Chicken Rice Porridge...

This is all I’ve been able to stomach the last few days:

The reason for my ailment was too much of this:

The weekend started off with some eating, shopping, drinking and then checking-in at our hotels. The other girls stayed at Bellagio and TI while we stayed at THEhotel.


A few of us entering XS at Encore.


The club is really beautiful.


We immediately started drinking. (Drinks were expensive!)


Then it started raining money on the dance floor.


Guess what we were planning on doing with our new-found wealth?
(...and yes, I am holding my heels. I ditched them for flats.)


Buy more drinks of course.

At the end of the night, I discovered that I left my debit card at the bar. The Vegas lost and found system works pretty well. We picked up a shirt left by someone who attended the bachelor party two weeks ago and we picked up my debit card from Wynn the next day. On the taxi ride to the airport, I spotted a sign in the cab about noting the cab number just in case you leave something. The Las Vegas Taxicab Authority has a pretty good lost and found department.

Isn't he a cutie? He's the bride's twin brother. (Notice how sober everyone looks during the ride to the club.)


Just left JET and on our way to eat pho at the 24 hour pho restaurant. Apparently my friend and my future sis-in-law wheeled and dealed a drop-off and pick-up at the pho restaurant. I also have a very silly video of us talking about our cute driver, Unga. (I'm not sure if he was really cute.)


I won't post any pictures from the restaurant. It was my last real meal. Here's a picture of me waiting outside the restaurant. I'm holding two bags full of heels.

***Pictures are courtesy of my friends. I'm a terrible photographer. I borrowed the bf's point-n-shoot camera and I didn't know how to operate the darn thing.

To make the rice porridge:
1. Rinse and boil some rice until soft. Add coarsely minced chicken breast. Bring to a boil and simmer until chicken is cooked.

2. Add salt and pepper. If you're really ill, you may want to stop here. Add MSG, maggi sauce, chili in soy bean oil, fried shallots or garlic, sliced green onions and chopped cilantro when you're feeling better. Enjoy!

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Cashew Chicken

This is my version of a dish served at many of the "Thai" restaurants in Denver. They call it Royal Chicken but it is simply Cashew Chicken.

Cashew Chicken:
2 tablespoons canola oil
2 cloves garlic
1 pound chicken breast, sliced
1 onion, diced
2 bell peppers (mix or red, yellow, orange and green), diced
1 zucchini, diced
2 tablespoons fish sauce
1 tablespoon oyster sauce
2 tablespoon Maggi sauce
2 tablespoons sugar
MSG
2 tablespoon tapioca starch
1/2 cup chicken stock
black pepper
one bunch green onions, sliced
2 cups cashews

1. Heat a wok or stir-fry pan, add oil. When oil is hot, add garlic and saute until fragrant. Add chicken and saute until cooked through.

2. Add onions, bell peppers, zucchini, fish sauce, oyster sauce, Maggi sauce, sugar, MSG and sugar. Toss everything together. Cover and allow to cook about a minute. Meanwhile, make a slurry by combining tapioca starch and chicken stock. Add the slurry to the pan, stir everything together and allow to cook a few minutes until the sauce thickens.

3. Remove from heat, add black pepper, green onions and cashews. Stir to combine and serve with hot jasmine rice.

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Challah French Toast Casserole with Macerated Berries

If you read my blog, you may (or may not) notice my love of French Toast. I have posted several variations of French Toast. (And most variations involve challah.)

This variation was inspired by one of the brunch dishes served at one the many baby showers I hosted. One of the other hostesses was in charge of the menu and she made a dish she called “French Toast Casserole.” We briefly discussed the dish and I asked if she used maple syrup. To my surprise, she said the dish did not contain a drop of maple syrup. The syrup was made with brown sugar and corn syrup.

I forgot about getting the recipe from her so I tried to recreate it from memory. I know she mentioned that she used challah and I recall the challah was cubed. (I’m not sure if she removed the crust. I ended up leaving the crust.) She also mentioned Grand Marnier so I stuck with the Grand Marnier. I think Cointreau, Curaçao or regular old triple sec will work.

