Cooking Things Up!

Grill for Good

2009-05-24T22:28:00.001-07:00

BBQ season is already here and we're grilling for good! We've added new barbeque items to our Amazon store. All proceeds benefit WFP operations in Africa. Thanks for supporting the cause!

by: Manisha

San Francisco Treats

2009-05-23T01:42:00.001-07:00

We attended San Francisco's Bay to Breakers 2009 (ridiculously fun, by the way), and being in San Francisco we absolutely had to make time for a few new food stops. First on the list was Patisserie Phillipe for French macaroons, apple strips, and other heavenly delights. We loved the passionfruit and pistachio macaroons the best - the fillings inside were sweet, tart, and creamy. These chewy, moist, and freshly-baked macaroons with a hot latte were a perfect pick-me-up before our jouney into Little Italy. We shopped in the city and walked around to boost our appetite before we made our way into The Stinking Rose. The smell of garlic wafted in the air before we even stepped foot into this unique restaurant (hence the name). The colorful and whimsical dining rooms feature festive murals and garlic bulb ornaments. We shared a pot of clams, and feasted on gooey garlicky vegetarian ravioli and lasagna. Just remember to pack a few breath mints.

by: Manisha

These Dumplings Melt In Your Mouth

2009-05-13T08:31:00.000-07:00

3 Words. Din Tai Fung. Some of the best dumplings we've ever had the pleasure of devouring. This famous award-winning dumpling house usually has a line of customers outside - patiently and willingly - waiting for a table. We arrived around 4pm and beat the rush. But by 6:30, the line started wrapping around the corner and there was a full house.

When you enter this bright, clean, and contemporary restaurant, you'll see them prepare dumplings from scratch as the aroma of freshly steamed dumplings arouse your appetite. You're safe ordering pretty much anything off the menu. They're known for their juicy pork dumplings. Also notable are their bean dumplings, veggie dumplings, chicken dumplings and soups. We polished off a plate of chicken and juicy pork dumplings rather happily.

Flavorful, fresh, and so very yum.

by: Manisha

Meeting Giada De Laurentiis!

2009-05-05T17:46:00.000-07:00

This weekend, we visited the Williams-Sonoma store in Pasadena and attended celebrity chef Giada De Laurentiis' book signing. She is just as gorgeous in person as she is on T.V. For those of you who don't know Food Network's Queen of Italian food, Giada is internationally recognized for her simple, delicious, and healthy recipes. She was signing copies of her latest book, Giada's Kitchen which you can purchase here. All our store proceeds are donated to fight child hunger.

by: Manisha

Red Velvet Cupcakes

2009-05-05T14:15:00.001-07:00

We found this easy recipe for red velvet cupcakes we wanted to share with all you amateur bakers out there. We changed the recipe a little by adding more cocoa power and more food coloring.

3 cups all-purpose flour
3 tsp unsweetened cocoa powder
¾ tsp salt
3 large eggs, at room temperature
¾ cup butter, at room temperature
2¼ cups granulated sugar
1½ tsp vanilla extract
3 tbsp of red food coloring
1½ cups buttermilk
1½ tsp baking soda
1½ tsp vinegar
Buttercream frosting

1. Preheat oven to 350°F. Line cupcake pans with paper liners.

2. In a medium bowl, whisk together flour, cocoa powder and salt. Set aside.

3. In a large mixing bowl, beat butter on medium speed for 30 seconds. Add sugar and vanilla; beat until combined. One at a time, add eggs; beat on medium speed after each. Bet in food coloring on low.

4. Alternately add flour mixture and buttermilk to egg mixture; beat on low-medium after each just until combined. Stir together baking soda and vinegar. Add to batter; beat just until combined.

5. Fill cupcake liners two-thirds full. Bake 15 to 17 minutes, or until toothpick inserted near centers comes out clean. Cool pans on wire racks for 10 minutes. Gently remove cupcakes from pans; cool.

6. Frost with buttercream frosting.

Yield: About 28 cupcakes

Adapted from: recipegirl.com

by: Peggy

Cookbook

2009-04-28T18:26:00.000-07:00

Our friend recommended this cookbook and mentioned the recipes were great. Based on the title alone, we think it sounds promising.

by: Manisha

Blue Ginger

2009-04-26T14:55:00.000-07:00

I was in Boston this past weekend and had an amazing meal at Blue Ginger in Wellesley by Ming Tsai. I normally shy away from Asian fusion since I have always walked away feeling disappointed and totally ripped off, but this place was AMAZING!!! It was a beautiful afternoon and we were sitting out on the patio, sipping cocktails and enjoying the weather. Then the food came, and what mouth-watering food it was. The braised short rib fell off the bone as soon as the fork touched it, garnished with mashed potato, raw veggie strings, and finished with an aromatic sauce. Next up was the banana leaf wrapped curry salmon, with intense flavors trapped inside the tender flesh. We were so impressed by Ming, we ordered the pork, duck, and cheeseburger Ming Bings, which are small pan fried pockets with meat wrapped inside. Now I've had my share of bings in my life, but I've never been so pleasantly surprised by the infusion of unexpected flavors! Next time you're in Boston, make sure you stop by Blue Ginger. I promise you won't be disappointed!

