tag:blogger.com,1999:blog-43769096125178604662024-03-26T23:36:37.820-07:00Professional BakistLos Angeles Comfort FoodieNgochttp://www.blogger.com/profile/10392052494620689546noreply@blogger.comBlogger1660125tag:blogger.com,1999:blog-4376909612517860466.post-67094454511419322462023-12-25T23:30:00.000-08:002023-12-27T17:48:44.662-08:00comfort and joy<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgT1-hybJd0Z4VAtsmWXGRk-kzuVDkNbpeiNnoBjok5Xr2hQgoX-pD1nCs9bLzhjyWJs1skRstbIgqWjHT4Qod7f8V8JpUlOcHaa95n2R9bsJjdYL8uBUE479f6PmOUln2zUdTIZnRM7QQUCgRVukZdwzhZ9QfXNjt9l90db6ObXmNGZquzczMB1H7vwAb-/s3024/122523%201.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgT1-hybJd0Z4VAtsmWXGRk-kzuVDkNbpeiNnoBjok5Xr2hQgoX-pD1nCs9bLzhjyWJs1skRstbIgqWjHT4Qod7f8V8JpUlOcHaa95n2R9bsJjdYL8uBUE479f6PmOUln2zUdTIZnRM7QQUCgRVukZdwzhZ9QfXNjt9l90db6ObXmNGZquzczMB1H7vwAb-/s320/122523%201.jpg" width="320" /></a></div><p></p><p>I would be hard-pressed to rank my favorite feasts of the year - Thanksgiving, Christmas, Easter - but I do love coming up with some combo of 7 pieces of seafood to put together for a complete meal.</p><p>First things first, though - breakfast! Savory and seasonal, verging on "nailed it" territory, especially since I forgot the egg wash in the hustle and bustle of gift opening, so she was a very pale puff pastry tree.</p><p><b>Smoked Salmon Puff Pastry</b><br />from <a href="https://www.instagram.com/reel/C0HkkZ8Nv_D/?igsh=ZDE1MWVjZGVmZQ==" target="_blank">Giulia Caggiara</a><br />serves 4</p><p>1 14-oz. package puff pastry, thawed<br />3-4 oz. cream cheese<br />3-4 oz. smoked salmon<br />1 egg, beaten<br />sesame seeds, for sprinkling</p><p>1. Preheat the oven to 350 degrees.</p><p>2. Divide the sheet of puff pastry in half, and roll each half out a little wider to accommodate a good triangular tree shape.</p><p>3. Spread the cream cheese on one piece of dough in a triangular tree shape. Lay slices of smoked salmon on the cream cheese area. </p><p>4. Lay the other piece of dough on top of the salmon. Trim away the excess.</p><p>5. Make one-inch side strips all along the side, leaving an inch in the center (watch the video linked above). Brush with egg wash, sprinkle with sesame seeds, and bake for 25-30 minutes until puffed and golden.<br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLoJEg9UxG3-Pu5bgLfkj3kRR44DRBkLLMH5w2INa9BJ_w77wjPXJr9efwxYJZlum-S7gzsIAX05vDmUexZdIUvFdwkJitlrinQbevoUJ19Ja-48dgjOGtm7IwV8I2vQXXwQpSe4cERyQ3PLGIX2s3myTXS22O7wf-2LyzSl1xH6lfwAPM_Pzt4moJZxEc/s3024/122523%202.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLoJEg9UxG3-Pu5bgLfkj3kRR44DRBkLLMH5w2INa9BJ_w77wjPXJr9efwxYJZlum-S7gzsIAX05vDmUexZdIUvFdwkJitlrinQbevoUJ19Ja-48dgjOGtm7IwV8I2vQXXwQpSe4cERyQ3PLGIX2s3myTXS22O7wf-2LyzSl1xH6lfwAPM_Pzt4moJZxEc/s320/122523%202.jpg" width="320" /></a></div><p>This is a GREAT muffin recipe. Sweet, tender, rich. I don't usually default to muffins for my breakfast pastry, but if all muffins tasted like these, I might.</p><p>I had extra to put in a mini loaf pan (hence the photo), but I think if you completely filled the muffin cups, you'd have nice high-domed muffins vs. the flatter ones I yielded.</p><p><b>Vanilla Blueberry Muffins<br /></b>from Zoe Nathan's <a href="https://nowservingla.com/products/huckleberry-stories-secrets-and-recipes-from-our-kitchen-zoe-nathan" target="_blank">Huckleberry</a><br />makes 16 muffins</p><p>1 1/4 c. all-purpose flour<br />1 t. baking powder<br />1 t. baking soda<br />1 c. sugar<br />1/2 t. salt<br />1 c. + 2 T. butter, cubed, at room temperature<br />2 eggs<br />3 egg yolks<br />2 T. vanilla extract<br />3 T. buttermilk<br />1 1/2 c. fresh blueberries</p><p>1. Preheat the oven to 350 degrees. Line a 12-cup muffin pan with liners.</p><p>2. In a stand mixer fitted with the paddle attachment, combine the flour, baking powder, baking soda, sugar, salt, and butter on low speed until starting to come together.</p><p>3. With the mixer on low speed, add the eggs, egg yolks, vanilla, and buttermilk until everything is incorporated, scraping down the sides as needed. Fold in the blueberries.</p><p>4. Fill the muffin tins three-quarters full, and bake until the muffins barely spring back to the touch, about 20 minutes.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJ7kxG13XCTKAJYX6k5Vkm1MYLGUq-jfEuZTBdn-6nl3jTaSKsGEDIaocKt85iTmvU1nGiTSoDhttNbI73DL_WXYpP-P2cSSfL2lCZsx1pC13bGI5s_LOe2_pSmDJBQoEhHsrKguBzapkYH5dZBX3UsVx2CQzem5JCdjNcXn6qdJFoziko5LYEvMe1FYgu/s3024/122523%204.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJ7kxG13XCTKAJYX6k5Vkm1MYLGUq-jfEuZTBdn-6nl3jTaSKsGEDIaocKt85iTmvU1nGiTSoDhttNbI73DL_WXYpP-P2cSSfL2lCZsx1pC13bGI5s_LOe2_pSmDJBQoEhHsrKguBzapkYH5dZBX3UsVx2CQzem5JCdjNcXn6qdJFoziko5LYEvMe1FYgu/s320/122523%204.jpg" width="320" /></a></div><p>Now, my crowning glory - the Feast of the Seven Fishes.</p><p>Inevitably, at some point during prep, I think to myself, "I'm not going to get all this done. It's going to be less than 7 fishes." So far, it's worked out, but I had a major <i>banh xeo</i> issue that almost derailed me this year. </p><p>I had purchased 4 5-inch Greenpan skillets, thinking I could make <i>banh xeo</i> tacos, but because of the size of the pans vs. the size of the stovetop grates, I couldn't get the pans hot enough to "<i>xeo</i>" and abandoned the whole project. It's only now in retrospect that I should have gotten my ebelskiver pan out to turn them into <i>banh khot</i> with shrimp. </p><p>It was a stretch, but here's were we landed:</p><p>1-2 <i>Ca Nuong with Mam Nem</i> / roasted catfish with anchovy dipping sauce<br />3-4 <i>Goi Cua / </i>slaw with crab and fish sauce vinaigrette<br />5-6 Garlic Noodles w/ Lobster and Oyster Sauce<br />7 caviar supplement</p><p><b>Ca Nuong with Mam Nem</b><br />fish slightly adapted from <a href="https://theravenouscouple.com/2010/06/ca-nuong-vietnamese-roasted-catfish.html" target="_blank">Ravenous Couple</a><br />sauce slightly adapted from <a href="https://www.vickypham.com/blog/vietnamese-fermented-anchovy-dipping-sauce-mam-nem" target="_blank">Vicky Pham</a><br />pickles slightly adapted from <a href="https://www.vietworldkitchen.com/blog/2009/05/daikon-and-carrot-pickle-recipe-do-chua.html" target="_blank">Andrea Nguyen</a></p><p><u>For the fish</u>:<br />5 lb. catfish, cleaned and butterflied<br />1 1/2 T. salt<br />1 t. ground white pepper<br />1 t. garlic powder<br />1 t. onion powder<br />1 t. ground ginger<br />1 large stalk lemongrass, halved and cut into 3-inch pieces (optional)<br />1 large shallot, peeled and cut into 1/4-inch slices (optional)<br />4 T. melted butter<br />1/4 c. roasted peanuts<br />1/2 c. neutral oil<br />1 c. sliced green onion</p><p><u>For the anchovy sauce</u>:<br />2 T. vegetable oil<br />2 T. minced lemongrass<br />4 cloves garlic, minced<br />1/2 c. bottled mam nem<br />1 c. canned crushed pineapple, plus more to taste (I used almost all of a 20 oz. can)<br />1 T. lime juice, plus more to taste<br />1/2 T. sugar, plus more to taste</p><p><u>For the pickles</u>:<br />1 large carrot, peeled and cut into matchsticks<br />1/2 lb. daikon, peeled and cut into matchsticks<br />1 t. salt<br />2 t. plus 1/2 c. sugar<br />1 c. apple cider vinegar<br />1 c. lukewarm water</p><p>rice paper, cooked vermicelli noodles, mint, perilla, lettuce, and cucumbers to accompany</p><p>1. Prep the fish the day before: Pat dry the fish, and make shallow slits every two inches along both sides of the body. Whisk together the salt, pepper, garlic powder, onion powder, and ginger, and rub the inside and outside of the fish with the mixture. Let it rest in the fridge, uncovered, until ready to roast the next day.</p><p>2. Also the day before - make the pickles: Place the carrot and daikon in a bowl, and sprinkle with the salt and 2 t. sugar and toss to combine. Set aside for 3 minutes while you make the brine by combining 1/2 c. sugar, vinegar, and water in a large jar. After 3 minutes, drain and rinse the vegetables, and add them to the brine. Refrigerate until ready to use.</p><p>3. When ready to roast, preheat the oven to 475 degrees. Line a large sheet pan with foil. If desired, stuff the belly of the fish with lemongrass and shallots, and place the fish belly side down on the foil-lined sheet pan. Roast for 1 hour, basting every 10 min with melted butter. By the end of the hour, the skin should be crispy and golden, but feel free to broil at the end to get desired color.</p><p>4. While the fish is roasting, make the sauce: In a small pan, heat the vegetable oil on medium-high. Add the garlic and lemongrass, and saute until fragrant. Add the bottled mam nem, crushed pineapples, sugar, and lime juice. Add more pineapple, sugar, and/or lime juice to taste. Bring to a simmer, and set aside.</p><p>5. When the fish is almost done, in another small pan, heat 1/4 c. neutral oil until shimmering. Add the 1 c. green onions, and remove from heat.</p><p>6. When the fish is done, remove it from oven and top it with the scallion oil and roasted peanuts. Serve as a rice paper roll with pieces of fish, noodles, lettuce, cucumber, herbs, and pickles with the anchovy dipping sauce, or as a noodle bowl.</p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgo7HCn9_HjqE_rL2KydnlxEibqKuKMlY1uvlXESaefiIr5WVd_PFNJvRHI6ofBPcF5o6azvDNTN3-_QKaq6A69RhKnwpUoE_CUO9MkkN6fcxQV-zRg6emgvGEj2tOidkaEFt8jxFhWT1H8SIu_cTbHWCSBR9e294f3sf88vaMgevUZ9QmRgKoB5IZNyTdg/s3024/122523%205.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgo7HCn9_HjqE_rL2KydnlxEibqKuKMlY1uvlXESaefiIr5WVd_PFNJvRHI6ofBPcF5o6azvDNTN3-_QKaq6A69RhKnwpUoE_CUO9MkkN6fcxQV-zRg6emgvGEj2tOidkaEFt8jxFhWT1H8SIu_cTbHWCSBR9e294f3sf88vaMgevUZ9QmRgKoB5IZNyTdg/s320/122523%205.jpg" width="320" /></a></div><p>A salad to balance it out (a little). I intended to make a slaw with lotus stems, but couldn't source them in time, so subbed in hearts of palm instead. There's no real recipe here - I just eyeballed how much of each thing I wanted - Napa cabbage, hearts of palm, cucumbers, carrots, all with 8 oz. crab meat. The <i>nuoc cham</i> is also a season to taste situation - I made it considerably saltier (and darker) in color because it was going up against otherwise unseasoned raw veggies and the crab meat - but the base of it is from <a href="https://theravenouscouple.com/2009/06/nuoc-mam-cham-vietnamese-dipping-fish-sauce.html" target="_blank">Ravenous Couple</a>.</p><p></p><p><b>Garlic Butter Noodles with Lobster</b><br />It's the same recipe I've used from <a href="https://cooking.nytimes.com/recipes/1023012-san-francisco-style-vietnamese-american-garlic-noodles" target="_blank">NYT Cooking</a>, with lobster meat added once the sauce was in, cooked, then tossed with the noodles - I skipped the Parmesan this time, and it was still plenty rich from the butter sauce.</p><p>Dessert was lime pie with limes from our tree, and the only lime pie <a href="https://professionalbakist.blogspot.com/2010/12/what-are-you-doing-new-years-eve.html" target="_blank">recipe</a> you'll ever need. I've made it twice this season!</p><p>Merry Christmas!</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj87BHDHhUSbTvN_lLPW1mndb7rVoAsuVGDrxvWV30wTmeko8SeeNNGSyeLkOgKGZbmehiMoHgYr1jf8a3FIUXmNb15YguOPQJvAloUHWhiMxwH0P2JxVD0DYvKHwaLHo4GU2uNvGUWzNgrTggcDqbW1mHgQj_xUTG1l-NbvLGMLAdh0JsDpik88p0ir18i/s3024/122523%203.