Monday, December 8, 2008

One last post. このたべものはちょっとaddictingですよ。とっても!おいしいです~テレビでスポーツのゲームをみますか。このたべものはperfect appetizerです。

Jalapeno Poppers

as many fresh jalapenos as you wan, 2-3 inches in size
cream cheese, softened

Slice the jalapeno in half length-wise.
With a spoon, gently scrape out the seeds and white membranes. This process moves pretty quickly.
Now cut the bacon slices into thirds. I usually just go ahead and cut the whole package at once. I like shortcuts.
Now start smearing cream cheese inside each jalapeno half.
Now take a piece (1/3 slice) of bacon and wrap it around the jalapeno. Wrap it snugly, but not too tightly.
Now stick a toothpick through the middle of each one; this will keep the bacon from coming off in the oven. Place them on a pan with a rack (so bacon grease can escape) and bake at 375 degrees for 20-25 minutes.

Happy eating! =D

Monday, October 27, 2008

apple sauce brownies!

わたしのともだちのなまえはわかなです。にほんじんです。わたしはわわかなちゃんと、りょうりをしました。とてもおいしいレシペですが、とてもかんたんです。そして、はやいです!このレシペわモヂフィイドレシペですから、モヂフィイドわオリジナルよりヘルシーです。*TIP: just grease the bottom of the pan, and not the sides to avoid burning the sides of the brownies.



  • 1/2 stick butter, melted
  • 1/4 cup apple sauce
  • 1 1/2 cups + 3 tablespoons white sugar
  • 1 1/2 teaspoons vanilla extract
  • 2 eggs
  • 3/4 cup all-purpose flour
  • 3/4 cup unsweetened cocoa powder
  • 1/2 teaspoon salt
  1. Preheat oven to 350 degrees F (175 degrees C). Grease an 8 inch square pan.
  2. In a large bowl, blend melted butter, sugar and vanilla. Beat in eggs one at a time. Combine the flour, cocoa and salt. Gradually blend into the egg mixture. Spread the batter into the prepared pan.
  3. Bake in preheated oven for 35 minutes, or until brownies begin to pull away from the sides of the pan. Let brownies cool, then cut into squares. Enjoy!

Wednesday, October 8, 2008

apple crème brûlée!


Snappy apple crème brûlée (from crème brûlée: the bonjour way)

3/4 cup heavy cream
1/4 cup milk
2 cinnamon sticks
1/3 cup dried apple bits, 1/8 inch pieces
*Note: you can use fresh apples if you want, but then begin with at least 1/4 cup and cook down to evaporate moisture. generally dried apples are ued to intensify the flavor and to decrease unwanted moisture
1 TBSP Grand Marnier
*Note: you can just use orange juice instead of Grand Marnier
1 TBSP water
1/4 TSP cinnamon
1 egg
3 egg yolks
1/4 cup granulated sugar
Pinch of salt
1/8 cup chopped walnuts
*Note: this is optional, you can use any type of nut, or just forego it
8 TSP of brûlée sugar or granulated sugar
*Note: instead of "
brûlée sugar" you can use brown or white sugar. brown sugar torches faster and gives a darker color.. also, you might want to bake the brown sugar in the oven to make it finer

Measure milk and cream into saucepan. Add broken-up cinnamon sticks and stir while heating, just until boiling. Set aside to cool.

Preheat oven to 300° F. Get out 4 (4-ounce) custard cups and a cake pan large enough for a hot water bath.

Combine chopped apple, Grand Marnier, water, and cinnamon in small saucepan. Stir, cover, and cook slowly until plumped. Set aside to cool.

In a small mixing bowl, whisk together the egg, egg yolks, 1/4 cup sugar, and salt with a brisk stirring motion, rather than beating, to prevent too many air bubbles. Add the cream mixture to the egg mixture, little by little, until blended and sugar is dissolved. Strain through a fine sieve into a pour spout cup or bowl.

Mix the walnuts well with the plumped apple bits. Divide the apple and walnut mixture evenly in the bottoms of the 4 custard cups. Press down slightly. Spoon 1 teaspoon of brûlée sugar on top of the apple bits and torch to caramelize. Slowly pour the cream mixture over the top of the apples win each cup until distributed evenly. The apples may or may not float to the top. Don't worry about this. Place cups in hot water bath and bake for about 40 minutes (centers should have very little jiggle). Remove from hot water, cool nearly to room temperature, and then refrigerate for at least 2 hours.

