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30-Jan-12

Crown Roast of Pork with Vegetable Paella and Romesco Sauce

If everybody should have a go-to meal to impress your guests, whether a Sunday family dinner, or hosting friends on a Saturday night. THIS IS IT!

This might look intimating, but I’m telling you what you need is simply a good trusted butcher who sells good quality of meat and does all the work of tying the ribs for you. And all you have to do is to season and roast it.

It was back in New Year holiday when we invited our family over for dinner that I decided to give this recipe a try. And oh my God, wasn’t it impressive? Everyone was fighting to take picture of this roast.

Ingredients (serves 8-10):

Romesco Sauce
2 teaspoons olive oil
1 slice white bread, torn into pieces
2 tablespoons blanched almonds
2 tablespoons chopped walnuts
1 garlic clove
2/3 cup canned diced tomatoes
3 whole roasted red peppers
2 tablespoons white wine vinegar
1/2 teaspoon salt
1/4 teaspoon dried chile flakes
1/3 cup extra virgin olive oil
Paella
1/4 teaspoon saffron threads
1/2 cup hot water
2 tablespoons olive oil
1 large onion, diced
2 garlic cloves, minced
4 roma tomatoes, diced
1 cup white wine
1 cup chicken broth
2 cup balsmati rice
2 carrots, diced
1 red bell pepper, diced
3 tablespoons finely chopped parsley
1/2 teaspoon smoked paprika
Salt and pepper to season
1/2 cup frozen pea
Pork Crown Roast
1 teaspoon smoked paprika
2 teaspoons salt
1 teaspoon freshly ground black pepper
One 12 to 14 ribs crown roast of pork (about 6 to 7 pounds)

Directions:

To prepare Romesco sauce, heat 1 teaspoon olive oil in a medium saucepan set over medium-high heat. Cook nuts and bread pieces until lightly toasted.

Transfer nuts and bread to a food processor. Pulse until finely chopped.

In the same saucepan set over medium heat, heat another teaspoon olive oil. Add garlic and saute for 30 seconds. Stir in diced tomatoes and cook until tomatoes start to thicken, about 10 minutes.

Transfer the tomato mixture to food processor, along with roasted red peppers, vinegar, salt and chile flakes. Process until well combined.

With the motor running, slowly pour in the extra virgin olive oil until the mixture is smooth. Keep in refrigerator if not using on the same day.

To prepare paella, place saffron threads in a medium-sized bowl. Add hot water. Let stand for 15 minutes.

Heat oil on medium high heat in large sautee pan. Add onion, garlic and tomatoes, and cook for 10 minutes. Stirring occasionally.

Add wine, cook for about 20 minutes over medium heat until the liquid is reduced by half.

Add broth, rice, carrots and red pepper. Mix well. Add paprika, salt and pepper.

Cook until the juice bubbles. Reduce the heat to low, cover and cook for 15 minutes or until the rice is tender but still slightly firm.

Stir in pea. Cover and cook for additional 5 minutes. Sprinkle parsley and set aside.

To prepare pork crown roast, preheat oven to 450F.

In a small bowl, stir together smoked paprika, salt and pepper. Pat the crown roast with paper towel to dry. Place in a lightly greased roasting pan. Rub the mixture all over the pork.

Spoon approximately 1 cup of the vegetable paella into the top cavity of the crown roast. Cover the paelle with a piece of oiled foil. Wrap the tips of the crown roast bones in foil.

Roast the pork for 20 minutes. Reduce heat to 325F, and roast the port for approximately 1 hour 45 minutes, or until a meat thermometer reads 145F when inserted deeply into the roast (make sure you are not measuring the temperature of the rice).

Transfer the pork to a platter and let rest for 20 minutes. While the pork is resting,  reheat the remaining paella in the oven or microwave.

Present the crown roast of pork on a serving platter, surrounded by the vegetable paella. To serve, remove the string and cut between the ribs. Serve with paella and Romesco sauce.

25-Jan-12

Chocolate Cake with Orange Marmalade and Chocolate Glaze

I was given a pack of Lindt dark chocolate with soft and delicate orange pieces and crispy toasted almond slivers inside. The citrus flavor blends perfectly with the intense dark chocolate. And this was how the inspiration for this cake came along.

