Baked Puff Pastry Filled with Brie and Cranberry Relish

Make sure to follow the directions on the puff pastry package. I let my dough sit out for too long and it got really sticky inside the package. I'm sure that affected the dough's ability to puff and flake too. Also, instead of a baby brie, I just bought a wedge, which doesn't look as pretty but does the job.

What else was super tasty that Vicky, Mom and I had in Tucson was brie baked with mushrooms on the inside and the sauce plated on the outside with the baked pastry on top. Also, the pastry was gathered on the top like a little package so that the layers really came out!

Relish
1 red bell pepper

1 C fresh cranberries

1/2 C finely chopped onion
6 T sugar
1/2 jalapeno chili, seeded and minced
1/8 t crushed red pepper flakes
1/4 t salt

OR
1/4 C finely chopped onion
1 t minced jalapeno chili
1/2 jar of Trader Joe's Apple and Cranberry Chutney
1 T brown sugar

OR
Any type of jam would be tasty, but I imagine apricot or raspberry

Brie
1 baby brie round 8 oz.
1 sheet frozen puff pastry, thawed (TJ's sells it for about $4.50)
1 egg, beaten

To make relish, mix all ingredients together in a medium saucepan. Bring to a boil and then lower heat and simmer, stirring occasionally, until mixture thickens to a jam like consistency, about 30 minutes. Cool to room temperature and then refrigerate until cold. Keeps for a week.

Preheat oven to 425 degrees.
Trim some of the brie rind off with a flat cheese slicer. Roll the puff pastry out large enough to wrap around the brie. Top the pastry with 1 C of the cranberry relish, reserving the rest for another use. Lay the brie on top and bring the dough up over the sides and on top overlapping and sealing well. Gently flip over. Any scraps can be used to decorate the top, but don't brush it with egg otherwise the edges of the decoration won't puff up pretty.

Lay wrapped brie on a parchment lined baking sheet and brush with egg. Bake for 20 minutes or until pastry is puffed and very brown. Let stand on rack for 15 minutes to go down to room temperature before serving. Let guests cut into wedges to serve.

Serves 8-12

Food Processor Salsa

This was my first time using the food processor for salsa. Sure, it was less time chopping, but the cleanup was definitely more. I can see if I were to make tons of this stuff how wonderful the food processor would be time-wise. Fun-wise, it was excellent as always.

5 roma tomatoes
1/2 white onion
1/2 medium jalapeno, seeded and ribbed for less spice
1/4 C cilantro
1 t lime juice
1/2 t sugar to taste
salt to taste

Process the onion first in pulses until chopped finely and then scrape into a bowl. Do the same with the jalapenos alone, and then add the cilantro. Finally pulse the tomatoes. Add the salt, sugar and lime to taste.

Christ our High Priest

It is Christ who died and, rather who was raised, who is also at the right hand of God, who also intercedes for us. Romans 8:34b

Hence also He is able to save to the uttermost those who come forward to God through Him, since He lives always to intercede for them. Hebrews 7:25

But He who searches the hearts knows what the mind of the Spirit is, because He intercedes for the saints according to God. Romans 8:27

While we walk on this earth, many things happen to us. Apparently, these things just happen. Actually, behind the earthly scene, an intercession is going on. Our Melchizedek (Psalm 110), our High Priest Christ, is still interceding for us in heaven. His intercession overshadows us and cares for us.

Stuffed Mushrooms for Giulia's Bridal Shower

I know they don't look that appetizing, but they are so tasty!! Thanks, Anna!

30 min | 20 min prep

1 lb mushrooms
3 slices cooked bacon, chopped fine
1/2 cup chopped onion
1 clove garlic, finely chopped
1 cup shredded mozzarella cheese
1/2 cup soft breadcrumbs, that is throw some bread in a food processor or blender
1/4 teaspoon oregano
1/4 t salt

Remove stems from mushrooms and chop fine. Put bacon, stems, onion, and garlic in a frying pan and saute in small amount butter or olive oil. Cook until onion is soft, then drain. Stir in remaining ingredients.

