Stir -Fried Vegetables in black bean sauce

Posted on November 30, 2008 by meggamoma

Black bean sauce is pungent and robust. I love the saltiness of it coupled with the freshness of the vegetables. Originally ,this recipe ,from famed chef Ken Hom, had somewhat of a novelle take by only using Asparagus. Now while I love Asparagus ,I love to include other vegetables ,such as black mushrooms ,snow peas and finally fresh baby spinach. This is my take on this recipe. Serve with steamed rice or noodles.

Serves 2

1/4 lb fresh asparagus, trimmed, cut into 3 inch pieces on a slant

1/4 lb fresh baby spinach ,washed and dried

1/4 lb snow peas, trimmed ,washed and dried

6 pieces black mushrooms ,rehydrated according to package ,sliced lengthwise into 1/4 inch slices.

1 TBS peanut oil

2 TSP finely grated ginger

2 TSP finely grated garlic

2 TBS black beans ,coarsley chopped

2 TSP chili bean sauce

2/3 cup vegetable stock

1 TSP sugar

3 TBS rice wine or Sherry

1 TSP sesame oil

Heat wok and add oil. When hot ,add the ginger ,garlic and black beans and stir- fry for a few seconds.  Add the chili bean sauce ,stir a few seconds. Add all ,but the spinach, the prepared vegetables and stir fry for 2 minutes. Stir in the stock ,sugar  and rice wine. Cook over high heat for about 2 minutes, stirring constantly. Off the heat    add the spinach, stir just to wilt, add the sesame oil stir and pour into heated serving dish. Serve

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Nankathai, eggless Indian Cardamon Cookies

Posted on November 29, 2008 by meggamoma

Since my childhood I have been smitten by these little spice scented cookies. The aroma wafting through the house turns me into a kid every time. sadly,I have to wait a full hour till the cookies actually set enough for me to handle. The secret to these cookies is using extreemly room temperature butter, that is to say it should feel like it may melt in your hands. As these are short bread like they should be handled as little as possible during the combining process,allowing the dough to rest at room temperature prior to baking is critcal, as well as grinding the almonds very finely.

Photograph by Rahul Mahtani

1 cup unsalted butter, room temperature

1 cup confectioners sugar

2 cups all purpose flour

freshly grated nutmeg (about a big pinch)

1/2 teaspoon ground cardamon

pinch salt

1/8 cup finely ground blanched almonds

pinch salt

1 TBS semolina

Combine butter and confectioners sugar until just combined. Fold in Flour ,Nutmeg ,Salt ,Cardamon ,Semolina and ground almonds. BE VERY GENTLE. Fold until just incorporated.

Cover the dough and allow to rest at least half an hour or up till 1 hour.

Preheat oven to 300*F

Using a tablespoon, measure dough and roll each piece into a ball,flattening slightly before placing on cookie sheet.

Bake at 300*F for 25-30 minutes. The cookies need to cool completly before placing them in an airtight container. Will keep at room temperature for 1 week.

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Chicken in Hot Bean Sauce

Posted on November 27, 2008 by meggamoma

Hot Bean sauce can be purchased from asian Markets ,it is moderately spicy and slightly salty, a winning combination.This recipe comes from famed cookbook authour Eileen Yin-Fei Lo. It is written specifically for chicken ,but ,I must admit I have used this very successfully with fish fillets, especially carp, but any fish of your choice will do.

Serves 4

Marinade

2 TBS egg whites ,lightly beaten

1/2 teaspoon salt

2 TBS tapioca starch (I have used Cornstarch, with success)

1 lb chicken cutlets, cut into 2 1/2 by 1/2 inch strips.

SAUCE

2 1/2 TBS hot Bean sauce

2 1/2 TBS oyster sauce

1 TBS light soy sauce

1 TBS sugar

1 TBS shao-Hsing wine or Shrerry

1 TSP sesame oil

pinch white pepper

1 TBS tapioca starch

1/3 cup chicken stock

 

5 cups peanut oil, for blanching.

