Nha means House

Strawberry themed dinner menu for a baby shower that I did at my house

Antipasto dish that I brought to a friend house for dinner, along with freshly made bread

Chorizo Clams with fresh made egg pasta

Slow braised hamachi collar in sweet shoyu citrus sauce

something I made for a little girl’s third birthday party recently…

I really really love Thomas Keller’s Ad Hoc at Home book.  It is so user friendly and the instruction are clear and concise and all the dishes are really easy to throw together for the household use.  I have never cooked so many dishes from one book before. I usually am going through different books, blogs and old recipes and going from one resource to another to find the right recipe to use.  I have to admit I am really enjoying this experience about cooking from one book, especially from a man like Thomas Keller.  He is just so talented and offers tons of great tips in the book.

Okay back to the New England Style Clambake. I love this recipe, simple and really show off all the different seafood and his tips about using eggs to see if your clambake is ready was spot on.

Here’s the recipe, plus you will need clean rocks to cover the bottom of a 20 quart pot and one pound of seaweed, rinsed well in hot water.  I had a really hard time find some fresh seaweed/kelp/wakame in the East Side and I had to call a few places to find it, so do your research before you make this dish.  I finally found it at Uwajimaya in Bellevue and had to call twice because they were not sure if they were going to get it in that day, but do not let it deter you – it’s worth the effort.  Plus you will about 2 yards of cheese cloths.

Here are my rocks and seaweed in a huge pot:

• Kosher salt
• 2 pounds clam, preferably steamers or Manila
• 18 extra-large (16-20 count) shrimp
• 2 pounds mussels, preferably Bouchot, (I couldn’t find any in my area)
• ***Do a ratio of 10:1 water salt ratio for the salt brine (8 cups of water to 1 3/4 cups salt)
• clams soak for 5 minutes, then rinse under cold water
• mussels soak for 5 minutes, rinsed under cold water and removes it beard
• shrimp soak for 10 minutes, slit down the back of each shrimp and remove the intestinal tract
• 1 1/2 pounds Red Bliss or other red potatoes (I used Yukon because I had some on hand)
• Canola Oil
• Fleur de sel
• 8 oz andouille sausage, cut into 3 inch long pieces
• 6 ears corn, shucked and cut in half
• Three lobsters
• 2 large eggs
• Melted butter
• Malt vinegar
• Lemon wedges
• Old Bay Seasoning

With the rocks and half the seaweed in the pot (save the other pot to line your big platter to serve the clambake), add water to come to just below the top of the seaweed.  Basically the ingredients will be steamed and will not come in contact with the water.  Set the pot over high heat and bring to a boil.

Toss the potatoes with the canola oil and generously toss with the fleur de sel. Cut an 18 inches square cheesecloth and placed the potatoes in the center and tied it up.

Wrap the clams and mussels in one cheesecloth.  Wrap the shrimp in another square and the sausages in another square.

Time to cook everything.  First place the potatoes in the center and cook for 12 minutes, then add the corn, sausage and then tuck in the shellfish bundles and add the lobster. Lastly tuck in the two eggs.  Cover and cook 15 minutes.  Remove one of the eggs and crack it open. If the eggs are hard-cooked, then the clambake is ready to be taken out and enjoy. If not, cook for another three minute and check the second egg.

Here’s the clambake ready to be devour!

Verdict:  Everyone thought the clambake was well cooked, not over done, the shellfish, especially the shrimp were juicy and plump.  The corn was another hit but the potatoes were really good, though the husband said it need some butter (which I had some on the table), otherwise it was fluffy and creamy at the same time.

I also made a dipping sauce that I nabbed from Kappo when we went there last year.  It was just butter, soy sauce and sake.  They heated the sauce until the butter had melted and emulsified with the soy and sake. This dipping sauce was just amazing with the shrimp and lobster – luxurious and rich and silky at the same time.

Here’s some fun photos of my friend and I holding the waving lobster before we put it in the pot, a good shot and then a shot right after one of the lobster try to EAT us! (That’s the reason why the photo is out of focus.)  We had fun that night.

