Paprika Shrimp



爸爸最喜欢的 Bean Thread Soup

(Dad’s Favorite) Napa Cabbage and Dried Shrimp Soup


INGREDIENTS
1/4 cup Dried Shrimp (Smithfield Ham or  Prosciutto may be substituted)
20 dried shiitake mushrooms
1 lb fresh or frozen shrimp
1 medium head Napa (or Savoy) Cabbage
6 - 8 oz Bean Thread
1 TBS Shaoxing wine
2 TBS Cooking Oil
3 slices Ginger Root
Salt to taste
4 cups Chicken Broth
4 cups Water


DIRECTIONS
1. Soak the dried shrimp in the sherry, mixed with 3 TBS water.
2. Soak shiitake mushrooms in just boiling water
3. Pan fry shrimp until just seared and remove to a plate.
4. Discard the wilted outside leaves of the cabbage and then cut it into 1 1/2 inch chunks.
5. Soak the bean thread in some warm water until softened.  Cut it into shorter lengths if preferred.  Drain in a colander.
6. Heat the oil in a large sauce pan or stock pot.  Add the ginger root slices and cabbage chunks.  Stir and cook over medium high heat until the cabbage is wilted.
7. Add the broth, water, shrimp/sherry mixture and bring to a boil.  Simmer, partially covered, until the cabbage is tender.
8. Finally, add the bean thread and bring just to a boil (do not overcook, as the bean thread will turn mushy).
9. Remove from heat, salt to taste,  and serve immediately. 

Matcha Latte




Matcha Latte

2 tsp (4 bamboo scoops) of matcha powder
1/4 c boiling water
0.5-1 Tbs sugar
1 tsp vanilla extract
1 carton (~1 cup) of milk

1. Whisk together boiling water and matcha powder with bamboo whisk.
2. Add sugar and vanilla. Stir to dissolve.
3. Heat milk in small saucepan (or microwave) until almost boiling.
4. Add milk to matcha mix, serve hot.

Pad Thai



Mark Bittman's Pad Thai

new: April 2017
https://cooking.nytimes.com/recipes/1013121-pad-thai?register=email&auth=register-email

INGREDIENTS
12 ounces fettuccine-width rice stick noodles
¼ cup peanut oil
4 tablespoons tamarind paste
½ cup fish sauce (nam pla)
½ cup honey
¼ cup rice vinegar
1 Tb red pepper flakes, or to taste
1 bunch chopped scallions
4 garlic clove, minced
4 eggs
1 small head Napa cabbage, shredded (about 4 cups)
1.5 cup mung bean sprouts (+extra for garnish)
1.5 cup carrots (+extra for garnish)
1 pound peeled shrimp
1/2 pack of fried tofu
2 chicken breasts
½ cup roasted peanuts, chopped
¼ cup chopped fresh cilantro
2 limes, quartered



PREPARATION
1. Put noodles in a large bowl and add boiling water to cover. Let sit until noodles are just tender; check every 5 minutes or so to make sure they do not get too soft. Drain, drizzle with one tablespoon peanut oil to keep from sticking and set aside.

2. Meanwhile, put 1 tablespoon tamarind paste, fish sauce, honey and vinegar in a small saucepan over medium-low heat and bring just to a simmer. Taste and add more tamarind paste if desired. It should be piquant, but not unpleasantly sour. Stir in red pepper flakes and set aside.

3. Put remaining 3 tablespoons oil in a large skillet over medium-high heat; when oil shimmers, add scallions and garlic and cook for about a minute.

4. Add eggs to pan; once they begin to set, scramble them until just done.

5. Add cabbage, carrots, and bean sprouts and continue to cook until cabbage begins to wilt. (If you have to, remove half, and cook half at a time.)

6. Remove half or all of veggie mix, and add chicken. Cook until almost cooked through.

7. Add shrimp and cook until pink and almost cooked through.

8. Add fried tofu and warm.

9. Add back in all of the veggie mix.

10. Add drained noodles to pan along with sauce. Toss everything together to coat with tamarind sauce and combine well until noodles are warmed through.

11. Serve, sprinkling each dish with peanuts and garnishing with cilantro, raw bean sprouts, raw carrots, and lime wedges.

Fish Lasagne



Jamie Oliver's Fantastic Fish Lasagna
Serves 4-6

 New: January 2017

 Ingredients:

 For the sauce
125g butter
1 white onion, peeled and finely chopped
2 medium carrots, peeled and finely chopped
3 sticks of celery, trimmed and finely chopped
1 small fennel bulb, trimmed and finely chopped
a small bunch fresh parsley stalks
a sprig of fresh bay leaves (I used dried bay leaves)
a rasher of pancetta or bacon
10 whole fresh prawns, heads removed and reserved (I accidentally bought some cooked prawns and some fresh prawns - I just used them all the same way and they turned out fine)
100mL white wine (I used cheap carton wine)
850mL milk
80g plain flour
sea salt and ground black pepper
1/2 a nutmeg, grated (I used ground nutmeg to taste)

