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Help me ID this herb/spice/item~

Hum. I think this is it!! Thanks guys!!

Mar 20, 2014
jeniyo in General Topics

Help me ID this herb/spice/item~

Thanks for the tip, JasFoodie! ~

Mar 13, 2014
jeniyo in General Topics

Help me ID this herb/spice/item~

Well, it's def not fruity. The garlic aroma is pretty pungent from it being next to the computer as I type.

Mar 13, 2014
jeniyo in General Topics

Help me ID this herb/spice/item~

Hello!

I got this at the farmer market in Taiwan. This is around 2.5 inches in diameter, the shells is hard like a walnut and the exterior smells very garlicy. The guy who sold it to me told me to crack the nut open, slice and put it in chicken soup.

I am hoping to ID this before I proceed to crack this open to see the insides. SOOO curious!

Does any of you know what this is? What other uses besides chicken soup?

Mar 13, 2014
jeniyo in General Topics

What's for Dinner #259 - the I'm Sick of Turkey By Now Edition [through December 7, 2013]

awh, thanks guys! I really hope this silly thing goes away. I watched the the finale of masterchef yesterday and have an idea to wrap the turkey meat in caulfat instead of it's original skin (that I no longer have).

It would break my heart if my new kid writes off an entire food group though. =)

Dec 05, 2013
jeniyo in Home Cooking

What's for Dinner #259 - the I'm Sick of Turkey By Now Edition [through December 7, 2013]

I am preggers. Even though turkey and turkey related leftovers are something I pined for all year, I am strangely on the wayside of being mainly vegetarian for the last few months.
I made the turchetta for my family (posted on the kitchn) and was told it was awesome. It was moist and perfectly and evenly done with chestnut stuffing on the side. I took a bite from the husband's plate and it was everything I hoped for~ and exactly what I remembered as an excellent piece of turkey breast roll, but somehow my mind tells me I don't like meat anymore and I cannot continue chewing. how sad.

So putting all the remaining trimmings from an entire 20lb turkey away in the freezer for potential meatballs and burgers- We had a creamy wild mushroom soup finished in a vitamix, side of wild rice, lettuce cups and tabbouleh, and a hot fudge sundae.

Feeling much better.

Dec 04, 2013
jeniyo in Home Cooking

What's for dinner? #210 -- clever title escaping me at the moment... [OLD]

agreed, those muffins looks great. please share..

Apr 15, 2013
jeniyo in Home Cooking

What's for dinner? #210 -- clever title escaping me at the moment... [OLD]

I just saw the horrible news. Puzzles me which jackass is responsible for tragedy.

My grandma is not feeling well today and we plan to visit her later this afternoon. Which means that dinner plans are up in the air. I had a giant pot of hazan's Bolognese done from yesterday waiting for me in the fridge, which I plan to eat over EVERYTHING.

I have recently moved to Taiwan, so dinner is most likely beef noodle soup with lots of tendon, with Szechwan pepper oil. sides of spicy braised tofu topped with similar oil and various pickled veggies.

though I wish there is a good greek place in asia..

What's For Breakfast?

fage 0 yogurt with honey
toast with butter
latte
piece of poundcake =)

Oct 14, 2012
jeniyo in Home Cooking

what are you making today?

I am making some chicken curry today for dinner along with some welted amaranth greens and having a simple oeufs a la neige with some leftover pastry cream turned creme anglaise.

I have been peeling a big bowl of garlic that i will confit soon. hum. what should i do with these?

Oct 14, 2012
jeniyo in Home Cooking

What's for Dinner #164 First touch of fall edition [OLD]

Hey guys,

I haven't been in a while because I have been moving to Taiwan.

Though produce is cheap and the markets are abundant, it will take some time for me to scout out my fav stores/stalls. My new home doesn't have an oven therefore, everything is being done on the stove top.

Last night, it was halibut with roasted wild mushrooms, chive flowers, chive oil and chili oil.
The night before is black-eyed bean salad with tomatoes, and some bread and butter.
Sometime later tomorrow, we will have some oniony chive blossom pesto, roasted chicken and orechiette.

