Yummy Memories

Heirlooms

Santa Cruz, Ca
October 2010

Roasted Vegetable Cous Cous Salad
Oceanside, Ca
September 2010

Lorena's Raspberry Chocolate Chocolate Cake

Santa Cruz, Ca
October 2010

Delizioso pizza party
Valley Center, Ca
December 2010

Gah-lick
Valley Center, Ca
December 2010

Prosciutto Perfection
Valley Center, Ca
December 2010

Pesto fo Lyfe
Valley Center, Ca
December 2010

Thanksgiving with our Asian Family
Oceanside, Ca
November 2010

Fresh Spring Roll Fixings
Oceanside, Ca
November 2010

Superika Taqueria Rajas
Santa Barbara, Ca
January 2011

Chicken Sumn Sumn
Santa Barbara, Ca
January 2011

Papa Cornbread
Oceanside, Ca
October 2010

Cindy's Secret Pretzels

So a few weekends ago I decided to delve into the task of making my own pretzels! Here are some trippy shots I took with my crazy phone app. I invite you to try them out for yourself. If you do, be sure to bake them in the oven long enough to ensure a nice salty, crispy outside and a chewy inside!


Cindy’s Pretzels 2010
Makes 6 -12

1 teaspoon instant yeast 1 cup warm water ( ~110 degrees, about one minute in the microwave)
1 heaping tablespoon malt powder* (or molasses or malt syrup or brown sugar)
1 teaspoon salt
1 tablespoon melted butter (about 30 seconds in the microwave) 2-3 cups all-purpose unbleached or bread flour

In a bowl, add the yeast to the warm water. Stir in malt, salt and butter. Gradually add 2 ½ cups flour and mix together until it forms a ball. Transfer to a flat work surface and knead the dough for 5 to 10 minutes adding flour if sticky, until the dough becomes smooth and satiny.

Pour ~1/2 teaspoon vegetable oil into a clean bowl, turn ball of dough to coat, cover and set aside to rise until doubled in size, approximately an hour.

Preheat the oven to 425 degrees. On the stovetop, start warming a pot with: 6 cups of water ¼ cup baking soda

Punch the dough down. (Dough can be frozen at this point). Shape the pretzels: On a lightly floured work surface, shape the dough into a rectangle. 

Cut the dough into 6 – 12 pieces (pizza cutter works well). Roll each piece into a short log, cover with a towel, and let the dough relax. Roll about 15 inches long and finger width. Twist ends and press into the loop to form a pretzel shape. Set aside on a towel until all the dough has been shaped. (Pretzels can be frozen at this point: freeze on tray, transfer to a bag when stiff. No need to thaw before boiling.)

Bring pot of water and baking soda to a boil. Add a pretzel or two, boil ~30 seconds, scoop out with a slotted utensil, set onto a tea towel to absorb excess water, transfer to a greased baking sheet and sprinkle with coarse salt.

Bake the pretzels for approximately 8 minutes or until brown, turning tray halfway through.
*Dark dried malt extract, from home brewing supply store


FYI:
Baked baking soda for pretzels

The New York Times has a recent article on increasing the alkalinity of baking soda by baking it. The full article may be found at http://www.nytimes.com/2010/09/15/dining/15curious.html?_r=2&ref=dining

The method is to spread a layer of soda on a foil-covered baking sheet and bake at 250 to 300 F for an hour.
The article explains baked soda is a good lye substitute for pretzels to get the distinctive flavor and deep brown color. Dissolve 2/3 cup baked baking soda in 2 cups of water and soak the raw dough pretzels in the solution for three to four minutes, then rinse excess solution in a large bowl of plain water, and bake.

Food Photography

During the past two years I have been a part of the Long Beach City College photography department. My time has been spent in both b&w and color darkrooms, as well as the digital lab, printing, scanning and so forth.

However, just during this semester have I learned the most about an area in photography which I intend to make my career. Food photography! Here are some samples of my latest work.

Spaghetti with turkey meatballs

Fruit Salad w/ Greek yogurt and Granola

Chocolate Chip Cookie

Salsa Trifecta

Guacamole and Pico de Gallo

Pumpkin Pie

Grandma's Apple Pie

Guavas

Fruit

Blood Orange Caramels with Toasted Almonds and Sea Salt

During this past Spring semester I interned with the most fabulous food photographer in the LA area, Matt Armendariz! His truly contemporary vision for shooting only the most well put together photographs has led me to consider food photography as a career path for myself! I have met countless food industry buffs, shall we call them, including the food stylist Cindie Flannigan. She formulated this recipe after an excess of blood oranges came into her possession. The flavor is so incredibly unique, you'll have died and gone to salted caramel heaven! Don't waste another second without this tangy, chewy delight in yo mouf! Enjoy!

3 cups blood orange juice, strained

1 cup granulated sugar

1 cup packed light brown sugar

1 stick unsalted butter, at room temperature

1/3 cup heavy cream

1 teaspoon vanilla extract

1 cup toasted almonds

2 teaspoons sea salt flakes

1.Line the bottom of an 8-inch square baking dish with parchment paper. Butter parchment paper and set aside.

2.Place blood orange juice in a 4-quart heavy saucepan and bring to a boil over high heat. Let boil until liquid is reduced to 1/3 cup. This may take a while!

