2 – 3 tablespoons of maple syrup (real maple syrup not pancake syrup)
That’s it. I’ve been eating this a lot lately, instead of ice cream and other desserts.
Emergency Dessert – Castella
My other go to dessert is Castella or Kasutera, a simple slight honey flavored sponge cake brought to Japan from Portugal. They have these in the freezer section of Berkeley Bowl. I like to keep it in the freezer and I like it as an emergency dessert for myself (as in if we’ve got nothing else) or in case we have guests over. It’s good with tea, coffee, morning, afternoon, late evening.
For my reference, adapted from here. Easier than I thought
1 lb of fresh chow mein noodles
1/4 cup, plus 2 tablespoons peanut oil
1/2 cup chicken broth, homemade or low-sodium canned
3 tablespoons oyster sauce
1 tablespoon soy sauce
2 teaspoons cornstarch cornstarch
1 teaspoon sugar
1 lb of chicken thighs sliced or small cube (or breast or shrimp or pork)
1/2 cup of carrots, small dice
1 teaspoon sesame oil
1 tablespoon minced ginger (out of tube or fresh)
3 cloves garlic, minced
1 scallion white and green minced
Freshly ground black pepper
1/2 medium yellow onion, thinly sliced or 1 cup of leeks
10 shittake mushrooms
Boil/cook the noodles, pat them dry. Heat 1/4 cup of the peanut oil in a wok. Fry the noodles until they’re fried to your liking. Transfer noodles to a paper towel-lined plate. Set aside. Discard any excess oil and wipe out the pan.
Mix the chicken broth, oyster sauce, soy sauce, cornstarch, and sugar in a small bowl, and set aside. Season the chicken with the sesame oil, salt, and pepper, and set aside.
Heat the wok over high heat. Heat the remaining 2 tablespoons peanut oil until very hot. Add the ginger, garlic, and scallion and stir-fry, until fragrant, about 30 seconds. Add the chicken and stir-fry, until lightly browned, about 1 1/2 minutes. Add the onion, carrots, and mushrooms and stir-fry, until crisp-tender, about 2 minutes. Spread the ingredients to the outside of the pan to form a well in the center. Pour the chicken broth mixture into the well, bring to a boil, and stir to coat the chow mein mixture. Season generously to taste with pepper.
Transfer chicken chow mein to a warm platter and top with the fried noodles. Serve immediately with rice.
For my reference (adapted from here). Turned out to be very easy.
3 tablespoons grapeseed oil
1 small onion, chopped
2 cloves garlic, minced
4 tablespoons curry powder
1 teaspoon ground cinnamon
1 teaspoon paprika
1 bay leaf
1/2 teaspoon grated fresh ginger root
1/2 teaspoon white sugar
salt to taste
1 lb of chicken thighs
1 to 1 1/2 cup quartered potatoes
3/4 to 1 cup of carrots large dice
1 tablespoon tomato paste
1 cup plain nonfat yogurt
2/3 cup coconut milk or chicken broth
1/2 teaspoon cayenne pepper
3 tablespoons of butter
Heat olive oil in a skillet over medium heat. Saute onion until lightly browned. Stir in garlic, curry powder, cinnamon, paprika, bay leaf, ginger, sugar and salt. Continue stirring for 2 minutes. Add chicken pieces, potatoes, carrots, tomato paste, yogurt, and coconut milk. Bring to a boil, reduce heat, and simmer for 20 to 25 minutes.
Remove bay leaf, and stir in lemon juice and cayenne pepper. Simmer 5 more minutes. Finish with butter.
Shrimp etouffee is one my favorite things too cook and say. Very quick and easy to make.
1 stick butter (unsalted)
2 medium onions
1 tsp celery seed (or 1 celery rib finely chopped)
a few garlic cloves
1 1/2 teaspoon of minced jalapeno pepper
2 tbsp flour
1 14 ounce can of plum tomatoes (San Marzano preferred)
1 tbsp of paprika
1/2 tsp salt
1/2 teaspoon black pepper
1 pinch cayenne pepper
1 to 2lbs of shrimp, shelled, deveined Louisiana Gulf white shrimp preferred
1/2 cup parsley (curly not flat)
1. Melt the butter. Add the onions and celery seed, a little salt, and cook until onions are glossy about 5 minutes.
2. Add garlic, jalapeno and cook for 2 minutes. Add flour and cook for 5 minutes.
3. Rough chop tomatoes and stir in with juice, paprika, salt, pepper, and cayenne. Simmer, cover and cook for 5 minutes.
4. Add shrimp and stir until cooked about 2 minutes. Stir in scallions and parsley. Serve over rice and add a lemon wedge.
