Monthly Archives: September 2010

Baquette ( French Bread)

I tried making this french bread this afternoon . Turned out that it was pretty good and easy too . It does not really matter if you have bread machine or not , except , bread machine helps you with the time . Making bread by hand could be time consuming , although i still do enjoy it . I made this french bread earlier using my bread machine , i let my bread machine takes care of the dough , once the dough cycle is done , i took it out and let it fermented a little bit more . Then i took it out and instead of punched it down like many recipe says .. i just took it out gently from the bowl . I read it in the bread baking book you’re not supposed to punch the dough down like many recipe says . Anyway i shaped the dough and let it rise again for one last time before made slits to let the gas out and baked them for 20 minutes only . The result ? It was delicious .. crusty crust and chewy inside .. this is a lot better than having to buy store bought baquette !!

For recipe click here

Steamed Pork Buns

Ingredients :

1 c. warm water ( 100 F )

2 tsp. active dry yeast

2 tsp. vegetable oil

1 tsp. sugar

3 c. all purpose flour

1. Mix the warm water with yeast , oil and sugar . Let it sit for about 5 minutes .

2. Add the flour , mix it with wooden spoon and then knead about 5 minutes until it becomes elastic .

3. Let it sit in a warm place until it doubles in bulk , about 1 hour .Once it’s double in bulk , knead it again to let the air bubbles out . Let it sit again for 30 minutes . Make sure you cover the bowl . Let’s prepare the filling while waiting .

Ingredients :

1 large onion, chopped

2 carrots , chopped

2 small zucchinis , chopped

1 package of white button mushrooms

salt and pepper

1 lb of ground pork

1 tsp. soy sauce

2-3 cloves of garlic , minced

1 tsp. sesame oil

1. If you have food processor , i would recommend to use the food processor to make it quicker to chop the vegetables . Once it’s all chopped , put it on a large bowl , sprinkle with 1 tsp. salt , mix it by hand , let it sit for 10-15 minutes . Once it’s done , throw away the excess water from the vegetables , you can use cheese cloth if you have one .

2. For the pork , mix the ground pork with minced garlic, soy sauce , salt pepper and sesame oil , mix well . Set aside .

3. In a skillet , heat up 2 tbsp. olive oil , saute the vegetables until it’s soft , about 5 minutes . Then remove them into a large bowl . In the same skillet , heat up 2 tbsp. olive oil , brown the ground pork until it’s done . Mix the pork into the large bowl with the rest of chopped vegetables .

By now , your dough should be ready to be shaped into steamed buns

1. Divide the dough into 2 big balls , work on the first ball . cover the other ball with a cloth / plastic wrap , to prevent drying .

2. Divide the dough into 8 small balls . Roll them out using rolling pin , into a flat disk , about the size of your palm . Add 2 tbsp. of the fillings , wrap up the buns by lifting the edges to make the buns look like a small purse .

3. Do the same with the rest of the dough , let it sit in the steamer for 20 minutes with lid on . The dough should puff up again and you can steam them after they puffing up the 3rd time .

Note : Use cupcake paper to line the buns , so it won’t stick to the steamer .

Recipe courtesy of Maangchi

Turkey Meatball w/ Tortellini Soup

Ingredients :

For Meatballs :

1 package of ground turkey or sausage turkey ( i used sausage turkey ) , remove the casing

1 granny smith apples

1/4 cup of grated fresh parmesan cheese

1/2 cup of milk

2 slices of white bread ( make into bread crumbs by putting them in the food processor until becomes crumbs )

2 tbsp. chopped fresh italian parsley ( flat leaves )

1 egg

salt and pepper

In a medium bowl , crumble the sausage after removing the casing , add all of the ingredients , mix well . On a baking sheet lined with parchment paper , use a scooper to make the meatballs in the same size , bake at 375 F for 20 minutes or until it’s done .

