tag:blogger.com,1999:blog-88963344673984203222024-02-07T10:23:02.115-08:00Chou DownEleanahttp://www.blogger.com/profile/16857432721131102078noreply@blogger.comBlogger215125tag:blogger.com,1999:blog-8896334467398420322.post-53974124132246774942023-08-04T18:46:00.001-07:002023-08-04T18:46:05.669-07:00White Cut Dipping Sauce<p> I'm not sure if "white cut" meat is a Chinese, Taiwanese or Cantonese thing but IT'S SO GOOD. You can get white cut meat in the form of chicken, pork belly, pork cheek or my favorite, goose.</p><p>I need to get the dipping sauce recipe off my mind before I forget it!</p><p><b>Dipping Sauce:<br /></b>2 Tbsp light soy sauce<br />1 1/2 tsp Chinkiang black vinegar<br />1 1/2 tsp white sugar<br />1/2 tsp sesame oil<br />5 cloves garlic, minced<br />2 tsp minced ginger<br />1 tsp chopped green onion</p>Eleanahttp://www.blogger.com/profile/16857432721131102078noreply@blogger.com0tag:blogger.com,1999:blog-8896334467398420322.post-63316289248861576562023-04-28T09:54:00.006-07:002023-04-28T09:56:49.170-07:00Italian Roast Pork with Salsa Verde<div style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhw28VLDso7ij4nCIHFViVdZ7NtZXcHA8Y393jhmwoq4cR7LrHw5sRi_qkUqnNEOOdkH2AD7H4JjtK1b2Rv991EKerYJJlt3SuVCRCbKoUIS7W7O-AH4fOXK0rewum8P0U05-kXqROW_bVeYG1_h32wUqNdurhkkMpu8ewtyIs0Mg_JnXaLAFMZUTDKA/s4032/PXL_20230421_010144413.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhw28VLDso7ij4nCIHFViVdZ7NtZXcHA8Y393jhmwoq4cR7LrHw5sRi_qkUqnNEOOdkH2AD7H4JjtK1b2Rv991EKerYJJlt3SuVCRCbKoUIS7W7O-AH4fOXK0rewum8P0U05-kXqROW_bVeYG1_h32wUqNdurhkkMpu8ewtyIs0Mg_JnXaLAFMZUTDKA/w480-h640/PXL_20230421_010144413.jpg" width="480" /></a></div> <br />I have been making this recipe for over ten years. For the longest time, I had just a paper printout of the recipe but when I went to make it last week, IT WAS GONE. I panicked. Luckily, I remembered enough key words from the "story" that was part of the post that I was able to find it again online.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Now that I've found it again, I've learned my lesson and have to blog about it so that I never lose it again. I'm also scared that the website will shut down or something, and then I'll also lose it!<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgd6TBCqYq7Wx2CDmHx3qw-jzEiqtXoF1MB7kGAmHD3JCTwOgPnNI4QWcPHeUxggaWBzPefvmj2DIfuT3R0U8qclWMRKbCc_ro37-o3ZtT2xcFf6bKakcogE5HK2GNaRPNjnkayfaBVJLUx6U9Xi2xVkaoymDOkAIWK2ErcSCTBSXcJhQueykWxwph4SQ/s4032/PXL_20230420_200909041.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgd6TBCqYq7Wx2CDmHx3qw-jzEiqtXoF1MB7kGAmHD3JCTwOgPnNI4QWcPHeUxggaWBzPefvmj2DIfuT3R0U8qclWMRKbCc_ro37-o3ZtT2xcFf6bKakcogE5HK2GNaRPNjnkayfaBVJLUx6U9Xi2xVkaoymDOkAIWK2ErcSCTBSXcJhQueykWxwph4SQ/w480-h640/PXL_20230420_200909041.jpg" width="480" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;">This recipe is SO GOOD. I reduce the fennel from 1 Tbsp to 1 tsp since I don't like a super strong fennel flavor. And make sure to make double the salsa verde because it's so delicious. My adaptation below is for double the original recipe. Trust me on this. I also baste every 45 min.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Final tip. Make sure the wine is at room temp when you pour it into the glass Pyrex, and please do it slowly so it doesn't shock the glass. I guess at some point, I had a Pyrex that had a nick in it or something because when I poured the wine in, the entire glass exploded into pieces!</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDx4fX9Ai-9BuJU6jXY1b7DpStPipmnHeRtMnyGFlS4rON3IKilFAGcCh12lZpTiWmZGAuNuGoThGIe7HuJiUd3rp9qP0UKVeJioLtxwtnxrp8VWUVUcD-y5GV6xQozZwZdeODgsv2x6PYQQKf-BFfCPGO9Ml-TP3xPjQai2y432aNISE0wozqn2jSJw/s4032/PXL_20230421_005021847.PORTRAIT.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDx4fX9Ai-9BuJU6jXY1b7DpStPipmnHeRtMnyGFlS4rON3IKilFAGcCh12lZpTiWmZGAuNuGoThGIe7HuJiUd3rp9qP0UKVeJioLtxwtnxrp8VWUVUcD-y5GV6xQozZwZdeODgsv2x6PYQQKf-BFfCPGO9Ml-TP3xPjQai2y432aNISE0wozqn2jSJw/w480-h640/PXL_20230421_005021847.PORTRAIT.jpg" width="480" /></a></div><br /><div class="separator" style="clear: both; text-align: left;">Again, this recipe is low and slow, at least 4-6 hours of time. It's definitely a weekend, or a work from home recipe.</div><div class="separator" style="clear: both; text-align: left;"><br /><b>Italian Roast Pork with Salsa Verde</b><br /><i>Serves 6-8</i></div><div class="separator" style="clear: both; text-align: left;"><i>Adapted from <a href="http://www.weareneverfull.com/getting-6-meals-out-of-5-italian-style-roasted-pork-shoulder-with-salsa-verde-and-creamy-risotto/#sthash.izZS5ShK.GedV25IW.dpbs" target="_blank">We are Never Full</a></i><br /><br /></div><div class="separator" style="clear: both; text-align: left;"><span style="background-color: white; font-family: inherit; font-style: inherit; font-weight: inherit;">4-6 pound bone-in pork shoulder (sometimes called pork butt)</span><br /><ul style="background-color: white; border: 0px; box-sizing: inherit; font-family: "Playfair Display", serif; list-style: outside square; margin: 0px 0px 24px; outline: 0px; padding: 0px; vertical-align: baseline;"><li style="border: 0px; box-sizing: inherit; font-family: inherit; font-style: inherit; font-weight: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">2 Tbsp fresh rosemary</li><li style="border: 0px; box-sizing: inherit; font-family: inherit; font-style: inherit; font-weight: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">2 Tbsp fresh sage</li><li style="border: 0px; box-sizing: inherit; font-family: inherit; font-style: inherit; font-weight: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">2 Tbsp fresh parsley</li><li style="border: 0px; box-sizing: inherit; font-family: inherit; font-style: inherit; font-weight: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">2 Tbsp fresh thyme</li><li style="border: 0px; box-sizing: inherit; font-family: inherit; font-style: inherit; font-weight: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">1 tsp fennel seed</li><li style="border: 0px; box-sizing: inherit; font-family: inherit; font-style: inherit; font-weight: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">6 cloves of garlic, chopped</li><li style="border: 0px; box-sizing: inherit; font-family: inherit; font-style: inherit; font-weight: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">1/3 cup olive oil</li><li style="border: 0px; box-sizing: inherit; font-family: inherit; font-style: inherit; font-weight: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">pinch of peperoncino</li><li style="border: 0px; box-sizing: inherit; font-family: inherit; font-style: inherit; font-weight: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">1 cup white wine (I usually use vermouth)</li></ul><div><ul style="background-color: white; border: 0px; box-sizing: inherit; font-family: "Playfair Display", serif; list-style: outside square; margin: 0px 0px 24px; outline: 0px; padding: 0px; vertical-align: baseline;"><li style="border: 0px; box-sizing: inherit; font-family: inherit; font-style: inherit; font-weight: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">3 cloves garlic, chopped</li><li style="border: 0px; box-sizing: inherit; font-family: inherit; font-style: inherit; font-weight: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">2 Tbsp rosemary</li><li style="border: 0px; box-sizing: inherit; font-family: inherit; font-style: inherit; font-weight: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">2 Tbsp sage</li><li style="border: 0px; box-sizing: inherit; font-family: inherit; font-style: inherit; font-weight: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">2 Tbsp chives (optional)</li><li style="border: 0px; box-sizing: inherit; font-family: inherit; font-style: inherit; font-weight: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">1 cup parsley</li><li style="border: 0px; box-sizing: inherit; font-family: inherit; font-style: inherit; font-weight: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">5-6 anchovy fillets</li><li style="border: 0px; box-sizing: inherit; font-family: inherit; font-style: inherit; font-weight: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">2 Tbsp red wine vinegar</li><li style="border: 0px; box-sizing: inherit; font-family: inherit; font-style: inherit; font-weight: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">Zest and juice of 1 lemon</li><li style="border: 0px; box-sizing: inherit; font-family: inherit; font-style: inherit; font-weight: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">1/3 cup olive oil</li><li style="border: 0px; box-sizing: inherit; font-family: inherit; font-style: inherit; font-weight: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><br /></li><li style="border: 0px; box-sizing: inherit; font-family: inherit; font-style: inherit; font-weight: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">Preheat oven to 475 degrees F.</li><li style="border: 0px; box-sizing: inherit; font-family: inherit; font-style: inherit; font-weight: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><br /></li><li style="border: 0px; box-sizing: inherit; font-family: inherit; font-style: inherit; font-weight: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">Add herbs, fennel seed, garlic, peperoncino and salt/pepper into a food processor and pulse a few times. Push down any of the paste that may have accumulated on the sides of your blender with a rubber spatula. With the lid on and the blade going, add your olive oil into the mixture so that it all incorporates and makes a paste.</li><li style="border: 0px; box-sizing: inherit; font-family: inherit; font-style: inherit; font-weight: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><br /></li><li style="border: 0px; box-sizing: inherit; font-family: inherit; font-style: inherit; font-weight: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">Make 1-inch deep slits all over the pork (even in some of the skin). You can stuff a clove of garlic into each of the slits, if you wish (sometimes I do that). Generously salt and pepper the pork all over. Rub your marinade all over the pork and poke some into each slit. Fat side up, place pork in a roasting pan. Roast pork uncovered for 1 hour.</li><li style="border: 0px; box-sizing: inherit; font-family: inherit; font-style: inherit; font-weight: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><br /></li><li style="border: 0px; box-sizing: inherit; font-family: inherit; font-weight: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><span style="font-style: inherit;">After the hour is over, remove pork from oven and add the wine to the bottom of baking dish. Use a spoon to pick up some of the brown bits. Tent some aluminum foil over the pork and put back in the oven, turning oven down to 275 d</span>egrees. Cook for 4-6 hours more, approximately one hour per pound (the first hour doesn't count).<span style="font-family: inherit; font-weight: inherit;"> </span><span style="border: 0px; box-sizing: inherit; font-family: inherit; font-weight: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">Baste with the drippings every 45 minutes.</span></li><li style="border: 0px; box-sizing: inherit; font-family: inherit; font-style: inherit; font-weight: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><em style="border: 0px; box-sizing: inherit; font-family: inherit; font-weight: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><br /></em></li><li style="border: 0px; box-sizing: inherit; font-family: inherit; font-style: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><span style="font-weight: inherit;">Mak</span>e your<span style="font-family: inherit; font-style: inherit;"> </span><span style="border: 0px; box-sizing: inherit; font-family: inherit; font-style: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">salsa verde (t</span><span style="font-family: inherit; font-style: inherit;">his can </span><span style="font-family: inherit; font-style: inherit; font-weight: inherit;">be made up to one day ahead of time). Add your herbs, garlic and anchovies in your food processor. Puree as best you can with no liquid in there. Scrape the sides of the blender and puree again. Scrape the sides again. Add the red wine vinegar, lemon zest and about half of the lemon juice. Blend and scrape. Finally, with the motor running and the lid on, slowly drizzle your olive oil into the mixture until it’s completely emulsified. Give it a taste and season accordingly with salt, pepper and additional lemon juice. Blend one final time.</span></li><li style="border: 0px; box-sizing: inherit; font-family: inherit; font-style: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><span style="font-family: inherit; font-style: inherit; font-weight: inherit;"><br /></span></li><li style="border: 0px; box-sizing: inherit; font-family: inherit; font-style: inherit; font-weight: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">About 40 minutes before the end of your final hour of cooking time, remove the foil from the top of the pork. This will cook the skin a bit more. Remove pork when done and allow the pork to rest 15 to 20 minutes before slicing. Make sure you do this, so the juices redistribute! Otherwise the pork might get dry.