This is so old school, my momma forgot that she used to make these. I kept talking about the potato shrimp patties she used to make until the lightbulb in her head lit and she went, "Oh...ukoy. I forgot all about those!"
So in a mommy daughter bonding moment, we gave it a shot. Of course, there were squabbles about how it should be done...but in the end, it looked and tasted FREAKING delicious. By the time I realized I wanted to take pictures, we were gripping the side of our stomachs going, "oh...why did we eat it all?"
Ingredients
2 large potatoes
2 medium carrots, julienned
1 large onion, cut into rings and then cut in half
2/3 cup of flour
1/3 cup of cornstarch (you can add more of the flour and cornstarch but keep the proportions)
1 tsp of salt
3 stalks of green onion, chopped
1 1/2 lbs of shrimp, shelled, deveined, cut in half (lengthwise)
1/4 cup of waterblack pepperoil for frying
Method
Peel and then grate the potatoes (use the big holes on the grater).
Add the carrots, green onion, and onions.
Mix it up.
Add the shrimp, flour, cornstarch, and water.
Mix it up.
Salt and pepper time. (By this time you should have a thick but slighly runny, potato heavy batter)
In a pan, heat up about an inch of oil (enough to almost cover the patty).
Using a saucer or small plate form a little potato patty.
When the oil gets hot, slide the patty into the oil.
Serve with a dipping sauce of 2:1 vinegar and soy sauce, plus crushed garlic, and fresh cracked black pepper. Don't forget the steamed rice.
Saturday, June 27, 2009
Thursday, June 18, 2009
Lumpia Wrapper
I've been wanting some lumpia for a while and have pondered making my own, but finding the wrappers here have been difficult. I don't want eggroll wrappers because that stuff is mega thick and lumpia wrappers are delicate.
I went on the hunt and found something I can work with and thought I'd share it with you. It's trial and error and don't expect to get it right the first time.
Lumpia wrapper
Ingredients:
1 cup flour
1 egg
1 cup water
Directions:
1 Mix all ingredients until very smooth.
2 Lightly grease a non-stick pan and heat. Brush mixture onto pan. When dough starts to come away from the pan, lift wrapper out carefully. It will not lift out if mixture is not done.
I went on the hunt and found something I can work with and thought I'd share it with you. It's trial and error and don't expect to get it right the first time.
Lumpia wrapper
Ingredients:
1 cup flour
1 egg
1 cup water
Directions:
1 Mix all ingredients until very smooth.
2 Lightly grease a non-stick pan and heat. Brush mixture onto pan. When dough starts to come away from the pan, lift wrapper out carefully. It will not lift out if mixture is not done.
Wednesday, June 17, 2009
Shepherd's Pie
Not the recipe hubby makes (he won't tell me - wtf is that all about?!), but one I still enjoy.
Serves 4
Ingredients
1 1/2 lbs ground round beef
1 onion chopped
1-2 cups vegetables - chopped carrots, corn, peas
1 1/2 - 2 lbs potatoes (3 big ones)
8 tablespoons butter (1 stick)
1/2 cup beef broth
1 teaspoon Worcestershire sauce
Salt, pepper, other seasonings of choice
Method
Serves 4
Ingredients
1 1/2 lbs ground round beef
1 onion chopped
1-2 cups vegetables - chopped carrots, corn, peas
1 1/2 - 2 lbs potatoes (3 big ones)
8 tablespoons butter (1 stick)
1/2 cup beef broth
1 teaspoon Worcestershire sauce
Salt, pepper, other seasonings of choice
Method
1 Peel and quarter potatoes, boil in salted water until tender (about 20 minutes).
2 While the potatoes are cooking, melt 4 Tablespoons butter (1/2 a stick) in large frying pan.
3 Sauté onions in butter until tender over medium heat (10 mins). If you are adding vegetables, add them according to cooking time. Put any carrots in with the onions. Add corn or peas either at the end of the cooking of the onions, or after the meat has initially cooked.
4 Add ground beef and sauté until no longer pink. Add salt and pepper. Add worcesterchire sauce. Add half a cup of beef broth and cook, uncovered, over low heat for 10 minutes, adding more beef broth as necessary to keep moist.
5 Mash potatoes in bowl with remainder of butter, season to taste.
6 Place beef and onions in baking dish. Distribute mashed potatoes on top. Rough up with a fork so that there are peaks that will brown nicely. You can use the fork to make some designs in the potatoes as well.
7 Cook in 400 degree oven until bubbling and brown (about 30 minutes). Broil for last few minutes if necessary to brown.
Chocolate Raspberry Turnovers
Makes 32 small pastries.
Active Time: 20 mins
Start to Finish: 45 mins
Needed: Parchment paper
Put oven racks in upper and lower thirds of oven and preheat oven to 425F (218C).
Line 2 large baking sheets with parchment paper. Roll out 1 puff pastry sheet into a 12-inch square on a lightly floured surface with a floured rolling pin, then brush off excess flour from both sides. Cut into 16 squares.
Whisk together egg and a pinch of salt. Place 1/2 teaspoon jam and 1 teaspoon chocolate in center of each square, then brush edges of squares with some of the beaten egg. Fold each square in half to form a triangle, pressing edges to seal. Brush tops of pastries with some remaining egg and transfer to a lined baking sheet. Chill on sheet while making 16 more pastires in same manner, transferring to second baking sheet.
Bake pastries, switching position of sheets halfway through baking, until golden and cooked through, about 20 minutes. Cool on sheets on racks for 5 minutes.
Serve warm.
Active Time: 20 mins
Start to Finish: 45 mins
Needed: Parchment paper
Put oven racks in upper and lower thirds of oven and preheat oven to 425F (218C).
Line 2 large baking sheets with parchment paper. Roll out 1 puff pastry sheet into a 12-inch square on a lightly floured surface with a floured rolling pin, then brush off excess flour from both sides. Cut into 16 squares.
