About missamateurchef

Lifelong foodie turned home chef. A girl with a passion for food and all the beautiful things in the world...

NYC Part III- Eleven Madison Park

Posted on January 23, 2016 by missamateurchef

It has been two months since my visit to Eleven Madison Park, one of the top 50 restaurants in the world. The visit was truly an amazing culinary experience that I will not forget for a while! When I think back to my memories of the restaurant, not only do I recall each specific bite of food, but I also remember the emotion of eating there, the unadulterated rapture of tasting great (not just good!) food…

The tasting menu which consists of 14 courses of creatively prepared dishes was a gastronomic experience like no other. The presentation, taste and service were top notch; the pacing was on point due to the attentiveness of the staff. Everything on the tasting menu was decadent and delicious. Highlights of the meal included a little egg filled with sturgeon caviar, sabayon and chives, a caviar and cauliflower take on Eggs Benedict and a custard dessert made with a ball that shattered to spill honey. The relatively mediocre dishes in the menu would suffice as good or great in any other restaurant, but deemed to be overshadowed by the remarkable dishes.

Overall a truly whimsical, innovative, daring and phenomenal food journey…I better let the photos speak for themselves!!

Savory cookies made with apple and cheddar in stylish B/W and Sturgeon sabayon presented in an egg shell that was perfectly cut on the top and emptied.

Oyster: pie and velouté. The velouté was creamy, and the crust on the mini pie was crisp.

Scallops marinated with black truffle and leeks

My absolute favorite! An upscale reinvention of classic Eggs Benedict made with caviar, cauliflower and ham, totally showcased the creativity of the Chef. The house made English muffins was a lovely accompaniment.

House made rolls along with butters and sea salt.

An interesting take on “surf and turf” made with perfectly seared foie gras with Brussels sprouts and smoked eel.

Waldorf salad. The original recipe was invented in 1896 by Oscar Tschirky who was the head waiter at the luxurious Waldorf Astoria hotel at the time (which was later demolished in 1929 to make way for the building of the Empire State Building). The salad was prepared in front of you, combining multiple ingredients, such as celery root, walnuts, grapes and apple. The salad was served in a giant bowl which had two compartments, in the bottom there was a cold soup made of the same dressing as the salad.

The duck was roasted with honey and lavender; it was perfectly cooked and packed with flavors!

The cheese course totally exceeded my expectation. It was a beautifully melted Cato Corner cheese fondue sitting in a squash, you simply have to dip the homemade pretzel bread in to enjoy it. And guess what: it was divine!

Pre-dessert- Botrytis with Ice Cream, Bitter Almond, and Ginger Crumble. Inspired by the flavor of grapes lucky enough to have been infected with the fungus, also known as noble rot.

Milk and Honey Custard with Bee Pollen Ice Cream. Shattered the honeycomb shell and you’d be thrilled to discover the honey inside!

Dishes are playful and interactive from start to finish, the dessert ‘Name That Milk’- which came in an ornate wooden box containing four bars of specially commissioned Mast Brothers chocolate together with pencils and a card with four animal drawings totally blew my mind. Diners must taste each bar to determine which chocolate belongs to which animal: cow’s milk, sheep’s, goat’s or buffalo’s.

Eleven Madison Park (elevenmadisonpark.com)

11 Madison Ave, New York, NY 10010

Salt Baked Chicken Wings with Rosemary

Posted on January 17, 2016 by missamateurchef

Salt baked chicken is one of the most classic dishes in the Hakka repertoire. The dish is both clever and flavorful. Traditionally it is made by sealing the chicken with a tight cocoon of lotus leaf or parchment paper, which is then baked in scorching coarse salt. Despite the fact that the bird is packed solidly in a thick layer of coarse salt as it cooks, it doesn’t get unbearably salty because the salt doesn’t penetrate the wrapping. The salt coat mainly serves to retain heat and cook the bird evenly.

