Who Stole the Cookie From the Cookie Jar?

Lil Jon stole the cookie from the cookie jar!

Cold day in New York, so I thought it was time to get the baking gear out and settle in for Round No. 2. of Oatmeal Chocolate Chip Cookies. Alas, I raided the pantry but could not find the light brown sugar. I substituted molasses for it instead, which worked fine. Just be aware that the result will be slightly darker.

This recipe is by far the best one I've tried yet. Everyone from my family to my friends and even my dog (shhh -- you're not supposed to give your dog chocolate!) can attest to the buttery, melt-in-your-mouth flavor of these scrumptious morsels. The marriage of oat and chocolate (with its offspring: walnut and vanilla extract) will have a long lifespan, I predict.

Cookies really aren't the same without butter, so don't even think about using margarine. The health effects of margarine are debatable, but something that most people don't recognize is that the hardening of vegetable oils used in the making of margarine actually produces the saturated fat they fear so much in butter. Plus, margarine often has trans-fat, resulting from hydrogenation. This information is not usually disclosed to the public but is studied by naturopathic physicians, who specialize in natural medicine.

On to the recipe...

Oatmeal Chocolate Chip Cookies
Submitted by: Panthera

"I modified Beatrice's Excellent Oatmeal cookies very slightly. I came up with something that my boyfriend went CRAZY over! I've never seen him enjoy cookies to that extent! He said I blew his mother's recipe away."

Recipe Rating: 4.6/5
PREP TIME: 15 min.
COOK TIME: 12 min.
READY IN: 55 min.
Original recipe yield 3 1/2 dozen

INGREDIENTS:
-1 cup butter, softened
-1 cup packed light brown sugar (or 2 tbsp molasses)
-1/2 cup white sugar
-2 eggs
-2 tsp vanilla extract
-1 1/4 cups all-purpose flour
-1/2 tsp baking soda
-1 teaspoon salt
-3 cups quick-cooking oats
-1 cup chopped walnuts
-1 cup semi-sweet chocolate chips (I used Tollhouse)

DIRECTIONS

1. Preheat the oven to 325 deg F.
2. In a large bowl, cream together the butter, brown sugar and white sugar until smooth. Beat in eggs one at a time, then stir in vanilla. Combine the flour, baking soda and salt; stir into the creamed mixture until just blended.

Close-up of choco-oat batter

Mix in the quick oats, walnuts and chocolate chips. Drop by heaping spoonfuls onto ungreased baking sheets. (No need to butter the sheets -- you'll find there's already plenty of butter in the mixture.)

Second batch: Not too sweet, not too rich. Just right.

3. Bake for 12 minutes in the preheated oven.

Crumbly first batch

Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Eat your heart out, Marg R. In

Final step: Consume!

Lil Jon, age 7, gobbled down four out of the five cookies on his plate. His chocolate-drenched mug left behind traces of his sticky behavior.

Up In Da Club

The title may sound vaguely reminiscent of a certain 50 Cent joint, but don't let that turn you off. This latest offering from Wong Fu Productions is nothing like Fiddy. You may be familiar with Wong Fu as the guys who first introduced us to "Yellow Fever" in 2006, or for their goofy music videos. They've even produced a feature film, "A Moment with You," which hit college campuses across the U.S. and Canada last year. Now, Phil, Ted and Wes are back with "Up In Da Club," a made-purely-for-fun short that teaches us that even nerdy Asian guys can 'get jiggy' with it (or something like that).

"Up In Da Club" features Christopher Dinh as Evan, a shy dude trying to impress 'Stacie the cute accountant' at work, played by perky actress Stephanie Reading. Lotus (Dir. Phil Wang), a glib, pink sunglasses-wearing dance fanatic, is charged with the task of transforming Dinh's character into a Smooth Operator in just one afternoon.

Will he be successful in the club? Will Evan make Stacie dizzy with his killer dance moves? Or will he only make a fool of himself? Watch to find out! The rest of the four-part short can be found on Youtube.

Wong Fu keeps it fresh with a thumpin' soundtrack, courtesy of tunes by Far East Movement, David Choi, Jesse Chui and George Shaw.

Who's That Guy: Speaking of Christopher Dinh...Where have I seen this guy before??

Oh, that's right...in Big Phony's "Girls Like You Don't Go For Guys Like Me" (see related blog post here). In the music video, he cautiously admires a hot chick from afar. Even though he's a relative newbie to the acting scene, Dinh seems to have mastered the art of acting the awkward Joe Schmo. Chances are, you'll be seeing a lot more of this guy.