Whisk together egg and a pinch of salt. Place 1/2 teaspoon jam and 1 teaspoon chocolate in center of each square, then brush edges of squares with some of the beaten egg. Fold each square in half to form a triangle, pressing edges to seal. Brush tops of pastries with some remaining egg and transfer to a lined baking sheet. Chill on sheet while making 16 more pastires in same manner, transferring to second baking sheet.
Bake pastries, switching position of sheets halfway through baking, until golden and cooked through, about 20 minutes. Cool on sheets on racks for 5 minutes.
Serve warm.
Milk Chocolate Pudding
Serves 4 to 6
Active time: 15 minutes
Start to finish: 2 1/4 hours, including chilling
2 TBSP Sugar
2 TBSP Cornstarch
2 TBSP unsweetened cocoa powder
1 1/2 cups whole milk
1/2 cup heavy cream
4 oz fine-quality milk chocolate, chopped
1 TSP pure vanilla extract
Accompaniment: Lightly sweetened whipped cream
Whisk together sugar, cornstarch, cocoa powder, and a pinch of salt in a 2 quart heavy saucepan, then gradually whisk in milk and cream. Bring to a boil over moderately high heat, whisking constantly, then boil, whisking, 2 minutes. MIXTURE WILL BE THICK. Remove from heat. Whisk in chocolate and vanilla until smooth. Transfer to a bowl and chill pudding, its surface covered with wax paper (to prevent a skin from forming), until cold, at least 2 hours.
NOTE: Pudding can be chilled, covered with plastic wrap after 2 hours and stored for up to 3 days.
Active time: 15 minutes
Start to finish: 2 1/4 hours, including chilling
2 TBSP Sugar
2 TBSP Cornstarch
2 TBSP unsweetened cocoa powder
1 1/2 cups whole milk
1/2 cup heavy cream
4 oz fine-quality milk chocolate, chopped
1 TSP pure vanilla extract
Accompaniment: Lightly sweetened whipped cream
Whisk together sugar, cornstarch, cocoa powder, and a pinch of salt in a 2 quart heavy saucepan, then gradually whisk in milk and cream. Bring to a boil over moderately high heat, whisking constantly, then boil, whisking, 2 minutes. MIXTURE WILL BE THICK. Remove from heat. Whisk in chocolate and vanilla until smooth. Transfer to a bowl and chill pudding, its surface covered with wax paper (to prevent a skin from forming), until cold, at least 2 hours.
NOTE: Pudding can be chilled, covered with plastic wrap after 2 hours and stored for up to 3 days.
Monday, June 15, 2009
Sugar cookies
These are, by far, my most favorite sugar cookies. I rarely make them because the recipe calls for shortening. I hate shortening. No one knows how much I despise it. I tried making this recipe with butter, but to no success...so here it is in its full blown shortening glory. *weeps*
This recipe calls for cake flour and whatever you do, do not try any other flour. Cake flour is what truly works the best.
Powdered sugar = icing sugar
If you are unable to find cake flour, I would recommend sifting regular flour through a fine grade sieve until it is super fine. When I am in India, I use a fine grade sieve and push the flour through three to four times. It's worth the effort.
Ingredients
This recipe calls for cake flour and whatever you do, do not try any other flour. Cake flour is what truly works the best.
Powdered sugar = icing sugar
If you are unable to find cake flour, I would recommend sifting regular flour through a fine grade sieve until it is super fine. When I am in India, I use a fine grade sieve and push the flour through three to four times. It's worth the effort.
Ingredients
- 1 cup granulated sugar
- 1 cup powdered sugar
- 2 cups shortening
- 3/4 teaspoon vanilla
- 1 large egg, beaten
- 4 1/3 cups cake flour
- 3/4 teaspoon baking soda
- 3/4 teaspoon baking powder
- 1/4 teaspoon salt
- Sugar for decorating
Method
Preheat oven to 375°.
In a medium bowl, cream together the sugars and shortening using an electric mixer.
Mix on slow speed 30 seconds, then scrape down the bowl with a spatula.
Increase speed to medium and mix for 3 minutes.
Slowly add vanilla and beaten egg while mixing.
In a separate bowl, combine the flour, baking soda, baking powder and salt. Gradually add the flour mixture to the mixing bowl, mixing on slow speed until just blended. Do not overmix.
Scoop with an ice-cream scoop and roll in sugar.
Place directly on cookie sheet. Flatten slightly with palm of hand.
Bake at 375° for 9-10 minutes. Cookies are done when small cracks appear and are pale golden. Ideally, the edges do not brown.
3 dozen small cookies
Potluck mac and cheese
Serves 8 to 10.
Use block American cheese from the deli counter—prewrapped slices of American cheese will result in a drier mac and cheese.
Ingredients
| 3–4 | slices hearty white sandwich bread , torn into large pieces |
| 8 | tablespoons unsalted butter , 4 tablespoons melted |
| 1/4 | cup grated Parmesan cheese |
| Salt | |
| 1 | pound elbow macaroni |
| 5 | tablespoons all-purpose flour |
| 3 | (12-ounce) cans evaporated milk |
| 2 | teaspoons hot sauce |
| 1/8 | teaspoon ground nutmeg |
| 1 | teaspoon dry mustard |
| 2 | cups shredded extra-sharp cheddar cheese |
| 1 1/4 | cups shredded American cheese , (about 5 ounces) |
| 3/4 | cup shredded Monterey Jack cheese |
Method
1. Adjust oven rack to middle position and heat oven to 350 degrees. Pulse bread, melted butter, and Parmesan in food processor until ground to coarse crumb. Transfer to bowl.
2. Bring 4 quarts water to boil in large pot. Add 1 tablespoon salt and macaroni to boiling water and cook until al dente, about 6 minutes. Reserve 1/2 cup macaroni cooking water, then drain and rinse macaroni in colander under cold running water. Set aside.
3. Melt remaining 4 tablespoons butter in now-empty pot over medium-high heat until foaming. Stir in flour and cook, stirring constantly, until mixture turns light brown, about 1 minute. Slowly whisk in evaporated milk, hot sauce, nutmeg, mustard, and 2 teaspoons salt and cook until mixture begins to simmer and is slightly thickened, about 4 minutes. Off heat, whisk in cheeses and 1/2 cup reserved pasta water until cheese melts. Stir in macaroni until completely coated.