</li><li style="border: 0px; box-sizing: inherit; font-family: inherit; font-style: inherit; font-weight: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><br /></li><li><span style="font-family: Playfair Display, serif;">Serve with rice, mashed potatoes, risotto and/or greens. So good and always a showstopper!</span></li></ul></div></div></div>Eleanahttp://www.blogger.com/profile/16857432721131102078noreply@blogger.com0tag:blogger.com,1999:blog-8896334467398420322.post-50216351437051445722023-04-19T13:19:00.009-07:002023-04-19T13:21:12.615-07:00Satay Beef with Ong Choy<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVLV6xYXNp_8snCO1VAbvN02B7FeG277fXqwG1wlVQemuES9LR8E3lJk-PO2uBPSi7RxjVRalmAcOQmMW9zEGGBeoUkn78MzyBl8dBeOo6ucihzZ-xXSm0or56aaSCI7bLu4nKcgwMW3ZZN7HyDa00MKvWcU7TCYrSnLqb-lLh-poYrBZXzDHYGPYO0Q/s4032/PXL_20230404_002945479.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVLV6xYXNp_8snCO1VAbvN02B7FeG277fXqwG1wlVQemuES9LR8E3lJk-PO2uBPSi7RxjVRalmAcOQmMW9zEGGBeoUkn78MzyBl8dBeOo6ucihzZ-xXSm0or56aaSCI7bLu4nKcgwMW3ZZN7HyDa00MKvWcU7TCYrSnLqb-lLh-poYrBZXzDHYGPYO0Q/w480-h640/PXL_20230404_002945479.jpg" width="480" /></a></div><br /><p></p><div style="text-align: left;">I love this dish so much. Sometimes I just crave the flavor of it and I just really want to eat a bunch of it, with fluffy white rice. Documenting the recipe here, so I don't ever forget how to make it. Note that the "satay sauce" is Taiwanese barbeque sauce, and not the Thai satay sauce. Bullhead is my favorite brand.</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEiffqgOpsA2FRbYg62SrVmbhM3O1VdwYqrR6G-xZb1_V6dpvlaWzNKumeJPfZdjFiO85FqICgJxjJ-EEP2p8L5tynSRel7ZoSc0HzCGveqWjYWMsaIJdpyhb_ujXADyjaO140CrQcocc8WbWiTW5CiS2Yr9ODgNwsxXLSQe3UHefOF_cioZAVyx9FL_0w" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="661" data-original-width="483" height="291" src="https://blogger.googleusercontent.com/img/a/AVvXsEiffqgOpsA2FRbYg62SrVmbhM3O1VdwYqrR6G-xZb1_V6dpvlaWzNKumeJPfZdjFiO85FqICgJxjJ-EEP2p8L5tynSRel7ZoSc0HzCGveqWjYWMsaIJdpyhb_ujXADyjaO140CrQcocc8WbWiTW5CiS2Yr9ODgNwsxXLSQe3UHefOF_cioZAVyx9FL_0w=w212-h291" width="212" /></a></div><br /><b>Satay Beef with Ong Choy</b></div><div style="text-align: left;"><i>Serves 4</i></div><div style="text-align: left;"><br /></div><div style="text-align: left;">Marinade:</div><div style="text-align: left;"><div>2 cloves chopped garlic</div><div>1 Tbsp Shaoxing wine</div><div>1 Tbsp cornstarch</div><div>1.5 tsp soy sauce</div><div>1.5 tsp satay sauce</div><div><br /></div>8 oz thinly sliced beef, pork or lamb</div><div style="text-align: left;">10 oz ong choy / water spinach</div><div style="text-align: left;">3 cloves smashed garlic</div><div style="text-align: left;"><br /></div><div style="text-align: left;">3-4 Tbsp satay sauce</div><div style="text-align: left;">1/2 tsp salt</div><div style="text-align: left;">1 chopped red chili pepper</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Combine the meat with the marinade ingredients. Let sit for 10-15 minutes. Add in 1 tsp of oil before cooking, so the meat separates more easily while being cooked.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Heat a wok over high heat and add 2 Tbsp oil. Add garlic for about 10-15 seconds, then add meat and stir fry until almost fully cooked. Remove from wok. Add in ong choy and stir cry constantly until the leaves are dark green, which happens very quickly (within 1-2 minutes). Make sure to mix constantly.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Return the meat to the wok, add the remaining ingredients and mix to combine well. Taste and add more satay sauce, if needed.</div>Eleanahttp://www.blogger.com/profile/16857432721131102078noreply@blogger.com0tag:blogger.com,1999:blog-8896334467398420322.post-87691480487543460262023-02-03T15:42:00.001-08:002023-02-03T15:42:38.573-08:00Pasta with Sausage & Broccoli<p></p><div style="text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqX8vZQhUpAnIfm1_4sAProtgozKvZi2xZpRuhbulMf5f7f7NkhOb95n_ccbamIOqVhKBwWpBPykVN-9EADDfVeczjnTepJuuixIiU9nMFt4-DVIxaXVkU67YTVUPeWltUGosTFM0gQQcV-VbFzBi48JJu3LDHISwX06YIlOynhNZyrwNsegyGsKsklg/s4032/PXL_20230125_035835978.PORTRAIT.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqX8vZQhUpAnIfm1_4sAProtgozKvZi2xZpRuhbulMf5f7f7NkhOb95n_ccbamIOqVhKBwWpBPykVN-9EADDfVeczjnTepJuuixIiU9nMFt4-DVIxaXVkU67YTVUPeWltUGosTFM0gQQcV-VbFzBi48JJu3LDHISwX06YIlOynhNZyrwNsegyGsKsklg/w480-h640/PXL_20230125_035835978.PORTRAIT.jpg" width="480" /></a></div><div style="text-align: center;"><br /></div><div style="text-align: left;">I've seen multiple mentions of this "Rigatoni with Sausage and Fennel" recipe from the beloved Ina Garten. And it turned out to be great! I definitely made some changes, because I like to reduce the amount of meat and cream in a dish (haha). I also don't like the taste ofPlus, frozen broccoli was added so I wouldn't have to additionally make another side dish or salad. Total win.</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><b>Pasta with Sausage and Broccoli</b></div><div style="text-align: left;"><i>Serves 6</i></div><div style="text-align: left;"><i>Adapted from <a href="https://www.foodnetwork.com/recipes/ina-garten/rigatoni-with-sausage-and-fennel-3753750">Ina Garten</a></i></div><div style="text-align: left;"><br /></div><div style="text-align: left;">1 lb pasta</div><div style="text-align: left;">3 Tbsp olive oil</div><div style="text-align: left;">2 large fennel bulbs, chopped</div><div style="text-align: left;">1 large onion, chopped</div><div style="text-align: left;">1 lb sweet Italian sausage, casings removed*</div><div style="text-align: left;">3 cloves garlic, minced</div><div style="text-align: left;">1/4-1/2 tsp red pepper flakes</div><div style="text-align: left;">2 Tbsp tomato paste</div><div style="text-align: left;">1 cup dry white wine (I used Vermouth)</div><div style="text-align: left;">1 cup heavy cream</div><div style="text-align: left;">1/2-3/4 bag frozen broccoli</div><div style="text-align: left;">1/2 cup Parmesan cheese, plus more to serve</div><div style="text-align: left;">2 Tbps chopped flat-leaf parsley</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Heat a large pot (enough to accommodate all the pasta and ingredients) over medium. Once hot, add fennel and onion and sauté for 5 minutes, until the veggies are translucent.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Add sausage, breaking it up with a spoon as everything cooks together. Then add flavorings: garlic, red pepper flakes, 1 1/2 tsp salt and 1/2 tsp pepper. Sautee for another minute.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Make a hole in the center of the ingredients and add tomato paste; let it toast and caramelize for about 30 seconds before mixing together with all the veggies. </div><div style="text-align: left;"><br /></div><div style="text-align: left;">Deglaze with wine and bring to a boil, then add cream. Lower the heat to a simmer, and let sauce simmer for 15 minutes, to thicken.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Boil pasta according to directions, 1 minute short of the recommended time. One minute before that (so two minutes before the recommended time), throw in your broccoli to quickly blanch. Drain pasta.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Add pasta to sauce pot and let everything cook together for 3-5 minutes to get lovey and acquainted. Stir in 1/2 cup cheese and the parsley. Serve hot, with additional cheese on the side!</div><div style="text-align: left;"><br /></div><div style="text-align: left;">* If you shop at Sprouts Market, get three sausages from their meats case</div><p></p>Eleanahttp://www.blogger.com/profile/16857432721131102078noreply@blogger.com0tag:blogger.com,1999:blog-8896334467398420322.post-44479768994114502762022-06-28T09:32:00.003-07:002022-06-28T09:32:16.233-07:00Hoppin' Beans<div style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlkgo4OuJL7Qm303tWR3xjnMsIiYltpv47pjY0q4eSMCBiZj-tL9AXqh9xCVvCYnoDKaKyqB0dPmIBXiyb6NrfDa-ZVw8YYZUy6Xiv7B-_rszEWLuo_KtiEmcdewTYx9L_YhT3MEzI2L9VZ5QtMGDgDYiP25wF9d3chfN-3OznSNZtY5SpvnU7eDBKfA/s4032/PXL_20220613_190625260.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlkgo4OuJL7Qm303tWR3xjnMsIiYltpv47pjY0q4eSMCBiZj-tL9AXqh9xCVvCYnoDKaKyqB0dPmIBXiyb6NrfDa-ZVw8YYZUy6Xiv7B-_rszEWLuo_KtiEmcdewTYx9L_YhT3MEzI2L9VZ5QtMGDgDYiP25wF9d3chfN-3OznSNZtY5SpvnU7eDBKfA/w480-h640/PXL_20220613_190625260.jpg" width="480" /></a></div> <br /><br /></div><div style="text-align: left;">I've been listening to the Recipe Club podcast, and finally found a <a href="https://www.theringer.com/2020/12/7/22159772/all-the-recipes-from-recipe-club" target="_blank">website</a> where they publish all of the recipes that they talk about! This is fantastic, because I don't have to spend a ton of time searching for everything. Recently, they talked about "Daniel Reasor's Hoppin' John" recipe, which came worked perfectly a few weeks ago during the start of June gloom.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">The recipe calls for black-eyed peas so it could be eaten on New Year's Day but I've never had those before so I got pinto beans instead. Excited to maybe try it with dried beans next time.</div><div style="text-align: left;"><br /></div><p style="text-align: left;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-elyjHO-F9oALRYPtBPp7EXm7uSS2WeWp9489_qqfpAfx6mUQZxjGbi8AYei22Suq00HMDKnOyp9EqNt-jcPOTEXEvmvP0Un4PhzAUN5IZFYJlxSi5vf1TTRDSjSvpqB_1J1EWnkF4LlvBrt43Qv05davzVoH6nvtybLnmG7ST9IS1GkgLiZtN7dRqg/s4032/PXL_20220613_162516959.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-elyjHO-F9oALRYPtBPp7EXm7uSS2WeWp9489_qqfpAfx6mUQZxjGbi8AYei22Suq00HMDKnOyp9EqNt-jcPOTEXEvmvP0Un4PhzAUN5IZFYJlxSi5vf1TTRDSjSvpqB_1J1EWnkF4LlvBrt43Qv05davzVoH6nvtybLnmG7ST9IS1GkgLiZtN7dRqg/w480-h640/PXL_20220613_162516959.jpg" width="480" /></a></div><div style="text-align: left;"><br />Luckily, I got some chunk ham from Vons for a really good price; they were having a sale. The recipe definitely says that this soup lives and dies by the ham and they're right. Do not use sliced deli ham! The final product was just on the edge of salty so I've adjusted the recipe below to account for that next time.</div><div style="text-align: left;"><br /><b>Hoppin Beans</b></div><div style="text-align: left;"><i>Adapted from <a href="https://docs.google.com/document/d/1eosiGBgQp1ftqMDEuqd1p7k7m_cld_glxd59ymn2HsI/edit">Recipe Club</a></i></div><div style="text-align: left;"><i>Serves 4</i></div><div style="text-align: left;"><br /></div><div style="text-align: left;">24oz canned beans (or dried beans, soaked overnight)</div><div style="text-align: left;">12oz canned diced tomatoes</div><div style="text-align: left;">3 cups low-sodium chicken stock</div><div style="text-align: left;">1 cup water</div><div style="text-align: left;">12 oz ham (smoked would be good)</div><div style="text-align: left;">2 Tbps butter</div><div style="text-align: left;">3 tsp molasses</div><div style="text-align: left;">1 sweet onion</div><div style="text-align: left;">1 yellow bell pepper</div><div style="text-align: left;">1 red bell pepper</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Chop ham, bell peppers and onion into 1/2" cubes. In a large sauté pan, melt the butter and then add the ham, onion and red bell pepper (save the yellow for later). Sautee on medium-high until browned and dry. You need a sauté pan instead of a pot for this, for the surface area.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Add canned tomatoes, beans, chicken stock and water. Bring to a boil and then reduce to a simmer. Stir in molasses.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Cover pan and simmer for an hour, covered. Taste and add salt if needed. Stir in the yellow bell pepper and simmer covered for 20 more minutes.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Cool covered for 5 minutes and serve over rice.</div>Eleanahttp://www.blogger.com/profile/16857432721131102078noreply@blogger.com0tag:blogger.com,1999:blog-8896334467398420322.post-50718671791830980312022-05-31T11:14:00.002-07:002022-06-06T09:26:09.005-07:00Lions Head Meatballs<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLTu-wd1WJt_kzMTo4E_1o_6Jr20G_NAlFahwG67nkZtw-b2ZZe4A6Ono6hnoG97ZLTXr-Lm_CzVdyNN5eH0cwjG7MWbuSYVqb9T9kVgFbJKo8j7plAAC2sFGGocLsLgpViJDlrhW8QGqVsAyAu8lHWwVtZv95kNfPh3RKayIG12zS_CjEC6S7Iu0GlQ/s4032/PXL_20220419_020752605.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLTu-wd1WJt_kzMTo4E_1o_6Jr20G_NAlFahwG67nkZtw-b2ZZe4A6Ono6hnoG97ZLTXr-Lm_CzVdyNN5eH0cwjG7MWbuSYVqb9T9kVgFbJKo8j7plAAC2sFGGocLsLgpViJDlrhW8QGqVsAyAu8lHWwVtZv95kNfPh3RKayIG12zS_CjEC6S7Iu0GlQ/w480-h640/PXL_20220419_020752605.jpg" width="480" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;">I loved lion head meatballs as a child. The sauce was oftentimes thick and sweet, which provided a great component when I mixed it all into my rice. Now that I'm older, I'm also very into the napa cabbage that cooks with it as well (always napa cabbage > bok choy).