If unmolding to serve, turn upside down and simply garnish with a touch of crème fraîche and a sprinkling of cinnamon. Another option is to serve them in the cups. If doing so, sprinkle 1 teaspoon of brûlée sugar on top of each custard in a circle only around the edge and caramelize it with a torch. Then add a small dollop of crème fraîche in the center and sprinkle with cinnamon. This provides an extra bit of caramel crunch if served immediately.

*Note: if you're not going to serve right away, don't add sugar. and especially don't torch it... the sugar will "melt" and it won't be that crispy layer (which is the best part =D)

Tuesday, September 30, 2008




Chicken and Rice with Green Capsicum and Tomatoes (Quick Short Chicken Recipes)

1 1/2 TBS olive oil
1.2 kg (2 lb 11 oz) chicken pieces
1 onion, finely chopped
2 green capsicums (peppers), diced
3 cloves garlic, crushed
2 TBS paprika
300 g (1 1/2 cups) long- or medium-grain rice
2 x 425 g (15 oz) cans diced tomatoes

Heat the oil in a large saucepan over high heat, add the chicken, skin-side down, and cook for 4 minutes each side, or until well browned. Drain the chicken on paper towels. Pour all but 1 1/2 TBS of fat from the pan.

Reduce the heat to medium, add the onion and capsicum and cook for about 3-4 minutes, or until soft. Add the garlic, paprika and rice, and cook for a further 1 minute.

Add the tomato and 560 ml (2 1/4 cups) water, scraping any browned bits off the pan with a wooden spoon. Return the chicken to the pan and bring to a boil. Reduce the heat and simmer, covered, for 50 minutes, stirring occasionally to prevent sticking. Season and serve.

*MODIFICATION: To season, add salt and pepper. Also, we decided that adding cilantro, okra, and red onions would make the dish better overall. Roughly chop the cilantro and dice the red onion, and add at the very end after taking the dish off the stove. Chop the okra and add when the pot is boiling. Also, to keep the okra from making things slimy, wash and dry each pod before you chop it, and make sure the cutting board and knife are constantly dry! =]

しゃしんをとりませんでした。でも、インタネットでしゃしんをみだす!きさいのまえにあります。(It was the closest I could find.. from

Wednesday, September 24, 2008



レシピわ (from
1/4 cup orange juice
2 tablespoons fresh lemon juice

2 tablespoons light brown sugar
4 teaspoons chili powder

2 teaspoons finely grated lemon zest
1 teaspoon ground cumin
1/2 teaspoon salt
Pinch cayenne pepper
4 (6-ounce) salmon fillets, about 1-inch thick

Preheat oven to 400 degrees F. Coat a shallow baking dish with cooking spray

In a small bowl, whisk together orange juice, lemon juice, brown sugar, chili powder, lemon zest, cumin, salt, and cayenne. Using tongs, add salmon fillets to the prepared pan. Pour the orange juice mixture over the salmon and turn to coat both sides. Roast for 15 minutes, until a fork can be easily inserted into the salmon.


Sunday, September 21, 2008

why japanese?

I grew up in Los Angeles, which has a very diverse population. As a result, you interact with people from lots of different backgrounds and it's almost impossible not to pick up at least a few words in a couple of other languages. From this, I became interested in learning other languages. I guess I decided to focus on Japanese in college because I had always wanted to learn Japanese, but it wasn't offered at my high school (not until after I graduated, anyway) and because I wanted to learn a non-Romantic language for once (Spanish was mandatory at my elementary school and I took French in high school). Also, I have been immersed in Asian culture my whole life- I'm Korean! So cartoons and manga, which we call 'manhwa chek' in Korean, were always a part of my life. It did not take long for my interest in Japanese culture to develop.

For this semester, I'm excited to finally learn Kanji. I know, really nerdy... Right now, I find it difficult to remember what I learned last semester. I keep having to look up things that I really should know. Hopefully everything will come back to me.

Wednesday, September 17, 2008