Baked Duck

M rarely cooks but when she does, it's sublime. I still had the duck legs, thighs and wings and was looking up baking recipes when she whipped together this beautifully simple marinade.

M's Baked Duck
- Duck pieces
- 3 cloves of garlic (minced)
- 3 Thai chilis (minced)
- 4 tbsp oyster sauce (we use the green label - no msg)
- 2 tbsp Golden Mountain sauce

Preheat oven to 350 degrees. Mix ingredients together and place duck skin side down. We used a meat thermometor and when the internal leg temperature reached around 100 degrees, turn the meat so that the skin crisps on top. Remove from oven when the internal temperature is 165 degrees. Let the meat rest under foil for 5-10 minutes.

Chinese Herb Duck Soup

As the days have gotten colder, I have been craving my mother's Chinese Herb Duck Soup. The slightly bitter taste is addictive and honestly, cures everything. The problem was, I knew what it was called in Chinese ("Dong Quai") but couldn't find it. Finally, I just went through the entire dried herb aisle smelling every bag. The english name is "Angelica sinensis diels". I had my dong quai, duck bones (breasts removed for ragu and legs, wings and thighs for confit) and was ready to go.

Ingredients:
- Duck bones
- 2 pieces of dried dong quai
- 1 piece of fresh ginger, thinly sliced
- 1/2 cup dried shitake mushrooms
- 1/2 cup rice wine

In large stock pot, add all the ingredients and bring to a boil. Skim off any frothy pieces that rise to the top. Lower heat and simmer for at least an hour. Enjoy with some white pepper.

Dumplings

People say, "I've become my mother." To me, that's the highest compliment - I wish I could cook as well as her. As a kid, dumpling day was particularly festive - mom rolling out thin round dough with one hand, all the chopping and mixing, the air filling with the aroma of the filling and our mini "couches" of dumplings lined up on a floured bake sheet ready for a swim in boiling water and a dunk in her amazing dipping sauce.

With winter upon us, I thought it would be nice to have some dumplings in the freezer for those nights where I didn't feel like cooking. My friend C graciously offered her home for our dumpling party. With the fabulous company and many bottles of wine, everyone made plenty of dumplings to boil, fry and take home. And yes, C, you get an A+ and are now a certified Asian woman.


Ingredients:
- 2 tbsp soy sauce
- 1 tbsp rice wine
- 1 tsp sesame oil
- 1 tsp corn starch
- black pepper
- 1/2 lb ground pork
- 1 oz fresh ginger (peeled and finely grated)
- 2 scallion stalks (root and tips trimmed off, minced)
- 4 napa cabbage leaves (finely chopped)
- 5-6 dried shitake mushrooms (reconstituted and minced)
- 1/2 lb shrimp (peeled, deveined, minced)
- 2 packs of dumpling wrappers (I prefer the white round kind)



Mix all ingredients (except wrappers) in a large bowl. Set up your wrapping station: clean plate, small bowl with water, floured baking sheet, teaspoon. Take a wrapper and put in on the clean plate. With the spoon, put a marble size of filling in the center. Dip your finger in the water bowl and trace the edge of the wrapper. Fold the wrapper in half and pinch the center of the arch together. From the middle, pleat the wrapper in the back while pressing it to the flat front until the dumpling is completely sealed and resembles a small couch. Line up the dumpling on the floured baking sheet.

To boil a fresh dumpling, put fresh dumplings in boiling water, stir so they don't stick and cook for 3 minutes. Strain and stir in some sesame oil so they don't stick.

To fry a fresh dumpling, heat oil in a skillet, cook each side until golden brown.

To boil a frozen dumpling, separate and put frozen dumplings into boiling water. Stir so they don't stick. When water comes to boil, pour in a cup of cold water. Do this 3 times. When the dumplings float, remove from water. Strain and stir in some sesame oil so they don't stick.

To fry a frozen dumpling, heat oil in a skillet. Gently add frozen dumpling (swish in oil before finally placing so it doesn't stick). After one side is browned, add 1/2 a cup of cold water and allow water to steam off. Once water is fully evaporated, brown the rest of the sides of the dumpling.

Dumpling sauce: thinly sliced ginger, 1 part black vinegar (or rice vinegar) and 1 part soy sauce.

Conversations with the Garbage Man

In the beginning of summer there was a rash of trash room transgressions - people were just filling the room with furniture and appliances, not sorting their garbage or recycling, etc. I noticed that our garbage man had to manually remove the garbage because it blocked the chutes and sort the bags of garbage. I felt bad for him and...

[these take place over the course of the summer]

Conversation 1:
Me: Thank you for your hard work.
GM: [smile]

Conversation 2:
GM: You live with your sister?
Me: No. [walking quickly away]

Conversation 3:
GM: You Chinese?
Me: Um, yeah. [I really didn't feel like going into being Taiwanese American]

Conversation 4:
GM: You like Jackie Chan?
Me: Um, sure.
GM: You like Jett Li?

