vickichowder: May 2015

DOLORES PARK, SAN FRANCISCO

, by vickichowder

SAKE SUSHI BAR, TORONTO (reno'd)

, by vickichowder

RECIPE: VICKI'S JAPANESE CHEESECAKE

People in and all around Toronto have been talking about Uncle Tetsu's cheesecake for a while now - how there's a two hour wait line, how you're limited to only purchasing one cheesecake per person, and how wonderfully delicious it is.

My friend who passed by the infamous line up hyped it up, but wouldn't wait in line for me.

My friend who did wait in line ate it all and only told me so when the entire cake was gone (which took like 5 minutes to eat, or so they said).

So I made it for myself.

And then I got addicted and made it two more times:

So instead of waiting in line for Uncle Tetsu's cheesecakes to come out fresh from the oven, make them in your own oven.

~ Ingredients ~

250 g cream cheese
50 g butter
60 ml milk

B
5 egg yolks
20 g flour

C
5 egg whites
90 g sugar

~ Method ~

I
Melt A in a pot over medium heat, mix. Do not boil.

II
Remove from heat, mix in B

III
Beat whites until soft peaks on low, then medium

IV
Add sugar in whites, beat high

V
Fold C into batter 3 separate times

VI
Pour into parchment lined inside, foil wrapped outside spring form tin or cake ring

VII
Bake 300 F 60 minutes

IIX
Remove from tin, cool on rack

Let cool to room temperature or put in the fridge to cool. Cutting it while it's still hot can be messy unless you use a sharp knife dipped in hot water after each cut.

P/S

Loving the California weather (albeit slightly chillier than Toronto at the moment), and most importantly, the work culture here.

The Korean family I live with (am comfortable enough already to call this place my second home and the family here my second family) took me around during my first weekend to get a taste of Santa Clara:

This restaurant was owned by the uncle I live with's friend. The uncle personally painted the swans for his good friend's opening.

Alviso park

Jin's Bakery: spent an afternoon on the outdoor patio with coffee and baked goods

Palm trees be everywhere

Dear readers, I'll be revisiting an old time bar in the next post!

, by vickichowder

BIRTHDAY

PEACH SPONGE CAKE

No recipe for this one because my sponge cake recipe is already here:

Sponge/Chiffon Cake

Mom requested a simple birthday cake

I'd like to announce that I've landed in California (for a few days now), and all my presumptions of Santa Clara have been shattered and walked-on all-over

I. There is a beach close by. Other than the nicer weather and terrible bus routes, Santa Clara is much like Mississauga.

II. I will find a beachside ice cream shop to work at. Refer to I.

III. I will join a gym and stay fit. There are no gyms within walking distance of my home here.

IV. I will go on after work/ weekend morning jogs. Laziness has conquered my body.

Tip: When slicing and layering, place the top layer on the bottom, cut side down. This way, even if the baked top is not flat, you can arrange the middle layer on top to ensure a super flat top.

Then, that aside, my Korean has been honed to a point where I can be understood by my landlords and I can understand them as well.

My lack of biking skills has been brought to light. So much so that my landlord suggested against me riding the bike to work in fear that it would cause me more trouble than walking (which is very true - I encounter difficulties in starting the bike on the slightest upwards incline road).

Canned peaches in water are easier and faster to drain upon a moment's notice than that canned in juice (thicker and may seep all over the whipped cream topping)

Not surprisingly, my sweet tooth has stayed closely by my side, constantly reminding myself to eat dessert again, and again (which has been half-replaced by the never ending supply of fruits at work).

P/S

I said I would give you a recipe for making that super crispy skinned peking duck:

I. buy chinese style roasted duck from the place that makes it the best. Tell them not to cut it for you.
II. At home, right before you serve the duck, heat a deep pot of oil (1 inch)
III. When the oil bubbles when you put a chopstick in, hold the duck by the neck, legs in the pot.
IV. Ladle the super hot oil all over the duck so the skin sizzles and crisps.
V. Serve with homemade crepes, cucumber slices, green onion, hoisin sauce

Next post is based on the ever so hyped Uncle Tetsu's Cheesecake, which I made at home because no one wants to wait in line for 2 hours and be limited to just buy 1 of his delicious cheesecakes.

Dear Readers, go stock up on some cream cheese already!