4. Transfer mixture to 13 by 9-inch baking dish and top with bread crumb mixture. Bake until cheese is bubbling around edges and top is golden brown, 20 to 25 minutes. Let sit for 5 to 10 minutes before serving.
Make Ahead: The macaroni and cheese can be made in advance through step 3; since the pasta continues to absorb moisture, adjustments must be made to avoid a dry filling. To do so, increase amount of reserved pasta cooking water to 1 cup. Pour filling into 13 by 9-inch baking dish, lay plastic wrap directly on surface of pasta, and refrigerate for up to 1 day. The bread crumb mixture may be refrigerated in airtight container up to 2 days. When ready to bake, remove plastic wrap, cover macaroni mixture with foil, and bake for 30 minutes. Uncover, sprinkle bread crumbs over top, and bake until topping is golden brown, about 20 minutes longer.
Skillet/Stove Top Mac and Cheese
It's not baked because hubby prefers stove top mac and cheese. Some decry it as an anathema, but for for me it's just another version of macaroni and cheese.
Ingredients
1 stick (8 tablespoons) unsalted butter
2 cups fresh breadcrumbs (about 2 slices white bread run through a food processor)
kosher salt
16 ounces macaroni
1 clove garlic, minced
1 teaspoon dry mustard, dissolved in 1 teaspoon water
1/4 teaspoon cayenne pepper
6 tablespoons all-purpose flour (I use Wondra® or Pillsbury Shake and Blend.)
3-1/2 cups whole milk (not lowfat or skim)
1-3/4 cups low sodium chicken broth
16 ounces Colby cheese, hand-shredded
8 ounces extra sharp cheese, hand-shredded
fresh ground black pepper
Method
Ingredients
1 stick (8 tablespoons) unsalted butter
2 cups fresh breadcrumbs (about 2 slices white bread run through a food processor)
kosher salt
16 ounces macaroni
1 clove garlic, minced
1 teaspoon dry mustard, dissolved in 1 teaspoon water
1/4 teaspoon cayenne pepper
6 tablespoons all-purpose flour (I use Wondra® or Pillsbury Shake and Blend.)
3-1/2 cups whole milk (not lowfat or skim)
1-3/4 cups low sodium chicken broth
16 ounces Colby cheese, hand-shredded
8 ounces extra sharp cheese, hand-shredded
fresh ground black pepper
Method
1. Move an oven rack to the middle of the oven and preheat to 400° F.
2. Melt 2 tablespoons of butter and stir together with the fresh breadcrumbs.
3. Add 4 quarts of water to the pot and bring to a boil. Add 1 tablespoon of kosher salt and pour in the macaroni, stirring. Cook until the macaroni is almost tender but still firm to the bite. Don’t overcook it because it still needs to go into the oven with the cheese sauce. Drain the macaroni and keep it in the colander.
4. Add the remaining 6 tablespoons of butter to the hot pot and melt over medium heat. Add the garlic, mustard mixture, and cayenne and cook until fragrant, about 30 seconds.
5. Add the flour and stir constantly for about 1 minute. You want the flour to take on a golden hue and to give off a slightly nutty aroma. Add the milk and broth and whisk. Bring to a simmer and continue to cook while whisking for about 6 minutes. The mixture should thicken just a bit.
6. Remove from heat and stir in the Colby and cheddar until they are completely melted. Add salt and pepper to taste, then stir in the cooked macaroni. Break up any clumps and make sure the macaroni is completely coated with the sauce.
7. Pour into the baking dish and sprinkle the breadcrumbs over the top. Bake for 25 to 30 minutes, until the edges are bubbling and the top is golden brown. Allow to stand and cool for about 10 minutes before serving.
VariationsTo prepare ahead, do all the steps except topping with breadcrumbs and baking. Wrap tightly in plastic wrap and store in the refrigerator for up to 3 days. Allow the macaraoni and cheese to sit at room temperature for 1 hour before baking.
To freeze, cover the plastic wrap layer with aluminum foil and freeze for up to 2 months. Allow to thaw at least 24 hours in the refrigerator before sitting at room temperature.
Chicken Chimichangas - not deep fried!
Much as I love deep friend foods, I know that I'm getting older and it's not healthy for me. I have a chimichanga recipe I use and thought...how about if I oven fry it like I do with my lumpia? Et voila - a new chimichanga was born.
Ingredients
2/3 cup picante sauce or your favorite salsa
1 teaspoon ground cumin
1/2 teaspoon dried oregano leaves, crushed
1 1/2 cups cooked chicken, chopped
1 cup shredded cheddar cheese
2 green onions, chopped with some tops (about 1/4 cup)
6 (8 inch) flour tortillas
4 TBSP Olive oil, to brush onto outsides of chimichangas
shredded cheddar cheese, for serving
chopped green onion, for serving
picante sauce, for serving
METHOD
Mix chicken, picante sauce or salsa, cumin, oregano, cheese and onions.
Place about 1/4 cup of the chicken mixture in the center of each tortilla.
Fold opposite sides over filling.
Roll up from bottom and place seam-side down on a baking sheet.
Brush with olive oil
Bake at 400°F for 25 minutes or until golden.
Garnish with additional cheese and green onion and serve salsa on the side.
Ingredients
2/3 cup picante sauce or your favorite salsa
1 teaspoon ground cumin
1/2 teaspoon dried oregano leaves, crushed
1 1/2 cups cooked chicken, chopped
1 cup shredded cheddar cheese
2 green onions, chopped with some tops (about 1/4 cup)
6 (8 inch) flour tortillas
4 TBSP Olive oil, to brush onto outsides of chimichangas
shredded cheddar cheese, for serving
chopped green onion, for serving
picante sauce, for serving
METHOD
Mix chicken, picante sauce or salsa, cumin, oregano, cheese and onions.
Place about 1/4 cup of the chicken mixture in the center of each tortilla.
Fold opposite sides over filling.
