Dad's Birthday

There are fewer things in life that I can think of that just beg for good food to be served quite like a special occasion does, particularly a birthday.  It is a time to come together and celebrate the day of the year that someone came into this world, after all.  For my father, it was 92 years ago!  Especially for a man who has lived such a rich and full life as he has, it is always a joy to try and create dishes that will stand out in his memory as something remarkable.

Here is the man of the hour.  We thank God for another year of good health and providing an abundant life of more than enough!  My father is such an interesting man.  Sometimes it feels like he has had 5 previous lifetimes that I will not possibly be able to learn everything about no matter how much I try.  I learn something new from him every time we speak.  He has experienced life in such a way that many others wouldn't.  For example, he remembers the first time that he ever saw the latest and greatest new invention, the oven, but now lives in a world where he can access Wikipedia right at his fingertips on his Mac computer.  He also has a sense of humor that is very specialized.  I have certainly come to appreciate it over the years!

See what I mean? Even on a jar of pasta, he seeks to make somebody chuckle.  Years ago there was a bottle in the pantry labeled:  "Syrup... (Simple, that is)."

This could explain why I can appreciate the goofy sense of humor that my fiancee has.  There are many times that we visit his family, and he and I will be dying of laughter at something he did or said, and everybody else looks at us like we've lost our minds.  Seen here, he looks quite, dare I say, enigmatic?  

...Or he may just have a booger.

This woman who is happily cracking lobster claws is our leading lady, Kathy, Executive Chef and Culinary Genius of Chateau Mahoney for 28 years and running.  For years I stood by her side, peering over the kitchen counter, absorbing as much knowledge from her as I possibly could.  I still learn from her to this day.  She is a natural born teacher.  Even during this eventful time in the kitchen, while I was prepping the French Apple Tarts, she corrected the way in which I was holding the vegetable peeler to the fruit, stating that the other direction is far more efficient.  And you know what?  She was right.

In her ideal world, every man, woman and child would have their own individual lobster.  It would be a Lobstatopia.  This is one of her favorite dishes, because its simple, clean flavors allow the lobster to be the star in the purest sense of the word.  She boils live whole lobsters in water seasoned with lemon, coriander and other seasonings and serves them with drawn garlic butter.

She also prepared Linguine with Fresh Clams in a White Wine Sauce with Mushrooms, Tomato and Onion.  It was delicious and had this rich depth of flavor.  As I tasted this, I had this epiphany that I could study and learn from her for the rest of my life, but the love that she infuses in her food is something I can never achieve.  Yes, I infuse my own love into my food, but my love "tastes different" from hers.  That unlabeled ingredient cannot be bought in any market, and it is so uniquely hers and comes straight from her heart.

Sauteed Asparagus in Garlic Oyster Sauce.  Deliciously savory and robust.

Here was my contribution to the meal.  My mother had tipped me off that a few days prior, my father mentioned a hankering he had for Apple Tart, so they picked up a couple Golden Delicious apples but hadn't done anything with them yet.  Traditionally, one would enjoy birthday cake on their birthday, but today, dad would have his French Apple Tart (recipe).

Around this table are years of memories.  We still create new ones to this day.  Observe Kozzie, the world's most gourmet Shih-Tzu, as he approaches the table to assume his position at the left side of my father.  (My father is left-handed...)

"This is the secret to long life:  Life may be confusing, chaotic and hectic, but we eat damn well."

Time to enjoy the fruits of your labor.  A labor of love.

But of course, when you compliment her meal, she modestly states, "This is nothing!  Everything was so simple."  I still laugh to myself when I think about the time that she met Ricky's mother and sisters, and when asked if she was a good cook, she replied, "I'm okay."  I immediately jumped in to announce that she is being absurdly modest, and that yes, she is one amazingly talented home chef!

It is a Chinese custom to eat fruit after a meal to help aid digestion.  Here she drizzled seedless Watermelon with Honey and freshly squeezed Lemon juice.  It was great!

We had a great time celebrating together.  I find myself counting down the days until the next family birthday.  Ricky and I will both have ours during December.  But before then, there's always Thanksgiving...

French Apple Tart

This recipe is one that I adapted from Dorie Greenspan's "Baking," which is a great read.  I have benefited much from her recipes and would highly recommend it to any home or professional baker.

It is a very easy recipe, and as fancy as it looks, I urge readers to not be intimidated by this dish.  It is so simple and would make a great "go-to" dessert when you learn that you might have to throw something sweet together on short notice.

The serving size of this recipe can be easily adjusted, because each recipe makes one individual tart.

