As families gear up for Mother’s Day, here’s a great way to show your appreciation for mom and mom figures than by putting three little words into action: Breakfast in Bed, says celebrity chef Curtis Stone.
Australian-born, Stone is an award winning chef and is chef/owner of Maude in Beverly Hills, Gwen Butcher Shop & Restaurant–and English-style butcher shop eatery, and Georgie by Curtis Stone in Dallas.
Unsure what to whip up? Not too worry. Stone’s got you covered with his ALL-NEW breakfast in bed recipe (approved by his wife Lindsay and kids), that blends savory and sweet in a “sparkling” delicious way using Waterloo Orange Vanilla Sparkling Water.
“My cooking philosophy is to keep it simple and cook with naturally produced ingredients just as Mother Nature intended,” says Stone who is an Iron Chef and is one The Iron Chefs from the new Netflix show (left to right): Marcus Samuelsson, Dominique Crenn, Curtis Stone, Gabriela Camara and Ming Tsai.
Orange Vanilla Crepes with Whipped Mascarpone and Caramel Sauce
1 cup all-purpose flour
1 cup Waterloo Orange Vanilla Sparkling Water
1/2 cup heavy cream
2 large eggs
4 tsp sugar
Pinch of salt
2 tbs unsalted butter
Whipped Mascarpone:
8 oz mascarpone cheese, chilled
1 cup heavy cream, chilled
Caramel Sauce:
1 1/3 cups granulated sugar
3/4 cup heavy cream
Pinch of salt
To make crepes:
1. In blender, combine flour, Waterloo Orange Vanilla Sparkling Water, cream, eggs, sugar, and pinch of salt and blend until smooth. Cover and refrigerate 30 minutes.
2. Heat medium (10-inch) frypan over medium-low heat. Melt 1 tsp butter in pan.
3. Pour about 1/4 cup batter into center of pan and swirl to coat bottom thinly. Cook 2 minutes, or until edges of crepe are light brown.
4. Loosen edges gently with thin spatula and carefully turn crepe over. Continue cooking 1 minute, or until bottom begins to brown in spots.
5. Transfer crepe to a plate. Repeat with remaining batter, adding butter to pan as needed, and forming about 10 crepes in total.
Meanwhile, to make whipped mascarpone and caramel sauce:
6. In medium bowl, using whisk, lightly whip mascarpone, cream, and zest until soft peaks form. Set aside.
7. In medium saucepan over low heat, stir sugar and 1/4 cup water until sugar has dissolved. Increase heat to medium-high and boil without stirring for about 8 minutes, brushing down sides of pan with wet pastry brush to dissolve any crystals, until caramel is golden brown. Remove pan from heat and slowly whisk in cream and pinch of salt; caramel will bubble vigorously.
To assemble and serve crepes:
8. Lay one crepe flat on work surface and spread some whipped mascarpone over crepe in thin layer. Repeat to assemble remaining crepes. Divide crepes among plates. Spoon caramel over crepes and serve.
Prep Notes:
Serves: 4 (makes about 10 crepes)
Prep Time: 35 minutes; Cook Time: 25 minutes
Make-Ahead: Crepe batter can be made up to 1 day ahead, covered and refrigerated.
Tapas—delicious tidbits served on tiny dishes that originally served as lids for glasses of wine or sherry—are meant to be just two mouthfuls and were until recently free for those ordering spirits. All that has changed with the increasing popularity of tapas, writes Elisabeth Luard, an award-winning food writer who spent 15 years living in Spain who brings this expertise and experience to her latest cookbook,Tapas: Classic Small Dishesfrom Spain (Grub Street). But that doesn’t change the enchantment of getting to try many bites of an assortment of delicious foods.
Courtyards of Córdoba
Describing tapas as embodying a way of life, Luard tells about her experiences of moving with her novelist husband and their four children to a remote Andalucian valley and learning to appreciate the pleasures of this thoroughly Spanish way of eating.
“Long before the fashion for open kitchens in Michelin-starred restaurants, the humble provider of tapas cooked to order and set everything out on display,” she writes in the introduction of her book.
There was a lack of entertainment at the time—they moved there in the 1960s—but there were tapas and wine to be found in the small towns of Andalucía with their Moorish influences and names like Pelayo, Valdepenas, and Puerto de Santa Maria, or the bigger cities such as Algeciras, a bustling seaport. Here, they could enjoy dishes of tapas, drink the local wine, and socialize.
“Since we did not live in a village, we would make our way to our chosen locale and do the rounds,” she continues. “If we turned east down the road towards the Atlantic, we could have spider-crabs and sea snails in a bar set into the Moorish battlements of Tarifa, and the go on further, to the chozo down by the beach at Punta Paloma, for deep-fried quail and the fattest crispiest chips in Spain.”
Flowers flowerpot on the walls on streets (Calle Velazquez Bosco). Cordoba, Andalusia, Spain
Saturday night was typically when Luard and her husband and their four children would plan where to go for tapas. Once they arrived it was typical for bartenders to be ready to recite the list of tapas when asked “Que hay para tapar?” or “What is there to pick on?” And the answer to that depended upon not only local ingredients but also the kitchen equipment as well. That might include a plancha—the flat metal griddle used to grill sardines, prawns, thin slices of tuna, swordfish, and pork fillets marinated with garlic and paprika, a cazuela—a shallow earthenware casserole, or a metal tin filled with white-hot charcoal that dates back to the days of Moors.
