Recipes I've tried for the past few months...

I finally had the time to post some cooking adventures these past few months. :)

Blueberry Muffins

Got some blueberries from Costco the other day and I was so afraid that they might just go bad if I don't do anything with them. Turns out, this was the best way to use them. The crumb topping made it much more delicious. Got this from

Makes 8-12 muffins


1 1/2 cups all-purpose flour


3/4 cup white sugar


1/2 teaspoon salt


2 teaspoons baking powder


1/3 cup vegetable oil


1 egg


1/3 cup milk


1 cup fresh blueberries


4 T white sugar


1 1/2 T cup all-purpose flour


2 T butter, cubed


1 1/2 tsp ground cinnamon



Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with muffin liners.


Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. Mix this with flour mixture. Fold in blueberries. Fill muffin cups right to the top, and sprinkle with crumb topping mixture.


To Make Crumb Topping: Mix together 4T sugar, 1 1/2 T flour, 2 T butter, and 3/4 teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking.


Bake for 20 to 25 minutes in the preheated oven, or until done.

Coq Au Vin

Tim has been asking me to try this recipe out for quite sometime. I found cheap pearl onions at Yoshike grocery store, and that was my signal to finally cook it. Got this from Tyler Florence. I didn't include the bacon, by the way. It still tasted good, but we imagined with bacon or pancetta, it would have been much better.


  • 6 slices bacon
  • 2 chicken breasts
  • 2 thighs
  • 2 legs
  • 1/2 cup all-purpose flour
  • Kosher salt
  • Pepper
  • 2 cloves garlic, chopped
  • 2 cups pearl onions, peeled
  • 2 cups mushrooms
  • carrots, cut in 2-inch pieces
  • 1/4 cup cognac or brandy
  • 1 bottle Burgundy wine
  • 2 cups chicken broth
  • 5 sprigs fresh thyme
  • 2 teaspoons herbs de Provence
  • 3 bay leaves
  • Fresh parsley, chopped, for garnish


In a large, heavy skillet or Dutch oven, fry the bacon over medium heat until crisp. Transfer bacon to paper towels to drain. Coat chicken pieces in flour, salt and pepper. Brown chicken in hot bacon fat on both sides.

Add garlic, onions, mushrooms and carrots. Saute 2 minutes to soften. Pour cognac into a small glass. Remove pan from heat, pour in cognac, Flambe by lighting a long match and holding it just above the pot, light the fumes. The brandy will catch fire and the flames will burn out within 1 minute. When the flames die down, return the pan to the heat and gradually stir in the wine and broth. When the wine is well blended, add the herbs. Cover and simmer for 1 hour. Remove cover and continue to simmer for 15 minutes to allow the sauce to reduce a bit. You may want to add 1 tablespoon of tomato paste or cornstarch to aid in the thickening process.

To serve, top the chicken and vegetables with reserved crumbled bacon and fresh parsley.

Fresh Fettucini with Homemade Marinara Sauce

Thanks to my mother in law who gave me a new attachment for my Kitchen Aid mixer : Pasta machine! This was my Christmas gift to our friends in Tokyo. After making 20 bags of gift packs, I said, "I love my friends, but next year, I'll probably just give out yema. (candy)" Very tiring, but satistfying. Fresh pasta is the best! I got the recipe for the pasta from, and the marinara sauce - from Giada. :)

Fresh Pasta



  •  1 egg beaten
  •  1/2 teaspoon salt

  1 cup all purpose flour

 2 tablespoons water 


  1. In a medium sized bowl, combine flour and salt. Make a well in the flour, add the slightly beaten egg, and mix. Mixture should form a stiff dough. If needed, stir in 1 to 2 tablespoons water.
  2. On a lightly floured surface, knead dough for about 3 to 4 minutes. With a pasta machine or by hand roll dough out to desired thinness. Use machine or knife to cut into strips of desired width.

Marinara Sauce

Saute garlic, onions. Season with salt and pepper. Add 1 big can of crushed tomatoes. Add fresh (or dried) basil, thyme, oregano, sugar, salt. Simmer until heated through. Season according to your taste. :) 

Homemade Pizza

Okay, the picture may not represent the pizza very well, but this recipe rocks. Got this from Tyler Florence, again. The pizza stone is my best friend.

Fresh Pizza Dough:

  • 2 packages active dry yeast
  • 2 teaspoons sugar
  • 2 cups warm water (100 to 110 degrees F.)
  • 2 tablespoons kosher salt
  • 6 cups unbleached all-purpose flour, plus more for dusting
  • 2 tablespoons extra-virgin olive oil, plus extra for bowl

In a small bowl, combine the yeast, sugar and water and stir gently to dissolve. Let the mixture stand until the yeast comes alive and starts to foam, 5 to 10 minutes.

If you're using a stand mixer, combine the salt and flour to the bowl and pulse a few times to mix. Add the yeast mixture, at the lowest speed, until the flour incorporates. When the dough starts to come together, increase the speed to medium and mix until the dough gathers into a ball. This should take about 2 minutes. Add the olive oil and pulse a few more times. Stop the machine periodically to scrape the dough off the hook. Get a feel for the dough as you're making it by squeezing a small amount together between your thumb and fingers. If it's crumbly, add more water, if it's sticky, add more flour, 1 tablespoon at a time. Turn the dough out onto a lightly floured surface and fold it over itself a few times, kneading until it's smooth and elastic.

If you're making the dough by hand, add the yeast mixture to a large bowl and stir in the salt and the 2 tablespoons of olive oil. Then begin stirring in the flour. When the mixture becomes too stiff to stir with a spoon, knead in the rest of the flour by hand, adding just enough so that the dough is soft but not too sticky. As you work, squeeze a small amount of dough together between your thumb and fingers. If it's crumbly, add more water; if it's sticky, add more flour, 1 tablespoon at a time. Knead until smooth and elastic, about 10 minutes.

Form the dough into a round and put it into a lightly oiled bowl, turning it over to coat the dough entirely with the oil. Cover with plastic wrap or a damp towel and let it rise in a warm spot (i.e., over a gas pilot light) until it doubles in size, about 1 hour.