This version of French Toast is very good. It is reminiscent of a good bread pudding. Since I was in testing phase, I decided to start with a smaller quantity. The amount was perfect for the two of us. (It was actually enough for breakfast on both Saturday and Sunday.) I’m sure it can be doubled and baked in a 2.5 quart baking dish instead of the 1.25 quart dish I used.

I worked backwards when I made this. I cubed the bread and placed it in the baking dish until it was almost full. I then transferred the cubed bread into a large measuring cup. (That’s how I discovered the baking dish held just over 4 cups (1 quart). I wanted about a cup and half of liquid so I started with ¾ cup of half and half. Each egg is approximately 2 ounces or ¼ cup. The other ingredients’ volumes were negligible.

The macerated berries side was a last minute decision. I like fresh fruit with my breakfast so I picked up some strawberries and blueberries. I discovered that the strawberries were tasteless on their own. (I realize it is not strawberry season.) Out of desperation, I had to find a way to rescue them. I decided to macerate them and booze them up. The berry-boozy syrup is heavenly with the French Toast.

Challah French Toast Casserole with Macerated Berries

¼ cup (half stick) unsalted butter
½ cup dark brown sugar, packed
1 tablespoon light corn syrup
4 cups challah bread, cubed
3 large eggs
¾ cup half and half or heavy cream
1 tablespoon Grand Marnier (Cointreau, Curaçao or Triple Sec)
1 teaspoon vanilla extract
¼ teaspoon ground cinnamon
freshly grated nutmeg (about a pinch)
pinch of salt

1. Combine butter, brown sugar and corn syrup in a microwave-safe bowl. Microwave about 30 to 90 seconds to melt sugar. Stir to combine and allow to slightly cool and then pour in a 10.5" x 7" x 2" (1.25 quart) rectangular pan. (I measured my pan and my measurements were 9" x 7" but the manufacturer lists 10.5" x 7". Who am I to argue?)
2. Place bread cubes in baking dish.
3. Preheat oven to 350 degrees.
4. Whisk together eggs, half and half, vanilla extract, cinnamon, nutmeg, salt and Grand Marnier. Pour mixture over bread cubes. Let stand until oven is preheated.
5. Bake about 30 minutes, or until the top is golden.

Macerated Berries:

- 1 pound berries (I used 1 pound of strawberries and a half pint of blueberries)
- ¼ to ½ cup sugar (depending on the sweetness of your berries)
- 2 tablespoons Grand Marnier

Wash, hull and slice strawberries. Mix everything together and allow to sit while the French Toast is baking. The berries are ready when the sugar turns syrupy. (Some people like their berries to sit a while longer but I don’t like mushy berries.)

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Vietnamese Honeycomb Cake (Banh Bo Nuong)

I had a craving for a pandan dessert so I decided to make Vietnamese Honeycomb Cake. My two aunts have both mastered this cake and I think they secretly have honeycomb cake competitions.

This cake is very good but different. It is not as sweet as many western desserts and the texture is a bit chewy. The coconut and the pandan is just heaven. I think the two flavors were made for each other. The cake is also gluten-free. I have a coworker who is on a gluten-free diet. I gave her a piece because she is always searching for baked goods made without gluten. (Unfortunately, I made the cake during Passover and it is leavened. She decided to make a one time exception.)

I prefer eating the cake when fresh out of the oven, when the browned parts are still crispy, but it is still pretty good the next day. Nuke it in the microwave for about 10 seconds.

Vietnamese Pandan Honeycomb Cake

Ingredients:
7 ounces coconut cream (I used Savoy brand. I tend to use Savoy for desserts and Chaokoh or Mae Ploy for curries)
1 cup granulated sugar
pinch of salt
pandan extract (The amount varies depending on the brand you use and the viscosity and potency of the extract.)
8 ounces tapioca starch
5 large eggs
1 package (2 1/2 teaspoons or 11 grams) single-acting baking powder (I used Alsa brand and it comes prepackaged)

1. Preheat oven to 350 degrees.
2. Mix coconut cream, sugar and salt in a microwave safe container. (I really like my glass measuring cups for this.) Microwave about 30 seconds to a minute. Stir to dissolve sugar. Add the pandan extract and mix well.
3. With a wooden spoon, slowly and gently stir together tapioca, eggs and baking powder. (I read that over mixing interferes with the development of the desired honeycomb tunneling.)
4. Put a 9x9 square baking pan in the oven.
5. Add the coconut-sugar mixture to the egg-tapioca mixture and gently fold everything togther.
6. Take the baking pan out of the oven and spray with cooking spray. Spread the mixture in the pan and bake in oven about 30 minutes. (Do not open the oven door.)

