 |
| Tuuuurkeeeyyyy |
 |
| Eggnog :) - oh my this got me tipsy |
 |
| Opening the bubbly and enjoying some pudding |
Sunday, December 27, 2015
Christmas
I think it has officially become a tradition that I celebrate Christmas at my friends' place. I've been called the "Christmas refugee" which is quite fitting as I'm always unable to go home during this time... and I'm incredibly grateful that I don't have to spend this festive day alone in misery (even though I don't really celebrate it)
Chocolate Mochi Cake
As some of you may know, I'm unable to eat too much gluten.
I certainly don't have celiac disease but since I mainly grew up on rice all my life, I would probably collapse if there was nothing to eat but pasta and bread. I need my rice people!
In any case, since I was invied to a Christmas event I decided to make the infamous chocolate mochi cake. For those who are not familiar, it's a cake made not with flour but with mochiko, or glutenous rice powder. It's a popular Japanese/Filipino inspired Hawaiian dish.
However, it's widely eaten throughout the Japanese American community and I got this recipe from a friend which he most likely found it in his family or church/temple recipe book.
I love it because it's moist, buttery, and most of all it's rice so I can eat a lot of it (which is dangerous).
The only thing is that Europe is really cold and VERY dry this year. I made the mistake of making it the day before and left it out to cool overnight, which ultimately made the cake a bit crumbly. I highly recommend to add some butter and milk to keep it moist and to make it the day you serve them.
Ingridients
Dry Stuff
Wet Stuff
I certainly don't have celiac disease but since I mainly grew up on rice all my life, I would probably collapse if there was nothing to eat but pasta and bread. I need my rice people!
In any case, since I was invied to a Christmas event I decided to make the infamous chocolate mochi cake. For those who are not familiar, it's a cake made not with flour but with mochiko, or glutenous rice powder. It's a popular Japanese/Filipino inspired Hawaiian dish.
However, it's widely eaten throughout the Japanese American community and I got this recipe from a friend which he most likely found it in his family or church/temple recipe book.
I love it because it's moist, buttery, and most of all it's rice so I can eat a lot of it (which is dangerous).
The only thing is that Europe is really cold and VERY dry this year. I made the mistake of making it the day before and left it out to cool overnight, which ultimately made the cake a bit crumbly. I highly recommend to add some butter and milk to keep it moist and to make it the day you serve them.
Ingridients
Dry Stuff
- Mochiko or Glutenous Rice Powder (you can find them in an Asian speciality store or online) 2 cups
- Sugar 1.5 cups
- Baking soda 1 Tbsp
- Salt 1 tbsp
- Cocoa powder 3 Tbsp
Wet Stuff
- Vanilla 1 tbsp
- Butter 1/2 cup (or around half a stick of butta)
- Milk 2 Cups (or you can replace it with evaporated milk; just use less sugar! If you look online there are also recipes that use coconut milk which is even more good! )
- 2 eggs
MOCHI ケーキ
実を言うと、私大の炭水化物好きなのですが、体質的に小麦粉を消化するのが苦手らしく大量にパスタやパンを食べた次の日は寝込んでしまうぐらいひどい時も・・・味的には大好きなのでついつい食べ過ぎてしまうということもあるようです ；＾＾ 食い意地が張ってるので仕方ない。
そんな体に優しい米粉を使ったケーキを作りました♪
アジア文化の影響が強いハワイでは米粉（上新粉）は日常的に使われていて、このレシピは母親がハワイ出身の友達から教わったもの。その名も「モチケーキ」。日系コミニュティー ではハワイだけでなく西海岸を中心によく作られててしかも超簡単！ポットラックや持ち寄りの集まりには必ず出てくる一品：
材料
Ａグループ
上新粉 ２カップ
砂糖 １．５カップ
ベーキングソーダー 大さじ１
塩 小さじ１
ココアパウダー 大さじ３
Ｂグループ
バニラエッセンス 小さじ１
バター １２０ｇ
牛乳 ２カップ（練乳・ココナッツミルク使用もＯＫです。練乳を使用する場合は砂糖を減らしてね）
卵２個
作り方は本当に簡単でＡグループとＢグループの材料を別々に混ぜて、それからＢをＡに少しずつ足して混ぜていきます。それから陽気に流しこんで１７５℃のオープンに５０-６０分ほど焼くだけ。
ブラウニーと蒸しケーキの間ぐらいのモチモチとした食感になります！
そんな体に優しい米粉を使ったケーキを作りました♪
