Steamboat Dipping Sauce

Every family has their own expectations of what steamboat should be, right down to the name.  Mom always called it steamboat, but most people I know call it hot pot.  This past month, we had four hot pot meals with different families, including my own.  I came to realize and appreciate how each family had their own 'recipe' and method for hot pot.  
For me, the way steamboat should go is to start with plain water, although many others start with seasoned broth.  Add the meats and seafood in to start seasoning the broth.  We coat many of the meats with raw egg or soy sauce to enhance the broth.  
In regards to ingredients, my mom always hand-sliced all the meats, and although very popular among most other hot pot tables, we did not have the assortment of fish/meat balls, probably because we lived far from an Asian market.  Nowadays, we get the meat pre-sliced shabu-shabu style, and our feast also includes meat/fish balls.  Vegetables were almost an after thought in our house, but it was always napa cabbage.  My friend, though, searched multiple stores to find a particular vegetable that she considered to be the quintessential green for the occasion.  My family saved noodles for last to enjoy with the broth we made; a stone soup of sorts.  I have yet to see another family do that.  I recall eating glass noodles as a kid, perfect for a delicate broth, but now I enjoy wheat noodles.  Udon noodles also seem to be popular in other families.
Another highly contended variation is the dipping sauce.  Many people I know go to the trusty Taiwanese BBQ sauce, something I had never tasted until having hot pot with my in-laws.  It's delicious, but I still prefer what I grew up with, of course.  It is a variations of a family friend. He was a friend of my paternal grandfather, who I've seen as a  kid while visiting Bangkok in the early 90's.  It was quite well known from what I remember my mom telling me at the time.

Must haves at steamboat: Egg and soy sauce coated Chicken and Beef, Shrimp, Squid, Sliced Fish, Glass noodles, Napa cabbage, Tofu

Dipping Sauce:

• Preserved tofu with chili
• Lemon or Lime juice
• Sugar
• Cilantro
• Garlic Oil (1 head of garlic, minced, then gently heated in about 3/4 cup of oil until golden brown. Be careful with the heat, it will continue cooking after the heat is removed)
• Chili or chili sauce
• Crushed peanuts

• In a small saucepan, heat the tofu and stir, mashing the tofu into a paste.
• Add sugar to taste.
• Take off the heat and squeeze in lemon juice.
• Add a little water to thin out the sauce.
• Stir in chopped cilantro and chili.
• Spoon on garlic oil. Top with crushed peanuts and more cilantro.

Vanilla and Chocolate Buttercream

Found a great recipe for frosting to ice E’s third birthday cake. After I finished the cake, he changed his mind and didn’t want a cow cake anymore. Can’t win with toddlers!

Vanilla Buttercream

• 1 cup softened butter
• 4 cups powdered sugar
• 1/4 c heavy cream
• 2 tsp vanilla
• Pinch of salt

Beat butter with the paddle attachment until light and fluffy.

Stop the mixer and add the remaining ingredients. Put the mixer on low until the sugar has moistened. Put the speed up to high and beat for 3-4 minutes, scraping the sides occasionally to ensure even texture.

Chocolate Buttercream

• 1 cup butter
• 3 cups powdered sugar
• 3/4 c cocoa powder
• 1/4 c heavy cream
• Pinch of salt

Follow the same steps as above

Earl Grey Shortbread

Delicious and fragrant, light and crisp, these cookies don’t really impart a lot of tea flavor, but are a perfect pairing with a cup of tea. Made these for C’s baby shower. Can be made ahead of time and stored wrapped in parchment in the freezer of refrigerator. Yields 2 dozen cookies.

• 2 cups flour
• 2 TBSP Earl Grey tea
• 1/2 tsp salt
• 2 sticks (1 cup) butter, room temperature
• 3/4 cup powdered sugar
• 1/2 tsp vanilla extract

 
In a food processor, pulse together the flour, tea and salt till the tea is well distributed.

Add the butter, powdered sugar and vanilla. Pulse until the dough forms

Form into a log and tightly wrap with plastic wrap. Chill for at least several hours.

Slice into 1/3″ slices and place on parchment-lined cookie sheet

Bake at 375 degrees X 12 minutes until golden on the edges

Orange Dream Jello Shots

So yummy especially with the whipping cream!  I would buy extra oranges in case of tearing.  I let these sit in the wells of a muffin tin to prevent tilting

• 3 oranges, cut in half, juiced and flesh removed (optional)
  • *Note that navel oranges did not work well.  The navel end has a tough inside that is not easily removed without creating a hole!
• 1 cup boiling water
• 3/4 cup vodka
• 1/4 cup triple sec
• 1/4 cup heavy cream
• small box of orange Jello

1. In a 4-cup measuring cup, combine the hot water and jello. Stir to dissolve
2. Add the vodka, triple sec and heavy cream
3. Pour into the halved, cored oranges
4. Let chill for several hours
5. Slice and serve!

