Her dark materials*

Nutty, sticky, red-purple "black" rice. For dessert, for breakfast, for lunch.

Sticky black rice with coconut cream topping
To make the rice: Take two cups black glutinous rice, available at your nearest Oriental grocery. Wash a couple of times in cold water. Soak from four hours to overnight. Cook using your regular electric rice cooker. While it's cooking, heat up a cup of coconut cream or milk with 1/3 cup brown sugar, a tablespoon of cornstarch for thickening, and very finely chopped lemongrass. Heat up until the sugar dissolves and the flavours are blended, and pour over the just-cooked rice.

Then gorge.

As we say where I come from, kain na! Or mangan tayo.

* In tribute to the work of one of my favourite authors, Philip Pullman.

Another good one

Made it through my 5k run up Gilker Road today with more running than walking and less gasping-as-though-I-were-dying dramatics than on Tuesday. Cardiovascular progress!

Most excellent day.

Pizza with meatballs and fennel

What I made for lunch a few days ago: Two 12" pizzas
Assembled using: Store-bought crust, homemade beef meatballs, my special pizza sauce and a fennel bulb from this elderly Italian gentleman just outside Fraser Valley Auctions
Time it took to assemble: 2 hours
Time it took for H to finish both pizzas: Less than 2 days. By himself.

Finding my stride

My man loves to run. I love to encourage and support him. He's done many races including a half marathon and lots of 10ks, and every year he runs the Vancouver Sun Run with his old friend M. H has lots of stamina (and a gargantuan appetite, so I am thankful he loves staying fit!) and, except for the annual bouts with flu in autumn and hay fever in summer, he is as strong as an ox. And that's a good analogy -- as a runner, his strength lies not in speed but in stamina and endurance.

Me, I think of myself as a lazy sleepy cat. I love nothing better than snuggling up in bed with a good book. But my other animal, thanks to the Chinese zodiac, is the fire horse and until early this year, that horse was not much in evidence. I was not one for hitting the road and running. I loved ambling walks but that was it. H had to bribe me with some nifty Lululemon outfits to get me to sign up last October for a learn-to-run clinic. After all, I couldn't always be the designated photographer when he and his running group took part in races all over the countryside. Plus, the family that runs together, stays together (so said the crafty lady at the local running store).

The class got the horse stirred, but she wasn't running yet. It was a long, slow learning curve. Even a two minute run interval got me huffing and gasping. Like most learn to run programmes, the clinic followed an interval pattern (walk 3 min, run 1, repeat 3x) that gradually progressed over 3 months until you got to running 30 minutes straight, no walking. But even that gentle pace was, on hindsight, too fast for me. I was stricken with flu midway into the programme, and then the ugly monster of plantar fasciitis reared its head. Result: I was sidelined for almost months.

December dawned. The lingering effects of the flu was gone (H had it too and we now think it was H1N1) but my physical activity consisted mostly of brisk 2x or 3x weekly walks with the dogs. But there was a 5k race I had signed up for in February! I couldn't bear to waste all that money. I simply must get out there and hit the pavement again. Plus there were all these cute running clothes....

So I started again. It was as difficult as I expected, but the PF seemed to have diminished. I still got the occasional heel pain after a run/walk but it did not sap me as much. I got stronger.

And so, on Jan. 17th, I ran and walked a 5k race in Langley with a friend. We hooted and cracked jokes most of the way, and we made it through the finish line in 47 minutes. We didn't set any record, but just completing the course was an incredible high. I got out there, and

I.DID.IT.

The joy of actually accomplishing something physical is new to me. I've always worried and believed that my heart is "weak" and that I will never be an athlete. As a child I had asthma and as an adult I have suffered through some very bad colds and bouts of flu. My cardiovascular endurance is simply very low. But by going slow and building my fitness gradually I have kindled something new in myself. For this I thank H, for the initial push that got me out the door.

Rambling

What's with the pigeon-toe poses by adult women with perfectly straight legs?

