bFeedme

Cooking, Recipe and Food Blog

Archives for April 2011

Out Of This World Moon Pies

By

That little kid in our hearts and in our tummies will always fall for a marshmallow filled cookie. Let alone a chocolate covered cookie with fluffy marshmallow filling! Moon pies are the stuff that sweet dreams are made of … at least for chocolate fanatics, cookie addicts and marshmallow mongers. In the Southern states of the US, folks are still so hung up on this heavenly treat, they even hold Moon Pie festivals to honor this seriously stellar cookie. There have been many variations of moon pies, but the marshmallow filling is what keeps it down right traditional. It’s cousin, the Whoop pie is almost the same but it is filled with cream instead.

Moon pies are traditionally made with 2 graham cracker cookies made into a sandwich with marshmallow crème filling, and dipped in chocolate fudge. From then, it has since evolved into a variety of moon pie flavours and fillings but remains a definite heart melting snack cake to this day.

You can easily make a batch at home with just a few instant ingredients, but if you’d rather do it the old-fashioned way, try this recipe below and get flown off to the moon with delight!

Moon Pie

Ingredients:

Cookie:

Round Graham Crackers ( if you’re not up to baking )
Any cookie dough recipe of your choice or you can even just use ready baked cookies

Marshmallows filling:

• 1/4 cup water
• 1/4 cup light corn syrup
• 3/4 cup sugar
• 2 egg whites
• 1 tablespoon powdered unflavored gelatin
• 2 tablespoons cold water
• 1/4 teaspoon pure vanilla extract

Chocolate Coating:
• 12 ounces semisweet chocolate, chopped
• 1/4 cup vegetable oil

Instructions:

• To make the Marshmallow filling: Combine the 1/4 cup water, the corn syrup, and the sugar in a saucepan fitted with a candythermometer. Bring to a boil and cook to “soft-ball” stage, or about 235 degrees F.

• Meanwhile, in a standing mixer fitted with a whisk, whip the egg whites until soft peaks form. Sprinkle the gelatin over the 2 tablespoons water and let dissolve. When the syrup reaches 235 degrees F, remove it from the heat, add the gelatin, and mix. Pour the syrup into the whipped egg whites. Add the vanilla and continue whipping until stiff.

• Transfer the mixture to a pastry bag fitted with a round tip. Pipe marshmallow filling onto half of the cookies, and top with the rest to make sandwiches. Let set at room temperature for 2 hours.

Chocolate Coating: Melt the ingredients together in the top of a double boiler stirring occasionally. Line a cookie sheet with parchment paper. One at a time, gently drop the marshmallow-filled cookies into the hot chocolate. Lift out with a fork and let the excess chocolate drip back into the bowl. Place on the cookie sheet and let set at room temperature until the coating is firm, about 1 to 2 hours.

 

Photo Credit: cgrantk

Photo Credit: therainstopped

Photo Credit: wmpe2000

Le Gateau Sans Rival

By

True to its name, this cake is certainly “ without equal “! I’ve loved this cake for many years, and I have to say that it deserves a special occasion to have this on the table.

Although it has a French name, because it was adapted from a French cake called Dacquoise, it is an all-time favourite Filipino cake. A Dacquoise cake is made of almond and hazelnut meringue layered in between luscious butter cream frosting and some fruit. Another variation of this dessert cake is the Marjolaine, which uses chocolate butter cream and chocolate ganache.

Sans Rival on the other hand is made with the same principle of its French counterpart, but uses ingredients readily available in a typical Filipino pantry and supermarket. So instead of almonds and hazelnuts, a Sans Rival cake would have cashew nuts or plain ole peanuts used in the recipe and just layers of butter cream.

The cake is a bit tricky to prepare especially on high humidity days and can be a quite a challenge to cut. Even so, almost every coffee shop and cake shop in the Philippines serves this. Don’t be discouraged with the word meringue, as every cook and chef knows how delicate making meringues can be. With a little practice, I’m sure you can get the hang of it and proud yourself with this gateau. It’s worth every drop of sweat because it is just tres deliceux!


SANS RIVAL CAKE

Ingredients:

Meringue:

6 egg whites
1 cup sugar
1 ½ cups cashew nuts, chopped
½ teaspoon vanilla extract

• With a pencil, draw 2 rounds on a piece of parchment paper each round measuring 9 inches. Turn the parchment paper on its reverse side and place on lightly greased cookie sheets. Whip the egg whites until it form stiff peaks. Slowly add the sugar a little at a time, while continuously whipping. Carefully fold in the nuts and vanilla, making sure not to flatten the meringue mixture. You may choose to put this in a icing pipe bag and pipe the mixture thinly onto five 9 inch rounds . Bake it at 350 deg F until it is golden brown. Turn off the oven but leave the baked meringues in the oven for another 2 hours until they are dry and no longer sticky.

Butter cream Filling

Ingredients:

¼ c water
2/3 c sugar
6 egg yolks
1 c butter, room temp
½ c cashew nuts chopped or slivered almonds

Instructions:

• Bring water and sugar to boil until it spins a thread. Pour the sugar mixture gradually over well beaten egg yolks and continue to beat until it forms a thick consistency. Transfer to a bowl and let it chill for about an hour. Cream the butter and add in the chilled egg mixture. Take out your meringue rounds from the oven and start assembling layers.
• Start with the first layer of meringue and fill it with butter cream, repeat with the next meringue layers. Finish the cake by frosting it from top and sides with butter cream and sprinkle it with chopped nuts all over. Chill the cake for another 2 – 3 hours before slicing and serving.