This week I tried to remake the dish by giving it a western twist – the chicken wings were marinated with cayenne, garlic and lemon zest, before it was baked in my reliable Staub cocotte. The unique cooking method locks in all the flavors and bastes the bird in its very own essence, the chicken turned out juicy and succulent. And once the ceremonious unveiling began, herb-scented steam curled out of the parcel of goodness, filling the room with gratifying aromas. =)

Ingredients (serves 2):

8 chicken wings (mid-joint)
2 egg whites
500g rock salt
Marinade
1 tbsp garlic powder
1 tbsp cayenne powder
1 tbsp crushed black pepper
Zest from 2 lemons
2 sprigs rosemary (chopped)

Directions:

Preheat the oven to 250 deg C.
Wash chicken wings, pat dry. Mix with marinade.
Wrap the chicken wings with tin foil.
Whisk the egg whites until foams form. Add salt and mix well.
Line a French oven with tin foil. Spread a layer of salt mixture. Put in the chicken wing wrap and cover it with the remaining salt mixture.
Bake the whole French oven for 30mins. Do not cover up the French oven while baking, otherwise the salt mixture cannot be dried, making the chicken very salty.
Smash to remove the salt on the surface. Take out the chicken wings and serve!
Soak the French oven with hot water until the salt melt before washing.

Baked Camembert with Rosemary & Truffle oil

Posted on January 11, 2016 by missamateurchef

Trust me when I say, there is nothing more decadent than this rich, fragrant, creamy wooden box of gooey goodness. In this recipe, my favorite cheese is baked to a pouring consistency and is then served with crusty bread. It is the perfect way to end a long day at work or brace yourself for an afternoon of shopping in the cold. If…that is, it ever gets cold in Hong Kong!

Ingredients:

Camembert, in a box
1/2 garlic clove, thinly sliced
Few rosemary sprigs
2 tsp white wine
1 tsp honey
Drizzle of truffle oil
Pinch of freshly grind black pepper

Directions:

Remove the cheese from the fridge 1 hour before cooking, so that it can come to room temperature.
(otherwise it will take forever to cook)
Preheat the oven to 200C.
Remove any plastic packaging from the cheese and place back in its box, leaving the lid off.
Poke the garlic and rosemary into the holes, pour over the wine and honey, then grind over some black pepper.
Bake for 15-20 minutes, or until the centre of the cheese is melted.
Remove from the oven and leave the Camembert to cool a little before drizzling with the truffle oil.
Serve the bread with the warm cheese for dipping.

Chocolate Chip Cupcakes with Peanut Butter Frosting

Posted on January 3, 2016 by missamateurchef

Happy New Year everyone!! How has 2015 treated you? The start of a new year is always exciting, it is the perfect opportunity to wipe away everything from your slate and start clean. This year, instead of setting up long list of resolutions to be met, I have only one task in mind – be true to myself. Yes, we hear this phrase over and over again; it’s so overused that sometimes it loses its meaning. But admit it, there are times we do certain things, act or dress in certain ways, just because we want to be accepted. Ask yourself, are you staying with your boring job just because it makes a lot of money? Do you go to that party because everyone else does? Are you stuck in this stagnant relationship because you are afraid to be alone? Remember, there are too many wonderful things in this world that you could be doing instead- things that make you happy, things that make you come alive.

Be a beautiful cupcake in a world full of muffins!!

( Or be a fruitloop in a world full of cheerios for a healthier version =P )

Ingredients (yields 10 cupcakes):

Frosting

1 cup creamy peanut butter
1/2 cup butter, softened
2 cups confectioners’ sugar
Milk as needed

Muffins

2 cups all-purpose flour
1/2 cup white sugar
3 teaspoons baking powder
1/2 teaspoon salt
3/4 cup milk
1/3 cup vegetable oil
1 egg
3/4 cup mini semi-sweet chocolate chips
3 tablespoons white sugar
2 tablespoons brown sugar

Directions:

Frosting

Place the butter and peanut butter into a medium bowl, and beat with an electric mixer.
Gradually mix in the sugar, and add in milk one tablespoon at a time when it starts to get thick.
Beat for at least 3 minutes until the frosting is fluffy and thick.

Muffins

Preheat oven to 200 degrees C.
Line muffin cups with baking cups.
In a mixing bowl, combine flour, 1/2 cup sugar, baking powder, chocolate chips, and salt; mix well.
In a large mixing bowl, combine milk, oil and egg, blend well. Add dry ingredients all at once; stir just until dry ingredients are moistened.
Fill baking cups 2/3 full.
Bake for 20 to 25 minutes or until toothpick inserted in center comes out clean.
Cool completely before piping the frosting.