Ingredients:

 Store-bought Puff Pastry, thawed to room temperature (you of course could make it yourself, if you have the time and are feeling ambitious)

Golden Delicious Apple

Cold Butter

Brown Sugar

Salt

Cinnamon

Granulated Sugar

Egg

~*~

Preheat the oven to 400° F.  Line a baking sheet with parchment paper.  While your oven is heating, unfold your Puff Pastry and roll it to about 1/8 inch thickness.  Place your Puff Pastry on the baking sheet.  Prepare your apple by peeling the skin off, slicing it in half, removing the stem and core, then quartering one of the halves into four pieces.  Place the apple half over part of the Puff Pastry and leave enough room for about a 1 inch border around it.  Using a small paring knife, cut a circle around the apple (I used a small bowl placed over it as a tracing guide).  Now sprinkle the tart with 2 teaspoons of Brown Sugar, 1/8 teaspoon of Salt, and a pinch of Cinnamon.  Dot the tart with 1 teaspoon of Cold Butter.  Use the scraps of the leftover Puff Pastry to cut out a leaf shape and score lines in it to use as a garnish, if desired.  Beat an Egg with 1 tablespoon of Granulated Sugar to brush on the tart as an egg wash.  Sprinkle extra sugar on top if you want it to be even sweeter.  Bake for approximately 25 minutes, until the apple can be easily pierced with a small knife to indicate if it is baked through.

It can be served warm or at room temperature, and makes for a great combination when served with vanilla ice cream!

Bon appetit!

Empanadillas

It really is a beautiful thing that it seems like every culture has their own version of a bread or dough stuffed with meat.  Italians have their raviolis, calzones and strombolis, the Chinese have their potstickers and bao zhi, the French have their crepes, and many Spanish cultures have their empanadas.


An empanada (or empanadilla) is a pastry dough that can be stuffed with a variety of meats, cheeses, savory or sweet fillings.  The name empanada is derived from the Spanish verb, empanar, which literally means to wrap in dough or bread.  Hence, empanadilla refers to a small empanada.  They can be fried or baked, and it seems that every Spanish culture and country has its own take on what makes for the perfect empanada.


My affinity for empanadas began when I was living in Longwood, Florida.  I had learned about this quaint Columbian bakery (or panadería) called Pan-Pan and decided to go see what they had available.  I had tried empanadas before, but it was at Pan-Pan that I fell in love at first bite.  Their chicken empanada was delectable!  The dough had such a flaky crust, and the white meat chicken filling mixed with sauteed onion and spices complemented the pastry perfectly.  I was hooked.


The aforementioned Columbian version of the empanada is vastly different from the Puerto Rican recipe which is shown here.  This recipe is quite near and dear to my heart.  It was taught to me by my future mother-in-law, Angelita Vega, whom everyone endearingly calls "Mama Jelly".  From the moment I met her, we instantly bonded and she has embraced me ever since.  One day I remember asking my fiancé, Ricky, if he thought she would be willing to teach me how to make them.  He looked at me, smiled, and stated, "She would be honored for you to even ask her."


She took me under her wing in the kitchen and I was so astounded by what I saw.  This mother of 8 had mastered the art of speed cooking.  She turned out such beautiful empanadas in what seemed like mere seconds.  Despite our minor language barrier, I paid close attention observing every move she made and ensured to get a solid understanding of how I could replicate the dish at home.  Since this lesson, I've strived to become more efficient in my cooking.  I've also become very enamored with Puerto Rican flavor profiles.  I can also safely say that Ricky has certainly enjoyed my fascination with the culinary practices of his culture.


So, let's get cooking, shall we?


To make this standard empanadilla recipe, we will need:


1 package Goya 10-count empanada dough rounds
1 lb. Ground Beef (Ground Pork, Ground Turkey, or Diced Chicken works well too!)
1/2 cup Onion, diced
1-2 Garlic Cloves, minced
2 tablespoons Cilantro, roughly chopped
8 oz. can of Tomato Sauce
2 tablespoons of Ketchup
2 tablespoons of Water
3 tablespoons of Sofrito*
6-8 Green Olives, roughly chopped
1/2 cup Red Pimiento, diced
1 packet of Sazón seasoning
Salt, Pepper and Adobo to taste


1 Egg, beaten
2 tablespoons of Water


*See note for Sofrito recipe.




Preheat the oven to 400° F.  Prep your vegetables ahead of time by dicing, mincing and chopping each ingredient as instructed.  Let's familiarize ourselves with some of these ingredients before we fire up the skillet.

Onion, Garlic and Cilantro.

I'm usually a purist, but store-bought items are often used in Puerto Rican cuisine, and it always turns out to be delicious.  Besides, if Mama Jelly has taught me anything, it is that during her years of raising all 8 of her children, there is no shame in taking an ingredient shortcut.

*Note:  This beautiful condiment is Sofrito.  I consider it the Holy Grail of Puerto Rican cooking.  It contains Onion, Green Bell Pepper, Garlic and Cilantro.  The ingredients are simply whirred together in a blender and provide such a robust, round flavor base to everything it meets.  It is nearly life-changing when added to beaten egg mixture for an omelette.

This seasoning is Sazón, and it lends wonderful flavor when added to tomato-based soups, stews or sauces.  Try adding it the next time you make pasta with marinara sauce!

Okay, now our vegetables are prepped and we are ready to put together our filling!

Heat a skillet over medium-high heat.  It should be hot but not smoking when you add the Ground Beef to the pan.  Season the Beef with Salt, Pepper and Adobo.  Once the Beef is nicely browned, drain it and return it to the pan.