Luard provides a plethora of recipes that she hopes will encourage us to get the tapas habit and once that happens, she suggests we raise our glasses together in the traditional Spanish toast, “Salud, amor y pesetas!” Here’s to health, love and wealth!”
Flowers flowerpot on the walls on streets (Calle Velazquez Bosco). Cordoba, Andalusia, Spain
And with her recipes, all simple to make including such small plates as croquettas de atun (tuna croquettes), pinchitos morunos (Moorish kebabs), filetes con cabrales (steaks with blue cheese), and a variety of omelettes, the salutation will be a joy to make.
The following recipes are from Tapas by Elisabeth Luard.
Fried Baby Artichokes
(Alcachofitas fritas)
6 baby artichokes
Olive oil for shallow frying
Sea salt
1 lemon, quartered, to serve
Wipe the artichokes and trim the stalks off level with the base. With a sharp knife, peel off the rough outside of the stalks and cute them in half lengthwise. Halve the artichokes and nice out the hairy little choke.
In a frying pan heat enough oil to half-submerge the artichokes when placed cut-side down in the pan. When a faint blue haze rises from the surface of the oil, put in as many artichoke halves as the pan with accommodate in a single layer.
Fry until the leaves are prettily bronzed and the choke tender, turning them once. Continue until all are ready, leaving the stalks until the end.
Drain on kitchen paper, sprinkle with salt and serve with the quartered lemon.
Eat them with your fingers, from the choke towards the leaves as far as is tender.
Grilled (broiled) Mushrooms with Garlic and Rosemary
Champinones a la parrilla
8 ounces mushrooms
1 to 2 fat garlic cloves
2 tablespoons olive oil, finely chopped
Salt and pepper
Bread squares, to serve
Wipe the mushrooms and trim the stalks level with the caps. Discard the trimmings. Arrange the mushrooms stalk upwards on a grill or broiling pan or griddle.
Sprinkle the mushrooms caps with the chopped garlic, rosemary, olive oil, salt and pepper.
Grill (broil) the mushrooms fiercely until the juices run and the caps are spitting hot. Serve on squares of fresh bread, each speared with a cocktail stick.
A history major and bread aficionado, Ellen King became intrigued by the abundance of grains once available and commonly grown in the United States that had, since World War II, completely disappeared from the marketplace and which often didn’t seem to exist anymore.
“I spent some time in Norway and bread was about all I could afford to eat,” says King, who earned undergraduate and graduate degrees in history and then attended the Seattle Culinary Academy and worked in several Seattle restaurants before she moved to Evanston, Illinois. Shocked at finding that Chicago didn’t have the types of breads she yearned for, she began a search for heirloom grains and began making bread the old fashioned way—using natural wild yeasts as an ingredient, mixing and turning the dough by hand for several hours and then injecting steam for a crisp crust while it bakes in an imported European oven.
What good was opening a bakery if I couldn’t find good ingredients, King remembers thinking. Partnering with farmer Andrea Hazard who was interested in growing heirloom grains, the two finally connected with Stephen Jones, a wheat breeder and the Director of The Bread Lab at Washington state University. Jones, who earned a PhD in Genetics from the University of California at Davis, suggested she and, a farmer who was interesting in growing heritage wheat, read old farming journals to find out what varieties that were grown at the turn of the last century.
“There are literally over 10,000 varieties of wheat,” King says. “One person told me 100,000.” The names are romantic–Rouge de Bordeaux, Turkey Red and Marquis. But the seeds seemed ephemeral. Take Marquis, a hard red spring wheat first introduced in Canada in 1895. It was among the most widely grown wheat in the United States between the 1910s through the 1930s. During the 1920s, Marquis accounted for 59% of the wheat produced in Wisconsin. By the time King went looking for it, Marquis was no longer grown and she couldn’t find the seeds.
But her years during historical research paid off. Countless queries led to a college professor who had 2.2 pounds of Marquis wheat. Planting the seeds King and Hazard were able to produce 30 pounds the first year. Now they hope to have 3000 seeds which will yield enough to both make bread and save seeds.
“That way we can grow more and share with other farmers,” she says.
Selecting a loaf of bread from Hewn is like taking a step back into history. The menu of hand-forged breads made from organic, locally sourced re-discovered wheat varieties include those made with Turkey Red, a heritage variety of wheat grown in Wisconsin and Kansas Lower in gluten the bread has a nutty flavor and Red Fife–a heritage variety of wheat grown and milled in Wisconsin.
Why did these varieties disappear, I ask King.
“After World War II the cherished varieties fell out of favor,” she says. “And when we did that we lost the uniqueness of each region where the wheat grew and we lost the flavor. Along with the homogenization of our wheat, we added fertilizers and products like Round-Up and made bread less healthy.”
It was all about efficiency and mass production.
“General Mills flour is always exactly the same and large scale baking needs that consistency,” she says. “At Hewn, I invest in people, not machinery. For us, it’s about training the baker in how to treat and understand the flour.”
Just as wine connoisseurs can recognize the terroir of grapes, King can do the same with wheat. And though heirloom produce like tomatoes, squash and peppers has become a major player in farming, she says wheat varieties are still lagging.
