Combine remaining ingredients (except strawberries) in a blender or food processor and blend just until smooth. Pour into the crusts and place on a baking sheet. Bake 15-20 minutes, or until firm around the edges, but still slightly loose in the center. Cool completely on a wire rack. Then cover and chill.
Before serving, top with strawberries.
Note: You can also make your own five spice powder mix by toasting equal parts of cinnamon, cloves, fennel seeds, star anise and Szechuan peppercorn. Grind them in a coffee grinder to a powder and it can be stored in an airtight container in your spice cabinet for up to 3 weeks.
This salt is great as a seasoning fried food and roast meats.
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//global variablesvar cdnRoot = 'http://cdn.abclocal.go.com';var webRoot = 'http://livewellnetwork.com';var section = 'goodcookin';var mimeType = 'video/mp4; codecs="mp4v.20.8, mp4a.40.2"';var mp4MimeType = 'video/mp4; codecs="avc1.42E01E, mp4a.40.2"';var mobileVideoSrcPath = 'http://dig.abclocal.go.com/LiveWell/GoodCookin/2011/video/LWGC3111Aweb02.mp4'; var isValidMP4 = true;var queryString = 'site=lwhd&id=8060723&pid=8060797§ion=goodcookin';var isOTVdebuggingOn = false;var fallbackToFlash = 'null';var videoFileNotValid = 'Unable To Load Video With Path: http://dig.abclocal.go.com/LiveWell/GoodCookin/2011/video/LWGC3111Aweb02.mp4';var display3gpInfoMessage = 'Sorry, but this video won?t play on your device. Soon, all new video will play across all devices.';function fallback(video) {//$('videoplayer').setHTML(videoFileNotValid);//display 3gp info messagedocument.getElementById('html5player').innerHTML = display3gpInfoMessage;}Heat oil in pot for deep frying to approximately 350 degrees. Dredge crab in cornstarch, shaking off excess. Deep fry for 4 minutes minute, drain.Heat wok or large saute pan on high, add oil and sweat the garlic and ginger for about 10 seconds, add the oyster sauce, black pepper, water and butter. Add the sugar and taste.
Lower the heat and slowly stir the sauce until the butter has thickened the sauce. Add the crab to the sauce and toss to coat the pieces evenly. Plate the crab and garnish with scallions and lime wedges. Serve with plenty of napkins and ice cold beer.
Note: You can substitute the Dungeness crab with jumbo prawns, blue crab or lobster.
* Alexander Ong's culinary history is as vibrant & exciting as his cuisine. Born in Malaysia, his career began in "controlled chaos" at the 600-cook kitchen of the Shangri-La Hotel. His expedition west began in Bermuda as the Chef de Partie at the Southampton Princess Hotel. In the years following, Ong helmed kitchens at the Ritz-Carlton Hotels in Atlanta and Amelia Island and served as Chef Tournant at Caesar's Tahoe. Finally settling in the Bay Area, he served as the executive chef for the Orocco East-West Supper Club, the senior sous chef for Stars and opening chef at Le Colonial. In 2001, Betelnut invited Ong to take the reigns of their kitchen. His creativity keeps Betelnut thriving as one of the Bay Area's most popular and successful restaurants.
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//global variablesvar cdnRoot = 'http://cdn.abclocal.go.com';var webRoot = 'http://livewellnetwork.com';var section = 'goodcookin';var mimeType = 'video/mp4; codecs="mp4v.20.8, mp4a.40.2"';var mp4MimeType = 'video/mp4; codecs="avc1.42E01E, mp4a.40.2"';var mobileVideoSrcPath = 'http://dig.abclocal.go.com/LiveWell/GoodCookin/2011/video/LWGC2711Aweb04.mp4'; var isValidMP4 = true;var queryString = 'site=lwhd&id=8003321&pid=8003657§ion=goodcookin';var isOTVdebuggingOn = false;var fallbackToFlash = 'null';var videoFileNotValid = 'Unable To Load Video With Path: http://dig.abclocal.go.com/LiveWell/GoodCookin/2011/video/LWGC2711Aweb04.mp4';var display3gpInfoMessage = 'Sorry, but this video won?t play on your device. Soon, all new video will play across all devices.';function fallback(video) {//$('videoplayer').setHTML(videoFileNotValid);//display 3gp info messagedocument.getElementById('html5player').innerHTML = display3gpInfoMessage;}This is a classic way Parmigiano-Reggiano is enjoyed as a dessert in Emilia-Romagna. Using a wedge shaped cheese knife or paring knife chip off chunks from a 1 1/2 pound wedge of cheese.Arrange the pieces on a platter and drizzle with the best aged balsamic vinegar you can afford. The best is called Extra Vecchio from the Consorzio di Balsamico of Modena or Reggio.