</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFrsU8zuz9tlI6jgPEaBshn8_8ihO6BXYiW3ZNr0BYvT0ut55BfdBHeqJQaN3ZYlsKfNSuTNztmhzDZ_IlxvJd4q--Zyq77nVdW_-qrGlrX5ng4mxPegAvLAk-tCMLYIRczKhDiYe9n3-JlPS-dXN2mzujrEaUQj9rxB68aI89EL6qFAUyLbVUCWuiew/s4032/PXL_20220418_225542361.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFrsU8zuz9tlI6jgPEaBshn8_8ihO6BXYiW3ZNr0BYvT0ut55BfdBHeqJQaN3ZYlsKfNSuTNztmhzDZ_IlxvJd4q--Zyq77nVdW_-qrGlrX5ng4mxPegAvLAk-tCMLYIRczKhDiYe9n3-JlPS-dXN2mzujrEaUQj9rxB68aI89EL6qFAUyLbVUCWuiew/w480-h640/PXL_20220418_225542361.jpg" width="480" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;">One of the recipes had a great tip to forming the meatballs, because the meat mixture is pretty soft and runny. After portioning it out (eyeballing it) into six portions, I scooped the portion out and put it into a rice bowl for formation, and then into the oil. No messy hands!</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">I did a shallow fry on it because I didn't want to deep fry. Am I trying to be healthier? Maybe. My friend told me that she bakes hers sometimes but I feel like the oil makes it taste better haha. Even if it's a marginal amount of oil.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVTwmfPW9nv2U2V4w--GF3jlh-WvKm0jBM8MohHpCGbfx2ZnOyJbrEZJ9xQscEJVvvNK7JAoSW0YTjvVwt1XDqEo8E6HR5By0xdKOYKTjInmy5eyC35pJ7YJTyCglHknhXAfZh3z5RzCyrvtM8v5FJSYANO-a8w2uCfRIIr_-eggaGA_aMeP1asX1kGw/s4032/PXL_20220418_230428684.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVTwmfPW9nv2U2V4w--GF3jlh-WvKm0jBM8MohHpCGbfx2ZnOyJbrEZJ9xQscEJVvvNK7JAoSW0YTjvVwt1XDqEo8E6HR5By0xdKOYKTjInmy5eyC35pJ7YJTyCglHknhXAfZh3z5RzCyrvtM8v5FJSYANO-a8w2uCfRIIr_-eggaGA_aMeP1asX1kGw/w480-h640/PXL_20220418_230428684.jpg" width="480" /></a></div><br /><div class="separator" style="clear: both; text-align: left;">I cobbled two recipes together for this recipe, and added enoki mushrooms because I had them. I think I'll make adjustments next time; the Shaoxing wine taste was strong. My mom said that just smelling the meat made her feel drunk LOL.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><b>Lion Heat Meatballs</b></div><div class="separator" style="clear: both; text-align: left;"><i>Adapted from <a href="https://thewoksoflife.com/lions-head-meatballs/">Woks of Life</a></i></div><div class="separator" style="clear: both; text-align: left;"><i>Adapted from <a href="https://redhousespice.com/lions-head-meatballs/">Red House Spice</a></i></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Ingredients:</div><div class="separator" style="clear: both; text-align: left;">2 stalks scallions, chopped in 1-inch pieces</div><div class="separator" style="clear: both; text-align: left;">1-inch piece ginger, sliced</div><div class="separator" style="clear: both; text-align: left;">500g ground pork</div><div class="separator" style="clear: both; text-align: left;">1 Tbsp Shaoxing wine</div><div class="separator" style="clear: both; text-align: left;">2 Tbps light soy sauce</div><div class="separator" style="clear: both; text-align: left;">1/2 tsp salt</div><div class="separator" style="clear: both; text-align: left;">1/2 tsp sugar</div><div class="separator" style="clear: both; text-align: left;">1/2 tsp sesame oil</div><div class="separator" style="clear: both; text-align: left;">1 large egg</div><div class="separator" style="clear: both; text-align: left;">1 Tbps cornstarch</div><div class="separator" style="clear: both; text-align: left;">60g canned water chestnuts, minced</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Soak scallions and ginger in 7 Tbsp hot water, set aside to cool. After about 20 minutes, remove the ginger and scallion, set aside for the soup.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">In a bowl, mix together all other ingredients, minus the water chestnuts. Stir constantly with 4 chopsticks (bundled together in your fist) in one direction. Add the scallion ginger water a little at a time while stirring, until fully absorbed. Whip together for at least 3 minutes, ideally 10 minutes. Once the meat is sticky/jiggly, add the water chestnuts.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Heat a large pan with about 1/4 inch of vegetable or canola oil (something neutral, so not olive oil). Divide the meat into six portions, shape in the bowl and add to the oil after each shaping. Fry over medium high heat until they develop a golden brown crust, and remove to a plate. Do not crowd the pan!</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">1 small head napa cabbage</div><div class="separator" style="clear: both; text-align: left;">Previously soaked ginger and scallions</div><div class="separator" style="clear: both; text-align: left;">6 large dried shitake mushrooms, soaked in 500 mL warm water for at least an hour</div><div class="separator" style="clear: both; text-align: left;">1 bunch enoki mushrooms, trimmed</div><div class="separator" style="clear: both; text-align: left;">1/4 tsp salt</div><div class="separator" style="clear: both; text-align: left;">Ground white pepper</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Remove shitake mushrooms from water, squeeze out excess water into the soaking cup (you want to retain all that flavor!) and slice mushrooms.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">In a large pot, layer the bottom portions of the napa cabbage. Add meatballs over the top, then the sliced mushrooms, enoki mushrooms, scallions and ginger. Season with salt and white pepper. Pour in the mushroom soaking liquid over the top, ensuring not to pour in the solid bits at the bottom of the liquid.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Bring the soup to a full boil, then turn the heat to low. Cover with a lid and simmer for 15 minutes, then remove the cover and put the leafy part of the napa cabbage over the top. Continue simmering for 5 more minutes, then stir to submerge whatever possible in the soup. Simmer for 5 more minutes, then garnish with finely chopped scallions and serve! Warm rice is a must.</div><p></p>Eleanahttp://www.blogger.com/profile/16857432721131102078noreply@blogger.com0tag:blogger.com,1999:blog-8896334467398420322.post-22175905526329581722021-09-02T09:44:00.008-07:002021-09-02T09:46:32.071-07:00Three Cup Mushrooms<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4R1w0kJz_tBMBg7gMiR6bgqoGBav72qafJcj3xsnMsyXAk9pu64Gxqy5PZwxVlHiNPMDr5UFCSrpyygNG_Xx5g1MuXz6gvQ6RsJdxQuoCX7Aj8dQgseXjLrKpblvdGyvTN24prE3JOctC/s4032/PXL_20210821_022230784.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4R1w0kJz_tBMBg7gMiR6bgqoGBav72qafJcj3xsnMsyXAk9pu64Gxqy5PZwxVlHiNPMDr5UFCSrpyygNG_Xx5g1MuXz6gvQ6RsJdxQuoCX7Aj8dQgseXjLrKpblvdGyvTN24prE3JOctC/w480-h640/PXL_20210821_022230784.jpg" width="480" /></a></div><br /><p></p><div style="text-align: left;">Every time I get take-out pho now (cause we're still in this pandemic, guys - get vaccinated please), I always have a bunch of basil left over. But now, I just use it to make three cup mushrooms! It's a great way to use up the extra herb instead of throwing it away. And Thai basil is key; the Italian basil just doesn't give the same punch/effect.</div><div style="text-align: left;"><br />I tried making this in a cast iron Staub and the sauce was thick and reduced, but when I tried making it in a regular pot, it just wasn't the same. The mushrooms leeched a lot of liquid - but that may also depend on the type of mushroom used? In any case, if that happens, boil vigorously at the end over medium-high until the liquid reduces.</div><div style="text-align: left;"><br /><b>Three Cup Mushrooms<br /></b><i>Adapted from <a href="https://rasamalaysia.com/three-cups-chicken-recipe/" target="_blank">Rasa Malaysia</a></i></div><div style="text-align: left;"><i><a href="https://rasamalaysia.com/three-cups-chicken-recipe/" target="_blank"><br /></a></i>2 lbs assorted mushrooms (I've used sliced king oyster plus shimeji and baby king oyster plus shimeji - but the sliced king oyster was the one that had a lot of liquid with the pot. Must experiment)<br />2 Tbps dark or toasted sesame oil<br />1 inch chunk of sliced ginger<br />6 cloves peel ginger, left whole<br />1 Tbps soy sauce<br />1 1/2 Tbps dark sweet soy sauce<br />1 1/2 Tbps Shaoxing wine<br />Handful of Thai basil leaves</div><div style="text-align: left;"><br />Heat sesame oil in a heavy bottom cast iron pot (or clay pot, ideally) over medium-high heat. Add ginger and garlic, cook until lightly golden and aromatic. Add mushrooms and mix thoroughly.</div><div style="text-align: left;"><br />Add the rest of the liquids and mix again to comvine. Cover the lid, lower the heat and simmer for 10 minutes, stirring once halfway through. Once cooked, add the basil leaves and stir well. Serve hot with rice.</div><div style="text-align: left;"><br /><i>Notes</i>: You can substitute the 2 lbs mushrooms with 1.5 lbs dark meat chicken. Cut into bite sized pieces and rub them with 1/2 tsp baking soda. Marinade for 10 minutes and then rinse off completely. Pat the chicken dry and then continue the recipe method above.</div>Eleanahttp://www.blogger.com/profile/16857432721131102078noreply@blogger.com0tag:blogger.com,1999:blog-8896334467398420322.post-49273365353534784802021-03-16T11:03:00.000-07:002021-03-16T11:03:03.791-07:00Blueberry Bundt Cake<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg08zU501eJHiwa0HYi0e08Re7IuVqU5PYO86MVjFTRFQIOEx7vYe10JzAjATaTIuK6JSbW9umL_a_KGxVpqzJHiZOn59Gxi69byUidv11K2ZOQx5KOWbl4wIaLdZ3Be0j3FAAz7h5I3oSN/s3780/IMG_20210114_175155_541.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg08zU501eJHiwa0HYi0e08Re7IuVqU5PYO86MVjFTRFQIOEx7vYe10JzAjATaTIuK6JSbW9umL_a_KGxVpqzJHiZOn59Gxi69byUidv11K2ZOQx5KOWbl4wIaLdZ3Be0j3FAAz7h5I3oSN/w512-h640/IMG_20210114_175155_541.jpg" /></a></div><br />This is a bit of a late post but behold my first bake of the year! Melissa Clark's blueberry bundt cake from the New York times. The cake was pretty dense but moist and the glaze was awesome. I felt like I was glazing a donut/doughnut (not that I've done that before).<br /><br />It's a great cake if you have blueberries that are just getting a little too ripe because you cook them down for the glaze. In a pinch, you can always use frozen berries. And it's a huge cake so it'll last you the entire week! Make sure you use a bundt pan that's large enough, or use two loaf pans.<div><br /><b>Blueberry Bundt Cake</b></div><div><i>From <a href="https://www.nytimes.com/2020/08/05/dining/blueberry-bundt-cake.html" target="_blank">Melissa Clark</a></i></div><div><i>Serves 10-12</i></div><div><br /></div><div>3 1/2 cups (450g) all-purpose flour</div><div>2 tsp baking powder</div><div>3/4 tsp fine sea salt</div><div>1/2 tsp baking soda</div><div>1 cup (225g) unsalted butter, room temperature</div><div>1 1/2 cups (300g) granulated sugar</div><div>4 eggs, room temperature</div><div>2 tsp vanilla extract or bourbon or brandy</div><div>1/2 tsp almond extract</div><div>1 tsp nutmeg (optional)</div><div>1 tsp lemon zest (optional)</div><div>1/2 cup (120mil) sour cream</div><div>1/2 cup (120 mil) whole milk</div><div>2 cups blueberries (fresh or frozen)</div><div><br /></div><div>1/2 cup blueberries</div><div>1 Tbsp lemon juice</div><div>2 cups (245g) confectioners/powdered sugar</div><div><br /></div><div>Preheat oven to 350 degrees. Thoroughly brush the bundt pan with butter and then sprinkle sugar throughout, tapping out the access.</div><div><br /></div><div>In a medium bowl, whisk together dry ingredients. </div><div><br /></div><div>Using an electric mixer, cream butter and sugar until light and fluffy. Beat in eggs one at a time, thoroughly mixing between eggs. Beat in the extracts/alcohol/nutmeg/zest in whatever increments you are using them in.</div><div><br /></div><div>Add half the flour mixture, then the sour cream, then half the flour mixture and then the milk. Make sure you don't over beat. Remove bowl and use a spatula to fold in blueberries. Scrape into pan(s).</div><div><br /></div><div>Bake for 50-60 minutes, until a toothpick comes out clean or with a few crumbs clinging - just make sure it's not wet. Take care not to overbake. Transfer to a wire rack to cool for 15 minutes, then unmold carefully and cool completely.</div><div><br /></div><div>In the meantime, cook berries with lemon juice until berries burst. Use a fork to smush into a jam. At this point, you can strain it for a perfectly smooth glaze but I like it "rustic" with some of the skin. Stir in the sugar to make a thick but pour-able glaze. If it seems too thick, stir in a bit more lemon juice or some milk.</div><div><br /></div><div>Pour glaze over cake and let set 30 minutes before serving.</div><div><br /></div><div>Optional replacements: any increment of vanilla extract, almond extract, bourbon and brandy to make 2.5 tsp total. Yogurt or buttermilk to replace sour cream or whole milk.</div>Eleanahttp://www.blogger.com/profile/16857432721131102078noreply@blogger.com0tag:blogger.com,1999:blog-8896334467398420322.post-9995753231548234852021-01-26T13:16:00.004-08:002021-01-26T13:16:25.075-08:00Chirashi & Sushi Rice<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYJ3qA9YOu2P3bN7JuYZZTBHqXvBRcR7rw8-k_G2dVZPRgmbKTwqmw96_NGivO1xmWwSvGDFVFbjhTRkgQPJr155ZJJCLdiTjaKS1JTjZ4Ski-ERTCzTOyJSVfofv0Qgs-a78R2ckN87Qv/s4032/PXL_20210125_032953917.PORTRAIT.