Friday, July 31, 2009


Yummy Pork chops with crusted Parmesan cheese and served it with refreshing Beans Salad. I always used the best Parmesan cheese that is Parmigiano-Reggiano from Northern Italy that being aged for perfection. It's has a saltiness and great aroma that is so delicous on anything like pasta, chicken, etc., .

This is the example of the Parmesan cheese which you should shop and serve your guests.


2 large eggs
1 cup dried Italian-style bread crumbs
3/4 cups freshly grated Parmesan
4 ( 1/2 to 3/4" thick ) center-cut pork loin chops ( each about 10 to 12 oz )
salt and freshly ground black pepper
6 tbsp olive oil
lemon wedges, for serving


Whisk the eggs in a pie plate to blend. Place the bread crumbs in another pie plate. Place the cheese in a third pie plate.

- Sprinkle the pork chops generously with salt and pepper on both side.

- Coat the pork chops completely with the cheese, patting to adhere.

- Dip the pork chops into the eggs.

- Then coat completely with the bread crumbs, patting adhere.

Heat the olive oil in a very large skillet over medium heat. Add the pork chops, in batches if necessary, and cook until golden brown and the center reaches 150 F, about 6 minutes per side.

Transfer the pork chops to plates and serve with lemon wedges.


Summer time is the hottest day in America. But when you served the right foods and drinks, you can always refresh yourself with something that will cool you down.

Today I would introduce my salad that I adopted from Everyday Italian by Giada De Laurentiis at Food Network. This salad is so refreshing with the aroma from the herbs.


2 cups shelled edamame soy beans
8 oz thin green beans, trimmed
8 oz yellow wax beans, trimmed
1 1/2 cups cherry tomatoes, halved
1/3 cup red wine vinegar
3 tbsp extra-virgin olive oil ( always used good quality of E.V.O.O. for salad )
2 tsp chopped fresh basil or terragon leaves
2 tsp chopped fresh thyme leaves
1 tsp salt
3/4 tsp freshly ground black pepper


Cook the edamame in a large pot of boiling water until crisp-tender, about 3 minutes. Drain. Water bath in cold ice water to prevent from cooking and it's keep the color bright. Then drain well and pat dry. Repeat with the green beans and yellow beans. Combine the vegetables in a bowl.

Whisk the vinegar, salt and pepper in a large bowl to blend. Gradually whisk in the oil. Add all of the beans, tomatoes, basil and thyme, and toss to coat.

Season the salad, to taste, with more salt and pepper, and serve.

I served this Beans Salad with Parmesan-Crusted Pork Chops and some lemon wedges.

Tuesday, July 28, 2009


Recently I was so crazy of finding Sanrio Shikansen lunch set for my youngest son. Last two month I went to San Francisco with my friends, and I brought this cute water bottle and also some cute Shinkansen stationeries ( eraser, pencils and pencil cases ) at the Sanrio store.

Then I went to website to search for the mathcing lunch box and bag. And finally...I got it all!!! I brought the lunch bag from Ebay and the lunch box at Ecrater.

My son is so happy after I found him all these super cute stuff for his Back to School soon!!!

Sunday, July 26, 2009


Anyone who loves chocolate....they will absolutely love this recipe.


5 oz good unsweetened chocolate, chopped
1 cup water
1/3 cup mascarpone cheese, at room temperature
2 1/4 cups sugar
1 cup vegetable oil
3 large eggs, at room temperature
1 tbsp pure vanilla extract
3 cups all-purpose flour
1 tsp baking soda
1 tsp fine sea salt
1/2 tsp baking powder
1 cup (6 oz) semisweet chocolate chips ( I used Nestle morsels )

For Ganache :

1 cup (6 oz) good semisweet chocolate chips
2/3 cup heavy whipping cream
1/2 tsp pure vanilla extract

For Decoration :

1 stick unsalted butter, at room temperature
1/2 tsp pure vanilla extract
1 1/2 cups powdered sugar
1/4 cup milk


For the Cupcakes;

Place an oven rack in the center of the oven and preheat to 325 F.

Combine the unsweetened chocolate and water in a small saucepan over medium-low heat. Stir constantly until the chocolate is melted, about 2 minutes. Cool for 2 minutes. Whisk in the mascarpone cheese until the mixture is smooth.

With an electric mixer, beat the sugar, oil, eggs and vanilla in a large bowl for 30 seconds. Stir in the mascarpone mixture.

