing about Shabu is that you can make it to your own likings with tofu, crab, lobster, carrots and so on.

Try it with your family sometime.....I bet they will not be able to wait for the next round of SHABU SHABU with you.

Bring broth to a boil, and cook for 10 minutes so flavors can illuminate and marry together.

Fresh Ginger Room                           Daikon

Cleaned Fresh Spinach

Fresh Shrimp

Enoki Mushrooms - So cute and totally tasty.

Fresh sliced beef & pork - Ask your butcher to slice it fresh for you. 

Packaged Beef Meatballs (also used in Pho) - Found in the refrigeration section of your local Asian market.

Fresh baby Bok Choy

Giant Oyster Mushrooms - Mild tasting mushroom with a hearty earthy texture.

Fresh napa cabbage, broccoli & Shingiku - Shingiku is an herb aka edible chrysanthemum.  It's similar to the taste of celery with a crunchy texture.....very clean tasting.

Bean Thread Noodles - aka Vermicelli

Udon Noodles - Buy a frozen pack of Udon at your local Asian market.

Don't forget the THAI FUZION - sweet & spicy dipping sauce.

SHABU SHABU

Happy Shabu Shabu Eater

Casey's Cupcakes

 
Who likes Food Network??? Well, I just LOVE watching Ina Garten, Bobby Flay and don't forget Mr. Tyler Florence.  They have all kinds of shows on that network (except my show) and one of them is Cupcake Wars.  I watched it when Casey was on there and she was so adorable and her cupcakes looked really really good.  She won one of the episodes and now she has opened up her very own cupcake shops throughout So. Cal., so I was SUPER excited to go and try.  I tried the one in Fashion Island in Newport Beach and it looked like a pink cotton candy safari in there.  REALLY cute with pink pens, pink t-shirts, pink key chains and of course pink cupcakes. There were a few choices and I couldn't really decide and so I asked a team member there what she would suggest and I ended up with the Marvelous Milk Chocolate and a Vivacious Vanilla (cute names too).  They were both decorated very well and I couldn't wait to dig in.  (Remind you, that I absolutely LOVE LOVE LOVE Sprinkle's cupcakes and so I was really looking forward to something that would be even better than Sprinkle's).  Presentation inside and out I would give them a 10, but taste......, I would have to give them a 3.  I was actually really disappointed in the cupcakes.  They reminded me of a Duncan Hine cake mix that you would buy at the grocery store.  Now, I will totally buy a box of cake mix, when I'm strapped for time, but I was definitely expecting a bit more from Casey's. 

So........I am back on the Love train to Sprinkle's.  I guess if I need a cute pink pen or something I would revisit.

MARVELOUS MILK CHOCOLATE

VIVACIOUS VANILLA

DISPLAY CASE

Inspire our children!

This evening I was browsing around at my local grocery store trying to find something for dinner (as I usually do), and I came across this gentleman with two young girls with nothing in their basket.  I thought "Oh how cute, that looks like a grandfather with his grandchildren trying to shop for dinner too".  As I looked closer, I saw a cookbook in the basket and overheard him say "Ok, so where are the mushrooms"?  I just about DIED!!!  I had to stop and ask them if I could take a picture for my blog and show people, that we need to encourage our young ones to cook more often.  At first he looked at my strange, and then he said "OK".

Yes, it did turn out that he was their grandfather.  So be inspired and get those young ones in the kitchen with you too!  BTY.....they were making minestrone.  oooooooo, how sweet!

GRANDPA looking so EXCITED!!!! :0) 

Chocolate Bourbon Pecan Pie

So it’s like 85 degrees outside and it’s winter time here in beautiful southern California.  We really shouldn’t be wearing flip flops and tank tops, but you know you are.  You may even be at the beach tanning it up or sitting by the pool sipping on a bloody mary.  Well, I decided to wear the flip flops along with a tank top and bake a chocolate bourbon pecan pie.  This recipe is really easy as 1, 2, 3.  You may even have all of the ingredients in your pantry and I know you have some of grandma’s bourbon in your liquor cabinet waaaaaay in the back.  So give this recipe a try.  The bourbon does bake off so don’t worry about the kids getting all crazy.  If they do get a little buck wild, then save an extra sip of bourbon on the side for yourself….I won’t tell :0)

Chocolate Bourbon Pecan Pie

To make things go a little faster, pre measure all of your ingredients first and then add as you go along.

In all of my recipes, I like to use this brand of Vanilla. 

Guaranteed to come out Perfect every time.

This is what I had in the back of my liquor cabinet.

Pre-baked pie

3 TB unsalted butter (melted)

3 Eggs (beaten)

¾ Cup brown sugar

2 TB flour

1 Tsp Vanilla extract

¾ Cup dark corn syrup

3 TB Bourbon liquor

1 ½ Cups pecan halves

½ cup chocolate chips

1 (9-inch) unbaked pie shell

Preheat oven to 350F.  In a medium bowl stir eggs, brown sugar, flour, vanilla, corn syrup and bourbon until combined.  Add melted butter.  Mix in pecans along with chocolate chips and mix all together.  Pour mixture into pie shell.  Place on a sheet tray and bake for 50 to 55 minutes.  Let cool and get excited.  Serve with vanilla ice cream if you really want to go the extra mile.

