RESEP MASAKAN ORIENTAL

When I was asked to take part in a special holiday YouTube playlist called, “ Christmas Morning Breakfast ,” I started thinking about seasonal variation on things like eggs benedict, quiche, and French toast. But then I realized…you can’t wrap those things up and give them as an edible gift, so I decided to do this granola instead. We’ve covered the edible gift topic before, and discussed the fine line between, “Wow, what a creative and thoughtful gift!” and “Wow, what a cheapskate!” Happily, when it comes to this delicious, crunchy treat, one taste and the lucky recipient will forget about any ulterior economic motivations. Since this was a Christmas-themed recipe, I went with lots of festively colored dried fruit, but the beauty of the granola technique is that it pretty much works with anything. I love the looks of the green pumpkin seeds, but things like hazelnuts and pecans would also work wonderfully. As I mentioned in the video, it’s really up to you to determine the cooking ti...

I did this scrapple video recipe for my America food site on About.com, and decided to make a couple minor changes to the original recipes - like leave out the main ingredient. Scrapple, a Pennsylvania Dutch breakfast staple from days gone bye, is basically a bunch of hog scraps (you don't want to know) bound together with a cornmeal mush. Once cooled, it's sliced, fried, and "enjoyed." This more user-friendly variation uses polenta as the binding agent, and is studded with pieces of pork you can actually identify and would eat on purpose, like pork shoulder and ham. This is the perfect day-after-pork-roast breakfast. Now that I've guaranteed a flood of email and comments from insulted Pennsylvania Dutchmen who swear by the heirloom recipes, I will say this slightly usual morning side dish is quite tasty with a couple eggs, and certainly fills you up for a long day of doing whatever they do all day in Pennsylvania Dutch country. Enjoy! Click here for ingredients a...

I was so tired from flying cross-country last night, there was just no way I was going to have a fresh, new video to post today. So, I was very happy when I realized I'd saved this salmon hash recipe shot for About.com. I really, really love traditional corned beef hash. It's on my short list of potential "last meals." There are few things sexier than the yolk of a perfectly cooked poached egg slowly flowing over and into a crusty corned beef hash. The problem is, a steady diet of corned beef hash and poached eggs for breakfast may bring about this "last meal" much more quickly than one would prefer. So, as a more heart-friendly alternative I offer you this recipe. Enjoy! Note: This video was shot for About.com, so when you click on the video below, you'll be taken to the recipe page there (complete with transcript and ingredients).

I have no intention of giving up the best job in the world anytime soon, but if I do, I’d try and get a job in the marketing department of a pumpkin puree company.  I’m guessing that like 97% of the canned pumpkin in this country is used during the time from Halloween until Thanksgiving. So if I could figure out a way to get people to use this in recipes all year round, I’d be a total superstar in pumpkin puree marketing circles. Imagine that. It would be…awesome? Anyway, maybe I should rethink this whole post-Foodwishes career path, but in the meantime, here’s just one example of how I would convince the public that pumpkin is great for anytime of the year. Ironically, I did this because I had leftover pumpkin from Thanksgiving, but still. I may have covered this in the last scones post , but I’ve never been a huge fan of the scone. I’ve always considered it some sort of effeminate biscuit, but I’m starting to come around in my old age. There’s nothing like a freshly baked scone...

Adult film star Ron Jeremy, inspired by Christopher Walken's chicken video recipe, decided he would film his "famous" vegetable omelet. What follows is ten minutes of horrific cooking technique, lame jokes, and Ron's mullet in all it's dyed glory. The reason I called today's post the "Ron Jeremy's Omelet Diet" is for the simple fact that this video recipe is guaranteed to make you lose your appetite for several days after each viewing. With all the food you ate over the Thanksgiving holiday, this is the perfect way to trim off a few pounds before the Christmas feasts. Every time you feel like eating something you shouldn't, simply watch this clip and your hunger will quickly dissipate. By the way, you can now finally admit you've watched a Ron Jeremy video! I was going to warn everyone to not let the kids watch this clip, but he butchers the attempts at dirty jokes so badly they are indecipherable. I'll apologize in advance for the n...

There's nothing you can’t do, now you're in New York. These streets will make you feel brand new, the lights will inspire you, Let's hear it for New York, New York, New York. – Lyrics from Empire State of Mind by Jay-Z, Rapper and Trophy Husband There are certain recipes that change the way you think about food – for me, cheese blintzes is one of them. I was raised on the traditional American suburban breakfast reperto ire of pop-tarts, cereal, eggs, bacon, etc., so when I was told these odd looking cheese-filled bundles sitting on the dark pool of fruit sauce were "breakfast," it took a few moments to register such a thing was possible. In addition to helping me realize there was a whole new world of breakfast options out there, cheese blintzes also fed my fascination with New York City. My father grew up in New York, but the small town in which he married my mother and started his family was about as far removed from the City as you could get. His colorful st...