Ingredient Note: The recipe calls for single-acting baking powder. Most baking powders sold in the grocery stores are double-acting. What's the difference? Single-acting works once. It starts producing carbon dioxide when it gets wet. Double-acting works twice. It starts producing carbon dioxide once when it gets wet and second when it is heated. You want single-acting for this recipe. Alsa is a French brand (now made by the Unilever Group) and is sometimes called "levure alsacienne." I haven't tried it with double-acting because I'm too afraid to waste ingredients so I do not know if you can sub double-acting for the single-acting. My aunt uses Alsa brand single-acting baking powder so I'm sticking with it. I think there are recipes out there for making your own sinlge-acting baking powder. It is basically baking soda and cream of tartar (sometimes cornstarch is used to help keep the powder dry). I don't think it is worth it to make your own since cream of tartar on its own is pretty pricey. I use it to stabilize my egg whites.

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Happy Easter! Our Easter Dinner for Two

We actually had dim sum planned for today but plans were canceled so the bf and I decided on an impromptu Easter dinner. I picked up a ten pound ham. (Hey the bone has got to weigh at least four or five pounds!)

I didn't want to go overboard so I asked the bf what were some of his Easter must-haves. His only request was deviled eggs.

Our Easter Menu:

- Smithfield Country Ham
- Deviled Eggs
- Gratin Dauphinois (aka Scalloped Potatoes)
- Green Beans
- Pomelo and Shrimp Salad
- Bread (I had french baguette and the bf had sourdough.)

It was a no fuss dinner.

Gratin Dauphinois, Au Gratin Potatoes or Scalloped Potatoes

The first time I had Gratin Dauphinois, I thought I was eating really special potatoes fit for a future king. I assumed it was a dish made in honor of one of dauphins of France. It reminded me of Pommes Duchesse and Pommes Anna. I don’t know details of the history behind these dishes. I remember reading about these potato dishes, with fancy sounding names, in Larousse Gastronomique and Escoffier.

I don’t have a recipe for this dish. It is one of those things that I just eyeball because it all depends on how much potatoes I have to work with. My three potatoes may be four of yours. This is what I do.

I take a couple potatoes, wash them, peel them and then slice them thinly. (Do not rinse the sliced potatoes because you want to retain the starch.) I put the sliced potatoes in a pan and eyeball the milk, half and half, or cream. (I like to use a mix of milk and half and half because heavy cream is a bit too decadent.) I then grate just a bit of nutmeg into the pot and then season with salt and pepper. I cook it on the stovetop for a few minutes to get them started. (Stir them frequently so that they don’t burn.) The milk/cream will thicken up with the help of the potato starch.

Then I prepare a baking dish. (My au gratin dishes are usually too small for the quantity I am accustomed to cooking.) I take a clove of garlic, cut it and rub the cut sides all over the baking dish and then coat the dish with butter. Pour the simmered potatoes in the baking dish and bake in a preheated 400 degree oven until it is all bubbly and golden on top.

True Gratin Dauphinois does not include onions or cheese but you can add it if you are feeling it. I sometimes like caramelized onions with my potatoes. Layer and top with gruyere cheese (or even parmesan or cheddar) if you like. If you do choose to stray and add onions or cheese, be prepared to call your dish au gratin potatoes or scalloped potatoes. I decided to keep it simple and authentic today so I can call mine Gratin Dauphinois. Try it without the cheese. I promise you won't miss it. The potatoes are creamy and rich enough on its own.

Thai Pomelo Shrimp Salad

I bought a really delicious pomelo last week so I went out and bought 8 more. I love pomelos but I hate grapefruit. If you are like me and hate the taste of grapefruit, you should give pomelos and try. The taste is similar to a grapefruit but without the bitterness or acidity. I usually eat my pomelos plain but I was reading a few of my favorite food blogs (rasa malaysia and wandering chopsticks) and both blogs have posts for pomelo salad. The one of rasa malaysia was a guest post by the author of the shesimmers blog. I have to admit that I've never tried pomelo salad before so I didn't know what to expect.