2 TSP minced ginger2 TSP minced garlic1/4 cup scallions,white portions only, cut into 1/4 slices

1 TBS shao- Hsing wine or Shrerry.

Combine all marinade ingredients; Place chicken strips in marinade, mix well to coat and allow to rest 15 minutes,reserve.

While chicken marinates, combine all sauce ingredients in a bowl, set aside.

Heat wok over high heat for 1 minute. Add 5 cups peanut oil and bring to a temperature of 300 *F. Add chicken and marinade. Turn off heat immediately,loosen chicken strips to seperate them. When chicken turns white (about 45 seconds ) turn off heat ,remove with strainer ,and drain over a bowl.

Empty wok of oil, leaving about 2 TBS in well. Turn heat to high and heat for 20 seconds. Add ginger and garlic, stir. Add scallions and cook for 45 seconds. Add peppers, stir together ,cook 2 minutes.  Add chicken ,mix together. Drizzle wine into wok from edges. Make a well,, stir sauce, pour into wok, and stir throughly. When sauce thickens and bubbles,turn off heat. Transfer to heated dish and serve with cooked rice.

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Chocolate Almond Pate (eggless) With Marscapone cream

Posted on November 26, 2008 by meggamoma

The description for this dessert is simply Sublime. Just a winner from The Culinary Institute Of America ,in Hyde Park ,NY. It is simple and elegant,and can be prepared up to 2 days ahead of time, refridgerated and sliced thinly just prior to serving and served with whipped cream. I am going to include my recipe for a simple Marscapone cream,that is an option and I love to serve fresh berries with it.

Serves 10

11/4 cups whipping cream

1/4 cup unsalted butter

1lb bittersweet or semisweet chocolate ,chopped

1 cup ground toasted almonds

1 teaspoon almond extract

Line 71/2 by 31/2 by 21/4 inch loaf pan with waxed paper. Bring cream and butter to simmer in heavy medium saucepan over medium heat. Reduce heat to low . Add chocolate and stir until melted and smooth. Remove from heat and stir in ground almonds and extract. Pour into prepared pan . Cover and chill overnight. (can be made 2 days ahead).

To unmold, invert loaf pan onto work serface. Peel off waxed paper. Cut pate into thin slices with warm thin bladed knife. Place pate slices on plate. Garnish with rosettes of whipped cream, whole almonds and mint.

Marscapone whipped cream

8 oz marscapone cheese ,at room temperature

1/2 cup very cold heavy cream

2 tablespoons powdered sugar

1/2 teaspoon almond extract

1/2 teaspoon vanilla extract

2 tablespoons Amaretto liquor (Italian almond flavored liquor,optional)

Whip Marscapone cheese and heavy cream till light. Add all other ingredients and whip just till combined. Refridgerate till ready to use. Serve with Chocolate Almond Pate and berries.

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Pumpkin -Corn Pudding

Posted on November 26, 2008 by meggamoma

This savory side dish is a staple at our holiday table. it was featured in Bon Appetit some years back and was an instant hit both with family and friends.I love the fact that it uses the stove top only ,freeing up much valued oven space.

serves 4

2 TBS butter

1 cup fresh or frozen corn kernels

1 TBS minced garlic

2 cups (or more )milk

1 cup canned solid -pack pumpkin

1 cup cornmeal

Melt butter in heavy medium saucepan over medium heat. Add corn and garlic. Cook 3 minutes,stirring frequently. Mix in 2 cups milk and pumpkin. Bring mixture to simmer. Gradually stir in 1 cup cornmeal. reduce heat and cook until mixture is thick,stirring constantly,about 4 minutes. Thin mixture to desired consistency with additional milk if necessary. Season pudding generously with salt and pepper

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Szechuan Pork with Green beans

Posted on November 25, 2008 by meggamoma

Joyce Chen designed this recipe to use her brand of products and sauces. I have great difficuly locating these products so I use store bought Szechuan sauce and cooking oil,feel free to substitute if you find the items. The pork in this dish is shreddedto match the shape and size of the green beans. The easiest way to shred the pork is to wash and dry the pork,place it in the freezer till partially frozen ,and shredding is a snap.