 

Photo Credit: museinthecity

Photo Credit: gtrwndr87

Photo Credit: rbjbrothers

No Bake Blueberry Cheesecake

By

Blueberry cheesecake is an ultimate hit. It is one of those desserts you will never get tired of. I like the way its tangy taste blends with the smooth cream cheese and cream filling. It is definitely mouth-watering.

When preparing the cheesecake, make sure that the filling is set before adding the toppings, because it might cave in. This cake is best serve chilled.

 

Ingredients:

2 cups graham crackers, crushed

3 tablespoons sugar

1/4 cup margarine, melted

1/2 cup all-purpose cream

1 cup cream cheese, softened

1/4 cup sugar

1 tablespoon unflavored gelatin

3 tablespoons milk

1 can blueberry topping

 

Combine the crushed graham crackers, sugar and melted butter in a bowl. Mix well. Place the crust mixture in a 9inch springform pan. Press the crust onto the pan, make sure that there are no spaces. Cover the pan and refrigerate for 2-3 hours or until the crust sets.

Heat the milk in the microwave for 15 seconds or until warm. Stir in the gelatin until it dissolves.

Using an electric mixer beat the cream cheese at medium speed. Add the sugar and beat for another 2-3 minutes. Slowly pour the gelatin and milk mixture into the cream cheese mix. After, fold in the whipped cream.

Place the filling into the crust. Chill the cheesecake for 30 minutes to 1 hour or until the filling is set. Top with blueberries and serve.

 

Photo Courtesy Of: denn

 

Sloppy Joe

By

Sloppy Joe’s are American sandwiches made of ground beef and tomatoes. Some variations add chili or use different meat like chicken or turkey. It is best eaten with salad or coleslaw.

It is perfect for an afternoon snack or a light dinner. It is a dish that both kids and adults will certainly enjoy.

 

Ingredients:

1 tablespoon extra-virgin olive oil

1 large onion, diced

1 green bell pepper, diced

1 tablespoon minced garlic

1 pound ground beef

1 cup tomato sauce

1/4 cup barbeque sauce

2 tablespoons ketchup

2 tablespoons white vinegar

2 tablespoons Worcestershire sauce

1 tablespoon brown mustard

Salt and pepper to taste

4 sesame seed buns

 

Heat the olive oil in a large skillet under medium heat. Sauté the bell pepper and onions until they are soft. Add the garlic and cook for 2-3 minutes or until it is fragrant and a little toasted. Next, fry the ground meat for 10-12 minutes or until browned. Stir in the tomato sauce, barbecue sauce, ketchup, vinegar, Worcestershire and mustard. Mix well. Season it with salt and pepper.

Spoon some ground meat mixture into the sesame seed buns. Serve on a plate with salad or coleslaw.

 

Photo Courtesy Of: WordRidden

 

Harira

By

Harira is a traditional Moroccan dish that is often eaten to break the fast during Ramadan. It is also prepared during special occasions or celebrations. This hearty soup is a meal in itself. The meat used can vary depending on the occasion. Lamb and chicken are also commonly used for this recipe.

Slow cooking is required to make sure that the meat and other ingredients are soft and the flavors set in. If you do not have the luxury of time, you may use the pressure cooker to cook the meat and use the broth instead of water and chicken stock. I prefer this technique because it gives the soup a beefier taste.

 

Ingredients:

1/2 cup dried chickpeas

800g beef rump, cut into 2cm pieces

1 red onion, finely chopped

1 celery stick, finely chopped

1 carrot, peeled, finely chopped

2 garlic cloves, crushed

2 teaspoons ground ginger

2 teaspoons ground cinnamon

1 teaspoon ground turmeric

2 large tomatoes, seeded and chopped

4 cups chicken stock

2 cups water

1/2 cup brown lentils, rinsed

1/4 cup long-grain white rice, rinsed

2 cups fresh or frozen broad beans, peeled

1/4 cup flat-leaf parsley, shredded

1/4 cup mint leaves, shredded

 

Soak the peas in a large bowl with cold water overnight.

Place the drained chickpeas, beef, onions, celery, carrots, garlic, ginger, turmeric, cinnamon, tomatoes, water and chicken stock in a large pot or Dutch oven over high heat. Bring it to a boil. Reduce heat and cook for 2 hours or until the beef is tender. Stir occasionally.

Add the lentils and rice into the pot. Cook it for another 30-45 minutes or until the lentils and rice are soft. Stir in the broad beans. Season it with salt and pepper.

Ladle the soup into individual bowls and top with the shredded mint leaves and parsley. Serve warm.

 

Photo Courtesy Of: Girl Interrupted Eating

 

Crazy Delicious Cobblers

By

Summer is definitely beating down on me today and I am seriously craving for an old-fashioned dessert with ice cream. I guess no one really turns down a dessert with ice cream. Just one little spoonful is enough to break down those walls and it’s a done deal!

I was thinking of some fruit to go with ice cream and some pastry too! And what instantly came to mind was a cobbler! Gee, that just makes my mouth water right now and I can’t wait to hit the kitchen and get to it. A cobbler is … well now let’s see. It’s name is taken from which this baked dessert resembles a cobbled street in the pan. There are many variations of it, depending on where you’re from.

They are called the Betty, the Grunt, the Slump, the Buckle, the Sonker, and the Crisp. I don’t know if the finished baked dessert actually appears to be what they are named, but I trust there is something in there that earned them their titles. Okay, that’s certainly a lot to reckon with right now, but let’s stick to the essentials here.