Ingredients (9-inch 2-layered cake):

Chocolate Devil Food Layer Cake
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 1/4 cups boiling water
4 ounces unsweetened chocolate, chopped
1/2 cup Dutch-processed cocoa powder
1 1/4 cups unsalted butter, softened
1 1/2 cups packed light brown sugar
3 large eggs, room temperature
1/2 cup sour cream, room temperature
1 teaspoon vanilla extract
1/3 cup orange marmalade
Chocolate Glaze
4 ounces high quality dark chocolate
1/3 cup unsalted butter, cut in small cubes
2 teaspoons corn syrup
Others
2 tablespoons chopped orange peel

Directions:

Preheat oven to 350F. Grease two 9-inch round cake pans, and line the bottoms with parchment paper.

In a large bowl, whisk the flour, baking powder, baking soda and salt.

In another bowl, whisk the boiling water, chocolate and cocoa powder until smooth.

Beat butter and sugar together on medium speed in a bowl of a standing mixer until light and fluffy. Beat in eggs, one at a time. Beat in sour cream and vanilla extract.

Reduce the speed to low and beat in 1/3 of the flour mixture, followed by half of the chocolate mixture. Repeat with another 1/3 of the flour mixture and the remaining chocolate mixture. Beat in the remaining flour mixture until just incorporated.

Divide the batter and pour into the prepared pans, smoothing the surface with a spatula. Bake 20 to 25 minutes or until a toothpick inserted into the cake comes out clean.

Place the cakes (in the pans) on a wire rack to cool. Then invert the cakes onto a greased rack.

When the cakes are still warm, smear the marmalade on top of one cake layer evenly. Place another cake layer on top, gently press down a little bit.  Transfer the cake (on a wire rack) over to a sheet pan lined with waxed paper.

To prepare the chocolate glaze, place the chocolate, butter and corn syrup in a medium heatproof bowl over a pot of simmering water. Stir the mixture using a wooden spoon until melted and smooth, about 5 minutes.

Pour the warm chocolate glaze on top of the cake. Using a metal offset spatula, gently smooth the glaze over the cake, allowing it to run down the sides to completely coat the cake. Patch any bare spots with the spatula and the icing that has dripped.

Cool until the glaze is barely set, then transfer the cake to a serving plate and refrigerate until the glaze is completely set, at least 1 hour.

Cover and refrigerate the cake. Sprinkle the chopped orange peels on top of the cake, leave out in room temperature for at least an hour prior to serving.

24-Jan-12

Ethan-39 months / Maya-15 months

Dear Ethan and Maya,

The majority of the past month has been spent watching your personalities explode. It has taken place mostly when you were interacting with each other. And I have to admit that I was a little terrified early on because normally your being together is deafeningly feisty and violent. Just like how animals fight for survival, I believe that’s how you develop your true characters.

Ethan, I have mentioned that you still find it unacceptable that Maya came to your life and destroyed everything that you have established, mostly the Lego tower, Thomas the Train tunnel and recently your collection of books that you have to display on your desk in a certain way that even myself have a hard time remembering. Whenever you both are put together, you are two beasts trapped in a cage. TWO. YES. Because Maya, the once little mellow birdie who never retaliated has become one irritable little turd. You always want to go for what your brother is playing with, which will normally get on his nerve, and all he does is to shove you off or to pound himself on the floor with a loud turbulent of scream. I used to come to you right away and scold the hell out of your brother because you were always the ill-fated one with that heartrending teary face. But now, oh my God, ARE YOU A DIFFERENT KID? Not only that you’ve started to stay strong and shoot back that ear-splitting yelp, last time when Ethan voraciously took away a piece of cheese from you, you furiously slapped him in the face and bit his toe. Sometimes we threatened to lock your brother in garage (yes, a heads up of what it’s like being our children), he would reluctantly share his toy with you, but then you would become all aloof and thrust it away. As much as I’m convinced that you won’t be any less bitchy as your mother is, I didn’t expect it to come this soon. Over a crayon fight the other day when you were banging your forehead against the wall and your shrieking brother bailing over those shattered crayons on the floor, I looked at them feeling gruesome as they were ready to climb up my body to gouge out my eyes and teeth.

Are we there yet? To the good parts? Yes, kids, of course there are good parts. Like, Ethan, how you’ve turned into a wild, hilarious fireball who knows how to electrify a room. As you hit three years old, we couldn’t be more eager to enroll you in as many classes as possible to fill up your free time, not because we want to groom you into a professional athlete or musician, just keeping you at home peacefully never seems possible. We’d rather have someone else to tame the beast inside you. BUT WHO THE HELL CAN! On your first sport lesson, instead of really kicking soccer balls with your leg, you were too busy hiding them. And you know what you did after you successfully hid them? You approached your coach and told him, “The ball is missing!” At first, he didn’t seem to care, but then you stretched your neck upward so hard that he had to respond and look for the balls. And right there, you turned to me with that mischievous grin telling me, “See? THIS is what I think worth my time, Mommy, I’m not here to play balls.” When the coach was able to get everybody to sit down and listen to him, you wasn’t paying attention. At one point, you pulled yourself up with your mouth wide open, lead over one inch apart from his face, and announced, “Look! Look! My teeth so beautiful.” I haven’t seen that coach since then. Maybe because he found you too annoying. Maybe he was too embarrassed to face my belly laughs. But honestly, if he felt humiliated by my child who happens to be super cute and hilarious, SORRY, I CAN’T REALLY CARE.

