Preparing for winter

I can’t believe it’s almost the end of the first month of autumn. It’s cooler in the mornings and evenings, there’s a lot more rain about and it’s much harder forcing myself to rise out of bed for work. But summer is really hanging on – we still get a considerable number of hot, golden days throughout the week where cicadas sing and the kiss of the sun’s rays warms and illuminates everything upon the earth.

Winter here in New Zealand isn’t my favourite season. The awful combination of heavy rain and strong winds often leaves trails of umbrella skeletons and angry nose-to-tail car accidents in its wake. There are always dirty wet footprints in places where there shouldn’t be and forget about dry, sun kissed washing.

There are fantastic things about winter, though, and one of those is all the hearty meals that really fill your belly and warm your heart in ways that summery salads can’t.

I decided to kick off my cold weather cooking with something basic – soup. My mum’s noodle soup is one of my favourite meals – light, simple and quick. But I wanted to try something that had a few more elements to it. Recalling shreds of a conversation I had a few years ago when I was travelling in China about the pronunciation of a certain South East Asian dish, I settled for the national dish of Vietnam, pho (pronouced “fuh”, not “fo” nor “poo”).

Having never been to Vietnam nor eaten that much Vietnamese food, I’ve only had one instance of eating pho and this was at a little Vietnamese restaurant in the ooh la la Auckland suburb of Grey Lynn called Cafe Viet. I remember it being fragrant, salty and very filling.

One of the things I definitely wanted to do with this cooking experiment was making everything from scratch. Normally I would opt for the ready-made stock from the supermarket, which has always worked well for me, but I had time this weekend and felt like putting in the extra effort in creating my own beef stock. It took quite a long time but it tasted really good and it filled the house with beautiful aromas from all the different spices.

There are a heap of complementary spices that make up the flavour of the stock. Photo: Tao Lin

There are a heap of complementary spices that make up the flavour of the stock. Photo: Tao Lin

I found a good recipe that explains everything really well, especially the stock-making part. See it here: http://steamykitchen.com/271-vietnamese-beef-noodle-soup-pho.html

It all turned out pretty well. The only issue I had was the soup didn’t really cook the raw beef as well as I wanted it to but I probably didn’t slice it thin enough. It’s something to remember for next time – “pho” sure….:P

Photo: Tao Lin

Photo: Tao Lin

Daniel

He fixed me with a cool stare as the water streamed over and through his body, taking away the last vestiges of the things that made him whole. He continued to stare silently as I dried him, dressed him and placed him on his bed, his final resting place. After tucking him in, I bid Daniel a final farewell before shutting the door.

When I opened it again, he was cooked and ready to eat. Of course, “Daniel” was the star of my Christmas lunch – a tarakihi fish baked in salt.

Every year since I started taking an interest in cooking, I’ve used Christmas as a chance to try out recipes using ingredients or techniques I wouldn’t normally use. In 2012 it was honey mustard glazed ham. In 2013 it was “Pinchy” the crayfish. And in 2014, it was “Daniel” the salt-baked fish.

The first time I saw the technique of baking something in salt was on one of last year’s episodes of My Kitchen Rules, where a team cooked beef in a salt casing. It’s an old technique that, as far as my extremely limited research has shown, probably originated in Carthage (north Africa). More commonly, I’ve seen recipes state that it’s an old Spanish or Italian technique of cooking.

I debated whether salt-baking would be worth the effort and I’ve decided it really is. It produced some of the most tender, well-seasoned fish I’ve ever eaten and it really doesn’t require that much effort. Even the amount of salt wasn’t as ridiculous as I initially thought it would be. While recipes call for rock or sea salt (more expensive but preferred because the larger granules allow the salt mixture to form more easily), I found it worked perfectly well with a combination of table salt and sea salt.

Here is the recipe I followed. Just a little tip: apparently it’s best to leave the scales on the fish, which is what I did, but some recipes make no distinction. The scales prevent the fish from being over-salted but if you’ve found this otherwise then do let me know!

Have a go and take pleasure in cracking open that beautiful golden salt casing!