3. Remove from heat and stir in sugars, butter, and cream. Return to high heat and bring to a boil, stirring constantly. Turn heat to medium and let boil until candy or deep fat thermometer reads 248 degrees F (or when a half teaspoon placed in a glass of icy cold water turns into a firm, chewy ball), about 17 minutes.

4. Remove from heat and stir in vanilla.

5. Scatter almonds on bottom of parchment paper. Pour caramel over almonds. Let sit until cool and firm, about 2 hours. Remove from baking dish and sprinkle salt flakes over the top. Cut into 1-inch pieces.

*Wrap individually with wax paper for a fun effect.

Smoky Baby Portobello Sliders

As some of you may know, I'm a vegetarian. Always have been, and probably always will be! The thought of meat has been more than a turnoff for as long as I can remember. I have both my parents to thank for my veggie ways! Shout out to the Oceanside homies. Now that I've got that out of my system...These mini sliders are the perfect beef burger substitute and any meat-aholic would gladly pound down a few of these here tasty treats!

Smoky Baby Portobello Sliders

Recipe adapted from 2009 Vegetarian Times

Big or small mushrooms make the perfect "burger"

*onion topping can be made up to two days ahead.

Ingredients

8 baby portobello mushrooms, stems removed

3 Tbsp. olive oil, divided

2 Tbsb. classic BBQ rub, (see below)

2 medium yellow or white onions, thinly sliced

1 tsp. herbs de Provence

1/2 cup prepared BBQ sauce

3/4 cup shredded smoked Gouda

8 mini challah or dinner rolls

Classic BBQ Rub

*store in airtight container for later use.

1/4 cup light brown sugar

1/4 cup sweet paprika

3 Tbsp. black pepper

3 Tbsp. kosher salt

2 tsp. garlic powder

1 tsp. onion powder

1 tsp. celery seed

1/2 tsp. cayenne pepper

Combine in airtight container, shake to blend. Store in fridge or freezer.

1. Toss mushrooms in bowl with 1 Tbsp. olive oil and 2 Tbsp. classic BBQ rub. Set aside.

2. Heat remaining 2 Tbsp. oil in large skillet over medium heat.

3. Add onion and herbs de Provence and cook 30 minutes or until golden, stirring occasionally. Remove from heat. Season with alt and pepper if desired.

4. Heat grill or grill pan over medium high heat. Rub grate or grill pan with vegetable oil. Place mushrooms stem side down on grill. Brush mushroom tops with BBQ sauce and grill 3-4 minutes or until soft and charred around the edges.

Flip and grill 3 minutes more.

5. Divide cheese among mushrooms, placing in center of each stem side.

Grill 1 minute more or until cheese is melted.

6. Meanwhile, warm buns on grill. Spread BBQ sauce on bottom buns. Top each with 1 mushroom, sauteed onions, and a top bun.

Salted Caramel Chocolate Cupcakes

So one thing anyone who meets me will quickly realize is that I LOVE SWEET THINGS! I've always been interested in baking just about anything. From cakes to scones, I've got all your sugar needs covered!

This recipe is adapted from a Southern Living post about a base cupcake of sour cream poundcake you can make with several different variations of icings and flavors.

Sour Cream- Pound Cake Cupcakes

Makes- 2 dozen cupcakes

Total time- 2 and a half hours

Cupcake

1/2 cup butter, softened

8 oz. package cream cheese, softened

1 1/4 cups sugar

3/4 cups dark brown sugar

4 large eggs

1 tsp. vanilla extract

3 cups all-purpose flour

1 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. salt

8 oz. sour cream

Salted Caramel Buttercream

1/2 cup butter, softened

3 Tbsp. milk

3/4 tsp. kosher salt

3 oz. cream cheese, softened

2 tsp. vanilla extract

16 oz. powdered sugar

15 soft caramels

Ganache

8 oz. semi-sweet chocolate, chopped

1/4+ 2 Tbsp. cup whipping cream

1. Preheat oven to 350 degrees F. Beat butter and cream cheese at medium speed with an electric mixer until creamy. Beat in sugar until light and fluffy. Add eggs, one at a time, beating until blended after each addition. Stir in vanilla.

2. Combine flour and next 3 ingredients. Gradually add to butter mixture, alternately with sour cream, beating until blended. Spoon batter by rounded tablespoonfuls into lightly greased muffin pans.

3. Bake at 350 degrees for 22 to 24 minutes or until a wooden toothpick inserted in the center comes out clean. Cool in pans on wire rack for about 5 minutes. Remove from pans to wire racks, and cool completely (about 30 minutes).

4. To prepare buttercream, beat the butter, salt, cream cheese, and vanilla at medium speed with an electric mixer until creamy.

5. Gradually add powdered sugar alternately with 3 Tbsp. milk, beating at low speed until blended and smooth after each addition.

6. Keep adding milk until desired consistency is reached.

7. Melt 15 caramel squares with 1 Tbsp. milk in microwave-safe bowl at HIGH for 1 minute or until smooth. Fold caramel mixture into buttercream, creating swirls. (Do not completely blend)

8. For ganache, microwave two ingredients together on HIGH for 1 minute. Mix in 2 more tablespoons of whipping cream until smooth. Dip tops of cupcakes in chocolate mixture, and let stand until chocolate sets. (About 30 minutes).

9. Pipe or spread Salted Caramel Buttercream onto cupcakes. Garnish with sea salt flakes and caramels, cut into quarters.

Enjoy!