Stuff mushroom caps with this mixture. Bake on a cookie sheet at 375F degrees for 10 minutes or until cheese is melted and the top is browned.

35 -38 appetizers

Edamame with Cranberries, Feta & Basil

Someone near and dear to my heart sent this recipe to me. At first I was apprehensive because I always considered edamame to be an Asian thing (therefore should only be combined with Asian flavors like sesame oil, soy sauce, ginger, etc.)...BUT! this turned out surprisingly tasty. I'm very happy I was wrong.

PS: the photo above is from the second time I made this salad for a home meeting at our house on Monday. It is before the salad is tossed.

1 16-ounce bag frozen shelled edamame
1/4 cup dried cranberries
1/4 or less cup fresh basil leaves, cut into thin strips
2 tablespoons olive oil
1/8 teaspoon freshly ground black pepper
1/2 cup crumbled feta cheese
salt

Cook edamame in boiling salted water for 5 minutes. Drain and rinse under cold water to stop cooking. Pat dry.

Toss edamame, cranberries, basil, olive oil, and pepper together in a medium bowl. Gently stir in feta cheese. Serve chilled or at room temperature.

Green Chili Meat Mix for Tacos

Susanne first made it for a home meeting and I had the honor of eating the leftovers, it was that good. This makes a lot, but it says it's perfect to freeze. Make sure to leave 1/2" space at top of container before freezing.

We don't have a dutch oven, so I experimented a little bit cooking the onions in a large sauce pan until brown and softened and then adding the rest of the sauce ingredients and cooking until thickened. Then I threw this into my slow cooker. In a cast iron skillet, I seared the outside of the meat, cut into 4 large slabs in a pan and then added it to the slow cooker and cooked for at least 6 hours on high.

I think I prefer it cooked the way the recipe calls, in the dutch oven. Mine turned out more watery than if you roast it because slow cookers retain a lot of moisture. And I had to cut the meat instead of shredding it with 2 forks because I only cooked it for 4-5 hours. But apparently it turned out good at the New and Returning Students Dinner! Leanna appreciated it so much she asked for this recipe and Priscilla said: "OH! i REALLY liked your slow cooked beef yesterday. was totally awesome and delish~~~~~~~~~~~~~~~~~~~~~~~"

So this blog entry is dedicated to Priscilla and Leanna. *in a Barry Whitesque voice* This one is for you, baby...ohhhh yeah.

5 lb. beef roast (or combo of pork and beef roasts)
3 onions, chopped
1 (4 oz.) can chopped green chilies
14 oz. green-chili salsa (only $1.69/bottle of salsa at Trader Joe's; you'll need 2)
1-4 t garlic powder
4 T flour
4 t salt
1 t ground cumin

Preheat oven 275 degrees
Place roasts in roasting pan or dutch oven and cover with a tight lid (we cut into 4 large pieces, stuck it in our cast iron and tightly covered it with foil).

Roast for 5-6 hours until well done.
OR according to the recipe, you can cook with 1 C water in a pressure cooker for 40 minutes but our pressure cooker didn't quite do the trick. Reserve meat juices.

Shred meat with two forks and set aside.

Cook the rest of the ingredients in a skillet and add meat juices. Cook for 5 minutes until thickened. Cool.

Serve on corn tortillas with cheese, chopped onions, cilantro, tomatoes, lettuce, and whatever topping you like!

Chopped Veggie, Rice and Bean Salad with Lemon Dressing

When May Wang lived with me, we totally went on a Macrobiotic, vegan health food kick. Now, I'm down from a kick to a toe nudge--at this point in my life, I cannot live without animal products, but I do love to eat and play with tasty vegetable based meals.

At that time, we volunteered for a friend who owned a Macrobiotic catering service and even listened to Neal D. Barnard speak about changing eating habits to control and even cure diabetes and other diseases. That's where we got this recipe.