It's my wife Michele's birthday today, and this is a photo of her pumpkin bread French toast breakfast. If you think the pumpkin bread looked good, wait until you use the leftovers for French toast! Unreal. This would make the perfect day-after-thanksgiving breakfast before you take off for the mall to not spend money. We're off to celebrate, and the San Francisco weather could not be nicer - we are having an unusual fall heat wave and it's going to be in the seventies today! Enjoy your weekend, and just in case you missed it, below you will see my patented method for the best French toast ever. Enjoy! Ingredients: 6 thick slice of French bread (or homemade pumpkin bread) 2 eggs 1/2 cup milk pinch of salt 1 tsp vanilla 1/2 tsp cinnamon 1/4 tsp allspice butter for frying maple syrup? Read original post here !

I know what you're thinking. I'm in the pocket of Big Pumpkin, and have been using so much canned pumpkin lately, not because I like it so much, but because I'm being paid to. I wish! (Big Pumpkin, call me ;-) No, the truth of the matter is, I'm simply using the time-honored strategy of turning any recipe into a "holiday recipe" by adding some pumpkin. It really does work – whether chili, bread, soup, or cookies – just plop in a spoon or two of pumpkin, and you are in seasonally appropriate heaven! Here we are taking a very standard pancake recipe, and with the addition of pumpkin, and a few classic pumpkin pie spices, have turned it into what would be a memorable holiday brunch item. I also have it on very good authority that this works quite nicely as a winter breakfast-for-dinner special. I hope you give it a try soon. Enjoy! Pumpkin Pancakes Ingredients Mix in one bowl: 2 cups all-purpose flour 2 tablespoons brown sugar 1 tablespoon white sugar 2 teaspoons...

When I was asked to join some of my fellow foodies on YouTube, to produce a video for a special seasonal playlist called “ Halloween Sweet Treats ,” I sat down and considered all the scary sweets recipes in my repertoire. After several minutes of deep thought, I realized I had nothing. Not to sound like a curmudgeon, but sticking broken pretzels into a marshmallow and calling it a “scary spider,” just isn’t my thing. So, instead of trying to figure out how to make a chocolate truffle look like a bleeding eyeball, I made a batch of pumpkin cinnamon rolls. They may not be scary (what’s the opposite of scary?), but they are seasonal, and incredibly delicious. I used to joke that when Halloween/Thanksgiving time rolls around, the only thing a chef has to do to make a recipe seasonal is to add some pumpkin to it. Chili with a spoon of pumpkin stirred in? Halloween chili! Dinner rolls with a spoon of pumpkin kneaded into the dough? Thanksgiving dinner rolls! Well, that’s exactly what I di...

After using Merguez sausage in this beautiful stuffed acorn squash recipe last year, I got a bunch of emails saying, “I can’t find that anywhere! Can you show us how to make it?!” I generally ignore those, since it’s usually just people not looking hard enough (I’m looking at you, Mr. “I can’t find Panko”). However, in this case, I realized that Merguez is not commonly stocked at the grocery store, so I decided to come up with an easy home version. I didn’t bother with the casing, as these were originally going to be breakfast patties, but as I mention in the video, I was seduced by a brioche roll, and ended up going full burger. Happily, it made for a very memorable lunch. If you do happen to give this Merguez recipe a try, I hope you make a double batch and not only experience the amazing burger it produces, but also use it in/on a number of things. It is wonderful in beans, frittatas, pastas, soups, and especially crumbled on pizza or flatbread. I really hope you give it a try s...

I had my first "Dutch Baby" in Chicago a few years ago, and have wanted to do a video on them ever since. I’ve always been fascinated by how many different breakfast foods you can create using just milk, eggs, and flour; and this is one of the more interesting examples. Especially considering the unusual, and borderline disturbing name. Sometimes called “German pancakes,” these have very little to do with Germany, and nothing to do with the Dutch. Apparently they were invented by German immigrants who were referred to as “Dutch;” a corruption of the word “ deutsch. ” So, save your emails saying they don’t have these in Germany or the Netherlands. We know.   As I mentioned briefly in the video, I like to use a little less batter than many recipes call for. I think this provides the best crispy-to-custardy ratio. I topped mine with butter, lemon, and powdered sugar, but any and all traditional pancake toppings will work wonderfully. I hope you give these beautiful ‘babies” a t...

I was recently commissioned to do a video recipe demo for About.com on the topic of "folding." Of course, this culinary technique is most commonly preformed when introducing egg whites into some type of batter. I was going to show "folding" using some sort of soufflé recipe, but since I already had a cheese soufflé recipe clip on the blog, I decided to use it on something much more common, the humble pancake.  Every homemade pancake recipe, and almost every store-bought mix, calls for eggs. In almost every case the eggs are simply mixed into the batter and the recipe relies on the baking powder to make the pancakes rise. This is usually fine, but if you use the little extra step of separating the eggs and beating the egg whites, you will create "soufflé" pancakes that will rise to a whole other level...literally. By "folding" in the stiff egg whites, you are introducing millions of tiny air bubbles that expand when the pancake is flipped. As you...