I couldn't decide on the Thai or the Vietnamese version of the salad. I love both Thai and Vietnamese food. Initially I was planning on doing the Vietnamese version found on Wandering Chopsticks blog but I didn't have any Vietnamese coriander so I went with the version found on rasa malaysia. I have to admit that I was a little lazy with the prep. I cheated quite a bit. I skipped the coconut milk because I didn't want to open a can of coconut milk. I used fried shallots from a jar and I poached the shrimp in the microwave. (I feel I must apologize to the author of the recipe.) Fortunately, I did have some raw peanuts that I toasted a few weeks ago.

These pomelos were on the smaller side. I usually get volleyball-size pomelos at the Asian grocery store. I scored the pomelo to make peeling easier. I then used kitchen sheers to help cut the pith and then carefully remove the segments.

If you take prescription drugs, you may notice the grapefruit and grapefruit juice warning label on your prescription bottle. Grapefruit contains a compound that interacts with certain prescription drugs. (There's a long list of prescription drugs affected and they range from allergy meds to cholesterol-lowering meds.) The compound inhibits an enzyme called CYP3A that breaks down the drug, resulting in more of the drug being absorbed by your body. Controlled Release, Sustained Release and Extended Release drugs are also affected by the compound - causing the entire dose to be absorbed at once. Does this mean a possible overdose? I'm not sure. Pomelos are not as popular or as widely available as grapefruits. (Although they are gaining in popularity and several of my local groceries are now carrying them.) There's not much information about pomelos and prescription drugs. I'm sure many pharmacists and doctors have never even heard of a pomelo and when you say "similar to a grapefruit," the advice would probably be to err on the safe side.

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The Barefoot Contessa's Jalapeno Cheddar Cornbread

I was planning on making Bandera Grill's skillet cornbread but I didn't check my pantry before going to the grocery store so I didn't have all the ingredients. I hate it when that happens.

I had to come up with a Plan B because the bf wanted cornbread with his turkey chili. The kidney beans were already simmering on the stovetop and I didn't want to go back to the grocery store. I searched for a different recipe using cheese and jalapenos.

I found the Barefoot Contessa's recipe for Jalapeno Cheddar Cornbread. The recipe looked really good but I did change the quantities for the white flour and the cornmeal. Ina's recipe has a high white flour to cornmeal ratio. I wanted more cornmeal in my cornbread so I went ahead and used 2 cups each of white flour and cornmeal instead of the 3 cups of white flour and 1 cup of cornmeal called for in the original recipe. It turned out really well. The cornbread was still very soft and fluffy but had a very nice corn-y flavor. I prefer Hodgson Mill yellow cornmeal over Albers or Quaker cornmeal because I find both Albers and Quaker too gritty.

I also left out the scallions because I just wasn't feeling it.

The recipe makes a huge 9x13 pan. I baked the batter in two small cast iron skillets and in a 9x9 square pan.

Jalapeno Cheddar Cornbread
(Adapted from the Barefoot Contessa)

• 2 cups all-purpose flour
• 2 cups yellow cornmeal
• 1/4 cup sugar
• 2 tablespoons baking powder
• 2 teaspoons kosher salt
• 2 cups milk
• 3 extra-large eggs, lightly beaten
• 1/2 pound (2 sticks) unsalted butter, melted, plus extra to grease the pan
• 8 ounces aged extra-sharp Cheddar, grated, divided
• 3 tablespoons seeded and minced fresh jalapeno peppers

Directions

Preheat the oven to 350 degrees F.

Combine the flour, cornmeal, sugar, baking powder, and salt in a large bowl. In a separate bowl, combine the milk, eggs, and butter. With a wooden spoon, stir the wet ingredients into the dry until most of the lumps are dissolved. Don't overmix! Mix in 2 cups of the grated Cheddar, and jalapenos.

Grease a 9 by 13 by 2-inch baking pan.

Pour the batter into the prepared pan, smooth the top, and sprinkle with the remaining grated Cheddar. Bake for 30 to 35 minutes, or until a toothpick comes out clean. Cool and cut into large squares. Serve warm or at room temperature.

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