Salad
1 15 oz. can of drained black eyed peas, or black beans
1/2 C or 3 stalks of green onions, finely sliced
2 celery stalks
1 medium tomato, diced
2 T finely chopped cilantro (or parsley)
1 1/2 C cooked brown rice, cooled (1/2 C uncooked)

Dressing
1/4 C lemon juice
1 T olive oil
1/4 t salt
1-3 cloves of garlic, crushed (I like to eat garlic until it's seeping out of my pores so 3 or more is best)

Combine all the salad ingredients except for the brown rice in a strainer. When all the liquids have dripped away, put into a large mixing bowl.

In a smaller bowl, whisk the dressing ingredients and pour over salad. Toss gently. Chill 1 to 2 hours if time permits.

Great as a side dish to compliment something sweet since this is so acidic. Or, you can stuff this inside a tortilla. Anna and I dipped this burrito into a sweet chili hot sauce.

Makes about 5 C, adapted from Neal Barnard's Seminar

The Beautiful Bearded Ladies of San Diego

Facial hair has always been somewhat hilarious to us at the Cedarcrest House especially when we stroke our imaginary beards when we concentrate really hard....or plot. (Rubbing my chin gets my neurons a-firin'!) But honestly....

It really all began one fateful day, that is, the day of Jinny's bridal shower. Jinny started this trend by sporting the infamous beard during a Q&A game. Where that beard has wandered off to now is an utter mystery. Come home to me, beard!

Susanne, instantly falling in love with the beard, had to try it on. She enjoyed the convenient food storage capabilities. I love how she was able to capture the essence and quality of a lumberjack in her eyes in this photo.

Months later, I get an email with the following pic....

"i just have to figure out how to make the goatee darker so it'll be more realistic =). I think it's a good look for me, right?"

So in response....

"Ahhhhhhh......so you've grown a goatee...I seeeee........Hmm....verrrrry interesting...."

Enjoying Him Through Prayer

We should pray for the items that bring us into his presence. No matter how many burdens we have or how many difficulties we face, we should never pray according to these difficulties. Rather, we should pray according to God's initiation and presence.

We should first have a discussion with Him, asking Him if we should pray for a certain matter. All prayers should be initiated by God. He should be the one who initiates them within us.

This sort of prayer touches God and it mingles the praying one with God and joins him to God. The more a person prays this way, the more he breathes in God and the more God is added into Him. God dwells in our spirit through His Spirit. Hence, prayer is to turn to our spirit to breathe out, item by item, the things within us and to breathe in God.

The result of such a prayer is not only the accomplishment of the things prayed for--this is secondary. The main result is that when one prays this way, even in the process of his prayer, he receives God and enjoys God. The primary thing is that man gains God.

How to Enjoy God and How to Practice the Enjoyment of God

Brigadeiro

This popular Brasilian dessert is so fun to make...and so easy and so yummy! I recently found these photos...they're actually kind of old, from when Susanne used to live here. Oh! It feels like forever since she's been in San Diego!!!!

1 can condensed milk
1 T butter
3 T cocoa powder
cocoa powder, sugar, powdered sugar, or sprinkles to roll in

Cook condensed milk and butter until bottom of pan shows while stirring. Stir in the sifted cocoa powder. Pour into wax lined pan to cool and refrigerate. If you don't let it cool, this will happen to you:

Roll into small 3/4", or really any size you want, balls and coat with your choice of coatings.

My first experience eating brigadeiro with two of the silliest Brasilians I know

The Lion King

Do not weep; behold, the Lion of the tribe of Judah, the Root of David, has overcome so that He may open the scroll and its seven seals. Revelation 5:5

Jesus Christ is called the Lion of the tribe of Judah. This title signifies Christ as the triumphant King. All living creatures are under Him. None can subdue him; rather He subdues everything. What a bold, triumphant creature. Nothing and no one can subdue our Christ (114).