Note: Excellent Parmigiano and Balsamico can be purchased at the Pasta Shop.
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//global variablesvar cdnRoot = 'http://cdn.abclocal.go.com';var webRoot = 'http://livewellnetwork.com';var section = 'goodcookin';var mimeType = 'video/mp4; codecs="mp4v.20.8, mp4a.40.2"';var mp4MimeType = 'video/mp4; codecs="avc1.42E01E, mp4a.40.2"';var mobileVideoSrcPath = 'http://dig.abclocal.go.com/LiveWell/GoodCookin/2011/video/LWGC3111Aweb03.mp4'; var isValidMP4 = true;var queryString = 'site=lwhd&id=8060725&pid=8060813§ion=goodcookin';var isOTVdebuggingOn = false;var fallbackToFlash = 'null';var videoFileNotValid = 'Unable To Load Video With Path: http://dig.abclocal.go.com/LiveWell/GoodCookin/2011/video/LWGC3111Aweb03.mp4';var display3gpInfoMessage = 'Sorry, but this video won?t play on your device. Soon, all new video will play across all devices.';function fallback(video) {//$('videoplayer').setHTML(videoFileNotValid);//display 3gp info messagedocument.getElementById('html5player').innerHTML = display3gpInfoMessage;}1. Preheat oven to 300 degrees. Line a baking sheet with parchment paper or a silicone baking mat. In a medium bowl, whisk together flour, salt, cornstarch, and sugar. Stir in oil and egg whites; continue stirring until smooth. Gradually blend in 3 T water.2. Drop four level 1-Tbsp portions of batter on baking sheet, spacing them at least 5 inches apart. Use a the back of a small offset spatula or a butter knife to spread each evenly into a 4 inch circle. Bake until dark golden brown, about 25 minutes. (Homemade fortune cookies need to be a bit dark in order to bend properly, and will be a little speckled in appearance rather than uniformly gold.) Meanwhile, set a muffin pan (with cups 2 3/4 inch wide) next to the oven.
3. Using a wide spatula and wearing cotton gloves, remove a cookie from the oven and flip it onto one gloved hand. Place a fortune in center of cookie while bringing edges together to enclose (don't fold it too firmly in half). Grasp ends of cookie and bend corners down to form a crescent. If cookie hardens too fast or starts to crack, return it to oven for 1 minute before continuing the fold. Once it's shaped, fit it, ends down, into a muffin cup to fi the shape as it cools. Shape other cookies the same way. Let cool completely. Repeat to bake and shape remaining cookies. Make Ahead: Up to 1 week, stored airtight at room temperature.
* Margo True has been the food editor of Sunset magazine since 2006. She is the author of The Sunset Cookbook, which is being published October 2010. Prior to joining Sunset, Margo was the executive editor of Saveur and senior editor and writer at Gourmet. Over the course of her career, Margo has won four James Beard journalism awards for her writing and has often been a guest on TV and radio programs. She also spearheaded Sunset's James Beard Award-winning blog, One-Block Diet (http://oneblockdiet.sunset.com/). She lives in Menlo Park, California.
The melding of content and commerce has become standard practice in the digital world, with the likes of Of a Kind, One Kings Lane and ASOS proving that decent editorial doesn't just fuel sales, but also marks the difference between creating a loyal site visitor and someone who sends e-mail newsletters straight to spam. Even traditional content creators including Conde Nast are diving into e-commerce in major ways, as the publishing behemoth announced in December.