But she enjoys the challenge of finding farmers who are growing them.
“There are more and more people doing it,” she says. “I met this guy who is growing Pedigree Number 2. At first I couldn’t find any one growing Red Kharkoff anywhere, but now I’m connecting with a farmer in Washington state who is growing it and all sorts of grains. It takes time, but it’s worth it—it’s better for the soil, for the environment and for our health. It tastes great. And also, it’s history.”
Heritage Corn and Berry Muffins
Excerpted with permission from Heritage Baker by Ellen King
Note: Most of the recipes in Heritage Baker require preparing a starter which is a process that takes several days. King recommended that beginners start with one of her muffin recipes as they are the simplest to make. She also notes that the flavor of flint corn is rich and pronounced but if you can’t find Floriani, any flint corn variety from your region will work well for this recipe. You can also, more easily, substitute regular or coarsely ground cornmeal which is found in supermarkets. Be sure to avoid finely ground cornmeal. Brands available in grocery stores like Bob’s Red Mill offer coarse ground coarse meal and a variety of flours. There are several places in Michigan where you can order specialty heirloom flours.
Country Life Natural Foods in Pullman, Michigan is a wholesaler but also sells in small amounts. They offer mail order and delivery. 641 52nd St., Pullman, MI 800-456-7694.
DeZwaan Windmill on Windmill Island in Holland, Michigan sells stone ground cornmeal and flour. Click here for more information about their products.
Ingredients for some of the grains in King’s book such as flint corn can be found online, at specialty stores or at farm markets.
13/4 cups sifted heritage flour, such as White Sonora or Richland
1/2 cup fine-milled Floriani Flint or other heritage cornmeal
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1/2 teaspoons fine sea salt
1 cup strawberries, quartered, or blueberries
Streusel Topping:
1/4 cup lightly packed brown sugar
1/2 cup stone rolled heritage oats
1 tablespoon unsalted butter, at room temperature
Preheat the oven to 350°F. Butter a 12-cup muffin pan.
To make the batter, stir together the granulated sugar and eggs in a large bowl until combined. Stir in the heavy cream, sour cream, and vanilla, followed by the melted butter. In a medium bowl, stir together the flour, cornmeal, baking powder, baking soda, and salt. Add the flour mixture to the egg mixture and stir just until combined.
Using a wooden spoon, very gently fold in the berries. Do not overmix. Using an ice cream scoop, spoon the batter evenly among the prepared muffin cups; the cups should be three-quarters full.
To make the streusel topping, combine the brown sugar, oats, and butter in a small bowl. Using a spoon or your hands, stir until the mixture becomes crumbly. Sprinkle about 1 tablespoon of the topping over each muffin.
Bake for 25 minutes, or until a metal skewer or toothpick inserted into the center comes out clean. Let cool in the pan for 5 minutes. Serve warm or at room temperature, or freeze in a resealable plastic bag for up to 3 months. To reheat, set on the counter until thawed and warm in a 325°F oven for 10 minutes.
Hewn in the News: Food & Wine magazine featured Hewn as one of the Best Bakeries in America and in the article The Best Bread in Every State. Hewn was listed among the Best Bread Bakeries at the Food Network, and as one of the Best Bakeries in Chicago by Thrillist. Click here to listen to their recent interview on the WBBM Noon Business Hour. Click here to read Midwest Living Magazine’s “Best of the Midwest.” Click here to watch Steve Dolinsky’s recent segment on the bakery on NBC5 Chicago. To learn more about their expansion to Libertyville, click here.
“even if we never make these dishes of ancient times, Miller’s book is a fascinating read.”
“They say ‘history is written by the victors,’ but in my experience, history is written by those who write stuff down, and food is no exception,” writes Max Miller in the introduction to Tasting History, his new cookbook that delves into the foods we’ve eaten throughout millennia.
Four years ago, Miller had little interest in cooking. But when a friend became sick while they were vacationing and they watched seasons of a cooking shows while overindulging on nachos, that all changed. Developing a passion for baking, he soon was taking his cakes and pastries to Walt Disney Studios where he worked. Besides sharing his creations, Miller also explained the origins of the recipes. Suggestions from friends influenced him to start a YouTube show titled “Tasting History with Matt Miller.” Shortly after, the pandemic hit, Miller was furloughed from his job, as were many others, and his show became a hit to all those stuck at home.
Now Miller has taken it to the next level with this deep dive into food history that includes original recipes and Miller’s adaptations for home chefs as well as photos, original drawings, anecdotes, and cook’s notes.
The recipe for this stew is easy, but even if a person could, though it’s unlikely, find the fatty sheep tails, another ingredient—risnatu—has no definite translation, though Miller says it’s commonly agreed upon that it’s a type of dried barley cake. He solves both those problems in his adaptation of the recipe by providing appropriate substitutions that honor the dish’s origins but make it available to modern kitchens.
But even if we never make these dishes of ancient times, Miller’s book is a fascinating read. As we get closer to our own times—the book is arranged chronologically—we find dishes that are more recognizable such as precedella, a German recipe originating in 1581 that instructed cooks to “Take fair flour, a good amount of egg yolk, and a little wine, sugar and anise seed and make a dough with it.”