Check out one of the claws from the lobster.  It was huge and delicious!

and a final picture of the clambake again. This is a great meal to have for a special occasion and to share with your friends.  I want to wish Quyen a very very Happy Birthday and hoped you enjoyed the dinner and your new quilt!

was a big hit.  This is going to be a long post but filled with lots of recipes.

We had  these amazing giant fresh sea scallops that my friend, Vy, brought over.  Keller advises that you do a 10 minute sea salt brine, dry it off and then seared it.  That’s it, that’s the recipe.  It was simple but delicious way to cook excellent scallops. The flavor was sweet, rich and flavorful from the brining.  I highly recommend brining all your seafood in the future, from shrimps, clams, mussels, which which did for a New England Clam Bake, a post will coming up shortly for that.  His ratio is 2 cups of hot water to dissolve the 2 cups of kosher salt and then an additional 8 cups of cold water.

I also made the Summer Vegetable Gratin and that was so good.  I’m going to save the recipe to write up later this summer when I harvest my own vegetables to make this.  If you need the recipe sooner, just let me know, otherwise, please wait until later this summer.

The soffritto was the key to make this vegetable gratin extra special.  Go the extra effort and make the soffritto.  Soffritto is basically a onions and tomato mixture that is cooked low and slow and add so much flavor and oomph to any dish!

Here’s his recipe:

• 3 cups finely diced Spanish onions, about 1 pound
• 1 cup extra virgin olive oil
• Kosher salt
• 1 pound plum tomatoes, about 6, grated, skin and seeds discarded
• 1/2 teasp minced garlic

This recipes does take about 5 – 6 hours to make, so if you are making veal stock, this is a good time to make this and keep in hand all the time.  Basically you are cooking the onions for about 2.5 hours until the onions are a rich and golden color, and the oil is clear. Then you add the tomato puree and cook for another 2.5 hours.  The paste will separate from the oil.  Turn off the heat and then add some salt and garlic.  Keep refrigerated.

I’m so sorry this pic is not so great, but overall this dish was a hit! Caramelized Leek Bread Pudding.

If you were to make any dishes that I have posted, you HAVE to make this dish.  That weekend I made three of them and brought them to three separate parties and it was one of the first dishes to vanish and declared what a delicious dinner it was!

Here’s the recipe, you just have to make.

• 2 cups 1/2 inch thick slices leeks (white and green parts only), clean from dirt and sand
• Kosher Salt
• 4 Tblsp (2 oz) unsalted butter
• Freshly ground black pepper
• 12 cups 1-inch cub crustless Brioche or Pullman Sandwich loaf
• 1 Tblsp finely chopped chives
• 1 teasp thyme leaves
• 3 large eggs
• 3 cups whole milk
• 3 cups heavy cream
• Freshly grated nutmeg
• 1 cup shredded Comte

Preheat oven to 350F

Put the leeks in a medium sauté pan over medium-high heat, season with salt and cook, stirring often, for about 5 minutes.  As the leeks begin to soften, lower the heat to medium-low.  The leeks will release liquid. Stir in the butter to emulsify and season with pepper to taste.  Cover the pan with a parchment lid and cook, stirring every 10 min, until  the leeks are very soft, 30 to 35 minutes.  If at any point the butter breaks or looks oily, stir in about a tablespoon of water to re-emulsify the sauce.  Remove and discard the parchment lid.

Meanwhile spread the bread cubes on a baking sheet and toast in the oven for about 20 min, until dry and golden brown.  Transfer to a large bowl and add the leeks to the bread and toss well, then add the chives and thyme.

In another bowl, lightly whisk the eggs in another large bowl.  Whisk in the milk, cream, a generous pinch of salt, pepper to taste and a pinch of nutmeg.

Sprinkle 1/4 cup cheese in the bottom of a 9 by 13 inch baking pan.  Spread half the leeks and croutons in the pan and sprinkle another 1/4 cup cheese. Scatter the remaining leeks and croutons over the top with another 1/4 cup cheese.  Pour in enough of the custard mixture to cover the bread and press gently on the bread so it soaks in the milk.  Let soak for about 15 minutes.

Add the remaining custard, allowing some of the soaked cubes of bread to protrude.  Sprinkle the remaining 1/4 cup cheese on top and sprinkle with salt.

Bake for 1 1/2 hours, or until the pudding feels set and the top is brown and bubbling.