Hello 2016!

Posted on December 30, 2015 by missamateurchef

With 2016 just around the corner, have you made your New Year’s resolutions yet?

EatWellTravelOftenFloral

NYC Part II-Sweets in the City

Posted on December 25, 2015 by missamateurchef

I know what you are thinking, yea the title is very cliché but how can I write about NYC without paying tribute to my favorite TV series of all time! NYC has always been called the fifth major SATC character, alongside Carrie, Charlotte, Samantha, and Miranda. A decade has passed since the last episode was aired, surprisingly I can still vividly recall how I happily lost sleep over the show in my teenage years… How I went through numerous emotional rollercoasters while watching the fabulous foursome in their endless pursuit of the two “Ls”- labels and love. Just like the two “Ls”, dessert is essential in women’s lives (think of all the heartbreaks and PMS that you were able to get through because of it :p).
Life is uncertain, let’s eat dessert first!

1. Magnolia Bakery
1240 Ave of the Americas, New York, NY

Carrie tells Miranda about a major crush while scarfing down one of this bakery’s signature cupcakes. While Magnolia is famous for its buttercream-topped cupcake, it’s the bakery’s creamy banana pudding that impressed me most. Just a tip, skip the long line at the original Bleecker Street location and head to the other branches, e.g the ones in Grand Central Station/ Rockefeller Center.

2. Wafels & Dinges
W 35th St, New York, NY 10001

Originally started as a food truck in East Village, now it’s everywhere in New York. The waffles are soft, chewy, and caramelized along the exterior. Don’t miss the absolute best part – the spekuloos spread!!

3. Sprinkle cupcakes
Upper East Side, 780 Lexington Ave, New York, NY 10065

Sprinkles actually first started in Beverly Hills, California, it then became so popular that it can now be found in almost all major US cities. All their cupcakes are topped with its trademark modern dots or seasonal decorations, bringing a cute sophisticated look to the American classic. I ordered my cupcake from the cupcake ATM, the cake tastes nice and moist and doesn’t have an overwhelming amount of frosting.

4. La Bella Ferrara
110 Mulberry St (btwn Canal & Hester), New York, NY

With the encroachment from Chinatown and expansion of SoHo, Little Italy is becoming Littler Italy. Though many claim that it exists mostly as a nostalgic memory or in the minds of tourists who still make it a must-see on their New York itinerary, I had some really good cannoli there.

5. Jacques Torres Chocolate
350 Hudson St, New York, NY 10014

The chocolatier has long earned its place as a worthy detour for lovers of baked goods and chocolate. It also serves my favorite hot chocolate in the city! The intense cocoa slurry is thick and has a good hint of bitterness from the dark chocolate. They also offer to add in whipped cream, so that’s an added bonus!

NYC Part I- The Breakfast-loving Carnivore

Posted on December 18, 2015 by missamateurchef

I once heard someone says, “You live more life in one day in New York City than you do somewhere else in a year.” Coming home with a terrible jet lag, I do feel 10 years older after my recent trip to the Big Apple. Sitting in front of the computer at 4am in the morning, I can’t help recalling every single detail of my favourite trip ever. Perhaps that’s a big claim, but I can say without a doubt that NYC is my favourite city and I don’t think there is anything that will ever beat.

What makes New York unique is its history, tradition, architecture, culture and people, there is such vibrancy to the city that you don’t find anywhere else in America or even in the world. With tens of thousands of restaurants and even more kiosks, delis and roadside stands where you can take a quick bite whenever you feel like – NYC dining scene just does better than anywhere else!

I could spend ten more years eating and drinking in the city without conquering all of its restaurants or bars. So this list wasn’t meant to be exhaustive, just to share with you some of my personal favourites in several categories.

Breakfast

Ever since Breakfast at Tiffany’s, breakfast and the city were inseparable. I might not have eaten my bagel while window-shopping on the 5th avenue but I was more than happy to have started my daily adventures with a full stomach.

1.Best Bagel and Coffee

225 W 35th St, New York, NY 10018, Midtown West

Some say it’s the water that makes the city’s bagels so delicious. Some say it’s the special way the Polish Jews immigrants prepared the dough. I don’t care. I just want one. Now!