Roll up from bottom and place seam-side down on a baking sheet.
Brush with olive oil
Bake at 400°F for 25 minutes or until golden.
Garnish with additional cheese and green onion and serve salsa on the side.
Saturday, June 13, 2009
Mushroom Lasagna (Veg)
Snagged and bagged right out of Vegetarian Cooking for Everyone (Hardcover) by Deborah Madison. Hubby made this lasagna once and received rave reviews for it.
This is incredibly time consuming, but worth it.
Since I am far too lazy to type it all out, here are the necessary parts I scanned and put up for links to be clicked. You can right click and save it.
Roux - http://i8.photobucket.com/albums/a34/illona_everlost/bechamel.jpg
Mushroom Lasagna - http://i8.photobucket.com/albums/a34/illona_everlost/mushroomlasagne.jpg
I've also put this up so if hubby ever wants to make it and he's not in the country and can't find the email...well, here it is.
This is incredibly time consuming, but worth it.
Since I am far too lazy to type it all out, here are the necessary parts I scanned and put up for links to be clicked. You can right click and save it.
Roux - http://i8.photobucket.com/albums/a34/illona_everlost/bechamel.jpg
Mushroom Lasagna - http://i8.photobucket.com/albums/a34/illona_everlost/mushroomlasagne.jpg
I've also put this up so if hubby ever wants to make it and he's not in the country and can't find the email...well, here it is.
Prawn Toast
I fell in LOVE with these while living in Scotland...I can never find them in the US. I think that's a good thing.
This recipe can easily be doubled for a larger crowd.
Ingredients
20 fresh uncooked large shrimp (about 1 pound)
4 eggs
2 1/2 tbsp cornstarch
1 tsp salt
Pinch pepper
3 slices sandwich bread
1 green onion
3 cups (480ml) vegetable oil
4 Tbls Sesame Seeds
Method
Peel shrimp, removing tails. De-vein.
Since I am lazy, I put all the ingredients EXCEPT the sesame seeds, vegetable oil and sandwich bread into a food processor, making a paste.
Remove crusts from bread (make sure your bread is DRY and not fresh. Day old bread or even older bread works best. If you cannot get old bread, simply toast your bread. Fresh bread will absorb the oil when you fry this mixture) and then slice bread into triangles, going from one corner of the piece of the bread to the next - like an X.
Place one spoon full shrimp paste on each piece of bread
Gently press shrimp to adhere to bread
Dip moist side into the sesame seeds spread out on a plate
Heat oil in wok over medium-high heat until it reaches 375F (190c)
Fry 3 or 4 shrimp toast pieces at a time in the hot oil until golden, 1 to 2 minutes on each side. Drain on absorbent paper
This recipe can easily be doubled for a larger crowd.
Ingredients
20 fresh uncooked large shrimp (about 1 pound)
4 eggs
2 1/2 tbsp cornstarch
1 tsp salt
Pinch pepper
3 slices sandwich bread
1 green onion
3 cups (480ml) vegetable oil
4 Tbls Sesame Seeds
Method
Peel shrimp, removing tails. De-vein.
Since I am lazy, I put all the ingredients EXCEPT the sesame seeds, vegetable oil and sandwich bread into a food processor, making a paste.
Remove crusts from bread (make sure your bread is DRY and not fresh. Day old bread or even older bread works best. If you cannot get old bread, simply toast your bread. Fresh bread will absorb the oil when you fry this mixture) and then slice bread into triangles, going from one corner of the piece of the bread to the next - like an X.
Place one spoon full shrimp paste on each piece of bread
Gently press shrimp to adhere to bread
Dip moist side into the sesame seeds spread out on a plate
Heat oil in wok over medium-high heat until it reaches 375F (190c)
Fry 3 or 4 shrimp toast pieces at a time in the hot oil until golden, 1 to 2 minutes on each side. Drain on absorbent paper
Lumpia...mmm...
This is fairly close to what nanay (aka Mommy aka Nang Corit) would make back in da day. She stopped when I was about 14 or 15, but when I was making up my own stuff, I always kept in mind some of her ingredients. The rest I had to wing and hope I got it right.
NOTE ON A DIPPING SAUCE TO SERVE -- I LOVE this sauce my mother used to make - think it is called suca or suka, I don't know how to spell it.
1 cup apple cider vinegar
4 to 5 cloves of garlic crushed
a very generous helping of crushed pepper.
Let sit for an hour or longer...The stuff made of food heaven!
ALTERNATELY IF YOU DON'T WANT TO DEEP FRY
You can turn your oven up to 375F - 400F, brush the outsides of the with olive oil/vegetable oil/peanut oil and bake for 15-20 mins on one side and then flip over, baking until all meat is cooked.
Makes 15
Ingredients
1 tablespoon vegetable oil
1 pound ground pork (I also love to put in a pound of shrimp that has been peeled, de-veined and chopped extremely fine)
2 cloves garlic, crushed
1/2 cup chopped onion
1/2 cup minced carrots
1/2 cup chopped green onions (I despise chopped green onions so I omit or use 1 cup chopped onion instead of the 1/2 cup mentioned above)
1/2 cup thinly sliced green cabbage (sometimes I am NOT in the mood for cabbage, so I will either use a cup of finely sliced green beans OR bean sprouts)
1 teaspoon ground black pepper
1/2 teaspoon salt
1 teaspoon garlic powder
1 teaspoon soy sauce (sometimes I might add an extra 1/2 tsp to an extra tsp)
30 lumpia wrappers
2 cups vegetable oil for frying
Directions
Place a wok or large skillet over high heat, and pour in 1 tablespoon vegetable oil. Cook pork, stirring frequently, until no pink is showing. Remove pork from pan and set aside. Drain grease from pan, leaving a thin coating. Cook garlic and onion in the same pan for 2 minutes. Stir in the cooked pork, carrots, green onions, and cabbage. Season with pepper, salt, garlic powder, and soy sauce. Remove from heat, and set aside until cool enough to handle.