90s French Bread Pizza

As I thought about my childhood in the 90s while planning for my 90’s-themed birthday party, I remembered the French Bread pizza mom would make with birthday parties as well as weekend lunches.  My mom said she got this recipe from a magazine back in the day.  So easy yet so tasty!  They were a hit at the party!

• 1 loaf French Bread, cut in half horizontally
• Mayonnaise
• Shredded mozzarella cheese
• Sliced mushrooms
• Chopped green onion
• Sweet Italian sausage removed from the casing

1. Spread a generous amount of mayonnaise on each half of the French Bread
2. Sprinkle with mozzarella cheese
3. Cover with sliced mushrooms
4. Dot sausage around the loaf
5. Sprinkle with green onions
6. Bake in the over….maybe at 375 till the sausage is fully cooked

Overnight chocolate chip cookies

These cookies were a hit on the 4th of July.  Used a mix of sugars and let the dough develop overnight.  I also read about using cultured butter which is more acidic and can react with the baking soda more readily.  Cookies turned out crisp on the bottom and soft throughout ooey gooey with LOTS of chocolate chips!

• 2 1/4 cups flour
• 1 tsp baking soda
• 1 tsp salt (omit if using salted butter)
• 2 sticks (8 oz) softened cultured butter
• 1 cup dark brown sugar
• 1/2 cup granulated sugar
• 1 TBSP vanilla
• 1 whole egg and 1 egg yolk
• 3 cups chocolate chips (bittersweet)

Combine flour, baking soda and salt (if using).  Set aside

Beat butter and sugar till light.  Add eggs and vanilla.  Add dry ingredients and beat till combine.

Stir in chocolate chips

Cover and refrigerate overnight

Spoon 1 ounce portions onto lined baking sheet (12 per sheet).  Bake at 350 degrees for 8-9 minutes

Makes about 3 dozen cookies (1 ounce each)

Brined Pulled Pork

BRINE-for each pork shoulder, immerse in the brine in the morning the day before.  Let brine for ~12 hours

• 2 quarts water
• 1/2 c kosher salt
• 1/2 c sugar

Rinse shoulder with cold water and apply the dry rub.  Let sit for a few hours

• 3 TBSP Cajun seasoning by O Organics (Safeway)-this already contains salt, so go light-handed with extra salt
• 1 TBSP Smoked paprika
• 2 tsp Onion powder
• 2 tsp Garlic powder
• 3 TBSP Brown sugar

Place in roasting pan and bake at 250 until temp reaches 190-200.  Turn off oven and let temperature go down to 170 and remove pork from oven.

Let cool a bit, then shred, adding some pork juices to moisten.  May also add a bit of BBQ to the pork

Serve with broccoli slaw, Hawaiian rolls and BBQ sauce

Refreshing Watermelon Salad

So simple and refreshing.  Love the sweet mint watermelon contrasted with salty feta and olives

• Cubed watermelon
• Cubed Cucumber
• Handful chopped mint
• Crumbled feta cheese
• Sliced red onion
• Lime juice
• Honey
• Olive oil
• Kalamata olives, sliced
• Pepper

Mix dressing of olive oil, lime juice, honey and pepper to taste

Gently layer watermelon, cucumber, mint, onions and olives.  Spoon on dressing.  Continue until all ingredients are used.

 

Meyer Lemon Curd and Mini Lemon Cream Pies

I created these pies as I was putting together dessert for a family get together this Memorial Day weekend.  I was trying my hand at making lemon curd and had small amounts of cream cheese, heavy cream and Cool Whip in hand.

First, I made the lemon curd.  I started with fresh Meyer lemons from out garden.  These are naturally sweeter and required about half of the recommended amounts of sugar in most recipes.  I got a little worried when the curd was covered in foamy bubbles when I heated it through, but was relieved to realize that they would go away on their own.  I also managed to prevent the dreaded scrambled egg streaks, I think by whisking constantly….which probably led to the foam!  I probably didn’t need to strain it at all.  I also forgot to add the butter, but I actually liked the final product without it.  Brought out that bright tang.  One trick I didn’t try but may consider next time is rubbing the zest through the sugar to release its oils.

As I waited for the curd to cool, I pre-baked the mini pies shells.  I made them using store-bought crust, a Wilton flower cutter and a mini cupcake pan.  I haven’t decided what the best method is for shaping them.  Some of them turn out deeper because the tops held onto the rim of the muffin wells.  They are also more browned once out of the oven.  And the edges of others slide down the wells making more shallow, straight-sided shells.  IN my opinion the straight sided shells look nicer but can’t hold as much filling.  Plus I can’t re-created one or the other so I’ll need to do some experimenting with it.  My hypothesis is that they  become deeper when I stretched the dough a bit to fit into the wells.   That leave more overhang to brown on the tops.