Maya, recently you’ve been doing a lot of imitations. You observe what we do, then you try to do the same thing immediately. Like how you try to comb your hair with your little comb, except you only keep poking your ear and forehead. When you hear us laugh over a conversation, sometimes even when you are far away, you will wobble over and join us with giggles. Silly giggles. I have no idea where you learned this from, now whenever you cough or fake coughing, you pat your chest automatically like a 70-year-old smoker. One night I sneezed a little bit when I was putting you to bed, you pat my chest while you fake coughing to go with me. Seriously, I could hear my heart sing at that moment.

Ethan, I believe one of the major reasons that you love to read books is because it allows you to show off your amazing memory. From alphabet books to story books, you’ve mastered the act of memorizing every single one we read to you, and often you will read them back to us, not word to word, but always understanding what is happening on each page. Sometimes when I’m lazy I’ll try to skip few pages of that book that we’ve read over 400 times, and you are always able to catch me and force me to go back and read it the right way, which is no fun at all because IT IS BORING.  You are going to be way behind your friends in college if you force yourself to read every page in your text book. People who read the whole book are people who do not own televisions or computers. Boring people that you do not want to be. You’d better save that brain power for more important things, like looking for a better place to hide the soccer ball.

Kids, I don’t think I can deny the fact that things have changed between your father and me. Things have become so difficult for us in terms of being parents, life partners and adults. This is true that my priority has been shifted to you both over the past year. I have allowed this priority to block me from being a reasonable person, and this simply made living with another adult extremely suffocating. I know your father is suffocating, and I wish I could put my pain and sorrow into words if that helps me feel better. But right now, I feel like I’m dragging to a wrong direction day by day. The end of unhappiness is too far to be seen.

I want you to know that it has nothing to do with either one of you. It’s just me and your father. And I cannot write this without thinking how you stretched your mouth to show your teeth to the coach’s face in a soccer class, Ethan, and how you maddeningly bit your brother’s big toe because he took away your tiny piece of cheese, Maya. You both are the only force that constantly pulls me up to the surface from underwater that I involuntarily sink into all the time.

Love,
Mommy
19-Jan-12

Tiramisu Cheesecake

It’s been so long since last time I made Tiramisu. Too long that I had no idea that Tiramisu could be presented as a cake. Now since I have to make cakes every now and then because of my very celebratory children, I had to convert a conventional Tiramisu into a cake. Just for their approval.

Ingredients (9-inch cake):

Crust
1 1/2 cups gingersnap cookie crumb
1/4 cup butter, melted
Filling
2 tablespoons gelatin
2 cups heavy cream
2/3 cup sugar
4 large egg yolks
1/2 teaspoon salt
500 gram Mascarpone cheese
1/2 cup Espresso
10 to 12 lady fingers
1/4 cup cocoa powder

Directions:

Preheat oven at 350F. Grease a 9-inch spring form pan. Line bottom and side with parchment paper. Set aside.

Make the crust by mixing all the crust ingredients together with a fork. Press the mixture onto the bottom of the spring form pan. Bake crust for 15 minutes. Set aside to cool completely.

Sprinkle gelatin over 1/4 cup of cream and allow to stand for 5 minutes.

In the bowl of a standing mixer, beat the remaining heavy cream until stiff peak forms. Keep in refrigerator for later use.

Put egg yolks, salt and sugar in a mixing bowl over a pot of  simmering water. Use an electric hand mixer to beat constantly until the sugar has completely dissolved and the egg yolks are in pale yellow color.

Remove from heat. Whisk in the gelatin mixture.

In the bowl of a standing mixer fitted with a paddle attachment, beat mascarpone on medium speed until light and fluffy, about 5 minutes.

With the mixer running, slowly add the yolk and gelatin mixture. Scrape down the sides and the bottom occasionally. Mix in 1/4 cup espresso until combined. Fold in the whipped cream.

Pour half of the cheese mixture over the cooled crust.