Place three heaping tablespoons of the filling diagonally near one corner of each wrapper, leaving a 1 1/2 inch space at both ends. Fold the side along the length of the filling over the filling, tuck in both ends, and roll neatly. Keep the roll tight as you assemble. Moisten the other side of the wrapper with water to seal the edge. Cover the rolls with plastic wrap to retain moisture.
Heat a heavy skillet over medium heat, add oil to 1/2 inch depth, and heat for 5 minutes. Slide 3 or 4 lumpia into the oil. Fry the rolls for 1 to 2 minutes, until all sides are golden brown. Drain on paper towels. Serve immediately.
NOTE ON A DIPPING SAUCE TO SERVE -- I LOVE this sauce my mother used to make - think it is called suca or suka, I don't know how to spell it.
1 cup apple cider vinegar
4 to 5 cloves of garlic crushed
a very generous helping of crushed pepper.
Let sit for an hour or longer...The stuff made of food heaven!
ALTERNATELY IF YOU DON'T WANT TO DEEP FRY
You can turn your oven up to 375F - 400F, brush the outsides of the with olive oil/vegetable oil/peanut oil and bake for 15-20 mins on one side and then flip over, baking until all meat is cooked.
Makes 15
Ingredients
1 tablespoon vegetable oil
1 pound ground pork (I also love to put in a pound of shrimp that has been peeled, de-veined and chopped extremely fine)
2 cloves garlic, crushed
1/2 cup chopped onion
1/2 cup minced carrots
1/2 cup chopped green onions (I despise chopped green onions so I omit or use 1 cup chopped onion instead of the 1/2 cup mentioned above)
1/2 cup thinly sliced green cabbage (sometimes I am NOT in the mood for cabbage, so I will either use a cup of finely sliced green beans OR bean sprouts)
1 teaspoon ground black pepper
1/2 teaspoon salt
1 teaspoon garlic powder
1 teaspoon soy sauce (sometimes I might add an extra 1/2 tsp to an extra tsp)
30 lumpia wrappers
2 cups vegetable oil for frying
Directions
Place a wok or large skillet over high heat, and pour in 1 tablespoon vegetable oil. Cook pork, stirring frequently, until no pink is showing. Remove pork from pan and set aside. Drain grease from pan, leaving a thin coating. Cook garlic and onion in the same pan for 2 minutes. Stir in the cooked pork, carrots, green onions, and cabbage. Season with pepper, salt, garlic powder, and soy sauce. Remove from heat, and set aside until cool enough to handle.
Place three heaping tablespoons of the filling diagonally near one corner of each wrapper, leaving a 1 1/2 inch space at both ends. Fold the side along the length of the filling over the filling, tuck in both ends, and roll neatly. Keep the roll tight as you assemble. Moisten the other side of the wrapper with water to seal the edge. Cover the rolls with plastic wrap to retain moisture.
Heat a heavy skillet over medium heat, add oil to 1/2 inch depth, and heat for 5 minutes. Slide 3 or 4 lumpia into the oil. Fry the rolls for 1 to 2 minutes, until all sides are golden brown. Drain on paper towels. Serve immediately.
Lumpia Shanghai
There are days I just want lumpia (which will be in another post soon) or lumpia shanghai. Lumpia vs Lumpia Shanghai is a bit different - lumpia has some veggies while the lumpia shanghai is 99% meat.
Below is the one recipe I pulled together one day and it's been something I make when I have those...monthy cravings. ;)
NOTE ON A DIPPING SAUCE TO SERVE -- I LOVE this sauce my mother used to make - think it is called suca or suka, I don't know how to spell it.
1 cup apple cider vinegar
4 to 5 cloves of garlic crushed
a very generous helping of crushed pepper.
Let sit for an hour or longer...The stuff made of food heaven!
Blah blah blah bold italics are merely suggestions... blah, blah, blah
METHOD
In a Large bowl, combine ground pork, ground beef, onion, and carrot. Make sure to completely mix everything. I suggest using your hands. Knead the meat in the bowl if you must. Gradually blend in the soy sauce , black pepper, garlic powder, and salt until all ingredients are evenly distributed.
Lay out a few wrappers at a time on a flat surface, and place about 2 tablespoons of the filling in a line down the center of the wrapper. Make sure the filling is no thicker than your thumb, or the wrapper will cook faster than the meat. Take the bottom and top edges of the wrapper and fold them towards the center. Take the left and right sides, and fold them towards the center. Moisten the last edge of the wrapper to seal. Now repeat using the rest of the wrapper.
Heat the oil in a deep-fryer or heavy skillet to 375 degrees F (190 degrees C). Fry 3 or 4 lumpia at a time. Fry for about 3 or 4 minutes, turning once. Lumpia are cooked through when they float, and the wrapper is golden brown. Cut in half, or serve as is with dipping sauce.
ALTERNATELY IF YOU DON'T WANT TO DEEP FRY
You can turn your oven up to 375F - 400F, brush the outsides of the with olive oil/vegetable oil/peanut oil and bake for 15-20 mins on one side and then flip over, baking until all meat is cooked.
Below is the one recipe I pulled together one day and it's been something I make when I have those...monthy cravings. ;)
NOTE ON A DIPPING SAUCE TO SERVE -- I LOVE this sauce my mother used to make - think it is called suca or suka, I don't know how to spell it.
1 cup apple cider vinegar
4 to 5 cloves of garlic crushed
a very generous helping of crushed pepper.
Let sit for an hour or longer...The stuff made of food heaven!
Blah blah blah bold italics are merely suggestions... blah, blah, blah
- 1 pound ground pork
- 1 pound ground beef (I sometimes use a pound of shrimp - peeled, tails removed, de-veined and chopped extremely fine, of course.)
- 1 medium onion, finely chopped
- 1 carrot, grated
- 1/4 cup soy sauce
- 2 1/2 teaspoons black pepper
- 1 1/2 tablespoons garlic powder
- 1/2 to 3/4 tablespoons salt (if you're feeling a bit more health conscious, you can omit the salt all together because I think the soy sauce is salty enough)
- 1 (16 ounce) package spring roll wrappers
- 1 1/2 quarts oil for frying
METHOD
In a Large bowl, combine ground pork, ground beef, onion, and carrot. Make sure to completely mix everything. I suggest using your hands. Knead the meat in the bowl if you must. Gradually blend in the soy sauce , black pepper, garlic powder, and salt until all ingredients are evenly distributed.
