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Tuesday 22 March 2016

Matcha Tiramisu ----Dzung Duong

By    15:57 // No comments



INGREDIENTS 
For the matcha cream:

6 egg yolks
3/4 cup white sugar
1/2 cup milk
16 oz or 2 ½ cups mascarpone cheese
1 1/4 cups cold heavy cream
1/2 teaspoon vanilla extract
1 tbsp matcha powder
An additional ½ cup of matcha powder for dusting.

For the matcha cake:

2 packets of lady fingers (ones from Trader Joe’s is good)
1 cup boiling water
1/2 cup sugar
1 tbsp matcha powder

RECIPE 

In a medium sauce, heat milk until steaming. 

In a separate bowl, whisk egg yolks with sugar and matcha powder. When the milk begins to steam, slowly temper the egg yolks by adding ¼ cup of milk and whisk vigorously. Add the rest of the milk and whisk until combined.

Next, mix in mascarpone cheese and set aside.

Using a stand or hand mixer, whip heavy cream with vanilla extract. Continue to beat until it reaches stiff peaks. Gently fold in mascarpone matcha mixture, a little bit at a time. Set aside.

Now, for the matcha cake:

In a bowl, combine boiling water, ¼ cup sugar and 1 tbsp matcha. Stir until dissolved. Taking one lady finger at a time, dip into Matcha mixture. 

Continue to dip lady fingers and line in a row at bottom of glass baking dish. 

Add a thin layer of the mascarpone matcha cream on top and dust with more matcha powder. Continue to layer until it reaches the top of baking dish. Dust with more matcha powder to cover.

Chill in refrigerator for 2 hours or overnight.

Bakes Polenta Fries WIth Garlic Aioli---- HUNGRY AF

By    15:54 // No comments




INGREDIENTS 

2 cups low-sodium chicken or veg broth
½ cup whole milk
1 ½ cups cornmeal
1 tbsp butter
½ cup parmesan, shredded
1 tbsp fresh thyme, chopped
Salt to taste

For the garlic aioli:

4-6 roasted garlic cloves
1 large egg
1 tbsp lemon juice
½ cup olive oil
Salt & pepper to taste

RECIPE 

In a pot, bring chicken stock and milk to a boil. Then whisk in cornmeal until smooth. Turn heat down to medium and cook for another 8-10 minutes, stirring frequently. 

Remove from heat and stir in lemon juice, parmesan, thyme, and salt. 

Immediately transfer to a parchment-lined rimmed baking tray. Smooth the surface to about a 2-inch thickness. Cover with plastic wrap and chill for about 2 hours to firm up. 

Meanwhile make the aioli: blend roasted garlic, lemon juice, egg, salt and pepper and whisk them in a bowl. Slowly add olive oil, whisk until fully emulsified. Chill in the fridge.

Preheat oven to 450F. Slice polenta into strips and place them on a greased baking sheet. 

Drizzle more olive oil on top and bake for 15 minutes. Flip the polenta fries and continue baking for another 10-15 minutes or until crispy and browned on the edges.
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