For the soup base

4 quarts of chicken broth

2 large carrots , slice round

2 ribs of celery , diced

1 medium onion

1 bay leaves

2 tbsp. chopped fresh parsley

8 sprigs of fresh thyme

3 cloves of garlic

1 package of Chicken Prosciutto Tortellini

1. In a large pot , heat 3 tbsp . olive oil , add the garlic and thyme , about 2 minutes under medium heat .

2. Add the carrots , onion and celery , cook about 7 minutes . Add the chicken broth and bay leaves and parsley , boil and then simmer for 25 minutes . Add the meatballs after 20 minutes , let it cook in the soup too .

3. Finally add the tortellini and cook according to the package direction . Serve warm with slice of baquette .

Turkey Meatball w/ Tortellini Soup

I bought turkey sausage last week , and i used it for this soup today . I added some chopped apples , removed the sausage casing and put some parmesan cheese , fresh bread crumbs and eggs and milk to make these yummy meatballs . Better yet , you don’t need to make your kitchen messy by frying it in the pan / skillet . I just turned my oven on and baked the meatballs , don’t forget to line a parchment paper for this meatballs . Save the mess !!

The soup turned out great as always , bay leaves , parsley leaves , and thyme is a must in this soup . Added the chicken prosciutto tortellini , and it’s even better . It doesn’t take too long to cook either , esp. if you have everything ready .If you found just ground turkey , you can always use it too , i just thought turkey sausage would have more taste compared to a plain ground turkey .

Definately a great recipe for the cooler weather coming up .

For recipe click here

Chicken Marsala with mushroom

Ingredients :

1 package of whole cut up chicken ( about 3 lbs )

1 package of white button mushrooms

3 cloves of garlic , minced

3-4 shallots , diced

8 sprigs of thyme

1 1/2 cup of marsala wine

1 cup of chicken broth

1 stick of unsalted butter

cornstarch (to thicken the sauce )

1. Season chicken with salt and pepper , add about 3 tbsp. olive oil in a pot ,  brown on both side , about 5 minutes on each side .Set aside .

2. In the same pot , add the garlic , shallots and thyme , along with the mushrooms , cook until mushrooms is a little brown , add the chicken broth and marsala wine . Scrape off the brown bits , let it boil .

3. Put the chicken back into the pot , slice butter and put them on top of each chicken , cover with the lid askew .Cook for 30-35 minutes until it’s done . Once it’s done , thicken the sauce with cornstarch mix with water til it reaches your preference consistency .

Serve with penne pasta .

Chicken Marsala with mushroom

I bought this package of whole cut up chicken , just took it out this morning and we ended up making Chicken Marsala .

Of course , you have to put marsala wine in it , if not , it won’t be called chicken marsala .. LOL . Chicken Marsala is really good and easy to make , except , they’re a bit messy , it makes your kitchen messy . It just did that to my kitchen this evening . But it’s worth the mess i guess ..

Main ingredients would be marsala wine , thyme , garlic , shallots , i am sure you can replace this with regular red onion , but shallots somehow has a milder taste compared to red onion . Just buy a cut up chicken from the store instead of having to chop up your chicken yourself .. now that i have to admit , i never try .. ūüėÄ Then just brown your chicken , and set aside and added the rest of the ingredients , with marsala wine and put the chicken back in there and let them cook . Quick and very easy dinner .. well it’s probably going to take about 45 minutes to finish this dish .

For recipe click here

Roti Manis Isi ( Sweet Breads w/ fillings )

Ingredients :

1 cup of milk

1 stick of unsalted butter

3 whole eggs

1/3 cup of sugar

1 tsp. salt

4 1/4 cup of bread flour

2 1/4 tsp. of instant yeast

1. Warm up milk and butter until melted and temperature reach 120 F . Pour into the bread machine and add the rest ingredients into the machine . Select the dough signal , once it’s done , remove .

2. Divide the dough into 2 , cover the other one with a cloth while you work on the first dough . Divide the dough into several balls , weigh the ball , each ball should weigh 50 grams ( 100 grams would be way too big and won’t be pretty to make ) . Choose your fillings , from nutella , banana with chocolate jimmies , strawberry jam , etc .Shape the dough to your preference .