Conversation 5:
GM: Your dog has big eyes.
Me: Yes, she does.
GM: Yenjing is Chinese for big eyes.

Conversation 6:
GM: You go to university?
Me: No, I work.
GM: Lots of Chinese go to University?
Me: I don't know. I'm AMERICAN.

The end.

Cherry Almond Clafoutis

I've been craving the cherry clafoutis from Gregoire in Berkeley, CA. It was sweet, custardy, firm and soft at the same time and served with an amazing yogurt sauce. I couldn't find a single clafoutis near me so C suggested I make my own. After M patiently and expertly pitted all the cherries for me, the recipe was a snap. It was even better after it has sat in the refrigerator over night!

From Epicurious.com:

Ingredients:
- 1/2 cup whole almonds (about 2 oz) [I used almond meal from Trader Joe's]
- 1 1/4 cups whole milk
- 1 tbsp plus 1/2 cup sugar
- 8 oz dark sweet cherries, pitted, halved (about 2 cups)
- 3 large eggs, room temperature
- 1/2 tsp almond extract
- pinch of salt
- 1/4 cup of all purpose flour
- powdered sugar

1. Blend almonds in processor until ground but not pasty. Transfer to a small saucepan, add milk and bring to simmer. Remove from heat; let steep 30 min. Pour through fine strainer, pressing on solids to extract as much liquid as possible. Discard solids in a strainer.
2. Preheat oven to 375. Butter 10 inch diameter glass pie dish; sprinkle with 1 tbsp sugar. Scatter cherries evenly over bottom of dish.
3. Using electric mixer, beat eggs, almond extract, salt and remaining 1/2 cup sugar in medium bowl until well blended. Add strained almond milk and beat to blend. Sift flour into egg mixture and beat until smooth. Pour mixture over cherries. Bake until set and knife inserted into center comes out clean, about 30 min. Cool completely. [I then put it in the refrigerator]
4. Can be made 6 hours ahead. Let stand at room temperature. Lightly dust with powdered sugar and serve.

It's Not a Date Unless Someone Wants to Throw Up

M sweetly suggested that we bike to Georgetown, have dinner at Tacklebox and bike home. I was really excited to show her the beauty of the Capital Crescent Trail and my favorite bridge. I was so touched that she wanted to try a hobby of mine. Molli-ism of the day. "I want a deluxe Jell-O pudding seat." We borrowed a bike from H&Z, got her a pair of padded cycling shorts and set off at around 5:30 PM. It was a little later than I had planned but I was late coming back from volunteering and was hoping we could get home just before it got dark.

The ride down was stunning. It was a cool, clear evening and we flew. It was shocking to enter the congestion and hubbub of Georgetown - the tourists, traffic, and people in red and white football jerseys cheering at each other. I was so glad we didn't drive or take the motorcycle in.

Tacklebox was perfect. It's a come as you are, sit wherever you want, food in a basket, fresh sustainable food kind of place. We got fried oysters, lobster rolls, fried green tomatoes and corn on the cob. It was beach vacation food without the sand and mosquitoes.

As we were finishing dinner, I started to notice all the cars turn on their lights. Night was falling and we still had to ride home. I got a little lost trying to find the path down to the trail but we were on the way. The vestiges of day glowed through the trees and with less people on the trail, we were able to ride side by side.

It got dark. I couldn't see and ended up falling off the trail. I noted that I needed a brighter light. M offered to ride upfront stating she had better night vision and so my light can reflect off of her. Every lone jogger and cyclist (many with no lights!) was a potential serial killer rapist. I really don't get these people that run/ cycle in the darkness. I remembered the scary stories camp counselors told of the two fingered psycho that hacked people to pieces in the woods. I was huffing and puffing and M was doing her best to keep things lighthearted and fun. We got to the last bridge and all the fried oysters were sitting at the top of my throat pushing to come out. "Honey, I'm going to throw up." Note: don't ride home uphill for an hour after you've stuffed your face with lobster and fried oysters.

We made it back to the car and home. I was so proud of us and eventually, my stomach settled. M is my hero. It wouldn't be a perfect date unless someone wanted to throw up.

Got Beer? Got duck?

I love my mom's recipes because they are easy, there are a handful of ingredients and so very yummy. Since I had used the duck breasts for the ragu, I had to find a way to cook the rest of the duck. Behold, beer duck! I made it in the afternoon and brought it over to H's house for dinner. After eating it, my godson said, "More! More! More!"

Beer Duck
1. In a thick pot with cover, put the duck, a can/bottle of beer (we used Sam Adams Lager), a cup of soy sauce and thick slices of ginger.
2. Cover and cook over low heat (make sure it's still bubbling) for an hour.
3. Serve with rice. Enjoy!

Some variations: maybe add a small handful of black peppercorns, some hard boiled eggs, tofu, etc.