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYJ3qA9YOu2P3bN7JuYZZTBHqXvBRcR7rw8-k_G2dVZPRgmbKTwqmw96_NGivO1xmWwSvGDFVFbjhTRkgQPJr155ZJJCLdiTjaKS1JTjZ4Ski-ERTCzTOyJSVfofv0Qgs-a78R2ckN87Qv/w480-h640/PXL_20210125_032953917.PORTRAIT.jpg" width="480" /></a></div><div style="text-align: left;"><br />I don't know why it's been so long since I've made sushi rice. Like 12+ years. I remember making it once with my ex and it was SO CUMBERSOME. Maybe I was just younger and a more inexperienced cook back then. Or maybe we were trying to make it too authentically ... as opposed to this time, where I didn't care if a few grains of my rice were broken.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">We had gotten amazing scallops from Lux Seafood so I went to the Japanese market and also got a block of chutoro and yellowtail (from Japan). Assembling our own chirashi bowls was super quick!</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><b>Sushi Rice</b></div><div style="text-align: left;"><i>From <a href="https://www.justonecookbook.com/how-to-make-sushi-rice/" target="_blank">Just One Cookbook</a></i></div><div style="text-align: left;"><i>Makes 2 "rice cooker cups" (enough for approx 2-3 people)</i><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;">2 "rice cooker cups" short grain rice</div><div style="text-align: left;">4 Tbsp rice vinegar</div><div style="text-align: left;">2 Tbsp sugar</div><div style="text-align: left;">1 tsp kosher salt</div><div style="text-align: left;"><br /></div><div style="text-align: left;">I use a Tatung rice cooker (the best rice cooker ever IMHO). Measure two rice cooker cups of rice, add water to the 2-line in the rice pot and add water to the rice cooker at the 2-measure on the rice cooker cup. If you're making regular rice, just make sure it's a bit drier than usual since you will be adding liquid to the rice ... more of a 1:1 ratio of water to rice. Soak for 30 minutes before cooking.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">While the rice is cooking, combine the vinegar, sugar and salt in a measuring cup. Microwave for 30 seconds and then stir until the sugar and salt dissolve. Set aside to cool.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">When the rice is steamed, spread it out while hot on a parchment lined baking sheet. Pour the sushi vinegar all over the rice and then use a paddle to "cut through and flip" the rice in order to even distribute the sushi vinegar. Fan the rice simultaneously to cool it down and encourage the rice to soak up the sushi vinegar but not get mushy - you may want to get someone to assist you with the fanning. Stop when the sushi vinegar is soaked up and the rice looks shiny.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Definitely click on the Just One Cookbook link to get a more thorough photo-demonstration. It's also more authentic to add konbu to the rice but we didn't have the time for that.</div><p></p>Eleanahttp://www.blogger.com/profile/16857432721131102078noreply@blogger.com0tag:blogger.com,1999:blog-8896334467398420322.post-35828079515397017232021-01-03T20:06:00.000-08:002021-01-03T20:06:26.341-08:00Ssamjang<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-MGLWhTSaOtresQz9pcVSoKe08T8qAIxHNYxel72Jp8u-n1ZWYdhoSZRb5KorUOIFx-UJk524QSNZxZLnzopA2ybN8SJcQ0NTptGzjNUBoEFarNls9C3dJgr89rdK7G2FlqKDbtO0PIO9/s4032/PXL_20210103_041329025.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-MGLWhTSaOtresQz9pcVSoKe08T8qAIxHNYxel72Jp8u-n1ZWYdhoSZRb5KorUOIFx-UJk524QSNZxZLnzopA2ybN8SJcQ0NTptGzjNUBoEFarNls9C3dJgr89rdK7G2FlqKDbtO0PIO9/w480-h640/PXL_20210103_041329025.jpg" width="480" /></a></div><br /><div style="text-align: left;"><br />Instead of going out for Korean BBQ (which is not do-able right now anyways, because COVID), consider making your own Korean BBQ at home! There's definitely convenience to going out because of all the banchan (the side dishes, my favorite part) ... but at home it's a fraction of the price.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">All you need is steamed rice, romaine lettuce or red leaf lettuce, sliced green onions and some roasted sesame oil with sea salt mixed in. Your choice of meat - in the refrigerated section of Asian markets, you'll find a lot of sliced meats, mainly for shabu. Look for thicker sliced pieces meant for grilling, about 1/8" thick. The above photo is pork jowl (my favorite cut) but you can also use short rib, which is common at KBBQ. If you go to a Korean market, you'll also find marinated meats and bulgogi, which also work with the above.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">As for banchan, you'll also find them readily available at Korean markets. I made the steamed egg custard above when I made the rice, but you can buy a ton of items pre-made. And of course kimchi (we were out and M didn't like the brands at the market we went to).</div><div style="text-align: left;"><br /></div><div style="text-align: left;">And you'll want ssamjang - this is totally optional but it ties everything together.</div><div style="text-align: left;"><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVMPy7XGuuoaV00lXadvNeuTvw199eIHSZJHy89osH4NXZYwMu3z6o6Qu7OQWTsW9__JdF4LwgvwrOqwh2h6Qc6bE4nWrovlXY3zsHJ9Ur0ZiD98VeSyEvLAWI116umvob3vrkO9qkuvWx/s4032/PXL_20210104_034107725.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVMPy7XGuuoaV00lXadvNeuTvw199eIHSZJHy89osH4NXZYwMu3z6o6Qu7OQWTsW9__JdF4LwgvwrOqwh2h6Qc6bE4nWrovlXY3zsHJ9Ur0ZiD98VeSyEvLAWI116umvob3vrkO9qkuvWx/w480-h640/PXL_20210104_034107725.jpg" width="480" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;">Eat in any combination you like but I like bites with a bit of everything on it - lettuce topped with rice, ssamjang, green onion, meat and maybe a bit of banchan. It's totally up to you!</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><b>Ssamjang</b></div><div class="separator" style="clear: both; text-align: left;"><i>Approx 1 cup</i></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">1 green onion, finely chopped</div><div class="separator" style="clear: both; text-align: left;">2 cloves garlic, grated</div><div class="separator" style="clear: both; text-align: left;">1/3 cup dwengjang (Korean soybean paste - NOT miso)</div><div class="separator" style="clear: both; text-align: left;">3.5 Tbsp gochujang (Korean chili paste)</div><div class="separator" style="clear: both; text-align: left;">2.25 Tbsp mirin</div><div class="separator" style="clear: both; text-align: left;">2.5 tsp roasted sesame oil</div><div class="separator" style="clear: both; text-align: left;">2 Tbsp white sesame seeds</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Mix everything together thoroughly. Use to taste, it's salty and full of flavor!</div></div><p></p>Eleanahttp://www.blogger.com/profile/16857432721131102078noreply@blogger.com0tag:blogger.com,1999:blog-8896334467398420322.post-24020486293760478652020-12-02T13:31:00.003-08:002021-01-03T20:07:25.193-08:00Hong Kong Oxtail Borscht<div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTfaEIYQZyfq1BZ-tvPL_3uxAeKITUv6cBexsJsBoPr2kXp99aBn0TkeHGQUcPYb-VvNz5x6K452bGQI0KDCS1l3HshI8pAITnsjIJHUyBx9j_fWM7Vj1RXuiB5khCHVtQgHC-QieDpIPs/s3780/IMG_20201114_200749_202.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3780" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTfaEIYQZyfq1BZ-tvPL_3uxAeKITUv6cBexsJsBoPr2kXp99aBn0TkeHGQUcPYb-VvNz5x6K452bGQI0KDCS1l3HshI8pAITnsjIJHUyBx9j_fWM7Vj1RXuiB5khCHVtQgHC-QieDpIPs/w512-h640/IMG_20201114_200749_202.jpg" width="512" /></a></div> <br />There's Russian borscht with beets and Hong Kong borscht with beef/tomato/cabbage. I abhor the first and love the second. My old co-worker used to try to get me to eat the Russian borscht whenever she brought some in for lunch and I always refused.</div><div><br /></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOzDBOFkm0XRQ-6aLurv0XL_4sq6O96ugghQGJExTAKBT3k2UR1sKmLYyxtgiEdAS707z75ECXR-9O3O82NkyrHrAo5gZ0gLJZQEljep_XqHxif4yQNcijQGzwCrbcBHK-zdSEfZHoXK1U/s4032/PXL_20201115_010207649.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOzDBOFkm0XRQ-6aLurv0XL_4sq6O96ugghQGJExTAKBT3k2UR1sKmLYyxtgiEdAS707z75ECXR-9O3O82NkyrHrAo5gZ0gLJZQEljep_XqHxif4yQNcijQGzwCrbcBHK-zdSEfZHoXK1U/w480-h640/PXL_20201115_010207649.jpg" width="480" /></a></div><br />However, I find HKB very comforting. Sometimes they give out little cups of it at Hong Kong cafes, though those are mainly broth and a few wisps of cabbage. If you were truly lucky, you'd get a random tiiiiiinnnyyyyyy slice of beef.</div><div><br /></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQDK01AvdAlaZGgKhCLFYdKkuOAyvd_C6wpAaUGvo7WATJk-9Ae4T3SjT95jszUqmndylBwoWYsEJtLAyY0a5_XZk2ntR-UkuAVY-r6qXVUNw1NlflJg2GspiizU3xky7l1YPx8R6FkNzS/s4032/PXL_20201115_033153955.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQDK01AvdAlaZGgKhCLFYdKkuOAyvd_C6wpAaUGvo7WATJk-9Ae4T3SjT95jszUqmndylBwoWYsEJtLAyY0a5_XZk2ntR-UkuAVY-r6qXVUNw1NlflJg2GspiizU3xky7l1YPx8R6FkNzS/w480-h640/PXL_20201115_033153955.jpg" width="480" /></a></div><br />No matter how much I've scaled this recipe down, it is a COMMITMENT. Like, soup for 8-12 people, depeding on if it's eaten as a meal or as a side. Considering how much time is spent preparing it though ... makes sense to make a lot.</div><div><br /><b>Hong Kong Oxtail Borscht</b><br /><i>Adapted from <a href="https://en.christinesrecipes.com/2009/04/borscht-soup-with-garlic-bread-recipe.html" target="_blank">Christine's Recipes</a></i></div><div><i>Serves 8-12</i></div><div><br /></div>Large pot boiling water for blanching<br />Approx 5 lbs oxtail (can use strips beef brisket or beef bones for soup)<div>1 can beef broth (approx 2 cups or 500ml)<br />10 cups water</div><div><br /></div><div>2 Tbsp olive oil<br />3 stalks celery, 1/4 sliced<br />3 medium red potatoes, 1/2" cubed<br />1 onion, 1/2" diced<br />3 tomatoes, 1/4" diced<br />1 carrot, sliced into coins<br />1/2 head small cabbage, 1/2" cubed<br />2 cloves garlic, chopped<br />10 to 15 white peppercorns<br />3 bay leaves<br />3 Tbsp tomato paste<br />Zest from 1 lemon</div><div>Lemon juice/zest, sugar, kosher salt, white pepper to taste<br /><br />Heat a large pot of water over high heat. Once boiling, blanch oxtails (or whatever beef you're using) in boiling water for approximately 3 minutes to remove blood and impurities. Let cool slightly and trim any fat away from the meat.</div><div><br />In the largest pot you have (and I mean largest), combine oxtails, beef broth and 10 cups water. Bring to a boil and then lower heat and simmer for 90 minutes.</div><div><br />Meanwhile, heat oil in a large skillet over medium heat. Sauté garlic until aromatic. Add onion and cook until translucent, approx 5 minutes. Add celery and cook for another 3 minutes. Add the rest of the vegetables and sauté until softened, approx 15-20 minutes.</div><div><br />After the 90 minutes, combine all the vegetables into the stock. Add tomato paste, whole white peppercorns and bay leaves. You can tie the peppercorns into a cheesecloth for easy removal, if desired. Bring to a boil, reduce heat to low and simmer for another 60 minutes.</div><div><br />Grate lemon zest into the soup. Season well with kosher salt, sugar, white pepper and lemon juice to taste.</div>Eleanahttp://www.blogger.com/profile/16857432721131102078noreply@blogger.com0tag:blogger.com,1999:blog-8896334467398420322.post-47490633528212459202020-11-11T14:03:00.001-08:002021-01-03T20:07:31.146-08:00Split Pea Soup (the best!)<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiN5uE3q_MelfjuoFXkbsh85t85rWMFH0GajGwb_g_hPNCB0ZcStDBtVpI4EkxGrzAn8ahyKA6hpBVJ-7Msl3NTL-u-SbpMRXreg4h6YjQxJqXEg2IriyKPY2yG0liCK2JqHhyklHQKb8pU/s4032/PXL_20201111_213219601.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiN5uE3q_MelfjuoFXkbsh85t85rWMFH0GajGwb_g_hPNCB0ZcStDBtVpI4EkxGrzAn8ahyKA6hpBVJ-7Msl3NTL-u-SbpMRXreg4h6YjQxJqXEg2IriyKPY2yG0liCK2JqHhyklHQKb8pU/w480-h640/PXL_20201111_213219601.jpg" width="480" /></a></div><div><br /></div>Split pea soup might not be the sexiest of soups but it's the one you want to crawl into bed with on a cold, cold winter night. You know, winter in Los Angeles and the "cold snap" of this week - high of 65degreesF, low of 42degreesF. SO CRAZY COMPARED TO THE REST OF THE MIDWEST OR EAST COAST. Hey, we pay a "weather tax" for this glorious-ness.<br /><br /><b>Split Pea Soup</b><br /><i>Serves 6</i><br /><i>Adapted from <a href="https://www.foodnetwork.com/recipes/ina-garten/parkers-split-pea-soup-recipe-1916855" target="_blank">Ina Garten</a></i><br /><br />1 cup chopped onion<br />2 cloves garlic, minced<br />Glug of good olive oil<br />1/2 tsp dried oregano<br />1 1/2 tsp kosher salt<br />1 tsp freshly ground black pepper<br />2 cups medium-diced carrots<br />1 cup medium-diced red boiling potatoes, unpeeled<br />1 pound dried split green peas, rinsed<br />8 cups chicken stock (low sodium if possible)<br /><br />In a large stockpot on medium heat, saute the onions and garlic with the olive oil, dried oregano, salt, and pepper until the onions are translucent, approx 5-7 minutes. Add the carrots, red potatoes, split peas, and chicken stock.