In the deep south of the US, cobbler is made of any one fruit filling, topped with a pastry dough and baked. It is commonly served with vanilla ice cream. Now tell me, doesn’t that just sound heavenly?
I’ve scoured the virtual highway and my cookbooks in search of my one true cobbler. I don’t like anything too fancy, as I always enjoy an old-fashioned and timeless recipe.

You can try this recipe at home and you may just agree with me.

Old Style Blueberry Cobbler

Ingredients:

Dough
2 cups all-purpose flour
1/4 cup plus 2 Tbsp sugar
1 1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 stick (1/2 cup) cold unsalted butter, cut in bits
3/4 cup buttermilk
Filling
1 cup sugar
1 tsp grated lemon zest
2 Tbsp each lemon juice
2 cans blueberry pie filling (8 cups total)
1 tsp vanilla extract

Instructions:

Place oven rack in lower third of oven. Heat to 450°F. Use a 13 x 9-in. baking dish or a shallow 3-qt baking dish.
Dough: Mix together flour, 1/4 cup sugar, the baking powder, baking soda and salt in medium bowl until blended. Cut in butter with a pastry blender until coarse crumbs form. Refrigerate flour mixture and buttermilk separately until ready to top cobbler.
Filling: Stir in vanilla, lemon zest and lemon juice mixture with blueberry filling . Spread in baking dish.
Stir flour mixture and buttermilk with a fork until a biscuit-like dough forms. Drop eight 1/4-cupfuls, evenly spaced, over filling. Sprinkle biscuits with 2 Tbsp sugar.
Bake 15 to 20 minutes or until biscuits are golden and filling is bubbly. Cool in dish on a wire rack. Serve warm or at room temperature with a scoops of vanilla ice cream or frozen yoghurt.

 

Photo Credit: jeffreyww

Photo Credit: perspicacious

Simply Oishi Katsudon

By

Japanese food never fails to bring out my sumo appetite! I always end up eating like a sumo wrestler every time I’m at a Japanese restaurant … and all you have to do is roll me all the way home.

Their portions are often times quaintly served and for someone who eats a lot, you get tempted to eat more.

So much effort is put into each dish that you’d feel guilty just chomping down on it. A perfect example of which is the Sushi bar! Although I’m not a real fan of anything that stares back at me, I do like Maki rolls. Have you ever watched a Sushi chef prepare a single serving of those pretty raw things you just gobble in one minute? Let alone making one yourself? I feel sorry for the Sushi chef who pays attention to every single detail of these small pieces of art, but I guess the appreciation comes from how many of them you’ve managed to devour.

True enough, Japanese cuisine often looks so tedious to prepare. Everything they cook seems to have some sort of a ritual to it. Their food presentation always looks like it follows a certain Zen rule in its arrangement and at times, the food looks too pretty to eat. But hey, when you’re hungry….you’re hungry! And right now, I am drooling at the thought of a steaming hot bowl of Katsudon!

Katsudon is a rice meal made of breaded and fried pork cutlet simmered in a mix of Japanese sauce, veggies and egg. Mostly, any Japanese dish with the suffix “don” means it is a rice meal served in a bowl. The main ingredients are simmered together with sweet and savoury sauces, vegetables and topped over steaming white sticky rice.

Now if there isn’t any decent Japanese restaurant near you, you can always try your hand at cooking some Katsudon for yourself. Here’s an easy recipe that is totally Oishi ne!

KATSUDON

Ingredients:

120g Pork Loin/pork steak cuts
salt and pepper to season
Flour
A Pinch of Water
Japanese Panko Bread Crumbs
1 egg
Cooking oil

Katsudon Sauce

50ml Water
1/5 tsp Granulated Dashi
1 tbsp Soy Sauce
1 tbsp Mirin
1 tsp Sugar
Onion- thinly sliced
Leeks
1 Egg
Japanese Wild Parsley

Fresh Steamed Rice

Instructions:
• Season pork cutlet with salt and pepper. Coat both sides with flour, dip it in the egg and coat both sides with bread crumbs. Deep fry in oil until golden brown. When cooked, slice the fried cutlet into 1 inch wide pieces and set aside
• To make sauce: In a bowl mix together water, sugar, soy sauce, mirin and dashi. Using an omelette pan, pour in the sauce mixture and add the onions and leeks. Cover and let it boil. Soon as it has come to a boil, lower the heat and put the cutlet in the pan. Pour in the egg and simmer for a few more minutes depending on how you want your egg done.
• Put freshly steamed rice in a bowl and top it with the cooked katsudon, along with any remaining sauce in the pan. Garnish with Japanese parsley and serve hot.

 

Photo Credit: jetalone

Photo Credit: jekert

Mushroom Pate

By

Mushrooms are versatile ingredients. They can be eaten as is or added to other dishes. I can think of a long list of dishes that can be prepared with it.  They are also nutritious because they contain vitamins, minerals and fiber.

Here’s a simple pate recipe that you can prepare and store as well. It is best eaten with bread and crackers as well.

 

Ingredients:

30g butter

1/4 cup extra-virgin olive oil

2 tablespoons dry white wine

1 brown onion, finely chopped

3 garlic cloves, crushed

300g cup button mushrooms, chopped

1 1/2 teaspoon fresh thyme leaves

125g softened cream cheese

1/3 cup fresh continental parsley, chopped

Salt & freshly ground black pepper

 

Melt the butter in a large skillet under medium heat. Sauté the onions until they become translucent. Add the garlic and cook for 2-3 minutes or until they are light brown.