Booties

I know I am documented and recorded as saying I will not buy shoes for the next 6 months but these adorable booties really melt my reserve. So what if my reserve is made of jelly and not of steel! They are Repetto Marlon low heel ankle boots. I love the kitten heel, the two buckles, the clean lines, the tumbled leather, the versatility to go with pants or skirts, dress down or dress up...

Must remind myself of the shopping diet, that I shouldn' t wear heels no matter how low, that they will probably be uncomfortable, that I have a ton of boots...

But not ankle boots...

Tagliatelle with Duck Ragù

I have been craving this dish for 2 days! Imagine my surprise at finding out it was easy to make (a chop and a puree away from braised short ribs). I had to buy an entire duck but thanks to my knife skills class, I broke it down with relative ease. I got two great recipes from my mom to cook the rest of the duck. Unfortunately, I didn't realize was that 'total time' were the operative words, not 'active time'. So, I served an arugula and piave cheese salad to hold us over. I did burn my hand on the proverbial stove and was like, "oh, I don't need to puree hot liquid in batches." Yes, yes, I do. So after we cleaned up the mess, we had yummy yummy pasta. Man, it was so good.

Tagliatelle with Duck Ragù

Gourmet | April 2008 Adapted from Franco Luise and Antonio Vitale, Aromi
The secret to making this dish so stunningly delicious is duck fat. Puréeing the sauce emulsifies the fat, which, along with the moist duck meat, adds an irreplaceable element of richness. Yield: Makes 4 servings
Active Time: 30 min
Total Time: 1 3/4 hr

-1 tablespoon unsalted butter
-1 teaspoon olive oil
-1 (1-pound) boneless Muscovy duck breast with skin or 2 (7- to 8-ounce) Long Island (also called Pekin) duck breast halves with skin
-1/2 medium onion, chopped
-1 garlic clove, smashed
-1 teaspoon chopped rosemary
-1/2 cup dry red wine
-2 cups rich chicken stock or reduced-sodium chicken broth
-1 (14- to 15-ounce) can whole tomatoes in juice, drained, reserving juice, and chopped
-1/2 pound dried egg tagliatelle or egg fettuccine

1. Heat butter and oil in a deep 10-inch heavy skillet over medium heat until foam subsides. Meanwhile, pat duck dry and sprinkle with 1/4 teaspoon each of salt and pepper.

2. Sear duck, skin side down, until golden brown and some of fat has rendered, about 6 minutes. Turn over and cook until browned, about 2 minutes more.

3. Transfer duck to a plate, then add onion to fat in skillet with garlic, rosemary, and 1/8 teaspoon salt and cook, stirring occasionally, until onion is softened and golden brown, about 6 minutes. Add wine and boil 3 minutes. Return duck, skin side up, to skillet, then add any juices from plate, stock, and tomatoes with their juice. Bring to a boil, then gently simmer, covered, 1 hour.

4. Transfer duck to a cutting board, then skim off about three fourths of fat from sauce and discard.

5. Purée sauce in batches in a blender (use caution when blending hot liquids). Return sauce to skillet and boil, stirring occasionally, until reduced to about 2 1/2 cups, about 8 minutes.

6. While sauce reduces, finely chop duck with skin. Return chopped duck to sauce and season with salt and pepper.

7. Cook tagliatelle in a pasta pot of boiling salted water (3 tablespoons salt for 6 quarts water) until al dente, then drain pasta and toss with duck ragú.
Cooks' note: Duck ragú; can be made 1 day ahead and chilled, covered (once cool).

http://www.epicurious.com/recipes/food/printerfriendly/Tagliatelle-with-Duck-Ragu-242037#ixzz0yzCIk9XP

Yeah, We Ate 'Ants Climbing a Tree'

Based on what was in my refrigerator, my craving for Tagliatelle with Duck Ragù turned into a noodle dish that originated in Sichuan called "Ants Climbing a Tree." Noodles and meat, same thing. The bits of minced meet stuck to noodles are supposed to look like ants climbing through the branches of a tree. I adjusted a recipe I found online at:
http://eatingchina.com/recipes/ants-climbing.htm

Ants Climbing a Tree 螞蟻上樹 (ma-3 yi shang-4 shu-4)

Serves 4 to 6

Ingredients
200g (7 oz) mung bean noodles
200g (7 oz) lean minced pork
4 tablespoons soy sauce
1 tablespoon rice wine
1 – 2 tablespoons chilli sauce
1 teaspoon corn flour
1 tablespoon vegetable oil
3 stalks spring onions, sliced into small pieces
1/2 cup chicken stock
Garnish: cilantro or spring onions

1. Add soy sauce, rice wine, chilli sauce, and corn flour to a bowl. Mix in pork and marinate for 30 minutes.
2. Soak the noodles in hot water for 20 minutes, then drain.
3. Heat the wok, and add the oil. Cook the pork mixture over a high heat for 2 minutes. Add spring onions and cook until pork is browned. (I added more soy sauce)
   
4. Add chicken stock, bring to a boil. Reduce heat and cook for a further 2 or 3 minutes, stirring well. (I added tofu and may add tree fungus and/or shitake mushrooms in the future)
   
5. Add noodles to wok. Stir until noodles and sauce are blended well together and most of the liquid has been absorbed. Garnish and serve.