<br /><br />Bring to a boil, then skim off all the foam that rises to the top. Place a wooden spoon across the top of the pot to keep it from boiling over (I have no idea why this works). Simmer uncovered for approximately 1 1/2 hours. Stir frequently to keep the solids from burning on the bottom – really don’t ignore this step! It'll look super watery at first but as it cooks it gets super thick and creamy. <div><br /></div><div>Taste for salt and pepper. Serve hot.</div>Eleanahttp://www.blogger.com/profile/16857432721131102078noreply@blogger.com0tag:blogger.com,1999:blog-8896334467398420322.post-20108602676844030392020-09-24T14:23:00.006-07:002020-09-24T14:23:59.485-07:00Moelleux of Fruits (Almond Cake)<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCpQnsTSuvGCrkUmk_f2Kxeqr-iDJCBQruqzPZocA7t9nXCGo9Y5Y8pVT7Ndz28HPgJbvArMhm9kzsgzLc8Rj1eGkMsCwL5XmEGdEm0mCXiqQA5xcMKasShxHz_IPLV8IdUwN632S6n7K2/s4032/00100lrPORTRAIT_00100_BURST20200913211155250_COVER.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCpQnsTSuvGCrkUmk_f2Kxeqr-iDJCBQruqzPZocA7t9nXCGo9Y5Y8pVT7Ndz28HPgJbvArMhm9kzsgzLc8Rj1eGkMsCwL5XmEGdEm0mCXiqQA5xcMKasShxHz_IPLV8IdUwN632S6n7K2/w480-h640/00100lrPORTRAIT_00100_BURST20200913211155250_COVER.jpg" width="480" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;">Take a look at this cake. It's so versatile. It was SO GOOD and SO EASY to put together. I was shocked at how good it was! Make it with whatever fruits you have in your refrigerator - the original recipe called for stone/summer fruits but I used the figs from our backyard. </div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgz0AFcPwLOld9eueJW-V2iYR-Qob8wnHbr5QuccCCVFe4-I50moUJlmk7qbQ6W0yND5Z8eK6OMLW2cIfXBGb5xhDOaO0byDCV61ORkKmfZz4Tr-jOx71Mlp2IotpS4VIN0VNn_xwtt46jy/s4032/IMG_20200913_154749.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgz0AFcPwLOld9eueJW-V2iYR-Qob8wnHbr5QuccCCVFe4-I50moUJlmk7qbQ6W0yND5Z8eK6OMLW2cIfXBGb5xhDOaO0byDCV61ORkKmfZz4Tr-jOx71Mlp2IotpS4VIN0VNn_xwtt46jy/w480-h640/IMG_20200913_154749.jpg" width="480" /></a></div><br /><div class="separator" style="clear: both; text-align: left;">Just a disclaimer: figs release lots of syrupy juices. Do not crowd them. I did that with a tart and it looked gorgeous before baking ... but it came out a wet mess! I can't wait to try this with pears, peaches, nectarines, a handful of berries, etc. </div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Feel free to make adjustments to the almond meal and flours. The original recipe called for 3/4 cup almond meal and 1/2 cup all-purpose flour but I ran out of almond meal ... and then I ran out of all-purpose flour ... so I made do with that I had. But the ratio was fantastic. The sugar on top created a nice caramelization on the top, esp at the edges of the cake.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4djT-Z20vcL8Ftx6QgJ7zct6ex3hdnVGnTHjXJmIH469CyTaj8V0zyZWTFGOKDrLaJ_kOx7VPZtfahdHvrMsXSD6L_mcyxUc1Mg8g8z9HV3JsDRGfUeI68obV6uJmmxzQbO_YHu_-oOtK/s4032/IMG_20200913_164636.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4djT-Z20vcL8Ftx6QgJ7zct6ex3hdnVGnTHjXJmIH469CyTaj8V0zyZWTFGOKDrLaJ_kOx7VPZtfahdHvrMsXSD6L_mcyxUc1Mg8g8z9HV3JsDRGfUeI68obV6uJmmxzQbO_YHu_-oOtK/w480-h640/IMG_20200913_164636.jpg" width="480" /></a></div><br /><div class="separator" style="clear: both; text-align: left;"><b>Moelleux of Fruits (Almond Cake)</b></div><div class="separator" style="clear: both; text-align: left;"><i>Adapted from <a href="https://www.davidlebovitz.com/moelleux-of-summer-fruits-cake-recipe-plums-peaches/">David Lebovitz</a></i></div><p></p>6 figs (or other fruits; enough to half and slice into 3/4-1" thick wedges)<br />1/4 cup almond meal (I ground my own almonds - 1 cup almonds with 1 Tbsp sugar)<br />1/4 cup all-purpose flour<br />1/2 cup whole wheat flour<br />1 1/2 tsp baking powder<br />1 cup granulated sugar<br />4 ounces (1 stick) salted butter, at room temperature<br />2 large eggs, at room temperature<br />1 tsp vanilla extract (or 1/2 tsp almond extract)<br />1 Tbsp coarse granulated brown sugar, such as tubinado sugar (or in my case, three packages of Sugar in the Raw which I took from a coffee shop)<br /><br />Preheat oven to 350 degrees F. Grease an 8-inch springform pan with butter or non-stick spray.<br /><br />In a medium mixing bowl, stir together the different flours, baking powder and granulated sugar with a silicon spatula. Add the room temperature butter and mix it in with the spatula until it's broken up into little pieces and thoroughly mixed - it should look shaggy and kind of like wet sand with small bunched chunks in it. Stir in the eggs and vanilla extract. It's fine if there are small pieces of butter visible.<br /><br />Pour the batter into the pan and smooth out the top with the silicon spatula. Arrange the fruit prettily on top of the cake - if using stone fruits or pears, place the wedges of fruit on their sides in concentric circles, snugly against each other. Press them gently into the batter, about 1/4 inch down. Avoid putting the fruits right up against the sides of the pan, to leave some room for the batter to rise.<br /><br />Sprinkle the coarse sugar evenly over the top and bake until a toothpick inserted into the center should come out clean, approx 1 hour. Start checking around the 45 minute parm. Remove from the oven and set on a cooling rack. If any fruit juices have bubbled up and stuck to the sides of the pan, run a knife around the outside of the cake, which will help it release later.<br /><br />After 15 minutes, then remove the springform portion while the cake is still warm.Eleanahttp://www.blogger.com/profile/16857432721131102078noreply@blogger.com0tag:blogger.com,1999:blog-8896334467398420322.post-14295240043197868652020-06-30T15:45:00.001-07:002020-06-30T15:45:21.209-07:00Pork & Napa Cabbage Dumplings<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEir99lNDGxg-Z9XUypLWOcJrgBSwxDtfOoXXtSr_j3G2CkTJs8FpLEpStUwtLHGawWWzHxvJP6YmOmbFcOrllzB99aevJspUz39SmUPqcz_Q9X1tShZaIRGEKdx2Af6MkUOBoCvNXRTbjnJ/s1600/IMG_20200629_215744_071.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1280" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEir99lNDGxg-Z9XUypLWOcJrgBSwxDtfOoXXtSr_j3G2CkTJs8FpLEpStUwtLHGawWWzHxvJP6YmOmbFcOrllzB99aevJspUz39SmUPqcz_Q9X1tShZaIRGEKdx2Af6MkUOBoCvNXRTbjnJ/s640/IMG_20200629_215744_071.jpg" width="512" /></a></div>
<br />
So I've never made dumplings at home before! My grandma always kicked us out of the kitchen and wrapped all 1000 of them herself (give or take on the number of dumplings). I've only made wontons before (and it was almost ten years ago), shaping them into "<a href="https://www.google.com/url?sa=i&url=https%3A%2F%2Fwww.streetsmartkitchen.com%2Fwonton-soup%2F&psig=AOvVaw07Hg3KrJsW59a_UhnS8ovM&ust=1593638075002000&source=images&cd=vfe&ved=0CAIQjRxqFwoTCOD3wdC6quoCFQAAAAAdAAAAABAD">nurse hats</a>" the way my grandma taught me. It's pretty calming and meditative to wrap them too.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSgBuIu3_Gj_xiwFnV-wTSYz6vbOpC2tRX1FqXqD1ibT8GH1lIMeTo3UX_wzjDcWnyUmmKfC1cgbUWGFIWvpJT3_y5sCs3bdLt5vKZLZrEBbeisXOvItCWfpQ0FzJb66YQ7go5oYDqjSpW/s1600/IMG_20200629_164032.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSgBuIu3_Gj_xiwFnV-wTSYz6vbOpC2tRX1FqXqD1ibT8GH1lIMeTo3UX_wzjDcWnyUmmKfC1cgbUWGFIWvpJT3_y5sCs3bdLt5vKZLZrEBbeisXOvItCWfpQ0FzJb66YQ7go5oYDqjSpW/s640/IMG_20200629_164032.jpg" width="480" /></a></div>
<br />
The complaint that my mom and brother had with my wontons were that the meat was "too hard" instead of being soft and tender. Looking back, I probably should have added more water to the pork, and some vegetables. My grandma told me her recipe in that classic way - get some pork hind butt meat, make sure there's enough fat, add some ginger and white pepper, make sure you add some water, take four chopsticks and stir clockwise, then wrap your dumplings. SMH.<br />
<br />
I scoured the internets to look for a bunch of recipes, then Frankenstein-ed something together. Feel free to change things around but make sure there is a 40% ratio of meat to vegetable and a 5:8 ratio of meat to water (LOL now I sound like my grandma, but with just vague numbers).<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXuIljIolOsdV5O_uXx1ASiAa6F5L-BZmxJdi8UrMbQwjcDgEQU5A6a05DfUkycqFMjmaH0M8vVx_iLMO_9pfHoTsmGnf6NYYltFOflQKJDmLF1E4r6XPbwsoH7lAHSLI0DHOaxriR8c_Z/s1600/IMG_20200629_183144.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXuIljIolOsdV5O_uXx1ASiAa6F5L-BZmxJdi8UrMbQwjcDgEQU5A6a05DfUkycqFMjmaH0M8vVx_iLMO_9pfHoTsmGnf6NYYltFOflQKJDmLF1E4r6XPbwsoH7lAHSLI0DHOaxriR8c_Z/s640/IMG_20200629_183144.jpg" width="480" /></a></div>
<br />
I also didn't try to make my own skins, but that's also something you can do if you want. There is a recipe for dumpling skins <a href="https://delishably.com/world-cuisine/Story-about-Taiwanese-Street-Food-Bao">here</a>. It's definitely easy to buy them (freeze whatever you have left over for the next wrapping session) and keep in mind ... dumpling/potsticker skins are the same (round), wonton skins are different (square).<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2go3SDun5_wcN45Xr4ErVU9I2yrkX1k9Ca94vFrfEWvUHkCHB3X3fz4u_PcVpkomM5Bz6992nE6X-nH_f1pSUZw_zYaREIjY_l0-FsL8e9HBvHj1WZ7WqlL4sYPWv6h9g9K-iPUh22dy1/s1600/IMG_20200629_185253.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2go3SDun5_wcN45Xr4ErVU9I2yrkX1k9Ca94vFrfEWvUHkCHB3X3fz4u_PcVpkomM5Bz6992nE6X-nH_f1pSUZw_zYaREIjY_l0-FsL8e9HBvHj1WZ7WqlL4sYPWv6h9g9K-iPUh22dy1/s640/IMG_20200629_185253.jpg" width="480" /></a></div>
<br />
I need to learn how to pleat dumplings the "gyoza" way ... these were done by M and I thought he would do different than the mash-in-half-then-pleat method haha<br />
<br />
<b>Pork & Napa Cabbage Dumplings</b><br />
<i>Makes approx 35</i><br />
<div>
<br /></div>
Napa or regular cabbage<div>
2 tsp sea salt<br /><div>
<br /></div>
<div>
Chop the cabbage into tiny pieces, like almost-minced. Season with 2 tsp salt and let it sit for 10 minutes to draw out the water. Scrape into a paper towel or into a kitchen towel and then squeeze out all the water possible. Measure the weight and use 40% more ground pork than the amount of cabbage and adjust the measurements below</div>
<div>
<br />150 grams dehydrated cabbage<br />210 grams seasoned ground pork<br />1/2 tsp sea salt<br />50-60 milliliters water<br />Pinch white pepper powder<br />1/2 tsp white or dark sesame oil<br />1 tsp soy sauce<br />1/4 tsp grated ginger<br />One finely chopped green or spring onion</div>
</div>
<div>
<br /></div>
<div>
Mix all ingredients thoroughly together with a spoon. Don't overwork the meat mixture or it will become tough. The vegetables and water should make the meat "soft" for the dumplings. Let the mixture sit for an hour to marry the flavors, then fill and pleat the wrappers in the form you like best.</div>
Eleanahttp://www.blogger.com/profile/16857432721131102078noreply@blogger.com0tag:blogger.com,1999:blog-8896334467398420322.post-30451282698127325802020-06-15T18:37:00.001-07:002020-06-15T18:37:19.009-07:00Fresh Tomato & Almond Pasta Sauce<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh55yYwG-o2Gsj7_hGABvAv8lzKVhAT2f9vn5MpDaEl32qkb6oqaVTEHtDqyMW2LLDvgyLtQAUjXBmD07NiSSld8fEKm4vLA6PdqpZTQNsqIpWZxFAw_agMaYoxhGO_QmsOtYP4PDSUgZQm/s1600/IMG_20200613_201428.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh55yYwG-o2Gsj7_hGABvAv8lzKVhAT2f9vn5MpDaEl32qkb6oqaVTEHtDqyMW2LLDvgyLtQAUjXBmD07NiSSld8fEKm4vLA6PdqpZTQNsqIpWZxFAw_agMaYoxhGO_QmsOtYP4PDSUgZQm/s640/IMG_20200613_201428.jpg" width="480" /></a></div>
<br />
I wasn't quite sure what to think when I came across a recipe for a fresh tomato blended pasta sauce. But I had a ton of basil left over from my Thao Family Farms CSA box and wanted to do something with very little cooking in this heat. And optimally, as little dishes as possible (even though I don't do dishes in this household).<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkoaGNHXQxyr4rYAjSJCjkCr0ywaxzwNpsynvKzpxnM-Bl9BO-ps5GXu3XZA44n0nOIpoB1R_biOWeV7Z3AJHZOSlnd3ejp12JilFVUqZtsUppwtjojOEknOMbd-wFDTUminwDj5iyVDF2/s1600/IMG_20200613_201102.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkoaGNHXQxyr4rYAjSJCjkCr0ywaxzwNpsynvKzpxnM-Bl9BO-ps5GXu3XZA44n0nOIpoB1R_biOWeV7Z3AJHZOSlnd3ejp12JilFVUqZtsUppwtjojOEknOMbd-wFDTUminwDj5iyVDF2/s640/IMG_20200613_201102.jpg" width="480" /></a></div>
<br />
Don't let the photo fool you, this sauce was fantastic! And required just a food processor and a pot.<br />
<br />
<b>Fresh Tomato & Almond Pasta Sauce</b><br />
<div>
<i>Serves 4</i></div>
<div>
<br /></div>
1 lb pasta of choice<br />2 large cloves of garlic, chopped<br />1 pint small tomatoes, any kind (I used grape)<br />1/4 cup sliced or slivered almonds<br />1/2 cup fresh basil (you can mix basil and parsley)<div>
1/2 tsp kosher salt<br />1/4 cup grated Parmesan cheese<br />1/4 olive oil<br /><br /><div>
Optional (since you'll need another pan): toast the almonds in a dry pan over low heat until they're golden and smell good. It bring out the flavor of the nuts more and adds to the dish.</div>