 For the lasagna
600g fish fillets (Jamie suggests cod, red mullet, sea bass, bream or salmon but I used barramundi), skinned and cut into small chunks
300g cherry tomatoes, cut in half
70g freshly grated Parmesan cheese
the leaves from the bunch of parsley that you took the stalks off, finely chopped
250g lasagne sheets (I used fresh sheets that didn't require blanching but you should read the instructions on your sheets for advice on how to cook)

 For the breadcrumbs
50g breadcrumbs
small bunch of fresh parsley, leaves picked
zest of 1 lemon (I couldn't be bothered zesting so I just used some lemon juice)
To serve
Fresh rocket, washed and dried
Procedure:

 Sauce
1. Melt 30g of the butter (approx 1/4 of the total amount you're using) in a large, deep saucepan over medium heat. Add all the veggies for the sauce and leave for 10min.
2. In the meantime, you can wrap the parsley stalks with a piece of pancetta and tie with a string. If you're using fresh bay leaves, they should also be included in the herb bundle.3. Add the herb bundle and prawn heads (and dried bay leaves, if you didn't have fresh ones) to your vegetables and cook for around 15min until the veggies are soft but not browned and the prawn heads have turned pink (see pics 1 and 2 below).
4. Add the wine and boil with lid off until reduced (I turned up the heat for this bit)
5. Pour in the milk and bring slowly back to the boil (had heat on med-high). As soon as milk boils, turn off the heat, pop on the lid and let the flavors infuse into the milk (see pic 3 below).
6. In another deep saucepan, plop the rest of the butter.
7. Once that butter is melted and bubbling, add in the flour and stir until smooth.
8. Fish the prawn heads and herb bundle out of your milky stock mix. Squeeze out any liquids before removing because good flavors shouldn't be wasted!
9. Add the milk and vegetable mix to the flour and butter one ladle at a time. I had my heat on low to do this and remember to mix in each ladle until it's absorbed by the flour before adding the next ladle (see pic 4 below).
10. Once all the liquid has been incorporated, bring to the boil gently, stirring constantly and simmer for a few seconds longer to cook the flour.11. Remove your white sauce from the heat and season with salt, pepper and nutmeg. At this point, you can remove any prawn whiskers that may have fallen off. Blanch your lasagna sheets now if you need to

 Building the lasagna
Before you start: preheat your oven to 180 degrees Celsius. I used the fan-forced + convectional mode on my oven
1. Ladle 1/4 of the sauce into your pan and smooth out evenly (see pic 1 below).
2. Scatter 1/3 of the fish and 1/3 of the prawns. What I did was chop the prawns up into nice chunks and combined with the fish chunks in 1 bowl so that I could layer them on at once (see pic 2 below).
3. Add 1/3 of the tomatoes, 1/3 of the chopped parsley and approx 1/4 of the grated Parmesan4. Cover with a layer of lasagna sheets and repeat 2 times till all your fish and tomatoes are used up (see pic 1 below).
5. Sprinkle the last of the parmesan over the top sheet of pasta.
6. Make your breadcrumb mix by popping the breadcrumbs, zest and parsley in a food processor. I just mixed by hand. Note: the breadcrumbs are REALLY YUMMY on the end product so I suggest you maybe up the amount. You don't want too much though because if it's layered on too thick on the top, it won't go crispy (see pic 3 below).
7. Sprinkle your breadcrumb mix over the top of the lasagna
8. Cover the dish with foil and bake in preheated oven for 45min. Remove the foil after the first 30min so that the breadcrumbs can go crispy and golden in the last 15min. Make sure the lasagna is piping hot all the way through (see pic 4 below).9. Serve with fresh rocket (really compliments the lasagna if you eat a bit of lasagna with the rocket at the same time). I also cut some peach wedges to eat with the rocket for a nice seasonal touch.

Chicken Pot Pie

Chicken Pot Pie

New: March 2017

Ingredients
6 SERVINGS
Crust
3 cups all-purpose flour plus more for surface
1 teaspoon kosher salt
1 teaspoon baking powder
1 cup (2 sticks) chilled unsalted butter, cut into 1/2' cubes
1/4 cup vegetable shortening
Chicken
2 cups peeled, coarsely chopped carrots
1 large onion, coarsely chopped
1 leek, coarsely chopped
1 3-pound whole chicken
4 celery stalks, coarsely chopped
6 sprigs thyme
1 cup dry white wine
1 tablespoon kosher salt
1 teaspoon whole black peppercorns
1 tablespoon tomato paste
Filling
2 tablespoons dried chanterelle or shiitake mushrooms
1 cup 1/2' slices peeled carrots
1 cup fresh (or frozen, thawed) peas
1 cup red (purple) pearl onions
1/2 cup (1 stick) unsalted butter
3/4 cup all-purpose flour
6 fresh sage leaves
4 thyme sprigs
2 sprigs rosemary
1 cup button mushrooms, halved if large
1 cup 1/4' rounds sliced fingerling potatoes
1 egg, beaten to blend
Coarse sea salt and coarsely ground black pepper, optional