2 Themes of 2010

Something really shifted this year. Perhaps it's changing from the finance to the technology industry. Perhaps it's me finally sprouting some roots in Maryland. Maybe I'm just older. Maybe it's the recession and shaking off the obsessive nature of consumerism. When I visited my cousin in June she said that snakes shed their skin every 8 years. Real snakes can molt multiple times a year but I'm talking about the Chinese zodiac. Makes me wonder what happened when I was 25 or when I'm 41.

The theme of this year is "quality, not quantity." After moving 2 times in the past 2 years, I have ended up with just what I need. Goodness help me if I box, move and unpack stuff we don't need or use! I've solidified my "style" and have given away bags and bags of clothes, shoes and accessories - some from high school and some still with tags! It has felt really good to have a pared down wardrobe of pieces I love and take care of (side note: I would hate to be on "What Not To Wear" and have to buy everything in a week - you can't possibly get clothes for all 4 seasons). I've also adopted a more European philosophy of perhaps spending more but on a few high quality pieces. I don't shop and hoard like I'm cooking for a family of 20. Similarly, I've pared down my contacts to just include those I consider my friends. There are people I've connected with along the years but I want to focus on those who have stayed with me.

A second theme is one I picked up from "The Fabulous Beekman Boys." Because they started a farm and have to live separately for a year while they start the farming business, they call it the "Year of Sacrifice." I'm not in NY anymore and my spending needs to adjust accordingly. I need to replenish my savings and build a foundation towards our dreams. M has a recording of me saying I will not buy any non-essential items for the next 6 months. I had always laughed at the joke "you know when lesbians start dating because their clothing stays the same." Well, my wardrobe will stagnate at 2010 (although, I'm hoping I've collected enough classic pieces to get me through). We'll travel less and spend more quality time at home. We'll cook more and eat out less.

So, we'll see what the rest of the year holds for me. Funny that I start ruminating at the beginning of the school year versus calendar year. Maybe its because it is such a distinct season of change - the air becomes crisp and cool, the days are shorter and the leisure pace of summer jump starts the industriousness of fall.

Momma's Meatballs

This is an easy and versatile dish that basically gives you the inside of a dumpling and fantastic sauce. I remember the house filling with an amazing aroma and having it with rice for dinner and with somen noodles the next day.

Momma's Meatballs
1. Mix 1 pound of ground pork with finely diced ginger (half a thumb), diced water chestnuts, chopped 2-3 stalks of scallions, 1/4 cup of soy sauce (we use reduced sodium), 1/4 cup of rice wine, tbsp of corn starch and a splash of sesame oil.
2. In a 3 qt saucepan with lid, make a layer of little meatballs (about 1 inch in diameter) and add 3/4 cup water, 3/4 cup soy sauce, 3/4 rice wine. Bring to boil.
3. Cover and lower heat to higher than a simmer and cook for 20-30 minutes.

M Eats Kale

I've been a bit bored with food. I haven't been inspired to make anything and nothing has tasted good. I've been seeing a lot of articles about how healthy kale is and I've been craving the kale ceviche that Michelle served many years ago. It was unbelievably easy to make and so good. I was scared to serve it to M because she is not a fan of vegetables but believe it or not, she LOVED it. She ate raw kale! If that's not an endorsement, I don't know what is.

Paul and Natalie's Kale Ceviche
1. Chop a bunch of raw kale and some kind of young onions (scallions,
...scapes, baby leeks all do great) as finely as possible, put in a bowl.
2. Drizzle with olive oil and as much sea salt as you like - I like a
salty salad, plus, remember that the salt will "cook" the kale,
breaking it down and making it tastier.
3. Squeeze the juice of half a medium sized lemon (or more) over the
kale, adding the pulp of the fruit if you please. (I please.) Pluck
out any seeds! Now before it's too late!
4. Mash the kale and onions with a potato masher or the back of a fork
so that it can draw in the lemon, salt and olive oil.
5. Season with fresh ground pepper, and/ or if you like things spicy, cayenne.
6. At this point I like to embellish, adding (if I have them) chunks
of avocado, also, roasted pumpkin seeds (not raw but, you know,
whatever). Do what you like.
4. Eat, enjoy, feel supremely healthy because, as our friend Natalie
says, "C'mon, you're eating RAW KALE."

And Then There Were Two

Bike to Work Day 3 was bittersweet. A fantastic ride and our last with our fearless convoy leader, Big R. He showed us the ropes, set a great pace, told us we could do it and most of all, first planted the seed in our minds that it was possible. I have biked to work one day each of the past three weeks and it wouldn't have happened without him.

So, while we won't be biking to work together or seeing each other in the office anymore, it's great to have made an amazing friend and am looking forward to more adventures! C, it's just you and me and the friggin Custis Trail. Cus-THIS!

