Vola! Thanksgiving 2013!

A day and half spent in the kitchen, one 10 pound turkey, and a pound and half of butter later, a great Thanksgiving feast was born. There is something about being busy in the kitchen brings about a sense of calmness in me. I love being able to juggle several recipes at once and tackling the most complicated recipes. 

My friend's fresh mozzarella, tomato crostini with balsamic vinegar reduction, and another crostini with prosciutto, arugula, and goat cheese as appetizers.

I started brining the bird Wednesday night (see my Thanksgiving menu here), and made two pies, and a pot full of stock. This year I used Bon Appetite's Herbed-Roasted Turkey and Apple Cider Gravy recipe. The meat came out juicy, tender and flavorful. I am going to brag a little bit, but this was the best turkey I have ever had. The gravy was a great balance of slight hint sweetness of the apple cider and savory herb flavors.

The great Thanksgiving feast with my new Fiestaware.

Honey Pecan Pie from Cooking LIght




Wilted Brussels Sprouts with Bacon and Apple from Joy of Cooking

After doing lots of research on stuffing vs dressing, I am 100% behind dressing. The thought of bacteria infested raw turkey juice seeping into the stuffing gives me the chills. This Italian Mother-In-Law Dressing recipe from Bone Appetite calls for lots of ingredients, some odd ones like green olives. I included mushrooms into the dressing. The different ingredients came harmoniously together and created a perfect meatless dressing with the meat.

As great as the pictures look, not everything turned out all perfect. At least not my left index finger. An hour before guests were about to arrive, in the middle of chopping flat leaf parsley like a mad woman, I chopped off half of the top of my nail along with some fleshy part. Ouch, yes! I immediately bent over the kitchen sink and watched drips of blood turned into trickling stream down the drain. Disgusted? I was, The sight of blood made my knees wobble and light headed. Jake cam running down the stairs just as I was lying on the floor.

Don't worry, none of the my fingernail or flesh made their appearance into this plate.

One of the few things I had Jake help was adding the bourbon into Bourbon Cranberry Sauce. An hour later, I noticed the streusel of Streuseled Sweet Potato Casserole had a hint of bourbon smell. Turned out the Jake added bourbon into the streusel mix, instead of the cranberry sauce. What's a Kentucky Thanksgiving without some more bourbon?

Half a bottle of bourbon, a chopped finger, and a food baby all made another successful Thanksgiving. Cheers to another year and looking forward to the next one. 

Thanksgiving Menu 2013

My favorite holiday is sneaking upon me. I look forward to this one time cooking extravaganza, when fine ingredients, painstaking cooking and time will pay off with the grandest meal of my year. Yes, I love hosting Thanksgiving. This year I am hosting for 5 people, just the right amount of food preparation before it gets out of hand.

Working full-time and planning a made-from-scratch Thanksgiving meal is another job itself. Every year I take great pleasure in doing some serious search for the perfect menu. Although this year's menu may need more decision making, I narrowed down to the following:

The Bird: Herb-Roasted Turkey with Apple Cider Gravy from Gourmet

Stuffing:
The choices are limitless, from cornbread and oysters to wildrice. Yet the one thing I don't comprehend is why must there be another meat in stuffing when the purpose of stuffing is to be paired with another meat?

Italian Mother-In-Law Dressing from Bon Appetite
Wild Rice Dressing with Leeks, Mushrooms, and Candid Pecans from Joy of Cooking
Corn Bread Stuffing with Bacon and Greens from Food and Wine

Stuff or not to stuff is another question. Are a food safety police (me, for one) or who-cares-I-just-want-juicy-flavor-stuffing person?

Sides:
Wilted Brussels Sprouts Bacon and Apples from Joy of Cooking
Sweet Potato Casserole  from Food and Wine
Roasted Brussels Sprout and Apples from McCormick


What's your favorite Thanksgiving dish?

What's the Deal with Pumpkins?