Preparation
Crust
Mix flour, salt, and baking powder in a food processor. Add cubed butter and shortening and process until mixture resembles coarse meal with some pea-size lumps. With machine running, add 1/2 cup ice water and process, adding more water by teaspoonfuls if dry, until dough forms. Form dough into a ball; flatten into a disk. Wrap in plastic and refrigerate for 30 minutes.
Line a baking sheet with parchment paper. Place chilled dough on a lightly floured surface and roll out to a 12x9 1/2" rectangle, about 1/4" thick. Place on prepared sheet and cover tightly with plastic wrap. Chill. DO AHEAD: Can be made 6 hours ahead. Keep chilled.
Chicken
Preheat oven to 400°. Place carrots, onion, and leek on a rimmed baking sheet and roast until golden brown, about 30 minutes. Transfer to a large pot fitted with a lid. Add chicken, breast side down, celery, thyme sprigs, wine, salt, and peppercorns to pot. Add 8 cups water to cover and bring to a boil. Reduce heat to low and simmer gently for 10 minutes. Remove pot from heat, cover, and poach chicken until cooked through, about 35 minutes.
Remove chicken from pot and set aside until cool. Reserve broth. Shred meat; discard skin and bones. Set a large strainer over another pot. Strain broth into clean pot. Stir in tomato paste. Return to medium heat and simmer, uncovered, until reduced to 5 cups, about 40 minutes. DO AHEAD: Can be made 1 day ahead. Chill uncovered until cool. Cover chicken and broth separately; keep chilled. Rewarm broth before continuing.
Filling
Place dried chanterelles in a small bowl and cover with 1 cup hot water. Let steep for 10 minutes; set aside. Reserve soaking liquid. Cook carrots in a large saucepan of boiling salted water until crisp-tender, about 2 minutes. Using a slotted spoon, transfer to a medium bowl. Add peas to saucepan; cook for 1 minute; transfer to bowl with carrots. Add onions to saucepan and cook until crisp-tender, about 2 minutes. Remove from pot and set aside; let cool. Peel onions.
In a large heavy saucepan, melt butter over medium heat. Whisk in flour. Cook over medium-low heat, whisking constantly, until golden brown, about 10 minutes. Whisk in herbs and warm broth from chicken. Using a slotted spoon, transfer chanterelles to saucepan. Pour in soaking liquid, leaving sediment behind. Simmer for 20 minutes.
Set a strainer over another large pot. Strain broth into pot; discard solids. Add chicken, carrots, peas, onions, mushrooms, and potatoes. Bring to a simmer. DO AHEAD: Can be made 1 day ahead. Chill uncovered until cool; cover and keep chilled. Rewarm before continuing.
Preheat oven to 400°. Spoon filling into an 11x8x2" or 2 1/2-qt. round baking dish. (Add pie bird, if using.) Top with pastry, pinching edges to seal. If not using pie bird, cut a 1" slit in center of crust for steam to vent. Brush pastry with beaten egg, and sprinkle with sea salt and pepper, if desired.
Place pot pie on a rimmed baking sheet. Bake until crust is golden brown and filling is bubbly, about 45 minutes.

from:https://www.bonappetit.com/recipe/chicken-pot-pie-2

Linguine And Clams

Linguine And Clams
Clams vary in brininess and the amount of liquid they’ll release during cooking, so you’ll need to adjust the salt and add pasta water accordingly. To prevent the sauce from getting too salty, we recommend a measured amount of salt for the pasta water. If possible, look for an artisanal dried pasta for this recipe—the rougher surface texture will catch the slippery sauce better. This is part of BA's Best, a collection of our essential recipes.

Ingredients
4 SERVINGS
2 tablespoons Diamond Crystal or 1 tablespoon Morton kosher salt, plus more
12 garlic cloves, divided
4 ounces sourdough or country-style bread, crusts removed, cut into ½-inch pieces
2 tablespoons plus ¼ cup olive oil, plus more for serving
2 teaspoons finely grated lemon zest
2 oil-packed anchovy fillets (optional)
½ teaspoon crushed red pepper flakes, plus more for serving
⅓ cup dry white wine
2 pounds littleneck clams (about 24) or cockles (about 32), scrubbed
12 ounces linguine or spaghetti
½ cup finely chopped parsley
2 tablespoons unsalted butter

Preparation
Bring 2 Tbsp. Diamond Crystal salt and 10 cups water to a boil in a large pot.
Meanwhile, pulse 3 garlic cloves in a food processor until chopped. Add bread and pulse several times until fine crumbs form.
Heat 2 Tbsp. oil in a large Dutch oven over medium-high. Add breadcrumb mixture and cook, stirring often, until crumbs are golden and crisp, 5–7 minutes. Transfer to a medium bowl. Add lemon zest, season with salt, and toss to combine; set aside.
Wipe out Dutch oven. Using a mandoline if you have one (if not, use a really sharp knife), very thinly slice remaining 9 garlic cloves. Heat ¼ cup oil in Dutch oven over medium. Cook garlic, stirring often, until golden around the edges, about 3 minutes. Add anchovies, if using, and ½ tsp. red pepper flakes and cook, stirring, until garlic is golden all over and anchovies are dissolved. Quickly stir in wine and simmer until only a couple of tablespoons of liquid are left in pot. Add clams and toss to combine. Cover and cook until clams are open, 5–7 minutes (about 4 minutes for cockles). Uncover pot and transfer clams to a medium bowl, leaving liquid in pot. If any clams are still closed, cover pot again and cook a few minutes longer, then transfer to bowl with others (discard any that have not opened at this point). Tent clams with foil.
Cook pasta in boiling water 5 minutes. Using a ladle or heatproof measuring cup, scoop out about 2 cups pasta cooking liquid. Using tongs, transfer pasta to pot with clam liquid. Add 1 cup pasta cooking liquid and bring to a boil. Cook, tossing constantly and adding more pasta cooking liquid a splash at a time if needed, until pasta is al dente and sauce is glossy and thick enough to cling to noodles, about 5 minutes.
Remove from heat. Add parsley and butter and toss until butter is melted. Sprinkle about one-third of breadcrumbs over pasta and toss to combine (you can add more or less depending on how much liquid is in bottom of pot—you want them to absorb some of the sauce but not make it dry). Give pasta a taste; you probably won’t need additional salt, but you can add some if you’d like. Divide pasta among shallow bowls and top with reserved clams, more breadcrumbs, red pepper flakes, and a drizzle of oil.