Thai-style chicken curry

Thai food was one of my earliest loves. A looong time ago, when I was a young magazine editor working for a trade publisher in Manila, my boss took his crew out to lunch to Sukhothai in the old Makati commercial center. I believe it was called Quad something back then. I've never forgotten the spices, the flavours, the aromas! It was a discovery for my palate. Some Filipino regional cuisine, for example Bicolano cooking, is rife with chilli bombs and coconut milk too, and I love it. The Thais' combination of sour, sweet, spicy, salty notes was, however, a revelation. A door into a new world if you will. Over the years I kept trying new Thai restaurants in Manila and then in Hong Kong when I was reassigned to work overseas. A few weekend jaunts to Thailand simply increased my fascination with Thai cooking.

I heard from a former colleague and friend yesterday. She'd signed up for a nine-month culinary programme at the Dusit Le Cordon Bleu in Bangkok. We'd done a day course in Cantonese dimsum in Hong Kong in April last year, and she and I share a fascination for all things culinary (and alcoholic). I hope you're having a blast, M!

Thai-style chicken red curry

I've never made curry mixes from scratch. I bought a bottle of prepared red curry paste in which I marinated some chicken pieces overnight, adding a bit of cumin, ground coriander and ginger to the marinade. The next day I simply stir fried the chicken in some oil, tipped in what was left of the paste-marinade and added about half a cup of water to let it simmer, slowly, for 15 minutes. I added some quartered potatoes and carrots and let it simmer away for a quarter of an hour more, then dumped in a can of coconut milk and let it cook at a gentle simmer for 15-20 minutes.

It was delightful straight from the stove, the chicken tender and falling off the bone and the veg adding a nice heartiness that may not be traditionally Thai but delicious nonetheless.

Quick date tartlets

Dates remind me somehow of the first time I took up baking which was several years ago. My sister V had a whole boatload of packed dates, still with pits, which her then-boyfriend (now husband) sent her from the Middle East where he was working. Now dates are delightful to eat but you really can't pop them in your mouth like peanuts. They're so substantial, so sweet, that a few at a time is enough.

So then I looked up recipes for ways to make use the leftover dates. There were kilos of them sitting in our various fridges and it was a crime to let them go to waste. I made date loaves and date muffins and fed the multitude (i.e. my siblings).

The mini tarts are in honour of those days -- and dates.

Date mini tarts

Creamy-sweet and quite filling. Use pre-made tart shells for easy prep. I know, the horrors! But I can't quite muster the patience and confidence to make pastry shells from scratch.

You'll need
12 mini tart shells (I used Western Family, box of 12, 3” tart shells, 228g)

For the filling:
175g dates, pits removed
20g butter
2 eggs
25g caster sugar
1 teaspoon vanilla
Optional: 2 tablespoons soft brown sugar

Preheat oven to 325 F. Chop the dates in half or finer pieces, depending on their size. You want the pieces to fit nicely in the tart shells.

Melt butter in a sturdy saucepan with a thick base. This is so that the dates don't burn before they go soft. Add dates and cook over low heat until soft, about 10 minutes. Spoon fruit mixture into tart shells.

Whisk together the eggs until fluffy. Add caster sugar and vanilla and beat. Pour over the dates, making sure to cover the dates with the creamy mixture. Optional: sprinkle half the brown sugar over the topping.

Bake at 325 until the topping is set, about 25-30 min. Watch carefully as overcooking might curdle the custard.

You can also sprinkle over another 2 spoonfuls brown sugar and flash under a hot grill to caramelise. I also skipped this step as I thought the tarts were sweet enough.

These tarts are perfect served with some strong black coffee or -- my preference -- hot green tea.

Here be lemons

I adore lemons. The juice adds zing to cakes and muffins, the zest is a godsend for punching up citrus notes in any dish, and their cherry yellow colour is like a neon sign to summer. Not, of course, that they are only available in summer. Or that they are best used for summertime cooking. In fact, when the skies outside are glowering, and when your mood could use an uplift, that's when you should bring out the lemon artillery.