Of course, modern pretzels don’t typically have wine and anise seeds in them, but Miller provides a recipe using all those ingredients so we can get the same flavor profile as the precedellas that were baked almost 500 years ago. It is indeed tasting history.
Miller has culled recipes from around the world. The book also includes the foodways of medieval Europe, Ming China, and even the present with a 1914 recipe for Texas Pecan Pie that Miller describes as “a time before corn syrup came to dominate the dessert.” His adaptation of the original recipe uses sugar since corn syrup didn’t begin to dominate until the 1930s. The 1914 recipe also calls for a meringue topping, an addition not found in modern pecan pies. So even within a short time span of just over 100 years, Miller shows us how a recipe has evolved though he assures us, we’ll like the 1914 version best.
Now one of the most popular retirement area for Americans and Canadians, the Lake Chapala Region, nestled in a valley almost a mile high in Mexico’s Volcanic Axis, has long been a draw for ex-pats and vacationers, lured by its almost perfect climate and beauty.
In his book If Walls Could Talk: Chapala’s historic buildings and their former occupants about Mexico‘s earliest international tourist destination (also available in Spanish), award-winning author Tony Burton shares his knowledge and interest in a region where he has spent more than two decades. Burton, a Fellow of the Royal Geographical Society who was born and educated in the United Kingdom, first visited Mexico in 1977. That visit was obviously a big success as he returned and for almost 18 years lived and worked full-time in Mexico as a writer, educator and ecotourism specialist.
He met his wife, Gwen Chan Burton who was a teacher of the deaf and then director at the Lakeside School for the Deaf in Jocotepec, one of the three main towns lining the shores of Lake Chapala. Though they now reside on Vancouver Island, British Columbia, the Burtons continue to revisit Mexico regularly and he is currently editor-in-chief of MexConnect, Mexico’s top English-language online magazine.
The other two towns, each with its own distinctive vibe, are Ajijic and Chapala, native villages resettled by the Spanish Conquistadors in the 1500s. “This book looks at how Chapala, a small nondescript fishing village in Jalisco, suddenly shot to international prominence at the end of the nineteenth century as one of North America’s earliest tourist resorts,” writes Burton. “Within twenty years, Chapala, tucked up against the hills embracing the northern shore of Mexico’s largest natural lake, was attracting the cream of Mexican and foreign society. Thus began Lake Chapala’s astonishing transformation into the vibrant international community it is now, so beloved of authors, artists and retirees.”
The book, organized as a walking tour, covers not only existing buildings but also pinpoints the spots where significant early buildings no longer stand but their histories still weave a story of the town. It’s only a partial guide, explains Burton, noting that an inventory prepared by the National Institute of Anthropology and History identified more than eighty such buildings in Chapala including many not easily visible from the road but hidden behind high walls and better viewed from the lake.
Among the famous people who lived in Chapala at some point in their careers was author D.H. Lawrence, probably best remembered for his risqué (at the time) novel, Lady Chatterley’s Lover.
In 1923, Lawrence and his wife, Frieda, rented Casa de las Cuentas (House of Rosary Beads), a house that dates back to the 1800s. At the time, a one-story abode with a half-moon entrance and heavy wooden gates, it was located at 307 Calle Zaragoza, a street formerly known as Calle de la Pesquería (“Fishing street”) so named as it was where the local fishermen repaired their nets and hung them out to dry. It was while living on Calle Zaragoza that Lawrence wrote the first draft of The Plumed Serpent, published in 1926. The novel is described as “the story of a European woman’s self-annihilating plunge into the intrigues, passions, and pagan rituals of Mexico.”
Over the decades, after the Lawrences moved out, subsequent changes were made to Casa de las Cuentas including the addition of a swimming pool in the mid-1950s when artist Roy MacNicol and his wife, Mary, owned the home.
While Lawrence’s writings were considered by some as scandalous, MacNicol’s life had its scandals as well. Burton describes him as “colorful” in that he was married multiple times and was involved in many escapades as well as lawsuits.
It wasn’t the work of a dilettante as reviews of her book such as this one on Amazon shows.
“Flower Cookery is recipes, but far more than recipes,” writes one reviewer. “The book is organized by the popular name of the flower in question. Each section is introduced with quotations from literature, philosophy, and poetry that feature the blossom. This is followed by the recipes, interwoven with mythology, stories, and aphorisms about the flower, the plant from which it grows, its symbolism, and the culture or society in which humans discovered the value of the plant or blossom. The recipes include original favorites as well as recipes collected from historical sources and contemporary sources around the world. Here is just the tiniest sampling of the riches in the book.”
Burton shares her Christmas Cheer recipe from when she lived at Casa de las Cuentas.
Christmas Cheer
10-12 squash blossoms with stems removed
2 eggs, beaten
2 to 3 tablespoons water
Flour, enough to thicken mixture about one tablespoon
Salt and pepper
1 cup neutral oil such as grapeseed, canola, or safflower
Wash and dry squash blossoms on paper towels, making sure to remove all the water. Mix remaining ingredients except oil to make a smooth batter. Place oil in a large, heavy skillet to 350-375°F. Dip blossoms in batter and fry in oil until golden brown. Drain on paper towels. Serve hot.