from: http://www.bonappetit.com/recipe/best-linguine-and-clams

Ladurée Macarons


New: February 2017

 Makes approximately 50 macarons
Bake at 300F

 275g (2 3/4 cups + 1 tbsp) ground almonds (almond flour)
250g (2 cups + 1 tbsp) confectioners (icing) sugar
210g (6 1/2) egg whites (I used fresh egg whites)
210g (1 cup + 1 tbsp) granulated sugar
Directions for Macaron Shells:
1. Combine the ground almond flour and the confectioners sugar in a food processor. Pulse a few times until the mixture resembles a fine powder {do not over mix or you will end up with paste! Nooo!}. Sift through a sieve to remove any lumps.

2. In a large bowl {I use my KitchenAid}, whisk 6 egg whites until foamy. Once they are frothy, add a third of the granulated sugar {precisely 83.3 oz}. Whip until the sugar has dissolved. Add another third of the sugar. Whip for 1 minute. Add the last third of the sugar and whip for one minute. Egg whites should be glossy and hold soft peaks. Using a spatula, delicately fold the almond flour and confectioners' sugar into the whipped egg whites. In a separate bowl, beat the remaining 1/2 egg white until just frothy. Then add it to the final mixture, folding gently to slightly loosen the macaron batter.

3. If you only want to make one color of macarons, then add your desired food coloring to the batter bowl. If you want multiple colors, divide your batter into separate bowls and add coloring to each. Try not to over mix.

4. Transfer the mixture into a piping bag {you can also use zip lock bags with a cut corner}. Pipe small macaron rounds 1 1/2 inches in diameter onto a  lined baking sheet. I like to line mine with a silpat or this fancy macaron mat. Parchment paper will also do. Lightly tap the tray on the counter to release any air pockets. Allow the macarons to sit uncovered for 10 minutes, so a thin dry coat forms on the top {you should be able to gently touch them without the batter sticking to your finger}. Now they are ready for the oven. Only bake one tray at a time. Bake at 300F for approximately 15 minutes or until they form a smooth shell and little foot.  
*You can prepare the next tray while you wait for the first batch to bake.

5. Ok here is where you'll need to be extra patient. Wait until the macarons have completely cooled before peeling them off the mat. If they stick, they are not ready. * My method {because I'm impatient} to speed things up, try placing the hot baking sheet on top of cold damp dishtowels. This can cut your waiting time in half!


From: http://abitofbeesknees.blogspot.com/2014/01/laduree-french-macaron-recipe.html








Vanilla Shells:
The shells
2.5 cups + 1 tbsp (260 g) almond flour
2 cups + 1 tbsp (250 g) confectioner's sugar
2 tbsp (5 g) vanilla powder
6.5 egg whites at room temperature
1 cup + 1 tbsp (210 g) castor sugar
1 tbsp match green tea poweder


The Vanilla Cream
1 Madagascar vanilla bean
2/3 cup (160 ml) + 3 tbsp (45 ml) heavy cream
4.5 tsp (15 g) corn starch (flour)
1/2 cup (100 g) castor sugar
3.5 oz (100 g) white chocolate, coarsely chopped
7.5 tbsp (110 g) unsalted butter, softened

The Vanilla cream
Make the vanilla cream filling before making the shells, the day before. Scrape the seeds from the vanilla bean into the 2/3 cup (160) ml of cream, add the bean and infuse overnight.

The following day, in a separate bowl, whisk the remaining cream into the cornstarch until smooth. Remove the vanilla bean from the cream. Pour the infused cream into a small saucepan, stir in the sugar and heat until simmering. Vigorously whisk the simmering liquid into the corn starch mixture until smooth. Return it to the saucepan and whisk continuously overlow heat for about 30 seconds until thickened and smooth. Then pour into a bowl.

Use a spatula and little by little, gently stir the chocolate into the hot cream. Pour into a food processor when the temperature of the preparation cools to 113 F (45 C). Gradually add the butter and process until the filling is smooth and creamy. Pour into a gratin dish and cover with plastic wrap placing it directly on the vanilla cream; refrigerate for 2 hours until firm enough to be piped.

Butter Flaky Pie Crust




This recipe is not very sweet and you absolutely need a food processor otherwise it turns out greasy. If you don't have a food processor you should use a recipe that uses crisco instead.