1/2 lb lean pork ,shredded

1/2 TBS cornstarch

3 TBS Szechuan sauce

1 lb fresh green beans

4 TBS cooking oil

1/4 cup water

Mix shredded pork with corn starch and sauce

Remove stems and string from green beans and snap into 2-3 sections. Wash and drain well.

Put 3 TBS oil in wok over medium high heat and cook shredded pork and stir fry for 3-4 minutes or until pork is throughly cooked. Remove pork to plate.

In same pan add 1 TBS more cooking oil and beans. Stir then add 1/4 cup water to pan and bring to boil. Cover and continue cooking over medium low heat for 5-10 minutes,depending on how crisp you like the beans.

Add cooked pork bake into wok,stir and serve hot.

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Chocolate pecan Toffee Squares (EGGLESS)

Posted on November 25, 2008 by meggamoma

I love bar cookies for gift giving ,entertaining or just a square with my afternoon tea. Growing up in the mediterrean ,on a island long influenced by the British,High tea was the fashion, Our home economics class even hosted a coffee morning fund raiser with great success, this was the type of pastry we prepared. to save time ,I prepare bar cookies ,when time permits,allow them to cool fully then wrap well in plastic and a freezer bag and free till needed. Just defrost ,warm in the oven and serve.

Source GOURMET

SHORTBREAD BASE

1 cup sifted all purpose flour

1/2 cup firmly packed light brown sugar

1/2 cup cold unsalted butter,cut into bits

FOR THE TOPPING

1/2 cup unsalted butter

2 tablespoons dark corn syrup

1 cup firmly packed light brown sugar

1/4 cup light cream

1 cup chopped pecans

1 teaspoon vanilla

2 oz semisweet chocolate ,chopped coarse

Preheat oven to 350*F.

In a bowl combine flour and brown sugar. Cut in the butter until the mixture resembles coarse meal. Press the mixture evenly into the bottom of an 8 inch square baking pan . Bake in the lower third of the oven for 35 minutes or until golden. Allow to cool.

In a heavy saucepan melt the butter, add the dark corn syrup and the brown sugar, and bring the mixture to a boil over moderate heat,stirring with a wooden spoon. Boil the mixture stirring ocassionally until the mixture registers 260*F on a candy thermometer.. Remove the pan from heat and add the pecans and cream, stirring gently.Return the pan to heat , bring to boil and cook to 240*F on a candy thermometer. Remove from heat ,stir in the chocolate and vanilla,stir till chocolate melts.

Pour topping into shortbread base,spread with knife.Allow to cool completely ,for about 2 hours ,before cutting into 2 inch squares.

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Pecan Pumpkin Pie

Posted on November 25, 2008 by meggamoma

This super recipe from Gourmet uses Flakey pie pastry,which is home made!!!! If you have the time ,it really is superb ,but ,I use store bought pie shells ,for convienience, and it works very well,just be sure to chill it well prior to baking. This pie combines two great flavors making it a two in one ,pumpkin pecan pie, and yes, it can be made a day in advance,freeing you up on the day of to tackle other dishes.

Makes one 9 inch pie.

1 premade pie shell or Flakey pastry

FOR THE PUMPKIN LAYER

3/4 cup canned pumpkin puree

2 tablespoons firmly packed light brown sugar

1 large egg,beaten lightly

2 tablespoons sour cream

1/8 teaspoon cinnamon

1/8 teaspoon freshly grated nutmeg

PECAN LAYER

3/4 cup light corn syrup

1/2 cup firmly packed light brown sugar

3 large eggs,beaten lightly

3 tablespoons unsalted butter,melted and cooled

2 teaspoons vanilla

1/4 teaspoon freshly grated lemon zest

11/2 teaspoons fresh lemon juice

1/4 teaspoon salt

11/3 cups pecans

Preheat oven to 425*F

Chill store bought pastry in pie plate well.

In a small bowl whisk together the pumpkin puree,brown sugar ,egg ,sour cream ,nutmeg and cinnamon, until smooth.

