Thursday, November 13, 2014

Cooking with Fatty Episode 5: Resourceful cooking

This past Friday post work, the Fatty and I went to Mama Lu's.

snapchatting probably.

The two of us ordered a table-ful of food: hot and sour soup, xlb, stir fried sprouts and house special fried fish. Everything was delicious, but it was definitely way too much even for two big fatties. What did we do with the leftovers? We transformed into two fusion dishes for our Sunday meals (:

For lunch, we toasted our favorite garlic butter sour dough bread, scrambled some eggs with the leftover sprouts and topped it all off with the reheated leftover fish. The end product was ahmazin` It was definitely up to par with our previous smoked salmon open face sandwich. Need to get some leftovers to remake this dish again!

For dinner, we made a hot and sour pasta with the leftover soup and some added veggies! Simple and delicious.

A weekend of
Successful leftover transformations.

Sunday, October 26, 2014

Cooking with Fatty Episode 4: Smoked salmon wrapped microgreens with poached egg

Last weekend of October.
Last weekend before Halloween.
A weekend of cooking!

Disclaimer: this post may get a little long- sharing with you guys three tasty meals we had!
Let's start off with a quick snack/appetizer the Fatty and I put together.

QUINOA SALAD with apples and sliced almonds
quinoa salad from Costco ($4.99 per lb/ $7 box)
chopped fuji apple
sliced almonds

Next time maybe I will try making my quinoa, but the Costco one is so delicious and time efficient! It's lightly seasoned with lemon juice, vinegar, sugar and salt, and it has a lot of good stuff in it- quinoa, cucumber, tomatoes, mung beans, red bell peppers, brown rice, kale, cilantro and red lentil! Extra nutritious snack with added apples and almond slices.

Taste: 5 stars out of 5
Balanced flavor- acidic, savory and sweet.
Texture: 5 stars out of 5
The apples and almonds added extra crunch to the salad.

PREMIUM RIB EYE with roasted broccoli
good quality rib eye
garlic butter

juicy steak
perfect, medium rare!
nom nom
Season steak with black pepper, salt and cayenne. On high heat, seal the juices. Flip. Repeat. Reduce heat to cook to perfect rare-ness! Blanch broccoli quickly for 2 minutes. Drain and toss in black pepper and melted garlic butter. Roast in oven at 400F for 10 minutes. (Microwave leftover cafe spaghetti) Dinner is served!

Taste: 5 stars out of 5
Good quality steak!
Texture: 5 stars out of 5
Perfect medium rare- tender meat. 

Smoked Salmon wrapped Microgreens with Poached Egg 
(Apple Banana Persimmon Smoothie)
smoked salmon
sour dough bread
garlic butter
urth cafe inspired
THE BEST breakfast the Fatty and I had made together so far. This dish was inspired from the brunch we had at Urth Cafe last weekend. Our version is million times better, no kidding. Starting off from the base- the bread- brushed with garlic butter and toasted to perfect golden brownness!

Next, poached eggs. Need I say more? Perfect runny yolk. (:

my first attempt at poached eggs- success!
Then wrapped microgreens with smoked salmon to go with that nice egg.

sunday brunch for two

On the side, we blended an apple, a banana, a persimmon with some almond milk and made a super thick and tasty smoothie. Fatty topped his with some granola!

Taste: 6 stars out of 5
Texture: 6 stars out of 5
BEST thing we ever made.

A Sunday brunch well eaten
brings a week of content!


Friday, October 17, 2014

Roasted brown butter banana bread


Q: What makes this banana bread different from the rest?

  1. Roasted banana.
  2. Brown butter.
  3. Nutter Butter cookies.

Roasted brown butter banana bread
recipe adapted from Bella Baker
makes 1 8"x 4" loaf

3 medium bananas (yellow)
1/2 cup butter 
1 cup sugar * reduced to 1/4 cup
1/2 cup whole milk, room temperature
1 1/2 tsp pure vanilla extract
2 1/4 cup cake flour *made from AP flour and corn starch
1 tsp cinnamon
1/2 teaspoon ginger
1/4 teaspoon nutmeg
1/2 tsp salt
1 tsp baking soda
1 cup nutter butter cookies, chopped


  1. Grease pan.
  2. Place bananas on baking sheet whole with peels on and roast for 15-20 minutes in a 350°F oven. Remove roasted bananas from peels and mash.
  3. In small saucepan, melt butter over medium high heat. Do not stir, just swirl the pan and watch until it begins to foam. Once butter has browned sufficiently, remove from heat and set aside. 
  4. When butter has cooled slightly, mix butter and sugar together with whisk. 
  5. Add milk and vanilla to butter and sugar and whisk to combine. 
  6. Add mashed bananas to butter mixture and mix thoroughly.
  7. Whisk together cake flour, spices, salt and baking soda. *Sifted 5 times to aerate mixture.
  8. Add dry to wet mixture in two additions, until just combined. *Do not overmix*
  9. Pour into pan.
  10. Bake for 45 minutes to 1 hour for 350F.

chunky batter


cross section

Honestly, roasting the bananas and browning the butter didn't enhance the flavor too much. The nutmeg was also a little overwhelming and not pleasant tasting. I might have went overboard in cutting down 75% of the sugar in this one. The bread turned out to be barely sweetened by the bananas and nutter butter cookies bits. I should have tried halving it first. For now, I have the options to spread some pb or drizzle honey for that extra sweetness. 

I also realized I left the mashed bananas a bit chunky after I mixed it into the wet mixture. This might have caused the bread to turn out more chunky, dense and dry/bread- like. Overall, it was fun experimenting with roasted banana and brown butter. It took a much longer prep time than my usual banana bread recipe. I still very much prefer my trusty banana bread recipe where the bananas flavor were more prominent and less butter was used!

Taste: 2.5 stars out of 5
Not a nutmeg fan, lost banana flavor
Texture: 3 stars out of 5
Bread like, still moist, gooey when there's banana chunks