And just to make this food-/drink-related: As you'll see after watching Part 4 of "Up In Da Club" (fast-forward to 5:03) -- it's never a good idea to get plastered on pre-game booze, lest pictures of your glowing Asian mug (you know I could have said it the other way around) be posted all over Facebook.


It's not rocket science
It's just how it is
Girls like you don't go for guys like me

-Big Phony, "Girls Like You Don't Go For Guys Like Me"

Skin Food: Alabu Natural Goat Milk Soap

Do you suffer from skin allergies? Are you looking for a natural soap free of harmful chemicals? Do you wish you could have baby-soft skin again? Well, look no further! Alabu Natural Goat Milk Soap is the antidote to your rough heels and acne-infested back.

Okay, so the term 'goat milk' has a tendency to inspire puzzled looks and trepidation. Unfortunately, for those of us who have grown up in a cow milk world, the very thought of drinking goat milk is absurd and perhaps a bit unnerving. Then again, some of us readily eat goat products in the form of feta cheese (well, what else did you think it was made from?). But I'm not asking you to drink it. I'm challenging you to use it on your skin.

Here's why you should give goat milk soap a chance: The makers of Alabu know how harsh and drying conventional soaps are. Handmade natural soaps, on the other hand, are made in the traditional "cold soap" process that retains glycerin, which makes skin smoother and healthier. It's also ideal for those with skin allergies, like dermatitis or eczema, which I happened to suffer from as a child.

Concerned animal-lovers and non-meat eaters will be glad to hear that Alabu soaps are not tested on animals. In fact, Alabu is so sure that you'll love their products that they have a money-back guarantee on the product you paid for, as well as any additional sales tax. With a policy like that, you can't lose.

Alabu's 100% natural goat milk soaps come in three different forms:
-Unscented, for the most sensitive skin
-Essential oil, made with "medicinal plant-based essential oils"
-Fragranced soaps, for those who enjoy a variety of scents from around the world, including Lavender Delight, Green Tea, Oat-n-Honey and Tea Tree Oil (for those prone to breakouts)




Product on trial: Sara's Soap.

Maybe it's because of the name (which oddly, makes it seem like it was made for me), but I had an inkling that this soap was going to be a good one.

The website reads: "Sara's Soap is an extra moisturizing unscented recipe made for a special young lady who has numerous allergies." -- Sounds like the story of my life.

Sara's Soap is created with a generous dose of moisturizing olive oil and vegan squalane oil, making it safe for those with sensitive and extremely dry skin. While the soap does not contain any fragrance, it has a generous lather effect that I can testify to. The result? My skin felt super smooth and buttery soft. I didn't even need my daily post-shower moisturizer! That's both time- and money-saving.

After showering, keep the soap dry by getting rid of any residual water in your soap dish and hanging the bar of soap on a soap drying rack.

Ingredients: Saponified Olive Oil, Buttermilk, Coconut Oil, Soy Bean Oil, Squalane Oil, Castor Oil and Cocoa Butter

Oh, and for those of you interested in the baby-soft skin mentioned earlier, try BabyMe.

You can purchase Alabu goat milk soaps at a local retailer near you or online. Alabu also sells clothing, lip balm and shaving supplies, along with other personal care items.

Rating: 5 out of 5 stars

Better Than Your Average Shiatsu

Rub liberally into tough muscles and hard knots.

I'm talking about the Bilardo Brothers Peppercorn Steak Rub. Originally intended as a gift for my dad that I picked up at a farmers' market while in LA, this steak rub isn't an award winner for nothing. (In case you were wondering, it won 1st place in national cooking competitions, like the '99 American Royal International Sauce Competition, '98 Barbecue Showdown and countless other meat championships.)

Bilardo perfected its blend of high quality white and black peppercorns, rosemary, garlic and a host of other fine spices. Just a tiny sprinkling of the peppercorn concoction really makes the flavor pop. It's also ideal for seasoning marinades, combining with sour cream to create a tangy dip, or tossed over salad.

L-R: Dad's bean sprouts & oysters, steak sauce, steak rub with parsley.

Dad's quite a food experimenter in his own right. He's conquered Caribbean Fish Stew (Pisca Stoba), among other dishes he whips up with whatever ingredients are in the house. Unfortunately, the next day, Mom, bro and I found our faces flush with red patches. Must've been the oysters. Oysters may be commonly thought of as an aphrodisiac, but I'm betting my flushed cheeks aren't from swooning over a handsome catch. (It's a myth, by the way -- oysters don't at all enhance sex drive). In any case, overdosing on shellfish is not advised.