This makes a single pie crust. If you want bottom and top crust you have to double the recipe.

1 1/4 cups all-purpose flour
 1/4 teaspoon salt
1/2 cup butter, chilled and diced
1/4 cup ice water
Add all ingredients to list


Directions
Prep
15 m
Ready In
15 m

In a large bowl, combine flour and salt. Cut in butter until mixture resembles coarse crumbs. Stir in water, a tablespoon at a time, until mixture forms a ball. Wrap in plastic and refrigerate for 4 hours or overnight.
Roll dough out to fit a 9 inch pie plate. Place crust in pie plate. Press the dough evenly into the bottom and sides of the pie plate.

adapted from:
https://www.allrecipes.com/recipe/24094/butter-flaky-pie-crust/

Pumpkin Pie

Pumpkin Pie
Adapted from Libby

Used 3 eggs instead of 2 (by accident). Gave it a quiche like texture.



INGREDIENTS

3/4 cup granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
2 large eggs
1 can (15 oz.) LIBBY'S® 100% Pure Pumpkin
1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Milk
1 unbaked 9-inch (4-cup volume) deep-dish pie shell
Whipped cream (optional)
INSTRUCTIONS TEXTVIDEO
MIX sugar, cinnamon, salt, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.

POUR into pie shell.

BAKE in preheated 425° F oven for 15 minutes. Reduce temperature to 350° F; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. Top with whipped cream before serving.

Green Curry


1-2 cans of coconut milk
1 can of green curry

Baby bok choi
Water chestnuts
Yellow or green peppers
Potatoes
Mushrooms
Onions
Chicken

Baked Halibut

From NYT


INGREDIENTS
2 (8­ounce) halibut fillets, preferably
at least 1­inch thick
1 ½ teaspoons extra virgin olive oil,
more to taste
Kosher salt
Ground chile pepper, preferably
Turkish or Aleppo
2 rosemary branches
1 small lemon, very thinly sliced
¼ cup sliced, pitted calamata or
other good­quality black olives


Step 1
Heat oven to 450 degrees. Place fish in a baking dish, brush fillets with
1 teaspoon of oil and season with salt and chile pepper. Top each fillet
with a rosemary branch and several slices of lemon. Drizzle remaining
oil over lemon slices and sprinkle with additional salt. Scatter olives
over fish and pan.

Step 2
Bake until just opaque, about 10 minutes. If lemon slices have not
browned or singed (this will depend on how thinly you slice them),
place pan under broiler for 1 to 2 minutes. Serve drizzled

IF starting from frozen, cook for about 35 mins

Oyakodon (Chicken Donburi)



Chicken Donburi

Serves: 4 Prep Time: 20 mins Cook Time: 10 mins

INGREDIENTS
1 lb boneless and skinless chicken thigh cut to bite-sized pieces
1 tbsp light soy sauce
2 tsp mirin
1 onion thinly sliced
1 stalk negi (Japanese scallion) sliced thinly and diagonally; or use mitsuba (Japanese wild parsley)
4 large eggs lightly beaten
2 serving cooked Japanese short-grain rice
dashes of Shichimi togarashi (Japanese seven flavor chili pepper) to serve
(A) Sauce
200 ml dashi stock cheat by using 1 tsp dashi powder with hot water
2 tbsp sake optional
2 tsp light soy sauce
2 tsp mirin
2 tsp ginger juice

DIRECTIONS
Marinade chicken thigh with soy sauce and mirin for 15 minutes.
Add (A) to a wok pan. Bring to a simmer. Add and distribute onions and marinated chicken evenly in the pan. Cook until the chicken pieces are cooked on the surface, and simmer for another 3 minutes.
Gently pour the beaten egg evenly over the contents of the saucepan. When the egg is half-cooked, turn off the heat, scatter the scallions over the egg, put on the lid and let the egg continue cooking in the heat for a few more seconds until it reaches the desired consistency (almost cooked but still runny, with moist & silky appearance).
To serve, ladle cooked Japanese rice to four serving bowls. Divide and ladle the egg over the rice and top with dashes of shichimi togarashi.

Shrimp Scampi Pasta

YIELD Makes 4 servings
ACTIVE TIME 10 min
TOTAL TIME 20 min

INGREDIENTS

1/4 cup olive oil
1 lb peeled and deveined large shrimp (raw; 20 to 25 per lb)
4 large garlic cloves, left unpeeled and forced through a garlic press
1/2 teaspoon dried hot red-pepper flakes
1/2 cup dry white wine
1 teaspoon salt
1/2 teaspoon black pepper
5 tablespoons unsalted butter
3/4 lb capellini (angel-hair pasta)
1/2 cup chopped fresh flat-leaf parsley
PREPARATION

Bring a 6- to 8-quart pot of salted water to a boil.
Meanwhile, heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté shrimp, turning over once, until just cooked through, about 2 minutes, and transfer with a slotted spoon to a large bowl. Add garlic to oil remaining in skillet along with red pepper flakes, wine, salt, and pepper and cook over high heat, stirring occasionally, 1 minute. Add butter to skillet, stirring until melted, and stir in shrimp. Remove skillet from heat.
Cook pasta in boiling water until just tender, about 3 minutes. Reserve 1 cup pasta-cooking water, then drain pasta in a colander. Toss pasta well with shrimp mixture and parsley in large bowl, adding some of reserved cooking water if necessary to keep moist.