2. Fairway Cafe

2127 Broadway 2nd Fl, New York, NY 10023, Upper West Side

A traditional american diner with huge windows overlooking Broadway. Love their silver dollar pancakes!

3. Sarabeth’s

423 Amsterdam Ave, New York, NY 10024, b/t 80th St & 81st St Upper West Side

The crab cake eggs benedict is fantastic!

Steak– A trip to the states is not complete without some serious red meat consumption.

1.St. Anselm

355 Metropolitan Ave, Brooklyn, NY 11211,

b/t 4th St & Havemeyer St Williamsburg – North Side

Unlike the old-school chophouses which feature dark wood and clubby atmospheres, this contemporary steakhouse in Brooklyn offers very solid char-grilled steak. The hanger steak is excellent and don’t forget to order their thick-cut bacon for sides!

2. Costata

206 Spring St, New York, NY 10012, b/t Sullivan St & Avenue Of The Americas, South Village

Meaning rib-eye in Italian, Costata is a upscale restaurant in SOHO owned by the famous pasta chef Michael White. Their dry aged steak is a must, take the menu’s advice and order pasta as a side dish with steak. You won’t regret it!

3. Lincoln Sqaure Steak

208 W 70th St, New York, NY 10023, b/t Amsterdam Ave & End Ave
Upper West Side

Walking into this steakhouse with red walls, suede sofa booth and murals on the walls, feels like stepping into the best era of the 40s. Highly recommend the cream spinach as side for the steak, which is exceptional in its own right!

Thai Red Curry with Duck and Lychees

Posted on November 16, 2015 by missamateurchef

You know you are a foodie when…
You try to hit every restaurant when it opens, and you have an opinion about all of them. You spend the lion’s share of your hard-earned salary dining out, drinking wine, and shopping at City super. You look up for good restaurants on the fork/ urbanspoon /opentable and mark your mealtime on the itinerary before you travel to a new city. You know what’s important in life, and it is all about saving your food quota for excellent things…

I guess foodie genes run in the family, I was born in a family that appreciates, or, more precisely- celebrates good food. Despite everyone’s busy schedule, we try hard to gather round dinner table to share a meal (and complain about work) at least every week. I have always believed in the power of food to magically create intimacy, conviviality and community. Weekly dinner with my parents is still a ritual that I hold dear and near to my heart after I got married and moved out. Returning home for familiar dishes that I enjoyed as a kid makes me feel connected to the family. Just like any master home cook, my mother rarely uses recipe. Very different from my obsessive, strictly regimented method of cooking, she cooks everything from memory. In my mother’s kitchen, there are no scales, no measurements, yet no mistakes.

She’s never really taught me how to make her signature curry, but here’s my version.

Ingredients:

2 duck legs
2 tbsp light brown sugar
6 tbsp red Thai curry paste
1/2 can coconut milk
2 tbsp fish sauce
50ml of water + 100ml of chicken stock
4 lime leaves
6 cherry tomatoes halved
half can of lychees

Directions:
1. Preheat oven to 180C.
2. Pierce the duck’s skin all over with a toothpick. (This step allows a well-crisped skin!)
3. Pan-fry the duck legs in an ovenproof pan on low heat for 10-15 mins, turning once, until coloured all over.
4. Remove duck leg from the pan. Add the sugar to the duck fat in the pan and cook until caramelised, then add the curry paste and cook for few mins until fragrant.
5. Stir in the coconut milk, chicken stock and water. Simmer until everything is combined
6. Add the fish sauce, tomatoes and lime leaves.
7. Slip in the duck legs, cover the pan and cook in the oven for 1½ hrs until the duck is tender.
8. Cooked uncovered in the oven for an extra 30mins.
9. Place the pan back on the heat, add the lychee and simmer for 2 mins.

Crème brûlée au foie gras

Posted on November 9, 2015 by missamateurchef

“Amélie Poulain cultive un goût particulier pour les tous petits plaisirs. Elle aime plonger sa main au plus profond d’un sac de grain… briser la croûte des crèmes brûlées avec la pointe de la petite cuillère… et faire des ricochets sur le Canal Saint-Martin…“

Translate as: Amélie is simple; she has devoted herself to simple pleasures, such as cracking crème brûlée with a teaspoon, going for walks in the Paris sunshine, skipping stones across St. Martin’s Canal…

Le fabuleux destin d’Amélie Poulain happens to be my favorite movie. It is a film so original, so funny, and so warm that it made my heart smile. It is heart-warming, not in the phony Hollywood movie sense; but in the sense of how good you feel when laughing with a dear, dear friend.

