Adventures in cooking and baking.
These crispy shrimp triangle spring rolls are an elegant and delicious appetizer that your guests will love. Pass these crispy shrimp triangle appetizers and watch them disappear.
These crispy shrimp triangles are a wonderful "company worthy"
appetizer. They are also amazing served as part of a dim sum feast.
Beef and sweet onion dim sum pandas: a sweet bread dough filled with a delectable beef and sweet sautéed onion mixture and steamed until the bread is puffy and the filling is succulent.
These little dim sum buns with panda faces were so fun to make and totally delicious to eat. I had originally wanted to fill them with char siu (Chinese barbecue pork), but I decided to try this hearty combination of bef and sweet onions.
Shortbread jam-filled cookies with a streusel topping.... French vanilla sablé dough topped with jam and ringed with a buttery cinnamon vanilla streusel.
My favorite type of cookie is anything shortbread or sablé. Some of my favorites include pecan butterscotch shortbreads, hazelnut shortbreads, cornmeal sablés, and lemon vanilla shortbreads.
These chocolate pots de crème are rich, creamy, and decadently chocolate.
The first elegant dessert I ever made was pots de crème. It was a similar recipe to this one in that it didn't require baking.
These deli rye English muffins take the nook and cranny-ness of English muffins and combine it with the flavors of your favorite deli rye bread.
These English muffins are wonderful fork split, toasted, buttered and topped with an over easy fried egg for breakfast. They are also delicious toasted for your favorite deli-style sandwich for lunch.
Marbled Chinese tea eggs are a fun snack to make and serve.
According to my (way too many) Chinese food cookbooks (the list of cookbooks is after the recipe), in China and Taiwan, marbled tea eggs are sold in tea houses and food stalls. Evidently, they also can be found everywhere in Taiwan, both in convenience stores and roadside stands. In the U.S., you can sometimes find them in dim sum restaurants and Chinese bakeries.
This slow cooker Asian-style pot roast couldn't be easier to make, and the resulting beef is so melt-in-your-mouth tender.
The beef is succulent and tender and the sauce is delicious. I also ladled the sauce over the optional carrots that I tossed into the slow cooker for the last hour. You could also add any other root vegetable you like.