As for the house, it was renovated again in the early 1980s and is now Quinta Quetzalcoatl, a lovely boutique hotel.
The above maps, both copyrighted, show Chapala 1915 [lower map] and 1951 [upper map].
In all, he’s planning on adding several more to what he currently calls the Lake Chapala Quartet, these focusing on the writers and artists associated with the area. I asked him to describe the region so readers who have never been there can get an idea of what it is like, but it turns out the Burton is NOT a traveler who meticulously plots every moment of a trip before he arrives. Instead, he tells me that part of the fun when traveling is to not know in advance what places are like and instead to see and experience them for yourself.
“That said,” he continues, “the various villages and towns on the shores of Lake Chapala are all quite different in character. The town of Chapala, specifically, is a pretty large and bustling town. It is growing quite rapidly and has added several small high end boutique hotels in recent years, as well as some fine dining options to complement the more traditional shoreline ‘fish’ restaurants. The many old–100 years plus–buildings in Chapala give the town a historic ‘air’ where it is relatively easy to conjure up images of what it was like decades ago. By comparison, Ajijic, now the center of the foreign community on Lake Chapala, has virtually no old buildings and more of a village and artsy feel to it, though it also has very high quality accommodations and more fine restaurants than you can count.”
Other structures still standing include the Villa Tlalocan, completed in 1896 and described by a contemporary journalist as “the largest, costliest and most complete in Chapala… a happy minglement of the Swiss chalet, the Southern verandahed house of a prosperous planter and withal having an Italian suggestion. It is tastefully planned and is set amid grounds cultivated and adorned with flowers so easily grown in this paradisiacal climate where Frost touches not with his withering finger…”
Also still part of the landscape is Villa Niza. One of many buildings designed by Guillermo de Alba, the house, according to Burton, was built in 1919 and looks more American than European in style. Located at Hidalgo 250, it takes advantage of its setting on Lake Chapala and has a mirador (look out) atop the central tower of the structure, which affords sweeping panoramic views over the gardens and lake. De Alba’s strong geometric design boasts only minimal exterior ornamentation.
Burton, who specializes in non-fiction about Mexico, related to geography, history, travel, economics, ecology and natural history, has written several fascinating books about the history of the Lake Chapala region.
In If Walls Could Talk, Burton invites you to walk with him through time as you explore the city.
“If you love to cook, are undaunted with unique ingredients, and want to capture the flavors of another land, accept the challenge and get cooking.”
In the late 1800s and early 1900s, chop suey houses were all the rage. Opening early and closing late, they were a place to get a good, cheap meal no matter what time of day or night. Over the following decades chop suey and chow mein remained the go-to dishes for those ordering Asian food. It wasn’t until the late 1960s that American diners discovered other regions of Chinese cuisine, Hunan and Szechuan being the first two major ones. For those who loved the flavors of Asia, Malaysian, Indian, Thai, Korean, and Vietnamese were also added to the selection of what to eat and cook. But Singapore gastronomic endeavors were often overlooked.
Not anymore.
To those in the know, Singapore cuisine has always been, as Terry Tan and Christopher Tan write in their introduction of the cookbook Singapore Cooking: Fabulous Recipes from Asia’s Food Capital (Tuttle Publishing), a topic of utmost importance.
“Some wag once said that the quickest way to start a debate in Singapore is to walk up to a random group of people and ask them “So where can I get the best chicken rice?” the two Tans write in the book’s foreword.
The great Anthony Bourdain also weighed in about the foods of this island nation saying, “New York may be the city that never sleeps, but Singapore’s the city that never stops eating. For a gastro-tourist, somebody who travels to eat, any kind of serious eater, Singapore’s probably the best place you can go . . .”
Looking through this glossy paged book with its full-color photos and 100 recipes including those for such dishes as Ayam Tempra–Chicken Braised in Spicy Sweet Soy, Gulai Prawns with Pineapple, Nangka Lemak Young Jackfruit Coconut Curry, and Coconut Pancakes with Banana Sauce, it’s easy to agree that Singapore gastronomy is all “shiok” or in other words “sublime and unspeakably wonderful.”
But though it all sounds delicious, this isn’t necessarily an easily accessible cookbook. Ingredients such as dried prawns, pandanus leaves, and tamarind may mean for many not only a search or special trip to an Asian grocery store but also an added expense and one where they’ll wonder when they might use the product again. Despite this, for anyone who wants to explore a multicultural cuisine that encompasses influences from many of the surrounding countries as well, it is very much worth the effort.
To make it easier for the novice, the authors have organized their book into chapters such as “Marinades, Chutneys, Sambals and Achars” and “Breads, Rice and Noodles” and included a nice glossary of ingredients (with photos!) as well as a brief history of Singaporeans cuisine.
If you love to cook, are undaunted with unique ingredients, and want to capture the flavors of another land, accept the challenge and get cooking.
About the Authors and Photographer
Terry Tan is a distinguished cooking teacher, food consultant, food historian, and writer who has been dishing up Singaporean delights to people around the world for many years. He writes and broadcasts regularly on Asian and Oriental food and cookery from his base in London.
Christopher Tan is an award-winning writer, cooking instructor, and photographer who contributes articles, recipes and pictures to numerous magazines in Asia. Singaporean by birth, he grew up in London and now hangs out anywhere there is good food. You can find his work at www. foodfella.com.