Lay out a few wrappers at a time on a flat surface, and place about 2 tablespoons of the filling in a line down the center of the wrapper. Make sure the filling is no thicker than your thumb, or the wrapper will cook faster than the meat. Take the bottom and top edges of the wrapper and fold them towards the center. Take the left and right sides, and fold them towards the center. Moisten the last edge of the wrapper to seal. Now repeat using the rest of the wrapper.
Heat the oil in a deep-fryer or heavy skillet to 375 degrees F (190 degrees C). Fry 3 or 4 lumpia at a time. Fry for about 3 or 4 minutes, turning once. Lumpia are cooked through when they float, and the wrapper is golden brown. Cut in half, or serve as is with dipping sauce.
ALTERNATELY IF YOU DON'T WANT TO DEEP FRY
You can turn your oven up to 375F - 400F, brush the outsides of the with olive oil/vegetable oil/peanut oil and bake for 15-20 mins on one side and then flip over, baking until all meat is cooked.
Coconut Pavlova with Chocolate Mousse and Bananas
I am returning the scene of terrible food crime I committed a decade ago - I attempted pavlova 3 times and though it was marginally successful the third and final time, I just gave up all hope on it. I stopped trying. I was frustrated. I always told myself that this would not defeat me, that I would give it a shot. So here I am, posting this because frankly, I am going to give this a go again.
I love baking and I love challenges. This certainly was the biggest baking challenge I have ever encountered.
Once again, in bold italics are suggestions I am making - you do not have to follow them.
Ingredients for Meringue
Ingredients for the Mousse
METHOD
For Meringue
Position rack in center of oven and preheat to 350°F. Spread 11/2 cups coconut on large baking sheet. Toast until golden, stirring twice, about 15 minutes. Cool. Maintain oven temperature.
I love baking and I love challenges. This certainly was the biggest baking challenge I have ever encountered.
Once again, in bold italics are suggestions I am making - you do not have to follow them.
Ingredients for Meringue
- 2 cups sweetened flaked coconut
- 6 large egg whites
- 1 1/2 teaspoons cornstarch
- 1 teaspoon cider vinegar
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 1/2 cups sugar
- 1/4 cup boiling water
Ingredients for the Mousse
- 2 large eggs, separated
- 4 tablespoons sugar
- 2 tablespoons (1/4 stick) unsalted butter, cut into small pieces, room temperature
- 2 tablespoons water
- 1 tablespoon dark rum
- 4 ounces bittersweet or semisweet chocolate chips (about 2/3 cup)
- 3/4 cup chilled whipping cream
- 2 bananas, cut into 1/4-inch-thick rounds
METHOD
For Meringue
Position rack in center of oven and preheat to 350°F. Spread 11/2 cups coconut on large baking sheet. Toast until golden, stirring twice, about 15 minutes. Cool. Maintain oven temperature.
Line another large baking sheet with foil. Using electric mixer, beat egg whites and next 4 ingredients in large bowl until foamy. Gradually add sugar and beat until stiff peaks form. Beat in 1/4 cup boiling water, 1 tablespoon at a time, beating until whites are stiff and glossy. Fold in 1 cup toasted coconut. Before this next step, I would recommend sprinkling icing sugar/powdered sugar on the foil because scraping the meringue off it will be a PAIN and it will ruin the meringue by crumbling it. Spoon meringue onto center of prepared baking sheet and spread to 9-inch-diameter circle with slightly raised edges. Sprinkle with remaining 1/2 cup untoasted coconut.
Bake meringue 10 minutes. Reduce oven temperature to 200°F and bake until dry and crisp outside and just cooked through inside, about 1 hour. Turn off oven. Let meringue stand in oven 1 hour. Remove from oven and cool completely.
For Mousse
Whisk egg yolks, 2 tablespoons sugar, butter, 2 tablespoons water, and rum in medium metal bowl to blend. Set bowl over saucepan of simmering water (do not allow bottom of bowl to touch water). Whisk until thermometer inserted into mixture registers 160°F, about 6 minutes. Add chocolate and whisk until melted and smooth. Turn off heat; leave bowl over water.
Using electric mixer, beat egg whites in large bowl until soft peaks form. Gradually add 2 tablespoons sugar and beat until stiff peaks form. Fold 1/3 of egg whites into chocolate mixture to lighten. Fold in remaining whites. Remove from over water and let mousse cool 20 minutes.
Beat whipping cream in large bowl until peaks form. Place meringue on platter. Spread mousse over center of meringue; top with sliced bananas. Spread whipped cream over bananas and chill at least 20 minutes and up to 3 hours.
Sprinkle with remaining toasted coconut. Cut into wedges and serve.
Friday, June 12, 2009
Cheese Lasagna with Sausage
By far, one of my favorite lasagnas. I can't remember where I got it from, but I had frantically copied it out of a magazine in a doctor's office from years ago - I know, I know, I should've just torn the recipe out, but to do so is rude - but that is just my opinion. I am probably the lone person in that belief.
Below you will find the recipe with my notes in bold italics. Enjoy. One day, I swear, I will put pics along with posts as a step by step guide.
INGREDIENTS
SAUCE (I usually double this - I tend to run out. I usually have some that's left over and I freeze it for a later date to have a nice bolognese.)
LASAGNA
15 lasagna noodles (about 12 ounces)
2 15-ounce containers part-skim ricotta cheese - I tend to NOT USE ricotta cheese and put in cottage cheese instead. I've found the flavor to be a lot more rich and hearty by doing so.