3. Bake them in 325 F about 15 – 18 minutes , brush the bread with eggs before baking them .

Korean Spicy Stir Fry

Recipe courtesy of Maangchi

Ingredients :

1.5 lbs of pork belly

3-4 bunches of green onions , sliced

2 serrano peppers

1 medium onions , sliced thin

4 garlic cloves , minced

1 inch of ginger , minced

1/3 cup of gochujang ( red pepper paste )

2 tbsp. brown sugar

1 tbsp. soy sauce

2 tsp. sesame oil

1/2 tsp. black pepper

On a wok , add all the ingredients together , on a medium high heat , stir well , cook until meats are done , about 20-30 minutes . Serve with lettuce and jasmine rice .

Korean Spicy Stir Fry Pork

I made this korean spicy stir fry pork with the recipe from Maangchi , it was very delicious . I added about 3 serrano pepper on top of 2 tbsp. of hot pepper flakes .. no wonder if it was very hot . Too hot for my 5 years old , he could not eat it , he cried after the first bite .. Well , next time i will use less pepper , although i love it .. i loved every bite of it . Very tasty , i used pork belly that i bought from Brookhaven a while ago , and this is a good way to use it . I think my mom used to call this particular part of pork as ” Samcan ” , she used to use this pork for pork satay .. or babi kecap ( pork with soy sauce ) .

Anyway , this was easy to make and if you like cooking korean food , you would have most of the ingredients . And if you don’t cook korean food at all , you still be able to make this with a trip to korean market to get gochujang aka hot pepper paste .. LOL . Other than that , the ingredients are only onions , green onions , pork belly , garlic and ginger , soy sauce and sesame oil , pepper paste and pepper flakes . Easy enough to remember , isn’t it ?

If you cut the pork belly thin enough i believe you would have this dish ready within 20 minutes ,but since i cut it too thick , i had to let it cook for about half an hour , i think it’s because of the skin .. i forgot to get rid of the skin , some people like using it still . When my mom used to make babi kecap , she left the skin on . But this one , i think if you get rid of the skin , it’ll get tender a lot quicker .. All and all , this spicy stir fry pork is a keeper , i love it !!!

For recipe click here

Olive Garden’s Minestrone Soup

Fall and winter are great weather for soup , especially this hearty soup . It has everything .. the Italians actually said that when they have a lot of left overs of everything , they always ended up making minestrone soup .

I love minestrone soup , i have never had this soup before until last winter when i decided to give it a try . When i didn’t have too much of leftovers and wanted to make this dish , i usually ended up getting some ham from the deli at the grocery store . But when i happen to have some leftovers from thanksgiving or easter or christmas .. ham .. was always the right choice to go for this soup . The rest are up to you , beans .. zucchini , tomatoes , etc .. It was great !

For recipe click here

Olive Garden’s Minestrone Soup

Ingredients

Directions

  1. Heat three tablespoons of olive oil over medium heat in a large soup pot.
  2. Saute onion, celery, garlic, green beans, and zucchini in the oil for 5 minutes or until onions begin to turn translucent.
  3. Add vegetable broth to pot, plus drained tomatoes, beans, carrot, hot water, and spices.
  4. Bring soup to a boil, then reduce heat and allow to simmer for 20 minutes.
  5. Add spinach leaves and pasta and cook for an additional 20 minutes or until desired consistency.
  6. Makes about eight 1 1/2 cup servings.

Mascarpone Strawberry Granita

The day i decided to try this strawberry granita was because i had lots of mint leaves growing in my herb garden LOL ..

So , trying to get rid some of mint leaves , although , my husband loves making mint tea using its leaves , i thought .. why not trying to make this strawberry granita . Always good and refreshing to have in a hot summer day anyway .