From: http://www.epicurious.com/recipes/food/views/shrimp-scampi-pasta-234258

Mojitos



1 fl oz lime juice
1 T powdered sugar
6-8 fresh mint leaves
2 fl oz light rum
3-4 oz chilled club soda

Zucchini Bread

Ingredients

  • 3 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 3 teaspoons ground cinnamon
  • 3 eggs

  • 1 cup vegetable oil
  • 2 1/4 cups white sugar
  • 3 teaspoons vanilla extract
  • 2 cups grated zucchini
  • 1 cup chopped walnuts

Directions


  1. Grease and flour two 8 x 4 inch pans. Preheat oven to 325 degrees F (165 degrees C).
  2. Sift flour, salt, baking powder, soda, and cinnamon together in a bowl.
  3. Beat eggs, oil, vanilla, and sugar together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. Stir in zucchini and nuts until well combined. Pour batter into prepared pans.
  4. Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool.

From:http://allrecipes.com/recipe/6698/moms-zucchini-bread/print/?recipeType=Recipe&servings=24

This recipe was WAY too sweet. Also put in into an 8" tarte pan and it didn't cook through.

Next time put in half whole wheat flower and half or LESS white sugar.
Also used olive oil instead of vegetable oil.

zOld Pad See Ew

Pad See Ew Recipe
Used pork, doubled the recipe. Just okay.
New: May 2016

Serves 2 | Prep Time: 15 Mins | Cook Time: 5 Mins
Ingredients:
2 tablespoons oil
2 cloves garlic, minced
4 oz boneless and skinless chicken breast, cut into thin pieces
8 oz dry wide rice sticks or 10 oz fresh flat rice noodles
6 oz Chinese broccoli (kalian/gailan)
2 beaten eggs, optional
Seasonings:
2 tablespoons sweet soy sauce
1 tablespoon fish sauce
1 tablespoon oyster sauce
1 tablespoon sugar
Method:
Cook the wide rice sticks according to the package directions. Strain in a colander and run cold running water until the noodles becomes cool. Set aside to drain. If you use fresh flat rice noodles, loosen the noodles with hand, make sure they are not sticking or clumping together.
Mix all the ingredients for the Seasonings in a small bowl. Set aside.
Heat the oil in a wok or skillet over high heat. Add the garlic and stir fry until aromatic. Add the chicken and continue stirring. As soon as the chicken changes color, add the rice noodles, Chinese broccoli, and stir continuously, for 30 seconds. Add the Seasonings and stir continuously until everything is well combined. Add the beaten eggs (if using), and more oil if needed. Cook the egg and then stir to combine well with the noodles. Dish out and serve immediately.

From: http://rasamalaysia.com/pad-see-ew/2/

Olive Oil Cake



EVO and Yogurt Loaf Cake
New: May 2016

Makes 8 servings
1 1/2 cups all-purpose flour
2 teaspoons baking powder
Pinch of salt
1 cup sugar
Finely grated zest of 1 lime
1/2 cup plain whole milk yogurt
3 large eggs
1/4 teaspoon pure vanilla extract
1/2 cup evo (extra-virgin olive oil)
Getting ready: Center a rack in the oven and preheat the oven to 350 degrees F. Generously butter an 8 1/2-x-4 1/2-inch loaf pan, place the pan on a lined baking sheet and set aside. Whisk together the flour, baking powder and salt and keep near by.
Put the sugar and zest in a medium bowl and rub the ingredients together until the sugar is fragrant. Whisk in the yogurt, eggs and vanilla. When the mixture is well blended, gently whisk in the dry ingredients. Switch to a spatula and fold in the oil. The batter will be thick and shiny. Scrape it into the pan and smooth the top.
Bake the cake for 50 to 55 minutes, or until it is golden and starts to come away from the sides of the pan; a knife inserted into the center of the cake will come out clean. Cool on a rack for 5 minutes, then run a knife between the cake and the sides of the pan. Unmold and cool to room temperature right-side up.
Storing: You can keep the cake at room temperature for at least 4 days or freeze it for up to 2 months
from: http://doriegreenspan.com/2008/01/baking-with-dorie-evo-and-yogurt-cake.html

Baeckeoffe

http://www.hubertkeller.com/recipes/recipe_details9500.html?show=TV-Episode-103-B

Crispy Roast Chicken Breast & Potatoes

Crispy Roast Chicken Breast & Potatoes
New: March 2016

~1 lb potatoes (new or fingerlings)
2x bone in skin on chicken breasts.
0.5 c white wine
oregano
salt
pepper

Preheat oven for 400.
Par-boil two servings of potatoes.

Heat oil in frying pan at med-high heat.
Season chicken breasts with salt and pepper.
Place chicken breasts skin side down, and heat 6 minutes without disturbing them.
Flip, put potatoes in the pan. roll potatoes around for 2 min or so to cover in oil, add some more salt and oregano, add white wine then put in oven.

Cook for 25-30 min.