I found a recipe for lemon muffins yesterday. The readers' comments were split into two camps: some loved the forthright lemoni-ness of the results; others didn't care so much for the tartness. H and I are firmly in the first camp. And because we are suckers for anything tart (pun intended) I threw in some candied cranberries that I made about a week ago.

Lemon cranberry muffins

2 cups unbleached flour
1/2 cup sugar, plus 2 tbsps
1 tbsp baking powder
1 tsp salt
1/2 cup butter
1/2 cup fresh lemon juice
1 cup fresh, frozen or candied cranberries
2 eggs
Zest of 1 lemon

Preheat oven to 400 F. Spray muffin pan with nonstick spray or use paper liners. In a medium bowl, combine flour, 1/2 cup sugar, baking powder and salt and blend to combine.

Melt butter. Off heat, stir in lemon juice, eggs and most of the lemon zest, reserving some zest for garnish on top of muffins. Stir the egg mixture into the dry ingredients and blend until well moistened.

Combine the 2 tbsp sugar with the remaining zest. Spoon batter into muffin pan and sprinkle top of muffins with the zest and sugar mixture.

Bake 15-20 minutes (mine were done in 15 min) until lightly browned. Be careful not to overbake.

Chilly Chase 2010!

Friend and me did the Chilly Chase today in the farming countryside of Langley BC. We did the 5k run; there were also 10k and 15k runs. My first race ever! We got a nice medal to show for it hehehe. And some delicious chili and cookies at the end.

Chicken stew with spicy potato wedges

It was a rainy morning, the nth in a row. To counteract the gloom I threw together some seasoned potato wedges in the oven to go with the slow-cooker chicken stew I made overnight.

Slow cooker chicken stew
This is so simple it's not even a recipe. I first simmered a few skinless, boneless chicken thighs in a pot in about a cup of water until the juices were extracted from the chicken and the liquid at the bottom of the pan ran clear. I threw the chicken pieces and juices into the slow cooker, added some sliced red onion, half a 23 oz can of tinned tomatoes and some of the tomato juice, 1 carrot cut into wedges and about a cup of sliced mushrooms. A bit of salt and some chicken stock for extra flavour. Cover and cook on HIGH for 3 to 4 hours. The result will be magic. Serve with boiled potatoes, or if you want to go the distance, the spicy wedges I made which filled the kitchen with a wonderful mouthwatering complex aroma.

Spicy potato wedges

4 large potatoes
Some olive oil
Scant teaspoon salt
1 tsp cumin
1 tsp paprika
Dash of black pepper
2 tsp minced garlic

Scrub the spuds thoroughly. Don't peel. Cut each into 8 wedges. Cook in boiling water 8 minutes. Drain and keep in a warm pan.

You'll need a baking tray big enough to accommodate the taters. Line it with aluminum foil to make cleanup easier later. Grease lightly with olive oil.

In a medium bowl, pour olive oil on the potatoes and toss to distribute. Combine the salt, pepper and other spices and add to potatoes. Make sure all the wedges are seasoned. Stick in a preheated 400 F oven and bake for about an hour or until the wedges are crisp.

Sensational salmon

I went through a salmon phase sometime in my life but I think the love was too intense and now I tend to ignore the fish if I see it in the supermarket freezers. But a new curried recipe has restored my faith in this oily, so-good for you fish. The coconut milk in tandem with red Thai curry sauce packs a punch that stands up well to the assertiveness of salmon flesh.

Serve with a simple couscous salad (recipe below).