The Basic Revelation in the Holy Scriptures

Never Trust Mechanics

Hello, "Yellow-Fever" Dolly Bars

An Asian twist (or Asian Persuasion?) on the classic Hello, Dolly/7 Layer Cookie/Magic bar recipe. As Yifan would say, "Oooh! Hello, Dolly Bars? HELLOOO, BARS HERE I COOOME!"

Heidi, Yifan, Anonymous Commenter (who, from this point, shall be referred to as "Anonie Commenter", better yet..."Annie Commons", or HAHAHAHA "Ornery Commie") and I really really really, and I mean really liked these bars this past Lord's day. I liked it so much, apparently I was like a mousie licking the bottom of the pan and holding the crumbs in my tiny greedy paws.

AND they are so popular, the Johns (Kellar and Oh) made them for the Gallardas' home gathering tonight. Ahem. Might I add: the same night I decided to make them for the Gallardas' home gathering. Honestly, I am so torn! I can't decide whether I should be really excited and impressed that the brothers made a dessert or utterly disturbed and angry that they would make the same dessert as me on the same night. The dear, sweet...nerve!!!! How dare they, those wonderful...ly awful brothers!

Sweet, milky, complex flavors and a great chew. It even calls for a food processor. SCORE!

Crust
12 tablespoons unsalted butter (1 1/2 sticks) melted
3 1/2 cups graham cracker crumbs (this is like, the whole box)
3/4 cup whole almonds

Layers
1/3 cup finely chopped candied ginger
1 1/3 cups unsweetened flaked coconut
6 ounces semisweet chocolate chips
1/4 cup white sesame seeds

1 (14-ounce) can sweetened condensed milk

Heat the oven to 350°F and arrange a rack in middle. Coat a 13-inch-by-9-inch baking dish with butter and line with parchment paper; set aside.

Combine butter and graham cracker crumbs in a medium bowl and mix until moist throughout. Sprinkle over bottom of baking dish and press down lightly to form an even layer; set aside.

Combine almonds and candied ginger in the bowl of a food processor and pulse until pieces are pea-sized, about 20 times. Add coconut and pulse a few more times until coconut is oat-sized.

Evenly sprinkle chocolate over graham cracker crust followed by ginger-nut mixture. Top with sesame seeds then drizzle sweetened condensed milk evenly over top. Bake bars until golden brown around edges and springy to the touch (but don't touch it with your fingers to test. Please use a fork), about 30 minutes. Let cool completely before slicing.

Makes 24 bars, from Kate Ramos on Chow.com

Plain Tart Frozen Yogurt

I really like how Heidi (from 101 Cookbooks) described this frozen yogurt: "straight, bright white yogurt with the sweetness playing off the tang of the yogurt".

But still not the consistency I'm looking for--it was really thick and creamy whereas I like my frozen yogurt to be cold, icy and refreshing. I read somewhere that you can add milk to the mixture, maybe 1/4 to 1/2 cup. Or, someone else mentioned that the yogurt was strained for too long.

3 cups strained yogurt (see below) or Greek-style yogurt
2/3 cup (150g) sugar
1-2 t lemon juice (haven't tried, but read this will heighten the tartness)

To make 1 cup (240g) of strained yogurt, line a mesh strainer with 2-3 layers of cheese cloth, then scrape 16 ounces or 2 cups (480g) of plain whole-milk yogurt into the cheesecloth. Gather the ends and fold them over the yogurt, then refrigerate for at least 6 hours. (So, for the above recipe start with and strain 6 cups of yogurt.)

Mix together the yogurt, sugar, and vanilla (if using). Stir until the sugar is completely dissolved. Refrigerate 1-3 hours.

Freeze in your ice cream maker according to the manufacturer's instructions.

Makes about 1 quart, adapted from 101cookbooks.com

Beer-Simmered Sausages

The beer gives the sausage a full bodied, sweet flavor. Best served with a hearty, crusty bread that can match it (none of that flimsy, fluffy hot dog bun business).