Notes:  I actually thought he had too much custard, or maybe I didn’t have enough crouton to soak all the custard up, so use your judgment on the the custard to crotons ratio.  Definitely use Comte cheese…it lent a buttery and lovely taste to this dish that another cheese would not have offer.  Make this for Thanksgiving, because I know I will.  So good!

We also had the marinated skirt steak.  The marinade was quite different from my usual Asian style marinade because his is a emulsified herb oil of

• 6 thyme spring
• Two 8-inch rosemary sprigs
• 4 small bay leaves
• 1 tablespoon black peppercorns
• 5 garlic cloves, smashed, skin left on
• 2 cups extra virgin olive oil

Bring this to a simmer over medium heat, then remove from heat and cool to room temperature. 

Add your Six 8 oz trimmed outer skirt steaks and refrigerated for at least 4 hours or overnight. 

Half another before serving, remove your meat from the marinade and let sit at room temperature for about 30 minutes before cooking; discard the marinade.  Dry the meat with paper towels. Season well with kosher salt and freshly ground black pepper.

Preheat the oven to 350F.

• For after the marinade
• Canola oil
• 2 tablespoon (1 oz) unsalted butter
• 4 thyme sprigs
• 2 garlic cloves, smashed, skin left on

All the above ingredients to the pan and then sear each piece and constantly basting the meat the with the flavored oil.  Then transfer the meat to the oven and cook for 8 to 10 minutes or until the center register 125F.  Remove from oven and let rest for 10 minute before slicing/serving.

I made a Port mushroom gravy to go with this meat, you do not need it but it was tasty with it.

Minced up one large shallot, caramelized, then add in your sliced mushrooms, cook it down until all the water is evaporated, then add your port, reduce the sauce by half and then season to taste and take the sauce off the heat and then add bits of butter (about 2 tablespoons) to the sauce and let it just melt away, stir gently.  This will make your sauce silky and rich and just beautiful  That is one of the reason why I love butter!

I also made a Chocolate Caramel Banana Cake and served it with faux banana ice cream, and the ice cream was a huge hit. All you have to do is freeze really ripe bananas and then put it in the blender, add a little bit of liquid (I add a bit of vanilla soy milk that I had on hand) to puree the whole thing and then just serve like ice cream.  The texture and taste was amazing… it tasted exactly like ice cream but without all the calories and dairy!  This would be great for kids who want something sweet and cold this summer.  A really healthy treat to have on hand and easy to whip up with a blender!

This was a very easy dish to create which I pan-seared and finished in the oven. 

Verdict: I think this dish could use a little bit of salt in the marinade plus a sprinkle of salt right before serving.  The dish was so-so, not as impressive as the herb-crusted rack of lamb.  But I do think this marinade would be good for a pork roast marinade overnight.  I did like the Serrano chile heat in the recipe and would actually add a little bit more in the marinade and plus at the end when the sauce had to be reduced to a glaze.

• Marinade
• 1/2 cup pomegranate juice
• 1/2 cup pomegranate molasses (Keller said this is just reduced pomegranate juice)
• 2 tablespoon chopped Serrano chile, including seeds
• 4 small garlic cloves, crushed and peeled
• 1/4 cup chopped shallots
• 2 tablespoons chopped sage
• 4 strips lemon zest, removed with a vegetable peeler
• 6 semi-boneless quails
• canola oil

I doubled the recipe since I had six people over for dinner, two birds per person.  Keller suggested serving it as an appetizer but I turned it to a main dish.

Here are the naked little birds, cleaned and blotted of most moisture:

Make sure you blot your birds dry with a paper towel and put in a large resealable bag.   Next combine all the marinade ingredients into the bag.

Pour in the marinade and quails and then seal the bag, making sure to remove as much air as possible from the bag.  Refrigerate for 6 hours.

Remove the quail from the marinade and drain on paper towels.  Pour the marinade into a small saucepan, bring to a simmer until reduced to a thick syrup.  Strain through a fine-mesh basket strainer into a bowl.  Remove any marinade ingredients clinging to the quail, since they could burn as the quail cooks.  Pour about 1/4 inch of canola oil into a shallow bowl.

