The Karate Kid

Hardship meets Discipline. Belief meets Victory. If you're looking for an adventurous, feel-good film, then The Karate Kid is for you.

The film made its debut last week bringing in $56 million at the box office on its opening weekend, which I think surprised everyone. There was a lot of talk about it beforehand, with a slew of die-hard fans scoffing at Hollywood for even attempting to mess with their beloved 80's classic. That's fair enough, but personally, I loved it. It was thrilling, emotional, and overall very entertaining. I left the theatre that night feeling light on my toes and wanting to kick some kung-fu butt (pow!).

The film stays very true to the original plot with only a few minor differences (the biggest being that karate was traded in for kung fu). Our hero/protagonist, Dre (Jaden Smith), plays a 12-year-old boy from Detroit who moves to China when his mother gets a job transfer at the car factory. Alone and unhappy, he soon finds trouble with the schoolyard bullies but is rescued by the apartment's maintenance man/kung fu master, Mr. Han (Jackie Chan), who takes Dre under his wing as his apprentice.

The entire story is set in Beijing, which is a nice change of pace from the original. The scenes are a visual feast - amplified Hollywood-style - with breathtaking shots of temples, The Great Wall, and China's mountainous landscape. I found that the new setting seemed to really emphasize the theme of Dre's isolation. Despite the length of the film (140 minutes), the story is well-paced and filled with a generous dose of humour. The fight scenes feel captivatingly real. The kids are particularly young in this version, so you really get a sense of the bullying that Dre goes through. All throughout the theatre, I could hear people in the theatre wincing, grunting, and cheering for our protagonist as he battled it out.

What I was most impressed with about the film was the acting. I know there's been some criticism against Jaden for being too one-dimensional, but I disagree. Personally, I thought he did a great job (he also happens to be Will Smith's son, FYI). He really made his character believable, and for a 12-year-old kid to go through all physical training, it's quite impressive. As for Jackie Chan, well, you can't really go wrong with Jackie Chan (although I did hear his previous film was a flop).

Admittedly enough, I'd never even heard of the original Karate Kid until this past year, when it happened to play on TV one day (hey, It was before my time). So perhaps it was my lack of attachment to the original that enabled me to embrace the remake with open arms.

All in all, it was a lot of fun to watch. If you're on the fence about seeing this one, I say just go! Check it out at Rainbow cinemas on Tuesday nights where admission is only $5 (regular is $9). There's one on Front Street, at Promenade Mall, and at Woodbine Centre. You won't get a huge IMAX 3D screen, but you'll still get to enjoy a night of some kick ass entertainment (no pun intended).

Blueberry Pie

Pie is one of those classic, iconic foods that marks the celebration of both fun and tradition. It can be the perfect finale to a holiday dinner, and or the ideal treat to take to a casual picnic outing. Pie seems to be way more of an American thing, however, as I always see them gracing the covers of the summer issues for Martha Stewart Living. And as cliche as it may sound, whenever I think of pie, my mind conjures up images of the hot pastries cooling on the window sill of an eighteenth century farmhouse (yep, I read a lot of them Little House books back in the day).



Yet despite all of this tradition, growing up in a Korean family meant that pie was hardly ever a part of my daily repertoire. It wasn't something where I could say my grandmother had taught me, with a secret family recipe that had been passed on from generation to generation. Nope, no memories of nostalgic childhood baking here (tear). In fact, I think my family only began having pie at home when I first learned to start baking a couple years ago.



To be completely honest, I've never really been a pie person, and it may be because whatever little exposure I did have as a kid, it was with tasteless, store-bought, frozen pie. But upon discovering the joys of making pies from scratch, I've become very fond of making them. Now, every summer I wait in eager anticipation for the perfect moment to make a summer fruit pie. With the season bursting with such an array of peaches, nectarines, cherries, and berries of all kinds, it can be hard to settle on just one. Should I go for peach? Or maybe peach-blackberry? Maybe cherry?

In lieu of Father's Day that took place on Sunday, I made my first pie of the summer - blueberry.






Apart from the filling being a little soupy from using flour instead of cornstarch, it turned to be very tasty - a flaky butter crust filled with chunky bits of blueberries, spiced with a hint of nutmeg. We didn't have any ice cream to serve it with, but it didn't matter - all but a single wee slice was gone by the end of the day. And I think that means that this one's a keeper :)

Fresh Blueberry Pie
adapted from allrecipes.com. makes 1 pie; serves 8

2 recipes of Butter Flaky Pie Crust
4 cups fresh blueberries
3/4 cup white sugar (*note: if your blueberries are veryd sweet, you can cut down to 1/2 cup)
3 tablespoons cornstarch
1/4 teaspoon salt
1 tablespoon lemon juice (optional)
1/2 teaspoon cinnamon
pinch of freshly ground nutmeg
egg yolk or milk
turbinado sugar

Preheat the oven to 450 degrees F. In a large bowl, toss together the sugar, blueberries, cornstarch, salt, lemon juice, cinnamon, and nutmeg.

Roll our your bottom pie crust, line the pan and trim the edges with a pair of kitchen scissors. Add the filling and cover with your second pie crust to form the line. Seal the edges by pressing down with your fingers and crimp with a work. Cut 4 air vents in the center of the lid with a paring knife. Work quickly so that the dough stays as cold as possible.

Brush the lid with a beaten egg yolk or milk and sprinkle generously with turbinado sugar.

