Two good things.

You know what's good? Feeling like everything is going to work out. Feeling like this is right, this is good. When it fits. When you feel like everything, in it's own timing, and with patience, it will turn out for your good. And not so much because you're entitled to it, but because you know that deep inside, when you sow the seeds, believe in it and work for it, you're bound to reap fruit. :)



You know what else is good? A good recipe. Whether it's a trusty no-fail formula, or a brand new endeavor, it's always rewarding when a recipe turns out to be a success. I mean, they might need a few tweaks or adjustments sometimes, but what's the harm in making good, better?



So this delicious looking seafood pasta up here is Andrew's specialty pasta. He learned it from his friend who's an awesome cook, but he's made it his trademark recipe ever since. It's an olive oil and white wine based sauce with various seafood. And it's really really good. We cooked it for my parents and they loved it so much! My mom made Andrew promise that he'd make it for her birthday!



What is this dangerously delicious looking lasagna up here, you ask? Well boldly so, its' name is "Number 1 Lasagna". I found it online, searching for a good classic meat lasagna and this recipe popped up. It was from a blog solely dedicated to lasagnas. The author of the blog has a looong roster of various lasagna recipe they've tried. Ranging from vegetarian to cream sauces, classic Italian recipes to fusion ones. Anyways, this one seemed to be deemed as the best recipe so I gave it a go!



The recipe asks for a long simmering time for the sauce, which helps all the herbs and meats come together beautifully. I decided to put my mom's slow-cooker to good use and let it cook for an even longer time. Oooohh-so-fragrant and wholesome, I loooooved the sauce. Slow-cooking is key to making any good sauce, I guess, but I was surprised at how it really brought the flavours together. As for the rest of the recipe, well it turned out to be a perfect comfort-food. Extremely cheesy and gooey and saucy, I can't imagine anyone not loving it. If you're wondering why my lasagna looks super runny and can't hold its shape.. it's my fault. I added more sauce/ricotta than the recipe asked for because I just had extra left and decided to pile it on. Also, I didn't let it set, like it asked for, because I didn't have enough time. Bad move.

One down side to the recipe. The pasta noodles. When the recipe said, "No boiling for the pasta noodles" I went, YAY! But in reality, the lasagna noodles tasted a bit under-cooked and hard/mushy. It was kinna weird. Next time I'll just cook em. OH ALSO. When I cooked it the second time, I made sure I added about two more noodle pieces. The recipe calls for only 12 pieces, but for the huge lasagna it is, it's not really enough. I would recommend maybe 14 pieces, even if it overlaps just a bit. :)

No 1 Lasagna Recipe

recipe from "mylasagnarecipe.com

Serves 12 people

ingredients

1 pound of sweet Italian sausage
1 pound of ground beef
1/2 cup of chopped onions
2 cloves of garlic chopped
1 (28 ounce) can of crushed tomatoes
2 (8 ounce) cans of tomato sauce
2 (6 ounce) cans of tomato paste
1/2 Cup of Water
2 tablespoons white sugar
1 teaspoon fennel seed
2 teaspoons fresh Basil leaves chopped
4 tablespoons fresh Italian parsley chopped (2 for sauce, 2 for ricotta mixture)
1 teaspoon salt
1 teaspoon Italian Seasoning
1/2 teaspoon ground pepper
23 ounces of ricotta cheese.
1/2 teaspoon fresh grated nutmeg
1 egg
1 pound shredded mozzarella cheese
1 cup grated Parmesan cheese
12 Lasagna Noodles (I recommend 14)

directions

1. In a pot heavy pot, on medium-low heat, brown the ground beef, Italian sausage, onions and garlic. It takes about 6 to 9 minutes to brown the meat. You can use a Dutch oven to cook this portion of the recipe. It is optional to remove the grease from the meat once it is finished browning, your choice.

2. Then add the crushed tomatoes, tomato sauce, tomato pasta, 1/2 cup of water and gently stir into the the cooking meat.

3. Add the following: white sugar, fennel seed, fresh Basil, 2 tbsp fresh Italian parsley, teaspoon of salt, Italian Seasoning and ground pepper. Gently stir these seasoning into the sauce.Cover the pot and let the meat sauce simmer. Simmer on low heat for at least 1 hour and 30 minutes.

4. Soak 12 lasagna noodles. The lasagna noodles need to be soaked in hot tap water for 15 minutes. (Or I recommend you boil 14 pieces of lasagna noodles.)

5. While the noodles are soaking you can make the cheese filling. Put the following ricotta cheese and fresh grated nutmeg into a mixing bowl. Then add 1 egg, and 2 tbsp of Italian parsley. Mix these ingredients together with a spoon.