Salt-baked Tarakihi fish. Photo: Tao Lin

Salt-baked Tarakihi fish. Photo: Tao Lin

Photo: Tao Lin

Photo: Tao Lin

Finally jumping on the kale bandwagon

The refurbished cargo shed was overflowing with people when we arrived for lunch. Massive lines snaked haphazardly, everywhere, invading any space they could. You couldn’t tell whether someone was in line or simply gawking at a menu, trying to decide if the food would be worth the wait in a line that never seemed to move, peering over the silhouette of the person in front, with thoughts that changed from, it’s all part of the experience, to, this better be worth the wait!

This, was Street Eats, a food festival featuring popular, more high-end (no Chinese takeaways, here) restaurants and eateries setting up stalls and selling a selection of their menus. I couldn’t decide what I wanted so I chose the shortest line, which still meant a 10 to 15 minute wait. It was to Mexico, a Mexican restaurant (who would have guessed?) that does dangerously easy-to-drink sangria and incredible fried chicken. On this day, I chose a beef taco with avocado and kale chips. I’m sure there were other things on it too but I was too busy munching on that green stuff with the slightly blackened ends to really notice. It wasn’t that the taco was bad – in fact it was great – it was just the kale chips were that good. Up until this point, I had been unimpressed by the supervege so far but as the first crispy mouthful melted away, I thought, I could eat a whole bag of this. So, I decided to make it myself.

There’s nothing new or creative or fancy about this and I could care less about how it’s a healthier alternative to potato chips (which I love, by the way) but hopefully someone who hasn’t yet tried kale chips, or has cynically labelled them a pretentious fad, will see this and just give it a go.

I simply washed and thoroughly dried a bag of kale (about $2 from the local Asian grocers), coated every nook and cranny in olive oil, seasoned it and baked it in the oven at a low temperature. Instructions and 6 really handy tips can be found here.

As for the rest of lunch that day, I ended up waiting an hour in line for tasty but not an-hour-long-wait-tasty Wagyu burgers and duck fat chips. The things I do for food.

Crispy kale chips. Photo: Tao Lin

Crispy kale chips. Photo: Tao Lin

The good sort of change

It was the end of the world as I knew it. For some reason I can no longer remember, I was plucked out of the form class I had been in for my foundation years at high school and dumped unceremoniously into a newly formed class, away from the friends and teachers I had come to know. I knew who some of my new classmates were but most I had never seen before. I remember the teacher – a new recruit to the school – asked us to write about ourselves and what we like and disliked. I wrote that I hated change.

Then, in no time at all, I met a bubbly, friendly, inquisitive girl who would later become one of my closest friends. Sheila and her sisters had only just started at the school after moving to Auckland from the east coast area of the Hawkes Bay. Starting at a new school – and a high school, no less – after the first formative years, when everyone kind of figures out who they want to hang out with and cliques are set, must be hard. I can only imagine as I’ve never been in that situation but it didn’t seem to faze Sheila one bit.

She was, and still, is a natural people-person, able to strike up a conversation with anyone and always giving the other person her undivided attention. Before texting and Facebook, we spent hours on the phone to each other, talking about nothing and everything and giggling until our bellies hurt and tears streamed down our faces. My mum always knew who it was on the phone because all she heard was hysterical laughter.

We had different circles of friends for much of our time at school and for some time during our university years we lost sight of each other, although we never lost touch. We were never each other’s best friends but we’ve shared plenty of “bestie” moments. We still have moments when we laugh until we cry and our deeply personal conversations still happen fairly regularly. The nature of those conversations has evolved from talking about boys and our classmates, to our career aspirations and desires for the future.

Like most us, she went through a major drinking and partying phase, a life crisis, and a first heartbreak, all of which could have derailed her in bad ways. But, she’s grown into a savvy, determined, courageous young woman who’s loved and trusted by many. I’m proud to call her my friend and incredibly grateful for that day of change.

We recently celebrated Sheila’s 27th birthday. That makes it more than a decade since we first met and that kind of blows my mind.

Here are some pictures of the cake:

Photo: Tao Lin

Photo: Tao Lin

Photo: Tao Lin

Photo: Tao Lin

A light and airy version of a classic

IMG_1827

It was 2009 and I was sitting in the lobby of my London hotel with a friend.

We were waiting for something – I no longer remember what – but while we waited, an array of premium Ben & Jerry’s ice creams stared at us, beckoning us from within phosphorescent glass.