Bridgeford Herbed Rolls

I know the holidays have past, but me and my family just can’t get enough of these browned bunned rolls.  Bridgeford rolls are found in the freezer section of most grocery stores.  Before you make these rolls, you need to thaw them out 1 day in the refrigerator.  My mom actually inspired me to make these rolls with herbs because she usually makes them for our holiday dinners.  I just use whatever herbs I have on hand to create these rolls.  I know these rolls take a lot of time to make, but they are so worth it.  You will never buy store bought rolls again.

Found in the freezer section.

Oregano (I purchased this from Lucci's deli), but any oregano brand will do.

 

Use a pretty baking dish to display these works of art.

All rose up and ready to get browned!

 Good things comes to those who wait with hungry tummy's!

 Recipe

1 package Bridgeford Rolls (thawed out)

6 TB melted butter

1 tsp dried parsley

1 tsp thyme

1 tsp oregano

½ tsp garlic salt

Place rolls in a baking dish sprayed with Pam and give each roll room enough to expand.  (They will double in size in a few hours so they need breathing room).  Mix butter with herbs and pour over the rolls.  Cover the rolls with a clean dishcloth and put covered rolls in a high area (try the top of your refrigerator) where it can be free from drafts. Check on rolls in about  2 ½ to 3 hours and they should be puffed up ready for the oven.  Preheat your oven to 375F and place rolls in.  Bake for 10 to 12 minutes until they are golden brown. 

DEVOUR!!

Blackberry Pecan Coconut Cobbler

A good friend of mine asked me to make her my blackberry coconut pecan cobbler today since Chinese New Year is just around the corner and she wants to enjoy this fabulous dessert with her family.  Of course I said “yes” and she purchased the ingredients for me and away I went.  Since blackberries are in season all year long for us and they are so affordable right now, it’s easy to get your hands on some.  She actually purchased some blackberries at sprouts for just .88 cents for one 6oz container.  You need about 8 containers for this recipe that feeds about 5 to 10 people…..depending on their sweet tooth.  Remember with all fruits and berries to make sure you rinse these little dark gems up so they are clean and ready to use. 

The star of the party! 

Remember to treat thems gems like newborn babies.  Very gently when mixing these berries, swaddle each stroke with tender loving care so you do not break berries too much. 

Remember.....all berries want to be borned! 

Tapioca pudding....who knew it's not just for pudding, this helps the cobbler create that caramalized juicy goodness when baked.

If you have a meyers lemon tree in your yard, for goodness sake.....use them. 

 These berries, were ready for their closeup!

I like to get whole nuts, and then do a rough chop....that way when your eating your cobbler you get big bites and little bites of nuts!

 

 

 I use this tool in the kitchen most of the time....The tool shown here is black, but their are white, cream and even tan tools just like it in your kitchen.  It's called a Hand mixer, literally your hand.

 Before the oven

 AFTER!!!!

Your house will smell like a professional bakers kitchen. 

RECIPE

8 cups Blackberries (fresh or frozen)

1 Cup Sugar

¼ cup Tapioca Pearl (instant)

½ Lemon (juice)

Pinch of salt

1 cup Flour

1 Cup shredded coconut – sweetened

¾ cup sugar

½ cup Pecans – chopped

¼ teaspoons salt

½ cup butter cold (cubed)

1 egg

Preheat oven to 375F.  Mix first 5 ingredients in a bowl.  Place into a 2 quart baking dish.  Combine the next 6 ingredients in a bowl.  Using your hands, knead in the butter until incorporated.  Blend in the egg, and then arrange topping over the berries in clumps, covering them evenly.  Bake the cobbler for 45-50 minutes or until topping is golden and crisp.  Cool at least for one hour or until you can help yourself. 

HEAVENLY!

Clam Chowder (the white one)

Now, I know your saying to yourself "Christy, it's not Friday yet.....why are you making clam chowder"?  Or maybe your not.....anywho, last night was sooooooooo cold and I wanted something that could warm us all up, so I thought....CLAM CHOWDER.  This recipe is so easy to make and it's definitely a winner with the kids, (usually anything with cream is).  You need to start off by browning your bacon and I believe that most of it's flavor comes from all the browned bits.  Make this one night and let me know how you and your family enjoys it! 

Browned Bacon.....so good.

Celery, onions, bay leaves and Thyme....What time is it?  Chowder Time!

 

Look at the velvety consistency of the soup....OMGoodness be prepared people!

 Finished soup with a crusty hot piece of sourdough!

 OH YEAH.....you need clams in the soup too.....Hence...Clam Chowder :0)

RECIPE

4 slices of bacon – cut into thin strips

2 TB unsalted butter

1 medium onion, finely chopped

3 celery stalks, chopped

3 TB all-purpose flour

2 Cups chicken stock

2 (10 oz) cans chopped clams in juice

1 cup heavy cream

2 bay leaves

1 TB fresh thyme

2 large potatoes cut into ½-inch cubes

Salt & Pepper to taste

Heat pan to medium high heat and brown your bacon until done.  Set bacon aside and in the same pan add your butter along with the onion and celery.  Sauté until softened (about 6 minutes).  Stir in the flour to distribute evenly.  Add the stock, juice from the cans of clams (reserve clams), cream, bay leaves, thyme and potatoes and stir to combine.  Bring to a simmer, stirring constantly then reduce the heat to medium-low and cook 20 minutes, stirring often, until the potatoes are nice and tender.  Add clams and bacon and season to taste with salt & pepper.  Cook until clams are just firm, another two minutes.

Mmmmmm, now that’s comfort.