On a side note, the biking thing has really opened up so much for me. I love the area I live in but it's a bit spread out and the drivers and traffic are terrible. Biking really lets me get around, enjoy going where I'm going, clears my mind, and helps me do something to reduce my carbon footprint (I'm so upset about the oil spill). Yoga has been amazing, as well, - it challenges me, makes me feel really really good and leaves me with a peaceful mind. It sounds crazy but I'm really going to miss them when I'm on vacation. I'm actually having a little separation anxiety.

National Bike to Work Day 2010

My National Bike to Work Day 2010 convoy. Ready to ride!









The Capital Crescent Trail at mile 4 in Bethesda









Dalecarlia Tunnel at mile 6.25 and crossing into DC. My reflectors work!









Going over my favorite bridge. I never understood how people could love bridges but this one is gorgeous. Amazing metal work and beautiful antique lights.







Made it to the Key Bridge at mile 10.5. And how do we get up to the Key Bridge? Strength training time! Carry bike up around 40 stairs to the C&O Canal Trail and then up another 30 steps to the Key Bridge. I found a better way - get onto the C&O Canal at Fletcher's Cove at mile 8, walk the bike up the ramp to M Street and over to the Key Bridge.





Crossing the Key Bridge into...









Virginia!









Hanging and grabbing my free t-shirt and swag at the Rosslyn pit stop.









And the hated Curtis Trail to the office. There are about 3 uphill sections and I swear I'm going to conquer them by the end of the summer. It's discouraging because its at the end of a long ride. But, it sure makes going home very fun - whee!






The gorgeous (gravelly) C&O Canal trail home.

Shopaholic Bikes to Work

The Goal: National Bike to Work Day 2010
The Challenge: I'm out of shape, haven't ridden a bike in 20 years, don't know the first thing about gears and these new-fangled bikes, am scared of riding in traffic, and work is 16 miles away in another state

So, does Shopaholic rent a bike? Perhaps try out other people's bikes? M says, just see if you're gonna like it or not before you buy. No. I'm obsessed with gear (see Shopaholic Snowboards, Rock Climbs, In-line skates, pole, etc.). Luckily, a little money came my way and off I went.

The Bike: This was a pain because I hate trying on clothes and one really has to go and take the time to ride a few bikes and see how they feel. I wasn't confident because I didn't know what a bike was supposed to feel like so I didn't know if the problem was me or the bike. I spoke to a few people in the office and H and A had Giant bikes so I picked out the Giant Sedona and Cypress DX W. Both are hybrid bikes which are a cross between mountain bikes and road bikes (speed, multiple terrains and more rugged). The Sedona didn't feel good, it wasn't smooth, hurt a bit (makes me question supporting one's weight on one's lady parts). The Cypress is a "comfort" bike, was very smooth with a big comfy seat and 24 speeds. I also liked the fuchsia color but searched for the silver one because M said that it would be harder to sell a pink bike than a silver bike (again, she's thinking about plan b). In the end, I could only find 1 xs Cypress, they only had it in pink and bought it from Hudson Trail Outfitters because they offer lifetime tune-ups and maintenance on the bike. They were also super nice, helpful and did not hard sell me on anything.

For safety, I got a Bell helmet with a visor for rain/ sun, yellow Navarro convertible jacket/ vest for visibility/ wind/ rain, Planet Bike lights for front and back, leg reflector/pant holder, sunglasses for dirt/ wind, Giant gel-pro gloves in case I fall, bell (although I prefer to say "passing left, thank you"), a Kryptonite U-lock AND cable lock. I keep a kit on the bike: extra tube, patch kit, levers, portable air, multi-tool, tri-flo lube.

For commuting, I got a back rack which was such a pain to attach because my bike's frame is bizarre. Chris at Hudson Trail Outfitters actually had to make special brackets to attach it. I loved my friend's panniers so I got the Ortlieb Classic Back-Rollers. I put the water bottle holder on the handle bar because again, my bike frame is so weird so there was no place to put it on the frame. I also got toe clips but I think that was a mistake and will look into clip-in pedals/ shoes. Most importantly, I got Gore 3/4 tights with mega padding and makes for a very comfortable ride.

Did I train? Not really (it's been raining a lot). I was scared of riding in the street and didn't know if I was allowed to ride on the sidewalks (vary by county). I ended up enrolling in an 8 hour Cycling Commuter Safety and Traffic Skills class at the local community college and am so glad I did. We went over laws, bike anatomy, sizing/ fit/ adjustments, gear, pre-ride check, shifting, riding, locking, maintenance, route selection, taking the bike on public transportation, etc. The other great thing about the class was we went on a ride and they pointed out things to be aware of, made bike adjustments and coached us. One of the instructors is on the board of an organization that collects, builds and sends bikes to third world countries. The other instructor is a huge bike advocate and set up many of the bike routes in the county. I was the first person to fix and patch a flat tire!

