on tuesday night my workmates and i ate dinner a hapa izakaya with a co-worker from our toronto office. unfortunately the restaurant was having technical difficulties in the kitchen that prevented them from making the enoki bacon maki and the asparagus bacon maki. i was very bummed :P but, we managed to fill ourselves up on the other food.....ebi chili omelette, avocado ebi salad, gyoza, chicken karaage, one of the rice dishes in a stone bowl, beef tataki, sablefish and a few other dishes i can't remember. as usual everything was delicious!
on wednesday night i had such a busy day at work that i just wasn't in the mood to cook. but i persevered and i pulled a meal together. we had garlic mash potatoes, brocolli and chicken roasted on eggplant and tomatoes (from donna hay, the instant cook). it was ridiculously easy and tasted really good!
1 eggplant, thickly sliced
1 tablespoon oregano leaves
sea salt and cracked black pepper
4 chicken breast fillets
1/2 cup grated parmesan cheese
1/2 cup grated mozzarella cheese
preheat the oven to 355F. line a baking tray with baking paper. place the eggplant slices and on the tray and top with the tomatoes, oregano, salt and pepper. top each pile with a chicken breast and sprinkle with the parmesan and mozzarella. bake for 20 minutes or until the cheese is golden and the chicken cooked through. serves 4.
after i was finished cooking, i had to start my ice cream for girls night on friday. pris had made a request for something chocolatey, so rather than make plain chocolate, i found a recipe for cappuccino chocolate chip ice cream (from a passion for ice cream by emily luchetti).
8 large egg yolks
1/4 cup sugar
1/8 teaspoon kosher salt
1/2 cup coffee beans
2 cups whole milk
2 1/2 cups whipping cream
6 ounces bittersweet chocolate, chopped medium fine
in a bowl, whisk together the egg yolks, 1/4 cup of the sugar, and the salt. coarsely crush the coffee beans with a rolling pin or the bottom of a saucepan. combine the milk, cream, the remaining 1/2 cup sugar, and the coffee beans in a heavy saucepan. cook over medium heat, stirring occasionally, until almost simmering. slowly pour the liquid into the egg mixture, whisking as you pour.
return the cream mixture to the saucepan. cook over medium-low heat, stirring constantly with a heat-resistant plastic or wooden spatula, until the custard reaches 175F and lightly coats the spatula. cool over an ice bath until room temperature. refrigerate for at least 4 hours or up to overnight.
place the chopped chocolate in a bowl and put it in the freezer. strain the ice cream base through a sieve, discarding the coffee beans. churn in an ice cream machine according to the manufacturer's instructions. place the ice cream in the bowl with the chocolate and fold together.