Heat a large heavy skillet over medium heat until very hot.  Dip the quail into the oil and put in the pan and cook for several minutes until the outside is nice and dark golden brown.

I served the quail on top of a Meyer lemon butter sauce with asparagus medallions with a side of creamy polenta topped with caramelized onions and parmesan cheese and a salad with a poppy honey Dijon vinaigrette.

Friday night is going to be Thomas Keller Night cooking the Ad Hoc At Home at my house. Last Friday I made two items from his book and the verdict – delicious.  I made the herb-crusted rack of lamb with honey mustard glaze and his potato pave.  The recipes was very easy to understand and to complete.  I have to admit – I own his other book, The French Laundry Cookbook, and this book by far is much more user-friendly for the home cook/kitchen. I think anyone can pick it up and cook any of his recipes easily.

Verdict on the lamb – I cooked a little higher than what he suggested to 135 F.  It came out med-rare and the lamb was tender and juicy and incredibly flavorful.  I would cook this again. I’m thinking maybe for Easter.

Herb-Crusted Rack of Lamb with honey mustard glaze

• 2 frenched 8-boned racks of lamb
• kosher salt and freshly ground black pepper
• canola oil
• 1/4 cup  Dijon mustard
• 3 tablespoon honey
• 6 tablespoon unsalted butter, at room temp
• 3 to 5 anchovy fillets, rinsed, dried and minced
• 1 1/2 cup ground panko crumbs
• 3 tablespoon finely chopped flat-leaf parsley
• 1 tablespoon minced rosemary

1. Score the fat covering the lamb in a 1/2-inch crosshatch pattern. Then season the racks on all sides with salt and pepper. 
2. Heat oil and put fat side-down in the pan and sear until golden brown. It took me a little longer than the 1 1/2 to 2 minute that he mentioned, maybe 3 to 5
3. Combine the mustard and honey in a small bowl and set aside
4. In a small food processor and puree the butter, garlic and anchovies until smooth.    Then mix in the crumbs, parsley and rosemary  
5. Brush the mustard mixture over the fat and meat, do not coat the underside of the racks.  Then spread the crumbs evenly over the racks and pat them so the crumbs will adhere.  Keller suggested you put the racks on a roasting rack, but I improvise by using thick slices of onions.  I then boned-crossed the lambs until you have a teepee rack of lamb.  This will circulate the heat between the two racks.
6. Preheat the oven to 425 F and roast the lamb for 25 to 35 min until the meat register 128 F (rare) to 135 F (med-rare).  Let the meat rest for 20 minute cover with foil.

Verdict on the potato pave – make sure the heat is hot enough.  The first batch I made fell apart a bit but the ones afterwards held together really well, once the temperature was higher. This is a really fun and different way to serve potatoes, though you will need to do at least one day in advance.

Potato Pave

• 1 cup heavy cream
• kosher salt and freshly ground black pepper
• 3 pounds russet potatoes
• 5 tablespoon unsalted butter, 1 tablespoon softened and 4 tablespoon cut into 1/2-inch cub
• canola oil
• 2 thyme springs
• 2 garlic cloves, lightly crushed, skin left on
• minced chives

1. Preheat the oven to 350 F

1. Pour the cream into a large bowl and season with 1 teaspoon salt and 1/2 teaspoon pepper.  I actually used some truffle salt that Girlrobot gave me for Christmas. (Btw it really great on freshly popped popcorn.)
2. Peel the potatoes and use a mandoline to slice the potato lengthwise into very thin (about 1/16 inch) slices.  Unfortunately I did not have a mandoline so I sliced it by hand.  Slice the potatoes and add/coat the slices to the cream as you go. 
3. Brush a 10 x 6.5 x 3 inch high pan with half the soften butter.  I had some duck fat and used that.  It really added a lot of flavor to the potatoes. Line the parchment with parchment paper, leaving a 5-inch overhang on the two long sides then brush the parchment with the remaining butter.      
4. You will want to trim the potatoes slices to form a solid even layer in the bottom of the pan and then repeat the same for the second layer.  Next dot with a few cubes of butter and sprinkle with salt and pepper. Continue layering, buttering, and seasoning every two layers.
5. Fold the sides of the parchment to cover the potatoes and cover tightly with aluminum foil.  
6. Bake the potatoes for 1 hour and 50 minutes or until tender.  Remove and cool for 15 minute and then  put weights on top of the potatoes.  I used my cast iron pot and put heavy cans on increase the weight.  This really help to press down the “potato cake” and help it holds it shapes.   Cool to room temperature, wrap well and refrigerate for at least 6 hours or up to 2 days. 
7. To serve,  turn the potato out of the container and cut the pave into 2 x 1 inch rectangular and let them sit at room temperature for 30 minute 
8. Heat the canola oil on medium-high heat and add the potatoes cut-side down.  Add the thyme and garlic and baste the potatoes with the oil liquid in the pan, until browned on the first side and then carefully turn and brown the opposite sides.
9. To serve, Keller recommends putting a small piece of butter on each hot piece to melt and sprinkle with chives