Bored and tempted, we walked towards the humming vending machine. All the flavours were a blur to me – all except one: milk and cookies.

In went the coins and out shot a pot of one of the greatest, most classic flavour combinations around. I didn’t want that tub to end.

For years, my family kept cookies & cream ice cream in the freezer and it was always devoured quicker than any of the other flavours. We don’t buy ice cream much nowadays and I don’t often eat a lot of cookies & cream flavoured things now either – it just sort of disappeared after a while.

It may be this marked absence that explains why this particular flavour combination came to me so strongly when I decided to try out my very first mousse.

I couldn’t find a recipe that gave me what I wanted so I decided to marry two recipes together to create a silky, airy vanilla mousse speckled with chocolate cookies.

Use your favourite chocolate cookie recipe, or here’s how I made mine:

  • 3/4 cup plain flour
  • 1/3 cup cocoa powder
  • 1 cup (113g) unsalted butter, softened
  • 1/2 cup caster sugar
  • 1 large egg
  • 1/2 tsp vanilla extract
  • A pinch of salt

*Sourced from foodnetwork.com. I halved the original recipe and this was enough to make about 12 small to medium sized cookies.

How to:

  1. Preheat oven to 160C.
  2. Cream butter and sugar together until light in colour and fluffy. Beat in egg and incorporate fully, then mix in vanilla extract. *If you’re increasing this recipe to make more cookies, beat in each egg individually.
  3. Sift in the flour, cocoa and salt and mix until just incorporated.
  4. You can refrigerate the dough for about an hour or you can do what I did and just bake it straight away – separate the dough into small balls and squish them gently onto an oven tray lined with baking paper.
  5. Bake for 15 to 20 minutes. Take out of oven and let cool on a rack.

For the mousse, I found a wonderful recipe for vanilla bean mousse on sugarlaws.com and made my own additions and modifications:

I used:

  • The equivalent of 1 vanilla bean from my vanilla bean grinder
  • 1/2 cup caster sugar
  • 2 egg whites
  • 120g creme fraiche

How to:

  1. In a mixing bowl, beat together the creme, vanilla bean and 1/4 cup sugar with electric beaters until the creme forms soft peaks.
    *If this makes any sense, I usually whip cream until the ripples created from the beaters stay in place and look nice and thick, kind of like cake batter.
  2. In a separate bowl, beat the egg whites with electric beaters until soft peaks form. Gradually add 1/4 cup of sugar, tablespoon by tablespoon, while continuing to beat the eggs until thick and glossy.
  3. Crumble 2 or 3 cookies into the cream mixture and fold in. Then fold the egg whites into the cream until everything is just incorporated.
  4. Pour or spoon into serving dishes (I used drinking glasses) and top mousse with crumbled cookies. I used about 2 cookies for each mousse but this will depend on how big you make your cookies and how much you want on top :)
  5. Place in fridge for about 6 hours, or overnight.

This makes 3-4 servings. It’s quite a sweet dessert for my taste but it just melts in your mouth and the cookies I made had a bitterness to them, which cut through the sweetness of the mousse really nicely.

The real positive aspect of making this was how much easier it was than I thought it would be. I’ve always hated beating egg whites and my attempts at making things with egg whites – meringue, souffle – haven’t really turned out that amazingly. In comparison, this was pleasantly successful without being stressful, complicated or time-consuming.

Photo: Tao Lin

Photo: Tao Lin

Stunning student-made cupcake designs

It was hectic at the local technical institute today – students stressing, students crying, students giving their all at the National Secondary Schools Culinary Challenge.

I was there, tip toeing around frantic competitors, dodging plates of food and trying to keep out of everyone’s way, and I was amazed at what the students created in the cupcake icing competition.

These were some of the ones that stood out for me. I’m speaking for myself here when I say that I can’t even imagine creating anything like this now, let alone back when I was 16 or 17. One of the lecturers told me the students attended workshops prior to the competition so they could familiarise themselves with what they had to do and how they could do it. Even so, massive props to these budding young culinary stars for their creativity, preparation and skill.

My personal favourite is the cupcakes-turned-burgers!

Photo: Tao Lin

Photo: Tao Lin

Photo: Tao Lin

Photo: Tao Lin

Photo: Tao Lin

Photo: Tao Lin

Photo: Tao Lin

Photo: Tao Lin