Edmond Ho is a noted food, travel, and lifestyle photographer based in Singapore. In the late 1990s, he introduced a new style of food photography in Singapore using extreme close-ups and blurred backgrounds together with natural lighting. He has done shots for more than 25 cookbooks.
Roxanne Wyss with Kathy Moore, The Electrified Cooks, are cookbook authors, food consultants, food writers, cooking teachers, and food bloggers, who share their test-kitchen expertise through creative recipes and tips that make cooking easier and more fun. This is their sixteenth cookbook, previous titles include Rice Cooker Revivaland The Easy Air Fryer Cookbook for The American Diabetes Association. They teach cooking classes, consult with food and appliance companies, write feature articles and appear on television, including appearances on QVC. Their professional careers in food, spanning over thirty years, now include a popular blog, PluggedintoCooking.com.
Tequila Sunrise Poke Cake
Sunrise paints a graduated array of colors as the deep orange and red fade into yellow. That beautiful view is what gave this historic drink its name. While the drink is as old as the Prohibition era, it became popular in the 1970s when a bar in Sausalito, near San Francisco, reinvented it and traveling musicians from famous rock bands tasted it and helped seal its place in pop culture. The current drink is made of orange juice, grenadine, and tequila—and this cake captures those wonder[1]ful flavors and the striking colors.
Non-stick cooking spray
1 (15.25- to 18-ounce) box yellow cake mix
Eggs, oil, and water as directed on the cake mix
1 cup water
1 (3-ounce) box orange gelatin
¼ cup tequila
3 tablespoons grenadine syrup
1 (8-ounce) tub frozen whipped topping, thawed
Preheat the oven to 350ºF. Spray a 9 x 13-inch baking dish
with nonstick cooking spray.
Prepare and bake the cake according to the package directions for a 9 x 13-inch cake. Place cake on a wire rack to cool for 10 minutes.
Poke holes evenly over the baked cake using the tines of a fork.
Place the water in a 4-cup microwave-safe glass bowl. Microwave on High (100%) power for 2 to 3 minutes, or until the water comes to a boil. Stir the gelatin into the water until it is dissolved. Stir in the tequila. Pour the gelatin mixture evenly over the cake.
Slowly and evenly drizzle the cake with the grenadine, making a striped design across the cake. Cover and refrigerate the cake for 1 hour. Frost the cake with the whipped topping. Cover and refrigerate the cake for at least 1 hour or up overnight before serving.
Variations
If you prefer to omit the tequila, prepare the gelatin as directed. Stir in ¼ cup cold water and proceed as the recipe directs. If desired, instead of using all water to prepare the cake mix, substitute ¼ cup tequila and ½ cup orange juice for part of the water. Add water, as needed, to equal the required amount of liquid specified on the cake mix box. Proceed as the recipe directs.
Tips
Grenadine is a sweet, red syrup that is often used to flavor cocktails. While it is not a liquor, you will often find it in the grocery store shelved with mixers and supplies for cocktails.
Chocolate and Vanilla Poke ’n’ Tote Cakes
Neat and portable, these luscious chocolate cakes are ready to take to the park, soccer field, or office, or any time you want a dessert to go. They are a winner, and the chocolate cake, topped with a creamy vanilla pudding and then a chocolate glaze, just may remind you of a cream-filled snack cake!
Nonstick cooking spray
½ cup boiling water
1⁄3 cup unsweetened cocoa powder
1 cup all-purpose flour
1 cup sugar
1 teaspoon baking powder
¾ teaspoon baking soda
1⁄8 teaspoon salt
1 large egg
2½ cups whole milk
1⁄3 cup canola or vegetable oil
1 teaspoon pure vanilla extract
1 (3.4-ounce) box vanilla instant pudding mix
CHOCOLATE GLAZE
4 tablespoons (½ stick) unsalted butter, cut into pieces
1⁄3 cup unsweetened cocoa powder
1 cup confectioners’ sugar
2½ tablespoons whole milk
½ teaspoon pure vanilla extract
Preheat the oven to 350ºF.
Spray 12 (8-ounce) canning jars with nonstick cooking spray. Set the lids and rings aside.
In a small bowl, whisk together the boiling water and cocoa powder until smooth; set aside. In a large bowl, whisk together the flour, sugar, baking pow[1]der, baking soda, and salt. Using a handheld mixer on low speed, beat in the egg, ½ cup of the milk, the oil, vanilla, and cocoa mixture.
Scrape down the sides of the bowl well and beat for 2 minutes on medium speed. Spoon about ¼ cup of the batter into each prepared jar. Do not cover.
Arrange the jars in a shallow baking pan, leaving about 1 inch between the jars.
Bake for 24 to 28 minutes, or until a wooden pick inserted into the center of the cakes comes out clean. (Do not overbake.)
Place the baking pan with the jars in it on a wire rack and let the cakes cool completely. Poke holes evenly over the baked cakes in the jars using a drinking straw.
In a medium bowl, whisk together the pudding mix and the remaining 2 cups of milk until the pudding is blended. Spoon about 2 tablespoons of the pudding over each cake.
Seal each jar with its lid and ring and refrigerate the cakes for 1 hour.