Like many million of Americans, I go crazy with pumpkin during this season. Pumpkin bread, pumpkin oatmeal, pumpkin pie, pumpkin ice cream/shake/custard/pudding, pumpkin seeds... In my pantry, there are 5 cans of pumpkin puree waiting for my next what-can-I-add-pumpkin-to food creation.

People have become so in love with pumpkins that there are pumpkin-flavored everything in the store. Bloggers around talk about their pumpkin obsession and what new creations they have made with pumpkin. Huffington Post has a slide show on what pumpkin products out there. But if you eat a spoonful of pumpkin puree out of the can, it kind of tastes like nothing. Like baby food with a mild distinct taste. Actually no pumpkin flavored food taste like the real deal. Especially Starbucks' PSL. My pumpkin obsession is limited to the real stuff, not some pumpkin spiced chocolate, or even Pumpkin Spice Pringles.

Last year I got a sugar pumpkin from my CSA basket, which I used to make a pumpkin pie. The real deal. It heavenly, made me no longer want to look at a can of pumpkin puree. But let's face it, who has time to make pumpkin puree out of real pumpkin everyday. I would need at least one sugar pumpkin a week.

So what's the deal with pumpkin?

NPR has a article, "Why Americans Go Crazy For Pumpkin and Pumpkin Flavor Stuff", it says that Americans love pumpkins for the sake of farm life nostalgia. I highly doubt Starbucks' PSL lovers think of farm life before they snap a classic picture of themselves holding this signature fall drink.

To me, pumpkin is not only the quintessential ingredient of autumn, but also the start of a cerebration time. Although as a dietitian, I am biased to this super food packed with fiber and vitamins. This bright orange squash of various sizes kicks off the season of eating festivities, of which my  favorite: Thanksgiving.

Whether it's nostalgia or not, pumpkin brings the fond memory of comfort food and cozy sweater. Sound cheesey? Well it is, aren't we all suckers for pumpkins?

Pumpkin Pancake
(Recipe adapted from My Baking Addiction)

1.5 cups buttermilk
1/2 cup milk
1 1/3 cups pumpkin puree
1 large egg
2 tablespoons butter, melted and cooled
1 1/2 teaspoons pure vanilla extract
1 cup whole wheat flour
1 cup all-purpose flour
2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon ground cinnamon
1/4 teaspoon ground clove
1/4 teaspoon ground ginger
1/4 teaspoon ground allspice
1/4 teaspoon ground nutmeg

1. In a medium bowl, whisk together buttermilk, whole milk, pumpkin, egg, oil and vanilla.

2. In a large bowl, combine the flour, brown sugar, baking powder, baking soda, spices and salt. Stir dry ingredients into the pumpkin mixture until just combined. 

3. Heat a lightly oiled griddle or nonstick frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Cook until surface of pancakes have some bubbles and a few have burst, about 1 to 2 minutes. Using a thin spatula, carefully flip each pancake and cook until browned on the underside, about 2 minutes more. Transfer cooked pancakes to a baking sheet and keep warm in oven. Continue with more oil and remaining batter. If desired, top with additional toasted pecans, butter and high quality maple syrup.

Incredible Food Show 2014

One of Lexington foodie's (me for one) highly anticipated event was the Incredible Food Show last Saturday. To be honest, I was not all too excited about the Deen Brothers as the special guests of the event. That was until a few weeks before the event, the show producer asked me to one of the judges for the show. I was delighted and accepted the challenge as a judge for the savory category. With 37 booths on my list to judge, I thought I was in foodie heaven...until I was sampling the 11th beer cheese and cracker.

Here are some of my favorites from the show:

Kenny's Farmhouse Cheese from Barren County, Kentucky has handmade artisan cheese. It got the Honorable Mention of Savory category at the show. My favorite product of all the samples was their Wheel of Awesome which was a Brie cheese. It was an awesomely and creamy soft cheese that melted in my mouth.

Started by Sylviana Herrin in early 2013, La Petite Sucre is a handcraft macaroon boutique that only cater customs orders for private events. This booth won the Best Booth Display of the show. I think Herrin has not only delivered beautiful presentation, but also perfected these small and colorful French desserts. When I tasted the blackberry macaroon (not knowing this at the time), it was no doubt the ingredients used were the top notch, as well as the painstaking efforts put into making these delicate sweets.

