Momofuku’s Soy Sauce Eggs

Posted on January 1, 2016 by admin

6 tablespoons warm water
1 tablespoon sugar
2 tablespoons sherry vinegar
3/4 cup soy sauce
6 large eggs
Maldon or other flaky salt, for serving
Black pepper, for serving

In a medium bowl, whisk together the water and sugar to dissolve the sugar, then stir in the sherry vinegar and soy sauce.
Bring a large pot of water to a boil. Carefully put the eggs into the boiling water and cook for exactly 6 minutes and 50 seconds, stirring slowly for the first 1 1/2 minutes to distribute the heat evenly. Meanwhile, fill a large bowl with cold water and ice. When the eggs are done, transfer them to the ice bath.
Once the eggs are cool (and the water isn’t uncomfortably icy), peel them (in the water—this will help them keep a perfect exterior). Transfer the eggs to the soy sauce mixture and marinate in the fridge for at least 2, and up to 6, hours, making sure they are completely submerged. If necessary, top the eggs with a small plate to ensure submersion.
Remove the eggs from the sweet and salty solution. You can save the soy sauce mix for another round of eggs, if you wish. The eggs will keep, refrigerated in a tightly sealed container, for up to a month.
To serve, cut the eggs in half lengthwise and season with salt and pepper. Or Cool Hand Luke them to impress your friends.

Aloo Gobi from the examiner.com

Posted on December 28, 2015 by admin

3 Tbs canola oil
½ tsp black mustard seed
1 tsp whole cumin seed
1 teaspoon ground cumin
1 teaspoon ground coriander
1 pound waxy potatoes
1 head cauliflower, cut into 1 1/2 inch florets
1 tablespoon peeled and grated ginger
1/4 teaspoon turmeric
1 teaspoon salt
1/4 teaspoon cayenne
¼ C water
2 to 3 tablespoons coarsely chopped cilantro leaves

Place cauliflower florets in water to soak for 30 minutes. Drain just before adding to pan.
Boil potatoes in their skins until almost tender. About 15 minutes.
Cool, peel, and cut into 1 ½ inch pieces. Set aside.
In deep, non-stick skillet, heat oil, mustard seed, and cumin seed over medium heat.
When mustard seeds pop, reduce heat to medium low, add ground cumin and coriander, and cook for 1 minute.
Add ginger, return heat to medium, and cook, stirring for 10 seconds.
Add cauliflower and fry for 3 minutes. Add 1 Tbs water, stir well, cover, and cook 4 minutes.
Add potatoes, turmeric, salt, and cayenne. Stir gently to coat the vegetables with spices. Add 3 tablespoons of water. Stir once and cover the pan. Reduce heat to low and cook for 4 minutes, or until potatoes and cauliflower are tender. Add the cilantro and toss gently. Serves 4. Serve with raw vegetables like carrots, cucumber, sprouts, and tomatoes.

Brown Garlic Sauce from food.com

Posted on December 28, 2015 by admin

Adapted from Martin Yan’s Chinese Cooking for Dummies. This is my favorite stir-fry sauce. It makes enough for two meals. Having extra on hand makes for a quick meal. My son will actually eat vegetables he can dip in the sauce! WARNING about the amount of soy sauce. When I used Kikkoman soy sauce, I found this sauce far too salty. I now use Angostura, which is much lower in salt. When adding soy sauce, start with less than half the amount and slowly add more to taste. Using vegetable broth makes this vegetarian.

2⁄3 cup soy sauce
1⁄2 cup chicken broth
1⁄3 cup rice wine
3 1⁄2 tablespoons sugar
1 tablespoon sesame oil
1⁄4 teaspoon white pepper
2 tablespoons cooking oil
1 tablespoon minced garlic
1 tablespoon minced ginger
2 tablespoons cornstarch
1⁄4 cup water

In a bowl, combine soy sauce, broth, rice wine, sugar, sesame oil and white pepper. (See note in intro about the soy sauce).
Dissolve the cornstarch in 1/4 cup water.
Heat a pan over high heat; add the cooking oil, swirling to coat; add the garlic and ginger; cook, stirring, until fragrant, about 15 seconds.
Add the soy sauce mixture; bring to a boil.
Reduce heat to medium and cook for 1 minute.
Add the cornstarch solution and cook, stirring, until the sauce boils and thickens.
Yield: 1 3/4 cups

