build your own cheeseboard chocolate almond macarons (sucre cuit method) roasted chanterelle mushrooms huckleberry pistachio chocolate bar


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archive for October 2007

pretty in purple

Wednesday, October 31st, 2007

When I saw my grandma at Elena’s house a few weekends ago, she made some interesting Chinese dishes. I was familiar with all of the ingredients except for one. She called it a Chinese potato (or a Japanese potato). I thought, “What on Earth could a Chinese potato be?” Well, she showed me, and prepped it, and I ate it – it’s delicious!

On our drive home, we passed through Super H Mart where I used that matching function in my brain – the one that says, “this image in your head is the same as that image before you now”. I found the potatoes! They were labeled as Japanese potatoes. Upon some quick research, I found that these are in fact called Okinawan Sweet Potatoes.


i think they look more like sweet potatoes than potatoes



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daring bakers: bostini cream pie

Monday, October 29th, 2007

Recipe: bostini cream pie

This month, I joined the Daring Bakers which has exploded as far as membership goes. The Daring Bakers is an online community of people who bake a recipe selected by a host each month, and then post about the experience and the outcome on the same day. Our host was Mary of alpineberry who chose Bostini Cream Pie for this month’s DB challenge, and today is the day everyone is posting. Go to the blogroll to see everyone’s fine creations!




The Bostini is a variation on an old favorite, the Boston cream pie. The main components are: pastry cream, orange chiffon cake, and chocolate glaze. So I began with the pastry cream, because I looooove pastry cream. Love to eat it, love to make it.

crème patisserie: mixing in the yolks

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it’s getting hot in here

Sunday, October 28th, 2007

Recipe: carne adovada

I didn’t always like to make food from scratch, you know. I was perfectly happy living in So Cal and paying for truly excellent food over 15 years ago. It was authentic, delicious, and cheap. When I moved away from So Cal to go to graduate school, I moved away from great ethnic food. So I began learning to make it myself. By the time we returned to So Cal, I viewed food differently than before. I tasted everything we ate with a running mental analysis of the flavors, the ingredients, the preparation, and how I could make it at home. At some point, I had crossed the barrier that always led me to believe a dish was out of my reach. No longer!

Now that we’ve moved to a small mountain town, I’m stuck craving those fantastic ethnic foods again. But now, I am eager to try making them at home, and perfecting them.

When my in-laws lived in New Mexico, we used to visit and drop by El Modelo for amazing New Mexican fare. One of my favorites was their carne adovada. I mean, how can I not love pork – I’m Chinese and I grew up in the South, so there is a double whammy right there!


my second-favorite product of new mexico: red chiles
my favorite being jeremy



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