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj87BHDHhUSbTvN_lLPW1mndb7rVoAsuVGDrxvWV30wTmeko8SeeNNGSyeLkOgKGZbmehiMoHgYr1jf8a3FIUXmNb15YguOPQJvAloUHWhiMxwH0P2JxVD0DYvKHwaLHo4GU2uNvGUWzNgrTggcDqbW1mHgQj_xUTG1l-NbvLGMLAdh0JsDpik88p0ir18i/s320/122523%203.jpg" width="320" /></a></div><br /><p><br /></p>Ngochttp://www.blogger.com/profile/10392052494620689546noreply@blogger.com0tag:blogger.com,1999:blog-4376909612517860466.post-63103552546238072532023-12-04T20:44:00.000-08:002024-01-01T18:52:30.768-08:00working my way back to you<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5uGbASBq3b41QeOk8cEFfFSrxNomnYn70klgBig1cmkSwJP_7WM-fKMp5C7mLz9eiRDpCv4KS0pOTK1A0M_MZdfmS1d6SP31GZ1WvnmayMh1L1u8vdfBrnBivqx5Ef37OaVydQR1UqVlhJ5AM5IHq3LmyRJ9j8GeZ6KZLRpwQEp1UKy8vEC8hXtiHdUs6/s3024/120423.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5uGbASBq3b41QeOk8cEFfFSrxNomnYn70klgBig1cmkSwJP_7WM-fKMp5C7mLz9eiRDpCv4KS0pOTK1A0M_MZdfmS1d6SP31GZ1WvnmayMh1L1u8vdfBrnBivqx5Ef37OaVydQR1UqVlhJ5AM5IHq3LmyRJ9j8GeZ6KZLRpwQEp1UKy8vEC8hXtiHdUs6/s320/120423.JPG" width="320" /></a></div><p></p><p>I never used to love piccata. Chicken with lemon and capers? No thank you. I could never wrap my head around that combo.</p><p>But I have friends who love it, and order it so regularly that it made me question my opinion on it. I didn't want to start with chicken, but in orzo with shrimp sounds like a fair way to start.</p><p>And boy was it delicious. Comforting, creamy orzo, punched up with bright lemon and salty brine. Working my way up to chicken soon!</p><p><b>Orzo Piccata with Shrimp + Green Beans</b><br />slightly adapted from <a href="https://orderisda.org/culture/our-recipes/recipe-pan-seared-scallops-with-orzo-piccata/" target="_blank">Italian Sons + Daughters of America</a><br />serves 4</p><p><u>For the orzo</u>:<br />3 T. butter<br />1 1/2 c. diced onion<br />2 cloves garlic, minced<br />1 c. dry orzo<br />3 c. chicken broth<br />1/2 t. salt<br />1 T. lemon juice<br />1 t. lemon zest<br />1/4 c. capers<br />6 oz. haricot verts, trimmed and cut into 1-inch pieces</p><p><u>For the shrimp</u>:<br />1 lb. shrimp, peeled and deveined<br />2 T. butter<br />1 T. minced garlic</p><p>1. Make the orzo: In a large Dutch oven, melt the butter over medium-high heat. Add the onion, and saute until translucent, about 5 minutes. Add the garlic, and continue to cook for 1 minute. Add the orzo, and cook for 2-3 minutes until lightly toasted, stirring until well combined.</p><p>2. Add the stock and salt, and bring to a boil. Reduce the heat, and simmer until the broth is mostly absorbed, about 10 minutes. Add the green beans and continue cooking until the pasta is al dente.</p><p>3. Meanwhile, melt the remaining 2 T. butter in a large saucepan. Add the garlic, and cook until fragrant, about 1 minute. Add the shrimp, and saute until opaque. </p><p>4. When the orzo is done, remove the pot from the heat and stir in lemon juice, lemon zest, and capers. Divide the orzo among 4 serving plates and top with shrimp. </p>Ngochttp://www.blogger.com/profile/10392052494620689546noreply@blogger.com0tag:blogger.com,1999:blog-4376909612517860466.post-67910968903725885882023-11-26T20:10:00.000-08:002024-01-01T16:43:57.044-08:00oops, i did it again<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOAfmxs3aPk5dqe4zN-uv9_keQAmsRJWZjVYnq5uuuVIWV8sypplsJdBYLNBORpEpzzCnKr4NXqB4mK4UMytUmp5GF3pboHhvlvO_7Ca4Rf5_brH9ZdKgaWUHdUTSCVImeFQp7meZLQX7-TavDAk1VO4dIUsoeeS8fwo_mnLVsBLwgD8x0wD7Z_1RrN3F-/s3024/112623.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOAfmxs3aPk5dqe4zN-uv9_keQAmsRJWZjVYnq5uuuVIWV8sypplsJdBYLNBORpEpzzCnKr4NXqB4mK4UMytUmp5GF3pboHhvlvO_7Ca4Rf5_brH9ZdKgaWUHdUTSCVImeFQp7meZLQX7-TavDAk1VO4dIUsoeeS8fwo_mnLVsBLwgD8x0wD7Z_1RrN3F-/s320/112623.jpg" width="320" /></a></div><p></p><p>I'm lucky to have landed on some amazing <a href="https://professionalbakist.blogspot.com/search/label/THANKSGIVING" target="_blank">Thanksgiving recipes</a> over the years, but it leads to a little monotony for me. I'm always grateful for Friendsgivings, extended family gatherings over the holiday weekends, so I can experiment with additional food ideas.</p><p>Like this sweet potato pie for extra Thanksgiving at my grandma's. I have never made sweet potato pie before, and this was stellar. It's a lot of work because you're cooking the sweet potato down yourself and not relying on a canned pumpkin puree as in a pumpkin pie, but this method yielded just the most rich, flavorful filling, and I'm not sure I can go back to pumpkin pie. </p><p>Unfortunately (?), I will have plenty more opportunities to make this pie - I've been instructed to bring this pie back to grandma's every year. So much for trying new recipes!</p><p><b>Sweet Potato Pie</b><br />from <a href="https://www.seriouseats.com/sweet-potato-pie-recipe" target="_blank">Serious Eats</a><br />makes 1 9-inch pie</p><p>16 oz. sweet potatoes, peeled, roughly diced<br />2 or 3 cinnamon sticks (about 6 inches total)<br />1 whole nutmeg<br />26 oz. whole milk<br />6 oz. heavy cream<br />7 oz. sugar<br />1 T. ground cinnamon<br />1/2 t. salt<br />1 T. vanilla extract<br />3 eggs</p><p>your favorite pie crust, blind baked</p><p>1. In a 3-quart pot, combine sweet potatoes, cinnamon sticks, whole nutmeg, milk, cream, and sugar. Bring to a boil over high heat, then adjust to medium-low and maintain a gentle simmer. Scrape frequently with a flexible spatula to prevent milk solids from building up around the side, and simmer until sweet potatoes are fall-apart tender and dairy has condensed into a thick sauce, about 55 minutes. (Total volume, including cooked sweet potato, should be 3 2/3 cups when finished).</p><p>2. Adjust the oven rack to the lower-middle position and preheat to 350 degrees. Remove the spices from the pot, and purée the sweet potato and dairy mixture with an immersion blender until smooth. Whisk in ground cinnamon, salt, and vanilla, followed by eggs. Strain through a fine-mesh strainer before pouring into the prepared pie crust.</p><p>3. Bake until gently set in the middle, about 40 minutes. Cool at least 20 minutes before slicing.</p>Ngochttp://www.blogger.com/profile/10392052494620689546noreply@blogger.com0tag:blogger.com,1999:blog-4376909612517860466.post-8185801513372324762023-11-25T22:36:00.000-08:002024-01-01T13:07:52.111-08:00best idea i ever had<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgLK-YNzgfpc1SXy_92T8cP-U62Z14q9PPgjGpF78cYyvsNP6RLnbhhy73QQtofrEZvEcG3jZ2zGmsCLmf8bnc28EYewKjth5eatBVQqGEbT0lssyInhoUepOYOqWsnL7dX7N2uQMicHvBRv-d9Z3NhKA0syLW4c2egT9cFuZY8pCB_0dcv8zKqFz6AlC9/s3024/112523.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgLK-YNzgfpc1SXy_92T8cP-U62Z14q9PPgjGpF78cYyvsNP6RLnbhhy73QQtofrEZvEcG3jZ2zGmsCLmf8bnc28EYewKjth5eatBVQqGEbT0lssyInhoUepOYOqWsnL7dX7N2uQMicHvBRv-d9Z3NhKA0syLW4c2egT9cFuZY8pCB_0dcv8zKqFz6AlC9/s320/112523.jpg" width="320" /></a></div><p></p><p>I have never been more pleased at re-purposing leftovers, EVER.</p><p>Our friends Jeff + Marcela's contribution to Thanksgiving is always mashed potatoes. They are divine. I know, as a person who struggles with same, that it is boring to make perennial favorites when you just want to share new dishes, but they've resigned themselves to being the potato king and queen.</p><p>In fact, they bring two batches just so everyone has leftovers to take home! So with my leftover batch, I had an idea to make pierogi. And as luck would have it, Marcela is Polish, and her mom's go-to recipe is Menu Dorotki's below. </p><p><b>Potato Pierogi with Bacon</b><br />from <a href="https://www.youtube.com/watch?v=IFuxoPCD5BU" target="_blank">Menu Dorotki</a><br />makes 24 pierogi</p><p>250 g all-purpose flour<br />40 g butter<br />100 ml hot water<br />1/2 t salt<br />1/2 c. mashed potatoes<br />6 slices bacon<br />chives, for garnish</p><p>1. In the bowl of a food processor, combine the flour, butter, hot water, and salt, and process for about 2 minutes, until a ball of smooth dough is formed. Remove from the bowl, and let cool until easy to handle.</p><p>2. Cut the ball into fourths, and roll out each piece into 1/8-inch thickness. Use 3-inch round cutters to punch out rounds. Re-roll the scraps, and continuing punching out rounds. Repeat with the remaining dough balls - I got 24 total rounds.</p><p>3. Scoop a teaspoon-full of mashed potatoes and roll into a ball. Place in the top center of each dough ball.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOqwXzS53hfyCMiXjp82bvKpsvTLeJUyjC3mqzg16F782c_TpSRRCWy3ViU6zBu8BdV53MwbDjPCFPohx5yaYl_JYzbQ2uMVDx1TqMWb4YMq2UxVZJ5CLk3D4iY0WrvKOZc6KAPDM4bZi6xGuNsmmUuVPEBj7JmIjAe7VvSj2zB7D9-xdRcaJUjhB_Smbh/s3024/filled.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOqwXzS53hfyCMiXjp82bvKpsvTLeJUyjC3mqzg16F782c_TpSRRCWy3ViU6zBu8BdV53MwbDjPCFPohx5yaYl_JYzbQ2uMVDx1TqMWb4YMq2UxVZJ5CLk3D4iY0WrvKOZc6KAPDM4bZi6xGuNsmmUuVPEBj7JmIjAe7VvSj2zB7D9-xdRcaJUjhB_Smbh/s320/filled.jpg" width="320" /></a></div><div><br /></div>4. The video above has a fascinating number of folding techniques, but I just folded and pinched. The dough is a dream to work with and very pliable.<div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8zLpoyRbaG0Rj8JHV_0Dl3D4_xfNfSKuNvB4p23AbLtRkCT-arxvWfsFo1AipBzHh78baWiPBpOrV6CJQ20o-uhamj2z4D_Aag4OPuFH6xGI0q46LRNVQR2OZr41Gjomsss4RRTXbPzDQs0qnZ4WQNNpEU_QDlQyCUkyTGslPZ_Yeyi9STW0LiDkPR072/s3024/wrapped.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8zLpoyRbaG0Rj8JHV_0Dl3D4_xfNfSKuNvB4p23AbLtRkCT-arxvWfsFo1AipBzHh78baWiPBpOrV6CJQ20o-uhamj2z4D_Aag4OPuFH6xGI0q46LRNVQR2OZr41Gjomsss4RRTXbPzDQs0qnZ4WQNNpEU_QDlQyCUkyTGslPZ_Yeyi9STW0LiDkPR072/s320/wrapped.jpg" width="320" /></a></div><br /><div>5. Bring a large pot of salted water to boil. </div><div><br /></div><div>6. Meanwhile, start with a cold pan, and fry the bacon to desired crispness. Remove the bacon to a paper towel-lined plate, reserving the bacon fat in the pan.</div><div><br /></div><div>7. When the water is boiling, add the pierogi, a few at a time to avoid over-crowding. Boil for 2-3 minutes, then remove the cooked pierogi with a slotted spoon into the pan with the bacon fat. Repeat until all the pierogi are cooked.</div><div><br /></div><div>8. Toss the cooked pierogi to thoroughly coat in bacon fat. Divide among serving plates, and crumble bacon over top. Add snipped chives, if desired.<br /><p><br /></p><p><br /></p><p><br /></p></div>Ngochttp://www.blogger.com/profile/10392052494620689546noreply@blogger.com0tag:blogger.com,1999:blog-4376909612517860466.post-34164866379534098812023-11-23T23:16:00.000-08:002024-01-01T13:13:36.527-08:00same old love<p></p><div style="text-align: justify;"> <span style="text-align: center;"> </span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1LmeQXVf6qO1HsEMCH3_W1yTF7XDOwfDBeXZUTyOAFTgrdNPF5o3L-vLv0ErIKu7qZTvIMxQTLBuotZkLLyYXAbYZQOENabU0zJw44vFDTjK6D3Ao9a9iU0wFE2VL1ih-AOngdV3sKI6a9Hucean0CoBfIffDqYnxsWAXQSqJBk7FoCco0quAWAWAh6zw/s3024/112323%202.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1LmeQXVf6qO1HsEMCH3_W1yTF7XDOwfDBeXZUTyOAFTgrdNPF5o3L-vLv0ErIKu7qZTvIMxQTLBuotZkLLyYXAbYZQOENabU0zJw44vFDTjK6D3Ao9a9iU0wFE2VL1ih-AOngdV3sKI6a9Hucean0CoBfIffDqYnxsWAXQSqJBk7FoCco0quAWAWAh6zw/s320/112323%202.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;">Happy Thanksgiving! </div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">This was not a year for me to play around with a lot of test recipes, and the few I did get into failed pretty miserably (a cauliflower souffle that was delicious but overflowed and simply too fussy to serve a crowd, butternut-miso pasta that tasted neither of butternut nor miso, and deep-fried Brussels sprouts that I probably would have succeeded with in a wider diameter pot, but was discouraged by the greasy nubbins in the test run), so I stayed with my tried-and-true:<br /></div><p></p><div class="separator" style="clear: both;">Smoked Turkey</div><div class="separator" style="clear: both;"><div class="separator" style="clear: both;">Smoked Short Ribs (to not waste the smoke, and for a non-poultry eater in our midst)</div><div class="separator" style="clear: both;">Andouille Cornbread Stuffing</div><div class="separator" style="clear: both;">Sweet Potato Gnocchi (which I haven't made in years, so adding the recipe below)</div><div class="separator" style="clear: both;"><a href="https://professionalbakist.blogspot.com/2019/11/real-big.html" target="_blank">Brussels Sprouts w/ Dates + Halloumi</a> (sans bacon for our vegetarian)</div><div class="separator" style="clear: both;"><a href="https://professionalbakist.blogspot.com/2015/11/makin-up-for-lost-time.html" target="_blank">Cauliflower Hazelnut Salad</a></div></div><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWvYQJLjA_fK27NQn3vguxON6uViXaE4rt1B7h1mPlEViAgRxjt2IeDUenEUOdqyyCQoDeny7G_KaM_ex_hNz7Y_Njmz8gUCx8fW4FKq64oawDxR90N9kAKnxy3HG2cuFXZLy8KOZtT9bOnrjlrhRZcFeyQ8wLeScI53XxM2hoMkKC_y36KUbeRB07-AsI/s3024/112323%201.