Bake for 15 minutes on the lowest rack of your oven. Then turn down the heat to 350 degrees F and bake for another 30 minutes. Let cool for 15 minutes and serve warm with a scoop of vanilla ice cream!

"Gelato di Nuvola"

I came across this cute photo today by photographer *meppol on deviantart. Ah, perfect weather for ice cream :)

Original link

Pretty in pink

Roasted bell peppers

Beautiful, colourful, sweet bell peppers are one of my favourite veggies. While they are great to eat raw in salads or sliced up for a dip, I love how intense their flavour becomes when you roast them. I will often buy roasted red peppers from the antipasto section at the grocery store to put into sandwiches, but it's super easy to make yourself too.




Step 1: Preheat the oven to 450 degree F and set the rack near the top, about 5 inches from the heat element. Wash and slice the peppers in half and place them on a baking tray.



Step 2: Roast the peppers until blackened and charred, about 6 to 10 minutes



Step 3: Put the peppers into a large bowl and cover with plastic wrap for 15 minutes. The steam that is captured will help the skin of the peppers to peel off.



Step 4: Use your hands to peel back the skin off the peppers. If they are too slippery, use a sheet of paper towel as a "glove" to create friction. If the peppers are too hot to handle, put them back in the bowl to cool down a bit.



Step 5: Slice and serve! That's it! Now you have delicious, roasted bell peppers that you can put into sandwiches, puree into a soup, or add to salads and grilled meats. I like to sprinkle mine with coarse sea salt along with a drizzle of extra virgin olive oil and balsamic vinegar to draw out the natural, sweet flavours.

Summer nights and city lights

Homemade Pasta

Pasta just might be the ultimate, universal go-to meal. I mean, what could be easier that throwing some noodles into a pot of boiling water? But even something as simple as pasta can be made into something unique when you make the noodles yourself. I absolutely love fresh pasta. It has an addictive, chewy texture that can't be beat.



Making your own pasta is actually very simple - all you need is flour, eggs, and salt. In fact, you don't even need eggs if you don't plan to make an egg pasta. It's a good idea to set aside a chunk of time like a Saturday morning though, because although easy to make, it can be a bit time-consuming.



There are a two standard methods when it comes to starting off with the dough. One is to use a food processor, while the other is to work on an open countertop where you crack the eggs into a mound of flour. Now, I don't advocate the latter method unless you've got some serious skills, in which you will need to share with me. I'm not quite sure who came up with the idea of working on a countertop, when working in a bowl just makes way more sense. For one thing, it would've prevented my mound of flour/mini egg volcano from spilling everywhere and making an eggy mess. (Note how you can see the lava starting to ooze out already). Ah well, live and learn, right?

Kneading the pasta dough can be quite a bit of a workout, so unless you have a helper elf or a stand mixer to do the kneading for you, you better turn on some music and roll up your sleeves real good. However, I will admit that there's a smug feeling of satisfaction that comes from kneading dough by hand.



One thing that's very handy to have in this process is a pasta machine. Yes, you can definitely roll out your dough by hand with a rolling pin, but a pasta machine makes the job WAY easier. I know it might seem excessive, but trust me, this is not yet another useless kitchen gagdet. You see, rolling out the dough turns out to be very therapeutic. I kid you not. Just try cranking the handle at a steady rhythm a few turns and I guarantee you'll instantly feel all your troubles melt away :)

Fresh Egg Pasta

from Williams-Sonoma Italian Favourites. makes 1lb of pasta; serves 6

The proportions of ingredients are approximate and may vary depending on the actual size of the eggs used, the absorbency of the flour, and humidity in your kitchen. So use your head and adjust accordingly!

2 cups all-purpose flour, plus more for dusting
3 eggs
1/2 teaspoon sea salt

Hand Method: (Note: I highly recommend to do this in a bowl!) On clean surface, combine the flour and the salt and mound it into a hill shape. Create a well in the center and crack the eggs into it and lightly beat them with a fork. With a circular movement, carefully mix in the flour into the eggs with the fork. When you've pulled in enough flour to form a ball too stiff to beat with the fork, switch to using your hands. Use the palm of your hand to knead the dough, pushing it against the counter and turning it constantly until it is smooth and elastic, about 15 minutes.

Food Processor Method: Combine the flour and eggs in the machine pulse using long pulse just until the dough forms a ball around the blade (about 1 minute). Dump the dough onto a work surface and knead until smooth and elastic, about 15 minutes.

To roll and cut dough by hand: Dust a clean work surface with flour. Flatten the dough with a rolling pin and roll it out away from you until it become 1mm thick (0.5mm thick for filled pasta). Continue to dust your work surface with flour to keep the dough from sticking. Leave the rolled out dough to dry on a floured surface for about 10 minutes before cutting. To cut into noodles, roll the pasta sheet up like a jelly roll and use a sharp knife to cut out strips. (2mm for spaghetti, 1cm for fettuccine, 3cm for papardelle) Keep the cut strips on a floured kitchen towel until ready to cook.

To roll and cut with a pasta machine: Cut the dough into 6 equal portions. Start with the rollers set at the widest opening and roll each portion through the machine 2 or 3 times, folding each time, keeping the portions you're not working with covered to prevent drying out. Fold the flattened dough into thirds and dust with flour before putting it through each progressively narrower setting. Stop at the second thinnest setting unless you are making lasagna. Let the sheets dry on a floured surface for 2 minutes before passing through the cutters.

*Any uncooked pasta can be store in a tightly sealed container for up to 3 days.