Price-wise, this meal was amazing...it cost me less than $3.00. The sausage was on sale for $1.99 (about to expire at Von's--only the best for my roommates!) and the bell peppers were $0.99/lb. The buns and onions we got free from the brothers and sisters. And the sweet and hot mustard was free from the Fancy Food Show. Have I mentioned how much I love free stuff? I do. More than onions, even.

Sausages
1 package, or 5 links of uncooked sausages (e.g. sweet or hot Italian sausages, bratwurst, chorizo, linguica, etc.)
1 bottle of beer (Sam Adams recommended, but I used Newcastle)

Caramelized Onions
About 1 t vegetable oil
1 onion, thinly sliced
2 large green bell peppers

For Serving
Mustard
Crusty Bread/Rolls
Sauerkraut
Freshly cracked black pepper

Place the pot over medium heat and gradually bring the beer to a simmer, not a rapid boil. Poach the sausages until half-cooked, 4 to 5 minutes.

Set up the grill for direct grilling and preheat to medium-high. When ready to cook, brush and oil the grill grate. Lightly brush the sausages on all sides with oil and place on the hot grate. Grill until the casings are crisp and nicely browned and the sausages are cooked through, 4 to 6 minutes per side.

You may want to rotate the sausages 90 degrees after 2 minutes on each side to create an attractive crosshatch of grill marks. Should flare-ups arise, move the sausages to a different section of the grill. Use a slender metal skewer to test for doneness. Insert it into the center of one of the sausages: It should come out hot to the touch.

(Or you can cheat and cook it over the stove in a cast-iron skillet.)

Transfer the sausages to plates or a platter and let rest for 3 minutes.

While cooking sausages, heat up a pan and add oil. When hot, fry the onions, constantly stirring on medium to high heat until almost brown and soft. Then add the green bell peppers and cook until peppers are softened.

Serve sausages topped with onions and bell peppers and black pepper.

Serves 3-4, adapted from How to Grill May 2001

Hooligans at Knott's Berry Farm

Train bandit, mortified pre-teen, ballerina, old peasant woman, rambo, rambo 2, masked robber and her partner in crime, Knott's Berry Farm 4.7.07. Looks like we utterly embarrassed Kiana. Sweet.

Cooking Fried Rice with Anna Lee's Mom 12/25/06

Anna's mom, Moreno Valley 12.25.06. Illegally stashing the fashion woman away in the trunk.

What a weekend trip to Anna's hood. Her mom taught us how to make fried rice, New Year's soup and a spicy tofu side dish (recipes and photos coming soon!) I can't get the rice to come out the way she made it, but eh...Anna said it was flavorful. That's good enough for me!

I guess this posting is more for me than anything else since someone looking at this thing won't be able to reproduce it. I will post pictures of the brand of broth as soon as I figure it out since that was key ingredient here.

Ground beef
White onion, minced
Frozen mixed vegetables (like corn, peas, etc.) defrosted in a bowl of water
optional: red bell pepper and other vegetables
Korean dried beef broth
Garlic salt
Rice, cooked and cooled
Green onion, as a garnish
Chile flakes/cayenne pepper, optional

Saute oil and onions over medium high heat, then beef. Add the veggies, broth and garlic salt. Mix in well.

Add the rice and then top with the green onion.
(Because the rice was hot, I heated oil in a separate pan, spread out a layer of rice on the pan and fried it until it was crunchy and browned, then added it to the veggies/meat mix. It had a nice crunch.)

Garnish with green onions.

Thinking of You

Not only do I miss you,
but now I'm really hungry.

Thai Time

Me, Joseph Villegas and Anna Lee, a Thai restaurant in Hillcrest 3.17.07. They have this mock duck dish wrapped in foil that's in the shape of a bird. So fun! I can't even remember the name of the restaurant. A little help here...

So Cute It Hurts

Just a little something that gives me a glimmer of joy during this time in my life.
I have no idea what it is, but I sure wish I could put it in my mouth.