アジア文化の影響が強いハワイでは米粉（上新粉）は日常的に使われていて、このレシピは母親がハワイ出身の友達から教わったもの。その名も「モチケーキ」。日系コミニュティー ではハワイだけでなく西海岸を中心によく作られててしかも超簡単！ポットラックや持ち寄りの集まりには必ず出てくる一品：
材料
Ａグループ
上新粉 ２カップ
砂糖 １．５カップ
ベーキングソーダー 大さじ１
塩 小さじ１
ココアパウダー 大さじ３
Ｂグループ
バニラエッセンス 小さじ１
バター １２０ｇ
牛乳 ２カップ（練乳・ココナッツミルク使用もＯＫです。練乳を使用する場合は砂糖を減らしてね）
卵２個
作り方は本当に簡単でＡグループとＢグループの材料を別々に混ぜて、それからＢをＡに少しずつ足して混ぜていきます。それから陽気に流しこんで１７５℃のオープンに５０-６０分ほど焼くだけ。
ブラウニーと蒸しケーキの間ぐらいのモチモチとした食感になります！
Tuesday, December 22, 2015
Potluck
For a city that has one of the highest rent and property prices in the world, I'm very lucky to say that I live in the university dormitories. I have my own room with my own bathroom as well in a modern building which I'm so thankful of. I also have 5 other roommates but as it always happens, we rarely sit down together as we all have differnt and busy student lives. Among us are PhD students, nurses, statisticians. So it was a very nice teamwork of us that we finally got together to celebrate our holidays.
We're 3 Swiss (all from different places), 1 Greek, 1 Mexican, 1 American/Japanese so we had quite a variety of food.
I think my norimaki came out pretty nice don't you think?
We're 3 Swiss (all from different places), 1 Greek, 1 Mexican, 1 American/Japanese so we had quite a variety of food.
I think my norimaki came out pretty nice don't you think?
Sunday, December 20, 2015
Fondue
One of the greatest things about Switzerland is of course, the fondue.
Fun fact: Did you know that the fondue was a creation by cheese-makers less than 100 years ago so that people would consume more cheese? I'm not sure if that is the greatest scheme to sell cheese or an absolute success business story but either way, the Swiss love the fondue. Every household must have a fondue kit and it's an essential event during the winter.
There are a few rules and traditions associated with eating fondue and I thought I'd share a few of them from what I learned from other Swiss. Just note that traditions change from house to house and region to region so don't take in everything I say!
1. Hold off on the bread
The fondue takes a little bit of heating up to do so the night starts off with some apero: a few pre-drinks and platters of munchies like pickles, salami, and bread. Don't overeat the bread. Fondue is definitely a filling meal so don't overeat and over indulge yourself before the big event. Even better, hold off on eating for that day.
2. With fondue, it's always white wine
It's often forgotten that fondue is made out of 3 ingridients: cheese, broth, and yes white wine. Did you know Switzerland also produces wine? Although, that's like a Swiss secret because it's rarely exported and it's mostly consumed 100% domestically. That doesn't mean Swiss are alcoholics, but we make just enough to enjoy for themselves and not really intended for worldwide marketing.
Of course, you're welcome to drink any alcohol while enjoying a nice pot of fondue but white wine actually helps to dissolve the heavy cheese so I would highly recommend that you stick to the wine ;)
* Also a note for those who are allergic or not big alcohol drinkers that fondue does contain alcohol and the wine is just warmed with the cheese, not to boil so there is a little bit of alcohol left albeit not very strong. But just something to note as one of my friends who is allergic to alcohol was not feeling well after feasting on fondue
3. Fondue is heavy
Fondue is like magic. It brings so much joy and excitement as the melted cheese starts to fill the room and starts to boil. But don't forget that you're eating big globs of cheese and especially for those who are not used to eating large quantities of them, it will get to your digestive system. Especialy the first time eating fondue. So don't gobble up the fondue, eat it slowly and take your time
4.Follow the rules
Swiss people are clean people. There are a few etiquette rules when it comes to fondue.