You may wonder what my favorite movie has to do with a cooking blog… Well, a memorable thing about Amélie is that she likes cracking the caramelized sugar crust on the top of crème brûlée with the back of a tiny spoon. Breaking into the top of crème brûlée truly is wonderful, from the sound of the cracking to the textural contrast between the thick, crusty sugar shell and the delicate, smooth custard underneath.

While I adore the classic crème brûlée, I’ve decided to be adventurous and create a savory version this time, as an homage to the lovely, curious lead character. The luscious foie gras complements the silky custard, with the sugar coat together they create a sublime contrast: each bite, crunchy and smooth, toasty and lush, is a revelation.

Crème brûlée is an awesome canvas to let your imagination run wild. I have seen interesting variations made with coffee, lavender, ginger, parmesan cheese… Hope you all have fun with your food experiments! And by all means don’t be afraid of trying something new!

Ingredients

150g duck foie gras (I use Rougie bloc de foie gras)
3 egg yolks
15ml milk
150g whipping cream
Half cup of white sugar
Salt and Pepper to taste

Direction

Preheat the oven to 100 deg C.
In a mixing bowl, cut the foie gras into pieces. Add the whipping cream.
Add in milk and egg yolks.
Season with salt, pepper.
Combine with a hand mixer until the mixture is homogenous.
Place the ramekins into a roasting pan. Pour enough hot water into the pan to come halfway up the sides of the ramekins. (this water bath with prevent cracks in the custard)
Bake at 100°C for 40-45 minutes, until the mixture is softly set.

(Gently sway the ramekins and if the crème brûlées are ready, they will wobble a bit like a jelly in the middle. Don’t let them get too firm.)

Lift the ramekins out of the roasting pan with oven gloves and allow them to cool at room temperature for 30min.
Put in the fridge to cool completely, at least 2 hours or overnight.
Sift a generous amount of sugar evenly over custard. Using a torch, melt the sugar and form a crispy top.
Allow the creme brulee to sit for at least 5 minutes before serving.

Linguini with Clams and Garlic Butter Sauce

Posted on October 27, 2015 by missamateurchef

Sigh! Looks like we are having a rainy (Halloween) weekend =(
With the bad weather dampening the spirits, I’m in the mood for a flavorful dinner.

This is the perfect recipe for one of those lazy days, you don’t have to think about it and it still guarantees a great dish.
You simply have to mix garlic butter, white wine and clams together and pour everything over the pasta. The linguini will soak up the clam broth and flavor, this light sauce also compliments angel hair.

Well I guess gloomy weather doesn’t always have to be depressing or mind numbing. Sometimes I just can’t find anything more soothing than a good movie night, with the rain splashing down on my windows, lights low, candles lit, dinner ready and a rom-com movie just about to begin…

Ingredients (serving for 2):

0.5 lb dried linguine
24 littleneck clams
4 tbs crushed garlic
4tbs white wine
Pinch of parsley leaves and red pepper flakes for garnish

For garlic butter (4tbs)

1 cup butter, softened
1 tablespoon minced garlic
1/4 cup grated Parmesan cheese
1 tablespoon garlic salt
1 teaspoon Italian seasoning
1/2 teaspoon ground black pepper
1/2 teaspoon ground paprika

Directions:
Garlic butter
1. In a small bowl, combine softened butter, minced garlic and parmesan cheese.
2. Season with garlic salt, Italian seasoning, pepper and paprika. Mix until smooth.

Pasta
1. Cook pasta in boiling water until al dente.
2. Steam 24 littleneck clams and set aside.
3. In a small saucepan, melt garlic butter over medium-low heat.
4. Add crushed garlic and then wine.
5. When butter starts to bubble, add clams and mix around until clams are well coated.
6. Place pasta in a serving bowl, and top with the clam mixture.
7. Garnish with Parmesan, parsley and crushed red pepper flakes.