Serves 4 – 6.
You can substitute crawfish for the shrimp and also catfish probably. A nice, dry oaky chardonnay or sauvignon blanc; fruity wines, probably not.
I made this the other day for some friends. I saw something similar on Iron Chef and I thought it was too easy not to try it at home. It’s a nice and light appetizer and good for the summer.
1/2lb of sushi grade hamachi/yellow tail
great olive oil, salt and pepper
Thinly slice the hamachi. Get some plastic wrap and pound out the hamachi with a hammer or mallet until very thin. Place slices on a plate. Heat up some simple syrup, or 1/3 cup water and 1/3 cup sugar. Slice kumquats thinly and put them in the simple syrup pan and candy for a four to five minutes. Julienne the shiso leaves.
Place some of the kumquats and shiso on top of the hamachi. Sprinkle with olive oil, salt and pepper.
My favorite salsa recipe comes from my roommate senior year college. It’s addicting. The green salsa one, we got stuck with a bunch of tomatillos via our CSA so had to make it. It’s good though. Both of these are my College or NFL Football watching snacks.
Chips, I like Native Chips. These guys are local, based out of San Leandro and they give people (like my CSA) their used oil so they can make biodiesel. I have this weird local food circle where it seems everyone’s connected with Eatwell Farm e.g. Joseph Schmidt, Hanger One, Blue Bottle, Native Chips, etc.
New Mexico Red Salsa
6+ New Mexico chiles dried
1 small can of tomato sauce, and 1 can of water
couple cloves of garlic
Put everything in a blender. Blend away.
2 small onions
3-4 cloves of garlic
bunch of cilantro
Put tomatillos, onions, garlic in a cast iron skillet and char them a little bit. Put tomatillos in a blender. Add the cilantro. Chop up the garlic and onions and toss in. Add salt to taste.
This is from Frog Hollow Farms and costs $25. It’s good, but a little pricey. I think you can get it from Dean and Deluca too but they won’t tell you that it comes from Frog Hollow Farms. They sell a small version too.
So I made this peach galette the other day and making it again soon. I like making strawberry sorbet too in the Summer. I don’t know why, I just do so don’t bother me.
Here’s the recipe:
1 1/4 cup flour
3 tbs buttermilk
1/3 cup water
1 tsp of sugar
1/2 tsp of salt
7 tablespoons unsalted butter (get the Strauss European style kind)
a bunch of huge yellow peaches like 10 – 12 more is ok
1/3 cup sugar
1/3 cup peach schnapps
Make the dough with the first 6 ingredients. Put the dry ingredients together the sugar, salt, flour, and butter in a bowl. Mash it up until the butter gets all incorporated. Mix up the buttermilk and water and start putting the water into the dough little by little. Incorporate it in until it starts to look like dough, shouldn’t be too sticky. Wrap it up or put in a bowl and put saran wrap over the bowl and refrigerate for a couple hours or overnight. This should be enough for two galettes.
Make sure the peaches are ripe, put in a brown bag if not. Peel and slice nicely. Put in a bowl and put in some sugar unless peaches are really, really sweet. Put in the peach schnapps, optional. If you’re a drunk like me, put in a couple more tablespoons of peach schnapps.
Roll out the dough about 12 inches around. Put the peaches in the center, about 1 cup, and arrange kinda nicely. Fold the dough over the mixture and know that the crust is what makes a galette. Sprinkle some sugar on the crust, might need to wet it a little with a pastry brush.
Put in over for 35 minutes in 350 degree oven. Done. Serve with whip cream or vanilla ice cream or Ginger Peach tea. I’ve seen people change it up by spicing it up with cinnamon or adding raspberries, plums, nectarines or whatever.
This is a quick, basic gravy recipe I picked up from the Somerset Club (this is their poor man’s demi-glace). Great for mashed potatoes, beef, chicken, turkey, etc. If you keep the roux light, it’s good for biscuits too.
2 tbsp butter
3 tbsp flour
1 cup of beef broth or consomme (Swansons low sodium)
1 cup of chicken broth (Swansons low sodium)
1 tsp of tomato paste
salt and pepper to taste
Melt the butter. Toss in the flour and stir until brown. The darker the roux the darker the gravy. Toss in everything else and stir. Done.
*Long unncessary inside story, but I had Mang Tomas (a sauce for pork) as the “gravy” for a Thanksgiving dinner once and it messed me up badly. It just didn’t work.
Cut up the eggplant and soak in water to let the sting out. Dry. Heat some olive oil in a dutch oven medium heat. Toss in the onions. Toss in the garlic. Cook for a bit. Toss in everything else. Reduce to low. Cover and cook for about 30 minutes.