Put the mushrooms and the thyme in the skillet. Increase the heat to high and add the white wine. Cook it for 5-8 minutes or until the liquid evaporates and the mushrooms are soft. You may add more wine if needed. Set aside and let it cool for 15-20 minutes.

Transfer the cooked mushrooms to a blender or food processor. Add the parsley and cream cheese. Blend it until smooth. Season it with salt and pepper.

Place the pate in a sealed container and refrigerate for 1-2 hours or until set. Spread over toasted bread or crackers.

 

Photo Courtesy Of:  jules:stonesoup

 

Creamy Salmon Pasta

By

Smoked salmon is an awesome treat. It gives this creamy dish a distinct flavor of the sea. Pair it with garlic bread and you are all set. You may also add vegetables like peas and carrots if desired. I prefer it plain and simple.

 

Ingredients:

6 tablespoons butter

1medium sized onion, finely chopped

5 cloves garlic, minced

2 tablespoons all-purpose flour

2 cups skim milk

1/2 cup grated Romano cheese

10 ounces smoked salmon, chopped

1 16oz. package spaghetti

Salt and pepper to taste

 

Boil water in a large pot and cook pasta according to package instructions or until al dente. Drain and set aside.
In a large skillet, melt the butter under medium heat. Sauté the onions until they are translucent. Add the garlic and cook for another 3 minutes or until light brown. Slowly add the flour while stirring constantly. Pour in the milk gradually and add the cheese. Reduce the heat to low. Mix well until smooth. Add the salmon to the sauce and cook it for another 2-3 minutes. Season it with salt and pepper to taste.

Pour the sauce over the pasta and serve immediately.

 

Photo Courtesy Of:  Maggie Hoffman

 

Scotch Eggs

By

Scotch eggs as the name suggests did not actually originate from Scotland. In 1738, a department store in London, Fortnum & Mason claimed to have created a new snack inspired by the Middle East’s Kofta. Scotch eggs consist of hard boiled eggs wrapped with batter made out of sausage meat. Here is a cheaper alternative that eliminates the use of sausage; using the all-time favorite bacon, you can create a whole new Scotch egg experience.

 

Ingredients:

2 tablespoons of butter

2/3 cup of all-purpose flour

1 cup of milk

4 eggs, hard boiled then chopped

1/2 cup chopped bacon

Salt and pepper to taste

1 egg, beaten

1/3 cup breadcrumbs

Oil for frying

 

In a saucepan, melt butter then add flour. Cook for a minute then gradually pour in the milk. Allow to cook until the mixture thickens. Add chopped eggs and bacon. Season it with salt and pepper to taste. Let it cool. Form into 8 oval shaped nuggets.

Using an egg slicer, divide each hard-boiled egg into two. Insert the slices of hard-boiled eggs into the nuggets.

Dredge nuggets in flour, dip into beaten egg and roll in breadcrumbs.

Heat the oil in a deep fryer or frying pan. Fry the scotch eggs until golden brown. Drain the excess oil by placing the eggs in a colander or using paper towels. Serve immediately with catsup or sauce of choice.

 

Photo Courtesy Of: jwannie

Cassoulet

By

Beans are great for dips and stews. Not everyone appreciates them, because it takes a while to prepare them. I am a big fan despite this. We make sure that we soak the beans and cook them in a pressure cooker to reduce the cooking time in half.

Cassoulet is a slow cooked bean stew with meat that originated in France. It was named after a pot called cassole. There is no specific type of meat used for this dish. You may use leftovers or even duck if you wish.

 

Serves 4

Ingredients:

1 cup dried cannellini beans

2 teaspoons olive oil

500g pork belly, cut into 2cm pieces

2 garlic sausages, sliced

2 chicken or breast fillets

2 brown onions, coarsely chopped

2 garlic cloves, crushed

1 sprig thyme

1 sprig rosemary

4 large tomatoes, seeded and chopped

4 cups chicken stock

1 1/2 cups breadcrumbs

1 small stick of butter, melted

2 tablespoons fresh parsley, chopped

 

Soak beans in cold water overnight.

Preheat oven to 280F.

Heat the oil in a large ovenproof pan  or cassoulet over medium heat. Fry the pork in batches for 8-10 minutes or until they are golden brown. Transfer to a large bowl.

In the same pan, cook the sausages for 5 minutes or until it is browned. Remove from the pan and place in the same bowl where the pork is.

After, fry the chicken or duck fillets for 4-5 minutes on each side or until it is light brown. Drain excess oil and transfer to the bowl with the pork and sausages.

Sauté the garlic and onion in the same pan for 3-5 minutes or until the onions are translucent and the garlic is fragrant. Add the pork, sausages, duck, tomatoes, rosemary and thyme. Drain the beans and add it to the saucepan. Pour in the stock. Bring to a boil.

Remove the pan from heat and bake it covered for 1 1/2 hours or until the beans are soft. After remove the duck or chicken fillets and cut them into bite size pieces. Return them to the pan.

Combine the melted butter and bread crumbs in a bowl. Mix well. Sprinkle it over the cassoulet. Bake it for 30-40 minutes or until golden brown. Sprinkle with chopped parsley. Let it stand for 5 minutes before serving.

 

Photo Courtesy Of: skampy

 

Bibimbap

By

More and more people are into Korean food. I can say that I am one of those who enjoy it. I love eating kimchi with shoju and I appreciate other Korean dishes.

Bibimbap is made of rice which is topped with a variety of ingredients. You can use different types of meat or even seafood if you wish. It is a meal that you can prepare easily and it is perfect to go or lunch box style.