7. Now we start building the lasagna layers.
Use a 9×13 inch baking pan.
Spread 2 Cups of meat sauce on the bottom of the pan.
Remove your lasagna noodles out of the water bath. Shake water off wet noodles.
Lay 6 noodles across the layer of sauce.
Spread half of the ricotta cheese mixture over the layer of noodles.
Spread 1/2 of the mozzarella cheese over the ricotta layer.
Sprinkle half of the Parmesan cheese over the mozzarella layer
Spread 2 cups of meat sauce over the cheese layer
Lay down the next layer of noodles
Spread the remaining ricotta mixture over noodles
Spread the mozzarella and Parmesan cheeses saving some cheese for the top of the lasagna
Put the last layer of meat sauce on the cheeses
Sprinkle the remaining cheese on top.

8. Cover with foil
Bake in preheated oven at 350 for 25 minutes
Remove foil and bake uncovered for another 25 minutes.
Remove from oven and allow to cool for approximately 15 minutes.

And..... we're back.

"You just gotta start somewhere!" That's what I kept telling myself every time I sat in front of the computer to write a blog entry. So much stuff has gone on that I don't even know where to start! It's just like when I approach any kind of written assignment. It's too overwhelming, I don't know where to start. But like the good advice that my sister gives me each time, "Just start writing!", here it goes.



1. The big stuff. Guess what guys. This is big. I quit my job. But before you start thinking that I'm crazy for leaving a perfect job at a fantastic design agency, just understand that it didn't come easy. It wasn't about the job — I'm changing careers. It was a huge decision, but I've made it and now I'm committed to it. I've decided that I want to pursue my aspirations of becoming a TEACHER! And now I'm back in school so that I can apply for teacher's college.


My beloved desk at my studio. I'll miss you!!

2. The cheesy stuff. Just in case you were wondering, Andrew and I are doing very well. We're very much growing and enjoying our lives together. It's been an amazing year and a half and we're both really excited to see where tomorrow will take us!


Look where Andrew took me for my birthday!! We went on a private horse trail riding!! He surprised me for my birthday and I had SUCH a great time. :) On a side note: Do you like our dinky little helmets? Ha!!

3. The cute stuff. My little niece, Chloe is honestly, the cutest, most lovable thing on EARTH. It's so beautiful and incredible to see new life. Really, the most amazing thing to experience all these "firsts" with a new baby. Each time she laughs, it's like the whole place lights up and in truth, it seems like she's playing with us rather than us playing with her. I'm so grateful for her and her parents. I miss her everyday!!







4. The grateful stuff. Honestly, everyone. I'm so grateful for your patience and encouragement over the few months. I'm sorry I've been so MIA but I'm amazed at how you still look forward to my blog entries!! It's really unbelieveable how warm and kind you all are. Thank you thank you thank you. You inspire me and motivate me!


Grateful for this tart pan! My friend gave me a williams-sonoma certificate for my birthday. You girls know exactly what I need/want. Hehe.

5. The delicious stuff. Yes yes it's the moment you've been all waiting for. Sometimes I feel bad when I write too much on my life etc., because I know you're thinking, "Okay.. now on with the food please!!!" Like I promised and you've proposed, I made the delicious French Lemon Cream Tart, courtesy of Dorie Greenspan. It was a recipe you really need to invest your time and heart in, but very much worth it.





The cream is truly extraordinary. It's marvelously smooth and velvety, with the perfect amount of sweet and tart. But to be honest, it was a challenging recipe for me this time. I was soo surprised and a bit disappointed to see how rusty I got. Man! Not baking and photographing for months really takes a toll on ya! Not going to lie, I'm not totally happy with the execution and the photography this time. I hope you can forgive me! Hopefully I'll get back on track soon.





But it was still really delicious and dorie's recipe was 100% fantastic. Unfortunately, I decided that I wouldn't post up recipes from books because it violates copyright. I know I've done it before but I now decided not to. But I wouldn't be surprised if you could find it easily on the internet. Also, I strongly encourage you to make that investment in her Cookbook "From my home to yours" as it's a staple for any baker filled with some of the best recipes you'll ever find.

UPDATED: Okay okay okay. I'll post up the recipe! It wasn't like me anyway. Haha. So instead, I have paraphrased her recipe! Hope it's not too choppy, or I haven't gotten too chatty. Nevertheless, still look at investing in her cookbook. It's really an amazing book!