Baked salmon with Thai curry sauce

You'll need four skinless salmon fillets, each about 2 x 3 inch. Combine a cup of coconut milk, 2 healthy teaspoons of prepared Thai curry paste (I used the Thai Kitchen brand), some Thai fish sauce and a pinch of brown sugar, to taste. Sliced chillies are optional. I washed my fillets and squeezed a bit of lemon juice over them and set them aside in the fridge for 10 minutes. I like to do this to get rid of any overly strong fish smells. Then take any flat baking pan that will accomodate the fillets without crowding. Line with aluminium foil for easy cleanups afterwards. Grease the pan with 2 spoonfuls olive oil. Now, dredge the fillets in the curry marinade/sauce and lay them on the pan. Spoon the rest of the marinade over the fillets. Bake in a preheated 350 F oven for 15-20 minutes or until you see the oil in the coconut milk separating. Serve fillets, spooning some of the scrumptious sauce over each.

Easy couscous salad



Prepare about half a cup of finely chopped onion and a half cup (or more if you like) of green bell pepper. You can also substitute red pepper, or use both colours. Chop a couple of ripe red tomatoes (I had none to hand and canned plum tomatoes were my substitute).

Now prepare the couscous by pouring a cup of instant couscous into a largish serving bowl. Add a cup and a half of boiling water (my usual proportion of couscous to water is 1 to 1 1/2) and cover with an inverted plate for 5 minutes. Lift cover and fluff up the couscous with a fork. Season with salt and lemon juice. Add chopped vegetables. Season further if necessary.

Simplicity

Yesterday was a lovely soft drizzly sort of day. The kind of day that makes you want to just curl up on the couch with a book -- the trashier, the better! But, instead, H and I went for a 5km walk into town, and back, for a total of over 10km. Part of my preparations for the Vancouver Sun Run, which is on May 9th. When I arrived in Canada last year it was the day of the Sun Run and my sweetheart came to pick me up straight from the race. This year, I aim to run it with him. Not exactly alongside as my running fitness is still developing, but I plan to finish the 10km route doing run-walk-run intervals and complete in respectable time (which, for me, should be around 1hr 45 min).

I was quite pooped when we got back but a short nap had me as good as new and right as rain. Today I woke up energised and sorted through my dresser top, whipping my accessories and cosmetics collection into workable order. And fuelling my efforts was a simple slice of soda bread, which I made about a month ago and which H has been thawing and refreezing several times. Finally, its time came. A simple breakfast, but let's just say that a toasted slice, slathered with good butter, makes a true virtue of simplicity. Perfect for a soft, gray day like today (and yesterday).

Both Joy of Cooking and the New York Times give recipes for soda bread that are far, far removed from true Irish soda bread, which contains no raisins, butter or eggs. But it's probably a better-tasting loaf for that!

I omitted the caraway seeds given in many recipes. You can make this in an ovenproof skillet which would give it a lovely golden crust. I used a springform 10" pan.

Soda bread
Butter for greasing pan plus 1/4 cup unsalted butter, melted
3 cups all-purpose flour
2/3 cup sugar
1 tablespoon baking powder
1 1/2 teaspoons salt
1 teaspoon baking soda
1 3/4 cups buttermilk
2 eggs, well beaten
1 cup currants or raisins

1. Preheat oven to 350 F and butter a 10-inch springform.

2. In a bowl, whisk together the flour, sugar, baking powder, salt and baking soda. In a separate bowl, combine the buttermilk, eggs and 2 tablespoons melted butter. Add wet ingredients to dry and stir until just combined. Do not overmix. Stir in the raisins or currants.

3. Pour batter into pan and brush top with remaining butter. Bake until golden and firm to touch, about 1 hour. Cool 10 minutes before slicing and serving.

More cranberry love

I love cranberries for their lustrous garnet red skin and mouthpuckering tartness. When added to baked cakes or muffins they resemble jewels. A nut topping adds the perfect counterpoint of crunch and sweetness.