The best part is, this steak rub is made of all natural ingredients. Absolutely no preservatives, additives or MSG included! For all the meat lovers out there, Bilardo also sells personalized rubs for chicken, fish, pork and BBQ meat.


NOTE: I will write a vegan-friendly entry soon, I promise.

Leaving Footprints on Saint's Alp

Alp
Pronunciation: \'alp\
Function: noun
Etymology: back-formation from Alps, mountain system of Europe
Date: 15th century

1: a high rugged mountain
2: something suggesting an alp in height, size, or ruggedness

My first introduction to Saint's Alp Teahouse was about three years when my friend Nick took me there for some boba freshman year. This was back in his pre-vegan days (if you can remember that long ago, it's safe to say it's been awhile). A cozy Taiwanese teahouse in the East Village, Saint's Alp is a local neighborhood haunt popular with the college kids, a place where I know I can get good bubble tea and reliable lunch dishes for cheap. Over the years, I've sampled countless varieties of their bubble tea: black, almond, mango, passion fruit, Romeo, Juliet and kumquat lime nectar bubble teas, and lychee nectar with nata de coco. As for the dishes: Braised chicken, minced pork and shredded spicy chicken with green noodles, just to name a few.

On my most recent trip to Saint's Alp two days ago, I discovered with a shock that my beloved Romeo (tart) and Juliet (sweet) Specials had strangely vanished from the menu. Oh, no! The thought that my Shakespearean loves had been offed saddened me momentarily.



But then I ordered a Tropical Fruit Nata ($3.45, incl. boba), and all was well with the world again. The Specially Braised Chicken Chunk with rice ($5.50) came out a little later than usual, but I'll cough that up to the downsized staff (I only spotted one chef in the kitchen before 3pm, and there were only two small parties when we arrived at 1pm on a weekday).

Pssssst: Even the waiters are familiar. The same Taiwanese pretty boys from three years ago still work here. That's one of the perks of being a regular, you notice these things. And they notice you. Maybe.



My friend Kristal ordered the Marinated Minced Pork with rice ($5.50) and the hot butterscotch black milk tea with boba ($3.25). Buttery is the key word here.

A shining Kristal moments before digging in.

For years, I thought Saint's Alp was 'Saint Alp's' -- a common visual blunder, I suppose. I have so many memories of Saint's Alp. Countless lunch and snack sessions with high school and college buddies, but also a handful of awkward 'dates'.

I'll never forget that one sweltering summer evening of 2007. I was working as a front end cashier at Dean & Deluca. I brought my co-worker here -- it was his first time. Blond, curly-haired, one year my senior, with a nonchalant swagger, completely uninhibited and borderline Bukowski-an by nature. His recent history included backpacking through China, where he'd almost managed to get stuck there until someone had made a few calls to the embassy and bailed him out. After work, we walked all the way from Soho to Third Av and almost didn't make it to Saint's Alp due to my lack of navigational skills. Once there, he ordered the first thing that caught his eye: Chocomint Shake. I could've died then and there. But hey, to each his own.

There's still a lot on the menu I have yet to try: Mung bean shake, green barley juice, honey & yolk cocktail, taro pudding with azuki bean, condensed milk toast. However, I'm confident that I'll get around to it...so long as Saint's Alp stays in business (crossing my fingers).

When in Spain, do as the Spaniards do

Mario Batali is probably a household name by now, at least among New Yorkers. The chef, together with his business partner Joe Bastianich, owns over six hot restaurants in New York City; Babbo Ristorante e Enoteca is their flagship Italian restaurant. Batali has also won many culinary accolades. In 2002, he won the James Beard foundation's "Best Chef: New York City" award. He has also written many books.

But Batali may be on your radar for another reason: This fall, his new PBS television series, Spain, on the Road Again, is bringing the flavor of Spain to kitchens near you. The show documents Batali and his three co-stars, one of whom includes Gwyneth Paltrow, on a road trip eating their way through Spain. Batali's version of Spanish Paella was recently aired on the Oprah Winfrey Show.

On President's Day, my family decided to embark on a little culinary adventure of our own.

CHALLENGE: Recreate Batali's paella. Here, I chronicle our first attempt.

Above, close-up shot of the final product.