MAKE THE CHOCOLATE GLAZE: In a small saucepan, melt the butter over low heat. Stir in the cocoa powder. Remove from the heat.
Stir in the confectioners’ sugar until smooth. Add the milk and vanilla and stir until smooth. The glaze should be thin enough to drizzle off the tip of a spoon.
Spoon about 1 tablespoon of the Chocolate Glaze over the pudding in each jar. Gently, using the back of a spoon, spread the glaze to cover the pudding completely.
Seal each jar again and refrigerate for at least 1 hour or up to overnight before serving.
Variations
Poke Cupcakes: Line muffin pans with paper liners. Prepare the batter as directed and spoon it into the pre[1]pared pan, filling each cup about halfway full. Bake 15 to 18 minutes, or until a wooden pick inserted into the center of the cakes comes out clean.
Proceed as the recipe di[1]rects, poking the cakes with a drinking straw, topping with pudding, and spreading the pudding to the edge of the cupcakes. Top with the glaze, gently covering the pudding. Individual Poke Cakes: Instead of canning jars, prepare the individual poke cakes in 8-ounce ovenproof ramekins. Spray the ramekins with nonstick cooking spray, then spoon in the batter, filling ramekins about halfway. Bake for 15 to 18 minutes, or until a wooden pick inserted into the center of the cakes comes out clean. Proceed as the recipe di[1]rects, poking the cakes with a drinking straw, topping with pudding, and spreading the pudding to the edge of the cakes. Top with the glaze, gently covering the pudding.
Crunchy Toffee Poke Cake
Do you need to bring a dessert to the office party, potluck, or bunko night? No wor[1]ries! Bake Crunchy Toffee Poke Cake the day ahead, and you’ve got it covered. This will make the gathering memorable to many, and there won’t be one piece left to carry home. That’s a good thing, right?
Nonstick cooking spray
1 (15.25- to 18-ounce) German chocolate cake mix
1 (3.9-ounce) box chocolate pudding mix
1 cup sour cream
2⁄3 cup water
½ cup vegetable or canola oil
4 large eggs
1 teaspoon pure vanilla extract
1 (12.25-ounce) jar caramel ice cream topping
1 (8-ounce) tub frozen whipped topping, thawed
4 (1.4-ounce) milk chocolate English toffee candy bars
Preheat the oven to 350ºF. Spray a 9 x 13-inch baking dish with nonstick cooking spray.
In a large bowl using a handheld mixer on low speed, beat together the cake mix, pudding mix, sour cream, water, oil, eggs, and vanilla. Scrape down the sides of the bowl well and beat for 2 minutes on medium speed.
Pour the batter into the prepared baking dish. Bake for 30 to 35 minutes, or until a wooden pick inserted into the center of the cake comes out clean.
Place the cake on a wire rack to cool for 10 minutes. Poke holes evenly over the baked cake using the handle of a wooden spoon. Let the cake cool completely.
Drizzle three-quarters of the caramel topping into the holes on the cake.
Frost the cake with the whipped topping.
Place the candy bars in a zip-top bag and coarsely crush with a rolling pin or mallet. Sprinkle the candy bars evenly over the cake.
Refrigerate until ready to serve. Just before serving, drizzle the top of the cake with the remaining caramel topping.
Variations
You can substitute caramels and milk for the caramel ice-cream topping.
Combine 1 (14-ounce) package caramels, unwrapped, and ¼ cup whole milk in a microwave-safe glass bowl. Microwave on High (100%) power in 30-second intervals, stirring well after each, until the caramels are melted and the mixture is smooth, making sure not to overcook the caramels.
Pour three-quarters of the caramel mixture into the poked holes in the cake.
Warm the remaining caramel mixture in the microwave on high power for 10 to 15 seconds or until warm.
Drizzle over the cake just before serving.
TIP
If you want to reduce the amount of chocolate, use a white or yellow cake mix in place of the German chocolate cake mix.
Returning to the flavors of his very earliest years, chef Peter Serpico was born in Seoul, Korea and adopted when he was two. Raised in Maryland, he graduated from the Baltimore International Culinary School and cooked professionally at such well-known restaurants as Momofuku Noodle Bar in New York City’s East Village. Serpico worked with David Chang, who founded the Momofuku chain, in opening two new restaurants. His job as director of culinary operations for Momofuku, Serpico garnered three stars from the New York Times, two Michelin stars and a James Beard Award. He currently owns KPOD, a contemporary Korean-American concept in Philadelphia’s University City.
Serpico was already an award winning chef when a taste of marinated short ribs and black bean noodles reeled him back through the years, giving him a taste of his original home. Now that reckoning, exploration, and elevation of the foods of his past has resulted in his debut cookbook,Learning Korean: Recipes for Home Cooking (Norton), Serpico has long been recognized as a virtuoso with ingredients but his lesser known talent becomes apparent in this book. He makes Korean home cooking easy. For anyone who has tried to master this intricate and delicious cuisine, it’s a relief to be able to easily cook Korean cuisine in a home kitchen using everyday home equipment.
Serpico starts with kimchi, that Korean staple often served in some guise or other, at every meal (and yes, that includes breakfast) with a recipe for Countertop Kimchi and then quickly segues into a master recipe that can be used to make a plethora of the fermented vegetable dishes.
