I went to the farmers market and bought a flat of the sweetest organic strawberries.  I wanted to use them for Chocolate Dipped Strawberries that my children love!  However, for some reason, the chocolate seized when I was melting it!  The shiny melted chocolate suddenly turned into a thick and grainy goo!  I was so disappointed at first.  I saved the seized chocolate by stirring in more melted butter, but now I can't use it for dipping the strawberries.  Then, it came to mind that my son also loved brownies!  The thick chewy fudgy center with the crinkly crust on top is so satisfying with a glass of cold milk.

Nicholas took a bite of the brownies and quickly dubbed it the BBE (Best Brownies Ever) and named me BMF (Best Mom Forever)!

INGREDIENTS
makes 9 large brownies

• 1 12oz bag semisweet chocolate chips
• 1 1/2 sticks (6 ounces) unsalted butter, cut into pieces
• 1 cup granulated sugar
• 3 large eggs plus 1 egg yolk
• 1 teaspoon vanilla extract
• 3/4 cup all-purpose flour
• 1/4 teaspoon kosher salt

PREPARATIONS

• Preheat oven to 350F.  Spray an 8x8 baking dish with cooking spray and line with parchment paper
• In a large bowl (microwave safe), combine the chocolate chips and butter.  Heat in the microwave for 1 minute then stir.  Continue heating in 15-second increments, stirring in between, until the mixture is melted and smooth.  Be careful not to overheat.  Let cool slightly. 
• In the bowl of the stand mixer with the leaf blade, beat the eggs, egg yolk, and sugar on medium high speed until thicken and light, about 3 minutes.  Add the vanilla extract.  
• Remove bowl from stand mixer.  Stir in the cooled chocolate mixture with rubber spatula.  
• Gently fold in the flour and salt until combined.
• Pour the batter into the prepared baking dish.  Bake for 35 minutes.  Be careful not to overtake.  
• Let cool to room temperature and serve.  

Dreamy Creamy Tomato Bisque




My son does not like tomato at all!  He would not even touch even when I bribe him with a candy afterwards!  I gave up on trying after knowing that he would not budge no matter what!  Then one time, when we were having dinner at a restaurant, I ordered a cup of tomato bisque.  Out of the blue, he wanted to have a taste of the soup.  He carefully scooped a quarter of a spoonful of the soup and tasted it!  From there, he just could not stop!  He finished the whole cup and licked the spoon!  It's like a dream come true for me!

Then a few weeks later, I served the Dreamy Creamy Tomato Bisque at dinner with my two nieces.  They both loved the soup too!  My niece even asked me for the recipe.  Really?  Your wish is my commend.  I restarted this blog because of you, Rachel!

Most recipes use canned tomatoes.  Since tomatoes are so fresh now, why not start from scratch!

INGREDIENTS

• 1 tbsp olive oil 
• 1 medium onion, finely chopped 
• 3 cloves garlic, minced 
• 3 lbs fresh tomatoes, diced 
• 12 oz chicken stock 
• 1/2 cup heavy cream 
• salt and pepper to taste 
• chopped fresh basil 
• shredded Parmesan cheese

PREPARATIONS

1. To remove the skin of the tomatoes - Bring a large pot of water to a boil.  Score the bottom of tomatoes like an X.  Put the tomatoes in the boiling water for 15 seconds.  Remove tomatoes and put in ice bath.  Peel the skin off.  Coarsely chop the tomatoes into big chunks. 
2. In a heavy soup pot, with medium heat, saute the onion and the garlic with the olive oil until translucent, about 3 minutes. Reduce heat, add the tomatoes and chicken stock and bring to a boil and then simmer for 20 minutes.  Add salt and pepper to taste.  
3. Remove the pot from heat.  With an immersion blender, puree the tomato soup until smooth.  Or transfer the soup to the blender and puree in batches. 
4. Return the pot to low heat and stir in heavy cream. 
5. Serve immediately or it can be served chilled.
6. Garnish with fresh basil and Parmesan cheese.  

We are so lucky to be living in California with so many choices of fresh produce this time of the year.  A stroll at the farmers market is such a culinary experience!  I love the sweet smell of strawberries at the farmers market.  It means summer is coming soon!

My daughter loves jam on her whole wheat toast.  I made this simple strawberry and blueberry jam for her and for my family to share.  Jam making is very easy!  Start with the freshest organic fruits and organic sugar, and NO pectin is needed!

A little Food Science for you:  Pectin is a natural carbohydrates found in the skin of most fruits.  Apple and citrus has high pectin level in the cell wall.  Pectin is generally used to gelling or thickening agent in jams and jellies and fillings.  Natural Pectin can be easily extracted with heat and acid.



INGREDIENTS

• 700g Organic Strawberries, washed and dried, hulled and cut in halves
• 300g Organic Blueberries, washed and dried
• 400g Organic Sugar
• 4 Teaspoons of Lemon Juice
• Zest of a half Lemon (optional)
• Mason Jars, Sterilized