If you want to try Ming's Bings at home, check this out....

by: Peggy

Great Recipe from Chef Dale for a Romantic Duck Dinner!

2009-04-26T12:17:00.000-07:00

Let's begin our culinary adventure with our favorite, and the easiest duck entrée to prepare: Roast Duckling. Very simply…if you've ever prepared a turkey, chicken or capon in the oven…you can prepare this magnificent dish in the same easy, no-fuss-no-muss way. Here's what you'll need:

1 King Cole Grade A duckling
1 medium onion, quartered
1 apple, quartered
2 or 3 celery stalks
regular, seasoned or sea salt
these goblets

At this stage of the preparation, we highly recommend a glass of your favorite 'red'. Something to alert the 'ol taste buds and help set the mood for this classic feast!

Remove from package. Remove giblets, wash and drain duck. Pat dry w/paper towel.
You're now working…so take another sip of wine…
Sprinkle salt in cavity of duck and stuff with onion, apple and celery
Place duck breast-side up in a roasting pan
Roast uncovered for 2 1/2 to 3 hrs. @ 325 F.

As ovens do vary in terms of their cooking times, you'll ultimately know your duck is done when the skin is crisp and golden brown and the leg moves freely. As easy as that was, you wouldn't believe the phobia so many people have about preparing this magnificent dish…and a little later on we'll debunk some of those crazy 'urban kitchen myths' but in the meantime, raise your glass and repeat after me, "I AM a gourmet cook!" Now… a toast to your success!!!

Cookie Recipe

2009-04-20T02:01:00.000-07:00

What do you get when you put together a cute apron, KitchenAid mixer, and a delicious recipe for cookies? A new way to cook things up in the kitchen!

Apron Mixer Spatula

All proceeds go to globalgiving and fund the World Food Program in Niger.

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For a tasty cookie recipe, follow the below instructions:

Original NESTLÉ® TOLL HOUSE® Chocolate Chip Cookies

Estimated Times:
Preparation: 15 min; Cooking: 9 min; Cooling: 15 min

Yields 60

Ingredients:

2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 large eggs
2 cups (12-oz. pkg.) Nestle Toll House Semi-Sweet Chocolate Morsels
1 cup chopped nuts

Directions:

PREHEAT oven to 375° F.

COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets.

BAKE for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

PAN COOKIE VARIATION: Grease 15 x 10-inch jelly-roll pan. Prepare dough as above. Spread into prepared pan. Bake for 20 to 25 minutes or until golden brown. Cool in pan on wire rack. Makes 4 dozen bars.

SLICE AND BAKE COOKIE VARIATION: Prepare dough as above. Divide in half; wrap in waxed paper. Refrigerate for 1 hour or until firm. Shape each half into 15-inch log; wrap in wax paper. Refrigerate for 30 minutes.* Preheat oven to 375° F. Cut into 1/2-inch-thick slices; place on ungreased baking sheets. Bake for 8 to 10 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Makes about 5 dozen cookies.
* May be stored in refrigerator for up to 1 week or in freezer for up to 8 weeks.

FOR HIGH ALTITUDE BAKING (5,200 feet): Increase flour to 2 1/2 cups. Add 2 teaspoons water with flour and reduce both granulated sugar and brown sugar to 2/3 cup each. Bake drop cookies for 8 to 10 minutes and pan cookie for 17 to 19 minutes.

by: Manisha

Who We Are

2009-04-15T14:32:00.000-07:00

Welcome! We are a group of 5 MBA students working on a web 2.0 project for our “EDGE” class. For our project, we developed an Amazon store that sells fun and useful cooking items and accessories. We’ll also share some of our recipe ideas and tips with you in this blog.

We know our way around the kitchen, we LOVE food, and we believe food pairs well with romance. Since our store runs on Amazon, your purchase is secure and backed by the “A to Z” Amazon guarantee. Check out our webstore here.

The icing on the cake? All proceeds will benefit the World Food Programme.

by: Manisha, CIO & Project Manager