Shrimp Tacos


Shrimp Tacos
New: March 2016

INGREDIENTS

1/2 red onion, thinly sliced
About 1 1/2 cups red wine vinegar
1/4 cup olive oil
1 1/2 teaspoons ancho chile powder
1 1/2 teaspoons dried oregano
1/2 teaspoon ground cumin
1/4 cup lightly packed fresh cilantro leaves, chopped, plus more for garnish
1 jalapeño, stemmed and chopped
1 pound flaky white fish (such as mahi mahi or cod), cut into 4 pieces
OR
1 lb shrimp
Salt
8 fresh corn tortillas
Fresh Tomato Salsa
2 limes, cut into quarters
PREPARATION

Marinate the Onion
Put the onion in a small bowl and pour in enough red wine vinegar to cover well. Set aside for at least 30 minutes or up to several weeks.
Marinate the Fish
Pour the olive oil into a small bowl and add the ancho chile powder, oregano, cumin, chopped cilantro, and jalapeño. Mix well. Place the fish (or shrimp) on a dish and pour the marinade over it, making sure to coat the fish well on both sides. Allow to marinate for 20 minutes.

Cook the Fish
Heat a nonstick sauté pan over medium-high heat. Remove the fish (or shrimp) from the marinade and place in the hot pan (there is no need to add more oil). Season the fish with salt. Cook the fish for 4 minutes (1 min for shrimp) undisturbed, then turn over, and cook for another 2 minutes (1 min for shrimp). Remove the pan from the heat and flake the fish into the pan with a fork, making sure to mix in all the marinade that has stuck to the bottom of the pan. Check for seasoning and add more salt if necessary. Set aside.

Heat the Tortillas
Place four of the tortillas on a plate and sandwich them between two slightly dampened sheets of paper towel. Microwave on high for 45 seconds. Place the warm tortillas in a towel-lined basket or plate and cover. Repeat with the remaining tortillas.
Assemble and Serve
To assemble the tacos, place a heaping spoonful of the marinated flaked fish onto the center of a tortilla. Top with the marinated onions. Serve accompanied by Mexican crema and salsa.
Garnish with lime wedges and cilantro sprigs.

COOKING NOTES
INGREDIENTS
Fish
You can use any fish you like so long as you can flake the flesh when it is cooked. Most white fish fall under this category. TECHNIQUES
Marinated Onions
Once you make this very simple condiment, you will find yourself keeping a container of these onions in your refrigerator to add to all of your dishes.
Don't be alarmed by the amount of vinegar needed to cover the onions completely. Since you will most likely have onions leftover, keep them submerged in the vinegar in a refrigerated airtight container. You can then use the vinegar for your other cooking needs. The onions will keep for several weeks. ADVANCE PREPARATION
The onions and fish can be made up to a day in advance. When reheating the fish, you may want to add about 1 tablespoon of water to make sure the fish does not dry out.

Ceviche de Camaro



Ceviche de Camaron: Shrimp ceviche
Shrimp Tacos
New: March 2016

INGREDIENTS

1/2 cup plus 2 tablespoons fresh lime juice
1 generous pound unpeeled smallish shrimp (I prefer the ones that are 41/50 count to a pound)
1/2 medium white onion, chopped into 1/4 inch pieces
1/3 cup chopped fresh cilantro, plus several sprigs for garnish
1/2 cup ketchup (or less)
1 to 2 tablespoons vinegary Mexican bottled hot sauce (such as Tamazula, Valentina or Búfalo, the latter being on the sweet side)
About 2 tablespoons olive oil
1 cup diced peeled jícama (or cucumber)
1 small ripe avocado, peeled, pitted and cubed
Salt
Several lime slices for garnish
Tostadas or tortilla chips, store-bought or homemade or saltine crackers for serving

PREPARATION
1. Cooking and Marinating the Shrimp.
Bring 1 quart salted water to a boil and add 2 tablespoons of the lime juice. Scoop in the shrimp, cover and let the water return to the boil. Immediately remove from the heat, set the lid askew and pour off all the liquid. Replace the cover and let the shrimp steam off the heat for 10 minutes. Spread out the shrimp in a large glass or stainless steel bowl to cool completely. Peel and devein the shrimp if you wish: One by one lay the shrimp on your work surface, make a shallow incision down the back and scrape out the (usually) dark intestinal tract. Toss the shrimp with the remaining 1/2 lime juice, cover and refrigerate for about an hour.

2. The flavorings.
In a small strainer, rinse the onion under cold water, then shake off the excess liquid. Add to the shrimp bowl along with the cilantro, ketchup, hot sauce, optional olive oil, cucumber and/or jícama and avocado. Taste and season with salt, usually about 1/2 teaspoon. Cover and refrigerate if not serving immediately.

3. Serving the ceviche.
Spoon the ceviche into sundae glasses, martini glasses, or small bowls: garnish with sprigs of cilantro and slices of lime. Serve with tostadas, tortilla chips or saltines to enjoy alongside.

Working Ahead:
The ceviche is best made the day it is served. The flavorings can be added to the shrimp a few hours in advance. Also freezes well.

Rainbow Quinoa

In rice cooker, put:

  • 2 cups chicken stock
  • 1 cup dry quinoa


Cook.