1) No double-dipping - once you dunk your break piece in, take it out and eat in one go. Don't re-dip it agai
2) Twirling - don't let the cheese stretch out to your plate. When you dip and take out the cheese from the pot, twist it a bit like you do with sphagetti
3) And most importantly, don't drop the bread in the pot! The consequences differ per region but most likely you will have to take off your clothes and run around the house (or neighborhood) naked. For girls, you have to kiss everyone at the table. In any case, you will get a round of shaming
5. What happens when you reach the end of the pot?
The end of the pot is what we call the "golden" part, literally! It's slightly burned and hardened. If you're at a restaurant, you can ask the server to have it "religieux" (literally means "religious", not sure where this name came from) and they'll scrape the bottom for your for a delicious post-fondue snack. Yum!
And just sharing a few more pictures from our delightful fondue night :)
Can't beat this tradition
Fun fact: Did you know that the fondue was a creation by cheese-makers less than 100 years ago so that people would consume more cheese? I'm not sure if that is the greatest scheme to sell cheese or an absolute success business story but either way, the Swiss love the fondue. Every household must have a fondue kit and it's an essential event during the winter.
There are a few rules and traditions associated with eating fondue and I thought I'd share a few of them from what I learned from other Swiss. Just note that traditions change from house to house and region to region so don't take in everything I say!
1. Hold off on the bread
The fondue takes a little bit of heating up to do so the night starts off with some apero: a few pre-drinks and platters of munchies like pickles, salami, and bread. Don't overeat the bread. Fondue is definitely a filling meal so don't overeat and over indulge yourself before the big event. Even better, hold off on eating for that day.
2. With fondue, it's always white wine
It's often forgotten that fondue is made out of 3 ingridients: cheese, broth, and yes white wine. Did you know Switzerland also produces wine? Although, that's like a Swiss secret because it's rarely exported and it's mostly consumed 100% domestically. That doesn't mean Swiss are alcoholics, but we make just enough to enjoy for themselves and not really intended for worldwide marketing.
Of course, you're welcome to drink any alcohol while enjoying a nice pot of fondue but white wine actually helps to dissolve the heavy cheese so I would highly recommend that you stick to the wine ;)
* Also a note for those who are allergic or not big alcohol drinkers that fondue does contain alcohol and the wine is just warmed with the cheese, not to boil so there is a little bit of alcohol left albeit not very strong. But just something to note as one of my friends who is allergic to alcohol was not feeling well after feasting on fondue
3. Fondue is heavy
Fondue is like magic. It brings so much joy and excitement as the melted cheese starts to fill the room and starts to boil. But don't forget that you're eating big globs of cheese and especially for those who are not used to eating large quantities of them, it will get to your digestive system. Especialy the first time eating fondue. So don't gobble up the fondue, eat it slowly and take your time
4.Follow the rules
Swiss people are clean people. There are a few etiquette rules when it comes to fondue.
1) No double-dipping - once you dunk your break piece in, take it out and eat in one go. Don't re-dip it agai
2) Twirling - don't let the cheese stretch out to your plate. When you dip and take out the cheese from the pot, twist it a bit like you do with sphagetti
3) And most importantly, don't drop the bread in the pot! The consequences differ per region but most likely you will have to take off your clothes and run around the house (or neighborhood) naked. For girls, you have to kiss everyone at the table. In any case, you will get a round of shaming
5. What happens when you reach the end of the pot?
The end of the pot is what we call the "golden" part, literally! It's slightly burned and hardened. If you're at a restaurant, you can ask the server to have it "religieux" (literally means "religious", not sure where this name came from) and they'll scrape the bottom for your for a delicious post-fondue snack. Yum!