Finally the day came and my convoy showed up at my apartment at 6:30 AM. M says, "so, you're leaving for work 2 hours early, pedaling there, and you don't even have to be at the office that day." Yes. Again, my weird frame wouldn't fit on the bike rack so I threw it in the car so we could drive to the start of the trail. We decided to drive to the Capitol Crescent Trail because I was not confident about riding on roads.

The trail was amazing. It was a cool morning and because there's a slight decline, we were flying under a thick canopy of leaves. There were babbling brooks, squirrels, a gorgeous bridge, placid river. It's a gorgeous ride. We crossed the Key Bridge into Rosslyn and got our National Bike to Work Day t-shirts and swag at the pit stop. The ride to work was do-able with some good challenging parts that I'm eager to conquer.

While some believed I could bike to work, most doubted I could get home. I, too, was nervous about the mostly uphill ride. Our convoy leader set a good pace, I learned to look for inclines and stand up, switch gears in advance, and WE DID IT! WE MADE IT BACK IN ABOUT AN HOUR! I conquered National Bike to Work Day!

So, yes, I do plan on doing this regularly when the weather is nice. We have to get a rack for the car and I can't wait to explore Rock Creek Trail and all the other beautiful trails in the area. Got a bike? Let's ride!

Raid the Pantry Noodle Soup

It is a rare but delightful occurrence when I'm able to a) experiment and cook something new, b) it actually tastes delicious, c) with the stuff I already have including leftovers, and d) at the right time. It was a dark and stormy day, perfect for noodle soup!

Raid the Pantry Noodle Soup
- Reconstitute dried shitake mushrooms and tiger lily buds (save the water)
- Blanche fresh wonton noodles (sold in dumpling wrapper section) - this was a new ingredient I had never used before
- Prepare soup with Asian pork stock (spare rib, water, onion, ginger, scallion, black and white pepper corns, rice wine), braised spare ribs, shrimp, napa cabbage, silken tofu, mini fish balls and the reconstituted mushrooms and tiger lily buds with water. I wish I had enoki mushrooms and bamboo shoots.
- Place noodles in bowl and cover with soup.
- Garnish with scallions and crushed white pepper.

Shrimp Scampi

My earliest memory of shrimp scampi is from Red Lobster. My family and I used to go for special occasions and I could eat couple platters of that buttery, garlicky, lemony stuff. While we joke about Red Lobster a lot, I think that it used to be better (then again, a lot of food I loved as a kid is just not as good when eaten as an adult). I've been searching for a recipe since and we really enjoyed the version provided by the Barefoot Contessa. It is so easy, has minimal ingredients, takes minutes to prepare and has become part of our weekly lineup.

Linguine with Shrimp Scampi
2002, Barefoot Contessa Family Style, All Rights Reserved

Prep Time: 10 min
Cook Time: 15 min
Serves: 3 servings

Ingredients:
- Vegetable oil (we use canola)
- 1 tablespoon kosher salt plus 1 1/2 teaspoons
- 3/4 pound linguine (we use spaghetti)
- 3 tablespoons unsalted butter
- 2 1/2 tablespoons good olive oil
- 1 1/2 tablespoons minced garlic (4 cloves)
- 1 pound large shrimp (about 16 shrimp), peeled and deveined (1 bag of frozen prepped shrimp from Trader Joe's)
- 1/4 teaspoon freshly ground black pepper
- 1/3 cup chopped fresh parsley leaves
- 1/2 lemon, zest grated
- 1/4 cup freshly squeezed lemon juice (2 lemons)
- 1/4 lemon, thinly sliced in half-rounds
- 1/8 teaspoon hot red pepper flakes

Directions:
Drizzle some oil in a large pot of boiling salted water, add 1 tablespoon of salt and the linguine, and cook for 7 to 10 minutes, or according to the directions on the package. Meanwhile, in another large (12-inch), heavy-bottomed pan, melt the butter and olive oil over medium-low heat. Add the garlic. Saute for 1 minute. Be careful, the garlic burns easily! Add the shrimp, 1 1/2 teaspoons of salt, and the pepper and saute until the shrimp have just turned pink, about 5 minutes, stirring often. Remove from the heat, add the parsley, lemon zest, lemon juice, lemon slices, and red pepper flakes. Toss to combine. When the pasta is done, drain the cooked linguine and then put it back in the pot. Immediately add the shrimp and sauce, toss well, and serve.

Fong Ji

I was thinking recently how lucky I was to have grown up eating really yummy food. You already know how much I love my mom's cooking. Dad's food was good, too, although there were some hilarious misses (e.g., that bony fish marinated in tequila or the radish cake that never really solidified). One of my all time favorite Thanksgiving meals was one where dad made Fong Ji (literally "wind chicken" with glutinous rice and Chinese sausage stuffing). Which reminds me, I need the recipe for that stuffing...

