evilchristina.blogspot.com
BitterSweet Critique: Time to start spicing it up.
http://evilchristina.blogspot.com/2009/12/time-to-start-spicing-it-up.html
Tuesday, December 15, 2009. Time to start spicing it up. Splenda (for baking) or granulated sugar. Cream your butter and sugars together. Add eggs and cream till very light. Add molasses, salt, gingers and spices and continue to paddle the mixture to fully incorporate the spices. Add flour, baking soda mix till combined. Scoop batter and refrigerate until firm enough to roll into balls and coat with granulated sugar. Bake at 350F until they puff and start to crack. Do not over bake.
evilchristina.blogspot.com
BitterSweet Critique: May 2009
http://evilchristina.blogspot.com/2009_05_01_archive.html
Sunday, May 31, 2009. Not your pop's pops but my grandpops pops. Tuesday, May 26, 2009. Hitting the street markets of Taiwan. 160;I haven't died yet. . Sunday, May 24, 2009. How do you know when to stop eating? I clearly don't know when to stop eating in Taiwan. But sometimes there are signs that its time put the chopsticks down (your throat while holding your head over the toilet) like. When you've eaten a tree's worth of lychees and your "chi" is en fuego. Thursday, May 21, 2009. Were is the Passion?
evilchristina.blogspot.com
BitterSweet Critique: December 2009
http://evilchristina.blogspot.com/2009_12_01_archive.html
Friday, December 25, 2009. This is dish I only make once a year for Christmas because its so good but so bad for you. It of course involves pork fat. The smoky salty bacon perfectly flavors the bland but sweet cabbage. Bacon Creamed Chinese Cabbage. Tuesday, December 22, 2009. Shoyu (Soy Sauce) Chicken. Chicken thighs or drums (skinless). Shoyu chicken over sesame noodles. Tuesday, December 15, 2009. Spicy Caramelized Onion Roast Chuck. Chuck (trimmed and tied). Dry herb mix ( no rosemary). Preheat oven ...
evilchristina.blogspot.com
BitterSweet Critique: October 2009
http://evilchristina.blogspot.com/2009_10_01_archive.html
Saturday, October 24, 2009. This Little Piggy went to. The crock pot is an under appreciated home cooking apparatus that is great for low and slow cooking of tougher cuts of meat that need longer cooking times. Apple Braised Pork Shoulder. 4 cups apple juice. 1/4 cup kosher salt. Place all ingredients into crock pot and set on high. 5lbs bone in pork shoulder. Apply pork rub and sear well on all sides. Place shoulder into crock pot. Tortilla wrap, pork jus. Friday, October 9, 2009.
evilchristina.blogspot.com
BitterSweet Critique: June 2009
http://evilchristina.blogspot.com/2009_06_01_archive.html
Tuesday, June 30, 2009. Bacon Chocolate Cake, Earl Grey Milk Jam, Caramelized Banana, Dark Chocolate Mousse. Its not a Popover! The new bread of the week is the buttery Fantail. Using the trimmings from danish dough, the Fantails (not popovers Jesse! Popovers are made with a liquid mix of flour and mostly eggs) were sprinkled with salt and baked in muffin tins. They came out flaky. And slightly sweet with a salty crust. 3oz of lobster meat. Lobster Ravioli, Burratta. Monday, June 29, 2009. A fresh fish o...
evilchristina.blogspot.com
BitterSweet Critique: November 2009
http://evilchristina.blogspot.com/2009_11_01_archive.html
Monday, November 30, 2009. Pumpkin pie spice mix. Combine eggs and sugars and mix until eggs are light and fluffy. Add the oil, vanilla and pumpkin and mix till fully incorporated. Add the dry ingredients and carrots and fold till combined. Sprinkle walnuts on top. Bake at 350F till skewer comes out clean in center. Finally all the turkey is gone. Sunday, November 29, 2009. Turkey Hash and Eggs. Still stuck with left overs! Scrambled egg whites, cranberry sauce, turkey hash, whole wheat toast). Chop or s...
evilchristina.blogspot.com
BitterSweet Critique: Recette Sneak Peek
http://evilchristina.blogspot.com/2010/01/recette-sneak-peek.html
Thursday, January 7, 2010. Its been a crazy week getting the dishes down for the restaurant menu. Here are a few dishes we will be featuring on the menu. Sorry the lighting for the photos weren't great). January 8, 2010 at 12:11 AM. I cant wait to try them all! January 8, 2010 at 9:39 AM. Im sending this post to my friends. are you taking reservations yet? I want one for the weekend of the 22-23. please. January 9, 2010 at 8:10 PM. Apchen - Reservation are up on OpenTable! Ill be there Friday :).
evilchristina.blogspot.com
BitterSweet Critique: September 2009
http://evilchristina.blogspot.com/2009_09_01_archive.html
Sunday, September 27, 2009. Seared Foie Gras Vols-au-vent, Apple Chutney (aka one bite of heaven, aka mouthful of heart attack). Vols-au-vents make great vessels for all sorts of fillings and are perfect for a fancy canape party. If you make the dough, keep it very cold and roll it out to about 1/8 inch thick. If you buy it let it defrost a bit then unroll it. Chill it again and use pastry cutters to punch out an even number of circles. Using a slightly smaller cutter, cut out the centers of half of ...
evilchristina.blogspot.com
BitterSweet Critique: January 2010
http://evilchristina.blogspot.com/2010_01_01_archive.html
Tuesday, January 19, 2010. Bring you back to childhood. My signature dessert at Recette is the S'mores. I created this dessert because it reminds me of the great snowboard trips I've taken. For most people I think it brings them back to childhood. S'mores" Toasted Marshmallow Fluff, "Hot" Chocolate Sauce, Cocoa Nibs, Graham Cracker Ice Cream, Cocoa Nib Tuile. Thursday, January 14, 2010. No food, just shameless self promotion. Check out the press updates! My sorbets look pretty hot in the picture).
evilchristina.blogspot.com
BitterSweet Critique: August 2009
http://evilchristina.blogspot.com/2009_08_01_archive.html
Thursday, August 27, 2009. Throwback to an old European Classic: Dobos Torte. I've made many classic cakes in culinary school, most of which I never thought I would make again. Not because they aren't good but because they are just too complicated and take too many steps and ingredients. Once again on assignment, for the August 2009 Daring Baker's challenge I made the Dobos with a Black Currant Jam in between the layers as well as the Chocolate Buttercream. Pipe thin layers onto parchment and bake at 400F.