<div>
<br /></div>
<div>
Cook pasta according to package directions. While it's boiling, put the tomatoes, almonds, herbs, salt and Parmesan cheese in a food processor and puree. Scrape down the food processor bowl and turn it back on; then slowly drizzle the olive oil into the spout until the sauce comes together. Taste for seasoning and add extra salt, if necessary.</div>
</div>
<div>
<br /></div>
<div>
Drain the pasta and toss with the sauce. Garnish with additional Parmesan and shredded basil.</div>
Eleanahttp://www.blogger.com/profile/16857432721131102078noreply@blogger.com0tag:blogger.com,1999:blog-8896334467398420322.post-78604792946618306462020-06-09T12:52:00.007-07:002022-05-31T11:01:47.736-07:00Rigatoni with Eggplant and Tomato Puree<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEmylaR-xWg3L5fX8tqwLKrAv_58uZLDf8-9YyvbrLoJv-cnyo3KLFcoD6Mlz2WbwMal5l1cd1dMD7iB3yIjHHW-B4mebBcyFcy0ACqLGOO4hMTrIMGwgCmNt1vcbKnST5mK1WsshyphenhyphentzlO/s1600/IMG_20200608_193914.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEmylaR-xWg3L5fX8tqwLKrAv_58uZLDf8-9YyvbrLoJv-cnyo3KLFcoD6Mlz2WbwMal5l1cd1dMD7iB3yIjHHW-B4mebBcyFcy0ACqLGOO4hMTrIMGwgCmNt1vcbKnST5mK1WsshyphenhyphentzlO/s640/IMG_20200608_193914.jpg" width="480" /></a></div>
<br />
<br />
Just for the record, I did not put the pasta into this bowl - that's why it looks so messy. But the taste of it was fantastic. We all loved it and 100% would make it again. The sauce consist of pureed eggplant, tomatoes, garlic and basil. Different than usual tomato sauce and so much flavor!<br />
<br /><b>
Rigatoni with Eggplant and Tomato Puree</b><br />
<i>Adapted from <a href="https://smittenkitchen.com/2008/01/rigatoni-with-eggplant-puree/">Smitten Kitchen</a></i><br /><i>
Serves 4</i><br />
<br />1 medium Italian eggplant, cut into 1-inch cubes<br />1 pint cherry or grape tomatoes<br />5 cloves garlic, peeled<br />2 1/2 Tbsp olive oil<br />1 tsp kosher salt<br />1 tsp freshly ground black pepper<br />3/4 tsp red pepper flakes (adjust to taste)<br />1 lb rigatoni pasta<br />1/2 cup basil leaves, roughly chopped<br />3 Tbsp olive oil<br />1/2 cup grated Parmesan cheese<div>
1/4 cup basil leaves, julienned<br /><br />Heat oven to 400 degrees F. Line a large baking sheet with parchment paper.<br /><br /> Spread the eggplant, tomatoes, garlic, 2.5 Tbsp olive oil, salt and pepper out in an even layer on the baking sheet; toss thoroughly to combine. Roast in the oven until the vegetables are tender and the eggplant is golden and slightly charred, about 35 minutes.<br /><br />In the meantime, bring a large pot of salted water to a boil over high heat. Add the pasta and cook until just before al dente, approximately 8-10 minutes depending on the pasta. Reserve one cup of pasta water, drain the pasta and return it to the pot.<br /><br />Transfer the roasted vegetables to a food processor or blender. Add the basil leaves and 3 Tbps olive oil. Blend until almost smooth. My food processor is small, so I had to do this in two batches, splitting the olive oil, basil and vegetables in half each time.<br /><br />Mix the pureed sauce and 1/2 cup pasta water with the rigatoni thoroughly and cook everything together over medium heat for 1-2 minutes. Add more pasta cooking water if necessary to loosen the sauce, about 1/4 cup at a time.<br /><br />Turn off the heat and mix in the Parmesan and additional basil.<br /><br /><i>* optional to add ricotta salata instead of Parmesan and/or 1/4 cup toasted pine nuts</i></div>
Eleanahttp://www.blogger.com/profile/16857432721131102078noreply@blogger.com0tag:blogger.com,1999:blog-8896334467398420322.post-83097016412224676402020-06-04T17:57:00.003-07:002020-06-15T18:33:00.949-07:00Crispy Chickpeas, Summery Squashes, Garlic Yogurt, Herbs<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFL7-SPSBe-vtXcw1Hp-NKt3hkl-mEY2pl9v_VH_2Sw8BV9E98wEDGa7-rMjruXlycZFjOYiYcpRpUaAgkzWo4W79771agliKkOZYuDmT1PcDG3KwGjC_Y9JPfay8pUbIQlwJmgA3qs3sc/s1600/00100lrPORTRAIT_00100_BURST20200603195258949_COVER.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFL7-SPSBe-vtXcw1Hp-NKt3hkl-mEY2pl9v_VH_2Sw8BV9E98wEDGa7-rMjruXlycZFjOYiYcpRpUaAgkzWo4W79771agliKkOZYuDmT1PcDG3KwGjC_Y9JPfay8pUbIQlwJmgA3qs3sc/s640/00100lrPORTRAIT_00100_BURST20200603195258949_COVER.jpg" width="480" /></a></div>
<br />
There is a lot going on in the world right now. In the midst of the global COVID-19 pandemic, the police brutality/violence that senselessly killed George Floyd has taken the world by storm. Protests against systemic racism abound in the streets, which are long overdue - both from people around us and from law enforcement and government.<br />
<br />
The only thing we can hope is that real change will come about from this. I've already donated to the ACLU and am researching other organizations to donate to as well, so we can do our part to push this movement forward.<br />
<br />
<b>Crispy Chickpeas, Summery Squashes, Garlic Yogurt, Herbs</b><br />
<i>Adapted from <a href="https://smittenkitchen.com/2019/09/crisped-chickpeas-with-herbs-and-garlic-yogurt/">Smitten Kitchen</a></i><br /><i>
Serves 2</i><br />
<br />
1 15-ounce can chickpeas, drained and rinsed<br />
1 large garlic clove, grated<br />
1 cup plain Greek yogurt<br />
<div>
4 Tbsp extra virgin olive oil<br />
1 large lemon, zested and then halved<br />
2 small summer squash, thinly sliced (or zucchini, or both)<br />
1/3 cup chopped fresh mint, basil, parsley, or a mix</div>
<br />
Pat chickpeas dry on a few layers of paper towels, making sure you roll them around. I generally do this early and leave the sitting out so they can additionally air-dry. Stir together garlic, yogurt, and a couple pinches of salt. Spread to cover most of bottom of two plates.<br />
<br />
Heat three tablespoons of olive oil in a medium-large nonstick skillet over medium-high heat. Add chickpeas and cook until golden and crispy, stirring to ensure they color evenly, about 7-8 minutes. Transfer them to a paper towel to drain briefly, then season while hot with lemon zest, sea salt, and pepper.<br />
<br />
Heat the last tablespoon of olive oil over medium-high in the same pan. Add the squash/zucchini and leave it there until browned underneath (it takes a few minutes), turning occasionally and repeating the don’t-move-until-browned pause until the squash/zucchini is tender. Season well with salt.<br />
<br />
Slide zucchini onto prepared yogurt. Drizzle hot squash/zucchini with lemon. Distribute half of chickpeas on top of each squash/zucchini portion. Finish with a sprinkle of fresh herbs.Eleanahttp://www.blogger.com/profile/16857432721131102078noreply@blogger.com0tag:blogger.com,1999:blog-8896334467398420322.post-49160505043908306372020-05-07T11:11:00.001-07:002020-06-15T18:33:09.931-07:00Sesame Miso Donabe<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0aOCgKNk70-Q80BEWlNufhHuJ1wJbhOJ-7uIeQTvoOmq87m4Fw10MvBiW8VJqJXS69cdHyYs2VK79s6Jboo2WiHmLptep0KP7Emq7k5pIRsiydXRTi7InHFNmE6ofH_vJzRPyepa2jKB4/s1600/IMG_20200325_185310.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0aOCgKNk70-Q80BEWlNufhHuJ1wJbhOJ-7uIeQTvoOmq87m4Fw10MvBiW8VJqJXS69cdHyYs2VK79s6Jboo2WiHmLptep0KP7Emq7k5pIRsiydXRTi7InHFNmE6ofH_vJzRPyepa2jKB4/s640/IMG_20200325_185310.jpg" width="480" /></a></div>
<br />
The weather is quickly warming up for Southern California but it's been difficult to stop making this sesame miso donabe! IT'S SO GOOD. We started making it when COVID-19 shut the entire world down and we ordered a CSA box to help some local farms who had lost their restaurant contracts stay afloat. The leafy greens were perfect in donabe.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_upVZ55d0zBi95Fvzx2CBGQ31zsT0zC7uzgVpR-mIC9GmMRIrV8M2Iyb4d8O2qAgRJhHQFMvaf4W39TyllyOSeauMv0_p6P7RmfSX1xBAGRNg6lBwhK31-J0gPVouzZQ1F8evRtZwZzxc/s1600/IMG_20200325_205342_781.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1280" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_upVZ55d0zBi95Fvzx2CBGQ31zsT0zC7uzgVpR-mIC9GmMRIrV8M2Iyb4d8O2qAgRJhHQFMvaf4W39TyllyOSeauMv0_p6P7RmfSX1xBAGRNg6lBwhK31-J0gPVouzZQ1F8evRtZwZzxc/s640/IMG_20200325_205342_781.jpg" width="512" /></a></div>
<br />
That box was $25, which is a steal for how fresh the vegetables are! When I buy greens from the market, they usually last about a week. One of those Bloomsdale spinach bundles lasted THREE WEEKS before I got to it and it wasn't rotting at all!<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXttSzYZCsLPsoqqu6CK6JjfHYbw5LV327wtZ50cibvenhHvwn1HOk0_m62ORHmbE_Cg1ARFS9G0a32YGxLYoRG9JsUG1P_c-YZ6EfY8oFGkgGvOGo28UljW13lrPXi4iStd_owEACyLb8/s1600/IMG_20200325_183129.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXttSzYZCsLPsoqqu6CK6JjfHYbw5LV327wtZ50cibvenhHvwn1HOk0_m62ORHmbE_Cg1ARFS9G0a32YGxLYoRG9JsUG1P_c-YZ6EfY8oFGkgGvOGo28UljW13lrPXi4iStd_owEACyLb8/s640/IMG_20200325_183129.jpg" width="480" /></a></div>
<br />
<br />
This donabe (or you can make it in a regular pot) is totally adaptable with whatever vegetables or thin-sliced meat you have on hand (or seafood). Most of the time when I've made this, it's been totally vegetarian because it was the easiest, and we wanted to use as much of the CSA vegetables as possible. The most important thing is the soup base.<br />
<br />
<b>Sesame Miso Donabe</b><br />
<i>Adapted from <a href="https://www.justonecookbook.com/sesame-miso-hot-pot/">Just One Cookbook</a></i><br /><i>
Serves 4</i><br />
<br />
3 Tbsp white sesame seeds<br />
6 cups water<br />
1 Tbsp Hon-dashi<br />
3 cloves garlic, minced<br />
4 dried shitake mushrooms<br />
3-4 Tbsp miso paste<br />
<br />
Vegetable suggestions:<br />
Spinach<br />
Bok choy<br />
Tokyo turnips<br />
Daikon<br />
Green onions<br />
Assorted mushrooms<br />
Tofu, fish (cut into 1" chunks), shrimp, any shabu shabu meats<br />
<br />
Toast the white sesame seeds in a small pan over low heat (no oil or anything required). Make sure it doesn't burn! Grind with a mortar and pestle, not too fine.<br />
<br />
Boil the water with the Hon-dashi, garlic and dried mushrooms. Add the tofu and hard vegetables (daikon, carrots, turnips, etc), simmer for 5 minutes. Add leafy greens and quicker cooking vegetables (green onions, mushrooms, spinach, etc), simmer for two minutes.<br />
<br />
At this point you can serve hot with ponzu sauce as an option. If you have any seafood/meats, add them now and simmer for three minutes, then serve. The seafood/meats will continue to cook in the hot broth.Eleanahttp://www.blogger.com/profile/16857432721131102078noreply@blogger.com0tag:blogger.com,1999:blog-8896334467398420322.post-81152864445650739002020-04-14T10:33:00.003-07:002020-04-14T10:34:25.535-07:00Braised Chicken Thighs with Lemon, Olives, Onions<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0NAYfPjaONg-FmBq31Ag_KwJlzbYBdDH7WyarqVYQUno50DqvyJYo0cw2ulEhJaKL7Z-cB1NCLI8vQ3z6ZPdWVAT3q4VaA14tO7JPU2h-oFwkmg6amRkn9g8Aow2S3T3brpS4wd9fI97c/s1600/IMG_20200329_194220.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0NAYfPjaONg-FmBq31Ag_KwJlzbYBdDH7WyarqVYQUno50DqvyJYo0cw2ulEhJaKL7Z-cB1NCLI8vQ3z6ZPdWVAT3q4VaA14tO7JPU2h-oFwkmg6amRkn9g8Aow2S3T3brpS4wd9fI97c/s640/IMG_20200329_194220.jpg" width="480" /></a></div>
<br />
Braising chicken thighs is amazing easy AND one-pot, which is awesome at a time like this when we're stuck in a quarantine. I never realized how many dishes I used when I'm by myself at home. How did two people use five cups throughout the day, just drinking water? What's wrong with us!?<br />
<br />
Once you have this recipe down, it's so easy to interchange ingredients to make a whole new dish. Put potatoes or carrots instead of olives! Maybe de-glaze with white/red wine vinegar instead of lemons for acidity. Add cherry tomatoes. The possibilities are endless.<br />
<br />
<b>Braised Chicken Thighs with Lemon, Olives, Onions</b><br />
<i>Serves 4-6</i><br />
<br />
8 bone-in, skin-on chicken thighs<br />
2 Tbsp extra-virgin olive oil<br />
A bunch of garlic cloves (10, 12, you choose)<br />
2 large yellow onions, thinly sliced<br />
1 lemon, thinly sliced, seeds discarded<br />
2 Tbsp tablespoons fresh oregano leaves<br />
1 cup mixed Greek or green olives<br />
Juice of 1 lemon<br />
<br />
Remove the chicken from the fridge at least 20 minutes before cooking to bring it more to room temperature. Preheat the oven to 350 degrees. Season the chicken generously on both sides with salt and pepper.<br />
<br />
In a large ovenproof pan or Dutch oven (able hold all the chicken in a single layer), heat the olive oil over medium-high heat. When the oil is hot, add the chicken skin-side down, and sear until golden brown. Add the garlic cloves to the pan and flip the thighs over. Cook until the garlic is fragrant and has gotten a little brown, 2 to 3 minutes. Remove the chicken/garlic from the pan and set aside.<br />
<br />