And here are the lamb and potatoes plated with some brussel sprouts.

before my husband and I have to head on home to Seattle.  Time flies by when you are having so much fun, even in Oklahoma! I love my family so much and we have the best of times, whether we are all sitting with seven laptops on, including our parents, playing poker with a bunch of people, where it cost you a dollar to play and five dollar to buy back in; being introduced to new board games each year, last year was Ticket to Ride and this year, Puerto Rico; or just hanging out and acting goofy with the little ones.  In just the past few years, my older sister has added two more great kids to make the total of four little munchkins running around the house. My little sister got married to a wonderful guy and getting ready to close on their first house together. I got married and brought a home and looking to start a family soon.  The biggest thing that is going to happen is that my father is going to retire this year. I am really looking forward to what this year will bring.

Here is a video that my husband shot with the iPhone (again the iPhone rocks.) I love this video because it shows how young at heart and silly we still are, and the fact Zachery, the little guy in the blue pajamas, racing across the screen three times as we are trying to race each other around the house on the coaster cars, apparently he thought we were too slow and said so as he zoomed past us each time.  I love those cars – they are so much fun, especially if you have hardwood floor and have a good circular pathway.  These cars are called the rolling coaster children’s ride-on car, they are operated by moving the steering wheel back and forth, no batteries or pedals required, and potentially they could go up to 5 mph! 

I also have to promote an iPhone app, called “Words with Friends”.  This is one of the best word app I have ever played and very much like Scrabble; and the best part, you can chat with your opponent as you play.  For the past week or so, my husband and I has been seriously trying to beat Girlrobot, but we have no luck.  Though there was one point where we scored a 76 word point and thought “aha! we are going to beat her”, and then she turns around and put out the word, “TAUNTING” with triple letter and triple word points, and scores way ahead of us again.  She is just amazing… play with her and let me know if you can beat her (I will be so impress if you do!).  You can find her by “Girlrobot” and myself by “SweetPosie”.

Caramelized Dinner Rolls, modified from The Grand Central Baking Book – Clover Rolls recipe

Plan ahead on this recipe, at least 3.5 hours and makes about one dozen. You will need a standard size muffin tin. This dough takes three risings.

First caramelize your onions and cool.  I like to use a ratio of 2:1 of yellow:red onions, because the yellow caramelizes much better than the red but I love the taste of red onions.  One whole medium yellow onion and half of a medium red onion.  I like to slice it from end to end. 

Make the sponge by adding all the below ingredients and mixing it with a paddle attachment for one minute then cover tightly with plastic wrap for 45 minute until bubbly.

• 14 oz tepid water (I have a sponge have been nursing for six month or so, I replaced this with my sponge. It really adds a more developed taste than normally would get.  If you would like some, let me know and I’ll give you some – I believe in sharing)
• 2 teasp active dry yeast
• 1 tbsp honey
• 10 oz bread flour

Next add the below ingredients to the sponge and mix for two minute on low, then on med speed for three minute, until it is glossy and the dough pulls away from the sides of the bowl.

• 15 oz bread flour
• 2 tbsp unsalted butter, melted, plus more for brushing and dipping
• 2 teasp salt
• 2 teasp active dry yeast
• ****add your caramelized onions

Then remove the dough to a clean lightly greased bowl and cover and let dough rise to double its size, about one hour.