It is still rather hot here, but I've been wanting to braise and make bolognese this week already. Can't wait for the fall.

Sep 13, 2012
jeniyo in Home Cooking

got a big log of salami in the fridge?

thanks!! i vacuum sealed 2/3 of it. Thanks for the tips.

Nov 15, 2011
jeniyo in Home Cooking

got a big log of salami in the fridge?

hello,

we got a giant log of salami from costco. it is pretty good stuff, but i'm afraid of it getting bad or dried up.

how should i store this? i got it wrapped in parchment paper, but it will get too dry too quickly. would ziplock bags, cut in segments be okay?

fave ways to use up great salami?

Nov 10, 2011
jeniyo in Home Cooking

What's for dinner #114 [old]

Last night, we had traditional Chinese food. Sauteed leeks with twice cooked pork shoulder (lean, ugh, I know) with black bean paste and chilis, sauteed green sprouts with green onions and we had it with barley and brown rice mix and a bowl of simple seaweed egg drop soup.

I braised the rest of the pork shoulder with the skin and fat, tied, in anise, cinnamon, coriander, pepper, cloves, orange, wine and soy. I will slice up the meat thin and have it with some noodles and a side of quickly sauteed choy...

as you can tell, i got some pork on my hands...

Nov 02, 2011
jeniyo in Home Cooking

Goodies to hand out??

I would like to make something to hand out to people while visiting relatives next week with the following criterias:

1. Can be made after work, cool, vacumm seal, done within the 2 days.
2. Will survive a TSA and a long flight to Asia, with possible bumps, etc.
3. Will hold for around 2 weeks min.
4. Its humid there, so crispy/delicate cookies are out of the question.
5. Make in a big batch, have around 10 baggies+ and more for snacking

Here are a few of my ideas:
Truffles- infused with something special (might be too labor intensive?)
PB cups in dark chocolate
Roasted almonds (does anyone have a nice recipe with egg white, rosemary and a pleasant sugary coating to share?)

Sep 20, 2011
jeniyo in Home Cooking

Chocolate Cake for for 12-15

Not sure if you have baked it already, but last week I baked a Chocolate stout cake. It makes a lot of cake. I halved the recipe and baked it in a bundt pan (I think it's plenty of cake for 12, but not if you want leftovers or want to save a piece of cake for ___).

The cake is draped with ganache. I imagine you can bake the whole recipe, half of the batter for bundt, the rest for a sheet cake or cupcakes. it is pretty easy to make too...

http://www.epicurious.com/recipes/foo...

Aug 23, 2011
jeniyo in Home Cooking

What are you baking these days? August 2011, part 1 [old]

That sounds great. I'm thinking of making one tonight too. I am debating between this one, the chocolate idiot cake or the stout bundt cake from smitten kitchen... decisions decisions..

Aug 12, 2011
jeniyo in Home Cooking

What to do with with awesome tomatoes - going on a trip in a few days

Thank you all for your input. I plan to bring a baggie full of them for the peeps and oven roast the remaining.

Don't we love it when we got too MUCH of something? =)

Aug 12, 2011
jeniyo in Home Cooking

Hot where you are????

Not go brag or anything, we are in North San Diego, and it is overcast and will crest at around 75 today. My sister lives in the desert, so i may try the cookie idea next time i'm up.

Aug 12, 2011
jeniyo in Home Cooking

What to do with with awesome tomatoes - going on a trip in a few days

I was given a bounty of very sweet ripe tomatoes, and they are very very good. unfortunately, i still have around 15-20 lbs left in my basket and we are going away for the next 4 days.

What do you think i should do with it? I can make a sauce, but which one would do its justice? seems like a waste to cook them into a pot o'sauce no? (i don't have a food mill to deal with the seeds, so i can only hand pulp...)

I gotta pack, won't have enough time to can.. yikes.

So far we've been eating tomato salads left and right, still good... yum!

Or you think this is better shared? My camping buddies would probably eat a few...