My favorite Kentucky Proud producer, Sadistic Mistress. Her hot sauces are one of a kind. Sadistic Mistress knows her peppers, with a line of 13 hot sauces, each pairs well with various food items. We got "The Safe Word Is" and "She Ain't Pretty; She's Hot". Creative names and spicier than hot sauce, that's Sadistic Mistress for you.

I have a secret. Instead of tasting First Fresh Extra Virgin Olive Oil with a piece of bread, I drank it. I would drink a cup of this olive oil if I could. It's California blend was named "One of the World's Best Olive Oils" at the 2013 New York International Olive Oil Competition. Their olive oil has a fruity aroma and buttery taste, yet without the overwhelming "greasy" flavor. I can't believe it took me this long to find this.

Nevertheless, I skipped the Dean Brother's presentation..twice. But I was super excited to meet one of my favorite chefs from Bravo's Top Chef, Chef Edward Lee. His new cookbook "Smoke and Pickles"  blends in Lee's Korean background and a twist of Southern cuisine. From making Korean style pickled vegetables to Kentucky's distinct bourbon and Southern cooking, as well as Lee's stories of growing up and becoming a Chef, the cookbook is worth every penny. Instead of asking him intelligent questions like "How did being on Top Chef help you start your restaurant", I started talking endlessly about Kenny's Farmhouse Cheese. Cheese? Really?

Being a judge at the Kentucky Proud Incredible Food show was a great experience in learning and tasting what Kentucky has to offer. I love talking to the food makers to find how they come about making their products. Although I think it comes to a point when too much beer cheese just starts to taste the same. Even though each beer producer has his/her distinct spin on the cheese, I think Dad's Favorites has the most unique and distinct beer cheese of all.

Besides beer cheese, bourbon this and bourbon that was another trend of the show. Bourbon hot sauce, bourbon barbecue sauce, bourbon salsa... Let's see what else we can add bourbon to and make it more "Kentucky". What's wrong with a good ol' fashion straight bourbon?

I enjoyed this year's Incredible Food Show, I met lots of enthusiastic Kentucky food producers as well as another fellow Kentucky Food Blogger  Rona Roberts of Savoring Kentucky (check out her blog, Rona is an excellent food writer). Till next year, for another stuffed belly.

Share the Lex

This video came out a few weeks ago. Since then, I can't stop watching the first 30 seconds.

The video has a quirky sense of humor that I love. It also makes me think about my life in the L-E-X. 

Today is the 1008th day since I move to Lexington. Growing up in a busy and crowded city like Hong Kong, it was hard to imagine there's a place called Bluegrass somewhere in America. When I first moved here in January of 2011, I didn't think I would fall in love with this city. This Love Letters: Lexington, Kentucky by Megan Smith of The Art of Homemaking and this video were just reminders of how much I love this place. 

It is in Lexington where I got engaged, married, bought a house, and kicked off my career. Where I met several of my very good friends. Of course, it is where how this blog got started. On the days when I take Paris Pike to work, I am amazed at the beauty of the Bluegrass, a place that I now call home. 

It is in Lexington where I learn how to bet on horses and appreciate bourbon. Where I found a deeper love with (Southern) food, from barbecue to cheesy grits to fried chicken. With all the new restaurants and food events popping up around Lexington, this is becoming my foodie heaven.    

Watching the video makes me want to Share the Lex and my love for it. As I head into the third year of living in this love city, I am anxious to see what it has to offer. Whether it's stuck in traffic on Nicholasville Road or heading downtown to tryout a new restaurant, in the end, what matters is the city I am in. I embrace what the LEX has to offer and happily becoming a tiny part of it. 

CRAVE Lexington 2013

For weeks I counted down to the first Crave Lexington. This outdoor foodie event was organized by the Simley Pete Publishing with partial of its proceeds to the amazing aquaponics system FoodChain in downtown Lexington. It was a fabulous food and music event featuring several of Lexington's top notch restaurants, such as Cole 735 Main, Azur, a la lucie, to name a few. I got to try food items from my restaurants-to-try-when-I-am-rich list without breaking the bank.