In large sautee pan, sautee:

  • Olive oil
  • 2 bunches of rainbow carrots, chopped

Once carrots are cooked add and sautee until just wilted

  • 1 handful fresh spinach


Then add the cooked quinoa.
Drizzle with extra olive oil.

Pain Perdu



French Toast

Sushi



Sushi rice:

Rinse rice well before cooking.
2 rice cooker cups Rice (1.5c)
1.5 c Cold Water
(make this in rice cooker)

Then mix:
4 T Rice Vinegar
2 T sugar
1 t salt

Seaweed Sheets

Once rice is cooked, remove from heat into new bowl, then add vinegar mixture while blowing on it to cool.


1 Avocado makes 4x maki rolls.

Bran Muffins

Bran Muffins

1 cup Wheat Bran
1-1/2 cups Whole Wheat Flour
1/2 cup Raisins
1 tsp Baking Powder
1 tsp Baking Soda
1 cup Milk
1/2 cup molasses or Honey
3/4 cup Applesauce
1/2+ cup Waklnuts chopped
2 Tbsp Olive Oil
2  Eggs beaten

Instructions
1. Preheat oven to 400°F.
2. Combine wheat bran, flour, baking soda and baking powder. Stir in nuts and raisins.
3. In a separate bowl, blend applesauce, milk, molasses, oil and egg. Add to dry ingredients and stir just until moistened.
4. Spoon into greased muffin tin (or paper muffin cups) and bake for 15-20 minutes.



Makes 12  muffins.

from: http://www.bobsredmill.com/recipes/how-to-make/moist-molasses-bran-muffins/

Bretzlen

Prep Time: 3 hours
Cook Time: 20 minutes
Total Time: 3 hours, 20 minutes
Ingredients:
·       1 T. yeast (or 1 package), dissolved for 5 minutes in 1/4 c. warm water and 2 tsp. sugar (proofed)
·       4 1/4 c. bread flour
·       11/4 c. warm water
·       2 tsp. salt
·       2 1/2 T. salted butter
·       Plastic gloves
·       Safety goggles
·       1 oz. food-grade lye, dissolved in 1 quart of water
·       Salt, large flakes like Kosher salt are best
Preparation:
Pretzels are not made at home very often, because their secret taste is due to them being dipped in lye before baking. Lye, or caustic soda burns skin and eyes and gloves and safety glasses are recommended when making this pretzel recipe. Not recommended for baking with children.
USE EXTREME CAUTION: Lye is caustic and a 3% solution is considered corrosive. Always use gloves and safety glasses. Wearing long sleeves, pants and close-toed shoes is recommended.
Measure the flour into a mixing bowl, add the salt and the proofed yeast and 1 cup of warm water. Mix by hand or with a stand mixer with dough hook until flour mixture comes together into a stiff ball. Add water as needed to form dough.
Knead for 5 minutes, let rest for a few minutes and then add the butter and knead for at least 5 more minutes, or until butter is fully incorporated. At this time, the dough should be firm and soft, velvety to the touch.
Form into a ball, butter all surfaces and let rise until double, about 1 hour in a warm spot.
Wipe up spills with paper towels and dispose immediately. Rinse with water or vinegar. Rinse all utensils and gloves with large amounts of water and wash arms and hands after working with the solution. If you feel anything burning on the skin, rewash with soap and water, rinse and dry.
Place wax paper on a baking sheet.
Degas the dough (punch down) and divide into 12, 2 ounce pieces. Form into balls. Using very little flour, form balls into 1-foot long strands, thicker in the middle and tapering towards the ends. I use water to make the dough slightly sticky. This helps with shaping.
Take each strand and roll out again to form 2-foot strands. Twist into pretzel shape, using a little water again to make the ends stick to the loop. Pretzel bakers can flip pretzels into shape, but I have to coax them.
A good, German Brezel is thick and soft in the middle, thin and crunchy but not dry on the arms, or ends and splits the loop of dough into three equal parts. The picture shows amateur pretzels lacking these traits.
Place the pretzels on the baking sheet and refrigerate for 1 hour. This dries out the surface and makes them easier to handle.
Make the lye solution: Don gloves and goggles. Place 1 quart of water in a plastic or glass container, weigh 1 ounce of food grade or reagent grade sodium hydroxide into a bowl and add slowly to the water, stirring with a plastic spoon or similar object. ALWAYS ADD THE LYE TO THE WATER! For scientists: The lye solution will be approximately 0.75 M NaOH (FW 39.99g/mol) or almost 3% w/w.
Remove from refrigerator and dip each for 30 seconds in the lye solution. Remove with a slotted spoon and place on greased or parchment-paper-lined baking sheet.
Sprinkle pretzel with salt. Make a deep cut through the thick part of the pretzel horizontally with a razor blade or lamé. Let pretzels rest for 15 minutes.
Heat oven to 375°F. Bake pretzels for 20-25 minutes, or until deep golden brown.
Dispose of lye solution according to county and state hazardous waste regulations. This might include dilution of the solution with water, neutralization with an acid and subsequent dilution, or taking the waste to a disposal facility. You might also keep the lye solution in a tightly closed, non metallic container, clearly labeled, to use again, although I don't recommend this.
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