Turned out making granita is very easy and very quick , it tasted almost like sherbet , they’re not too rich like ice cream but they’re still yummy . Being a strawberry lover that i am , i love this dessert ..And once you know how to make this ,¬† i think you can always change the strawberry into something else .. maybe .. watermelon ?? ūüėÄ why not ?

I was going to say , mascarpone is a type of italian cheese , they’re sweet , mainly used for dessert , such as tiramisu .. But i can hardly tasted the cheese in this granita .. ūüėÄ

For recipe click here

Mascarpone Strawberry Granita

2 cups of fresh strawberry , chopped

1/2 cup of sugar and 1 tbsp. of sugar

1/2 cup of fresh mint leaves , chopped

1/2 cup of water

1/2 cup of mascarpone cheese

3 tbsp. of fresh lemon juice

In a food processor , puree the strawberry until smooth . Meanwhile , cook the mint leaves , water and sugar , bring to a boil , simmer for 5 minutes to steep the mint leaves . Remove the mint leaves from the simple syrup .

Add mascarpone cheese into the pureed strawberry and add the pinch of salt , fresh lemon juice and cheese , mix well .. add the simple syrup . Pour into 8×8 dish , and freeze at least 4 hours .

Extra Spicy Linguine with cherry tomatoes and sausage

During summer , we grow a lot of vegetables and herbs , one of them , well a must in every garden over here , tomatoes . Growing tomatoes , with me , the only person who would eat it , seems ironic , and useless . My husband would eat tomatoes only when they’re cooked , or in a pasta sauce or in a pizza sauce . Not ever in fresh picked tomatoes , not even cherry tomatoes . Cherry tomatoes are my favorite , they’re sweet , especially the one we grow ourselves in our garden . So , since i am the one person consuming the cherry tomatoes , which sometimes seems impossible to do because one person can only consume so much of fresh tomatoes .. LOL I ended up using it for this recipe that i found on rachael ray website .

Being a pasta lover , and love spicy food , this dish seems so perfect for me . You can always replace the pasta with the whole wheat pasta and turkey sausage to replace the regular italian sausage , if you get a good turkey sausage , the result will not dissapoint you , i am telling you , you hardly able to tell the difference , it’s that yummy !

For recipe click here

Extra Spicy Linguine with sausage and cherry tomatoes

Ingredients

  • Salt
  • 1 pound linguini or whole wheat linguini
  • 1 tablespoon EVOO ‚Äď Extra Virgin Olive Oil
  • 1 pound Italian sausages, sweet or hot
  • 1 red chili pepper, very thinly sliced
  • 3 large cloves garlic, very thinly sliced
  • 1 pint cherry tomatoes or grape tomatoes
  • 2 bundles arugula or 1/3 pound baby arugula
  • Salt and pepper, to taste

Preparation

Bring a large pot of water to a boil for pasta. Salt water and cook pasta to al dente, reserve about 1/2 cup of starchy cooking water just before draining.

Meanwhile, heat a large skillet over medium-high heat with EVOO, one turn of the pan. To the hot pan add sausage, brown and crumble 5 minutes. Then add chili pepper, garlic and toss 1-2 minutes. Add cherry tomatoes and cover the pan with a tight fitting lid to burst tomatoes, 8-10 minutes. Shake the pan occasionally to move the tomatoes around a bit. When skins start to burst crack softened tomatoes open with utensil. Reserve 1/2 cup of starchy water.

Drain pasta, toss with sausage, arugula and starchy water then season with salt and pepper to taste. If you are using cream, toss the pasta an additional minute to heat the cream through. If the sauce gets too tight, loosen up with some starchy water.

Fish en Papillote

Fish en Papillote , such a fancy name , for fish that is wrapped in parchment paper . LOL .

I am not so good cooking fish , my husband Jay does this better than i do . But one thing i am good at making fish dishes , is making fish en papillote . It is super easy , super healthy and just super yummy .. 