Can't beat this tradition
Thursday, December 17, 2015
Food Obsession 2: Manche/Rampon
最近ハマってるスイス・フランス食べ物第２弾。
以前行ったディナーパーティーで食べたランポンサラダ。日本語ではマーシュと呼ばれているらしいけど日本ではかなーりマイナーな野菜。それに比べてこの地方のフランス・スイスではレタスやほうれん草と並んで普通に売ってます。食感は食感がシャリシャリしてて、少しナッツのようなあと味。スイスでは温泉卵を載せて黄身をとろーりと混ぜて食べると美味♪ あたし面倒ななのでクリーミーなフレンチドレッシングも合います
スイスのスーパーで年中売っているので機会がある際はぜひお勧めです☆
以前行ったディナーパーティーで食べたランポンサラダ。日本語ではマーシュと呼ばれているらしいけど日本ではかなーりマイナーな野菜。それに比べてこの地方のフランス・スイスではレタスやほうれん草と並んで普通に売ってます。食感は食感がシャリシャリしてて、少しナッツのようなあと味。スイスでは温泉卵を載せて黄身をとろーりと混ぜて食べると美味♪ あたし面倒ななのでクリーミーなフレンチドレッシングも合います
スイスのスーパーで年中売っているので機会がある際はぜひお勧めです☆
Wednesday, December 16, 2015
Feuerzangenbowle
When my boss first sent me this invitation with this title, I absolutely had no idea. I just knew that there was going to be drinks and food. No one was able to give me a concrete explanation except for the fact that it's become a tradition of my German boss to host this every year around the holidays.
I was lucky enough get a ride with that boss to go to his house, along with an Austrian colleague so I thought this would be the perfect opportunity to do some digging on the details of this "event".
Apparently, "feuerzangenbowle" turns out to be a drink which literally means fire + clippers (tongs) + punch. Much of it had to be actually "demonstrated" to be seen but these were the details I was given:
- It's usually sold in German-speaking areas everywhere at Christmas markets
- It's like malted wine (hot wine) but stronger and better
- There is a movie with the same name that made it popular. It's shown during holiday season on TV every year and every German knows this.
I finally found out why it had to be "seen".The base is made of red wine and spices, exactly like hot wine. Then there is a sugar "bowl" (literaly looks like a cone ball) that is soaked in rum (VERY strong rum) which is then lit on fire. The strong rum ignites the fire and the sugar is slowly melted on top of the hot wine. The end result is spiked and sweet version of hot wine.
Of course, there were German foods aplenty. I had my share of potato salad, obatzda (Bavarian cheese butter), various German breads, pudding, meatballs, and chicken roasts. Yum and yum! It was especially special as it was kind of like Thanksgiving - which I have now realized that I've missed spending with my family 10 years in a row!
I was lucky enough get a ride with that boss to go to his house, along with an Austrian colleague so I thought this would be the perfect opportunity to do some digging on the details of this "event".
Apparently, "feuerzangenbowle" turns out to be a drink which literally means fire + clippers (tongs) + punch. Much of it had to be actually "demonstrated" to be seen but these were the details I was given:
- It's usually sold in German-speaking areas everywhere at Christmas markets
- It's like malted wine (hot wine) but stronger and better
- There is a movie with the same name that made it popular. It's shown during holiday season on TV every year and every German knows this.
I finally found out why it had to be "seen".The base is made of red wine and spices, exactly like hot wine. Then there is a sugar "bowl" (literaly looks like a cone ball) that is soaked in rum (VERY strong rum) which is then lit on fire. The strong rum ignites the fire and the sugar is slowly melted on top of the hot wine. The end result is spiked and sweet version of hot wine.
Of course, there were German foods aplenty. I had my share of potato salad, obatzda (Bavarian cheese butter), various German breads, pudding, meatballs, and chicken roasts. Yum and yum! It was especially special as it was kind of like Thanksgiving - which I have now realized that I've missed spending with my family 10 years in a row!
 |
| Obatzda....incredibly amazing with bread |
 |
| Dessert made by my colleagues: apple crumble, blueberry cheese cake, and cinnamon apple spice bread |
Subscribe to:
Posts (Atom)