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWvYQJLjA_fK27NQn3vguxON6uViXaE4rt1B7h1mPlEViAgRxjt2IeDUenEUOdqyyCQoDeny7G_KaM_ex_hNz7Y_Njmz8gUCx8fW4FKq64oawDxR90N9kAKnxy3HG2cuFXZLy8KOZtT9bOnrjlrhRZcFeyQ8wLeScI53XxM2hoMkKC_y36KUbeRB07-AsI/s320/112323%201.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: right;"><br /></div><div class="separator" style="clear: both; text-align: left;">I did find a new winner in our seasonal breakfast treat. The most tender muffins I've ever made - I mean pillowy soft. The original recipe includes a lot of candied ginger as well, and I would have been down, but kid = everything is spicy so I skipped it.</div><div class="separator" style="clear: both; text-align: left;"><b><br /></b></div><div class="separator" style="clear: both; text-align: left;"><b>Pumpkin Cream Cheese Muffins</b><br />slightly adapted from <a href="https://www.halfbakedharvest.com/pumpkin-cream-cheese-muffins/" target="_blank">Half-Baked Harvest</a><br />makes 12 muffins</div><p></p><div class="separator" style="clear: both;">1/2 c. melted butter<br />1/2 c. plus 1 T. maple syrup<br />1 T. vanilla extract<br />2 large eggs<br />3/4 c. pumpkin butter<br />3/4 c. pumpkin puree</div><div class="separator" style="clear: both;">1 1/2 c. all-purpose flour<br />1 1/2 t. baking powder</div><div class="separator" style="clear: both;">1/2 t. baking soda<br />1 t. cinnamon<br />1 t. ground ginger</div><div class="separator" style="clear: both;">1 t. salt</div><div class="separator" style="clear: both;">8 oz. cream cheese, at room temperature</div><div class="separator" style="clear: both;"><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;">1. Preheat the oven to 350 degrees. Line a 12-cup muffin tin with liners.</div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;">2. In a bowl, stir together the butter, 1/2 c. maple syrup, vanilla, eggs, pumpkin butter, and pumpkin puree. Add the flour, baking powder, baking soda, cinnamon, ginger, and salt. Mix until just combined. Divide the batter evenly among the prepared pan.</div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;">3. In a bowl, whip together the cream cheese and 1 tablespoon of maple syrup. Dollop 1 rounded teaspoon into the center of each muffin, slightly pushing the cream into the muffin.</div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;">4. Bake for 18-20 minutes, until the tops are just set. </div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;"><b>Sweet Potato Gnocchi with Brown Butter + Sage</b><br />from <a href="https://www.epicurious.com/recipes/food/views/sweet-potato-gnocchi-with-brown-butter-and-sage-233379" target="_blank">Epicurious</a><br />serves 10</div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;"><div class="separator" style="clear: both;">2 lbs. sweet potatoes, rinsed, patted dry, pierced all over with fork</div><div class="separator" style="clear: both;">12 oz. ricotta cheese, drained in sieve in the refrigerator for 2 hours <br />3 oz. Parmesan cheese, finely grated</div><div class="separator" style="clear: both;">2 packed T. brown sugar</div><div class="separator" style="clear: both;">2 t. salt</div><div class="separator" style="clear: both;">1/2 t. ground nutmeg</div><div class="separator" style="clear: both;">2 3/4 c. all-purpose flour (can be made GF using a one-to-one baking mix)</div><div class="separator" style="clear: both;">1 c. butter</div><div class="separator" style="clear: both;">3 T. chopped fresh sage </div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;">1. Preheat the oven to 200 degrees. Line a large baking sheet with parchment paper. </div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;">2. Place the sweet potatoes on plate, and microwave on high until tender, about 5 minutes per side. Cut in half, and scrape the sweet potato flesh into a medium bowl and mash. Transfer 3 cups to large bowl. Add the drained ricotta, Parmesan, brown sugar, 2 t. salt, and nutmeg, and mash to blend. Mix in the flour, 1/2 c. at a time, until a soft dough forms.</div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;">3. Turn the dough out onto a floured surface, and divide the dough into 6 equal pieces. Roll each piece into a 20-inch-long rope (about 1 inch in diameter), sprinkling with flour as needed if sticky. Cut each rope into 20 pieces. Roll each piece over tines of fork to indent. Transfer to the prepared baking sheet.</div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;">4. Bring a large pot of salted water to boil. Working in batches, boil gnocchi until tender, 5 to 6 minutes. As they are done, remove them to the baking sheet. Hold in the oven until all of the gnocchi is cooked.</div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;">5. Melt the butter in heavy large saucepan over medium-high heat. Cook until butter solids are brown and have toasty aroma, swirling pan occasionally, about 5 minutes. Add the chopped sage and remove from the heat.</div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;">6. Place the gnocchi in a large shallow serving bowl. Pour the sage butter over top, and gently toss to coat. Serve.</div></div></div><p></p><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGrahyd3SbV3BkqoeiB7waQ0bz9tiJ8DsLeHC_o0X-WuGRL1tgiaV6xk6-IbD8x0X15vbflXBrS4D0p-lqdM_G0uU5-rrRX7X_pqCjy6eg0EJtwf5pjVkwOR83qZUVlGzTrLcmuwMYVbzwbA7R1nzw55urCblbxDRDI9b-zHfDvOJKQS_BM_U3EfxlUkJH/s3024/112323%203.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGrahyd3SbV3BkqoeiB7waQ0bz9tiJ8DsLeHC_o0X-WuGRL1tgiaV6xk6-IbD8x0X15vbflXBrS4D0p-lqdM_G0uU5-rrRX7X_pqCjy6eg0EJtwf5pjVkwOR83qZUVlGzTrLcmuwMYVbzwbA7R1nzw55urCblbxDRDI9b-zHfDvOJKQS_BM_U3EfxlUkJH/s320/112323%203.jpg" width="320" /></a></div><br /><div class="separator" style="clear: both; text-align: left;">And I did play around with two new desserts to go along with my stalwart <a href="https://www.epicurious.com/recipes/food/views/honey-pecan-pumpkin-pie-4356" target="_blank">Honey Pumpkin Pie</a> - a pecan pie topped flourless chocolate cake that kind of just ended up as a flourless brownie with pecans in it rather than on top of it, and an apple compote tart that was stunningly delicious, but I mentally was thinking an applesauce layer topped with sliced apples vs. a compote with discernible slices of apple in it. I don't love a cooked apple, so I disappointed myself with my expectations, but the flavor was out of this world.</div><p><b>Pecan Pie-Topped Flourless Chocolate Cake</b><br />inspired by <a href="https://www.halfbakedharvest.com/gooey-pecan-pie-brownies/" target="_blank">Half-Baked Harvest</a><br />cake recipe from <a href="https://buttermilkbysam.com/no-flour-chocolate-meringue-cake/" target="_blank">Buttermilk By Sam</a><br />makes one 9-inch square pan</p><p><u>For the chocolate cake</u>:<br />2/3 c. dark chocolate wafers<br />1/3 c. butter<br />1/2 c. sugar<br />1 t. vanilla<br />1/4 t. salt<br />2 large eggs<br />1/3 c. cocoa powder, sifted</p><p><u>For the pecan pie layer</u>:<br />1/4 c. brown sugar<br />1 egg<br />1 egg yolk<br />2 T. maple syrup<br />2 T. heavy cream<br />1 T. butter, melted<br />1 t. vanilla extract<br />3/4 c. chopped pecans</p><p></p><p></p><p>1. Preheat the oven to 325 degrees. Butter and line a 9-inch square pan with parchment paper.</p><p></p><p>2. Place the butter and chocolate wafers in a large microwave-safe bowl, and microwave in 30-second increments until the wafers are almost melted. Remove from the microwave, and stir until smooth. Whisk in the sugar, salt, and vanilla. Add the eggs and beat briefly, until it is smooth. Whisk in the cocoa until thoroughly combined. Pour batter into prepared pie pan and bake for 15 minutes or until the top is barely set.</p><p>3. Meanwhile, make the pie layer: Whisk together the brown sugar, egg, and egg yolk. Add the maple syrup, cream, melted butter, and vanilla. Fold in the pecans. Gently pour the filling over the par-baked cake.</p><p>4. Increase the oven temperature to 350 degrees, and bake for another 25-30 minutes, until the pecan layer is melty set. Remove from the oven and let cool. Slice into bars and serve.</p><p><b>Apple Compote Tart</b><br />from Fuyuko Kondo via the <a href="https://www.latimes.com/recipe/apple-galette-fuyuko-kondo" target="_blank">LA Times</a><br />makes one 9-inch pie</p><p><u>For the compote layer</u>:<br />12 oz. honeycrisp apples, peeled and thinly sliced<br />1/3 c. sugar, divided<br />1 1/2 t. lemon juice<br />1 t. vanilla extract<br />1/4 t. cinnamon<br />1/2 T. butter</p><p><u>For the apple topping</u>:<br />12 oz. honeycrisp apples<br />3 T. sugar<br />1 1/2 t. lemon juice<br />1 T. heavy cream<br />1 T. melted butter<br /><br />your favorite 9-inch pie crust</p><p>1. Roll out your pie crust and fill a 9-inch pie plate. Refrigerate. </p><p>2. Make the apple compote: In a medium bowl, add the apples, 3 T. sugar, lemon juice, vanilla, and cinnamon, and stir to combine. Let macerate for 15 minutes, stirring every few minutes, to allow juices to come out of the apples.</p><p>3. Melt the butter in a small saucepan over medium heat. Using a slotted spoon, transfer the macerated apples to the saucepan, reserving their juices in the bowl. Cover the pan and cook the apples, stirring every 2 minutes, until all their juices evaporate and the apples are tender, about 6 minutes. Uncover the apples, add 1/2 T. sugar, and cook, stirring, until the sugar dissolves and is absorbed, 1 minute. Repeat this three more times, adding another 1/2 T. sugar each time and cooking for 1 minute after each addition. Finally, add the reserved juices from the bowl and continue cooking until the syrup absorbs into the apples and the sauce is smooth, about 30 seconds more. Transfer the compote to a bowl and let cool. Cover with plastic wrap and refrigerate until cold, at least 1 hour.</p><p>4. Prepare the apples for the topping: Peel and quarter the apples, then remove their cores. Cut each quarter into 4 smaller wedges. Transfer the apple wedges to a large bowl and add the sugar and lemon juice. Let macerate, stirring occasionally, for 15 minutes.</p><p>5. Spoon the apple compote evenly into the bottom of the pie crust. Arrange the macerated apple wedges in a neat row on the outer edge of the apple compote, then fill in the center of the galette with any remaining macerated apple wedges. Place a sheet of plastic wrap over the whole galette and refrigerate for at least 30 minutes or up to overnight.</p><p>6. Heat the oven to 450 degrees. Remove the chilled galette from the fridge and brush the folded edges with cream. Brush the apple wedges with melted butter. Bake the galette, rotating once halfway through cooking, until the edges are deep golden brown, the apples are tender and singed at the upper edges and the pastry is fully crisp on the bottom, 30 minutes.