This sausage country gravy recipe comes from a time before cooks tried to think of ways to trim a few calories, but rather, thought of ways to sneak more calories into a dish. This was a meal that was meant to fill you up and keep you satisfied for a long time. In addition to the astronomically high calorie count, another advantage of a milk gravy that’s been thickened with a roux made from the rendered fat of meat scraps, is it’s very cheap. So, when you combine “cheap,” with “filling,” and “delicious,” you have all the makings of a diner classic, which this certainly is. In a diner, this gravy (also known as sausage gravy or cream gravy) would be made with leftover cooked sausage links and other breakfast meat scrapes like crumbled bacon, or ham ends. Since we’re making ours from scratch, we have the advantage of all that freshly rendered fat to make the light roux. This method is more authentic and flavorful, but admittedly does nothing to improve the recipe’s dingy color and questi...

This recipe video is inspired by a Lebanese yogurt cheese spread called Labneh, but I decided to call it homemade cream cheese because my sources deep inside Google tell me that “cream cheese” is searched for more often than “labneh.” In fairness, and with apologies to my Lebanese fans, it really is almost identical in texture and mouthfeel. Like I say in the video, the taste is a bit bolder and tangier than that stuff from Philly, but when is that ever a bad thing? Michele found some amazing sheep’s milk yogurt at a local farmer’s market, and it was incredible in this, but I've used regular yogurt and it works wonderfully as well. You can use it as you would any commercial cream cheese, but the honey and pistachio variation I tacked on to the end would make for a memorable holiday brunch addition. On the savory side, you can’t beat simply drizzling over some olive oil and eating as a spread with crispy bread or pita chips. Most recipes for this say you can eat it after one day, ...

Here are the first two videos from a series of breakfast videos I did for About.com when I was in New York. There are seven in all, and I'll link to all of them eventually. This was quite a new experience for me, since all I had to do was cook the recipe. About had one of their top video producers, Jonathan Stewart, there to film, and eventually edit and publish these videos. The first recipe is a delicious sausage and mushroom breakfast casserole , and the second, an oatmeal breakfast cookie . Enjoy! Technical Note: Yes, we know the striped shirt I was wearing cause d some weirdness, but since I never appear in my own videos, I will plead ignorance. I thought all dark clothes are safe, but apparently not. But hey, I was just the hired talent!

By popular demand, here is a version with narration. I still wasn't in the mood, so I decided to try and have a little fun with it. By the way, it is very inspiring to know I can have a positive effect on some of you just by talking! Thanks!

This really should have been called a frittata, but I've already done a frittata video recipe , and I'm tired of giving everything European names. Sure they made all these recipes first, but they had like a few thousand years head start, so it's hardly fair. By the way, this video recipe doesn't have a voice-over (I wasn't in the mood), and there is no written recipe (I wasn't in the mood). I can’t confirm or deny that this has anything to do with my brunoise-sized stock portfolio. This is simply meant to remind you that a big, broiled omelet makes a great (and cheap) dinner. This is one of my favorite combos - potatoes, sausage, peppers and eggs. This recipe can also be cut into squares and served room temperature as party snacks (a popular item in Spanish tapas bars). And, the real measure of any recipe…the leftovers are delicious in a sandwich (with some ketchup of course). To paraphrase Homer Simpson, "Eggy Potato and Pepper Pie…is this anything you c...

A friend sent me a nice note recently that his wife had made these pumpkin pancakes for dinner, and that they were thoroughly enjoyed by all. I always appreciate those kinds of messages, especially since they often serve as a reminder for doing seasonally appropriate recipe re-posts. This was the week pumpkin made its yearly appearance into my life. On restaurant menus, on television, in store windows, on neighbors’ steps, and all over our living room…and dining room…and kitchen…and, well, you get the idea. So, to celebrate the beloved American gourd, I decided to rerun this tasty winter treat. Enjoy! Click here to read the original post, and to get the ingredient amounts .

In case you don't know, a frittata is rustic Italian omelet-like concoction. The main difference between an omelet and a frittata, is an omelet is cooked on the stove and served folded, but a frittata is only partially cooked on the stove top and finished under a broiler (or sometimes oven), and served sliced into wedges. What is a "flattata?" It's a made-up, Italian-sounding word. The new pan I used was a bit larger than the one I usually use (12-inch vs.10-inch), so when I sliced it, it looked much flatter that I expected… it looked like a, well, flattata. One of the fun things about cooking, and creating recipes, is you get to name them anything you want; no matter how ridiculous. So, this was deemed the "Frittata Flattata." Just like omelets, you can use almost anything in these, but this classic combination of bacon, Swiss chard, and potatoes I used is highly recommended. Bye the way, I don't want you to think of this as a breakfast item. It's a...

Photo by Allrecipes user foodelicious Someone asked recently, what's the most requested recipe that I've still not done on the blog? That's an easy one...cinnamon rolls or buns!  I'm not exactly sure why these sweet, sticky treats haven't made an appearance yet, and I'm sure they will eventually, in one form or another, but in the meantime I'd like to present this very sexy version from my friends at Allrecipes .  Check out the video, and then follow this link to see the official written recipe for Dakota Kelly's Ooey-Gooey Cinnamon Buns . Enjoy!