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June 2010
Roast Pork Belly
In my personal opinion this is even better than what they have at the chinese restaurants. In fact it might be the *best* pork ever to enter my mouth (and that's saying a lot).
Cream Cheese Swiss Meringue Buttercream
Sometimes cream cheese frosting is just better than plain buttercream. This is the frosting for those occasions. It's softer than regular buttercream, but just as delicious.
Basic Swiss Meringue Buttercream
A real buttercream recipe that won't crust up, doesn't involve Crisco, and isn't so sweet you want to scrape it off. Optionally, this may be flavored with extracts, fruit purees or chocolate.
Pork Bone (Tonkotsu) Ramen
I was woefully ignorant on the realities of ramen before coming to graduate school. I honestly thought that when you asked for ramen, Oodles of Noodles and Top Ramen were what you'd get. So when Maki made "fresh" ramen (y'know, with non-dried noodles and a liquid broth concentrate) and then waxed eloquent about the stuff you can get in restaurants, it was a delicious, delicious revelation, as was the flavor - pork bone. Tucson not exactly being a destination for Japanese cuisine, there were no restaurants that served tonkotsu ramen.
Ramen Noodles
Sadly in the US they just don't sell plain ramen noodles. So rather than washing some of the 10 cent ones from the grocery store off we tried making our own.
Pork Bone (Tonkotsu) Ramen: Soy Stock
My personal favorite flavor of ramen. There's probably an easier way to do all of it but we found this recipe and online and figured if we're going to do it we should DO IT!
Pork Bone (Tonkotsu) Ramen: Chicken Stock
My personal favorite flavor of ramen. There's probably an easier way to do all of it but we found this recipe and online and figured if we're going to do it we should DO IT!
Pork Bone (Tonkotsu) Ramen: Pork Stock
My personal favorite flavor of ramen. There's probably an easier way to do all of it but we found this recipe and online and figured if we're going to do it we should DO IT!
Raspberry Curd
I wasn't aware Raspberry curd existed until we were planning the piggy cakes. As it turns out, it's pretty tasty, and only slightly more work than your standard citrus curd. Like a citrus curd, this is a fruity, relatively thick spread made with butter, eggs, and fruit.