Preparation for Fong Ji includes dry-aging the chicken. Although it was grotesque, I would get excited when Dad would hang a chicken off the gutter by the kitchen (in the winter, of course). To avoid offending the neighbors and patrons of the strip mall as well the inconsistent temperatures outside, I put a drying rack over a cookie sheet and place the contraption plus chicken in the bottom shelf of the refrigerator for 24 hours.

Fong Ji:
- 1.5 lbs of chicken pieces (we used chicken thighs)
- 1/8 cup table salt or fleur de sel (I used coarse kosher salt and it was too salty)
- 1/4 cup Black peppercorns
- Chinese rice wine
- White pepper powder to taste

Day (or few days) before, wash and dry chicken. In wok or pan, lightly toast salt and peppercorns to release flavor. Sprinkle salt and peppercorns on chicken with some cracked black pepper and set on drying rack. Place drying rack over cookie sheet and put on the lowest shelf in the refrigerator to age for at least 24 hours.

Set up steamer (I added salt and rice wine to the water). My steamer is small so I steamed 3 pieces at a time for 30 minutes, turning them at the 15 minute mark. I cracked some more pepper and sprinkled some white pepper powder on the chicken before serving with pickled mustard stems (homemade by M's grandmother) and white rice.

Dad's email (precious):

"FoungChi

Salt and pepper seed (some small amount of other flavor) stir fry until strong smell come out.

apply salt and paper inside and outside of the whole chicken.

Let dry for couple days-so it is better do it in the winter(keep in the refrig in the summer)

steam the whole chicken.

be careful do not apply too much salt.

More peper seed is OK, amount -about 60% of a rice bowl.

good luck"

Mom's Steamed Egg Custard

It's cold. I want comfort food. Namely, mom's home cooking. I decided to replicate another favorite dish - her steamed egg custard. It's kind of like Japanese Chawanmushi (a dish I regularly order at Sakagura and squeal when I get as a panchan in Korean restaurants), but way simpler.

Mom's Steamed Egg Custard
- handful of shitake mushrooms, cut in small pieces with stems removed
- 3 stalks green scallion, finely cut
- 2 tbsp sesame oil
- 1/2 cup dried shrimp
- 3 large eggs
-1 cup water (or Asian chicken or seafood stock)...good thing I made stock today!

Heat canola oil in wok and add scallions, mushroom, sesame oil, salt, shrimp and fry for 3-5 minutes. Find a bowl that will fit in the steamer or stock pot and add the fried ingredients and water or stock (enough to fill 3/4 of bowl) to make a "soup". Scramble 3 eggs and slowly stir in soup. Place bowl in steamer/ stock pot and steam for "just a little bit!" For me, that was 15 minutes until the egg was light and puffy and a skewer comes out clean.

Hot Milk Sponge Cake

I'm a simple girl. While I appreciate all the steps and exotic ingredients that go into a really good cupcake - buttermilk, eggs separated into whites and yolks, vanilla from actual vanilla beans - I just want to make some good cupcakes that aren't too sweet with the ingredients I have. Growing up, I made the Hot Milk Sponge Cake that was in my mother's ancient Better Homes and Garden cookbook. I was cursing myself for not copying the recipe down when I was home last time when genius that I was, I decided to Google it and found this recipe from Robert Hammond, chef and owner of The Kitchen at Honeyman Creek Farm in Warren, Oregon. For cupcakes, I reduced the cooking time to around 16 minutes and topped with whipped cream.

Hot Milk Sponge Cake
- 4 eggs
- 2 cups all-purpose flour (sift before measuring)
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup (1 stick) butter
- 1 cup milk
- 2 cups granulated sugar
- 1 teaspoon pure vanilla extract (or 1/2 teaspoon each vanilla and lemon extracts)

Preheat oven to 350° F. Lightly spray two (9-inch) round cake pans with vegetable oil spray and line the bottom with parchment paper. Cover the eggs (still in their shell) with hot tap water. Allow eggs to sit for at least five minutes to warm them up. NOTE: It is important that the eggs be warm to the touch when they are whipped with the sugar. This gives an extra lightness to the cake. See Lagniappe below. In a bowl, sift together the flour, baking powder, and salt; set aside. In a small saucepan over medium heat, melt the butter. Add the milk and heat until the mixture is steaming. NOTE: See Lagniappe tips below. Remove from heat. Into a large mixing bowl, crack the warm whole eggs. Using an electric mixer, whip the eggs until frothy. Gradually add the sugar and whip on high speed until the batter is light and thick. NOTE: This takes a good ten minutes. Turn the mixer down to low and add the sifted dry ingredients (flour, baking powder, and salt). Mix just until the dry ingredients are incorporated into the egg batter, stopping once to scrape down the sides and the bottom of the bowl. Add the scalded milk and butter mixture. Mix on low speed until the batter is smooth, scraping down the sides and bottom of the bowl. Add the vanilla extract and continue mixing on low just until the vanilla is incorporated into the batter. Divide the batter equally into each prepared cake pan. NOTE: The batter will be quite thin so don’t be alarmed. Bake 25 to 30 minutes or until the cake is golden brown and springy to the touch. Remove from oven and place the cake layers on a wire cooling rack. Sprinkle each layer very lightly with granulated sugar. Leave the cake layers in the pan to cool for thirty minutes. When cool, carefully run a paring knife around the edge of the each cake layer, using an up and down motion, to avoid tearing the sides of the cake. Turn the layers out onto a wire cooling rack. Cool completing before serving.
Serving: Cake is great served as is, but also can be used with your fresh berries. Makes two (9-inch) round layers