With the pan still hot, add the onions, lemon slices and oregano, and season with salt and pepper. Cook, stirring often, until the onions have wilted and the brown bits on the bottom of the pan have loosened, 6 to 8 minutes. Nestle the thighs skin-side up in the onion mixture. Add the garlic, olives, and any juices that have accumulated from the chicken resting plate. Squeeze lemon juice over everything and transfer the pan to the oven. Bake for 40-50 minutes. Scatter fresh oregano leaves over the top to serve.Eleanahttp://www.blogger.com/profile/16857432721131102078noreply@blogger.com0tag:blogger.com,1999:blog-8896334467398420322.post-11564264755570150682020-04-07T12:42:00.002-07:002020-04-07T12:42:27.987-07:00Carrot Soup, Tahini Lemon Drizzle, Crispy Chickpeas<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEge_C6h4kdF_DIhp8kUJmFp8vIX96jo7mWGW_vwVbP3v-iedSzZwxwmMK-T6e2RSOpKkHWE36RypsF2SbVe0yZWAoh3NOzHuX93uDaLNV7XLWxBowwMQQuZNO0_4Z252cA82tg1t0liU5tv/s1600/IMG_20200321_202029.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEge_C6h4kdF_DIhp8kUJmFp8vIX96jo7mWGW_vwVbP3v-iedSzZwxwmMK-T6e2RSOpKkHWE36RypsF2SbVe0yZWAoh3NOzHuX93uDaLNV7XLWxBowwMQQuZNO0_4Z252cA82tg1t0liU5tv/s640/IMG_20200321_202029.jpg" width="480" /></a></div>
<br />
Lots of soup weather happening right now. And lots of quarantine too. The world has been pretty crazy and since it's been awhile since I've updated, the COVID-19 lock down of basically most of the United States has been a huge change for everyone. California was the first state to go into lock down for the nation (first San Francisco, then Los Angeles) and today is officially the 23rd day for Los Angeles. I'm going to recap some items that I've seen on different forms of social media at the end of this post, just so there's a weird form of documentation for this crazy time.<br />
<br />
Due to some mass panic buying throughout the beginning/middle of March, we had to adjust with some of the recipes that we've been making. A lot of basics were cleaned out (rice, eggs, flour, onions, potatoes, garlic, pasta, dried beans, etc) - plus, toilet paper and any/all sanitizing items were gone (though that has nothing to do with cooking!).<br />
<br />
This soup was one of the things that I made earlier in March, from <a href="https://smittenkitchen.com/">Smitten Kitchen</a>. The use of a ton of carrots and very little else makes this a great, healthy soup. The crispy chickpeas and tahini lemon drizzle are optional, if you don't have them on hand. A dollop of sour cream or yogurt might be nice in a pinch.<br />
<br />
<b>Carrot Soup, Tahini Lemon Drizzle, Crispy Chickpeas</b><br />
<i><a href="https://smittenkitchen.com/2013/01/carrot-soup-with-tahini-and-crisped-chickpeas/">adapted from Smitten Kitchen</a></i><br />
<i>Serves 4-6</i><br />
<br />2 Tbps olive oil<br />2 lbs carrots, peeled, diced/coined<br />1 large onion, chopped<br />4 cloves garlic, chopped<br />1/4 tsp ground coriander<br />1/2 tsp ground cumin<br />1/2 tsp regular table salt<br />Aleppo pepper or red pepper flakes<br />4 cups chicken broth<br /><br /><i>Crispy chickpeas:</i><br />1 15-ounce can chickpeas, drained, dried<br />1 Tbsp olive oil<br />1/2 tsp kosher salt<br />1/4 tsp ground cumin<br /><br /><i>Tahini Lemon Drizzle:</i><br />3 Tbps tahini paste<br />3-4 Tbsp lemon juice<br />2 Tbsp water<br /><br />Heat olive oil in heavy large pot over medium heat. Add all the soup ingredients, with the exception of the broth, and sauté until they begin to brown, about 15 minutes. Add broth and stir around to mix thoroughly. Cover pot with lid and simmer until carrots are tender, stirring occasionally, about 25-30 minutes.<br /><br />Heat your oven to 425 degrees F. Toss chickpeas to coat evenly with olive oil, salt and cumin. Spread them on a baking sheet and roast until they’re browned and crisp, tossing after 10 minutes and then every 5 minutes thereafter. It can take anywhere from 10-30 minutes for them to become crispy. Taste as you go to check!<br /><br />In a small bown, whisk together tahini, lemon juice, salt and water until smooth and yogurt-like. If more liquid is needed to thin it, you can add a little more lemon juice or water, until you get your desired consistency.<br /><br /><div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWfgoxzgfZRyyXSBX9MeXPC6pYCwmC_eaCWk1hVtxZ-DFTiMh8KPIMeWpwmsMHHd1K9kT2g9iMb-HE_RlycV0J-AZ9hC26Ih5gu5MliSHrXPqX2BHVY_u24LQo5oe-ahEaDfyf_xEU8DWn/s1600/89996035_10157933139706605_3627571705104302080_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="960" data-original-width="542" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWfgoxzgfZRyyXSBX9MeXPC6pYCwmC_eaCWk1hVtxZ-DFTiMh8KPIMeWpwmsMHHd1K9kT2g9iMb-HE_RlycV0J-AZ9hC26Ih5gu5MliSHrXPqX2BHVY_u24LQo5oe-ahEaDfyf_xEU8DWn/s640/89996035_10157933139706605_3627571705104302080_n.jpg" width="360" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<b>~~ THIS IS OUR COVID-19 PANDEMIC WORLD TODAY ~~</b></div>
<div style="text-align: center;">
First case reported to World Health Organization on December 31, 2019</div>
<div style="text-align: center;">
Declared as an international public health emergency on January 30, 2020</div>
<div style="text-align: center;">
Declared as an international pandemic on March 11, 2020</div>
<div style="text-align: center;">
<br /></div>
<ul>
<li>Gas prices have gone to as low as $2.50 for Los Angeles</li>
<li>School cancelled for the rest of the year. Students and teachers are adapting to distance learning.</li>
<li>Parents feel what it’s like to home school their children while trying to work and trying to feed them 3 meals a day and 2 snacks.</li>
<li>Social distancing measures are on the rise. Stay at least 6 feet away from others.</li>
<li>Tape on the floors at grocery stores and others to help distance shoppers from each other.</li>
<li>Limited number of people inside stores, therefore, lineups outside the store doors.</li>
<li>Non-essential stores and businesses are mandated to be closed. Essential services need to carry a letter to explain why they're going into work, in case they are stopped.</li>
<li>Parks, trails, entire cities locked up.</li>
<li>Entire sports seasons - cancelled.</li>
<li>Summer Olympics of 2020 in Japan - postponed.</li>
<li>Concerts, tours, festivals, entertainment events - cancelled.</li>
<li>Weddings, family celebrations, holiday gatherings - cancelled.</li>
<li>No masses, churches are closed. Services are streamed.</li>
<li>No gatherings of 50 or more, then 20 or more, now 10 or more.</li>
<li>Don't socialize with anyone outside of your home.</li>
<li>Children's outdoor play parks are closed.</li>
<li>Racism and hate crimes again Asian Americans.</li>
<li>Shortage of masks, gowns, gloves for our front-line workers.</li>
<li>Shortage of ventilators for the critically ill.</li>
<li>Panic buying - have no toilet paper, no disinfecting supplies, no paper towels, no laundry soap, no hand sanitizer, no baby products.</li>
<li>Shelves are bare - dried beans, pasta, yeast, flour, eggs</li>
<li>Manufacturers, distilleries and other businesses switch their lines to help make visors, masks, hand sanitizer and PPE.</li>
<li>Government closed international borders to all non-essential travel.</li>
<li>Low domestic travel. Tons of flights cancelled and some flights with just one passenger.</li>
<li>Fines are established for breaking the rules ($1000, misdemeanor, removal of non-essential business licenses/utilities)</li>
<li>Stadiums and recreation facilities open up for the overflow of COVID-19 patients.</li>
<li>Press conferences daily from the President and the state governors. Daily updates on new cases, recoveries, and deaths.</li>
<li>Government sending stimulus package to most Americans.</li>
<li>People are wearing masks and gloves outside. California is requiring masks to be worn at anytime outside, as of April.</li>
<li>Essential service workers and medical field workers are afraid to go to work and to go home to their families.</li>
</ul>
Eleanahttp://www.blogger.com/profile/16857432721131102078noreply@blogger.com0tag:blogger.com,1999:blog-8896334467398420322.post-27639430886224367882020-03-17T00:25:00.000-07:002020-04-14T10:34:37.116-07:00Cast Iron Steak with Spring Vegetables<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyhLtCE9UpkNG4q2IEH60hbuWagLH29CrAXYeZ0UH9ZkQ4xkV1M3ceTenSwehsRzThoxUgBVfZCQAgUYvwaBNChMLz2xEtFGpsxA7uBWyg2w3seC-kq2OwbasphMjyVqMgtrbvqceHt-ac/s1600/IMG_20190510_182428_872.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1280" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyhLtCE9UpkNG4q2IEH60hbuWagLH29CrAXYeZ0UH9ZkQ4xkV1M3ceTenSwehsRzThoxUgBVfZCQAgUYvwaBNChMLz2xEtFGpsxA7uBWyg2w3seC-kq2OwbasphMjyVqMgtrbvqceHt-ac/s640/IMG_20190510_182428_872.jpg" width="512" /></a></div>
<br />
Steak, it's what's for dinner. And what a glorious steak this was. I can't ever eat an entire steak anymore, so I usually just buy one and split it with M (just like at a fancy steakhouse!). I think after a few slices, I'm done and he can happily eat the rest. This meal was so good - one skillet, minimal cleanup, lots of veggies, amazing crust on the steak. I didn't think the cast iron pan would be capable but it was fantastic.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0s4ukaQwAMsVGHDSh-CePNUnWPpNKQypWRk1-5p5-YgpCi0OFXYsoDlCezrOfPJhpwVKNIo1gg4mDVoSZkuXwbVhN3qbR4eQiBub8ZXL_bLkhyvlCLwBatC6xFhv-BgVizZsUVDZXpmkS/s1600/IMG_20190510_172034.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0s4ukaQwAMsVGHDSh-CePNUnWPpNKQypWRk1-5p5-YgpCi0OFXYsoDlCezrOfPJhpwVKNIo1gg4mDVoSZkuXwbVhN3qbR4eQiBub8ZXL_bLkhyvlCLwBatC6xFhv-BgVizZsUVDZXpmkS/s640/IMG_20190510_172034.jpg" width="480" /></a></div>
<br />
Since spring is coming up, this is a great transitional dish. I made this months ago but had gotten some carrots at the local farmers market, which I roasted with red onions while the steak was being prepared. Though most of the country is in lockdown mode right now with COVID-19 on the loose and steak might be hard to find (along with rice, pasta, toilet paper, bottled water, hand sanitizer, etc) ... save this dish as a celebratory meal once all of this craziness is over.<br />
<br />
<b>Cast Iron Steak with Spring Vegetables</b><br />
<a href="https://www.bonappetit.com/recipe/one-skillet-steak-and-spring-veg-with-spicy-mustard"><i>Adapted from Bon Appetit</i></a><br />
<i>Serves 2</i><br />
<br />
Boneless ribeye steak or New York strip steak, patted dry<br />
5 garlic cloves (1 clove grated, 4 cloves thinly sliced)<br />
1/3 cup Dijon mustard<br />
1 Tbsp red wine vinegar<br />
1 tsp honey<br />
1/4 tsp cayenne pepper<br />
1/4 cup plus 2 Tbsp olive oil<br />
5 green onions, thinly sliced<br />
1 10oz bag frozen peas<br />
1 bunch asparagus, trimmed, cut into 1" pieces<br />
<div>
<br /></div>
<div>
Season steak generously with salt and pepper. Use more salt than you'd think you'd need.</div>
<div>
<br /></div>
<div>
Whisk together the grated garlic, Dijon mustard, red wine vinegar, honey, cayenne pepper, 1/4 cup olive oil and 1 Tbsp water until emulsified. Season with salt and pepper until it tastes great. Set aside.</div>
<br />
Heat a medium cast iron skillet over medium-high heat. Rub steak all over with 1 Tbsp oil and cook, turning exactly every 2 minutes, until medium-rare, about 8-10 minutes depending on the thickness of the steak. Make sure to get the fat cap along the side at the end, using the tongs to hold the steak up on its side. Transfer steak to a plate to rest. Pour off oil from skillet, leaving crispy bits behind.<br />
<br />
Heat remaining 1 Tbsp oil in same skillet over low heat. Add sliced garlic cloves and most of the green onions (save some for garnish) and cook, stirring often, until translucent and softened, about 3 minutes. Add peas and a splash of water and cook until peas are tender, about 3 minutes. Finally, add asparagus; season with salt and pepper. Cook, stirring often, until asparagus is just tender, about 3-5 minutes. Remove from heat.<br />
<div>
<br /></div>
<div>
Slice steak, which has had ample time to rest, and arrange prettily in the skillet over the vegetables Drizzle with some mustard sauce, garnish with reserved green onions. Serve with additional mustard sauce on the side.</div>
Eleanahttp://www.blogger.com/profile/16857432721131102078noreply@blogger.com0tag:blogger.com,1999:blog-8896334467398420322.post-62474366859212315982019-05-10T12:00:00.000-07:002019-05-10T12:03:03.493-07:00Cabbage Roll Soup<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLXUnooowRbJgLmN4Dh8QTp425XXJxnV4WOuiNaPXIRoPF5GztWiTqnSeh3EydWwB-6EBTeg1Ma-EJqajvO_d2NYObMMi3QcrVtAG4B1oUaVJIVqStwp5gMDyYzEyon5ZxJksDFxIJO88k/s1600/IMG_20190324_123049.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLXUnooowRbJgLmN4Dh8QTp425XXJxnV4WOuiNaPXIRoPF5GztWiTqnSeh3EydWwB-6EBTeg1Ma-EJqajvO_d2NYObMMi3QcrVtAG4B1oUaVJIVqStwp5gMDyYzEyon5ZxJksDFxIJO88k/s640/IMG_20190324_123049.jpg" width="480" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
This soup may not look like much but I assure you, it was glorious. I think M and I were both surprised at how delicious it was. We had so much cabbage left over from St Patrick's Day that I needed to find some uses for it! After all the corned beef, I think this was a pretty healthy choice.<br />
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJWtcMrL4L2kxsX9boodobwnICJna-9idiDudfli060vKg_KMsPFLFz-moE9OraXEfDBnc0IZF8497fDtKOJc_gtbYTXRx6IkEwFrp2IxKzVmvEb3OaQ-t6BKshAhVlznRwM6dxdBr6mMZ/s1600/IMG_20190324_123202.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJWtcMrL4L2kxsX9boodobwnICJna-9idiDudfli060vKg_KMsPFLFz-moE9OraXEfDBnc0IZF8497fDtKOJc_gtbYTXRx6IkEwFrp2IxKzVmvEb3OaQ-t6BKshAhVlznRwM6dxdBr6mMZ/s640/IMG_20190324_123202.jpg" width="480" /></a></div>