My favorite dish of the night from Nick Ryan's Saloon: Shrimp and Grits.

Wonton chili beef nachos from Thai Orchid Cafe

Hummus and chips, followed by tiramisu from Shakespeare & Co.

With numerous new restaurant popping up around Lexington area, this event adds another notch to the local foodie scene. It was indeed a celebration of "all things from scratch", nothing says "local first" than this event. It was a chance for Lexingtonians to get together and learn about not just FoodChain, but also culinary techniques and new upcoming restaurants.

Besides sampling gourmet hours d'oeuvre for the price of $1, $3, or $5, there were cooking demonstrations throughout Saturday. I missed the bigger cooking demonstrations in the early afternoon. Together with the Kentucky Cattleman's Association, the Slice and Save demonstration with Dr. Gregg Rentfrow, brought a whole new level of meat cutting to our lives. It's all about portion control with a hunk of rib eye, those cattlemen are smart.

My new hubby participated in apple streusel demonstration with Jim from Bluegrass Baking Co.

Nutella and banana crepe from La Petite Creperie.

One restaurant I am anxious to try is Graze Market and Cafe, a Winchester-based restaurant that has local meats as its main ingredients. The handmade South African recipe-inspired sausage that I sampled was to die for.

To my surprise, it was very well organized event for a big debut event. I love that it was like eating and touring the finest food bites of Lexington, and I got to meet chefs from several restaurants through live audience demonstration and interactions. 

I look forward to Crave 2014 and filling my gullet with local delicacies. 

I'm Back!

After seven months of a chronic blogger's block, I'm back!




It has been a crazy summer, this is what I have been doing:

I finished my internship in Huntington, West Virginia, and moved back to Lexington. What a great relief. Best news of all, I passed the registration exam and became a registered dietitian! Years of school and hard work finally paid off.

I went to Gettysburg, Pennsylvania and watched the 150th Gettysburg Anniversary Reenactment. It was quite a scene, watching 3000 plus men marching on the field.

Oh, meanwhile I got married and became the MRS.  It was the best day of my life.

Photo by Adam Padgett Photography

With all these happenings this summer, time flies. I am already collecting new fall recipes, and here's one for you. This is Jamie Oliver's Store Cupboard Lentil Soup. All ingredients are staples in a cook's pantry and with an hour of prepping, voila, here's your hearty soup for cool autumn days. I found a ham steak in the freezer, which made it into the soup instead of bacon. Not going to lie, last night we had this soup with the AC (with a hunk of bread, as ordered by Jamie Oliver) on but it was delicious.

Hearty Lentil Soup
Adapted from Jamie Oliver Store Cupboard Lentil Soup

6 slices bacon or 1 ham steak
2 medium yellow onions, peeled and chopped
3 celery stalks, trimmed and chopped
2 carrots, peeled and chopped
2 garlic cloves, minced
1 can cannellini beans, rinsed and drained (or 1 cup dried beans, cooked prior)
1 cup dried lentils, rinsed and drained
1/2 tsp dried thyme
1/2 tsp dried chili flakes
5 cups vegetable stock (or more if you like it soupier)
salt and pepper to taste

1. Heat a large dutch oven over medium high heat, add bacon. Cook until bacon gets crispy, remove bacon, drain grease until you have 2 tablespoons left in pot. Add dried thyme, dried chili, onion, carrot, celery, and garlic. If using ham steak, heat 2 tablespoons of olive oil, add ham and onion, cook for 5 minutes until onion is translucent, add remaining vegetables.

2. Cook vegetables with lid on for 15 minutes, add lentils and stock. Bring to boil and simmer until lentils are soft. (Add cooked cannellini beans here if used dried beans to start with)

3. Add cannellini beans, bring back to boil and simmer for another 10 minutes. Season with salt and ground pepper as needed. Serve with hunk of bread.