 

Serves 4

Ingredients:

700g sirloin, thinly sliced

2 medium sized sweet onions, thinly sliced

2 garlic cloves, finely chopped

2 teaspoons fresh ginger, grated

2 tablespoons light soy sauce

4 teaspoons sugar

3 teaspoons sesame oil

5 dried shiitake mushrooms, sliced

1 1/2 cups glutinous rice

1 tablespoon sesame seeds

4 tablespoons peanut oil

120g baby spinach leaves

4 eggs

2 carrots, peeled and sliced thinly

1 cucumber, sliced thinly

1/3 cup chili paste

Shredded nori

 

Marinate the beef in soy sauce, onions, ginger, garlic, sugar and 2 teaspoons of sesame oil. Cover and refrigerate for 30 minutes to 1 hour.

Cook the rice according to package directions.

Soak the mushrooms in boiling water for 30 minutes or until soft. Drain and set aside.

In a small skillet or pan, toast the sesame seeds for 3-5 minutes or until light brown.

Prepare the sauce by combining the chili paste, 2 teaspoons sugar and 1 teaspoon sesame oil in a small bowl.

Grease the flat plate or skillet with peanut oil. Fry the beef slices for 2-3 minutes on each side or until browned. Wrap the beef in foil.

In the same flat plate or skillet, add 1 tablespoon of peanut oil and cook the spinach for 5-8 minutes or until it is wilted. Remove the spinach and transfer them to a plate.

With the remaining peanut oil, fry the eggs sunny side up for 3-4 minutes. Spoon some oil over the yolk to coat it.

Place the rice into 4 bowls. Add beef, mushrooms, carrots, cucumber and spinach. Top with egg. Garnish with sesame seeds and shredded nori before serving.

 

Photo Courtesy Of: avlxyz

 

Fresh Vietnamese Spring Rolls : Nyum Nyum Nyum

By

Once in a while I get this relentless craving for a specific type of food and I often times just can’t shake it off. Sooo … it’s either I make an effort to go out and hunt it down or go on a supermarket raid to make it myself.

Thing is, I usually end up making too much of everything and I have to eat it all week! Uggh… and that kills my craving for about 2 to 3 months. I have yet to learn how to cook in smaller portions so I don’t go on a craving overkill.  On top of that, I also have to consider several other factors when cooking for my family. Boy, I can go on a full rant about this obstacle course I deal with every single day cooking for just 3 people in my home.  Never have I imagined cooking for 3 people, including myself could be so complicated.  My 10 yr old son is still a little fussy with food, so I have to be rather reasonable with my choices and my 78 year old mom has the longest list of restricted food, it’s not even funny.

So here’s my little dilemma. I wanted to make spring rolls. My son likes them, but only if it’s stuffed with meat and if it’s fried. My mom on the other hand, has to stay away from fried rolls because they soak up so much oil. On top of that, she prefers veggie rolls over meat.  I can eat them any which way but, now you see where I’m coming from.

Fortunately, I’ve come across these wonderful fresh Vietnamese spring rolls while dining out with some friends. I instantly fell in love with it! Now I can make a batch of fried meat stuffed shanghai rolls for my son and a batch of fresh veggie Vietnamese rolls for my mom! As for myself, aren’t I just a lucky gal that I get to enjoy the best of both!

Give these fresh rolls from allrecipes.com a try and I’m pretty sure you’re going to wrap and roll with a smile!

Vietnamese Fresh Veggie Rolls

Ingredients:

  • 2 ounces rice vermicelli
  • 8 rice wrappers (8.5 inch diameter)
  • 8 large cooked shrimp – peeled, deveined and cut in half
  • 1 1/3 tablespoons chopped fresh Thai basil
  • 3 tablespoons chopped fresh mint leaves
  • 3 tablespoons chopped fresh cilantro
  • 2 leaves lettuce, chopped
  • 4 teaspoons fish sauce
  • 1/4 cup water
  • 2 tablespoons fresh lime juice
  • 1 clove garlic, minced
  • 2 tablespoons white sugar
  • 1/2 teaspoon garlic chili sauce
  • 3 tablespoons hoisin sauce
  • 1 teaspoon finely chopped peanuts

Instructions:

  1. Bring a medium saucepan of water to boil. Boil rice vermicelli 3 to 5 minutes, or until al dente, and drain.
  2. Fill a large bowl with warm water. Dip one wrapper into the hot water for 1 second to soften. Lay wrapper flat. In a row across the center, place 2 shrimp halves, a handful of vermicelli, basil, mint, cilantro and lettuce, leaving about 2 inches uncovered on each side. Fold uncovered sides inward, and then tightly roll the wrapper, beginning at the end with the lettuce. Repeat with remaining ingredients.
  3. In a small bowl, mix the fish sauce, water, lime juice, garlic, sugar and chili sauce.
  4. In another small bowl, mix the hoisin sauce and peanuts.
  5. Serve rolled spring rolls with the fish sauce and hoisin sauce mixtures.

 

Photo Credit: catches the light

Photo Credit: pengrin

Photo Credit: dongkwan

Just Pudding It Back To Basics

By

Nothing says home grown cooking than bread pudding! I must say no matter where you are and how long the years have passed, we all are just softies for home baked bread pudding. I could never say no! Sometimes, I make it a point to have left over bread just so I have a good excuse to make some … even just for a nice sweet afternoon spent absolutely doing nothing!

