made in kowloon

Category: Recipes

Recipe: Ginger Cake

Before I left Texas behind to relocate to the Big Apple, I wanted to use up as many things in the pantry as I could because I knew my parents were never going to do anything with them. I’m the only one in the household that even uses the oven, so needless to say there was lots of baking in the Kitchen of Sue. For dinner, I made these sweet and sour pork baby spare ribs, and the batter required only two egg whites which left me with two yolks. I was also craving something with ginger so I whipped up a ginger cake.

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When I finally got settled in the apartment, I branched out from cooking bulk meals to baking. Cooking and baking really relieve my stress, especially baking. Because I left everything at home – my hand mixer included – I’m left to cream butter and sugar and make meringue by hand. SO MUCH ARM WORK. I feel like I should have amazing biceps by now, but alas, I don’t. Sadface. BUT at least I still end up with pretty yummo foodstuffs. Last week, I remade another version of the ginger cake:

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You can see they’re kind of different. The top cake is more like brownies and the bottom is more like a cake-cake in that it’s puffy. The texture (they’re both rather dense) and tastes, however, are pretty much the same. I just made less in the first picture, and in the second I added baking powder and used whole eggs instead of yolks. So I’ll provide recipes for each of them, just because this is confusing even me right now. Whatever, my bad.

First Cake:

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Recipe: Shepherd’s Pie

In the last installment of Bulk Cooking in the Kitchen with Sue, I promised a recipe for shepherd’s pie. I’m pretty sure this is a bastardized version, but I had to get rid of some of the stuff in my fridge and pantry before I went out and bought more produce from the AWESOME produce market down the street. I think it’s been a whole three weeks since I’ve had to do any grocery shopping (aside from buying snacks like pretzels and chocolate pudding because I had a weird craving for those, but not at the same time though – not pregnant, whew. ALTHOUGH, I do have to mention that savory and sweet is a favorite combination!) That was a very long parenthesis blurb, but anyway…

INGREDIENTS

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 FILLING

 1 lb of ground beef

 1 medium onion, diced

 3 cloves of garlic, minced

 3 small to medium carrots, diced

 1 box of baby bella mushrooms, sliced thinly

 1/2 cup of frozen peas

 1/2 cup of frozen corn

 3 oz of tomato paste (if you remember from the lasagna recipe, this is where the other 3 oz. of the 6 oz. can of Cento tomato paste went)

11 fl. oz. of chicken broth (if you remember from the rustic potato soup recipe, this is where the other 1/3 of the chicken broth went)

1 tbsp oregano

1 tbsp dried basil

1 tbsp thyme

1 tbsp rosemary

salt and pepper to taste

TOPPING

Just a note, I used my garlic (s)mashed potatoes for this recipe, which can stand as a side on its own.. In fact, I had a craving for mashed potatoes when I got into the city and so I had this already sitting in the fridge. Therefore, no spiffy pictures of the step by step process. It’s also incredibly… let’s just say I’d make Paula Deen proud.

2 medium russet potatoes

5 garlic cloves, minced

1/3 cup of butter

1/4 cup of 2% milk

1/4 cup of cream cheese (I used this onion and chive cream cheese from Karsdale)

1 tbsp of dried thyme

1 tbsp of dried rosemary

salt and pepper to taste Read the rest of this entry »

Recipe: Rustic Potato Soup

I’m a big fan of soups and stews, and I’m a big fan of my beautiful, red Vitamix that unfortunately didn’t make it to this first leg of the move to the Big Apple.

this is similar to my beautiful baby.

By the way, I’m going to stop right here to add (I’m not getting paid to do this or anything, that’s how much I love that damned blender.) that the Vitamix is one thing WORTH splurging on. I know, what the heck — a $500 blender, how can anyone justify spending that much on A BLENDER. Even the least expensive ones sold on Amazon are roughly in the $300-$400 range. But trust me, once you get this, you will never go back and it will revolutionize the way you look at food and life, in general. Okay, maybe I’m taking it a bit too far, but seriously, it’s amazing. I’ve made fresh ice cream and sorbets in about five minutes. I’ve made soups from raw ingredients in ten minutes. I throw in half of a chopped onion, a clove of garlic, a couple of roughly chopped tomatoes, a couple of baby carrots, a roughly chopped celery stalk, handful of tortilla chips, and about a cup and a half of stock into the blender for ten minutes. I slow down the motor, put in a little bit of canned corn and canned black beans so that it doesn’t pulverize it but just “blends” the flavors together, and VOILA READY. SOUP. HOT, STEAMING TORTILLA SOUP. I mean, it’s not “authentic” or anything, but um, it’s super delicious and CONVENIENT!

Anyway. I’ve also made really wonderful creamy potato soup with it too, but since I don’t have it with me, I just went the ole fashion way… in a pot. As with the chili I made in the first couple of days that I relocated to NYC, I made enough that I could freeze for later. Ingredients, recipe, and tips (all with “pretty” pictures) after the jump!

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