Now add the diced Onion, remembering to season every layer of our filling with Salt, Pepper and Adobo.  Adding the Onion creates a new layer, so we season.  Sauté together until the Onions become translucent.

Add the can of Tomato Sauce, Ketchup and Water.  Trust me.  The sweetness and the vinegar in the Ketchup will create a richness in flavor that you will miss if you omit it from the filling.  Stir to combine.

Add in the Green Olives and the Sofrito.  Notice the changes in color that are happening with your beautiful sauce. 

Now it's time for the diced Pimiento and the Sazón.  Once again, look at the bright orange color that comes from the seasoning.

And finally, add in the Cilantro for that last pop of color and an added burst of freshness.

Be sure to taste your filling now if you haven't already and see what you think.  Is it missing something?  Salt?  Pepper?  Adobo?  Add little by little, tasting after each addition.  You can always add, but you can't take the seasoning out.

Look at all the beautiful variations in textures, colors, and flavors!  I want to wallpaper my apartment in this!

Now we are ready to fill our empanadilla dough discs.  Clear some work space for yourself and line two baking sheets with parchment paper.  Mix together your beaten Egg and Water for an Egg Wash.  Set aside.

Carefully spoon about 2 tablespoons into each dough round, resisting the urge to overstuff them.  If they are too full, they will be difficult to close.

Fold over the dough round and press it gently with your finger first.  Then take a fork and go around the outer edge of the empanadilla, sealing both seams together.

Using a pastry brush, baste the empanadillas with the egg wash.  This will help them develop a deep brown color and glossy finish while baking in the oven.  Place the baking sheets in the oven and bake for approximately 20-25 minutes, until empanadillas are golden brown.

Variation:  Empanadillas can also be fried in preheated oil (I use Canola) at 375°.  Skip the egg wash step if you are choosing this method.  After empanadillas are sealed, slip them carefully into the oil and fry on the first side for 3-4 minutes, flip, then finish on the second side for 2-3 minutes.  Remove from the oil and let rest on absorbent paper towels before enjoying.

While my empanadillas were in the oven, I decided to put together a quick salad to have something fresh and light to provide a nice contrast.

Such a great combination of fresh produce.  Avocado, Tomato,  Red Onion,  Cilantro, Garlic and Lime.

Roughly chop the whole Tomato and place in a mixing bowl.  Dice about 1/2 cup of the Red Onion and add to the Tomato.  Work your knife around the Avocado seed and remove it.  Slice the entire Avocado fruit into chunks and add to the salad.  Season with Salt and Pepper and generously squeeze the fresh Lime all over to keep the Avocado from browning.  Roughly chop about 3 tablespoons of Cilantro, mince one Garlic clove and add to the bowl.  Drizzle lightly with about 1 tablespoon each of White Vinegar and Extra Virgin Olive Oil.  Toss gently.

The finished product, at long last!  The empanadillas are crispy and flaky on the outside, and savory, saucy and robustly flavorful on the inside.  The fresh quality of the salad provides the perfect balance on this plate.  You can even take a bite of the hot empanadilla topped with the cool, creamy contrast of a bite of avocado.  You know, if you're into that sort of thing.

Enjoy!

My Introduction

For as long as I can remember, I've had a burning passion and an insatiable hunger for good food.  Much of it has to do with my upbringing.  My mother hails from Taiwan, an island off the coast of mainland China, whose culinary roots are deeply entrenched in traditional Chinese flavors, but always seem to boast a modernized, almost daringly rebellious twist.  My father attended the Culinary Institute of America in Hyde Park, New York, and he has a true affinity for the study of baking and French pastries, although his forté was always more that of a Saucier.  I am forever grateful to both of them for the wisdom they have instilled in me, and for the ambitions that I have as a result.


Some of my fondest memories involve being a young child, standing at the side of either my mother or my father, with my small eager hands and my very own apron.  Rather than playing tag outside or spending time with friends my own age, these were my absolute favorite times.  My childhood consisted of learning about the art of French pastry making, how to properly wrap a bao zhi (Chinese dumpling), the intricacies of sauces and reductions, why it is significant to steam a whole fish rather than merely serving fillets, how to slow roast a duck to perfection, and countless invaluable cooking lessons.  It felt as if I was allowed into this secret society of culinary geniuses.  I observed the way in which they handled and treated each ingredient with such respect and care.  I watched as my mother's delicate hands made quick work of a huge batch of potstickers as if she had invented them.  I knew what an honor it was when my father finally asked me to help him lattice the top of a pie crust with him.


I find that food memories are so powerful.  In my encounters with people, mainly other foodies, I so enjoy seeing that twinkle in their eye as they discuss their favorite pasta dish that their grandmother used to make, or the smell of freshly baked cookies they remember waking up to during Christmas time, or the memory of that pecan tree outside that provided the family and neighbors with more nuts than they knew what to do with.  There is something so special through the art and culture of food that cleaves people together.  "Mmm," is a sound that transcends every language, generational gap, cultural barrier, and personality difference in this world.


It would be an honor to have you join me in my adventures as I taste my way through life!