You all know the basics of bread pudding, right? It’s just day old bread, milk, eggs and sugar mixed together and poured into a pan and baked. Anything else you want to add to it is all up to your creativity and what’s in your pantry. You can add raisins, nuts and other fruit of your choice.

Although it is typically a dessert, why limit yourself to that? Have it for breakfast! You may choose to serve bread pudding with rum sauce, whiskey sauce and caramel. It is just as heavenly with custard sauce or vanilla cream, and even chocolate.  Add a scoop of vanilla ice cream or slather on some luscious whipped topping and you’ve got yourself a pretty fancy dessert without the real fuss.

Essentially, it’s going to back to basics … back to where it all matters …it’s what hits home and it always feels just as good as you always remember it. So just play around with this home grown recipe and use your favourite things to eat. You might just come up with a seriously genius creation. Here’s something for you to whip up this coming weekend maybe?

Apple Breakfast Bread Pudding

Ingredients:

12 slices day old bread
4 tbsp butter, melted
½ c raisins (optional)
1 apple, peeled, chopped
2 tbsp brown sugar
½ tsp cinnamon powder
4 eggs beaten
3 cups milk
¾ cup white sugar
1 tbsp vanilla extract

Instructions:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Mix chopped apples with brown sugar and set aside
  • Break 6 slices of bread into small pieces into an 8 inch square baking pan. Drizzle 2 tbsps melted butter or margarine  over bread.
  • In a medium mixing bowl, combine eggs, milk, sugar, cinnamon, and vanilla. Beat until well mixed. Pour half of mixture over bread, and lightly push down with a fork until bread is covered and soaking up the egg mixture.
  • Spread over the apple and sugar mixture onto the bread layer and sprinkle with raisin if desired.
  • Break the remaining 6 slices of bread over the layer of apples and sugar, drizzle with the 2 tbsps of melted butter and pour the remaining half of the milk mixture. Press down with fork making sure the bread pieces get soaked in the milk.
  • Bake in the preheated oven for 45 minutes, or until the top springs back when lightly tapped.
  • Serve warm with custard sauce or go all out with vanilla ice cream.

Photo Credit: missmeng

Photo Credit: montage_ man

Photo Credit: jennycu

A Longtime Love for Pad Thai?

By

I’ve been having gastronomic visions of Thai food lately and I’m drooling for some Thai street hawker food … Pad Thai! It’s fairly easy to make and it doesn’t call for anything too exotic that an average Asian home kitchen won’t have, and nothing too expensive to buy from the local grocery store. Whatever you can’t find in the supermarket, the recipe is pretty easy to tweak and still retains its genuine flavour.

Pad Thai is stir fried noodles.  Like most other Asian countries have their own version of stir fried noodles, Thai stir fried noodles uses rice glass noodles tossed in a combination of other simple ingredients, which makes it quite inexpensive to make.

I’m definitely on a mission to cook Pad Thai this weekend! Thankfully, my son likes it a lot! And my mom … well, I have to tweak a small portion for her, but it’s all too easy. Feel free to add other ingredients to this dish or omit others that you’re not so keen on or if you have certain allergies. If you like it a little more red than brown, just add ketchup. You can even mix in a bit of peanut butter for that distinct nutty flavor. And lastly, keep a stash of extra chili peppers, in case you like to bring out that Thai fire breathing dragon in you.

Here’s a fairly easy recipe for Pad Thai you might like to dig your chopsticks into.

Pad Thai

Ingredients:

  • 1 (12 ounce) package rice noodles
  • 1 pound boneless, skinless chicken breast halves, cut into bite-sized pieces
  • ½ kilo shrimps, shells peeled
  • 1 pack bean curd, fried and chopped in ½” cubes
  • 1/4 cup vegetable oil
  • 4 eggs
  • 1 tablespoon white wine vinegar
  • 2 tablespoons fish sauce
  • 3 tablespoons white sugar
  • 1/8 tablespoon crushed red pepper
  • 2 cups bean sprouts
  • 1/4 cup crushed peanuts
  • 3 green onions, chopped
  • 1 lime or lemon, cut into wedges
  • Cilantro/coriander, roughly chopped
  • 1 tbsp peanut butter

Instructions:

  • Toss the glass noodles for in boiling water and cook for 1 minute. Turn off the heat and let stand for 5 minutes in the hot water checking for tenderness. Make sure the noodles are al dente, else it will turn to bits and pieces when you sauté’ them later on.
  • Sauté’ chicken until brown and add in shrimps until they are pink and cooked through. Set aside.  Heat some oil in the pan/wok and then crack the eggs into it. Stir in chicken, shrimp and fried bean curd. Cook for about 5 minutes.
  • In a small bowl, mix together, vinegar, fish sauce, sugar, peanut butter and red pepper. Adjust all seasoning to your taste.
  • Add the bean sprouts into the pan and mix while cooking until noodles are tender to the bite for about 3 minutes.
  • Serve hot topped with coriander leaves, green onions, peanuts and more chilli pepper, if you must!

 

 

 

Photo Credit: matias dutto

Photo Credit: Mr T in DC

Photo Credit: ben reeichelt

Beef Tataki

By

Tataki is a Japanese way of cooking where fish or meat is seared over hot flame. The outside is browned but it is medium rare in the inside. The dish is similar to steak, but the marinade is very Asian, giving the meat more flavor.

It can be an appetizer or a main dish if served with rice or noodles. You can also marinate the meat overnight, so that it becomes tastier. Enjoy!