</p><p>7. Remove the galette from the oven and transfer to a wire rack. Let cool for at least 15 minutes before serving.</p>Ngochttp://www.blogger.com/profile/10392052494620689546noreply@blogger.com0tag:blogger.com,1999:blog-4376909612517860466.post-59220747055130024892023-10-06T21:22:00.000-07:002023-12-28T11:35:42.640-08:00everything old is new again<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjc_6lWuP1b5DWLX6GR9WsNpH-gfyQYfcKTEeMQdRWbKjy5z-Z9TbQWKJH0rxd5MMrPkgEtT_7Dh0ONjhXDBvkyA2EvbWt0vWpLJ9Kpf5j-oo8dC0Ncskmtwvs-Qwh8AWiLc0wmDATTIFjjN_Fnbg-vx6IM7iVugkKQaPTvLAQLewMAkFN36_lWZMM6jiTE/s3024/100623.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjc_6lWuP1b5DWLX6GR9WsNpH-gfyQYfcKTEeMQdRWbKjy5z-Z9TbQWKJH0rxd5MMrPkgEtT_7Dh0ONjhXDBvkyA2EvbWt0vWpLJ9Kpf5j-oo8dC0Ncskmtwvs-Qwh8AWiLc0wmDATTIFjjN_Fnbg-vx6IM7iVugkKQaPTvLAQLewMAkFN36_lWZMM6jiTE/s320/100623.jpg" width="320" /></a></div><p></p><p>Growing up, <i>bo luc lac</i>, was always served over sad slices of tomato, so I'm changing the narrative, and serving these super flavorful, perfectly sear-cooked bite-sized morsels over a mix of greens of my choosing. Some rice always ups the homey comfort factor, but this was a little more carb-responsible for me today.</p><p><i style="font-weight: bold;">Bo Luc Lac </i><b>(Vietnamese Shaking Beef)</b><br />slightly adapted from <a href="https://www.instagram.com/reel/CvvOKF0O3Wj/?igsh=ajlva2tsYW9sYmI2" target="_blank">Twaydabae</a><br />serves</p><p>1 lb. filet mignon<br />2 T. sugar<br />2 T. fish sauce<br />2 T. Maggi seasoning<br />1 T. honey<br />1/2 t. sesame oil<br />1 T. minced garlic<br />1/4 c. olive oil<br />greens or rice, for serving</p><p>1. In a large mixing bowl, combine the sugar, fish sauce, Maggi seasoning, honey, sesame oil, and garlic, together to make the marinade.</p><p>2. Cube the beef into 1-inch pieces, place in the marinade, mix well, and cover. Marinate for 30 minutes.</p><p>3. When the meat is done marinating, heat olive oil in a wok or skillet over high heat until smoking. Add the meat and marinade, and cook undisturbed for 2 minutes. Remove the wok from the heat, toss to combine, then serve over greens or rice, as desired.</p>Ngochttp://www.blogger.com/profile/10392052494620689546noreply@blogger.com0tag:blogger.com,1999:blog-4376909612517860466.post-6929827259221631232023-09-14T20:22:00.000-07:002023-12-18T23:38:13.957-08:00feels like home<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAHnf058a8vCzInirbwwEqvIuZ7c6yPMIS8ADTpjsUVCg6FInSWBkZ64kydIH3OEC5G7cQ1chNpsPqfUeEYovxcP7E5k3HLihOAJzXiuOGKn3_0K8MIu7dkR8gQq0yL-VRtPt35KxK156NpamwKDB_nkV9aOipPmJa-QN8cKND45X1HE1jlXsOWQhAeTjB/s3024/091423.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAHnf058a8vCzInirbwwEqvIuZ7c6yPMIS8ADTpjsUVCg6FInSWBkZ64kydIH3OEC5G7cQ1chNpsPqfUeEYovxcP7E5k3HLihOAJzXiuOGKn3_0K8MIu7dkR8gQq0yL-VRtPt35KxK156NpamwKDB_nkV9aOipPmJa-QN8cKND45X1HE1jlXsOWQhAeTjB/s320/091423.jpg" width="320" /></a></div><br />I'm on a <a href="https://www.instagram.com/dvdnguyen/">David Nguyen</a> kick, and on a kick to add more of my Vietnamese favorites into my cooking repertoire. <p></p><p>This Vietnamese egg meatloaf gives such homey vibes. I couldn't even tell you the last time I had it - maayyybe home from college? You've been missed, my meatloaf friend.</p><p><i style="font-weight: bold;">Cha Trung </i><b>(Vietnamese Egg Meatloaf)</b><br />slightly adapted from <a href="https://www.instagram.com/reel/Cs4GdauJKya/?igshid=ZDE1MWVjZGVmZQ==" target="_blank">David Nguyen</a><br />makes one 8-inch loaf pan</p><p>1 lb. ground pork<br />5 large eggs<br />1 T. fish sauce<br />3 T. sugar<br />1 T. + 1 t. salt<br />1 T. minced garlic<br />1/2 c. dried woodear mushroom<br />1 package glass noodle<br />4 1/2 T. corn starch<br />3 egg yolks</p><p>1. Preheat the oven to 400 degrees.</p><p>2. Hydrate the woodear mushroom in cold water for 30 minutes. Drain and finely mince. Set aside.</p><p>3. Hydrate the glass noodles with boiling water for 1 minute. Drain and finely mince. Set aside.</p><p>4. In a large bowl, whisk together the eggs, fish sauce, sugar, salt, garlic, and cornstarch. </p><p>5. Add the mushrooms, glass noodles, and pork, and mix gently until thoroughly combined.</p><p>6. Line an 8-inch loaf pan with parchment paper, and transfer the pork mixture into the pan. Cover the pan with foil.</p><p>7. Place the mold in a 9x13 baking dish filled halfway with boiling water, and bake for 45-50 minutes until the center is fully cooked. Remove both pans from the oven, and remove the foil from the loaf pan.</p><p>8. Once it’s done, whisk together the egg yolks, and pour over the loaf. Put just the loaf pan back in the oven to allow the yolk to cook until set, about 5-7 more minutes. </p><p>9. Let cool slightly, then slice and serve with rice.</p>Ngochttp://www.blogger.com/profile/10392052494620689546noreply@blogger.com0tag:blogger.com,1999:blog-4376909612517860466.post-85341352497501829152023-09-13T21:03:00.000-07:002023-12-18T23:21:48.648-08:00roll to me<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpL-V211SbpofeveusUGOEPLc3w9Ez4Rs2riuzu2eBxd83c_xojHbtOw0cecbkMcEl_-cfesu_tEk1i1LZwHjpzPIpbXXDGd2H-SdVAQVafkQzbvW4bGUOIWiADDbiL7LTBuUMweBrUoVm6U2S523nY54iTsxgrO-audZtbop8kyGJsfTn2aKL-dgfNzmr/s3024/091323.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpL-V211SbpofeveusUGOEPLc3w9Ez4Rs2riuzu2eBxd83c_xojHbtOw0cecbkMcEl_-cfesu_tEk1i1LZwHjpzPIpbXXDGd2H-SdVAQVafkQzbvW4bGUOIWiADDbiL7LTBuUMweBrUoVm6U2S523nY54iTsxgrO-audZtbop8kyGJsfTn2aKL-dgfNzmr/s320/091323.jpg" width="320" /></a></div><br />Salmon is such a staple in our house, but I need new fun ways to cook it. But not too fun, because child.<p></p><p>These spring rolls were it - sweet and flavorful marinade with all of CR's favorite things (noodles and cucumbers) in a fun-to-eat package. I've never had salmon in a spring roll before, and it really made me wonder why not - except that I'm not that good at making a pretty spring roll.</p><p><b>Honey Garlic Salmon Spring Rolls</b><br />slightly adapted from <a href="https://www.instagram.com/reel/CpVnWDIvbDm/?igshid=ZDE1MWVjZGVmZQ==" target="_blank">David Nguyen</a><br />makes 12 rolls</p><p>1 lb. salmon, sliced lengthwise into 1/4-inch strips<br />3 T. melted butter<br />1 T. lemon juice<br />zest from 1 lemon<br />1/2 t. paprika<br />1 t. garlic powder<br />1 t. salt<br />2 T. honey<br />1 c. lacinato kale, thinly sliced<br />12 sheets of rice paper<br />cucumbers, thinly sliced<br />cooked vermicelli</p><p>1. Preheat the oven to 400 degrees.</p><p>2. In a medium bowl, whisk together the melted butter, lemon juice, lemon zest, paprika, garlic powder, and salt. Add the salmon, and toss to coat.</p><p>3. Line a baking sheet with foil, and place the salmon on the baking sheet. Bake for 5-10 minutes or to your desired doneness.</p><p>4. When the salmon is done cooking, assemble your spring rolls as desired with salmon, vermicelli, cucumbers, and kale.</p>Ngochttp://www.blogger.com/profile/10392052494620689546noreply@blogger.com0tag:blogger.com,1999:blog-4376909612517860466.post-87430523221948603562023-08-27T20:39:00.000-07:002023-12-18T22:56:50.544-08:00better than ever<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRJJ8g46_jKc65mO0WhYFjB1MduP7dmjwGcniv7xSrI-Oz41UGFRRe8trik3O_HimMAAJ9o3_OYZVVtlKXjtpQYFbDZAXsiTq05yGpZrO71kwtaQ2l2JfNEqCYagA600I1xFoD0Cf_xLegVviETbhXSxgTxw4yxcCNz3DvryAz_c9azUvYzWML4vxcK8Zj/s3024/082723.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRJJ8g46_jKc65mO0WhYFjB1MduP7dmjwGcniv7xSrI-Oz41UGFRRe8trik3O_HimMAAJ9o3_OYZVVtlKXjtpQYFbDZAXsiTq05yGpZrO71kwtaQ2l2JfNEqCYagA600I1xFoD0Cf_xLegVviETbhXSxgTxw4yxcCNz3DvryAz_c9azUvYzWML4vxcK8Zj/s320/082723.JPG" width="320" /></a></div><p></p><p>Sheet pan meals have really stepped up their game.</p><p>I subbed out the jalapeno and its brine for Castelvetrano olives (my fave) and their brine because everything is spicy to a child.</p><p><b>Basil Chicken with Corn, Castelvetrano Olives + Mozzarella</b><br />adapted from <a href="https://cooking.nytimes.com/recipes/1024458-sheet-pan-chicken-thighs-with-spicy-corn" target="_blank">NYT Cooking</a></p><p>3 lbs. bone-in, skin-on chicken thighs<br />1 3/4 t. salt, divided<br />2 T. mayonaise<br />1/4 c. finely chopped basil<br />2 garlic cloves, minced<br />1/3 c. Castelvetrano olives, plus 2 T. brine from the jar<br />4 c. corn kernels, fresh or frozen<br />3 T. olive oil<br />4 oz. shredded mozzarella</p><p>1. Season the chicken all over with 3/4 t. of salt. In a large bowl, stir together the mayonnaise, basil, garlic, and 2 T. olive brine. Add the chicken to the marinade. Cover and refrigerate for 30 minutes and up to 6 hours.</p><p>2. Heat the oven to 425 degrees. In a medium bowl, toss together the corn, olive oil, and the remaining 1 t. salt.</p><p>3. Arrange the chicken on a baking sheet, and roast for 15 minutes. Spoon the corn mixture onto the empty parts of the baking sheet. Drizzle chicken and corn with oil. Continue to roast until the chicken is cooked through, about 10 minutes longer.</p><p>4. Sprinkle the mozzarella all over the corn, and turn the broiler on high for 4 minutes until the mozzarella is golden. Serve.</p>Ngochttp://www.blogger.com/profile/10392052494620689546noreply@blogger.com0tag:blogger.com,1999:blog-4376909612517860466.post-89754721272070510542023-08-10T21:07:00.000-07:002023-12-28T08:46:15.193-08:00something comforting<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgK2WEfpUpD1v6JHq3GxqdNEnRVHO0-yAbulrVV7KsIhXiehr01kfm8R_D5h5Tl4-Ahz0_sMY8qTqDmVK1gg-MRIyPbENgMHtI7SBw8bd_JeQYyBzeT2bnJpfM5i2S7zUF_qkDjOywVNRtlXzbyYkdKj_CURlhxPZxNNNilz7NAwR8X9X_UX4A_5s2ARbV5/s2993/081023.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2993" data-original-width="2993" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgK2WEfpUpD1v6JHq3GxqdNEnRVHO0-yAbulrVV7KsIhXiehr01kfm8R_D5h5Tl4-Ahz0_sMY8qTqDmVK1gg-MRIyPbENgMHtI7SBw8bd_JeQYyBzeT2bnJpfM5i2S7zUF_qkDjOywVNRtlXzbyYkdKj_CURlhxPZxNNNilz7NAwR8X9X_UX4A_5s2ARbV5/s320/081023.JPG" width="320" /></a></div><p></p><p>I love orzo so much. I think it's the most comforting pasta shape there is.</p><p>This creamed corn orzo is comfort on steroids. Add a little shrimp for protein, and it's a fairly complete meal - delicious and kid-friendly.</p><p><b>Creamed Corn Orzo with Shrimp</b><br />slightly adapted from <a href="https://www.halfbakedharvest.com/creamed-corn-orzo/" target="_blank">Half Baked Harvest</a><br />serves 6-8</p><p>2 T. butter <br />1/2 c. diced white onion <br />2 cloves garlic, minced <br />8 oz. dry orzo <br />1 T. fresh thyme leaves <br />1 c. frozen corn<br />2 c. chicken broth, plus more to thin out the pasta as desired <br />1 lb. shrimp, peeled, deveined, and cut into bite-sized pieces<br />salt and pepper, to taste<br />1/4 c. whole milk or heavy cream <br />1/4 c. grated Cheddar <br />1/4 c. grated Parmesan</p><p>1. In a large deep skillet, melt the butter. Add the onion, and sauté for 5 minutes until fragrant. Stir in the garlic, orzo, and corn. Cook until golden and toasted, about 2 minutes. </p><p>2. Add the broth, and bring to a boil. And the shrimp, and simmer for 8-10 minutes until the orzo is al dente and the shrimp is opaque, stirring often. </p><p>3. Stir in the milk, cheddar, and Parmesan. Cook another few minutes until warmed through. As the orzo thickens up, add additional broth to thin. This should be creamy, but with just a touch of liquid.</p><p>4. Divide the orzo among bowls and serve.</p>Ngochttp://www.blogger.com/profile/10392052494620689546noreply@blogger.com0tag:blogger.com,1999:blog-4376909612517860466.post-12074534729534828842023-07-18T16:59:00.000-07:002023-12-18T22:06:37.465-08:00sweet summer<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1C9irQM0JRKkOVtQKWcVyblT3mt-HRzfZOuB9HM6f3r3CY00zKKl2IXQq9mTSXxUzbA0PQ0o-8M2vYPoJMmLrwJbl45kmpIx8vLxkGWsRR2wM0KcyMn58KEhCLhacJCIouStD2k3fxPSwhE5EO3OD3kgn3ZFTX0xt_uF6_sT-aqlflrUyXyeAkJp50TDE/s3024/071823.