Shanghai Style Scallion Noodles
Pumpkin Chocolate Chip Cookies
Pumpkin Chocolate Chip Cookies
New: October 2022
Campbell Lab Pumpkin Cookies
Ingredients
• 1 cup canned pumpkin
• 1 cup white sugar
• ½ cup vegetable oil
• 1 tablespoon vanilla extract
• 1 large egg
• 1 teaspoon baking soda
• 1 teaspoon milk
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 2 teaspoons pumpkin spice
• ½ teaspoon salt
• 2 cups dark chocolate chunks
Directions
1. Preheat the oven to 350 ˚F. Line baking sheet with parchment paper.
2. In large bowl, combine pumpkin, sugar, oil, vanilla and egg.
3. In a small bowl, dissolve baking soda into milk.
4. In a medium bowl, stir together flour, baking powder, pumpkin spice, and salt.
5. Add flour mixture to pumpkin mixture and mix well.
6. Add chocolate chunks, stir just to combine.
7. Drop by spoonful on the cookie sheet and bake in the preheated oven until lightly brown and firm, ~20 minutes.
https://www.allrecipes.com/recipe/10740/pumpkin-chocolate-chip-cookies-iii/
https://www.cookingclassy.com/pumpkin-chocolate-chip-cookies/#jump-to-recipe
Scallion Oil Pasta
Made with Jihong and Yan's scallion oil:
Kale, shiitaki, green onions, (chinese vinegar)
Vegetable Kebabs
Have to precook eggplant or something
Chicken, Pork, Lamb Kebabs
Egg Rice
Drop an egg on rice, add green onions
BBQ Eggplant
Dried Tangerine
Sausage Carbonara
Jamie Oliver's Sausage carbonara (Linguine alla carbonara di salsiccia)
New... 2007
Serves 6
4 quality Italian sausages
olive oil
4 ounces pancetta, cut into matchsticks
sea salt
freshly ground black pepper
453 g dried linguine (1 package/1 lb)
6 large free-range egg yolks
75 ml milk
50 mL heavy cream
80 g Parmesan cheese , freshly grated
1 lemon , zest of
1/4 bunch fresh flat-leaf parsley , chopped
extra virgin olive oil
1. Start water boiling
2. With a sharp knife, slit the sausage skins lengthways and pop all the meat out. Using wet hands, roll little balls of sausagemeat about the size of large marbles and place them to one side.
3. Heat a large frying pan and add a good splash of olive oil. Gently fry the sausage meatballs until golden brown all over, then add the pancetta and continue cooking for a couple of minutes, until it’s golden.
4. Start pasta
5. In a large bowl, whip up the egg yolks, cream, half the Parmesan, the lemon zest and parsley.
6. When the pasta is cooked, drain it in a colander, reserving a little of the cooking water, and immediately toss it quickly with the egg mixture back in the pasta pan.
7. Add the hot sausage meatballs and toss everything together.
The egg will cook delicately from the heat of the linguine, just enough for it to thicken and not scramble. The sauce should be smooth and silky.
8. If the pasta becomes a little claggy, add a few spoonfuls of the reserved cooking water to loosen it slightly. Sprinkle over the rest of the Parmesan, season if necessary, drizzle with extra virgin olive oil and serve. Eat immediately!
Tiramisu
Tiramisu
New: October 2022
INGREDIENTS
Yield: 6 to 8 servings
For the Cream
4
large egg yolks
½
cup/100 grams granulated sugar, divided
¾
cup heavy cream
1
cup/227 grams mascarpone (8 ounces)
For the Assembly
1¾
cups good espresso or very strong coffee
2
tablespoons rum or cognac
2
tablespoons unsweetened cocoa powder
About 24 ladyfingers (from one 7-ounce/200-gram package)
1 to 2
ounces bittersweet chocolate, for shaving (optional)
PREPARATION
Step 1
Using an electric mixer in a medium bowl, whip together egg yolks and ¼ cup/50 grams sugar until very pale yellow and about tripled in volume. A slight ribbon should fall from the beaters (or whisk attachment) when lifted from the bowl. Transfer mixture to a large bowl, wiping out the medium bowl used to whip the yolks and set aside.
Step 2
In the medium bowl, whip cream and remaining ¼ cup/50 grams sugar until it creates soft-medium peaks. Add mascarpone and continue to whip until it creates a soft, spreadable mixture with medium peaks. Gently fold the mascarpone mixture into the sweetened egg yolks until combined.
Step 3
Combine espresso and rum in a shallow bowl and set aside.
Step 4
Using a sifter, dust the bottom of a 2-quart baking dish (an 8x8-inch dish, or a 9-inch round cake pan would also work here) with 1 tablespoon cocoa powder.
Step 5
Working one at a time, quickly dip each ladyfinger into the espresso mixture -- they are quite porous and will fall apart if left in the liquid too long -- and place them rounded side up at the bottom of the baking dish. Repeat, using half the ladyfingers, until you’ve got an even layer, breaking the ladyfingers in half as needed to fill in any obvious gaps (a little space in between is O.K.). Spread half the mascarpone mixture onto the ladyfingers in one even layer. Repeat with remaining espresso-dipped ladyfingers and mascarpone mixture.