 

Ingredients:

1 carrot, sliced into matchsticks

1 large red onion, sliced

1/4 cup soy sauce (Kikkoman)

3 tablespoons lemon juice

2 tablespoons scallions, finely chopped

1 1 inch piece of fresh ginger, peeled and grated

1 pound whole boneless sirloin steak

1/4 teaspoon salt

1/4 teaspoon freshly ground pepper

2 teaspoons sesame oil

1 tablespoon mirin

 

Soak the carrots in cold water for 5 minutes. Drain and set aside.

Combine the red onions, soy sauce, lemon juice, half of the ginger and mirin in a small bowl or jug.

Rub the beef with salt and pepper. After, heat the oil in a skillet or frying pan over high heat. Once it is hot, reduce the heat to medium and sear the beef for 5-8 minutes on each side or until browned. Place it on a rack or plate and let it cool.

Once it is no longer hot, place it in a large re-sealable bag. Pour in the soy sauce mixture and let it marinate for 4 hours or up to overnight.

Reheat the beef in a skillet for 2-3 minutes on each side. Slice the meat and place them on a platter with the carrots.

Strain the marinade and discard the onions. Heat it in a saucepan for 5 minutes. Drizzle the marinade over the meat and garnish with the scallions and remaining ginger. Serve immediately.

 

Photo Courtesy Of:  avlxyz

 

Clam Chowder

By

Clam chowder is not just a comfort food. It is a delectable soup that is as filling as a meal if eaten with bread. There are many variations clear, red or creamy soups. The latter is my favorite. You can even add some bacon, to add some saltiness to this rich soup.

 

Ingredients:

1 large onion, chopped

3 cloves garlic

3 large potatoes, peeled and diced

1/2 teaspoon ground black pepper

2 10oz. cans minced clams, drained with juice reserved

1 can cream of celery

1 quart half-and-half cream

3/4 cup butter, melted

3/4 cup all-purpose flour

Salt and pepper to taste

 

Place the onion, garlic and 1/2 a cup of water in a blender or food processor. Blend it for 2-3 minutes or until it forms a paste.

Combine the cream of celery, clam juice, onion and garlic paste, potatoes and 2 cups of water in a heavy pot or Dutch oven under high heat. Bring to a boil. After, reduce the heat to low and simmer for 20-30 minutes or until the potatoes are soft.

In a saucepan, melt the butter under low heat and whisk in the flour. Add the flour mixture into the soup. Mix well. Cook it for another 5-8 minutes or until it thickens. Stir in the half and half. Season it with salt and pepper. Add the clams.

Ladle soup into individual bowls and serve with warm bread. Serve immediately.

 

Photo Courtesy Of:  stu_spivack

 

Heavenly Trifles

By

There should always be room for dessert! And if you don’t agree with that … there are certain doctors to cure you of such a spell.  Okay, okay … I know not everyone may indulge in it, but you most certainly can have a little piece of heaven once in a while. The key to enjoying food, or anything on this earthly life, is moderation.  Then again, when you look at all these dessert recipes online and on recipe books … you wonder if you were just born to be tormented.  Having a sweet tooth can sometimes be a curse. I have more than a sweet tooth! I have a full set of sweet fangs. One for each day of the month.

Holidays are the best excuse for me to make those devilish creamy desserts and ha! –  Easter baby! So I decided on what to make. Of course there’s always that reliable tub of ice cream I could always buy from the supermarket, but, meh… it’s time for something a little less basic, but not too fussy to make. Mangoes are in season and quite a good idea to pick up on for a dessert. I am dead set on a Trifle!

Trifles date back to old England and have since evolved in a variation of sorts to date. Its basic composition is sponge cake, cream, custard and fruit. These are arranged in layers in a deep glass dish or bowl, topped with puffy clouds of cream.  You may also want to layer it with biscuits or cookies soaked in coffee or you may opt to soak the sponge cake pieces in a bit of sweet alcohol for some kick and flavour.

This is a great way to recycle left over cake, biscuits and fruit. I’ve been in love with this dessert ever since I saw it on an old magazine while scrounging around for clippings to use for my son’s school project.

Play around with it as there is no golden rule to follow on this, other than not over soaking the sponge cake because it’s going to end up a pile of moosh.  Trifles can be served as one big centrepiece dish or in individual serving glasses.

Try this recipe below and let me know how it goes down.

Cherry Chocolate Trifle

Ingredients:

  • 1 (19.8 ounce) package brownie mix, or ready baked brownies or some left over chocolate cake
  • 1 (3.9 ounce) package instant chocolate pudding mix
  • 1/2 cup water
  • 1 (14 ounce) can sweetened condensed milk
  • 2 cups frozen whipped topping, thawed
  • 1 (12 ounce) container frozen whipped topping, thawed
  • 1 pack of Reese’s peanut butter cups, chopped in chunks
  • 1 can cherry pie filling
  • 1 chocolate candy bar of your choice

Instructions:

Prepare the brownie mix according to the directions on the box. Set aside and cool completely. Cut into 1 inch squares. Or if you bought ready baked brownies or have some left over chocolate cake, cut them accordingly

  1. In a large bowl combine pudding mix, water and sweetened condensed milk. Mix until smooth, and then carefully fold in 8 ounces whipped topping.
  2. In a trifle bowl, place half of the brownies, sprinkle chunks of Reese’s and follow on with a layer of cherry pie filling. Add the layer of chocolate pudding and a layer of whipped topping. Repeat layers. Shave chocolate onto top layer for garnish and a sprig of mint leaves. Refrigerate 8 hours before serving.