Soak lady fingers, one at a time, in remaining espresso for a few seconds. And lay them over cheese mixture. Pour remaining cheese mixture over top of the lady fingers. Level the top with an offset spatula.

Cover with plastic wrap and refrigerate overnight.

Top with sifted cocoa powder before serving.

13-Jan-12

Chocolate Swiss Roll with Chocolate Ganache

I know. Ganache? Where? Because all you can see is a chocolate blanket, or mudslide, or A MESS.

The reason why I still wanted to post it was this was incredibly delicious! Silky cream filling wrapped inside that intense yet pillowy chocolate sheet cake. Plus, doesn’t it look like a piece of art?

Ingredients (12-inch long cake roll):

Cake Roll
1/4 cup sifted unsweetened Dutch-process cocoa powder
1/3 cup plus 2 tablespoons sifted cake flour
1/2 teaspoon salt
3 large eggs
2 large egg yolks
1/2 cup plus 1 tablespoon granulated sugar
1/2 stick unsalted butter, melted and cooled completely
1 1/4 cups heavy whipping cream
Ganache
227 grams bittersweet chocolate, cut into small pieces
3/4 cup heavy whipping cream
2 tablespoons unsalted butter

Directions:

Preheat oven to 450F. Line a 12 x 17 inch baking pan with parchment paper. Grease it and dust it with cocoa powder lightly.

In a bowl, whisk cocoa powder, cake flour and salt.

Put eggs, egg yolks and 1/2 cup sugar in a mixing bowl over a pot of  simmering water. Use an electric hand mixer to beat constantly  until the sugar has completely dissolved and mixture is warm to touch. Remove from heat.

With whisk attachment, continue whipping the mixture in a standing mixer on high until pale and thick, about 4 minutes.

Sift cocoa mixture over egg mixture, fold in gently. When almost incorporated, pour melted butter down side of bowl, gently fold to combine.

Pour the batter into the prepared pan. Spread the batter evenly. Bake for 6 to 7 minutes, or until springy to touch.

While the cake is baking. Place a clean dish towel on your working surface. Dust with cocoa powder.

Immediately upon removing the cake from the oven, invert it onto the towel you have prepared. Remove the top parchment paper carefully. Then roll the cake while it’s still hot. Let it cool (wrapped) completely.

Beat the cream until soft peaks form, then add the remaining tablespoon of sugar and continue beating until firm.

When the cake is completely cool, unroll the cake, and top it with cream.

Re-roll the cake without the towel. Wrap the towel around the rolled cake and tighten lightly. Refrigerate for 30 minutes.

To prepare the ganache, place the chocolate pieces in a heatproof bowl. Set aside. Heat the cream and butter in a small saucepan over medium heat until just boiling. Immediately pour the boiling cream over the chocolate and allow to stand for 5 minutes. Stir gently with a spoon until smooth.

Before serving, pour the ganache into the centre of the cake roll. Working quickly, spread the ganache with a large metal spatula or knife, using big strokes to push the ganache over the sides of the cake.

10-Jan-12

Unusual Sibling Moment

Dear Ethan and Maya,

I had to post this because this photo captured one of the surreal moments that you interacted with each other abnormally.

NORMAL in our house is fierce yelling, screaming, pulling clothes and a lot of I DON’T LIKE IIIIIIIIIIIIIIIIIIIT!!!!!

Love,
Mommy
05-Jan-12

Sick Kitten

Dear Maya,

This week you came down with the stomach flu, thanks to your parents who caught this disease earlier, and were too busy throwing up and pooping but unforgivably neglected the possibility of spreading the virus, and kept kissing you all the time. Because THIS IS IRRESISTIBLE.

Over the past few days, the time your father and I spent on planning tricks to get you to eat was way longer than you really ate, because you barely ate. Even though you did eat, you were not able to keep down anything. We took turns to bath you, change you, wipe the floor and load laundry. We didn’t realize it’s important to teach your 14-month-old to vomit in the toilet, not on the carpet.

Your father wanted to kill himself over my constant nagging feeling of guilt and worry. Until today you had two Oreos. Joyously and blissfully. It was days since last time I saw that unfettered elation shown on your face. And it felt so good, like you had eaten what you have to for the next ten years.

Love,
Mommy
04-Jan-12

Chocolate Devil’s Food Cake with Espresso Swiss Meringue Buttercream

This cake is probably one of my best. Not only the decoration, which I admit looks professional and elegant. But the taste is OH-MY-GODLY flavorful. The espresso buttercream is a total to-die-for. I was licking everywhere when frosting the cake.