Aug 11, 2011
jeniyo in Home Cooking

Parmesan Tuilles

sorry. a bit late here - i don't think putting the cheese directly on the mold would work, because it might just make a goopy mess (?)

Aug 11, 2011
jeniyo in Home Cooking

What do you think of this camping menu?

I am planning a short weekend trip with 10 of my friends in a week. This is the menu that I've planned for the event.

Restrictions:
1 Vegetarian, 2 kids
no open campfire, we will be cooking on stoves
all are training for some kind of endurance sport (or aspire to), so we need a balanced diet
Island trip, so everything is carried in two coolers and trying to keep the weight light and portable.
Hoping to be on the fancier side, since this is not officially backpacking with these ladies..

L- Bags of salad + pre-roasted mushrooms + lentils + vinaigrette + bread + fruit
D- Thai curry paste + coconut milk + firm tofu + eggplant + quoina + stir fried bamboo and green beans
B- Soft polenta (or faster alternative) + fried/poached egg + sun dried tomato + chopped olive and parsley salad
L- BYO Sandwich~
D- Lamb chops marinated, frozen and sealed in foodsaver bags + Israeli couscous salad
B- Miso soup, sliced braised pork belly, somen, mushrooms and kelp..

do you think lamb is too greasy done in a pan? or do you think i should opt for a pork chops or fish??
i have not done polenta outdoors... do you have a alternative to put under with this eggy b-fast?

Aug 05, 2011
jeniyo in Home Cooking

Chocolate Experts' help needed: Can I blend dark and white to sweeten the dark?

I think it would work. I've done this a few times. If you are going to a crunchy chocolate coating, adding oil or invert syrup will make the coating softer though.

Aug 05, 2011
jeniyo in Home Cooking

Parmesan Tuilles

I made those frico crisps for a party a few weeks ago. I filled it with microgreen salad and a halved quail egg.
What I found helpful (Thanks engineering hubs!), is to bake the mounds and take them out of the oven a few min before its completely done, drape over a inverted muffin cups or a foil lined rolling pin, stabilized with a foil cradle. bake for 2 minutes more to crisp up, and let it slightly cool before taking them off the molds. This beats the pressure of "working quickly" and it makes it more uniformed... if you got 60 of them to make.

Aug 05, 2011
jeniyo in Home Cooking

What's In Your Sandwich??

I used to eat these braised tongue and pig ear, sliced thin into a sandwich some hot sauce and some mayo, green onions and cilantro - when i was in school, when having good breath is apparently key... I think that's why I've never made any normal friends, oh well, i got my sandwiches.

Jul 29, 2011
jeniyo in Home Cooking

What's for Dinner? Part 99! [old]

last night was a white gazpacho with fennel topped with some apple crab salad. It was okay, as i don't usually have cold soup. I think the asian in me do not think it's food, it's rather fancy baby food...

I am thinking for some crab cakes or something this dinner. i got some leftover crab meat in the fridge i need to finish... no one is complaining though.

Jul 29, 2011
jeniyo in Home Cooking

What is this vegetable?

wow. that kinda boggles my mind too. I can't think of anything else but green onions.

Jul 29, 2011
jeniyo in General Topics

What are you baking these days? July 2011, Part 2 [old]

i'm getting ready for the weekend because i am helping a friend of mine host a baby shower. I am dreading the baking, my house doesn't have air conditioning, I don't look forward to it.

Kale Chips
Parmesan cheese cups
toasting brioche cubes and crostini
Mini slider buns...

I'm debating if i should do all the baking in one blow... yikes

Jul 19, 2011
jeniyo in Home Cooking

Chic hors d'oeuvres

Hi Sarah,
I am wondering about the braised beef in mushroom. Did you broil the mushrooms ahead of time? would it make it too soggy?

Jul 18, 2011
jeniyo in Home Cooking

What's For Dinner, Part 95 [old]

i had a piece of sirloin from yesterday and i am planning on making some steak fajitas.

although, its quite hot. I will be happy with some egg salad sandwich..

Jul 05, 2011
jeniyo in Home Cooking