Brown Sauce from the examiner.com

Posted on December 28, 2015 by admin

1/3 cup soy sauce
1/3 cup water
1/2 c. chicken broth-substitute veggie broth
3 tbsp rice wine vinegar
3 tbsp brown sugar
½ tbsp chili paste
2 tbsp cornstarch
1/4 cup water
1 tbsp sesame oil
1-2 tbsp ginger
1-2 tbsp garlic

Mix ingredients (bold) in a mixing bowl.
Dissolve cornstarch and water in small bowl.
Heat pot over high heat. Add oil then add garlic and ginger. Cook for 15 seconds or until fragrant.
Add soy sauce mixture, bring to a boil.
Reduce heat to medium and cook for a minute.
Add cornstarch mixture, stir until the sauce boils and thickens.

Stolichny Chicken (use substitute) Salad adapted from Olga & Pavel Syutkin’s CCCP Cook Book

Posted on December 27, 2015 by admin

4 medium-sized potatoes
1 carrot
4 eggs
1 medium-sized onion
4 dill pickles
200-250 grams cooked dark-meat chicken–use substitute
300 grams tinned green peas
Vinegar-based hot sauce like tobasco

Rinse the potatoes and carrots, but don’t peel them. Place them in a saucepan, cover with water, bring to a boil, and simmer for 40 to 60 minutes until tender. Remove vegetables from the stock and allow to cool.
Place the eggs into the salted boiling water and cook for about 8 to 10 minutes; transfer to a bowl of cold water to cool, then peel off shells.
Peel the potatoes, carrot, and onion, and cut into small uniform cubes, along with the eggs, pickles, and chicken. Combine in a bowl with the green peas. Salt and pepper to taste.
Season with mayonnaise , stir, and let stand to allow the flavors to combine. Mix in hot sauce to taste before serving, with crackers and more pickles. Serves 8-10

Kimchi Pancakes from Lucky Peach Presents 101 Easy Asian Recipes

Posted on December 27, 2015 by admin

FOR THE PANCAKES
2 cups kimchi
Cold water, as needed
1/2 cup all-purpose flour
1/2 cup rice flour (see headnote)
1/2 teaspoon kosher salt
4 large scallions, trimmed and chopped (1/2 cup), plus more for garnish, as needed
2 tablespoons vegetable oil
Thinly sliced chives, for garnish

FOR THE OPTIONAL DIPPING SAUCE
1 tablespoon low-sodium soy sauce
1 tablespoon unseasoned rice vinegar
1 tablespoon water
1/8 teaspoon toasted sesame oil
Sesame seeds, for garnish

For the pancakes: Squeeze the kimchi over a bowl to release as much of its juice as possible. Top up this liquid with juice from the kimchi container to measure about 1 cup. If you don’t have enough juice, add the cold water. Coarsely chop the kimchi, and keep it separate from the liquid.

Add the all-purpose flour, rice flour and salt to the bowl with the kimchi liquid, whisking until incorporated. If needed, let it stand for a minute or two, until slightly thickened. Fold in the kimchi and 1/2 cup of scallions; let it stand a few more minutes, if needed, until the batter is cohesive.

Heat 1 tablespoon of the vegetable oil in a large skillet over medium-high heat. Add half of the batter to the pan, using a spatula to quickly spread it into an even, thin round. Cook until the bottom is brown and crisp, 3 to 4 minutes. Flip the pancake, then cook for 3 to 4 minutes, until the other side is brown and crisp and the pancake’s interior is set. Transfer to a cutting board; repeat with the second pancake (including adding the remaining tablespoon of vegetable oil).

For the optional dipping sauce: Whisk together the soy sauce, rice vinegar, water and toasted sesame oil in a small bowl. Sprinkle with sesame seeds.

Cut the pancakes into wedges, and garnish with chives or scallions. Serve warm with the dipping sauce, if using. Tested size: 4 servings; makes 2 dinner-plate-size pancakes

Dessert for Two’s Chocolate Ganache Coconut Pie from Martha

Posted on December 19, 2015 by admin

This recipe is made in a small 6” pie pan to serve two.