1 cup grated Parmesan cheese (about 3 ounces)
1 10-ounce package frozen chopped spinach, thawed, drained, squeezed dry
2 large eggs - OMIT if using cottage cheese
4 3/4 cups grated mozzarella cheese (about 1 1/4 pounds)
Method
Sauce
Heat oil in heavy large saucepan over medium heat. Add onion, carrots and garlic; sauté until softened, about 12 minutes. Add beef and sausages to pan; sauté until cooked through, breaking up meat with back of spoon, about 5 minutes. Add remaining ingredients. Cover and simmer until flavors blend and sauce measures about 5 cups, stirring occasionally, about 15 minutes. Discard bay leaf. Cool.
Lasagna
Preheat oven to 350°F. Cook noodles in large pot of boiling salted water until almost tender, about 7 minutes. Drain; cover with cold water. I never, never cook my noodles prior to assembling the lasagna. I found it completely slides off and it makes a slimy dish. I merely use them uncooked and make sure that the noodles have enough sauce over them and then tightly cover the top with foil as it bakes.
Below you will find the recipe with my notes in bold italics. Enjoy. One day, I swear, I will put pics along with posts as a step by step guide.
INGREDIENTS
SAUCE (I usually double this - I tend to run out. I usually have some that's left over and I freeze it for a later date to have a nice bolognese.)
- 1 (2) tablespoon olive oil
- 1 (2) cup(s) chopped onion
- 3/4 (1 1/2) cup(s) finely chopped peeled carrots - I grate the carrots as it literally melts into the lasagna and you would never know it was there.
- 2 (4) tablespoons minced garlic
- 8 (16 ounces) ounces lean ground beef - I tend to use ground turkey to make that smidge healthier. Yes, keep laughing. I am, too.
- 6 (12 ounces) ounces spicy Italian sausages, casings removed - I do a mixture of mostly sweet Italian sausage; about 75% and then the other 25% with spicy sausage. Some people claim "IT IS TOO HOT".
- 1 (2) 28-ounce can crushed tomatoes with added puree
- 1/4 (1/2 cup) cup tomato paste
- 1/4 (1/2 cup) cup chopped fresh basil
- 1 (1.5 tablespoons MAX if you must) tablespoon golden brown sugar - I normally don't use the whole tablespoon of sugar normally 1/2 to 3/4 of a tablespoon, but some claim it takes away from the acidity of the tomatoes.
- 1 (2) tablespoon dried oregano
- 1 (2) bay leaf
- 1/2 (1 teaspoon) teaspoon dried crushed red pepper - again, some people just scream "it's too spicy!!!" Whatevs.
LASAGNA
15 lasagna noodles (about 12 ounces)
2 15-ounce containers part-skim ricotta cheese - I tend to NOT USE ricotta cheese and put in cottage cheese instead. I've found the flavor to be a lot more rich and hearty by doing so.
1 cup grated Parmesan cheese (about 3 ounces)
1 10-ounce package frozen chopped spinach, thawed, drained, squeezed dry
2 large eggs - OMIT if using cottage cheese
4 3/4 cups grated mozzarella cheese (about 1 1/4 pounds)
Method
Sauce
Heat oil in heavy large saucepan over medium heat. Add onion, carrots and garlic; sauté until softened, about 12 minutes. Add beef and sausages to pan; sauté until cooked through, breaking up meat with back of spoon, about 5 minutes. Add remaining ingredients. Cover and simmer until flavors blend and sauce measures about 5 cups, stirring occasionally, about 15 minutes. Discard bay leaf. Cool.
Lasagna
Preheat oven to 350°F. Cook noodles in large pot of boiling salted water until almost tender, about 7 minutes. Drain; cover with cold water. I never, never cook my noodles prior to assembling the lasagna. I found it completely slides off and it makes a slimy dish. I merely use them uncooked and make sure that the noodles have enough sauce over them and then tightly cover the top with foil as it bakes.
Combine ricotta (or cottage cheese) and 3/4 cup Parmesan cheese in medium bowl. Mix in spinach. Season to taste with salt and pepper. Mix in eggs (if using cottage cheese omit the eggs).
Drain pasta and pat dry. Spread 1/2 cup sauce over bottom of 13x9-inch glass baking dish. Place 5 noodles over sauce, overlapping to fit. Spread half of ricotta-spinach mixture evenly over noodles. Sprinkle 2 cups mozzarella cheese evenly over ricotta-spinach mixture. Spoon 1 1/2 cups sauce over cheese, spreading with spatula to cover (sauce will be thick). Repeat layering with 5 noodles, remaining ricotta-spinach mixture, 2 cups mozzarella and 1 1/2 cups sauce. Arrange remaining 5 noodles over sauce. Spread remaining sauce over noodles. Sprinkle remaining 3/4 cup mozzarella cheese and 1/4 cup Parmesan cheese evenly over lasagna. (Can be prepared up to 1 day ahead. Cover tightly with plastic wrap and refrigerate.) Cover baking dish with aluminum foil. Bake lasagna 40 minutes; uncover and bake until hot and bubbly, about 40 minutes. Let lasagna stand 15 minutes before serving.
Cardamom Cupcakes (or Cake) with Vanilla Frosting
So for my first post, I thought I'd do it with a bit of a challenge that has been presented to me. Some of you may (or may not) know that I live in India. While I can easily obtain the items below back in the good ole U.S. of A., it's been quite the challenge here. I like challenges. I don't think my poor driver Rajesh does.
However, in the end, he sure did...as did everyone at my husband's office (www.lakshyadigital.com).
Here is the recipe with tweaks and changes so it could adapt to life in India.
PS When I come back, I'll be wielding a box of baking soda and some boxes of cake flour!
Ingredients
4 1/2 cups cake flour
3 1/2 teaspoons ground cardamom
2 1/4 teaspoons baking powder
3/4 teaspoon salt
9 large eggs
1 1/2 tablespoons grated orange peel
1 tablespoon vanilla extract
2 teaspoons orange-flower water*
2 1/4 cups (4 1/2 sticks) unsalted butter, room temperature
3 3/4 cups sugar
1 cup buttermilk
NOTES:
- Since I used cake tins, I found I had to modify my bake time to about 45 minutes.