Most Extraordinary French Lemon Cream Tart

recipe from "Baking: From My Home to Yours" by Dorie Greenspan

ingredients

1 cup sugar
grated zest of 3 lemons
4 large eggs
3/4 cup fresh lemon juice (from 4-5 lemons)
2 sticks plus 5 tbsp (10 1/2oz) unsalted butter, cut into tbsp-size pieces, at room temp
1 9-inch tart shell made with sweet tart dough (I used an allrecipes recipe because Dorie's recipe only asks for a super pulsing food processor, which I don't have. You can just use your favourite sweet tart dough!)

directions

1. You need an instant-read thermometer, strainer, and a blender ready. Bring a few inches of water to a simmer in a saucepan.

2. Before setting over the simmering water, in a large heatproof bowl, rub the sugar and lemon zest together between your fingers until the sugar is moist, grainy and very aromatic. Whisk in the eggs, followed by the lemon juice.

3. Now set the bowl over the pan and start stirring with the whisk as soon as the mixture feels lukewarm to touch. You'll need to slowly cook the lemon cream until it reaches 180F. It's important that you whisk constantly to prevent scrambled eggs.

As you keep whisking, the cream will start out light and foamy, then the bubbles will get bigger. Watching carefully as the temperature rises closer to 180F, it will become thicker and the whisk will leave tracks. You're ALMOST there! Don't stop whisking or checking the temperature but most importantly, be patient! Depending on how much heat you're giving the cream, getting it to 180F might take as long as 10 minutes (or 15 for me!)

4. As soon as it reaches 180F, remove the cream from the heat and strain it into the container of the blender; discard the zest. Let the cream stand, stirring occasionally, until it cools to 140F, about 10 minutes.

5. With the blender on HIGH, add the butter about 5 pieces at a time. Scrape down sides and make sure the butter is incorporated. (Mine just sat there on top of the cream if I didn't do this). Once the butter is mixed, keep the machine going. This will be the heavenly path to divine lightness, airy texture of "lemon-cream dreams" (that's her word). Continue to blend the cream for another 3 minutes, working in intervals if your blender gets overheated.

6. Before you pour the cream into a container, take a scoop with a new spoon and eat it. And savour it. And relish it. (This is my own line).

7. Now pour the cream into a container, pressing a piece of plastic wrap right against the surface of the cream. This creates a super airtight seal. Refrigerate for at least 4 hours or overnight. (Wow! FOUR+ hours to wait. See, aren't you glad you followed instruction #6?). The cream will keep in the fridge for 4 days or, tightly sealed, up to 2 months in the freezer. You'll just have to thaw it overnight in the fridge.

7. When you are ready to assemble the tart, just whisk the cream to loosen it and spoon it in the tart shell. Serve the tart, or refrigerate until needed.

Now taking orders!

Hello dear blog folks.
I'm coming back! But I need some help.
I've been wracking my brain for some time to decide on what to bake as a much-needed return on milk and honey, but I have yet to make a decision.
I want something punchy and "YUM!" and totally awesome, but nothing is quite doing it for me.

So I guess my best idea is to ask YOU!
If you can kindly take take a look at the poll on the left side and vote.
I feel that once I get the ball rolling, it will keep on comin'!

If nothing there really satisfies you, please leave a comment with a suggestion.

Thank you!!!


♥, sarah the baker yoon


p.s. I just noticed that I forgot an integral detail of Dorie's tart. It's a french LEMON cream tart. Oops! I can't fix it now since the poll has begun. But just thought I'd clarify.


THE VERDICT:
Alrighty. I think we have a winner!!
Dorie's most extraordinary French lemon cream tart it is!!!
It's a long recipe and it takes a lot of waiting time, but I'm getting right to it – first thing tomorrow!

Thanks for voting everyone. Hope you enjoy what is to come! :)

Pakistan needs us!

image from www.guardian.co.uk

My dear readers!!

An estimated 20 million people – 6 million of them children – have been affected by the recent floods in Pakistan.

I know we all feel bombarded with people asking for financial help left, right and centre, let alone our own struggle to keep ourselves afloat. But sometimes, a little bit of sacrifice can go a loong way. And right now, Pakistan really really really needs our hand.

I don't have a lot of money either, so I can't give a whole lot, but I know that even our least can be so great in value to someone in need. What may be a slight setback for myself can be a life-changing gift to someone else.

AND HEY, my fellow Canadians!! Did you know that our government will match you dollar for dollar when you donate before September 12? That's amazing!! Let's use this opportunity to maximize our support!!

Here are some places you can trust that will reach the victims in Pakistan:
unicef
World Vision
Plan Canada

We've all been blessed in some way to be a blessing to another.
Thanks and good luck!

lame, but true!

I KID YOU NOT.
I lost my camera charger and have been unable to take any photos of my baked adventures!!
A new one is on its' way.
I'm so sorry everyone!!!


In the meantime, want to enjoy the song that I've been loving nowadays? It's Brooke Fraser's "Something in the Water".



doodoodooo~