2 tablespoons unsalted butter, at room temperature

7 ounces sweetened coconut flakes

1/2 cup + 2 tablespoons heavy cream

6 ounces semisweet chocolate chips

1. Preheat the oven to 350 degrees F.

2. In a small food processor, pulse 1/3 of the coconut flakes with the butter. Pulse until the mixture forms a ball, about 1 minute. Transfer to a small bowl. Sprinkle the remaining coconut on top, and combine with your fingers.

3. Pack the coconut into a 6-inch pie pan, leaving the sides somewhat loose for crispy browning. Pack the bottom crust firmly, though.

4. Use two long strips of foil to form ropes to shield the edges of the crust.

5. Bake the crust on a sheet pan for 10 to 12 minutes. The center should begin to turn golden brown. Then remove the foil shield and continue to bake 4 to 6 minutes more. Watch carefully for burning.

6. Let the crust cool completely before proceeding.

7. Now it’s time to make the filling! Bring the cream just to a boil in a smallsaucepan — you’ll see bubbles around the edge of the pan. Then, remove the pan from the heat and combine the chocolate and the cream in a heatproofbowl. Give it a quick, gentle stir to ensure all of the chocolate is submerged in the cream, and then leave it alone. Walk away. Resist the urge to keep stirring. Ten minutes later, whisk it together and you’ll find the chocolate is smooth and silky. That’s it! You did it!

8. Pour the mixture into the coconut crust.

9. Refrigerate until chocolate sets, at least 3 hours.

10. Slice and serve!

Lemon Pasta with Roasted Shrimp from Ina

Posted on December 17, 2015 by admin

2 pounds (17 to 21 count) shrimp, peeled and deveined
Good olive oil
Kosher salt and freshly ground black pepper
1 pound angel hair pasta
4 tablespoons (1/2 stick) unsalted butter, melted
Zest and juice of 2 lemons

Preheat the oven to 400 degrees F. Place the shrimp on a sheet pan with 1 tablespoon olive oil, 1/2 teaspoon salt and 1/2 teaspoon pepper.Toss well, spread them in one layer and roast for 6 to 8 minutes, just until they’re pink and cooked through.

Meanwhile, drizzle some olive oil in a large pot of boiling salted water, add the angel hair and cook until al dente, about 3 minutes. Drain the pasta, reserving some of the cooking liquid. Quickly toss the angel hair with the melted butter, 1/4 cup olive oil, the lemon zest, lemon juice, 2 teaspoons salt, 1 teaspoon pepper and about 1/2 cup of the reserved cooking liquid. Add the shrimp and serve hot.

Baked brie with raspberry jam from saveur

Posted on December 17, 2015 by admin

1 sheet of puff pastry, defrosted

1 (7 oz.) wheel of brie

¹⁄₄ cup raspberry jam

Egg wash

Crackers, for serving

Heat oven to 425°. Line a baking sheet with parchment paper and cut puff pastry into an 8″ square. Place brie in the center and top with jam. Fold corners of dough up and around the cheese, sealing it at the top. Brush with egg wash and bake for 20–25 minutes, or until pastry is golden and cheese has melted. Serve with crackers.

Pickled Cranberry Preserves from Canadian living

Posted on December 17, 2015 by admin

1 cup granulated sugar
1 cup cider vinegar
1 piece fresh ginger, (1 inch/2.5 cm) thinly sliced
6 whole cloves
2 tsp coarse salt
1 tsp black peppercorns
3 cups fresh or frozen whole cranberries
4 strips orange zest

In saucepan, bring sugar, vinegar, ginger, cloves, salt and peppercorns to boil; cook, stirring, until sugar is dissolved, about 5 minutes.

Stir in cranberries and orange zest; bring to boil. Reduce heat to medium; cook until cranberries are just beginning to burst, 5 to 7 minutes. Let cool completely, about 2 hours. Strain mixture over bowl, reserving solids and liquid.

Transfer cranberry solids to sterilized 2-cup jar with tight-fitting lid; top with enough reserved liquid to cover, discarding any excess. Seal tightly. Refrigerate for at least 24 hours. Store in refrigerator for up to 2 months.