A peek inside the cake will make you understand why this has to be a 5-layer cake. Tall cake with chic design means PRETTY.

Ingredients (8-inch 5-layered cake):

Chocolate Devil’s Food Layer Cake
3 cups cake flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup boiling water
3/4 cup Dutch-processed cocoa powder
3 sticks unsalted butter, softened
2 cups packed light brown sugar
4 large eggs, room temperature
1 cup buttermilk, room temperature
1 tablespoon vanilla extract
Espresso Swiss Meringue Buttercream
5 large egg whites
1 cup granulated sugar
4 sticks unsalted butter, softened
1 1/2 teaspoons pure vanilla extract
pinch of salt
1/4 cup strong espresso, cooled (I mixed 3 tablespoons of espresso powder with 1/4 cup hot water)
Others
1 cup sliced almond

Directions:

Preheat oven to 350F. Grease five 8-inch round cake pans, and line the bottoms with parchment paper.

In a large bowl, whisk the flour, baking powder, baking soda and salt.

In another bowl, whisk the boiling water and cocoa powder until smooth.

Beat butter and sugar together on medium speed in a bowl of a standing mixer until light and fluffy. Beat in eggs, one at a time. Beat in buttermilk and vanilla extract.

Reduce the speed to low and beat in 1/3 of the flour mixture, followed by half of the chocolate mixture. Repeat with another 1/3 of the flour mixture and the remaining chocolate mixture. Beat in the remaining flour mixture until just incorporated.

Divide the batter (about 1 cup) and pour into the prepared pans, smoothing the surface with a spatula. Bake 13 to 15 minutes or until a toothpick inserted into the cake comes out clean.

Place the cakes (in the pans) on a wire rack to cool. Then invert the cakes onto a greased rack.  Cool completely before frosting.

To prepare the buttercream, put egg whites and sugar in a mixing bowl over a pot of  simmering water. Use an electric hand mixer to beat constantly until the sugar has completely dissolved and the egg whites are hot. Remove from heat.

With whisk attachment, continue whipping the mixture in a standing mixer until thick, glossy, and cool.

Switch over to paddle attachment. While mixing on medium speed, continuously add softened butter in chunks until incorporated, and mix until it has reached a silky smooth texture. If curdles, keep mixing and it will come back to smooth.  Add vanilla and salt, mix well.

Right before frosting the cake, add the espresso in the buttercream and  beat  for  another  10  seconds. Reserve 1 cup of buttercream for piping on top.

To assemble the cake, place one cake layer on your serving plate and spread with 1/3 of the buttercream. Repeat this process until all cake layers are placed. Smear buttercream on top and sides of the cake. Garnish with the sliced almond.

Using a large star tip to pipe a decorative border on the top edge of the cake.

Cover and refrigerate the cake. Leave out in room temperature for at least an hour prior to serving.

29-Dec-11

The timer restarted

Dear Maya,

You’ve started walking over the past month. Usually when kids figure out about walking, they WALK. They wobble and look for sharp things to bang into. You do too. Just you also never give up putting things in your mouth. You are way busier.

I remember what it was like when your brother started being mobile, OUR LIVES SCREWED! Even so, we couldn’t be more thrilled to see you taking your first step, because being parents sucks. You are relieved that tough phase of your child just went by, another child came along, and everything starts over again.

Love,
Mommy

28-Dec-11

Snowball Cookie

Make these cookies if you only have 10 minutes to come up with something to bring over to friends for this holiday. I seriously doubt that anyone who would not be addicted to these. Traditionally this is one of the Christmas cookies, but it’s become my all-time favorite.

By the way, the 10 minutes are only for you to take out the ingredients and combine everything with hands. You do need another 35 minutes to bake them where you could dress up and get ready.

Ingredients (around 20 cookies):

1 cup cake flour
1 1/2 cups nut of your choice (I used walnut, pecan and almond), finely chopped
1 teaspoon salt
2 tablespoons granulated sugar
1 teaspoon pure vanilla extract
1 stick unsalted butter, room temperature
1 cup powder sugar

Directions:

Preheat oven to 300F.

In a bowl, mix together flour, nuts, salt and sugar.

Add vanilla extract, then butter in little pieces. Combine everything together with your hands until the mixture looks like a coarse meal.

Form the dough into tablespoon-sized balls, place onto a cookie sheet. Leave an inch apart between cookies.

Bake for 35 minutes. When they are still warm, but cool enough to touch, roll the cookies in powder sugar lightly. Set aside to cool completely. Then dust with powered sugar again.