- Originally this recipe was meant to be for cupcakes. If you have cupcake tins, use them - it's well worth it.
- Since I couldn't find any cake flour, the closest I could find was Maida. I pushed the maida through a fine grade sieve to get the flour even finer, so the cake would be lighter.
- The recipe calls for ground cardamom and I used the seeds of 18 cardamom pods
- Eggs: I whipped them until they were light and fluffy which is important so you can get more air into your batter so the cake is lighter and fluffier
- Orange-flour water: since I couldn't find flower water/rose water here that was meant to be eaten, I used orange water I found in Spencer's and it worked out just fine
- Orange peel: I found the gratings from 1.5 oranges was more than enough.
- Buttermilk: As I said before, I had a hard time finding buttermilk that wasn't spiced, so I made my own - 1 cup whole milk and 1 Tablespoon of distilled white vinegar (if you don't have distilled white vinegar, you can use 1 Tablespoon of lemon instead). Let sit for at least 1 hour.
Directions
Position 1 rack in top third and 1 rack in bottom third of oven and preheat to 325°F. Lightly spray insides of a cake tin (or cupcake tray) with nonstick spray; arrange tray on 2 large rimmed baking sheets (if you use cupcake tins).
Sift flour, ground cardamom, baking powder, and salt into large bowl. Whisk eggs, orange peel, vanilla, and orange-flower water in bowl to blend. Using electric mixer, beat butter in another large bowl until fluffy. Gradually add sugar, beating until well blended. Beat in egg mixture in 3 additions. Beat in dry ingredients in 4 additions alternately with buttermilk, scraping bowl occasionally.
For cake:
Gently pour the batter into the cake tin, a little more than half full, but not past 3/4 of the side of the tin - you don't want this to puff up and bake off the sides.
For cupcakes:
Spoon 1/3 cup batter (or less) into each cupcake tin.
Bake cake (cupcakes) until puffed and tester inserted into center comes out clean, reversing sheets after 12 minutes, about 25 minutes total (cupcakes may not brown on top). Transfer cupcakes to racks; cool completely.
Frost orange cupcakes with vanilla frosting. (Can be made ahead. Arrange cupcakes in deep disposable roasting pans. Cover pans with foil. Refrigerate up to 2 days, or store at room temperature 1 day. Bring chilled cupcakes to room temperature before serving.)
FROSTING
Ingredients
However, in the end, he sure did...as did everyone at my husband's office (www.lakshyadigital.com).
Here is the recipe with tweaks and changes so it could adapt to life in India.
PS When I come back, I'll be wielding a box of baking soda and some boxes of cake flour!
Ingredients
4 1/2 cups cake flour
3 1/2 teaspoons ground cardamom
2 1/4 teaspoons baking powder
3/4 teaspoon salt
9 large eggs
1 1/2 tablespoons grated orange peel
1 tablespoon vanilla extract
2 teaspoons orange-flower water*
2 1/4 cups (4 1/2 sticks) unsalted butter, room temperature
3 3/4 cups sugar
1 cup buttermilk
NOTES:
- Since I used cake tins, I found I had to modify my bake time to about 45 minutes.
- Originally this recipe was meant to be for cupcakes. If you have cupcake tins, use them - it's well worth it.
- Since I couldn't find any cake flour, the closest I could find was Maida. I pushed the maida through a fine grade sieve to get the flour even finer, so the cake would be lighter.
- The recipe calls for ground cardamom and I used the seeds of 18 cardamom pods
- Eggs: I whipped them until they were light and fluffy which is important so you can get more air into your batter so the cake is lighter and fluffier
- Orange-flour water: since I couldn't find flower water/rose water here that was meant to be eaten, I used orange water I found in Spencer's and it worked out just fine
- Orange peel: I found the gratings from 1.5 oranges was more than enough.
- Buttermilk: As I said before, I had a hard time finding buttermilk that wasn't spiced, so I made my own - 1 cup whole milk and 1 Tablespoon of distilled white vinegar (if you don't have distilled white vinegar, you can use 1 Tablespoon of lemon instead). Let sit for at least 1 hour.
Directions
Position 1 rack in top third and 1 rack in bottom third of oven and preheat to 325°F. Lightly spray insides of a cake tin (or cupcake tray) with nonstick spray; arrange tray on 2 large rimmed baking sheets (if you use cupcake tins).
Sift flour, ground cardamom, baking powder, and salt into large bowl. Whisk eggs, orange peel, vanilla, and orange-flower water in bowl to blend. Using electric mixer, beat butter in another large bowl until fluffy. Gradually add sugar, beating until well blended. Beat in egg mixture in 3 additions. Beat in dry ingredients in 4 additions alternately with buttermilk, scraping bowl occasionally.
For cake:
Gently pour the batter into the cake tin, a little more than half full, but not past 3/4 of the side of the tin - you don't want this to puff up and bake off the sides.
For cupcakes:
Spoon 1/3 cup batter (or less) into each cupcake tin.
Bake cake (cupcakes) until puffed and tester inserted into center comes out clean, reversing sheets after 12 minutes, about 25 minutes total (cupcakes may not brown on top). Transfer cupcakes to racks; cool completely.
Frost orange cupcakes with vanilla frosting. (Can be made ahead. Arrange cupcakes in deep disposable roasting pans. Cover pans with foil. Refrigerate up to 2 days, or store at room temperature 1 day. Bring chilled cupcakes to room temperature before serving.)
FROSTING
Ingredients
1 1/2 cups (3 sticks) unsalted butter, room temperature
5 1/4 cups powdered sugar (icing sugar)
1 1/2 tablespoons whipping cream (I just used whole milk)
1 1/4 teaspoons vanilla extract
Directions
Using electric mixer, beat butter in large bowl until fluffy. Gradually beat in sugar, then cream and vanilla.
5 1/4 cups powdered sugar (icing sugar)
1 1/2 tablespoons whipping cream (I just used whole milk)
1 1/4 teaspoons vanilla extract
Directions
Using electric mixer, beat butter in large bowl until fluffy. Gradually beat in sugar, then cream and vanilla.
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