Lagniappe: Having the eggs warm and whipping them to the proper consistency are the keys to making this cake successfully. While whipping the eggs, feel the bottom of the bowl to make sure that it doesn’t feel cold. If it does, then the eggs aren’t warm enough. Place the mixing bowl in a slightly larger bowl filled with about 3 inches of hot tap water. Stir them until they are warm to the touch. The eggs are properly whipped when they get light and thick, resembling softly whipped cream. Lift the whip from the bowl and the batter should slowly flow from the whip in a ribbon that slowly incorporates back into the batter.

10 Tips that Might Save Your Life

I don't really read forwards but for an SVU/ CSI/ Dexter paranoid freak like myself, it provided some good tips and is apparently from a cop (with my comments). Plus, I've always wondered what to do in these situations. I highly recommend taking a self defense class (although I failed "be aware of your surroundings" in Mexico and can only deflect a punch from a right-handed assailant). You got more? Add it in a comment!

1. Tip from Tae Kwon Do : The elbow is the strongest point on your body. If you are close enough to use it, do!
2.. Learned this from a tourist guide. If a robber asks for your wallet and/or purse, DO NOT HAND IT TO HIM. Toss it away from you.... Chances are that he is more interested in your wallet and/or purse than you, and he will go for the wallet/purse. RUN LIKE MAD IN THE OTHER DIRECTION!
3. If you are ever thrown into the trunk of a car, kick out the back tail lights and stick your arm out the hole and start waving like crazy.. The driver won't see you, but everybody else will. <<>>
4. Women have a tendency to get into their cars after shopping, eating, working, etc., and just sit (doing their checkbook, or making a list, etc. DON'T DO THIS!) The predator will be watching you, and this is the perfect opportunity for him to get in on the passenger side, put a gun to your head, and tell you where to go. AS SOON AS YOU GET INTO YOUR CAR , LOCK THE DOORS AND LEAVE.. If someone is in the car with a gun to your head DO NOT DRIVE OFF, Repeat: DO NOT DRIVE OFF! Instead gun the engine and speed into anything, wrecking the car. Your Air Bag will save you. If the person is in the back seat they will get the worst of it . As soon as the car crashes bail out and run. It is better than having them find your body in a remote location.
5. A few notes about getting into your car in a parking lot, or parking garage: A.) Be aware: look around you, look into your car, at the passenger side floor , and in the back seat B.) If you are parked next to a big van, enter your car from the passenger door. Most serial killers attack their victims by pulling them into their vans while the women are attempting to get into their cars. C.) Look at the car parked on the driver's side of your vehicle, and the passenger side... If a male is sitting alone in the seat nearest your car, you may want to walk back into the mall, or work, and get a guard/policeman to walk you back out. IT IS ALWAYS BETTER TO BE SAFE THAN SORRY. (And better paranoid than dead.)
6. ALWAYS take the elevator instead of the stairs. Stairwells are horrible places to be alone and the perfect crime spot. This is especially true at NIGHT!) <<>>
7. If the predator has a gun and you are not under his control, ALWAYS RUN! The predator will only hit you (a running target) 4 in 100 times; and even then, it most likely WILL NOT be a vital organ. RUN, Preferably in a zig -zag pattern! <<>>
8. As women, we are always trying to be sympathetic: STOP It may get you raped, or killed. Ted Bundy, the serial killer, was a good-looking, well educated man, who ALWAYS played on the sympathies of unsuspecting women. He walked with a cane, or a limp, and often asked 'for help' into his vehicle or with his vehicle, which is when he abducted his next victim.
9. Another Safety Point: Someone just told me that her friend heard a crying baby on her porch the night before last, and she called the police because it was late and she thought it was weird.. The police told her 'Whatever you do, DO NOT open the door..' The lady then said that it sounded like the baby had crawled near a window, and she was worried that it would crawl to the street and get run over. The policeman said, 'We already have a unit on the way, whatever you do, DO NOT open the door.' He told her that they think a serial killer has a baby's cry recorded and uses it to coax women out of their homes thinking that someone dropped off a baby. He said they have not verified it, but have had several calls by women saying that they hear baby's cries outside their doors when they're home alone at night.
10. Water scam! If you wake up in the middle of the night to hear all your taps outside running or what you think is a burst pipe, DO NOT GO OUT TO INVESTIGATE! These people turn on all your outside taps full ball so that you will go out to investigate and then attack.