<br />
<b>Cabbage Roll Soup</b><br />
<i>Serves 8</i><br />
<br />
2 tsp olive oil<br />
1/2 lb ground beef (I used grass-fed, since that was in the freezer) or turkey<br />
1 onion, finely chopped<br />
3 cloves garlic, minced<br />
1 cabbage, cut into 1" pieces (whatever size)<br />
2 carrots, sliced or chopped (I like coins)<br />
4 cups beef broth<br />
2 8oz cans diced tomatoes<br />
1 bay leaf<br />
3 Tbsp brown sugar<br />
1/4 cup fish sauce<br />
<br />
Heat the olive oil in a large pot over medium high heat. Add ground beef and season with salt and pepper. Cook until beef is nicely browned, breaking up the pieces with a wooden spoon. Add onion and garlic; mix thoroughly throughout and cook for 2-3 minutes.<br />
<br />
Add all the other ingredients except fish sauce and bring to a boil. Season with salt and pepper, then turn the heat to a simmer, cover and cook for 25 minutes. Remove bay leaf and add fish sauce. Taste, then season with additional fish sauce, salt and pepper.<br />
<br />Eleanahttp://www.blogger.com/profile/16857432721131102078noreply@blogger.com0tag:blogger.com,1999:blog-8896334467398420322.post-53254672319621705762019-05-07T08:04:00.001-07:002020-03-17T00:26:36.184-07:00Sugar Snap Pea Salad<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnJqEgqUFFZclbT_B-HvBo_kj-rBN_70r7o1HNW_6Zv7fJN1bo-h8FW7UP_t66LpUU3fBDeuAUZN6dL_3hjYhfNexvaaX5Wf7SihXMGXqH1Hq_EcKq_gvZlQAT_QOWLtzGQYJ9PLVUAD19/s1600/IMG_20190430_180104.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1303" data-original-width="977" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnJqEgqUFFZclbT_B-HvBo_kj-rBN_70r7o1HNW_6Zv7fJN1bo-h8FW7UP_t66LpUU3fBDeuAUZN6dL_3hjYhfNexvaaX5Wf7SihXMGXqH1Hq_EcKq_gvZlQAT_QOWLtzGQYJ9PLVUAD19/s640/IMG_20190430_180104.jpg" width="478" /></a></div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
Doesn't this salad look incredible? Am I tooting my own horn? Does it just scream "springtime" when you look at it? Whatever the answer to these questions are, let me assure you that this salad is the epitome of spring flavors at their best. I couldn't stop photographing it and M couldn't stop eating it, which was pretty surprising.</div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
It does take some time to make, since you have to remove the strings from and then slice up all the sugar snap peas but I find it pretty therapeutic. Slice them in thirds the long way or at the diagonal and you'll get this cool slivered-but-kinda-fancy look.</div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9SYuZPlHc6xnWRX1DPCzuS74VkqOaRnegUd-j9UexVUraJPdlkGrIyH6cM_IfaDZzOCldszskFoqiqHUVyHr3atYsgkOn_rfT1NsTR_tKf70-dZov9kQqNYQE9LlV9r0s0RyR6jFpZ_Ug/s1600/IMG_20190430_180039.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1243" data-original-width="933" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9SYuZPlHc6xnWRX1DPCzuS74VkqOaRnegUd-j9UexVUraJPdlkGrIyH6cM_IfaDZzOCldszskFoqiqHUVyHr3atYsgkOn_rfT1NsTR_tKf70-dZov9kQqNYQE9LlV9r0s0RyR6jFpZ_Ug/s640/IMG_20190430_180039.jpg" width="478" /></a></div>
<br />
I took inspiration from a BonAppetit article called "<a href="https://www.bonappetit.com/gallery/april-2019-horoscopes-trendy-veg">Which Trendy Spring Vegetable Are You?</a>" and I was like "M, we need to go to the farmers market RIGHT NOW!" ... and luckily for him (and his stomach), he decided to oblige. Aside from the time spent on slicing the sugar snap peas, this dish comes together really quickly, making it a perfect weeknight side.<br />
<br />
<b>Sugar Snap Pea Salad</b><br />
<a href="https://www.bonappetit.com/recipe/sugar-snap-pea-salad"><i>Adapted from Bon Appetit</i></a><br />
<i>Serves 2</i><br />
<br />
1/2 cup plain Greek yogurt (whole or 2%)<br />
1 Tbsp fresh lemon juice<br />
1 small garlic clove, grated<br />
3/4 lb sugar snap peas<br />
1 Tbsp extra-virgin olive oil<br />
1 tsp lemon zest<br />
<br />
Stir together yogurt, lemon juice, garlic and some salt until smooth and sauce-like. Adjust for seasoning. Spoon and smooth onto the bottom of a plate.<br />
<br />
In a separate bowl, mix together sugar snap peas, lemon zest, olive oil and some salt (fancy flaky salt, if you have it). Combine thoroughly and then arrange on top of the yogurt. Serve with anything! We ate it with grilled chicken but it would be a good side dish for any protein, or just on its own when the days are hot.Eleanahttp://www.blogger.com/profile/16857432721131102078noreply@blogger.com1tag:blogger.com,1999:blog-8896334467398420322.post-88270141288074755512019-01-16T10:08:00.000-08:002019-05-07T08:04:33.090-07:00Green Bean Casserole<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgA02CZt-Z_FKG7ewEmSq5F_mI9HMFgP9r27gfo0ZCWvaz9iMDl4Fx5aeBeVAokPJmMVEBPckjuBVUTivnN4U89Hsiii-ZjzJ_705Rb_XW40uYZCkcXD39TAB4xwjCNOqqQ75QCSIj4zYrX/s1600/IMG_20181118_143721_828.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1084" data-original-width="867" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgA02CZt-Z_FKG7ewEmSq5F_mI9HMFgP9r27gfo0ZCWvaz9iMDl4Fx5aeBeVAokPJmMVEBPckjuBVUTivnN4U89Hsiii-ZjzJ_705Rb_XW40uYZCkcXD39TAB4xwjCNOqqQ75QCSIj4zYrX/s640/IMG_20181118_143721_828.jpg" width="510" /></a></div>
<br />
This is such a late Thanksgiving post! I totally fail. But since M and I have moved in together ... we were celebrating our first Thanksgiving. So I decided to make a little meal for the two of us, since we weren't going to be in town during Turkey Day (hello, Vegas!).<br />
<br />
We went to Sprouts and I bought a turkey breast - it was $3.99/lb which is a little steep compared to the entire turkey selling for $0.79/lb but an entire turkey is SO MUCH TURKEY for two people. Even the smallest whole turkey was 12 lbs. So even though the turkey breast was the same cost as an entire turkey, it made more sense for the two of us. Though I did miss the dark meat.<br />
<br />
The turkey was brined overnight with cider, brown sugar and salt ... then roasted to juicy turkey perfection in about 90 minutes. I made some stuffing from the box, roasted some tri-colored potatoes with garlic and rosemary, roasted some carrots with thyme, cranberry sauce and sauteed some pea shoots.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4BnJZjEsE_R-SZuC8gum0RcG1SCHzBZ4v1UQV_oWi4G-4TCMiXA8Co1Y9f_oPux45xnqgsvQQkwrDNVevOxQ7XFBnByqRdba-MRZ5idlF06mY5vO9l-U4lAklnLfCGgJXs6QGcjDeclQX/s1600/IMG_20181117_153318.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1084" data-original-width="813" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4BnJZjEsE_R-SZuC8gum0RcG1SCHzBZ4v1UQV_oWi4G-4TCMiXA8Co1Y9f_oPux45xnqgsvQQkwrDNVevOxQ7XFBnByqRdba-MRZ5idlF06mY5vO9l-U4lAklnLfCGgJXs6QGcjDeclQX/s640/IMG_20181117_153318.jpg" width="480" /></a></div>
<br />
The green bean casserole (top right corner) was leftover from our Friendsgiving the night before and I was lucky to snag that little bit because people went CRAZY over it. So much better than the old school version which involves opening multiple cans.<br />
<br />
<b>Green Bean Casserole</b><br />
<i><a href="https://smittenkitchen.com/2013/11/green-bean-casserole-with-crispy-onions/">Adapted from Smitten Kitchen</a></i><br />
<i>Serves 8 as a side</i><br />
<br />
1 medium yellow onion, thinly sliced<br />
2 Tbsp fall-purpose flour<br />
1 Tbsp panko or breadcrumbs<br />
1/4 tsp table salt (more even distribution for frying)<br />
Fresh ground pepper<br />
High-heat oil for crying (canola, saffron, vegetable, peanut)<br />
<br />
3 Tbsp butter<br />
1 package cremini mushrooms, thickly sliced<br />
Pinch of nutmeg (optional)<br />
Fresh ground pepper<br />
3/4 tsp table salt<br />
2 cloves garlic, minced<br />
3 Tbsp all-purpose flour<br />
1 1/2 cups beef broth<br />
1/2 cup heavy cream<br />
1 1/2 tbs green beans, stem end trimmed<br />
<br />
To make the onions, toss all the ingredients (minus the oil) together thoroughly. Heat about 1/2 an inch of oil in a cast iron pan over medium heat. Test the heat of the oil by dropping in one drop of water. Once it hisses, it will be hot enough for frying!<br />
<br />
Fry onions in handful batches (it'll probably take you 2-3 batches) until they're golden brown. It'll take a bit longer than you think. Remove with a spider or slotted spoon and spread them on a paper towel to drain excess oil.<br />
<br />
Preheat oven to 400degreesF. Bring a large pot of salted water to a boil. Cook green beans on a full boil for 5 minutes. Drain and then put in an ice bath immediately to keep the green color. Once cooled, cut green beans into 2 inch pieces.<br />
<br />
Over medium-high heat, melt butter in a large saucepan. Add mushrooms, salt and pepper and sautee until they release their liquid and are nicely browned. It'll take anywhere from 7-10 minutes. Add garlic and cook for another minute, then add flour and stir to evenly coat all the mushrooms.<br />
<br />
Add the broth slowly, 1/4 cup at a time while stirring the whole time. Try to mash through any lumps with the back of your spoon/spatula so the pieces break up and melt into the sauce. Simmer for a minute to cook off the raw flour taste. Pour in cream, stir thoroughly and then bring back to a simmer, cooking until the sauce thickens up, about 5 minutes. Stir frequently.<br />
<br />
Mix in cooked, drained green beans and stir until coated. Pour into casserole dish and top with the crispy onions. Bake for 15 minutes, until sauce is bubbly and the onions are a bit darker. Eat hot!Eleanahttp://www.blogger.com/profile/16857432721131102078noreply@blogger.com0tag:blogger.com,1999:blog-8896334467398420322.post-36790467831870445802018-12-12T10:19:00.001-08:002018-12-12T10:19:33.763-08:00Berry Buckle Cake<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipoOg7AL88_yf-RAy-D1rrpcl_rQHqFOk3PD5IGvr2fAZ2zQ1fQ7PofVic42of46uOR6M2bfL0zfHq6dxTqTM5YgyaljEyS6Ge4_On35Nrp1lTnyEAHCnbVmnKiKKv8eEu-D30EirS4YzK/s1600/IMG_20180907_181155.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipoOg7AL88_yf-RAy-D1rrpcl_rQHqFOk3PD5IGvr2fAZ2zQ1fQ7PofVic42of46uOR6M2bfL0zfHq6dxTqTM5YgyaljEyS6Ge4_On35Nrp1lTnyEAHCnbVmnKiKKv8eEu-D30EirS4YzK/s640/IMG_20180907_181155.jpg" width="480" /></a></div>
<br />
The cake you see above was made with fruit that would have been abandoned! And the thing I absolutely hate the most is wasting food (and cockroaches, but that's another story). There's something about wasting food that makes me angry. Maybe it's all the hungry people in the world or the thought of wasting hard-earned money.<br />
<br />
In any case, we bought some blackberries at Sprouts and after one berry, M refused to eat any more because we didn't get a good batch - they were admittedly very sour. He wanted to trash them but I said "NO, I'll just turn it into cake!" So I used a recipe from <a href="https://www.halfbakedharvest.com/">Half Baked Harvest </a>to make our blackberries edible again.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjj5KPN3ZpN12EqiIyNBPtMnqeXUcf5xVbRG8RtiOOXRpGprItk4rIF3qTaOgQRKTq-m6WBp-2f-cR2IaBVlWfkxdyJL_EDHUWRCewIu9VG0L63bFm6lNB_s45FK7y19hJGG0yXs_FYpfa7/s1600/IMG_20180907_181527.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjj5KPN3ZpN12EqiIyNBPtMnqeXUcf5xVbRG8RtiOOXRpGprItk4rIF3qTaOgQRKTq-m6WBp-2f-cR2IaBVlWfkxdyJL_EDHUWRCewIu9VG0L63bFm6lNB_s45FK7y19hJGG0yXs_FYpfa7/s640/IMG_20180907_181527.jpg" width="480" /></a></div>
<br />
<b>Berry Buckle Cake</b><br />
<i><a href="https://www.halfbakedharvest.com/blueberry-buckle/">Adapted from Half Baked Harvest</a></i><br />
<i>Serves 8</i><br />
<br />
1 1/2 cups flour<br />
2 tsp baking powder<br />
1/2 tsp ground cinnamon<br />
3/4 cup light brown sugar<br />
1 stick salted butter, melted and cooled<br />
2/3 cup whole milk<br />
2 large eggs, lightly beaten<br />
2 tsp vanilla extract<br />
2 tsp lemon zest<br />
2 clamshells/pints fresh blackberries (or any other berries, about 2 cups - I used two clamshells because I wanted to use the berries up and because blackberries are larger)<br />
<br />
<i>Topping:</i><br />
1/2 cup flour<br />
1/2 cup light brown sugar<br />
1/2 tsp ground cinnamon<br />
4 Tbsp salted butter, room temperature<br />
<br />
Preheat oven to 350degreesF and spray a 9" spring form pan with nonstick cooking spray.<br />
<br />
In a small bowl, gently combine berries and lemon zest.<br />
<br />
In a large bowl, whisk together the dry ingredients. Once thoroughly combined, add the butter, milk, eggs and vanilla. Mix just until combined, being careful not to over mix. Pour the batter into the prepared pan and top with the berry mixture in an even layer.<br />
<br />
Make the crumble by whisking together the flour, light brown sugar and cinnamon in a bowl. Using your fingertips, work the butter into the dry ingredients until moistness is distributed and a crumbly mixture forms. Sprinkle the crumble evenly over the berries.<br />
<br />
Bake for 45-55 minutes or until golden brown on top and a skewer comes out nearly clean. Let the cake cool and serve warm or at room temperature.Eleanahttp://www.blogger.com/profile/16857432721131102078noreply@blogger.com0