For the filling, I place straight lemon curd on the bottom to get that powerful lemon zing, then added a layer of lemon cream, simple made by adding the lemon curd to whipped cream and cream cheese.  Top it with a bit of lemon zest would bring in the color and add even more ‘real’ taste to this dessert.

LEMON CURD RECIPE

• 1 whole egg and 3 egg yolks
• Scant 1/3-1/2 cup sugar
• Zest from 2 lemons
• 1/2 cup lemon juice
• pinch of salt

1. Rub the zest and sugar through your fingers to release the lemon oils and fragrance.   Place into a small stainless steel saucepan.
2. Whisk in the eggs, then the lemon juice and salt.
3. Turn on the heat on low and stir constantly with a whisk.
4. Once well heated, increase the heat to medium low, continuing to stir.  If becomes frothy, it will be OK.
5. The mixture will eventually thicken, somewhat suddenly. Once it coats the back of a wooden spoon and a finger run over the spoon leaves a line, the curd is ready to be taken off the heat.  The temperature should read 180 degrees Farhenheit to ensure the eggs are cooked.
6. If needed or desired, strain the curd into a bowl.  This will remove scrambled eggs and the zest.  Let cool.

PIE ASSEMBLY.  You will need:

• 1 store bought pie crust (will yield 12 mini pies)
• 2 oz cream cheese
• 4 oz heavy cream (I didn’t have enough, so I had to suplement with Cool Whip)

1. Roll out the ie dough slightly and cut out 12 mini shells.  I use a 4 inch flower cookie cutter, better than a circle cutter because it doesn’t leave excess dough inside the wells.
2. Press the dough into the wells, prick each several times with a knife.\Freeze the dough for 5 minutes.
3. Bake at 400 degerees until light brown, about 5 minutes.
4. Remove from oven and let cool
5. While the shells are baking and cooling, make the lemon cream:
6. 1. Beat the cream cheese until fluffy, then slowly add the heavy cream until the mixture is a heavy whipped cream consistency.  Spoon in the lemon curd to taste.
7. Assemble the pies
8. 1. In a pie shell spoon in straight lemon curd on the bottom
9. 1. On top of the lemon curd, spoon in the lemon cream
10. 1. Top with lemon zest

To make a parfait, layer with graham cracker crumble, straight lemon curd, the cream cheese filling and lemons whipped cream. May also add berries.

Graham Cracker Crumble

Pulse a package of graham crackers into crumbs (14 cracker, 6 Oz, makes about 1 cup). Add 1 stick of melted butter and 2 TBSP sugar

Bake at 325 for 10 minutes, stirring at the midpoint.

 

Guiness Chocolate Cake

https://www.simplyrecipes.com/recipes/chocolate_guinness_cake/

INGREDIENTS

• 1 cup Guinness stout
• 10 tablespoons unsalted butter
• 3/4 cup unsweetened natural cocoa
• 1 1/2 cups sugar
• 1/2 cups dark brown sugar
• 3/4 cup sour cream
• 2 eggs
• 1 tablespoon pure vanilla extract
• 2 cups all-purpose flour
• 2 1/2 teaspoons baking soda
• 1/4 teaspoon salt

METHOD

1 Preheat oven, prepare pan: Preheat the oven to 350°F. Grease a 9-inch springform pan with butter and line the bottom with a round of parchment paper.

2 Heat Guinness, butter, add cocoa and sugar: In a large saucepan place the stout and butter. Cook over medium-high heat until the butter has melted. Add the cocoa powder and sugars and whisk together. Take off heat and allow to come to room temperature.

3 Beat sour cream, eggs, vanilla, then add to stout butter mixture: In another bowl beat together the sour cream, eggs, and vanilla extract until very, very well combined. Add to the butter-stout mixture and whisk together.

4 Whisk flour, baking soda, salt, add to stout-butter mixture: In another bowl whisk together the flour, baking soda, and salt. Add to the stout-butter mixture and whisk together until it just comes together.

5 Bake: Pour into the prepared pan and give the pan a few short drops onto the countertop to shake the air pockets in the batter to the surface and out of the cake. Bake at 350°F for 60 minutes.

6 Cool: Allow to cool on a wire rack. Run a knife around the edge to separate the cake from the pan and pop the ring off the springform.

7 Top:  Dust with powdered sugar.

8 Serve:  Dollop whipped cream (maybe spiked with Bailey’s)