Step 6
Dust top layer with remaining tablespoon of cocoa powder. Top with shaved or finely grated chocolate, if desired.
Step 7
Cover with plastic wrap and let chill in the refrigerator for at least 4 hours (if you can wait 24 hours, all the better) before slicing or scooping to serve.
from: https://cooking.nytimes.com/recipes/1018684-classic-tiramisu
New: October 2022
INGREDIENTS
Yield: 6 to 8 servings
For the Cream
4
large egg yolks
½
cup/100 grams granulated sugar, divided
¾
cup heavy cream
1
cup/227 grams mascarpone (8 ounces)
For the Assembly
1¾
cups good espresso or very strong coffee
2
tablespoons rum or cognac
2
tablespoons unsweetened cocoa powder
About 24 ladyfingers (from one 7-ounce/200-gram package)
1 to 2
ounces bittersweet chocolate, for shaving (optional)
PREPARATION
Step 1
Using an electric mixer in a medium bowl, whip together egg yolks and ¼ cup/50 grams sugar until very pale yellow and about tripled in volume. A slight ribbon should fall from the beaters (or whisk attachment) when lifted from the bowl. Transfer mixture to a large bowl, wiping out the medium bowl used to whip the yolks and set aside.
Step 2
In the medium bowl, whip cream and remaining ¼ cup/50 grams sugar until it creates soft-medium peaks. Add mascarpone and continue to whip until it creates a soft, spreadable mixture with medium peaks. Gently fold the mascarpone mixture into the sweetened egg yolks until combined.
Step 3
Combine espresso and rum in a shallow bowl and set aside.
Step 4
Using a sifter, dust the bottom of a 2-quart baking dish (an 8x8-inch dish, or a 9-inch round cake pan would also work here) with 1 tablespoon cocoa powder.
Step 5
Working one at a time, quickly dip each ladyfinger into the espresso mixture -- they are quite porous and will fall apart if left in the liquid too long -- and place them rounded side up at the bottom of the baking dish. Repeat, using half the ladyfingers, until you’ve got an even layer, breaking the ladyfingers in half as needed to fill in any obvious gaps (a little space in between is O.K.). Spread half the mascarpone mixture onto the ladyfingers in one even layer. Repeat with remaining espresso-dipped ladyfingers and mascarpone mixture.
Step 6
Dust top layer with remaining tablespoon of cocoa powder. Top with shaved or finely grated chocolate, if desired.
Step 7
Cover with plastic wrap and let chill in the refrigerator for at least 4 hours (if you can wait 24 hours, all the better) before slicing or scooping to serve.
from: https://cooking.nytimes.com/recipes/1018684-classic-tiramisu
Lu Rou Fan (滷肉飯)
Lu Rou Fan (滷肉飯)
New: October 2022
This is a double recipe, probably could make a 3x next time...
2 lbs pork belly, skin on (next time: do skin off, and do half pork belly, half pork shoulder or loin)
4 t oil
1 T sugar
2 small onions or 6 shallots
16 shiitake mushrooms (fresh or dried)
0.5 cup shaoxing wine
6 T light soy
4 T dark soy
4 c water
2 star anise
2 cinnamon stick
12 cloves
6 bay leaves
4 t sichuan peppercorns
4 t dried tangerine peel (I used fresh clementine peels)
4 slices fresh ginger
1. Bring a medium pot of water to a boil (just enough so that the pork will be fully submerged)
2. Dice pork (leave skin on or cut it off)
3. Blanch the chopped pork belly for 1 minute. Drain, rinse clean of any scum, and set aside.
4. Heat the oil in a dutch oven over low heat, and add the sugar. Cook the sugar until it starts to melt.
5. Add the onions or shallots. Turn up the heat to medium high and stir-fry the onions for a minute.
6. Add the mushrooms and stir-fry for another couple minutes.
7. Add the blanched pork, shaoxing wine, light soy sauce, dark soy sauce and water.
8. Stir and bring the mixture to a boil. Once boiling, add the spices (which should be tied in cheese cloth)
9. Simmer for 1 1/2 hours, stirring occasionally to prevent sticking.
10. At this point the meat should be fall-apart tender. To finish the dish, remove the spice packet and turn up the heat to medium high to thicken the sauce, stirring occasionally. This process should take about 5-minutes. The sauce should be thick enough to coat a spoon, but there should still be plenty of it left. Serve over steamed white rice.
https://www.foodiebaker.com/lu-rou-fan/
http://thewoksoflife.com/2015/06/lu-rou-fan-taiwanese-braised-pork-rice-bowl/
http://www.bearnakedfood.com/2015/01/30/lu-rou-fan-braised-pork-rice/
Miso Soup
New: Oct 2022
1 L water
3 bags dashi
120 g miso paste
Large handful of shiitake, soaked and slices reserve water
1 pack (454 g) silken tofu, cut parallel and then cubed
5 green onions sliced
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