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1C9irQM0JRKkOVtQKWcVyblT3mt-HRzfZOuB9HM6f3r3CY00zKKl2IXQq9mTSXxUzbA0PQ0o-8M2vYPoJMmLrwJbl45kmpIx8vLxkGWsRR2wM0KcyMn58KEhCLhacJCIouStD2k3fxPSwhE5EO3OD3kgn3ZFTX0xt_uF6_sT-aqlflrUyXyeAkJp50TDE/s320/071823.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;">Making the most of the last of the apricots from our tree with a one-two punch of bars and ice cream. </div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">It's actually my first time making ice cream, and I couldn't be more pleased. The master recipe from NYT Cooking is fool-proof, and I can't wait to make more with other flavor combos.</div><div class="separator" style="clear: both; text-align: left;"><b><br /></b></div><div class="separator" style="clear: both; text-align: left;"><b>Apricot-Pistachio Bars</b><br />from <a href="https://smittenkitchen.com/2014/08/apricot-pistachio-squares/#more-12550" target="_blank">Smitten Kitchen</a><br />makes an 8x8-inch pan</div><p></p><div class="separator" style="clear: both;"><u>For the crust</u>:</div><div class="separator" style="clear: both;"><div class="separator" style="clear: both;">1 c. all-purpose flour</div><div class="separator" style="clear: both;">1/4 t. salt</div><div class="separator" style="clear: both;">1/4 c. sugar</div><div class="separator" style="clear: both;">1/2 c. salted butter</div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;"><u>For the filling</u>:</div><div class="separator" style="clear: both;">3/4 c. shelled unsalted pistachios</div><div class="separator" style="clear: both;">1 T. all-purpose flour</div><div class="separator" style="clear: both;">a few pinches of sea salt</div><div class="separator" style="clear: both;">6 T. sugar</div><div class="separator" style="clear: both;">5 T. salted butter</div><div class="separator" style="clear: both;">1 egg</div><div class="separator" style="clear: both;">1/4 t. almond extract</div><div class="separator" style="clear: both;">1 lb. firm-ripe apricots, pitted and halved</div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;"><u>To finish</u>:</div><div class="separator" style="clear: both;">Powdered sugar or 1/4 c. apricot jam</div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;">1. Heat the oven to 350 degrees. Line an 8×8-inch square baking pan with parchment paper. </div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;">2. Make the crust: Combine the flour, salt and sugar in the bowl of a food processor. Cut the butter into chunks, and add it to the bowl, then run the machine until the mixture forms large clumps. Transfer the dough clumps to your prepared baking pan and press it evenly across the bottom and 1/4-inch up the sides. Bake for 15 minutes, until very pale golden. Set aside to cool.</div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;">3. Make the filling: In the same food processor bowl, grind the pistachios, sugar, flour, and salt together until the nuts are powdery. Cut the butter into chunks and add it to the machine. Run the machine until no buttery bits are visible. Add the egg and almond extract, blending until just combined.</div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;">4. Gently spread the filling over mostly cooled crust. Top with apricots as you like - in halves, face up or face down, sliced and fanned, etc.</div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;">5. Bake the bars for 60 minutes, or until they are golden and a toothpick inserted into the pistachio portion comes out batter-free. This might take up to 10 minutes longer depending on the juiciness of your apricots and the amount you were able to nestle in. Let cool completely in pan.</div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;">6. To finish, glaze the top of the bars with some warm jam or dust on some powdered sugar. Cut bars into squares and serve. Refrigerate any leftover bars.</div></div><p></p><div class="separator" style="clear: both; text-align: left;"><b>Apricot Ice Cream</b><br />a variation from NYT Cooking<br />makes about 1 1/2 pints<br /><br /><u>For the ice cream base</u>:<br />2 c. heavy cream<br />2/3 c. sugar<br />1/8 t. salt<br />6 large egg yolks<br />1/2 c. buttermilk</div><p></p><div class="separator" style="clear: both;"><u>For the apricot puree</u>:</div><div class="separator" style="clear: both;"><div class="separator" style="clear: both;">3 lbs. apricots</div><div class="separator" style="clear: both;">1/2 c. sugar</div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;"><div class="separator" style="clear: both;">1. Make the puree: Pit and dice the apricots. </div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;">2. In a saucepan over medium heat, gently simmer the fruit with the sugar until the fruit is tender, about 10 minutes. Puree in a food processor, and set aside.</div><div><br /></div></div><div class="separator" style="clear: both;">3. In a small pot, simmer the cream, sugar and salt until the sugar completely dissolves, about 5 minutes. Remove the pot from the heat. </div></div><div class="separator" style="clear: both;"><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;">4. In a separate bowl, whisk the yolks. Whisking constantly, slowly whisk about a third of the hot cream into the yolks, then whisk the yolk mixture back into the pot with the cream. Return pot to medium-low heat and gently cook until mixture is thick enough to coat the back of a spoon (about 170 degrees on an instant-read thermometer).</div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;">5. Strain through a fine-mesh sieve into a bowl. Stir in the buttermilk and fruit puree. Cool mixture to room temperature. Cover and chill at least 4 hours or overnight.</div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;">6. Churn in an ice cream machine according to manufacturer’s instructions. Serve directly from the machine for soft serve, or store in freezer until needed.</div></div><p></p><div class="separator" style="clear: both; text-align: left;">Also delighful as a float in the new <a href="https://drinkdesoi.com/" target="_blank">De Soi</a> flavor <a href="https://drinkdesoi.com/products/tres-rose">Très Rosé</a>!</div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBa8-bJcu7ZcNDyqFSoMFlUrbPLnU8j528PoHWWFIR9EG9j3J1duUFTinLZLA7excuxPpVYa62HLWuiNASt-cmUrvPpweLE3ZjzBVUWMZ8gJcvrqrETKTJDRfTIc1pjHA859K4OvJZy-ifBPAK6bo4SC9s7DXYcmpE7FKv7YhR5zcjQEeryQnyw0F342Pa/s4032/072023.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBa8-bJcu7ZcNDyqFSoMFlUrbPLnU8j528PoHWWFIR9EG9j3J1duUFTinLZLA7excuxPpVYa62HLWuiNASt-cmUrvPpweLE3ZjzBVUWMZ8gJcvrqrETKTJDRfTIc1pjHA859K4OvJZy-ifBPAK6bo4SC9s7DXYcmpE7FKv7YhR5zcjQEeryQnyw0F342Pa/s320/072023.JPG" width="240" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><p></p>Ngochttp://www.blogger.com/profile/10392052494620689546noreply@blogger.com0tag:blogger.com,1999:blog-4376909612517860466.post-20076685394119630632023-07-16T20:32:00.000-07:002023-12-18T20:57:54.027-08:00corny<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQf5CRKMEjpVazcdupynrvfvjTSJhskhZhlOC3zbA5vgVCo7SFd9CBAzyftRea4RJTSiOb_1-LZ6_Mdq6puCxD3xiGmpy4THxGkZQMJY_ShULgn6UMX_HQptzz6y4feLkucE8mbHhyphenhyphennhUCDjxv9DaMqcvP5Wl699_Ze6g76LTQ2HnTUy510Mm2mKSIfpvO/s3024/071623.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQf5CRKMEjpVazcdupynrvfvjTSJhskhZhlOC3zbA5vgVCo7SFd9CBAzyftRea4RJTSiOb_1-LZ6_Mdq6puCxD3xiGmpy4THxGkZQMJY_ShULgn6UMX_HQptzz6y4feLkucE8mbHhyphenhyphennhUCDjxv9DaMqcvP5Wl699_Ze6g76LTQ2HnTUy510Mm2mKSIfpvO/s320/071623.JPG" width="320" /></a></div><p></p><p>It's National Corn Fritter Day. Look, I don't make the rules.</p><p>These were great as a side to simply cooked salmon, but would also make a great lunch with some salad.</p><p><b>Corn Fritters</b><br />slightly adapted from <a href="https://smittenkitchen.com/2018/07/corn-fritters/">Smitten Kitchen</a><br /><br />3 c. corn kernels, fresh or frozen<br />4 scallions, both white and greens finely chopped<br />6 oz. grated sharp cheddar<br />3/4 t. salt<br />4 eggs<br />1 c. all-purpose flour<br />neutral oil for frying</p><p>1. In a large bowl, thoroughly whisk the eggs. Add the corn, scallions, cheese, salt, and stir to combine. Add the flour, and stir to thoroughly coat.<br /></p><p>2. Heat 2 to 3 T. oil in a large frying pan over medium heat. Once hot and shimmering, add about a 1/4-cup scoop of corn fritter batter and press it gently to flatten it. When the underside is a deep golden brown, flip and cook to the same color on the second side. Drain on a paper towel, sprinkling on more salt. Repeat with the remaining batter, and serve.</p>Ngochttp://www.blogger.com/profile/10392052494620689546noreply@blogger.com0tag:blogger.com,1999:blog-4376909612517860466.post-40220877019034127022023-07-12T21:01:00.000-07:002023-12-18T20:27:16.845-08:00over the top<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRD65a_hi5CRo8Pt1kj6M4R9qSNfULIB8jcKDfnvOXcWqNiU7rOnWZ6RPXnmB_YfD7WBgA7npqCRsath8eTfAweFJsB_x2B-i9CNX0CmkeMZBfMEnUDhY_6VR0JwIMtVPYwrHe70iy36FokqqOISXkcIrMsrMd3AsJoUiAScb1ZJiXSa9LzA09Ec_0RhSh/s3024/071223.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRD65a_hi5CRo8Pt1kj6M4R9qSNfULIB8jcKDfnvOXcWqNiU7rOnWZ6RPXnmB_YfD7WBgA7npqCRsath8eTfAweFJsB_x2B-i9CNX0CmkeMZBfMEnUDhY_6VR0JwIMtVPYwrHe70iy36FokqqOISXkcIrMsrMd3AsJoUiAScb1ZJiXSa9LzA09Ec_0RhSh/s320/071223.jpg" width="320" /></a></div><br />A fish sandwich, inspired by the restaurant <a href="https://www.instagram.com/daybirdla/?hl=en" target="_blank">Daybird</a>. I've only admired their Instagram, and never been, but had to make this sandwich when I saw it on <a href="https://www.instagram.com/reel/CuNBmbSIG7x/?igshid=ZDE1MWVjZGVmZQ==" target="_blank">@notorioius_foodie</a>. I didn't go too wild with the sauce because...child...but I did wild out on making my own buns.<div><br /></div><div>The buns ended up being way too much with all the fried fish and sauce, but it was a bit of decadent fun.<br /><div><br /></div><div><b>Tempura Cod Sandwich on Sweetened Condensed Milk Buns</b></div><div>makes 4 sandwiches<br /><br /><div><u>For the fish</u>:</div><div>1 lb. cod fillets, cut into bun-sized portions<br />salt, to taste<br />zest of 1 lemon<br />1 c. pale ale<br />1 c. all-purpose flour, plus more for dredging</div><div>vegetable oil, for frying</div><div><br /></div><div><u>For the sauce</u>:<br />2 T. creme fraiche</div><div>2 T. sour cream<br />2 T. yuzu mayonnaise</div><div>1 T. finely diced shallot</div><div>1 T. finely chopped chives</div><div>salt, to taste</div><div><br /></div><div><u>For the buns</u>:<br /><div>1 c. lukewarm water (110 degrees)</div><div>1 T. sugar</div><div>1 (1/4-oz.) envelope instant yeast </div><div>2/3 c. plus 1 1/2 T. sweetened condensed milk, divided</div><div>2 t. salt</div><div>3 3/4 c. bread flour, plus more for dusting</div><div>1 T. vegetable oil</div><div>1 T. water</div></div><div><br /></div><div>butter for toasting</div><div>slices of your favorite cheese</div><div><br /></div><div><div>1. Make the buns: Stir together the lukewarm water and sugar in the bowl of a stand mixer until the sugar has dissolved. Sprinkle with the yeast, and let stand until bubbling and foamy, about 5 minutes. Stir in 2/3 c. sweetened condensed milk and the salt. Add the flour, and stir to form a shaggy mass. Let stand to hydrate, uncovered, 5 minutes.