For some reason , you have to make sure you cut your parchment paper in a heart shape , not square , not rectangle , but just heart shape , then you have to wrap the fish nicely in there , along with vegetable of your choice . When i was making this , i didn’t have dry vermouth on hand , i ended up using white wine and it turned out just fine . The juice from the fish and the seasoning was really great . Not to mention if you’re a health freak , you would love this dish . Great food , healthy and tasted yummy .. very hard to find ūüôā

For recipe click here

Fish en Papillote

4 fish ( any white fish , i use catfish )

3 leeks

2 carrots

2 zucchinis

1 red bell pepper

4 tsp. of salt

1 tsp. coriander

1 tsp. ground black pepper

1 orange

dry vermouth or dry white wine

2 cloves of garlic , minced

parchment paper .

Cut the parchment paper into heart shape . Spread the butter in there , arrange the vegetable bed ( julienne carrots , zucchinis and red pepper ) , sprinkle with salt , pepper and ground coriander . Add the fish on top , sprinkle with salt pepper mixture , leeks and orange on top . Sprinkle with dry white wine . Repeat the step for each fish . Wrap good , bake for 350 F at least for 25 minutes .

Brownie Kukus Coklat Keju ( Chocolate cheese steamed brownies )

Ingredients

5 egg yolks

3 egg whites

125 gr. sugar

60 gr. all purpose flour

15 gr. cornstarch

A. 35 Gr. butter , 1/2 tsp. chocolate paste and 25 gr. cooking dark chocolate

B. 35 Gr.butter and 25 gr. grated cheese

For mixture A and B , melt the butter and chocolate paste with the dark chocolate on a double boiler until it’s melted .

1. Beat the eggs and the sugar until it’s light and fluffy , 15 minutes

2. Add the purpose flour and cornstarch , mix well

3. Divide the batter into 2 , one mix with mixture A and the other one with mixture B

4. Pour mixture A into a loaf pan , steam for 5-10 minutes , then pour mixture B steam for 15 minutes, cool , and sprinkle some grated cheese on top ( optional “)

Korean Bulgogi Stew ( Bulgogi Jungol )

The weather suddenly got cooler !! It was in the mid 80’s yesterday and today it got cooler , so i thought why not making this bulgogi stew for our dinner tonight . I marinated the beef , i bought sirloin steak and thinly sliced it before marinating the beef with the store bought bulgogi sauce .I love this bulgogi sauce i bought from the Korean Market in Highland . Fortunately , i found a website that tells you how to make the bulgogi sauce yourself , and it seems like it was very easy . Will try it next time .But this one was good as it is

I can’t believe how easy and quick this dish was to make , well aside marinating the beef for 3-4 hours , the whole meal was ready within 20 minutes ! Definately a keeper for fall / winter weather ..

My 5 years old wasn’t too sure about this dish at first because of the tofu , but when i let him try it .. he gave me thumbs up just like in the picture !

For recipe click here

Korean Bulgogi Stew ( Bulgogi Jungol )

Ingredients :

Bulgogi sauce ( store bought , or making it yourself , by mixing 1/2 cup of soy sauce , 1/4 cup of sugar , 12 cloves of garlic , 1 medium onion , 1 pear , 1 tbsp. of honey and 1/2 cup of water )

2 lbs of sirloin steak

5-6 bunches of green onions , cut into bite size

2 medium carrots , matchstick cut

1 package of white button mushroom , sliced

1 package of organic extra firm tofu

sesame oil and sesame seed

1 can of beef broth plus 1-2 cans of water

1. Make the bulgogi sauce by mixing them all together in a food processor , or else skip this step and use store bought bulgogi sauce , thinly slice your steak against the grain , pour the sauce into the beef , with 2 tbsp. sesame oil and sesame seed , marinate at least 3-4 hours before cooking .

2. Arrange the vegetable in a big wok with the beef in the middle , add the beef broth and water , cover with the lid , cook for 10 minutes , mixing up the beef with its sauce , cover again and cook for 5 more minutes . Serve with rice or glass noodle .

Recipe courtesy of Maangchi