 


Photo Credit: aforestrolic

Photo Credit: kimberlykv

Photo Credit: 3liz4

Photo Credit: sarahriceNC

Feelin’ Philly fo’ a Cheese Steak Sandwich

By

If there’s any sandwich on the face of this earth that I would never pass up on is a Philly Cheesesteak! I’ve never been to Philly, but I remember having watched one of these food shows on cable TV that featured all these great all-American favourites.  It was love at first sight when I saw this tempestuous sandwich with slabs of meat, cheese and roasted peppers bagged with a big bunch of fries and onion rings. I had recurring dreams of that and I went on a mission to find local restaurants that had  this mouth watering Sammie in their menus.

Unfortunately, none of them came close to the genuine article.  Not even the way it looked. The ones I’ve tried were ….uh, let’s just say – a little too nice and healthy to look at. They looked immaculately healthy next to my ingrained visions of dripping grease that were just slapped on to a sandwich bun as this was food you can basically buy off a sandwich truck or kiosk in the streets of good ole America.

But I was determined to get my fix. Else, I already knew I was going to go on a replacement binge to make up for a craving I can’t get a fix on. Fortunately, Google has always been my friend. And I found a lot of versions of a Philly Cheese Steak sandwich. This allowed me a lot more room to play around as I am a confirmed sandwich junkie! I love sandwiches. I’m Asian, but truth of the matter is … I’m so seriously riced out for a long time now.  I lived off Subway sandwiches for months  and I was always a happy camper after every meal.

I gave this easy recipe a fair try and oh,boy … it was a super sandwich and a sweet heart attack !  I hope you like it too.

Cheese Steak Sandwich

Ingredients:

  • 1 cup mayonnaise
  • 2 cloves garlic, minced
  • 1 tablespoon olive oil
  • 1 pound sirloin round steak, cut into thin strips
  • 2 green red and yellow peppers, cut into 1/4 inch strips
  • 2 onions, sliced into rings
  • salt and pepper to taste
  • 4 hoagie rolls, or French rolls split lengthwise and  very lightly toasted
  • 1 bottle of Cheez Whiz + ½ fresh milk or cream
  • 1 (8 0z) pack of mozzarella cheese, grated
  • 1 teaspoon dried oregano

Instructions:

  1. In a small bowl, combine mayonnaise and minced garlic. Cover, and refrigerate. Heat some oil in a large skillet over medium heat. Saute beef until lightly browned and set aside. Saute red and yellow peppers together with onion until they caramelize, and season with salt and pepper. Saute until vegetables are tender, and remove from heat.
  2. In a sauce pan, combine cheez whiz and milk and slowly mix together in low heat to make a thinner cheese sauce.
  3. Spread each bun with garlic mayonnaise. Divide beef mixture and pepper and onion mixture into the buns. Top with grated mozzarella cheese and toss into an toaster oven to melt cheese.  Or, for something a little more Philly, hold the mozarella and slather on cheez whiz sauce instead. Sprinkle with oregano. Serve with fries and onion rings and your fave drink.

Photo Credit: theCSSdiv

Photo Credit: sashafatcat

Photo Credit: guccibear

Sangria Para Siempre !

By

There’s nothing like a sunny day in your backyard with the barbecue pit smokin’, a floppy hat, some good tunes and a nice tall ice cold cocktail. If you’ve got a pool to go with it, then aren’t you just a lucky soul… if you don’t, there’s always that good ole reliable garden hose to cool off with.

Of course that ice filled cooling box would never be the same without your favourite beer brew to go with those tasty baby back ribs. Then again, why not take a beer break once in a while and mix up a tasty, fruity cocktail that reminds you of tropical sunny days in Tijuana. Go full on Ole’ with a pitcher of Sangria!

What exactly makes up this fruity punch that’s quite a popular drink in many Spanish/Latin countries?

The base of this drink is typically just your average inexpensive red wine. It is sweetened by simple syrup, honey or orange juice. Chopped fruit is added together with a touch of your choice of alcoholic spirit and mixed in with a lot of crushed ice in a jug or pitcher or a fancy looking carafe. You can get creative and just take the basics of this recipe and go from there. Take it a notch up. Sangria doesn’t necessarily have to be red.  Make a rather pink sangria, or an orange and even go all the way and with a green sangria. The possibilities are endless!

So if you’re up for something different on your next barby, try this White Sangria for a bit of a twist on this lovely fun drink.

White Party Sangria

• 1 1/4 cups (10 fl. oz) water
• 1 small bunch fresh mint
• 1/2 cup (3 1/2 oz) sugar
• 3 cinnamon sticks
• 3 1/4 cups (26 fl. oz) dry white wine
• 2 medium peaches, peeled, pitted and sliced
• 2 small pears, cut into chunks
• 2 medium oranges, sliced crosswise
• 2 small lemons, sliced crosswise
• 3 cups (24 fl. oz) sparkling apple cider
• Mint leaves, to garnish (optional

Instructions:

Combine the water, mint leaves, sugar, and cinnamon in a small saucepan, and bring to a boil over medium heat. Reduce the heat and simmer for several minutes. Remove from the heat and allow to cool. Once the mixture has cooled to room temperature, remove and discard the mint and cinnamon sticks.
Transfer the remaining mixture to a large serving bowl.
Add the wine, peaches, pears, and the orange and lemon slices to the serving bowl. Mix well, and refrigerate overnight. Immediately before serving, mix in the sparkling apple cider and lemon juice ice cubes.
Garnish with fresh mint leaves, if desired.

Photo Credit: citymama

Photo Credit: jauladeardilla

Photo Credit: suziedepingu