</div><div><br /></div><div>2. Attach the dough hook to the stand mixer. Beat the mixture on medium speed until the dough is relatively smooth and elastic but still sticky, about 3 minutes. Scrape the dough onto a work surface generously dusted with flour. Swiftly and gently knead dough using your hands to form a smooth, round shape, about 30 seconds. Press the dough with a finger - the slightly sticky, soft dough will gently spring back, leaving a shallow indentation. </div><div><br /></div><div>3. Drizzle vegetable oil around the sides and bottom of a medium bowl. Transfer the dough to the greased bowl, rotating the dough to fully coat with oil. Cover the bowl with plastic wrap, and let the dough rise in a warm, draft-free place until it has nearly doubled in size, about 1 hour.</div><div><br /></div><div>4. After an hour, punch down the dough. In a clockwise direction, pull up the outer edge of the dough ball and fold into the center, 4 to 6 folds total. Flip the dough over so that the folded side faces the bottom of the bowl. Re-cover the bowl with plastic wrap, and let the dough rise in a warm place again until nearly doubled in size, 30 to 45 minutes.</div><div><br /></div><div>5. Line a 13- x 9-inch rimmed baking sheet with parchment paper, leaving a 1-inch overhang on the long sides. </div><div><br /></div><div>6. Remove plastic wrap from dough, and set the plastic wrap aside. Turn the dough out onto a lightly floured work surface. Divide dough into 2 equal portions. Form each portion into 4 balls - pull, tuck, and gather edges of each ball toward the center to form a small, taut sphere. If the sphere is uneven, cup your hand over the dough, and rotate it 3 or 4 times on work surface to round out it out. </div><div><br /></div><div>7. Arrange the balls, seam sides down, side by side and barely touching, on the prepared baking sheet. Loosely cover using the reserved plastic wrap, and let rise in a warm place until nearly doubled in size, 45 minutes to 1 hour. During the final 30 minutes of dough rise time, preheat oven to 350 degrees.</div><div><br /></div><div>8. Stir together the remaining 1 1/2 T. sweetened condensed milk and 1 T. water in a small bowl. Brush the tops of the risen rolls with about half of the diluted condensed milk. Set aside the remaining diluted condensed milk. </div><div><br /></div><div>9. Bake until the tops of the rolls are richly browned, 16 to 20 minutes, rotating the baking sheet on 180 degrees when the rolls are light golden, after about 12 minutes. Remove from the oven, and let the rolls cool on the baking sheet on a wire rack 3 to 5 minutes. Brush rolls with reserved diluted condensed milk to glaze. Let cool 20 minutes. </div></div><div><br /></div><div>10. Season the cod fillets with salt and lemon zest. Set aside.</div><div><br />11. Pour the oil into a large frying pan, about an inch high. Heat to 350 degrees.</div><div><br /></div><div>12. In a medium bowl, whisk together the beer and flour. Dredge the fish in a small plate of flour, then toss int the batter to generously and evenly coat. Gently lower the fillets into the oil, and fry until golden on all sides. Set on a wire rack to drain.</div><div><br /></div><div>13. Stir together all of the sauce ingredients. Set aside.</div><div><br /></div><div>14. Build your sandwich by toasting the buns, topping the bottom bun with a slice of cheese, adding the fish, then sauce, then topping the sandwich off with the crown of condensed milk-glazed top bun.<br /><br /></div></div></div>Ngochttp://www.blogger.com/profile/10392052494620689546noreply@blogger.com0tag:blogger.com,1999:blog-4376909612517860466.post-13990582091328955192023-07-10T20:45:00.054-07:002023-07-30T10:52:26.101-07:00i'm not scared<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwZ4gPt8LWw9t88jYFuDVLBYAhK0veUYE1fk0DaZq3s4MFbd6U567oCA0Z8skP5aQBXrIXaaErplc293hEoUFneTbqmfpt0FIlJNIoz4zl08p9JfwrkrnSFh8geKH0-uOSnjd0KuWLsaJTS4CqORpTEoAlaCBmzVZTdMi9KI2pb43i7XEVo_9USCv4SUIo/s3024/071023.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwZ4gPt8LWw9t88jYFuDVLBYAhK0veUYE1fk0DaZq3s4MFbd6U567oCA0Z8skP5aQBXrIXaaErplc293hEoUFneTbqmfpt0FIlJNIoz4zl08p9JfwrkrnSFh8geKH0-uOSnjd0KuWLsaJTS4CqORpTEoAlaCBmzVZTdMi9KI2pb43i7XEVo_9USCv4SUIo/s320/071023.jpg" width="320" /></a></div><br />I originally found this recipe for garlic noodles on NYT Cooking, but then realized it was from The Wok, a cookbook I have, but have been too intimidated to tackle. <p></p><p>But then I got to thinking, why am I intimidated. Let's break out the wok I got several birthdays ago, season it up, and get wok'ing! And so I did.</p><p>Delicious. I had run out of spaghetti, so I used a package of <i>banh canh</i> noodles that my mom left in my freezer a couple weeks ago, and supplemented it with some Trader Joe's wheat noodles, and they were the perfect thicc, sauce-clinging noodles to fully take advantage of all that garlic-butter sauce. Bucatini or thick udon noodles would also be great pasta substitutions.</p><p>I added shrimp and green beans for a more complete meal, but this is easily a stress meal for one as written. If you want to do the same, add them to the sauce, and cook until the proteins/vegetables are done before adding the noodles.</p><p><b>Garlic Banh Canh Noodles </b><br />slightly adapted from J. Kenji Lopez-Alt's <a href="https://www.amazon.com/Wok-Techniques-J-Kenji-L%C3%B3pez-Alt/dp/0393541215" target="_blank">The Wok</a><br />serves 4</p><p>4 T. butter<br />20 garlic cloves, smashed in a mortar and pestle<br />4 t. fish sauce<br />2 t. soy sauce<br />2 t. Maggi sauce<br />1 1/2 15 oz. packages <a href="https://www.instacart.com/landing?product_id=20125471" target="_blank">banh canh</a> <br />1 oz. grated Parmesan</p><p>1. Bring a large pot of salted water to boil. Add the noodles to the boiling water, and cook for 1-2 minutes, or according to package directions. Drain and rinse with cool water. Set aside.</p><p>2. Melt the butter in a wok over medium heat. Add the garlic and cook, stirring until fragrant, about 2 minutes. Add the fish sauce, soy sauce, Maggi sauce, and stir to combine. </p><p>3. Add the pasta to the wok, and toss to combine. Increase the heat to high, add the Parmesan, and continue to toss vigorously until the sauce is creamy.</p>Ngochttp://www.blogger.com/profile/10392052494620689546noreply@blogger.com0tag:blogger.com,1999:blog-4376909612517860466.post-46570759120632881682023-07-09T21:01:00.054-07:002023-07-21T12:42:00.795-07:00i did it, i did it, i did it<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjF4NR9COXH82CIu9S5NO02kLtczYLX3sVYaqUL4OReDbJ2Hb1GnPFWmDTHSuhQVUaPmOQU-i3NlYr4cs-ZoJVqC3DjD7ki9_TEDfqTpqPti81U7qVPMDHoAtTMc28sAZHLMNDYlEZzcJyvTDWkFT5Nmbi3ds3aCWjO6OrSgo4XzhGbTIscNLAfew46XCCf/s3024/070923.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjF4NR9COXH82CIu9S5NO02kLtczYLX3sVYaqUL4OReDbJ2Hb1GnPFWmDTHSuhQVUaPmOQU-i3NlYr4cs-ZoJVqC3DjD7ki9_TEDfqTpqPti81U7qVPMDHoAtTMc28sAZHLMNDYlEZzcJyvTDWkFT5Nmbi3ds3aCWjO6OrSgo4XzhGbTIscNLAfew46XCCf/s320/070923.JPG" width="320" /></a></div><p></p><p>I've made carnitas before - big ol' hunt through several grocery stores for actual lard, braised in the oven for hours on end, and the result was pork briquettes.</p><p>Not these - these are delicious, perfect, fool-proof, stovetop braised lusciousness. My love for Pati Jinich knows no bounds.</p><p>Found these "slider taco" tortillas on a Whole Foods order, and heated them up on the stovetop for soft tacos. Then had an epiphany that the remaining carnitas braising liquid was mostly fat this point, so I fried a few tortillas in there for myself, the biggest crispy taco lover you've ever met. It was birria-esque, and it was delightful.</p><p><b>Carnitas Tacos</b><br />slightly adapted from <a href="https://patijinich.com/" target="_blank">Pati Jinich</a> via <a href="https://www.foodandwine.com/recipes/sweetened-condensed-milk-carnitas" target="_blank">Food + Wine</a><br />serves 4-6</p><p>3/4 c. water<br />1/4 c. coarsely chopped yellow onion<br />3 garlic cloves<br />salt to taste<br />1/2 t. dried thyme<br />1/2 t. ground black pepper<br />1/4 t. ground cumin<br />2 1/2 lbs. boneless pork shoulder, cut into 2- to 3-inch chunks<br />1 t. vegetable oil<br />1/2 c. orange juice<br />1 T. sweetened condensed milk<br />1 bay leaf<br />tortillas and your favorite garnishes, for serving</p><p>1. Add the water, onion, garlic, 1 1/2 t. salt, thyme, and cumin in the jar of a blender, and blend until smooth. Set aside.</p><p>2. Season the pork with salt. Heat a 5-quart Dutch oven over high heat. Add the vegetable oil, and heat until shimmering. Add the pork, and cook, turning occasionally, until pork is browned on all sides, 15 to 18 minutes total. </p><p>3. Reduce the heat to medium, and add the onion mixture to the pot. Let it come to a vigorous simmer, and continue simmering for 5 minutes, turning the pork occasionally. Add the orange juice, sweetened condensed milk, and bay leaf, and stir to combine. Return the mixture to a vigorous simmer, then cover and reduce the heat to medium-low to maintain a simmer. Simmer, turning pork occasionally, until fork-tender, about 2 hours.</p><p>4. Uncover the pot, and increase the heat to medium. Simmer, turning pork occasionally, until liquid concentrates into rich brown patches and fat separates, about 20 minutes, adjusting heat as needed and turning pork occasionally to avoid scorching. Remove from the heat, and let rest for 5 minutes. Using a slotted spoon, transfer pork to a bowl or platter. Shred pork in bowl using 2 forks. Lightly season with additional salt to taste.</p><p>5. If desired, fry tortillas in the leftover braising liquid for crispy taco shells.</p>Ngochttp://www.blogger.com/profile/10392052494620689546noreply@blogger.com0tag:blogger.com,1999:blog-4376909612517860466.post-60469751625812050112023-07-08T16:58:00.003-07:002023-07-17T17:36:33.572-07:00win some, lose some<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQMd7hOIy1fzAp4GtCYPDKbzLvYp0Ax_QD9SMe0nez8hyEBC_GLnKdsmE1L5Fnf0UjiHefyCxKFptohkfMQak1KqpfTCOP9PshW7K5mC_yj_gzq5kVXhKxMSqgStauS3Y0PXs2oPMvcIGrsFVaFX6kJereggdFvMiYXsBycNn8Ts_2huleMdv8MUXan_NQ/s3024/070823%203.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQMd7hOIy1fzAp4GtCYPDKbzLvYp0Ax_QD9SMe0nez8hyEBC_GLnKdsmE1L5Fnf0UjiHefyCxKFptohkfMQak1KqpfTCOP9PshW7K5mC_yj_gzq5kVXhKxMSqgStauS3Y0PXs2oPMvcIGrsFVaFX6kJereggdFvMiYXsBycNn8Ts_2huleMdv8MUXan_NQ/s320/070823%203.JPG" width="320" /></a></div><br />As it turns out, CR doesn't like asparagus, but she did think this was some of the best chicken I've ever made. Thanks, miso butter sauce!<p></p><p><b>Chicken + Asparagus in Miso Butter Over Rice</b><br />slightly adapted from <a href="https://food52.com/recipes/85626-sauteed-chicken-recipe-with-asparagus-miso" target="_blank">Food52</a><br />serves 4<br /><br />1 1/2 lbs. boneless, skinless chicken thighs<br />salt, to taste<br />2 T. olive oil, divided<br />2 T. butter, divided<br />1 c. diced yellow onion<br />1 1/2 lbs. asparagus, trimmed, and cut into 2-inch pieces<br />3 garlic cloves, minced<br />1/3 c. dry vermouth<br />1 T. yellow miso<br />rice, for serving</p><p>1. Season the chicken with salt, and set aside.</p><p>2. Heat a 12-inch cast-iron or nonstick skillet over medium heat. Add 1 T. olive oil and 1 T. butter until butter is melted. Add the onion, and saute until translucent. Add the chicken thighs to the skillet and cook until browned on the first side, about 4 to 5 minutes. Flip and continue cooking until browned and cooked through, about 4 minutes longer, or until an instant read thermometer reads 165 degrees in the thickest parts. </p><p>3. Add the asparagus and garlic, and season with salt. Sauté for 2 to 3 minutes, stirring often, or until the asparagus is bright green and starting to soften.</p><p>4. Whisk the miso in with the vermouth in a measuring cup until dissolved. Add the miso mixture to the skillet, and simmer until the sauce slightly thickens. Serve warm over rice.