“I also wanted to develop an easy ‘master’ method that could be applied to any vegetable, regardless of its texture, density, surface area, or water content,” writes Serpico before giving us the way to make Apple Kimchi, Carrot Kimchi, and Potato Kimchi, among others.
He continues with the simplification. Sure, there are some complicated recipes for those who already have or want to advance their skills with such dishes as Crispy Fried Rice–a recipe that’s a full page long. Add to that the ancillary recipes needed to complete the dish–Korean Chili Sauce, Marinated Spinach, Marinated Bean Sprouts, and Rolled Omelette which are all on different pages. But for those not up to or interested in the challenge, just flip to the recipes for such dishes as Easy Pork Shoulder Stew, Soy-Braised Beef, Battered Zucchini, Potato Salad, Chocolate Rice Pudding, and Jujube Tea as well as many others.
From the New York Times.
And while anyone experimenting with the cuisine of another country understands that they’ll need to purchase some unique ingredients, these are not budget breakers or, in many instances, so esoteric that after one use they’ll sit unused in your cabinet for an eternity. For example Serpico’s recipe for potato salad calls for Kewpie Mayonnaise instead of the mayo we typically have in our refrigerator. The latter uses whole eggs and white vinegar while Kewpie is made from just egg yolks and rice or apple cider vinegar. But the cost difference is definitely reasonable and a home chef might just find the extra richness translates to other recipes as well whether they’re Korean or not.
About the Author
Born in Seoul, South Korea, Peter Serpico was adopted when he was two years old, and was raised in Laurel, Maryland. Serpico graduated from the Baltimore International College Culinary School and his first cook job was at the Belmont Conference Center, where he worked under chef Rob Dunn. In 2006, Peter began as sous chef at the original Momofuku Noodle Bar in the East Village. For the next six years, Serpico worked with David Chang to open Momofuku Ssäm Bar and Momofuku Ko. As director of culinary operations, Serpico earned three stars from the New York Times, a James Beard Award, and two Michelin Stars, among other accolades. Serpico’s highly praised eponymous restaurant on South Street in Philadelphia opened in 2013.
Due to the COVID-19 pandemic, Serpico was reimagined as Pete’s Place. In 2022, Serpico and restaurant-partner Stephen Starr launched a revamp of Pod, a long-standing Philadelphia pan-Asian restaurant, as KPod, with a menu inspired by Serpico’s native South Korea. Serpico lives with his family in Philadelphia.
Can true Southern cuisine—think fried chicken, mashed potatoes and gravy, macaroni and cheese, and fried okra—be transformed into healthier fare without losing the flavors and tastes that make this type of cookery so satisfying?
While most of us would say no way, Eric and Shanna Jones, authors ofHealthier Southern Cooking: 60 Homestyle Recipes with Better Ingredients and All the Flavor, are out to show that healthy doesn’t mean boring. Their Southern credentials are impeccable. A husband and wife team, Eric is a native of Louisiana and Shanna hails from Houston, Texas, where she was born and raised. Together, they’re the founders of Dude That Cookz, a creative cooking blog with lots of great recipes and photos. Eric is the cook and Shanna a photographer who manages the brand, a role that also includes maintaining their blog and social media content and whatever else needs to be done so that Eric can focus on cooking. But Shanna also contributes to the kitchen as an avid baker. Married for more than a decade, the couple has two children.
And a love of cooking.
Eric, who describes himself as a country boy and country cook, learned his way around a kitchen early on from his grandparents. His grandmother made—and he learned—the type of Louisiana Southern cuisine that tastes oh so good but definitely doesn’t meet the criteria for low in calories or heart healthy. But his own need for what he terms as “dietary adjustments” as well as his parents’ early demise from health issues made him rethink the food he loved to cook and eat. The conundrum was how to make rich and soul-satisfying Southern food that’s healthy without losing the flavor.
Well, it turns out that you can, often by substituting ingredients without losing the full mouth feel that fats provide. Cooking clean is the key. Clean is the term Eric and Shanna give to their recipes that have less salt, less fat, less sugar, and a lot fewer calories.
Creamed corn, a staple of the Jones’ kitchen, is reimagined by substituting evaporated milk for heavy cream and using coconut milk and Parmesan cheese. Peach cobbler, that classic Southern dessert, eschews the usual thick sugary syrup, reducing the amount of sugar and instead adding maple syrup as an ingredient.
Southern potato salad calls for lots of mayo and, of course, potatoes themselves are starches that convert to sugar in our system. The solution? Less mayonnaise, the use of red potatoes since they have less carbs and calories than russet potatoes, and adding hard boiled eggs—all of which, says Jones, make a dish that is full of flavor and texture.
But what about that Southern staple: fried chicken with gravy? The answer again is coconut milk, this time replacing buttermilk. Then instead of deep frying, it’s pan-fried in a minimum amount of sunflower oil. As for the gravy, 2% works just as well as cream or whole milk.
In the cookbook, the first by the couple but undoubtedly not the last, each recipe has a write-up by Jones as to how he’s reducing the caloric footprint of the dish as well as lowering the level of salt but maintaining the flavor profile with the addition of other herbs and spices.
Of course, Jones admits, sometimes you just need a double-stacked burger. But the beauty of all this, by eating clean, once in a while you can eat dirty without a lot of guilt.
Shelf Life 