In another large bowl, whisk the flour, baking soda, baking powder, salt and chocolate chips. Then add the dry ingredients to the chocolate mixture in 3 batches. Stir until just blended.

Divide the batter among the prepared muffin pans with liners ( For puffier cupcakes, allow the batter to rest in the muffin pans for 20 minutes before baking ). Bake for 20-25 minutes or until a tester inserted into the center of the cupcakes comes out with no crumbs attached. Cool the cupcakes completely before dipping, about 1 hour.

For the Ganache;

Place the chocolate chips in a small bowl. Combine the heavy cream and vanilla in a small saucepan over medium-low heat. Cook until small bubbles appear on the outside edge of the cream. Pour the hot cream mixture over the chocolate chips. Using a fork, gently stir until all the chocolate is melted and the mixture is smooth and shinny.

Dip the tops of each cupcake in the ganache and transfer to a baking sheet. Placed the dipped cupcakes in the refrigerator to set, about 15-20 minutes.

For the Decorations;

With a electric mixer, beat the butter, vanilla, powdered sugar and milk until creamy and smooth. Scoop the cream into a piping bag and pipe your favorite design on top of the cupcakes.

*** Allow cupcakes to return to the room temperature before serving.

Tuesday, July 21, 2009


I was having a house warming last Sunday and all my friends were very satisfied with this appetizer. I spread the sun-dried tomato jam on a crusted sliced baguette and atop it with a drop of goat cheese that mixed with fresh chopped thyme. The combination is so perfect that everyone give me a THUMB UP!!!


Sun-Dried Tomato Jam;
1 (8 oz) jar sun-dried tomatoes packed in oil, drained and chopped, oil reserved
1 tbsp olive oil
1/2 onion, thinly sliced
1 clove garlic, minced
2 tbsp sugar
1/4 cup red wine vinegar
1 cup water
1/2 cup chicken broth
1 tsp chopped fresh thyme leaves
1/2 tsp salt
1/2 tsp freshly ground black pepper

1 baguette, cut into 3/4-inch slices
1/4 cup olive oil
salt & pepper
5 oz goat cheese, room temperature
2 tsp chopped fresh thyme leaves


For the Sun-Dried Tomato;

Place a medium saucepan over medium heat. Add chopped sun-dried tomatoes, 1 tbsp of the reserved sun-dried tomato oil, olive oil, onion and garlic. Stir and cook until the onions are soft and beginning to brown at the edges, about 5 to 7 minutes.

Add the sugar, vinegar, water, chicken broth, thyme, salt and pepper. Bring the liquid to a boil, reduce the heat and simmer, covered for 30 minutes. Remove the cover and continue simmering until most of the liquid is reduced and the mixture is the consistency of jam, about 5 to 10 minutes. Remove from the heat and set aside.

For the Crostini;

Preheat the oven to 400 F. Line a baking sheet with foil.

Place the baguette slices on the baking sheet. Using a pastry brush, lightly coat the baguette slices with olive oil. Sprinkle with salt and pepper. Bake until lightly toasted, about 8 minutes.

To Assemble;

Place the soft goat cheese in a small bowl. Stir in the thyme and set aside.

Spread the crostini with Sun-Dried Tomato Jam and top with the goat cheese and herb mixture.

Transfer to a serving plate and served.

Monday, July 20, 2009


I really love this appetizer which I found at internet from one of the blogger....mmm....I lost her blogger information but will share her recipe with you'll.

This appetizer has the taste of saltiness from the prociutto, sweetness from the apricot jam and the cheesiness from the brie. The combination is just perfect!!!

I brought those ready use pastry shells from the grocery store at the frozen aisle.

Things that you need for this appetizer as follows;

1 pack of ready use pastry shell ( about 15 pcs in a box )
1 whole Brie ( I used Ile De France Brie ), cut into 1/2" cube
Thinny slice of fresh prociutto
Apricot jam or anything of your favorite that is sweet
Fresh Thyme for garnishing


1. Preheat oven at 350 F and bake the shells at baking sheet for about 8 minutes until crispy.

2. Place 1/2" cube of Brie in each shell. Return to oven for a few moments, allowing the cheese to melt.

3. Remove from oven, add 1/4 tsp of apricot jam on top of the melted cheese.

4. Form small, thin sliced of prociutto into rose shapes and placing atop of the fruits spread.

5. Garnish with small sprig of fresh thyme.

6. Serve warm and enjoy!!!