</p>Ngochttp://www.blogger.com/profile/10392052494620689546noreply@blogger.com0tag:blogger.com,1999:blog-4376909612517860466.post-83268336712509906202023-07-01T20:52:00.060-07:002023-07-17T16:57:20.584-07:00i found you<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDiLFyjiQ44Rwe1UznOXcesydRFqiT3YPPl0TAl__H7bzbgUT_616UWiNVph4svMYXBUxMEiHEkuHYhpeD5ZHa1nvCncYFRZayNfdQ6klLA2Hvd6pKCMhA-INs6dovBxHVv_gb8LnQeyIXNOzR32UKMxhd5tXfMjy2iAd8E1WP8BoJ7gkpa9UiuXA6v1_V/s3024/070123.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDiLFyjiQ44Rwe1UznOXcesydRFqiT3YPPl0TAl__H7bzbgUT_616UWiNVph4svMYXBUxMEiHEkuHYhpeD5ZHa1nvCncYFRZayNfdQ6klLA2Hvd6pKCMhA-INs6dovBxHVv_gb8LnQeyIXNOzR32UKMxhd5tXfMjy2iAd8E1WP8BoJ7gkpa9UiuXA6v1_V/s320/070123.jpg" width="320" /></a></div><br />After six weeks of construction, I have christened the new stove with the best mac and cheese I've made to date.<div><br /></div><div>It is the best because it has a lot of all of the things. She is not a light beauty, but she is perfect.</div><div><br /></div><div>This makes one massive 13x9 casserole full (think Thanksgiving-sized), or two 8x8 casseroles full (perfect for gifting laid-up friends).<br /><p></p><p><b>Martha Stewart's Macaroni & Cheese</b><br />slightly adapted from <a href="https://food52.com/recipes/14671-martha-stewart-s-macaroni-cheese" target="_blank">Food52</a></p><p>8 T. butter, divided; plus more for dish<br />1 c. panko<br />5 1/2 c. milk<br />1/2 c. all-purpose flour<br />2 t. salt<br />18 oz. sharp Cheddar cheese, grated<br />8 oz. Gruyere cheese, grated<br />1 lb. small pasta shape of your choice (I used farfalle here, but it's really all about elbows or small shells)</p><p>1. Preheat the oven to 375 degrees. Butter a 13x9 casserole dish, and set aside. </p><p>2. Melt 2 T. of butter in a small pan or in the microwave. Add the panko, and stir to combine. Set aside.</p><p>3. Reserve 6 oz. of the grated Cheddar, and 2 oz. of the grated Gruyere. </p><p>4. Bring a large pot of salted water to boil. Add the macaroni, and cook for 2 to 3 minutes less than manufacturer's directions, until the outside of pasta is cooked and the inside is underdone. Transfer the macaroni to a colander, rinse under cold running water, and drain well. Set aside.</p><p>5. In a medium saucepan, melt the remaining 6 T. butter over medium heat. When the butter bubbles, add flour. Cook, whisking, 1 minute.</p><p>6. While whisking, slowly pour in the milk. Continue cooking, whisking constantly, until the mixture bubbles and becomes thick.</p><p>7. Remove the pan from heat. Stir in salt, 12 oz. cheddar cheese, and 6 oz. Gruyere. Stir the reserved macaroni into the cheese sauce.</p><p>8. Pour mixture into the prepared casserole dish. Sprinkle the reserved Cheddar and Gruyere evenly over the top of the macaroni. Top evenly with panko. Bake until browned on top, about 30 minutes. Transfer the dish to a wire rack to cool for 5 minutes, and serve hot.</p><p><br /></p></div>Ngochttp://www.blogger.com/profile/10392052494620689546noreply@blogger.com0tag:blogger.com,1999:blog-4376909612517860466.post-64280586828964739032023-05-19T22:10:00.044-07:002023-06-24T17:27:24.867-07:00easy on me<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhjnydFMisFBPctfSSy02UaZQQdeySbwjvyEkljdf4Dd_fIpnO9F_iX45258es3W-2BJnO1gmV8pghXwFUP1lCBrkjqHECtspDlGDG0dGpMBZNXTCAy8u4v_Xhh-IzENqdd6UWDpypil9hWPLfilehR-XOsDsjGw2JqHYuDVSwlwQDHI1Z2mPzxZYLog/s3024/051923.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhjnydFMisFBPctfSSy02UaZQQdeySbwjvyEkljdf4Dd_fIpnO9F_iX45258es3W-2BJnO1gmV8pghXwFUP1lCBrkjqHECtspDlGDG0dGpMBZNXTCAy8u4v_Xhh-IzENqdd6UWDpypil9hWPLfilehR-XOsDsjGw2JqHYuDVSwlwQDHI1Z2mPzxZYLog/s320/051923.JPG" width="320" /></a></div><p></p><p>The last meal before our kitchen renovation begins. It's a lovely, essentially one-pan dinner, that's flavorful but still mild enough for a picky kid's palate.</p><p>I meant to toss in some broccoli florets in the last part of cooking to steam alongside everything, but I forgot, so I dug out some leftover takeout shishito peppers for greenery.</p><p><b>Coconut Rice + Chicken</b><br />slightly adapted from <a href="https://cooking.nytimes.com/recipes/1023047-sticky-coconut-chicken-and-rice" target="_blank">NYT Cooking</a></p><p>3 lbs. bone-in, skin-on chicken thighs, deboned<br />1/4 c. olive oil<br />1 t. salt<br />1 T. minced fresh ginger<br />1 T. minced garlic<br />1 1/2 c. jasmine rice<br />2 c. chicken broth<br />1 13-5. oz. can coconut milk<br />3 scallions, green and white parts, thinly sliced<br /></p>1. Preheat the oven to 375 degrees.<div><br /></div><div>2. Place the chicken thighs skin side down in a pan large enough to fit all the chicken in one layer. Cook until the skin is golden brown, about 15-20 minutes. Transfer the chicken to a plate.</div><div><br /></div><div>3. To the chicken fat in the pan, add the ginger and garlic, and stir until fragrant, about 30 seconds. Add the rice and stir until evenly coated in the chicken fat. Add the broth, coconut milk, and salt, and stir to lift up any browned bits on the bottom of the pot. Arrange the chicken on top, add any accumulated juices from the plate and bring to a boil over high.<p>4. Transfer the pan to the oven, and bake until all of the liquid is absorbed, rice is tender and chicken is cooked through, 25 minutes. </p></div>Ngochttp://www.blogger.com/profile/10392052494620689546noreply@blogger.com0tag:blogger.com,1999:blog-4376909612517860466.post-48842954342709134902023-04-26T20:30:00.044-07:002023-06-24T17:50:15.032-07:00for the kids<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFAg6Xvbo7OiGTWV5iRJC5WGEXftySBtFhfYOEctFsO9Gl6hZQcp8TImJ--6VbjlNaA9I_G6s4nWBhjtHajQw98dJoN7re_RCE0Z85GarAUI8_UvcBukCNp_0WwdQUjHexe29DJ2aZv1nDzz2u1Z6XRHNz3v5EnfagxpKV4FLnnB_UiUdBtzBQGi6sT8KM/s3024/042623.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFAg6Xvbo7OiGTWV5iRJC5WGEXftySBtFhfYOEctFsO9Gl6hZQcp8TImJ--6VbjlNaA9I_G6s4nWBhjtHajQw98dJoN7re_RCE0Z85GarAUI8_UvcBukCNp_0WwdQUjHexe29DJ2aZv1nDzz2u1Z6XRHNz3v5EnfagxpKV4FLnnB_UiUdBtzBQGi6sT8KM/s320/042623.jpg" width="320" /></a></div><br />This is the ultimate kids meal, and one I'd take any day over fast food, especially since it doesn't take that long to make at all. In fact, you can even quickly blanch your green beans (or any other vegetable) in the pasta cooking water first, scoop it out with a slotted spoon or spider, and then carry on with your pasta cooking.<p></p><p>The egg sauce pasta is carbonara-like, but my child thinks black pepper is spicy, so this is CR-nara.</p><p>The chicken breading station always takes a little extra time, but the extra flavor boost from the Parmesan is totally worth it.</p><p><b>Egg Sauce Pasta</b><br />slightly adapted from <a href="https://food52.com/recipes/86337-best-breakfast-pasta-recipe" target="_blank">Food52</a><br />serves 4</p><p>2 heaping c. dry short-cut pasta (like shells or elbows)<br />4 T. butter<br />2 eggs</p><p>1. Bring a large pot of salted water to boil. Cook the pasta to just past al dente.</p><p>2. Drain the pasta, return to the pot, and add the butter, and toss to melt.</p><p>3. In a large bowl, whisk together the eggs. Add the buttered pasta, and stir vigorously to combine. Serve immediately.</p><p><b>Parmesan-Crusted Chicken</b><br />slightly adapted from <a href="https://food52.com/recipes/82005-parmesan-crusted-chicken-recipe" target="_blank">Food52</a><br />serves 4</p><p>2 lbs. boneless, skinless chicken thighs<br />1 c. all-purpose flour<br />1 t. salt<br />1 t. ground paprika<br />3 eggs<br />1 1/2 c. panko <br />1 c. grated Parmesan cheese<br />3 T. olive oil, plus more as needed</p><p>1. Slice the chicken thighs into 1 1/2-inch strips.</p><p>2. In a large shallow bowl, combine the flour, salt, and paprika. In a second large shallow bowl, beat the eggs. In a third large shallow bowl, combine the breadcrumbs and Parmesan cheese.</p><p>3. Working with one chicken strip at a time, dredge them in the flour mixture, then the eggs, and coat each side in the breadcrumbs. Place breaded cutlets onto a plate.</p><p>4. Heat the olive oil in a large cast-iron skillet over medium heat. Fry the strips, without overcrowding the pan, until golden brown on all sides. Drain on a paper towel-lined plate, and repeat with remaining chicken strips, adding additional olive oil to the skillet as needed.</p><p><br /></p>Ngochttp://www.blogger.com/profile/10392052494620689546noreply@blogger.com0tag:blogger.com,1999:blog-4376909612517860466.post-44132726268914429702023-04-22T20:51:00.046-07:002023-06-24T18:07:59.083-07:00lemon drops<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-f960j88_MVGOqp2ng7eX1HNBBaDvMovXxsv4rJY614KhH8MHfaLLZwfRKhLsYr2fMg5QFASaJFE8JZ8xArm1LSXuzz6yOqXmiK--fYCBG_KgpzvNuj6sbj-a0ba13lKcHt6y6GlaSoLXiRUkauowiyMhw7GPuBIV08_8rtT5qyU9PqezHm45sHvpHm0G/s3024/042223.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-f960j88_MVGOqp2ng7eX1HNBBaDvMovXxsv4rJY614KhH8MHfaLLZwfRKhLsYr2fMg5QFASaJFE8JZ8xArm1LSXuzz6yOqXmiK--fYCBG_KgpzvNuj6sbj-a0ba13lKcHt6y6GlaSoLXiRUkauowiyMhw7GPuBIV08_8rtT5qyU9PqezHm45sHvpHm0G/s320/042223.JPG" width="320" /></a></div><br />I love a pasta and bean combo, and this is no exception, especially brightened up with lots of lemon and lots of asparagus. It went perfectly with some seared salmon, but could stand alone as a solid vegetarian entree.<p></p><p><b>Lemony Pasta with Asparagus + Cannellini Beans</b><br />slightly adapted from <a href="https://cooking.nytimes.com/recipes/1020215-lemony-pasta-with-asparagus-and-white-beans" target="_blank">NYT Cooking</a><br />serves 6-8</p><p>1 large lemon<br />1 15-oz. can cannellini beans, drained and rinsed<br />2 T. finely diced onion<br />3 garlic cloves (2 thinly sliced, 1 finely grated)<br />salt to taste<br />4 T. olive oil, divided<br />1 lb. fusilli<br />2 lbs. asparagus, ends trimmed, stalks sliced into 1/2-inch pieces<br />1/2 c. grated Parmesan</p><p>1. Grate the zest from the lemon into a small bowl. Halve the lemon and squeeze the juice from half of it on top of the zest. Add the white beans, onion, grated garlic, and a large pinch of salt and toss well. Drizzle in 1 T. olive oil and set aside.</p><p>2. Bring a large pot of salted water to a boil. Add the pasta and cook until just shy of al dente. Reserve 1 c. pasta cooking liquid, then drain the pasta and set aside.</p><p>3. Meanwhile, heat the remaining 3 T. olive oil in a 12-inch sauté pan over medium-high heat. Add the asparagus, and sauté until the asparagus is tender and starting to brown at the edges, 7 to 10 minutes. Add a big pinch of salt and the sliced garlic, and sauté until the garlic is lightly golden, 1 to 2 minutes longer. Add the cooked pasta, bean mixture, and Parmesan, and cook until the beans are hot, and the pasta is al dente. If the mixture looks dry, add some of reserved pasta cooking liquid. Squeeze the remaining lemon half over the pasta, toss, and season to taste. </p>Ngochttp://www.blogger.com/profile/10392052494620689546noreply@blogger.com0tag:blogger.com,1999:blog-4376909612517860466.post-85857926637158625392023-04-18T21:08:00.002-07:002023-06-24T19:25:00.447-07:00we're back<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiACXLGz6KqgJghNlIaExjNxsh9orl9UxDCBq6a-VU5wof0okAkhWeNyZ2p23byL6m3e7sqItiiw-NFP0iICfCjM2V2f3uusPMmcHJoyOOTmofcFwd39O1NqYR6rrzHAn7jeOsPH5NCIFuynYq4A91vzs3wkGgZxBntZbfqtyi0qTyrmM_MxT49MgQHqdza/s3024/041823.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiACXLGz6KqgJghNlIaExjNxsh9orl9UxDCBq6a-VU5wof0okAkhWeNyZ2p23byL6m3e7sqItiiw-NFP0iICfCjM2V2f3uusPMmcHJoyOOTmofcFwd39O1NqYR6rrzHAn7jeOsPH5NCIFuynYq4A91vzs3wkGgZxBntZbfqtyi0qTyrmM_MxT49MgQHqdza/s320/041823.jpg" width="320" /></a></div><br />I've been a little bored of cod, but this bright, crispy version took me right out of the slump.