But the company that truly has set the bar for how content-meets-commerce should be done is Net-a-Porter, which will celebrate the launch of its print magazine, Porter, during the upcoming New York Fashion Week and boasts an editorial team that rivals the size of substantial fashion glossies and is helmed by former Harper's Bazaar UK chief Lucy Yeomans (Penelope Cruz, Mary-Kate and Ashley Olsen and Milla Jovovich have been cover stars). And the editorial operation at their men's division, Mr. Porter, is no slouch either, with a bimonthly newspaper and weekly digital publication that can be counted on to provide interesting reads (a video and profile on fashion-focused WME agent Andrew Weitz caught our fancy when it debuted in May). On Feb. 18, former Men's Health UK style director Dan Rookwood will assume a role heading U.S. editorial for the London-based e-commerce operation.
STORY: Party On: Cobie Smulders, Molly Sims Celebrate Stylist Mary Alice Haney's Net-a-Porter Debut
On Tuesday, the company — which, side note, just started carrying menswear hotshots J.W. Anderson and Tim Coppens — released its latest crop of stories. And one in particular — a portfolio called Modern Love — made us gush, swoon and smile all at once.
The story profiles five stylish guys — some single, some long married — and asks them candid questions about love.
The question "Where did you get your notion of love from?" is posed to 28-year-old Lee Mullins, who is the director of personal training at London's Bulgari Hotel.
"My parents have taught me a lot. They make each other laugh, and I've always loved watching their little rituals," he answers, posing for a photo with girlfriend Adena Wallingford, and dressed in a Burberry jacket, Acne jeans and Turnbull & Asser pocket square (all available for sale on the site, natch).
Another subject, Stuart Harrison (clad in a Gucci suit), talks about his wife of 40 years and how his idea of love has developed: "Being in love after all this time means being comfortable enough around each other that there's no tension at all."
The piece is truly touching, and shows how well content and commerce can work when done right — a mutually exclusive partnership that, despite having an agenda, manages to feel pure.
Modern love, indeed.
Following in the well-heeled footsteps of past honorees including Tom Ford and Diana Vreeland, costume designer Catherine Martin has been selected for induction into the famed Rodeo Drive's Walk of Style.
PHOTOS: 'Great Gatsby' Premiere: Leonardo DiCaprio, Jay-Z and Carey Mulligan Hit the Red Carpet
Tapped for her contributions to the worlds of style and entertainment, Martin's nomination celebrates her extensive achievements, which includes collaborations with stars including Leonardo DiCaprio, Ewan MacGregor, Beyonce and Tobey Maguire, and her lauded work for costume design and art direction for films including Romeo and Juliet, Australia, and last year's The Great Gatsby film adaptation.
“It’s really amazing that she was able to create something from that time period that’s so current and relevant was also true to that time as well,” says Peri Ellen Berne, chair of the Rodeo Drive Walk of Style, which was conceived by the late, great Fred Hayman and launched in 2003.
For her designs in The Great Gatsby, Martin partnered with brands including Prada, Brooks Brothers and Tiffany & Co. to create costumes that reflect the era. "The overall effect is seamlessly opulent and it transported us in a very modern way into [the 1920s]," says Berne.
STORY: Baz Luhrmann and Catherine Martin to Design Miami Hotel
The 21st recipient of the prestigious award -- which includes a plaque embedded in the tony street -- Martin is also the first Australian to hold the honor. Martin’s sketches for The Great Gatsby will be showcased in an outdoor exhibit on Rodeo Drive from Feb. 17 to March 2.
Set to take place on Feb. 28 at Beverly Hills’ Greystone Mansion, the induction takes place ahead of this year's Oscars celebrations -- a timely coincidence taking into account Martin’s own Academy Award nominations for The Great Gatsby, as well as her 2001 Oscar wins for Moulin Rouge for best costume design and best art direction. “There’s a really festive feeling in the air,” says Berne.