Mario Batali's Paella
Ingredients: Makes 6 Servings

-10 small to medium chicken drumsticks

-1/2 cup extra-virgin olive oil

-2 cups medium shrimp, enough for about 5 per person

-1 medium Spanish onion, cut into 1/4-inch dice

-1/2 cup pureed ripe tomatoes

-1 tsp. kosher salt, or to taste

-1 tsp. saffron threads, crushed

-2 tbsp. sweet pimenton (Spanish smoked paprika)

-1 lb. Manila clams, scrubbed

-4 quarts chicken stock

-2 cups bomba or other shortgrain rice (arborio and risotto do just as well; we used arborio)

-1 cup freshly shucked peas

-10 spears pencil asparagus, stalk cut on the diagonal into 1/4-inch thick slices

-1-inch pieces of sausage

Directions: Preheat an oven to 400 deg. Place the drumsticks on a baking sheet and season all over with salt and extra-virgin olive oil (we pan-fried them). Bake for 20 to 22 minutes and set aside.

In the meantime, heat a 14- to 18-inch paella pan over medium-high heat. Add the oil and heat until smoking. Add the shrimp and cook until golden brown on both sides, about 3 minutes per side. Transfer to a plate and set aside. Add the onion to the pan and cook until soft, about 8 minutes. Push the onions into the center of the pan and sprinkle 2 tbsp of the salt around the edges of the pan.

Add the tomato puree, stirring it into the onions, and cook for 3 minutes. Add the remaining salt, saffron, pimenton and cook, stirring, for 5 minutes. Add chicken stock, bring to a boil, and cook for 5 minutes. Add the rice and stir it well to distribute it evenly. Add clams, drumsticks, arranging them nicely throughout the pan (the sausage and shrimp can also go in at this point). Then add the peas and asparagus and bring the stock back to boil, and cook, without stirring, for 10 minutes. Taste for salt and add it if needed, then cook, again, without stirring, for 10 more minutes, or until the liquid is completely absorbed and the pan starts to make a crackling noise (don't worry, this is what you want).

Remove from the heat and let rest for 10 minutes before serving (this sets the flavor).

Slicing and priming the ingredients.
Clockwise, from left: onions, olive oil, red and orange peppers, shrimp, paprika

Pan-frying the shrimp and sausage slices.

The sauce, before the addition of chicken stock and rice.

Voila! Our family-style paella.

After an hour and a half of prepping and cooking time, we realized that the key to the Spanish way of approaching food is slow. No rush, just savor the delicate morsels and pop a flask of red wine (not pictured). The arborio rice soaked in and retained the rich hints of seafood, sausage and vegetables. Gwyneth Paltrow is known to have eaten an entire pan of the rice alone. Now I can finally see why.

RESULT: Success! Next time, we'll be sure to use that paella pan so the rice doesn't end up soupy (ordered it from Amazon and it should be arriving in 4-7 days).

And there you have it -- the taste of Spain without even having to pull out your passport!

The Secret Garden

Apologies, as I'm still behind on my entries from LA. However, I thought I would provide a glimpse into the Huntington Library in San Marino. Although it is called a library, the actual library comprises only a fraction of all the art and culture in this non-profit institution. Mr. Henry E. Huntington was a man with a love for art, books and gardens. Inside his estate, you'll find vintage books and manuscripts, an extensive art collection with paintings from the 17th to 20th century, botanical gardens and plant life. The most eye-catching gardens are the Rose Garden, the Japanese Zen garden, the Desert Garden and the newly constructed Chinese garden.

Above: Following my aunt through a mysterious tunnel to the Asian gardens. It looks almost enchanted, no?



More tunnels, and I feel like this is an edition of 'Where's Waldo?' (I'm not stalking my aunt, really -- she's the one in the red coat). I wish I knew what kind of trees these were, but the overhanging branches made to resemble tunnels are a remarkable architectural specimen, similar to ones I've seen in The Getty. It's like bringing a little bit of the indoors (flattened trees resembling ceilings) to the outdoors, with natural sunlight flickering in through window-like lattices.

Above: Japanese Zen garden. Props to the guy rockin' the turquoise turban.



Red berries, in the dead of winter. The color reminds me of smashed tomatoes. Not that I smash tomatoes.



The Chinese garden had a koi pond with pretty mallard ducks. That green head caught my attention as a ten-year-old. I remember buying a mallard beanie (back when beanie babies were all the rage) at the Audobon Center in Sharon, Conn.

Pink flowers in bloom.