<br /><br /><b>Lemon Panko-Crusted Cod</b><br />slightly adapted from <a href="https://tastefullygrace.com/baked-cod-with-lemon-panko/" target="_blank">Tastefully Grace</a><br />serves 3-4<p></p><p>1 lb. cod fillets<br />3/4 c. panko<br />1 garlic clove, minced<br />4 T. butter, melted<br />1/2 lemon juiced<br />1/2 t. lemon zest <br />salt. to taste</p><p>1. Preheat the oven to 400 degrees, and line a small baking sheet with foil. </p><p>2. In a small bowl, mix together lemon juice, lemon zest, melted butter, panko, garlic, and salt to taste. Stir until combined.</p><p>3. Divide the panko mixture over the cod fillets, and gently press to adhere. </p><p>4. Bake for 10-15 minutes until the thickest part of the fish is opaque and flaky. Serve immediately.</p>Ngochttp://www.blogger.com/profile/10392052494620689546noreply@blogger.com0tag:blogger.com,1999:blog-4376909612517860466.post-6636672161839987402023-04-14T20:25:00.069-07:002023-06-24T21:03:17.004-07:00the shape of you<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXRgLihnDI5Kk7cQ32_IeC-asK5sZEAHTN838FXk0H23BhfTpmiEJ8Adma9Z3DuQHjYyX2BlQd8GkTpWvOocaLWBLLTNRaWdwo5tPvwHmzZig9P70JSX6cZZsc2iA4LY-0mxwaKByUcABPeiQIvDWfSBeBHUh87LG4XH6azGRmNFseCWoINkyy_0AlDDrU/s3024/041423.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXRgLihnDI5Kk7cQ32_IeC-asK5sZEAHTN838FXk0H23BhfTpmiEJ8Adma9Z3DuQHjYyX2BlQd8GkTpWvOocaLWBLLTNRaWdwo5tPvwHmzZig9P70JSX6cZZsc2iA4LY-0mxwaKByUcABPeiQIvDWfSBeBHUh87LG4XH6azGRmNFseCWoINkyy_0AlDDrU/s320/041423.jpg" width="320" /></a></div><br />This was simply the most delightful soup - light but cozy, beefed up (no pun intended) by delicious pesto meatballs - and the child refused it.<p></p><p>Why? She doesn't like. The shape. Of the pasta.</p><p>Perhaps a macaroni would have been acceptable. Perhaps a mini shell. Only time will tell, since I'm keeping this on my list of favorites.</p><p><b>Pasta e Piselli with Pesto Meatballs</b><br />soup slightly adapted from <a href="https://www.americastestkitchen.com/cooksillustrated/recipes/13877-pasta-e-piselli-pasta-and-peas" target="_blank">America's Test Kitchen</a><br />meatballs slightly adapted from <a href="https://smittenkitchen.com/2022/09/turkey-pesto-meatballs-and-orecchiette/" target="_blank">Smitten Kitchen</a></p><p><u>For the soup</u>:<br />2 T. olive oil<br />1 c. finely diced onion<br />1/2 t. salt<br />5 c. chicken broth<br />8 oz. ditalini<br />1 1/2 c. frozen peas<br />1/4 c. grated Pecorino Romano cheese</p><p><u>For the meatballs</u>:<br />1 lb. ground beef<br />1/2 c. panko<br />1/4 c. basil pesto<br />2 garlic cloves, minced, divided<br />2 T. grated Parmesan<br />1 T. water<br />1 t. salt<br />1 large egg</p><p>1. Make the meatballs: Combine the ground beef, panko, pesto, garlic, Parmesan, water, salt, and egg in a large bowl, and mix until thoroughly combined. Scoop the mixture one T. at a time, and roll into a ball. Place on a foil-lined baking sheet, and repeat with the remaining beef mixture. Broil for 5 minutes on each side, then set aside.</p><p>2. Make the soup: Heat the olive oil in large saucepan over medium heat until shimmering. Add the onion, and saute until translucent.</p><p>2. Add the chicken broth and bring to boil over high heat. Stir in pasta and cook, stirring frequently, until liquid returns to boil. Reduce heat to maintain simmer. Cover and cook until pasta is al dente, 8 to 10 minutes.</p><p>3. Stir in the peas and as many meatballs as you'd like, and remove the saucepan from the heat. Stir in Pecorino, and season with salt to taste. Serve immediately.</p>Ngochttp://www.blogger.com/profile/10392052494620689546noreply@blogger.com0tag:blogger.com,1999:blog-4376909612517860466.post-68805148925848140332023-04-09T13:03:00.048-07:002023-06-24T21:31:35.386-07:00basket case<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjWPLk-jZZuuTAlmkJGb-erbAlBvU5byOKm4ozpCg2KiGidQTP6i5ah2I6rxdBbfmenEeazd-10S10seI12WPKvqnz10rcl6geGtkdpqb__flvRilDIEWMdyItPs42nk3Bs-CCc_b1t1FwP9oDhY3p6NwidedsC0_103ogYJvWNRpPHIZFqvkqArDgtNIa/s3021/040923.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3021" data-original-width="3021" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjWPLk-jZZuuTAlmkJGb-erbAlBvU5byOKm4ozpCg2KiGidQTP6i5ah2I6rxdBbfmenEeazd-10S10seI12WPKvqnz10rcl6geGtkdpqb__flvRilDIEWMdyItPs42nk3Bs-CCc_b1t1FwP9oDhY3p6NwidedsC0_103ogYJvWNRpPHIZFqvkqArDgtNIa/s320/040923.jpg" width="320" /></a></div><br />Easter brunch spread: <br />- bacon and egg bao board<br />- cinnamon sugar scones<br />- honeydew basket of fruit<p></p><p>We had a lot a couple kids here, so I kept things super simple - made <a href="https://professionalbakist.blogspot.com/2021/09/picnic-time.html" target="_blank">bao</a> buns, made a couple one-egg omelettes, fried up some bacon, and let everyone build their own little sandwiches.</p><p>Cinnamon sugar scones are no cinnamon rolls, but they also take no time at all compared to cinnamon rolls. The perfect amount of sweet without sending the kids on a sugar spiral (at least before they opened their Easter baskets).</p><p><b>Cinnamon Sugar Scones</b><br />from <a href="https://smittenkitchen.com/2019/09/cinnamon-sugar-scones/" target="_blank">Smitten Kitchen</a><br />makes 8 small scones</p><p>1 3/4 c. all-purpose flour, plus more for your counter<br />6 T. sugar, divided<br />1 T. baking powder<br />1/2 t. salt<br />8 T. butter, cold, diced<br />1/4 c. half-and-half, cold<br />1 egg<br />2 t. ground cinnamon, divided</p><p>1. Preheat your oven to 375 degrees. Line a baking sheet with parchment paper.</p><p>2. In a large bowl, combine the flour, 3 T. sugar, baking powder, and salt. Pinch the butter into the dry mixture with your fingers until it resembles coarse cornmeal. Make a well in the center, and pour in the half-and-half, then the egg. Use a fork to gently combine the egg and cream in the center, then use it to combine everything into a rough mass. Dip your hands into the bowl and knead the mixture a few times into an even mass.</p><p>3. On a lightly floured counter, roll the dough to roughly a 10-by-6-inch rectangle. Sprinkle 1 T. of the remaining sugar and 1 t. of the cinnamon over half of the rectangle, then fold it in half. Roll the dough out again into an 8-by-6-inch rectangle; sprinkle another of the remaining T. of sugar and the last t. of cinnamon over half, then fold in half again. Do not roll again, just pat the dough into roughly a 6-inch circle and cut with a sharp knife into 8 wedges. Evenly space the wedges on the pan, sprinkle with the final T. of sugar, and bake until slightly golden at the edges, 15 to 17 minutes. Best served warm.</p>Ngochttp://www.blogger.com/profile/10392052494620689546noreply@blogger.com0tag:blogger.com,1999:blog-4376909612517860466.post-80746260387876947602023-04-07T21:32:00.045-07:002023-06-24T21:46:23.879-07:00glazed over<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidY6dO8wrmg7yL7EDycYkUi09D-1XfePXxwsWrmHe5hm1gDi7mn9iyge8KMkhILEKk80B_lAMthkGoy7ZF5nBDQuq9_mMIzYvMGOXDyw7TQ8W9V18r2xrVOXy-6K9BGja6nyNz88T0GrZ1nwL9FFL0yxoqibJfH5Bkfi8GKpz2m194e1vlAlb5rrvalNoY/s3024/040723.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidY6dO8wrmg7yL7EDycYkUi09D-1XfePXxwsWrmHe5hm1gDi7mn9iyge8KMkhILEKk80B_lAMthkGoy7ZF5nBDQuq9_mMIzYvMGOXDyw7TQ8W9V18r2xrVOXy-6K9BGja6nyNz88T0GrZ1nwL9FFL0yxoqibJfH5Bkfi8GKpz2m194e1vlAlb5rrvalNoY/s320/040723.JPG" width="320" /></a></div><br />I've been a little too tired to think too hard about dinner plans, so when I don't resort to take-out, it's been a pretty boring rotation of proteins. It makes me miss my better self that had grand ideas and better meal planning in the books. <p></p><p>These pork chops made me feel a little better - lots of flavor in not a lot of active time. Kid-friendly, although I won't lie that a lot more rice and broccoli was had than pork, but I'll take it.</p><p><b>Ginger-Marinated Pork Chops in Honey-Soy Glaze</b><br />slightly adapted from <a href="https://norecipes.com/shogayaki-japanese-ginger-pork/" target="_blank">No Recipes</a><br />serves 2-3</p><p>1 lb. boneless pork chops<br />1 oz. fresh ginger, peeled and grated<br />1/4 t. salt<br />2 T. mirin<br />2 T. soy sauce<br />1 T. honey<br />1 T. potato starch<br />1 T. vegetable oil</p><p>1. In a small bowl, mix together the ginger and salt. Rub the mixture onto both sides of the pork chops Cover and refrigerate for at least an hour to marinate.</p><p>2. When ready to cook, make the sauce by whisking together the mirin, soy sauce, and honey in a small bowl.</p><p>3. Take the pork chops out of the refrigerator, and scrape off the ginger marinade. Lightly dredge the pork chops in the potato starch.</p><p>4. Heat the oil in a medium frying pan. Add the pork chops and cook until lightly browned on both sides.</p><p>5. Turn the heat up to high, and pour the sauce in the pan with the chops. Flip often until the chops are coated in a thick, shiny layer of sauce. Serve whole, or let cool slightly before slicing and serving.</p>Ngochttp://www.blogger.com/profile/10392052494620689546noreply@blogger.com0tag:blogger.com,1999:blog-4376909612517860466.post-81377860735146603642023-03-15T21:47:00.002-07:002023-06-25T14:50:22.183-07:00to a crisp<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPW-l1PRiuVOXvi8hrtZro5XazkxAbJnFfmvf3kPw4WmbuNLSL-6wMSl-zigl9W4DoKMJpdm8utbzGcD8xnbBj7aT4xZSQqAEQmNx7YTfhEJUBu8yu3gyzYMWYbALphtf4wbfHbMwWvw4ONdtBnwMSduk9zidPETPAte414Z0QRVHjn74rDEMTc1_biZOT/s3024/031523.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPW-l1PRiuVOXvi8hrtZro5XazkxAbJnFfmvf3kPw4WmbuNLSL-6wMSl-zigl9W4DoKMJpdm8utbzGcD8xnbBj7aT4xZSQqAEQmNx7YTfhEJUBu8yu3gyzYMWYbALphtf4wbfHbMwWvw4ONdtBnwMSduk9zidPETPAte414Z0QRVHjn74rDEMTc1_biZOT/s320/031523.JPG" width="320" /></a></div><br />File under kid-friendly, but still interesting enough for an adult palate. I meant to stir in the green beans before putting the skillet in the oven, but ended up steaming them separately and adding them to the skillet for the photograph's sake - beige food is delicious, but doesn't take a good picture!<br /><p><b>Ginger-Garlic Shrimp with Crispy Coconut Rice and Green Beans</b><br />slightly adapted from <a href="https://www.instagram.com/p/CovVLxuP-k_/?igshid=YzcxN2Q2NzY0OA==" target="_blank">Momofuku Goods</a><br />serves 4-6</p><p>1/4 c. + 2 T. olive oil<br />1 c. thinly sliced onion<br />1 t. salt<br />5 cloves garlic, sliced<br />1 lemon, zested and juiced<br />2 c. short grain rice<br />1 14-oz. can coconut milk<br />1 1/2 c. chicken broth<br />1/4 c. + 2 T. soy sauce<br />1 T. minced ginger<br />1 t. rice vinegar<br />1 lb. shrimp, peeled and deveined</p><p>1. Preheat the oven to 400 degrees.</p><p>2. Heat 1/4 c. olive oil in a 12-inch cast iron skillet over medium high heat. Add the onions, and cook for 2 minutes. Season with salt, and cook for another 8 minutes until they are very soft. Add the lemon zest and garlic, and saute for 2 minutes.</p><p>3. Add the rice, and stir to coat. Add the lemon juice, coconut milk, chicken broth, and 1/4 c. soy sauce. Bring to a boil, reduce the heat to low, then cover and cook for 10 minutes.</p><p>4. Meanwhile, whisk together the remaining 2 T. soy sauce, ginger, 2 T. olive oil, and 1 t. rice vinegar. Add the shrimp, toss to coat, and set aside.</p><p>5. After 10 minutes, uncover the rice, stir, and place in the oven to bake for 15 minutes.</p><p>6. Remove the rice from the oven, add the shrimp and its sauce on top, and broil for 5-8 minutes, until the shrimp is cooked through. Serve immediately.</p>Ngochttp://www.blogger.com/profile/10392052494620689546noreply@blogger.com0