You will want to divide the dough up into 12 pieces, 6 oz each, then divide each into three smaller piece, 2 oz each. Round each piece and dip one side into the melted butter, then arrange three balls in each cup with the butter sides touching. Brush the tops of the rolls with additional melted butter and sprinkled a tiny bit of coarse gourmet sea salt, like a smoked or Hawaiian pink sea salt.  Let rise for another 30 min in a warm spot.

Preheat oven to 400 F and bake for 25 minute until golden brown.

Additional thoughts: instead of caramelized onions, mixed in fresh chopped rosemary and garlic, or roasted garlic, or instead of using regular butter, used some compound butter of shallots, lemon zest, thyme, rosemary, garlic, parsley and black pepper.

Verdict: These rolls are fluffy and super buttery.

• All Things Pass
• by Lao Tze
• All things pass
• A sunrise does not last all morning
• A cloudburst does not last all day
• All things pass
• Nor a sunset all night
• What always changes?
• Earth…sky…thunder…mountain…wind…fire…lake…
• These change
• And if these do not last
• Do man’s visions last?
• Do man’s illusions?
• Take things as they come
• All things pass

His son, Robert, spoke these words at his father’s memorial on Saturday, October 31, 2009. It was a very moving service filled with many wonderful, funny and heartfelt stories about Chao Yu Wu.  I learn much about my husband’s side of the family, their kindness, humor and love.  I wish they lived closer so we can get to know them better but some of the families live in Germany, Singapore and other faraway places.

While we were at the cemetery, one of the aunties asked us if we knew the difference or why some of the headstones had red or white writing on them, and she told us marriage couples will buy pre-lots together and if one of the partners passed away, they will put both of their names on the headstone.  The deceased’s name and information is painted in white and the person still alive will be shown in red, but once that person passed away then they will switch to white.

At the end of day we went to a really good Shanghai restaurant in Richmond, called Shanghai River Restaurant.  We had about 22 people in our party and ordered way too much food but it was all delicious and I definitely recommend this place.

Our first course was the cold dish appetizer, starting on the bottom left, consisting of all jelly fish, braised fried tofu with peanuts and black fungus mushrooms, tofu skin rolls filled with spinach, julienned celery and scallion salad with tofu stripes and in the center rice wine poached chicken.  It was all very tasty.

Second course was one of the better shrimp dishes I had from a Chinese restaurant. 

Next came, the wonton soup with tender chunks of pork and baby bok choy which were very simple but satisfying

Our fourth course Xiao Long Bao or soup dumplings.  Shanghai River is known for these delicious dumplings.  These particular variety is small and for me two bite size, husband one bite.  I love how the dumpling skin was just perfect ratio between the meat, soup and skin. Definitely order this when you come. We had the pork, but I heard the crab one is much better.

Here is the team of people making those yummy fresh dumplings all night long.

Next came the traditional fried crabs which were finger licking good for our fifth course

Sixth dish was the Smoked Peking Duck with buns.  The duck was delicious perfectly seasoned, tender and juicy.

A whole braised napa cabbage.  I was really surprised how good this dish.  I was skeptical at first but look at it! It does not look that appetizing, does it? It turned out to be flavorful and tender.  It was a shame by the last course I was completely stuffed but I continue eating because the food was so good.

The next dish was probably the scariest looking dish ever!  Don’t you think?

Here’s a better angle.  My uncle said this is a squirrel fish because of its tail.  I have to admit beside it being scary, the fish was really good.  The fish was fried to perfection.  The fish was not overcooked but tender and flaky and the sweet and sour sauce was like none I have tasted before. It really looked disturbing because it looked like they just open a can of cocktail fruit and added ketchup but surprisedly it was really tasty.

Then came the noodle dish, which after all the good food, was just okay

Just when I thought we were done, they finally brought over the last dish, black sesame paste balls in an egg white drop sweet soup, which were so-so, unfortunately Chinese restaurants are not known for their dessert dishes.

Overall, the food here was very good and the restaurant was continuously packed all night while we were there and we were there for almost four hours that night, just eating. 

So if you are in the Richmond/Vancouver BC area, I definitely recommend this place and don’t forget to order the fresh fried doughnuts!

• Shanghai River Restaurant
• 7831 Westminster Hwy
  Richmond, BC V6X 4J4, Canada
  (604) 233-8885