In a small bowl combine well the corn syrup ,brown sugar, eggs ,butter ,vanilla, zest ,lemon juice,and salt and stir in the pecans.

Spread the pumpkin mixture evenly in the chilled pie shell and carefully spoon the pecan mixture over it.Bake the pie in the upper third of the oven for 20 minutes. Reduce the heat to 350*F and bake a furthur 20-30 minutes or until the filling is puffed slightly (the center will appear to be not quiet set). Let the pie cool on a rack.

The pie may be made 1 day in advance and kept covered loosely and chilled. Reheat in a preheated 350* oven for 10-15 minutes.

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Pumpkin Rocks

Posted on November 24, 2008 by meggamoma

These old fashioned cookies are thick,soft and spicy. I love them as . Cookies are always a favorite around the holidays especially with children, as they are glazed.

I have adapted the recipe to suit my taste

Source Maida heatter

48 Large cookies

21/2 cups sifted aqll purpose flour

2 teaspoons double acting baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon cinnamon

3/4 teaspoon nutmeg

1/2 teaspoon ginger

1/4 lb butter

1 cup granulated sugar

1/2 cup dark brown sugar,firmly packed

2 eggs

1 lb canned pumpkin

1 cup rasins

2 cups walnuts,broken into medium sized pieces.

Preheat oven to 375*F. Line cookie sheets with parchment paper.

Sift together flour,baking powder, baking soda ,salt ,spices.Set aside.

in the large bowl of an electric mixer beat butter and both sugars. Add eggs one at a time and beat well. Then beat in pumpkin (its ok if the mixer looks curdled). On low spead fold in dry ingredients. Add rasins and walnuts.

Use a rounded tablespoon of the dough for each cookie , spacing them about 1 inch apart..

Bake cookies for about 18 minutes ,reversing sheets half way during baking..  While the cookies are hot, brush generously with the glaze,it will run down the sides..

GLAZE

2 tablespoons room temperature butter

11/2 cups confectioners sugar

pinch salt

2 tablespoons lemon juice

1 tablespoon milk

Place all ingredients in a small bowl and beat well till completely smooth. Use immediaetly or keep covered.

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Spanish -style garlic shrimp

Posted on November 24, 2008 by meggamoma

Gambas al ajillo are a tapas staple. Little shrimp sizziling in a pool of olive oil and garlic.One bite into the dish confirms that the garlic deserves equal billing with the shrimp. Generally the shrimp is served right in the cooking ramekin, but be careful ,it is very hot.serve along with crusty bread to mop up the richly flavored olive oil.

Serves 6 ,as an appetizer

14 medium garlic cloves,peeled

1 lb (31-40)shrimp,peeled,deveined, and tails removed

8 tablespoons olive oil

1/2 teaspoon salt

1 bay leaf

1 (2 inch) piece mild dried chile,such as new Mexico,roughly broken, seeds included

1  1/2  teaspoons sherry vinegar

1 tablespoon chopped fresh parsley leaves

Mince 2 garlic cloves . Toss minced garlic with shrimp, 2 tablespoons olive oil and salt ,in a medium bowl. Let shrimp marinate at room temperature for 30 minutes.

Meanwhile,smash 4 garlic cloves. Heat smashed garlic with remaining 6 tablespoons olive oil in12 inch skillet over medium low heat,stirring occasionaly until garlic is light golden brown,4 to 7 minutes. remove pan from heat and allow to cool to room temperature,remove garlic with slotted spoon.Discard.

Thinly slice 8 remaining garlic cloves. Return skillet to low heat and add sliced garlic,bay leaf, and chili. Cook, turning occasionally,until garlic is tender,but not brown.Increase heat to medium low,add shrimp with marinade to pan in a single layer. Cook shrimp,undisturbed ,until oil starts to bubble, about 2 minutes. Using tongs flip shrimp and continue to cook until almost cooked through ,about 2 minutes longer. Increase heat to high and add shrerry vinegar and parsley. Cook ,stirring constantly until shrimp are cooked through and oil is bubbling vigorously ,15 to 20 seconds. SERVE IMMEDIATELY.

Source Cook’s Illustrated

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