Cranberry Cake with Walnut Topping
Makes 1 9x13 or 1 10" springform cake

For the cake:
3 eggs
2 cups sugar
3/4 cup unsalted butter, slightly softened and cut into chunks
1 tsp vanilla extract
1 tbsp orange extract (optional)
2 cups flour
2 1/2 cups cranberries

Preheat oven to 350°F. Butter and flour a 9x13 pan or a 10" springform pan.

Beat eggs and sugar together for 5-7 minutes. The eggs should turn pale yellow and increase in volume, forming ribbons when you lift the beaters. Add butter, vanilla and orange extract; beat for 2 minutes. Stir in flour and fold in cranberries. Pour into buttered pan and sprinkle walnut topping over cake.

Bake 45-50 minutes for a 9x13, or around an hour for the springform. If the cake shows signs of browning, tent the cake with foil in the last 15 minutes or so.

Walnut topping
1/2 stick unsalted butter, melted
1 cup flour
1/2 cup sugar
Pinch of cinnamon
Pinch of nutmeg
Half cup of toasted walnuts (or pecans), chopped finely

Combine and stir together until mixture resembles coarse sand. Sprinkle on top of cake batter.

2009 in my kitchen

I have never been so busy in my kitchen as I was in 2009. H and I ate well and ate often. And we have the bellies to show for it too!

From top row, L-R:
Apple crumble, carrot muffins, cassava cake, ginger cake
Fresh apple cake, cottage pie, cheese loaf, ham and peppers strata
Rhubard & apple pie, garlic bread, chicken in peanut sauce, raspberry muffins
Summer pavlova, lemon poppyseed cake, corn and kale soup, garlic scapes pie
Sweet potato muffins, chicken peppers stirfry, spicy vegetarian radiatori, double ginger biscotti

Daffodils and a red sky

My birthday today and so many things have made me especially happy.

...The daffodils from H which are starting to bloom. I like the delicate yellow petals, they remind me that sooner or later Spring will come. Not tomorrow, not next month, but in good time.

...Birthday wishes from lots of friends from all over the planet.

...A breathtaking red sky capping a clear blue winter's day

...Gifts of time and laughter, chocolates and wine (yes!)

...The cranberry cake baking in the oven as I write

...Happy memories of time spent with family and friends

It's been a beautiful day and I'm grateful for the gifts that God have granted my life so far. On a day like this -- and of course every day should make us thankful -- I am grateful simply to be alive.

Cranberry cornbread

Another recipe inspired by the absence of eggs in the fridge and the availability of fresh cranberries and frozen blueberries. Recipe was adapted from this lovely site. The result was lovely, sweet and moist and I particularly liked how the tartness of cranberries offset the pillowy softness of the cornbread. I've not baked with cranberries before. I liked this fruit very much and will be adding it to my regular grocery list.

1 cup all-purpose flour
1 cup medium grind cornmeal
¾ cup granulated white sugar
1 ½ tsp baking powder
½ tsp baking soda
½ tsp salt
½ cup unsweetened applesauce
1 cup yogurt
2 tbsp vegetable oil (I used grapeseed)
1 tbsp apple cider vinegar
2 tsp vanilla extract
1 cup blueberries, fresh or frozen (I used frozen)
1/2 cup cranberries, fresh or frozen (I used fresh)
2 tbsp brown sugar
½ tsp ground cinnamon

Preheat oven to 350F. Butter two 8-inch, nonstick square baking dishes. Dust with flour, knocking out excess.

Stir together flour, cornmeal, sugar, salt, baking powder, salt and baking soda in a large bowl.

In another bowl whisk together applesauce, yogurt, vegetable oil, vinegar and vanilla extract, and add to flour mixture. Stir until just combined. Fold in the blueberries (no need to thaw frozen blueberries, if using) and cranberries. You can also divide the batter and make blueberry cornbread in one and cranberry cornbread in the other, which is what I did.

Divide the batter between the prepared pans and bake in the middle of the oven until pale golden and a toothpick comes out clean, around 25 minutes. Cool in pans on rack for 10 minutes, then invert pan and transfer cakes to rack to cool completely.